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"content": "\u003cp>At the heart of Anna Lappé's activism is an exploration of the root causes of hunger. Some of the most common questions she is asked when she presents her work to various communities include, “Can organic food really feed the world?” and “Isn’t this way of eating only for the elite?” She’s made it her life’s mission to address these questions, which she thinks often originate with messages pushed out by public relations machines of well-funded agribusiness corporations.\u003c/p>\n\u003cp>Battles like this are not new to her. Lappé comes from a family of activists, most notably her mother, Frances Moore Lappé, whose 1971 book \u003ca href=\"https://www.amazon.com/Diet-Small-Planet-20th-Anniversary/dp/0345321200\" target=\"_blank\">\u003cem>Diet For a Small Planet\u003c/em>\u003c/a> made the powerful environmental case for vegetarianism, citing the waste inherent in meat production and its contribution to world hunger. Anna’s work takes up this mantle in a uniquely 21\u003csup>st\u003c/sup> century way. She and her mom founded the \u003ca href=\"http://smallplanet.org\" target=\"_blank\">Small Planet Institute\u003c/a> in 2001 and \u003ca href=\"http://realfoodmedia.org\" target=\"_blank\">Real Food Media\u003c/a> a decade later. The Small Planet Institute researches, documents and shares solutions emerging around the world that address the interconnected root causes of hunger, poverty and environmental devastation. Real Food Media develops new ways of sharing stories and provides people with opportunities to dig into the complexities of our global food system.\u003c/p>\n\u003cp>Lappé was just honored as a recipient of a prestigious \u003ca href=\"https://www.jamesbeard.org/education-jbf-leadership-awards\" target=\"_blank\">2016 James Beard Foundation Leadership Award\u003c/a>. While the recent Beard award is a boon, Lappé doesn’t get much downtime. She’s just returned from the awards dinner in New York to host \u003ca href=\"http://annalappe.com/eventon/good-food-rising/\" target=\"_blank\">Good Food Rising\u003c/a>, an event in Berkeley on Monday, October 24, to celebrate the \u003ca href=\"http://www.goodfoodpurchasing.org\" target=\"_blank\">Good Food Purchasing Policy\u003c/a>. This policy transforms the way public institutions purchase food and is anticipated to be adopted by the Oakland Unified School District next week. There will also be a talk with local stakeholders about the state of our local food systems.\u003c/p>\n\u003cp>I sat down with Lappé last week to discuss her work.\u003c/p>\n\u003cp>\u003cstrong>Some kids rebel against their parents, but you've followed in your mom's footsteps with your food activism. When did you know that would be your path? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is plenty in the world to rebel against; I didn’t need to rebel against my mother’s politics. I was raised in a family with a long tradition of standing up for our principles. My grandmother on my mother’s side helped to found the first racially integrated church in Fort Worth, Texas, and my grandmother on my father’s side was a leader in the Newark teacher’s union who helped to lead a strike there in 1971 that landed her and her colleagues in jail. Since my college days, I’ve been constantly seeking ways to align my life with my core values, but it wasn’t until I was 26 that I discovered my path would be, like my mother’s, connected to exploring the root causes of hunger. That was when I was in graduate school and my brother and I had the idea that it was time for my mother to return to her original book, \u003cem>Diet For a Small Planet\u003c/em>, and explore the communities, cities and social movements that are helping to create more sustainable and just food systems. The book that came out of that, \u003ca href=\"https://www.amazon.com/Hopes-Edge-Next-Small-Planet/dp/1585422371/ref=sr_1_1?s=books&ie=UTF8&qid=1477085603&sr=1-1&keywords=Hope%E2%80%99s+Edge\" target=\"_blank\">\u003cem>Hope’s Edge\u003c/em>\u003c/a>, is what really set me on my path.\u003c/p>\n\u003cp>\u003cstrong>Was Real Food Media a natural offshoot of the Small Planet Institute or did it have an altogether different genesis? How do the two organizations work together on food-justice issues?\u003c/strong>\u003c/p>\n\u003cp>Real Food Media was a natural outgrowth of this work. The project’s mission is to change the narrative about food, elevating the story of sustainable farming, farmers and food workers, while exposing the true costs of industrial agriculture. The ultimate outcome is to motivate more people to not only change how they think about the food they eat, but how they think about the role they can play in shaping the system that determines what food is available to them and how it’s produced.\u003c/p>\n\u003cp>We synthesize the complex ideas of food system change and translate them for the general public, empowering groups to own their own messages and develop vehicles to get those messages out. Real Food Media focuses on several core programs, including an international short films competition, a myth-busting resource center and partnerships with allied organizations.\u003c/p>\n\u003cp>In a communications context, where the food industry spends millions on marketing and public relations, we work to combat this misinformation by being a clear voice for the sustainable food movement, popularizing complex ideas and policy for a general audience. While this work, and other efforts of the food movement to tell these stories, will never have the marketing dollars that the food industry has, it is grounded in grassroots organizing, and the results have been extremely effective.\u003c/p>\n\u003cp>Together, the two organizations have published books, delivered hundreds of lectures and participated in more than 100 conferences and community events since we started in 2001.\u003c/p>\n\u003cp>\u003cstrong>It's great that the \u003ca href=\"https://www.jamesbeard.org/\" target=\"_blank\">James Beard Foundation\u003c/a> has recognized your work with a \u003ca href=\"https://www.jamesbeard.org/education-jbf-leadership-awards\" target=\"_blank\">2016 Leadership Award\u003c/a>. How, for you, is food tied to other basic human rights?\u003c/strong>\u003c/p>\n\u003cp>Food is at the very heart of human rights—and freedom. Our ability to feed ourselves and our communities with nutritious, culturally appropriate food is central to life.\u003c/p>\n\u003cp>\u003cstrong>What is the most critical work you see yourself being involved in over the next five years?\u003c/strong>\u003c/p>\n\u003cp>Over the next five years, I’m really excited to be part of three big campaigns: First, to promote the power of agro-ecological solutions worldwide to create more resilient food systems in the face of climate change and reduce the environmental impact of farming globally. Second, to join forces with people around the country—and the world—to take on the soda industry with initiatives like the soda taxes that have the power to reduce consumption of these harmful beverages and generate revenue for health education and diabetes-reduction programs. Third, to be involved with the coalition nationwide to win passage of “good food purchasing policies” in cities across the country. These procurement polices support city governments and school districts to look at their purchasing power through the lenses of five values: environmental sustainability, local economic development, worker rights, animal welfare, and nutrition. There is nearly limitless potential for these procurement policies to shift hundreds of millions of dollars every year toward the food production that’s better for people and the planet.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>How can individuals get involved, both on a personal level and a more public, even political one?\u003c/strong>\u003c/p>\n\u003cp>What I love about working on food system change is that people can get involved in so many different ways and on so many levels. With the growth in the market for more sustainable and local food, more and more people are able to make diet choices that connect them to the values of health, environmental sustainability, regional economic growth, worker wellbeing, and animal welfare, for example.\u003c/p>\n\u003cp>Of course, many people still can’t make the choice for organic and locally owned food—because they don’t have either the resource or the access—but everyone can cut soda out of their lives. And that one choice has been found to have huge benefits, not only in money-saving, but improved health as well. Sugary drinks are the single largest source of sugar in our diet, and drinking just one or two sugary drinks per day can increase the chances of developing type 2 diabetes by 26 percent.\u003c/p>\n\u003cp>But the biggest way we can have an impact is not through our actions as consumers, but through our voice as voters and community members. We can elect officials who stand up for workers and condemn those who protect polluting factory farms, for example. Groups like \u003ca href=\"http://foodpolicyaction.org\" target=\"_blank\">Food Policy Action\u003c/a> provide us with transparency on where our leaders stand.\u003c/p>\n\u003cp>We can also speak up for policy change that can really make a difference, like food procurement policies that reflect shared values, farm-to-school programs in our cities, or food access initiatives that connect those in need with real food, not processed junk food.\u003c/p>\n\u003cp>\u003cstrong>If Hillary Clinton is elected president, what do you see as her top policy priorities around food?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Unfortunately, Clinton has a long history of defending agribusiness interests and multi-national food and drink corporations, like Coca-Cola. In fact, in a recent Wikileaks dump you can read the exchange among her team after she came out publicly for the soda tax initiative in Philadelphia earlier this year. Within 24 hours she was retracting her position in response to pressure from policy consultants for Coca-Cola. That said, I have some ideas about what one of her first policy priorities \u003cem>should\u003c/em> be. She should empower her administration to take bold action on antibiotics because of the alarming rise of antibiotic-resistant bacteria. This month, the \u003ca href=\"http://qz.com/788548/the-united-nations-historic-meeting-on-antibiotic-resistance-puts-the-threat-on-a-level-with-hiv-and-ebola/\" target=\"_blank\">United Nations\u003c/a> just categorized antibiotics in the food system as a crisis at the level of AIDS or Ebola. It’s only the fourth time in history that the United Nations has elevated a health concern to this level of crisis. Industrial animal factory farms have made it a common practice to give sub-therapeutic doses of medically important antibiotics to the nine billion livestock slaughtered in the United States every year to speed growth and prevent disease. It would show great leadership for the United States to stand with the member states of the UN General Assembly who, this month, signed a declaration to fight this epidemic of resistance.\u003c/p>\n\n",
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"excerpt": "Lappé’s work as an author, educator and sustainable-food advocate garnered a prestigious 2016 Leadership Award from the James Beard Foundation.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At the heart of Anna Lappé's activism is an exploration of the root causes of hunger. Some of the most common questions she is asked when she presents her work to various communities include, “Can organic food really feed the world?” and “Isn’t this way of eating only for the elite?” She’s made it her life’s mission to address these questions, which she thinks often originate with messages pushed out by public relations machines of well-funded agribusiness corporations.\u003c/p>\n\u003cp>Battles like this are not new to her. Lappé comes from a family of activists, most notably her mother, Frances Moore Lappé, whose 1971 book \u003ca href=\"https://www.amazon.com/Diet-Small-Planet-20th-Anniversary/dp/0345321200\" target=\"_blank\">\u003cem>Diet For a Small Planet\u003c/em>\u003c/a> made the powerful environmental case for vegetarianism, citing the waste inherent in meat production and its contribution to world hunger. Anna’s work takes up this mantle in a uniquely 21\u003csup>st\u003c/sup> century way. She and her mom founded the \u003ca href=\"http://smallplanet.org\" target=\"_blank\">Small Planet Institute\u003c/a> in 2001 and \u003ca href=\"http://realfoodmedia.org\" target=\"_blank\">Real Food Media\u003c/a> a decade later. The Small Planet Institute researches, documents and shares solutions emerging around the world that address the interconnected root causes of hunger, poverty and environmental devastation. Real Food Media develops new ways of sharing stories and provides people with opportunities to dig into the complexities of our global food system.\u003c/p>\n\u003cp>Lappé was just honored as a recipient of a prestigious \u003ca href=\"https://www.jamesbeard.org/education-jbf-leadership-awards\" target=\"_blank\">2016 James Beard Foundation Leadership Award\u003c/a>. While the recent Beard award is a boon, Lappé doesn’t get much downtime. She’s just returned from the awards dinner in New York to host \u003ca href=\"http://annalappe.com/eventon/good-food-rising/\" target=\"_blank\">Good Food Rising\u003c/a>, an event in Berkeley on Monday, October 24, to celebrate the \u003ca href=\"http://www.goodfoodpurchasing.org\" target=\"_blank\">Good Food Purchasing Policy\u003c/a>. This policy transforms the way public institutions purchase food and is anticipated to be adopted by the Oakland Unified School District next week. There will also be a talk with local stakeholders about the state of our local food systems.\u003c/p>\n\u003cp>I sat down with Lappé last week to discuss her work.\u003c/p>\n\u003cp>\u003cstrong>Some kids rebel against their parents, but you've followed in your mom's footsteps with your food activism. When did you know that would be your path? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is plenty in the world to rebel against; I didn’t need to rebel against my mother’s politics. I was raised in a family with a long tradition of standing up for our principles. My grandmother on my mother’s side helped to found the first racially integrated church in Fort Worth, Texas, and my grandmother on my father’s side was a leader in the Newark teacher’s union who helped to lead a strike there in 1971 that landed her and her colleagues in jail. Since my college days, I’ve been constantly seeking ways to align my life with my core values, but it wasn’t until I was 26 that I discovered my path would be, like my mother’s, connected to exploring the root causes of hunger. That was when I was in graduate school and my brother and I had the idea that it was time for my mother to return to her original book, \u003cem>Diet For a Small Planet\u003c/em>, and explore the communities, cities and social movements that are helping to create more sustainable and just food systems. The book that came out of that, \u003ca href=\"https://www.amazon.com/Hopes-Edge-Next-Small-Planet/dp/1585422371/ref=sr_1_1?s=books&ie=UTF8&qid=1477085603&sr=1-1&keywords=Hope%E2%80%99s+Edge\" target=\"_blank\">\u003cem>Hope’s Edge\u003c/em>\u003c/a>, is what really set me on my path.\u003c/p>\n\u003cp>\u003cstrong>Was Real Food Media a natural offshoot of the Small Planet Institute or did it have an altogether different genesis? How do the two organizations work together on food-justice issues?\u003c/strong>\u003c/p>\n\u003cp>Real Food Media was a natural outgrowth of this work. The project’s mission is to change the narrative about food, elevating the story of sustainable farming, farmers and food workers, while exposing the true costs of industrial agriculture. The ultimate outcome is to motivate more people to not only change how they think about the food they eat, but how they think about the role they can play in shaping the system that determines what food is available to them and how it’s produced.\u003c/p>\n\u003cp>We synthesize the complex ideas of food system change and translate them for the general public, empowering groups to own their own messages and develop vehicles to get those messages out. Real Food Media focuses on several core programs, including an international short films competition, a myth-busting resource center and partnerships with allied organizations.\u003c/p>\n\u003cp>In a communications context, where the food industry spends millions on marketing and public relations, we work to combat this misinformation by being a clear voice for the sustainable food movement, popularizing complex ideas and policy for a general audience. While this work, and other efforts of the food movement to tell these stories, will never have the marketing dollars that the food industry has, it is grounded in grassroots organizing, and the results have been extremely effective.\u003c/p>\n\u003cp>Together, the two organizations have published books, delivered hundreds of lectures and participated in more than 100 conferences and community events since we started in 2001.\u003c/p>\n\u003cp>\u003cstrong>It's great that the \u003ca href=\"https://www.jamesbeard.org/\" target=\"_blank\">James Beard Foundation\u003c/a> has recognized your work with a \u003ca href=\"https://www.jamesbeard.org/education-jbf-leadership-awards\" target=\"_blank\">2016 Leadership Award\u003c/a>. How, for you, is food tied to other basic human rights?\u003c/strong>\u003c/p>\n\u003cp>Food is at the very heart of human rights—and freedom. Our ability to feed ourselves and our communities with nutritious, culturally appropriate food is central to life.\u003c/p>\n\u003cp>\u003cstrong>What is the most critical work you see yourself being involved in over the next five years?\u003c/strong>\u003c/p>\n\u003cp>Over the next five years, I’m really excited to be part of three big campaigns: First, to promote the power of agro-ecological solutions worldwide to create more resilient food systems in the face of climate change and reduce the environmental impact of farming globally. Second, to join forces with people around the country—and the world—to take on the soda industry with initiatives like the soda taxes that have the power to reduce consumption of these harmful beverages and generate revenue for health education and diabetes-reduction programs. Third, to be involved with the coalition nationwide to win passage of “good food purchasing policies” in cities across the country. These procurement polices support city governments and school districts to look at their purchasing power through the lenses of five values: environmental sustainability, local economic development, worker rights, animal welfare, and nutrition. There is nearly limitless potential for these procurement policies to shift hundreds of millions of dollars every year toward the food production that’s better for people and the planet.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>How can individuals get involved, both on a personal level and a more public, even political one?\u003c/strong>\u003c/p>\n\u003cp>What I love about working on food system change is that people can get involved in so many different ways and on so many levels. With the growth in the market for more sustainable and local food, more and more people are able to make diet choices that connect them to the values of health, environmental sustainability, regional economic growth, worker wellbeing, and animal welfare, for example.\u003c/p>\n\u003cp>Of course, many people still can’t make the choice for organic and locally owned food—because they don’t have either the resource or the access—but everyone can cut soda out of their lives. And that one choice has been found to have huge benefits, not only in money-saving, but improved health as well. Sugary drinks are the single largest source of sugar in our diet, and drinking just one or two sugary drinks per day can increase the chances of developing type 2 diabetes by 26 percent.\u003c/p>\n\u003cp>But the biggest way we can have an impact is not through our actions as consumers, but through our voice as voters and community members. We can elect officials who stand up for workers and condemn those who protect polluting factory farms, for example. Groups like \u003ca href=\"http://foodpolicyaction.org\" target=\"_blank\">Food Policy Action\u003c/a> provide us with transparency on where our leaders stand.\u003c/p>\n\u003cp>We can also speak up for policy change that can really make a difference, like food procurement policies that reflect shared values, farm-to-school programs in our cities, or food access initiatives that connect those in need with real food, not processed junk food.\u003c/p>\n\u003cp>\u003cstrong>If Hillary Clinton is elected president, what do you see as her top policy priorities around food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unfortunately, Clinton has a long history of defending agribusiness interests and multi-national food and drink corporations, like Coca-Cola. In fact, in a recent Wikileaks dump you can read the exchange among her team after she came out publicly for the soda tax initiative in Philadelphia earlier this year. Within 24 hours she was retracting her position in response to pressure from policy consultants for Coca-Cola. That said, I have some ideas about what one of her first policy priorities \u003cem>should\u003c/em> be. She should empower her administration to take bold action on antibiotics because of the alarming rise of antibiotic-resistant bacteria. This month, the \u003ca href=\"http://qz.com/788548/the-united-nations-historic-meeting-on-antibiotic-resistance-puts-the-threat-on-a-level-with-hiv-and-ebola/\" target=\"_blank\">United Nations\u003c/a> just categorized antibiotics in the food system as a crisis at the level of AIDS or Ebola. It’s only the fourth time in history that the United Nations has elevated a health concern to this level of crisis. Industrial animal factory farms have made it a common practice to give sub-therapeutic doses of medically important antibiotics to the nine billion livestock slaughtered in the United States every year to speed growth and prevent disease. It would show great leadership for the United States to stand with the member states of the UN General Assembly who, this month, signed a declaration to fight this epidemic of resistance.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Treats (adults only): Eyeball Jell-O Shots",
"title": "Halloween Treats (adults only): Eyeball Jell-O Shots",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Want to simultaneously impress and completely disgust your guests at your next Halloween bash? I’m pretty certain these eyeballs will do the trick. They honestly do take a bit of work and planning, but the end result is so spectacular that it’s worth it! I mean, Jell-O shots are always fun at a late-night gathering, but these just take it to the next level. The texture is, well, let’s just say alarmingly realistic for what you are about to pop into your mouth.\u003c/p>\n\u003cp>To make these, you’ll need to purchase a \u003ca href=\"https://www.amazon.com/Freshware-SM-100RD-15-Cavity-Silicone-Chocolate/dp/B004GJ9ARU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1476114095&sr=1-1\" target=\"_blank\" rel=\"noopener\">15-cavity mini half sphere mold\u003c/a>. I’d also recommend getting the 1-ounce plastic cups made specifically for Jell-O shots, as these are the perfect size for the eyeballs.\u003c/p>\n\u003cp>The first step is to mold the eyeball whites (made white by using plain gelatin and sweetened condensed milk, mixed with a bunch of vodka of course) and let them set, and then to do the same with the cups. Once those are set, you can just pop the eyeballs out of the mold and gently place them on the set Jell-O in the cups.\u003c/p>\n\u003cp>To paint the irises and pupils, I used gel food coloring and a small, thin, sturdy paintbrush (be sure to use one that is clean and hasn’t been used for painting – best to purchase a cheap new one for this purpose). You can paint the irises any color you like. I like blue so there you go. For the pupils I used red, because on top of the blue it ended up nice and dark. And for the bloodshot eye effect, I used a toothpick dipped into the red food coloring, and then just drew them on.\u003c/p>\n\u003cp>And for those who don’t drink, or want to gross out your kids – you can easily make these non-alcoholic! Just swap out the vodka for water. It’s that easy!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/IgRziKu_g0U\u003c/p>\n\u003ch2>Recipe: Eyeball Jell-O Shots\u003c/h2>\n\u003cp>\u003cem>Makes about 15 shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the eyeballs:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>15-cavity silicone mini half sphere mold\u003c/li>\n\u003cli>Canola oil cooking spray\u003c/li>\n\u003cli>½ cup vodka\u003c/li>\n\u003cli>1 envelope unflavored powdered gelatin (such as Knox brand)\u003c/li>\n\u003cli>½ cup boiling water\u003c/li>\n\u003cli>5 oz sweetened condensed milk\u003c/li>\n\u003cli>A few drops lemon extract (optional)\u003c/li>\n\u003cli>Red, green, blue and/or black food coloring\u003c/li>\n\u003cli>Thin, clean paintbrush and toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the cups:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 3-oz box strawberry or cherry gelatin\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>1/2 cup cold vodka mixed with 1/2 cup cold water\u003c/li>\n\u003cli>15 1-ounce plastic cups or shot glasses\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112804\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients.jpg\" alt=\"Eyeball Jell-O Shots ingredients\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eyeball Jell-O Shots ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the eyeballs:\u003c/strong> Lightly spray the mold with the cooking spray, wiping out any excess oil. In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract, if using. Divide between the molds, then refrigerate until firm. (You may have a tiny bit more than you need, in which case you can discard it or add it to an extra plastic cup.)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg\" alt=\"In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112811\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold4.jpg\" alt=\"Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold.jpg\" alt=\"Divide between the molds, then refrigerate until firm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the molds, then refrigerate until firm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the cups:\u003c/strong> In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112814\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-red.jpg\" alt=\"In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112802\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-pouring1.jpg\" alt=\"Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>To finish, top each cup of red gelatin with an eyeball. Paint an iris and pupil on each white eyeball using the paintbrush. Draw bloodshot eyes with a toothpick using the red food coloring. Place on a serving tray and refrigerate until ready to serve.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112803\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-balls.jpg\" alt=\"To finish, top each cup of red gelatin with an eyeball.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To finish, top each cup of red gelatin with an eyeball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting3.jpg\" alt=\"Paint an iris and pupil on each white eyeball using the paintbrush.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paint an iris and pupil on each white eyeball using the paintbrush. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting2.jpg\" alt=\"Draw bloodshot eyes with a toothpick using the red food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Draw bloodshot eyes with a toothpick using the red food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-final1.jpg\" alt=\"Place on a serving tray and refrigerate until ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a serving tray and refrigerate until ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "112659 http://ww2.kqed.org/bayareabites/?p=112659",
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"excerpt": "Disgust and delight your (adult) guests at your next Halloween bash with these wiggly squiggly vodka-spiked Jell-O shots.",
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"description": "Disgust and delight your (adult) guests at your next Halloween bash with these wiggly squiggly vodka-spiked Jell-O shots.",
"title": "Halloween Treats (adults only): Eyeball Jell-O Shots | KQED",
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"headline": "Halloween Treats (adults only): Eyeball Jell-O Shots",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want to simultaneously impress and completely disgust your guests at your next Halloween bash? I’m pretty certain these eyeballs will do the trick. They honestly do take a bit of work and planning, but the end result is so spectacular that it’s worth it! I mean, Jell-O shots are always fun at a late-night gathering, but these just take it to the next level. The texture is, well, let’s just say alarmingly realistic for what you are about to pop into your mouth.\u003c/p>\n\u003cp>To make these, you’ll need to purchase a \u003ca href=\"https://www.amazon.com/Freshware-SM-100RD-15-Cavity-Silicone-Chocolate/dp/B004GJ9ARU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1476114095&sr=1-1\" target=\"_blank\" rel=\"noopener\">15-cavity mini half sphere mold\u003c/a>. I’d also recommend getting the 1-ounce plastic cups made specifically for Jell-O shots, as these are the perfect size for the eyeballs.\u003c/p>\n\u003cp>The first step is to mold the eyeball whites (made white by using plain gelatin and sweetened condensed milk, mixed with a bunch of vodka of course) and let them set, and then to do the same with the cups. Once those are set, you can just pop the eyeballs out of the mold and gently place them on the set Jell-O in the cups.\u003c/p>\n\u003cp>To paint the irises and pupils, I used gel food coloring and a small, thin, sturdy paintbrush (be sure to use one that is clean and hasn’t been used for painting – best to purchase a cheap new one for this purpose). You can paint the irises any color you like. I like blue so there you go. For the pupils I used red, because on top of the blue it ended up nice and dark. And for the bloodshot eye effect, I used a toothpick dipped into the red food coloring, and then just drew them on.\u003c/p>\n\u003cp>And for those who don’t drink, or want to gross out your kids – you can easily make these non-alcoholic! Just swap out the vodka for water. It’s that easy!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/IgRziKu_g0U'\n title='//www.youtube.com/embed/IgRziKu_g0U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Recipe: Eyeball Jell-O Shots\u003c/h2>\n\u003cp>\u003cem>Makes about 15 shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the eyeballs:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>15-cavity silicone mini half sphere mold\u003c/li>\n\u003cli>Canola oil cooking spray\u003c/li>\n\u003cli>½ cup vodka\u003c/li>\n\u003cli>1 envelope unflavored powdered gelatin (such as Knox brand)\u003c/li>\n\u003cli>½ cup boiling water\u003c/li>\n\u003cli>5 oz sweetened condensed milk\u003c/li>\n\u003cli>A few drops lemon extract (optional)\u003c/li>\n\u003cli>Red, green, blue and/or black food coloring\u003c/li>\n\u003cli>Thin, clean paintbrush and toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the cups:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 3-oz box strawberry or cherry gelatin\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>1/2 cup cold vodka mixed with 1/2 cup cold water\u003c/li>\n\u003cli>15 1-ounce plastic cups or shot glasses\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112804\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients.jpg\" alt=\"Eyeball Jell-O Shots ingredients\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eyeball Jell-O Shots ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the eyeballs:\u003c/strong> Lightly spray the mold with the cooking spray, wiping out any excess oil. In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract, if using. Divide between the molds, then refrigerate until firm. (You may have a tiny bit more than you need, in which case you can discard it or add it to an extra plastic cup.)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg\" alt=\"In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112811\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold4.jpg\" alt=\"Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold.jpg\" alt=\"Divide between the molds, then refrigerate until firm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the molds, then refrigerate until firm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the cups:\u003c/strong> In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112814\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-red.jpg\" alt=\"In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112802\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-pouring1.jpg\" alt=\"Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>To finish, top each cup of red gelatin with an eyeball. Paint an iris and pupil on each white eyeball using the paintbrush. Draw bloodshot eyes with a toothpick using the red food coloring. Place on a serving tray and refrigerate until ready to serve.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112803\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-balls.jpg\" alt=\"To finish, top each cup of red gelatin with an eyeball.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To finish, top each cup of red gelatin with an eyeball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting3.jpg\" alt=\"Paint an iris and pupil on each white eyeball using the paintbrush.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paint an iris and pupil on each white eyeball using the paintbrush. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting2.jpg\" alt=\"Draw bloodshot eyes with a toothpick using the red food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Draw bloodshot eyes with a toothpick using the red food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-final1.jpg\" alt=\"Place on a serving tray and refrigerate until ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a serving tray and refrigerate until ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Touché Tooth Fairy: An Illustrated Guide to Food-Based and Holistic Oral Health",
"title": "Touché Tooth Fairy: An Illustrated Guide to Food-Based and Holistic Oral Health",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I was 7 years old, I would go into a panic thinking about an upcoming trip to the dentist. I was terrified of needing to have a cavity filled-- the shots; painful, noisy drilling; terrible tasting and textured goops they put in my mouth; and the eternity I had to endure until it was over. Only two things made me slightly calmer about my impending dental doom: doing handstands in the dentist’s elevator (I thought they gave me good luck) and praying to the Tooth Fairy. Asking for help and protection from the Tooth Fairy made me feel like I had some control over the fate of my teeth and gave me a sense of peace since I had a magical guide as a support.\u003c/p>\n\u003cp>17 years later, after developing a few sensitive, aching molars and a recent demoralizing trip to the dentist, I think it’s time to take some of the pressure off the tooth fairy. I decide to take control of my dental health by learning about various self-care practices and how the foods I eat affect my oral hygiene.\u003c/p>\n\u003cp>Last month, I enjoyed a slightly foggy Saturday at the Lake Merritt Farmers Market while nibbling on an abundance of colorful fruit samples. After winding through the rows of vendors and picking up my staples of figs, kale and beets, I found myself in front of Rupam Henry’s Holistic Health and Dental Solutions booth. As I scanned the shelves lined with brown and blue bottles of digestive bitters, tinctures and holistic dental products, I couldn’t help but feel like fate brought me here (or maybe it was the Tooth Fairy). I approached Rupam, who worked as a RDA (registered dental assistant) for 20 years, seated behind her register and asked her what to do about my current dental woes. She answered me with clear explanations that addressed my problems (in the vocabulary of western dentistry) and also offered noninvasive ways I could help my teeth and gums, including dietary tips. After a brief chat, I set up an in-depth interview to find out more.\u003c/p>\n\u003cfigure id=\"attachment_112679\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth2_edited-1.jpg\" alt=\"Teeth are a window into health\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Teeth are a window into health \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first time I made the connection between teeth and the well-being of the whole body was when I became acquainted with the work of Weston Price, a dentist who saw teeth as a window into health. His life’s work in the 1930s involved traveling to Africa, Polynesia and Australia, studying the teeth of Native communities who still ate traditional diets. Price discovered that when people ate their ancestral food, their health flourished, and their oral hygiene was remarkable. When missionaries introduced a more western diet, however, the dental health of Native communities declined rapidly. Price attributed this decline in wellness to foods such as: refined sugar, white flour, vegetable oil and canned goods and the loss of fermented grains and seasonal vegetables and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/29/diy-bone-broth-you-really-should-be-making-it-at-home/\" target=\"_blank\">bone broth\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rupamherbals.com/\" target=\"_blank\">Rupam Henry\u003c/a>, who integrates her wisdom as an herbalist and holistic health educator with her 20+ years as a RDA in general and pediatric dentistry, also supports Price’s work. Besides combining holistic and western approaches in her practice and products, she comes from 13 generations of medicine makers and pharmacists originating in Germany.\u003c/p>\n\u003cfigure id=\"attachment_112680\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg\" alt=\"Is oral hygiene just brushing and flossing?\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Is oral hygiene just brushing and flossing? \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Are brushing and flossing the keys to caring for your teeth?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Brushing and flossing are actually just a small part of oral health. What it really comes down to is nutrition, the health of the immune system and your body’s chemistry (registered in saliva and urine pH levels). Some people who brush and floss five times a day may still have cavities, while others who less frequently brush and floss may not have cavities. Brushing and flossing daily, however, is still important to your oral health.\u003c/p>\n\u003cfigure id=\"attachment_112681\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg\" alt=\"Acidic monster stealing minerals from bones and teeth\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster stealing minerals from bones and teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why is it important for your body to be in a balanced pH state?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> In a pH-balanced body, bacteria cannot grow because they need an acidic environment to grow and thrive. For most people, this means that they will need to alkalize, which usually translates in eating a less acidic diet. Stress is also acidifying to your entire bodily system, therefore finding ways to relieve stress, such as exercise, meditation, yoga, are important to your bodily function and overall well-being. When your body is too acidic over a long period of time, the endocrine system will draw minerals from your bones, including the teeth, to feed your organ systems to keep them functioning correctly. Tooth decay, bone loss, arthritis, osteoporosis, all stem from having too much acidity, or inflammation, in your body.\u003c/p>\n\u003cfigure id=\"attachment_112682\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth5.jpg\" alt=\"Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some foods that feed acidity in the body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> White sugar, white flour, caffeine, and processed foods are some of the most acidifying foods that are part of the American diet. Too much red meat, pasteurized dairy, grains (especially non-soaked), and anything deep-fried are also acidifying.\u003c/p>\n\u003cp>It’s not only food that can create this imbalance in our bodies, but our environment and stress are also factors when our “fight or flight” response is activated.\u003c/p>\n\u003cfigure id=\"attachment_112683\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg\" alt=\"Alkalizing food raining on the acidic monster \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Alkalizing food raining on the acidic monster \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can we create less acidity in our body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Foodwise, a diet that is rich in vegetables, both steamed and raw, salads, plus raw soaked nuts and healthy fats is alkalizing. Keeping processed foods to a minimum and limiting the amount of caffeine that you drink will also help balance your body's pH. If you must consume caffeine, drinking organic coffee and making it “bullet proof” by adding some quality fat, such as organic grass-fed butter or organic coconut oil (or MCT oil) will help ease the effect on your system. Eating an all organic diet cannot be emphasized enough as it will decrease acidity and increase vitality in your entire system.\u003c/p>\n\u003cp>The environment you are eating in is as important as what you are eating. So sitting down to enjoy your food in a quiet and calm space will nourish you the most.\u003c/p>\n\u003cp>Activating our lymphatic system, which acts as the body’s garbage disposal, through exercise, such as, walking, swimming or jumping on a trampoline, also helps to release toxins.\u003c/p>\n\u003cfigure id=\"attachment_112684\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg\" alt=\"Happy healthy teeth \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Happy healthy teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are practices that can help support our oral health?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Here are a few tips:\u003c/p>\n\u003col>\n\u003cli>Using a water pic, or power rinsing with a sip of water, right after you eat, helps your saliva to return to a more alkaline state which reduces mineral loss.\u003c/li>\n\u003cli>Wait at least 40 minutes after you eat to brush your teeth.\u003c/li>\n\u003cli>A common misconception is that we need to brush our teeth right after we’ve eaten food. When you put something in your mouth that isn’t water your saliva becomes acidic to help digest the food. Another misconception is that we should be using toothpastes or tooth powders, on our teeth. This is not true as it contributes to gum recession and may even remove dentin from your tooth structure. It is best to brush with a non-commercial product, such as a tooth or dental soap that is rich in minerals and essential oils and is non-abrasive. Abrasives, such as baking soda on a wet Qtip, should be limited to stain removal only.\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Oil_pulling\" target=\"_blank\">Oil pulling\u003c/a> for 15-20 minutes first thing in the morning by swishing 1 teaspoon of sunflower, sesame or coconut oil around in your mouth without swallowing the oil will help to remove harmful bacteria or toxins.\u003c/li>\n\u003cli>Oil pulling originally came from Russia and then became very popular in \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda\u003c/a>, traditional Indian medicine. By swishing oil in your mouth you can extract oral bacteria and toxins. Make sure you do it first thing when waking up in the morning before you eat or drink anything other than water and then rinse your mouth out 4 or 5 times with hot water.\u003c/li>\n\u003cli>Buy pH strips to measure your saliva (which should be around 7) and urine (which should be 5.8) to test how acidic your body is.\u003c/li>\n\u003cli>The acidity in your urine will tell you whether you are secreting acidic waste successfully. If your urine is too alkaline, this often indicates that your kidneys are under functioning.\u003c/li>\n\u003cli>Limit or eliminate white flour, refined sugar and caffeine.\u003c/li>\n\u003cli>My intention is not about creating fear of food, but making a link between the sensation of: “ I don’t feel good” to the source of the problem, which could be an excess of sugar, wheat or caffeine. Eliminating soothing comfort foods, heavy in white flour, sugar, etc. from your diet is definitely a challenging journey, which often requires support of like-minded people. It is ok to eat “goodies” occasionally but the goal is to eat for optimum health and nutrition.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I’ll admit that these weren’t the easiest tips to put into practice. At first, it felt strange to put two tablespoons of oil in my mouth first thing in the morning and swishing for 15 minutes felt like forever. After a few days, however, I actually got into it and loved how clean my mouth felt. Over the last few years, I have gone through several periods of time when I cut out sugar. Although the first few days are the hardest, I end up feeling like an improved, more energetic version of myself -- and my teeth are less sensitive to cold. Touché, tooth fairy!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was 7 years old, I would go into a panic thinking about an upcoming trip to the dentist. I was terrified of needing to have a cavity filled-- the shots; painful, noisy drilling; terrible tasting and textured goops they put in my mouth; and the eternity I had to endure until it was over. Only two things made me slightly calmer about my impending dental doom: doing handstands in the dentist’s elevator (I thought they gave me good luck) and praying to the Tooth Fairy. Asking for help and protection from the Tooth Fairy made me feel like I had some control over the fate of my teeth and gave me a sense of peace since I had a magical guide as a support.\u003c/p>\n\u003cp>17 years later, after developing a few sensitive, aching molars and a recent demoralizing trip to the dentist, I think it’s time to take some of the pressure off the tooth fairy. I decide to take control of my dental health by learning about various self-care practices and how the foods I eat affect my oral hygiene.\u003c/p>\n\u003cp>Last month, I enjoyed a slightly foggy Saturday at the Lake Merritt Farmers Market while nibbling on an abundance of colorful fruit samples. After winding through the rows of vendors and picking up my staples of figs, kale and beets, I found myself in front of Rupam Henry’s Holistic Health and Dental Solutions booth. As I scanned the shelves lined with brown and blue bottles of digestive bitters, tinctures and holistic dental products, I couldn’t help but feel like fate brought me here (or maybe it was the Tooth Fairy). I approached Rupam, who worked as a RDA (registered dental assistant) for 20 years, seated behind her register and asked her what to do about my current dental woes. She answered me with clear explanations that addressed my problems (in the vocabulary of western dentistry) and also offered noninvasive ways I could help my teeth and gums, including dietary tips. After a brief chat, I set up an in-depth interview to find out more.\u003c/p>\n\u003cfigure id=\"attachment_112679\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth2_edited-1.jpg\" alt=\"Teeth are a window into health\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Teeth are a window into health \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first time I made the connection between teeth and the well-being of the whole body was when I became acquainted with the work of Weston Price, a dentist who saw teeth as a window into health. His life’s work in the 1930s involved traveling to Africa, Polynesia and Australia, studying the teeth of Native communities who still ate traditional diets. Price discovered that when people ate their ancestral food, their health flourished, and their oral hygiene was remarkable. When missionaries introduced a more western diet, however, the dental health of Native communities declined rapidly. Price attributed this decline in wellness to foods such as: refined sugar, white flour, vegetable oil and canned goods and the loss of fermented grains and seasonal vegetables and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/29/diy-bone-broth-you-really-should-be-making-it-at-home/\" target=\"_blank\">bone broth\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rupamherbals.com/\" target=\"_blank\">Rupam Henry\u003c/a>, who integrates her wisdom as an herbalist and holistic health educator with her 20+ years as a RDA in general and pediatric dentistry, also supports Price’s work. Besides combining holistic and western approaches in her practice and products, she comes from 13 generations of medicine makers and pharmacists originating in Germany.\u003c/p>\n\u003cfigure id=\"attachment_112680\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg\" alt=\"Is oral hygiene just brushing and flossing?\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Is oral hygiene just brushing and flossing? \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Are brushing and flossing the keys to caring for your teeth?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Brushing and flossing are actually just a small part of oral health. What it really comes down to is nutrition, the health of the immune system and your body’s chemistry (registered in saliva and urine pH levels). Some people who brush and floss five times a day may still have cavities, while others who less frequently brush and floss may not have cavities. Brushing and flossing daily, however, is still important to your oral health.\u003c/p>\n\u003cfigure id=\"attachment_112681\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg\" alt=\"Acidic monster stealing minerals from bones and teeth\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster stealing minerals from bones and teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why is it important for your body to be in a balanced pH state?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> In a pH-balanced body, bacteria cannot grow because they need an acidic environment to grow and thrive. For most people, this means that they will need to alkalize, which usually translates in eating a less acidic diet. Stress is also acidifying to your entire bodily system, therefore finding ways to relieve stress, such as exercise, meditation, yoga, are important to your bodily function and overall well-being. When your body is too acidic over a long period of time, the endocrine system will draw minerals from your bones, including the teeth, to feed your organ systems to keep them functioning correctly. Tooth decay, bone loss, arthritis, osteoporosis, all stem from having too much acidity, or inflammation, in your body.\u003c/p>\n\u003cfigure id=\"attachment_112682\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth5.jpg\" alt=\"Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some foods that feed acidity in the body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> White sugar, white flour, caffeine, and processed foods are some of the most acidifying foods that are part of the American diet. Too much red meat, pasteurized dairy, grains (especially non-soaked), and anything deep-fried are also acidifying.\u003c/p>\n\u003cp>It’s not only food that can create this imbalance in our bodies, but our environment and stress are also factors when our “fight or flight” response is activated.\u003c/p>\n\u003cfigure id=\"attachment_112683\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg\" alt=\"Alkalizing food raining on the acidic monster \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Alkalizing food raining on the acidic monster \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can we create less acidity in our body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Foodwise, a diet that is rich in vegetables, both steamed and raw, salads, plus raw soaked nuts and healthy fats is alkalizing. Keeping processed foods to a minimum and limiting the amount of caffeine that you drink will also help balance your body's pH. If you must consume caffeine, drinking organic coffee and making it “bullet proof” by adding some quality fat, such as organic grass-fed butter or organic coconut oil (or MCT oil) will help ease the effect on your system. Eating an all organic diet cannot be emphasized enough as it will decrease acidity and increase vitality in your entire system.\u003c/p>\n\u003cp>The environment you are eating in is as important as what you are eating. So sitting down to enjoy your food in a quiet and calm space will nourish you the most.\u003c/p>\n\u003cp>Activating our lymphatic system, which acts as the body’s garbage disposal, through exercise, such as, walking, swimming or jumping on a trampoline, also helps to release toxins.\u003c/p>\n\u003cfigure id=\"attachment_112684\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg\" alt=\"Happy healthy teeth \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Happy healthy teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are practices that can help support our oral health?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Here are a few tips:\u003c/p>\n\u003col>\n\u003cli>Using a water pic, or power rinsing with a sip of water, right after you eat, helps your saliva to return to a more alkaline state which reduces mineral loss.\u003c/li>\n\u003cli>Wait at least 40 minutes after you eat to brush your teeth.\u003c/li>\n\u003cli>A common misconception is that we need to brush our teeth right after we’ve eaten food. When you put something in your mouth that isn’t water your saliva becomes acidic to help digest the food. Another misconception is that we should be using toothpastes or tooth powders, on our teeth. This is not true as it contributes to gum recession and may even remove dentin from your tooth structure. It is best to brush with a non-commercial product, such as a tooth or dental soap that is rich in minerals and essential oils and is non-abrasive. Abrasives, such as baking soda on a wet Qtip, should be limited to stain removal only.\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Oil_pulling\" target=\"_blank\">Oil pulling\u003c/a> for 15-20 minutes first thing in the morning by swishing 1 teaspoon of sunflower, sesame or coconut oil around in your mouth without swallowing the oil will help to remove harmful bacteria or toxins.\u003c/li>\n\u003cli>Oil pulling originally came from Russia and then became very popular in \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda\u003c/a>, traditional Indian medicine. By swishing oil in your mouth you can extract oral bacteria and toxins. Make sure you do it first thing when waking up in the morning before you eat or drink anything other than water and then rinse your mouth out 4 or 5 times with hot water.\u003c/li>\n\u003cli>Buy pH strips to measure your saliva (which should be around 7) and urine (which should be 5.8) to test how acidic your body is.\u003c/li>\n\u003cli>The acidity in your urine will tell you whether you are secreting acidic waste successfully. If your urine is too alkaline, this often indicates that your kidneys are under functioning.\u003c/li>\n\u003cli>Limit or eliminate white flour, refined sugar and caffeine.\u003c/li>\n\u003cli>My intention is not about creating fear of food, but making a link between the sensation of: “ I don’t feel good” to the source of the problem, which could be an excess of sugar, wheat or caffeine. Eliminating soothing comfort foods, heavy in white flour, sugar, etc. from your diet is definitely a challenging journey, which often requires support of like-minded people. It is ok to eat “goodies” occasionally but the goal is to eat for optimum health and nutrition.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’ll admit that these weren’t the easiest tips to put into practice. At first, it felt strange to put two tablespoons of oil in my mouth first thing in the morning and swishing for 15 minutes felt like forever. After a few days, however, I actually got into it and loved how clean my mouth felt. Over the last few years, I have gone through several periods of time when I cut out sugar. Although the first few days are the hardest, I end up feeling like an improved, more energetic version of myself -- and my teeth are less sensitive to cold. Touché, tooth fairy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "African-American Museum Cafe Serves Up Black History With Every Forkful",
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"content": "\u003cp>The restaurant inside the new National Museum of African American History and Culture offers food that satisfies the hunger — and a space that satisfies the mind.\u003c/p>\n\u003cp>Sweet Home Cafe has four serving stations, each representing a region of the United States: the North States, Western Range, Agriculture South and Creole Coast.\u003c/p>\n\u003cp>The idea is to expand people's understanding of just how much African-Americans have contributed to our nation's culinary heritage, says Joanne Hyppolite, curator for the cultural expressions exhibits that feature foodways, culture and cuisine.\u003c/p>\n\u003cp>\"People think that African-Americans only created soul food,\" Hyppolite says. But in fact, she says, black folks \"had a long presence in kitchens all over the United States — whether that was in a railroad car, on ranches in the West, in wealthy people's homes throughout the North and plantations to the South. They were there contributing to all types of American cuisine.\"\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"112607,112606,112605,112604,112603,112602,112601,112600,112599\"]\u003c/p>\n\u003cp>Hyppolite meets me for lunch at Sweet Home Cafe. She orders from the North States — pan-roasted oysters served in a rich red sauce that starts with shallots and butter, deglazed with white wine and reduced with chili sauce and cream. The dish was inspired by Thomas Downing — the son of freed slaves who became known as the \"oyster king of New York.\" Downing used his basement as a stop in the Underground Railroad.\u003c/p>\n\u003cfigure id=\"attachment_112612\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85.jpg\" alt=\"Sweet Home Cafe's dining area feels like a gallery. Images and words that tell of African-Americans' relationship with food surround you. A black-and-white photograph covers an entire wall. The subject: the Greensboro Four, sitting in protest of segregation at a Woolworth's lunch counter in 1960.\" width=\"800\" height=\"521\" class=\"size-full wp-image-112612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85-768x500.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Home Cafe's dining area feels like a gallery. Images and words that tell of African-Americans' relationship with food surround you. A black-and-white photograph covers an entire wall. The subject: the Greensboro Four, sitting in protest of segregation at a Woolworth's lunch counter in 1960. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the Agricultural South station, Shari Hills and Keena Lewis, both young residents of Washington, D.C., who originally hail from the South, choose the fried chicken and mac 'n' cheese — which Hills calls \"the bomb.\" When asked how the food compares to what they've had back home, the two laugh. \"Back home, it's probably a little more salt-seasoned,\" Hills says with a giggle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Creole Coast serves up dishes like duck, andouille sausage and crawfish gumbo. Visiting from Durham, N.C., Marie Shaw Simmons has a taste for the catfish po' boy and watermelon and tomato salad. \"Isn't it beautiful?\" Simmons says. \"It reminds me of home.\"\u003c/p>\n\u003cp>Her friend, Anita Neville, who also got the catfish, takes a picture to send to her sister so that \"she can be a little envious ... and also glad for me.\"\u003c/p>\n\u003cp>In the Western Range station, many dishes have Native American and Mexican influences, such as barbecued buffalo brisket and black-eyed peas empanadas. After the Civil War, many freed slaves moved West to take up jobs as ranch hands and cowboys. In cattle country, beef replaced pork in their cooking. \"Son of a Gun Stew\" — traditionally made with innards — gets a modern twist with braised short beef, turnips, tomato, potato, leeks and sun-dried tomato.\u003c/p>\n\u003cp>Sweet Home Cafe doesn't just offer food that people already know. It wants to introduce dishes and educate those unfamiliar to African-American cuisine, like Art Bushkin from Virginia.\u003c/p>\n\u003cp>\"First of all, I don't totally know what's on my plate,\" Bushkin tells me. (It was loaded with fried chicken, collards and a Gullah-style version of the rice and beans dish known as Hoppin' John.) \"We don't recognize the names, but you can't go wrong. It's just very different and very wonderful,\" he says.\u003c/p>\n\u003cp>It took about two years for a committee of curators, chefs and historians to decided on the cafe concept, design and menu. Jessica Harris, culinary historian and author, led the project. After looking at the success of the Mitsitam Cafe at the National Museum of the American Indian, the first in the Smithsonian family to turn a cafeteria into a history lesson, Harris became the force behind the regional sections at Sweet Home Cafe.\u003c/p>\n\u003cfigure id=\"attachment_112609\" class=\"wp-caption aligncenter\" style=\"max-width: 2921px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d.jpg\" alt=\"Sweet Home Cafe executive chef Jerome Grant\" width=\"2921\" height=\"1954\" class=\"size-full wp-image-112609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d.jpg 2921w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-1440x963.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-960x642.jpg 960w\" sizes=\"(max-width: 2921px) 100vw, 2921px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Home Cafe executive chef Jerome Grant \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Smithsonian works with Thomas Hospitality, the largest minority-owned food service company, to help run the kitchen smoothly.\u003c/p>\n\u003cp>Supervising chef Albert Lukas of Restaurant Associates, another Smithsonian partner in food services, traveled to places like South Carolina to dig into Southern cooking. Executive chef Jerome Grant, who previously ran the Mitsitam Cafe, hung out with his chef friends in New York to see how they put their twists on classic dishes.\u003c/p>\n\u003cp>Sweet Home Cafe's dining area feels like a gallery. Images and words that tell of African-Americans' relationship with food surround you. A black-and-white photograph covers an entire wall. The subject: the Greensboro Four, sitting in protest of segregation at a Woolworth's lunch counter in 1960.\u003c/p>\n\u003cp>Carla Hall, chef, television personality and a D.C. resident, is the cafe's culinary ambassador.\u003c/p>\n\u003cp>\"I'm really the person who gets people excited,\" Hall says while on break from her daily shoot at ABC's \u003cem>The Chew\u003c/em>.\u003c/p>\n\u003cp>She says she wants people to talk about their museum experience in the cafe as if they're \"around the kitchen table at home, where you feel comfortable and safe as a family.\"\u003c/p>\n\u003cp>Leon Hill and Tori Richardson-Hill of Minnesota did just that. \"We talked about the eating experience of black people or people of color,\" Richardson-Hill says. At the table were her two adult children, both college students who'd joined their family for this museum visit. \"This was a very smart move on the museum's part to have this as part of the museum experience.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>The restaurant inside the new National Museum of African American History and Culture offers food that satisfies the hunger — and a space that satisfies the mind.\u003c/p>\n\u003cp>Sweet Home Cafe has four serving stations, each representing a region of the United States: the North States, Western Range, Agriculture South and Creole Coast.\u003c/p>\n\u003cp>The idea is to expand people's understanding of just how much African-Americans have contributed to our nation's culinary heritage, says Joanne Hyppolite, curator for the cultural expressions exhibits that feature foodways, culture and cuisine.\u003c/p>\n\u003cp>\"People think that African-Americans only created soul food,\" Hyppolite says. But in fact, she says, black folks \"had a long presence in kitchens all over the United States — whether that was in a railroad car, on ranches in the West, in wealthy people's homes throughout the North and plantations to the South. They were there contributing to all types of American cuisine.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hyppolite meets me for lunch at Sweet Home Cafe. She orders from the North States — pan-roasted oysters served in a rich red sauce that starts with shallots and butter, deglazed with white wine and reduced with chili sauce and cream. The dish was inspired by Thomas Downing — the son of freed slaves who became known as the \"oyster king of New York.\" Downing used his basement as a stop in the Underground Railroad.\u003c/p>\n\u003cfigure id=\"attachment_112612\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85.jpg\" alt=\"Sweet Home Cafe's dining area feels like a gallery. Images and words that tell of African-Americans' relationship with food surround you. A black-and-white photograph covers an entire wall. The subject: the Greensboro Four, sitting in protest of segregation at a Woolworth's lunch counter in 1960.\" width=\"800\" height=\"521\" class=\"size-full wp-image-112612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0021edit_custom-05e45950c2eae13e4e8876cbe37cb69ebf97aa9a-s800-c85-768x500.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Home Cafe's dining area feels like a gallery. Images and words that tell of African-Americans' relationship with food surround you. A black-and-white photograph covers an entire wall. The subject: the Greensboro Four, sitting in protest of segregation at a Woolworth's lunch counter in 1960. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the Agricultural South station, Shari Hills and Keena Lewis, both young residents of Washington, D.C., who originally hail from the South, choose the fried chicken and mac 'n' cheese — which Hills calls \"the bomb.\" When asked how the food compares to what they've had back home, the two laugh. \"Back home, it's probably a little more salt-seasoned,\" Hills says with a giggle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Creole Coast serves up dishes like duck, andouille sausage and crawfish gumbo. Visiting from Durham, N.C., Marie Shaw Simmons has a taste for the catfish po' boy and watermelon and tomato salad. \"Isn't it beautiful?\" Simmons says. \"It reminds me of home.\"\u003c/p>\n\u003cp>Her friend, Anita Neville, who also got the catfish, takes a picture to send to her sister so that \"she can be a little envious ... and also glad for me.\"\u003c/p>\n\u003cp>In the Western Range station, many dishes have Native American and Mexican influences, such as barbecued buffalo brisket and black-eyed peas empanadas. After the Civil War, many freed slaves moved West to take up jobs as ranch hands and cowboys. In cattle country, beef replaced pork in their cooking. \"Son of a Gun Stew\" — traditionally made with innards — gets a modern twist with braised short beef, turnips, tomato, potato, leeks and sun-dried tomato.\u003c/p>\n\u003cp>Sweet Home Cafe doesn't just offer food that people already know. It wants to introduce dishes and educate those unfamiliar to African-American cuisine, like Art Bushkin from Virginia.\u003c/p>\n\u003cp>\"First of all, I don't totally know what's on my plate,\" Bushkin tells me. (It was loaded with fried chicken, collards and a Gullah-style version of the rice and beans dish known as Hoppin' John.) \"We don't recognize the names, but you can't go wrong. It's just very different and very wonderful,\" he says.\u003c/p>\n\u003cp>It took about two years for a committee of curators, chefs and historians to decided on the cafe concept, design and menu. Jessica Harris, culinary historian and author, led the project. After looking at the success of the Mitsitam Cafe at the National Museum of the American Indian, the first in the Smithsonian family to turn a cafeteria into a history lesson, Harris became the force behind the regional sections at Sweet Home Cafe.\u003c/p>\n\u003cfigure id=\"attachment_112609\" class=\"wp-caption aligncenter\" style=\"max-width: 2921px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d.jpg\" alt=\"Sweet Home Cafe executive chef Jerome Grant\" width=\"2921\" height=\"1954\" class=\"size-full wp-image-112609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d.jpg 2921w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-1440x963.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-09-14-nmaahc-food-museum-0120edit_custom-d6cf3895ac865a89044dee9293851e763734755d-960x642.jpg 960w\" sizes=\"(max-width: 2921px) 100vw, 2921px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Home Cafe executive chef Jerome Grant \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Smithsonian works with Thomas Hospitality, the largest minority-owned food service company, to help run the kitchen smoothly.\u003c/p>\n\u003cp>Supervising chef Albert Lukas of Restaurant Associates, another Smithsonian partner in food services, traveled to places like South Carolina to dig into Southern cooking. Executive chef Jerome Grant, who previously ran the Mitsitam Cafe, hung out with his chef friends in New York to see how they put their twists on classic dishes.\u003c/p>\n\u003cp>Sweet Home Cafe's dining area feels like a gallery. Images and words that tell of African-Americans' relationship with food surround you. A black-and-white photograph covers an entire wall. The subject: the Greensboro Four, sitting in protest of segregation at a Woolworth's lunch counter in 1960.\u003c/p>\n\u003cp>Carla Hall, chef, television personality and a D.C. resident, is the cafe's culinary ambassador.\u003c/p>\n\u003cp>\"I'm really the person who gets people excited,\" Hall says while on break from her daily shoot at ABC's \u003cem>The Chew\u003c/em>.\u003c/p>\n\u003cp>She says she wants people to talk about their museum experience in the cafe as if they're \"around the kitchen table at home, where you feel comfortable and safe as a family.\"\u003c/p>\n\u003cp>Leon Hill and Tori Richardson-Hill of Minnesota did just that. \"We talked about the eating experience of black people or people of color,\" Richardson-Hill says. At the table were her two adult children, both college students who'd joined their family for this museum visit. \"This was a very smart move on the museum's part to have this as part of the museum experience.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "From Mobb Deep Rapper, A Cookbook For Healthy Eating — In Prison",
"title": "From Mobb Deep Rapper, A Cookbook For Healthy Eating — In Prison",
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"content": "\u003cp>It's hard enough to eat healthy even when you have access to grocery stores, sharp knives and refrigerators. But for those in prison, it can be almost impossible.\u003c/p>\n\u003cp>Behind bars, it often takes ingenuity, a hodgepodge of commissary items and food shipped from loved ones to even approximate a proper diet. This is what Albert \"Prodigy\" Johnson, of the influential hip-hop duo \u003ca href=\"https://www.facebook.com/MobbDeepQB/\">Mobb Deep\u003c/a> — you might remember their '90s hit single \"Shook Ones, Part II\" — discovered after he was sentenced for illegally possessing a firearm in 2007.\u003c/p>\n\u003cp>Knowing what to eat and how to make it is evidently such an important part of prison life that there's an entire cottage industry of cookbooks written on the subject. \u003ca href=\"https://www.prisonfellowship.org/documents/prisonfellowship/2012/prison_survival_guide.pdf\">Inmate survival guides\u003c/a> often have a section on food and how to use the commissary to augment prison diets. \u003cem>Commissary Kitchen: My Infamous Prison Cookbook,\u003c/em> which will be published this month, is written by Prodigy and journalist Kathy landoli (she prefers to lowercase her surname).\u003c/p>\n\u003cp>In the book, Prodigy describes how his lifelong battle with sickle cell made him hyper-conscious of what he ate while incarcerated.\u003c/p>\n\u003cp>\"I couldn't afford to get sick in prison,\" he writes. \"My sickle cell is no joke, so I couldn't eat poorly or not exercise. And everything in jail is designed to do the exact opposite.\" This is just a hint of what sets \u003cem>Commissary Kitchen \u003c/em>apart from other books in the genre — it's about Prodigy's experience of prison as much, if not more than, about the food itself. Unlike most cookbooks, there will also be an audio version read by Prodigy — recipes included.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the prison menus did change, he writes that there was only one green vegetable that made it onto his cafeteria tray — green beans — and it was served only once a week. Even though he tried to eat healthy, readers of the book will notice the recipes are a far cry from anything Gwyneth Paltrow would whip up in her kitchen. \"It's not all healthy stuff,\" Prodigy told NPR in an interview. \"There's a lot of butter and seasonings — it's as healthy as I could get in the prison system.\"\u003c/p>\n\u003cp>Just because inmates have access to the prison cafeteria doesn't mean that they have enough to eat. Prison meals are often so cheap, meager and bad that they've incited riots, caused starving inmates to supplement their diets with \"toothpaste and toilet paper,\" and sparked investigations from human rights organizations, according to the \u003ca href=\"https://www.themarshallproject.org/2015/07/07/what-s-in-a-prison-meal#.bWj9dfxA4\">Marshall Project\u003c/a>, a criminal justice advocacy nonprofit.\u003c/p>\n\u003cfigure id=\"attachment_112566\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780997146233_custom-9afaad62812a9282f853be7935ec2ebb5f772c1a-s700-c85.jpg\" alt=\"Commissary Kitchen My Infamous Prison Cookbook by Albert Johnson, Kathy Iandoli and Eddie Huang\" width=\"400\" height=\"492\" class=\"size-full wp-image-112566\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/496883049/commissary-kitchen-my-infamous-prison-cookbook\">Commissary Kitchen\u003c/a>\u003cbr>My Infamous Prison Cookbook\u003cbr>by Albert Johnson, Kathy Iandoli and Eddie Huang\u003c/figcaption>\u003c/figure>\n\u003cp>Access to food is such a part of prison life that inmates use \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/26/491236253/ramen-noodles-are-now-the-prison-currency-of-choice\">ramen\u003c/a> as currency to trade for gifts and services. As punishment, guards can restrict access to the commissary or dole out portions of the cardboard-flavored food brick known as Nutraloaf in lieu of regular meals.\u003c/p>\n\u003cp>Prodigy says that the prison \"day room\" — a common area of sorts — was where inmates did all of their cooking. \"In the building I was in, there was about 30-40 inmates in that particular dorm, and we'd all have to share one microwave and one toaster oven and take turns cooking there,\" he says. Those who try to cook during allotted times to avoid prison fodder might have to use a knife so dull that \"it only works as a stirrer,\" Prodigy writes. Some inmates try to save can lids — \"the sharpest object you can get\" — because they can be held sideways to chop food.\u003c/p>\n\u003cp>Only correctional officers can access refrigerators. But despite this, Prodigy managed to make curry gravy, macaroni and tuna salads, baked seafood with vegetables and sweet potato pie – all recipes that are available in the book.\u003c/p>\n\u003cp>In addition to wanting to eat better food, there's another reason cooking is such a popular pastime in prison. \"It's just relaxing and you almost forget where you're at for an hour or two,\" Prodigy says. \"It helps people get along, too. Sometimes if you've got a group of people in there that are cool with each other, we'd order a chicken [from the commissary] together or make a dinner.\"\u003c/p>\n\u003cp>The further you go into the book, the less healthy (and, in Prodigy's estimation, more disgusting) recipes become. Near the end, there are recipes like \"Prison Surprise:\" a mixture of ramen noodles, Doritos, Jack Mack (canned mackerel) and hot sauce. Prodigy ends his cooking instructions for these dishes with \"Good luck, yo.\"\u003c/p>\n\u003cp>The most important part of prison cooking, Prodigy writes, is the seasonings. Luckily, the commissary offered a lot of them: hot sauce, soy sauce, sugar, mayonnaise, ketchup, barbecue sauce and honey. He could also get spices like Goya Sazón and Adobo, as well as garlic, onion and curry powders. Ramen seasoning packets were popular behind bars, he says, but because each packet contains about 1,000 mg of sodium, he stayed away.\u003c/p>\n\u003cp>Prodigy credits the success of his prison recipes to an inmate from the Virgin Islands who had been a chef on the outside. Prodigy and others gave this inmate food to cook, and soon the chef started explaining how to do things like debone canned fish or create a sauce.\u003c/p>\n\u003cp>\"He was showing me different techniques and eventually I started making up my own recipes and cooking them,\" Prodigy writes. \"I found that preparation is everything when you cook.\" He says that even people on the outside heap on spices when food is done cooking rather than during the prep stages, when you can get the best flavor.\u003c/p>\n\u003cp>Despite the cooking tips, \u003cem>Commissary Kitchen \u003c/em>is as much about the politics of prison life as it is about making meals from almost nothing. Prodigy writes about difficult relationships between inmates and corrections officers, whom he alleges were running prostitution rings and asking for sexual favors in exchange for extra food.\u003c/p>\n\u003cp>Ultimately, these aren't recipes you're likely to try at home — though they might be just the thing when your refrigerator is bare. (Prodigy says they are marketing the book on college campuses, since dorm-room cooking implements aren't so different from what inmates are allowed.) Unlike most cookbooks, this food is not about beautiful recipes or seasonal ingredients. Prodigy writes that \"in a world where prisoners are treated like animals,\" preparing food made them feel human.\u003c/p>\n\u003cp>And perhaps reading \u003cem>Commissary Kitchen\u003c/em> and other prison cookbooks can \"give people more of an understanding of the kind of people that are locked up in jail,\" Prodigy says. \"You have people there from all walks of life: people who made mistakes and have to deal with the consequences, mothers and fathers. You wouldn't expect them to be behind bars.\" But there they are, feeding themselves and just trying to get to know each other over a home-cooked meal.\u003c/p>\n\u003cp>As Prodigy writes, \"This book won't make you a better cook, but it might make you a better person.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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>It's hard enough to eat healthy even when you have access to grocery stores, sharp knives and refrigerators. But for those in prison, it can be almost impossible.\u003c/p>\n\u003cp>Behind bars, it often takes ingenuity, a hodgepodge of commissary items and food shipped from loved ones to even approximate a proper diet. This is what Albert \"Prodigy\" Johnson, of the influential hip-hop duo \u003ca href=\"https://www.facebook.com/MobbDeepQB/\">Mobb Deep\u003c/a> — you might remember their '90s hit single \"Shook Ones, Part II\" — discovered after he was sentenced for illegally possessing a firearm in 2007.\u003c/p>\n\u003cp>Knowing what to eat and how to make it is evidently such an important part of prison life that there's an entire cottage industry of cookbooks written on the subject. \u003ca href=\"https://www.prisonfellowship.org/documents/prisonfellowship/2012/prison_survival_guide.pdf\">Inmate survival guides\u003c/a> often have a section on food and how to use the commissary to augment prison diets. \u003cem>Commissary Kitchen: My Infamous Prison Cookbook,\u003c/em> which will be published this month, is written by Prodigy and journalist Kathy landoli (she prefers to lowercase her surname).\u003c/p>\n\u003cp>In the book, Prodigy describes how his lifelong battle with sickle cell made him hyper-conscious of what he ate while incarcerated.\u003c/p>\n\u003cp>\"I couldn't afford to get sick in prison,\" he writes. \"My sickle cell is no joke, so I couldn't eat poorly or not exercise. And everything in jail is designed to do the exact opposite.\" This is just a hint of what sets \u003cem>Commissary Kitchen \u003c/em>apart from other books in the genre — it's about Prodigy's experience of prison as much, if not more than, about the food itself. Unlike most cookbooks, there will also be an audio version read by Prodigy — recipes included.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the prison menus did change, he writes that there was only one green vegetable that made it onto his cafeteria tray — green beans — and it was served only once a week. Even though he tried to eat healthy, readers of the book will notice the recipes are a far cry from anything Gwyneth Paltrow would whip up in her kitchen. \"It's not all healthy stuff,\" Prodigy told NPR in an interview. \"There's a lot of butter and seasonings — it's as healthy as I could get in the prison system.\"\u003c/p>\n\u003cp>Just because inmates have access to the prison cafeteria doesn't mean that they have enough to eat. Prison meals are often so cheap, meager and bad that they've incited riots, caused starving inmates to supplement their diets with \"toothpaste and toilet paper,\" and sparked investigations from human rights organizations, according to the \u003ca href=\"https://www.themarshallproject.org/2015/07/07/what-s-in-a-prison-meal#.bWj9dfxA4\">Marshall Project\u003c/a>, a criminal justice advocacy nonprofit.\u003c/p>\n\u003cfigure id=\"attachment_112566\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780997146233_custom-9afaad62812a9282f853be7935ec2ebb5f772c1a-s700-c85.jpg\" alt=\"Commissary Kitchen My Infamous Prison Cookbook by Albert Johnson, Kathy Iandoli and Eddie Huang\" width=\"400\" height=\"492\" class=\"size-full wp-image-112566\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/496883049/commissary-kitchen-my-infamous-prison-cookbook\">Commissary Kitchen\u003c/a>\u003cbr>My Infamous Prison Cookbook\u003cbr>by Albert Johnson, Kathy Iandoli and Eddie Huang\u003c/figcaption>\u003c/figure>\n\u003cp>Access to food is such a part of prison life that inmates use \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/26/491236253/ramen-noodles-are-now-the-prison-currency-of-choice\">ramen\u003c/a> as currency to trade for gifts and services. As punishment, guards can restrict access to the commissary or dole out portions of the cardboard-flavored food brick known as Nutraloaf in lieu of regular meals.\u003c/p>\n\u003cp>Prodigy says that the prison \"day room\" — a common area of sorts — was where inmates did all of their cooking. \"In the building I was in, there was about 30-40 inmates in that particular dorm, and we'd all have to share one microwave and one toaster oven and take turns cooking there,\" he says. Those who try to cook during allotted times to avoid prison fodder might have to use a knife so dull that \"it only works as a stirrer,\" Prodigy writes. Some inmates try to save can lids — \"the sharpest object you can get\" — because they can be held sideways to chop food.\u003c/p>\n\u003cp>Only correctional officers can access refrigerators. But despite this, Prodigy managed to make curry gravy, macaroni and tuna salads, baked seafood with vegetables and sweet potato pie – all recipes that are available in the book.\u003c/p>\n\u003cp>In addition to wanting to eat better food, there's another reason cooking is such a popular pastime in prison. \"It's just relaxing and you almost forget where you're at for an hour or two,\" Prodigy says. \"It helps people get along, too. Sometimes if you've got a group of people in there that are cool with each other, we'd order a chicken [from the commissary] together or make a dinner.\"\u003c/p>\n\u003cp>The further you go into the book, the less healthy (and, in Prodigy's estimation, more disgusting) recipes become. Near the end, there are recipes like \"Prison Surprise:\" a mixture of ramen noodles, Doritos, Jack Mack (canned mackerel) and hot sauce. Prodigy ends his cooking instructions for these dishes with \"Good luck, yo.\"\u003c/p>\n\u003cp>The most important part of prison cooking, Prodigy writes, is the seasonings. Luckily, the commissary offered a lot of them: hot sauce, soy sauce, sugar, mayonnaise, ketchup, barbecue sauce and honey. He could also get spices like Goya Sazón and Adobo, as well as garlic, onion and curry powders. Ramen seasoning packets were popular behind bars, he says, but because each packet contains about 1,000 mg of sodium, he stayed away.\u003c/p>\n\u003cp>Prodigy credits the success of his prison recipes to an inmate from the Virgin Islands who had been a chef on the outside. Prodigy and others gave this inmate food to cook, and soon the chef started explaining how to do things like debone canned fish or create a sauce.\u003c/p>\n\u003cp>\"He was showing me different techniques and eventually I started making up my own recipes and cooking them,\" Prodigy writes. \"I found that preparation is everything when you cook.\" He says that even people on the outside heap on spices when food is done cooking rather than during the prep stages, when you can get the best flavor.\u003c/p>\n\u003cp>Despite the cooking tips, \u003cem>Commissary Kitchen \u003c/em>is as much about the politics of prison life as it is about making meals from almost nothing. Prodigy writes about difficult relationships between inmates and corrections officers, whom he alleges were running prostitution rings and asking for sexual favors in exchange for extra food.\u003c/p>\n\u003cp>Ultimately, these aren't recipes you're likely to try at home — though they might be just the thing when your refrigerator is bare. (Prodigy says they are marketing the book on college campuses, since dorm-room cooking implements aren't so different from what inmates are allowed.) Unlike most cookbooks, this food is not about beautiful recipes or seasonal ingredients. Prodigy writes that \"in a world where prisoners are treated like animals,\" preparing food made them feel human.\u003c/p>\n\u003cp>And perhaps reading \u003cem>Commissary Kitchen\u003c/em> and other prison cookbooks can \"give people more of an understanding of the kind of people that are locked up in jail,\" Prodigy says. \"You have people there from all walks of life: people who made mistakes and have to deal with the consequences, mothers and fathers. You wouldn't expect them to be behind bars.\" But there they are, feeding themselves and just trying to get to know each other over a home-cooked meal.\u003c/p>\n\u003cp>As Prodigy writes, \"This book won't make you a better cook, but it might make you a better person.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food for the Soul at the Mill Valley Film Festival",
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"content": "\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\n\u003cp>https://vimeo.com/181401441\u003c/p>\n\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\n\u003cp>https://vimeo.com/174869482\u003c/p>\n\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/09/20160922_me_anna_lappe_food_movement.mp3\u003c/p>\n\u003cp>When Frances Moore Lappe wrote the best-selling \u003cem>Diet For A Small Planet\u003c/em> back in 1971, she helped start a conversation about the social and environmental impacts of the foods we choose.\u003c/p>\n\u003cp>And, back then, what she had to say was revolutionary. Her idea that a plant-centered diet could be better for the planet — and our health — than a meat-centered diet was considered radical. \"It was heresy,\" Lappe told me during a recent interview.\u003c/p>\n\u003cp>So, what inspired her thinking? Well, let's go back in time a moment. When Americans turned on the evening news in the 1970s, they couldn't escape images of famine.\u003c/p>\n\u003cp>At the time, some experts were predicting a doomsday scenario. The argument was this: As the population grew, food shortages would worsen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Back in 1982, Lappe described her thinking during an interview on NPR's \u003cem>All Things Considered\u003c/em>. \"When I first start looking at these issues, I was very much influenced by the ecology movement ... and metaphors that were telling us that we'd actually reached the Earth's limits to feed people,\" she said.\u003c/p>\n\u003cp>But Lappe argued it didn't need to be this way. She pointed out that there were more than enough calories being produced to feed the world. It's just that much of the grain being grown wasn't used to feed people.\u003c/p>\n\u003cp>\"One of the reasons for world hunger was the American demand for meat, which meant that much of the world's grain was going to feed cattle rather than people.\" This was how NPR's \u003cem>All Things Considered\u003c/em> host Noah Adams described Lappe's argument in the 1982 piece.\u003c/p>\n\u003cp>And as Lappe went on to tell Adams: \"So my message was, look, in fact we have this tremendous abundance\" of food grown. But \"it's the economic and political structures [that] determine whether or not that production is actually meeting the needs of human beings.\"\u003c/p>\n\u003cp>Now, remember, back in the 1970s, meat was at the center of Americans' plates. A steak dinner was a symbol of security and prosperity. Nobody was snacking on edamame, and kale was not yet celebrated.\u003c/p>\n\u003cp>So, when Lappe began promoting a diet rich in vegetables, beans and grains, people were dismayed. \"It was shocking,\" Lappe says, \"especially coming from a girl who grew up in cow town, Fort Worth, Texas.\"\u003c/p>\n\u003cp>\u003cem>Diet For A Small Planet\u003c/em> is filled with vegetarian recipes. Leafing through, I spot one for a spinach lasagna, soy burgers, vegetable enchiladas — nothing that seems too unfamiliar, and definitely not radical, today.\u003c/p>\n\u003cp>But back then, \"people told me their parents said they would die of malnutrition if they followed the advice I was giving in the book,\" Lappe recalls with a laugh.\u003c/p>\n\u003cp>Today, lots of us have have heard the arguments about the environmental impacts of meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, recent studies estimate that it can take 6 pounds of grain and about 50 gallons of water to produce the meat for one hamburger.\u003c/p>\n\u003cp>And, today, we're also bombarded with \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/26/465431695/eat-less-meat-were-told-but-americans-habits-are-slow-to-change\">messages to eat less red meat\u003c/a>, from the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=129025298\">Meatless Monday \u003c/a>campaign to the World Health Organization's proclamation that excessive red meat consumption is linked to cancer.\u003c/p>\n\u003cp>But back then, people hadn't begun to connect these dots.\u003c/p>\n\u003cp>So Lappe used the shock and dismay over her veggie recipes to her advantage. With the buzz her book created, she was invited on to talk shows. The shows all wanted to talk recipes and cooking. But she had a bigger message to deliver.\u003c/p>\n\u003cp>\"I remember when I finally made it on to the [NBC] \u003cem>Today\u003c/em> show, [host] Brian Gumbel asked me, 'Ms. Lappe, What did you have for breakfast?' And I went from that question to [explain] the political and economic roots of world hunger.\"\u003c/p>\n\u003cp> Lappe has never given up on this work. She's gone on to write many more books, including \u003cem>Food First: Beyond The Myth Of Scarcity\u003c/em>. And, along with her daughter, Anna Lappe, in 2003 she published \u003cem>Hope's Edge\u003c/em>, which picked up where \u003cem>Diet For A Small Planet\u003c/em> left off.\u003c/p>\n\u003cp>Anna Lappe has followed in her mother's footsteps. When I interviewed them together for this story, the mother-daughter duo could almost finish each other's sentences — even though they sat thousands of miles apart. (Frances was in a studio in Boston, Anna in the Oakland, Calif. area, where she now lives.) They're separated by coasts, but seem very much in sync.\u003c/p>\n\u003cp>Anna is advocating on a range of issues in the food system. She's written a book,\u003cem> Diet For A Hot Planet\u003c/em>, on how agriculture and our food choices influence greenhouse gas emissions and climate change. She's also \u003ca href=\"http://tedxtalks.ted.com/video/Marketing-Food-to-Children-Anna\">weighed in\u003c/a> on the way snacks and sugary drinks are marketed to children.\u003c/p>\n\u003cp>Now, among other projects, she has developed an initiative called \u003ca href=\"http://www.voicesofthefoodchain.com/\">Voices of the Food Chain\u003c/a>, aimed at helping share the stories of people who work in the food system. She is also working with groups across the country on the \u003ca href=\"http://www.goodfoodcities.org\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://www.goodfoodcities.org&source=gmail&ust=1474671212007000&usg=AFQjCNHZ15kvoiwUXdIS6VuqA2983zxi-g\">Good Food Purchasing Program\u003c/a>; the goal is to \"promote the power of using our public food dollars to create a food system that aligns with the values of fairness to workers, animal welfare, nutrition and health, local economies and environmental sustainability.\"\u003c/p>\n\u003cp>Anna says there's still a lot of work to do to promote food choices that are healthy for people and the planet. But she told me she's encouraged. \"I think there's been enormous change ... over the last 45 years,\" she says. She points to the growth of farmers markets, farm-to-school programs, greater access to healthful food in schools and the growth of community-supported agriculture, or CSA, initiatives.\u003c/p>\n\u003cp>She says one particularly sweet moment for her came last year. Jim Cramer, the popular CNBC host of \u003cem>Mad Money,\u003c/em> did a whole segment on \"\u003ca href=\"http://www.cnbc.com/2015/03/30/organic-cropland-for-cash-yes-please.html\">organic cropland for cash\u003c/a>.\" The piece pointed out that sustainably farmed organic fruits and vegetables are becoming more mainstream. And big investors, such as\u003ca href=\"http://www.farmlandlp.com/\"> Farmland LP\u003c/a>, are converting conventional farmland into organic farmland.\u003c/p>\n\u003cp>\"Most people will tell you organic food is for rich people, that it can't feed the world. Well, guess what? None of that is true!\" Cramer intoned in his shock jock style.\u003c/p>\n\u003cp>Frances and Anna were both tickled by this. \"When Jim Cramer is starting to sound like Frances Moore Lappe, I think we can say some progress has been made,\" Anna told me. \"I love it,\" Frances chimed in.\u003c/p>\n\u003cp>Frances, now 72, says she is still optimistic. She acknowledges there's still hunger and malnutrition around the globe. But she tweeted out a quote from I.F. Stone earlier this week that read:\u003c/p>\n\u003cp>\"If you expect to see the final results of your work, you simply have not asked a big enough question.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in 1982, Lappe described her thinking during an interview on NPR's \u003cem>All Things Considered\u003c/em>. \"When I first start looking at these issues, I was very much influenced by the ecology movement ... and metaphors that were telling us that we'd actually reached the Earth's limits to feed people,\" she said.\u003c/p>\n\u003cp>But Lappe argued it didn't need to be this way. She pointed out that there were more than enough calories being produced to feed the world. It's just that much of the grain being grown wasn't used to feed people.\u003c/p>\n\u003cp>\"One of the reasons for world hunger was the American demand for meat, which meant that much of the world's grain was going to feed cattle rather than people.\" This was how NPR's \u003cem>All Things Considered\u003c/em> host Noah Adams described Lappe's argument in the 1982 piece.\u003c/p>\n\u003cp>And as Lappe went on to tell Adams: \"So my message was, look, in fact we have this tremendous abundance\" of food grown. But \"it's the economic and political structures [that] determine whether or not that production is actually meeting the needs of human beings.\"\u003c/p>\n\u003cp>Now, remember, back in the 1970s, meat was at the center of Americans' plates. A steak dinner was a symbol of security and prosperity. Nobody was snacking on edamame, and kale was not yet celebrated.\u003c/p>\n\u003cp>So, when Lappe began promoting a diet rich in vegetables, beans and grains, people were dismayed. \"It was shocking,\" Lappe says, \"especially coming from a girl who grew up in cow town, Fort Worth, Texas.\"\u003c/p>\n\u003cp>\u003cem>Diet For A Small Planet\u003c/em> is filled with vegetarian recipes. Leafing through, I spot one for a spinach lasagna, soy burgers, vegetable enchiladas — nothing that seems too unfamiliar, and definitely not radical, today.\u003c/p>\n\u003cp>But back then, \"people told me their parents said they would die of malnutrition if they followed the advice I was giving in the book,\" Lappe recalls with a laugh.\u003c/p>\n\u003cp>Today, lots of us have have heard the arguments about the environmental impacts of meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, recent studies estimate that it can take 6 pounds of grain and about 50 gallons of water to produce the meat for one hamburger.\u003c/p>\n\u003cp>And, today, we're also bombarded with \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/26/465431695/eat-less-meat-were-told-but-americans-habits-are-slow-to-change\">messages to eat less red meat\u003c/a>, from the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=129025298\">Meatless Monday \u003c/a>campaign to the World Health Organization's proclamation that excessive red meat consumption is linked to cancer.\u003c/p>\n\u003cp>But back then, people hadn't begun to connect these dots.\u003c/p>\n\u003cp>So Lappe used the shock and dismay over her veggie recipes to her advantage. With the buzz her book created, she was invited on to talk shows. The shows all wanted to talk recipes and cooking. But she had a bigger message to deliver.\u003c/p>\n\u003cp>\"I remember when I finally made it on to the [NBC] \u003cem>Today\u003c/em> show, [host] Brian Gumbel asked me, 'Ms. Lappe, What did you have for breakfast?' And I went from that question to [explain] the political and economic roots of world hunger.\"\u003c/p>\n\u003cp> Lappe has never given up on this work. She's gone on to write many more books, including \u003cem>Food First: Beyond The Myth Of Scarcity\u003c/em>. And, along with her daughter, Anna Lappe, in 2003 she published \u003cem>Hope's Edge\u003c/em>, which picked up where \u003cem>Diet For A Small Planet\u003c/em> left off.\u003c/p>\n\u003cp>Anna Lappe has followed in her mother's footsteps. When I interviewed them together for this story, the mother-daughter duo could almost finish each other's sentences — even though they sat thousands of miles apart. (Frances was in a studio in Boston, Anna in the Oakland, Calif. area, where she now lives.) They're separated by coasts, but seem very much in sync.\u003c/p>\n\u003cp>Anna is advocating on a range of issues in the food system. She's written a book,\u003cem> Diet For A Hot Planet\u003c/em>, on how agriculture and our food choices influence greenhouse gas emissions and climate change. She's also \u003ca href=\"http://tedxtalks.ted.com/video/Marketing-Food-to-Children-Anna\">weighed in\u003c/a> on the way snacks and sugary drinks are marketed to children.\u003c/p>\n\u003cp>Now, among other projects, she has developed an initiative called \u003ca href=\"http://www.voicesofthefoodchain.com/\">Voices of the Food Chain\u003c/a>, aimed at helping share the stories of people who work in the food system. She is also working with groups across the country on the \u003ca href=\"http://www.goodfoodcities.org\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://www.goodfoodcities.org&source=gmail&ust=1474671212007000&usg=AFQjCNHZ15kvoiwUXdIS6VuqA2983zxi-g\">Good Food Purchasing Program\u003c/a>; the goal is to \"promote the power of using our public food dollars to create a food system that aligns with the values of fairness to workers, animal welfare, nutrition and health, local economies and environmental sustainability.\"\u003c/p>\n\u003cp>Anna says there's still a lot of work to do to promote food choices that are healthy for people and the planet. But she told me she's encouraged. \"I think there's been enormous change ... over the last 45 years,\" she says. She points to the growth of farmers markets, farm-to-school programs, greater access to healthful food in schools and the growth of community-supported agriculture, or CSA, initiatives.\u003c/p>\n\u003cp>She says one particularly sweet moment for her came last year. Jim Cramer, the popular CNBC host of \u003cem>Mad Money,\u003c/em> did a whole segment on \"\u003ca href=\"http://www.cnbc.com/2015/03/30/organic-cropland-for-cash-yes-please.html\">organic cropland for cash\u003c/a>.\" The piece pointed out that sustainably farmed organic fruits and vegetables are becoming more mainstream. And big investors, such as\u003ca href=\"http://www.farmlandlp.com/\"> Farmland LP\u003c/a>, are converting conventional farmland into organic farmland.\u003c/p>\n\u003cp>\"Most people will tell you organic food is for rich people, that it can't feed the world. Well, guess what? None of that is true!\" Cramer intoned in his shock jock style.\u003c/p>\n\u003cp>Frances and Anna were both tickled by this. \"When Jim Cramer is starting to sound like Frances Moore Lappe, I think we can say some progress has been made,\" Anna told me. \"I love it,\" Frances chimed in.\u003c/p>\n\u003cp>Frances, now 72, says she is still optimistic. She acknowledges there's still hunger and malnutrition around the globe. But she tweeted out a quote from I.F. Stone earlier this week that read:\u003c/p>\n\u003cp>\"If you expect to see the final results of your work, you simply have not asked a big enough question.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/09/20160909_atc_teen_creates_sit_with_us_app_for_bullied_kids.mp3\u003c/p>\n\u003cp>You're at a cafeteria, you've got your lunch ... and then you just don't know where to sit. You don't want to sit alone, but you also don't know who would be friendly and let you sit with them. Sixteen-year-old Natalie Hampton has been there. She's an 11th-grader from Sherman Oaks, Calif., and the creator of a new app called Sit With Us.\u003c/p>\n\u003cfigure id=\"attachment_112077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg\" alt=\"Natalie Hampton shows off the Sit With Us app.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-112077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c.jpg 1233w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Natalie Hampton shows off the Sit With Us app. \u003ccite>(Courtesy of Carolyn Hampton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hampton spoke about the app with \u003cem>All Things Considered\u003c/em> Host Audie Cornish. A transcript of their conversation follows, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>This is a great idea, but I understand it kind of comes from a sad place, right? I mean, essentially because you had a pretty lonely experience at lunchtime.\u003c/strong>\u003c/p>\n\u003cp>Yeah, I did. At my old school, I was completely ostracized by all of my classmates, and so I had to eat lunch alone every day. When you walk into the lunchroom and you see all the tables of everyone sitting there and you know that going up to them would only end in rejection, you feel extremely alone and extremely isolated, and your stomach drops. And you are searching for a place to eat, but you know that if you sit by yourself, there'll be so much embarrassment that comes with it because people will know and they'll see you as the girl who has nowhere to sit. So there's so many awful feelings that come along with it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You eventually changed schools, and you did make friends in this new school. But it sounds like you couldn't shake that feeling, right, that experience.\u003c/strong>\u003c/p>\n\u003cp>Well, I felt that if I was thriving in a new school but didn't do anything about the people who feel like this every single day, then I'm just as bad as the people who watched me eat alone. I felt like, with my story, it was my job to stand up and do something about all the kids who feel like this every day. And I wanted to create something that would address bullying, but in a positive way.\u003c/p>\n\u003cp>\u003cstrong>So you get this idea for an app, and how did you want it to work?\u003c/strong>\u003c/p>\n\u003cp>The way that it works is it's a free lunch-planning app where kids can find lunch tables if they feel like they have nowhere to go. Pretty much, kids can sign up as ambassadors for a Sit With Us club and agree to post open lunches so that anyone who has the app and has nowhere to go can find a table and, hopefully, make some new friends.\u003c/p>\n\u003cp>\u003cstrong>Now, it seems like the kind of kid who would do that would be the kind of person you could walk up to and say, \"Hey, can I sit with you?\" So why have an app? Why not the low-tech version, which is just ask to sit down?\u003c/strong>\u003c/p>\n\u003cp>Because the way it was at my old school, I tried many times to reach out to someone, but I was rejected many times. And you feel like you're labeling yourself as an outcast when you ask to join a table with someone you don't know. This way, it's very private. It's through the phone. No one else has to know. And you know that you're not going to be rejected once you get to the table.\u003c/p>\n\u003cp>\u003cstrong>So your app launched [last] week. Have you had a chance to see the app in action just yet?\u003c/strong>\u003c/p>\n\u003cp>So far, the results have been very, very positive. I had my first club meeting the other day, and everyone was very excited. And people are already posting open lunches at my school. So I'm very excited that things are already kicking off with a great start. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You're at a cafeteria, you've got your lunch ... and then you just don't know where to sit. You don't want to sit alone, but you also don't know who would be friendly and let you sit with them. Sixteen-year-old Natalie Hampton has been there. She's an 11th-grader from Sherman Oaks, Calif., and the creator of a new app called Sit With Us.\u003c/p>\n\u003cfigure id=\"attachment_112077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg\" alt=\"Natalie Hampton shows off the Sit With Us app.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-112077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c.jpg 1233w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Natalie Hampton shows off the Sit With Us app. \u003ccite>(Courtesy of Carolyn Hampton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hampton spoke about the app with \u003cem>All Things Considered\u003c/em> Host Audie Cornish. A transcript of their conversation follows, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>This is a great idea, but I understand it kind of comes from a sad place, right? I mean, essentially because you had a pretty lonely experience at lunchtime.\u003c/strong>\u003c/p>\n\u003cp>Yeah, I did. At my old school, I was completely ostracized by all of my classmates, and so I had to eat lunch alone every day. When you walk into the lunchroom and you see all the tables of everyone sitting there and you know that going up to them would only end in rejection, you feel extremely alone and extremely isolated, and your stomach drops. And you are searching for a place to eat, but you know that if you sit by yourself, there'll be so much embarrassment that comes with it because people will know and they'll see you as the girl who has nowhere to sit. So there's so many awful feelings that come along with it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You eventually changed schools, and you did make friends in this new school. But it sounds like you couldn't shake that feeling, right, that experience.\u003c/strong>\u003c/p>\n\u003cp>Well, I felt that if I was thriving in a new school but didn't do anything about the people who feel like this every single day, then I'm just as bad as the people who watched me eat alone. I felt like, with my story, it was my job to stand up and do something about all the kids who feel like this every day. And I wanted to create something that would address bullying, but in a positive way.\u003c/p>\n\u003cp>\u003cstrong>So you get this idea for an app, and how did you want it to work?\u003c/strong>\u003c/p>\n\u003cp>The way that it works is it's a free lunch-planning app where kids can find lunch tables if they feel like they have nowhere to go. Pretty much, kids can sign up as ambassadors for a Sit With Us club and agree to post open lunches so that anyone who has the app and has nowhere to go can find a table and, hopefully, make some new friends.\u003c/p>\n\u003cp>\u003cstrong>Now, it seems like the kind of kid who would do that would be the kind of person you could walk up to and say, \"Hey, can I sit with you?\" So why have an app? Why not the low-tech version, which is just ask to sit down?\u003c/strong>\u003c/p>\n\u003cp>Because the way it was at my old school, I tried many times to reach out to someone, but I was rejected many times. And you feel like you're labeling yourself as an outcast when you ask to join a table with someone you don't know. This way, it's very private. It's through the phone. No one else has to know. And you know that you're not going to be rejected once you get to the table.\u003c/p>\n\u003cp>\u003cstrong>So your app launched [last] week. Have you had a chance to see the app in action just yet?\u003c/strong>\u003c/p>\n\u003cp>So far, the results have been very, very positive. I had my first club meeting the other day, and everyone was very excited. And people are already posting open lunches at my school. So I'm very excited that things are already kicking off with a great start. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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": "Let's Talk Tiki Bars: Harmless Fun Or Exploitation?",
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"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/2016/09/20160907_atc_lets_talk_tiki_bars_harmless_fun_or_exploitation.mp3\u003c/p>\n\u003cp>Say you want to escape the doldrums of daily life — but you can't quite afford a trip to Hawaii. Why not to head to your local tiki bar for a sample of the South Seas?\u003c/p>\n\u003cp>These faux-Polynesian, palm-thatched rum palaces that were all the rage in the 1960s are now making a comeback. Leading this nouveau-tiki movement are \u003ca href=\"http://www.lostlaketiki.com/\">Lost Lake\u003c/a> and \u003ca href=\"http://threedotschicago.com/\">Three Dots and a Dash in Chicago\u003c/a>, \u003ca href=\"http://leilowhtx.com/\">Lei Low\u003c/a> in Houston and \u003ca href=\"http://beachbumberry.com/latitude29.html\">Latitude 29\u003c/a> in New Orleans.\u003c/p>\n\u003cp>The newest, hippest island-themed establishment in Washington, D.C., is called Archipelago — and it's tiki-kitsch to the max. There are glass fishing floats hanging from the ceiling. A lamp in the corner is shaped like a sexy hula dancer. And by the bar they've got a shrine dedicated to our favorite Hawaii-based TV private investigator, the '80s-tastic \u003ca href=\"http://www.imdb.com/title/tt0080240/mediaviewer/rm3084765440\">Tom Selleck\u003c/a>.\u003c/p>\n\u003cp>When I meet friends — husband-and-wife duo Eden and Angelo Villagomez — for happy hour here, our first drink is a communal one. It's served in a giant, hollowed-out pineapple and garnished with a flaming lime. The concoction inside is mostly rum, with a bit of fruit on top.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Can we please put that fire out?\" says Eden, looking skeptically at the drink. She and her husband are both from the western Pacific island of Saipan, and they tell me that bars in their hometown would never serve anything like this. But Angelo savors what our bartender calls the Pineapple of Hospitality. \"This is potent,\" he informs us, as he slurps with verve, through his neon orange Krazy straw (being careful to avoid the flame). \"I'm feeling that hospitality.\"\u003c/p>\n\u003cp>So how did we end up at this boozy, tropical oasis in the middle of buttoned-up Washington, D.C.? To answer that question, we've got to look back about 80 years, says \u003ca href=\"http://www.pacific.edu/Academics/Schools-and-Colleges/College-of-the-Pacific/Academics/Departments-and-Programs/History/Our-Faculty/Directory/Ken-Albala.html\">Ken Albala\u003c/a>, a professor of food history at the University of the Pacific in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_112024\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beachcombermenu_enl-ea0e27f4cf1ffd12e3f0047312ffc7755a226621.jpg\" alt=\"The menu at Don the Beachcomber from 1943. The restaurant opened in 1934 in LA, kicking off the tiki bar craze. The menu was loosely inspired by the tropical flavors that owner Donn Beach encountered during his travels in the South Pacific.\" width=\"568\" height=\"667\" class=\"size-full wp-image-112024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beachcombermenu_enl-ea0e27f4cf1ffd12e3f0047312ffc7755a226621.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beachcombermenu_enl-ea0e27f4cf1ffd12e3f0047312ffc7755a226621-400x470.jpg 400w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Don the Beachcomber from 1943. The restaurant opened in 1934 in LA, kicking off the tiki bar craze. The menu was loosely inspired by the tropical flavors that owner Donn Beach encountered during his travels in the South Pacific. \u003ccite>(California Historical Society/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first tiki bar, called Don the Beachcomber, opened in 1934 in Los Angeles ̶ and it's \u003ca href=\"http://www.donthebeachcomber.com/\">still operating\u003c/a>. It was the brainchild of New Orleans native Ernest Raymond Beaumont Gantt, who traveled the world and explored the Caribbean and the South Pacific, before settling in LA, changing his name to Donn Beach and setting up his namesake restaurant and cocktail lounge. The menu was loosely inspired by the tropical flavors he encountered during his travels.\u003c/p>\n\u003cp>But the tiki trend didn't really take off until World War II, Albala says, when young men deployed to the war's Pacific theater were exposed for the first time to the South Pacific ̶ to Tonga and Fiji and Hawaii. They developed a taste for the tropical, which they passed on to the rest of the nation.\u003c/p>\n\u003cp>\"It was a weird moment in history, when the whole country became fascinated with the South Pacific,\" Albala says, \"just because it was unknown and exotic.\" Rogers and Hammerstein even came out with a \u003ca href=\"http://www.rnh.com/show/97/South-Pacific\">fun musical\u003c/a>. \"Tiki bars and restaurants became wildly popular, Albala says, though they \"made no pretense to being authentically Polynesian.\"\u003c/p>\n\u003cp>\"The menus tended to feature this mish-mosh of pan-Asian fusion dishes,\" Albala says. Many tiki bars, oddly enough, served Chinese food, mostly because back in the '50s, Americans probably didn't know or care much for authentically Polynesian foods, he says. Chinese food was familiar, but still a bit exotic, \"so they must have just decided, 'Well, that's close enough.'\"\u003c/p>\n\u003cp>And although tiki cocktails often feature tropical fruits and flavors, they're entirely American inventions, Albala says. Trader Vic's in Oakland, Calif., \u003ca href=\"http://tradervics.com/the-history-of-trader-vics/\">claims credit \u003c/a>for inventing the now-famous Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_112025\" class=\"wp-caption aligncenter\" style=\"max-width: 1296px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480.jpg\" alt=\"A menu for Trader Vic's from 1939. The lounge claims credit for having invented the well-known island-themed drink Mai Tai.\" width=\"1296\" height=\"2000\" class=\"size-full wp-image-112025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480.jpg 1296w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-400x617.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-800x1235.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-768x1185.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-1180x1821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-960x1481.jpg 960w\" sizes=\"(max-width: 1296px) 100vw, 1296px\">\u003cfigcaption class=\"wp-caption-text\">A menu for Trader Vic's from 1939. The lounge claims credit for having invented the well-known island-themed drink Mai Tai. \u003ccite>( Jim Heimann Collection/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, tiki decor draws from Pacific cultures. Tiki, after all, is a Maori word for a type of stone or wooden carving found throughout the islands. But the tiki bar \"is just taking all those cultures and putting them all in a blender and blending it all together to create this Isle of Tiki, which is this mythical place where tiki bars come from,\" says \u003ca href=\"https://twitter.com/kalewa\">Kalewa Correa\u003c/a>, a curator at the Smithsonian's Asian Pacific Islander Center.\u003c/p>\n\u003cp>The man working the real blender at Archipelago, owner Owen Thomson, concurs. Tiki bars, he says, have always been \"three steps removed from anything actually Polynesian.\" At his modern tiki bar, he says, \"it's more about re-creating a piece of Americana, of that 1950s, 1960s style.\"\u003c/p>\n\u003cp>And, it's about re-creating \"that whole ethos of escapism,\" Thomson says. \"One of the reasons you're seeing tiki bars pop up all over America again is because ... all of us [are] staring at our phones all day, wrapped up in whatever stressful thing.\" The tiki bar gives us a reason to sort of step out of your daily life, he adds. \"There's island music and big fruity rum drinks, thatch and bamboo everywhere and you just kind of like, let it all go for a bit.\"\u003c/p>\n\u003cp>Letting it go — that's something Type-A D.C. folks like me should probably do more often. But here's the thing: I'm drinking a piña colada out of a ceramic mug that's shaped like what's actually an important cultural symbol for the Hawaiians and the Maori and the Samoans. And that's something I should probably pause and consider for a minute, says Correa from the Smithsonian.\u003c/p>\n\u003cp>\"What you're looking at — the carvings are either representations of gods, or they're representations of ancestors,\" he says. \"So if we were to put that into a context that Americans would understand, it would be like going into a Christian-themed bar\" with drinks served in glasses shaped like the Virgin Mary.\u003c/p>\n\u003cp>Pacific Islanders have, for the most part, ignored this whole trend, Correa says. \"But seeing your ancient gods or your ancestors in a bar somewhere far from where you are — I think that can be hard.\"\u003c/p>\n\u003cp>Seeing his Hawaiian culture commodified and turned into kitsch can feel invalidating, he adds. \"Really at the root of it, it's exploitation,\" he says. \"It's ignoring the real lives, the real culture and the real problems that we do face.\"\u003c/p>\n\u003cp>Tiki bars can also feed into the idea that the islands are just a place to vacation or escape, he says, when in fact, Pacific islanders have real concerns — like climate change threatening their homeland, and their traditional ways of living.\u003c/p>\n\u003cp>Back at the bar, my companion Angelo Villagomez agrees, but up to a point. \"We're seen as a place that's just a tourist destination,\" he says. \"It's only a place that you go to to have fun.\" That doesn't sit well with many islanders, who think of themselves as earnest, hard workers, he says.\u003c/p>\n\u003cp>But he can understand why tourists become so enamored with the islands that they try to re-create the experience at tiki bars and restaurants. \"There is something special about Pacific communities,\" he explains. \"When people visit they do feel welcome, they do feel like they're part of the community.\" The \"Aloha spirit,\" as they call it in Hawaii, is infectious. \"I think bars like the one we're at,\" he says, \"are sort of an attempt by people in the mainland to re-create some of that spirit. And maybe they're kind of re-creating it completely incorrectly. But I do think it comes from a good place.\"\u003c/p>\n\u003cp>Besides, he adds, he's really into his Pineapple of Hospitality. \"I mean, I'm having fun; I've got good food, good rum\" — not to mention a Krazy straw.\u003c/p>\n\u003cp>\"The way we look in the popular culture is more an issue of identity,\" he starts to say before taking a swig of cocktail. But he loses his train of thought. \"Man, this rum is good,\" he says, laughing. \"What was your question again? Because I think rum is the answer.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "These faux-Polynesian bars first became popular in the 1960s. Now, they're making a comeback. But some Pacific Islanders say there is a darker side to these downtown slices of paradise.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Say you want to escape the doldrums of daily life — but you can't quite afford a trip to Hawaii. Why not to head to your local tiki bar for a sample of the South Seas?\u003c/p>\n\u003cp>These faux-Polynesian, palm-thatched rum palaces that were all the rage in the 1960s are now making a comeback. Leading this nouveau-tiki movement are \u003ca href=\"http://www.lostlaketiki.com/\">Lost Lake\u003c/a> and \u003ca href=\"http://threedotschicago.com/\">Three Dots and a Dash in Chicago\u003c/a>, \u003ca href=\"http://leilowhtx.com/\">Lei Low\u003c/a> in Houston and \u003ca href=\"http://beachbumberry.com/latitude29.html\">Latitude 29\u003c/a> in New Orleans.\u003c/p>\n\u003cp>The newest, hippest island-themed establishment in Washington, D.C., is called Archipelago — and it's tiki-kitsch to the max. There are glass fishing floats hanging from the ceiling. A lamp in the corner is shaped like a sexy hula dancer. And by the bar they've got a shrine dedicated to our favorite Hawaii-based TV private investigator, the '80s-tastic \u003ca href=\"http://www.imdb.com/title/tt0080240/mediaviewer/rm3084765440\">Tom Selleck\u003c/a>.\u003c/p>\n\u003cp>When I meet friends — husband-and-wife duo Eden and Angelo Villagomez — for happy hour here, our first drink is a communal one. It's served in a giant, hollowed-out pineapple and garnished with a flaming lime. The concoction inside is mostly rum, with a bit of fruit on top.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Can we please put that fire out?\" says Eden, looking skeptically at the drink. She and her husband are both from the western Pacific island of Saipan, and they tell me that bars in their hometown would never serve anything like this. But Angelo savors what our bartender calls the Pineapple of Hospitality. \"This is potent,\" he informs us, as he slurps with verve, through his neon orange Krazy straw (being careful to avoid the flame). \"I'm feeling that hospitality.\"\u003c/p>\n\u003cp>So how did we end up at this boozy, tropical oasis in the middle of buttoned-up Washington, D.C.? To answer that question, we've got to look back about 80 years, says \u003ca href=\"http://www.pacific.edu/Academics/Schools-and-Colleges/College-of-the-Pacific/Academics/Departments-and-Programs/History/Our-Faculty/Directory/Ken-Albala.html\">Ken Albala\u003c/a>, a professor of food history at the University of the Pacific in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_112024\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beachcombermenu_enl-ea0e27f4cf1ffd12e3f0047312ffc7755a226621.jpg\" alt=\"The menu at Don the Beachcomber from 1943. The restaurant opened in 1934 in LA, kicking off the tiki bar craze. The menu was loosely inspired by the tropical flavors that owner Donn Beach encountered during his travels in the South Pacific.\" width=\"568\" height=\"667\" class=\"size-full wp-image-112024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beachcombermenu_enl-ea0e27f4cf1ffd12e3f0047312ffc7755a226621.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beachcombermenu_enl-ea0e27f4cf1ffd12e3f0047312ffc7755a226621-400x470.jpg 400w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Don the Beachcomber from 1943. The restaurant opened in 1934 in LA, kicking off the tiki bar craze. The menu was loosely inspired by the tropical flavors that owner Donn Beach encountered during his travels in the South Pacific. \u003ccite>(California Historical Society/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first tiki bar, called Don the Beachcomber, opened in 1934 in Los Angeles ̶ and it's \u003ca href=\"http://www.donthebeachcomber.com/\">still operating\u003c/a>. It was the brainchild of New Orleans native Ernest Raymond Beaumont Gantt, who traveled the world and explored the Caribbean and the South Pacific, before settling in LA, changing his name to Donn Beach and setting up his namesake restaurant and cocktail lounge. The menu was loosely inspired by the tropical flavors he encountered during his travels.\u003c/p>\n\u003cp>But the tiki trend didn't really take off until World War II, Albala says, when young men deployed to the war's Pacific theater were exposed for the first time to the South Pacific ̶ to Tonga and Fiji and Hawaii. They developed a taste for the tropical, which they passed on to the rest of the nation.\u003c/p>\n\u003cp>\"It was a weird moment in history, when the whole country became fascinated with the South Pacific,\" Albala says, \"just because it was unknown and exotic.\" Rogers and Hammerstein even came out with a \u003ca href=\"http://www.rnh.com/show/97/South-Pacific\">fun musical\u003c/a>. \"Tiki bars and restaurants became wildly popular, Albala says, though they \"made no pretense to being authentically Polynesian.\"\u003c/p>\n\u003cp>\"The menus tended to feature this mish-mosh of pan-Asian fusion dishes,\" Albala says. Many tiki bars, oddly enough, served Chinese food, mostly because back in the '50s, Americans probably didn't know or care much for authentically Polynesian foods, he says. Chinese food was familiar, but still a bit exotic, \"so they must have just decided, 'Well, that's close enough.'\"\u003c/p>\n\u003cp>And although tiki cocktails often feature tropical fruits and flavors, they're entirely American inventions, Albala says. Trader Vic's in Oakland, Calif., \u003ca href=\"http://tradervics.com/the-history-of-trader-vics/\">claims credit \u003c/a>for inventing the now-famous Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_112025\" class=\"wp-caption aligncenter\" style=\"max-width: 1296px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480.jpg\" alt=\"A menu for Trader Vic's from 1939. The lounge claims credit for having invented the well-known island-themed drink Mai Tai.\" width=\"1296\" height=\"2000\" class=\"size-full wp-image-112025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480.jpg 1296w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-400x617.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-800x1235.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-768x1185.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-1180x1821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-960x1481.jpg 960w\" sizes=\"(max-width: 1296px) 100vw, 1296px\">\u003cfigcaption class=\"wp-caption-text\">A menu for Trader Vic's from 1939. The lounge claims credit for having invented the well-known island-themed drink Mai Tai. \u003ccite>( Jim Heimann Collection/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, tiki decor draws from Pacific cultures. Tiki, after all, is a Maori word for a type of stone or wooden carving found throughout the islands. But the tiki bar \"is just taking all those cultures and putting them all in a blender and blending it all together to create this Isle of Tiki, which is this mythical place where tiki bars come from,\" says \u003ca href=\"https://twitter.com/kalewa\">Kalewa Correa\u003c/a>, a curator at the Smithsonian's Asian Pacific Islander Center.\u003c/p>\n\u003cp>The man working the real blender at Archipelago, owner Owen Thomson, concurs. Tiki bars, he says, have always been \"three steps removed from anything actually Polynesian.\" At his modern tiki bar, he says, \"it's more about re-creating a piece of Americana, of that 1950s, 1960s style.\"\u003c/p>\n\u003cp>And, it's about re-creating \"that whole ethos of escapism,\" Thomson says. \"One of the reasons you're seeing tiki bars pop up all over America again is because ... all of us [are] staring at our phones all day, wrapped up in whatever stressful thing.\" The tiki bar gives us a reason to sort of step out of your daily life, he adds. \"There's island music and big fruity rum drinks, thatch and bamboo everywhere and you just kind of like, let it all go for a bit.\"\u003c/p>\n\u003cp>Letting it go — that's something Type-A D.C. folks like me should probably do more often. But here's the thing: I'm drinking a piña colada out of a ceramic mug that's shaped like what's actually an important cultural symbol for the Hawaiians and the Maori and the Samoans. And that's something I should probably pause and consider for a minute, says Correa from the Smithsonian.\u003c/p>\n\u003cp>\"What you're looking at — the carvings are either representations of gods, or they're representations of ancestors,\" he says. \"So if we were to put that into a context that Americans would understand, it would be like going into a Christian-themed bar\" with drinks served in glasses shaped like the Virgin Mary.\u003c/p>\n\u003cp>Pacific Islanders have, for the most part, ignored this whole trend, Correa says. \"But seeing your ancient gods or your ancestors in a bar somewhere far from where you are — I think that can be hard.\"\u003c/p>\n\u003cp>Seeing his Hawaiian culture commodified and turned into kitsch can feel invalidating, he adds. \"Really at the root of it, it's exploitation,\" he says. \"It's ignoring the real lives, the real culture and the real problems that we do face.\"\u003c/p>\n\u003cp>Tiki bars can also feed into the idea that the islands are just a place to vacation or escape, he says, when in fact, Pacific islanders have real concerns — like climate change threatening their homeland, and their traditional ways of living.\u003c/p>\n\u003cp>Back at the bar, my companion Angelo Villagomez agrees, but up to a point. \"We're seen as a place that's just a tourist destination,\" he says. \"It's only a place that you go to to have fun.\" That doesn't sit well with many islanders, who think of themselves as earnest, hard workers, he says.\u003c/p>\n\u003cp>But he can understand why tourists become so enamored with the islands that they try to re-create the experience at tiki bars and restaurants. \"There is something special about Pacific communities,\" he explains. \"When people visit they do feel welcome, they do feel like they're part of the community.\" The \"Aloha spirit,\" as they call it in Hawaii, is infectious. \"I think bars like the one we're at,\" he says, \"are sort of an attempt by people in the mainland to re-create some of that spirit. And maybe they're kind of re-creating it completely incorrectly. But I do think it comes from a good place.\"\u003c/p>\n\u003cp>Besides, he adds, he's really into his Pineapple of Hospitality. \"I mean, I'm having fun; I've got good food, good rum\" — not to mention a Krazy straw.\u003c/p>\n\u003cp>\"The way we look in the popular culture is more an issue of identity,\" he starts to say before taking a swig of cocktail. But he loses his train of thought. \"Man, this rum is good,\" he says, laughing. \"What was your question again? Because I think rum is the answer.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "VooDoo Soup, WeScream and Shabbat Dinner- A Week Eating at Burning Man",
"title": "VooDoo Soup, WeScream and Shabbat Dinner- A Week Eating at Burning Man",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_111943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/1-new.jpg\" alt=\"Skeleton sculpture with pinhole camera device inside the skull.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skeleton sculpture with pinhole camera device inside the skull. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My legs are begging me to stop biking, but my grumbling stomach urges me to continue pedaling. A large dragon art-car blasting heavy bass electronic music toots a fiery hello. I yell over the roar of their music, “ HAVE YOU SEEN A 40s DINER ANYWHERE?” Two people dressed up like pirates shake their heads, while the other dozen dancing souls gyrate in their own worlds. As the dragon glides away I assess my desert surroundings in the pre-dawn darkness. A speckled ocean of glowing lights bobs and twirls as I feel the air pulse from the hundreds of speakers playing various types of electronic music.\u003c/p>\n\u003cfigure id=\"attachment_111944\" class=\"wp-caption aligncenter\" style=\"max-width: 1215px\">\u003cimg class=\"size-full wp-image-111944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/2-new.jpg\" alt=\"El pulpo mecanico art car.\" width=\"1215\" height=\"1800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new.jpg 1215w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-400x593.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-800x1185.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-768x1138.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-1180x1748.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-960x1422.jpg 960w\" sizes=\"(max-width: 1215px) 100vw, 1215px\">\u003cfigcaption class=\"wp-caption-text\">El pulpo mecanico art car. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It is my third year at \u003ca href=\"http://burningman.org/\" target=\"_blank\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I try and summon some “playa magic” to help me find the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/24/tips-on-preparing-food-for-burning-man/\" target=\"_blank\">Dust City Diner\u003c/a> art car that is hiding somewhere in the expansive desert and serving up grilled cheese and hot coffee. My hunger and curiosity are still fueling this solo middle of the night wild goose chase.\u003c/p>\n\u003cfigure id=\"attachment_111945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111945\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-new.jpg\" alt=\"Enjoying one of the many trampolines on the playa.\" width=\"1920\" height=\"635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-400x132.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-800x265.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-1440x476.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-960x318.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying one of the many trampolines on the playa. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the temporary city of Burning Man, theme camps are situated at numerical coordinates of avenues that extend radially from the Man sculpture at the 12 o’clock position and concentrically arcing streets that are organized alphabetically. Beyond the Man is considered “deep playa” where synchronicity rules, art cars roam and burners on bikes weave around art installations. About two miles from the man, a plastic “trash fence” marks the boundary of the event.\u003c/p>\n\u003cfigure id=\"attachment_111946\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-111946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4-new.jpg\" alt=\"Aerial view of Burning man.\" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-960x720.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Aerial view of Burning man. \u003ccite>(Wikimedia commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While all of Burning Man can be considered a string of unexpected surprises, I feel like the deep playa is where the some of the richest magic happens, as well as some of the deepest frustration and disappointment.\u003c/p>\n\u003cfigure id=\"attachment_111947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/5-new.jpg\" alt=\"Dusty feet on the playa.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusty feet on the playa. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After another unsuccessful 45 minutes searching for the Dust City Diner, I head back to my camp with my head hung heavy to get a few hours of sleep before sunrise. Back at camp, I plop down on a couch that coughs up a plume of dust and devour a granola bar and a squeeze pack of maple-flavored almond butter to quiet my grumbling belly. My alarm starts beeping at 6:30am and I crawl out of my sleeping bag, put on a tutu and some sunscreen and head out for the day.\u003c/p>\n\u003cfigure id=\"attachment_111948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/6-new.jpg\" alt=\"Lighthouses art installation. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lighthouses art installation. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have never been to Burning Man, then bringing food and water for an entire week in the desert may seem like an impossible and unappetizing feat. The food at Burning Man, however, is so much more than cup-o-noodles, beef jerky and trail mix. Exploring the animated city, you’ll find various food-themed camps that embody the second of ten guiding principles of Burning Man –- that of \u003ca href=\"http://burningman.org/culture/philosophical-center/10-principles/\" target=\"_blank\">gifting\u003c/a> -- by providing nourishment for any burner who happens by their camp. Some camps entice you with skimpily dressed megaphone hecklers, while others simply draw you in with colorful signs and the promise of sitting in the shade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One afternoon outing with my campmate Andrea, we happen upon a camp called “WeScream” that was serving ice cream made with liquid nitrogen. I got to take a turn stirring in the liquid nitrogen that smoked like a witch’s cauldron and we both got scoops of chocolate mint ice cream made with coconut milk in waffle cones.\u003c/p>\n\u003cfigure id=\"attachment_111949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/7-new.jpg\" alt=\"Liquid nitrogen is used to make ice cream at Camp WeScream.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liquid nitrogen is used to make ice cream at Camp WeScream. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/8-new.jpg\" alt=\"Mint chocolate coconut milk ice cream in a waffle cone.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mint chocolate coconut milk ice cream in a waffle cone. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After our dessert we headed to my friend’s camp, “VooDoo Soup” that serves gourmet soups and homemade ginger beer daily with a side of live jazz music. We sipped a cooling tomato-lime gazpacho and listened to an older man with a long beard wearing a flamingo hat play the piano.\u003c/p>\n\u003cfigure id=\"attachment_111951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/9-new.jpg\" alt=\"VooDoo Soup Camp serving up some tomato-lime gazpacho.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">VooDoo Soup Camp serving up some tomato-lime gazpacho. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Burners can also enjoy miso soup and sake from the camp, \"Miso Horny,\" which also provides various consent workshops. The best snow cone can be found at \"Snow Koan Solar,\" which uses giant solar panels to dish out a rainbow of flavored snow cones. You can also spin a wheel of compromising dares to receive a pickle from one of many pickle themed camps.\u003c/p>\n\u003cp>Besides all the fun playa snacks I enjoyed while peddling around the city on my bike, possibly the only regular daily activity I partook in was the shared breakfast and dinner with my 65 person themed camp, \"Milk and Honey.\" We had a large kitchen structure that housed two waist-high portable gas stoves, three commercial chest freezers and a pantry full of dried goods. Each person in our camp worked one breakfast and one dinner shift.\u003c/p>\n\u003cfigure id=\"attachment_111952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/10-new.jpg\" alt=\"Campmates cooking dinner.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Campmates cooking dinner. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detailed recipes were inscribed on organized spreadsheets and with a pinch of playa dust we enjoyed blueberry pancakes, quesadillas, spinach salad, lentils and quinoa, chicken apple sausages and much more.\u003c/p>\n\u003cp>One of the most exciting things that was cooking in the kitchen this year was our partnership with a Nevada-based camp that provided organic and local produce and delivered to various camps on the playa at reasonable prices. We got 80% of our food from this camp and had many more organic veggies than we’ve had in past years.\u003c/p>\n\u003cfigure id=\"attachment_111953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/11-new.jpg\" alt=\"Freezer filled with local organic produce delivered right to our camp.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freezer filled with local organic produce delivered right to our camp. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It felt sweet and grounding to share meals with friends while hearing about the day’s (or evening’s) escapades.\u003c/p>\n\u003cfigure id=\"attachment_111954\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/12-new.jpg\" alt=\"Milk and Honeys on our shipping container watching the sunset.\" width=\"1334\" height=\"1000\" class=\"size-full wp-image-111954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-960x720.jpg 960w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Milk and Honeys on our shipping container watching the sunset. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Milk and Honey is a “Jew-ish” camp and includes a mix of 50/50 Jewish to non-Jewish participants, but has no religious expectations or requirements. Our gift to the playa every year is a “\u003ca href=\"http://burningman.org/culture/philosophical-center/10-principles/\" target=\"_blank\">radically inclusive\u003c/a>” (principle #1 of Burning Man) Shabbat service and dinner on Friday night. Members from camp spend all day cooking a vegetarian feast of lentils, orzo, cabbage salad and couscous for the Shabbat attendees (and all year fundraising and planning on how we can make next year’s Shabbat even better). This year a record number of over 600 people showed up for the Friday night celebration.\u003c/p>\n\u003cfigure id=\"attachment_111955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/13-new.jpg\" alt=\"Shabbat ritual Friday evening of Burning Man.\" width=\"1000\" height=\"1334\" class=\"size-full wp-image-111955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-960x1281.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Shabbat ritual Friday evening of Burning Man. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Burners sat down at long tables on the floor of our living room shade structure as Milk and Honey camp members served everyone wine, challah and the smorgasbord of food. Putting on Shabbat for that many people takes an incredible amount of work, organization, funding and planning from cooking, serving, facilitating, and parking bikes to cleaning up.\u003c/p>\n\u003cfigure id=\"attachment_111956\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/14-new.jpg\" alt=\"Milk and Honey’s geodesic dome at night.\" width=\"1334\" height=\"1000\" class=\"size-full wp-image-111956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-960x720.jpg 960w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Milk and Honey’s geodesic dome at night. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>During the service, I climb to the top of our geodesic dome and look down at the sea of people singing and swaying together. Even though I developed an agenda at Burning Man to find “this” art car or get to “that event,” it is the unexpected moments that make my heart feel full and truly believe in the playa magic that we will all somehow get what we need.\u003c/p>\n\u003cfigure id=\"attachment_111957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/15-new.jpg\" alt=\"Lila dressed up in white along with the rest of Milk and Honey to celebrate Shabbat.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lila dressed up in white along with the rest of Milk and Honey to celebrate Shabbat. \u003ccite>(Lila Volka)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If you have never been to Burning Man, then bringing food and water for an entire week in the desert may seem like an impossible and unappetizing feat. The food at Burning Man, however, is so much more than cup-o-noodles, beef jerky and trail mix. Exploring the animated city, you’ll find various food-themed camps that embody the second of ten guiding principles of Burning Man –- that of gifting.",
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"description": "If you have never been to Burning Man, then bringing food and water for an entire week in the desert may seem like an impossible and unappetizing feat. The food at Burning Man, however, is so much more than cup-o-noodles, beef jerky and trail mix. Exploring the animated city, you’ll find various food-themed camps that embody the second of ten guiding principles of Burning Man –- that of gifting.",
"title": "VooDoo Soup, WeScream and Shabbat Dinner- A Week Eating at Burning Man | KQED",
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"headline": "VooDoo Soup, WeScream and Shabbat Dinner- A Week Eating at Burning Man",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_111943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/1-new.jpg\" alt=\"Skeleton sculpture with pinhole camera device inside the skull.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skeleton sculpture with pinhole camera device inside the skull. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My legs are begging me to stop biking, but my grumbling stomach urges me to continue pedaling. A large dragon art-car blasting heavy bass electronic music toots a fiery hello. I yell over the roar of their music, “ HAVE YOU SEEN A 40s DINER ANYWHERE?” Two people dressed up like pirates shake their heads, while the other dozen dancing souls gyrate in their own worlds. As the dragon glides away I assess my desert surroundings in the pre-dawn darkness. A speckled ocean of glowing lights bobs and twirls as I feel the air pulse from the hundreds of speakers playing various types of electronic music.\u003c/p>\n\u003cfigure id=\"attachment_111944\" class=\"wp-caption aligncenter\" style=\"max-width: 1215px\">\u003cimg class=\"size-full wp-image-111944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/2-new.jpg\" alt=\"El pulpo mecanico art car.\" width=\"1215\" height=\"1800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new.jpg 1215w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-400x593.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-800x1185.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-768x1138.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-1180x1748.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-960x1422.jpg 960w\" sizes=\"(max-width: 1215px) 100vw, 1215px\">\u003cfigcaption class=\"wp-caption-text\">El pulpo mecanico art car. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It is my third year at \u003ca href=\"http://burningman.org/\" target=\"_blank\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I try and summon some “playa magic” to help me find the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/24/tips-on-preparing-food-for-burning-man/\" target=\"_blank\">Dust City Diner\u003c/a> art car that is hiding somewhere in the expansive desert and serving up grilled cheese and hot coffee. My hunger and curiosity are still fueling this solo middle of the night wild goose chase.\u003c/p>\n\u003cfigure id=\"attachment_111945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111945\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-new.jpg\" alt=\"Enjoying one of the many trampolines on the playa.\" width=\"1920\" height=\"635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-400x132.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-800x265.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-1440x476.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-960x318.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying one of the many trampolines on the playa. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the temporary city of Burning Man, theme camps are situated at numerical coordinates of avenues that extend radially from the Man sculpture at the 12 o’clock position and concentrically arcing streets that are organized alphabetically. Beyond the Man is considered “deep playa” where synchronicity rules, art cars roam and burners on bikes weave around art installations. About two miles from the man, a plastic “trash fence” marks the boundary of the event.\u003c/p>\n\u003cfigure id=\"attachment_111946\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-111946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4-new.jpg\" alt=\"Aerial view of Burning man.\" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-960x720.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Aerial view of Burning man. \u003ccite>(Wikimedia commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While all of Burning Man can be considered a string of unexpected surprises, I feel like the deep playa is where the some of the richest magic happens, as well as some of the deepest frustration and disappointment.\u003c/p>\n\u003cfigure id=\"attachment_111947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/5-new.jpg\" alt=\"Dusty feet on the playa.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusty feet on the playa. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After another unsuccessful 45 minutes searching for the Dust City Diner, I head back to my camp with my head hung heavy to get a few hours of sleep before sunrise. Back at camp, I plop down on a couch that coughs up a plume of dust and devour a granola bar and a squeeze pack of maple-flavored almond butter to quiet my grumbling belly. My alarm starts beeping at 6:30am and I crawl out of my sleeping bag, put on a tutu and some sunscreen and head out for the day.\u003c/p>\n\u003cfigure id=\"attachment_111948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/6-new.jpg\" alt=\"Lighthouses art installation. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lighthouses art installation. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have never been to Burning Man, then bringing food and water for an entire week in the desert may seem like an impossible and unappetizing feat. The food at Burning Man, however, is so much more than cup-o-noodles, beef jerky and trail mix. Exploring the animated city, you’ll find various food-themed camps that embody the second of ten guiding principles of Burning Man –- that of \u003ca href=\"http://burningman.org/culture/philosophical-center/10-principles/\" target=\"_blank\">gifting\u003c/a> -- by providing nourishment for any burner who happens by their camp. Some camps entice you with skimpily dressed megaphone hecklers, while others simply draw you in with colorful signs and the promise of sitting in the shade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One afternoon outing with my campmate Andrea, we happen upon a camp called “WeScream” that was serving ice cream made with liquid nitrogen. I got to take a turn stirring in the liquid nitrogen that smoked like a witch’s cauldron and we both got scoops of chocolate mint ice cream made with coconut milk in waffle cones.\u003c/p>\n\u003cfigure id=\"attachment_111949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/7-new.jpg\" alt=\"Liquid nitrogen is used to make ice cream at Camp WeScream.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liquid nitrogen is used to make ice cream at Camp WeScream. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/8-new.jpg\" alt=\"Mint chocolate coconut milk ice cream in a waffle cone.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mint chocolate coconut milk ice cream in a waffle cone. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After our dessert we headed to my friend’s camp, “VooDoo Soup” that serves gourmet soups and homemade ginger beer daily with a side of live jazz music. We sipped a cooling tomato-lime gazpacho and listened to an older man with a long beard wearing a flamingo hat play the piano.\u003c/p>\n\u003cfigure id=\"attachment_111951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/9-new.jpg\" alt=\"VooDoo Soup Camp serving up some tomato-lime gazpacho.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">VooDoo Soup Camp serving up some tomato-lime gazpacho. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Burners can also enjoy miso soup and sake from the camp, \"Miso Horny,\" which also provides various consent workshops. The best snow cone can be found at \"Snow Koan Solar,\" which uses giant solar panels to dish out a rainbow of flavored snow cones. You can also spin a wheel of compromising dares to receive a pickle from one of many pickle themed camps.\u003c/p>\n\u003cp>Besides all the fun playa snacks I enjoyed while peddling around the city on my bike, possibly the only regular daily activity I partook in was the shared breakfast and dinner with my 65 person themed camp, \"Milk and Honey.\" We had a large kitchen structure that housed two waist-high portable gas stoves, three commercial chest freezers and a pantry full of dried goods. Each person in our camp worked one breakfast and one dinner shift.\u003c/p>\n\u003cfigure id=\"attachment_111952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/10-new.jpg\" alt=\"Campmates cooking dinner.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Campmates cooking dinner. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detailed recipes were inscribed on organized spreadsheets and with a pinch of playa dust we enjoyed blueberry pancakes, quesadillas, spinach salad, lentils and quinoa, chicken apple sausages and much more.\u003c/p>\n\u003cp>One of the most exciting things that was cooking in the kitchen this year was our partnership with a Nevada-based camp that provided organic and local produce and delivered to various camps on the playa at reasonable prices. We got 80% of our food from this camp and had many more organic veggies than we’ve had in past years.\u003c/p>\n\u003cfigure id=\"attachment_111953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/11-new.jpg\" alt=\"Freezer filled with local organic produce delivered right to our camp.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freezer filled with local organic produce delivered right to our camp. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It felt sweet and grounding to share meals with friends while hearing about the day’s (or evening’s) escapades.\u003c/p>\n\u003cfigure id=\"attachment_111954\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/12-new.jpg\" alt=\"Milk and Honeys on our shipping container watching the sunset.\" width=\"1334\" height=\"1000\" class=\"size-full wp-image-111954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-960x720.jpg 960w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Milk and Honeys on our shipping container watching the sunset. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Milk and Honey is a “Jew-ish” camp and includes a mix of 50/50 Jewish to non-Jewish participants, but has no religious expectations or requirements. Our gift to the playa every year is a “\u003ca href=\"http://burningman.org/culture/philosophical-center/10-principles/\" target=\"_blank\">radically inclusive\u003c/a>” (principle #1 of Burning Man) Shabbat service and dinner on Friday night. Members from camp spend all day cooking a vegetarian feast of lentils, orzo, cabbage salad and couscous for the Shabbat attendees (and all year fundraising and planning on how we can make next year’s Shabbat even better). This year a record number of over 600 people showed up for the Friday night celebration.\u003c/p>\n\u003cfigure id=\"attachment_111955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/13-new.jpg\" alt=\"Shabbat ritual Friday evening of Burning Man.\" width=\"1000\" height=\"1334\" class=\"size-full wp-image-111955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-960x1281.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Shabbat ritual Friday evening of Burning Man. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Burners sat down at long tables on the floor of our living room shade structure as Milk and Honey camp members served everyone wine, challah and the smorgasbord of food. Putting on Shabbat for that many people takes an incredible amount of work, organization, funding and planning from cooking, serving, facilitating, and parking bikes to cleaning up.\u003c/p>\n\u003cfigure id=\"attachment_111956\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/14-new.jpg\" alt=\"Milk and Honey’s geodesic dome at night.\" width=\"1334\" height=\"1000\" class=\"size-full wp-image-111956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-960x720.jpg 960w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Milk and Honey’s geodesic dome at night. \u003ccite>(Glenna Gordon)\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>During the service, I climb to the top of our geodesic dome and look down at the sea of people singing and swaying together. Even though I developed an agenda at Burning Man to find “this” art car or get to “that event,” it is the unexpected moments that make my heart feel full and truly believe in the playa magic that we will all somehow get what we need.\u003c/p>\n\u003cfigure id=\"attachment_111957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/15-new.jpg\" alt=\"Lila dressed up in white along with the rest of Milk and Honey to celebrate Shabbat.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lila dressed up in white along with the rest of Milk and Honey to celebrate Shabbat. \u003ccite>(Lila Volka)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/09/20160907_atc_celebrating_the_choco_taco.mp3\u003c/p>\n\u003cp>It's a classic summertime treat, the kind you might get from an ice cream truck.\u003c/p>\n\u003cp>It's a sugar cone, in the shape of a taco, filled with light vanilla ice cream dipped in chocolate with nuts on top. It's the Choco Taco.\u003c/p>\n\u003cp>But where did this highly engineered dessert come from?\u003c/p>\n\u003cp>Food writer Jason Cohen took a \u003ca href=\"http://www.eater.com/2016/8/26/12636162/choco-taco-klondike-ice-cream-chocolate\" target=\"_blank\">deep dive into the history\u003c/a> of the Choco Taco and how it is inspiring high-end chefs and ice cream vendors across the country. He tells NPR's Audie Cornish the story of how this novelty was created.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cohen stumbled upon this story on a visit to Philadelphia. He was waiting in line at an exclusive pizza joint, when he struck up a conversation with the man in front of him.\u003c/p>\n\u003cp>\"The guy in front of me, you know we were just chatting, because that's what you do when you're waiting in line for food, and he's telling me secrets of how to get this pizza,\" Cohen says. \"And he turns to me and says, 'I'm famous, you know?' And I was like, 'Oh, really? For what?' And he tells me, 'I invented the Choco Taco.' \"\u003c/p>\n\u003cp>That man was Alan Drazen, who told Cohen he came up with the idea for the Choco Taco back in 1983. Drazen began as a truck driver for Good Humor in Philadelphia before going into management with Jack & Jill in 1974. It struck him that Jack & Jill didn't have anything unique beyond the usual ice cream fare.\u003c/p>\n\u003cp>\"He was just trying to come up with the product for the company, and Mexican food was the hot food category at the time, and somehow this magic moment struck,\" Cohen says.\u003c/p>\n\u003cp>Cohen says Drazen sometimes embellishes that story for dramatic affect.\u003c/p>\n\u003cp>\"But he knows that people don't want to hear that,\" Cohen says. \"What they want to hear is that he grew up loving ice cream and loving tacos and always dreamed of mixing it. Or he tells people that he was on a trip to Mexico and got stranded in the desert somewhere and saw it in mirage.\"\u003c/p>\n\u003cp>The Choco Taco was originally distributed through wholesalers selling it to ice cream trucks. It gradually entered the mainstream after the company that originally made and distributed it was bought by Unilever. When Taco Bell started carrying it, the Choco Taco became a mainstay in American food culture.\u003c/p>\n\u003cp>Though eating a Choco Taco doesn't typically remind one of eating Mexican food, the idea was tapping into a trend of that particular time.\u003c/p>\n\u003cp>\"Well, it's just a gimmick, obviously,\" Cohen says. \"But I guess at the time it was just before salsa was becoming the hotter condiment than ketchup in an off-cited statistic, and the fast casual Mexican-style food was starting to spread around the country. So he just knew it would be a good hook. And of course, it is a good hook because everything's better as a taco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's a classic summertime treat, the kind you might get from an ice cream truck.\u003c/p>\n\u003cp>It's a sugar cone, in the shape of a taco, filled with light vanilla ice cream dipped in chocolate with nuts on top. It's the Choco Taco.\u003c/p>\n\u003cp>But where did this highly engineered dessert come from?\u003c/p>\n\u003cp>Food writer Jason Cohen took a \u003ca href=\"http://www.eater.com/2016/8/26/12636162/choco-taco-klondike-ice-cream-chocolate\" target=\"_blank\">deep dive into the history\u003c/a> of the Choco Taco and how it is inspiring high-end chefs and ice cream vendors across the country. He tells NPR's Audie Cornish the story of how this novelty was created.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cohen stumbled upon this story on a visit to Philadelphia. He was waiting in line at an exclusive pizza joint, when he struck up a conversation with the man in front of him.\u003c/p>\n\u003cp>\"The guy in front of me, you know we were just chatting, because that's what you do when you're waiting in line for food, and he's telling me secrets of how to get this pizza,\" Cohen says. \"And he turns to me and says, 'I'm famous, you know?' And I was like, 'Oh, really? For what?' And he tells me, 'I invented the Choco Taco.' \"\u003c/p>\n\u003cp>That man was Alan Drazen, who told Cohen he came up with the idea for the Choco Taco back in 1983. Drazen began as a truck driver for Good Humor in Philadelphia before going into management with Jack & Jill in 1974. It struck him that Jack & Jill didn't have anything unique beyond the usual ice cream fare.\u003c/p>\n\u003cp>\"He was just trying to come up with the product for the company, and Mexican food was the hot food category at the time, and somehow this magic moment struck,\" Cohen says.\u003c/p>\n\u003cp>Cohen says Drazen sometimes embellishes that story for dramatic affect.\u003c/p>\n\u003cp>\"But he knows that people don't want to hear that,\" Cohen says. \"What they want to hear is that he grew up loving ice cream and loving tacos and always dreamed of mixing it. Or he tells people that he was on a trip to Mexico and got stranded in the desert somewhere and saw it in mirage.\"\u003c/p>\n\u003cp>The Choco Taco was originally distributed through wholesalers selling it to ice cream trucks. It gradually entered the mainstream after the company that originally made and distributed it was bought by Unilever. When Taco Bell started carrying it, the Choco Taco became a mainstay in American food culture.\u003c/p>\n\u003cp>Though eating a Choco Taco doesn't typically remind one of eating Mexican food, the idea was tapping into a trend of that particular time.\u003c/p>\n\u003cp>\"Well, it's just a gimmick, obviously,\" Cohen says. \"But I guess at the time it was just before salsa was becoming the hotter condiment than ketchup in an off-cited statistic, and the fast casual Mexican-style food was starting to spread around the country. So he just knew it would be a good hook. And of course, it is a good hook because everything's better as a taco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "Would You Like A Side Of Propaganda? Lunch At A North Korean Restaurant",
"title": "Would You Like A Side Of Propaganda? Lunch At A North Korean Restaurant",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The North Korean regime's network of overseas restaurants have enjoyed a bit of renown this year, after \u003ca href=\"https://www.theguardian.com/world/2016/apr/08/north-korean-restaurant-workers-defect-south\" target=\"_blank\">the defection en masse of 13 restaurant workers\u003c/a> from one of the Pyongyang dining outposts in Northeastern China this spring.\u003c/p>\n\u003cp>Those restaurant workers are now in South Korea, having absconded in the biggest mass defection from North Korea in history.\u003c/p>\n\u003cp>That North Korea-run restaurant from which the 12 waitresses and their manager escaped is now closed. But South Korea's government believes North Korea still operates more than 100 of these restaurants in a dozen countries that maintain diplomatic ties with Pyongyang, as they're a source of hard currency for the Kim Jong Un regime.\u003c/p>\n\u003cfigure id=\"attachment_111933\" class=\"wp-caption aligncenter\" style=\"max-width: 1812px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52.jpg\" alt=\"A waitress at Pyongyang Restaurant in Vientiane was able to speak Korean, a little Lao and Mandarin Chinese. Jobs outside North Korea like these are highly coveted, but also considered by human rights groups as a form of slave labor, as workers don't keep the majority of their wages and are under strict supervision.\" width=\"1812\" height=\"2165\" class=\"size-full wp-image-111933\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52.jpg 1812w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52-400x478.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52-800x956.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52-768x918.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52-1440x1721.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52-1180x1410.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52-960x1147.jpg 960w\" sizes=\"(max-width: 1812px) 100vw, 1812px\">\u003cfigcaption class=\"wp-caption-text\">A waitress at Pyongyang Restaurant in Vientiane was able to speak Korean, a little Lao and Mandarin Chinese. Jobs outside North Korea like these are highly coveted, but also considered by human rights groups as a form of slave labor, as workers don't keep the majority of their wages and are under strict supervision. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The majority are in China. One of them is in the capital of Laos, Vientiane, where global leaders will be this week for a major Asia summit.\u003c/p>\n\u003cp>Since I find myself in Laos, my Laotian local producer and I hopped over to Pyongyang Restaurant for lunch. It's only a few blocks away from Laos' lovely Pha That Luang, the gold-topped Buddhist \u003cem>stupa\u003c/em> near the city center. The restaurant windows were blacked out from the outside, but from inside the joint, you could see out through sheer curtains.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were welcomed by three female servers in short-sleeved, knee-length red dresses with Mandarin collars. The first thing Kham and I noticed was how meek they seemed; their voices barely rose above a whisper.\u003c/p>\n\u003cp>\"They're probably being monitored, or fear they're being monitored,\" Kham said, knowing how closely North Koreans keep an eye on one another. That said, the waitresses didn't object to us taking photos of the food we ordered and snapping a few pics here and there, despite a \"No Photography\" sign on the wall near the restrooms.\u003c/p>\n\u003cfigure id=\"attachment_111934\" class=\"wp-caption aligncenter\" style=\"max-width: 3263px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50.jpg\" alt=\"North Korean-run restaurants outside the country are said to number at least 100, and their menus are typically similar. Curiously, the main dishes here aren't served with the Korean dining staple of banchan, or side dishes, which usually come for free. Instead, this restaurant charged for them.\" width=\"3263\" height=\"2270\" class=\"size-full wp-image-111934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50.jpg 3263w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50-1440x1002.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50-1180x821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50-960x668.jpg 960w\" sizes=\"(max-width: 3263px) 100vw, 3263px\">\u003cfigcaption class=\"wp-caption-text\">North Korean-run restaurants outside the country are said to number at least 100, and their menus are typically similar. Curiously, the main dishes here aren't served with the Korean dining staple of banchan, or side dishes, which usually come for free. Instead, this restaurant charged for them. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kham attempted to speak with our waitresses in Lao, but their Lao was limited. I didn't want to raise any suspicion (North Koreans are raised to distrust Americans), so instead of English I used Mandarin Chinese to speak with our servers. Their Chinese was quite passable when it came to tones, which is the \u003ca href=\"http://www.npr.org/sections/alltechconsidered/2014/10/23/358300880/mark-zuckerberg-shows-off-his-mandarin-chinese-skills\">trickiest part of nailing Mandarin\u003c/a>-speaking. But when I asked questions about the paper drawings of Chosun Dynasty-era Korean women hanging on the wall, the waitress said \"really don't understand\" in Chinese.\u003c/p>\n\u003cp>Hanging on the back wall, behind the single pool table, were rugs with elaborate mountainous landscapes on them.\u003c/p>\n\u003cfigure id=\"attachment_111935\" class=\"wp-caption aligncenter\" style=\"max-width: 3074px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845.jpg\" alt=\"Traditional Korean dolsot bibimbap, as served at Laos' Pyongyang Restaurant.\" width=\"3074\" height=\"2203\" class=\"size-full wp-image-111935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845.jpg 3074w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845-1440x1032.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845-960x688.jpg 960w\" sizes=\"(max-width: 3074px) 100vw, 3074px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Korean dolsot bibimbap, as served at Laos' Pyongyang Restaurant. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu was as thick as a book, with pictures of each dish: Korean classics like \u003cem>naengmyeon\u003c/em> (cold buckwheat noodles), \u003cem>jajangmyeon\u003c/em> and \u003cem>bibimbap\u003c/em>. It also offered some Chinese-style dishes, like spicy \u003cem>mapo\u003c/em> tofu. Our waitress recommended the \u003cem>pajeon\u003c/em> — Korean-style scallion pancake — and asked whether we wanted to order kimchi.\u003c/p>\n\u003cp>That's s a key difference between this North Korean restaurant and any standard South Korean eatery: In South Korea, the kimchi comes for free, as part of the numerous \u003cem>banchan\u003c/em> (side dishes) that are expected to be served alongside your main dish. \u003cem>Banchan\u003c/em> is so prevalent and expected, chef Dan Gray said \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/05/416733485/do-try-this-at-home-three-korean-banchan-side-dishes-in-one-pot\" target=\"_blank\">during a \u003cem>banchan \u003c/em>tutorial\u003c/a> last summer, that you shouldn't trust any Korean restaurant that doesn't serve at least three \u003cem>banchan\u003c/em> with your meal.\u003c/p>\n\u003cp>Side dishes aside, the main dishes were quite good. I went with a \u003cem>bibimbap\u003c/em>, which was served with a broth to mix into the rice, vegetables, meat, egg and the standard sauce — \u003cem>gochujang\u003c/em>. It was still sizzling in its clay pot when it came out, just as I like it.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=zzAMv8byork\u003c/p>\n\u003cp>The serving sizes were plentiful and the balance of rice to topping was on point. I also liked the \u003cem>gochujang\u003c/em> — it was a milder red pepper paste than I usually get in Seoul. Kham got \u003cem>ddeokbokki\u003c/em> and finished everything on his plate. We also bought a bottle of cold Pyongyang \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/22/224522548/move-over-vodka-korean-sojus-taking-a-shot-at-america\" target=\"_blank\">\u003cem>soju\u003c/em>\u003c/a> — a rice liquor with a slightly sweet taste — but took it with us since we still had interviews post-lunch and \u003cem>soju\u003c/em> doesn't play.\u003c/p>\n\u003cp>To the right of our table was a glass display case featuring pamphlets of propaganda (like Kim Il Sung speeches) and books, plus free maps of Vientiane. Hardbound books in blue were simply titled \u003cem>Kim Il Sung Works; \u003c/em>the ones in green were \u003cem>Kim Jong Il Works.\u003c/em>\u003c/p>\n\u003cp>Our waitress gestured that we could keep a copy, so we went with the works of Kim Il Sung, since, as North Korea's founding leader, he's considered the \"father\" of the nation.\u003c/p>\n\u003cp>There were also huge black speakers stacked to each side of the display case. This is for the evening song-and-dance routine that is traditional at these Pyongyang restaurants: The women will do a little number, but only one time a day. They told us they sing at 7 p.m. only. So instead of live entertainment, we stared at a 19-inch TV showing a loop of North Korean karaoke music videos, all with flower backdrops (boy, did I see a lot of bees pollinating colorful flowers) but also images of majestic soldiers and workers. One of the songs was the famous 반갑습니다, or \"Nice to Meet You.\" (It's also a well-known karaoke number in the South.)\u003c/p>\n\u003cp>We spent about $20 on lunch, which included the alcohol. The ladies never chitchatted, except to teach me how to say \"delicious\" in Korean when asked. They seemed scared — like little girls in women's bodies — and sort of sad, too. The atmosphere at lunch also was eerily quiet — after two Koreans who were dining when we came in paid and left, we were the only ones left in a restaurant big enough to seat 100. At one point, a filmmaker walked in trying to get permission to shoot footage — he got a big \"no.\" He asked if he could speak to a manager, but a manager didn't seem to exist. It could have been a slow Monday, or it's like that a lot. Hard to say, given that you can't walk by and look in through the windows. Maybe it picks up around dinnertime, when our waitresses said they would break out into song.\u003c/p>\n\u003cp>\u003cem>Xaisongkham \u003c/em>\u003cem>Induangchanthy contributed to this story.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "North Korean karaoke videos in the background, decent food and a free copy of the works of Kim Il Sung: a dispatch from inside one of Pyongyang's currency-making outposts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The North Korean regime's network of overseas restaurants have enjoyed a bit of renown this year, after \u003ca href=\"https://www.theguardian.com/world/2016/apr/08/north-korean-restaurant-workers-defect-south\" target=\"_blank\">the defection en masse of 13 restaurant workers\u003c/a> from one of the Pyongyang dining outposts in Northeastern China this spring.\u003c/p>\n\u003cp>Those restaurant workers are now in South Korea, having absconded in the biggest mass defection from North Korea in history.\u003c/p>\n\u003cp>That North Korea-run restaurant from which the 12 waitresses and their manager escaped is now closed. But South Korea's government believes North Korea still operates more than 100 of these restaurants in a dozen countries that maintain diplomatic ties with Pyongyang, as they're a source of hard currency for the Kim Jong Un regime.\u003c/p>\n\u003cfigure id=\"attachment_111933\" class=\"wp-caption aligncenter\" style=\"max-width: 1812px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52.jpg\" alt=\"A waitress at Pyongyang Restaurant in Vientiane was able to speak Korean, a little Lao and Mandarin Chinese. Jobs outside North Korea like these are highly coveted, but also considered by human rights groups as a form of slave labor, as workers don't keep the majority of their wages and are under strict supervision.\" width=\"1812\" height=\"2165\" class=\"size-full wp-image-111933\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52.jpg 1812w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52-400x478.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52-800x956.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52-768x918.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52-1440x1721.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52-1180x1410.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7481edit_custom-b6ca96b3524f957f2867be6cd7c32d8ac5865d52-960x1147.jpg 960w\" sizes=\"(max-width: 1812px) 100vw, 1812px\">\u003cfigcaption class=\"wp-caption-text\">A waitress at Pyongyang Restaurant in Vientiane was able to speak Korean, a little Lao and Mandarin Chinese. Jobs outside North Korea like these are highly coveted, but also considered by human rights groups as a form of slave labor, as workers don't keep the majority of their wages and are under strict supervision. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The majority are in China. One of them is in the capital of Laos, Vientiane, where global leaders will be this week for a major Asia summit.\u003c/p>\n\u003cp>Since I find myself in Laos, my Laotian local producer and I hopped over to Pyongyang Restaurant for lunch. It's only a few blocks away from Laos' lovely Pha That Luang, the gold-topped Buddhist \u003cem>stupa\u003c/em> near the city center. The restaurant windows were blacked out from the outside, but from inside the joint, you could see out through sheer curtains.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were welcomed by three female servers in short-sleeved, knee-length red dresses with Mandarin collars. The first thing Kham and I noticed was how meek they seemed; their voices barely rose above a whisper.\u003c/p>\n\u003cp>\"They're probably being monitored, or fear they're being monitored,\" Kham said, knowing how closely North Koreans keep an eye on one another. That said, the waitresses didn't object to us taking photos of the food we ordered and snapping a few pics here and there, despite a \"No Photography\" sign on the wall near the restrooms.\u003c/p>\n\u003cfigure id=\"attachment_111934\" class=\"wp-caption aligncenter\" style=\"max-width: 3263px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50.jpg\" alt=\"North Korean-run restaurants outside the country are said to number at least 100, and their menus are typically similar. Curiously, the main dishes here aren't served with the Korean dining staple of banchan, or side dishes, which usually come for free. Instead, this restaurant charged for them.\" width=\"3263\" height=\"2270\" class=\"size-full wp-image-111934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50.jpg 3263w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50-1440x1002.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50-1180x821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7479edit_custom-66508648eee1bf03c4ccff2329649dd43ab39c50-960x668.jpg 960w\" sizes=\"(max-width: 3263px) 100vw, 3263px\">\u003cfigcaption class=\"wp-caption-text\">North Korean-run restaurants outside the country are said to number at least 100, and their menus are typically similar. Curiously, the main dishes here aren't served with the Korean dining staple of banchan, or side dishes, which usually come for free. Instead, this restaurant charged for them. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kham attempted to speak with our waitresses in Lao, but their Lao was limited. I didn't want to raise any suspicion (North Koreans are raised to distrust Americans), so instead of English I used Mandarin Chinese to speak with our servers. Their Chinese was quite passable when it came to tones, which is the \u003ca href=\"http://www.npr.org/sections/alltechconsidered/2014/10/23/358300880/mark-zuckerberg-shows-off-his-mandarin-chinese-skills\">trickiest part of nailing Mandarin\u003c/a>-speaking. But when I asked questions about the paper drawings of Chosun Dynasty-era Korean women hanging on the wall, the waitress said \"really don't understand\" in Chinese.\u003c/p>\n\u003cp>Hanging on the back wall, behind the single pool table, were rugs with elaborate mountainous landscapes on them.\u003c/p>\n\u003cfigure id=\"attachment_111935\" class=\"wp-caption aligncenter\" style=\"max-width: 3074px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845.jpg\" alt=\"Traditional Korean dolsot bibimbap, as served at Laos' Pyongyang Restaurant.\" width=\"3074\" height=\"2203\" class=\"size-full wp-image-111935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845.jpg 3074w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845-1440x1032.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/img_7483edit_custom-2f3c105c6f206a806127ff97b93f5a5d63d0d845-960x688.jpg 960w\" sizes=\"(max-width: 3074px) 100vw, 3074px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Korean dolsot bibimbap, as served at Laos' Pyongyang Restaurant. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu was as thick as a book, with pictures of each dish: Korean classics like \u003cem>naengmyeon\u003c/em> (cold buckwheat noodles), \u003cem>jajangmyeon\u003c/em> and \u003cem>bibimbap\u003c/em>. It also offered some Chinese-style dishes, like spicy \u003cem>mapo\u003c/em> tofu. Our waitress recommended the \u003cem>pajeon\u003c/em> — Korean-style scallion pancake — and asked whether we wanted to order kimchi.\u003c/p>\n\u003cp>That's s a key difference between this North Korean restaurant and any standard South Korean eatery: In South Korea, the kimchi comes for free, as part of the numerous \u003cem>banchan\u003c/em> (side dishes) that are expected to be served alongside your main dish. \u003cem>Banchan\u003c/em> is so prevalent and expected, chef Dan Gray said \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/05/416733485/do-try-this-at-home-three-korean-banchan-side-dishes-in-one-pot\" target=\"_blank\">during a \u003cem>banchan \u003c/em>tutorial\u003c/a> last summer, that you shouldn't trust any Korean restaurant that doesn't serve at least three \u003cem>banchan\u003c/em> with your meal.\u003c/p>\n\u003cp>Side dishes aside, the main dishes were quite good. I went with a \u003cem>bibimbap\u003c/em>, which was served with a broth to mix into the rice, vegetables, meat, egg and the standard sauce — \u003cem>gochujang\u003c/em>. It was still sizzling in its clay pot when it came out, just as I like it.\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/zzAMv8byork'\n title='//www.youtube.com/embed/zzAMv8byork'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The serving sizes were plentiful and the balance of rice to topping was on point. I also liked the \u003cem>gochujang\u003c/em> — it was a milder red pepper paste than I usually get in Seoul. Kham got \u003cem>ddeokbokki\u003c/em> and finished everything on his plate. We also bought a bottle of cold Pyongyang \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/22/224522548/move-over-vodka-korean-sojus-taking-a-shot-at-america\" target=\"_blank\">\u003cem>soju\u003c/em>\u003c/a> — a rice liquor with a slightly sweet taste — but took it with us since we still had interviews post-lunch and \u003cem>soju\u003c/em> doesn't play.\u003c/p>\n\u003cp>To the right of our table was a glass display case featuring pamphlets of propaganda (like Kim Il Sung speeches) and books, plus free maps of Vientiane. Hardbound books in blue were simply titled \u003cem>Kim Il Sung Works; \u003c/em>the ones in green were \u003cem>Kim Jong Il Works.\u003c/em>\u003c/p>\n\u003cp>Our waitress gestured that we could keep a copy, so we went with the works of Kim Il Sung, since, as North Korea's founding leader, he's considered the \"father\" of the nation.\u003c/p>\n\u003cp>There were also huge black speakers stacked to each side of the display case. This is for the evening song-and-dance routine that is traditional at these Pyongyang restaurants: The women will do a little number, but only one time a day. They told us they sing at 7 p.m. only. So instead of live entertainment, we stared at a 19-inch TV showing a loop of North Korean karaoke music videos, all with flower backdrops (boy, did I see a lot of bees pollinating colorful flowers) but also images of majestic soldiers and workers. One of the songs was the famous 반갑습니다, or \"Nice to Meet You.\" (It's also a well-known karaoke number in the South.)\u003c/p>\n\u003cp>We spent about $20 on lunch, which included the alcohol. The ladies never chitchatted, except to teach me how to say \"delicious\" in Korean when asked. They seemed scared — like little girls in women's bodies — and sort of sad, too. The atmosphere at lunch also was eerily quiet — after two Koreans who were dining when we came in paid and left, we were the only ones left in a restaurant big enough to seat 100. At one point, a filmmaker walked in trying to get permission to shoot footage — he got a big \"no.\" He asked if he could speak to a manager, but a manager didn't seem to exist. It could have been a slow Monday, or it's like that a lot. Hard to say, given that you can't walk by and look in through the windows. Maybe it picks up around dinnertime, when our waitresses said they would break out into song.\u003c/p>\n\u003cp>\u003cem>Xaisongkham \u003c/em>\u003cem>Induangchanthy contributed to this story.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"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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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
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