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"content": "\u003cp>Listen to the story on All Things Considered:\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/08/20160828_atc_japans_centuries-old_tradition_of_making_soba_noodles.mp3\u003c/p>\n\u003cp>Here in Japan, the buckwheat noodles known as soba are a staple. Nowhere more so than in the mountains of the southern island of \u003ca href=\"https://www.google.com/search?q=shikoku&tbm=isch&imgil=AT8TwHQ7fToa_M%253A%253BNuDMrxsCnyJ_bM%253Bhttp%25253A%25252F%25252Fwww.tourismshikoku.org%25252Fdiscover%25252F&source=iu&pf=m&fir=AT8TwHQ7fToa_M%253A%252CNuDMrxsCnyJ_bM%252C_&usg=__qFMDY31aztZiFo0wyP6U_u0MmZM%3D&biw=1184&bih=582&ved=0ahUKEwjh0vG91djOAhUI6x4KHR3qBj0QyjcIOA&ei=Gtm8V-HdHYjWe53Um-gD#imgrc=AT8TwHQ7fToa_M%3A\">Shikoku\u003c/a>. The soil there is poor. Buckwheat is one of the few crops that will grow. So the region has been known for its soba for centuries.\u003c/p>\n\u003cp>Reiko Tsuzuki, 70, has been carrying on the tradition of soba-making for more than four decades. She runs a small restaurant — \u003ca href=\"http://www.iyajiman.com/index.html\">Tsuzuki Soba House\u003c/a> — in a little village in the remote mountains.\u003c/p>\n\u003cp>She runs the place by herself: preparing and serving the food and pouring endless cups of tea from an enormous brass kettle. As if that weren't enough, she also serenades her guests with a traditional song.\u003c/p>\n\u003cp>It's a song sung by women as they grind the buckwheat for soba by hand. Roughly translated, it goes, \"Don't be mean to your daughter-in-law,\" the one who would traditionally be stuck with this tedious job, because \"someday your daughter will marry and become a daughter-in-law herself.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The place where Tsuzuki makes soba is in a building next door to the restaurant. It's a bright, airy kitchen, where modern stainless steel tables share space with traditional straw tatami mats. And it's large enough for Tsuzuki to teach her technique to students — ordinary people who want to be able to make soba at home. She's determined to preserve and pass on soba-making and other Iya Valley traditions.\u003c/p>\n\u003cfigure id=\"attachment_111725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c.jpg\" alt=\"Soba noodles served at Tsuzuki Soba House.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soba noodles served at Tsuzuki Soba House. \u003ccite>(Ina Jaffe/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tsuzuki demonstrates the process. First, she kneels on the tatami mats before an old-fashioned stone grinder. She's a tiny woman, not even 5 feet tall, but she can turn the grinding stone with one hand while brushing in buckwheat kernels with the other. The rhythm is hypnotic. But it's so much effort for so little flour. That's why, these days, Tsuzuki uses mostly machine-ground buckwheat. But she always adds a little of the hand-ground stuff. She says it just tastes better.\u003c/p>\n\u003cp>The buckwheat flour goes into a bowl. Then she adds some water. And that's it, the entire recipe for soba, at least the way Tsuzuki makes it.\u003c/p>\n\u003cp>She kneads the dough into a ball and then rolls it out until it's paper thin. She gently folds it into layers, then takes a knife and slices it into delicate strands.\u003c/p>\n\u003cp>She used to make thicker noodles, she says, but it's not the fashion anymore. She has to change with the times, in order to keep the old traditions alive. \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>Here in Japan, the buckwheat noodles known as soba are a staple. Nowhere more so than in the mountains of the southern island of \u003ca href=\"https://www.google.com/search?q=shikoku&tbm=isch&imgil=AT8TwHQ7fToa_M%253A%253BNuDMrxsCnyJ_bM%253Bhttp%25253A%25252F%25252Fwww.tourismshikoku.org%25252Fdiscover%25252F&source=iu&pf=m&fir=AT8TwHQ7fToa_M%253A%252CNuDMrxsCnyJ_bM%252C_&usg=__qFMDY31aztZiFo0wyP6U_u0MmZM%3D&biw=1184&bih=582&ved=0ahUKEwjh0vG91djOAhUI6x4KHR3qBj0QyjcIOA&ei=Gtm8V-HdHYjWe53Um-gD#imgrc=AT8TwHQ7fToa_M%3A\">Shikoku\u003c/a>. The soil there is poor. Buckwheat is one of the few crops that will grow. So the region has been known for its soba for centuries.\u003c/p>\n\u003cp>Reiko Tsuzuki, 70, has been carrying on the tradition of soba-making for more than four decades. She runs a small restaurant — \u003ca href=\"http://www.iyajiman.com/index.html\">Tsuzuki Soba House\u003c/a> — in a little village in the remote mountains.\u003c/p>\n\u003cp>She runs the place by herself: preparing and serving the food and pouring endless cups of tea from an enormous brass kettle. As if that weren't enough, she also serenades her guests with a traditional song.\u003c/p>\n\u003cp>It's a song sung by women as they grind the buckwheat for soba by hand. Roughly translated, it goes, \"Don't be mean to your daughter-in-law,\" the one who would traditionally be stuck with this tedious job, because \"someday your daughter will marry and become a daughter-in-law herself.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The place where Tsuzuki makes soba is in a building next door to the restaurant. It's a bright, airy kitchen, where modern stainless steel tables share space with traditional straw tatami mats. And it's large enough for Tsuzuki to teach her technique to students — ordinary people who want to be able to make soba at home. She's determined to preserve and pass on soba-making and other Iya Valley traditions.\u003c/p>\n\u003cfigure id=\"attachment_111725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c.jpg\" alt=\"Soba noodles served at Tsuzuki Soba House.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soba noodles served at Tsuzuki Soba House. \u003ccite>(Ina Jaffe/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tsuzuki demonstrates the process. First, she kneels on the tatami mats before an old-fashioned stone grinder. She's a tiny woman, not even 5 feet tall, but she can turn the grinding stone with one hand while brushing in buckwheat kernels with the other. The rhythm is hypnotic. But it's so much effort for so little flour. That's why, these days, Tsuzuki uses mostly machine-ground buckwheat. But she always adds a little of the hand-ground stuff. She says it just tastes better.\u003c/p>\n\u003cp>The buckwheat flour goes into a bowl. Then she adds some water. And that's it, the entire recipe for soba, at least the way Tsuzuki makes it.\u003c/p>\n\u003cp>She kneads the dough into a ball and then rolls it out until it's paper thin. She gently folds it into layers, then takes a knife and slices it into delicate strands.\u003c/p>\n\u003cp>She used to make thicker noodles, she says, but it's not the fashion anymore. She has to change with the times, in order to keep the old traditions alive. \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": "Making a Place at the Table: Race and Equality in the Good Food Movement",
"title": "Making a Place at the Table: Race and Equality in the Good Food Movement",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Listen to \u003cstrong>Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/strong>:\u003cbr>\nhttp://audio.commonwealthclub.org/audio/podcast/cc_20160815_Women_at_the_Table.mp3\u003c/p>\n\u003cp>A farmer, a restaurant owner, a labor supporter and a public-health community advocate walk into a room over a bar...and they're greeted like rock stars by a sold-out crowd. This was the scene at the Swedish American Hall on Monday night, August 15, when San Francisco's Commonwealth Club presented \u003ca href=\"https://www.commonwealthclub.org/events/2016-08-15/women-leaders-table-addressing-inequity-good-food-movement\" target=\"_blank\">Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/cathy-curtis.jpg\" alt=\"Cathy Curtis, organizer of the Commonwealth Club’s Food Matters program.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cathy Curtis (right), organizer of the Commonwealth Club’s Food Matters program. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Cathy Curtis, the organizer of the Commonwealth Club's Food Matters program (formerly Bay Gourmet), began to put together a panel of women of color to address issues of inequity and race in the good-food movement, she had no idea it would draw such a crowd. Initially, the panel was set to take place in a small meeting room within the club, but once posted, the event sold out almost immediately, and Curtis and the panel's moderator, Shakirah Simley, were flooded with emails begging them to shift the event to a larger venue. After a last-minute scramble, the \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> restaurant group, which owns Aatxe in the Swedish American Hall (as well as Cafe du Nord next door), offered free use of the hall's large meeting room upstairs. \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> offered media support; \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> pulled in volunteers; \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> donated wine and sandwiches for the post-meeting reception. \u003c/p>\n\u003cfigure id=\"attachment_111644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/shakirah-simley.jpg\" alt=\"Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By 7pm, the room was filled to capacity. This was not a meeting preaching the hazards of Big Food or Big Ag to the already-converted (although there were plenty of \u003ca href=\"http://www.nytimes.com/2015/11/22/fashion/snapping-new-clapping.html\" target=\"_blank\">finger-snapping \u003c/a>moments of approval), but rather an insightful dissection of some of the assumptions and privileges within the movement for \"good, clean, fair\" food, from the racial complications of soda taxes to the implications, benefits, and repercussions of direct action, from \u003ca href=\"http://ww2.kqed.org/news/2014/12/10/black-brunch-organizers-put-protest-on-the-menu/\" target=\"_blank\">Black Brunch\u003c/a> to the push for \u003ca href=\"http://abc7news.com/business/minimum-wage-increases-in-3-bay-area-cities-today/1409737/\" target=\"_blank\">higher minimum wages\u003c/a> across the state. \u003c/p>\n\u003cfigure id=\"attachment_111641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/panel-audience.jpg\" alt=\"Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the panel were Joanne Lo, co-director of the \u003ca href=\"http://foodchainworkers.org/\" target=\"_blank\">Food Chain Workers Alliance\u003c/a> and chair of the Los Angeles Food Policy Council; Brittni Chicuata, government relations director for the Bay Area chapters of the \u003ca href=\"http://www.heart.org/HEARTORG/Affiliate/SanFrancisco/California/Home_UCM_WSA022_AffiliatePage.jsp\" target=\"_blank\">American Heart Association\u003c/a> and the American Stroke Association; Kristyn Leach, farmer at \u003ca href=\"http://www.sagecenter.org/work/agricultural-revitalization/sunol-agpark/sunol-agpark-farmers/namu-farm/\" target=\"_blank\">Namu Farm\u003c/a>; and Dominica Rice Cisneros, owner of \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Cafe\u003c/a> in Oakland, with moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In her introduction, Curtis urged attendees to look not just at \"what's on the plate, but who's sitting at the table,\" as we work towards creating a more equitable good food movement. This isn't as easy as it sounds; when asked about how her work as a public health advocate, particularly among urban African-American communities, connects with the good food movement, Brittni Chicuata stated, \"When I think of the good food movement, or the slow food movement, or when a lot of folks think of it, it's 'that's bougie and inaccessible and not for me.'\" What matters to Chicuata is helping communities face, and overcome, what they (and she) see as systemic barriers to living healthy lives. In other words, it's less about the kale, and more about transportation, education, labor, the history of zoning laws, and the history of red-lining by banks that kept business loans out of low-income neighborhoods, says Chicuata, who grew up in the Fillmore and now lives in Oakland. \u003c/p>\n\u003cfigure id=\"attachment_111638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/brittni-chicuata.jpg\" alt=\"Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although, of course, the kale--or in this case, the shiso leaves and hot peppers--have to come from somewhere, and small-scale, sustainable farming is at the heart of the good food movement. At Namu Farm, Kristyn Leach describes her acre-and-a-half parcel of land in the Sunol Ag Park as an experiment in \"really kind of crazy and strange\" farming, with an emphasis on very slow, deliberate practices of carbon-sequestering, no-till cultivation with rotating cover crops, inspired by both permaculture and traditional Asian farming techniques. Said Leach, \"I became a farmer because it's a really direct way to care for the people around me,\" and be a responsible steward of the land. \u003c/p>\n\u003cfigure id=\"attachment_111621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kristyn-brittni.jpg\" alt=\"Kristyn Leach (left), Farmer, Namu Farm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kristyn Leach (left), Farmer, Namu Farm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business owner Dominica Rice Cisneros, whose downtown Oakland Cosecha Cafe is celebrating its 5th anniversary this week, being part of the good food movement meant helping to revitalize the part of Oakland where she lived, by opening a family-friendly cafe in the Swan's Market, and, as a small business, creating jobs that respect and reward the skills of women in her community. (She hires men, too, but her tortilla-making morning kitchen crew is all female.) \"We don't just sell tacos, we sell peace of mind. You bring your family to us, we're going to take care of them,\" said Cisneros. \u003c/p>\n\u003cfigure id=\"attachment_111639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg\" alt=\"Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what happens when different communities see \"good food\" in different ways? What happens when attempts at intersectionality come across more like bossiness, interference, or tokenism? As a public health advocate who sees people suffering every day with preventable diseases, Chicuata is a vocal proponent of soda taxes. She's no fan of the savvy strategies that big soda corporations use to protect their markets and promote their products in historically underfunded cities like Richmond, CA. But she also sees the willingness of some advocacy groups to call out communities of color around these issues as \"bad campaigning\" that weakens everyone. \"When folks of color, as stakeholders, are not at the table, and are only tokenized at the 25th hour to be your messenger, it doesn't work,\" said Chicuata. \"We need to be at the table making decisions about how the policy is written, how that money is coming back into the community, and what our outreach strategy is going to be. I can't just come help you when you have made all the decisions.\" \u003c/p>\n\u003cfigure id=\"attachment_111619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/joann-shakirah.jpg\" alt=\"Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food activists who want to bring workers' issues, like livable wages and better working conditions, into the public eye can learn from the labor movement's emphasis on direct action, said Lo. Forging connections across communities can also break down isolation and help workers learn to speak up for themselves, and for each other. \"It's really important for us to develop leadership among workers, including women, people of color, immigrants...[for them to] share their stories, to feel connected. These workers are often invisible to most people, to most eaters, but we rely on them and their stories are important,\" said Lo, who has worked with Story Corps and Real Food Media on Voices of the Food Chain, a series of videos focusing on issues faced by farm and food workers. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Asked who else should be at the table, and whose contributions should be lifted up and acknowledged, Leach responded, \"Farmers and grandmas, not mutually exclusive.\" For Cisneros, it's the \"moms, moms and grandmas,\" while Chicuata pressed for more recognition and dignity, for family caretakers and farmworkers, and Simley acknowledged the contributions of young activists. Food justice is social justice, these women agreed, and there's room for everyone at the table. \u003c/p>\n\u003cfigure id=\"attachment_111617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/group1920.jpg\" alt=\"Women Leaders at the Table panel (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table panel and moderator (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "What will a fair, inclusive good food movement look like? Five women debate at the Commonwealth Club. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to \u003cstrong>Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/strong>:\u003cbr>\nhttp://audio.commonwealthclub.org/audio/podcast/cc_20160815_Women_at_the_Table.mp3\u003c/p>\n\u003cp>A farmer, a restaurant owner, a labor supporter and a public-health community advocate walk into a room over a bar...and they're greeted like rock stars by a sold-out crowd. This was the scene at the Swedish American Hall on Monday night, August 15, when San Francisco's Commonwealth Club presented \u003ca href=\"https://www.commonwealthclub.org/events/2016-08-15/women-leaders-table-addressing-inequity-good-food-movement\" target=\"_blank\">Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/cathy-curtis.jpg\" alt=\"Cathy Curtis, organizer of the Commonwealth Club’s Food Matters program.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cathy Curtis (right), organizer of the Commonwealth Club’s Food Matters program. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Cathy Curtis, the organizer of the Commonwealth Club's Food Matters program (formerly Bay Gourmet), began to put together a panel of women of color to address issues of inequity and race in the good-food movement, she had no idea it would draw such a crowd. Initially, the panel was set to take place in a small meeting room within the club, but once posted, the event sold out almost immediately, and Curtis and the panel's moderator, Shakirah Simley, were flooded with emails begging them to shift the event to a larger venue. After a last-minute scramble, the \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> restaurant group, which owns Aatxe in the Swedish American Hall (as well as Cafe du Nord next door), offered free use of the hall's large meeting room upstairs. \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> offered media support; \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> pulled in volunteers; \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> donated wine and sandwiches for the post-meeting reception. \u003c/p>\n\u003cfigure id=\"attachment_111644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/shakirah-simley.jpg\" alt=\"Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By 7pm, the room was filled to capacity. This was not a meeting preaching the hazards of Big Food or Big Ag to the already-converted (although there were plenty of \u003ca href=\"http://www.nytimes.com/2015/11/22/fashion/snapping-new-clapping.html\" target=\"_blank\">finger-snapping \u003c/a>moments of approval), but rather an insightful dissection of some of the assumptions and privileges within the movement for \"good, clean, fair\" food, from the racial complications of soda taxes to the implications, benefits, and repercussions of direct action, from \u003ca href=\"http://ww2.kqed.org/news/2014/12/10/black-brunch-organizers-put-protest-on-the-menu/\" target=\"_blank\">Black Brunch\u003c/a> to the push for \u003ca href=\"http://abc7news.com/business/minimum-wage-increases-in-3-bay-area-cities-today/1409737/\" target=\"_blank\">higher minimum wages\u003c/a> across the state. \u003c/p>\n\u003cfigure id=\"attachment_111641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/panel-audience.jpg\" alt=\"Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the panel were Joanne Lo, co-director of the \u003ca href=\"http://foodchainworkers.org/\" target=\"_blank\">Food Chain Workers Alliance\u003c/a> and chair of the Los Angeles Food Policy Council; Brittni Chicuata, government relations director for the Bay Area chapters of the \u003ca href=\"http://www.heart.org/HEARTORG/Affiliate/SanFrancisco/California/Home_UCM_WSA022_AffiliatePage.jsp\" target=\"_blank\">American Heart Association\u003c/a> and the American Stroke Association; Kristyn Leach, farmer at \u003ca href=\"http://www.sagecenter.org/work/agricultural-revitalization/sunol-agpark/sunol-agpark-farmers/namu-farm/\" target=\"_blank\">Namu Farm\u003c/a>; and Dominica Rice Cisneros, owner of \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Cafe\u003c/a> in Oakland, with moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In her introduction, Curtis urged attendees to look not just at \"what's on the plate, but who's sitting at the table,\" as we work towards creating a more equitable good food movement. This isn't as easy as it sounds; when asked about how her work as a public health advocate, particularly among urban African-American communities, connects with the good food movement, Brittni Chicuata stated, \"When I think of the good food movement, or the slow food movement, or when a lot of folks think of it, it's 'that's bougie and inaccessible and not for me.'\" What matters to Chicuata is helping communities face, and overcome, what they (and she) see as systemic barriers to living healthy lives. In other words, it's less about the kale, and more about transportation, education, labor, the history of zoning laws, and the history of red-lining by banks that kept business loans out of low-income neighborhoods, says Chicuata, who grew up in the Fillmore and now lives in Oakland. \u003c/p>\n\u003cfigure id=\"attachment_111638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/brittni-chicuata.jpg\" alt=\"Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although, of course, the kale--or in this case, the shiso leaves and hot peppers--have to come from somewhere, and small-scale, sustainable farming is at the heart of the good food movement. At Namu Farm, Kristyn Leach describes her acre-and-a-half parcel of land in the Sunol Ag Park as an experiment in \"really kind of crazy and strange\" farming, with an emphasis on very slow, deliberate practices of carbon-sequestering, no-till cultivation with rotating cover crops, inspired by both permaculture and traditional Asian farming techniques. Said Leach, \"I became a farmer because it's a really direct way to care for the people around me,\" and be a responsible steward of the land. \u003c/p>\n\u003cfigure id=\"attachment_111621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kristyn-brittni.jpg\" alt=\"Kristyn Leach (left), Farmer, Namu Farm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kristyn Leach (left), Farmer, Namu Farm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business owner Dominica Rice Cisneros, whose downtown Oakland Cosecha Cafe is celebrating its 5th anniversary this week, being part of the good food movement meant helping to revitalize the part of Oakland where she lived, by opening a family-friendly cafe in the Swan's Market, and, as a small business, creating jobs that respect and reward the skills of women in her community. (She hires men, too, but her tortilla-making morning kitchen crew is all female.) \"We don't just sell tacos, we sell peace of mind. You bring your family to us, we're going to take care of them,\" said Cisneros. \u003c/p>\n\u003cfigure id=\"attachment_111639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg\" alt=\"Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what happens when different communities see \"good food\" in different ways? What happens when attempts at intersectionality come across more like bossiness, interference, or tokenism? As a public health advocate who sees people suffering every day with preventable diseases, Chicuata is a vocal proponent of soda taxes. She's no fan of the savvy strategies that big soda corporations use to protect their markets and promote their products in historically underfunded cities like Richmond, CA. But she also sees the willingness of some advocacy groups to call out communities of color around these issues as \"bad campaigning\" that weakens everyone. \"When folks of color, as stakeholders, are not at the table, and are only tokenized at the 25th hour to be your messenger, it doesn't work,\" said Chicuata. \"We need to be at the table making decisions about how the policy is written, how that money is coming back into the community, and what our outreach strategy is going to be. I can't just come help you when you have made all the decisions.\" \u003c/p>\n\u003cfigure id=\"attachment_111619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/joann-shakirah.jpg\" alt=\"Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food activists who want to bring workers' issues, like livable wages and better working conditions, into the public eye can learn from the labor movement's emphasis on direct action, said Lo. Forging connections across communities can also break down isolation and help workers learn to speak up for themselves, and for each other. \"It's really important for us to develop leadership among workers, including women, people of color, immigrants...[for them to] share their stories, to feel connected. These workers are often invisible to most people, to most eaters, but we rely on them and their stories are important,\" said Lo, who has worked with Story Corps and Real Food Media on Voices of the Food Chain, a series of videos focusing on issues faced by farm and food workers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Asked who else should be at the table, and whose contributions should be lifted up and acknowledged, Leach responded, \"Farmers and grandmas, not mutually exclusive.\" For Cisneros, it's the \"moms, moms and grandmas,\" while Chicuata pressed for more recognition and dignity, for family caretakers and farmworkers, and Simley acknowledged the contributions of young activists. Food justice is social justice, these women agreed, and there's room for everyone at the table. \u003c/p>\n\u003cfigure id=\"attachment_111617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/group1920.jpg\" alt=\"Women Leaders at the Table panel (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table panel and moderator (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Distilling The Story Of California Wine, One Label At A Time",
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"content": "\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"111507,111506,111505,111504,111503,111502,111500,111498,111497,111512\"]\u003c/ul>\n\u003cp>For the first half of the 20th century, nobody would have \u003ca href=\"http://www.npr.org/sections/thesalt/2016/05/24/479163882/the-judgment-of-paris-the-blind-taste-test-that-decanted-the-wine-world\">ever compared the wines\u003c/a> of California's Napa Valley to the great wines of France.\u003c/p>\n\u003cp>\"It's amazing when you think about it,\" says Amy Azzarito, online strategist at the University of California, Davis, library. \"California wines were a joke for a long time. And they're not anymore.\"\u003c/p>\n\u003cp>UC Davis and a man named Maynard Amerine are two central reasons for that turnaround. With a project called \u003ca href=\"https://labelthis.lib.ucdavis.edu/\">Label This\u003c/a>, The Peter J. Shields Library is asking the public to help them distill Amerine's legacy and trace the history of the wine industry in California and across the world.\u003c/p>\n\u003cp>A professor at UC Davis and a pioneer in the fields of wine-making and tasting, Amerine, who died in 1998, explored the world in the mid-1900s with the goal of helping California vineyards to grow better grapes.\u003c/p>\n\u003cp>\"He traveled around the state, he traveled to Europe, drinking wine, learning about wine,\" Azzarito says, \"and then relayed that to California growers to bring that level of production up to the standard that he was drinking in Europe.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Peter J. Shields Library now has all of Amerine's papers and assembled artifacts, from his hiring to his retirement in 1974. That includes 5,200 wine bottle labels, which the library has recently digitized, spanning the late 1800s to the 1960s.\u003c/p>\n\u003cp>To determine exactly what its archives contain, the library recently launched a slick web app that allows anyone with Internet access to flip through Amerine's wine label collection. Users can draw a box over a label to mark any text or images; later, they'll be able to transcribe the text and identify the imagery.\u003c/p>\n\u003cp>Azzarito says the program uses a platform called \u003ca href=\"https://www.nypl.org/blog/2015/11/23/scribe-framework-community-transcription\">Scribe\u003c/a>, which was developed by the New York Public Library for a similar project Azzarito created in 2011.\u003c/p>\n\u003cp>That effort, \u003ca href=\"http://menus.nypl.org/\">\"What's on the menu?\",\u003c/a> asked users to transcribe some 9,000 historical restaurant menus and register prices, then geotag the restaurant locations. The library was then able to build a database of menus, tagged with keywords and searchable by date and location, for the librarians and other researchers to feast upon.\u003c/p>\n\u003cp>UC Davis librarians want to accomplish something similar: Create a database of wines sorted by variety, alcohol content, label design, manufacturer and vineyard location.\u003c/p>\n\u003cp>It's an appropriate project for The Peter J. Shields Library, which contains the largest wine research library in the world — 30,000 volumes in over 50 languages. Librarians there support academics and research at UC Davis's Department of Viticulture and Enology, viticulture being the science and study of grapes, and enology being the study of wines.\u003c/p>\n\u003cp>After the repeal of Prohibition in 1933, UC Davis — located an hour away from Napa Valley — was charged with conducting research for the recovering California wine industry and helping to improve the state's grape-growing efforts.\u003c/p>\n\u003cp>\"The university's goal isn't to create that one brilliant bottle of wine,\" says Axel Borg, a food and wine librarian at UC Davis. \"It's to create 9,999 bottles of good wine.\"\u003c/p>\n\u003cp>Amerine, a plant physiologist who grew up in Modesto, Calif. – home of \u003ca href=\"http://www.gallo.com/\">Gallo\u003c/a>, the world's largest winery – was one of the first people hired for this project. In 1935, he joined Alfred J. Winkler in the just-formed Department of Viticulture and Enology.\u003c/p>\n\u003cp>Amerine and Winkler's primary task was figuring out which wine-making grapes grow best in certain climates. Their \u003ca href=\"http://www.winewisdom.com/articles/facts-and-figures/winklers-climate-regions/\">1944 study\u003c/a> on grape zones essentially told farmers where to plant grapes for different types of wine, such as chardonnay or Cabernet.\u003c/p>\n\u003cp>Along with Edward Rossler, a statistician at UC Davis, Amerine was the first to apply sensory science to the wine field, writing the book – \u003ca href=\"https://www.amazon.com/Wines-Sensory-Evaluation-Maynard-Amerine/dp/0716714795\">literally\u003c/a> – on how to taste and evaluate wine.\u003c/p>\n\u003cp>\"If you did what Amerine told you,\" Azzarito says, \"you would make great wine.\"\u003c/p>\n\u003cp>Turning wine-making into a science required a lot of wine-drinking. As his wine-label collection shows, Amerine was a methodical collector. He kept wine labels in a notebook, often grading them and noting whom he drank with.\u003c/p>\n\u003cp>Those grades were no light judgments.\u003c/p>\n\u003cp>\"If these are the pinot noirs that he thinks are an A, he's coming back to California to say this is what our pinots should be like,\" Azzarito says.\u003c/p>\n\u003cp>Azzarito and Borg hope that, by sorting through Amerine's labels – just the surface of the library's historical artifacts – they can begin to understand the forces that shaped California's wine industry into the global powerhouse it is today.\u003c/p>\n\u003cp>Because what Amerine wanted, California made. And the world consumed.\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/ul>\n\u003cp>For the first half of the 20th century, nobody would have \u003ca href=\"http://www.npr.org/sections/thesalt/2016/05/24/479163882/the-judgment-of-paris-the-blind-taste-test-that-decanted-the-wine-world\">ever compared the wines\u003c/a> of California's Napa Valley to the great wines of France.\u003c/p>\n\u003cp>\"It's amazing when you think about it,\" says Amy Azzarito, online strategist at the University of California, Davis, library. \"California wines were a joke for a long time. And they're not anymore.\"\u003c/p>\n\u003cp>UC Davis and a man named Maynard Amerine are two central reasons for that turnaround. With a project called \u003ca href=\"https://labelthis.lib.ucdavis.edu/\">Label This\u003c/a>, The Peter J. Shields Library is asking the public to help them distill Amerine's legacy and trace the history of the wine industry in California and across the world.\u003c/p>\n\u003cp>A professor at UC Davis and a pioneer in the fields of wine-making and tasting, Amerine, who died in 1998, explored the world in the mid-1900s with the goal of helping California vineyards to grow better grapes.\u003c/p>\n\u003cp>\"He traveled around the state, he traveled to Europe, drinking wine, learning about wine,\" Azzarito says, \"and then relayed that to California growers to bring that level of production up to the standard that he was drinking in Europe.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Peter J. Shields Library now has all of Amerine's papers and assembled artifacts, from his hiring to his retirement in 1974. That includes 5,200 wine bottle labels, which the library has recently digitized, spanning the late 1800s to the 1960s.\u003c/p>\n\u003cp>To determine exactly what its archives contain, the library recently launched a slick web app that allows anyone with Internet access to flip through Amerine's wine label collection. Users can draw a box over a label to mark any text or images; later, they'll be able to transcribe the text and identify the imagery.\u003c/p>\n\u003cp>Azzarito says the program uses a platform called \u003ca href=\"https://www.nypl.org/blog/2015/11/23/scribe-framework-community-transcription\">Scribe\u003c/a>, which was developed by the New York Public Library for a similar project Azzarito created in 2011.\u003c/p>\n\u003cp>That effort, \u003ca href=\"http://menus.nypl.org/\">\"What's on the menu?\",\u003c/a> asked users to transcribe some 9,000 historical restaurant menus and register prices, then geotag the restaurant locations. The library was then able to build a database of menus, tagged with keywords and searchable by date and location, for the librarians and other researchers to feast upon.\u003c/p>\n\u003cp>UC Davis librarians want to accomplish something similar: Create a database of wines sorted by variety, alcohol content, label design, manufacturer and vineyard location.\u003c/p>\n\u003cp>It's an appropriate project for The Peter J. Shields Library, which contains the largest wine research library in the world — 30,000 volumes in over 50 languages. Librarians there support academics and research at UC Davis's Department of Viticulture and Enology, viticulture being the science and study of grapes, and enology being the study of wines.\u003c/p>\n\u003cp>After the repeal of Prohibition in 1933, UC Davis — located an hour away from Napa Valley — was charged with conducting research for the recovering California wine industry and helping to improve the state's grape-growing efforts.\u003c/p>\n\u003cp>\"The university's goal isn't to create that one brilliant bottle of wine,\" says Axel Borg, a food and wine librarian at UC Davis. \"It's to create 9,999 bottles of good wine.\"\u003c/p>\n\u003cp>Amerine, a plant physiologist who grew up in Modesto, Calif. – home of \u003ca href=\"http://www.gallo.com/\">Gallo\u003c/a>, the world's largest winery – was one of the first people hired for this project. In 1935, he joined Alfred J. Winkler in the just-formed Department of Viticulture and Enology.\u003c/p>\n\u003cp>Amerine and Winkler's primary task was figuring out which wine-making grapes grow best in certain climates. Their \u003ca href=\"http://www.winewisdom.com/articles/facts-and-figures/winklers-climate-regions/\">1944 study\u003c/a> on grape zones essentially told farmers where to plant grapes for different types of wine, such as chardonnay or Cabernet.\u003c/p>\n\u003cp>Along with Edward Rossler, a statistician at UC Davis, Amerine was the first to apply sensory science to the wine field, writing the book – \u003ca href=\"https://www.amazon.com/Wines-Sensory-Evaluation-Maynard-Amerine/dp/0716714795\">literally\u003c/a> – on how to taste and evaluate wine.\u003c/p>\n\u003cp>\"If you did what Amerine told you,\" Azzarito says, \"you would make great wine.\"\u003c/p>\n\u003cp>Turning wine-making into a science required a lot of wine-drinking. As his wine-label collection shows, Amerine was a methodical collector. He kept wine labels in a notebook, often grading them and noting whom he drank with.\u003c/p>\n\u003cp>Those grades were no light judgments.\u003c/p>\n\u003cp>\"If these are the pinot noirs that he thinks are an A, he's coming back to California to say this is what our pinots should be like,\" Azzarito says.\u003c/p>\n\u003cp>Azzarito and Borg hope that, by sorting through Amerine's labels – just the surface of the library's historical artifacts – they can begin to understand the forces that shaped California's wine industry into the global powerhouse it is today.\u003c/p>\n\u003cp>Because what Amerine wanted, California made. And the world consumed.\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 Darkroom To Kitchen: A Time Capsule Of Recipes From Midcentury Photographers",
"title": "From Darkroom To Kitchen: A Time Capsule Of Recipes From Midcentury Photographers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In 1977, Deborah Barsel, a bored assistant registrar at the \u003ca href=\"https://www.eastman.org/\">George Eastman Museum\u003c/a> in Rochester, N.Y., decided to try a fun side project. She would create a cookbook made up of recipes and images from famous photographers of the day. She sent letters to various artists and put an ad in the museum's magazine asking for submissions. In return, she received 120 photos, recipes and even a postcard from urban photographer John Gossage saying simply: \"I eat out.\"\u003c/p>\n\u003cp>Then, like the projects of so many who leave their jobs for graduate school, the submissions were filed in a box titled \"Photographer's Cookbook\" and stored away for 35 years. The museum's current curator Lisa Hostetler found the box and brought it to print.\u003c/p>\n\u003cp>\u003cem>The Photographer's Cookbook \u003c/em>is a testament to the lost art of recipe writing. Today, thousands of recipes are just a quick Google search away, but there's often very little personality to accompany the bare lists of ingredients and instructions. Then there are the recipes in this book — many of which are not the photographers' dream recipes or even the most impressive items in their culinary arsenals.\u003c/p>\n\u003cfigure id=\"attachment_111474\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f.jpg\" alt=\"Stephen Shore, New York City, New York, September–October 1972, with the recipe: Stephen Shore's Key Lime Pie Supreme.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-111474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-960x639.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Stephen Shore, New York City, New York, September–October 1972, with the recipe: Stephen Shore's Key Lime Pie Supreme. \u003ccite>(Stephen Shore/Courtesy of Stephen Shore and 303 Gallery, New York)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Portrait photographer Hans Namuth's peasant bread is less a recipe than a praise of the individuality of bread. Rather than giving exact times, he writes that the baker should \"let rise until doubled in size. (One hour? Two? It depends on the time of year, the temperature of your house, etc.)\" Even the baking temperature itself depends on the oven. He notes, \"I have baked bread in many ovens (always preferring gas ovens) and never found two alike.\"\u003c/p>\n\u003cp>Eileen Cowin writes in the introduction to a recipe for \"vegetable cheese casserole\" that she once read a Tom Robbins novel that mentioned a spray-on substance that made everything taste like chocolate chip cookies. \"That would be my favorite recipe if I could find it. Since I haven't ... \" she trails off, before writing down the ingredients for the much more realistic casserole.\u003c/p>\n\u003cfigure id=\"attachment_111475\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c.jpg\" alt=\"Imogen Cunningham, My Kitchen Sink, 1947, with the recipe: Imogen Cunningham's Borscht.\" width=\"1500\" height=\"1176\" class=\"size-full wp-image-111475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-1440x1129.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-1180x925.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-960x753.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Imogen Cunningham, My Kitchen Sink, 1947, with the recipe: Imogen Cunningham's Borscht. \u003ccite>(Imogen Cunningham/Imogen Cunningham Trust)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ralph Steiner sent in an offbeat recipe for the loftily named \"zwei vier minute eier,\" or \"two four-minute eggs.\" This is not a guy you should ask to cook you breakfast, much less put in a cookbook, yet his recipe speaks volumes about the type of person he was outside of his photography and experimental films. He proudly states that his two greatest culinary accomplishments are \"How to take a box of cornflakes down from the shelf\" and \"How to boil 2 four-minute eggs.\" He instructs readers to \"watch one's watch watchfully for 240 seconds\" after dropping the eggs into the hot water.\u003c/p>\n\u003cfigure id=\"attachment_111476\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9.jpg\" alt=\"William Eggleston, Untitled, 1976; from the series Election Eve, with the recipe: William Eggleston's Cheese Grits Casserole.\" width=\"1500\" height=\"1014\" class=\"size-full wp-image-111476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-768x519.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-1440x973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-960x649.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">William Eggleston, Untitled, 1976; from the series Election Eve, with the recipe: William Eggleston's Cheese Grits Casserole. \u003ccite>(William Eggleston/Eggleston Artistic Trust, Courtesy of Cheim & Read, New York)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget walking a mile in someone's shoes — the best way to get to know someone is to spend a day (not literally) in their stomach. Each photographer chose one photo to go with the recipes, so the recipes themselves are just part of the fun. The photos are subject to artistic license, however. They are often more representative of the photographer's work than of the recipes themselves.\u003c/p>\n\u003cfigure id=\"attachment_111477\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936.jpg\" alt=\"Ansel Adams, Still Life, San Francisco, 1932, with the recipe: Ansel Adams's Poached Eggs in Beer.\" width=\"1200\" height=\"1500\" class=\"size-full wp-image-111477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-400x500.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-960x1200.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Ansel Adams, Still Life, San Francisco, 1932, with the recipe: Ansel Adams's Poached Eggs in Beer. \u003ccite>(Ansel Adams/The Ansel Adams Publishing Rights Trust)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Neal Slavin, who specializes in group portraits of everything from bingo clubs to pugs to Miss America contestants, is one of the few who took a photo directly for the cookbook\u003cem>.\u003c/em> At first glance, his hot dog recipe is simple. But he then proceeds to give 12 different frankfurter toppings themed to \"regional costumes\": the New York frankfurter (with sauerkraut); the Southern frankfurter (macaroni and cheese, bacon and even more cheddar cheese); and the Polynesian frankfurter (pineapple rings, cantaloupe and chutney). In the photograph, all 12 types of hot dogs are grouped together in their full culinary glory.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some, like Americana photographer Stephen Shore, who many consider the godfather of the type of food diary photography that regularly graces Instagram, chose a photo that has less to do with the recipe and more to do with a jarring juxtaposition of food and art. Despite the sweetness of the food, Shore's recipe for \"key lime pie supreme\" contains no extra narrative. The photo, titled only \"New York City, New York,\" shows the remnants of what looks like a late night — a cup of coffee spilling into its saucer, a stained table cloth, a cigar and the check signed by Shore himself. If this was a night that had a key lime pie in it, the dessert is long gone.\u003c/p>\n\u003cp>The book's introduction notes that cooking and photography — particularly darkroom photography — have similar subjective elements of mixing, experimentation and tweaking. A person's favorite recipe can shed light on who they are, where they come from, how they view life — or whether they'd just like to forget about cooking and eat out.\u003c/p>\n\u003cfigure id=\"attachment_111478\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0.jpg\" alt=\"Ralph Steiner, Ham and Eggs, advertisement for The Delineator, 1929, with the recipe: Ralph Steiner's Zwei Vier Minuten Eier.\" width=\"1500\" height=\"1176\" class=\"size-full wp-image-111478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-1440x1129.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-1180x925.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-960x753.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Ralph Steiner, Ham and Eggs, advertisement for The Delineator, 1929, with the recipe: Ralph Steiner's Zwei Vier Minuten Eier. \u003ccite>(Ralph Steiner/Estate of Ralph Steiner, Courtesy of George Eastman Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch3>\u003ca name=\"eggs\">\u003c/a>Recipe: Ansel Adams's Eggs Poached In Beer\u003c/h3>\n\u003cp>1⁄4 cup (1/8 pound) butter\u003c/p>\n\u003cp>Mixed spices\u003c/p>\n\u003cp>Dash sherry\u003c/p>\n\u003cp>1 bottle dark malt liquor or strong ale (ordinary beer is not strong enough)\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>2 eggs\u003c/p>\n\u003cp>2 pieces toast\u003c/p>\n\u003cp>Dash paprika\u003c/p>\n\u003cp>Melt butter in microwave oven, but do not allow to brown. Add a dash of mixed spices and sherry.\u003c/p>\n\u003cp>In a small bowl, microwave malt or ale with 1/4 teaspoon salt just to the boiling point. Carefully slide eggs into this hot liquid, cover with paper plate or glass bowl (to retain thermal heat), and cook as desired in microwave. (See note below on microwave cooking.)\u003c/p>\n\u003cp>While eggs are cooking in microwave, make two pieces of toast. Spread part of the butter-spice mix over the toast.\u003c/p>\n\u003cp>Serve eggs on the toast, and pour over the rest of the butter-spice mix. Add a dash of paprika.\u003c/p>\n\u003cp>\u003cem>Note on microwave cooking:\u003c/em>\u003c/p>\n\u003cp>I like my eggs poached soft. I find that 1 egg in the hot ale or malt takes about 1 minute to cook, 2 eggs about 2 minutes, etc., all the way up to 8 eggs about 8 minutes. When working with as many as 8 eggs, the bowl should be moved around every 2–3 minutes.\u003c/p>\n\u003ch3>\u003ca name=\"eier\">\u003c/a>Ralph Steiner's Zwei Vier Minuten Eier\u003c/h3>\n\u003cp>Basically I am more a Basse Cuisine than a Haut Cuisine chef. I got my Cordon Blue not in Paris but in Erie, Pennsylvania. There I learned two accomplishments:\u003c/p>\n\u003cp>a. How to take a box of corn flakes down from the shelf.\u003c/p>\n\u003cp>b. How to boil 2 four minute eggs.\u003c/p>\n\u003cp>Eggs are important! You, of course, recall Samuel Butler's famous solution of the ancient question: \"Which came first, the chicken or the egg?\" He said: \"The egg came first: a chicken is only an egg's way of making another egg.\"\u003c/p>\n\u003cp>Now for my \"favorite\"/only recipe:\u003c/p>\n\u003cp>One puts water an egg's diameter deep into a pan. Turns heat on. When boiling briskly, drop two eggs in from low altitude. Turn heat off. One watches one's watch watchfully for two hundred and forty seconds. At the stroke of two forty, one removes eggs. On opening eggs I always manage to get some bits of shell—or is it \"will\" in my eggs. I never know when to use \"shell\" and when to use \"will.\" Never mind; a bit of shell ingested gives a man shell power.\u003c/p>\n\u003ch3>\u003ca name=\"grits\">\u003c/a>William Eggleston's Cheese Grits Casserole\u003c/h3>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cp>1 cup grits\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1 stick butter\u003c/p>\n\u003cp>1/2 pound velveeta cheese\u003c/p>\n\u003cp>3 eggs, slightly beaten\u003c/p>\n\u003cp>1/3 cup milk\u003c/p>\n\u003cp>Cook as usual grits in salted water until done. Then add butter, cheese, eggs, and milk. Stir until melted smooth. Place in quart casserole, and bake for 1 hour at 350 degrees.\u003c/p>\n\u003ch3>\u003ca name=\"borscht\">\u003c/a>Imogen Cunningham's Borscht\u003c/h3>\n\u003cp>For one thing I do not consider Alice B. Toklas a GREAT cook. Very likely her cooking contributed to the death of Gertrude and herself. Besides her beef stew cooked in burgundy, I can think only of her beautiful soups beginning with gazpacho from everywhere. I do not know how to put it, but exotic eatery is very interesting to me. I think we are all TOO addicted to salt and that we can get enough in vegetables that offer it. We do not know the flavor of anything because we doctor it too much. While I am on soups, I should tell you what I do for borscht. I make a good soup of beef and meat and bones; put some fresh beets in, and when I am ready to serve it, I make it half mine and half Manischewitz (commercial bottle of borscht). I prefer it cold with sour cream.\u003c/p>\n\u003ch3>\u003ca name=\"frankfurters\">\u003c/a>Neal Slavin: Nylen's Frankfurters in Full Dress\u003c/h3>\n\u003cp>My most delightful and favorite \"tidbit gastronomique\" is called the \"Nylen Full-Dress Frank.\" It's named after a professional colleague, Judy Nylen, who not by chance is also its creator ...\u003c/p>\n\u003cp>The frankfurter need not be left naked! It can be formalized, decked out, and ethnicized for a sumptuous midnight snack or fun party fare. Condiments, garnishes, and accents can take on any theme. Those described below are \"regional costumes\" to be grouped buffet style for a party so guests can create their own masterpieces.\u003c/p>\n\u003cp>\u003cem>Serves 24\u003c/em>\u003c/p>\n\u003cp>48 Frankfurters\u003c/p>\n\u003cp>48 Buns\u003c/p>\n\u003cp>Bring 6 quarts of water to a boil in one or more large pots. Remove pots from heat, and put in frankfurters. Cover and let stand 7 minutes. Frankfurters can be served right from the pot, or kept warm on a hot tray set on low. They will last several hours in warm water.\u003c/p>\n\u003cp>Buns can be warmed in an electric bun warmer or an improvised version created by placing a basket in an electric frying pan or wok, wrapping buns in a large napkin and covering.\u003c/p>\n\u003cp>\u003cstrong>DRESSINGS:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>New Yorker\u003c/em>\u003c/p>\n\u003cp>2 cups sauerkraut\u003c/p>\n\u003cp>Heat sauerkraut through and keep warm on hot tray; smother frankfurter.\u003c/p>\n\u003cp>\u003cem>German\u003c/em>\u003c/p>\n\u003cp>1 cup applesauce\u003c/p>\n\u003cp>1 cup crab apples, sliced\u003c/p>\n\u003cp>Spoon applesauce over frankfurter, and garnish with crab apples.\u003c/p>\n\u003cp>\u003cem>Californian\u003c/em>\u003c/p>\n\u003cp>1 pint cherry tomatoes, sliced\u003c/p>\n\u003cp>1 head of curly Spanish lettuce\u003c/p>\n\u003cp>1/2 cup Thousand Island dressing\u003c/p>\n\u003cp>Place lettuce under frankfurter which has been sliced lengthwise; stuff with tomato slices down the center and top with dressing.\u003c/p>\n\u003cp>\u003cem>Southern\u003c/em>\u003c/p>\n\u003cp>2 cups frozen macaroni and cheese, baked according to package\u003c/p>\n\u003cp>1/2 pound bacon, cut in half and fried lightly crisp\u003c/p>\n\u003cp>1 cup cheddar cheese\u003c/p>\n\u003cp>Spoon macaroni onto bun, put in frankfurter, cover with a little more macaroni, top with bacon and grated cheese, and melt in toaster oven.\u003c/p>\n\u003cp>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003cp>4 frying peppers, in rings\u003c/p>\n\u003cp>2 cups chili, without beans\u003c/p>\n\u003cp>1 cup onion, finely chopped\u003c/p>\n\u003cp>Heat chili through, and keep warm on hot tray. String peppers, 3 or 4, on to frankfurter, top with chili and onions.\u003c/p>\n\u003cp>\u003cem>Chinese\u003c/em>\u003c/p>\n\u003cp>1/2 cup water chestnuts, sliced\u003c/p>\n\u003cp>1 cup canned sliced peaches\u003c/p>\n\u003cp>1/2 cup bamboo shoots, sliced\u003c/p>\n\u003cp>1/2 cup sweet and sour sauce\u003c/p>\n\u003cp>Cut frankfurter in short, diagonal slits, and stuff these with water chestnuts. Top with peaches, bamboo shoots, and sauce.\u003c/p>\n\u003cp>\u003cem>Middle Eastern\u003c/em>\u003c/p>\n\u003cp>1 cup kumquats, peeled and quartered\u003c/p>\n\u003cp>1 large red onion, sliced in rings\u003c/p>\n\u003cp>1/2 cup mayonnaise\u003c/p>\n\u003cp>Slice frankfurter lengthwise and stuff with 3 or 4 kumquat quarters, alternating with red onion. Surround with mayonnaise.\u003c/p>\n\u003cp>\u003cem>Irish\u003c/em>\u003c/p>\n\u003cp>2 cups pickle relish—Emerald style\u003c/p>\n\u003cp>1 small bunch watercress\u003c/p>\n\u003cp>Smother frankfurter in relish, and garnish with watercress \"clovers.\"\u003c/p>\n\u003cp>\u003cem>New Englander\u003c/em>\u003c/p>\n\u003cp>2 cups baked beans\u003c/p>\n\u003cp>1 bunch curly parsley\u003c/p>\n\u003cp>Heat beans through, and keep warm on hot tray; spoon over frankfurter, and garnish with parsley.\u003c/p>\n\u003cp>\u003cem>Polynesian\u003c/em>\u003c/p>\n\u003cp>1 cup pineapple rings, halved\u003c/p>\n\u003cp>1/2 cantaloupe, cubed\u003c/p>\n\u003cp>1/2 cup Major Grey's Chutney (may substitute any mango chutney)\u003c/p>\n\u003cp>Place pineapple rings over frankfurter, garnish with cantaloupe, and top with chutney.\u003c/p>\n\u003cp>\u003cem>All American\u003c/em>\u003c/p>\n\u003cp>1 cup brown mustard (or any favorite)\u003c/p>\n\u003cp>1/4 cup snipped chives\u003c/p>\n\u003cp>Smother frankfurter in traditional manner.\u003c/p>\n\u003cp>\u003cem>Italian\u003c/em>\u003c/p>\n\u003cp>1 cup pizza sauce\u003c/p>\n\u003cp>1 cup grated mozzarella cheese\u003c/p>\n\u003cp>1 red bell pepper, in thin strips\u003c/p>\n\u003cp>1 green pepper, sliced in thin strips\u003c/p>\n\u003cp>12 fresh mushrooms, sliced\u003c/p>\n\u003cp>Keep pizza sauce warm on hot tray. Spoon over bun, put in frankfurter, and top with grated cheese, pepper strips, and mushrooms. Put frankfurter in toaster oven to melt cheese.\u003c/p>\n\u003ch3>\u003ca name=\"pie\">\u003c/a>Stephen Shore's Key Lime Pie Supreme\u003c/h3>\n\u003cp>\u003cem>Crust:\u003c/em>\u003c/p>\n\u003cp>Make graham cracker crust following instructions on box, but increasing all the quantities 50 percent. Be sure to use brown sugar.\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>1/4 cup flour\u003c/p>\n\u003cp>3 tablespoons corn starch\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>3 egg yolks\u003c/p>\n\u003cp>1 tablespoon butter\u003c/p>\n\u003cp>Juice of 2 large limes (approximately 1/3 to 1/2 cup)\u003c/p>\n\u003cp>Grated rind of 2 limes\u003c/p>\n\u003cp>One container of heavy whipping cream\u003c/p>\n\u003cp>Combine sugar, flour, cornstarch, and salt in a saucepan, and stir in water gradually. Cook on medium heat until thickened. Add the beaten egg yolks gradually and return to a low heat and cook for 2 minutes stirring constantly.\u003c/p>\n\u003cp>Stir in the butter, lime juice, and rind and allow them to cool slightly. Pour into the baked pastry shell and cool.\u003c/p>\n\u003cp>\u003cem>Topping:\u003c/em>\u003c/p>\n\u003cp>Make whipped cream with 1 container of heavy whipping cream and sweeten with sugar. \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": "Ansel Adams' poached eggs. William Eggleston's cheese grits casserole. Four decades after being hidden away in a museum, a collection of images and recipes from famed artists finally sees the light.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 1977, Deborah Barsel, a bored assistant registrar at the \u003ca href=\"https://www.eastman.org/\">George Eastman Museum\u003c/a> in Rochester, N.Y., decided to try a fun side project. She would create a cookbook made up of recipes and images from famous photographers of the day. She sent letters to various artists and put an ad in the museum's magazine asking for submissions. In return, she received 120 photos, recipes and even a postcard from urban photographer John Gossage saying simply: \"I eat out.\"\u003c/p>\n\u003cp>Then, like the projects of so many who leave their jobs for graduate school, the submissions were filed in a box titled \"Photographer's Cookbook\" and stored away for 35 years. The museum's current curator Lisa Hostetler found the box and brought it to print.\u003c/p>\n\u003cp>\u003cem>The Photographer's Cookbook \u003c/em>is a testament to the lost art of recipe writing. Today, thousands of recipes are just a quick Google search away, but there's often very little personality to accompany the bare lists of ingredients and instructions. Then there are the recipes in this book — many of which are not the photographers' dream recipes or even the most impressive items in their culinary arsenals.\u003c/p>\n\u003cfigure id=\"attachment_111474\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f.jpg\" alt=\"Stephen Shore, New York City, New York, September–October 1972, with the recipe: Stephen Shore's Key Lime Pie Supreme.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-111474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-960x639.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Stephen Shore, New York City, New York, September–October 1972, with the recipe: Stephen Shore's Key Lime Pie Supreme. \u003ccite>(Stephen Shore/Courtesy of Stephen Shore and 303 Gallery, New York)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Portrait photographer Hans Namuth's peasant bread is less a recipe than a praise of the individuality of bread. Rather than giving exact times, he writes that the baker should \"let rise until doubled in size. (One hour? Two? It depends on the time of year, the temperature of your house, etc.)\" Even the baking temperature itself depends on the oven. He notes, \"I have baked bread in many ovens (always preferring gas ovens) and never found two alike.\"\u003c/p>\n\u003cp>Eileen Cowin writes in the introduction to a recipe for \"vegetable cheese casserole\" that she once read a Tom Robbins novel that mentioned a spray-on substance that made everything taste like chocolate chip cookies. \"That would be my favorite recipe if I could find it. Since I haven't ... \" she trails off, before writing down the ingredients for the much more realistic casserole.\u003c/p>\n\u003cfigure id=\"attachment_111475\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c.jpg\" alt=\"Imogen Cunningham, My Kitchen Sink, 1947, with the recipe: Imogen Cunningham's Borscht.\" width=\"1500\" height=\"1176\" class=\"size-full wp-image-111475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-1440x1129.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-1180x925.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-960x753.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Imogen Cunningham, My Kitchen Sink, 1947, with the recipe: Imogen Cunningham's Borscht. \u003ccite>(Imogen Cunningham/Imogen Cunningham Trust)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ralph Steiner sent in an offbeat recipe for the loftily named \"zwei vier minute eier,\" or \"two four-minute eggs.\" This is not a guy you should ask to cook you breakfast, much less put in a cookbook, yet his recipe speaks volumes about the type of person he was outside of his photography and experimental films. He proudly states that his two greatest culinary accomplishments are \"How to take a box of cornflakes down from the shelf\" and \"How to boil 2 four-minute eggs.\" He instructs readers to \"watch one's watch watchfully for 240 seconds\" after dropping the eggs into the hot water.\u003c/p>\n\u003cfigure id=\"attachment_111476\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9.jpg\" alt=\"William Eggleston, Untitled, 1976; from the series Election Eve, with the recipe: William Eggleston's Cheese Grits Casserole.\" width=\"1500\" height=\"1014\" class=\"size-full wp-image-111476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-768x519.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-1440x973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-960x649.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">William Eggleston, Untitled, 1976; from the series Election Eve, with the recipe: William Eggleston's Cheese Grits Casserole. \u003ccite>(William Eggleston/Eggleston Artistic Trust, Courtesy of Cheim & Read, New York)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget walking a mile in someone's shoes — the best way to get to know someone is to spend a day (not literally) in their stomach. Each photographer chose one photo to go with the recipes, so the recipes themselves are just part of the fun. The photos are subject to artistic license, however. They are often more representative of the photographer's work than of the recipes themselves.\u003c/p>\n\u003cfigure id=\"attachment_111477\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936.jpg\" alt=\"Ansel Adams, Still Life, San Francisco, 1932, with the recipe: Ansel Adams's Poached Eggs in Beer.\" width=\"1200\" height=\"1500\" class=\"size-full wp-image-111477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-400x500.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-960x1200.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Ansel Adams, Still Life, San Francisco, 1932, with the recipe: Ansel Adams's Poached Eggs in Beer. \u003ccite>(Ansel Adams/The Ansel Adams Publishing Rights Trust)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Neal Slavin, who specializes in group portraits of everything from bingo clubs to pugs to Miss America contestants, is one of the few who took a photo directly for the cookbook\u003cem>.\u003c/em> At first glance, his hot dog recipe is simple. But he then proceeds to give 12 different frankfurter toppings themed to \"regional costumes\": the New York frankfurter (with sauerkraut); the Southern frankfurter (macaroni and cheese, bacon and even more cheddar cheese); and the Polynesian frankfurter (pineapple rings, cantaloupe and chutney). In the photograph, all 12 types of hot dogs are grouped together in their full culinary glory.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some, like Americana photographer Stephen Shore, who many consider the godfather of the type of food diary photography that regularly graces Instagram, chose a photo that has less to do with the recipe and more to do with a jarring juxtaposition of food and art. Despite the sweetness of the food, Shore's recipe for \"key lime pie supreme\" contains no extra narrative. The photo, titled only \"New York City, New York,\" shows the remnants of what looks like a late night — a cup of coffee spilling into its saucer, a stained table cloth, a cigar and the check signed by Shore himself. If this was a night that had a key lime pie in it, the dessert is long gone.\u003c/p>\n\u003cp>The book's introduction notes that cooking and photography — particularly darkroom photography — have similar subjective elements of mixing, experimentation and tweaking. A person's favorite recipe can shed light on who they are, where they come from, how they view life — or whether they'd just like to forget about cooking and eat out.\u003c/p>\n\u003cfigure id=\"attachment_111478\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0.jpg\" alt=\"Ralph Steiner, Ham and Eggs, advertisement for The Delineator, 1929, with the recipe: Ralph Steiner's Zwei Vier Minuten Eier.\" width=\"1500\" height=\"1176\" class=\"size-full wp-image-111478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-1440x1129.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-1180x925.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-960x753.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Ralph Steiner, Ham and Eggs, advertisement for The Delineator, 1929, with the recipe: Ralph Steiner's Zwei Vier Minuten Eier. \u003ccite>(Ralph Steiner/Estate of Ralph Steiner, Courtesy of George Eastman Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch3>\u003ca name=\"eggs\">\u003c/a>Recipe: Ansel Adams's Eggs Poached In Beer\u003c/h3>\n\u003cp>1⁄4 cup (1/8 pound) butter\u003c/p>\n\u003cp>Mixed spices\u003c/p>\n\u003cp>Dash sherry\u003c/p>\n\u003cp>1 bottle dark malt liquor or strong ale (ordinary beer is not strong enough)\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>2 eggs\u003c/p>\n\u003cp>2 pieces toast\u003c/p>\n\u003cp>Dash paprika\u003c/p>\n\u003cp>Melt butter in microwave oven, but do not allow to brown. Add a dash of mixed spices and sherry.\u003c/p>\n\u003cp>In a small bowl, microwave malt or ale with 1/4 teaspoon salt just to the boiling point. Carefully slide eggs into this hot liquid, cover with paper plate or glass bowl (to retain thermal heat), and cook as desired in microwave. (See note below on microwave cooking.)\u003c/p>\n\u003cp>While eggs are cooking in microwave, make two pieces of toast. Spread part of the butter-spice mix over the toast.\u003c/p>\n\u003cp>Serve eggs on the toast, and pour over the rest of the butter-spice mix. Add a dash of paprika.\u003c/p>\n\u003cp>\u003cem>Note on microwave cooking:\u003c/em>\u003c/p>\n\u003cp>I like my eggs poached soft. I find that 1 egg in the hot ale or malt takes about 1 minute to cook, 2 eggs about 2 minutes, etc., all the way up to 8 eggs about 8 minutes. When working with as many as 8 eggs, the bowl should be moved around every 2–3 minutes.\u003c/p>\n\u003ch3>\u003ca name=\"eier\">\u003c/a>Ralph Steiner's Zwei Vier Minuten Eier\u003c/h3>\n\u003cp>Basically I am more a Basse Cuisine than a Haut Cuisine chef. I got my Cordon Blue not in Paris but in Erie, Pennsylvania. There I learned two accomplishments:\u003c/p>\n\u003cp>a. How to take a box of corn flakes down from the shelf.\u003c/p>\n\u003cp>b. How to boil 2 four minute eggs.\u003c/p>\n\u003cp>Eggs are important! You, of course, recall Samuel Butler's famous solution of the ancient question: \"Which came first, the chicken or the egg?\" He said: \"The egg came first: a chicken is only an egg's way of making another egg.\"\u003c/p>\n\u003cp>Now for my \"favorite\"/only recipe:\u003c/p>\n\u003cp>One puts water an egg's diameter deep into a pan. Turns heat on. When boiling briskly, drop two eggs in from low altitude. Turn heat off. One watches one's watch watchfully for two hundred and forty seconds. At the stroke of two forty, one removes eggs. On opening eggs I always manage to get some bits of shell—or is it \"will\" in my eggs. I never know when to use \"shell\" and when to use \"will.\" Never mind; a bit of shell ingested gives a man shell power.\u003c/p>\n\u003ch3>\u003ca name=\"grits\">\u003c/a>William Eggleston's Cheese Grits Casserole\u003c/h3>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cp>1 cup grits\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1 stick butter\u003c/p>\n\u003cp>1/2 pound velveeta cheese\u003c/p>\n\u003cp>3 eggs, slightly beaten\u003c/p>\n\u003cp>1/3 cup milk\u003c/p>\n\u003cp>Cook as usual grits in salted water until done. Then add butter, cheese, eggs, and milk. Stir until melted smooth. Place in quart casserole, and bake for 1 hour at 350 degrees.\u003c/p>\n\u003ch3>\u003ca name=\"borscht\">\u003c/a>Imogen Cunningham's Borscht\u003c/h3>\n\u003cp>For one thing I do not consider Alice B. Toklas a GREAT cook. Very likely her cooking contributed to the death of Gertrude and herself. Besides her beef stew cooked in burgundy, I can think only of her beautiful soups beginning with gazpacho from everywhere. I do not know how to put it, but exotic eatery is very interesting to me. I think we are all TOO addicted to salt and that we can get enough in vegetables that offer it. We do not know the flavor of anything because we doctor it too much. While I am on soups, I should tell you what I do for borscht. I make a good soup of beef and meat and bones; put some fresh beets in, and when I am ready to serve it, I make it half mine and half Manischewitz (commercial bottle of borscht). I prefer it cold with sour cream.\u003c/p>\n\u003ch3>\u003ca name=\"frankfurters\">\u003c/a>Neal Slavin: Nylen's Frankfurters in Full Dress\u003c/h3>\n\u003cp>My most delightful and favorite \"tidbit gastronomique\" is called the \"Nylen Full-Dress Frank.\" It's named after a professional colleague, Judy Nylen, who not by chance is also its creator ...\u003c/p>\n\u003cp>The frankfurter need not be left naked! It can be formalized, decked out, and ethnicized for a sumptuous midnight snack or fun party fare. Condiments, garnishes, and accents can take on any theme. Those described below are \"regional costumes\" to be grouped buffet style for a party so guests can create their own masterpieces.\u003c/p>\n\u003cp>\u003cem>Serves 24\u003c/em>\u003c/p>\n\u003cp>48 Frankfurters\u003c/p>\n\u003cp>48 Buns\u003c/p>\n\u003cp>Bring 6 quarts of water to a boil in one or more large pots. Remove pots from heat, and put in frankfurters. Cover and let stand 7 minutes. Frankfurters can be served right from the pot, or kept warm on a hot tray set on low. They will last several hours in warm water.\u003c/p>\n\u003cp>Buns can be warmed in an electric bun warmer or an improvised version created by placing a basket in an electric frying pan or wok, wrapping buns in a large napkin and covering.\u003c/p>\n\u003cp>\u003cstrong>DRESSINGS:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>New Yorker\u003c/em>\u003c/p>\n\u003cp>2 cups sauerkraut\u003c/p>\n\u003cp>Heat sauerkraut through and keep warm on hot tray; smother frankfurter.\u003c/p>\n\u003cp>\u003cem>German\u003c/em>\u003c/p>\n\u003cp>1 cup applesauce\u003c/p>\n\u003cp>1 cup crab apples, sliced\u003c/p>\n\u003cp>Spoon applesauce over frankfurter, and garnish with crab apples.\u003c/p>\n\u003cp>\u003cem>Californian\u003c/em>\u003c/p>\n\u003cp>1 pint cherry tomatoes, sliced\u003c/p>\n\u003cp>1 head of curly Spanish lettuce\u003c/p>\n\u003cp>1/2 cup Thousand Island dressing\u003c/p>\n\u003cp>Place lettuce under frankfurter which has been sliced lengthwise; stuff with tomato slices down the center and top with dressing.\u003c/p>\n\u003cp>\u003cem>Southern\u003c/em>\u003c/p>\n\u003cp>2 cups frozen macaroni and cheese, baked according to package\u003c/p>\n\u003cp>1/2 pound bacon, cut in half and fried lightly crisp\u003c/p>\n\u003cp>1 cup cheddar cheese\u003c/p>\n\u003cp>Spoon macaroni onto bun, put in frankfurter, cover with a little more macaroni, top with bacon and grated cheese, and melt in toaster oven.\u003c/p>\n\u003cp>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003cp>4 frying peppers, in rings\u003c/p>\n\u003cp>2 cups chili, without beans\u003c/p>\n\u003cp>1 cup onion, finely chopped\u003c/p>\n\u003cp>Heat chili through, and keep warm on hot tray. String peppers, 3 or 4, on to frankfurter, top with chili and onions.\u003c/p>\n\u003cp>\u003cem>Chinese\u003c/em>\u003c/p>\n\u003cp>1/2 cup water chestnuts, sliced\u003c/p>\n\u003cp>1 cup canned sliced peaches\u003c/p>\n\u003cp>1/2 cup bamboo shoots, sliced\u003c/p>\n\u003cp>1/2 cup sweet and sour sauce\u003c/p>\n\u003cp>Cut frankfurter in short, diagonal slits, and stuff these with water chestnuts. Top with peaches, bamboo shoots, and sauce.\u003c/p>\n\u003cp>\u003cem>Middle Eastern\u003c/em>\u003c/p>\n\u003cp>1 cup kumquats, peeled and quartered\u003c/p>\n\u003cp>1 large red onion, sliced in rings\u003c/p>\n\u003cp>1/2 cup mayonnaise\u003c/p>\n\u003cp>Slice frankfurter lengthwise and stuff with 3 or 4 kumquat quarters, alternating with red onion. Surround with mayonnaise.\u003c/p>\n\u003cp>\u003cem>Irish\u003c/em>\u003c/p>\n\u003cp>2 cups pickle relish—Emerald style\u003c/p>\n\u003cp>1 small bunch watercress\u003c/p>\n\u003cp>Smother frankfurter in relish, and garnish with watercress \"clovers.\"\u003c/p>\n\u003cp>\u003cem>New Englander\u003c/em>\u003c/p>\n\u003cp>2 cups baked beans\u003c/p>\n\u003cp>1 bunch curly parsley\u003c/p>\n\u003cp>Heat beans through, and keep warm on hot tray; spoon over frankfurter, and garnish with parsley.\u003c/p>\n\u003cp>\u003cem>Polynesian\u003c/em>\u003c/p>\n\u003cp>1 cup pineapple rings, halved\u003c/p>\n\u003cp>1/2 cantaloupe, cubed\u003c/p>\n\u003cp>1/2 cup Major Grey's Chutney (may substitute any mango chutney)\u003c/p>\n\u003cp>Place pineapple rings over frankfurter, garnish with cantaloupe, and top with chutney.\u003c/p>\n\u003cp>\u003cem>All American\u003c/em>\u003c/p>\n\u003cp>1 cup brown mustard (or any favorite)\u003c/p>\n\u003cp>1/4 cup snipped chives\u003c/p>\n\u003cp>Smother frankfurter in traditional manner.\u003c/p>\n\u003cp>\u003cem>Italian\u003c/em>\u003c/p>\n\u003cp>1 cup pizza sauce\u003c/p>\n\u003cp>1 cup grated mozzarella cheese\u003c/p>\n\u003cp>1 red bell pepper, in thin strips\u003c/p>\n\u003cp>1 green pepper, sliced in thin strips\u003c/p>\n\u003cp>12 fresh mushrooms, sliced\u003c/p>\n\u003cp>Keep pizza sauce warm on hot tray. Spoon over bun, put in frankfurter, and top with grated cheese, pepper strips, and mushrooms. Put frankfurter in toaster oven to melt cheese.\u003c/p>\n\u003ch3>\u003ca name=\"pie\">\u003c/a>Stephen Shore's Key Lime Pie Supreme\u003c/h3>\n\u003cp>\u003cem>Crust:\u003c/em>\u003c/p>\n\u003cp>Make graham cracker crust following instructions on box, but increasing all the quantities 50 percent. Be sure to use brown sugar.\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>1/4 cup flour\u003c/p>\n\u003cp>3 tablespoons corn starch\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>3 egg yolks\u003c/p>\n\u003cp>1 tablespoon butter\u003c/p>\n\u003cp>Juice of 2 large limes (approximately 1/3 to 1/2 cup)\u003c/p>\n\u003cp>Grated rind of 2 limes\u003c/p>\n\u003cp>One container of heavy whipping cream\u003c/p>\n\u003cp>Combine sugar, flour, cornstarch, and salt in a saucepan, and stir in water gradually. Cook on medium heat until thickened. Add the beaten egg yolks gradually and return to a low heat and cook for 2 minutes stirring constantly.\u003c/p>\n\u003cp>Stir in the butter, lime juice, and rind and allow them to cool slightly. Pour into the baked pastry shell and cool.\u003c/p>\n\u003cp>\u003cem>Topping:\u003c/em>\u003c/p>\n\u003cp>Make whipped cream with 1 container of heavy whipping cream and sweeten with sugar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Manga: Where Culture, Conflict And Cooking All Collide",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160808_me_food_manga_where_culture_conflict_and_cooking_all_collide.mp3\u003c/p>\n\u003cp>In Japan, nearly every interest has a manga dedicated to it, whether it's sports, music or shooting pool. So it's no wonder that food, which has always been tied to Japan's cultural identity, has skyrocketed as a genre of manga, which represents about 40 percent of all books published in that country.\u003c/p>\n\u003cp>Manga is a medium for storytelling in Japan, much like movies are in America. \"It's a cradle-to-grave phenomenon,\" says cartoonist Deb Aoki, who also writes about manga for Anime Network and Publishers Weekly. People enjoy it \"from the day they first start seeing pictures to the day they die.\"\u003c/p>\n\u003cp>Japan has a history of visual storytelling. \"Japanese woodblock prints are like visual storytelling. Even Japanese language is pictorial. The character for river looks like a stream,\" Aoki says.\u003c/p>\n\u003cp>Food manga first appeared in the 1980s, when the Japanese economy was strong, says Nancy Stalker, professor of Japanese history and culture at the University of Texas at Austin. One of the first, \u003cem>Oishinbo\u003c/em>, ran for more than 20 years and became the basis for an anime series, as have many manga since. Conflict and cooking are at the heart of many food manga: \u003cem>Food Wars, Soldier of Food, Wakakozake, Detective Glutton, Solitary Gourmet, Criminal Grub, Cooking Master Boy, Antique Bakery, High Plains Gourmet.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In \u003cem>Nobunaga No Chef,\u003c/em> for example, a young chef at a contemporary high-end hotel wakes up on a battlefield during Japan's civil war in the 15th century. He becomes the chef of a notorious warlord, Oda Nobunaga, and uses his culinary skills to increase the morale of Nobunaga's warriors. His cooking is so powerful that he is able to lure enemy combatants off the battlefield with the smell of grilled meat.\u003c/p>\n\u003cp>\"In food manga, there has to be some battle,\" says Brian Zhong, a member of Anime FX at San Francisco State University. \"If there is peace, it's really short, maybe one or two chapters, then back to war right afterwards. War produces content.\"\u003c/p>\n\u003cfigure id=\"attachment_111322\" class=\"wp-caption aligncenter\" style=\"max-width: 1010px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/foodwars_enl-14316d50ff8c70727bde97275a08d68dcea314dd.jpg\" alt=\"Shokugeki no Soma is a Japanese manga written by Yūto Tsukuda and illustrated by Shun Saeki. Volumes 1 and 11.\" width=\"1010\" height=\"741\" class=\"size-full wp-image-111322\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/foodwars_enl-14316d50ff8c70727bde97275a08d68dcea314dd.jpg 1010w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/foodwars_enl-14316d50ff8c70727bde97275a08d68dcea314dd-400x293.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/foodwars_enl-14316d50ff8c70727bde97275a08d68dcea314dd-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/foodwars_enl-14316d50ff8c70727bde97275a08d68dcea314dd-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/foodwars_enl-14316d50ff8c70727bde97275a08d68dcea314dd-960x704.jpg 960w\" sizes=\"(max-width: 1010px) 100vw, 1010px\">\u003cfigcaption class=\"wp-caption-text\">Shokugeki no Soma is a Japanese manga written by Yūto Tsukuda and illustrated by Shun Saeki. Volumes 1 and 11. \u003ccite>(Courtesy of Shueisha Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most popular anime in America last year was \u003cem>Food Wars\u003c/em>, or \u003cem>Shokugeki no Soma\u003c/em>. \"\u003cem>Shokeguki no Soma\u003c/em> is in the best-selling manga magazine in the world, \u003cem>Shonen Jump\u003c/em>. Super Popular. All boys read it,\" Aoki says.\u003c/p>\n\u003cp>The hero is a boy named Soma. \"Spiky red hair, 16 years old, a little full of himself,\" says Aoki. \"He's been working at his family restaurant for years. But his father is like, 'You'll never beat me!' So Soma is frustrated: 'I can never beat my dad. Why? Why?'\"\u003c/p>\n\u003cp>His father sends Soma to an exclusive cooking academy where all the top chefs train. Aoki describes Soma's fellow students: \"One guy who specializes in smoking food. Another who specializes in cooking game. Another who is into molecular gastronomy. Very sophisticated concepts that are being introduced to school-aged kids.\"\u003c/p>\n\u003cp>How do they make this food manga so appealing to boys? \"When Soma cooks something really delicious, people put it in their mouths and they are so overcome with ecstasy that their clothes explode off,\" Aoki says. \"If the food is not good enough, then the guy still has his clothes on.\" The artist, Shun Saeki, was originally known for doing soft-core porn comics. \"So you see these girls eating something, 'Oh, it's so good I can't stand it,' and their clothes explode off. The headmaster, even he gets overcome with joy and his clothes explode off,\" says Aoki.\u003c/p>\n\u003cp>In \u003cem>Shoku no Gunshi\u003c/em>, the main character, Ban Hongo, is a middle-aged everyman in a suit and trench coat who approaches his meals like a battle, eager to prove himself superior to his eating companions.\u003c/p>\n\u003cp>\"Hongo even has a battle cry,\" says Stalker, \"and is assisted in his battle strategies by a 3rd-century Chinese general who resides in his subconscious, helping Hongo map out his strategies for eating.\"\u003c/p>\n\u003cp>The modern manga industry came into being after World War II, beginning with the manga \u003cem>Astro Boy\u003c/em>, created by Osamu Tezuka, who was influenced by Walt Disney.\u003c/p>\n\u003cfigure id=\"attachment_111323\" class=\"wp-caption aligncenter\" style=\"max-width: 1210px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721.jpg\" alt=\"The manga Yakitate!! Ja-pan contains strong themes of WWII and Japanese culture.\" width=\"1210\" height=\"900\" class=\"size-full wp-image-111323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721.jpg 1210w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721-400x298.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721-768x571.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721-1180x878.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721-960x714.jpg 960w\" sizes=\"(max-width: 1210px) 100vw, 1210px\">\u003cfigcaption class=\"wp-caption-text\">The manga Yakitate!! Ja-pan contains strong themes of WWII and Japanese culture. \u003ccite>(Courtesy of Shogakukan Inc./VIZ Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"During the American occupation of Japan, a large portion of the Japanese population was subsisting on handouts given by the American forces,\" says Leyla Aker, senior vice president of publishing at Viz Media, a company that specializes in Japanese graphic novels and anime.\u003c/p>\n\u003cp>There were severe shortages and food was strictly rationed. The Japanese resorted to eating tree bark and replacing flour with sawdust in recipes, and many died of starvation.\u003c/p>\n\u003cp>Miles Thomas, Brand Manager at Crunchy Roll, an anime and drama video-streaming web site, remembers an anime called \u003cem>Grave of the Fireflies.\u003c/em> \"One of the most evocative films I've seen, about two orphans during World War II who are starving,\" he says. \"They steal food, trying their hardest to survive. There are these candies that this girl really likes in this metal tin. They are this girl's entire world.\"\u003c/p>\n\u003cp>\"It really makes you think about the darker side of food when people don't have enough of it to survive,\" adds Tiffany Chen, also a Brand Manager with Crunchy Roll. \"For a long time, World War II was just a history you studied in class. I never really felt connected to it personally.\"\u003c/p>\n\u003cp>In the manga, \u003cem>Yakitate!! Japan\u003c/em>, the family of a young boy named Kazuma grows rice. Kazuma's grandfather insists that they eat a traditional Japanese breakfast — miso soup, rice, natto. But Kazuma and his sister want to eat bread.\u003c/p>\n\u003cp>\"Their grandfather who lived through the occupation and the war is like, 'Are you crazy? Why would you eat bread for breakfast? The stuff is gross!'\" says Aoki. \"There's this picture of General MacArthur holding a roll and saying, 'Eat This!' \" Kazuma learns to make a unique Japanese bread that he calls \"Ja-Pan.\" It is so good that his grandfather finally comes around.\u003c/p>\n\u003cp>\u003cem>Oishinbo\u003c/em>, one of the oldest of the food manga, is very popular with adult men. \"The main character is this scrappy reporter. His father is this snooty gourmet who sets up this ritzy gourmet club for only rich people. They have dueling palette battles,\" Aoki says.\u003c/p>\n\u003cfigure id=\"attachment_111324\" class=\"wp-caption aligncenter\" style=\"max-width: 2010px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559.jpg\" alt=\"Oishinbo, written by Tetsu Kariya and drawn by Akira Hanasaki, is one of the oldest of the food manga.\" width=\"2010\" height=\"1408\" class=\"size-full wp-image-111324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559.jpg 2010w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559-960x672.jpg 960w\" sizes=\"(max-width: 2010px) 100vw, 2010px\">\u003cfigcaption class=\"wp-caption-text\">Oishinbo, written by Tetsu Kariya and drawn by Akira Hanasaki, is one of the oldest of the food manga. \u003ccite>(Courtesy of Shogakukan Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Oishinbo\u003c/em> is written by Tetsu Kariya, who is very opinionated about food and creates drama about growing and cooking it. \"It's kind of controversial,\" says Aoki. \"He defends eating whale meat, the history of it, how delicious, how dare anyone tell us not to.\"\u003c/p>\n\u003cp>\"Tetsu Kariya has a very progressive, political stance,\" adds Lorie Brau, associate professor of Japanese Foreign Languages and Literature at the University of New Mexico, \"He embeds these social messages inside his manga.\"\u003c/p>\n\u003cp>One of \u003cem>Oishinbo\u003c/em>'s chief concerns is foreign influences. How do you maintain the important aspects of your culture while still engaging with the world at large? The manga uses food as a lens to address Japan's place in the world.\u003c/p>\n\u003cp>There is culinary nationalism in many of these manga. As Japan recovered economically in the '80s, competition with the United States was a main issue. In an \u003cem>Oishinbo\u003c/em> episode called\u003cem> Rice Wars\u003c/em>, an American diplomat wants the Japanese to buy American rice.\u003c/p>\n\u003cp>\"The character, Yamaoka Shiro, explains how important rice is as part of everyday Japanese life — not only as a food, but rice is holy in a sense. Rice farmers are protected. They have a sacred place in Japanese society,\" Brau says.\u003c/p>\n\u003cp>Aoki says manga like \u003cem>Oishinbo\u003c/em> and \u003cem>Food Wars\u003c/em> can represent the war within people to improve themselves. \"There's honor in fighting to be the best you can be. That if you're going to do it, you're going to be the best damn one doing it: the way of the sword, the way of the chef.\" \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>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160808_me_food_manga_where_culture_conflict_and_cooking_all_collide.mp3\u003c/p>\n\u003cp>In Japan, nearly every interest has a manga dedicated to it, whether it's sports, music or shooting pool. So it's no wonder that food, which has always been tied to Japan's cultural identity, has skyrocketed as a genre of manga, which represents about 40 percent of all books published in that country.\u003c/p>\n\u003cp>Manga is a medium for storytelling in Japan, much like movies are in America. \"It's a cradle-to-grave phenomenon,\" says cartoonist Deb Aoki, who also writes about manga for Anime Network and Publishers Weekly. People enjoy it \"from the day they first start seeing pictures to the day they die.\"\u003c/p>\n\u003cp>Japan has a history of visual storytelling. \"Japanese woodblock prints are like visual storytelling. Even Japanese language is pictorial. The character for river looks like a stream,\" Aoki says.\u003c/p>\n\u003cp>Food manga first appeared in the 1980s, when the Japanese economy was strong, says Nancy Stalker, professor of Japanese history and culture at the University of Texas at Austin. One of the first, \u003cem>Oishinbo\u003c/em>, ran for more than 20 years and became the basis for an anime series, as have many manga since. Conflict and cooking are at the heart of many food manga: \u003cem>Food Wars, Soldier of Food, Wakakozake, Detective Glutton, Solitary Gourmet, Criminal Grub, Cooking Master Boy, Antique Bakery, High Plains Gourmet.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In \u003cem>Nobunaga No Chef,\u003c/em> for example, a young chef at a contemporary high-end hotel wakes up on a battlefield during Japan's civil war in the 15th century. He becomes the chef of a notorious warlord, Oda Nobunaga, and uses his culinary skills to increase the morale of Nobunaga's warriors. His cooking is so powerful that he is able to lure enemy combatants off the battlefield with the smell of grilled meat.\u003c/p>\n\u003cp>\"In food manga, there has to be some battle,\" says Brian Zhong, a member of Anime FX at San Francisco State University. \"If there is peace, it's really short, maybe one or two chapters, then back to war right afterwards. War produces content.\"\u003c/p>\n\u003cfigure id=\"attachment_111322\" class=\"wp-caption aligncenter\" style=\"max-width: 1010px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/foodwars_enl-14316d50ff8c70727bde97275a08d68dcea314dd.jpg\" alt=\"Shokugeki no Soma is a Japanese manga written by Yūto Tsukuda and illustrated by Shun Saeki. Volumes 1 and 11.\" width=\"1010\" height=\"741\" class=\"size-full wp-image-111322\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/foodwars_enl-14316d50ff8c70727bde97275a08d68dcea314dd.jpg 1010w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/foodwars_enl-14316d50ff8c70727bde97275a08d68dcea314dd-400x293.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/foodwars_enl-14316d50ff8c70727bde97275a08d68dcea314dd-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/foodwars_enl-14316d50ff8c70727bde97275a08d68dcea314dd-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/foodwars_enl-14316d50ff8c70727bde97275a08d68dcea314dd-960x704.jpg 960w\" sizes=\"(max-width: 1010px) 100vw, 1010px\">\u003cfigcaption class=\"wp-caption-text\">Shokugeki no Soma is a Japanese manga written by Yūto Tsukuda and illustrated by Shun Saeki. Volumes 1 and 11. \u003ccite>(Courtesy of Shueisha Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most popular anime in America last year was \u003cem>Food Wars\u003c/em>, or \u003cem>Shokugeki no Soma\u003c/em>. \"\u003cem>Shokeguki no Soma\u003c/em> is in the best-selling manga magazine in the world, \u003cem>Shonen Jump\u003c/em>. Super Popular. All boys read it,\" Aoki says.\u003c/p>\n\u003cp>The hero is a boy named Soma. \"Spiky red hair, 16 years old, a little full of himself,\" says Aoki. \"He's been working at his family restaurant for years. But his father is like, 'You'll never beat me!' So Soma is frustrated: 'I can never beat my dad. Why? Why?'\"\u003c/p>\n\u003cp>His father sends Soma to an exclusive cooking academy where all the top chefs train. Aoki describes Soma's fellow students: \"One guy who specializes in smoking food. Another who specializes in cooking game. Another who is into molecular gastronomy. Very sophisticated concepts that are being introduced to school-aged kids.\"\u003c/p>\n\u003cp>How do they make this food manga so appealing to boys? \"When Soma cooks something really delicious, people put it in their mouths and they are so overcome with ecstasy that their clothes explode off,\" Aoki says. \"If the food is not good enough, then the guy still has his clothes on.\" The artist, Shun Saeki, was originally known for doing soft-core porn comics. \"So you see these girls eating something, 'Oh, it's so good I can't stand it,' and their clothes explode off. The headmaster, even he gets overcome with joy and his clothes explode off,\" says Aoki.\u003c/p>\n\u003cp>In \u003cem>Shoku no Gunshi\u003c/em>, the main character, Ban Hongo, is a middle-aged everyman in a suit and trench coat who approaches his meals like a battle, eager to prove himself superior to his eating companions.\u003c/p>\n\u003cp>\"Hongo even has a battle cry,\" says Stalker, \"and is assisted in his battle strategies by a 3rd-century Chinese general who resides in his subconscious, helping Hongo map out his strategies for eating.\"\u003c/p>\n\u003cp>The modern manga industry came into being after World War II, beginning with the manga \u003cem>Astro Boy\u003c/em>, created by Osamu Tezuka, who was influenced by Walt Disney.\u003c/p>\n\u003cfigure id=\"attachment_111323\" class=\"wp-caption aligncenter\" style=\"max-width: 1210px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721.jpg\" alt=\"The manga Yakitate!! Ja-pan contains strong themes of WWII and Japanese culture.\" width=\"1210\" height=\"900\" class=\"size-full wp-image-111323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721.jpg 1210w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721-400x298.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721-768x571.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721-1180x878.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/yakitate_enl-047b6076dc0cb8943a82387b8ced6ffc2319e721-960x714.jpg 960w\" sizes=\"(max-width: 1210px) 100vw, 1210px\">\u003cfigcaption class=\"wp-caption-text\">The manga Yakitate!! Ja-pan contains strong themes of WWII and Japanese culture. \u003ccite>(Courtesy of Shogakukan Inc./VIZ Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"During the American occupation of Japan, a large portion of the Japanese population was subsisting on handouts given by the American forces,\" says Leyla Aker, senior vice president of publishing at Viz Media, a company that specializes in Japanese graphic novels and anime.\u003c/p>\n\u003cp>There were severe shortages and food was strictly rationed. The Japanese resorted to eating tree bark and replacing flour with sawdust in recipes, and many died of starvation.\u003c/p>\n\u003cp>Miles Thomas, Brand Manager at Crunchy Roll, an anime and drama video-streaming web site, remembers an anime called \u003cem>Grave of the Fireflies.\u003c/em> \"One of the most evocative films I've seen, about two orphans during World War II who are starving,\" he says. \"They steal food, trying their hardest to survive. There are these candies that this girl really likes in this metal tin. They are this girl's entire world.\"\u003c/p>\n\u003cp>\"It really makes you think about the darker side of food when people don't have enough of it to survive,\" adds Tiffany Chen, also a Brand Manager with Crunchy Roll. \"For a long time, World War II was just a history you studied in class. I never really felt connected to it personally.\"\u003c/p>\n\u003cp>In the manga, \u003cem>Yakitate!! Japan\u003c/em>, the family of a young boy named Kazuma grows rice. Kazuma's grandfather insists that they eat a traditional Japanese breakfast — miso soup, rice, natto. But Kazuma and his sister want to eat bread.\u003c/p>\n\u003cp>\"Their grandfather who lived through the occupation and the war is like, 'Are you crazy? Why would you eat bread for breakfast? The stuff is gross!'\" says Aoki. \"There's this picture of General MacArthur holding a roll and saying, 'Eat This!' \" Kazuma learns to make a unique Japanese bread that he calls \"Ja-Pan.\" It is so good that his grandfather finally comes around.\u003c/p>\n\u003cp>\u003cem>Oishinbo\u003c/em>, one of the oldest of the food manga, is very popular with adult men. \"The main character is this scrappy reporter. His father is this snooty gourmet who sets up this ritzy gourmet club for only rich people. They have dueling palette battles,\" Aoki says.\u003c/p>\n\u003cfigure id=\"attachment_111324\" class=\"wp-caption aligncenter\" style=\"max-width: 2010px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559.jpg\" alt=\"Oishinbo, written by Tetsu Kariya and drawn by Akira Hanasaki, is one of the oldest of the food manga.\" width=\"2010\" height=\"1408\" class=\"size-full wp-image-111324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559.jpg 2010w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/oishinbo_enl-14e9120bf070b4368c0d121d26d21db157ede559-960x672.jpg 960w\" sizes=\"(max-width: 2010px) 100vw, 2010px\">\u003cfigcaption class=\"wp-caption-text\">Oishinbo, written by Tetsu Kariya and drawn by Akira Hanasaki, is one of the oldest of the food manga. \u003ccite>(Courtesy of Shogakukan Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Oishinbo\u003c/em> is written by Tetsu Kariya, who is very opinionated about food and creates drama about growing and cooking it. \"It's kind of controversial,\" says Aoki. \"He defends eating whale meat, the history of it, how delicious, how dare anyone tell us not to.\"\u003c/p>\n\u003cp>\"Tetsu Kariya has a very progressive, political stance,\" adds Lorie Brau, associate professor of Japanese Foreign Languages and Literature at the University of New Mexico, \"He embeds these social messages inside his manga.\"\u003c/p>\n\u003cp>One of \u003cem>Oishinbo\u003c/em>'s chief concerns is foreign influences. How do you maintain the important aspects of your culture while still engaging with the world at large? The manga uses food as a lens to address Japan's place in the world.\u003c/p>\n\u003cp>There is culinary nationalism in many of these manga. As Japan recovered economically in the '80s, competition with the United States was a main issue. In an \u003cem>Oishinbo\u003c/em> episode called\u003cem> Rice Wars\u003c/em>, an American diplomat wants the Japanese to buy American rice.\u003c/p>\n\u003cp>\"The character, Yamaoka Shiro, explains how important rice is as part of everyday Japanese life — not only as a food, but rice is holy in a sense. Rice farmers are protected. They have a sacred place in Japanese society,\" Brau says.\u003c/p>\n\u003cp>Aoki says manga like \u003cem>Oishinbo\u003c/em> and \u003cem>Food Wars\u003c/em> can represent the war within people to improve themselves. \"There's honor in fighting to be the best you can be. That if you're going to do it, you're going to be the best damn one doing it: the way of the sword, the way of the chef.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide: Some of the Best Things to Eat at Outside Lands 2016",
"title": "Guide: Some of the Best Things to Eat at Outside Lands 2016",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, the main attraction at a music festival is generally the music -- and this year's \u003ca href=\"http://www.sfoutsidelands.com\" target=\"_blank\">Outside Lands\u003c/a>, with headliners Radiohead, LCD Soundsystem, and Lionel Richie, promises plenty. But let's be real, this is San Francisco. Food -- from corn dogs to a gourmet five-course feast -- is nearly always going to edge its way to center stage. Outside Lands, now in its eighth year, is probably the best example of this: What began as a few Willy Wonka-esque areas devoted to chocolate, beer and bacon has grown over the past few years into a full-blown smorgasbord of culinary hedonism: Liquid nitrogen-dipped ice cream tacos? A thin-crust pizza the size of your torso? Fresh Maine lobster roll and a $25 pour of sauvignon blanc? Right this way.\u003c/p>\n\u003cp>We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best.\u003c/p>\n\u003cp>\u003cstrong>Best way to fight the cold (or a hangover): \u003ca href=\"http://www.itaniramen.com\" target=\"_blank\">Itani Ramen\u003c/a>, $13\u003c/strong>\u003cbr>\nNew to the festival this year, this Oakland ramen shop is the brainchild of chef/namesake Kyle Itani, who happily explained how he had rigged his usual ramen recipe for a festival environment: by portioning out individual servings of fresh noodles, shocking them in ice water, and packaging them with toppings -- corn, green onion, nori -- before adding them to one of two broths, steaming behind him in 12-quart pots. The buttery shoyu (pork broth) option comes with chicken soboro (savory ground chicken), bamboo shoots, and bean sprouts; it was perfectly rich without being overwhelming salty. The veggie option was a thinner yet smokier miso broth, with a generous serving of spinach and the addition of chili oil. Only thing missing? No marinated soft-boiled eggs. Itani said they were working on it.\u003c/p>\n\u003cfigure id=\"attachment_111268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-veg.jpg\" alt=\"Itani Miso Veggie Ramen \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Itani Miso Veggie Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111267\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-chix.jpg\" alt=\"Shoyu Butter Chicken Ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu Butter Chicken Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best deli sandwich: \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\" target=\"_blank\">Split Pea Seduction\u003c/a> Rotisserie-Grilled Puerto Rican Pork, $14\u003c/strong>\u003cbr>\nYou can generally tell you're in for a good sandwich when you got to a stand by following your nose. This sandwich called to us from the fragrantly smoking rotisserie pit directly adjacent to the stand, and the finished product did not disappoint -- arugula, heirloom tomato slices, and a swipe of citrusy mayo across a chewy french roll from local \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama bakery\u003c/a>. Other options include a shaken stone fruit salad and, obviously, generous portions of hot split pea soup. Overall, one of the few places I actually saw green things on a menu.\u003c/p>\n\u003cfigure id=\"attachment_111280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-sandwich.jpg\" alt=\"Rotisserie Grilled Puerto Rican Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie Grilled Puerto Rican Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-roasting-spit.jpg\" alt=\"Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best family business that's also churning out great munchies: \u003ca href=\"http://www.thefarmerswifesonoma.com/#the-farmers-wife\" target=\"_blank\">The Farmer's Wife\u003c/a> Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich, $12\u003c/strong>\u003cbr>\nAnother local favorite making its Outside Lands debut, this award-winning sandwich stand has become a well-loved staple at farmer's markets around Sonoma County on the strength of its simple pairings of apples, cheeses and meats. It helps that purveyor Kendra Kolling -- who notes with a smile that she can't reveal her secret and almost upsettingly satisfying three-cheese blend; even her employees don't know it -- is actually a farmer's wife: Husband Paul Kolling is the owner of \u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Organics\u003c/a> and the grandson of Nana Mae herself. The apple farm the couple runs in Sebastopol makes them the fourth generation of a farming family; their daughters, who were dunking apples in high-quality caramel nearby, are the fifth. As for the sandwiches: This is stoner food done right. I was surprisingly satisfied by the most simple option, a sliced Gravenstein, perfectly melted cheese and a smear of clover flower honey on a thick slight of toasted organic sourdough, though Kolling also boasts award-winning chorizo and other carnivorous additions.\u003c/p>\n\u003cfigure id=\"attachment_111269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-cheese-apples.jpg\" alt=\"The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best use of liquid nitrogen: \u003ca href=\"http://www.rockosicecreamtacos.com\" target=\"_blank\">Rocko's Ice Cream Tacos\u003c/a>, $7\u003c/strong>\u003cbr>\nBack for their second year, this food truck serves up the ice cream creations of your childhood dreams. Pick a house-made ice cream flavor -- I went with salted caramel, which was refreshingly not overly sweet -- and the almost too-eager employees at Rocko's will scoop it lovingly into a small waffle taco shell, then dunk it in the dip of your choosing (I went dark chocolate). Then you can opt for a superfluous-seeming sprinkling of nuts or pretzels, and the whole thing is topped off by a blast of liquid nitrogen. For the price, it's a whole lot of youthful fantasy wrapped in a literal chocolate shell. Wish we could pair it with warmer weather, but: This is Outside Lands, friends. No such luck.\u003c/p>\n\u003cfigure id=\"attachment_111275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco1.jpg\" alt=\"Rocko's Ice Cream Taco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco.jpg\" alt=\"Rocko's Ice Cream Tacos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Tacos dipped in liquid nitrogen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best veggie haven: \u003ca href=\"http://biniskitchen.com\" target=\"_blank\">Bini's Kitchen\u003c/a> Veggie Momos (Nepalese Dumplings), $12 for combo plate\u003c/strong>\u003cbr>\nYet another newcomer to OSL, this longtime favorite at Off the Grid nights had a serious line every time I walked by it, for good reason: Serving up perfectly chewy, savory dumplings (stuffed with either veggies or turkey) topped with creamy tomato-cilantro sauce in generous portions provides a welcome respite from some of the more precious culinary experiences available at Outside Lands: It's homey, solid grub. The veggie dumplings and combination chicken-and-curried rice plate didn't disappoint either.\u003c/p>\n\u003cfigure id=\"attachment_111290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/emma-momos-final.jpg\" alt=\"The turkey dumplings and combination chicken-and-curried rice plate.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The veggie dumplings and combination chicken-and-curried rice plate. \u003ccite>(Emma Silvers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best late-night sugar boost: \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> Hot Chocolate with Homemade Marshmallows, $7\u003c/strong>\u003cbr>\nWhen you've reached the point in the evening when only a superhuman combination of sugar and a hit of caffeine will keep you going, don't mess with success: Charles Chocolates' crazy-indulgent cup of hot cocoa can feel like actual medicine, with the added bonus of being a hot thing to hold when you can't feel your hands anymore (love you, San Francisco summer!). If you'd rather take said medication in solid form, their fudge brownies never hurt anyone.\u003c/p>\n\u003cfigure id=\"attachment_111293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg\" alt=\"Charles Chocolates hot chocolate with homemade marshmallows\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates hot chocolate with homemade marshmallows\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best splurge: \u003ca href=\"http://woodhousefish.com\" target=\"_blank\">Woodhouse Fish Co.\u003c/a> Lobster Roll, $22\u003c/strong>\u003cbr>\nLong gone are the days when \"festival food\" meant fried things on sticks -- and it seems the pendulum has swung in the opposite direction. If you're going to be annoyed every time you see a gourmet, exorbitant charcuterie plate and wine pairing at Outside Lands, you should probably just stay home. That said, of the indulgences that the $15-and-up category has to offer, the lobster roll from SF's own Woodhouse was the closest thing to self-justifying. Fresh-tasting Maine lobster meat mingled with a light lemon aioli, chives, and a surprising crunch of celery, all stuffed into a thick slab of Texas toast cooked on the griddle with clarified butter. One complaint: For how hyped this year's new \"Outside Clams\" area was in press materials, I was expecting a sign, at least. Just look for Wine Lands, and then follow the sound of people happily slurping barbecued oysters nearby.\u003c/p>\n\u003cfigure id=\"attachment_111270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/lobster-roll.jpg\" alt=\"Woodhouse Fish Co. Lobster Roll\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Woodhouse Fish Co. Lobster Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/woodhouse-fish.jpg\" alt=\"Outside Clams - Woodhouse Fish Co.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Clams - Woodhouse Fish Co. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best antidote for one many cocktails: \u003ca href=\"http://spicypie.com\" target=\"_blank\">Spicy Pie\u003c/a>, any kind of slice\u003c/strong>, $7\u003cbr>\nDon't get me wrong, we were stoked to see Mozzeria -- the wood-fired Neopolitan pizza that's been winning San Francisco over since 2011 -- making its first festival appearance. But when it comes to balancing out a night of questionable choices before you begin the trek home, there's really nothing like a giant, perfectly foldable slice of pizza from the veterans at Spicy Pie. Cheese, jalapeno-and-pepperoni, you can't go wrong. Do note: a strong urge to nap may follow immediately after.\u003c/p>\n\u003cfigure id=\"attachment_111273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie.jpg\" alt=\"Spicy Pie ginormous slice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Pie ginormous slice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg\" alt=\"Essential to fold the Spicy Pie slice New York-style to eat it.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Essential to fold the Spicy Pie slice New York-style to eat it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, the main attraction at a music festival is generally the music -- and this year's \u003ca href=\"http://www.sfoutsidelands.com\" target=\"_blank\">Outside Lands\u003c/a>, with headliners Radiohead, LCD Soundsystem, and Lionel Richie, promises plenty. But let's be real, this is San Francisco. Food -- from corn dogs to a gourmet five-course feast -- is nearly always going to edge its way to center stage. Outside Lands, now in its eighth year, is probably the best example of this: What began as a few Willy Wonka-esque areas devoted to chocolate, beer and bacon has grown over the past few years into a full-blown smorgasbord of culinary hedonism: Liquid nitrogen-dipped ice cream tacos? A thin-crust pizza the size of your torso? Fresh Maine lobster roll and a $25 pour of sauvignon blanc? Right this way.\u003c/p>\n\u003cp>We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best.\u003c/p>\n\u003cp>\u003cstrong>Best way to fight the cold (or a hangover): \u003ca href=\"http://www.itaniramen.com\" target=\"_blank\">Itani Ramen\u003c/a>, $13\u003c/strong>\u003cbr>\nNew to the festival this year, this Oakland ramen shop is the brainchild of chef/namesake Kyle Itani, who happily explained how he had rigged his usual ramen recipe for a festival environment: by portioning out individual servings of fresh noodles, shocking them in ice water, and packaging them with toppings -- corn, green onion, nori -- before adding them to one of two broths, steaming behind him in 12-quart pots. The buttery shoyu (pork broth) option comes with chicken soboro (savory ground chicken), bamboo shoots, and bean sprouts; it was perfectly rich without being overwhelming salty. The veggie option was a thinner yet smokier miso broth, with a generous serving of spinach and the addition of chili oil. Only thing missing? No marinated soft-boiled eggs. Itani said they were working on it.\u003c/p>\n\u003cfigure id=\"attachment_111268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-veg.jpg\" alt=\"Itani Miso Veggie Ramen \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Itani Miso Veggie Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111267\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-chix.jpg\" alt=\"Shoyu Butter Chicken Ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu Butter Chicken Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best deli sandwich: \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\" target=\"_blank\">Split Pea Seduction\u003c/a> Rotisserie-Grilled Puerto Rican Pork, $14\u003c/strong>\u003cbr>\nYou can generally tell you're in for a good sandwich when you got to a stand by following your nose. This sandwich called to us from the fragrantly smoking rotisserie pit directly adjacent to the stand, and the finished product did not disappoint -- arugula, heirloom tomato slices, and a swipe of citrusy mayo across a chewy french roll from local \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama bakery\u003c/a>. Other options include a shaken stone fruit salad and, obviously, generous portions of hot split pea soup. Overall, one of the few places I actually saw green things on a menu.\u003c/p>\n\u003cfigure id=\"attachment_111280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-sandwich.jpg\" alt=\"Rotisserie Grilled Puerto Rican Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie Grilled Puerto Rican Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-roasting-spit.jpg\" alt=\"Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best family business that's also churning out great munchies: \u003ca href=\"http://www.thefarmerswifesonoma.com/#the-farmers-wife\" target=\"_blank\">The Farmer's Wife\u003c/a> Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich, $12\u003c/strong>\u003cbr>\nAnother local favorite making its Outside Lands debut, this award-winning sandwich stand has become a well-loved staple at farmer's markets around Sonoma County on the strength of its simple pairings of apples, cheeses and meats. It helps that purveyor Kendra Kolling -- who notes with a smile that she can't reveal her secret and almost upsettingly satisfying three-cheese blend; even her employees don't know it -- is actually a farmer's wife: Husband Paul Kolling is the owner of \u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Organics\u003c/a> and the grandson of Nana Mae herself. The apple farm the couple runs in Sebastopol makes them the fourth generation of a farming family; their daughters, who were dunking apples in high-quality caramel nearby, are the fifth. As for the sandwiches: This is stoner food done right. I was surprisingly satisfied by the most simple option, a sliced Gravenstein, perfectly melted cheese and a smear of clover flower honey on a thick slight of toasted organic sourdough, though Kolling also boasts award-winning chorizo and other carnivorous additions.\u003c/p>\n\u003cfigure id=\"attachment_111269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-cheese-apples.jpg\" alt=\"The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best use of liquid nitrogen: \u003ca href=\"http://www.rockosicecreamtacos.com\" target=\"_blank\">Rocko's Ice Cream Tacos\u003c/a>, $7\u003c/strong>\u003cbr>\nBack for their second year, this food truck serves up the ice cream creations of your childhood dreams. Pick a house-made ice cream flavor -- I went with salted caramel, which was refreshingly not overly sweet -- and the almost too-eager employees at Rocko's will scoop it lovingly into a small waffle taco shell, then dunk it in the dip of your choosing (I went dark chocolate). Then you can opt for a superfluous-seeming sprinkling of nuts or pretzels, and the whole thing is topped off by a blast of liquid nitrogen. For the price, it's a whole lot of youthful fantasy wrapped in a literal chocolate shell. Wish we could pair it with warmer weather, but: This is Outside Lands, friends. No such luck.\u003c/p>\n\u003cfigure id=\"attachment_111275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco1.jpg\" alt=\"Rocko's Ice Cream Taco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco.jpg\" alt=\"Rocko's Ice Cream Tacos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Tacos dipped in liquid nitrogen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best veggie haven: \u003ca href=\"http://biniskitchen.com\" target=\"_blank\">Bini's Kitchen\u003c/a> Veggie Momos (Nepalese Dumplings), $12 for combo plate\u003c/strong>\u003cbr>\nYet another newcomer to OSL, this longtime favorite at Off the Grid nights had a serious line every time I walked by it, for good reason: Serving up perfectly chewy, savory dumplings (stuffed with either veggies or turkey) topped with creamy tomato-cilantro sauce in generous portions provides a welcome respite from some of the more precious culinary experiences available at Outside Lands: It's homey, solid grub. The veggie dumplings and combination chicken-and-curried rice plate didn't disappoint either.\u003c/p>\n\u003cfigure id=\"attachment_111290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/emma-momos-final.jpg\" alt=\"The turkey dumplings and combination chicken-and-curried rice plate.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The veggie dumplings and combination chicken-and-curried rice plate. \u003ccite>(Emma Silvers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best late-night sugar boost: \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> Hot Chocolate with Homemade Marshmallows, $7\u003c/strong>\u003cbr>\nWhen you've reached the point in the evening when only a superhuman combination of sugar and a hit of caffeine will keep you going, don't mess with success: Charles Chocolates' crazy-indulgent cup of hot cocoa can feel like actual medicine, with the added bonus of being a hot thing to hold when you can't feel your hands anymore (love you, San Francisco summer!). If you'd rather take said medication in solid form, their fudge brownies never hurt anyone.\u003c/p>\n\u003cfigure id=\"attachment_111293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg\" alt=\"Charles Chocolates hot chocolate with homemade marshmallows\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates hot chocolate with homemade marshmallows\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best splurge: \u003ca href=\"http://woodhousefish.com\" target=\"_blank\">Woodhouse Fish Co.\u003c/a> Lobster Roll, $22\u003c/strong>\u003cbr>\nLong gone are the days when \"festival food\" meant fried things on sticks -- and it seems the pendulum has swung in the opposite direction. If you're going to be annoyed every time you see a gourmet, exorbitant charcuterie plate and wine pairing at Outside Lands, you should probably just stay home. That said, of the indulgences that the $15-and-up category has to offer, the lobster roll from SF's own Woodhouse was the closest thing to self-justifying. Fresh-tasting Maine lobster meat mingled with a light lemon aioli, chives, and a surprising crunch of celery, all stuffed into a thick slab of Texas toast cooked on the griddle with clarified butter. One complaint: For how hyped this year's new \"Outside Clams\" area was in press materials, I was expecting a sign, at least. Just look for Wine Lands, and then follow the sound of people happily slurping barbecued oysters nearby.\u003c/p>\n\u003cfigure id=\"attachment_111270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/lobster-roll.jpg\" alt=\"Woodhouse Fish Co. Lobster Roll\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Woodhouse Fish Co. Lobster Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/woodhouse-fish.jpg\" alt=\"Outside Clams - Woodhouse Fish Co.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Clams - Woodhouse Fish Co. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best antidote for one many cocktails: \u003ca href=\"http://spicypie.com\" target=\"_blank\">Spicy Pie\u003c/a>, any kind of slice\u003c/strong>, $7\u003cbr>\nDon't get me wrong, we were stoked to see Mozzeria -- the wood-fired Neopolitan pizza that's been winning San Francisco over since 2011 -- making its first festival appearance. But when it comes to balancing out a night of questionable choices before you begin the trek home, there's really nothing like a giant, perfectly foldable slice of pizza from the veterans at Spicy Pie. Cheese, jalapeno-and-pepperoni, you can't go wrong. Do note: a strong urge to nap may follow immediately after.\u003c/p>\n\u003cfigure id=\"attachment_111273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie.jpg\" alt=\"Spicy Pie ginormous slice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Pie ginormous slice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg\" alt=\"Essential to fold the Spicy Pie slice New York-style to eat it.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Essential to fold the Spicy Pie slice New York-style to eat it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Salvage Supperclub: A High-End Dinner In A Dumpster To Fight Food Waste",
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"content": "\u003cp>It's a balmy Sunday night in late June in San Francisco, post-Pride parade, and I'm about to eat dinner in a pristine blue dumpster in a dead-end SOMA (South of Market) street. The event, Salvage Supperclub, seeks to draw attention to food waste and encourage home cooks to not throw out less than ideal, yet still edible stuff.\u003c/p>\n\u003cp>A glance at the menu and the evening looks promising. The hosts are gracious, the guests friendly and the organizers earnest. The dumpster is simply but tastefully decked out: glass tea lights, long wooden benches, bar towel napkins.\u003c/p>\n\u003cp>But the bottom line: A dumpster dinner better be delicious or I'm out of here.\u003c/p>\n\u003cp>On tonight's menu: Wilted basil, bruised plums, past-their-prime tomatoes, vegetable pulp, surplus squash, whole favas (we're talking even the tough outer layer), garbanzo bean water, dairy whey, sweet potato skins and overripe, peel-on bananas. These ingredients, some of the most frequently tossed food items in home kitchens, don't exactly whet the appetite as advertised.\u003c/p>\n\u003cp>But, with the exception of the banana skin — it was hard to get past the slimy texture and scent of rot, even if the peel was reimagined as a crispy doughnut — it's all finger-licking good. And not too fancy: the sort of dishes — fava, corn and lettuce soup; tomato, eggplant and squash ratatouille; mini veggie burgers with crispy potatoes — that modest home cooks might actually make. Which is chef Pesha Perslweig's intention for the meal, the brainchild of New Yorker Josh Treuhaft, an industrial designer who has thrown similar dumpster dinners in Brooklyn, N.Y., and Berkeley, Calif.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The idea behind this multi-course, veg-forward tasting menu is for eaters to see the incredible potential many of us fail to see in our food,\" says Treuhaft, whose day job is as a designer focused on sustainability. He hopes Salvage Supperclub might play a role in modifying people's behavior for the greater good.\u003c/p>\n\u003cp>\"I want to engage people and get them excited about food waste prevention, so we send less food to the landfill or compost,\" he says. \"The goal here is to broaden the scope of what is edible.\"\u003c/p>\n\u003cp>Sure, the concept sounds gimmicky: Bring together a bunch of food-obsessed Bay Area dwellers willing to pay premium San Francisco prices to get cozy at a communal table in a pop-up venue typically associated with trash. Then, invite them to chow down on grub frequently destined for the green bin. But the assembled group of 16 seem less the sort in search of the next new foodie thing and more eager to eat well \u003cem>and\u003c/em> save the world, or at least be more mindful about waste. There's a retired high school math teacher and his family, a hairdresser friend of the chef and several guests with food-related jobs.\u003c/p>\n\u003cp>The San Francisco dinners (there were two back-to-back) also serve as benefits for Food Runners. The nonprofit has rescued excess food from the city's restaurants, corporations, caterers, hotels and others for almost 30 years. Food Runners helps perfectly edible, perishable and prepared food find its way to people in need — at soup kitchens, homeless shelters, group housing and senior and low-income apartments.\u003c/p>\n\u003cp>Demand for this service has ratcheted up in recent years, as the number of homeless and hungry in San Francisco has risen significantly. At the same time, the boom in tech companies with gourmet cafeterias has coincided with a dramatic uptick in donations from millennials who want to divert excess ready-to-eat fare to charity. About two tons of donations a week come from tech firms alone, Food Runners founder Mary Risley estimates. Food Runners delivers 16 tons of food a week, enough to make 5,000 meals a day.\u003c/p>\n\u003cp>Ingredients for the supper clubs are sourced from emerging local players in the food waste movement. In the mix: Emeryville-based Imperfect Produce, whose mission is to find homes for so-called ugly fruits and vegetables through a delivery subscription box; and San Francisco startup Cerplus, an online marketplace that connects farmers' and wholesalers' surplus and secondary produce with restaurants and food businesses.\u003c/p>\n\u003cfigure id=\"attachment_111093\" class=\"wp-caption alignright\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9.jpg\" alt=\"This San Francisco dumpster was decorated with glass tea lights, long wooden benches and bar towel napkins for the Salvage Supperclub dinner.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-111093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-960x1280.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">This San Francisco dumpster was decorated with glass tea lights, long wooden benches and bar towel napkins for the Salvage Supperclub dinner. \u003ccite>(Sarah Henry for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Self-taught, private chef Perlsweig grew up with a grandfather who survived the Depression. Food waste was practically unheard of in that house. \"Once I started working on this project, I realized that there is a lot we can all do to cut down on how much we waste,\" says Perlsweig, who uses the Instagram handle the_bruisedpeach.\u003c/p>\n\u003cp>Perlsweig enjoys the challenge of reclaiming food for the supper club: Aquafaba, the viscous canned chickpea liquid most of us dump down the drain, replaces egg in a basil aioli. It also works as a whipped cream substitute on top of a banana split. There are melon seeds in cocktail concoctions; stone-fruit-pit-infused sweet syrups; fava pods soaked and steamed and used in stock.\u003c/p>\n\u003cp>At this dinner, an entrepreneurial type dubs the vegetable-pulp sliders a potential food truck hit. The wine flows, the fog moves in, diners wrap blankets around their shoulders and open packet hand warmers. There's a comfortable lull in conversation. Into the void comes a city recycling truck, which noisily pulls up right beside the dumpster. This fortuitous turn of events perks up the guests, now mostly intent on keeping warm between courses. You couldn't script this stuff if you tried.\u003c/p>\n\u003cp>Treuhaft is delighted. There's a videographer on hand to document the sight and sound of the city's garbage guys on their routine rounds picking up this city's recyclables and waste. Not captured on camera: the aroma of decomposing organic matter destined for a landfill or compost location.\u003c/p>\n\u003cp>It's a timely and pungent reminder that, in this city of excess and squalor, where many eat like kings while many others barely stave off starvation, much still goes to waste.\u003c/p>\n\u003cp>\"I hope my guests come away from my dinners with a new outlook on how they're using and not using the food in their kitchens,\" says Perlsweig, who sports rose-hued hair and obligatory industry-inspired ink. \"It makes me happy to hear that a former guest made carrot top pesto or was inspired by a dish of mine. Change is hard. If I can move the dial, however small, in the right direction, then I feel like I've done my job.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Sarah Henry is a food writer based in the San Francisco Bay Area and the author of \u003c/em>\u003ca href=\"http://www.yellowpearpress.com/book/farmsteads-of-the-california-coast/\">Farmsteads of the California Coast\u003c/a>\u003cem>. A version of this story first appeared in \u003c/em>\u003ca href=\"http://ediblesanfrancisco.ediblefeast.com/wasted\">Edible San Francisco\u003c/a>\u003cem>.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's a balmy Sunday night in late June in San Francisco, post-Pride parade, and I'm about to eat dinner in a pristine blue dumpster in a dead-end SOMA (South of Market) street. The event, Salvage Supperclub, seeks to draw attention to food waste and encourage home cooks to not throw out less than ideal, yet still edible stuff.\u003c/p>\n\u003cp>A glance at the menu and the evening looks promising. The hosts are gracious, the guests friendly and the organizers earnest. The dumpster is simply but tastefully decked out: glass tea lights, long wooden benches, bar towel napkins.\u003c/p>\n\u003cp>But the bottom line: A dumpster dinner better be delicious or I'm out of here.\u003c/p>\n\u003cp>On tonight's menu: Wilted basil, bruised plums, past-their-prime tomatoes, vegetable pulp, surplus squash, whole favas (we're talking even the tough outer layer), garbanzo bean water, dairy whey, sweet potato skins and overripe, peel-on bananas. These ingredients, some of the most frequently tossed food items in home kitchens, don't exactly whet the appetite as advertised.\u003c/p>\n\u003cp>But, with the exception of the banana skin — it was hard to get past the slimy texture and scent of rot, even if the peel was reimagined as a crispy doughnut — it's all finger-licking good. And not too fancy: the sort of dishes — fava, corn and lettuce soup; tomato, eggplant and squash ratatouille; mini veggie burgers with crispy potatoes — that modest home cooks might actually make. Which is chef Pesha Perslweig's intention for the meal, the brainchild of New Yorker Josh Treuhaft, an industrial designer who has thrown similar dumpster dinners in Brooklyn, N.Y., and Berkeley, Calif.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The idea behind this multi-course, veg-forward tasting menu is for eaters to see the incredible potential many of us fail to see in our food,\" says Treuhaft, whose day job is as a designer focused on sustainability. He hopes Salvage Supperclub might play a role in modifying people's behavior for the greater good.\u003c/p>\n\u003cp>\"I want to engage people and get them excited about food waste prevention, so we send less food to the landfill or compost,\" he says. \"The goal here is to broaden the scope of what is edible.\"\u003c/p>\n\u003cp>Sure, the concept sounds gimmicky: Bring together a bunch of food-obsessed Bay Area dwellers willing to pay premium San Francisco prices to get cozy at a communal table in a pop-up venue typically associated with trash. Then, invite them to chow down on grub frequently destined for the green bin. But the assembled group of 16 seem less the sort in search of the next new foodie thing and more eager to eat well \u003cem>and\u003c/em> save the world, or at least be more mindful about waste. There's a retired high school math teacher and his family, a hairdresser friend of the chef and several guests with food-related jobs.\u003c/p>\n\u003cp>The San Francisco dinners (there were two back-to-back) also serve as benefits for Food Runners. The nonprofit has rescued excess food from the city's restaurants, corporations, caterers, hotels and others for almost 30 years. Food Runners helps perfectly edible, perishable and prepared food find its way to people in need — at soup kitchens, homeless shelters, group housing and senior and low-income apartments.\u003c/p>\n\u003cp>Demand for this service has ratcheted up in recent years, as the number of homeless and hungry in San Francisco has risen significantly. At the same time, the boom in tech companies with gourmet cafeterias has coincided with a dramatic uptick in donations from millennials who want to divert excess ready-to-eat fare to charity. About two tons of donations a week come from tech firms alone, Food Runners founder Mary Risley estimates. Food Runners delivers 16 tons of food a week, enough to make 5,000 meals a day.\u003c/p>\n\u003cp>Ingredients for the supper clubs are sourced from emerging local players in the food waste movement. In the mix: Emeryville-based Imperfect Produce, whose mission is to find homes for so-called ugly fruits and vegetables through a delivery subscription box; and San Francisco startup Cerplus, an online marketplace that connects farmers' and wholesalers' surplus and secondary produce with restaurants and food businesses.\u003c/p>\n\u003cfigure id=\"attachment_111093\" class=\"wp-caption alignright\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9.jpg\" alt=\"This San Francisco dumpster was decorated with glass tea lights, long wooden benches and bar towel napkins for the Salvage Supperclub dinner.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-111093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-960x1280.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">This San Francisco dumpster was decorated with glass tea lights, long wooden benches and bar towel napkins for the Salvage Supperclub dinner. \u003ccite>(Sarah Henry for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Self-taught, private chef Perlsweig grew up with a grandfather who survived the Depression. Food waste was practically unheard of in that house. \"Once I started working on this project, I realized that there is a lot we can all do to cut down on how much we waste,\" says Perlsweig, who uses the Instagram handle the_bruisedpeach.\u003c/p>\n\u003cp>Perlsweig enjoys the challenge of reclaiming food for the supper club: Aquafaba, the viscous canned chickpea liquid most of us dump down the drain, replaces egg in a basil aioli. It also works as a whipped cream substitute on top of a banana split. There are melon seeds in cocktail concoctions; stone-fruit-pit-infused sweet syrups; fava pods soaked and steamed and used in stock.\u003c/p>\n\u003cp>At this dinner, an entrepreneurial type dubs the vegetable-pulp sliders a potential food truck hit. The wine flows, the fog moves in, diners wrap blankets around their shoulders and open packet hand warmers. There's a comfortable lull in conversation. Into the void comes a city recycling truck, which noisily pulls up right beside the dumpster. This fortuitous turn of events perks up the guests, now mostly intent on keeping warm between courses. You couldn't script this stuff if you tried.\u003c/p>\n\u003cp>Treuhaft is delighted. There's a videographer on hand to document the sight and sound of the city's garbage guys on their routine rounds picking up this city's recyclables and waste. Not captured on camera: the aroma of decomposing organic matter destined for a landfill or compost location.\u003c/p>\n\u003cp>It's a timely and pungent reminder that, in this city of excess and squalor, where many eat like kings while many others barely stave off starvation, much still goes to waste.\u003c/p>\n\u003cp>\"I hope my guests come away from my dinners with a new outlook on how they're using and not using the food in their kitchens,\" says Perlsweig, who sports rose-hued hair and obligatory industry-inspired ink. \"It makes me happy to hear that a former guest made carrot top pesto or was inspired by a dish of mine. Change is hard. If I can move the dial, however small, in the right direction, then I feel like I've done my job.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Sarah Henry is a food writer based in the San Francisco Bay Area and the author of \u003c/em>\u003ca href=\"http://www.yellowpearpress.com/book/farmsteads-of-the-california-coast/\">Farmsteads of the California Coast\u003c/a>\u003cem>. A version of this story first appeared in \u003c/em>\u003ca href=\"http://ediblesanfrancisco.ediblefeast.com/wasted\">Edible San Francisco\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Outside Lands 2016 Announces GastroMagic Lineup: BBQ with Big Boi, Big Freedia Returns, and a Prince Tribute Ice Cream Social",
"title": "Outside Lands 2016 Announces GastroMagic Lineup: BBQ with Big Boi, Big Freedia Returns, and a Prince Tribute Ice Cream Social",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Turkey legs, cotton candy, various fried regrets on sticks -- gone are the days when \"festival food\" means forking over your hard-earned cash for fare that's (at best) boring and (more often) leaves you queasy. At least, if you live in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_111016\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-111016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/chris-1440x960.jpg\" alt=\"Chris Consentino (pictured at GastroMagic 2014) will be back to host and roast a full albacore to the global beats of Jillionaire from Major Lazer.\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Chris Consentino (pictured at GastroMagic 2014) will be back to host and roast a full albacore to the global beats of Jillionaire from Major Lazer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Never mind the 80 restaurants, 40 wineries, 28 breweries and cocktail bars that will be on hand to feed and intoxicate you at this year's \u003ca href=\"http://ww2.kqed.org/pop/2016/04/05/outside-lands-2016-radiohead-lcd-soundsystem-lionel-richie-and-muppets/\" target=\"_blank\">Outside Lands\u003c/a>. In San Francisco, where chefs are rock stars, culinary entertainment -- we're talking \u003cem>spectacles\u003c/em> -- now receives nearly equal billing with artists like LCD Soundsystem, Radiohead and Lionel Richie. (For the uninitiated: Those are the headliners for Friday, Saturday and Sunday nights, respectively, at this year's fest, which takes place Aug. 5 through 7 in Golden Gate Park.)\u003c/p>\n\u003cfigure id=\"attachment_111014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/gastromagic-stage.jpg\" alt=\"GastroMagic stage\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">GastroMagic stage \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, first, the bad news: If you don't have a ticket to the festival yet, you're out of luck -- unless you've got, say, \u003ca href=\"https://sfbay.craigslist.org/sfc/tix/5700332202.html\" target=\"_blank\">$\u003c/a>\u003ca href=\"https://sfbay.craigslist.org/sfc/tix/5700332202.html\" target=\"_blank\">2400 burning a hole in your pocket for a pair of VIP passes\u003c/a>.\u003c/p>\n\u003cp>If, on the other hand, you're one of the lucky souls who nabbed tickets before the fest sold out: Hold your breath. Count to three. \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">The GastroMagic lineup\u003c/a> has been announced, and hedonistic food-based pleasures the likes of which Willy Wonka never dreamed await.\u003c/p>\n\u003ch3>What is GastroMagic?\u003c/h3>\n\u003cp>According to festival organizers,\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\"> GastroMagic\u003c/a> is a \"wild stage devoted to magical mash-ups in food, breakdancing, comedy, music, and cocktails\" that \"invites fans to suspend their sense of reality and normalcy while stepping into a fantastic party.\" This year it will be hosted by local chef and \"Master of the Culinary Wonder,\" Chris Cosentino. Media partner \u003ca href=\"http://www.chefsfeed.com/\" target=\"_blank\">ChefsFeed\u003c/a>, a community of local chefs, will be curating a \"Culinary Olympics Throwdown\" and capturing the madness.\u003c/p>\n\u003ch3>Where is it, and how can I go?\u003c/h3>\n\u003cp>The main GastroMagic stage is located in the “wooded wonderland” that is McLaren Pass, in \u003ca href=\"http://www.sfoutsidelands.com/the-park/attractions\" target=\"_blank\">the festival’s home of Golden Gate Park\u003c/a>, and there’ll also be GastroMagic events neighboring that stage. “Performances” will be taking place on all three days of Outside Lands, and entrance is included in your festival ticket.\u003c/p>\n\u003ch3>What should I see and/or eat?\u003c/h3>\n\u003cp>Okay, so no one seems to peddling edible wallpaper just yet. But if you've never visited this fest within a fest, there's certainly some unexpected magic -- not to mention comedy, talks, twerk sessions, and cocktails -- in store. Here are a few of our stand-out picks; you can check \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">the full lineup below\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/cuesa11.jpg\" alt=\"Trash Talk Cook Off With CUESA in 2015\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trash Talk Cook Off With CUESA in 2015 \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/cuesa%E2%80%99s-trash-talk-redux-with-nightbird-bar-tartine-and-namu\" target=\"_blank\">CUESA's Trash Talk Redux\u003c/a> with Bar Tartine, Calavera, 20th CenturyCafe and Namu Gaji (Friday, 2:55pm)\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Trash has never tasted this good. CUESA's very own Marcy Coburn will guide San Francisco star chefs Cortney Burns, Sophina Uong and Michelle Polzine through an Iron Chef-style competition to create a winning masterpiece from food waste. Using discarded items from Outside Lands' favorite food vendors, along with some of the ugliest produce the city has to offer, the chefs will attempt true culinary alchemy. DJ David Lee, one half of hip-hop duo Golden Age (and co-owner of Namu Gaji) will be keeping the kitchen hot with a tasty trash fire DJ set.\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/bay-area-hipster-chef-roast-with-kyle-kinane-paco-romane-drew-platt-richie-nakano-and-more\" target=\"_blank\">\u003cstrong>Bay Area Hipster Chef Roast\u003c/strong>\u003c/a> \u003cstrong>(Friday, 5:45pm)\u003c/strong>\u003c/p>\n\u003cp>Local comedians Kyle Kinane, Kaseem Bentley, Krista Fatka, and Clare O'Kane roast three-time \"James Mustache Award\" winner, \"Chef Kale Hendrix,\" hosted by San Francisco's own \"adorably self-deprecating\" Paco Romane -- while locally beloved Hapa Ramen guru Richie Nakano will be \"roasting a dish of his very own.\"\u003c/p>\n\u003cfigure id=\"attachment_111006\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-111006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/custome078b1ea52e4d0ecca3f4903b1b528c8.png\" alt=\"Paco Romane and Richie Nakano\" width=\"600\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/custome078b1ea52e4d0ecca3f4903b1b528c8.png 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/custome078b1ea52e4d0ecca3f4903b1b528c8-400x267.png 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Paco Romane and Richie Nakano \u003ccite>(Photo via Outside Lands)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/a-prince-tribute-with-humphry-slocombe\" target=\"_blank\">Raspberry Beret\u003c/a>: A Prince Tribute with Humphry Slocombe (Friday, 7:25pm)\u003c/strong>\u003c/p>\n\u003cp>\"Express your inner Purple One as you indulge in the delights of Humphry Slocombe's limited edition Ube (purple yam) and Raspberry Ice Cream alongside a performance of Prince's all-time classics.\"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/beignets-and-bounce-brunch-with-big-freedia-and-brenda%E2%80%99s-soul-food\" target=\"_blank\">Beignets & Bounce Brunch\u003c/a>\u003c/strong> \u003cstrong>with Big Freedia and Brenda's Soul Food (Saturday, 1:30pm)\u003c/strong>\u003c/p>\n\u003cp>If it ain't broke, don't fix it: \"Straight from New Orleans, Big Freedia AKA the 'Queen of Bounce' is back to shake and wobble during the Third Annual Bounce Brunch. Brenda's Soul Food beignets will be served to the best, bounciest twerkers in the crowd, so come ready to bust some serious moves.\"\u003c/p>\n\u003cp>This one put a huge grin on my face last year, and I have a hard time imagining it won't do that again. I mean, look.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=pGwxP_xV450\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/skew-it-on-the-bar-b-with-big-boi-animals-jon-shook-and-vinny-dotolo-and-state-birds-stuart-brioza\" target=\"_blank\">Skew It On The Bar-B\u003c/a>\u003c/strong> \u003cstrong>with Big Boi, Animal's Jon Shook & Vinny Dotolo and State Bird's Stuart Brioza (Saturday, 7pm)\u003c/strong>\u003c/p>\n\u003cp>\"Jon Shook, Vinny Dotolo and Stuart Brioza, powerhouse chefs from Los Angeles and San Francisco, share the stage and key 'skewing' tips with music icon Big Boi before he transfixes the audience with hip hop magic.\"\u003c/p>\n\u003cfigure id=\"attachment_111005\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-111005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/big-boi-1000j1-800x535.jpg\" alt=\"Big Boi at Outside Lands in 2012. \" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Big Boi at Outside Lands in 2012. \u003ccite>(Photo by Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/sunday-bloody-mary-sunday-with-zoo-station-padrecito-and-baconland\" target=\"_blank\">Sunday Bloody Mary Sunday\u003c/a> with Zoo Station, Padrecito & BaconLand (Sunday, 2:05pm)\u003c/strong>\u003c/p>\n\u003cp>\"It wouldn't be a Sunday without a Bloody Mary... or four. Padrecito will bring four fresh variations of the brunch-time cocktail to the GastroMagic table. Taste them all: Classic Bloody Mary, Bloody Maria, Mezcal Mary, and the Red Snapper. Put some grease in your belly with bacon flights from the BaconLand team. And of course, no better pairing for taking the edge off than a set from San Francisco's ultimate U2 cover band.\"\u003c/p>\n\u003cp>Oh, yeah. Did I forget to mention BaconLand? There's a BaconLand. It looks like this.\u003c/p>\n\u003cfigure id=\"attachment_110998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-110998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/baconflight1000a.jpg\" alt=\"BaconLand's flight\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">BaconLand's flight \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cb>Enough with the watching. How can I eat all this stuff?\u003c/b>\u003c/h3>\n\u003cp>Pro tip: As with last year, several of the GastroMagic performances will have an “intimate tasting table component where fans will have the opportunity to indulge in creations from the show” (ie. you get to eat the stuff they made onstage.) Seats are free but will be offered at certain shows (look for the “**” \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">here\u003c/a>) on a first-come, first-served (literally) basis to the first ten fans to arrive before that particular performance, and that details will be released via the \u003ca href=\"http://www.sfoutsidelands.com/media/apps\" target=\"_blank\">Outside Lands mobile app\u003c/a>.\u003c/p>\n\u003cp>And the rest, my friends? That's up to you and your stomach. I'll see you out there -- don't forget those elastic-waist pants.\u003c/p>\n\u003ch2>Full GastroMagic Lineup\u003c/h2>\n\u003cp>\u003cstrong>FRIDAY AUGUST 5\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CUESA's Trash Talk Redux with Bar Tartine, Calavera, 20th Century Cafeand Namu Gaji\u003c/strong>\u003cbr>\n2:55pm - 3:25pm\u003c/p>\n\u003cp>Trash has never tasted this good. CUESA's very own Marcy Coburn will guide San Francisco star chefs Cortney Burns, Sophina Uong & Michelle Polzine through an Iron Chef-style competition to create a winning masterpiece from food waste. Using discarded items from Outside Lands' favorite food vendors, along with some of the ugliest produce the city has to offer, the chefs will attempt true culinary alchemy. DJ David Lee, one half of hip-hop duo Golden Age (and co-owner of Namu Gaji) will be keeping the kitchen hot with a tasty trash fire DJ set.\u003c/p>\n\u003cp>\u003cstrong>Every Little Thing She Does Is... GastroMagic with Chef Melissa King and Ra Ra Riot Covering The Police\u003c/strong>\u003cbr>\n4:15pm - 4:45pm\u003c/p>\n\u003cp>Members of Ra Ra Riot will be performing as A Humiliating Kick in the Crotch, their brilliantly named Police cover band alter ego. While the Brooklyn indie faves spin us some sweet serenades, Chef Melissa King (Top Chef) will show you all priceless tricks and tips necessary to create gastro magic in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Hipster Chef Roast with Kyle Kinane, Paco Romane, Drew Platt, Richie Nakano and More\u003c/strong>\u003cbr>\n5:45pm - 6:15pm\u003c/p>\n\u003cp>A host of Bay Area comedians join together to roast, toast, and broil three time \"James Mustache Award\" winner, \"Chef Kale Hendrix.\" Featuring searing burns from Kyle Kinane, Kaseem Bentley, Krista Fatka, and Clare O'Kane, the show will be hosted by San Fran's own \"adorably self-deprecating\" Paco Romane. As the comedians put Hendrix to the test, SF's Chef Richie Nakano will be roasting a dish of his very own.\u003c/p>\n\u003cp>\u003cstrong>Raspberry Beret: A Prince Tribute with Humphry Slocombe\u003c/strong>\u003cbr>\n7:25pm - 7:55pm\u003c/p>\n\u003cp>Express your inner Purple One as you indulge in the delights of Humphry Slocombe's limited edition Ube (purple yam) and Raspberry Ice Cream alongside a performance of Prince's all-time classics.\u003c/p>\n\u003cp>\u003cstrong>SATURDAY AUGUST 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Beignets & Bounce Brunch with Big Freedia and Brenda's Soul Food\u003c/strong>\u003cbr>\n1:30pm - 2:00pm\u003c/p>\n\u003cp>Straight from New Orleans, Big Freedia AKA the \"Queen of Bounce\" is back to shake and wobble during the Third Annual Bounce Brunch. Brenda's Soul Food beignets will be served to the best, bounciest twerkers in the crowd, so come ready to bust some serious moves.\u003c/p>\n\u003cp>\u003cstrong>Shark Bites with Jauz, Mother Of Pearl and Guittard\u003c/strong>\u003cbr>\n2:50pm - 3:20pm\u003c/p>\n\u003cp>New York City's spirited mixologist Jane Danger of Mother of Pearl will craft her signature whiskey Shark Eye cocktail before your eyes. Paired with Guittard chocolate bites, it's a combo you won't want to miss. The world touring, genre blending DJ Jauz will spin the beats for this party. It may not be Shark Week, but the water won't be safe.\u003c/p>\n\u003cp>\u003cstrong>Electric Beethoven Acid Test with The Electric Beethoven Band and \u003c/strong>\u003cstrong>Hampton Creek Innovator Ben Roche\u003c/strong>\u003cbr>\n4:10pm - 4:40pm\u003c/p>\n\u003cp>Futuristic food technologist Ben Roche, in conjunction with the Electric Beethoven Band will take you on the ultimate musical-culinary trip. Psychedelic tunes will echo throughout the forest while Roche provides a mysterious twist for your taste buds.\u003c/p>\n\u003cp>\u003cstrong>Culinary Olympics Throwdown with The Northern Chefs Alliance Team USA and Canada Judged By Jo Firestone\u003c/strong>\u003cbr>\n5:40pm - 6:10pm\u003c/p>\n\u003cp>All-star chefs from the USA and Canada, selected by San Francisco's own ChefsFeed, which has an inside connection to the best of food culture and the world's top chefs, will battle it out on the GastroMagic stage to see who will take home the gold from these culinary games. Fierce competitors - to name just a few, Matt Jennings, Jose Enrique and Gabriel Rucker will give Jo Firestone the difficult task of naming the winner after seeing their mastery skills. With her decision, we will finally know whether it's truly time for us all to move to Canada.\u003c/p>\n\u003cp>\u003cstrong>Skew It On The Bar-B with Big Boi, Animal's Jon Shook & Vinny Dotolo and State Bird's Stuart Brioza\u003c/strong>\u003cbr>\n7:00pm - 7:30pm\u003c/p>\n\u003cp>Jon Shook, Vinny Dotolo and Stuart Brioza, powerhouse chefs from Los Angeles and San Francisco, share the stage and key \"skewing\" tips with music icon Big Boi before he transfixes the audience with hip hop magic.\u003c/p>\n\u003cp>\u003cstrong>SUNDAY AUGUST 7\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Sunday Bloody Mary Sunday with Zoo Station, Padrecito & BaconLand\u003c/strong>\u003cbr>\n2:05pm - 2:35pm\u003c/p>\n\u003cp>It wouldn't be a Sunday without a Bloody Mary... or four. Padrecito will bring four fresh variations of the brunch-time cocktail to the Gastro Magic table. Taste them all: Classic Bloody Mary, Bloody Maria, Mezcal Mary, and the Red Snapper. Put some grease in your belly with bacon flights from the BaconLand team. And of course, no better pairing for taking the edge off than a set from San Francisco's ultimate U2 cover band.\u003c/p>\n\u003cp>\u003cstrong>Chris Cosentino and Jillionaire from Major Lazer\u003c/strong>\u003cbr>\n4:25pm - 4:55pm\u003c/p>\n\u003cp>Find your Caribbean groove as one of San Francisco's most celebrated chefs, Chris Cosentino, roasts a full albacore to the global beats of Jillionaire, the Trinidadian born electronic mastermind known for mixing indie and house music with Caribbean rhythms, and a member of Major Lazer.\u003c/p>\n\u003cp>\u003cstrong>Breakdown Breakdance with Stephanie Izard, Belcampo Meat Co. and Beatz N Pieces\u003c/strong>\u003cbr>\n5:55pm - 6:25pm\u003c/p>\n\u003cp>Beats and meats what more could you want? B-boy dance troupe Beatz N Pieces will show you how to move ya body, while Stephanie Izard (Top Chef, Girl & The Goat) and butchers from Belcampo Meat Co. show you how to fill ya tummy! The scents of savory goodness will make your head spin, and the music might just make you spin on your head!\u003c/p>\n\u003cp>\u003cstrong>How To Make Your Yacht Rock with Mustache Harbor & Woodhouse Fish Co.\u003c/strong>\u003cbr>\n7:25pm - 8:05pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Don your best captain's hat and 'stache while you enjoy the high seas in this party straight out of the 70s & 80s. Enjoy custom cocktails, fresh lobster rolls from Woodhouse, and jam out to the smoothest soft rock classics, from Steely Dan to Kenny Loggins, performed by the well-dressed boys of Mustache Harbor.\u003c/p>\n\n",
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"title": "Outside Lands 2016 Announces GastroMagic Lineup: BBQ with Big Boi, Big Freedia Returns, and a Prince Tribute Ice Cream Social | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Turkey legs, cotton candy, various fried regrets on sticks -- gone are the days when \"festival food\" means forking over your hard-earned cash for fare that's (at best) boring and (more often) leaves you queasy. At least, if you live in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_111016\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-111016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/chris-1440x960.jpg\" alt=\"Chris Consentino (pictured at GastroMagic 2014) will be back to host and roast a full albacore to the global beats of Jillionaire from Major Lazer.\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Chris Consentino (pictured at GastroMagic 2014) will be back to host and roast a full albacore to the global beats of Jillionaire from Major Lazer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Never mind the 80 restaurants, 40 wineries, 28 breweries and cocktail bars that will be on hand to feed and intoxicate you at this year's \u003ca href=\"http://ww2.kqed.org/pop/2016/04/05/outside-lands-2016-radiohead-lcd-soundsystem-lionel-richie-and-muppets/\" target=\"_blank\">Outside Lands\u003c/a>. In San Francisco, where chefs are rock stars, culinary entertainment -- we're talking \u003cem>spectacles\u003c/em> -- now receives nearly equal billing with artists like LCD Soundsystem, Radiohead and Lionel Richie. (For the uninitiated: Those are the headliners for Friday, Saturday and Sunday nights, respectively, at this year's fest, which takes place Aug. 5 through 7 in Golden Gate Park.)\u003c/p>\n\u003cfigure id=\"attachment_111014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/gastromagic-stage.jpg\" alt=\"GastroMagic stage\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">GastroMagic stage \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, first, the bad news: If you don't have a ticket to the festival yet, you're out of luck -- unless you've got, say, \u003ca href=\"https://sfbay.craigslist.org/sfc/tix/5700332202.html\" target=\"_blank\">$\u003c/a>\u003ca href=\"https://sfbay.craigslist.org/sfc/tix/5700332202.html\" target=\"_blank\">2400 burning a hole in your pocket for a pair of VIP passes\u003c/a>.\u003c/p>\n\u003cp>If, on the other hand, you're one of the lucky souls who nabbed tickets before the fest sold out: Hold your breath. Count to three. \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">The GastroMagic lineup\u003c/a> has been announced, and hedonistic food-based pleasures the likes of which Willy Wonka never dreamed await.\u003c/p>\n\u003ch3>What is GastroMagic?\u003c/h3>\n\u003cp>According to festival organizers,\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\"> GastroMagic\u003c/a> is a \"wild stage devoted to magical mash-ups in food, breakdancing, comedy, music, and cocktails\" that \"invites fans to suspend their sense of reality and normalcy while stepping into a fantastic party.\" This year it will be hosted by local chef and \"Master of the Culinary Wonder,\" Chris Cosentino. Media partner \u003ca href=\"http://www.chefsfeed.com/\" target=\"_blank\">ChefsFeed\u003c/a>, a community of local chefs, will be curating a \"Culinary Olympics Throwdown\" and capturing the madness.\u003c/p>\n\u003ch3>Where is it, and how can I go?\u003c/h3>\n\u003cp>The main GastroMagic stage is located in the “wooded wonderland” that is McLaren Pass, in \u003ca href=\"http://www.sfoutsidelands.com/the-park/attractions\" target=\"_blank\">the festival’s home of Golden Gate Park\u003c/a>, and there’ll also be GastroMagic events neighboring that stage. “Performances” will be taking place on all three days of Outside Lands, and entrance is included in your festival ticket.\u003c/p>\n\u003ch3>What should I see and/or eat?\u003c/h3>\n\u003cp>Okay, so no one seems to peddling edible wallpaper just yet. But if you've never visited this fest within a fest, there's certainly some unexpected magic -- not to mention comedy, talks, twerk sessions, and cocktails -- in store. Here are a few of our stand-out picks; you can check \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">the full lineup below\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/cuesa11.jpg\" alt=\"Trash Talk Cook Off With CUESA in 2015\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trash Talk Cook Off With CUESA in 2015 \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/cuesa%E2%80%99s-trash-talk-redux-with-nightbird-bar-tartine-and-namu\" target=\"_blank\">CUESA's Trash Talk Redux\u003c/a> with Bar Tartine, Calavera, 20th CenturyCafe and Namu Gaji (Friday, 2:55pm)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Trash has never tasted this good. CUESA's very own Marcy Coburn will guide San Francisco star chefs Cortney Burns, Sophina Uong and Michelle Polzine through an Iron Chef-style competition to create a winning masterpiece from food waste. Using discarded items from Outside Lands' favorite food vendors, along with some of the ugliest produce the city has to offer, the chefs will attempt true culinary alchemy. DJ David Lee, one half of hip-hop duo Golden Age (and co-owner of Namu Gaji) will be keeping the kitchen hot with a tasty trash fire DJ set.\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/bay-area-hipster-chef-roast-with-kyle-kinane-paco-romane-drew-platt-richie-nakano-and-more\" target=\"_blank\">\u003cstrong>Bay Area Hipster Chef Roast\u003c/strong>\u003c/a> \u003cstrong>(Friday, 5:45pm)\u003c/strong>\u003c/p>\n\u003cp>Local comedians Kyle Kinane, Kaseem Bentley, Krista Fatka, and Clare O'Kane roast three-time \"James Mustache Award\" winner, \"Chef Kale Hendrix,\" hosted by San Francisco's own \"adorably self-deprecating\" Paco Romane -- while locally beloved Hapa Ramen guru Richie Nakano will be \"roasting a dish of his very own.\"\u003c/p>\n\u003cfigure id=\"attachment_111006\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-111006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/custome078b1ea52e4d0ecca3f4903b1b528c8.png\" alt=\"Paco Romane and Richie Nakano\" width=\"600\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/custome078b1ea52e4d0ecca3f4903b1b528c8.png 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/custome078b1ea52e4d0ecca3f4903b1b528c8-400x267.png 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Paco Romane and Richie Nakano \u003ccite>(Photo via Outside Lands)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/a-prince-tribute-with-humphry-slocombe\" target=\"_blank\">Raspberry Beret\u003c/a>: A Prince Tribute with Humphry Slocombe (Friday, 7:25pm)\u003c/strong>\u003c/p>\n\u003cp>\"Express your inner Purple One as you indulge in the delights of Humphry Slocombe's limited edition Ube (purple yam) and Raspberry Ice Cream alongside a performance of Prince's all-time classics.\"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/beignets-and-bounce-brunch-with-big-freedia-and-brenda%E2%80%99s-soul-food\" target=\"_blank\">Beignets & Bounce Brunch\u003c/a>\u003c/strong> \u003cstrong>with Big Freedia and Brenda's Soul Food (Saturday, 1:30pm)\u003c/strong>\u003c/p>\n\u003cp>If it ain't broke, don't fix it: \"Straight from New Orleans, Big Freedia AKA the 'Queen of Bounce' is back to shake and wobble during the Third Annual Bounce Brunch. Brenda's Soul Food beignets will be served to the best, bounciest twerkers in the crowd, so come ready to bust some serious moves.\"\u003c/p>\n\u003cp>This one put a huge grin on my face last year, and I have a hard time imagining it won't do that again. I mean, look.\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/pGwxP_xV450'\n title='//www.youtube.com/embed/pGwxP_xV450'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/skew-it-on-the-bar-b-with-big-boi-animals-jon-shook-and-vinny-dotolo-and-state-birds-stuart-brioza\" target=\"_blank\">Skew It On The Bar-B\u003c/a>\u003c/strong> \u003cstrong>with Big Boi, Animal's Jon Shook & Vinny Dotolo and State Bird's Stuart Brioza (Saturday, 7pm)\u003c/strong>\u003c/p>\n\u003cp>\"Jon Shook, Vinny Dotolo and Stuart Brioza, powerhouse chefs from Los Angeles and San Francisco, share the stage and key 'skewing' tips with music icon Big Boi before he transfixes the audience with hip hop magic.\"\u003c/p>\n\u003cfigure id=\"attachment_111005\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-111005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/big-boi-1000j1-800x535.jpg\" alt=\"Big Boi at Outside Lands in 2012. \" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Big Boi at Outside Lands in 2012. \u003ccite>(Photo by Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/sunday-bloody-mary-sunday-with-zoo-station-padrecito-and-baconland\" target=\"_blank\">Sunday Bloody Mary Sunday\u003c/a> with Zoo Station, Padrecito & BaconLand (Sunday, 2:05pm)\u003c/strong>\u003c/p>\n\u003cp>\"It wouldn't be a Sunday without a Bloody Mary... or four. Padrecito will bring four fresh variations of the brunch-time cocktail to the GastroMagic table. Taste them all: Classic Bloody Mary, Bloody Maria, Mezcal Mary, and the Red Snapper. Put some grease in your belly with bacon flights from the BaconLand team. And of course, no better pairing for taking the edge off than a set from San Francisco's ultimate U2 cover band.\"\u003c/p>\n\u003cp>Oh, yeah. Did I forget to mention BaconLand? There's a BaconLand. It looks like this.\u003c/p>\n\u003cfigure id=\"attachment_110998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-110998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/baconflight1000a.jpg\" alt=\"BaconLand's flight\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">BaconLand's flight \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cb>Enough with the watching. How can I eat all this stuff?\u003c/b>\u003c/h3>\n\u003cp>Pro tip: As with last year, several of the GastroMagic performances will have an “intimate tasting table component where fans will have the opportunity to indulge in creations from the show” (ie. you get to eat the stuff they made onstage.) Seats are free but will be offered at certain shows (look for the “**” \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">here\u003c/a>) on a first-come, first-served (literally) basis to the first ten fans to arrive before that particular performance, and that details will be released via the \u003ca href=\"http://www.sfoutsidelands.com/media/apps\" target=\"_blank\">Outside Lands mobile app\u003c/a>.\u003c/p>\n\u003cp>And the rest, my friends? That's up to you and your stomach. I'll see you out there -- don't forget those elastic-waist pants.\u003c/p>\n\u003ch2>Full GastroMagic Lineup\u003c/h2>\n\u003cp>\u003cstrong>FRIDAY AUGUST 5\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CUESA's Trash Talk Redux with Bar Tartine, Calavera, 20th Century Cafeand Namu Gaji\u003c/strong>\u003cbr>\n2:55pm - 3:25pm\u003c/p>\n\u003cp>Trash has never tasted this good. CUESA's very own Marcy Coburn will guide San Francisco star chefs Cortney Burns, Sophina Uong & Michelle Polzine through an Iron Chef-style competition to create a winning masterpiece from food waste. Using discarded items from Outside Lands' favorite food vendors, along with some of the ugliest produce the city has to offer, the chefs will attempt true culinary alchemy. DJ David Lee, one half of hip-hop duo Golden Age (and co-owner of Namu Gaji) will be keeping the kitchen hot with a tasty trash fire DJ set.\u003c/p>\n\u003cp>\u003cstrong>Every Little Thing She Does Is... GastroMagic with Chef Melissa King and Ra Ra Riot Covering The Police\u003c/strong>\u003cbr>\n4:15pm - 4:45pm\u003c/p>\n\u003cp>Members of Ra Ra Riot will be performing as A Humiliating Kick in the Crotch, their brilliantly named Police cover band alter ego. While the Brooklyn indie faves spin us some sweet serenades, Chef Melissa King (Top Chef) will show you all priceless tricks and tips necessary to create gastro magic in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Hipster Chef Roast with Kyle Kinane, Paco Romane, Drew Platt, Richie Nakano and More\u003c/strong>\u003cbr>\n5:45pm - 6:15pm\u003c/p>\n\u003cp>A host of Bay Area comedians join together to roast, toast, and broil three time \"James Mustache Award\" winner, \"Chef Kale Hendrix.\" Featuring searing burns from Kyle Kinane, Kaseem Bentley, Krista Fatka, and Clare O'Kane, the show will be hosted by San Fran's own \"adorably self-deprecating\" Paco Romane. As the comedians put Hendrix to the test, SF's Chef Richie Nakano will be roasting a dish of his very own.\u003c/p>\n\u003cp>\u003cstrong>Raspberry Beret: A Prince Tribute with Humphry Slocombe\u003c/strong>\u003cbr>\n7:25pm - 7:55pm\u003c/p>\n\u003cp>Express your inner Purple One as you indulge in the delights of Humphry Slocombe's limited edition Ube (purple yam) and Raspberry Ice Cream alongside a performance of Prince's all-time classics.\u003c/p>\n\u003cp>\u003cstrong>SATURDAY AUGUST 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Beignets & Bounce Brunch with Big Freedia and Brenda's Soul Food\u003c/strong>\u003cbr>\n1:30pm - 2:00pm\u003c/p>\n\u003cp>Straight from New Orleans, Big Freedia AKA the \"Queen of Bounce\" is back to shake and wobble during the Third Annual Bounce Brunch. Brenda's Soul Food beignets will be served to the best, bounciest twerkers in the crowd, so come ready to bust some serious moves.\u003c/p>\n\u003cp>\u003cstrong>Shark Bites with Jauz, Mother Of Pearl and Guittard\u003c/strong>\u003cbr>\n2:50pm - 3:20pm\u003c/p>\n\u003cp>New York City's spirited mixologist Jane Danger of Mother of Pearl will craft her signature whiskey Shark Eye cocktail before your eyes. Paired with Guittard chocolate bites, it's a combo you won't want to miss. The world touring, genre blending DJ Jauz will spin the beats for this party. It may not be Shark Week, but the water won't be safe.\u003c/p>\n\u003cp>\u003cstrong>Electric Beethoven Acid Test with The Electric Beethoven Band and \u003c/strong>\u003cstrong>Hampton Creek Innovator Ben Roche\u003c/strong>\u003cbr>\n4:10pm - 4:40pm\u003c/p>\n\u003cp>Futuristic food technologist Ben Roche, in conjunction with the Electric Beethoven Band will take you on the ultimate musical-culinary trip. Psychedelic tunes will echo throughout the forest while Roche provides a mysterious twist for your taste buds.\u003c/p>\n\u003cp>\u003cstrong>Culinary Olympics Throwdown with The Northern Chefs Alliance Team USA and Canada Judged By Jo Firestone\u003c/strong>\u003cbr>\n5:40pm - 6:10pm\u003c/p>\n\u003cp>All-star chefs from the USA and Canada, selected by San Francisco's own ChefsFeed, which has an inside connection to the best of food culture and the world's top chefs, will battle it out on the GastroMagic stage to see who will take home the gold from these culinary games. Fierce competitors - to name just a few, Matt Jennings, Jose Enrique and Gabriel Rucker will give Jo Firestone the difficult task of naming the winner after seeing their mastery skills. With her decision, we will finally know whether it's truly time for us all to move to Canada.\u003c/p>\n\u003cp>\u003cstrong>Skew It On The Bar-B with Big Boi, Animal's Jon Shook & Vinny Dotolo and State Bird's Stuart Brioza\u003c/strong>\u003cbr>\n7:00pm - 7:30pm\u003c/p>\n\u003cp>Jon Shook, Vinny Dotolo and Stuart Brioza, powerhouse chefs from Los Angeles and San Francisco, share the stage and key \"skewing\" tips with music icon Big Boi before he transfixes the audience with hip hop magic.\u003c/p>\n\u003cp>\u003cstrong>SUNDAY AUGUST 7\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Sunday Bloody Mary Sunday with Zoo Station, Padrecito & BaconLand\u003c/strong>\u003cbr>\n2:05pm - 2:35pm\u003c/p>\n\u003cp>It wouldn't be a Sunday without a Bloody Mary... or four. Padrecito will bring four fresh variations of the brunch-time cocktail to the Gastro Magic table. Taste them all: Classic Bloody Mary, Bloody Maria, Mezcal Mary, and the Red Snapper. Put some grease in your belly with bacon flights from the BaconLand team. And of course, no better pairing for taking the edge off than a set from San Francisco's ultimate U2 cover band.\u003c/p>\n\u003cp>\u003cstrong>Chris Cosentino and Jillionaire from Major Lazer\u003c/strong>\u003cbr>\n4:25pm - 4:55pm\u003c/p>\n\u003cp>Find your Caribbean groove as one of San Francisco's most celebrated chefs, Chris Cosentino, roasts a full albacore to the global beats of Jillionaire, the Trinidadian born electronic mastermind known for mixing indie and house music with Caribbean rhythms, and a member of Major Lazer.\u003c/p>\n\u003cp>\u003cstrong>Breakdown Breakdance with Stephanie Izard, Belcampo Meat Co. and Beatz N Pieces\u003c/strong>\u003cbr>\n5:55pm - 6:25pm\u003c/p>\n\u003cp>Beats and meats what more could you want? B-boy dance troupe Beatz N Pieces will show you how to move ya body, while Stephanie Izard (Top Chef, Girl & The Goat) and butchers from Belcampo Meat Co. show you how to fill ya tummy! The scents of savory goodness will make your head spin, and the music might just make you spin on your head!\u003c/p>\n\u003cp>\u003cstrong>How To Make Your Yacht Rock with Mustache Harbor & Woodhouse Fish Co.\u003c/strong>\u003cbr>\n7:25pm - 8:05pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don your best captain's hat and 'stache while you enjoy the high seas in this party straight out of the 70s & 80s. Enjoy custom cocktails, fresh lobster rolls from Woodhouse, and jam out to the smoothest soft rock classics, from Steely Dan to Kenny Loggins, performed by the well-dressed boys of Mustache Harbor.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>“I spit seeds at bad guys!” I say as Super Watermelon Girl to a woman dressed up like a ladybug at Piedmont Avenue’s annual Halloween parade. Elementary school girls in the '90s often went through obsessions with horses, soccer or The Spice Girls. My infatuation, however, was with watermelon. I adored anything watermelon, from erasers to ice cream to the giant stuffed watermelon, Melly, my mother sewed me for my birthday. I even AOL Instant Messengered my friends from the screen name watermelOgrl (watermelongrl was taken). The first day of 7\u003csup>th\u003c/sup> grade, however, I decided it was time to shed my Watermelon Girl identity and step into a more “grown-up” phase of preteenhood. I put all my watermelon items in my “special box” that lived in my closet, a container where all the past versions of Lila hibernated.\u003c/p>\n\u003cfigure id=\"attachment_110733\" class=\"wp-caption aligncenter\" style=\"max-width: 2544px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/2.watermleonpattern.jpg\" alt=\"Watermelon girl’s favorite things\" width=\"2544\" height=\"1774\" class=\"size-full wp-image-110733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern.jpg 2544w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-960x669.jpg 960w\" sizes=\"(max-width: 2544px) 100vw, 2544px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon girl’s favorite things \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I prepare to attend \u003ca href=\"https://www.baumancollege.org/programs/nutrition-consultant/\" target=\"_blank\">Bauman College\u003c/a> this fall to become a Holistic Nutrition consultant, I acknowledge the now adult Watermelon Girl who is ready to step into her own food-related super powers. One of the reasons I was drawn to this program is that I have been fascinated with the concept of food as medicine, which I explored in my article \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda: A Journey Towards Balance Using Food As Medicine\u003c/a>.\u003c/p>\n\u003cp>Following my curiosity on this subject, I recently attended an “Everyday Food as Medicine” workshop at the \u003ca href=\"http://www.qulturecollective.com/\" target=\"_blank\">Qulture Collective\u003c/a> in Oakland led by Mamie Chow L. Ac., acupuncturist and food as medicine consultant. She spoke about practical ways to apply traditional Eastern wisdom to our busy, modern lives. The way Chow described Traditional Chinese Medicine’s view of food gave me a new perspective on the foods I eat. To learn more, I read Paul Pitchford’s \u003cem>\u003ca href=\"https://www.amazon.com/Healing-Whole-Foods-Traditions-Nutrition/dp/1556434308\" target=\"_blank\">Healing with Whole Foods: Asian Traditions and Modern Nutrition\u003c/a>\u003c/em>. As the bountiful piles of watermelon roll into Berkeley Bowl for the summer, I’m inspired to share what I have learned about the medicinal qualities of fruit, so others can feel that vibrancy that exists within the food we eat even after it leaves the soil or the tree.\u003c/p>\n\u003cp>In her workshop, Chow explained how traditional Chinese medicine’s approach to food and nutrition revolves around the balance of yin and yang. Yang encompasses Qi (energy), warming, day and sun while Yin refers to rest, cooling, night, and moon. Chow told the workshop attendees that every food has an action, a temperature and a flavor. The action of a food can promote organ expansion, contraction, moistening, drying, relaxation or strengthening. The temperature of a food can be placed on a spectrum from cold to hot.\u003c/p>\n\u003cfigure id=\"attachment_110734\" class=\"wp-caption aligncenter\" style=\"max-width: 2036px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/3.tempoffood.jpg\" alt=\"Spectrum of food temperatures\" width=\"2036\" height=\"1612\" class=\"size-full wp-image-110734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood.jpg 2036w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-400x317.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-768x608.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1440x1140.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1180x934.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-960x760.jpg 960w\" sizes=\"(max-width: 2036px) 100vw, 2036px\">\u003cfigcaption class=\"wp-caption-text\">Spectrum of food temperatures \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the flavor of a food can be salty, bitter, spicy, sour or sweet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Consuming fruit gives our body a break from foods that take more effort to digest,” says Paul Pitchford, in his book that unites Western research on health and nutrition with the traditions of Eastern medicine. He also mentions that most fruit is alkalizing with its cooling and cleansing properties, which can help balance the over-consumption of rich foods in the American diet.\u003c/p>\n\u003cp>Chow shares the benefits of “consuming the rainbow” through eating different colors of fruits (and vegetables). Each fruit has different antioxidants that help cleanse the body from the toxic oxidized agents we are exposed to such as rancid oil, charred meat, plastic bags, containers and packaging. Chow explains that fruit digests at a different rate than other foods and therefore is most beneficial when eaten by itself.\u003c/p>\n\u003cfigure id=\"attachment_110735\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/4.foodrainbow.jpg\" alt=\"Food rainbow\" width=\"1776\" height=\"1186\" class=\"size-full wp-image-110735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-960x641.jpg 960w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Food rainbow \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Americans love to eat fruit with pancakes, ice cream and yogurt, which can stifle digestion and produce “dampness.” I learned that traditional Chinese medicine’s concept of “dampness” points to a sluggish digestive ability. There are many factors that can contribute to “dampness,” one of them being diet. Chow gives some possible symptoms of “dampness” such as, easy weight gain, inflammation, fatigue (especially after eating), chronic yeast infections and skin problems. I took away that when it comes to fruit, you want to let your strawberry have your taste buds’ undivided attention.\u003c/p>\n\u003cfigure id=\"attachment_110736\" class=\"wp-caption aligncenter\" style=\"max-width: 1972px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/5.strawberry.jpg\" alt=\"Chow suggests one should eat fruit by itself\" width=\"1972\" height=\"1464\" class=\"size-full wp-image-110736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry.jpg 1972w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1440x1069.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-960x713.jpg 960w\" sizes=\"(max-width: 1972px) 100vw, 1972px\">\u003cfigcaption class=\"wp-caption-text\">Chow suggests one should eat fruit by itself \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Too much fruit, however, can also cause “dampness.” In the Everyday Food as Medicine workshop, Chow mentioned the importance of moderation. A simple way to measure how much of any one kind of fruit to consume for the day is to enjoy what can fit in the palm of your hand. The ideal time to eat fruit is as an afternoon snack, but even though it seems contradictory, a Chinese folk remedy says, “One should eat exactly five strawberries before every meal to aid in digestion,” Chow adds.\u003c/p>\n\u003cp>Traditional Chinese medicine supports living in harmony with your environment and you can check out CUESA’s \u003ca href=\"http://www.cuesa.org/eat-seasonally/charts/fruit\">seasonal fruit and nuts chart\u003c/a> (a non-profit whose mission is to educate urban consumers about sustainable agriculture) to find out when specific fruits are in season.\u003c/p>\n\u003cp>\u003cstrong>Here are some fanciful scenarios to help you remember the qualities of different summer fruit:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_110737\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/6.apcherpea.jpg\" alt=\"Apricot, cherry and peach scenario\" width=\"2712\" height=\"1095\" class=\"size-full wp-image-110737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-400x162.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-800x323.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-768x310.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1440x581.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1180x476.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-960x388.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Apricot, cherry and peach scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots\u003c/strong> may help you out on your next bird watching trip. With their neutral temperature they are said to help your eyesight and increase yin fluids. A few apricots might quench your thirst and soothe your dry throat as you observe that eagle’s nest with your newly enhanced vision.\u003c/p>\n\u003cp>\u003cstrong>Cherries\u003c/strong> are perfect for the Bay Area’s summer fog. Since they have a warming temperature they are suitable for those cloudy days at the beach. But don’t fret! Pitchford writes that cherries tonify the spleen, which is associated with the emotion of worry. So maybe your beach birthday party didn’t have all that much sun. You can keep your self-worth intact by enjoying some of these red jewels that help “hold in your “essence” and qi,” as Chow puts it.\u003c/p>\n\u003cp>\u003cstrong>Peaches\u003c/strong> are excellent after a long, hot and dusty hike. They are cooling by nature and can promote blood circulation and nourish body fluids. Pitchford says they are great for dry conditions of the lungs. After trekking in the sun for many hours, your warm tuna fish sandwich looked a little dicey, but you ate it anyway. They can also help gastrointestinal inflammation for the ride home.\u003c/p>\n\u003cfigure id=\"attachment_110739\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/7.rasstrawandwat.jpg\" alt=\"Raspberry, strawberry and watermelon scenario\" width=\"2712\" height=\"1020\" class=\"size-full wp-image-110739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-400x150.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-800x301.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-768x289.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1440x542.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1180x444.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-960x361.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Raspberry, strawberry and watermelon scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Raspberries\u003c/strong> will come in handy when you’re camping. They are neutral in temperature and are help treat frequent urination especially at night, Pitchford writes. If you don’t want your slumber to be disturbed in your sleeping bag, you may want to consider a dessert of raspberries before you hit the sack.\u003c/p>\n\u003cp>\u003cstrong>Strawberries\u003c/strong> are fit for the peppy summer camp counselor shouting cheers all day long in the sun. As a cooling fruit, Pitchford explains that strawberries moisten the lungs and can be used for thirst, sore throat and voice hoarseness. They are also great for skin. If you’re feeling crafty you can make a strawberry puree facial.\u003c/p>\n\u003cp>\u003cstrong>Watermelon\u003c/strong> is best suited to ease the feeling of cranky-heat. Suppose you are celebrating at a friend’s BBQ. Its possible you may have had one too many beers, got a little bit sunburned and ate a few overly charred burgers. Eating watermelon can cool your stomach, sooth irritability and promote fluid creation.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After learning about the medicinal qualities of watermelon, I realize that my preteen obsession may have had something to do with their ability to quell the emotions from endless middle school drama. Now, I can eat watermelon, knowing it will soothe the effects of the summer heat (and if all else fails, I can always spit seeds at bad guys).\u003c/p>\n\u003cfigure id=\"attachment_110740\" class=\"wp-caption aligncenter\" style=\"max-width: 784px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/8.EPSON004.jpg\" alt=\"Lila as Super Watermelon Girl\" width=\"784\" height=\"1376\" class=\"size-full wp-image-110740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004.jpg 784w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-400x702.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-768x1348.jpg 768w\" sizes=\"(max-width: 784px) 100vw, 784px\">\u003cfigcaption class=\"wp-caption-text\">Lila as Super Watermelon Girl \u003ccite>(Courtesy Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>“I spit seeds at bad guys!” I say as Super Watermelon Girl to a woman dressed up like a ladybug at Piedmont Avenue’s annual Halloween parade. Elementary school girls in the '90s often went through obsessions with horses, soccer or The Spice Girls. My infatuation, however, was with watermelon. I adored anything watermelon, from erasers to ice cream to the giant stuffed watermelon, Melly, my mother sewed me for my birthday. I even AOL Instant Messengered my friends from the screen name watermelOgrl (watermelongrl was taken). The first day of 7\u003csup>th\u003c/sup> grade, however, I decided it was time to shed my Watermelon Girl identity and step into a more “grown-up” phase of preteenhood. I put all my watermelon items in my “special box” that lived in my closet, a container where all the past versions of Lila hibernated.\u003c/p>\n\u003cfigure id=\"attachment_110733\" class=\"wp-caption aligncenter\" style=\"max-width: 2544px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/2.watermleonpattern.jpg\" alt=\"Watermelon girl’s favorite things\" width=\"2544\" height=\"1774\" class=\"size-full wp-image-110733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern.jpg 2544w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-960x669.jpg 960w\" sizes=\"(max-width: 2544px) 100vw, 2544px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon girl’s favorite things \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I prepare to attend \u003ca href=\"https://www.baumancollege.org/programs/nutrition-consultant/\" target=\"_blank\">Bauman College\u003c/a> this fall to become a Holistic Nutrition consultant, I acknowledge the now adult Watermelon Girl who is ready to step into her own food-related super powers. One of the reasons I was drawn to this program is that I have been fascinated with the concept of food as medicine, which I explored in my article \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda: A Journey Towards Balance Using Food As Medicine\u003c/a>.\u003c/p>\n\u003cp>Following my curiosity on this subject, I recently attended an “Everyday Food as Medicine” workshop at the \u003ca href=\"http://www.qulturecollective.com/\" target=\"_blank\">Qulture Collective\u003c/a> in Oakland led by Mamie Chow L. Ac., acupuncturist and food as medicine consultant. She spoke about practical ways to apply traditional Eastern wisdom to our busy, modern lives. The way Chow described Traditional Chinese Medicine’s view of food gave me a new perspective on the foods I eat. To learn more, I read Paul Pitchford’s \u003cem>\u003ca href=\"https://www.amazon.com/Healing-Whole-Foods-Traditions-Nutrition/dp/1556434308\" target=\"_blank\">Healing with Whole Foods: Asian Traditions and Modern Nutrition\u003c/a>\u003c/em>. As the bountiful piles of watermelon roll into Berkeley Bowl for the summer, I’m inspired to share what I have learned about the medicinal qualities of fruit, so others can feel that vibrancy that exists within the food we eat even after it leaves the soil or the tree.\u003c/p>\n\u003cp>In her workshop, Chow explained how traditional Chinese medicine’s approach to food and nutrition revolves around the balance of yin and yang. Yang encompasses Qi (energy), warming, day and sun while Yin refers to rest, cooling, night, and moon. Chow told the workshop attendees that every food has an action, a temperature and a flavor. The action of a food can promote organ expansion, contraction, moistening, drying, relaxation or strengthening. The temperature of a food can be placed on a spectrum from cold to hot.\u003c/p>\n\u003cfigure id=\"attachment_110734\" class=\"wp-caption aligncenter\" style=\"max-width: 2036px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/3.tempoffood.jpg\" alt=\"Spectrum of food temperatures\" width=\"2036\" height=\"1612\" class=\"size-full wp-image-110734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood.jpg 2036w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-400x317.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-768x608.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1440x1140.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1180x934.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-960x760.jpg 960w\" sizes=\"(max-width: 2036px) 100vw, 2036px\">\u003cfigcaption class=\"wp-caption-text\">Spectrum of food temperatures \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the flavor of a food can be salty, bitter, spicy, sour or sweet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Consuming fruit gives our body a break from foods that take more effort to digest,” says Paul Pitchford, in his book that unites Western research on health and nutrition with the traditions of Eastern medicine. He also mentions that most fruit is alkalizing with its cooling and cleansing properties, which can help balance the over-consumption of rich foods in the American diet.\u003c/p>\n\u003cp>Chow shares the benefits of “consuming the rainbow” through eating different colors of fruits (and vegetables). Each fruit has different antioxidants that help cleanse the body from the toxic oxidized agents we are exposed to such as rancid oil, charred meat, plastic bags, containers and packaging. Chow explains that fruit digests at a different rate than other foods and therefore is most beneficial when eaten by itself.\u003c/p>\n\u003cfigure id=\"attachment_110735\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/4.foodrainbow.jpg\" alt=\"Food rainbow\" width=\"1776\" height=\"1186\" class=\"size-full wp-image-110735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-960x641.jpg 960w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Food rainbow \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Americans love to eat fruit with pancakes, ice cream and yogurt, which can stifle digestion and produce “dampness.” I learned that traditional Chinese medicine’s concept of “dampness” points to a sluggish digestive ability. There are many factors that can contribute to “dampness,” one of them being diet. Chow gives some possible symptoms of “dampness” such as, easy weight gain, inflammation, fatigue (especially after eating), chronic yeast infections and skin problems. I took away that when it comes to fruit, you want to let your strawberry have your taste buds’ undivided attention.\u003c/p>\n\u003cfigure id=\"attachment_110736\" class=\"wp-caption aligncenter\" style=\"max-width: 1972px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/5.strawberry.jpg\" alt=\"Chow suggests one should eat fruit by itself\" width=\"1972\" height=\"1464\" class=\"size-full wp-image-110736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry.jpg 1972w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1440x1069.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-960x713.jpg 960w\" sizes=\"(max-width: 1972px) 100vw, 1972px\">\u003cfigcaption class=\"wp-caption-text\">Chow suggests one should eat fruit by itself \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Too much fruit, however, can also cause “dampness.” In the Everyday Food as Medicine workshop, Chow mentioned the importance of moderation. A simple way to measure how much of any one kind of fruit to consume for the day is to enjoy what can fit in the palm of your hand. The ideal time to eat fruit is as an afternoon snack, but even though it seems contradictory, a Chinese folk remedy says, “One should eat exactly five strawberries before every meal to aid in digestion,” Chow adds.\u003c/p>\n\u003cp>Traditional Chinese medicine supports living in harmony with your environment and you can check out CUESA’s \u003ca href=\"http://www.cuesa.org/eat-seasonally/charts/fruit\">seasonal fruit and nuts chart\u003c/a> (a non-profit whose mission is to educate urban consumers about sustainable agriculture) to find out when specific fruits are in season.\u003c/p>\n\u003cp>\u003cstrong>Here are some fanciful scenarios to help you remember the qualities of different summer fruit:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_110737\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/6.apcherpea.jpg\" alt=\"Apricot, cherry and peach scenario\" width=\"2712\" height=\"1095\" class=\"size-full wp-image-110737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-400x162.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-800x323.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-768x310.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1440x581.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1180x476.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-960x388.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Apricot, cherry and peach scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots\u003c/strong> may help you out on your next bird watching trip. With their neutral temperature they are said to help your eyesight and increase yin fluids. A few apricots might quench your thirst and soothe your dry throat as you observe that eagle’s nest with your newly enhanced vision.\u003c/p>\n\u003cp>\u003cstrong>Cherries\u003c/strong> are perfect for the Bay Area’s summer fog. Since they have a warming temperature they are suitable for those cloudy days at the beach. But don’t fret! Pitchford writes that cherries tonify the spleen, which is associated with the emotion of worry. So maybe your beach birthday party didn’t have all that much sun. You can keep your self-worth intact by enjoying some of these red jewels that help “hold in your “essence” and qi,” as Chow puts it.\u003c/p>\n\u003cp>\u003cstrong>Peaches\u003c/strong> are excellent after a long, hot and dusty hike. They are cooling by nature and can promote blood circulation and nourish body fluids. Pitchford says they are great for dry conditions of the lungs. After trekking in the sun for many hours, your warm tuna fish sandwich looked a little dicey, but you ate it anyway. They can also help gastrointestinal inflammation for the ride home.\u003c/p>\n\u003cfigure id=\"attachment_110739\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/7.rasstrawandwat.jpg\" alt=\"Raspberry, strawberry and watermelon scenario\" width=\"2712\" height=\"1020\" class=\"size-full wp-image-110739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-400x150.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-800x301.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-768x289.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1440x542.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1180x444.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-960x361.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Raspberry, strawberry and watermelon scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Raspberries\u003c/strong> will come in handy when you’re camping. They are neutral in temperature and are help treat frequent urination especially at night, Pitchford writes. If you don’t want your slumber to be disturbed in your sleeping bag, you may want to consider a dessert of raspberries before you hit the sack.\u003c/p>\n\u003cp>\u003cstrong>Strawberries\u003c/strong> are fit for the peppy summer camp counselor shouting cheers all day long in the sun. As a cooling fruit, Pitchford explains that strawberries moisten the lungs and can be used for thirst, sore throat and voice hoarseness. They are also great for skin. If you’re feeling crafty you can make a strawberry puree facial.\u003c/p>\n\u003cp>\u003cstrong>Watermelon\u003c/strong> is best suited to ease the feeling of cranky-heat. Suppose you are celebrating at a friend’s BBQ. Its possible you may have had one too many beers, got a little bit sunburned and ate a few overly charred burgers. Eating watermelon can cool your stomach, sooth irritability and promote fluid creation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After learning about the medicinal qualities of watermelon, I realize that my preteen obsession may have had something to do with their ability to quell the emotions from endless middle school drama. Now, I can eat watermelon, knowing it will soothe the effects of the summer heat (and if all else fails, I can always spit seeds at bad guys).\u003c/p>\n\u003cfigure id=\"attachment_110740\" class=\"wp-caption aligncenter\" style=\"max-width: 784px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/8.EPSON004.jpg\" alt=\"Lila as Super Watermelon Girl\" width=\"784\" height=\"1376\" class=\"size-full wp-image-110740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004.jpg 784w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-400x702.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-768x1348.jpg 768w\" sizes=\"(max-width: 784px) 100vw, 784px\">\u003cfigcaption class=\"wp-caption-text\">Lila as Super Watermelon Girl \u003ccite>(Courtesy Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dashi, Shoyu and the Essence of Japanese Cooking at the Japan Film Festival of San Francisco",
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"content": "\u003cp>\u003cem>Dashi & Shoyu: Essence of Japan\u003c/em> is one of those ravishing pieces of cinema that should really be experienced on a big screen. Is that weird to say about a food documentary? Combining the best techniques from nature and science photography with elegant settings and food stylistics, the film is gorgeously made. (Props to cinematographer Yasuo Kasugai, owner of a surprisingly scant IMDB page, given the accomplished visuals in this work.) \u003c/p>\n\u003cp>The film screens only once (Saturday, July 30 at noon) at the fourth annual Japan Film Festival of San Francisco, which opens Saturday, July 23, 2016 and runs through the 31st. The festival brings the best of contemporary Japanese cinema to the Bay Area, including action, sci-fi, documentary, anime, shorts, live music, kabuki theatre, crime mystery, and family drama. \u003c/p>\n\u003cp>https://youtu.be/mKhmcMz7808\u003c/p>\n\u003cp>As the title suggests, \u003cem>Dashi & Shoyu\u003c/em> is broken into two parts. Think of them as two sides of a scale, because the film's main subject is balance. The first section explores the making and refinement of dashi, the golden broth that is the base of all Japanese cooking. Made from the combination of two primary elements, konbu (also spelled \u003ca href=\"https://en.wikipedia.org/wiki/Kombu\" target=\"_blank\">kombu\u003c/a>) kelp and dried bonito (the vegetarian version replaces bonito with shiitake mushrooms), the goal is to create the perfect umami, the fifth flavor -- joining bitterness, sourness, saltiness and sweetness -- which is believed to enhance all the other elements in a dish. \u003c/p>\n\u003cp>Cut to the konbu harvest off the wild northern coast of Japan. There 90-year-old Yuri Fujimoto relies on the turgid waves to break thick kelp stocks loose from the ocean floor, which she gathers as they come ashore. Meanwhile, Toshikatsu Miura and his family perform controlled cultivation in small boats accompanied by gorgeous underwater shots of kelp forests and micro-photography detailing their maturation process.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Konbu is added to water and gently simmered. Once this first ingredient has been drained from the dashi, thin shavings of dried bonito are added. In a process unique to Japan, the bonito fish are caught, filleted, simmered, smoked and then fermented in mold. \u003c/p>\n\u003cp>Balanced interaction with nature is important to both of dashi's main ingredients: Night fog gently remoistens dried konbu, naturally releasing noxious gasses; repeated exposure to sunlight kills and circulates layers of mold on the surface of the bonito, which are dried until they resemble small blocks of wood. \u003c/p>\n\u003cfigure id=\"attachment_110808\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mushroom.jpg\" alt=\"Kuniko Shiiba tastes the sap of a tree.\" width=\"1400\" height=\"713\" class=\"size-full wp-image-110808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-400x204.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-800x407.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-768x391.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-1180x601.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-960x489.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Kuniko Shiiba tastes the sap of a tree.\u003c/figcaption>\u003c/figure>\n\u003cp>Similar sensitivities are at work in the felling of trees used to grow mushrooms. 89-year-old Kuniko Shiiba cuts the bark of trees, and tastes their sap to determine whether they can be slashed and burned for the growing of mushrooms -- delightfully depicted with time-lapse photography. Shiiba's work illustrates an embodied relationship with the forest that provides her sustenance. Cut down the trees too early and they lack sufficient nutrients to support mushroom growth; cut them down too late and the sap contains protective substances that inhibit the establishment of spore colonies. Trees cut at the right time will sprout new shoots and the forest will renew itself. \u003c/p>\n\u003cp>The second half of the documentary takes a deep dive into the world of Japanese fermentation. Both shoyu (soy sauce) and sake depend on a tiny organism -- Aspergillus Oryzae -- found only in Japan. It is believed this mold spore was selected and bred over centuries of cultivation for the fermentation processes it supports. \u003c/p>\n\u003cfigure id=\"attachment_110810\" class=\"wp-caption aligncenter\" style=\"max-width: 5120px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/spores-1.jpg\" alt=\"Microphotography of mold spores\" width=\"5120\" height=\"2611\" class=\"size-full wp-image-110810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1.jpg 5120w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-400x204.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-1440x734.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-960x490.jpg 960w\" sizes=\"(max-width: 5120px) 100vw, 5120px\">\u003cfigcaption class=\"wp-caption-text\">Micro-photography of mold spores\u003c/figcaption>\u003c/figure>\n\u003cp>Once again, timing and harmony with the environment are key to success in the making of fermented products. Distinct flavors can be attributed to organisms specific to individual warehouses. The shoyu takes a whole year and is subject to the vicissitudes of the seasons. Spores are introduced to the soy beans in the mild weather of spring, allowing a slow, controlled start. If the system overheats, it will burn away organisms necessary to take the process to completion. Early summer brings humidity that stimulates fermentation, which ends at the advent of the dry season. When the weather turns cold, the shoyu is finished and the results can be distilled. Patience is rewarded, as it is in most of the food growth, harvesting and preparation methods described in the film. \u003c/p>\n\u003cp>One sequence shows a young couple preparing the dashi and rice mixture they will use to introduce their infant to solid food. It is accompanied by a striking quote: \"The influence of gastronomy on national taste does much to shape the world.\" This is something I never thought of before and find it fascinating to consider what we teach young tastebuds about the nature of food and the child's place within a complex ecosystem that generates a particular form of sustenance.\u003cbr>\n\u003cem>\u003cbr>\nDashi & Shoyu: Essence of Japan\u003c/em> is a handsome piece of filmmaking that reflects the Zen philosophy at the root of Japanese cooking in its own exquisite style. It is a lovely consideration of the time, care, expertise and stewardship involved in the cultivation and preparation of the ingredients that anchor the Japanese kitchen. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Japan Film Festival of San Francisco runs July 23-31, 2016. For tickets and information, visit \u003ca href=\"http://www.jffsf.org/\" target=\"_blank\">jffsf.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Dashi & Shoyu: Essence of Japan\u003c/em> is one of those ravishing pieces of cinema that should really be experienced on a big screen. Is that weird to say about a food documentary? Combining the best techniques from nature and science photography with elegant settings and food stylistics, the film is gorgeously made. (Props to cinematographer Yasuo Kasugai, owner of a surprisingly scant IMDB page, given the accomplished visuals in this work.) \u003c/p>\n\u003cp>The film screens only once (Saturday, July 30 at noon) at the fourth annual Japan Film Festival of San Francisco, which opens Saturday, July 23, 2016 and runs through the 31st. The festival brings the best of contemporary Japanese cinema to the Bay Area, including action, sci-fi, documentary, anime, shorts, live music, kabuki theatre, crime mystery, and family drama. \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/mKhmcMz7808'\n title='//www.youtube.com/embed/mKhmcMz7808'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>As the title suggests, \u003cem>Dashi & Shoyu\u003c/em> is broken into two parts. Think of them as two sides of a scale, because the film's main subject is balance. The first section explores the making and refinement of dashi, the golden broth that is the base of all Japanese cooking. Made from the combination of two primary elements, konbu (also spelled \u003ca href=\"https://en.wikipedia.org/wiki/Kombu\" target=\"_blank\">kombu\u003c/a>) kelp and dried bonito (the vegetarian version replaces bonito with shiitake mushrooms), the goal is to create the perfect umami, the fifth flavor -- joining bitterness, sourness, saltiness and sweetness -- which is believed to enhance all the other elements in a dish. \u003c/p>\n\u003cp>Cut to the konbu harvest off the wild northern coast of Japan. There 90-year-old Yuri Fujimoto relies on the turgid waves to break thick kelp stocks loose from the ocean floor, which she gathers as they come ashore. Meanwhile, Toshikatsu Miura and his family perform controlled cultivation in small boats accompanied by gorgeous underwater shots of kelp forests and micro-photography detailing their maturation process.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Konbu is added to water and gently simmered. Once this first ingredient has been drained from the dashi, thin shavings of dried bonito are added. In a process unique to Japan, the bonito fish are caught, filleted, simmered, smoked and then fermented in mold. \u003c/p>\n\u003cp>Balanced interaction with nature is important to both of dashi's main ingredients: Night fog gently remoistens dried konbu, naturally releasing noxious gasses; repeated exposure to sunlight kills and circulates layers of mold on the surface of the bonito, which are dried until they resemble small blocks of wood. \u003c/p>\n\u003cfigure id=\"attachment_110808\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mushroom.jpg\" alt=\"Kuniko Shiiba tastes the sap of a tree.\" width=\"1400\" height=\"713\" class=\"size-full wp-image-110808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-400x204.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-800x407.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-768x391.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-1180x601.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-960x489.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Kuniko Shiiba tastes the sap of a tree.\u003c/figcaption>\u003c/figure>\n\u003cp>Similar sensitivities are at work in the felling of trees used to grow mushrooms. 89-year-old Kuniko Shiiba cuts the bark of trees, and tastes their sap to determine whether they can be slashed and burned for the growing of mushrooms -- delightfully depicted with time-lapse photography. Shiiba's work illustrates an embodied relationship with the forest that provides her sustenance. Cut down the trees too early and they lack sufficient nutrients to support mushroom growth; cut them down too late and the sap contains protective substances that inhibit the establishment of spore colonies. Trees cut at the right time will sprout new shoots and the forest will renew itself. \u003c/p>\n\u003cp>The second half of the documentary takes a deep dive into the world of Japanese fermentation. Both shoyu (soy sauce) and sake depend on a tiny organism -- Aspergillus Oryzae -- found only in Japan. It is believed this mold spore was selected and bred over centuries of cultivation for the fermentation processes it supports. \u003c/p>\n\u003cfigure id=\"attachment_110810\" class=\"wp-caption aligncenter\" style=\"max-width: 5120px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/spores-1.jpg\" alt=\"Microphotography of mold spores\" width=\"5120\" height=\"2611\" class=\"size-full wp-image-110810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1.jpg 5120w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-400x204.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-1440x734.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-960x490.jpg 960w\" sizes=\"(max-width: 5120px) 100vw, 5120px\">\u003cfigcaption class=\"wp-caption-text\">Micro-photography of mold spores\u003c/figcaption>\u003c/figure>\n\u003cp>Once again, timing and harmony with the environment are key to success in the making of fermented products. Distinct flavors can be attributed to organisms specific to individual warehouses. The shoyu takes a whole year and is subject to the vicissitudes of the seasons. Spores are introduced to the soy beans in the mild weather of spring, allowing a slow, controlled start. If the system overheats, it will burn away organisms necessary to take the process to completion. Early summer brings humidity that stimulates fermentation, which ends at the advent of the dry season. When the weather turns cold, the shoyu is finished and the results can be distilled. Patience is rewarded, as it is in most of the food growth, harvesting and preparation methods described in the film. \u003c/p>\n\u003cp>One sequence shows a young couple preparing the dashi and rice mixture they will use to introduce their infant to solid food. It is accompanied by a striking quote: \"The influence of gastronomy on national taste does much to shape the world.\" This is something I never thought of before and find it fascinating to consider what we teach young tastebuds about the nature of food and the child's place within a complex ecosystem that generates a particular form of sustenance.\u003cbr>\n\u003cem>\u003cbr>\nDashi & Shoyu: Essence of Japan\u003c/em> is a handsome piece of filmmaking that reflects the Zen philosophy at the root of Japanese cooking in its own exquisite style. It is a lovely consideration of the time, care, expertise and stewardship involved in the cultivation and preparation of the ingredients that anchor the Japanese kitchen. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Japan Film Festival of San Francisco runs July 23-31, 2016. For tickets and information, visit \u003ca href=\"http://www.jffsf.org/\" target=\"_blank\">jffsf.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>My husband has a gag record called “What I Like About Jew,” which he now plays exclusively on Jewish holidays. One track features a pop culture-garbled recounting of Jewish history that wickedly sums up the format of holiday celebrations thus: “They tried to kill us. We survived. Let’s eat.” This funny and apt conflation of food and history came to mind while I watched Roger Sherman’s new documentary, \u003cem>In Search of Israeli Cuisine\u003c/em>. The film follows Pittsburgh-based, James Beard award-winning chef Michael Solomonov as he travels the length and breadth of Israel trying to nail down a definition of a food influenced by a diaspora that spanned the former Soviet Union, Europe, the Middle East and beyond.\u003c/p>\n\u003cp>\u003cem>In Search of Israeli Cuisine\u003c/em> is one of three food-related films featured at this year’s San Francisco Jewish Film Festival, which runs July 21 through August 7, 2016 at locations across the Bay. The others stick to subjects that are obvious, matzo, and fascinatingly controversial, hummus. All three films are really fun and enlightening, each in its own way. \u003c/p>\n\u003cp>https://youtu.be/mv_f11Ukz-I\u003c/p>\n\u003cp>My favorite by far is \u003cem>In Search of Israeli Cuisine\u003c/em>, mostly because it contains so many twists as Solomonov delves deep into Jewish cooking traditions and the fascinating histories with which they are freighted. He notes the country itself is the size of New Jersey but contains multitudes: a long coastline, a mountainous region, the desert, a religious capital and a secular center. Israel somehow brings together the contradictory impulses of old and new within its food, the observations of ancient traditions and practices alongside the fusion of ingredients, spices and techniques from around the world. \u003c/p>\n\u003cp>The film visits world-class chefs in gorgeous settings who are serving up fresh local ingredients to an appreciative population. Interestingly, the country's food boom has only occurred within the last few decades. Many of the chefs interviewed attribute this to survivor guilt, but it may also be a function of newfound affluence. Food as a lifestyle is a recent luxury and modern Israelis are working hard to reverse some of the practices and misconceptions about food (and wine) that formed during the country's infancy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Israel has both an ancient history and a short one. The Jewish culture, alongside the Arabs, can be regionally traced back to the beginning of recorded history, while the state is only in its late sixties. That recent history is infused with a peasant mentality imported from the old world that the population is struggling to shed. Naturally, the transported culture was powerfully connected to food, its ingredients, traditions, preparation and signification. \u003c/p>\n\u003cp>In a scant ninety-seven minutes, Sherman and Solomonov unpack a whole range of messy and fascinating truths about food in general and the Israeli relationship to it in particular. Every piece of food Solomonov puts into his mouth comes with a complex backstory often involving family, history, tradition and struggle. \u003c/p>\n\u003cp>Most chefs cite their grandmothers as their leading influence, crediting their decision to cook for others to a nostalgia for the comforting tastes of their youth. A great question then is what happens in the kitchen when Moroccan and Polish Jews marry? When a Jew whose grandmother grew up in Europe joins forces with one whose family emigrated from Iraq? Ashkenazi dishes, spices (or the apparent lack thereof) and ingredients go head to head with the items and practices found in a Sephardic kitchen. And along with this comes controversy. Many of the dishes that are considered as necessarily central to any definition of Israeli cuisine are also powerfully connected to Arab traditions. \u003c/p>\n\u003cp>Not the least of which is hummus. I love the tagline for \u003cem>Hummus! The Movie\u003c/em>: \"It unites. It divides. It's delicious.\" That pretty much captures the film's irreverent tone and the array of colorful characters it lovingly captures. Centered on three chefs from three different regions of Israel, \u003cem>Hummus!\u003c/em> tells their personal stories intimately with a loving humor. My favorite character is Suheila Al Hindi, a Muslim woman who devoted her life to the family restaurant following the death of her father. She exhibits a quiet confidence while cooking that you can tell flavors her hummus with care and makes her restaurant a popular destination. \u003c/p>\n\u003cp>https://youtu.be/uMNQ7poN3JQ\u003c/p>\n\u003cp>We also follow Jalil Dabit, a restaurateur who is going through a life-defining transition trying to modernize his father's business and strike out on his own. \u003c/p>\n\u003cp>The most colorful characters appear in Eliyahu Shmueli's story. A tattoo-covered vagabond, Shmueli struggles to keep his restaurant kosher and studies martial arts under the tutelage of a Jamaican-born black belt and hip hop musician who is famous for a rap about how \"hummus makes you stupid.\" Oh, and there is also an order of Benedictine monks and a contest with Lebanon to produce the world's largest plate of hummus.\u003c/p>\n\u003cp>https://youtu.be/IAPN6yXFlkA\u003c/p>\n\u003cp>Finally, \u003cem>Streit's Matzo and the American Dream\u003c/em> tells the story of a matzo factory located on New York City's Lower East Side since 1925. The factory and the business have remained in the Streit family for generations, though the film chronicles its recent battle with the brutal forces of Manhattan gentrification. There is a fascinating section in the center of this film that shows how special ovens built specifically for the factory are believed to contribute to the Streit brand's unique flavor. The building, located on Rivington street, was formed from the joining of two tenements. The ovens were built in place to fit the space. We see how assiduously these aging pieces of vital equipment are monitored to control the bread's color and crispness. While considering their limited options as the ovens begin to fail (new parts are unavailable and must be specially tooled at great cost), the remaining family members worry that relocating their business will also mean losing their distinctive taste. They also fear they will lose the workforce that has produced a quality product for, in most cases, the last forty years. \u003c/p>\n\u003cp>This is a lovely portrait of a dying breed, the family business in the age of the global conglomerate.\u003c/p>\n\u003cp>And I didn't even get to tell you about the most interesting thing I learned about ancient Nabatene practices for capturing flood waters in the desert. I guess you will have to go and see these films for yourself. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The San Francisco Jewish Film Festival opens Thursday, July 21 at the Castro Theatre with Daniel Burman's romantic comedy, \u003cem>The Tenth Man\u003c/em> and runs through August 7, 2016 at various Bay Area locations. For tickets and information, visit \u003ca href=\"http://sfjff36.jfi.org/\" target=\"_blank\">sfjff36.jfi.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My husband has a gag record called “What I Like About Jew,” which he now plays exclusively on Jewish holidays. One track features a pop culture-garbled recounting of Jewish history that wickedly sums up the format of holiday celebrations thus: “They tried to kill us. We survived. Let’s eat.” This funny and apt conflation of food and history came to mind while I watched Roger Sherman’s new documentary, \u003cem>In Search of Israeli Cuisine\u003c/em>. The film follows Pittsburgh-based, James Beard award-winning chef Michael Solomonov as he travels the length and breadth of Israel trying to nail down a definition of a food influenced by a diaspora that spanned the former Soviet Union, Europe, the Middle East and beyond.\u003c/p>\n\u003cp>\u003cem>In Search of Israeli Cuisine\u003c/em> is one of three food-related films featured at this year’s San Francisco Jewish Film Festival, which runs July 21 through August 7, 2016 at locations across the Bay. The others stick to subjects that are obvious, matzo, and fascinatingly controversial, hummus. All three films are really fun and enlightening, each in its own way. \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/mv_f11Ukz-I'\n title='//www.youtube.com/embed/mv_f11Ukz-I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>My favorite by far is \u003cem>In Search of Israeli Cuisine\u003c/em>, mostly because it contains so many twists as Solomonov delves deep into Jewish cooking traditions and the fascinating histories with which they are freighted. He notes the country itself is the size of New Jersey but contains multitudes: a long coastline, a mountainous region, the desert, a religious capital and a secular center. Israel somehow brings together the contradictory impulses of old and new within its food, the observations of ancient traditions and practices alongside the fusion of ingredients, spices and techniques from around the world. \u003c/p>\n\u003cp>The film visits world-class chefs in gorgeous settings who are serving up fresh local ingredients to an appreciative population. Interestingly, the country's food boom has only occurred within the last few decades. Many of the chefs interviewed attribute this to survivor guilt, but it may also be a function of newfound affluence. Food as a lifestyle is a recent luxury and modern Israelis are working hard to reverse some of the practices and misconceptions about food (and wine) that formed during the country's infancy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Israel has both an ancient history and a short one. The Jewish culture, alongside the Arabs, can be regionally traced back to the beginning of recorded history, while the state is only in its late sixties. That recent history is infused with a peasant mentality imported from the old world that the population is struggling to shed. Naturally, the transported culture was powerfully connected to food, its ingredients, traditions, preparation and signification. \u003c/p>\n\u003cp>In a scant ninety-seven minutes, Sherman and Solomonov unpack a whole range of messy and fascinating truths about food in general and the Israeli relationship to it in particular. Every piece of food Solomonov puts into his mouth comes with a complex backstory often involving family, history, tradition and struggle. \u003c/p>\n\u003cp>Most chefs cite their grandmothers as their leading influence, crediting their decision to cook for others to a nostalgia for the comforting tastes of their youth. A great question then is what happens in the kitchen when Moroccan and Polish Jews marry? When a Jew whose grandmother grew up in Europe joins forces with one whose family emigrated from Iraq? Ashkenazi dishes, spices (or the apparent lack thereof) and ingredients go head to head with the items and practices found in a Sephardic kitchen. And along with this comes controversy. Many of the dishes that are considered as necessarily central to any definition of Israeli cuisine are also powerfully connected to Arab traditions. \u003c/p>\n\u003cp>Not the least of which is hummus. I love the tagline for \u003cem>Hummus! The Movie\u003c/em>: \"It unites. It divides. It's delicious.\" That pretty much captures the film's irreverent tone and the array of colorful characters it lovingly captures. Centered on three chefs from three different regions of Israel, \u003cem>Hummus!\u003c/em> tells their personal stories intimately with a loving humor. My favorite character is Suheila Al Hindi, a Muslim woman who devoted her life to the family restaurant following the death of her father. She exhibits a quiet confidence while cooking that you can tell flavors her hummus with care and makes her restaurant a popular destination. \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/uMNQ7poN3JQ'\n title='//www.youtube.com/embed/uMNQ7poN3JQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>We also follow Jalil Dabit, a restaurateur who is going through a life-defining transition trying to modernize his father's business and strike out on his own. \u003c/p>\n\u003cp>The most colorful characters appear in Eliyahu Shmueli's story. A tattoo-covered vagabond, Shmueli struggles to keep his restaurant kosher and studies martial arts under the tutelage of a Jamaican-born black belt and hip hop musician who is famous for a rap about how \"hummus makes you stupid.\" Oh, and there is also an order of Benedictine monks and a contest with Lebanon to produce the world's largest plate of hummus.\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/IAPN6yXFlkA'\n title='//www.youtube.com/embed/IAPN6yXFlkA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Finally, \u003cem>Streit's Matzo and the American Dream\u003c/em> tells the story of a matzo factory located on New York City's Lower East Side since 1925. The factory and the business have remained in the Streit family for generations, though the film chronicles its recent battle with the brutal forces of Manhattan gentrification. There is a fascinating section in the center of this film that shows how special ovens built specifically for the factory are believed to contribute to the Streit brand's unique flavor. The building, located on Rivington street, was formed from the joining of two tenements. The ovens were built in place to fit the space. We see how assiduously these aging pieces of vital equipment are monitored to control the bread's color and crispness. While considering their limited options as the ovens begin to fail (new parts are unavailable and must be specially tooled at great cost), the remaining family members worry that relocating their business will also mean losing their distinctive taste. They also fear they will lose the workforce that has produced a quality product for, in most cases, the last forty years. \u003c/p>\n\u003cp>This is a lovely portrait of a dying breed, the family business in the age of the global conglomerate.\u003c/p>\n\u003cp>And I didn't even get to tell you about the most interesting thing I learned about ancient Nabatene practices for capturing flood waters in the desert. I guess you will have to go and see these films for yourself. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The San Francisco Jewish Film Festival opens Thursday, July 21 at the Castro Theatre with Daniel Burman's romantic comedy, \u003cem>The Tenth Man\u003c/em> and runs through August 7, 2016 at various Bay Area locations. For tickets and information, visit \u003ca href=\"http://sfjff36.jfi.org/\" target=\"_blank\">sfjff36.jfi.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Perennial Plate: A Vegetarian-Turned-Rancher Shares Her Story",
"title": "The Perennial Plate: A Vegetarian-Turned-Rancher Shares Her Story",
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"content": "\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/172583442?portrait=0&badge=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>The first film from Season 4 of \u003ca href=\"https://www.theperennialplate.com/\">The Perennial Plate\u003c/a> web documentary series about sustainable food takes place in Del Norte, Colorado. It follows Keri Brandt, a former vegetarian and associate professor of Sociology and Gender and Women’s Studies at Fort Lewis University, as she shares how she came to terms with raising and eating animals after marrying into a Colorado ranching family. The Off family has been raising cattle for close to 150 years in Southern Colorado, where there’s a long history of ranching.\u003cspan id=\"more-24968\">\u003c/span>\u003c/p>\n\u003cp>The Perennial Plate was interested in the perspective of a woman and outsider coming into a family with such deep roots and loved the fact that Keri’s story was non-dogmatic. They also liked how falling in love with someone on the “other side” opened her eyes to a type of agriculture that lies somewhere in the middle.\u003c/p>\n\u003cp>Keri concedes that she still isn’t sure if we should eat animals, but that it’s hard to eat anything without causing harm, whether it’s vegetables or animals. After she came to live on the ranch and learned more about what it takes to raise animals, she began to understand the complexity of farming. She is now really invested in how we can all move toward causing less harm with the food we eat.\u003c/p>\n\u003cp>\u003cstrong>About The Writer\u003c/strong>\u003cbr>\nDaniel Klein is a chef, activist, and filmmaker living in Minneapolis. He has cooked in the restaurants of Thomas Keller, Heston Blumenthal, and Tom Colicchio. For his current project, Daniel has been documenting his culinary, agricultural and hunting explorations on film in a web series called \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>. Every week he covers a diverse set of sustainable stories from squirrel hunting to community gardens. Follow him on Twitter\u003ca href=\"http://twitter.com/perennialplate\">@perennialplate\u003c/a> or \u003ca href=\"http://http//www.facebook.com/pages/Perennial-Plate/200850638937?v=wall\">Facebook\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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