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"content": "\u003cp>The U.S. is in a frenzy over Pope Francis. And with the pontiff visiting Philadelphia on Saturday, vendors there are ready with commemorative memorabilia – including, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434998499/philly-preps-blessed-beer-and-other-edible-swag-to-greet-pope-francis\">reported\u003c/a>, a toaster that burns the pontiff's image onto bread.\u003c/p>\n\u003cp>That's all tongue in cheek, of course, but reports of people spotting religious figures in their food are very real. Plenty of people swear they've seen Jesus in a \u003ca href=\"http://news.bbc.co.uk/2/shared/spl/hi/pop_ups/05/americas_miracle_or_mistake0/html/3.stm\" target=\"_blank\">fish stick\u003c/a> or the Virgin Mary on a \u003ca href=\"http://www.cbsnews.com/news/see-the-virgin-mary-on-toast-no-youre-not-crazy/\" target=\"_blank\">slice of toast\u003c/a>.\u003c/p>\n\u003cp>The phenomenon of discerning a clear image or pattern where it does not exist is known as pareidolia. And while you might be tempted to wonder what's wrong with folks who encounter such apparitions, it's perfectly normal for brains to perceive these illusory faces, explains \u003ca href=\"http://www.kangleelab.com/\">Kang Lee\u003c/a>, a developmental psychologist at the University of Toronto.\u003c/p>\n\u003cp>\"It turns out that face pareidolia affects the parts of our brain that are responsive to real faces,\" Lee tells The Salt, adding, \"In other words, if you are experiencing such a phenomenon, nothing is wrong with your brain.\"\u003c/p>\n\u003cfigure id=\"attachment_101344\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/toast-virginmary.jpg\" alt=\"The Virgin Mary on toast?\" width=\"911\" height=\"683\" class=\"size-full wp-image-101344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/toast-virginmary.jpg 911w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/toast-virginmary-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/toast-virginmary-800x600.jpg 800w\" sizes=\"(max-width: 911px) 100vw, 911px\">\u003cfigcaption class=\"wp-caption-text\">The Virgin Mary on toast? \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/jakeslagle/6616874743/in/photolist-Dp7MC-4UYyf9-5L4cPZ-dcXLnp-bcSjyT-59pre1-4u3rPH-bt433n-4u3rTt-5YtSyR-5Cxscs-7JVtfh-bLyr-dKkJL5-5unLCW-b5Hdki-8owCNU-8YuXQV-5ZfxtY-2HMgk-FUC1q-59KiCt-54Rh5b\">Jake Slagle/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brain scans have shown that when we look at a face, a part of the brain called the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1857737/\">fusiform face area\u003c/a> lights up. But Lee and his colleagues have found that this area of the brain is also activated when people think they see faces that \u003cem>aren't \u003c/em>there, they \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24583223\">reported\u003c/a> last year in the journal \u003cem>Cortex.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers used functional MRI scans to monitor the brain activity of 20 volunteers. They presented the subjects with \"noise images\" that contained no faces (the digital equivalent of film grain or visual distortion) but told them that the images did in fact contain faces and, sometimes, letters. According to Lee, most participants reported having seen whatever they were told they would see as much as 37 percent of the time.\u003c/p>\n\u003cp>This suggests it's fairly easy to induce face pareidolia, and that we humans may be predisposed to interpret varying shapes and contours as faces. Indeed, there's lots of evidence that our brains are \u003ca href=\"http://www.npr.org/sections/health-shots/2014/11/21/365486921/blind-from-birth-but-able-to-use-sound-to-see-faces\">hardwired for facial recognition\u003c/a>. So why not detect faces in things like clouds, cigarette smoke, and the occasional \u003ca href=\"http://www.cbsnews.com/videos/california-cafe-owners-proclaim-face-of-jesus-in-pancake/\" target=\"_blank\">pancake\u003c/a>?\u003c/p>\n\u003cp>While seeing faces in food may be perfectly ordinary, some have nonetheless managed to turn the phenomena into lucrative business propositions. One woman sold a \u003ca href=\"http://www.cbsnews.com/news/the-odd-truth-nov-23-2004/\">grilled cheese sandwich\u003c/a> with the likeness of the Virgin Mary for $28,000 on eBay. That's about the average annual salary for a \u003ca href=\"http://www.indeed.com/salary/q-Medical-Receptionist-l-New-Jersey.html\" target=\"_blank\">medical receptionist in New Jersey\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_101340\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3-400x533.jpg\" alt=\"A cinnamon bun, famous for bearing what some perceive as the likeness of Mother Teresa, is seen in an undated file photo.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-101340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3.jpg 817w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A cinnamon bun, famous for bearing what some perceive as the likeness of Mother Teresa, is seen in an undated file photo. \u003ccite>(\u003ca href=\"http://www.apimages.com/metadata/Index/AP-A-USA-NAS101-FILE-NUN-BUN/f3437787d2e0da11af9f0014c2589dfb/1/0\">Bill Steber/Associated Press\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps one of the most striking cases of face pareidolia dates back to 2010. After he and his roommates had a few beers one evening, Toby Elles decided to cook some bacon. He put it on the stove and fell asleep on the couch. After the room began filling with smoke, he woke in a panic and quickly took the bacon off the burner. To Toby's surprise, a Jesus-like image stared back at him from the frying pan: eyes, nose, mouth, beard, and long, flowing hair. \"I'm going to keep it for the rest of my life,\" Elles told \u003ca href=\"http://www.telegraph.co.uk/news/newstopics/howaboutthat/7424976/Image-of-Jesus-appears-in-a-frying-pan.html\" target=\"_blank\">The Telegraph\u003c/a>. \"Perhaps it can watch over me.\"\u003c/p>\n\u003cp>Of course, you don't have to be particularly religious to find God in a meal. But Lee tells us no one has studied whether a person's religiosity will make them more or less likely to have pareidolia, especially involving religious icons. It's something his team is hoping to study in the future.\u003c/p>\n\u003cp>\"I am also interested in seeing whether having a certain personality makes you more likely to experience such illusions,\" Lee says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Juan Vidal is a writer and critic for NPR Books. He's on Twitter:\u003c/em> \u003ca href=\"https://twitter.com/itsjuanlove\" target=\"_blank\">@itsjuanlove\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "From Jesus on a fish stick to the Virgin Mary on a grilled cheese, lots of people report seeing the faces of religious figures in their food. It turns out, our brains may be wired to work this way.",
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"title": "See The Pope On A Slice Of Toast? It's Perfectly Normal, Really | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. is in a frenzy over Pope Francis. And with the pontiff visiting Philadelphia on Saturday, vendors there are ready with commemorative memorabilia – including, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434998499/philly-preps-blessed-beer-and-other-edible-swag-to-greet-pope-francis\">reported\u003c/a>, a toaster that burns the pontiff's image onto bread.\u003c/p>\n\u003cp>That's all tongue in cheek, of course, but reports of people spotting religious figures in their food are very real. Plenty of people swear they've seen Jesus in a \u003ca href=\"http://news.bbc.co.uk/2/shared/spl/hi/pop_ups/05/americas_miracle_or_mistake0/html/3.stm\" target=\"_blank\">fish stick\u003c/a> or the Virgin Mary on a \u003ca href=\"http://www.cbsnews.com/news/see-the-virgin-mary-on-toast-no-youre-not-crazy/\" target=\"_blank\">slice of toast\u003c/a>.\u003c/p>\n\u003cp>The phenomenon of discerning a clear image or pattern where it does not exist is known as pareidolia. And while you might be tempted to wonder what's wrong with folks who encounter such apparitions, it's perfectly normal for brains to perceive these illusory faces, explains \u003ca href=\"http://www.kangleelab.com/\">Kang Lee\u003c/a>, a developmental psychologist at the University of Toronto.\u003c/p>\n\u003cp>\"It turns out that face pareidolia affects the parts of our brain that are responsive to real faces,\" Lee tells The Salt, adding, \"In other words, if you are experiencing such a phenomenon, nothing is wrong with your brain.\"\u003c/p>\n\u003cfigure id=\"attachment_101344\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/toast-virginmary.jpg\" alt=\"The Virgin Mary on toast?\" width=\"911\" height=\"683\" class=\"size-full wp-image-101344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/toast-virginmary.jpg 911w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/toast-virginmary-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/toast-virginmary-800x600.jpg 800w\" sizes=\"(max-width: 911px) 100vw, 911px\">\u003cfigcaption class=\"wp-caption-text\">The Virgin Mary on toast? \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/jakeslagle/6616874743/in/photolist-Dp7MC-4UYyf9-5L4cPZ-dcXLnp-bcSjyT-59pre1-4u3rPH-bt433n-4u3rTt-5YtSyR-5Cxscs-7JVtfh-bLyr-dKkJL5-5unLCW-b5Hdki-8owCNU-8YuXQV-5ZfxtY-2HMgk-FUC1q-59KiCt-54Rh5b\">Jake Slagle/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brain scans have shown that when we look at a face, a part of the brain called the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1857737/\">fusiform face area\u003c/a> lights up. But Lee and his colleagues have found that this area of the brain is also activated when people think they see faces that \u003cem>aren't \u003c/em>there, they \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24583223\">reported\u003c/a> last year in the journal \u003cem>Cortex.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers used functional MRI scans to monitor the brain activity of 20 volunteers. They presented the subjects with \"noise images\" that contained no faces (the digital equivalent of film grain or visual distortion) but told them that the images did in fact contain faces and, sometimes, letters. According to Lee, most participants reported having seen whatever they were told they would see as much as 37 percent of the time.\u003c/p>\n\u003cp>This suggests it's fairly easy to induce face pareidolia, and that we humans may be predisposed to interpret varying shapes and contours as faces. Indeed, there's lots of evidence that our brains are \u003ca href=\"http://www.npr.org/sections/health-shots/2014/11/21/365486921/blind-from-birth-but-able-to-use-sound-to-see-faces\">hardwired for facial recognition\u003c/a>. So why not detect faces in things like clouds, cigarette smoke, and the occasional \u003ca href=\"http://www.cbsnews.com/videos/california-cafe-owners-proclaim-face-of-jesus-in-pancake/\" target=\"_blank\">pancake\u003c/a>?\u003c/p>\n\u003cp>While seeing faces in food may be perfectly ordinary, some have nonetheless managed to turn the phenomena into lucrative business propositions. One woman sold a \u003ca href=\"http://www.cbsnews.com/news/the-odd-truth-nov-23-2004/\">grilled cheese sandwich\u003c/a> with the likeness of the Virgin Mary for $28,000 on eBay. That's about the average annual salary for a \u003ca href=\"http://www.indeed.com/salary/q-Medical-Receptionist-l-New-Jersey.html\" target=\"_blank\">medical receptionist in New Jersey\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_101340\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3-400x533.jpg\" alt=\"A cinnamon bun, famous for bearing what some perceive as the likeness of Mother Teresa, is seen in an undated file photo.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-101340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3.jpg 817w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A cinnamon bun, famous for bearing what some perceive as the likeness of Mother Teresa, is seen in an undated file photo. \u003ccite>(\u003ca href=\"http://www.apimages.com/metadata/Index/AP-A-USA-NAS101-FILE-NUN-BUN/f3437787d2e0da11af9f0014c2589dfb/1/0\">Bill Steber/Associated Press\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps one of the most striking cases of face pareidolia dates back to 2010. After he and his roommates had a few beers one evening, Toby Elles decided to cook some bacon. He put it on the stove and fell asleep on the couch. After the room began filling with smoke, he woke in a panic and quickly took the bacon off the burner. To Toby's surprise, a Jesus-like image stared back at him from the frying pan: eyes, nose, mouth, beard, and long, flowing hair. \"I'm going to keep it for the rest of my life,\" Elles told \u003ca href=\"http://www.telegraph.co.uk/news/newstopics/howaboutthat/7424976/Image-of-Jesus-appears-in-a-frying-pan.html\" target=\"_blank\">The Telegraph\u003c/a>. \"Perhaps it can watch over me.\"\u003c/p>\n\u003cp>Of course, you don't have to be particularly religious to find God in a meal. But Lee tells us no one has studied whether a person's religiosity will make them more or less likely to have pareidolia, especially involving religious icons. It's something his team is hoping to study in the future.\u003c/p>\n\u003cp>\"I am also interested in seeing whether having a certain personality makes you more likely to experience such illusions,\" Lee says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Juan Vidal is a writer and critic for NPR Books. He's on Twitter:\u003c/em> \u003ca href=\"https://twitter.com/itsjuanlove\" target=\"_blank\">@itsjuanlove\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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": "'East Side Sushi' Explores a Culture Clash Through Food in Oakland",
"title": "'East Side Sushi' Explores a Culture Clash Through Food in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Yes, it’s a film about sushi, but that’s where any comparison with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/03/film-review-jiro-dreams-of-sushi/\" target=\"_blank\">that other film\u003c/a> ends.\u003c/p>\n\u003cp>After winning over audiences at numerous film festivals, “\u003ca href=\"http://www.eastsidesushifilm.com/\" target=\"_blank\">East Side Sushi\u003c/a>,” which takes place in Oakland, and was written and directed by East Oakland-raised filmmaker Anthony Lucero, will open locally September 18. Lucero will be present at the screening at the Grand Lake Theatre in Oakland on the 18\u003csup>th\u003c/sup>, and at the Sundance Kabuki Theater in San Francisco on the 19\u003csup>th\u003c/sup>. The film will be showing throughout the Bay Area, with \u003ca href=\"http://www.eastsidesushifilm.com/media.htm\" target=\"_blank\">all theaters listed\u003c/a> on the film's website.\u003c/p>\n\u003cfigure id=\"attachment_100426\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100426\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi2.jpeg\" alt=\"Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi.\" width=\"461\" height=\"260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2-400x226.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The movie is about Juana, a Latina woman, who is extremely capable in the kitchen, and longs to do more than the lowliest restaurant jobs. A young, single mother who lives with her father and daughter, the trio is reliant on the income from her father’s fruit cart and from Juana’s cleaning job.\u003c/p>\n\u003cp>When she sees a help wanted sign in a sushi restaurant, Juana applies, even though it seems pretty clear that a piece of shiro maguro has never crossed her lips. While her father would prefer her to work at a taqueria – so at least he’ll be able to enjoy the food she brings home – she gets the job and is a fast learner, so fast that she quickly aspires to become a sushi chef, so she can interact with the customers, rather than doing prep work in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_100428\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100428\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi4.jpeg\" alt=\"Filmmaker Anthony Lucero.\" width=\"461\" height=\"277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4-400x240.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Filmmaker Anthony Lucero. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A graduate of San Francisco State’s film program, Lucero has done mostly documentaries, and has worked on special effects for some major Hollywood titles like the forthcoming Star Wars film.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He was inspired to write the story about Juana when one evening he began wondering about the inner life of a restaurant dishwasher.\u003c/p>\n\u003cp>While he began writing the screenplay with the lead character named Juan, who aspired to work in a French restaurant, he eventually changed him into Juana, and dropped French cuisine in lieu of sushi.\u003c/p>\n\u003cp>“I like that culture clash, or mix of Japanese and Mexicans in one story,” he said. “Plus sushi is very cinematic. Japanese food is incredibly beautiful.”\u003c/p>\n\u003cp>Furthermore, he appreciated how the added layer of sexism added to the challenges his protagonist faced.\u003c/p>\n\u003cp>“Of course women should be able to work wherever they want,” said Lucero. “It seems ridiculous that a woman can’t become a sushi chef, but if you saw one who wasn’t a Japanese male you’d think twice.”\u003c/p>\n\u003cfigure id=\"attachment_100427\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-100427\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Sushi3.jpeg\" alt=\"Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \" width=\"1280\" height=\"738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-400x231.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-800x461.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-1180x680.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-960x554.jpeg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a food lover himself, but one that doesn’t much like to cook, Lucero became driven by the idea of “what does it take to make good food? Is it your culture, or if you’re a man or woman, does that mean you can make something better than someone else?”\u003c/p>\n\u003cp>While the stars – Diana Elizabeth Torres as Juana and Yutaka Takeuchi as Aki, the sushi chef who becomes not only Juana’s mentor but her love interest – came from Los Angeles, much else about the film is homegrown, especially since as a low-budget movie, Lucero relied on the help of family and friends.\u003c/p>\n\u003cp>The reasons for this were threefold; “Why not film in Oakland?” asked Lucero. “It’s a cinematic city that’s beautiful to shoot wasn’t even a thought.” The fact that the movie had a blending of cultures as a theme also made it the perfect backdrop, he said, and then there was the purely practical reason.\u003c/p>\n\u003cp>“I could call my family to help out with food and craft services,” Lucero said, noting that while he had friends and family members feeding the cast, he could also ask a relative “can you hold that light stand over there?”\u003c/p>\n\u003cp>Perhaps the greatest compliment Lucero has received about the film is when viewers ask whether Aki the sushi chef, is a real sushi chef. The answer is decidedly no.\u003c/p>\n\u003cp>Given the low budget, Lucero’s first idea was for the actors to watch YouTube videos on sushi-making, or ask local chefs if they could observe them. But then on a whim, he called up the \u003ca href=\"http://www.sushischool.net/home.php\" target=\"_blank\">Sushi Chef Institute \u003c/a>in Torrance, to ask whether the actors could observe some classes. Instead, owner Andy Matsuda said he would teach the actors at no cost.\u003c/p>\n\u003cp>The actors had two weeks of training. And while they couldn’t afford to hire a sushi chef to be on set, since they filmed in real restaurants, occasionally, one came in to watch.\u003c/p>\n\u003cp>“Sometimes one would be there, and say ‘Put your knife here,’ or ‘Don’t do it that way,’” said Lucero.\u003c/p>\n\u003cp>Regulars of \u003ca href=\"http://www.coachsushi.com/Coach_Sushi.html\" target=\"_blank\">Coach Sushi\u003c/a> on Grand Avenue will recognize its interior as where much of the action takes place; the kitchen of \u003ca href=\"http://www.asbdama.com\" target=\"_blank\">B-Dama\u003c/a>, formerly on Piedmont Avenue, now downtown, is where the back of the restaurant action took place, and the scenes in the stockroom were shot at \u003ca href=\"http://mijorijapanese.com\" target=\"_blank\">Mijori Japanese Restaurant and Sushi Bar\u003c/a>, also on Grand. All the restaurants allowed Lucero to use their places for free, when they were closed.\u003c/p>\n\u003cp>Lucero expressed his gratitude that all three restaurants were so accommodating, noting that he did not know the owners of any of them before.\u003c/p>\n\u003cp>“We were desperate to find a place, or we were not going to make this movie,” he said. “But that didn’t happen. We had so many people who helped us with such amazing generosity.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/XaMo7qN-OMg\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Yes, it’s a film about sushi, but that’s where any comparison with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/03/film-review-jiro-dreams-of-sushi/\" target=\"_blank\">that other film\u003c/a> ends.\u003c/p>\n\u003cp>After winning over audiences at numerous film festivals, “\u003ca href=\"http://www.eastsidesushifilm.com/\" target=\"_blank\">East Side Sushi\u003c/a>,” which takes place in Oakland, and was written and directed by East Oakland-raised filmmaker Anthony Lucero, will open locally September 18. Lucero will be present at the screening at the Grand Lake Theatre in Oakland on the 18\u003csup>th\u003c/sup>, and at the Sundance Kabuki Theater in San Francisco on the 19\u003csup>th\u003c/sup>. The film will be showing throughout the Bay Area, with \u003ca href=\"http://www.eastsidesushifilm.com/media.htm\" target=\"_blank\">all theaters listed\u003c/a> on the film's website.\u003c/p>\n\u003cfigure id=\"attachment_100426\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100426\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi2.jpeg\" alt=\"Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi.\" width=\"461\" height=\"260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2-400x226.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The movie is about Juana, a Latina woman, who is extremely capable in the kitchen, and longs to do more than the lowliest restaurant jobs. A young, single mother who lives with her father and daughter, the trio is reliant on the income from her father’s fruit cart and from Juana’s cleaning job.\u003c/p>\n\u003cp>When she sees a help wanted sign in a sushi restaurant, Juana applies, even though it seems pretty clear that a piece of shiro maguro has never crossed her lips. While her father would prefer her to work at a taqueria – so at least he’ll be able to enjoy the food she brings home – she gets the job and is a fast learner, so fast that she quickly aspires to become a sushi chef, so she can interact with the customers, rather than doing prep work in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_100428\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100428\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi4.jpeg\" alt=\"Filmmaker Anthony Lucero.\" width=\"461\" height=\"277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4-400x240.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Filmmaker Anthony Lucero. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A graduate of San Francisco State’s film program, Lucero has done mostly documentaries, and has worked on special effects for some major Hollywood titles like the forthcoming Star Wars film.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He was inspired to write the story about Juana when one evening he began wondering about the inner life of a restaurant dishwasher.\u003c/p>\n\u003cp>While he began writing the screenplay with the lead character named Juan, who aspired to work in a French restaurant, he eventually changed him into Juana, and dropped French cuisine in lieu of sushi.\u003c/p>\n\u003cp>“I like that culture clash, or mix of Japanese and Mexicans in one story,” he said. “Plus sushi is very cinematic. Japanese food is incredibly beautiful.”\u003c/p>\n\u003cp>Furthermore, he appreciated how the added layer of sexism added to the challenges his protagonist faced.\u003c/p>\n\u003cp>“Of course women should be able to work wherever they want,” said Lucero. “It seems ridiculous that a woman can’t become a sushi chef, but if you saw one who wasn’t a Japanese male you’d think twice.”\u003c/p>\n\u003cfigure id=\"attachment_100427\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-100427\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Sushi3.jpeg\" alt=\"Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \" width=\"1280\" height=\"738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-400x231.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-800x461.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-1180x680.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-960x554.jpeg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a food lover himself, but one that doesn’t much like to cook, Lucero became driven by the idea of “what does it take to make good food? Is it your culture, or if you’re a man or woman, does that mean you can make something better than someone else?”\u003c/p>\n\u003cp>While the stars – Diana Elizabeth Torres as Juana and Yutaka Takeuchi as Aki, the sushi chef who becomes not only Juana’s mentor but her love interest – came from Los Angeles, much else about the film is homegrown, especially since as a low-budget movie, Lucero relied on the help of family and friends.\u003c/p>\n\u003cp>The reasons for this were threefold; “Why not film in Oakland?” asked Lucero. “It’s a cinematic city that’s beautiful to shoot wasn’t even a thought.” The fact that the movie had a blending of cultures as a theme also made it the perfect backdrop, he said, and then there was the purely practical reason.\u003c/p>\n\u003cp>“I could call my family to help out with food and craft services,” Lucero said, noting that while he had friends and family members feeding the cast, he could also ask a relative “can you hold that light stand over there?”\u003c/p>\n\u003cp>Perhaps the greatest compliment Lucero has received about the film is when viewers ask whether Aki the sushi chef, is a real sushi chef. The answer is decidedly no.\u003c/p>\n\u003cp>Given the low budget, Lucero’s first idea was for the actors to watch YouTube videos on sushi-making, or ask local chefs if they could observe them. But then on a whim, he called up the \u003ca href=\"http://www.sushischool.net/home.php\" target=\"_blank\">Sushi Chef Institute \u003c/a>in Torrance, to ask whether the actors could observe some classes. Instead, owner Andy Matsuda said he would teach the actors at no cost.\u003c/p>\n\u003cp>The actors had two weeks of training. And while they couldn’t afford to hire a sushi chef to be on set, since they filmed in real restaurants, occasionally, one came in to watch.\u003c/p>\n\u003cp>“Sometimes one would be there, and say ‘Put your knife here,’ or ‘Don’t do it that way,’” said Lucero.\u003c/p>\n\u003cp>Regulars of \u003ca href=\"http://www.coachsushi.com/Coach_Sushi.html\" target=\"_blank\">Coach Sushi\u003c/a> on Grand Avenue will recognize its interior as where much of the action takes place; the kitchen of \u003ca href=\"http://www.asbdama.com\" target=\"_blank\">B-Dama\u003c/a>, formerly on Piedmont Avenue, now downtown, is where the back of the restaurant action took place, and the scenes in the stockroom were shot at \u003ca href=\"http://mijorijapanese.com\" target=\"_blank\">Mijori Japanese Restaurant and Sushi Bar\u003c/a>, also on Grand. All the restaurants allowed Lucero to use their places for free, when they were closed.\u003c/p>\n\u003cp>Lucero expressed his gratitude that all three restaurants were so accommodating, noting that he did not know the owners of any of them before.\u003c/p>\n\u003cp>“We were desperate to find a place, or we were not going to make this movie,” he said. “But that didn’t happen. We had so many people who helped us with such amazing generosity.”\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/XaMo7qN-OMg'\n title='//www.youtube.com/embed/XaMo7qN-OMg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guzzling 9,000 Years Of History With 'The Comic Book Story Of Beer'",
"title": "Guzzling 9,000 Years Of History With 'The Comic Book Story Of Beer'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_99524\" class=\"wp-caption aligncenter\" style=\"max-width: 1871px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2.jpg\" alt=\"The Comic Book Story of Beer\" width=\"1871\" height=\"2770\" class=\"size-full wp-image-99524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2.jpg 1871w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-400x592.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-1440x2132.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-960x1421.jpg 960w\" sizes=\"(max-width: 1871px) 100vw, 1871px\">\u003cfigcaption class=\"wp-caption-text\">The Comic Book Story of Beer \u003ccite>(Random House )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In ancient times, farmers worried about losing precious grain to spoilage during wet winters. So they figured out how to malt grain and brew it into beer, thus preserving a nutritious source of calories. In\u003cem>\u003cstrong> \u003c/strong>The Comic Book Story of Beer, \u003c/em>due out in September, we get a graphical tour of such pivotal moments — from the cradle of agriculture to the modern-day craft beer heyday.\u003c/p>\n\u003cp>Illustrator Aaron McConnell, writer Jonathan Hennessey and professional brewer Mike Smith cover a lot of ground in 173 pages. We learn that the covered beer stein was invented during the Black Death, when piles of bodies on the streets attracted flies and it was necessary to keep swarms of them out of drinks. The Vienna Lager style of beer was meanwhile born out of a 19\u003csup>th-\u003c/sup>century act of industrial espionage.\u003c/p>\n\u003cp>We spoke with the authors about the inspiration for\u003cstrong> \u003c/strong>the project and the challenges and joys of boiling 9,000 years of human history, economics, culture and, of course, beer into a graphic novel.\u003c/p>\n\u003cp>\u003cstrong>The Salt: What was the most interesting thing you learned about the history of beer while researching this book?\u003c/strong>\u003c/p>\n\u003cp>John Hennessey: One eye-opening revelation was that our culture arguably inherited a bias against grain-based beverages from the Ancient Greeks and Romans. Oriented as they were in grape-growing regions, the Greek and Roman civilizations were centered around wine. Beer was the choice of the \"barbarian\" enemies that surrounded them, and this doomed beer and beer drinkers to a second-class status for centuries to come.\u003c/p>\n\u003cfigure id=\"attachment_99525\" class=\"wp-caption aligncenter\" style=\"max-width: 1129px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d.jpg\" alt=\"The Comic Book Story of Beer\" width=\"1129\" height=\"1662\" class=\"size-full wp-image-99525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d.jpg 1129w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d-400x589.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d-800x1178.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d-960x1413.jpg 960w\" sizes=\"(max-width: 1129px) 100vw, 1129px\">\u003cfigcaption class=\"wp-caption-text\">The Comic Book Story of Beer \u003ccite>(Random House )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Salt: Your book covers 9,000 years of history. Does a story about craft beer really need to go back so far in time? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mike Smith: Yes. Beer is so cool because it is everything. It is a metaphor for human history. In many ways it shaped the world, and its history still affects us now. As I'm mixing grain to brew a beer, how cool is it that the tax structure [on beer ingredients] of Medieval Europe affects what I'm doing now? [Barley and hops became the primary ingredients of beer due in part to taxation and economic forces.] Or, the way that Neolithic farmers needed to store their grain over the winter [as beer] — how cool is it that that's part of what I'm doing here, now? \u003cstrong> \u003c/strong>And while it seems mind-blowing and new to be drinking a delicious sour beer with blood orange and mint from the craft brewery down the street, it's still a part of the story that goes all the way back to the very beginning of civilization — I think that's fascinating.\u003c/p>\n\u003cfigure id=\"attachment_99548\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/thecomicbookstoryofbeer.jpg\" alt=\"The Comic Book Story of Beer. By Jonathan Hennessey, Mike Smith and Aaron Mcconnell\" width=\"400\" height=\"567\" class=\"size-full wp-image-99548\">\u003cfigcaption class=\"wp-caption-text\">The Comic Book Story of Beer. By Jonathan Hennessey, Mike Smith and Aaron Mcconnell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Salt: The history of beer has been told before. How does the comic-book format break new ground? \u003c/strong>\u003c/p>\n\u003cp>Mike Smith: A lot of beer books tend to be very serious, and I think the comic medium allowed us to tell the story of beer with a degree of levity. Another thing is, in the part of the book that explains just what beer is, we talk about sugar molecules, or long chains of starches, being broken apart by enzymes. It's really a simple, simple, simple thing that's happening, but it can seem very dry and be very hard to explain. When you draw it out with cartoon characters — little Lego men breaking apart things — it makes the concept a lot clearer.\u003c/p>\n\u003cp>\u003cstrong>The Salt: What was it like illustrating this graphic novel, with its focus, in parts, on beer chemistry and culture, as opposed to others you have illustrated? \u003c/strong>\u003c/p>\n\u003cp>Aaron McConnell: There was more opportunity to get playful. .... The beer chemistry info is depicted with a variety of colorful characters and visual metaphors. I particularly enjoyed drawing the \"Yeast-Bots\" gobbling up starch and converting it to alcohol. Also, there's a nod to a favorite Dr. Seuss story in the depiction of the malt-roasting process.\u003c/p>\n\u003cp>\u003cstrong>The Salt: Do beer drinkers and comic book fans share common ground? \u003c/strong>\u003c/p>\n\u003cp>Mike Smith: Yes, certainly. There is a lot of geek overlap between beer and comics. A lot of the same sorts of people who are comic fans are craft beer drinkers. The genres themselves are similar in some ways, too. Just as beer is now exploding, so are comics. They're both mainstreaming now. And, just like we have so many types of beer, with a different beer for every different occasion, in comics there are so many little niches that really allow comic book fans to geek out the way beer people sometimes do, and so beer and comics tend to invite a really similar personality type.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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>\u003cfigure id=\"attachment_99524\" class=\"wp-caption aligncenter\" style=\"max-width: 1871px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2.jpg\" alt=\"The Comic Book Story of Beer\" width=\"1871\" height=\"2770\" class=\"size-full wp-image-99524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2.jpg 1871w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-400x592.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-1440x2132.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/034_henn_9781607746355_art_r1_custom-a06b85fc6168cad108ffc60dc6820184146014c2-960x1421.jpg 960w\" sizes=\"(max-width: 1871px) 100vw, 1871px\">\u003cfigcaption class=\"wp-caption-text\">The Comic Book Story of Beer \u003ccite>(Random House )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In ancient times, farmers worried about losing precious grain to spoilage during wet winters. So they figured out how to malt grain and brew it into beer, thus preserving a nutritious source of calories. In\u003cem>\u003cstrong> \u003c/strong>The Comic Book Story of Beer, \u003c/em>due out in September, we get a graphical tour of such pivotal moments — from the cradle of agriculture to the modern-day craft beer heyday.\u003c/p>\n\u003cp>Illustrator Aaron McConnell, writer Jonathan Hennessey and professional brewer Mike Smith cover a lot of ground in 173 pages. We learn that the covered beer stein was invented during the Black Death, when piles of bodies on the streets attracted flies and it was necessary to keep swarms of them out of drinks. The Vienna Lager style of beer was meanwhile born out of a 19\u003csup>th-\u003c/sup>century act of industrial espionage.\u003c/p>\n\u003cp>We spoke with the authors about the inspiration for\u003cstrong> \u003c/strong>the project and the challenges and joys of boiling 9,000 years of human history, economics, culture and, of course, beer into a graphic novel.\u003c/p>\n\u003cp>\u003cstrong>The Salt: What was the most interesting thing you learned about the history of beer while researching this book?\u003c/strong>\u003c/p>\n\u003cp>John Hennessey: One eye-opening revelation was that our culture arguably inherited a bias against grain-based beverages from the Ancient Greeks and Romans. Oriented as they were in grape-growing regions, the Greek and Roman civilizations were centered around wine. Beer was the choice of the \"barbarian\" enemies that surrounded them, and this doomed beer and beer drinkers to a second-class status for centuries to come.\u003c/p>\n\u003cfigure id=\"attachment_99525\" class=\"wp-caption aligncenter\" style=\"max-width: 1129px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d.jpg\" alt=\"The Comic Book Story of Beer\" width=\"1129\" height=\"1662\" class=\"size-full wp-image-99525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d.jpg 1129w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d-400x589.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d-800x1178.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/019_henn_9781607746355_art_r1_custom-48fa777676cf1c65a53026b9ef9e5a5b7b356e8d-960x1413.jpg 960w\" sizes=\"(max-width: 1129px) 100vw, 1129px\">\u003cfigcaption class=\"wp-caption-text\">The Comic Book Story of Beer \u003ccite>(Random House )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Salt: Your book covers 9,000 years of history. Does a story about craft beer really need to go back so far in time? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mike Smith: Yes. Beer is so cool because it is everything. It is a metaphor for human history. In many ways it shaped the world, and its history still affects us now. As I'm mixing grain to brew a beer, how cool is it that the tax structure [on beer ingredients] of Medieval Europe affects what I'm doing now? [Barley and hops became the primary ingredients of beer due in part to taxation and economic forces.] Or, the way that Neolithic farmers needed to store their grain over the winter [as beer] — how cool is it that that's part of what I'm doing here, now? \u003cstrong> \u003c/strong>And while it seems mind-blowing and new to be drinking a delicious sour beer with blood orange and mint from the craft brewery down the street, it's still a part of the story that goes all the way back to the very beginning of civilization — I think that's fascinating.\u003c/p>\n\u003cfigure id=\"attachment_99548\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/thecomicbookstoryofbeer.jpg\" alt=\"The Comic Book Story of Beer. By Jonathan Hennessey, Mike Smith and Aaron Mcconnell\" width=\"400\" height=\"567\" class=\"size-full wp-image-99548\">\u003cfigcaption class=\"wp-caption-text\">The Comic Book Story of Beer. By Jonathan Hennessey, Mike Smith and Aaron Mcconnell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Salt: The history of beer has been told before. How does the comic-book format break new ground? \u003c/strong>\u003c/p>\n\u003cp>Mike Smith: A lot of beer books tend to be very serious, and I think the comic medium allowed us to tell the story of beer with a degree of levity. Another thing is, in the part of the book that explains just what beer is, we talk about sugar molecules, or long chains of starches, being broken apart by enzymes. It's really a simple, simple, simple thing that's happening, but it can seem very dry and be very hard to explain. When you draw it out with cartoon characters — little Lego men breaking apart things — it makes the concept a lot clearer.\u003c/p>\n\u003cp>\u003cstrong>The Salt: What was it like illustrating this graphic novel, with its focus, in parts, on beer chemistry and culture, as opposed to others you have illustrated? \u003c/strong>\u003c/p>\n\u003cp>Aaron McConnell: There was more opportunity to get playful. .... The beer chemistry info is depicted with a variety of colorful characters and visual metaphors. I particularly enjoyed drawing the \"Yeast-Bots\" gobbling up starch and converting it to alcohol. Also, there's a nod to a favorite Dr. Seuss story in the depiction of the malt-roasting process.\u003c/p>\n\u003cp>\u003cstrong>The Salt: Do beer drinkers and comic book fans share common ground? \u003c/strong>\u003c/p>\n\u003cp>Mike Smith: Yes, certainly. There is a lot of geek overlap between beer and comics. A lot of the same sorts of people who are comic fans are craft beer drinkers. The genres themselves are similar in some ways, too. Just as beer is now exploding, so are comics. They're both mainstreaming now. And, just like we have so many types of beer, with a different beer for every different occasion, in comics there are so many little niches that really allow comic book fans to geek out the way beer people sometimes do, and so beer and comics tend to invite a really similar personality type.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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": "An Illustrated Guide: Benefits to Soaking and Sprouting Legumes, Grains and Seeds",
"title": "An Illustrated Guide: Benefits to Soaking and Sprouting Legumes, Grains and Seeds",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I look out my window on a classic foggy Bay Area morning and see a family of deer chomping on some recently planted baby kale peaking its head out of the earth. “ Nooooooo!” I yell as I burst out of my door and shoo the deer away. Since that incident, I have taken a little hiatus on growing food in my backyard and have focused on the garden I can grow inside my kitchen. \u003c/p>\n\u003cp>My newest food adventure has been sprouting nuts, seeds, beans, and grains. Beans, nuts, seeds and whole grains contain \u003ca href=\"https://en.wikipedia.org/wiki/Phytic_acid\" target=\"_blank\">phytic acid\u003c/a>, a compound that inhibits the body from absorbing nutrients and minerals. Most people don’t realize the importance of soaking your legumes and grains before you eat or cook them to break down the phytic acid and other anti-nutrients to make them more digestible. The soaking process is extremely simple; all you need to do is soak your nuts, seeds, beans or grains in water for the appropriate amount of time. (See Soaking & Sprouting Times chart in this post below.)\u003c/p>\n\u003cfigure id=\"attachment_99319\" class=\"wp-caption aligncenter\" style=\"max-width: 1797px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg\" alt=\"Phytic Acid\" width=\"1797\" height=\"1221\" class=\"size-full wp-image-99319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg 1797w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-960x652.jpg 960w\" sizes=\"(max-width: 1797px) 100vw, 1797px\">\u003cfigcaption class=\"wp-caption-text\">Phytic Acid \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soaking simulates “rain” that tells the legumes, grains and seeds that it is time to come out and grow. You can either choose to soak these foods and consume them or continue along on the journey to sprouting.\u003c/p>\n\u003cfigure id=\"attachment_99320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg\" alt=\"Soaking simulates “rain.”\" width=\"1920\" height=\"1395\" class=\"size-full wp-image-99320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1440x1046.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-960x698.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soaking simulates “rain.” \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sally Fallon, in her book \u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions\u003c/a>, speaks to modern-day eaters about what they can learn about healthy eating from the traditional diets of our ancestors. The Chinese were the first people to sprout beans as they sailed on voyages overseas. It was the vitamin C in sprouted mung beans that prevented the crew from getting scurvy. The instructions to sprout dried peas for soups were found in old French cookbooks and the popular Middle Eastern grain, bulgur, is made from sprouted wheat. Our ancestors all over the world were aware of the benefits of eating live foods and Fallon gives an excellent overview of why it is beneficial for 21st century eaters to soak and sprout their legumes, grains and seeds.\u003c/p>\n\u003cblockquote>\u003cp>“The process of germination not only produces vitamin C but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically–sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains [and in legumes and seeds] that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract…Finally, numerous enzymes that help digestion are produced during the germination process.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here is where you get to choose your own soaking and sprouting adventure.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\" alt=\"How to Soak & Sprout\" width=\"1920\" height=\"1002\" class=\"size-full wp-image-99323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-800x418.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1440x752.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1180x616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-960x501.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How to Soak & Sprout - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>\u003cstrong>Soak your legumes/grains/seeds.\u003c/strong> Put your legumes/grains/seeds in a glass bowl or half-gallon canning jar and cover with twice as much filtered water as your nuts and seeds or beans. (So for one cup of almonds cover with two cups of filtered water.)\u003cbr>\n * \u003cem>Optional:\u003c/em> add 1 TBS of apple cider vinegar OR ½ TBS of salt for every 2 cups of nuts/seeds/beans to help breakdown the phytic acid.\u003c/li>\n\u003cli>\u003cstrong>Wait and let your legumes/grains/seeds soak for the appropriate amount of time.\u003c/strong> (See Soaking & Sprouting Times chart in this post below.)\u003c/li>\n\u003cli>\u003cstrong>Rinse your soaked legumes/grains/seeds until the water runs clear.\u003c/strong> You can either use a strainer or \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_c_0_14?url=search-alias%3Dgarden&field-keywords=sprouting+jar+lid&sprefix=sprouting+jar+%2Chpc%2C414&rh=n%3A1055398%2Ck%3Asprouting+jar+lid\" target=\"_blank\">sprouting jar lid\u003c/a>.\u003cbr>\n Here is where you can choose to stop your journey or continue down another path. Now that your legumes/grains/seeds have been soaked you can dehydrate them in a dehydrator (at 120 degrees overnight) or in an oven at lowest setting (170 degrees) for about 12 hours or until completely dry. If you are using nuts you could also proceed to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">make your own nut milk\u003c/a> and then use the pulp to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">make granola\u003c/a>. Or if you are making beans, you can cook them right away and eat them. Note that sprouted beans take less time to cook.\u003c/li>\n\u003cli>\u003cstrong>Sprout!\u003c/strong> Take your soaked legumes/grains/seeds and place them in a jar with a sprouting lid face down in your dish rack. This allows the excess water to drain off and the air to circulate so that the legumes/grains/seeds can grow. Shift yourself into caretaking mode because you need to “water your indoor garden” by rinsing the legumes/grains/seeds several times a day (at least twice). See the chart below for sprouting times.\u003c/li>\n\u003cli>\u003cstrong>Grow.\u003c/strong> As you continue to rinse your legumes/grains/seeds you will notice a white or green tail start to grow. That means they have sprouted!\u003c/li>\n\u003cli>\u003cstrong>Store.\u003c/strong> Keep your sprouts in the fridge for 3-4 days or dehydrate them.\u003cbr>\n\u003cem>Important note!\u003c/em> Sprouts are at risk for contamination, which can result in bacterial growths, such as E. coli leading to foodborne illnesses. Always purchase organic fresh products from a reliable source, wash your hands thoroughly before handling foods, and keep sprouting jars and all kitchen surfaces clean to avoid cross contamination. Always consume sprouts within a few days, fresh and straight out of the fridge.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\" alt=\"Soaking & Sprouting Times\" width=\"1920\" height=\"1005\" class=\"size-full wp-image-99321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-800x419.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1440x754.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1180x618.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-960x503.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soaking & Sprouting Times - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun goes down on a summer night I stand in my kitchen and pop a sprouted almond into my mouth. Looking out into my yard, sure enough, there is the family of deer relaxing in the grass. I make eye contact with the Mama deer and raise a sprouted almond to her, “this time these are for me.”\u003c/p>\n\u003cfigure id=\"attachment_99324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg\" alt=\"Nut, Seed, Bean, Grain\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-99324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nut, Seed, Bean, Grain \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats\u003c/a> by Sally Fallon, Mary G. Enig, Ph.D (amazon.com)\u003c/li>\n\u003cli>\u003ca href=\"http://nutritionstripped.com/guide-to-soaking-and-sprouting/\" target=\"_blank\">Guide to Soaking and Sprouting\u003c/a> (nutritionstripped.com)\u003c/li>\n\u003cli>\u003ca href=\"http://ournourishingroots.com/real-food-101-how-to-soak-sprout-and-dehydrate-nuts-beans-and-seeds/\" target=\"_blank\">REAL FOOD 101: How to Soak, Sprout, and Dehydrate Nuts, Beans, and Seeds\u003c/a> (ournourishingroots.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.weedemandreap.com/guide-soaking-sprouting-grains/\" target=\"_blank\">Your Guide To Soaking & Sprouting Whole Grains, Beans, Nuts, & Seeds\u003c/a> (weedemandreap.com)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Grow a micro-garden in your kitchen by sprouting legumes, grains and seeds. Sprouting makes these foods more digestible and enhances their nutritional value.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I look out my window on a classic foggy Bay Area morning and see a family of deer chomping on some recently planted baby kale peaking its head out of the earth. “ Nooooooo!” I yell as I burst out of my door and shoo the deer away. Since that incident, I have taken a little hiatus on growing food in my backyard and have focused on the garden I can grow inside my kitchen. \u003c/p>\n\u003cp>My newest food adventure has been sprouting nuts, seeds, beans, and grains. Beans, nuts, seeds and whole grains contain \u003ca href=\"https://en.wikipedia.org/wiki/Phytic_acid\" target=\"_blank\">phytic acid\u003c/a>, a compound that inhibits the body from absorbing nutrients and minerals. Most people don’t realize the importance of soaking your legumes and grains before you eat or cook them to break down the phytic acid and other anti-nutrients to make them more digestible. The soaking process is extremely simple; all you need to do is soak your nuts, seeds, beans or grains in water for the appropriate amount of time. (See Soaking & Sprouting Times chart in this post below.)\u003c/p>\n\u003cfigure id=\"attachment_99319\" class=\"wp-caption aligncenter\" style=\"max-width: 1797px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg\" alt=\"Phytic Acid\" width=\"1797\" height=\"1221\" class=\"size-full wp-image-99319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg 1797w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-960x652.jpg 960w\" sizes=\"(max-width: 1797px) 100vw, 1797px\">\u003cfigcaption class=\"wp-caption-text\">Phytic Acid \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soaking simulates “rain” that tells the legumes, grains and seeds that it is time to come out and grow. You can either choose to soak these foods and consume them or continue along on the journey to sprouting.\u003c/p>\n\u003cfigure id=\"attachment_99320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg\" alt=\"Soaking simulates “rain.”\" width=\"1920\" height=\"1395\" class=\"size-full wp-image-99320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1440x1046.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-960x698.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soaking simulates “rain.” \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sally Fallon, in her book \u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions\u003c/a>, speaks to modern-day eaters about what they can learn about healthy eating from the traditional diets of our ancestors. The Chinese were the first people to sprout beans as they sailed on voyages overseas. It was the vitamin C in sprouted mung beans that prevented the crew from getting scurvy. The instructions to sprout dried peas for soups were found in old French cookbooks and the popular Middle Eastern grain, bulgur, is made from sprouted wheat. Our ancestors all over the world were aware of the benefits of eating live foods and Fallon gives an excellent overview of why it is beneficial for 21st century eaters to soak and sprout their legumes, grains and seeds.\u003c/p>\n\u003cblockquote>\u003cp>“The process of germination not only produces vitamin C but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically–sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains [and in legumes and seeds] that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract…Finally, numerous enzymes that help digestion are produced during the germination process.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here is where you get to choose your own soaking and sprouting adventure.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\" alt=\"How to Soak & Sprout\" width=\"1920\" height=\"1002\" class=\"size-full wp-image-99323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-800x418.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1440x752.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1180x616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-960x501.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How to Soak & Sprout - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>\u003cstrong>Soak your legumes/grains/seeds.\u003c/strong> Put your legumes/grains/seeds in a glass bowl or half-gallon canning jar and cover with twice as much filtered water as your nuts and seeds or beans. (So for one cup of almonds cover with two cups of filtered water.)\u003cbr>\n * \u003cem>Optional:\u003c/em> add 1 TBS of apple cider vinegar OR ½ TBS of salt for every 2 cups of nuts/seeds/beans to help breakdown the phytic acid.\u003c/li>\n\u003cli>\u003cstrong>Wait and let your legumes/grains/seeds soak for the appropriate amount of time.\u003c/strong> (See Soaking & Sprouting Times chart in this post below.)\u003c/li>\n\u003cli>\u003cstrong>Rinse your soaked legumes/grains/seeds until the water runs clear.\u003c/strong> You can either use a strainer or \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_c_0_14?url=search-alias%3Dgarden&field-keywords=sprouting+jar+lid&sprefix=sprouting+jar+%2Chpc%2C414&rh=n%3A1055398%2Ck%3Asprouting+jar+lid\" target=\"_blank\">sprouting jar lid\u003c/a>.\u003cbr>\n Here is where you can choose to stop your journey or continue down another path. Now that your legumes/grains/seeds have been soaked you can dehydrate them in a dehydrator (at 120 degrees overnight) or in an oven at lowest setting (170 degrees) for about 12 hours or until completely dry. If you are using nuts you could also proceed to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">make your own nut milk\u003c/a> and then use the pulp to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">make granola\u003c/a>. Or if you are making beans, you can cook them right away and eat them. Note that sprouted beans take less time to cook.\u003c/li>\n\u003cli>\u003cstrong>Sprout!\u003c/strong> Take your soaked legumes/grains/seeds and place them in a jar with a sprouting lid face down in your dish rack. This allows the excess water to drain off and the air to circulate so that the legumes/grains/seeds can grow. Shift yourself into caretaking mode because you need to “water your indoor garden” by rinsing the legumes/grains/seeds several times a day (at least twice). See the chart below for sprouting times.\u003c/li>\n\u003cli>\u003cstrong>Grow.\u003c/strong> As you continue to rinse your legumes/grains/seeds you will notice a white or green tail start to grow. That means they have sprouted!\u003c/li>\n\u003cli>\u003cstrong>Store.\u003c/strong> Keep your sprouts in the fridge for 3-4 days or dehydrate them.\u003cbr>\n\u003cem>Important note!\u003c/em> Sprouts are at risk for contamination, which can result in bacterial growths, such as E. coli leading to foodborne illnesses. Always purchase organic fresh products from a reliable source, wash your hands thoroughly before handling foods, and keep sprouting jars and all kitchen surfaces clean to avoid cross contamination. Always consume sprouts within a few days, fresh and straight out of the fridge.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\" alt=\"Soaking & Sprouting Times\" width=\"1920\" height=\"1005\" class=\"size-full wp-image-99321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-800x419.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1440x754.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1180x618.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-960x503.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soaking & Sprouting Times - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun goes down on a summer night I stand in my kitchen and pop a sprouted almond into my mouth. Looking out into my yard, sure enough, there is the family of deer relaxing in the grass. I make eye contact with the Mama deer and raise a sprouted almond to her, “this time these are for me.”\u003c/p>\n\u003cfigure id=\"attachment_99324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg\" alt=\"Nut, Seed, Bean, Grain\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-99324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nut, Seed, Bean, Grain \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats\u003c/a> by Sally Fallon, Mary G. Enig, Ph.D (amazon.com)\u003c/li>\n\u003cli>\u003ca href=\"http://nutritionstripped.com/guide-to-soaking-and-sprouting/\" target=\"_blank\">Guide to Soaking and Sprouting\u003c/a> (nutritionstripped.com)\u003c/li>\n\u003cli>\u003ca href=\"http://ournourishingroots.com/real-food-101-how-to-soak-sprout-and-dehydrate-nuts-beans-and-seeds/\" target=\"_blank\">REAL FOOD 101: How to Soak, Sprout, and Dehydrate Nuts, Beans, and Seeds\u003c/a> (ournourishingroots.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.weedemandreap.com/guide-soaking-sprouting-grains/\" target=\"_blank\">Your Guide To Soaking & Sprouting Whole Grains, Beans, Nuts, & Seeds\u003c/a> (weedemandreap.com)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Outside Lands 2015: How Food Became Part of the Spectacle",
"title": "Outside Lands 2015: How Food Became Part of the Spectacle",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>At most music festivals, the food is something unremarkable you scarf down in between acts. At Outside Lands in San Francisco, it's all part of the experience -- and the spectacle.\u003c/p>\n\u003cp>In addition to the frankly staggering number of food and beverage stalls on offer for festival-goers, the shady wooded glen known as McClaren Pass became the home of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/guide-heres-your-gastromagic-line-up-for-outside-lands-2015/\" target=\"_blank\">\"GastroMagic\" stage\u003c/a> for the second year running. It promised \"fantastical entertainment in the way of star personalities, food, cocktails, comedy, improv, music, and of course, sorcery” -- and it (mostly) delivered.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Looking for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/08/foodie-guide-to-outside-lands-2015/\" target=\"_blank\">best things we ate\u003c/a> at Outside Lands this year? Check out BAB's \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/08/foodie-guide-to-outside-lands-2015/\" target=\"_blank\">Guide\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. \"Ass and Beignets\" \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend.jpg\" alt=\"Big Freedia performing at Outside Lands GastroMagic stage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Big Freedia performing at Outside Lands GastroMagic stage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_99247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/big-freedia-group.jpg\" alt=\"Big Freedia performing at GastroMagic stage at Outside Lands.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Big Freedia performing at GastroMagic stage at Outside Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s get one thing out of the way: no matter how entertaining GastroMagic’s line-up was in general, it was all about \u003ca href=\"http://www.bigfreedia.com/\" target=\"_blank\">Big Freedia\u003c/a>. The New Orleans-based musician and MC’s ‘Beignets and Bounce Brunch’ on Saturday catered by \u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a> was the undisputed hit of GastroMagic for a second year running. A clue to how popular this event would be arrived early when a couple of passers-by spotted her arriving backstage and began yelling \"WE LOVE YOU BIG FREEDIA!\" but even so, nothing quite prepared me for the sight of this shady glen in Golden Gate Park teeming with literally hundreds of festival-goers screaming as she brought her particular \"Bounce\" brand of dancehall to the stage. With a bass depth you could feel in your teeth, Big Freedia led the cheers as her team of four incredibly energetic dancers bounced and twerked, before encouraging a steady stream of thrilled audience members to come up onstage and do the same.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=e2wG4JAp85s\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=1eaiCH0Rrww\u003c/p>\n\u003cp>The draw, nominally, were the delicious beignets being prepped by the team from Brenda's in the background and handed out to successful twerkers, but honestly: I suspect that even if these folks were being rewarded instead with a slap to the face, they'd have been just as eager to get up there and twerk for all they were worth. \"All I want to see is \u003ca href=\"https://www.youtube.com/watch?v=AiDt4wOBpmQ\" target=\"_blank\">ASS\u003c/a> AND BEIGNETS,\" intoned Big Freedia, and when she herself began to twerk, the reaction from the crowd could have blown the leaves from the eucalyptus trees above. Unexpected delight: seeing the amateur twerkers disembarking the stage covered with a dusting of powdered sugar from the beignets they were gifted with -- on their lips, on their faces, in their hair. Unexpected delight #2: someone in the audience being lifted high up to \"crowd-twerk.\" That's dedication.\u003c/p>\n\u003cfigure id=\"attachment_99227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/big-freedia-ass-pyramid.jpg\" alt=\"Ass Pyramid at BIg Freedia Bounce & Beignets at GastroMagic stage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ass Pyramid at BIg Freedia Bounce & Beignets at GastroMagic stage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. Rock n' (Sushi) Roll\u003c/strong>\u003c/p>\n\u003col>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99261,99263,99262,99264,99260\"]\u003c/ol>\n\u003cp>As an unrepentant karaoke aficionado I was super-excited for Friday afternoon's Morimoto Karaoke, which promised sushi stylings from the Iron Chef himself \u003ca href=\"http://www.ironchefmorimoto.com/\" target=\"_blank\">Masaharu Morimoto\u003c/a>, while revealing \"his hidden talent.\" In short, yes: I'd naturally expected him to be demonstrating the art of sushi construction WHILE singing \u003ca href=\"https://www.youtube.com/watch?v=lcOxhH8N3Bo\" target=\"_blank\">Total Eclipse of the Heart\u003c/a> (or similar.) So forgive me for being a little disappointed when the event turned out to be a straight sushi lesson from Morimoto to an assembly of newbies, finished off with what must have been thirty seconds of Chef singing in Japanese.\u003c/p>\n\u003cp>https://youtu.be/FOjSKaypf0s\u003c/p>\n\u003cp>Despite not being the Bonnie Tyler/Kenny Loggins homage I had hoped for, and the raised stage making it tricky to see what was actually being demonstrated sushi-wise, the event was a fun, light-hearted joy to watch, mainly because Chef Morimoto appeared to be having a ball, ordering his neophytes around the stage, and lobbing sashimi pieces into the audience (and at one stage, into his colleague's mouth like they were dolphins at Sea World waiting to be fed.) Personal highlight: Chef critiquing his adoring audience's perceived lack of sushi knowledge by yelling \"You don't know f***ing \u003cem>anything\u003c/em>!\" then adding sweetly: \"Sorry my French.\"\u003c/p>\n\u003cp>\u003cstrong>3. Do it for the Dough\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend.jpg\" alt=\"Tony Gemignani rolling and prepping the dough for his pizza performance.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tony Gemignani rolling and prepping the dough for his pizza performance. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_99249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend.jpg\" alt=\"Tony Gemignani spins the prepped dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tony Gemignani spins the prepped dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a few pizza dough theatrics, especially from a World Pizza Cup Champion? Sunday's \"Dough Throwdown\" saw Chef \u003ca href=\"http://www.tonygemignani.com/\" target=\"_blank\">Tony Gemignani\u003c/a> -- he of \u003ca href=\"http://tonyspizzanapoletana.com/\" target=\"_blank\">North Beach pizza pie institution Tony's\u003c/a> -- offer up a short but sweet show that was basically culinary Cirque du Soleil in best, most crowd-pleasing sense, set to pounding background beats by\u003ca href=\"https://soundcloud.com/mopo\" target=\"_blank\"> DJ MoPo\u003c/a>. Wildly twirling and spinning dinner plate-sized discs of springy dough, Gemignani then progressed to rolling them along his shoulders, landing them on his back and -- finally -- just lobbing them into the adoring audience.\u003c/p>\n\u003cp>https://youtu.be/frjOvTh43Mc\u003cbr>\nhttps://youtu.be/t8xno8yQKZI\u003c/p>\n\u003cp>Members of the crowd were invited up onto the stage to try their hand themselves with varying levels of success but ultimately this wasn't a practical pizza-spinning lesson -- more an intense dose of pure circus spectacle. (Which is sort of a shame; I've always wanted to know the secret of this skill, especially from a World Pizza Champion.) Dancers dressed like storybook Italian chefs bopped into the crowd with massive trays of gratefully-received Tony's pizza, and then hit the stage itself when Chef Tony bid us farewell for an endearingly enthusiastic -- if somewhat improvised -- dance show dressed in their chef's hats. It was off-the-wall, a little bit ramshackle but tons of fun -- GastroMagic in a nutshell, really. Plus I got to hear the song \u003ca href=\"https://soundcloud.com/hotnready/do-the-dirty-pizza\" target=\"_blank\">\"Do The Dirty Pizza\"\u003c/a> for the first time.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=iK46pOPwyT8\u003c/p>\n\u003cp>\u003cstrong>4. Talkin' Trash\u003c/strong>\u003c/p>\n\u003col>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99245,99242,99244,99246,99238,99239,99240,99241,99237\"]\u003c/ol>\n\u003cp>On Friday the Bay Area’s ecology titans and farmers’ market champions \u003ca href=\"http://www.cuesa.org/about-cuesa\" target=\"_blank\">CUESA\u003c/a> (that’s the Center for Urban Education about Sustainable Agriculture) hosted a ‘Trash Talk Cook-Off’ that pitted Evan Bloom and Leo Beckerman of \u003ca href=\"http://wisesonsdeli.com/info\">Wise Sons\u003c/a> against Telmo Faria formerly of \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> and Chino, future owner of Uma Casa, and Anna Derivi-Castellanos and Lenore Estrada of \u003ca href=\"http://threebabesbakeshop.com/about-the-babes/\">The Three Babes Bakeshop\u003c/a>. (Host: \"What happened to the third Babe?\" Lenore: \"Uh, she realized this [running a business] was a ton of work.\") Their mission was to demonstrate live how food that might otherwise be tossed – offcuts of bread, spare shearlings of pastrami – can be employed in your cooking, while laying some disparaging quips on their fellow chefs.\u003c/p>\n\u003cp>https://youtu.be/N_qyLNiDkV8\u003c/p>\n\u003cp>A running theme of these GastroMagic events was the way in which any live onstage cooking or demo ultimately played second fiddle to the charismatic personalities involved, and this event was no exception as the three parties indulged in affectionate trash talk as they cooked their, uh, trash. Favorite insights included Faria’s description of the \"family meal” often offered to the staff by restaurants: \"It's this great thing where you take everything that's about to go bad and put it over rice.\"\u003c/p>\n\u003cp>\u003cstrong>4. Goonies (and Truffles) Never Die\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truffle-adam-sobel.jpg\" alt=\"Chef Adam Sobel of San Francisco’s MINA Test Kitchen holds a prized black truffle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Adam Sobel of San Francisco’s MINA Test Kitchen holds a prized black truffle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bizarre combinations and concepts are the name of the game at GastroMagic, but even by Outside Lands this next one was a doozy: The ‘Truffle Shuffle’ extravaganza. A loving homage to the \u003ca href=\"https://www.youtube.com/watch?v=t5whaRkuipU\" target=\"_blank\">less-than-graceful dance performed by cinematic icon Chunk\u003c/a> in nostalgic kids’ classic \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0089218/\" target=\"_blank\">The Goonies\u003c/a>\u003c/em> (1985), this event invited \u003ca href=\"https://chefsroll.com/AdamSobel\" target=\"_blank\">Chef Adam Sobel\u003c/a> of San Francisco’s \u003ca href=\"http://minatestkitchen.com/\" target=\"_blank\">MINA Test Kitchen\u003c/a> collective onstage to demonstrate how to make his Truffle Ribeye Cheesesteak, a.k.a “a badass Philly cheese steak.” (“This is great stoner food” he added, shamelessly playing to the crowd.) These black truffles, Sobel informed us, were imported from Australia at a cost $600 per lb: \"So this truffle shuffle is worth it.\" Next thing we knew, Bay Area dance instructor \u003ca href=\"https://instagram.com/juliahubara/\" target=\"_blank\">Julia Hubara\u003c/a> was onstage dressed in Chunk’s\u003ca href=\"http://i.imgur.com/yaSat.gif\" target=\"_blank\"> “forest-green Hawaiian shirt and unflattering jeans”\u003c/a> combo to demonstrate the Truffle Shuffle moves and encourage the audience to get onstage and belly-roll themselves for their reward of actual truffles. Things quickly escalated -- or deteriorated, depending on your point of view -- and suddenly Chef \u003ca href=\"http://www.offalgood.com\" target=\"_blank\">Chris Cosentino\u003c/a> was leaping up from backstage and \u003ca href=\"https://instagram.com/p/6JAMmGGLhA/\" target=\"_blank\">on his knees\u003c/a>, having $600/lb truffles shaved into his mouth.\u003c/p>\n\u003cp>https://youtu.be/OujgRBTeh2w\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The barely-disguised anarchic lunacy of it all, coupled with the infectious tunes for shuffling made this one of GastroMagic's highlights, although one couldn’t help wince at the sight of somebody dejectedly sweeping up those eye-wateringly expensive truffle shavings afterwards into what had to be the most expensive trash bag of Outside Lands. Here’s hoping CUESA found a home for them.\u003c/p>\n\n",
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"excerpt": "At most music festivals, the food is something unremarkable you scarf down in between acts. At Outside Lands in San Francisco, it’s all part of the experience — and the spectacle.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At most music festivals, the food is something unremarkable you scarf down in between acts. At Outside Lands in San Francisco, it's all part of the experience -- and the spectacle.\u003c/p>\n\u003cp>In addition to the frankly staggering number of food and beverage stalls on offer for festival-goers, the shady wooded glen known as McClaren Pass became the home of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/guide-heres-your-gastromagic-line-up-for-outside-lands-2015/\" target=\"_blank\">\"GastroMagic\" stage\u003c/a> for the second year running. It promised \"fantastical entertainment in the way of star personalities, food, cocktails, comedy, improv, music, and of course, sorcery” -- and it (mostly) delivered.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Looking for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/08/foodie-guide-to-outside-lands-2015/\" target=\"_blank\">best things we ate\u003c/a> at Outside Lands this year? Check out BAB's \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/08/foodie-guide-to-outside-lands-2015/\" target=\"_blank\">Guide\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. \"Ass and Beignets\" \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend.jpg\" alt=\"Big Freedia performing at Outside Lands GastroMagic stage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-wendy-goodfriend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Big Freedia performing at Outside Lands GastroMagic stage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_99247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/big-freedia-group.jpg\" alt=\"Big Freedia performing at GastroMagic stage at Outside Lands.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Big Freedia performing at GastroMagic stage at Outside Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s get one thing out of the way: no matter how entertaining GastroMagic’s line-up was in general, it was all about \u003ca href=\"http://www.bigfreedia.com/\" target=\"_blank\">Big Freedia\u003c/a>. The New Orleans-based musician and MC’s ‘Beignets and Bounce Brunch’ on Saturday catered by \u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a> was the undisputed hit of GastroMagic for a second year running. A clue to how popular this event would be arrived early when a couple of passers-by spotted her arriving backstage and began yelling \"WE LOVE YOU BIG FREEDIA!\" but even so, nothing quite prepared me for the sight of this shady glen in Golden Gate Park teeming with literally hundreds of festival-goers screaming as she brought her particular \"Bounce\" brand of dancehall to the stage. With a bass depth you could feel in your teeth, Big Freedia led the cheers as her team of four incredibly energetic dancers bounced and twerked, before encouraging a steady stream of thrilled audience members to come up onstage and do the same.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/e2wG4JAp85s'\n title='//www.youtube.com/embed/e2wG4JAp85s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>https://www.youtube.com/watch?v=1eaiCH0Rrww\u003c/p>\n\u003cp>The draw, nominally, were the delicious beignets being prepped by the team from Brenda's in the background and handed out to successful twerkers, but honestly: I suspect that even if these folks were being rewarded instead with a slap to the face, they'd have been just as eager to get up there and twerk for all they were worth. \"All I want to see is \u003ca href=\"https://www.youtube.com/watch?v=AiDt4wOBpmQ\" target=\"_blank\">ASS\u003c/a> AND BEIGNETS,\" intoned Big Freedia, and when she herself began to twerk, the reaction from the crowd could have blown the leaves from the eucalyptus trees above. Unexpected delight: seeing the amateur twerkers disembarking the stage covered with a dusting of powdered sugar from the beignets they were gifted with -- on their lips, on their faces, in their hair. Unexpected delight #2: someone in the audience being lifted high up to \"crowd-twerk.\" That's dedication.\u003c/p>\n\u003cfigure id=\"attachment_99227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/big-freedia-ass-pyramid.jpg\" alt=\"Ass Pyramid at BIg Freedia Bounce & Beignets at GastroMagic stage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/big-freedia-ass-pyramid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ass Pyramid at BIg Freedia Bounce & Beignets at GastroMagic stage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. Rock n' (Sushi) Roll\u003c/strong>\u003c/p>\n\u003col>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ol>\n\u003cp>As an unrepentant karaoke aficionado I was super-excited for Friday afternoon's Morimoto Karaoke, which promised sushi stylings from the Iron Chef himself \u003ca href=\"http://www.ironchefmorimoto.com/\" target=\"_blank\">Masaharu Morimoto\u003c/a>, while revealing \"his hidden talent.\" In short, yes: I'd naturally expected him to be demonstrating the art of sushi construction WHILE singing \u003ca href=\"https://www.youtube.com/watch?v=lcOxhH8N3Bo\" target=\"_blank\">Total Eclipse of the Heart\u003c/a> (or similar.) So forgive me for being a little disappointed when the event turned out to be a straight sushi lesson from Morimoto to an assembly of newbies, finished off with what must have been thirty seconds of Chef singing in Japanese.\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/FOjSKaypf0s'\n title='//www.youtube.com/embed/FOjSKaypf0s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Despite not being the Bonnie Tyler/Kenny Loggins homage I had hoped for, and the raised stage making it tricky to see what was actually being demonstrated sushi-wise, the event was a fun, light-hearted joy to watch, mainly because Chef Morimoto appeared to be having a ball, ordering his neophytes around the stage, and lobbing sashimi pieces into the audience (and at one stage, into his colleague's mouth like they were dolphins at Sea World waiting to be fed.) Personal highlight: Chef critiquing his adoring audience's perceived lack of sushi knowledge by yelling \"You don't know f***ing \u003cem>anything\u003c/em>!\" then adding sweetly: \"Sorry my French.\"\u003c/p>\n\u003cp>\u003cstrong>3. Do it for the Dough\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend.jpg\" alt=\"Tony Gemignani rolling and prepping the dough for his pizza performance.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-wendy-goodfriend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tony Gemignani rolling and prepping the dough for his pizza performance. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_99249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend.jpg\" alt=\"Tony Gemignani spins the prepped dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/tony-gemignani-spin-wendy-goodfriend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tony Gemignani spins the prepped dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a few pizza dough theatrics, especially from a World Pizza Cup Champion? Sunday's \"Dough Throwdown\" saw Chef \u003ca href=\"http://www.tonygemignani.com/\" target=\"_blank\">Tony Gemignani\u003c/a> -- he of \u003ca href=\"http://tonyspizzanapoletana.com/\" target=\"_blank\">North Beach pizza pie institution Tony's\u003c/a> -- offer up a short but sweet show that was basically culinary Cirque du Soleil in best, most crowd-pleasing sense, set to pounding background beats by\u003ca href=\"https://soundcloud.com/mopo\" target=\"_blank\"> DJ MoPo\u003c/a>. Wildly twirling and spinning dinner plate-sized discs of springy dough, Gemignani then progressed to rolling them along his shoulders, landing them on his back and -- finally -- just lobbing them into the adoring audience.\u003c/p>\n\u003cp>https://youtu.be/frjOvTh43Mc\u003cbr>\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/t8xno8yQKZI'\n title='//www.youtube.com/embed/t8xno8yQKZI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Members of the crowd were invited up onto the stage to try their hand themselves with varying levels of success but ultimately this wasn't a practical pizza-spinning lesson -- more an intense dose of pure circus spectacle. (Which is sort of a shame; I've always wanted to know the secret of this skill, especially from a World Pizza Champion.) Dancers dressed like storybook Italian chefs bopped into the crowd with massive trays of gratefully-received Tony's pizza, and then hit the stage itself when Chef Tony bid us farewell for an endearingly enthusiastic -- if somewhat improvised -- dance show dressed in their chef's hats. It was off-the-wall, a little bit ramshackle but tons of fun -- GastroMagic in a nutshell, really. Plus I got to hear the song \u003ca href=\"https://soundcloud.com/hotnready/do-the-dirty-pizza\" target=\"_blank\">\"Do The Dirty Pizza\"\u003c/a> for the first time.\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/iK46pOPwyT8'\n title='//www.youtube.com/embed/iK46pOPwyT8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>4. Talkin' Trash\u003c/strong>\u003c/p>\n\u003col>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ol>\n\u003cp>On Friday the Bay Area’s ecology titans and farmers’ market champions \u003ca href=\"http://www.cuesa.org/about-cuesa\" target=\"_blank\">CUESA\u003c/a> (that’s the Center for Urban Education about Sustainable Agriculture) hosted a ‘Trash Talk Cook-Off’ that pitted Evan Bloom and Leo Beckerman of \u003ca href=\"http://wisesonsdeli.com/info\">Wise Sons\u003c/a> against Telmo Faria formerly of \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> and Chino, future owner of Uma Casa, and Anna Derivi-Castellanos and Lenore Estrada of \u003ca href=\"http://threebabesbakeshop.com/about-the-babes/\">The Three Babes Bakeshop\u003c/a>. (Host: \"What happened to the third Babe?\" Lenore: \"Uh, she realized this [running a business] was a ton of work.\") Their mission was to demonstrate live how food that might otherwise be tossed – offcuts of bread, spare shearlings of pastrami – can be employed in your cooking, while laying some disparaging quips on their fellow chefs.\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/N_qyLNiDkV8'\n title='//www.youtube.com/embed/N_qyLNiDkV8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>A running theme of these GastroMagic events was the way in which any live onstage cooking or demo ultimately played second fiddle to the charismatic personalities involved, and this event was no exception as the three parties indulged in affectionate trash talk as they cooked their, uh, trash. Favorite insights included Faria’s description of the \"family meal” often offered to the staff by restaurants: \"It's this great thing where you take everything that's about to go bad and put it over rice.\"\u003c/p>\n\u003cp>\u003cstrong>4. Goonies (and Truffles) Never Die\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truffle-adam-sobel.jpg\" alt=\"Chef Adam Sobel of San Francisco’s MINA Test Kitchen holds a prized black truffle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truffle-adam-sobel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Adam Sobel of San Francisco’s MINA Test Kitchen holds a prized black truffle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bizarre combinations and concepts are the name of the game at GastroMagic, but even by Outside Lands this next one was a doozy: The ‘Truffle Shuffle’ extravaganza. A loving homage to the \u003ca href=\"https://www.youtube.com/watch?v=t5whaRkuipU\" target=\"_blank\">less-than-graceful dance performed by cinematic icon Chunk\u003c/a> in nostalgic kids’ classic \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0089218/\" target=\"_blank\">The Goonies\u003c/a>\u003c/em> (1985), this event invited \u003ca href=\"https://chefsroll.com/AdamSobel\" target=\"_blank\">Chef Adam Sobel\u003c/a> of San Francisco’s \u003ca href=\"http://minatestkitchen.com/\" target=\"_blank\">MINA Test Kitchen\u003c/a> collective onstage to demonstrate how to make his Truffle Ribeye Cheesesteak, a.k.a “a badass Philly cheese steak.” (“This is great stoner food” he added, shamelessly playing to the crowd.) These black truffles, Sobel informed us, were imported from Australia at a cost $600 per lb: \"So this truffle shuffle is worth it.\" Next thing we knew, Bay Area dance instructor \u003ca href=\"https://instagram.com/juliahubara/\" target=\"_blank\">Julia Hubara\u003c/a> was onstage dressed in Chunk’s\u003ca href=\"http://i.imgur.com/yaSat.gif\" target=\"_blank\"> “forest-green Hawaiian shirt and unflattering jeans”\u003c/a> combo to demonstrate the Truffle Shuffle moves and encourage the audience to get onstage and belly-roll themselves for their reward of actual truffles. Things quickly escalated -- or deteriorated, depending on your point of view -- and suddenly Chef \u003ca href=\"http://www.offalgood.com\" target=\"_blank\">Chris Cosentino\u003c/a> was leaping up from backstage and \u003ca href=\"https://instagram.com/p/6JAMmGGLhA/\" target=\"_blank\">on his knees\u003c/a>, having $600/lb truffles shaved into his mouth.\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/OujgRBTeh2w'\n title='//www.youtube.com/embed/OujgRBTeh2w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The barely-disguised anarchic lunacy of it all, coupled with the infectious tunes for shuffling made this one of GastroMagic's highlights, although one couldn’t help wince at the sight of somebody dejectedly sweeping up those eye-wateringly expensive truffle shavings afterwards into what had to be the most expensive trash bag of Outside Lands. Here’s hoping CUESA found a home for them.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coffee Art: When A Spill Turns Into A Masterpiece",
"title": "Coffee Art: When A Spill Turns Into A Masterpiece",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ever splashed yourself with coffee or sat a dripping cup down on a white tablecloth? Then you're well aware of the beverage's staining powers. But where some see a ruined shirt, others have found a canvas.\u003c/p>\n\u003cp>For artist \u003ca href=\"https://www.facebook.com/Maria.A.Aristidou\">Maria Aristidou\u003c/a>, it all started with a latte. \"I was working on another commission using watercolors, when all the sudden, I spilled all over the drawing,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_98793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/10915133_1460041300979314_3624547970471301964_o_custom-5dea22b0c25cfe5f7865e6aa9aa1ae9da92776c0-e1438300083808.jpg\" alt=\"The Beatles, by Maria Aristidou\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-98793\">\u003cfigcaption class=\"wp-caption-text\">The Beatles, by Maria Aristidou \u003ccite>(Courtesy of Maria Aristidou)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than trying to wipe up the mess, she took a moment to look. \"The accidental spill, the shade of coffee, and how it got absorbed in the paper fascinated me.\"\u003c/p>\n\u003cp>Since then, she's continued painting entire images out of coffee. Aristidou feels that she has more control painting with coffee than, say, with a brown watercolor paint.\u003c/p>\n\u003cp>While Aristidou's subjects are mostly related to pop culture — illustrations of Disney characters, Yoda, or the iconic Afghan girl cover of \u003cem>National Geographic\u003c/em> — other artists have turned to more palpable subjects.\u003c/p>\n\u003cfigure id=\"attachment_98794\" class=\"wp-caption aligncenter\" style=\"max-width: 1220px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b.jpg\" alt=\"(Left) Yoda; (Right) Hans Solo, by Maria Aristidou\" width=\"1220\" height=\"596\" class=\"size-full wp-image-98794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b.jpg 1220w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-400x195.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-800x391.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-1180x576.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-960x469.jpg 960w\" sizes=\"(max-width: 1220px) 100vw, 1220px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Yoda; (Right) Hans Solo, by Maria Aristidou \u003ccite>(Courtesy of Maria Aristidou)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://coffeeart.com/gallery/\">Angel Sarkela-Saur and Andy Saur\u003c/a> are a married couple who bill themselves as \"The Coffee Artists.\" Together they've been using coffee to illustrate everything from landscapes to images of a French bulldog licking his lips after spilling a cup of joe on the floor.\u003c/p>\n\u003cfigure id=\"attachment_98795\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca.jpg\" alt=\"Serene Moment, by Andy and Angel Saur\" width=\"1500\" height=\"1199\" class=\"size-full wp-image-98795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-800x639.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-960x767.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Serene Moment, by Andy and Angel Saur \u003ccite>( Courtesy of Andy and Angel Saur)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It took them a fair amount of experimentation before they found the best way to draw out coffee's color. Sarkela-Saur says that their first attempt was using whole roast beans \"to see if we could draw with it like charcoal. It didn't work at all.\" They also tried mixing coffee pigment into a pastel block that \"became more of a rock than anything.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Finally, they settled on using coffee in its simplest form: water and steeped coffee grounds. Over time, they've noticed subtle differences in the roasts. A French roast, Saur says, may have a red tone to it, while espresso produces a dry brown.\u003c/p>\n\u003cfigure id=\"attachment_98796\" class=\"wp-caption aligncenter\" style=\"max-width: 946px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a.jpg\" alt=\"(Left) Coffee Strategy; (Right) Gidget Sneaks a Taste, by Andy and Angel Saur\" width=\"946\" height=\"666\" class=\"size-full wp-image-98796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a.jpg 946w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a-800x563.jpg 800w\" sizes=\"(max-width: 946px) 100vw, 946px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Coffee Strategy; (Right) Gidget Sneaks a Taste, by Andy and Angel Saur \u003ccite>(Courtesy of Andy and Angel Saur)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Few have played with the accidental quality of seeing coffee spilled on a white surface like \u003ca href=\"https://instagram.com/bernulia/\">Giulia Bernardelli\u003c/a>. The majority of her work is a hybrid of painting and photography. First, she creates a small image out of coffee pigment — either on paper or inside the bottom of a cup itself. Then she takes a photo with the cup still in the shot.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/1Ql2jPHiBw/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">Dirty hands, dirty mind. Back to black ☕️ #hello #amywinehouse #black #coffee #foodart #foodlover #foodporn #draw #drawing #sketch #peoplescreatives #portrait #onVtable #onthetable #happiness #graphic #design #magic #art #vsco #craft #vscocam\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Giulia Bernardelli (@bernulia) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-04-09T15:29:31+00:00\">Apr 9, 2015 at 8:29am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\u003c/ul>\n\u003cp>\"I try to catch the magic of a moment — as if the coffee created a story by toppling,\" she says.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/3g130nniN0/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">So come with me, where dreams are born and time is never planned. Just think of happy things, and your heart will fly on wings, forever in never never land ❤️ #love #peterpan #coffee #art #arte #artist #amazing #artwork #arts_gallery #food #foodart #handmade #graphic #design #details #portrait #sweet #diy #draw #drawing #sketch #vsco #vscocam\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Giulia Bernardelli (@bernulia) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-06-04T16:00:08+00:00\">Jun 4, 2015 at 9:00am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\u003c/ul>\n\u003cp>The overall effect is more like spotting familiar shapes in the clouds than looking at art. Even though, unlike clouds, Bernardelli's images are all carefully created. That spontaneous quality to her art is heightened by the fact that she shies away from using paintbrushes or traditional art supplies to turn coffee into images. \"My tools are spoons, fingers, and toothpicks,\" she says.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/4SDYtYHiGi/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">? #mm #marilyn #magic #coffee #art #arte #artistic #creative #create #diy #design #graphic #love #draw #drawing #sketch #portrait #handmade #happy #me #artist #vsco #vscocam #vscogood\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Giulia Bernardelli (@bernulia) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-06-23T18:41:01+00:00\">Jun 23, 2015 at 11:41am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\u003c/ul>\n\u003cp>While many people are attracted to the sepia tones of coffee, the pigment alone probably isn't the reason why so much coffee art exists. People connect with coffee in a way that few non-caffeinated beverages can replicate. Saur says that coffee \"is a universal beverage:\" It not only wakes us up in the morning but gathers people together, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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>Ever splashed yourself with coffee or sat a dripping cup down on a white tablecloth? Then you're well aware of the beverage's staining powers. But where some see a ruined shirt, others have found a canvas.\u003c/p>\n\u003cp>For artist \u003ca href=\"https://www.facebook.com/Maria.A.Aristidou\">Maria Aristidou\u003c/a>, it all started with a latte. \"I was working on another commission using watercolors, when all the sudden, I spilled all over the drawing,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_98793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/10915133_1460041300979314_3624547970471301964_o_custom-5dea22b0c25cfe5f7865e6aa9aa1ae9da92776c0-e1438300083808.jpg\" alt=\"The Beatles, by Maria Aristidou\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-98793\">\u003cfigcaption class=\"wp-caption-text\">The Beatles, by Maria Aristidou \u003ccite>(Courtesy of Maria Aristidou)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than trying to wipe up the mess, she took a moment to look. \"The accidental spill, the shade of coffee, and how it got absorbed in the paper fascinated me.\"\u003c/p>\n\u003cp>Since then, she's continued painting entire images out of coffee. Aristidou feels that she has more control painting with coffee than, say, with a brown watercolor paint.\u003c/p>\n\u003cp>While Aristidou's subjects are mostly related to pop culture — illustrations of Disney characters, Yoda, or the iconic Afghan girl cover of \u003cem>National Geographic\u003c/em> — other artists have turned to more palpable subjects.\u003c/p>\n\u003cfigure id=\"attachment_98794\" class=\"wp-caption aligncenter\" style=\"max-width: 1220px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b.jpg\" alt=\"(Left) Yoda; (Right) Hans Solo, by Maria Aristidou\" width=\"1220\" height=\"596\" class=\"size-full wp-image-98794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b.jpg 1220w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-400x195.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-800x391.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-1180x576.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-960x469.jpg 960w\" sizes=\"(max-width: 1220px) 100vw, 1220px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Yoda; (Right) Hans Solo, by Maria Aristidou \u003ccite>(Courtesy of Maria Aristidou)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://coffeeart.com/gallery/\">Angel Sarkela-Saur and Andy Saur\u003c/a> are a married couple who bill themselves as \"The Coffee Artists.\" Together they've been using coffee to illustrate everything from landscapes to images of a French bulldog licking his lips after spilling a cup of joe on the floor.\u003c/p>\n\u003cfigure id=\"attachment_98795\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca.jpg\" alt=\"Serene Moment, by Andy and Angel Saur\" width=\"1500\" height=\"1199\" class=\"size-full wp-image-98795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-800x639.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-960x767.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Serene Moment, by Andy and Angel Saur \u003ccite>( Courtesy of Andy and Angel Saur)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It took them a fair amount of experimentation before they found the best way to draw out coffee's color. Sarkela-Saur says that their first attempt was using whole roast beans \"to see if we could draw with it like charcoal. It didn't work at all.\" They also tried mixing coffee pigment into a pastel block that \"became more of a rock than anything.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Finally, they settled on using coffee in its simplest form: water and steeped coffee grounds. Over time, they've noticed subtle differences in the roasts. A French roast, Saur says, may have a red tone to it, while espresso produces a dry brown.\u003c/p>\n\u003cfigure id=\"attachment_98796\" class=\"wp-caption aligncenter\" style=\"max-width: 946px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a.jpg\" alt=\"(Left) Coffee Strategy; (Right) Gidget Sneaks a Taste, by Andy and Angel Saur\" width=\"946\" height=\"666\" class=\"size-full wp-image-98796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a.jpg 946w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a-800x563.jpg 800w\" sizes=\"(max-width: 946px) 100vw, 946px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Coffee Strategy; (Right) Gidget Sneaks a Taste, by Andy and Angel Saur \u003ccite>(Courtesy of Andy and Angel Saur)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Few have played with the accidental quality of seeing coffee spilled on a white surface like \u003ca href=\"https://instagram.com/bernulia/\">Giulia Bernardelli\u003c/a>. The majority of her work is a hybrid of painting and photography. First, she creates a small image out of coffee pigment — either on paper or inside the bottom of a cup itself. Then she takes a photo with the cup still in the shot.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/1Ql2jPHiBw/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">Dirty hands, dirty mind. Back to black ☕️ #hello #amywinehouse #black #coffee #foodart #foodlover #foodporn #draw #drawing #sketch #peoplescreatives #portrait #onVtable #onthetable #happiness #graphic #design #magic #art #vsco #craft #vscocam\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Giulia Bernardelli (@bernulia) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-04-09T15:29:31+00:00\">Apr 9, 2015 at 8:29am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\u003c/ul>\n\u003cp>\"I try to catch the magic of a moment — as if the coffee created a story by toppling,\" she says.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/3g130nniN0/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">So come with me, where dreams are born and time is never planned. Just think of happy things, and your heart will fly on wings, forever in never never land ❤️ #love #peterpan #coffee #art #arte #artist #amazing #artwork #arts_gallery #food #foodart #handmade #graphic #design #details #portrait #sweet #diy #draw #drawing #sketch #vsco #vscocam\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Giulia Bernardelli (@bernulia) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-06-04T16:00:08+00:00\">Jun 4, 2015 at 9:00am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\u003c/ul>\n\u003cp>The overall effect is more like spotting familiar shapes in the clouds than looking at art. Even though, unlike clouds, Bernardelli's images are all carefully created. That spontaneous quality to her art is heightened by the fact that she shies away from using paintbrushes or traditional art supplies to turn coffee into images. \"My tools are spoons, fingers, and toothpicks,\" she says.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/4SDYtYHiGi/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">? #mm #marilyn #magic #coffee #art #arte #artistic #creative #create #diy #design #graphic #love #draw #drawing #sketch #portrait #handmade #happy #me #artist #vsco #vscocam #vscogood\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Giulia Bernardelli (@bernulia) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-06-23T18:41:01+00:00\">Jun 23, 2015 at 11:41am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\u003c/ul>\n\u003cp>While many people are attracted to the sepia tones of coffee, the pigment alone probably isn't the reason why so much coffee art exists. People connect with coffee in a way that few non-caffeinated beverages can replicate. Saur says that coffee \"is a universal beverage:\" It not only wakes us up in the morning but gathers people together, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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": "Lunch With Monet, Dinner With Jackson Pollock",
"title": "Lunch With Monet, Dinner With Jackson Pollock",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Regardless of our cooking prowess, all of us have undoubtedly spent some time in the kitchen. We all need to eat, and our preferences are intensely personal. Yet food is often overlooked in the biographies of anyone who wasn't a chef or gastronomic icon.\u003c/p>\n\u003cp>Two new books focusing on the culinary lives of artists — \u003ca href=\"http://www.monetspalate.com/monets_palate_cookbook.html\">Monet's Palate Cookbook\u003c/a>\u003cem>, \u003c/em>by Aileen Bordman and Derek Fell, and \u003ca href=\"http://www.assouline.com/dinner-with-jackson-pollock.html\">Dinner with Jackson Pollock\u003c/a>\u003cem>, \u003c/em>by Robyn Lea --\u003cem> \u003c/em>show this to be an oversight. The artists' approaches to food provide a new way of thinking about their very different approaches to art, and of understanding the artists themselves.\u003c/p>\n\u003cp>As Francesca Pollock, the artist's niece, writes in \u003cem>Dinner\u003c/em>'s introduction, \"He painted the same way he cooked: Endlessly using leftovers; keeping and re-using; trying one color or shape and then another. There was never ever any waste. Painting, like cooking, was a way of living.\"\u003c/p>\n\u003cfigure id=\"attachment_95373\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/page-12_custom-d0a517dd65e0256eb7f6cc0f3e8754a3b48cd8ef-e1429830761670.jpg\" alt=\"Robyn Lea\" width=\"500\" class=\"size-full wp-image-95373\">\u003cfigcaption class=\"wp-caption-text\">Robyn Lea \u003ccite>(Robyn Lea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A giant of abstract expressionism, Pollock has an outward reputation \"as a narcissistic action-painter fueled to alcoholic self-destruction,\" author Lea writes.\u003c/p>\n\u003cp>But the handwritten recipes found at his house reveal a quieter, domestic side. His apple pie even won first place in a local pie baking competition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The impressionist Claude Monet is best known for his vivid landscapes of the French countryside in Normandy, north of Paris. The region, a \u003ca href=\"http://www.monetspalate.com/film/monets_palate_preview.html\">companion film\u003c/a> also called \u003cem>Monet's Palate\u003c/em> tells us, \"inspired Monet's passion for art and his passion for fine cuisine. Both of Monet's palates met at his home in Giverny\" — whose flower gardens are featured in so many of his paintings.\u003c/p>\n\u003cfigure id=\"attachment_95374\" class=\"wp-caption aligncenter\" style=\"max-width: 1031px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986.jpg\" alt=\"Monet's <em>Waterlilies and Japanese bridge, </em>1899. Monet turned a parcel of land next to his land in Giverny into a Japanese-style water garden.\" width=\"1031\" height=\"1000\" class=\"size-full wp-image-95374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986.jpg 1031w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-400x388.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-800x776.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-960x931.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-32x32.jpg 32w\" sizes=\"(max-width: 1031px) 100vw, 1031px\">\u003cfigcaption class=\"wp-caption-text\">Monet's \u003cem>Waterlilies and Japanese bridge, \u003c/em>1899. Monet turned a parcel of land next to his land in Giverny into a Japanese-style water garden. \u003ccite>(Claude Monet/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food only occasionally appears in Monet's work, mostly in still-lifes. But though he never painted his private kitchen garden, at 2.5 acres, it was sizable in its own right, and surely at least as much a fixture in his life as its more famous blooming cousin. And Monet himself put a premium on food, according to the authors.\u003c/p>\n\u003cfigure id=\"attachment_95375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/apples_and_grapes_custom-45afcc4062810b36c3d1a3c959e7cae81e08d6aa-e1429830892924.jpg\" alt=\"Monet's Apples and Grapes, circa 1879-80\" width=\"1920\" height=\"1461\" class=\"size-full wp-image-95375\">\u003cfigcaption class=\"wp-caption-text\">Monet's\u003cem> Apples and Grapes\u003c/em>, circa 1879-80 \u003ccite>(Claude Monet/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Almost every franc that he earned, after taking care of his family's welfare, he would spend on the freshest ingredients for meals and improving the interior\u003cbr>and exterior of his house\" — originally, a farmhouse and cider press, Bordman and Fell write. Monet, we learn, employed a cook, and his diet included eggs from his own chickens. He was actively involved in directing which vegetables were planted (he liked experimenting with new varieties), and which ones ended up on the dinner table.\u003c/p>\n\u003cp>Neither of the books are pure biography, though they do delve into the artists' private domestic lives. Filled with recipes — Pollock's are drawn from his own collection, while those in the Monet book are inspired by his gardens and by French cuisine — the books give readers a peek into two famous kitchens.\u003c/p>\n\u003cp>Imagine Monet's chef wandering out into the vast gardens to pick peaches and apples for a fruit gratin.\u003c/p>\n\u003cfigure id=\"attachment_95382\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/claude_monet_-_jar_of_peaches.jpg\" alt=\"Monet's<em> Jar of Peaches</em>, circa 1866. The artist grew peaches along the wall of his kitchen garden.\" width=\"500\" class=\"size-full wp-image-95382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/claude_monet_-_jar_of_peaches.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/claude_monet_-_jar_of_peaches-400x490.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monet's\u003cem> Jar of Peaches\u003c/em>, circa 1866. The artist grew peaches along the wall of his kitchen garden. \u003ccite>(Claude Monet/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or 22-year-old Pollock on a cross-country roadtrip with his brother during the Depression, eating cornmeal Johnny cakes and whatever cheap food they could scrounge up.\u003c/p>\n\u003cp>A normal biography may portray the artists as \"Artists\" (with a capital \"a\"), but looking at any historical figure through the lens of food makes them more recognizable, accessible and — ultimately — human.\u003c/p>\n\u003cp>\u003cem>Tove Danovich is a writer based in New York City.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Peach, Apple and Raisin Gratin With Walnut Streusel\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>6 dessert servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_95385\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/monets-palate.jpg\" alt=\"Monet's Palate Cookbook The Artist & His Kitchen Garden at Giverny by Aileen Bordman\" width=\"300\" height=\"325\" class=\"size-full wp-image-95385\">\u003cfigcaption class=\"wp-caption-text\">Monet's Palate Cookbook\u003cbr>The Artist & His Kitchen Garden at Giverny\u003cbr>by Aileen Bordman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Streusel:\u003c/strong>\u003cbr>2/3 cup (80 g) all-purpose flour\u003cbr>3 tablespoons (35 g) firmly packed dark brown sugar\u003cbr>2 tablespoons (25 g) sugar\u003cbr>1 teaspoon ground cinnamon\u003cbr>1⁄8 teaspoon finely chopped fresh rosemary\u003cbr>1⁄8 teaspoon salt\u003cbr>1/2 cup (60 g) chopped walnuts\u003cbr>1/2 cup (1 stick) (120 g) unsalted butter, melted\u003cbr>1/8 teaspoon vanilla\u003c/p>\n\u003cp>\u003cstrong>Gratin:\u003c/strong>\u003cbr>2 cups (450 g) thinly sliced\u003cbr>peeled peaches\u003cbr>1 cup (175 g) thinly sliced tart apple\u003cbr>1 ⁄ 2 cup (100 g) sugar\u003cbr>1 ⁄ 4 cup (40 g) raisins\u003cbr>1 teaspoon fresh lemon juice\u003c/p>\n\u003cp>Monet grew his own peaches, espaliered against a walled enclosure that surrounded his vegetable garden. But it wasn't enough for Monet to grow the fruit; a white-flesh peach called pêche de la vigne also appeared in one of his paintings. A similar peach called Spring Snow is available in the United States. Here the beautiful fruit is combined with apples and raisins and topped with a walnut streusel kissed with rosemary in a gratin that is sure to please. Serve with vanilla ice cream, whipped cream or crème fraîche.\u003c/p>\n\u003cp>For streusel: Place flour, both sugars, cinnamon, rosemary and salt\u003cbr>in a medium-size bowl. Using a fork, stir to combine. Stir in walnuts.\u003cbr>Add melted butter and vanilla and stir to combine. Set aside until\u003cbr>ready to use.\u003c/p>\n\u003cp>For gratin: Preheat oven to 400 F (200 C). Butter a 9-inch (23 cm)\u003cbr>glass pie dish. Combine peaches, apple, sugar, raisins and lemon juice\u003cbr>in a medium-size bowl. Transfer to prepared dish. Bake until fruit is\u003cbr>tender, about 35 minutes. Spread streusel evenly over fruit. Return to\u003cbr>oven and bake until golden brown, about 10 minutes. Let cool to room\u003cbr>temperature and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003ca href=\"http://www.monetspalate.com/\">Monet's Palate Cookbook\u003c/a> by Aileen Bordman and Derek Fell; reprinted with permission of Gibbs Smith.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Jackson's Prize-Winning Apple Pie\u003c/h3>\n\u003cp>\u003cem>(Recipe as written by Jackson Pollock)\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_95384\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/dinner-jackson-pollock.jpg\" alt=\"Dinner With Jackson Pollock Recipes, Art & Nature by Robyn Lea\" width=\"300\" height=\"363\" class=\"size-full wp-image-95384\">\u003cfigcaption class=\"wp-caption-text\">Dinner With Jackson Pollock\u003cbr>Recipes, Art & Nature\u003cbr>by Robyn Lea\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003cbr>4 lb granny smith apples, or any combination of tart apples\u003cbr>¼ cup water\u003cbr>1 cup sugar, or less if desired\u003cbr>1 tsp cinnamon\u003cbr>½ tsp nutmeg\u003cbr>1 tsp all-purpose flour, sifted\u003c/p>\n\u003cp>\u003cstrong>For the pie crust:\u003c/strong>\u003cbr>2½ cups all-purpose flour\u003cbr>1 level tsp baking powder\u003cbr>1 level tsp salt\u003cbr>1½ cups cold butter\u003cbr>2 egg yolks,\u003cbr>plus 1 whole egg for egg wash\u003cbr>½ cup cold milk,\u003cbr>plus more as needed\u003c/p>\n\u003cp>To prepare the filling: Peel, core, and thinly slice apples. Stew apples in a pot with a little water to cover the fruit, plus the sugar and spices, until just cooked. Chill apples in a little of the juice. When cold, sift flour over the apples and stir gently to combine. Set aside.\u003c/p>\n\u003cp>Preheat oven to 450°F. To make the pie crust: Combine flour, baking powder, and salt. Add butter and cut in until mixture is crumbly. Add egg yolks and mix with enough milk to make a dough. Roll out dough lightly. Place the pastry in a greased 10‑inch round pie dish, allowing pastry to overhang the edge of the pan by about 1 inch; trim away excess dough, roll it into a ball, and set aside to make the top crust. Be sure there are no cracks in the bottom crust; seal them by pressing edges together with fingers. Pour apple mixture into pie shell and distribute evenly.\u003c/p>\n\u003cp>For a simple top crust, roll out the remaining dough, slide the pastry sheet onto the rolling pin, and unroll it on top of the apple pie filling. Allow top crust to overhang the edge of the pan by about 1 inch; trim away excess dough, then pinch the top and bottom crusts together all around the rim to seal the pie. Prick the top crust with a fork in about a dozen places, or slice a few small openings with a knife, to allow steam to escape. Brush top pastry with egg wash and sprinkle lightly with a pinch or two of sugar.\u003c/p>\n\u003cp>For a more elaborate lattice-style top, roll out the remaining dough, cut into ½‑inch strips, and weave strips across the top of the filling. Brush lattice strips with egg wash and lightly sprinkle with a pinch or two of sugar.\u003c/p>\n\u003cp>Place the pie in the center of oven and bake 10‑15 minutes, then reduce oven to 325°F and bake 25‑30 minutes more.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003ca href=\"http://www.assouline.com/dinner-with-jackson-pollock.html\">Dinner With Jackson Pollock: Recipes, Art & Nature\u003c/a>, by Robyn Lea, courtesy of Assouline, copyright 2015.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Two new books focus on the culinary lives of these two artists. Turns out, their approaches to food provide a new way of thinking about their two very different approaches to art.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Regardless of our cooking prowess, all of us have undoubtedly spent some time in the kitchen. We all need to eat, and our preferences are intensely personal. Yet food is often overlooked in the biographies of anyone who wasn't a chef or gastronomic icon.\u003c/p>\n\u003cp>Two new books focusing on the culinary lives of artists — \u003ca href=\"http://www.monetspalate.com/monets_palate_cookbook.html\">Monet's Palate Cookbook\u003c/a>\u003cem>, \u003c/em>by Aileen Bordman and Derek Fell, and \u003ca href=\"http://www.assouline.com/dinner-with-jackson-pollock.html\">Dinner with Jackson Pollock\u003c/a>\u003cem>, \u003c/em>by Robyn Lea --\u003cem> \u003c/em>show this to be an oversight. The artists' approaches to food provide a new way of thinking about their very different approaches to art, and of understanding the artists themselves.\u003c/p>\n\u003cp>As Francesca Pollock, the artist's niece, writes in \u003cem>Dinner\u003c/em>'s introduction, \"He painted the same way he cooked: Endlessly using leftovers; keeping and re-using; trying one color or shape and then another. There was never ever any waste. Painting, like cooking, was a way of living.\"\u003c/p>\n\u003cfigure id=\"attachment_95373\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/page-12_custom-d0a517dd65e0256eb7f6cc0f3e8754a3b48cd8ef-e1429830761670.jpg\" alt=\"Robyn Lea\" width=\"500\" class=\"size-full wp-image-95373\">\u003cfigcaption class=\"wp-caption-text\">Robyn Lea \u003ccite>(Robyn Lea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A giant of abstract expressionism, Pollock has an outward reputation \"as a narcissistic action-painter fueled to alcoholic self-destruction,\" author Lea writes.\u003c/p>\n\u003cp>But the handwritten recipes found at his house reveal a quieter, domestic side. His apple pie even won first place in a local pie baking competition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The impressionist Claude Monet is best known for his vivid landscapes of the French countryside in Normandy, north of Paris. The region, a \u003ca href=\"http://www.monetspalate.com/film/monets_palate_preview.html\">companion film\u003c/a> also called \u003cem>Monet's Palate\u003c/em> tells us, \"inspired Monet's passion for art and his passion for fine cuisine. Both of Monet's palates met at his home in Giverny\" — whose flower gardens are featured in so many of his paintings.\u003c/p>\n\u003cfigure id=\"attachment_95374\" class=\"wp-caption aligncenter\" style=\"max-width: 1031px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986.jpg\" alt=\"Monet's <em>Waterlilies and Japanese bridge, </em>1899. Monet turned a parcel of land next to his land in Giverny into a Japanese-style water garden.\" width=\"1031\" height=\"1000\" class=\"size-full wp-image-95374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986.jpg 1031w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-400x388.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-800x776.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-960x931.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-32x32.jpg 32w\" sizes=\"(max-width: 1031px) 100vw, 1031px\">\u003cfigcaption class=\"wp-caption-text\">Monet's \u003cem>Waterlilies and Japanese bridge, \u003c/em>1899. Monet turned a parcel of land next to his land in Giverny into a Japanese-style water garden. \u003ccite>(Claude Monet/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food only occasionally appears in Monet's work, mostly in still-lifes. But though he never painted his private kitchen garden, at 2.5 acres, it was sizable in its own right, and surely at least as much a fixture in his life as its more famous blooming cousin. And Monet himself put a premium on food, according to the authors.\u003c/p>\n\u003cfigure id=\"attachment_95375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/apples_and_grapes_custom-45afcc4062810b36c3d1a3c959e7cae81e08d6aa-e1429830892924.jpg\" alt=\"Monet's Apples and Grapes, circa 1879-80\" width=\"1920\" height=\"1461\" class=\"size-full wp-image-95375\">\u003cfigcaption class=\"wp-caption-text\">Monet's\u003cem> Apples and Grapes\u003c/em>, circa 1879-80 \u003ccite>(Claude Monet/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Almost every franc that he earned, after taking care of his family's welfare, he would spend on the freshest ingredients for meals and improving the interior\u003cbr>and exterior of his house\" — originally, a farmhouse and cider press, Bordman and Fell write. Monet, we learn, employed a cook, and his diet included eggs from his own chickens. He was actively involved in directing which vegetables were planted (he liked experimenting with new varieties), and which ones ended up on the dinner table.\u003c/p>\n\u003cp>Neither of the books are pure biography, though they do delve into the artists' private domestic lives. Filled with recipes — Pollock's are drawn from his own collection, while those in the Monet book are inspired by his gardens and by French cuisine — the books give readers a peek into two famous kitchens.\u003c/p>\n\u003cp>Imagine Monet's chef wandering out into the vast gardens to pick peaches and apples for a fruit gratin.\u003c/p>\n\u003cfigure id=\"attachment_95382\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/claude_monet_-_jar_of_peaches.jpg\" alt=\"Monet's<em> Jar of Peaches</em>, circa 1866. The artist grew peaches along the wall of his kitchen garden.\" width=\"500\" class=\"size-full wp-image-95382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/claude_monet_-_jar_of_peaches.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/claude_monet_-_jar_of_peaches-400x490.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monet's\u003cem> Jar of Peaches\u003c/em>, circa 1866. The artist grew peaches along the wall of his kitchen garden. \u003ccite>(Claude Monet/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or 22-year-old Pollock on a cross-country roadtrip with his brother during the Depression, eating cornmeal Johnny cakes and whatever cheap food they could scrounge up.\u003c/p>\n\u003cp>A normal biography may portray the artists as \"Artists\" (with a capital \"a\"), but looking at any historical figure through the lens of food makes them more recognizable, accessible and — ultimately — human.\u003c/p>\n\u003cp>\u003cem>Tove Danovich is a writer based in New York City.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Peach, Apple and Raisin Gratin With Walnut Streusel\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>6 dessert servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_95385\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/monets-palate.jpg\" alt=\"Monet's Palate Cookbook The Artist & His Kitchen Garden at Giverny by Aileen Bordman\" width=\"300\" height=\"325\" class=\"size-full wp-image-95385\">\u003cfigcaption class=\"wp-caption-text\">Monet's Palate Cookbook\u003cbr>The Artist & His Kitchen Garden at Giverny\u003cbr>by Aileen Bordman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Streusel:\u003c/strong>\u003cbr>2/3 cup (80 g) all-purpose flour\u003cbr>3 tablespoons (35 g) firmly packed dark brown sugar\u003cbr>2 tablespoons (25 g) sugar\u003cbr>1 teaspoon ground cinnamon\u003cbr>1⁄8 teaspoon finely chopped fresh rosemary\u003cbr>1⁄8 teaspoon salt\u003cbr>1/2 cup (60 g) chopped walnuts\u003cbr>1/2 cup (1 stick) (120 g) unsalted butter, melted\u003cbr>1/8 teaspoon vanilla\u003c/p>\n\u003cp>\u003cstrong>Gratin:\u003c/strong>\u003cbr>2 cups (450 g) thinly sliced\u003cbr>peeled peaches\u003cbr>1 cup (175 g) thinly sliced tart apple\u003cbr>1 ⁄ 2 cup (100 g) sugar\u003cbr>1 ⁄ 4 cup (40 g) raisins\u003cbr>1 teaspoon fresh lemon juice\u003c/p>\n\u003cp>Monet grew his own peaches, espaliered against a walled enclosure that surrounded his vegetable garden. But it wasn't enough for Monet to grow the fruit; a white-flesh peach called pêche de la vigne also appeared in one of his paintings. A similar peach called Spring Snow is available in the United States. Here the beautiful fruit is combined with apples and raisins and topped with a walnut streusel kissed with rosemary in a gratin that is sure to please. Serve with vanilla ice cream, whipped cream or crème fraîche.\u003c/p>\n\u003cp>For streusel: Place flour, both sugars, cinnamon, rosemary and salt\u003cbr>in a medium-size bowl. Using a fork, stir to combine. Stir in walnuts.\u003cbr>Add melted butter and vanilla and stir to combine. Set aside until\u003cbr>ready to use.\u003c/p>\n\u003cp>For gratin: Preheat oven to 400 F (200 C). Butter a 9-inch (23 cm)\u003cbr>glass pie dish. Combine peaches, apple, sugar, raisins and lemon juice\u003cbr>in a medium-size bowl. Transfer to prepared dish. Bake until fruit is\u003cbr>tender, about 35 minutes. Spread streusel evenly over fruit. Return to\u003cbr>oven and bake until golden brown, about 10 minutes. Let cool to room\u003cbr>temperature and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003ca href=\"http://www.monetspalate.com/\">Monet's Palate Cookbook\u003c/a> by Aileen Bordman and Derek Fell; reprinted with permission of Gibbs Smith.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Jackson's Prize-Winning Apple Pie\u003c/h3>\n\u003cp>\u003cem>(Recipe as written by Jackson Pollock)\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_95384\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/dinner-jackson-pollock.jpg\" alt=\"Dinner With Jackson Pollock Recipes, Art & Nature by Robyn Lea\" width=\"300\" height=\"363\" class=\"size-full wp-image-95384\">\u003cfigcaption class=\"wp-caption-text\">Dinner With Jackson Pollock\u003cbr>Recipes, Art & Nature\u003cbr>by Robyn Lea\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003cbr>4 lb granny smith apples, or any combination of tart apples\u003cbr>¼ cup water\u003cbr>1 cup sugar, or less if desired\u003cbr>1 tsp cinnamon\u003cbr>½ tsp nutmeg\u003cbr>1 tsp all-purpose flour, sifted\u003c/p>\n\u003cp>\u003cstrong>For the pie crust:\u003c/strong>\u003cbr>2½ cups all-purpose flour\u003cbr>1 level tsp baking powder\u003cbr>1 level tsp salt\u003cbr>1½ cups cold butter\u003cbr>2 egg yolks,\u003cbr>plus 1 whole egg for egg wash\u003cbr>½ cup cold milk,\u003cbr>plus more as needed\u003c/p>\n\u003cp>To prepare the filling: Peel, core, and thinly slice apples. Stew apples in a pot with a little water to cover the fruit, plus the sugar and spices, until just cooked. Chill apples in a little of the juice. When cold, sift flour over the apples and stir gently to combine. Set aside.\u003c/p>\n\u003cp>Preheat oven to 450°F. To make the pie crust: Combine flour, baking powder, and salt. Add butter and cut in until mixture is crumbly. Add egg yolks and mix with enough milk to make a dough. Roll out dough lightly. Place the pastry in a greased 10‑inch round pie dish, allowing pastry to overhang the edge of the pan by about 1 inch; trim away excess dough, roll it into a ball, and set aside to make the top crust. Be sure there are no cracks in the bottom crust; seal them by pressing edges together with fingers. Pour apple mixture into pie shell and distribute evenly.\u003c/p>\n\u003cp>For a simple top crust, roll out the remaining dough, slide the pastry sheet onto the rolling pin, and unroll it on top of the apple pie filling. Allow top crust to overhang the edge of the pan by about 1 inch; trim away excess dough, then pinch the top and bottom crusts together all around the rim to seal the pie. Prick the top crust with a fork in about a dozen places, or slice a few small openings with a knife, to allow steam to escape. Brush top pastry with egg wash and sprinkle lightly with a pinch or two of sugar.\u003c/p>\n\u003cp>For a more elaborate lattice-style top, roll out the remaining dough, cut into ½‑inch strips, and weave strips across the top of the filling. Brush lattice strips with egg wash and lightly sprinkle with a pinch or two of sugar.\u003c/p>\n\u003cp>Place the pie in the center of oven and bake 10‑15 minutes, then reduce oven to 325°F and bake 25‑30 minutes more.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003ca href=\"http://www.assouline.com/dinner-with-jackson-pollock.html\">Dinner With Jackson Pollock: Recipes, Art & Nature\u003c/a>, by Robyn Lea, courtesy of Assouline, copyright 2015.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Produce Pride: Showing The Love With Vegetable Tattoos",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358.jpg\" alt=\"Siblings Jessica and Oliver Schaap of Holland, Mich., test out the temporary vegetable tattoos known as Tater Tats. Photo: Courtesy of Jenna Weiler\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-93514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siblings Jessica and Oliver Schaap of Holland, Mich., test out the temporary vegetable tattoos known as Tater Tats. Photo: Courtesy of Jenna Weiler\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/25/384138019/vegetable-tattoos\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/15)\u003c/p>\n\u003cp>If you really love vegetables and want to tell the world, there are many ways to do so. You can join a community supported agriculture group, or CSA. You can plant a garden in your front yard. And you can broadcast your passion with t-shirt or sticker slogan like \"Eat More Kale\" or \"Powered By Plants.\"\u003c/p>\n\u003cp>Now, there's also the option of adorning your body with vegetable body art.\u003c/p>\n\u003cp>Jenna Weiler, a farmer and food entrepreneur from Michigan, has a \u003ca href=\"https://www.kickstarter.com/projects/1386926937/tater-tats\">Kickstarter\u003c/a> underway to raise money for Tater Tats, a temporary vegetable tattoo business.\u003c/p>\n\u003cp>Weiler says the idea for the tats came to her when she was working on Groundswell Farm in west Michigan, and was joking with her fellow farmers that she should get a bean tattoo on her arm to remind her of the right size to harvest the legumes.\u003c/p>\n\u003cfigure id=\"attachment_93515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278.jpg\" alt=\"The temporary tattoos from Tater Tats come in three different seasonal packs. Image: Courtesy of Jenna Weiler\" width=\"1920\" height=\"958\" class=\"size-full wp-image-93515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278-800x399.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278-1440x719.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278-1180x589.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278-768x383.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278-320x160.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The temporary tattoos from Tater Tats come in three different seasonal packs. Image: Courtesy of Jenna Weiler\u003c/figcaption>\u003c/figure>\n\u003cp>Rather then get a real bean tattoo, she decided that temporary vegetable tattoos could be a fun way to educate kids (and adults) about healthy, seasonal eating. Temporary body art could remind people of how beautiful vegetables are, and grouping them seasonally could help communicate what crops grow when, she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Ideally these tats would be a fun way to make vegetables cool,\" Weiler tells us by email. \"So us food lovers can proclaim, 'I'm proud to love eggplant!' \"\u003c/p>\n\u003cfigure id=\"attachment_93516\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sean-brock-15b129ce0d5ce2f6538f3b7e98af126dc821e33a-e1424894336700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sean-brock-15b129ce0d5ce2f6538f3b7e98af126dc821e33a-290x217.jpg\" alt=\"Chef Sean Brock of Charleston, S.C., shows off the inspiration for his Jimmy Red corn tattoo. Photo: Breville USA via Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-93516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Sean Brock of Charleston, S.C., shows off the inspiration for his Jimmy Red corn tattoo. Photo: \u003ca href=\"https://www.flickr.com/photos/breville/10731712866/in/photolist-hmjQmb-hmkk7M-djj1o3-6F1Z4D-djj1m7-6F1Zt2-6EtSVJ-6EpHhk-6ASm1Y-6ASkZ9-6ANb8k-hmpV8T-hmomyD-hmnNGH-6EtSKy-hmoN6m-hmoRMY-hmnDpU-hmoENH-hmoRDw-hmkS19-hmn7YV-hmmqVQ-hmogub-hmpnjx-hmkSGD-hmpV3T-hm\" target=\"_blank\">Breville USA via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tater Tats last three days and will cost $5 for a pack of four. They come in spring, summer and fall themes, featuring a few vegetables harvested in each season, like greens and radishes for spring, peppers and eggplant for summer and butternut squash and leeks for fall.\u003c/p>\n\u003cp>While temporary tattoos may be all some veggie lovers need, some diehards are committing to a lifetime of produce art on their bodies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kylecrowell.com\">Kyle Crowell\u003c/a> is a tattoo artist in Anaheim, Calif., who says he's drawn a few vegetables in his day, including carrots, beets and two halves of an avocado on a married couple. (One of them got the pit.) Most of the people who request them are vegetarian or vegan, he says.\u003c/p>\n\u003cp>\"Pizza is the no. 1 food-related tattoo, for whatever reason,\" Crowell tells us. \"But I appreciate the vegetables; they make for an interesting looking tattoo and they're fun to draw.\"\u003c/p>\n\u003cp>We combed Instagram for pictures of some of the best permanent vegetable tattoos, and assembled them here. We also recommend \u003ca href=\"http://edibletattoos.tumblr.com\">Edible Tattoos\u003c/a>, a Tumblr dedicated to the art of food tattoos.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/q8Srx_ydRE/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">High Quality work done By Cody Eich from Canada. Last pic for today. ll post one picture on weekdays. Thanks for the likes n follow! #hkig #hk #tattoo #ink #geometry #tattooink #fruittattoo #oniontattoo #tattooart #inktattoo #artistictattoo #artisticinkfo\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Tattoo Inspiration (@artistic_inkfo) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2014-07-27T05:03:16+00:00\">Jul 26, 2014 at 10:03pm PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/yq96jSPa_c/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">First semi realistic vegetable tattoo. Never thought I'd get to do an avocado. #tattoobycanada #avocadotattoo #healthytattoos\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by MikeY aka Canada (@shortythemaster) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-02-04T07:45:51+00:00\">Feb 3, 2015 at 11:45pm PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/weSNGfTJUE/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">#Repost @inkstress ・・・ Did you tattoo rainbow chard today? Because I sure did! Yum!! Thanks @monkeyhousejenny! #rachelgilbert #nohopenofeartattoo #tattoo #portland #tattoosbyinkstress\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Jenny Breed (@monkeyhousejenny) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2014-12-11T16:30:14+00:00\">Dec 11, 2014 at 8:30am PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/yJGTlYBRFU/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">Meghan's veggie 3/4 sleeve fully healed. #amandamarie @evermorela #ladytattooer #losangelestattoo #laink #vegtattoo #vegetableart #veggietattoo #colortattoo #healedtattoo #realistictattoo\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Amanda Marie (@amanda_marie_tattooer) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-01-22T04:05:00+00:00\">Jan 21, 2015 at 8:05pm PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/heveADq6sz/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">Corn portrait #foodtattoo #butterfattattoo\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Esther Garcia (@butterstinker) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2013-12-04T00:55:02+00:00\">Dec 3, 2013 at 4:55pm PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/XVRb89TCMc/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">#asparagas #fig #tattoo #freshtattoo #cheftattoo\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Roger Trawick (@action_tattoo) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2013-03-26T19:25:30+00:00\">Mar 26, 2013 at 12:25pm PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/qcAP3ZOJvA/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">Cute little artichoke by Sean @piercedhearts @ramshackle_tattoo #foodtattoo #tattoo #tattooseattle #tattooudistrict #piercedheartstattoo #artichoke #artichoketattoo\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Pierced Hearts (@piercedhearts) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2014-07-14T16:06:29+00:00\">Jul 14, 2014 at 9:06am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/ZETCgagy3l/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">Bouquet of root vegetables for @thebaconbandit! So stoked to see a pal from home. #tattoo #whatdoesitmean?#beetsme!\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Sam Smith Tattoo (@scragpie) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2013-05-08T22:15:12+00:00\">May 8, 2013 at 3:15pm PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Vegetable tattoos, both temporary and permanent, can make for beautiful body art. Some enthusiasts are hoping to use them to encourage healthy, seasonal eating.",
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"title": "Produce Pride: Showing The Love With Vegetable Tattoos | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358.jpg\" alt=\"Siblings Jessica and Oliver Schaap of Holland, Mich., test out the temporary vegetable tattoos known as Tater Tats. Photo: Courtesy of Jenna Weiler\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-93514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tater-tats-1_enl-75f89318cceccbf0ce34e701c34d828edf7e897a-e1424894180358-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siblings Jessica and Oliver Schaap of Holland, Mich., test out the temporary vegetable tattoos known as Tater Tats. Photo: Courtesy of Jenna Weiler\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/25/384138019/vegetable-tattoos\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/15)\u003c/p>\n\u003cp>If you really love vegetables and want to tell the world, there are many ways to do so. You can join a community supported agriculture group, or CSA. You can plant a garden in your front yard. And you can broadcast your passion with t-shirt or sticker slogan like \"Eat More Kale\" or \"Powered By Plants.\"\u003c/p>\n\u003cp>Now, there's also the option of adorning your body with vegetable body art.\u003c/p>\n\u003cp>Jenna Weiler, a farmer and food entrepreneur from Michigan, has a \u003ca href=\"https://www.kickstarter.com/projects/1386926937/tater-tats\">Kickstarter\u003c/a> underway to raise money for Tater Tats, a temporary vegetable tattoo business.\u003c/p>\n\u003cp>Weiler says the idea for the tats came to her when she was working on Groundswell Farm in west Michigan, and was joking with her fellow farmers that she should get a bean tattoo on her arm to remind her of the right size to harvest the legumes.\u003c/p>\n\u003cfigure id=\"attachment_93515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278.jpg\" alt=\"The temporary tattoos from Tater Tats come in three different seasonal packs. Image: Courtesy of Jenna Weiler\" width=\"1920\" height=\"958\" class=\"size-full wp-image-93515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278-800x399.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278-1440x719.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278-1180x589.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278-768x383.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tats_enl-775e094762b693ad936649e9ae3aa492046ecc4f-e1424894237278-320x160.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The temporary tattoos from Tater Tats come in three different seasonal packs. Image: Courtesy of Jenna Weiler\u003c/figcaption>\u003c/figure>\n\u003cp>Rather then get a real bean tattoo, she decided that temporary vegetable tattoos could be a fun way to educate kids (and adults) about healthy, seasonal eating. Temporary body art could remind people of how beautiful vegetables are, and grouping them seasonally could help communicate what crops grow when, she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Ideally these tats would be a fun way to make vegetables cool,\" Weiler tells us by email. \"So us food lovers can proclaim, 'I'm proud to love eggplant!' \"\u003c/p>\n\u003cfigure id=\"attachment_93516\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sean-brock-15b129ce0d5ce2f6538f3b7e98af126dc821e33a-e1424894336700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sean-brock-15b129ce0d5ce2f6538f3b7e98af126dc821e33a-290x217.jpg\" alt=\"Chef Sean Brock of Charleston, S.C., shows off the inspiration for his Jimmy Red corn tattoo. Photo: Breville USA via Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-93516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Sean Brock of Charleston, S.C., shows off the inspiration for his Jimmy Red corn tattoo. Photo: \u003ca href=\"https://www.flickr.com/photos/breville/10731712866/in/photolist-hmjQmb-hmkk7M-djj1o3-6F1Z4D-djj1m7-6F1Zt2-6EtSVJ-6EpHhk-6ASm1Y-6ASkZ9-6ANb8k-hmpV8T-hmomyD-hmnNGH-6EtSKy-hmoN6m-hmoRMY-hmnDpU-hmoENH-hmoRDw-hmkS19-hmn7YV-hmmqVQ-hmogub-hmpnjx-hmkSGD-hmpV3T-hm\" target=\"_blank\">Breville USA via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tater Tats last three days and will cost $5 for a pack of four. They come in spring, summer and fall themes, featuring a few vegetables harvested in each season, like greens and radishes for spring, peppers and eggplant for summer and butternut squash and leeks for fall.\u003c/p>\n\u003cp>While temporary tattoos may be all some veggie lovers need, some diehards are committing to a lifetime of produce art on their bodies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kylecrowell.com\">Kyle Crowell\u003c/a> is a tattoo artist in Anaheim, Calif., who says he's drawn a few vegetables in his day, including carrots, beets and two halves of an avocado on a married couple. (One of them got the pit.) Most of the people who request them are vegetarian or vegan, he says.\u003c/p>\n\u003cp>\"Pizza is the no. 1 food-related tattoo, for whatever reason,\" Crowell tells us. \"But I appreciate the vegetables; they make for an interesting looking tattoo and they're fun to draw.\"\u003c/p>\n\u003cp>We combed Instagram for pictures of some of the best permanent vegetable tattoos, and assembled them here. We also recommend \u003ca href=\"http://edibletattoos.tumblr.com\">Edible Tattoos\u003c/a>, a Tumblr dedicated to the art of food tattoos.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/q8Srx_ydRE/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">High Quality work done By Cody Eich from Canada. Last pic for today. ll post one picture on weekdays. Thanks for the likes n follow! #hkig #hk #tattoo #ink #geometry #tattooink #fruittattoo #oniontattoo #tattooart #inktattoo #artistictattoo #artisticinkfo\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Tattoo Inspiration (@artistic_inkfo) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2014-07-27T05:03:16+00:00\">Jul 26, 2014 at 10:03pm PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/yq96jSPa_c/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">First semi realistic vegetable tattoo. Never thought I'd get to do an avocado. #tattoobycanada #avocadotattoo #healthytattoos\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by MikeY aka Canada (@shortythemaster) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-02-04T07:45:51+00:00\">Feb 3, 2015 at 11:45pm PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/weSNGfTJUE/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">#Repost @inkstress ・・・ Did you tattoo rainbow chard today? Because I sure did! Yum!! Thanks @monkeyhousejenny! #rachelgilbert #nohopenofeartattoo #tattoo #portland #tattoosbyinkstress\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Jenny Breed (@monkeyhousejenny) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2014-12-11T16:30:14+00:00\">Dec 11, 2014 at 8:30am PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/yJGTlYBRFU/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">Meghan's veggie 3/4 sleeve fully healed. #amandamarie @evermorela #ladytattooer #losangelestattoo #laink #vegtattoo #vegetableart #veggietattoo #colortattoo #healedtattoo #realistictattoo\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Amanda Marie (@amanda_marie_tattooer) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-01-22T04:05:00+00:00\">Jan 21, 2015 at 8:05pm PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/heveADq6sz/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">Corn portrait #foodtattoo #butterfattattoo\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Esther Garcia (@butterstinker) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2013-12-04T00:55:02+00:00\">Dec 3, 2013 at 4:55pm PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/XVRb89TCMc/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">#asparagas #fig #tattoo #freshtattoo #cheftattoo\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Roger Trawick (@action_tattoo) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2013-03-26T19:25:30+00:00\">Mar 26, 2013 at 12:25pm PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/qcAP3ZOJvA/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">Cute little artichoke by Sean @piercedhearts @ramshackle_tattoo #foodtattoo #tattoo #tattooseattle #tattooudistrict #piercedheartstattoo #artichoke #artichoketattoo\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Pierced Hearts (@piercedhearts) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2014-07-14T16:06:29+00:00\">Jul 14, 2014 at 9:06am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/ZETCgagy3l/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">Bouquet of root vegetables for @thebaconbandit! So stoked to see a pal from home. #tattoo #whatdoesitmean?#beetsme!\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Sam Smith Tattoo (@scragpie) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2013-05-08T22:15:12+00:00\">May 8, 2013 at 3:15pm PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal",
"title": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This weekend's \u003ca href=\"http://www.sfoutsidelands.com/home/\" target=\"_blank\">Outside Lands\u003c/a> festival in San Francisco's Golden Gate Park was a whirlwind of overstimulation. Quality hand-held food & drink offerings from local restaurants and vendors trended towards \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">\u003cstrong>pork indulgence and chocolate obsession\u003c/strong>\u003c/a>. The new \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\" target=\"_blank\">GastroMagic\u003c/a> stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">meals\u003c/a> there was music. Here is a collection of memorable moments from the festivities. \u003c/p>\n\u003cp>\u003cstrong>All photos and video by Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_85953\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\" alt=\"Serious hair flipping from Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serious hair flipping accompanying bass face from Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\" alt=\"Danielle Haim from Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Haim from Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\" alt=\"Danielle and Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle and Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\" alt=\"Festive Happy People at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Festive Happy People at Outside Lands.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85933\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\" alt='Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch. Photo: Wendy Goodfriend' width=\"1000\" height=\"667\" class=\"size-full wp-image-85933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\" alt=\"Big Freedia performs at GastroMagic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia call and response performance at GastroMagic.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic twerking\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=QhJaf0MXvLs]\u003c/p>\n\u003cfigure id=\"attachment_85932\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\" alt=\"Watching Big Freedia Beignets & Bounce Brunch. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watching Big Freedia Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\" alt=\"Macklemore initiates the on stage marriage proposal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macklemore initiates the on stage marriage proposal.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86004,86037,86036,86005,86006,86002,86007,85986\"]\u003c/p>\n\u003cfigure id=\"attachment_85990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\" alt='Mary Lambert sings \"Same Love\".' width=\"1000\" height=\"667\" class=\"size-full wp-image-85990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Lambert sings \"Same Love.\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\" alt=\"Hannah Hooper from Grouplove. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hannah Hooper from Grouplove.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\" alt=\"Singer at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-86012\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_85971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\" alt=\"Guy Lawrence from Disclosure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guy Lawrence from Disclosure.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\" alt=\"Jules from the Dum Dum Girls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1031\" class=\"size-full wp-image-86119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jules from the Dum Dum Girls.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\" alt=\"Smoking a cigarette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoking a cigarette.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\" alt=\"United States of Marijuana. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">United States of Marijuana.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\" alt=\"24 Bottles of None of Your Fucking Business at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">24 Bottles of None of Your Fucking Business at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\" alt=\"Slim Jenkins at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slim Jenkins at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\" alt=\"Climbable sculptures by Eos Montana - perfect for texting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Climbable sculptures by Eos Montana - perfect for texting.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic language.\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=qMHgKyi8B-E]\u003c/p>\n\u003cfigure id=\"attachment_86108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\" alt=\"The crowd for Duck Sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd for Duck Sauce.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "This weekend’s Outside Lands festival in San Francisco’s Golden Gate Park was a whirlwind of overstimulation. The new GastroMagic stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between meals there was music. Here is a collection of memorable moments from the festivities.",
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"title": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This weekend's \u003ca href=\"http://www.sfoutsidelands.com/home/\" target=\"_blank\">Outside Lands\u003c/a> festival in San Francisco's Golden Gate Park was a whirlwind of overstimulation. Quality hand-held food & drink offerings from local restaurants and vendors trended towards \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">\u003cstrong>pork indulgence and chocolate obsession\u003c/strong>\u003c/a>. The new \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\" target=\"_blank\">GastroMagic\u003c/a> stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">meals\u003c/a> there was music. Here is a collection of memorable moments from the festivities. \u003c/p>\n\u003cp>\u003cstrong>All photos and video by Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_85953\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\" alt=\"Serious hair flipping from Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serious hair flipping accompanying bass face from Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\" alt=\"Danielle Haim from Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Haim from Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\" alt=\"Danielle and Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle and Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\" alt=\"Festive Happy People at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Festive Happy People at Outside Lands.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85933\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\" alt='Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch. Photo: Wendy Goodfriend' width=\"1000\" height=\"667\" class=\"size-full wp-image-85933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\" alt=\"Big Freedia performs at GastroMagic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia call and response performance at GastroMagic.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic twerking\u003c/strong>\u003cbr>\n\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/QhJaf0MXvLs'\n title='//www.youtube.com/embed/QhJaf0MXvLs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_85932\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\" alt=\"Watching Big Freedia Beignets & Bounce Brunch. 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Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hannah Hooper from Grouplove.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\" alt=\"Singer at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-86012\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_85971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\" alt=\"Guy Lawrence from Disclosure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guy Lawrence from Disclosure.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\" alt=\"Jules from the Dum Dum Girls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1031\" class=\"size-full wp-image-86119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jules from the Dum Dum Girls.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\" alt=\"Smoking a cigarette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoking a cigarette.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\" alt=\"United States of Marijuana. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">United States of Marijuana.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\" alt=\"24 Bottles of None of Your Fucking Business at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">24 Bottles of None of Your Fucking Business at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\" alt=\"Slim Jenkins at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slim Jenkins at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\" alt=\"Climbable sculptures by Eos Montana - perfect for texting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Climbable sculptures by Eos Montana - perfect for texting.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic language.\u003c/strong>\u003cbr>\n\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/qMHgKyi8B-E'\n title='//www.youtube.com/embed/qMHgKyi8B-E'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_86108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\" alt=\"The crowd for Duck Sauce. 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"disqusTitle": "Is It Time For Food To Get Its Own Major Museum?",
"title": "Is It Time For Food To Get Its Own Major Museum?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84023\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-puffing-cannon-167d15a2c395c3d7a2d41da303eff4125b8d83b3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-puffing-cannon-167d15a2c395c3d7a2d41da303eff4125b8d83b3.jpg\" alt=\"The whirling, 3,200-pound puffing gun was used to produce cereals like Cheerios and Kix in the early 20th century. The Museum of Food and Drink plans to feature it in its first exhibition, on breakfast cereal. Photo: Courtesy of MOFAD\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The whirling, 3,200-pound puffing gun was used to produce cereals like Cheerios and Kix in the early 20th century. The Museum of Food and Drink plans to feature it in its first exhibition, on breakfast cereal. Photo: Courtesy of MOFAD\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/25/322920023/is-it-time-for-food-to-get-its-own-major-museum\">The Salt at NPR Food\u003c/a> (6/25/14)\u003c/p>\n\u003cp>You can thank a very large, and very strange, machine called a puffing gun for all those Cheerios you crunched on as a kid.\u003c/p>\n\u003cp>And if all goes according to plan, you'll be able to see one of those guns, patented in 1939 to force air into grains so they pop in your mouth and float in a bowl of milk, at a temporary exhibition in New York City next year on the history of breakfast cereal.\u003c/p>\n\u003cp>\"The puffing gun melds a lot of things at once,\" \u003ca href=\"http://www.mofad.org/#team_kim_modal\">Peter Kim\u003c/a>, the executive director of the \u003ca href=\"http://www.mofad.org/\">Museum of Food and Drink\u003c/a>, tells The Salt. \"It's a historical treasure and an amazing machine that had a huge influence on the breakfast cereal industry.\"\u003c/p>\n\u003cp>The cereal exhibition will serve as a teaser for a brick and mortar museum slated to open in 2019 in New York City, says Kim. If — and it's a big if — the $25 million can be raised to make MOFAD a reality, food and drink will get their first great historical and cultural temple in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_84024\" class=\"wp-caption aligncenter\" style=\"max-width: 2097px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/puffing-gun-infographic_enl-6a8030909105db92c7d90d30e223d2dc856208a0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/puffing-gun-infographic_enl-6a8030909105db92c7d90d30e223d2dc856208a0.jpg\" alt=\"The Puffing Gun. Courtesy of MOFAD\" width=\"2097\" height=\"1450\" class=\"size-full wp-image-84024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of MOFAD\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the history of breakfast cereal, the hope is that the museum will offer the public rich, immersive experiences in themes such as what was actually consumed at the first Thanksgiving (hint: not turkey), the geography of the noodle, food on the battlefield and futurist food ideals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But don't expect to see the names of Kellogg, General Mills or their competitors splashed across this museum's exhibitions. The young upstarts of MOFAD are forgoing any Big Food sponsorship for programming — which, of course, will make raising the millions considerably more difficult.\u003c/p>\n\u003cp>\"We're taking great care to build our reputation as an organization that's not going to come at you with a [marketing] agenda,\" says Kim.\u003c/p>\n\u003cp>When we first heard that a group of chefs and foodies was raising money to build a Museum of Food and Drink in New York City, we were perplexed.\u003c/p>\n\u003cp>Isn't there already a food museum there?\u003c/p>\n\u003cp>Not really, it turns out. And there actually is no major food museum anywhere in the world.\u003c/p>\n\u003cp>Sure, there are the Spam Museum in Austin, Minn., and the elaborate \u003ca href=\"http://www.raumen.co.jp/english/\">ramen museum\u003c/a> in Yokohama, Japan. Further down the path of obscurity are the Malomipari Muzeum of Hungary, dedicated to the grist mill industry, and the German bratwurst museum.\u003c/p>\n\u003cp>As far as regional food goes, you can visit the very fine \u003ca href=\"http://southernfood.org/\">Southern Food and Beverage Museum\u003c/a> in New Orleans or one of the multitude of institutions in France and Italy dedicated to gastronomic traditions.\u003c/p>\n\u003cp>According to Sandra Oliver, a food writer and food historian whose Food History News created a \u003ca href=\"http://www.foodhistorynews.com/directory.html\">directory\u003c/a> of the 1,400 existing food museums around the world, the closest thing to MOFAD's grand vision might be the Alimentarium, in Vevey, Switzerland. It's backed by Nestle and has a permanent collection dedicated to the eating, digesting, cooking and purchasing of food.\u003c/p>\n\u003cfigure id=\"attachment_84025\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-1041-reduced-473a91b1b1efc4bdf0b9f2595b2e98a11d83a52b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-1041-reduced-473a91b1b1efc4bdf0b9f2595b2e98a11d83a52b-290x217.jpg\" alt=\"From left to right: Peter Kim, MOFAD executive director; Emma Boast, program director; and Dave Arnold, founder and president, atop the puffing gun. Photo: Daniel Krieger/Courtesy of MOFAD\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Peter Kim, MOFAD executive director; Emma Boast, program director; and Dave Arnold, founder and president, atop the puffing gun. Photo: Daniel Krieger/Courtesy of MOFAD\u003c/figcaption>\u003c/figure>\n\u003cp>But why don't we have any such institution in here in the U.S. that approaches food broadly? \"The lack of a major food museum in the U.S. reflects our general attitude about food,\" Oliver tells us. \"There really hasn't been that much interest in food here. We want cheap food, and we're too preoccupied to cook.\"\u003c/p>\n\u003cp>But the MOFAD boosters say that's changing.\u003c/p>\n\u003cp>\"In order to justify a need to go to a food museum to eat, there has to be a burgeoning interest in food beyond nourishment and gustatory experience,\" says Kim.\u003c/p>\n\u003cp>In the past 15 years, he says, that interest has grown leaps and bounds. It has come out of the ascendance of the Food Network, and other foodcentric media; the explosion of interest in coffee and other artisanally produced products; the revolution in fine dining and molecular gastronomy led by celebrity chefs like Spaniard Ferran Adria; and growing awareness of the obesity epidemic.\u003c/p>\n\u003cp>\"All this stuff has come together to show that there's still a fundamental disconnect between people and the food system,\" says Kim. \"There's deeper respect and intellectual curiosity about food, but there also still is a great need to deepen this understanding.\"\u003c/p>\n\u003cp>Driving much of the museum's intellectual chutzpah is Dave Arnold, MOFAD's founder and president. Arnold's resume is about as impressive as they come in the food industry: He created and directed the Department of Culinary Technology at the French Culinary Institute (now the International Culinary Center). His \u003ca href=\"http://www.cookingissues.com/\">Cooking Issues\u003c/a> blog posts and radio shows are widely shared and respected by culinary nerds around the country. And he operates a food and drink research lab, which does R&D for his Booker and Dax cocktail bar in New York. (Oh, he wrote a book on the art and science of the cocktail, too.)\u003c/p>\n\u003cfigure id=\"attachment_84026\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-2014-foundry-1089-3fb94e980c833108e2bb4a45382a1d45dcdeb165.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-2014-foundry-1089-3fb94e980c833108e2bb4a45382a1d45dcdeb165-290x217.jpg\" alt=\"Chef Michael Anthony's TV dinner for the MOFAD Spring Benefit Dinner on May 7. Photo: Daniel Krieger/tk\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michael Anthony's TV dinner for the MOFAD Spring Benefit Dinner on May 7. Photo: Daniel Krieger/tk\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold has lured big names, like Mario Batali and Harold McGee, to the MOFAD advisory board. And a recent benefit dinner we attended for MOFAD in Long Island City featured an all-star cast of eight New York chefs, including trailblazer Wylie Dufresne of (soon-to-close) \u003ca href=\"http://www.nytimes.com/2014/06/11/dining/chef-says-hell-close-wd-50.html?_r=0\">wd~50\u003c/a>; Dominique Ansel, the mastermind of the cronut; pastry wizard Brooks Headley; and vegetarian visionary Amanda Cohen of \u003ca href=\"http://www.dirtcandynyc.com/\">Dirt Candy\u003c/a>.\u003c/p>\n\u003cp>In addition to putting on a spectacular meal, with courses inspired by future exhibits — which patrons paid $600 apiece to enjoy — MOFAD showed off its puffing gun.\u003c/p>\n\u003cp>Firing up the puffing gun and then giving visitors a taste of puffed cereal will be a key part of the immersive experience that will differentiate MOFAD from other food museums out there, says Kim: \"We want to engage the senses, especially taste and smell.\" MOFAD's lens on food will be far wider, too. \"When you leave and go to the grocery store, we want you to see that there's a story, economy, science behind a food like cereal.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.mofad.org/#team_pokoik_hopkins_modal\">Justine Pokoik Hopkins\u003c/a>, a researcher at MOFAD, this is the direction most museums are now going — away from the passive, one-way experience of art to multimedia exhibitions offering different perspectives. But unlike the Museum of Modern Art, which has to make major structural and conceptual changes to offer a more immersive experience, MOFAD can plan that approach from the get-go.\u003c/p>\n\u003cp>And while MOFAD is still a ways off from its various fundraising goals — $1 million for the 2015 exhibit and $25 million for a complete museum — it's stimulating conversation like a good museum should. Already this year it has sponsored roundtables on some of the most provocative food issues of the day: the \u003ca href=\"https://www.formstack.com/forms/?1755812-xWkPN0JNBz\">marketing and ethics of Big Food\u003c/a> and \u003ca href=\"http://www.mofad.org/roundtable/\">GMOs\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The U.S. has no major museum dedicated to food and drink, but a group of upstart foodies says it can change that. The first exhibition will feature technology that revolutionized breakfast cereal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84023\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-puffing-cannon-167d15a2c395c3d7a2d41da303eff4125b8d83b3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-puffing-cannon-167d15a2c395c3d7a2d41da303eff4125b8d83b3.jpg\" alt=\"The whirling, 3,200-pound puffing gun was used to produce cereals like Cheerios and Kix in the early 20th century. The Museum of Food and Drink plans to feature it in its first exhibition, on breakfast cereal. Photo: Courtesy of MOFAD\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The whirling, 3,200-pound puffing gun was used to produce cereals like Cheerios and Kix in the early 20th century. The Museum of Food and Drink plans to feature it in its first exhibition, on breakfast cereal. Photo: Courtesy of MOFAD\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/25/322920023/is-it-time-for-food-to-get-its-own-major-museum\">The Salt at NPR Food\u003c/a> (6/25/14)\u003c/p>\n\u003cp>You can thank a very large, and very strange, machine called a puffing gun for all those Cheerios you crunched on as a kid.\u003c/p>\n\u003cp>And if all goes according to plan, you'll be able to see one of those guns, patented in 1939 to force air into grains so they pop in your mouth and float in a bowl of milk, at a temporary exhibition in New York City next year on the history of breakfast cereal.\u003c/p>\n\u003cp>\"The puffing gun melds a lot of things at once,\" \u003ca href=\"http://www.mofad.org/#team_kim_modal\">Peter Kim\u003c/a>, the executive director of the \u003ca href=\"http://www.mofad.org/\">Museum of Food and Drink\u003c/a>, tells The Salt. \"It's a historical treasure and an amazing machine that had a huge influence on the breakfast cereal industry.\"\u003c/p>\n\u003cp>The cereal exhibition will serve as a teaser for a brick and mortar museum slated to open in 2019 in New York City, says Kim. If — and it's a big if — the $25 million can be raised to make MOFAD a reality, food and drink will get their first great historical and cultural temple in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_84024\" class=\"wp-caption aligncenter\" style=\"max-width: 2097px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/puffing-gun-infographic_enl-6a8030909105db92c7d90d30e223d2dc856208a0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/puffing-gun-infographic_enl-6a8030909105db92c7d90d30e223d2dc856208a0.jpg\" alt=\"The Puffing Gun. Courtesy of MOFAD\" width=\"2097\" height=\"1450\" class=\"size-full wp-image-84024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of MOFAD\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the history of breakfast cereal, the hope is that the museum will offer the public rich, immersive experiences in themes such as what was actually consumed at the first Thanksgiving (hint: not turkey), the geography of the noodle, food on the battlefield and futurist food ideals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But don't expect to see the names of Kellogg, General Mills or their competitors splashed across this museum's exhibitions. The young upstarts of MOFAD are forgoing any Big Food sponsorship for programming — which, of course, will make raising the millions considerably more difficult.\u003c/p>\n\u003cp>\"We're taking great care to build our reputation as an organization that's not going to come at you with a [marketing] agenda,\" says Kim.\u003c/p>\n\u003cp>When we first heard that a group of chefs and foodies was raising money to build a Museum of Food and Drink in New York City, we were perplexed.\u003c/p>\n\u003cp>Isn't there already a food museum there?\u003c/p>\n\u003cp>Not really, it turns out. And there actually is no major food museum anywhere in the world.\u003c/p>\n\u003cp>Sure, there are the Spam Museum in Austin, Minn., and the elaborate \u003ca href=\"http://www.raumen.co.jp/english/\">ramen museum\u003c/a> in Yokohama, Japan. Further down the path of obscurity are the Malomipari Muzeum of Hungary, dedicated to the grist mill industry, and the German bratwurst museum.\u003c/p>\n\u003cp>As far as regional food goes, you can visit the very fine \u003ca href=\"http://southernfood.org/\">Southern Food and Beverage Museum\u003c/a> in New Orleans or one of the multitude of institutions in France and Italy dedicated to gastronomic traditions.\u003c/p>\n\u003cp>According to Sandra Oliver, a food writer and food historian whose Food History News created a \u003ca href=\"http://www.foodhistorynews.com/directory.html\">directory\u003c/a> of the 1,400 existing food museums around the world, the closest thing to MOFAD's grand vision might be the Alimentarium, in Vevey, Switzerland. It's backed by Nestle and has a permanent collection dedicated to the eating, digesting, cooking and purchasing of food.\u003c/p>\n\u003cfigure id=\"attachment_84025\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-1041-reduced-473a91b1b1efc4bdf0b9f2595b2e98a11d83a52b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-1041-reduced-473a91b1b1efc4bdf0b9f2595b2e98a11d83a52b-290x217.jpg\" alt=\"From left to right: Peter Kim, MOFAD executive director; Emma Boast, program director; and Dave Arnold, founder and president, atop the puffing gun. Photo: Daniel Krieger/Courtesy of MOFAD\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Peter Kim, MOFAD executive director; Emma Boast, program director; and Dave Arnold, founder and president, atop the puffing gun. Photo: Daniel Krieger/Courtesy of MOFAD\u003c/figcaption>\u003c/figure>\n\u003cp>But why don't we have any such institution in here in the U.S. that approaches food broadly? \"The lack of a major food museum in the U.S. reflects our general attitude about food,\" Oliver tells us. \"There really hasn't been that much interest in food here. We want cheap food, and we're too preoccupied to cook.\"\u003c/p>\n\u003cp>But the MOFAD boosters say that's changing.\u003c/p>\n\u003cp>\"In order to justify a need to go to a food museum to eat, there has to be a burgeoning interest in food beyond nourishment and gustatory experience,\" says Kim.\u003c/p>\n\u003cp>In the past 15 years, he says, that interest has grown leaps and bounds. It has come out of the ascendance of the Food Network, and other foodcentric media; the explosion of interest in coffee and other artisanally produced products; the revolution in fine dining and molecular gastronomy led by celebrity chefs like Spaniard Ferran Adria; and growing awareness of the obesity epidemic.\u003c/p>\n\u003cp>\"All this stuff has come together to show that there's still a fundamental disconnect between people and the food system,\" says Kim. \"There's deeper respect and intellectual curiosity about food, but there also still is a great need to deepen this understanding.\"\u003c/p>\n\u003cp>Driving much of the museum's intellectual chutzpah is Dave Arnold, MOFAD's founder and president. Arnold's resume is about as impressive as they come in the food industry: He created and directed the Department of Culinary Technology at the French Culinary Institute (now the International Culinary Center). His \u003ca href=\"http://www.cookingissues.com/\">Cooking Issues\u003c/a> blog posts and radio shows are widely shared and respected by culinary nerds around the country. And he operates a food and drink research lab, which does R&D for his Booker and Dax cocktail bar in New York. (Oh, he wrote a book on the art and science of the cocktail, too.)\u003c/p>\n\u003cfigure id=\"attachment_84026\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-2014-foundry-1089-3fb94e980c833108e2bb4a45382a1d45dcdeb165.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-2014-foundry-1089-3fb94e980c833108e2bb4a45382a1d45dcdeb165-290x217.jpg\" alt=\"Chef Michael Anthony's TV dinner for the MOFAD Spring Benefit Dinner on May 7. Photo: Daniel Krieger/tk\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michael Anthony's TV dinner for the MOFAD Spring Benefit Dinner on May 7. Photo: Daniel Krieger/tk\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold has lured big names, like Mario Batali and Harold McGee, to the MOFAD advisory board. And a recent benefit dinner we attended for MOFAD in Long Island City featured an all-star cast of eight New York chefs, including trailblazer Wylie Dufresne of (soon-to-close) \u003ca href=\"http://www.nytimes.com/2014/06/11/dining/chef-says-hell-close-wd-50.html?_r=0\">wd~50\u003c/a>; Dominique Ansel, the mastermind of the cronut; pastry wizard Brooks Headley; and vegetarian visionary Amanda Cohen of \u003ca href=\"http://www.dirtcandynyc.com/\">Dirt Candy\u003c/a>.\u003c/p>\n\u003cp>In addition to putting on a spectacular meal, with courses inspired by future exhibits — which patrons paid $600 apiece to enjoy — MOFAD showed off its puffing gun.\u003c/p>\n\u003cp>Firing up the puffing gun and then giving visitors a taste of puffed cereal will be a key part of the immersive experience that will differentiate MOFAD from other food museums out there, says Kim: \"We want to engage the senses, especially taste and smell.\" MOFAD's lens on food will be far wider, too. \"When you leave and go to the grocery store, we want you to see that there's a story, economy, science behind a food like cereal.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.mofad.org/#team_pokoik_hopkins_modal\">Justine Pokoik Hopkins\u003c/a>, a researcher at MOFAD, this is the direction most museums are now going — away from the passive, one-way experience of art to multimedia exhibitions offering different perspectives. But unlike the Museum of Modern Art, which has to make major structural and conceptual changes to offer a more immersive experience, MOFAD can plan that approach from the get-go.\u003c/p>\n\u003cp>And while MOFAD is still a ways off from its various fundraising goals — $1 million for the 2015 exhibit and $25 million for a complete museum — it's stimulating conversation like a good museum should. Already this year it has sponsored roundtables on some of the most provocative food issues of the day: the \u003ca href=\"https://www.formstack.com/forms/?1755812-xWkPN0JNBz\">marketing and ethics of Big Food\u003c/a> and \u003ca href=\"http://www.mofad.org/roundtable/\">GMOs\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Kandinsky On A Plate: Art-Inspired Salad Just Tastes Better",
"title": "Kandinsky On A Plate: Art-Inspired Salad Just Tastes Better",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83942\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kandinsky-3x4-f14de3c982cd48e1e8b93127cf31fd59c64e9e30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kandinsky-3x4-f14de3c982cd48e1e8b93127cf31fd59c64e9e30.jpg\" alt=\"Kandinsky's "Painting no. 201," on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish. Photo: Museum of Modern Art; Crossmodal Research Laboratory\" width=\"1200\" height=\"899\" class=\"size-full wp-image-83942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kandinsky's \"Painting no. 201,\" on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish. Photo: Museum of Modern Art; Crossmodal Research Laboratory\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/25/325189711/kandinsky-on-a-plate-art-inspired-salad-just-tastes-better\">The Salt at NPR Food\u003c/a> (6/25/14)\u003c/p>\n\u003cp>We eat first with our eyes. When strawberries are \u003ca href=\"http://www.npr.org/blogs/health/2011/04/16/135415751/harnessing-the-senses-to-trick-the-palate-and-improve-health\">perfectly red\u003c/a>, they seem to taste sweeter. When \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/16/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange/\">chicken is painted blue\u003c/a>, it's disturbing. The \u003ca href=\"http://www.gutenberg.org/files/29728/29728-h/29728-h.htm\">ancient Romans\u003c/a> understood that, and certainly today's top chefs exploit it when they plate their food.\u003c/p>\n\u003cp>Some plating practices are ethnic, others trendy. A Japanese dish would not appeal if a large chunk of meat was set on top of a heap of starch in the center of the plate, as is common practice with French food. And then there are chef-y flourishes like towering vertical stacks, swirly sauces and the fried sprigs of rosemary sticking out of a sandwich.\u003c/p>\n\u003cp>So how far should chefs and stylists really go to win over diners? Perhaps even further.\u003c/p>\n\u003cp>Recently, some experimental psychologists at the University of Oxford decided to see what impact a plate of salad arranged like an abstract painting would have on 60 diners' perception of the food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One group of diners was offered a salad arranged like \u003ca href=\"http://www.wassilykandinsky.net/\">Wassily Kandinsky\u003c/a>'s \"Painting number 201.\" Another group was given a salad featuring broccoli sprouts, Portobello mushroom slices and snow peas lined up in neat rows. The last group was offered a typical pile of salad arranged in the middle of a plate. Each salad had identical ingredients, dressing and condiments.\u003c/p>\n\u003cp>The Kandinsky salad was rated the best — by an 18 percent margin over the other two presentations. Most importantly for restaurateurs, diners were willing to pay twice as much – both before and after eating it. (See the breakdowns in ratings in this \u003ca href=\"http://www.flavourjournal.com/content/3/1/7/figure/F3\">bar graph\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_83948\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/salad-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/salad-art.jpg\" alt=\"The components of the salad used in the Oxford study (left), and the pile of salad given to the third group of participants. Photo: Crossmodal Research Laboratory\" width=\"1120\" height=\"839\" class=\"size-full wp-image-83948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The components of the salad used in the Oxford study (left), and the pile of salad given to the third group of participants. Photo: Crossmodal Research Laboratory\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Michel, who is the chef in residence at the Oxford Crossmodal Research Lab and the lead author of the study, tells The Salt he chose Kandinsky's work for \"the specific association of colors and movement.\" His chef's mind saw a salad, particularly the mushroom shape in the top left corner, and the experiment took shape.\u003c/p>\n\u003cp>\"It's not so much about food copying a work of art in particular, but rather using artistic inspiration, or simply having an artistic sensitivity when plating food — as most chefs actually do,\" he says.\u003c/p>\n\u003cp>The diners were not told that the Kandinsky-esque salad was designed to look like a painting. Still, the study shows that \"diners intuitively attribute an artistic value to the food, find it more complex and like it more\" when presented this way, the study's authors, Michel and his co-authors write in the paper.\u003c/p>\n\u003cp>Why the diners thought the painting-like plates were more appealing is trickier to parse out. They may have identified appealing patterns of color and shape, or, the artistic plate may have \"implicitly suggested a connotation of higher value (or effort) through the visual display, value that might have helped to deliver a more pleasurable eating experience,\" the study says.\u003c/p>\n\u003cp>The \"Taste of Kandinsky\" study was \u003ca href=\"http://www.flavourjournal.com/content/3/1/7\">published\u003c/a> this month in the journal \u003cem>Flavour\u003c/em>.\u003c/p>\n\u003cp>\"I hope certain cooks can get inspired by this, and openly connect culinary creation to a more artistic act,\" Michel says.\u003c/p>\n\u003cp>So all you wanna-be chefs and food stylists, try imitating some art for your next food photo shoot. Tweet us your pictures to \u003ca href=\"https://twitter.com/NPRFood\">@NPRFood\u003c/a>. Don't forget to tell us what painting you're modeling and use the hashtag #NPRfineartfood. We'll post a roundup of the best next week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83942\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kandinsky-3x4-f14de3c982cd48e1e8b93127cf31fd59c64e9e30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kandinsky-3x4-f14de3c982cd48e1e8b93127cf31fd59c64e9e30.jpg\" alt=\"Kandinsky's "Painting no. 201," on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish. Photo: Museum of Modern Art; Crossmodal Research Laboratory\" width=\"1200\" height=\"899\" class=\"size-full wp-image-83942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kandinsky's \"Painting no. 201,\" on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish. Photo: Museum of Modern Art; Crossmodal Research Laboratory\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/25/325189711/kandinsky-on-a-plate-art-inspired-salad-just-tastes-better\">The Salt at NPR Food\u003c/a> (6/25/14)\u003c/p>\n\u003cp>We eat first with our eyes. When strawberries are \u003ca href=\"http://www.npr.org/blogs/health/2011/04/16/135415751/harnessing-the-senses-to-trick-the-palate-and-improve-health\">perfectly red\u003c/a>, they seem to taste sweeter. When \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/16/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange/\">chicken is painted blue\u003c/a>, it's disturbing. The \u003ca href=\"http://www.gutenberg.org/files/29728/29728-h/29728-h.htm\">ancient Romans\u003c/a> understood that, and certainly today's top chefs exploit it when they plate their food.\u003c/p>\n\u003cp>Some plating practices are ethnic, others trendy. A Japanese dish would not appeal if a large chunk of meat was set on top of a heap of starch in the center of the plate, as is common practice with French food. And then there are chef-y flourishes like towering vertical stacks, swirly sauces and the fried sprigs of rosemary sticking out of a sandwich.\u003c/p>\n\u003cp>So how far should chefs and stylists really go to win over diners? Perhaps even further.\u003c/p>\n\u003cp>Recently, some experimental psychologists at the University of Oxford decided to see what impact a plate of salad arranged like an abstract painting would have on 60 diners' perception of the food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One group of diners was offered a salad arranged like \u003ca href=\"http://www.wassilykandinsky.net/\">Wassily Kandinsky\u003c/a>'s \"Painting number 201.\" Another group was given a salad featuring broccoli sprouts, Portobello mushroom slices and snow peas lined up in neat rows. The last group was offered a typical pile of salad arranged in the middle of a plate. Each salad had identical ingredients, dressing and condiments.\u003c/p>\n\u003cp>The Kandinsky salad was rated the best — by an 18 percent margin over the other two presentations. Most importantly for restaurateurs, diners were willing to pay twice as much – both before and after eating it. (See the breakdowns in ratings in this \u003ca href=\"http://www.flavourjournal.com/content/3/1/7/figure/F3\">bar graph\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_83948\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/salad-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/salad-art.jpg\" alt=\"The components of the salad used in the Oxford study (left), and the pile of salad given to the third group of participants. Photo: Crossmodal Research Laboratory\" width=\"1120\" height=\"839\" class=\"size-full wp-image-83948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The components of the salad used in the Oxford study (left), and the pile of salad given to the third group of participants. Photo: Crossmodal Research Laboratory\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Michel, who is the chef in residence at the Oxford Crossmodal Research Lab and the lead author of the study, tells The Salt he chose Kandinsky's work for \"the specific association of colors and movement.\" His chef's mind saw a salad, particularly the mushroom shape in the top left corner, and the experiment took shape.\u003c/p>\n\u003cp>\"It's not so much about food copying a work of art in particular, but rather using artistic inspiration, or simply having an artistic sensitivity when plating food — as most chefs actually do,\" he says.\u003c/p>\n\u003cp>The diners were not told that the Kandinsky-esque salad was designed to look like a painting. Still, the study shows that \"diners intuitively attribute an artistic value to the food, find it more complex and like it more\" when presented this way, the study's authors, Michel and his co-authors write in the paper.\u003c/p>\n\u003cp>Why the diners thought the painting-like plates were more appealing is trickier to parse out. They may have identified appealing patterns of color and shape, or, the artistic plate may have \"implicitly suggested a connotation of higher value (or effort) through the visual display, value that might have helped to deliver a more pleasurable eating experience,\" the study says.\u003c/p>\n\u003cp>The \"Taste of Kandinsky\" study was \u003ca href=\"http://www.flavourjournal.com/content/3/1/7\">published\u003c/a> this month in the journal \u003cem>Flavour\u003c/em>.\u003c/p>\n\u003cp>\"I hope certain cooks can get inspired by this, and openly connect culinary creation to a more artistic act,\" Michel says.\u003c/p>\n\u003cp>So all you wanna-be chefs and food stylists, try imitating some art for your next food photo shoot. Tweet us your pictures to \u003ca href=\"https://twitter.com/NPRFood\">@NPRFood\u003c/a>. Don't forget to tell us what painting you're modeling and use the hashtag #NPRfineartfood. We'll post a roundup of the best next week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Comfort Foods From My Korean-American Childhood",
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"content": "\u003cp>Growing up all over the U.S. as a second-generation child of Korean immigrants, food was one way my parents remained connected to their native country and introduced its culture to me and my brother. As we moved from Illinois to Virginia to Tennessee, we grew to love deep-dish pizza, Chicago-style hot dogs, barbecue and other staples of regional American cuisine. But we didn't go out to eat very much as my father worked long hours as a doctor, so occasional outings to restaurants were special trips saved for the weekends.\u003c/p>\n\u003cfigure id=\"attachment_82447\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450-290x198.jpg\" alt=\"Adding oil to seaweed before roasting\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding oil to seaweed before roasting\u003c/figcaption>\u003c/figure>\n\u003cp>My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed \"exotic\" to our palates. While our refrigerator was filled mostly with homemade Korean dishes that my mom had prepared -- like large stinky jars of \u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">\u003cem>kimchee\u003c/em>\u003c/a> (we even had a separate refrigerator in the garage that exclusively stored our supply as the smell was so overpowering) -- we, of course, wanted all of the goodies we'd see our friends eating at school. So we would eagerly go to the supermarket with our mom and pester her to buy us Doritos or Pringles and Ding Dongs and Coca-Cola to go along with our lunchtime Wonder Bread peanut butter and jelly sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Dried seaweed\u003c/strong>, or \u003ca href=\"http://en.wikipedia.org/wiki/Gim_(food)\" target=\"_blank\">\u003cem>kim\u003c/em>\u003c/a> (pronounced keem), was one healthy treat that we'd accept as a substitute for Ruffles or Cheetos. My mom would rub the large dried sheets with vegetable oil (usually sesame oil, sometimes canola), using the back of the spoon to spread a thin, even coating on one side. After sprinkling a little bit of salt on top, she'd take each sheet with a pair of chopsticks and gently toast it in a skillet or wave it directly over a gas flame on the stovetop. Flipped regularly to heat both sides, they'd be done when the sheets became translucent and small holes slowly appeared about a minute later. Then they'd be cut up into squares to be eaten plain or with rice.\u003c/p>\n\u003cfigure id=\"attachment_82431\" class=\"wp-caption aligncenter\" style=\"max-width: 893px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\" alt=\"Waiting for the rice...\" width=\"893\" height=\"560\" class=\"size-full wp-image-82431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eagerly waiting for the rice to cook...\u003c/figcaption>\u003c/figure>\n\u003cp>Now \u003cstrong>rice\u003c/strong> was the staple food of my childhood. Whenever I'd come home from school, I'd look to see if the bright orange indicator light on our Zojirushi rice cooker was on (and it usually was), because that meant there was some delicious white Kokuho Rose rice warming inside ready for me to eat. One of the easiest and simplest snacks my brother and I would make was an improvised \"rice carbonara\": we'd crack a raw egg into a bowl of rice, add a splash of soy sauce and quickly swish the whole mixture together so that the heat would cook the egg (although most of the time it'd stay kind of slimy, but we didn't care.) Then my brother and I would park ourselves in front of the TV to watch cartoons, our bowls of sloppy rice porridge perched on our laps.\u003c/p>\n\u003cp>While my mom was the head chef of the household, my dad would take a few guest stints in the kitchen when his busy schedule permitted him to tie on an apron. \u003c/p>\n\u003cfigure id=\"attachment_82429\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389-290x217.jpg\" alt=\"omurice\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Omurice\" with delicious swirls of ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>While he didn't have a lot of dishes in his repertoire, he was an expert at preparing omelette rice, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Omurice\" target=\"_blank\">omurice\u003c/a>, \u003c/em>which was introduced by the Japanese to Koreans during the occupation of their country from the late 1800's through \u003ca href=\"http://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">World War II\u003c/a>. Taking a bag of frozen vegetables (usually peas, corn, diced carrots and green beans, which I'd pick out in disgust and pile up on the side of my plate), he \u003cspan style=\"color: #545454\">sautéed\u003c/span> them in butter before adding cups of cold rice and soy sauce. Then he'd fry a thin omelette that he'd drape on top of the fried rice and decorate with swirls of ketchup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If we were lucky, he'd add cubes of fried \u003cstrong>Spam\u003c/strong>. Many Koreans (and Asians in general) are huge fans of this canned meat; they were given their first taste of this \"luxury\" foodstuff by \u003ca href=\"http://www.nytimes.com/2014/01/27/world/asia/in-south-korea-spam-is-the-stuff-gifts-are-made-of.html\" target=\"_blank\">American GI's during the Korean War\u003c/a>. My mom would do absolutely wondrous things with Spam. She'd dip slices in egg, then pan-fry them until they were brown and crispy. Or she'd wrap them up with rice and seaweed, \u003ca href=\"http://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">musubi-style\u003c/a>. And for several memorable years, she'd incorporate it into our Thanksgiving dinner -- which was a hybrid of Korean and American dishes -- by making a Spam-cornbread stuffing for our turkey.\u003c/p>\n\u003cfigure id=\"attachment_82432\" class=\"wp-caption aligncenter\" style=\"max-width: 747px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\" alt=\"spam musubi\" width=\"747\" height=\"560\" class=\"size-full wp-image-82432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spam musubi\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82433\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934-290x198.jpg\" alt=\"Steamed egg casserole\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed egg casserole\u003c/figcaption>\u003c/figure>\n\u003cp>Another tasty dish my dad would make for us -- although admittedly, my maternal grandmother's version was the best -- was steamed egg casserole, or \u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">g\u003c/a>\u003ci style=\"color: #252525\">\u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">yeran jjim\u003c/a>.\u003c/i> He'd crack some eggs in a bowl, beat them until smooth, toss in some chopped scallions and salt, then set the bowl inside a covered pot filled with water. Once the water was brought to boil, the steam would cook the eggs and transform them into a soft custard that we'd scoop onto our rice.\u003c/p>\n\u003cp>My dad's go-to 5-minute breakfast, which he'd slurp down before rushing out the door to work (or if he came home late and wanted a hot meal), was a bowl of instant ramen. He and my mom would eat spicy versions like \u003ca href=\"http://koreanfood.about.com/od/soupsandstews/r/Spicy-Korean-chinese-Seafood-Soup-jjampong.htm\" target=\"_blank\">\u003cem>jjampong\u003c/em> ramen\u003c/a>, which they'd make even spicier by adding big spoonfuls of \u003ca href=\"http://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>. But as my brother and I weren't really fond of spicy food until our early twenties (I know, we were late bloomers), we'd gravitate towards \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Ichiban\" target=\"_blank\">Sapporo Ichiban ramen\u003c/a>\u003c/strong>. While waiting for the water to boil, we'd nibble on the corner of the cracker-like cake of uncooked noodles. Then we'd throw the rest of the noodles into the pot and watch them slowly fan out into the water before adding the flavor packets filled with powdered spices. And if we were really hungry, we'd add a raw egg and let it simmer in the broth until it was cooked through. \u003c/p>\n\u003cfigure id=\"attachment_82430\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579-290x212.jpg\" alt=\"Mmm...Sapporo Ichiban Ramen!\" width=\"290\" height=\"212\" class=\"size-medium wp-image-82430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mmm...Sapporo Ichiban Ramen!\u003c/figcaption>\u003c/figure>\n\u003cp>Once we ate up the noodles, we'd finish off the soup with rice. For some odd reason, I'd love eating my ramen with a big glass of orange juice; it was a magical sweet-and-salty combination.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I still have a deep fondness for many of these foods to this day. My husband and I have our own rice cooker sitting on our kitchen counter and seaweed and eggs are regularly stocked in our pantry. But the allure of junk food has faded over time and my adoration for Chicken McNuggets is now a long-distant memory, replaced by hankerings for \u003ca href=\"http://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">\u003cem>bibim bap\u003c/em>\u003c/a> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi_jjigae\" target=\"_blank\">kimchee jigae\u003c/a>. \u003c/em>I just might make a nostalgic batch of Spam fried rice in the near future, however, just for old times' sake.\u003c/p>\n\n",
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"excerpt": "My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed \"exotic\" to our childhood palates. And while we'd indulge in ice cream and hamburgers like our friends, we also grew up eating other foods that reflected our Korean-American heritage. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up all over the U.S. as a second-generation child of Korean immigrants, food was one way my parents remained connected to their native country and introduced its culture to me and my brother. As we moved from Illinois to Virginia to Tennessee, we grew to love deep-dish pizza, Chicago-style hot dogs, barbecue and other staples of regional American cuisine. But we didn't go out to eat very much as my father worked long hours as a doctor, so occasional outings to restaurants were special trips saved for the weekends.\u003c/p>\n\u003cfigure id=\"attachment_82447\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450-290x198.jpg\" alt=\"Adding oil to seaweed before roasting\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding oil to seaweed before roasting\u003c/figcaption>\u003c/figure>\n\u003cp>My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed \"exotic\" to our palates. While our refrigerator was filled mostly with homemade Korean dishes that my mom had prepared -- like large stinky jars of \u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">\u003cem>kimchee\u003c/em>\u003c/a> (we even had a separate refrigerator in the garage that exclusively stored our supply as the smell was so overpowering) -- we, of course, wanted all of the goodies we'd see our friends eating at school. So we would eagerly go to the supermarket with our mom and pester her to buy us Doritos or Pringles and Ding Dongs and Coca-Cola to go along with our lunchtime Wonder Bread peanut butter and jelly sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Dried seaweed\u003c/strong>, or \u003ca href=\"http://en.wikipedia.org/wiki/Gim_(food)\" target=\"_blank\">\u003cem>kim\u003c/em>\u003c/a> (pronounced keem), was one healthy treat that we'd accept as a substitute for Ruffles or Cheetos. My mom would rub the large dried sheets with vegetable oil (usually sesame oil, sometimes canola), using the back of the spoon to spread a thin, even coating on one side. After sprinkling a little bit of salt on top, she'd take each sheet with a pair of chopsticks and gently toast it in a skillet or wave it directly over a gas flame on the stovetop. Flipped regularly to heat both sides, they'd be done when the sheets became translucent and small holes slowly appeared about a minute later. Then they'd be cut up into squares to be eaten plain or with rice.\u003c/p>\n\u003cfigure id=\"attachment_82431\" class=\"wp-caption aligncenter\" style=\"max-width: 893px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\" alt=\"Waiting for the rice...\" width=\"893\" height=\"560\" class=\"size-full wp-image-82431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eagerly waiting for the rice to cook...\u003c/figcaption>\u003c/figure>\n\u003cp>Now \u003cstrong>rice\u003c/strong> was the staple food of my childhood. Whenever I'd come home from school, I'd look to see if the bright orange indicator light on our Zojirushi rice cooker was on (and it usually was), because that meant there was some delicious white Kokuho Rose rice warming inside ready for me to eat. One of the easiest and simplest snacks my brother and I would make was an improvised \"rice carbonara\": we'd crack a raw egg into a bowl of rice, add a splash of soy sauce and quickly swish the whole mixture together so that the heat would cook the egg (although most of the time it'd stay kind of slimy, but we didn't care.) Then my brother and I would park ourselves in front of the TV to watch cartoons, our bowls of sloppy rice porridge perched on our laps.\u003c/p>\n\u003cp>While my mom was the head chef of the household, my dad would take a few guest stints in the kitchen when his busy schedule permitted him to tie on an apron. \u003c/p>\n\u003cfigure id=\"attachment_82429\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389-290x217.jpg\" alt=\"omurice\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Omurice\" with delicious swirls of ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>While he didn't have a lot of dishes in his repertoire, he was an expert at preparing omelette rice, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Omurice\" target=\"_blank\">omurice\u003c/a>, \u003c/em>which was introduced by the Japanese to Koreans during the occupation of their country from the late 1800's through \u003ca href=\"http://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">World War II\u003c/a>. Taking a bag of frozen vegetables (usually peas, corn, diced carrots and green beans, which I'd pick out in disgust and pile up on the side of my plate), he \u003cspan style=\"color: #545454\">sautéed\u003c/span> them in butter before adding cups of cold rice and soy sauce. Then he'd fry a thin omelette that he'd drape on top of the fried rice and decorate with swirls of ketchup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If we were lucky, he'd add cubes of fried \u003cstrong>Spam\u003c/strong>. Many Koreans (and Asians in general) are huge fans of this canned meat; they were given their first taste of this \"luxury\" foodstuff by \u003ca href=\"http://www.nytimes.com/2014/01/27/world/asia/in-south-korea-spam-is-the-stuff-gifts-are-made-of.html\" target=\"_blank\">American GI's during the Korean War\u003c/a>. My mom would do absolutely wondrous things with Spam. She'd dip slices in egg, then pan-fry them until they were brown and crispy. Or she'd wrap them up with rice and seaweed, \u003ca href=\"http://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">musubi-style\u003c/a>. And for several memorable years, she'd incorporate it into our Thanksgiving dinner -- which was a hybrid of Korean and American dishes -- by making a Spam-cornbread stuffing for our turkey.\u003c/p>\n\u003cfigure id=\"attachment_82432\" class=\"wp-caption aligncenter\" style=\"max-width: 747px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\" alt=\"spam musubi\" width=\"747\" height=\"560\" class=\"size-full wp-image-82432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spam musubi\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82433\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934-290x198.jpg\" alt=\"Steamed egg casserole\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed egg casserole\u003c/figcaption>\u003c/figure>\n\u003cp>Another tasty dish my dad would make for us -- although admittedly, my maternal grandmother's version was the best -- was steamed egg casserole, or \u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">g\u003c/a>\u003ci style=\"color: #252525\">\u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">yeran jjim\u003c/a>.\u003c/i> He'd crack some eggs in a bowl, beat them until smooth, toss in some chopped scallions and salt, then set the bowl inside a covered pot filled with water. Once the water was brought to boil, the steam would cook the eggs and transform them into a soft custard that we'd scoop onto our rice.\u003c/p>\n\u003cp>My dad's go-to 5-minute breakfast, which he'd slurp down before rushing out the door to work (or if he came home late and wanted a hot meal), was a bowl of instant ramen. He and my mom would eat spicy versions like \u003ca href=\"http://koreanfood.about.com/od/soupsandstews/r/Spicy-Korean-chinese-Seafood-Soup-jjampong.htm\" target=\"_blank\">\u003cem>jjampong\u003c/em> ramen\u003c/a>, which they'd make even spicier by adding big spoonfuls of \u003ca href=\"http://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>. But as my brother and I weren't really fond of spicy food until our early twenties (I know, we were late bloomers), we'd gravitate towards \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Ichiban\" target=\"_blank\">Sapporo Ichiban ramen\u003c/a>\u003c/strong>. While waiting for the water to boil, we'd nibble on the corner of the cracker-like cake of uncooked noodles. Then we'd throw the rest of the noodles into the pot and watch them slowly fan out into the water before adding the flavor packets filled with powdered spices. And if we were really hungry, we'd add a raw egg and let it simmer in the broth until it was cooked through. \u003c/p>\n\u003cfigure id=\"attachment_82430\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579-290x212.jpg\" alt=\"Mmm...Sapporo Ichiban Ramen!\" width=\"290\" height=\"212\" class=\"size-medium wp-image-82430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mmm...Sapporo Ichiban Ramen!\u003c/figcaption>\u003c/figure>\n\u003cp>Once we ate up the noodles, we'd finish off the soup with rice. For some odd reason, I'd love eating my ramen with a big glass of orange juice; it was a magical sweet-and-salty combination.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I still have a deep fondness for many of these foods to this day. My husband and I have our own rice cooker sitting on our kitchen counter and seaweed and eggs are regularly stocked in our pantry. But the allure of junk food has faded over time and my adoration for Chicken McNuggets is now a long-distant memory, replaced by hankerings for \u003ca href=\"http://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">\u003cem>bibim bap\u003c/em>\u003c/a> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi_jjigae\" target=\"_blank\">kimchee jigae\u003c/a>. \u003c/em>I just might make a nostalgic batch of Spam fried rice in the near future, however, just for old times' sake.\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"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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"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": {
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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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"title": "Reveal",
"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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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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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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