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Roots are plucked from the soil, rinsed in a bucket of water, chopped in her gorgeous wood kitchen and thrown into a fiery pan to sizzle. Dianxi barely speaks in the videos, but the impeccable quality and her expertise on the farm and in her kitchen are deeply compelling. One episode after another, her bucolic Yunnan life is a respite from the realities of quarantine and city life.\u003cbr>\n[youtube https://www.youtube.com/watch?v=bmDs7zkrzuY]\u003c/p>\n\u003ch2>The Strange Delight of Watching Bread Face\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/breadfaceblog/?hl=en\">Bread Face\u003c/a> is the pseudonym of the anonymous woman who smashes her face into bread and other starch food items like waffles, beignets, hush puppies and neatly stacked hard shell tacos. Her tagline reads, \"Giving the people something they didn't ask for,\" and she's amassed almost 200,000 followers on Instagram doing just that. There seems to be some catharsis Bread Face experiences by plunging her face into baked goods, and her popularity suggests that maybe her audience experiences something similar by proxy. In warmly lit corners of her apartment and at restaurants, Bread Face has kept up her work since 2016. On one occasion, the New York City-based blogger posted a recipe for a tofu, scallion and onion dish—but smashing her face into bread remains her staple.\u003c/p>\n\u003cp>https://www.instagram.com/p/B69Mjl_p4U-/\u003c/p>\n\u003ch2>Bon Appétit Bustling Test Kitchen\u003c/h2>\n\u003cp>Sometime early last year, the Bon Appétit Test Kitchen's YouTube channel hit peak popularity among my friends. We exchanged memes from the \u003ca href=\"https://www.instagram.com/meme_appetit/?hl=en\">Meme Appétit\u003c/a> account, and discussed our favorite chefs and series on the channel. 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"disqusTitle": "Beyond Bodega Bites: This Man Wants More People To Eat 'Vegan In The Hood'",
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"content": "\u003cp>Erick Castro is standing outside a Whole Foods in Brooklyn, carefully and unabashedly photographing the vegan, fried-oyster-mushroom po'boy he just bought inside. People are staring, but Castro doesn't seem to notice.\u003c/p>\n\u003cp>Castro, 28, is a vegan restaurant owner and the creator of \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/?hl=en\">How To Be Vegan in the Hood\u003c/a>, an Instagram account with over 16,000 followers that spreads the gospel of an affordable plant-based diet – especially to bodega-eating residents of New York City's boroughs. He posts gorgeous, appetizing photos of cheap and simple meals that followers can make at home — like jackfruit paired with pan-fried pesto potatoes — or grab from nearby vendors.\u003c/p>\n\u003cp>Since launching his account last September, he's become somewhat of a local vegan celebrity. \"Hey, you're Vegan in the Hood!\" a diner says to Castro as we walk out of By Chloe, a vegan chain restaurant in Brooklyn's Williamsburg neighborhood.\u003c/p>\n\u003cp>The trendy area has undergone rapid gentrification since 2000 and has experienced a \u003ca href=\"https://nypost.com/2017/11/06/hipsters-are-driving-low-income-hispanics-out-of-brooklyn/\">dramatic drop\u003c/a> in the number of residents who are Latinos, particularly those who, like Castro, are of Puerto Rican descent.\u003c/p>\n\u003cfigure id=\"attachment_131502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131502\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9205_enl-43f1bcd2605a138bbbb931af3b6b5c9180afeeb8-e1543255406501.jpg\" alt=\"Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe.\" width=\"1920\" height=\"1264\">\u003cfigcaption class=\"wp-caption-text\">Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Williamsburg also has more vegan dining options. As we pass by one — the restaurant Farmer's Daughter — Castro notes that it's filled with white customers, and he shows hesitation to eat inside. We opt to eat our vegan raspberry cupcake from By Chloe on a discarded desk outside.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The observation Castro makes on the demographics inside Farmer's Daughter feeds into a common perception that veganism is a diet for a certain kind of person – an affluent, liberal leaning, white \u003cem>Portlandia \u003c/em>character. \"I was never really welcomed into the vegan community,\" Castro says. \"They show love, but at a distance.\"\u003c/p>\n\u003cp>The reality is that veganism is hardly new for people of color. Plant-based eating has deep roots among African-Americans, and it's gaining traction\u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/19/629629261/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine\"> among Latinos in the U.S.\u003c/a> The first\u003ca href=\"https://blackvegfest.org/\"> Black Veg Fest\u003c/a> was held in Brooklyn this year. Castro's own Instagram account is an effort to show veganism as an option for all.\u003c/p>\n\u003cp>\"Anyone can do it,\" he says. \"Anyone can eat plant-based.\"\u003c/p>\n\u003cp>Castro himself switched to veganism three years ago. Growing up in Queens, his diet consisted mostly of bodega food.\u003c/p>\n\u003cp>\"The gas station down the block [had] a pizzeria \u003cem>and \u003c/em>a burger spot in it. In the projects, everything you need is in the block radius,\" Castro says. He was raised by a single mother in Queens and the family moved around often. \"We were just grateful to eat food. Nutrition wasn't even a thought.\"\u003c/p>\n\u003cfigure id=\"attachment_131503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9418_enl-5d19b49457f917fc654b0eac3efb633476962889-e1543255444851.jpg\" alt=\"Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard.\" width=\"1920\" height=\"1295\">\u003cfigcaption class=\"wp-caption-text\">Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A friend of Castro's was constantly encouraging him to go vegan for health purposes, but Castro balked. \"I'm Puerto Rican; we eat pork, we eat meat.\"\u003c/p>\n\u003cp>But Castro says paranoia about his consumption of unhealthy foods in his younger years began to make him worry about his future health, so he decided to go pescatarian. Two years after that, he made the full switch to veganism, citing animal rights. \"[I thought,] Why am I letting animals live on the land but eating all the animals in the sea?\"\u003c/p>\n\u003cp>That same night, he saw on TV that Waka Flocka Flame, an American rapper, was eating vegan, and decided if Waka Flocka could eat vegan, so could he. He woke his roommate up on the fourth day of eating plant-based with, \"Bro, my skin feels so good right now.\" Castro has been vegan since. (Waka Flocka, on the other hand, is \u003ca href=\"https://www.billboard.com/articles/columns/hip-hop/8095942/waka-flocka-flame-interview-paper-magazine-vegan-quit\">apparently not\u003c/a>.)\u003c/p>\n\u003cp>The switch earned Castro ribbing from his meat-eating friends because of the stereotypes around veganism being for white people and a lack of knowledge surrounding what a plant-based diet looks like. \"We'd go out to dinner and they'd say, 'Can you get this guy a bowl of dirt?' \" Castro recalls.\u003c/p>\n\u003cfigure id=\"attachment_131504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9356_enl-aedb2eadc40eb3a329c3925ff9430bf9856c246b-e1543255481290.jpg\" alt=\"Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews.\" width=\"1920\" height=\"1329\">\u003cfigcaption class=\"wp-caption-text\">Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro says that the teasing helped inspire How To Be Vegan in the Hood. He bought an iPhone 8 Plus with portrait mode to prove a point to his friends. \"You know what? I'm going to make an Instagram and show you I can eat everything you're eating without having to kill an animal.\"\u003c/p>\n\u003cp>So why the name 'How To Be Vegan in the Hood'? \"That's who's always asking me: people from the hood. [They'll say to me:] 'I don't have a Whole Foods by me, I don't have a Trader Joe's ... how are you vegan?' \" Castro says, \"The truth is you can always afford it, you just weren't taught how to.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/veganeatsnyc/?hl=en\">Crystal Pang\u003c/a>, Castro's fellow vegan-Instagrammer, grew up in Queens, too. \"Accessibility is a huge thing in the vegan community that people often kind of mock. They say, 'Oh, you can only be vegan if you're rich and white and if you're this certain ideal' . . . That's not true.\"\u003c/p>\n\u003cp>When Pang stumbled upon Castro's Instagram, she was interested in the accessibility and information he was offering his followers. \"He's trying to do exactly what I think veganism should move more towards,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_131505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9406_enl-7032c0e484d5c0391c99c01ba58b8aceb8a61c93-e1543255517531.jpg\" alt=\"Castro makes a vegan coffee ice cream sundae at Rip's.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">Castro makes a vegan coffee ice cream sundae at Rip's. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro has been hopping around New York City most of his adult life. In his early 20s, he co-founded an art gallery in Brooklyn called \"City Don't Sleep.\" After that closed, he started a couple of clothing brands and used social media to sell T-shirts and vintage finds. For a while, he helped run food trucks in Manhattan – until he got the inspiration for How To Be Vegan in the Hood in September 2017.\u003c/p>\n\u003cp>He'd go to vegan restaurants around the city and photograph his food, share his recipes from home, and talk about what to buy at the bodega using Instagram. \"You're hungry and you have six bucks? I can get you full on six bucks,\" he says.\u003c/p>\n\u003cp>In May, David Schneider, owner of the Oaxaca Taqueria chain of restaurants in New York, reached out to Castro with the prospect of starting a vegan restaurant. That's how Rip's Malt Shop was born.\u003c/p>\n\u003cp>Castro is the only partner in Rip's who eats plant-based. Schneider thinks it's an asset to have owners on both sides of the diet. \"You really do want someone who's vegan and who understands. It's good to have a partner who sees it from their perspective, too,\" Schneider says.\u003c/p>\n\u003cp>Located near the Brooklyn Navy Yard, Rip's Malt Shop has a large, colorful arrow pointing to its narrow entrance. The shop is sandwiched in between an auto repair business and residential buildings. It's clearly a destination for customers, not a place one happens to drop in.\u003c/p>\n\u003cfigure id=\"attachment_131506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9482_enl-3aecf62bc83f918c5a3bed51cf7b97c05ffb7d16-e1543255562636.jpg\" alt=\"The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese.\" width=\"1920\" height=\"1272\">\u003cfigcaption class=\"wp-caption-text\">The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chef's at Rip's, Sebastian Matheus, makes me the eatery's popular chopped cheese sandwich – a vegan riff on a beloved bodega favorite sometimes described as New York's version of the Philly cheesesteak, but made with ground beef instead of sliced steak. It's a sandwich that Castro's family and friends begged him to make at gatherings.\u003c/p>\n\u003cp>The sandwich consists of a Beyond Meat veggie burger, diced up and grilled with sweet relish and diced onions mixed in. Once it's almost done cooking, Daiya dairy-free cheese, made of cassava and arrowroot, is added in. The onions caramelize with the cheese, and the concoction is served on a club roll with signature Rip's sauce, which resembles the Big Mac sauce from McDonald's. Lettuce and tomato top the sandwich. Finally, a tiny yellow flag is poked into the top of the roll, and a sliced dill pickle is placed inside the red-checked, paper food dish, Coney Island-style.\u003c/p>\n\u003cp>The result fools my taste buds: It tastes like meat, it tastes like cheese, it tastes somewhat like a Philly cheesesteak.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It's like a beautiful mess,\" Castro says of his creation.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beyond+Bodega+Bites%3A+This+Man+Wants+More+People+To+Eat+%27Vegan+In+The+Hood%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Erick Castro is standing outside a Whole Foods in Brooklyn, carefully and unabashedly photographing the vegan, fried-oyster-mushroom po'boy he just bought inside. People are staring, but Castro doesn't seem to notice.\u003c/p>\n\u003cp>Castro, 28, is a vegan restaurant owner and the creator of \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/?hl=en\">How To Be Vegan in the Hood\u003c/a>, an Instagram account with over 16,000 followers that spreads the gospel of an affordable plant-based diet – especially to bodega-eating residents of New York City's boroughs. He posts gorgeous, appetizing photos of cheap and simple meals that followers can make at home — like jackfruit paired with pan-fried pesto potatoes — or grab from nearby vendors.\u003c/p>\n\u003cp>Since launching his account last September, he's become somewhat of a local vegan celebrity. \"Hey, you're Vegan in the Hood!\" a diner says to Castro as we walk out of By Chloe, a vegan chain restaurant in Brooklyn's Williamsburg neighborhood.\u003c/p>\n\u003cp>The trendy area has undergone rapid gentrification since 2000 and has experienced a \u003ca href=\"https://nypost.com/2017/11/06/hipsters-are-driving-low-income-hispanics-out-of-brooklyn/\">dramatic drop\u003c/a> in the number of residents who are Latinos, particularly those who, like Castro, are of Puerto Rican descent.\u003c/p>\n\u003cfigure id=\"attachment_131502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131502\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9205_enl-43f1bcd2605a138bbbb931af3b6b5c9180afeeb8-e1543255406501.jpg\" alt=\"Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe.\" width=\"1920\" height=\"1264\">\u003cfigcaption class=\"wp-caption-text\">Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Williamsburg also has more vegan dining options. As we pass by one — the restaurant Farmer's Daughter — Castro notes that it's filled with white customers, and he shows hesitation to eat inside. We opt to eat our vegan raspberry cupcake from By Chloe on a discarded desk outside.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The observation Castro makes on the demographics inside Farmer's Daughter feeds into a common perception that veganism is a diet for a certain kind of person – an affluent, liberal leaning, white \u003cem>Portlandia \u003c/em>character. \"I was never really welcomed into the vegan community,\" Castro says. \"They show love, but at a distance.\"\u003c/p>\n\u003cp>The reality is that veganism is hardly new for people of color. Plant-based eating has deep roots among African-Americans, and it's gaining traction\u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/19/629629261/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine\"> among Latinos in the U.S.\u003c/a> The first\u003ca href=\"https://blackvegfest.org/\"> Black Veg Fest\u003c/a> was held in Brooklyn this year. Castro's own Instagram account is an effort to show veganism as an option for all.\u003c/p>\n\u003cp>\"Anyone can do it,\" he says. \"Anyone can eat plant-based.\"\u003c/p>\n\u003cp>Castro himself switched to veganism three years ago. Growing up in Queens, his diet consisted mostly of bodega food.\u003c/p>\n\u003cp>\"The gas station down the block [had] a pizzeria \u003cem>and \u003c/em>a burger spot in it. In the projects, everything you need is in the block radius,\" Castro says. He was raised by a single mother in Queens and the family moved around often. \"We were just grateful to eat food. Nutrition wasn't even a thought.\"\u003c/p>\n\u003cfigure id=\"attachment_131503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9418_enl-5d19b49457f917fc654b0eac3efb633476962889-e1543255444851.jpg\" alt=\"Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard.\" width=\"1920\" height=\"1295\">\u003cfigcaption class=\"wp-caption-text\">Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A friend of Castro's was constantly encouraging him to go vegan for health purposes, but Castro balked. \"I'm Puerto Rican; we eat pork, we eat meat.\"\u003c/p>\n\u003cp>But Castro says paranoia about his consumption of unhealthy foods in his younger years began to make him worry about his future health, so he decided to go pescatarian. Two years after that, he made the full switch to veganism, citing animal rights. \"[I thought,] Why am I letting animals live on the land but eating all the animals in the sea?\"\u003c/p>\n\u003cp>That same night, he saw on TV that Waka Flocka Flame, an American rapper, was eating vegan, and decided if Waka Flocka could eat vegan, so could he. He woke his roommate up on the fourth day of eating plant-based with, \"Bro, my skin feels so good right now.\" Castro has been vegan since. (Waka Flocka, on the other hand, is \u003ca href=\"https://www.billboard.com/articles/columns/hip-hop/8095942/waka-flocka-flame-interview-paper-magazine-vegan-quit\">apparently not\u003c/a>.)\u003c/p>\n\u003cp>The switch earned Castro ribbing from his meat-eating friends because of the stereotypes around veganism being for white people and a lack of knowledge surrounding what a plant-based diet looks like. \"We'd go out to dinner and they'd say, 'Can you get this guy a bowl of dirt?' \" Castro recalls.\u003c/p>\n\u003cfigure id=\"attachment_131504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9356_enl-aedb2eadc40eb3a329c3925ff9430bf9856c246b-e1543255481290.jpg\" alt=\"Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews.\" width=\"1920\" height=\"1329\">\u003cfigcaption class=\"wp-caption-text\">Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro says that the teasing helped inspire How To Be Vegan in the Hood. He bought an iPhone 8 Plus with portrait mode to prove a point to his friends. \"You know what? I'm going to make an Instagram and show you I can eat everything you're eating without having to kill an animal.\"\u003c/p>\n\u003cp>So why the name 'How To Be Vegan in the Hood'? \"That's who's always asking me: people from the hood. [They'll say to me:] 'I don't have a Whole Foods by me, I don't have a Trader Joe's ... how are you vegan?' \" Castro says, \"The truth is you can always afford it, you just weren't taught how to.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/veganeatsnyc/?hl=en\">Crystal Pang\u003c/a>, Castro's fellow vegan-Instagrammer, grew up in Queens, too. \"Accessibility is a huge thing in the vegan community that people often kind of mock. They say, 'Oh, you can only be vegan if you're rich and white and if you're this certain ideal' . . . That's not true.\"\u003c/p>\n\u003cp>When Pang stumbled upon Castro's Instagram, she was interested in the accessibility and information he was offering his followers. \"He's trying to do exactly what I think veganism should move more towards,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_131505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9406_enl-7032c0e484d5c0391c99c01ba58b8aceb8a61c93-e1543255517531.jpg\" alt=\"Castro makes a vegan coffee ice cream sundae at Rip's.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">Castro makes a vegan coffee ice cream sundae at Rip's. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro has been hopping around New York City most of his adult life. In his early 20s, he co-founded an art gallery in Brooklyn called \"City Don't Sleep.\" After that closed, he started a couple of clothing brands and used social media to sell T-shirts and vintage finds. For a while, he helped run food trucks in Manhattan – until he got the inspiration for How To Be Vegan in the Hood in September 2017.\u003c/p>\n\u003cp>He'd go to vegan restaurants around the city and photograph his food, share his recipes from home, and talk about what to buy at the bodega using Instagram. \"You're hungry and you have six bucks? I can get you full on six bucks,\" he says.\u003c/p>\n\u003cp>In May, David Schneider, owner of the Oaxaca Taqueria chain of restaurants in New York, reached out to Castro with the prospect of starting a vegan restaurant. That's how Rip's Malt Shop was born.\u003c/p>\n\u003cp>Castro is the only partner in Rip's who eats plant-based. Schneider thinks it's an asset to have owners on both sides of the diet. \"You really do want someone who's vegan and who understands. It's good to have a partner who sees it from their perspective, too,\" Schneider says.\u003c/p>\n\u003cp>Located near the Brooklyn Navy Yard, Rip's Malt Shop has a large, colorful arrow pointing to its narrow entrance. The shop is sandwiched in between an auto repair business and residential buildings. It's clearly a destination for customers, not a place one happens to drop in.\u003c/p>\n\u003cfigure id=\"attachment_131506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9482_enl-3aecf62bc83f918c5a3bed51cf7b97c05ffb7d16-e1543255562636.jpg\" alt=\"The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese.\" width=\"1920\" height=\"1272\">\u003cfigcaption class=\"wp-caption-text\">The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chef's at Rip's, Sebastian Matheus, makes me the eatery's popular chopped cheese sandwich – a vegan riff on a beloved bodega favorite sometimes described as New York's version of the Philly cheesesteak, but made with ground beef instead of sliced steak. It's a sandwich that Castro's family and friends begged him to make at gatherings.\u003c/p>\n\u003cp>The sandwich consists of a Beyond Meat veggie burger, diced up and grilled with sweet relish and diced onions mixed in. Once it's almost done cooking, Daiya dairy-free cheese, made of cassava and arrowroot, is added in. The onions caramelize with the cheese, and the concoction is served on a club roll with signature Rip's sauce, which resembles the Big Mac sauce from McDonald's. Lettuce and tomato top the sandwich. Finally, a tiny yellow flag is poked into the top of the roll, and a sliced dill pickle is placed inside the red-checked, paper food dish, Coney Island-style.\u003c/p>\n\u003cp>The result fools my taste buds: It tastes like meat, it tastes like cheese, it tastes somewhat like a Philly cheesesteak.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's like a beautiful mess,\" Castro says of his creation.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beyond+Bodega+Bites%3A+This+Man+Wants+More+People+To+Eat+%27Vegan+In+The+Hood%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hot Instagram Food Trends and Where to Find Them in Sonoma County",
"title": "Hot Instagram Food Trends and Where to Find Them in Sonoma County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s hard to dine out these days without seeing at least a couple of people hovering with smartphones over their plates. Taking a bite before it’s been immortalized on Instagram is pretty much a cardinal sin. Gone are the days when a well-thumbed copy of Zagat served as the restaurant bible. Today, #foodtrends and #foodporn are the new guiding principles. But, in the ever expanding Instagram universe, it’s hard to keep track of what’s new and what’s old: one day, unicorn cake and cloud eggs are hot; the next, they’re not. To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Impossible Burger\u003c/strong>: This burger is the real deal. Well, sort of. Crafted from wheat, coconut oil, and potatoes, it is bound to make even a carnivore drool. The secret ingredient? Heme - a molecule that gives ground beef its color and taste (when derived from blood's hemoglobin) but that can also be found in plants. Plant heme makes the Impossible Burger not only taste but smell, sizzle, and cook like, you guessed it, angus beef. Don't believe us? Try it for yourself. \u003ca href=\"http://www.sonomamag.com/biteclub/a-burger-thats-not-actually-a-burger-thats-impossible/\">\u003cstrong>Gaia's Garden in Santa Rosa\u003c/strong>\u003c/a> serves up this meat-free burger with a variety of toppings, including pesto aioli and vegan coconut \"bacon,\" and tops it with a house-made whole grain bun. Sign us up!\u003c/p>\n\u003cfigure id=\"attachment_129298\" class=\"wp-caption aligncenter\" style=\"max-width: 536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg\" alt=\"From top, macaron ice cream sandwiches Cookies and Cream, Ube Coconut and Blueberry Matcha from Izakaya Kitaru restaurant in Petaluma.\" width=\"536\" height=\"800\" class=\"size-full wp-image-129298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg 536w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-240x358.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-375x560.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-520x776.jpg 520w\" sizes=\"(max-width: 536px) 100vw, 536px\">\u003cfigcaption class=\"wp-caption-text\">Matcha 2.0 \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Matcha 2.0: \u003c/strong>In Japan, matcha has been around for centuries as part of the traditional tea ceremony - in the Instagram world, the finely ground green powder has been hot for at least a year, or two. Matcha first took social media by storm in the form of hot tea and latte, now it's popping up in new iterations like macaroons and parfaits. \"Traditionalists\" can find matcha tea at \u003cstrong>\u003ca href=\"http://thetasteoftea.com/\">The Taste of Tea in Healdsburg\u003c/a>\u003c/strong>, and matcha latte at \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew in Santa Rosa\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"https://www.acrecoffee.com/\">Acre Coffee in Santa Rosa and Petaluma\u003c/a>\u003c/strong> (Acre source their matcha from Samovar Tea in San Francisco). Want to add a new twist to your matcha fix? Try Blueberry Matcha macaron ice cream sandwiches from \u003cstrong>\u003ca href=\"https://kitarupetaluma.business.site/\">Izakaya Kitaru restaurant in Petaluma\u003c/a>.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129294\" class=\"wp-caption aligncenter\" style=\"max-width: 629px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg\" alt=\"Gut-Friendly Foods\" width=\"629\" height=\"800\" class=\"size-full wp-image-129294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg 629w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-240x305.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-375x477.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-520x661.jpg 520w\" sizes=\"(max-width: 629px) 100vw, 629px\">\u003cfigcaption class=\"wp-caption-text\">Gut-Friendly Foods \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gut-Friendly Foods: \u003c/strong>According to \u003ca href=\"https://www.health.harvard.edu/blog/fermented-foods-for-better-gut-health-2018051613841\">research\u003c/a>, fermented foods and drinks like sauerkraut, kimchi, kombucha and kefir can help strengthen your gut microbiome (the 100 trillion bacteria and microorganisms that live in your digestive tract) by giving your body a healthy dose of probiotics. As it turns out, fermented foods are not only good to your gut, they \u003ca href=\"https://www.scientificamerican.com/article/mental-health-may-depend-on-creatures-in-the-gut/\">might make you happier\u003c/a>, too. If you'd like to take care of your gut, you're in luck: Sonoma County is pretty much the capital of fermented foods (and we're not only talking wine and sourdough). There's an annual \u003ca href=\"http://www.sonomamag.com/biteclub/get-pickled-at-the-fermentation-festival-in-petaluma/\">Fermentation Festival\u003c/a> and plenty of probiotic-rich foods and drinks, found in local stores and restaurants. \u003cstrong>A few to check out:\u003c/strong> fermented drinks from \u003cstrong>\u003ca href=\"https://www.revivekombucha.com/\">Revive Kombucha\u003c/a> \u003c/strong>and \u003cstrong>\u003ca href=\"http://www.thekefiry.com/\">The Kefiry\u003c/a>, \u003c/strong>sauerkrauts, kimchis, fermented live shots, salsas and sugar-free srirachas from \u003ca href=\"http://wildbrine.com/where-to-get-wild/\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a>, and fresh pickled vegetables from \u003ca href=\"http://sonomabrinery.com/products/\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_129299\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg\" alt=\"Charred Cucumber Salad with yogurt, nasturtium, marigold and watercress from SHED chef Perry Hoffman in Healdsburg. \" width=\"1024\" height=\"708\" class=\"size-full wp-image-129299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edible Flowers \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Edible Flowers: \u003c/strong>They may have been around for a while, but edible flowers never seem to wilt on Instagram. This 'gram is all about aesthetics, which makes edible flowers fit right in with the rest of the #foodtrends, while also standing out among them with their vibrant color. In Sonoma County, they're a regular on farm-to-table menus. \u003ca href=\"https://healdsburgshed.com/\">\u003cstrong>Healdsburg SHED\u003c/strong>\u003c/a> grows their own flowers year-round at Home Farm (pictured) - Anise Hyssop, Borage, Calendula, Chive Blossoms, Cornflower, Dianthus, Johnny Jump-Ups, and Nasturtium are a few of the flowers you can find on their menu. Other local spots for flower loving foodies include \u003ca href=\"https://www.singlethreadfarms.com/\">\u003cstrong>Single Thread\u003c/strong>\u003c/a> and \u003ca href=\"http://www.barndiva.com/\">\u003cstrong>Barndiva\u003c/strong>\u003c/a> in Healdsburg, \u003ca href=\"https://www.farmhouseinn.com/\">\u003cstrong>Farmhouse Inn and Restaurant\u003c/strong>\u003c/a> in Forestville, \u003ca href=\"https://www.kj.com/\">\u003cstrong>Kendall-Jackson Wine Estate & Gardens\u003c/strong>\u003c/a> and \u003ca href=\"http://zazukitchen.com/\">\u003cstrong>Zazu Kitchen + Farm\u003c/strong>\u003c/a> in Sebastopol.\u003c/p>\n\u003cfigure id=\"attachment_129300\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg\" alt=\"Turmeric\" width=\"600\" height=\"800\" class=\"size-full wp-image-129300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turmeric: \u003c/strong>Turmeric, a spice commonly used in India, Southeast Asia and the Middle East, is being touted for all of its (potential) health benefits. From fighting inflammation to aiding digestion, it's is the latest \"must-have\" for healthy people. \u003ca href=\"https://www.thepharmacysonomacounty.com/\">\u003cstrong>The Pharmacy in Santa Rosa\u003c/strong>\u003c/a>, a source for \u003ca href=\"http://www.sonomamag.com/biteclub/the-pharmacy-cafe-opens/\">\"thoughtfully-crafted foods that nourish and enrich our bodies\u003c/a>,\" serves up two food trends in one - turmeric and gut-friendly probiotics - with turmeric ginger kefir and turmeric ginger lassi. Want to make a cup of \u003ca href=\"https://minimalistbaker.com/5-minute-vegan-golden-milk/\">soothing Golden Milk\u003c/a>? \u003cstrong>Healdsburg SHED\u003c/strong> has got \u003ca href=\"https://shop.healdsburgshed.com/products/shed-turmeric\">all the spice you need\u003c/a>. Crave more turmeric? Insta health gurus are getting creative with turmeric French toast and turmeric rice noodle stir fry, showing how versatile this spice can be.\u003c/p>\n\u003cfigure id=\"attachment_129293\" class=\"wp-caption aligncenter\" style=\"max-width: 643px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg\" alt=\"Acai Bowls\" width=\"643\" height=\"800\" class=\"size-full wp-image-129293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg 643w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-240x299.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-375x467.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-520x647.jpg 520w\" sizes=\"(max-width: 643px) 100vw, 643px\">\u003cfigcaption class=\"wp-caption-text\">Acai Bowls \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acai Bowls: \u003c/strong>Instagram health nuts have been obsessing over bowl food since... forever (even the British royals have caught on to the trend: \u003ca href=\"https://www.bbc.com/news/uk-44184941\">Prince Harry and Meghan Markle served it at their wedding reception\u003c/a>). Among the latest bowls to be added to the foodie trend list are those containing acai - paired with fresh fruit, nut butters, coconut, chia seeds and even collagen. Acai, antioxidant-rich purple berries from Brazil, also happen to be counted as a \"superfood,\" and the health claims are many: in addition to boosting energy, these magic berries are supposed to improve sleep and aid weight loss. As with most health trends, none of this has been scientifically proven, yet. Incredibly healthy or not, acai bowls are pretty delicious. In Sonoma County, you can find them at \u003cstrong>\u003ca href=\"http://lalascreamery.com/#/home\">Lala's Creamery\u003c/a> \u003c/strong>in Petaluma (pictured), \u003cstrong>\u003ca href=\"https://www.thenectary.net/\">The Nectary\u003c/a>\u003c/strong> in Sebastopol and Healdsburg, \u003cstrong>\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">El Huerto\u003c/a>\u003c/strong> in Sonoma and \u003cstrong>\u003ca href=\"http://www.jambajuice.com/\">Jamba Juice\u003c/a>\u003c/strong> in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_129297\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg\" alt=\"Salmon poke bowl at Miso Good Ramen with avocado, sprouts, cucumber in Santa Rosa. \" width=\"1024\" height=\"750\" class=\"size-full wp-image-129297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Poke Bowls \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poke Bowls:\u003c/strong> Another bowl that's caught the attention of Instagrammers, this Hawaiian delicacy pairs cubed raw fish with pretty much anything (with the emphasis on \"healthy.\") From ahi poke to \"deconstructed sushi,\" in the form of a California roll bowl, there's something for every palate (including vegan tofu options). In Sonoma County, \u003ca href=\"http://www.sanfranciscocrabshipping.com/raw-bar-grill/\">\u003cstrong>Santa Rosa Raw Seafood Bar and Grill\u003c/strong>\u003c/a> offers a poke bowl with Ahi sashimi, capers, roast bell peppers, parsley, and good old extra virgin olive oil. Other local spots that serve poke include \u003ca href=\"https://www.yelp.com/biz/t4-and-poke-santa-rosa-2\">\u003cstrong>T4 and Poke, \u003c/strong>\u003c/a>\u003cstrong>\u003ca href=\"https://www.zoftigeatery.com/\">Zoftig Eatery\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://misogoodramen.com/\">Miso Good Ramen\u003c/a>\u003c/strong> (pictured) in Santa Rosa. For a warm Sonoma summer day, any excuse to avoid the oven is exactly what we're looking for.\u003c/p>\n\u003cfigure id=\"attachment_129295\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg\" alt=\"Avocado Toast\" width=\"800\" height=\"800\" class=\"size-full wp-image-129295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Avocado Toast: \u003c/strong>Before you call this article \"fake news,\" hear us out. Yes, in the world of fleeting food trends, avocado toast is not as hot as it used to be. But, in California - the promised avocado land - it can never totally go out of style. While a snap of a perfectly sliced avocado or a shot of a green, creamy smoothie may be cool, nothing beats the beauty of a simple \"avo\" toast. For a taste of an Instagram trend that never goes cold, visit \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew \u003c/a>\u003c/strong>(pictured) or \u003cstrong>\u003ca href=\"https://www.thepharmacysonomacounty.com/\">The Pharmacy\u003c/a> \u003c/strong>in Santa Rosa,\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">\u003cstrong> El Huerto\u003c/strong>\u003c/a> in Sonoma, and \u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria\u003c/strong>\u003c/a> in Petaluma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"http://www.sonomamag.com/hot-instagram-food-trends-and-where-to-try-them-in-sonoma-county/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County. ",
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"description": "To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County. ",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/clairepelote/\">Claire Pelote\u003c/a>, \u003ca href=\"https://www.kqed.org/author/sonomamagazine\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s hard to dine out these days without seeing at least a couple of people hovering with smartphones over their plates. Taking a bite before it’s been immortalized on Instagram is pretty much a cardinal sin. Gone are the days when a well-thumbed copy of Zagat served as the restaurant bible. Today, #foodtrends and #foodporn are the new guiding principles. But, in the ever expanding Instagram universe, it’s hard to keep track of what’s new and what’s old: one day, unicorn cake and cloud eggs are hot; the next, they’re not. To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Impossible Burger\u003c/strong>: This burger is the real deal. Well, sort of. Crafted from wheat, coconut oil, and potatoes, it is bound to make even a carnivore drool. The secret ingredient? Heme - a molecule that gives ground beef its color and taste (when derived from blood's hemoglobin) but that can also be found in plants. Plant heme makes the Impossible Burger not only taste but smell, sizzle, and cook like, you guessed it, angus beef. Don't believe us? Try it for yourself. \u003ca href=\"http://www.sonomamag.com/biteclub/a-burger-thats-not-actually-a-burger-thats-impossible/\">\u003cstrong>Gaia's Garden in Santa Rosa\u003c/strong>\u003c/a> serves up this meat-free burger with a variety of toppings, including pesto aioli and vegan coconut \"bacon,\" and tops it with a house-made whole grain bun. Sign us up!\u003c/p>\n\u003cfigure id=\"attachment_129298\" class=\"wp-caption aligncenter\" style=\"max-width: 536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg\" alt=\"From top, macaron ice cream sandwiches Cookies and Cream, Ube Coconut and Blueberry Matcha from Izakaya Kitaru restaurant in Petaluma.\" width=\"536\" height=\"800\" class=\"size-full wp-image-129298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg 536w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-240x358.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-375x560.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-520x776.jpg 520w\" sizes=\"(max-width: 536px) 100vw, 536px\">\u003cfigcaption class=\"wp-caption-text\">Matcha 2.0 \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Matcha 2.0: \u003c/strong>In Japan, matcha has been around for centuries as part of the traditional tea ceremony - in the Instagram world, the finely ground green powder has been hot for at least a year, or two. Matcha first took social media by storm in the form of hot tea and latte, now it's popping up in new iterations like macaroons and parfaits. \"Traditionalists\" can find matcha tea at \u003cstrong>\u003ca href=\"http://thetasteoftea.com/\">The Taste of Tea in Healdsburg\u003c/a>\u003c/strong>, and matcha latte at \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew in Santa Rosa\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"https://www.acrecoffee.com/\">Acre Coffee in Santa Rosa and Petaluma\u003c/a>\u003c/strong> (Acre source their matcha from Samovar Tea in San Francisco). Want to add a new twist to your matcha fix? Try Blueberry Matcha macaron ice cream sandwiches from \u003cstrong>\u003ca href=\"https://kitarupetaluma.business.site/\">Izakaya Kitaru restaurant in Petaluma\u003c/a>.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129294\" class=\"wp-caption aligncenter\" style=\"max-width: 629px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg\" alt=\"Gut-Friendly Foods\" width=\"629\" height=\"800\" class=\"size-full wp-image-129294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg 629w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-240x305.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-375x477.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-520x661.jpg 520w\" sizes=\"(max-width: 629px) 100vw, 629px\">\u003cfigcaption class=\"wp-caption-text\">Gut-Friendly Foods \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gut-Friendly Foods: \u003c/strong>According to \u003ca href=\"https://www.health.harvard.edu/blog/fermented-foods-for-better-gut-health-2018051613841\">research\u003c/a>, fermented foods and drinks like sauerkraut, kimchi, kombucha and kefir can help strengthen your gut microbiome (the 100 trillion bacteria and microorganisms that live in your digestive tract) by giving your body a healthy dose of probiotics. As it turns out, fermented foods are not only good to your gut, they \u003ca href=\"https://www.scientificamerican.com/article/mental-health-may-depend-on-creatures-in-the-gut/\">might make you happier\u003c/a>, too. If you'd like to take care of your gut, you're in luck: Sonoma County is pretty much the capital of fermented foods (and we're not only talking wine and sourdough). There's an annual \u003ca href=\"http://www.sonomamag.com/biteclub/get-pickled-at-the-fermentation-festival-in-petaluma/\">Fermentation Festival\u003c/a> and plenty of probiotic-rich foods and drinks, found in local stores and restaurants. \u003cstrong>A few to check out:\u003c/strong> fermented drinks from \u003cstrong>\u003ca href=\"https://www.revivekombucha.com/\">Revive Kombucha\u003c/a> \u003c/strong>and \u003cstrong>\u003ca href=\"http://www.thekefiry.com/\">The Kefiry\u003c/a>, \u003c/strong>sauerkrauts, kimchis, fermented live shots, salsas and sugar-free srirachas from \u003ca href=\"http://wildbrine.com/where-to-get-wild/\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a>, and fresh pickled vegetables from \u003ca href=\"http://sonomabrinery.com/products/\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_129299\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg\" alt=\"Charred Cucumber Salad with yogurt, nasturtium, marigold and watercress from SHED chef Perry Hoffman in Healdsburg. \" width=\"1024\" height=\"708\" class=\"size-full wp-image-129299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edible Flowers \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Edible Flowers: \u003c/strong>They may have been around for a while, but edible flowers never seem to wilt on Instagram. This 'gram is all about aesthetics, which makes edible flowers fit right in with the rest of the #foodtrends, while also standing out among them with their vibrant color. In Sonoma County, they're a regular on farm-to-table menus. \u003ca href=\"https://healdsburgshed.com/\">\u003cstrong>Healdsburg SHED\u003c/strong>\u003c/a> grows their own flowers year-round at Home Farm (pictured) - Anise Hyssop, Borage, Calendula, Chive Blossoms, Cornflower, Dianthus, Johnny Jump-Ups, and Nasturtium are a few of the flowers you can find on their menu. Other local spots for flower loving foodies include \u003ca href=\"https://www.singlethreadfarms.com/\">\u003cstrong>Single Thread\u003c/strong>\u003c/a> and \u003ca href=\"http://www.barndiva.com/\">\u003cstrong>Barndiva\u003c/strong>\u003c/a> in Healdsburg, \u003ca href=\"https://www.farmhouseinn.com/\">\u003cstrong>Farmhouse Inn and Restaurant\u003c/strong>\u003c/a> in Forestville, \u003ca href=\"https://www.kj.com/\">\u003cstrong>Kendall-Jackson Wine Estate & Gardens\u003c/strong>\u003c/a> and \u003ca href=\"http://zazukitchen.com/\">\u003cstrong>Zazu Kitchen + Farm\u003c/strong>\u003c/a> in Sebastopol.\u003c/p>\n\u003cfigure id=\"attachment_129300\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg\" alt=\"Turmeric\" width=\"600\" height=\"800\" class=\"size-full wp-image-129300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turmeric: \u003c/strong>Turmeric, a spice commonly used in India, Southeast Asia and the Middle East, is being touted for all of its (potential) health benefits. From fighting inflammation to aiding digestion, it's is the latest \"must-have\" for healthy people. \u003ca href=\"https://www.thepharmacysonomacounty.com/\">\u003cstrong>The Pharmacy in Santa Rosa\u003c/strong>\u003c/a>, a source for \u003ca href=\"http://www.sonomamag.com/biteclub/the-pharmacy-cafe-opens/\">\"thoughtfully-crafted foods that nourish and enrich our bodies\u003c/a>,\" serves up two food trends in one - turmeric and gut-friendly probiotics - with turmeric ginger kefir and turmeric ginger lassi. Want to make a cup of \u003ca href=\"https://minimalistbaker.com/5-minute-vegan-golden-milk/\">soothing Golden Milk\u003c/a>? \u003cstrong>Healdsburg SHED\u003c/strong> has got \u003ca href=\"https://shop.healdsburgshed.com/products/shed-turmeric\">all the spice you need\u003c/a>. Crave more turmeric? Insta health gurus are getting creative with turmeric French toast and turmeric rice noodle stir fry, showing how versatile this spice can be.\u003c/p>\n\u003cfigure id=\"attachment_129293\" class=\"wp-caption aligncenter\" style=\"max-width: 643px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg\" alt=\"Acai Bowls\" width=\"643\" height=\"800\" class=\"size-full wp-image-129293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg 643w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-240x299.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-375x467.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-520x647.jpg 520w\" sizes=\"(max-width: 643px) 100vw, 643px\">\u003cfigcaption class=\"wp-caption-text\">Acai Bowls \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acai Bowls: \u003c/strong>Instagram health nuts have been obsessing over bowl food since... forever (even the British royals have caught on to the trend: \u003ca href=\"https://www.bbc.com/news/uk-44184941\">Prince Harry and Meghan Markle served it at their wedding reception\u003c/a>). Among the latest bowls to be added to the foodie trend list are those containing acai - paired with fresh fruit, nut butters, coconut, chia seeds and even collagen. Acai, antioxidant-rich purple berries from Brazil, also happen to be counted as a \"superfood,\" and the health claims are many: in addition to boosting energy, these magic berries are supposed to improve sleep and aid weight loss. As with most health trends, none of this has been scientifically proven, yet. Incredibly healthy or not, acai bowls are pretty delicious. In Sonoma County, you can find them at \u003cstrong>\u003ca href=\"http://lalascreamery.com/#/home\">Lala's Creamery\u003c/a> \u003c/strong>in Petaluma (pictured), \u003cstrong>\u003ca href=\"https://www.thenectary.net/\">The Nectary\u003c/a>\u003c/strong> in Sebastopol and Healdsburg, \u003cstrong>\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">El Huerto\u003c/a>\u003c/strong> in Sonoma and \u003cstrong>\u003ca href=\"http://www.jambajuice.com/\">Jamba Juice\u003c/a>\u003c/strong> in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_129297\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg\" alt=\"Salmon poke bowl at Miso Good Ramen with avocado, sprouts, cucumber in Santa Rosa. \" width=\"1024\" height=\"750\" class=\"size-full wp-image-129297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Poke Bowls \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poke Bowls:\u003c/strong> Another bowl that's caught the attention of Instagrammers, this Hawaiian delicacy pairs cubed raw fish with pretty much anything (with the emphasis on \"healthy.\") From ahi poke to \"deconstructed sushi,\" in the form of a California roll bowl, there's something for every palate (including vegan tofu options). In Sonoma County, \u003ca href=\"http://www.sanfranciscocrabshipping.com/raw-bar-grill/\">\u003cstrong>Santa Rosa Raw Seafood Bar and Grill\u003c/strong>\u003c/a> offers a poke bowl with Ahi sashimi, capers, roast bell peppers, parsley, and good old extra virgin olive oil. Other local spots that serve poke include \u003ca href=\"https://www.yelp.com/biz/t4-and-poke-santa-rosa-2\">\u003cstrong>T4 and Poke, \u003c/strong>\u003c/a>\u003cstrong>\u003ca href=\"https://www.zoftigeatery.com/\">Zoftig Eatery\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://misogoodramen.com/\">Miso Good Ramen\u003c/a>\u003c/strong> (pictured) in Santa Rosa. For a warm Sonoma summer day, any excuse to avoid the oven is exactly what we're looking for.\u003c/p>\n\u003cfigure id=\"attachment_129295\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg\" alt=\"Avocado Toast\" width=\"800\" height=\"800\" class=\"size-full wp-image-129295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Avocado Toast: \u003c/strong>Before you call this article \"fake news,\" hear us out. Yes, in the world of fleeting food trends, avocado toast is not as hot as it used to be. But, in California - the promised avocado land - it can never totally go out of style. While a snap of a perfectly sliced avocado or a shot of a green, creamy smoothie may be cool, nothing beats the beauty of a simple \"avo\" toast. For a taste of an Instagram trend that never goes cold, visit \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew \u003c/a>\u003c/strong>(pictured) or \u003cstrong>\u003ca href=\"https://www.thepharmacysonomacounty.com/\">The Pharmacy\u003c/a> \u003c/strong>in Santa Rosa,\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">\u003cstrong> El Huerto\u003c/strong>\u003c/a> in Sonoma, and \u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria\u003c/strong>\u003c/a> in Petaluma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Breaking The Bubble Of Food Writing: Cultivating Diverse Stories",
"title": "Breaking The Bubble Of Food Writing: Cultivating Diverse Stories",
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"content": "\u003cp>In the late 1980s, a friend gave me a T-shirt emblazoned with the words \"BLACK BY POPULAR DEMAND.\" That gift came during a time when strong expressions and affirmations of black identity enjoyed a surge of popularity not seen since the 1960s. I've been thinking a lot about that catch phrase in the context of the recent, vibrant discussions about the place of African-Americans in today's national food scene. For people of color who want to tell food stories, \"Black by Popular Demand\" poignantly exposes the twin challenges we face: getting the key decision-makers in mainstream food media (I call them \"gatekeepers\") to desire our stories, and getting our own communities to devour our work.\u003c/p>\n\u003cp>Except for those times we self-publish, food writers try to persuade gatekeepers to publish our work. Gatekeepers are those who determine what content will go in magazines, newspapers, radio shows or websites; those who decide which book manuscripts to purchase, publish and market; those who book speakers for events, and those who approve projects and book appearances for television shows. I've been involved in food media for a decade, and I've interacted with gatekeepers in all of the fields above. Overwhelmingly, the food media gatekeepers I've met and worked with are white.\u003c/p>\n\u003cp>Just because a gatekeeper is white doesn't mean a dead end for my food-writing endeavors. In fact, many have seen value in my work, and have given me opportunities to share my passion for African-American foodways. Though I fantasize about it, I certainly don't expect every gatekeeper to immediately fall in love with my ideas for content. Rejection is part of the game. Yet, collectively, these gatekeepers continue to do things that are frustrating. Things that unnecessarily limit the opportunities for writers who want to share diverse food stories with a broader audience. Things that remain puzzling in the year 2017. What follows bears on my experience as someone who writes about African-American foodways, but other food writers of color have shared similar experiences with me.\u003c/p>\n\u003cp>The first, and probably most pervasive, challenge is that writers of color are often limited to writing about their traditional foods, while white writers are given much more latitude to explore a wide variety of cuisines beyond their immediate expertise. This not only applies to writing assignments from an employer or freelance work, but to getting a food media job. An established food writer of color, speaking on the condition of anonymity for fear of jeopardizing her ability to get assignments from editors, shared with me a failed attempt to get a senior-level editing job at a major food magazine. Despite an excellent resume featuring this person's work experience as a trained chef, author and ghost-writer of several successful and award-winning cookbooks and freelance pieces on several types of cuisines, this person was turned down for the position. Why? Because the magazine's gatekeeper making the hiring decision said that\u003cstrong> \u003c/strong>the applicant's expertise in ethnic cuisine wasn't transferable to a mainstream publication.\u003c/p>\n\u003cp>My personal \"favorite\" is the pervading and persistent belief that the only appropriate time for disseminating African-American food stories is on the Martin Luther King Jr. federal holiday or during \"Black History Month,\" which happens in February. I thought the word was out by now that black people, just like everyone else, cook and eat all year long. Perhaps not. Yet, other ethnic groups aren't so arbitrarily constrained. Imagine mostly reading about Chinese food around the lunar New Year celebration, about French food on Bastille Day, about Italian food on Columbus Day and about Mexican food on Cinco de Mayo. I have pitched stories that offered a roundup of black-owned restaurants in a particular city in order to highlight the diverse culinary expressions of African-heritage cuisines in that city's dining scene. In order to get a \"hook\" for their readers, editors have suggested running the piece in February. There's an entire world of food out there waiting to be explored, but we tend to hear about the same cuisines over and over again. This happens despite growing evidence that Americans are more curious about different cuisines than ever before. For the moment, diverse food writers take comfort that stories are getting published at all.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another mystifying occurrence is the ongoing invisibility of African-Americans in food stories that have an obvious African-American connection. How many more \"Best Southern Chef,\" \"Best Southern Restaurant\" or \"Best Barbecue\" articles (particularly ones with lists) and television shows must we read and watch that overwhelmingly feature white people? With 46 million black people living in the United States, isn't it possible that there's one African-American who can cook and has a good story to tell?\u003c/p>\n\u003cp>The final head-scratcher comes when media outlets finally choose to feature an African-American food story, and a white writer gets the assignment. Am I arguing that only people of a certain race should write food stories about their culture? No. I'm arguing for more balance in who gets the writing assignment. Depending upon the angle sought, an African-American writer may be able to tell a story with more dimension than someone unfamiliar with the culture. At the very least, that writer will avoid the kinds of mistakes that get people in a lot of trouble on social media.\u003c/p>\n\u003cp>I could go on, but one must ask, \"Why does this stuff keep happening?\" Having worked with a lot of these gatekeepers, I don't think that the main problem is overt racism. We're seeing the end product of an industry full of people living in a bubble. The gatekeepers tend to be cut from the same cheesecloth in terms of race, class and culture, and their professional and social circles are filled with similar people. This mix leads to a very narrow view of what's possible and interesting in the food universe, and an echo chamber in terms of what's trendy. Thus, the gatekeepers believe that their customers want stories from a certain range of subjects, and we readers and viewers get those stories \u003cem>ad nauseum\u003c/em>. The gatekeepers may believe that they are casting a broad net, but it's actually fairly limited when diverse perspectives are taken into account.\u003c/p>\n\u003cp>Given the intense competition for consumers, one would think that the gatekeepers would try to grow their following with diverse stories and writers. Instead, they squeeze every ounce from proven formulas of success in terms of subjects and storytellers. So, how do we get the gatekeepers to realize that diversity doesn't mean showcasing different types of fascinating white people? The simplest answers are that we need more diversity amongst the gatekeepers, and more white gatekeepers who truly make diverse storytelling a priority, take more risks and make more of an effort to find and hire diverse food writers.\u003c/p>\n\u003cp>Yet, not all of the heavy lifting on this subject needs to be done by the gatekeepers. Food writers of color need to keep pitching ideas, continue seeking innovative ways to share diverse stories, keep the gatekeepers accountable when they fall short, and seek gate-keeping jobs when they become available. Consumers who want diverse stories need to support food writers of color by purchasing our creative products, reading our blogs, attending our presentations, suggesting we speak at presentations, and sharing our content on social media, because that has become the way that many gatekeepers measure success.\u003c/p>\n\u003cp>Most importantly, we have to continue growing our consumer market beyond cookbooks to include writing about food culture and food history. This will be challenging. As one person said while contemplating whether or not to attend one of my book talks: \"I don't want to hear some brother talk about soul food. \u003cem>I want to eat it!\u003c/em>\" It was kind of hard to argue with him. The main point is that gatekeepers are constantly making business decisions, and evidence of a strong consumer demand should tip the scales in favor of more diversity.\u003c/p>\n\u003cp>We all have some work to do to raise the visibility of diverse food stories and have diverse cultures acknowledged for their culinary contributions to our national food scene. Given the recent success of African-American-authored blogs, cookbooks and culinary histories, one can no longer argue with a straight face that there is no market for these stories. Unfortunately, some gatekeepers will continue to limit the opportunity for diverse food stories to be told, but others are trying.\u003c/p>\n\u003cp>Just recently, a gatekeeper for a popular, food-oriented website reached out to me to find diverse voices to include in a regional barbecue story. Diverse food stories are out there, and they are easier to find than one might think. Who's ready to forage and harvest the bounty?\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Adrian Miller is the author of the James Beard Award-winning book\u003c/em> Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.\u003cem> His latest book is \u003c/em>The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas.\u003c/p>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003c/em>\u003ca href=\"http://rivendellwriterscolony.org/\">\u003cem>Rivendell Writers Colony\u003c/em>\u003c/a>\u003cem> by \u003c/em>\u003ca href=\"https://www.southernfoodways.org/\">\u003cem>The Southern Foodways Alliance \u003c/em>\u003c/a>\u003cem>and \u003c/em>\u003ca href=\"http://tonitiptonmartin.com/foundation/\">\u003cem>Soul Summit\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \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>\u003cp>In the late 1980s, a friend gave me a T-shirt emblazoned with the words \"BLACK BY POPULAR DEMAND.\" That gift came during a time when strong expressions and affirmations of black identity enjoyed a surge of popularity not seen since the 1960s. I've been thinking a lot about that catch phrase in the context of the recent, vibrant discussions about the place of African-Americans in today's national food scene. For people of color who want to tell food stories, \"Black by Popular Demand\" poignantly exposes the twin challenges we face: getting the key decision-makers in mainstream food media (I call them \"gatekeepers\") to desire our stories, and getting our own communities to devour our work.\u003c/p>\n\u003cp>Except for those times we self-publish, food writers try to persuade gatekeepers to publish our work. Gatekeepers are those who determine what content will go in magazines, newspapers, radio shows or websites; those who decide which book manuscripts to purchase, publish and market; those who book speakers for events, and those who approve projects and book appearances for television shows. I've been involved in food media for a decade, and I've interacted with gatekeepers in all of the fields above. Overwhelmingly, the food media gatekeepers I've met and worked with are white.\u003c/p>\n\u003cp>Just because a gatekeeper is white doesn't mean a dead end for my food-writing endeavors. In fact, many have seen value in my work, and have given me opportunities to share my passion for African-American foodways. Though I fantasize about it, I certainly don't expect every gatekeeper to immediately fall in love with my ideas for content. Rejection is part of the game. Yet, collectively, these gatekeepers continue to do things that are frustrating. Things that unnecessarily limit the opportunities for writers who want to share diverse food stories with a broader audience. Things that remain puzzling in the year 2017. What follows bears on my experience as someone who writes about African-American foodways, but other food writers of color have shared similar experiences with me.\u003c/p>\n\u003cp>The first, and probably most pervasive, challenge is that writers of color are often limited to writing about their traditional foods, while white writers are given much more latitude to explore a wide variety of cuisines beyond their immediate expertise. This not only applies to writing assignments from an employer or freelance work, but to getting a food media job. An established food writer of color, speaking on the condition of anonymity for fear of jeopardizing her ability to get assignments from editors, shared with me a failed attempt to get a senior-level editing job at a major food magazine. Despite an excellent resume featuring this person's work experience as a trained chef, author and ghost-writer of several successful and award-winning cookbooks and freelance pieces on several types of cuisines, this person was turned down for the position. Why? Because the magazine's gatekeeper making the hiring decision said that\u003cstrong> \u003c/strong>the applicant's expertise in ethnic cuisine wasn't transferable to a mainstream publication.\u003c/p>\n\u003cp>My personal \"favorite\" is the pervading and persistent belief that the only appropriate time for disseminating African-American food stories is on the Martin Luther King Jr. federal holiday or during \"Black History Month,\" which happens in February. I thought the word was out by now that black people, just like everyone else, cook and eat all year long. Perhaps not. Yet, other ethnic groups aren't so arbitrarily constrained. Imagine mostly reading about Chinese food around the lunar New Year celebration, about French food on Bastille Day, about Italian food on Columbus Day and about Mexican food on Cinco de Mayo. I have pitched stories that offered a roundup of black-owned restaurants in a particular city in order to highlight the diverse culinary expressions of African-heritage cuisines in that city's dining scene. In order to get a \"hook\" for their readers, editors have suggested running the piece in February. There's an entire world of food out there waiting to be explored, but we tend to hear about the same cuisines over and over again. This happens despite growing evidence that Americans are more curious about different cuisines than ever before. For the moment, diverse food writers take comfort that stories are getting published at all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another mystifying occurrence is the ongoing invisibility of African-Americans in food stories that have an obvious African-American connection. How many more \"Best Southern Chef,\" \"Best Southern Restaurant\" or \"Best Barbecue\" articles (particularly ones with lists) and television shows must we read and watch that overwhelmingly feature white people? With 46 million black people living in the United States, isn't it possible that there's one African-American who can cook and has a good story to tell?\u003c/p>\n\u003cp>The final head-scratcher comes when media outlets finally choose to feature an African-American food story, and a white writer gets the assignment. Am I arguing that only people of a certain race should write food stories about their culture? No. I'm arguing for more balance in who gets the writing assignment. Depending upon the angle sought, an African-American writer may be able to tell a story with more dimension than someone unfamiliar with the culture. At the very least, that writer will avoid the kinds of mistakes that get people in a lot of trouble on social media.\u003c/p>\n\u003cp>I could go on, but one must ask, \"Why does this stuff keep happening?\" Having worked with a lot of these gatekeepers, I don't think that the main problem is overt racism. We're seeing the end product of an industry full of people living in a bubble. The gatekeepers tend to be cut from the same cheesecloth in terms of race, class and culture, and their professional and social circles are filled with similar people. This mix leads to a very narrow view of what's possible and interesting in the food universe, and an echo chamber in terms of what's trendy. Thus, the gatekeepers believe that their customers want stories from a certain range of subjects, and we readers and viewers get those stories \u003cem>ad nauseum\u003c/em>. The gatekeepers may believe that they are casting a broad net, but it's actually fairly limited when diverse perspectives are taken into account.\u003c/p>\n\u003cp>Given the intense competition for consumers, one would think that the gatekeepers would try to grow their following with diverse stories and writers. Instead, they squeeze every ounce from proven formulas of success in terms of subjects and storytellers. So, how do we get the gatekeepers to realize that diversity doesn't mean showcasing different types of fascinating white people? The simplest answers are that we need more diversity amongst the gatekeepers, and more white gatekeepers who truly make diverse storytelling a priority, take more risks and make more of an effort to find and hire diverse food writers.\u003c/p>\n\u003cp>Yet, not all of the heavy lifting on this subject needs to be done by the gatekeepers. Food writers of color need to keep pitching ideas, continue seeking innovative ways to share diverse stories, keep the gatekeepers accountable when they fall short, and seek gate-keeping jobs when they become available. Consumers who want diverse stories need to support food writers of color by purchasing our creative products, reading our blogs, attending our presentations, suggesting we speak at presentations, and sharing our content on social media, because that has become the way that many gatekeepers measure success.\u003c/p>\n\u003cp>Most importantly, we have to continue growing our consumer market beyond cookbooks to include writing about food culture and food history. This will be challenging. As one person said while contemplating whether or not to attend one of my book talks: \"I don't want to hear some brother talk about soul food. \u003cem>I want to eat it!\u003c/em>\" It was kind of hard to argue with him. The main point is that gatekeepers are constantly making business decisions, and evidence of a strong consumer demand should tip the scales in favor of more diversity.\u003c/p>\n\u003cp>We all have some work to do to raise the visibility of diverse food stories and have diverse cultures acknowledged for their culinary contributions to our national food scene. Given the recent success of African-American-authored blogs, cookbooks and culinary histories, one can no longer argue with a straight face that there is no market for these stories. Unfortunately, some gatekeepers will continue to limit the opportunity for diverse food stories to be told, but others are trying.\u003c/p>\n\u003cp>Just recently, a gatekeeper for a popular, food-oriented website reached out to me to find diverse voices to include in a regional barbecue story. Diverse food stories are out there, and they are easier to find than one might think. Who's ready to forage and harvest the bounty?\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Adrian Miller is the author of the James Beard Award-winning book\u003c/em> Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.\u003cem> His latest book is \u003c/em>The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas.\u003c/p>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003c/em>\u003ca href=\"http://rivendellwriterscolony.org/\">\u003cem>Rivendell Writers Colony\u003c/em>\u003c/a>\u003cem> by \u003c/em>\u003ca href=\"https://www.southernfoodways.org/\">\u003cem>The Southern Foodways Alliance \u003c/em>\u003c/a>\u003cem>and \u003c/em>\u003ca href=\"http://tonitiptonmartin.com/foundation/\">\u003cem>Soul Summit\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>When someone posts a photo of food on social media, do you get cranky? Is it because you just don't care what other people are eating? Or is it because they're enjoying an herb-and-garlic crusted halibut at a seaside restaurant while you sit at your computer with a slice of two-day-old pizza?\u003c/p>\n\u003cp>Maybe you'd like to have what they're having, but don't know how to make it. If only there were a way to get their recipe without commenting on the photo.\u003c/p>\n\u003cp>Researchers at the Massachusetts Institute of Technology's \u003ca href=\"https://www.csail.mit.edu/\">Computer Science and Artificial Intelligence Laboratory\u003c/a> (CSAIL) would like that for you, too. That's why they're creating an artificial neural network — a computer system modeled after the human brain — to examine those photos and break them down into recipes.\u003c/p>\n\u003cp>The growth of the Internet has supported the ability to collect and publish several large-scale datasets, allowing for great advances in the field of artificial intelligence (AI), says Javier Marin, a postdoctoral research associate at CSAIL and co-author of \u003ca href=\"http://im2recipe.csail.mit.edu/im2recipe.pdf\">a paper\u003c/a> published this July at the Conference on Computer Vision and Pattern Recognition in Honolulu.\u003c/p>\n\u003cp>\"However, when it comes to food, there was not any large-scale dataset available in the research community until now,\" Marin says. \"There was a clear need to better understand people's eating habits and dietary preferences.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To do this, researchers have been feeding the computer pairs of photos and their corresponding recipes — about 800,000 of them. The AI network, called Recipe 1M, chews on all of that for a while, learning patterns and connections between the ingredients in the recipes and the photos of food.\u003c/p>\n\u003cp>\"What we've developed is a novel machine learning model that powers an app. The \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">demo\u003c/a> that you see is just a pretty interface to that model,\" says Nicholas Hynes, an MIT graduate student at CSAIL who also co-authored the paper.\u003c/p>\n\u003cp>You, too, can try out this interface, called \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">Pic2Recipe\u003c/a>. To use it, just upload your food photo. The computer will analyze it and retrieve a recipe from a collection of test recipes that best matches your image.\u003c/p>\n\u003cp>It usually works pretty well, although it can miss an ingredient or two sometimes. Take for example, this \u003ca href=\"https://www.youtube.com/watch?v=qp5yOfcBXq0\">video\u003c/a>, in which the MIT team uploads a photo of sugar cookies.\u003c/p>\n\u003cp>https://youtu.be/qp5yOfcBXq0\u003c/p>\n\u003cp>\"The app took the image, figured out what was in it and how it was prepared, and gave us the recipe that it thinks was most likely to have produced the image,\" says Hynes.\u003c/p>\n\u003cp>Pic2Recipe did correctly identify eight out of the 11 ingredients. And it did accurately find a recipe for sugar cookies. Alas, it missed the icing.\u003c/p>\n\u003cp>But the program doesn't need to visually recognize every ingredient in the photo to find an accurate recipe.\u003c/p>\n\u003cp>\"Just like a human, it can infer the presence of invisible, homogenized or obscured ingredients using context. For instance, if I see a green colored soup, it probably contains peas — and most definitely salt!\" says Hynes. \"When the model finds the best match, it's really taking a holistic view of the entire image or the entire recipe. That's part of why the model is interesting: It learns a lot about recipes in a very unstructured way.\"\u003c/p>\n\u003cp>But as with every new technology, there are some kinks to work out.\u003c/p>\n\u003cp>The current model sometimes has trouble making fine distinctions between similar recipes, Hynes says. \"For instance, it may detect a ham sandwich as pastrami or not recognize that brioche contains milk and egg. We're still actively improving the vision portion of the model.\"\u003c/p>\n\u003cp>Another issue, Hynes says, is that the current model has no explicit knowledge of basic concepts like flavor and texture. \"Without this, it might replace one ingredient with another because they're used in similar contexts, but, doing so would significantly alter this dish,\" Hynes says. \"For example, there are two very similar Korean fermented ingredients called \u003cem>gochujang\u003c/em> and \u003cem>doenjang\u003c/em>, but the former is spicy and sweet while the latter is savory and salty.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>There are other refinements to be made, such as how to recognize an ingredient as diced, chopped or sliced. Or how to tell the difference between different types of mushrooms or tomatoes.\u003c/p>\n\u003cp>And when a reporter at \u003ca href=\"https://www.theverge.com/tldr/2017/7/20/16005826/mit-csail-recipes-ai-neural-network-algorithm\">The Verge\u003c/a> tried the demo, photos of ramen and potato chips turned up no matches. How could the program miss such basics?\u003c/p>\n\u003cp>\"This is simply explained by not having recipes for those foods in the dataset,\" Hynes says. \"For things like ramen and potato chips, people generally don't post recipes for things that come out of a bag.\"\u003c/p>\n\u003cp>In the future, the MIT researchers want to do more than just let you have what they're having. They are seeking insight into health and eating habits.\u003c/p>\n\u003cp>\"Determining the ingredients — and therefore how healthy they are — of images posted in a specific region, we could see how health habits change through time,\" says Marin.\u003c/p>\n\u003cp>Hynes would like to take the technology a step farther and is working on a way to automatically link from an image or ingredient list to nutrition information.\u003c/p>\n\u003cp>\"Using it to improve peoples' health is definitely big; when I go to community/potluck dinners, it always astonishes me how people don't pay attention to preparation and how it relates to plausible serving sizes,\" he says.\u003c/p>\n\u003cp>Hynes also can see how aspiring cooks might appreciate a system that takes a restaurant item and tells them how to make it. \"Even everyday people with dietary restrictions — gluten free, vegan, sparse pantry — would appreciate a tool that could minimally modify a complicated dish like Beef Wellington so that it fits the constraints.\"\u003c/p>\n\u003cp>And why stop there? These are MIT scientists, after all, collaborating with researchers from the \u003ca href=\"http://www.qcri.org.qa/\">Qatar Computing Research Institute\u003c/a> and the \u003ca href=\"http://www.upc.edu/\">Polytechnic University of Catalonia\u003c/a> in Spain.\u003c/p>\n\u003cp>\"In the far future, one might envision a robo-chef that fully understands food and does the cooking for you!\" Hynes says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \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>\u003cp>When someone posts a photo of food on social media, do you get cranky? Is it because you just don't care what other people are eating? Or is it because they're enjoying an herb-and-garlic crusted halibut at a seaside restaurant while you sit at your computer with a slice of two-day-old pizza?\u003c/p>\n\u003cp>Maybe you'd like to have what they're having, but don't know how to make it. If only there were a way to get their recipe without commenting on the photo.\u003c/p>\n\u003cp>Researchers at the Massachusetts Institute of Technology's \u003ca href=\"https://www.csail.mit.edu/\">Computer Science and Artificial Intelligence Laboratory\u003c/a> (CSAIL) would like that for you, too. That's why they're creating an artificial neural network — a computer system modeled after the human brain — to examine those photos and break them down into recipes.\u003c/p>\n\u003cp>The growth of the Internet has supported the ability to collect and publish several large-scale datasets, allowing for great advances in the field of artificial intelligence (AI), says Javier Marin, a postdoctoral research associate at CSAIL and co-author of \u003ca href=\"http://im2recipe.csail.mit.edu/im2recipe.pdf\">a paper\u003c/a> published this July at the Conference on Computer Vision and Pattern Recognition in Honolulu.\u003c/p>\n\u003cp>\"However, when it comes to food, there was not any large-scale dataset available in the research community until now,\" Marin says. \"There was a clear need to better understand people's eating habits and dietary preferences.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To do this, researchers have been feeding the computer pairs of photos and their corresponding recipes — about 800,000 of them. The AI network, called Recipe 1M, chews on all of that for a while, learning patterns and connections between the ingredients in the recipes and the photos of food.\u003c/p>\n\u003cp>\"What we've developed is a novel machine learning model that powers an app. The \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">demo\u003c/a> that you see is just a pretty interface to that model,\" says Nicholas Hynes, an MIT graduate student at CSAIL who also co-authored the paper.\u003c/p>\n\u003cp>You, too, can try out this interface, called \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">Pic2Recipe\u003c/a>. To use it, just upload your food photo. The computer will analyze it and retrieve a recipe from a collection of test recipes that best matches your image.\u003c/p>\n\u003cp>It usually works pretty well, although it can miss an ingredient or two sometimes. Take for example, this \u003ca href=\"https://www.youtube.com/watch?v=qp5yOfcBXq0\">video\u003c/a>, in which the MIT team uploads a photo of sugar cookies.\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/qp5yOfcBXq0'\n title='//www.youtube.com/embed/qp5yOfcBXq0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\"The app took the image, figured out what was in it and how it was prepared, and gave us the recipe that it thinks was most likely to have produced the image,\" says Hynes.\u003c/p>\n\u003cp>Pic2Recipe did correctly identify eight out of the 11 ingredients. And it did accurately find a recipe for sugar cookies. Alas, it missed the icing.\u003c/p>\n\u003cp>But the program doesn't need to visually recognize every ingredient in the photo to find an accurate recipe.\u003c/p>\n\u003cp>\"Just like a human, it can infer the presence of invisible, homogenized or obscured ingredients using context. For instance, if I see a green colored soup, it probably contains peas — and most definitely salt!\" says Hynes. \"When the model finds the best match, it's really taking a holistic view of the entire image or the entire recipe. That's part of why the model is interesting: It learns a lot about recipes in a very unstructured way.\"\u003c/p>\n\u003cp>But as with every new technology, there are some kinks to work out.\u003c/p>\n\u003cp>The current model sometimes has trouble making fine distinctions between similar recipes, Hynes says. \"For instance, it may detect a ham sandwich as pastrami or not recognize that brioche contains milk and egg. We're still actively improving the vision portion of the model.\"\u003c/p>\n\u003cp>Another issue, Hynes says, is that the current model has no explicit knowledge of basic concepts like flavor and texture. \"Without this, it might replace one ingredient with another because they're used in similar contexts, but, doing so would significantly alter this dish,\" Hynes says. \"For example, there are two very similar Korean fermented ingredients called \u003cem>gochujang\u003c/em> and \u003cem>doenjang\u003c/em>, but the former is spicy and sweet while the latter is savory and salty.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>There are other refinements to be made, such as how to recognize an ingredient as diced, chopped or sliced. Or how to tell the difference between different types of mushrooms or tomatoes.\u003c/p>\n\u003cp>And when a reporter at \u003ca href=\"https://www.theverge.com/tldr/2017/7/20/16005826/mit-csail-recipes-ai-neural-network-algorithm\">The Verge\u003c/a> tried the demo, photos of ramen and potato chips turned up no matches. How could the program miss such basics?\u003c/p>\n\u003cp>\"This is simply explained by not having recipes for those foods in the dataset,\" Hynes says. \"For things like ramen and potato chips, people generally don't post recipes for things that come out of a bag.\"\u003c/p>\n\u003cp>In the future, the MIT researchers want to do more than just let you have what they're having. They are seeking insight into health and eating habits.\u003c/p>\n\u003cp>\"Determining the ingredients — and therefore how healthy they are — of images posted in a specific region, we could see how health habits change through time,\" says Marin.\u003c/p>\n\u003cp>Hynes would like to take the technology a step farther and is working on a way to automatically link from an image or ingredient list to nutrition information.\u003c/p>\n\u003cp>\"Using it to improve peoples' health is definitely big; when I go to community/potluck dinners, it always astonishes me how people don't pay attention to preparation and how it relates to plausible serving sizes,\" he says.\u003c/p>\n\u003cp>Hynes also can see how aspiring cooks might appreciate a system that takes a restaurant item and tells them how to make it. \"Even everyday people with dietary restrictions — gluten free, vegan, sparse pantry — would appreciate a tool that could minimally modify a complicated dish like Beef Wellington so that it fits the constraints.\"\u003c/p>\n\u003cp>And why stop there? These are MIT scientists, after all, collaborating with researchers from the \u003ca href=\"http://www.qcri.org.qa/\">Qatar Computing Research Institute\u003c/a> and the \u003ca href=\"http://www.upc.edu/\">Polytechnic University of Catalonia\u003c/a> in Spain.\u003c/p>\n\u003cp>\"In the far future, one might envision a robo-chef that fully understands food and does the cooking for you!\" Hynes says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "PHOTOS: 'Chicano Eats' Food Blog Dishes Up Bicultural Flavors",
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"content": "\u003cp>Whenever Esteban Castillo visited his grandparents in Colima, Mexico, he'd sit by his grandfather's taco stand and watch him cook. He'd also see his grandmother carry her homemade cheeses on her back and go door to door, selling them in different neighborhoods. To this day, his grandparents still make a living off of food.\u003c/p>\n\u003cp>\"They basically transform their living room into a restaurant during the weekends to make ends meet,\" says Castillo.\u003c/p>\n\u003cp>Castillo grew up in Santa Ana, Calif., where more than 75 percent of the population is Latino. He says Mexican food was the foundation of his childhood. So when he started to see popular food blogs present recipes as traditional Mexican dishes when they were anything but, it got him riled up — and motivated him to mesh his love for design, cooking and culture.\u003c/p>\n\u003cp>And, so, \u003ca href=\"http://www.chicanoeats.com/\">Chicano Eats\u003c/a> was born. It's a bicultural and bilingual food blog where Castillo shares traditional and fusion Mexican recipes — presented with a stunning visual sensibility.\u003c/p>\n\u003cfigure id=\"attachment_118183\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg\" alt='(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita.' width=\"1300\" height=\"795\" class=\"size-full wp-image-118183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1020x624.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1180x722.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-520x318.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His photos have a vibrant and crisp aesthetic that reflect his background in graphic design and marketing. He says his colorful, minimalist presentation is meant to challenge the way people see Mexican food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When you think of Mexican food, I feel like people envision this very rustic feeling, where everything is in a clay pot and stuff like that,\" Castillo says, adding, \"I wanted to give Mexican food this minimalist, very colorful treatment, because that's what I always gravitated to when I was in school.\"\u003c/p>\n\u003cp>His visual style is also a way to challenge how Mexican food is often perceived in the U.S., he says. \"Here in the U.S., Mexican food doesn't really hold a lot of clout. A lot of people think it's not something you would see at a five-star restaurant. They think it's street food. It's something we try to fight.\"\u003c/p>\n\u003cp>And when Castillo fuses Mexican flavors with American classics in his recipes, he says it's a way to honor his own upbringing. With innovative dishes like homemade \u003ca href=\"http://www.chicanoeats.com/mango-con-limon-peeps/\">Peeps covered with Tajin\u003c/a>, a Mexican spice mix of chili peppers, salt and lime, and \u003ca href=\"http://www.chicanoeats.com/chocomil-cupcakes/\">cupcakes made with Chocomil\u003c/a>, the powdered chocolate milk beloved south of the border, he is literally mixing his cultures.\u003c/p>\n\u003cfigure id=\"attachment_118187\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg\" alt=\"(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache.\" width=\"1300\" height=\"820\" class=\"size-full wp-image-118187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-520x328.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I see it as a nod to my bicultural identity — and how we've ... immersed ourselves into this culture, too,\" he says.\u003c/p>\n\u003cp>Castillo says these days, millennials want to connect with their history and culture. So when he saw a popular food site's social media sharing a \u003ca href=\"https://themodernproper.com/posts/turkey-pozole-rojo\">recipe\u003c/a> that called for using a jar of sweet salsa to make \u003cem>pozole rojo\u003c/em> — a traditional Mexican soup made with hominy, meat and chilies — he was reminded that context is key.\u003c/p>\n\u003cp>\"If you've ever made \u003cem>pozole\u003c/em>, or if you've ever had \u003cem>pozole\u003c/em>, you know that salsa is not used in it. So I was just kind of like, is anybody doing their research? I feel like nowadays, this is a huge piece that's being left out\" of the conversation around food. \"Where did things originate and how is it important to that specific culture?\" says Castillo.\u003c/p>\n\u003cfigure id=\"attachment_118186\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg\" alt=\"Guacamole\" width=\"1300\" height=\"1300\" class=\"size-full wp-image-118186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-150x150.jpg 150w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole \u003ccite>( Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castillo isn't the only one having these kind of conversations about food and culture.\u003c/p>\n\u003cp>Take the recent uproar over Kooks Burritos, a Portland, Ore., food pop-up. In an interview with the \u003ca href=\"http://www.wweek.com/uncategorized/2017/05/16/kooks-serves-pop-up-breakfast-burritos-with-handmade-tortillas-out-of-a-food-cart-on-cesar-chavez/\">Willamette Week\u003c/a>, a local alt-weekly newspaper, the two white American women behind the enterprise revealed that they learned how to make the burritos on a trip to Mexico by spying on all the \"tortilla ladies\" they would meet and grilling them for recipe information — seemingly without compensating them for their guidance or disclosing they were profiting from it. The incident rekindled the long-running conversation in the food world on the role of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/22/471309991/when-chefs-become-famous-cooking-other-cultures-food\">cultural appropriation in food\u003c/a> and restaurants. The backlash was so strong, Kooks closed.\u003c/p>\n\u003cp>Castillo says it's important to understand the culture that food comes from.\u003c/p>\n\u003cp>\"It's such a sensitive topic. I feel like if people are going to be talking about food or making food that is out of their culture, I feel like [the dishes] just need to be well-researched and really pay tribute to those cultures and honor them.\"\u003c/p>\n\u003cfigure id=\"attachment_118184\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg\" alt=\"(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros.\" width=\"1300\" height=\"638\" class=\"size-full wp-image-118184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-160x79.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-800x393.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1020x501.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1180x579.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-520x255.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's what he tries to do with his creations. At an event a couple of weeks ago, he was contracted to create a cocktail. So he decided to play with\u003cem> tepache\u003c/em>, a pre-Columbian drink from Mexico consisting of fermented pineapple peels and rinds, brown sugar and cinnamon.\u003c/p>\n\u003cp>The event attracted a racially and ethnically mixed crowd, but he was surprised to learn that many people didn't know about this ancient drink, and found it an opportunity to create conversations on its origins. As for the guests who did recognize \u003cem>tepache\u003c/em> — mostly Mexicans and Mexican-Americans — he says the beverage stirred up memories of drinking it in Mexico.\u003c/p>\n\u003cp>Castillo has called his blogging a kind of activism, and he says he hopes to see more people of color take up food blogging.\u003c/p>\n\u003cp>\"When it comes to food blogging, I would like to see more diversity,\" he says. \"I feel like when it comes to other ethnicities blogging, we don't have that representation.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And he says that now is the best time to show that representation. \"People aren't afraid to voice their opinions or feelings on things. Our voice is really coming out to the spotlight. It's the time.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \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>\u003cp>Whenever Esteban Castillo visited his grandparents in Colima, Mexico, he'd sit by his grandfather's taco stand and watch him cook. He'd also see his grandmother carry her homemade cheeses on her back and go door to door, selling them in different neighborhoods. To this day, his grandparents still make a living off of food.\u003c/p>\n\u003cp>\"They basically transform their living room into a restaurant during the weekends to make ends meet,\" says Castillo.\u003c/p>\n\u003cp>Castillo grew up in Santa Ana, Calif., where more than 75 percent of the population is Latino. He says Mexican food was the foundation of his childhood. So when he started to see popular food blogs present recipes as traditional Mexican dishes when they were anything but, it got him riled up — and motivated him to mesh his love for design, cooking and culture.\u003c/p>\n\u003cp>And, so, \u003ca href=\"http://www.chicanoeats.com/\">Chicano Eats\u003c/a> was born. It's a bicultural and bilingual food blog where Castillo shares traditional and fusion Mexican recipes — presented with a stunning visual sensibility.\u003c/p>\n\u003cfigure id=\"attachment_118183\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg\" alt='(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita.' width=\"1300\" height=\"795\" class=\"size-full wp-image-118183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1020x624.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1180x722.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-520x318.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His photos have a vibrant and crisp aesthetic that reflect his background in graphic design and marketing. He says his colorful, minimalist presentation is meant to challenge the way people see Mexican food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When you think of Mexican food, I feel like people envision this very rustic feeling, where everything is in a clay pot and stuff like that,\" Castillo says, adding, \"I wanted to give Mexican food this minimalist, very colorful treatment, because that's what I always gravitated to when I was in school.\"\u003c/p>\n\u003cp>His visual style is also a way to challenge how Mexican food is often perceived in the U.S., he says. \"Here in the U.S., Mexican food doesn't really hold a lot of clout. A lot of people think it's not something you would see at a five-star restaurant. They think it's street food. It's something we try to fight.\"\u003c/p>\n\u003cp>And when Castillo fuses Mexican flavors with American classics in his recipes, he says it's a way to honor his own upbringing. With innovative dishes like homemade \u003ca href=\"http://www.chicanoeats.com/mango-con-limon-peeps/\">Peeps covered with Tajin\u003c/a>, a Mexican spice mix of chili peppers, salt and lime, and \u003ca href=\"http://www.chicanoeats.com/chocomil-cupcakes/\">cupcakes made with Chocomil\u003c/a>, the powdered chocolate milk beloved south of the border, he is literally mixing his cultures.\u003c/p>\n\u003cfigure id=\"attachment_118187\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg\" alt=\"(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache.\" width=\"1300\" height=\"820\" class=\"size-full wp-image-118187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-520x328.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I see it as a nod to my bicultural identity — and how we've ... immersed ourselves into this culture, too,\" he says.\u003c/p>\n\u003cp>Castillo says these days, millennials want to connect with their history and culture. So when he saw a popular food site's social media sharing a \u003ca href=\"https://themodernproper.com/posts/turkey-pozole-rojo\">recipe\u003c/a> that called for using a jar of sweet salsa to make \u003cem>pozole rojo\u003c/em> — a traditional Mexican soup made with hominy, meat and chilies — he was reminded that context is key.\u003c/p>\n\u003cp>\"If you've ever made \u003cem>pozole\u003c/em>, or if you've ever had \u003cem>pozole\u003c/em>, you know that salsa is not used in it. So I was just kind of like, is anybody doing their research? I feel like nowadays, this is a huge piece that's being left out\" of the conversation around food. \"Where did things originate and how is it important to that specific culture?\" says Castillo.\u003c/p>\n\u003cfigure id=\"attachment_118186\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg\" alt=\"Guacamole\" width=\"1300\" height=\"1300\" class=\"size-full wp-image-118186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-150x150.jpg 150w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole \u003ccite>( Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castillo isn't the only one having these kind of conversations about food and culture.\u003c/p>\n\u003cp>Take the recent uproar over Kooks Burritos, a Portland, Ore., food pop-up. In an interview with the \u003ca href=\"http://www.wweek.com/uncategorized/2017/05/16/kooks-serves-pop-up-breakfast-burritos-with-handmade-tortillas-out-of-a-food-cart-on-cesar-chavez/\">Willamette Week\u003c/a>, a local alt-weekly newspaper, the two white American women behind the enterprise revealed that they learned how to make the burritos on a trip to Mexico by spying on all the \"tortilla ladies\" they would meet and grilling them for recipe information — seemingly without compensating them for their guidance or disclosing they were profiting from it. The incident rekindled the long-running conversation in the food world on the role of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/22/471309991/when-chefs-become-famous-cooking-other-cultures-food\">cultural appropriation in food\u003c/a> and restaurants. The backlash was so strong, Kooks closed.\u003c/p>\n\u003cp>Castillo says it's important to understand the culture that food comes from.\u003c/p>\n\u003cp>\"It's such a sensitive topic. I feel like if people are going to be talking about food or making food that is out of their culture, I feel like [the dishes] just need to be well-researched and really pay tribute to those cultures and honor them.\"\u003c/p>\n\u003cfigure id=\"attachment_118184\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg\" alt=\"(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros.\" width=\"1300\" height=\"638\" class=\"size-full wp-image-118184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-160x79.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-800x393.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1020x501.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1180x579.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-520x255.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's what he tries to do with his creations. At an event a couple of weeks ago, he was contracted to create a cocktail. So he decided to play with\u003cem> tepache\u003c/em>, a pre-Columbian drink from Mexico consisting of fermented pineapple peels and rinds, brown sugar and cinnamon.\u003c/p>\n\u003cp>The event attracted a racially and ethnically mixed crowd, but he was surprised to learn that many people didn't know about this ancient drink, and found it an opportunity to create conversations on its origins. As for the guests who did recognize \u003cem>tepache\u003c/em> — mostly Mexicans and Mexican-Americans — he says the beverage stirred up memories of drinking it in Mexico.\u003c/p>\n\u003cp>Castillo has called his blogging a kind of activism, and he says he hopes to see more people of color take up food blogging.\u003c/p>\n\u003cp>\"When it comes to food blogging, I would like to see more diversity,\" he says. \"I feel like when it comes to other ethnicities blogging, we don't have that representation.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And he says that now is the best time to show that representation. \"People aren't afraid to voice their opinions or feelings on things. Our voice is really coming out to the spotlight. It's the time.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "La Cocina's 'Voices from the Kitchen' Speak Passionately on Race",
"title": "La Cocina's 'Voices from the Kitchen' Speak Passionately on Race",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_116767\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003cimg class=\"size-full wp-image-116767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd-.jpg\" alt=\"A full house of engaged audience members learn from Voices from the Kitchen.\" width=\"1050\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd-.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--520x347.jpg 520w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003cfigcaption class=\"wp-caption-text\">A full house of engaged audience members learn from Voices from the Kitchen. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://voicesfromthekitchen.org/\" target=\"_blank\">F&B: Voices from the Kitchen\u003c/a>, \u003ca href=\"https://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>’s latest storytelling performance on April 7 at The Swedish American Hall featured the impassioned words of more than a dozen chefs, poets, writers, historians and activists on the topic of \u003ca href=\"http://voicesfromthekitchen.org/storytellers-1-1/\">\u003cstrong>Race\u003c/strong>\u003c/a>. The evening started with food and drinks from both well-known chefs and a couple of graduates from La Cocina’s Incubator program.\u003c/p>\n\u003cp>\u003cstrong>Some highlights from the two-hour performance:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_116768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/1-PKC-NEW.jpg\" alt=\"People’s Kitchen Collective: Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson inspired the crowd with their words and songs.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-1020x735.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-960x692.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">People’s Kitchen Collective: Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson inspired the crowd with their words and songs. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-founders of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a> (PKC) Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson entered from the audience, while Jackson sang in a deep throaty voice, “We who believe in freedom cannot rest…until it’s found.” Then all three alternated with a barrage of wisdom: “We have so much fucking faith in the power of food to fix everything.” “For centuries, food has been a weapon...keeping us stuffed and starved.” “Food deserts are not a naturally occurring phenomenon.” “Food is a strategy for resistance.”\u003c/p>\n\u003cfigure id=\"attachment_116769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116769\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2-PKC-BPP-NEW.jpg\" alt=\"The PKC shared the story of the Black Panther Party's hugely successful Free Breakfast Program.\" width=\"1920\" height=\"1502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-800x626.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-768x601.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-1020x798.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-1180x923.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-960x751.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-240x188.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-375x293.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-520x407.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PKC shared the story of the Black Panther Party's hugely successful Free Breakfast Program. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As inspiration, they described the \u003ca href=\"http://www.pbs.org/independentlens/videos/free-breakfast-program/\">Black Panther Party’s Free Breakfast for School Children program\u003c/a> that began in Oakland in 1969 and in a few years fed over 100,000 children nationwide. It was so successful that it inspired fear in J. Edgar Hoover, the head of the FBI, who called it “the most dangerous domestic threat to national security.” The PKC explained that while the state was trying to keep food out of the hands of black and brown children, the Black Panther Party viewed breakfast as an active tool of resistance. The breakfast program was revolutionary. And now there are free breakfast and lunch programs in schools. Why don't they come with a history lesson? they ask. Why don’t we teach children the roots of that meal?\u003c/p>\n\u003cp>The three co-founders of the PKC then challenged the so-called “Farm to Table” movement to acknowledge that food does not magically make it from the farm to the table without the toil of people in the middle. It would be more accurately termed “Farm to Kitchen to Table.” And why, they asked, should this food be enjoyed only in restaurants? The meal can’t end at the table. It should be accessible to all people, so a better motto would be “Farm to Kitchen to Table to Streets.” And they exhorted the audience to take this message out on the streets.\u003c/p>\n\u003cfigure id=\"attachment_116770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3-Asian-salad-NEW.jpg\" alt='Bonnie Tsui showed some of the offensive names used for the supposedly \"Asian salad\" that is a mainstay on restaurant menus all over the country.' width=\"1920\" height=\"1607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-160x134.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-800x670.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-768x643.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-1020x854.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-1180x988.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-960x804.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-240x201.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-375x314.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-520x435.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bonnie Tsui showed some of the offensive names used for the supposedly \"Asian salad\" that is a mainstay on restaurant menus all over the country. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Journalist \u003ca href=\"http://www.bonnietsui.com/\">Bonnie Tsui\u003c/a> shared her quest to solve “the curious case of the Asian salad,” a dish cooked up by non-Asians, which is so common on a swath of American restaurant menus that we don’t even question its Asian-ness. The mystery stems from its raw vegetable ingredients, which are not traditionally served in China. In the popular imagination, adding soy sauce or sesame oil somehow transforms it to being “Asian.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Tsui’s issue with this ubiquitous dish is less with its supposedly “Asian” ingredients and more with the variety of offensive names with which it is labeled at places like TGIFridays, Cheesecake Factory, Rainforest Café, and Applebee's. She showed slides of menus with names like “Asian Emperor salad,” “Oriental chop chop,” “Mr. Mao’s” and “secret Asian man.”\u003c/p>\n\u003cp>Even though the subject is just salad, Tsui views the use of broad terms to reference an entire continent as stereotypical. The problem is that the words are a blind spot for white people who don’t consider themselves racist. And even with a bowl of salad, words do matter.\u003c/p>\n\u003cfigure id=\"attachment_116773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116773\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/nourish-resist-NEW.jpg\" alt='Three members of the woman-led collaborative of people of color, Nourish/Resist, who spoke about micro-aggressions, macro-impact, \"staying woke\" and creating safe spaces.' width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Members of the woman-led collaborative of people of color, Nourish/Resist, urged people to disrupt micro-aggressions. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three members of the \u003ca href=\"https://nourishresist.org/\">woman-led collaborative\u003c/a> of people of color, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/04/fighting-trump-one-delicious-meal-at-a-time-with-nourishresist/\">Nourish/Resist\u003c/a>, encouraged audience members to check their language and privilege, \"stay woke\" and create safe spaces for stories of struggle and survival. They use food as a tool for resistance.\u003c/p>\n\u003cfigure id=\"attachment_116765\" class=\"wp-caption aligncenter\" style=\"max-width: 467px\">\u003cimg class=\"size-full wp-image-116765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2.jpg\" alt=\"Culinary historian Michael Twitty shares stories from his childhood that ultimately led him to focus on preparing, preserving and promoting African American foodways.\" width=\"467\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2.jpg 467w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-375x562.jpg 375w\" sizes=\"(max-width: 467px) 100vw, 467px\">\u003cfigcaption class=\"wp-caption-text\">Culinary historian Michael Twitty shares stories from his childhood that ultimately led him to focus on preparing, preserving and promoting African American foodways. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culinary historian Michael Twitty, author of the award-winning blog \u003ca href=\"https://afroculinaria.com/\">Afroculinaria\u003c/a>, recounted that as a kid, he hated soul food and hated being black, even though he was “the great-grandson of Jim Crow people.” If he didn’t like The Wiz, of course, he hated collard greens and chitterlings. He called okra “an instrument of Black medieval torture” and longed for fast food.\u003c/p>\n\u003cp>Until one day when his grandmother said, “we’re gonna make some lemonade” and started singing a song “lemonade, lemonade, made in the shade, stirred with a spade…” When he asked her about the song she told him it was a slave song passed down from her great-grandfather who was born into slavery. That piqued his curiosity and once he started asking questions, “the kitchen was filled with ancestors and I got to meet them.” He also learned the stories behind the iconic dishes.\u003c/p>\n\u003cp>“Chitterlings was the story of using the whole animal. People who had nothing could waste nothing. Collard greens represented strength.” When his grandmother said “we carried okra seeds in our hair,” he understood, that while seeds may not have literally been carried in hair, “they represent the seeds for everything we had carried in our heads and you couldn’t take that away from us.” So in teaching him about food, his grandmother taught him his own black history. As Twitty put it, “Teaching me not to hate my soul, but how to love it. “\u003c/p>\n\u003cfigure id=\"attachment_116771\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-116771\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/5-Saru-NEW.jpg\" alt=\"Saru Jayaraman of ROC exhorts the crowd to take action to end low wages, unfair practices and segregation in the restaurant industry.\" width=\"1000\" height=\"730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-768x561.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-960x701.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-520x380.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Saru Jayaraman of ROC exhorts the crowd to take action to end low wages, unfair practices and segregation in the restaurant industry. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In her talk, entitled \"On Ending Jim Crow In The Bay Area Restaurant Industry,\" Saru Jayaraman of \u003ca href=\"http://rocunited.org/\">ROC United\u003c/a> (Restaurant Opportunities Centers United) discussed her organization’s goal to improve wages and working conditions for the nation’s 12 million restaurant workers. She reminded the audience that while white men can earn $150,000/year as fine dining servers or bartenders, the majority of food service workers are the lowest paid of all employees.\u003c/p>\n\u003cp>Jayaraman also shared the shocking news that numerous surveys in cities across the U.S. have found that the largest race-based wage gap in the country is found right here in the Bay Area, where there is a $5.50/hour gap between white workers and workers of color. “We are better than this,\" she told the audience. “We think we are progressive, but we are not and we participate in segregation every time we eat out. Each of us has to take a part in changing the way we eat out.”\u003c/p>\n\u003cp>Then she introduced noted chef, restaurateur and author \u003ca href=\"https://en.wikipedia.org/wiki/Daniel_Patterson_(chef)\">Daniel Patterson\u003c/a>, who is spearheading a project with other chefs to desegregate their kitchens and collaborate on the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2016/02/16/a-nonprofit-restaurant-in-east-oakland-will-aim-to-prioritize-people-over-profits\">upcoming COLORS restaurant\u003c/a> in Oakland. Located near the Fruitvale BART station, it will train hundred of workers of color. Patterson wants to create a model for standardizing hiring and promotions because “as long as there is implicit bias, you can train all the workers in the world but they will never get hired.” His goal is to change the face of fine dining “until fine dining does not resemble Trump's America.”\u003c/p>\n\u003cfigure id=\"attachment_116766\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003cimg class=\"size-full wp-image-116766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2.jpg\" alt=\"Stephanie Fields shares her stories of growing up in the rural South and discovering La Cocina, where she got support for her business Sugarfoot.\" width=\"1050\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-520x347.jpg 520w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003cfigcaption class=\"wp-caption-text\">Stephanie Fields shares her stories of growing up in the rural South and discovering La Cocina, where she got support for her business Sugarfoot. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most compelling stories of the evening was delivered by Stephanie Fields, of \u003ca href=\"http://www.sugarfootkitchen.com\">Sugarfoot Kitchen\u003c/a>, a “Southern comfort catering company,” and a graduate of La Cocina. Her pepper jelly turkey meatballs were a standout at the pre-show food tasting.\u003c/p>\n\u003cp>Fields described her hometown of Henderson, North Carolina in the rural South, a place where the working poor are disillusioned and angry and 36% of residents live in poverty. In a town where 60% of the population is Black, she told us, “You can still call up the KKK for your daily dose of hate from Grand Wizard Mr. Bobbit (and she played his offensive phone recording to prove it). While her family often used the n-word in anger, Fields grew up with friends from both cultures.\u003c/p>\n\u003cfigure id=\"attachment_116774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116774\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/turkey-meatballs-NEW.jpg\" alt=\"Stephanie Fields' moist and flavorful pepper turkey meatballs were a crowd pleaser.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stephanie Fields' moist and flavorful pepper turkey meatballs were a crowd pleaser. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She started her business through La Cocina’s incubator program in 2013 and plans to open her Southern restaurant in San Francisco’s Portola district this fall. But Fields confessed that a crisis of conscience almost caused her to close Sugarfoot just one month after she opened it. It happened when she read an open letter that Michael Twitty penned to \u003ca href=\"http://www.huffingtonpost.com/2013/06/19/paula-deen-racist-comments-n-word-caught-on-video_n_3467287.html\">Paula Deen after the uproar\u003c/a> about her use of racist comments. He wrote, “We are surrounded by culinary injustice where some Southerners take credit for things that enslaved Africans and their descendants played key roles in disseminating.”\u003c/p>\n\u003cp>Fields stated, “I had to make a choice not to be “some southerner.” After reading Twitty’s words, she realized that there would be no Southern food without slavery and wondered if she could still claim the food she grew up on -- the okra, collard greens and cheese grits -- as her own. After doing research and talking to friends across race and gender lines, she decided, “I am Southern and I had to eat something.”\u003c/p>\n\u003cp>She also realized: “I cannot undo the pain, undo the shame and undo the history, but what I can do is acknowledge where this food comes from and I can be grateful and be kind.” “Empathy,” she added, “is being a member of a tribe that isn’t yours, but still is.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The next \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a> event will be on October 19 with the theme: \u003cstrong>Refuge\u003c/strong>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "La Cocina’s stirring storytelling performance on Race had writers, historians and activists discussing the connection between food and resistance. ",
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"description": "La Cocina’s stirring storytelling performance on Race had writers, historians and activists discussing the connection between food and resistance. ",
"title": "La Cocina's 'Voices from the Kitchen' Speak Passionately on Race | KQED",
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"headline": "La Cocina's 'Voices from the Kitchen' Speak Passionately on Race",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_116767\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003cimg class=\"size-full wp-image-116767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd-.jpg\" alt=\"A full house of engaged audience members learn from Voices from the Kitchen.\" width=\"1050\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd-.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--520x347.jpg 520w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003cfigcaption class=\"wp-caption-text\">A full house of engaged audience members learn from Voices from the Kitchen. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://voicesfromthekitchen.org/\" target=\"_blank\">F&B: Voices from the Kitchen\u003c/a>, \u003ca href=\"https://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>’s latest storytelling performance on April 7 at The Swedish American Hall featured the impassioned words of more than a dozen chefs, poets, writers, historians and activists on the topic of \u003ca href=\"http://voicesfromthekitchen.org/storytellers-1-1/\">\u003cstrong>Race\u003c/strong>\u003c/a>. The evening started with food and drinks from both well-known chefs and a couple of graduates from La Cocina’s Incubator program.\u003c/p>\n\u003cp>\u003cstrong>Some highlights from the two-hour performance:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_116768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/1-PKC-NEW.jpg\" alt=\"People’s Kitchen Collective: Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson inspired the crowd with their words and songs.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-1020x735.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-960x692.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">People’s Kitchen Collective: Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson inspired the crowd with their words and songs. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-founders of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a> (PKC) Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson entered from the audience, while Jackson sang in a deep throaty voice, “We who believe in freedom cannot rest…until it’s found.” Then all three alternated with a barrage of wisdom: “We have so much fucking faith in the power of food to fix everything.” “For centuries, food has been a weapon...keeping us stuffed and starved.” “Food deserts are not a naturally occurring phenomenon.” “Food is a strategy for resistance.”\u003c/p>\n\u003cfigure id=\"attachment_116769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116769\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2-PKC-BPP-NEW.jpg\" alt=\"The PKC shared the story of the Black Panther Party's hugely successful Free Breakfast Program.\" width=\"1920\" height=\"1502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-800x626.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-768x601.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-1020x798.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-1180x923.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-960x751.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-240x188.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-375x293.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-520x407.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PKC shared the story of the Black Panther Party's hugely successful Free Breakfast Program. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As inspiration, they described the \u003ca href=\"http://www.pbs.org/independentlens/videos/free-breakfast-program/\">Black Panther Party’s Free Breakfast for School Children program\u003c/a> that began in Oakland in 1969 and in a few years fed over 100,000 children nationwide. It was so successful that it inspired fear in J. Edgar Hoover, the head of the FBI, who called it “the most dangerous domestic threat to national security.” The PKC explained that while the state was trying to keep food out of the hands of black and brown children, the Black Panther Party viewed breakfast as an active tool of resistance. The breakfast program was revolutionary. And now there are free breakfast and lunch programs in schools. Why don't they come with a history lesson? they ask. Why don’t we teach children the roots of that meal?\u003c/p>\n\u003cp>The three co-founders of the PKC then challenged the so-called “Farm to Table” movement to acknowledge that food does not magically make it from the farm to the table without the toil of people in the middle. It would be more accurately termed “Farm to Kitchen to Table.” And why, they asked, should this food be enjoyed only in restaurants? The meal can’t end at the table. It should be accessible to all people, so a better motto would be “Farm to Kitchen to Table to Streets.” And they exhorted the audience to take this message out on the streets.\u003c/p>\n\u003cfigure id=\"attachment_116770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3-Asian-salad-NEW.jpg\" alt='Bonnie Tsui showed some of the offensive names used for the supposedly \"Asian salad\" that is a mainstay on restaurant menus all over the country.' width=\"1920\" height=\"1607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-160x134.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-800x670.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-768x643.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-1020x854.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-1180x988.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-960x804.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-240x201.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-375x314.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-520x435.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bonnie Tsui showed some of the offensive names used for the supposedly \"Asian salad\" that is a mainstay on restaurant menus all over the country. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Journalist \u003ca href=\"http://www.bonnietsui.com/\">Bonnie Tsui\u003c/a> shared her quest to solve “the curious case of the Asian salad,” a dish cooked up by non-Asians, which is so common on a swath of American restaurant menus that we don’t even question its Asian-ness. The mystery stems from its raw vegetable ingredients, which are not traditionally served in China. In the popular imagination, adding soy sauce or sesame oil somehow transforms it to being “Asian.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Tsui’s issue with this ubiquitous dish is less with its supposedly “Asian” ingredients and more with the variety of offensive names with which it is labeled at places like TGIFridays, Cheesecake Factory, Rainforest Café, and Applebee's. She showed slides of menus with names like “Asian Emperor salad,” “Oriental chop chop,” “Mr. Mao’s” and “secret Asian man.”\u003c/p>\n\u003cp>Even though the subject is just salad, Tsui views the use of broad terms to reference an entire continent as stereotypical. The problem is that the words are a blind spot for white people who don’t consider themselves racist. And even with a bowl of salad, words do matter.\u003c/p>\n\u003cfigure id=\"attachment_116773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116773\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/nourish-resist-NEW.jpg\" alt='Three members of the woman-led collaborative of people of color, Nourish/Resist, who spoke about micro-aggressions, macro-impact, \"staying woke\" and creating safe spaces.' width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Members of the woman-led collaborative of people of color, Nourish/Resist, urged people to disrupt micro-aggressions. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three members of the \u003ca href=\"https://nourishresist.org/\">woman-led collaborative\u003c/a> of people of color, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/04/fighting-trump-one-delicious-meal-at-a-time-with-nourishresist/\">Nourish/Resist\u003c/a>, encouraged audience members to check their language and privilege, \"stay woke\" and create safe spaces for stories of struggle and survival. They use food as a tool for resistance.\u003c/p>\n\u003cfigure id=\"attachment_116765\" class=\"wp-caption aligncenter\" style=\"max-width: 467px\">\u003cimg class=\"size-full wp-image-116765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2.jpg\" alt=\"Culinary historian Michael Twitty shares stories from his childhood that ultimately led him to focus on preparing, preserving and promoting African American foodways.\" width=\"467\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2.jpg 467w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-375x562.jpg 375w\" sizes=\"(max-width: 467px) 100vw, 467px\">\u003cfigcaption class=\"wp-caption-text\">Culinary historian Michael Twitty shares stories from his childhood that ultimately led him to focus on preparing, preserving and promoting African American foodways. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culinary historian Michael Twitty, author of the award-winning blog \u003ca href=\"https://afroculinaria.com/\">Afroculinaria\u003c/a>, recounted that as a kid, he hated soul food and hated being black, even though he was “the great-grandson of Jim Crow people.” If he didn’t like The Wiz, of course, he hated collard greens and chitterlings. He called okra “an instrument of Black medieval torture” and longed for fast food.\u003c/p>\n\u003cp>Until one day when his grandmother said, “we’re gonna make some lemonade” and started singing a song “lemonade, lemonade, made in the shade, stirred with a spade…” When he asked her about the song she told him it was a slave song passed down from her great-grandfather who was born into slavery. That piqued his curiosity and once he started asking questions, “the kitchen was filled with ancestors and I got to meet them.” He also learned the stories behind the iconic dishes.\u003c/p>\n\u003cp>“Chitterlings was the story of using the whole animal. People who had nothing could waste nothing. Collard greens represented strength.” When his grandmother said “we carried okra seeds in our hair,” he understood, that while seeds may not have literally been carried in hair, “they represent the seeds for everything we had carried in our heads and you couldn’t take that away from us.” So in teaching him about food, his grandmother taught him his own black history. As Twitty put it, “Teaching me not to hate my soul, but how to love it. “\u003c/p>\n\u003cfigure id=\"attachment_116771\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-116771\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/5-Saru-NEW.jpg\" alt=\"Saru Jayaraman of ROC exhorts the crowd to take action to end low wages, unfair practices and segregation in the restaurant industry.\" width=\"1000\" height=\"730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-768x561.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-960x701.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-520x380.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Saru Jayaraman of ROC exhorts the crowd to take action to end low wages, unfair practices and segregation in the restaurant industry. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In her talk, entitled \"On Ending Jim Crow In The Bay Area Restaurant Industry,\" Saru Jayaraman of \u003ca href=\"http://rocunited.org/\">ROC United\u003c/a> (Restaurant Opportunities Centers United) discussed her organization’s goal to improve wages and working conditions for the nation’s 12 million restaurant workers. She reminded the audience that while white men can earn $150,000/year as fine dining servers or bartenders, the majority of food service workers are the lowest paid of all employees.\u003c/p>\n\u003cp>Jayaraman also shared the shocking news that numerous surveys in cities across the U.S. have found that the largest race-based wage gap in the country is found right here in the Bay Area, where there is a $5.50/hour gap between white workers and workers of color. “We are better than this,\" she told the audience. “We think we are progressive, but we are not and we participate in segregation every time we eat out. Each of us has to take a part in changing the way we eat out.”\u003c/p>\n\u003cp>Then she introduced noted chef, restaurateur and author \u003ca href=\"https://en.wikipedia.org/wiki/Daniel_Patterson_(chef)\">Daniel Patterson\u003c/a>, who is spearheading a project with other chefs to desegregate their kitchens and collaborate on the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2016/02/16/a-nonprofit-restaurant-in-east-oakland-will-aim-to-prioritize-people-over-profits\">upcoming COLORS restaurant\u003c/a> in Oakland. Located near the Fruitvale BART station, it will train hundred of workers of color. Patterson wants to create a model for standardizing hiring and promotions because “as long as there is implicit bias, you can train all the workers in the world but they will never get hired.” His goal is to change the face of fine dining “until fine dining does not resemble Trump's America.”\u003c/p>\n\u003cfigure id=\"attachment_116766\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003cimg class=\"size-full wp-image-116766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2.jpg\" alt=\"Stephanie Fields shares her stories of growing up in the rural South and discovering La Cocina, where she got support for her business Sugarfoot.\" width=\"1050\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-520x347.jpg 520w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003cfigcaption class=\"wp-caption-text\">Stephanie Fields shares her stories of growing up in the rural South and discovering La Cocina, where she got support for her business Sugarfoot. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most compelling stories of the evening was delivered by Stephanie Fields, of \u003ca href=\"http://www.sugarfootkitchen.com\">Sugarfoot Kitchen\u003c/a>, a “Southern comfort catering company,” and a graduate of La Cocina. Her pepper jelly turkey meatballs were a standout at the pre-show food tasting.\u003c/p>\n\u003cp>Fields described her hometown of Henderson, North Carolina in the rural South, a place where the working poor are disillusioned and angry and 36% of residents live in poverty. In a town where 60% of the population is Black, she told us, “You can still call up the KKK for your daily dose of hate from Grand Wizard Mr. Bobbit (and she played his offensive phone recording to prove it). While her family often used the n-word in anger, Fields grew up with friends from both cultures.\u003c/p>\n\u003cfigure id=\"attachment_116774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116774\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/turkey-meatballs-NEW.jpg\" alt=\"Stephanie Fields' moist and flavorful pepper turkey meatballs were a crowd pleaser.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stephanie Fields' moist and flavorful pepper turkey meatballs were a crowd pleaser. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She started her business through La Cocina’s incubator program in 2013 and plans to open her Southern restaurant in San Francisco’s Portola district this fall. But Fields confessed that a crisis of conscience almost caused her to close Sugarfoot just one month after she opened it. It happened when she read an open letter that Michael Twitty penned to \u003ca href=\"http://www.huffingtonpost.com/2013/06/19/paula-deen-racist-comments-n-word-caught-on-video_n_3467287.html\">Paula Deen after the uproar\u003c/a> about her use of racist comments. He wrote, “We are surrounded by culinary injustice where some Southerners take credit for things that enslaved Africans and their descendants played key roles in disseminating.”\u003c/p>\n\u003cp>Fields stated, “I had to make a choice not to be “some southerner.” After reading Twitty’s words, she realized that there would be no Southern food without slavery and wondered if she could still claim the food she grew up on -- the okra, collard greens and cheese grits -- as her own. After doing research and talking to friends across race and gender lines, she decided, “I am Southern and I had to eat something.”\u003c/p>\n\u003cp>She also realized: “I cannot undo the pain, undo the shame and undo the history, but what I can do is acknowledge where this food comes from and I can be grateful and be kind.” “Empathy,” she added, “is being a member of a tribe that isn’t yours, but still is.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The next \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a> event will be on October 19 with the theme: \u003cstrong>Refuge\u003c/strong>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tapestry Suppers Serve Up Immigrants’ Stories with Good Food and Company",
"title": "Tapestry Suppers Serve Up Immigrants’ Stories with Good Food and Company",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A lovely garden party. Inviting platters of delicate shrimp rolls and crusty \u003cem>banh mi\u003c/em> sandwiches. Groups of people in lively conversations, getting to know each other. But there is another powerful thread running through this recent South Bay get-together, brought into focus as hostess Thoa van Seventer shares her story of leaving Vietnam and suddenly chokes up with emotion. When American troops pulled out of Vietnam in 1975, Thoa was 17 years old. Six years later, her father succumbed to despair and passed away. Thoa, her mother and sisters remained in Saigon under Viet Cong rule until 1985 when the former French Ambassador to Vietnam sponsored her family for French residency. But at that point, Thoa had a hard choice to make since she had just received a marriage proposal from a chief military officer's son in Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_116557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116557\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2-Thoa-new.jpg\" alt=\"Thoa van Seventer shares her story with guests at the first Tapestry Supper.\" width=\"1920\" height=\"1513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-800x630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-768x605.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-1020x804.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-1180x930.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-520x410.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thoa van Seventer shares her story with guests at the first Tapestry Supper. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her voice breaks as she explains to the assembled guests, “I told him ‘No, thank you’ because freedom is everything; freedom is more important than a broken heart. I made a hard choice to leave everything behind.” Thoa and her family had few possessions when they arrived in Paris in the freezing cold winter of 1985. “We came to France as beggars,” she says. “When we landed, we didn’t know if we would be welcome. But I felt like a child, who was lovingly adopted by the French people. They helped us a lot. I am so grateful to the country that adopted me.”\u003c/p>\n\u003cp>“When I see pictures of the refugees now,” she adds, “I feel respect for the refugees and for the people who help them.” And with that, Thoa serves a tray of flavorful crab and asparagus soup to her guests.\u003c/p>\n\u003cfigure id=\"attachment_116558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3-soup-new.jpg\" alt=\"Crab and asparagus soup, a traditional dish for Vietnamese weddings.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab and asparagus soup, a traditional dish for Vietnamese weddings. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This moving encounter is from the first in a series of “Tapestry Suppers” organized by Danielle Tsi, a freelance photographer and owner of the blog \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>. Her goal is to get people together to share their experiences and break down barriers by showcasing immigrant stories and cuisines. “I want to bring people together to connect offline, instead of just getting sucked into the digital black hole of news,” says Tsi, who emigrated from Singapore ten years ago.\u003c/p>\n\u003cfigure id=\"attachment_116559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/4-Danielle-new.jpg\" alt=\"Danielle Tsi, founder of Tapestry Suppers and owner of Beyond the Plate blog.\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Danielle Tsi, founder of Tapestry Suppers and owner of Beyond the Plate blog. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“As an immigrant myself who is not a citizen and can’t vote, what can I do? Give money to causes. But I want to do more. There is so much culture and diversity in the Bay Area,” says Tsi. “In Singapore, enjoying food together is a big unifier across all the different cultural groups there. People often underestimate the power of food—besides feeding and nurturing it can also to foster empathy. And food is a way to chip away at the public’s ignorance.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tsi combined the ideas of people sharing food, learning about immigrants and raising money for good causes. Each get-together features a different immigrant home chef and raise money for a cause of their choice. (This one raised $350 for \u003ca href=\"http://www.rescue.org\">The International Rescue Committee\u003c/a>.) Her idea seems to resonate in these unsettled times. The first event sold out in four days, which may partly be due to the fact that Thoa van Seventer is a beloved yoga instructor. Many of the 30 guests who gathered at her home in Palo Alto were her students and fellow yogis, including Danielle Tsi.\u003c/p>\n\u003cp>While Thoa’s oldest sister left Viet Nam two years after the communists took over in 1975, she, her younger sisters and mother did not get out until ten years later. In the intervening years, her mother advised: “you better learn something” and arranged for her daughters to take cooking lessons. The guests at the Tapestry Supper lunch enjoyed the benefits of her mother’s forethought.\u003c/p>\n\u003cfigure id=\"attachment_116560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/5-plate-new.jpg\" alt=\"Shrimp rolls and banh mi sandwich made by Thoa van Seventer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp rolls and banh mi sandwich made by Thoa van Seventer. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes Thoa prepared were familiar, but the execution exquisite. They drew high praise from the other Vietnamese guests. The rice paper on the delicate shrimp rolls was perfectly tender, the filling held a surprise bite of fresh pineapple. The varied ingredients in the banh mi sandwich combined in harmony, and the crab and asparagus soup, a traditional dish for weddings, was sublime.\u003c/p>\n\u003cp>Thoa confides that she is puzzled and saddened by a friend of hers, who is also Vietnamese, but has a completely different attitude to the refugees who are desperately trying to escape persecution right now. The friend states she doesn’t want them here in the U.S. “She says that we should just take care of ourselves and our country and keep everything we can,” Thoa reports. She is dumbstruck by this lack of empathy, knowing full well that the refugees are not coming by choice, but face a stark choice: leave or die.\u003c/p>\n\u003cfigure id=\"attachment_116561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116561\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/6-Anh-new.jpg\" alt=\"Anh Hodges also has a story to share.\" width=\"1920\" height=\"1367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-768x547.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-1020x726.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-960x684.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anh Hodges also has a story to share. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the guests, Anh Hodges, shared with her tablemates her own harrowing story of numerous thwarted attempts to escape Vietnam throughout her childhood. In 1978, four brothers and one sister in her family of 11 children did escape to avoid the Cambodian draft. But when Anh and her other sisters repeatedly tried to leave they were often caught, sometimes beaten, or sent to prison for several months. Her mother would pay money to men who were supposed to help them escape by boat, but took advantage of them and just kept their money.\u003c/p>\n\u003cp>The family would not give up. After 13 failed attempts, in 1989, they finally made it out by plane. Sponsored by one of her older brothers, Anh stayed in Los Angeles for a year and then came up north. In Vietnam, she had been a high school teacher of English and math. She wanted to continue her studies, but there was no money for that. So she attended beauty school instead, became a hairstylist and eventually owned her own salon in San Jose for 20 years, with 20 employees. A friend at the table tells of Ahn’s contributions: donating the produce from her organic garden to a local school; her volunteering at the local hospital; and other good deeds.\u003c/p>\n\u003cfigure id=\"attachment_116562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/7-group-new.jpg\" alt=\"The point of Tapestry Suppers is for people to get to know each other and share their stories.\" width=\"1920\" height=\"1429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-768x572.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-1020x759.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-1180x878.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-960x715.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-375x279.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-520x387.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The point of Tapestry Suppers is for people to get to know each other and share their stories. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The host of the next Tapestry Supper, April Chou, left Burma in 1977 at age 15, as an immigrant. She says, “when the military junta took over in 1962, no one had freedom, no one dared to speak up, as often relatives and friends ended up in jail. They shut down all private businesses and food was often rationed. Schools, especially universities, were shut down regularly due to student uprisings. Then came the massacre in 1988. Some of my old friends survived by living in the jungle. It’s sad to see Burma become one of the poorest countries with the lowest GDP despite its rich natural resources.”\u003c/p>\n\u003cfigure id=\"attachment_116563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/8-April-new.jpg\" alt=\"April Chou will be the host of the next Tapestry Supper and cook food from her native Burma.\" width=\"1920\" height=\"1537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-768x615.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-1020x817.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-1180x945.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-960x769.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">April Chou will be the host of the next Tapestry Supper and cook food from her native Burma. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After many years working in high tech, Chou got more involved with Ashtanga yoga and Vipassana mediation, became vegan, switched gears and attended \u003ca href=\"https://www.baumancollege.org/\">Bauman College\u003c/a>’s Natural Chef training program. She is still finalizing the menu for April 23, and says she will probably make crudités and dips, tea leaf salad, coconut rice, and chicken/vegetable curry.\u003c/p>\n\u003cp>The next Tapestry Supper will be held in Sunnyvale on April 23. Tickets will be available for purchase starting Monday April 10 at 9am. Monthly dinners will follow through the summer, with different chefs. May's dinner will be an Iranian meal and Tsi is exploring possibility of featuring Tanzanian, Indian and Syrian cuisines. She does not yet have a website and advises that the best way to stay informed about future events is to sign up for her \u003ca href=\"http://eepurl.com/cFMhND\">newsletter and mailing list\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As Tsi states \u003ca href=\"http://www.beyondtheplate.net/2017/03/tapestry-suppers-immigrant-stories/\">on her blog\u003c/a> \"At a time of strong anti-immigrant sentiment in the U.S., our gatherings are the antidote to this zeitgeist by bringing people around the table to share a meal and learn about the multitude of cultures that make the Bay Area such a vibrant place to live. We believe that a society is made stronger by the diversity of its parts, and that the best way to learn about cultures foreign to us is through their cuisine.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A lovely garden party. Inviting platters of delicate shrimp rolls and crusty \u003cem>banh mi\u003c/em> sandwiches. Groups of people in lively conversations, getting to know each other. But there is another powerful thread running through this recent South Bay get-together, brought into focus as hostess Thoa van Seventer shares her story of leaving Vietnam and suddenly chokes up with emotion. When American troops pulled out of Vietnam in 1975, Thoa was 17 years old. Six years later, her father succumbed to despair and passed away. Thoa, her mother and sisters remained in Saigon under Viet Cong rule until 1985 when the former French Ambassador to Vietnam sponsored her family for French residency. But at that point, Thoa had a hard choice to make since she had just received a marriage proposal from a chief military officer's son in Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_116557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116557\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2-Thoa-new.jpg\" alt=\"Thoa van Seventer shares her story with guests at the first Tapestry Supper.\" width=\"1920\" height=\"1513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-800x630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-768x605.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-1020x804.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-1180x930.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-Thoa-new-520x410.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thoa van Seventer shares her story with guests at the first Tapestry Supper. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her voice breaks as she explains to the assembled guests, “I told him ‘No, thank you’ because freedom is everything; freedom is more important than a broken heart. I made a hard choice to leave everything behind.” Thoa and her family had few possessions when they arrived in Paris in the freezing cold winter of 1985. “We came to France as beggars,” she says. “When we landed, we didn’t know if we would be welcome. But I felt like a child, who was lovingly adopted by the French people. They helped us a lot. I am so grateful to the country that adopted me.”\u003c/p>\n\u003cp>“When I see pictures of the refugees now,” she adds, “I feel respect for the refugees and for the people who help them.” And with that, Thoa serves a tray of flavorful crab and asparagus soup to her guests.\u003c/p>\n\u003cfigure id=\"attachment_116558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3-soup-new.jpg\" alt=\"Crab and asparagus soup, a traditional dish for Vietnamese weddings.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-soup-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab and asparagus soup, a traditional dish for Vietnamese weddings. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This moving encounter is from the first in a series of “Tapestry Suppers” organized by Danielle Tsi, a freelance photographer and owner of the blog \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>. Her goal is to get people together to share their experiences and break down barriers by showcasing immigrant stories and cuisines. “I want to bring people together to connect offline, instead of just getting sucked into the digital black hole of news,” says Tsi, who emigrated from Singapore ten years ago.\u003c/p>\n\u003cfigure id=\"attachment_116559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/4-Danielle-new.jpg\" alt=\"Danielle Tsi, founder of Tapestry Suppers and owner of Beyond the Plate blog.\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/4-Danielle-new-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Danielle Tsi, founder of Tapestry Suppers and owner of Beyond the Plate blog. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“As an immigrant myself who is not a citizen and can’t vote, what can I do? Give money to causes. But I want to do more. There is so much culture and diversity in the Bay Area,” says Tsi. “In Singapore, enjoying food together is a big unifier across all the different cultural groups there. People often underestimate the power of food—besides feeding and nurturing it can also to foster empathy. And food is a way to chip away at the public’s ignorance.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tsi combined the ideas of people sharing food, learning about immigrants and raising money for good causes. Each get-together features a different immigrant home chef and raise money for a cause of their choice. (This one raised $350 for \u003ca href=\"http://www.rescue.org\">The International Rescue Committee\u003c/a>.) Her idea seems to resonate in these unsettled times. The first event sold out in four days, which may partly be due to the fact that Thoa van Seventer is a beloved yoga instructor. Many of the 30 guests who gathered at her home in Palo Alto were her students and fellow yogis, including Danielle Tsi.\u003c/p>\n\u003cp>While Thoa’s oldest sister left Viet Nam two years after the communists took over in 1975, she, her younger sisters and mother did not get out until ten years later. In the intervening years, her mother advised: “you better learn something” and arranged for her daughters to take cooking lessons. The guests at the Tapestry Supper lunch enjoyed the benefits of her mother’s forethought.\u003c/p>\n\u003cfigure id=\"attachment_116560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/5-plate-new.jpg\" alt=\"Shrimp rolls and banh mi sandwich made by Thoa van Seventer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-plate-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp rolls and banh mi sandwich made by Thoa van Seventer. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes Thoa prepared were familiar, but the execution exquisite. They drew high praise from the other Vietnamese guests. The rice paper on the delicate shrimp rolls was perfectly tender, the filling held a surprise bite of fresh pineapple. The varied ingredients in the banh mi sandwich combined in harmony, and the crab and asparagus soup, a traditional dish for weddings, was sublime.\u003c/p>\n\u003cp>Thoa confides that she is puzzled and saddened by a friend of hers, who is also Vietnamese, but has a completely different attitude to the refugees who are desperately trying to escape persecution right now. The friend states she doesn’t want them here in the U.S. “She says that we should just take care of ourselves and our country and keep everything we can,” Thoa reports. She is dumbstruck by this lack of empathy, knowing full well that the refugees are not coming by choice, but face a stark choice: leave or die.\u003c/p>\n\u003cfigure id=\"attachment_116561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116561\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/6-Anh-new.jpg\" alt=\"Anh Hodges also has a story to share.\" width=\"1920\" height=\"1367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-768x547.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-1020x726.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-960x684.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6-Anh-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anh Hodges also has a story to share. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the guests, Anh Hodges, shared with her tablemates her own harrowing story of numerous thwarted attempts to escape Vietnam throughout her childhood. In 1978, four brothers and one sister in her family of 11 children did escape to avoid the Cambodian draft. But when Anh and her other sisters repeatedly tried to leave they were often caught, sometimes beaten, or sent to prison for several months. Her mother would pay money to men who were supposed to help them escape by boat, but took advantage of them and just kept their money.\u003c/p>\n\u003cp>The family would not give up. After 13 failed attempts, in 1989, they finally made it out by plane. Sponsored by one of her older brothers, Anh stayed in Los Angeles for a year and then came up north. In Vietnam, she had been a high school teacher of English and math. She wanted to continue her studies, but there was no money for that. So she attended beauty school instead, became a hairstylist and eventually owned her own salon in San Jose for 20 years, with 20 employees. A friend at the table tells of Ahn’s contributions: donating the produce from her organic garden to a local school; her volunteering at the local hospital; and other good deeds.\u003c/p>\n\u003cfigure id=\"attachment_116562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/7-group-new.jpg\" alt=\"The point of Tapestry Suppers is for people to get to know each other and share their stories.\" width=\"1920\" height=\"1429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-768x572.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-1020x759.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-1180x878.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-960x715.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-375x279.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/7-group-new-520x387.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The point of Tapestry Suppers is for people to get to know each other and share their stories. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The host of the next Tapestry Supper, April Chou, left Burma in 1977 at age 15, as an immigrant. She says, “when the military junta took over in 1962, no one had freedom, no one dared to speak up, as often relatives and friends ended up in jail. They shut down all private businesses and food was often rationed. Schools, especially universities, were shut down regularly due to student uprisings. Then came the massacre in 1988. Some of my old friends survived by living in the jungle. It’s sad to see Burma become one of the poorest countries with the lowest GDP despite its rich natural resources.”\u003c/p>\n\u003cfigure id=\"attachment_116563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/8-April-new.jpg\" alt=\"April Chou will be the host of the next Tapestry Supper and cook food from her native Burma.\" width=\"1920\" height=\"1537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-768x615.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-1020x817.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-1180x945.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-960x769.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8-April-new-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">April Chou will be the host of the next Tapestry Supper and cook food from her native Burma. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After many years working in high tech, Chou got more involved with Ashtanga yoga and Vipassana mediation, became vegan, switched gears and attended \u003ca href=\"https://www.baumancollege.org/\">Bauman College\u003c/a>’s Natural Chef training program. She is still finalizing the menu for April 23, and says she will probably make crudités and dips, tea leaf salad, coconut rice, and chicken/vegetable curry.\u003c/p>\n\u003cp>The next Tapestry Supper will be held in Sunnyvale on April 23. Tickets will be available for purchase starting Monday April 10 at 9am. Monthly dinners will follow through the summer, with different chefs. May's dinner will be an Iranian meal and Tsi is exploring possibility of featuring Tanzanian, Indian and Syrian cuisines. She does not yet have a website and advises that the best way to stay informed about future events is to sign up for her \u003ca href=\"http://eepurl.com/cFMhND\">newsletter and mailing list\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As Tsi states \u003ca href=\"http://www.beyondtheplate.net/2017/03/tapestry-suppers-immigrant-stories/\">on her blog\u003c/a> \"At a time of strong anti-immigrant sentiment in the U.S., our gatherings are the antidote to this zeitgeist by bringing people around the table to share a meal and learn about the multitude of cultures that make the Bay Area such a vibrant place to live. We believe that a society is made stronger by the diversity of its parts, and that the best way to learn about cultures foreign to us is through their cuisine.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)",
"title": "GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A tour of the Bay Area eateries that have graced the silver screen over the years.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When Stephen Satterfield moved to San Francisco in the summer of 2010, the restaurant industry veteran had the good fortune of landing a gig managing Nopa, one of the area’s hottest farm-to-table restaurant named for the \u003ca href=\"http://hoodline.com/2014/07/nopa-vs-western-addition-what-s-in-a-name\" target=\"_blank\" rel=\"noopener\">recently rebranded\u003c/a>, fast gentrifying neighborhood where it is located. At the time, the Georgia native had no idea that he’d play a role in connecting the restaurant to its surrounding community.\u003c/p>\n\u003cp>Satterfield began spending time in nearby Alamo Square Park, with its picturesque views and iconic row of Victorian houses called the Painted Ladies. But there was another view that caught his attention: the dramatic façade of the city’s oldest, continuous-running high school.\u003c/p>\n\u003cp>Unlike the tourists or even many local residents, Satterfield noticed a lot of black and brown faces coming in and out of the building. He decided to get to know the Ida B. Wells High School and discovered that it was an alternative school for at-risk youth trying to make up time in courses and credits and come out on the other side with a diploma.\u003c/p>\n\u003cp>The school offers small classes intended to help students who struggle academically. “The students are mainly 16- to 20-year-old black and Latino city kids, from marginalized communities in San Francisco,” says Satterfield. “It’s the school of last resort for these students.”\u003c/p>\n\u003cp>But where some might see challenges, others see potential. Soon Satterfield met seasoned chef Alice Cravens, who runs the culinary arts program housed in the school’s basement called \u003ca href=\"http://heatofthekitchen.org/\" target=\"_blank\" rel=\"noopener\">Heat of the Kitchen\u003c/a>, where students learn valuable skills transferable to the city’s thriving food industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cravens, who once owned her own tea shop in the city and worked at the acclaimed Chez Panisse restaurant in Berkeley, is both a collaborator and an inspiration. “Alice is teaching the kids not only how to cook, but how to develop skills as individuals and as part of a team in a professional environment,” he says.\u003c/p>\n\u003cp>The school also has a modest garden, dating back to the 1970s. Satterfield found an overgrown plot with mostly sandy soil. The area’s dense fog and strong winds made it an inhospitable spot for growing produce. There were no real beds or planter boxes, or place to store tools. No matter, Satterfield saw potential. Much like the students inside, any vegetables grown here needed to be resilient and able to withstand harsh conditions.\u003c/p>\n\u003cp>In 2012, the novice gardener set out to reinvigorate and replant the garden along with a few restaurant, school, and community volunteers. That first season not much grew, and Satterfield admits he was dismayed by the paltry harvest. But he didn’t give up. He and a few fellow restaurant volunteers went back in 2014 and built planter boxes and transferred healthy soil donated from a city farm and another high school.\u003c/p>\n\u003cp>He’s now the default garden manager, growing kale, collards, potatoes, lettuce, and herbs. He’s even found a sunny patch where Sungold tomatoes thrive. And all the produce finds a home in the Heat of the Kitchen classroom.\u003c/p>\n\u003cp>This year the school is undergoing extensive renovation and the students have been relocated to another campus until 2016. So Satterfield and other Nopa managers trek across town to the temporary school site to talk with students about job skills and professional development.\u003c/p>\n\u003cp>Satterfield can relate to the angst-filled adolescents and their restlessness; not that long ago he would have described himself the same way. Once the students return to the school, he’d like to help formally integrate gardening into the curriculum.\u003c/p>\n\u003cp>Satterfield’s school garden project may be on temporary hold, but the 30-year-old remains busy with other projects. In 2013, he launched \u003ca href=\"http://www.nopalize.com/\" target=\"_blank\" rel=\"noopener\">Nopalize\u003c/a>, a digital media platform about local food culture in the Bay Area funded by the owners of Nopa. He left his job at the restaurant a year ago to work on Nopalize full time. The site showcases the work of local growers and producers and is geared towards industry-centric food lovers.\u003c/p>\n\u003cfigure id=\"attachment_94794\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-94794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/nopalize.png\" alt=\"Nopalize\" width=\"1024\" height=\"511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-400x200.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-800x399.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-768x383.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-320x160.png 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.nopalize.com/\" target=\"_blank\" rel=\"noopener\">Nopalize\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the thing about Satterfield: He straddles both the food movement and culinary crowds. And that’s kept him fresh, curious, and hungry. A striking, string bean of a man, Satterfield is an avid explorer, whose winding path has lead him to want to bring people closer by connecting through food and farming.\u003c/p>\n\u003cp>A sommelier by training and profession, Satterfield had long been drawn to San Francisco, its surrounding natural beauty and proximity to the Wine Country.\u003c/p>\n\u003cp>His wine education came early, courtesy of a high school friend’s father, whose cellar was loaded with fine vintages from Italy and France. From Georgia he decamped to the West Coast, to attend University of Oregon at Eugene, but dropped out and enrolled in the Western Culinary Institute’s School of Hospitality and Restaurant Management in nearby Portland. “That’s where I cut my teeth on fine food and wine,” he says. “And since the very first day of class I’ve had zero doubts that I’d be in this business for life.”\u003c/p>\n\u003cp>Satterfield found a job at Portland’s posh Benson Hotel, then enrolled in sommelier classes via the International Sommelier Guild and had the chance to introduce hotel guests to obscure wines from around the globe by hosting daily tastings in the lobby for a steady stream of, he says, mostly middle-aged ladies from Arizona and Washington. He was just 21.\u003c/p>\n\u003cp>But he wanted to reach a wider audience. In 2007, he founded a nonprofit called the International Society for Africans and Wine, which helped black South Africans break into the winemaking market. The organization, which disbanded in 2012, helped African growers get their wines into U.S. markets and used wine as a catalyst for economic development.\u003c/p>\n\u003cp>Burned out from charity work, Satterfield then briefly moved to the Sierra Foothills and lived on a farm, where he “dug ditches, burned stuff, hammered stuff, and shoveled, shoveled, shoveled.” The rural life proved too isolating, so he headed to San Francisco, where he quickly fell back into restaurant work and embraced the Bay Area’s thriving culinary scene and access to abundant, farm-fresh food.\u003c/p>\n\u003cp>Satterfield grew up on Southern cuisine: fried chicken, cornbread, mac and cheese, fried catfish, hushpuppies, collard greens, and, on Sunday, lots of sweet treats, in a house where his dad was the resident chef and gatherings around the dinner table were a common occurrence.\u003c/p>\n\u003cp>His grandmother’s death at age 59 from diabetes was a wake-up call for his whole family. “It was really sobering for us, because homemade cakes and pies were such a big part of not just eating, but our fellowship,” he says. “My mom in particular became an incredibly healthy eater after this happened. We still eat our sweets using my granny’s recipes, but less.”\u003c/p>\n\u003cp>Satterfield continues his family tradition of finding fellowship through food in his work. Last year, at Nopalize he launched an offline series of \u003ca href=\"http://www.nopalize.com/p/seasons.html\" target=\"_blank\" rel=\"noopener\">farm tours and lunches\u003c/a> to help connect people to their food in real life. That series will kick off again later this spring. The intimate, interactive trips have proved a hit with Nopalize fans. And they also represent a palpable desire on his part to engage with the food producers in his community.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“It’s no surprise that a restless soul like mine wandered to new places, but what has been a surprise is how this love affair with food and wine has taken my attention and quieted the pacing,” wrote Satterfield in a recent piece for \u003ca href=\"http://ediblemarinandwinecountry.com/summer-2014/the-good-food-activists/\" target=\"_blank\" rel=\"noopener\">\u003cem>Edible Marin and Wine Country\u003c/em>\u003c/a>. “I have found my life’s purpose while establishing deep, lifelong connections.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Stephen Satterfield moved to San Francisco in the summer of 2010, the restaurant industry veteran had the good fortune of landing a gig managing Nopa, one of the area’s hottest farm-to-table restaurant named for the \u003ca href=\"http://hoodline.com/2014/07/nopa-vs-western-addition-what-s-in-a-name\" target=\"_blank\" rel=\"noopener\">recently rebranded\u003c/a>, fast gentrifying neighborhood where it is located. At the time, the Georgia native had no idea that he’d play a role in connecting the restaurant to its surrounding community.\u003c/p>\n\u003cp>Satterfield began spending time in nearby Alamo Square Park, with its picturesque views and iconic row of Victorian houses called the Painted Ladies. But there was another view that caught his attention: the dramatic façade of the city’s oldest, continuous-running high school.\u003c/p>\n\u003cp>Unlike the tourists or even many local residents, Satterfield noticed a lot of black and brown faces coming in and out of the building. He decided to get to know the Ida B. Wells High School and discovered that it was an alternative school for at-risk youth trying to make up time in courses and credits and come out on the other side with a diploma.\u003c/p>\n\u003cp>The school offers small classes intended to help students who struggle academically. “The students are mainly 16- to 20-year-old black and Latino city kids, from marginalized communities in San Francisco,” says Satterfield. “It’s the school of last resort for these students.”\u003c/p>\n\u003cp>But where some might see challenges, others see potential. Soon Satterfield met seasoned chef Alice Cravens, who runs the culinary arts program housed in the school’s basement called \u003ca href=\"http://heatofthekitchen.org/\" target=\"_blank\" rel=\"noopener\">Heat of the Kitchen\u003c/a>, where students learn valuable skills transferable to the city’s thriving food industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cravens, who once owned her own tea shop in the city and worked at the acclaimed Chez Panisse restaurant in Berkeley, is both a collaborator and an inspiration. “Alice is teaching the kids not only how to cook, but how to develop skills as individuals and as part of a team in a professional environment,” he says.\u003c/p>\n\u003cp>The school also has a modest garden, dating back to the 1970s. Satterfield found an overgrown plot with mostly sandy soil. The area’s dense fog and strong winds made it an inhospitable spot for growing produce. There were no real beds or planter boxes, or place to store tools. No matter, Satterfield saw potential. Much like the students inside, any vegetables grown here needed to be resilient and able to withstand harsh conditions.\u003c/p>\n\u003cp>In 2012, the novice gardener set out to reinvigorate and replant the garden along with a few restaurant, school, and community volunteers. That first season not much grew, and Satterfield admits he was dismayed by the paltry harvest. But he didn’t give up. He and a few fellow restaurant volunteers went back in 2014 and built planter boxes and transferred healthy soil donated from a city farm and another high school.\u003c/p>\n\u003cp>He’s now the default garden manager, growing kale, collards, potatoes, lettuce, and herbs. He’s even found a sunny patch where Sungold tomatoes thrive. And all the produce finds a home in the Heat of the Kitchen classroom.\u003c/p>\n\u003cp>This year the school is undergoing extensive renovation and the students have been relocated to another campus until 2016. So Satterfield and other Nopa managers trek across town to the temporary school site to talk with students about job skills and professional development.\u003c/p>\n\u003cp>Satterfield can relate to the angst-filled adolescents and their restlessness; not that long ago he would have described himself the same way. Once the students return to the school, he’d like to help formally integrate gardening into the curriculum.\u003c/p>\n\u003cp>Satterfield’s school garden project may be on temporary hold, but the 30-year-old remains busy with other projects. In 2013, he launched \u003ca href=\"http://www.nopalize.com/\" target=\"_blank\" rel=\"noopener\">Nopalize\u003c/a>, a digital media platform about local food culture in the Bay Area funded by the owners of Nopa. He left his job at the restaurant a year ago to work on Nopalize full time. The site showcases the work of local growers and producers and is geared towards industry-centric food lovers.\u003c/p>\n\u003cfigure id=\"attachment_94794\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-94794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/nopalize.png\" alt=\"Nopalize\" width=\"1024\" height=\"511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-400x200.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-800x399.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-768x383.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-320x160.png 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.nopalize.com/\" target=\"_blank\" rel=\"noopener\">Nopalize\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the thing about Satterfield: He straddles both the food movement and culinary crowds. And that’s kept him fresh, curious, and hungry. A striking, string bean of a man, Satterfield is an avid explorer, whose winding path has lead him to want to bring people closer by connecting through food and farming.\u003c/p>\n\u003cp>A sommelier by training and profession, Satterfield had long been drawn to San Francisco, its surrounding natural beauty and proximity to the Wine Country.\u003c/p>\n\u003cp>His wine education came early, courtesy of a high school friend’s father, whose cellar was loaded with fine vintages from Italy and France. From Georgia he decamped to the West Coast, to attend University of Oregon at Eugene, but dropped out and enrolled in the Western Culinary Institute’s School of Hospitality and Restaurant Management in nearby Portland. “That’s where I cut my teeth on fine food and wine,” he says. “And since the very first day of class I’ve had zero doubts that I’d be in this business for life.”\u003c/p>\n\u003cp>Satterfield found a job at Portland’s posh Benson Hotel, then enrolled in sommelier classes via the International Sommelier Guild and had the chance to introduce hotel guests to obscure wines from around the globe by hosting daily tastings in the lobby for a steady stream of, he says, mostly middle-aged ladies from Arizona and Washington. He was just 21.\u003c/p>\n\u003cp>But he wanted to reach a wider audience. In 2007, he founded a nonprofit called the International Society for Africans and Wine, which helped black South Africans break into the winemaking market. The organization, which disbanded in 2012, helped African growers get their wines into U.S. markets and used wine as a catalyst for economic development.\u003c/p>\n\u003cp>Burned out from charity work, Satterfield then briefly moved to the Sierra Foothills and lived on a farm, where he “dug ditches, burned stuff, hammered stuff, and shoveled, shoveled, shoveled.” The rural life proved too isolating, so he headed to San Francisco, where he quickly fell back into restaurant work and embraced the Bay Area’s thriving culinary scene and access to abundant, farm-fresh food.\u003c/p>\n\u003cp>Satterfield grew up on Southern cuisine: fried chicken, cornbread, mac and cheese, fried catfish, hushpuppies, collard greens, and, on Sunday, lots of sweet treats, in a house where his dad was the resident chef and gatherings around the dinner table were a common occurrence.\u003c/p>\n\u003cp>His grandmother’s death at age 59 from diabetes was a wake-up call for his whole family. “It was really sobering for us, because homemade cakes and pies were such a big part of not just eating, but our fellowship,” he says. “My mom in particular became an incredibly healthy eater after this happened. We still eat our sweets using my granny’s recipes, but less.”\u003c/p>\n\u003cp>Satterfield continues his family tradition of finding fellowship through food in his work. Last year, at Nopalize he launched an offline series of \u003ca href=\"http://www.nopalize.com/p/seasons.html\" target=\"_blank\" rel=\"noopener\">farm tours and lunches\u003c/a> to help connect people to their food in real life. That series will kick off again later this spring. The intimate, interactive trips have proved a hit with Nopalize fans. And they also represent a palpable desire on his part to engage with the food producers in his community.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s no surprise that a restless soul like mine wandered to new places, but what has been a surprise is how this love affair with food and wine has taken my attention and quieted the pacing,” wrote Satterfield in a recent piece for \u003ca href=\"http://ediblemarinandwinecountry.com/summer-2014/the-good-food-activists/\" target=\"_blank\" rel=\"noopener\">\u003cem>Edible Marin and Wine Country\u003c/em>\u003c/a>. “I have found my life’s purpose while establishing deep, lifelong connections.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Amid a Feast of Foodie Videos, 6 Unusual Cooking Channels To Try on YouTube",
"title": "Amid a Feast of Foodie Videos, 6 Unusual Cooking Channels To Try on YouTube",
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"content": "\u003cfigure id=\"attachment_93844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-with-dog2.jpg\">\u003cimg class=\"wp-image-93844 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-with-dog2.jpg\" alt=\"Cooking with dog2\" width=\"1000\" height=\"547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-400x219.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-800x438.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-768x420.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-320x175.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking With Dog: the Japanese canine chef with over 945,000 subscribers on YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Not so long ago, the only way to host your own cooking show would have been to find favor with a television network. Now, \u003ca title=\"Eater: The Next Generation of Culinary Stars Is Already on YouTube\" href=\"http://www.eater.com/2015/3/10/8178513/youtube-stars-culinary-superstar-famous-chef\" target=\"_blank\">any chef with an iPhone\u003c/a> can broadcast it in the comfort of their own kitchen thanks to YouTube.\u003c/p>\n\u003cp>One look at the viewership of foodie content on YouTube shows that the audience is (sorry) hungry for it. According to \u003ca title=\"Millennials Eat Up YouTube Food Videos \" href=\"https://www.thinkwithgoogle.com/articles/millennials-eat-up-youtube-food-videos.html\" target=\"_blank\">YouTube's own figures\u003c/a>, views of food and recipe content on the platform grew 59% in the last year alone, and subscriptions to these channels — from users wanting to receive new videos as soon as they're live — were up 280%. As for exactly \u003cem>who's\u003c/em> watching other people cook online, YouTube's stats point to the fabled 18-34 Millennial generation as viewing \u003ca title=\"Millennials Eat Up YouTube Food Videos\" href=\"https://www.thinkwithgoogle.com/articles/millennials-eat-up-youtube-food-videos.html\" target=\"_blank\">way more food content\u003c/a> (30% more, in fact) than any other demographic.\u003c/p>\n\u003cp>It all paints a picture of younger would-be cooks eager for inspiration and advice on-demand, on their terms — and as a way to learn, the runaway success of these channels on YouTube makes total sense. Why read a recipe and guess wildly at the stuff it doesn’t tell you when you can \u003cem>watch\u003c/em> someone doing it, and even cook along, in real-time? \u003ca title=\"YouTube Statistics\" href=\"https://www.youtube.com/yt/press/statistics.html\" target=\"_blank\">YouTube says\u003c/a> that 75% of food content views come from mobile (those Millennials again) which also makes sense for people following a video the way you'd follow a recipe in your hand or on your countertop.\u003c/p>\n\u003cfigure id=\"attachment_93796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Laura-Vitale.jpg\">\u003cimg class=\"wp-image-93796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Laura-Vitale-1024x769.jpg\" alt=\"Laura Vitale\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Laura Vitale, host of hugely-popular YouTube show \u003cem>Laura in the Kitchen\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Not surprisingly, some of the most successful YouTube accounts are the most professional-looking and pleasing to watch, with the slick production values of glossy TV shows in miniature. (Some actually \u003ci>are\u003c/i> canny spin-offs from the shows of celebrated chefs, with one eye on those Millennials who don’t even own a TV. The wildly successful \u003ca title=\"Food Tube\" href=\"https://www.youtube.com/user/JamieOliver\" target=\"_blank\">FoodTube\u003c/a> channel of TV chef and early YouTube adopter \u003ca title=\"Video: Slap Jamie Oliver and Subscribe\" href=\"https://www.youtube.com/watch?v=KnflsbHi_HI\" target=\"_blank\">Jamie Oliver\u003c/a>, with its 90 million views and 1.3 million subscribers, is widely regarded as the \u003ca title=\"Jamie Oliver: A Recipe For Success\" href=\"https://www.thinkwithgoogle.com/case-studies/jamie-oliver-youtube-case-study.html\" target=\"_blank\">gold standard for celebrity cheffing online\u003c/a>.) One such YouTube phenomenon is \u003ca title=\"Laura in the Kitchen\" href=\"https://www.youtube.com/user/LauraVitalesKitchen\" target=\"_blank\">Laura in the Kitchen\u003c/a>. Amassing 200m views and 1.6m subscribers in just five years, creator \u003ca title=\"Laura Vitale\" href=\"https://www.youtube.com/user/LauraVitalesKitchen/about\" target=\"_blank\">Laura Vitale\u003c/a> has the camera-ready ease of a veteran TV cooking host when presenting her brightly-filmed Italian recipes, and inevitably, she’s now duplicating her talents to television with a weekly show on the \u003ca title=\"Simply Laura on The Cooking Channel\" href=\"http://www.cookingchanneltv.com/shows/simply-laura.html\" target=\"_blank\">Cooking Channel\u003c/a>.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=qfyuvY8ydhk]\u003c/p>\n\u003cp>Many YouTube chefs monetize their videos by permitting ads, so for those who go viral, there’s real profit to be made from cooking on YouTube — possibly even a real career. “Geeky baking” channel \u003ca title=\"Nerdy Nummies\" href=\"https://www.youtube.com/user/RosannaPansino\" target=\"_blank\">Nerdy Nummies\u003c/a>, with its \u003ca title=\"Angry Birds Cupcakes\" href=\"https://www.youtube.com/watch?v=h5pxW4YOUwE\" target=\"_blank\">Angry Bird Cupcakes\u003c/a>, \u003ca title=\"Princess Peach Cobbler\" href=\"https://www.youtube.com/watch?v=ipouzYEkUes\" target=\"_blank\">Princess Peach Cobbler\u003c/a> and \u003ca title=\"Lightsaber Popsicles\" href=\"https://www.youtube.com/watch?v=vvipVVG44OE\" target=\"_blank\">Lightsaber Popsicles\u003c/a>, is officially \u003ca title=\"Business Insider: 10 Huge YouTube Stars You've Probably Never Heard Of \" href=\"http://www.businessinsider.com/10-lesser-known-youtube-stars-2014-5#rosanna-pansinos-nerdy-cooking-site-is-the-most-popular-baking-channel-on-youtube-6\" target=\"_blank\">the most popular baking account on YouTube\u003c/a> with over 645 million views and 3.5m subscribers. In 2014 the woman behind the channel, \u003ca title=\"Rosanna Pansino\" href=\"https://www.youtube.com/user/RosannaPansino/about\" target=\"_blank\">Rosanna Pansino\u003c/a>, was \u003ca title=\"Business Insider: 10 Huge YouTube Stars You've Probably Never Heard Of \" href=\"http://www.businessinsider.com/10-lesser-known-youtube-stars-2014-5#rosanna-pansinos-nerdy-cooking-site-is-the-most-popular-baking-channel-on-youtube-6\" target=\"_blank\">estimated\u003c/a> to have earned almost $200,000 from ad revenue on her videos. \u003ca title=\"Hannah Hart\" href=\"https://www.youtube.com/user/MyHarto\" target=\"_blank\">Hannah Hart\u003c/a>’s “inebriated cooking” tutorials on her \u003ca title=\"Playlist: My Drunk Kitchen\" href=\"https://www.youtube.com/playlist?list=PL2EC7F45DBD9D9B1A\" target=\"_blank\">My Drunk Kitchen\u003c/a> show, while comic, have gained her over 140 million views, 1.8m subscribers, a \u003ca title='Daily Dot: Hannah Hart crowdfunds \"My Drunk Kitchen\" tour' href=\"http://www.dailydot.com/news/hannah-harto-hart-my-drunk-kitchen-indiegogo/\" target=\"_blank\">crowdfunded tour\u003c/a>, a \u003ca title=\"My Drunk Kitchen on Amazon\" href=\"http://www.amazon.com/My-Drunk-Kitchen-Eating-Drinking/dp/0062293036\" target=\"_blank\">book deal\u003c/a> and a guest spot from \u003ca title=\"MY DRUNK KITCHEN: Veggie Pot Pie! (ft. Sarah Silverman)\" href=\"https://www.youtube.com/watch?v=4cyi0QrPMq4\" target=\"_blank\">Sarah Silverman\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But between the slick high-earning professionals and the “who \u003cem>watches\u003c/em> this?” novelty accounts, there’s a bunch of unusual, often bizarre cooking personalities out there on YouTube — a passionate and active bunch of amateur and semi-pro chefs who probably aren’t making millions, but whose quirky tutorials are still worth your time. Have a taste!\u003c/p>\n\u003ch2>6 Unusual YouTube Cooking Channels to Try on YouTube\u003c/h2>\n\u003ch3>\u003ca title=\"Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog\" target=\"_blank\">Cooking With Dog\u003c/a> (Subscribers: 944k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=-_hbPLsZvvo]\u003c/p>\n\u003cp>If you’ve ever wanted to learn how to cook authentic Japanese delicacies but didn’t want to learn from a human, now’s your chance! \u003ca title=\"Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog\" target=\"_blank\">Cooking With Dog\u003c/a> is “hosted” by \u003ca title=\"About Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog/about\" target=\"_blank\">poodle Francis\u003c/a>, who narrates these \u003ca title=\"All Cooking With Dog Videos\" href=\"https://www.youtube.com/user/cookingwithdog/videos\" target=\"_blank\">zippy, easy-to-follow recipes\u003c/a> performed by the nameless (human) chef beside him at the countertop. Unbelievably, this account has been going strong for over seven years, and for sheer deadpan fun and watchability these videos are irresistible. Putting aside the fact that,you know, there’s a dog in it, the cooking tutorials themselves — from \u003ca title=\"How to Make Yaki Gyoza (Fried Dumpling Recipe) \" href=\"https://www.youtube.com/watch?v=r8MBX-SXnmg\" target=\"_blank\">gyoza\u003c/a> to \u003ca title=\"Mochi Ice Cream Recipe\" href=\"https://www.youtube.com/watch?v=iisOssAvc6c\" target=\"_blank\">mochi\u003c/a> and \u003ca title=\"Matcha Crème Brûlée \" href=\"https://www.youtube.com/watch?v=YCnO8t3UR2w\" target=\"_blank\">matcha creme brulee\u003c/a> -- are actually really well executed. If canine instruction is some kind of educational miracle tool, then I really wish I’d had ‘Physics With Dog’ in high school.\u003c/p>\n\u003ch3>\u003ca title=\"Feast of Fiction\" href=\"https://www.youtube.com/user/feastoffiction/featured\" target=\"_blank\">Feast of Fiction\u003c/a> (Subscribers: 280k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=rnUwzxkgNiQ]\u003c/p>\n\u003cp>This channel is, essentially, “cosplay for cooking.” Anchored by boundlessly-enthusiastic chef Jimmy Wong and his equally excitable pals, \u003ca title=\"All Feast of Fiction Videos\" href=\"https://www.youtube.com/user/feastoffiction/videos\" target=\"_blank\">Feast of Fiction recreates the fictional foods\u003c/a> featured or mentioned in movies, books and gaming. From \u003ca title=\"Narnian Turkish Delight\" href=\"https://www.youtube.com/watch?v=2lItd9EgxBw\" target=\"_blank\">Narnian Turkish Delight\u003c/a> and Alice in Wonderland's \u003ca title=\"Eat Me Cakes and Drink Me Potion\" href=\"https://www.youtube.com/watch?v=qN7yvG-Jwho\" target=\"_blank\">Drink Me Potion\u003c/a> to \u003ca title=\"Super Mario Mushrooms\" href=\"https://www.youtube.com/watch?v=Vz_KzCmKto8\" target=\"_blank\">Super Mario Mushrooms\u003c/a>, this channel truly goes off the edge of the nerd map, but it’s hard to quibble with the sheer eagerness and imagination of it all -- especially since I can imagine bookwormy kids particularly delighting in the \u003ca title=\"Harry Potter Pumpkin Pastries\" href=\"https://www.youtube.com/watch?v=DmhqBOBBJ0Q\" target=\"_blank\">Harry Potter Pumpkin Pasties \u003c/a>and \u003ca title=\"Ambrosia Nectar\" href=\"https://www.youtube.com/watch?v=mUhrTLH_8io\" target=\"_blank\">Percy Jackson’s Ambrosia Nectar\u003c/a>. Bonus points for the handy full ingredient lists in the video captions, which are normally all too lacking on these kinds of channels.\u003c/p>\n\u003ch3>\u003ca title=\"Great Depression Cooking\" href=\"https://www.youtube.com/user/DepressionCooking\" target=\"_blank\">Great Depression Cooking\u003c/a> (Subscribers: 69k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=qptfhu9R0WI]\u003c/p>\n\u003cp>There are no end of \u003ca title=\"YouTube Search: Cooking on a Budget\" href=\"https://www.youtube.com/results?search_query=cooking+on+a+budget\" target=\"_blank\">YouTube videos offering tips on cooking within a budget\u003c/a>, but this is the real deal: a ninety-something great-grandmother recreating the frugal recipes of her childhood during the Great Depression. Born in 1915 in Chicago to Sicilian immigrants, Clara actually passed away in 2013 at the grand age of 98, but you can still watch her \u003ca title=\"All Videos\" href=\"https://www.youtube.com/user/DepressionCooking/videos\" target=\"_blank\">many YouTube tutorials\u003c/a> recreating the austere feasts of her 1930s childhood: recipes like the \u003ca title=\"Poor Man's Meal\" href=\"https://www.youtube.com/watch?v=3OPQqH3YlHA\" target=\"_blank\">Poor Man’s Meal\u003c/a> (basically fried potatoes and hot dogs), \u003ca title=\"Dandelion Salad\" href=\"https://www.youtube.com/watch?v=51VhG8MKxJY\" target=\"_blank\">Dandelion Salad\u003c/a> and a \u003ca title=\"Depression Breakfast\" href=\"https://www.youtube.com/watch?v=9zXqkHvs0po\" target=\"_blank\">Depression Breakfast\u003c/a> of cookies and coffee. Yes, the recipes are pretty plain and these videos, while charming, are \u003ci>slow\u003c/i>. But if you’re weirdly fascinated by the idea of recreating recipes that someone, somewhere in your family tree might have relied on (albeit in pretty unfortunate circumstances) almost a century ago, they’re pretty darn interesting from a historical perspective.\u003c/p>\n\u003ch3>\u003ca title=\"Epic Meal Time\" href=\"https://www.youtube.com/user/EpicMealTime\" target=\"_blank\">Epic Meal Time\u003c/a> (Subscribers: 6.7m)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=m9FRSghXhDM]\u003c/p>\n\u003cp>Forget what I said up there about these cooking creators not making millions, because the men behind Epic Meal Time almost certainly are. One of the \u003ca title=\"Forbes: The Secret Sauce Behind Epic Meal Time's Youtube Success\" href=\"http://www.forbes.com/sites/gregvoakes/2012/05/29/the-secret-sauce-behind-epic-meal-times-youtube-success/\" target=\"_blank\">greatest YouTube food success stories\u003c/a>, this bro-tastic channel started in 2010 as a way for a bunch of Canadian pals to showcase their penchant for ridiculously high calorie creations (or, “Jackass in the kitchen,” as their founder puts it.) In 2014 their 721m views were \u003ca title=\"The 25 Highest Earning Youtube Stars\" href=\"http://www.celebritynetworth.com/articles/celebrity/the-25-highest-earning-youtube-stars/\" target=\"_blank\">estimated\u003c/a> to have earned them $1.3 million, as well as guest appearances from \u003ca title=\"Fast Food Pizza Cake - Epic Meal Time\" href=\"https://www.youtube.com/watch?v=WqhVhlEzZbw\" target=\"_blank\">Tony Hawk\u003c/a> and \u003ca title=\"The Steak & Egger Sandwich - Epic Meal Time w/ Arnold Schwarzenegger\" href=\"https://www.youtube.com/watch?v=dg4rylxSg5c\" target=\"_blank\">Arnold Schwarzenegger\u003c/a>. From \u003ca title=\"Pizza Palace\" href=\"https://www.youtube.com/watch?v=_6w3nMD55n4\" target=\"_blank\">The Pizza Palace\u003c/a> (72,532 calories) to their \u003ca title=\"Breakfast of Booze\" href=\"https://www.youtube.com/watch?v=wZDv9pgHp8Q\" target=\"_blank\">Breakfast of Booze\u003c/a> (18,531 calories), almost all of these recipes are too masochistic to ever recreate yourself in full, but they'll certainly give you some ideas for guilty Friday night gorging.\u003c/p>\n\u003ch3>\u003ca title=\"Vegan Black Metal Chef\" href=\"https://www.youtube.com/user/VeganBlackMetalChef\" target=\"_blank\">Vegan Black Metal Chef\u003c/a> (Subscribers: 60k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=I2KJqJ35Njc]\u003c/p>\n\u003cp>Too bizarre not to mention, the Vegan Black Metal Chef \u003ca title=\"Vegan Black Metal Chef on YouTube\" href=\"https://www.youtube.com/user/VeganBlackMetalChef/about\" target=\"_blank\">describes\u003c/a> his channel as “a vegan cooking show like no other” — and unless \u003cem>you\u003c/em> know of another vegan tutorial channel with \u003ca title=\"All Videos\" href=\"https://www.youtube.com/user/VeganBlackMetalChef/videos\" target=\"_blank\">recipes\u003c/a> entirely communicated through black metal music, he's right. From his dungeon kitchen, the titular Vegan demonstrates how to create vegan delicacies from around the globe like \u003ca title=\"Chipotle Crimson Hell\" href=\"https://www.youtube.com/watch?v=evt9dCQ-saM\" target=\"_blank\">Chipotle Crimson Hell\u003c/a> and the \u003ca title=\"Indian Food of the Gods\" href=\"https://www.youtube.com/watch?v=wxKtBDKasgM\" target=\"_blank\">Indian Feast of the Gods\u003c/a>, aided by a pentagram chopping board and a miniature axe for a vegetable knife. Don’t worry, it's \u003ci>meant\u003c/i> to be ridiculous. But if you’re concerned that going vegan might make you humorless, this is probably a good place to dispel that myth, and the dishes themselves actually look pretty tasty bathed in the flickering light of the altar candles. (PSA: if you’re prone to headaches, the “lyrics” are subtitled. Nobody would judge you for watching Vegan Black Metal Chef with the sound off.)\u003c/p>\n\u003ch3>\u003ca title=\"The Meat Men\" href=\"https://www.youtube.com/user/theMEATMENsg/featured\" target=\"_blank\">The Meat Men\u003c/a> (Subscribers: 3k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=3IT6WmMzyL8]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Purveyors of high-end hipster meat porn, \u003ca title=\"The Meat Men\" href=\"https://www.youtube.com/channel/UC7hQUFXEPdcbAk5bPRKYg5w\" target=\"_blank\">The Meat Men\u003c/a> are a self-described “bunch of greedy guys in the creative trade who love their food” in Singapore. From Banh Mi to 5 Spice Pork Buns, their short but \u003ca title=\"All Videos by The Meat Men\" href=\"https://www.youtube.com/user/theMEATMENsg/videos\" target=\"_blank\">lovingly-filmed (and totally under-viewed) tutorials\u003c/a> primarily deal in Asian dishes, but their meaty remit also extends to stuff like \u003ca title=\"Chorizo Ravioli\" href=\"https://www.youtube.com/watch?v=jBleCCxjsp4\" target=\"_blank\">Chorizo Ravioli\u003c/a> and \u003ca title=\"Smoked Duck Wrap\" href=\"https://youtu.be/vzPn5peIYvg\" target=\"_blank\">Smoked Duck\u003c/a>. There’s also some less expected, equally fancy dessert videos in there, with showstoppers like \u003ca title=\"Creme Brulee\" href=\"https://www.youtube.com/watch?v=4vWvrvu5xtA\" target=\"_blank\">Creme Brulee\u003c/a> and \u003ca title=\"Molten Chocolate Lava Cake\" href=\"https://www.youtube.com/watch?v=FzLHkRhq0jI\" target=\"_blank\">Molten Chocolate Lava Cake\u003c/a> reinforcing the impression that each video might as well come with the words “Cook this to impress someone.” Admittedly, the twee music and typography make every video look and sound like an ad for Google, but it’s hard to argue with the magical combination of meat and depth of field.\u003c/p>\n\n",
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"excerpt": "Cooking on YouTube has become big business for audience views and chef revenue – but there are still a few truly quirky originals out there for foodies to watch.",
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"description": "Cooking on YouTube has become big business for audience views and chef revenue – but there are still a few truly quirky originals out there for foodies to watch.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-with-dog2.jpg\">\u003cimg class=\"wp-image-93844 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-with-dog2.jpg\" alt=\"Cooking with dog2\" width=\"1000\" height=\"547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-400x219.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-800x438.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-768x420.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-320x175.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking With Dog: the Japanese canine chef with over 945,000 subscribers on YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Not so long ago, the only way to host your own cooking show would have been to find favor with a television network. Now, \u003ca title=\"Eater: The Next Generation of Culinary Stars Is Already on YouTube\" href=\"http://www.eater.com/2015/3/10/8178513/youtube-stars-culinary-superstar-famous-chef\" target=\"_blank\">any chef with an iPhone\u003c/a> can broadcast it in the comfort of their own kitchen thanks to YouTube.\u003c/p>\n\u003cp>One look at the viewership of foodie content on YouTube shows that the audience is (sorry) hungry for it. According to \u003ca title=\"Millennials Eat Up YouTube Food Videos \" href=\"https://www.thinkwithgoogle.com/articles/millennials-eat-up-youtube-food-videos.html\" target=\"_blank\">YouTube's own figures\u003c/a>, views of food and recipe content on the platform grew 59% in the last year alone, and subscriptions to these channels — from users wanting to receive new videos as soon as they're live — were up 280%. As for exactly \u003cem>who's\u003c/em> watching other people cook online, YouTube's stats point to the fabled 18-34 Millennial generation as viewing \u003ca title=\"Millennials Eat Up YouTube Food Videos\" href=\"https://www.thinkwithgoogle.com/articles/millennials-eat-up-youtube-food-videos.html\" target=\"_blank\">way more food content\u003c/a> (30% more, in fact) than any other demographic.\u003c/p>\n\u003cp>It all paints a picture of younger would-be cooks eager for inspiration and advice on-demand, on their terms — and as a way to learn, the runaway success of these channels on YouTube makes total sense. Why read a recipe and guess wildly at the stuff it doesn’t tell you when you can \u003cem>watch\u003c/em> someone doing it, and even cook along, in real-time? \u003ca title=\"YouTube Statistics\" href=\"https://www.youtube.com/yt/press/statistics.html\" target=\"_blank\">YouTube says\u003c/a> that 75% of food content views come from mobile (those Millennials again) which also makes sense for people following a video the way you'd follow a recipe in your hand or on your countertop.\u003c/p>\n\u003cfigure id=\"attachment_93796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Laura-Vitale.jpg\">\u003cimg class=\"wp-image-93796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Laura-Vitale-1024x769.jpg\" alt=\"Laura Vitale\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Laura Vitale, host of hugely-popular YouTube show \u003cem>Laura in the Kitchen\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Not surprisingly, some of the most successful YouTube accounts are the most professional-looking and pleasing to watch, with the slick production values of glossy TV shows in miniature. (Some actually \u003ci>are\u003c/i> canny spin-offs from the shows of celebrated chefs, with one eye on those Millennials who don’t even own a TV. The wildly successful \u003ca title=\"Food Tube\" href=\"https://www.youtube.com/user/JamieOliver\" target=\"_blank\">FoodTube\u003c/a> channel of TV chef and early YouTube adopter \u003ca title=\"Video: Slap Jamie Oliver and Subscribe\" href=\"https://www.youtube.com/watch?v=KnflsbHi_HI\" target=\"_blank\">Jamie Oliver\u003c/a>, with its 90 million views and 1.3 million subscribers, is widely regarded as the \u003ca title=\"Jamie Oliver: A Recipe For Success\" href=\"https://www.thinkwithgoogle.com/case-studies/jamie-oliver-youtube-case-study.html\" target=\"_blank\">gold standard for celebrity cheffing online\u003c/a>.) One such YouTube phenomenon is \u003ca title=\"Laura in the Kitchen\" href=\"https://www.youtube.com/user/LauraVitalesKitchen\" target=\"_blank\">Laura in the Kitchen\u003c/a>. Amassing 200m views and 1.6m subscribers in just five years, creator \u003ca title=\"Laura Vitale\" href=\"https://www.youtube.com/user/LauraVitalesKitchen/about\" target=\"_blank\">Laura Vitale\u003c/a> has the camera-ready ease of a veteran TV cooking host when presenting her brightly-filmed Italian recipes, and inevitably, she’s now duplicating her talents to television with a weekly show on the \u003ca title=\"Simply Laura on The Cooking Channel\" href=\"http://www.cookingchanneltv.com/shows/simply-laura.html\" target=\"_blank\">Cooking Channel\u003c/a>.\u003c/p>\n\u003cp>\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/qfyuvY8ydhk'\n title='//www.youtube.com/embed/qfyuvY8ydhk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Many YouTube chefs monetize their videos by permitting ads, so for those who go viral, there’s real profit to be made from cooking on YouTube — possibly even a real career. “Geeky baking” channel \u003ca title=\"Nerdy Nummies\" href=\"https://www.youtube.com/user/RosannaPansino\" target=\"_blank\">Nerdy Nummies\u003c/a>, with its \u003ca title=\"Angry Birds Cupcakes\" href=\"https://www.youtube.com/watch?v=h5pxW4YOUwE\" target=\"_blank\">Angry Bird Cupcakes\u003c/a>, \u003ca title=\"Princess Peach Cobbler\" href=\"https://www.youtube.com/watch?v=ipouzYEkUes\" target=\"_blank\">Princess Peach Cobbler\u003c/a> and \u003ca title=\"Lightsaber Popsicles\" href=\"https://www.youtube.com/watch?v=vvipVVG44OE\" target=\"_blank\">Lightsaber Popsicles\u003c/a>, is officially \u003ca title=\"Business Insider: 10 Huge YouTube Stars You've Probably Never Heard Of \" href=\"http://www.businessinsider.com/10-lesser-known-youtube-stars-2014-5#rosanna-pansinos-nerdy-cooking-site-is-the-most-popular-baking-channel-on-youtube-6\" target=\"_blank\">the most popular baking account on YouTube\u003c/a> with over 645 million views and 3.5m subscribers. In 2014 the woman behind the channel, \u003ca title=\"Rosanna Pansino\" href=\"https://www.youtube.com/user/RosannaPansino/about\" target=\"_blank\">Rosanna Pansino\u003c/a>, was \u003ca title=\"Business Insider: 10 Huge YouTube Stars You've Probably Never Heard Of \" href=\"http://www.businessinsider.com/10-lesser-known-youtube-stars-2014-5#rosanna-pansinos-nerdy-cooking-site-is-the-most-popular-baking-channel-on-youtube-6\" target=\"_blank\">estimated\u003c/a> to have earned almost $200,000 from ad revenue on her videos. \u003ca title=\"Hannah Hart\" href=\"https://www.youtube.com/user/MyHarto\" target=\"_blank\">Hannah Hart\u003c/a>’s “inebriated cooking” tutorials on her \u003ca title=\"Playlist: My Drunk Kitchen\" href=\"https://www.youtube.com/playlist?list=PL2EC7F45DBD9D9B1A\" target=\"_blank\">My Drunk Kitchen\u003c/a> show, while comic, have gained her over 140 million views, 1.8m subscribers, a \u003ca title='Daily Dot: Hannah Hart crowdfunds \"My Drunk Kitchen\" tour' href=\"http://www.dailydot.com/news/hannah-harto-hart-my-drunk-kitchen-indiegogo/\" target=\"_blank\">crowdfunded tour\u003c/a>, a \u003ca title=\"My Drunk Kitchen on Amazon\" href=\"http://www.amazon.com/My-Drunk-Kitchen-Eating-Drinking/dp/0062293036\" target=\"_blank\">book deal\u003c/a> and a guest spot from \u003ca title=\"MY DRUNK KITCHEN: Veggie Pot Pie! (ft. Sarah Silverman)\" href=\"https://www.youtube.com/watch?v=4cyi0QrPMq4\" target=\"_blank\">Sarah Silverman\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But between the slick high-earning professionals and the “who \u003cem>watches\u003c/em> this?” novelty accounts, there’s a bunch of unusual, often bizarre cooking personalities out there on YouTube — a passionate and active bunch of amateur and semi-pro chefs who probably aren’t making millions, but whose quirky tutorials are still worth your time. Have a taste!\u003c/p>\n\u003ch2>6 Unusual YouTube Cooking Channels to Try on YouTube\u003c/h2>\n\u003ch3>\u003ca title=\"Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog\" target=\"_blank\">Cooking With Dog\u003c/a> (Subscribers: 944k)\u003c/h3>\n\u003cp>\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/-_hbPLsZvvo'\n title='//www.youtube.com/embed/-_hbPLsZvvo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If you’ve ever wanted to learn how to cook authentic Japanese delicacies but didn’t want to learn from a human, now’s your chance! \u003ca title=\"Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog\" target=\"_blank\">Cooking With Dog\u003c/a> is “hosted” by \u003ca title=\"About Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog/about\" target=\"_blank\">poodle Francis\u003c/a>, who narrates these \u003ca title=\"All Cooking With Dog Videos\" href=\"https://www.youtube.com/user/cookingwithdog/videos\" target=\"_blank\">zippy, easy-to-follow recipes\u003c/a> performed by the nameless (human) chef beside him at the countertop. Unbelievably, this account has been going strong for over seven years, and for sheer deadpan fun and watchability these videos are irresistible. Putting aside the fact that,you know, there’s a dog in it, the cooking tutorials themselves — from \u003ca title=\"How to Make Yaki Gyoza (Fried Dumpling Recipe) \" href=\"https://www.youtube.com/watch?v=r8MBX-SXnmg\" target=\"_blank\">gyoza\u003c/a> to \u003ca title=\"Mochi Ice Cream Recipe\" href=\"https://www.youtube.com/watch?v=iisOssAvc6c\" target=\"_blank\">mochi\u003c/a> and \u003ca title=\"Matcha Crème Brûlée \" href=\"https://www.youtube.com/watch?v=YCnO8t3UR2w\" target=\"_blank\">matcha creme brulee\u003c/a> -- are actually really well executed. If canine instruction is some kind of educational miracle tool, then I really wish I’d had ‘Physics With Dog’ in high school.\u003c/p>\n\u003ch3>\u003ca title=\"Feast of Fiction\" href=\"https://www.youtube.com/user/feastoffiction/featured\" target=\"_blank\">Feast of Fiction\u003c/a> (Subscribers: 280k)\u003c/h3>\n\u003cp>\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/rnUwzxkgNiQ'\n title='//www.youtube.com/embed/rnUwzxkgNiQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This channel is, essentially, “cosplay for cooking.” Anchored by boundlessly-enthusiastic chef Jimmy Wong and his equally excitable pals, \u003ca title=\"All Feast of Fiction Videos\" href=\"https://www.youtube.com/user/feastoffiction/videos\" target=\"_blank\">Feast of Fiction recreates the fictional foods\u003c/a> featured or mentioned in movies, books and gaming. From \u003ca title=\"Narnian Turkish Delight\" href=\"https://www.youtube.com/watch?v=2lItd9EgxBw\" target=\"_blank\">Narnian Turkish Delight\u003c/a> and Alice in Wonderland's \u003ca title=\"Eat Me Cakes and Drink Me Potion\" href=\"https://www.youtube.com/watch?v=qN7yvG-Jwho\" target=\"_blank\">Drink Me Potion\u003c/a> to \u003ca title=\"Super Mario Mushrooms\" href=\"https://www.youtube.com/watch?v=Vz_KzCmKto8\" target=\"_blank\">Super Mario Mushrooms\u003c/a>, this channel truly goes off the edge of the nerd map, but it’s hard to quibble with the sheer eagerness and imagination of it all -- especially since I can imagine bookwormy kids particularly delighting in the \u003ca title=\"Harry Potter Pumpkin Pastries\" href=\"https://www.youtube.com/watch?v=DmhqBOBBJ0Q\" target=\"_blank\">Harry Potter Pumpkin Pasties \u003c/a>and \u003ca title=\"Ambrosia Nectar\" href=\"https://www.youtube.com/watch?v=mUhrTLH_8io\" target=\"_blank\">Percy Jackson’s Ambrosia Nectar\u003c/a>. Bonus points for the handy full ingredient lists in the video captions, which are normally all too lacking on these kinds of channels.\u003c/p>\n\u003ch3>\u003ca title=\"Great Depression Cooking\" href=\"https://www.youtube.com/user/DepressionCooking\" target=\"_blank\">Great Depression Cooking\u003c/a> (Subscribers: 69k)\u003c/h3>\n\u003cp>\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/qptfhu9R0WI'\n title='//www.youtube.com/embed/qptfhu9R0WI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>There are no end of \u003ca title=\"YouTube Search: Cooking on a Budget\" href=\"https://www.youtube.com/results?search_query=cooking+on+a+budget\" target=\"_blank\">YouTube videos offering tips on cooking within a budget\u003c/a>, but this is the real deal: a ninety-something great-grandmother recreating the frugal recipes of her childhood during the Great Depression. Born in 1915 in Chicago to Sicilian immigrants, Clara actually passed away in 2013 at the grand age of 98, but you can still watch her \u003ca title=\"All Videos\" href=\"https://www.youtube.com/user/DepressionCooking/videos\" target=\"_blank\">many YouTube tutorials\u003c/a> recreating the austere feasts of her 1930s childhood: recipes like the \u003ca title=\"Poor Man's Meal\" href=\"https://www.youtube.com/watch?v=3OPQqH3YlHA\" target=\"_blank\">Poor Man’s Meal\u003c/a> (basically fried potatoes and hot dogs), \u003ca title=\"Dandelion Salad\" href=\"https://www.youtube.com/watch?v=51VhG8MKxJY\" target=\"_blank\">Dandelion Salad\u003c/a> and a \u003ca title=\"Depression Breakfast\" href=\"https://www.youtube.com/watch?v=9zXqkHvs0po\" target=\"_blank\">Depression Breakfast\u003c/a> of cookies and coffee. Yes, the recipes are pretty plain and these videos, while charming, are \u003ci>slow\u003c/i>. But if you’re weirdly fascinated by the idea of recreating recipes that someone, somewhere in your family tree might have relied on (albeit in pretty unfortunate circumstances) almost a century ago, they’re pretty darn interesting from a historical perspective.\u003c/p>\n\u003ch3>\u003ca title=\"Epic Meal Time\" href=\"https://www.youtube.com/user/EpicMealTime\" target=\"_blank\">Epic Meal Time\u003c/a> (Subscribers: 6.7m)\u003c/h3>\n\u003cp>\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/m9FRSghXhDM'\n title='//www.youtube.com/embed/m9FRSghXhDM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Forget what I said up there about these cooking creators not making millions, because the men behind Epic Meal Time almost certainly are. One of the \u003ca title=\"Forbes: The Secret Sauce Behind Epic Meal Time's Youtube Success\" href=\"http://www.forbes.com/sites/gregvoakes/2012/05/29/the-secret-sauce-behind-epic-meal-times-youtube-success/\" target=\"_blank\">greatest YouTube food success stories\u003c/a>, this bro-tastic channel started in 2010 as a way for a bunch of Canadian pals to showcase their penchant for ridiculously high calorie creations (or, “Jackass in the kitchen,” as their founder puts it.) In 2014 their 721m views were \u003ca title=\"The 25 Highest Earning Youtube Stars\" href=\"http://www.celebritynetworth.com/articles/celebrity/the-25-highest-earning-youtube-stars/\" target=\"_blank\">estimated\u003c/a> to have earned them $1.3 million, as well as guest appearances from \u003ca title=\"Fast Food Pizza Cake - Epic Meal Time\" href=\"https://www.youtube.com/watch?v=WqhVhlEzZbw\" target=\"_blank\">Tony Hawk\u003c/a> and \u003ca title=\"The Steak & Egger Sandwich - Epic Meal Time w/ Arnold Schwarzenegger\" href=\"https://www.youtube.com/watch?v=dg4rylxSg5c\" target=\"_blank\">Arnold Schwarzenegger\u003c/a>. From \u003ca title=\"Pizza Palace\" href=\"https://www.youtube.com/watch?v=_6w3nMD55n4\" target=\"_blank\">The Pizza Palace\u003c/a> (72,532 calories) to their \u003ca title=\"Breakfast of Booze\" href=\"https://www.youtube.com/watch?v=wZDv9pgHp8Q\" target=\"_blank\">Breakfast of Booze\u003c/a> (18,531 calories), almost all of these recipes are too masochistic to ever recreate yourself in full, but they'll certainly give you some ideas for guilty Friday night gorging.\u003c/p>\n\u003ch3>\u003ca title=\"Vegan Black Metal Chef\" href=\"https://www.youtube.com/user/VeganBlackMetalChef\" target=\"_blank\">Vegan Black Metal Chef\u003c/a> (Subscribers: 60k)\u003c/h3>\n\u003cp>\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/I2KJqJ35Njc'\n title='//www.youtube.com/embed/I2KJqJ35Njc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Too bizarre not to mention, the Vegan Black Metal Chef \u003ca title=\"Vegan Black Metal Chef on YouTube\" href=\"https://www.youtube.com/user/VeganBlackMetalChef/about\" target=\"_blank\">describes\u003c/a> his channel as “a vegan cooking show like no other” — and unless \u003cem>you\u003c/em> know of another vegan tutorial channel with \u003ca title=\"All Videos\" href=\"https://www.youtube.com/user/VeganBlackMetalChef/videos\" target=\"_blank\">recipes\u003c/a> entirely communicated through black metal music, he's right. From his dungeon kitchen, the titular Vegan demonstrates how to create vegan delicacies from around the globe like \u003ca title=\"Chipotle Crimson Hell\" href=\"https://www.youtube.com/watch?v=evt9dCQ-saM\" target=\"_blank\">Chipotle Crimson Hell\u003c/a> and the \u003ca title=\"Indian Food of the Gods\" href=\"https://www.youtube.com/watch?v=wxKtBDKasgM\" target=\"_blank\">Indian Feast of the Gods\u003c/a>, aided by a pentagram chopping board and a miniature axe for a vegetable knife. Don’t worry, it's \u003ci>meant\u003c/i> to be ridiculous. But if you’re concerned that going vegan might make you humorless, this is probably a good place to dispel that myth, and the dishes themselves actually look pretty tasty bathed in the flickering light of the altar candles. (PSA: if you’re prone to headaches, the “lyrics” are subtitled. Nobody would judge you for watching Vegan Black Metal Chef with the sound off.)\u003c/p>\n\u003ch3>\u003ca title=\"The Meat Men\" href=\"https://www.youtube.com/user/theMEATMENsg/featured\" target=\"_blank\">The Meat Men\u003c/a> (Subscribers: 3k)\u003c/h3>\n\u003cp>\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/3IT6WmMzyL8'\n title='//www.youtube.com/embed/3IT6WmMzyL8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Purveyors of high-end hipster meat porn, \u003ca title=\"The Meat Men\" href=\"https://www.youtube.com/channel/UC7hQUFXEPdcbAk5bPRKYg5w\" target=\"_blank\">The Meat Men\u003c/a> are a self-described “bunch of greedy guys in the creative trade who love their food” in Singapore. From Banh Mi to 5 Spice Pork Buns, their short but \u003ca title=\"All Videos by The Meat Men\" href=\"https://www.youtube.com/user/theMEATMENsg/videos\" target=\"_blank\">lovingly-filmed (and totally under-viewed) tutorials\u003c/a> primarily deal in Asian dishes, but their meaty remit also extends to stuff like \u003ca title=\"Chorizo Ravioli\" href=\"https://www.youtube.com/watch?v=jBleCCxjsp4\" target=\"_blank\">Chorizo Ravioli\u003c/a> and \u003ca title=\"Smoked Duck Wrap\" href=\"https://youtu.be/vzPn5peIYvg\" target=\"_blank\">Smoked Duck\u003c/a>. There’s also some less expected, equally fancy dessert videos in there, with showstoppers like \u003ca title=\"Creme Brulee\" href=\"https://www.youtube.com/watch?v=4vWvrvu5xtA\" target=\"_blank\">Creme Brulee\u003c/a> and \u003ca title=\"Molten Chocolate Lava Cake\" href=\"https://www.youtube.com/watch?v=FzLHkRhq0jI\" target=\"_blank\">Molten Chocolate Lava Cake\u003c/a> reinforcing the impression that each video might as well come with the words “Cook this to impress someone.” Admittedly, the twee music and typography make every video look and sound like an ad for Google, but it’s hard to argue with the magical combination of meat and depth of field.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is The Food Babe A Fearmonger? Scientists Are Speaking Out",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90445\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/food-babe-7fc83677c3c8154da9bd0841cd8f2a77e861eb08-e1417720282954.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/food-babe-7fc83677c3c8154da9bd0841cd8f2a77e861eb08-e1417720282954.jpg\" alt='Vani Hari, known as the \"Food Babe,\" speaks at the Green Festival in Los Angeles on Sept. 12. Hari has made a name for herself by investigating ingredients in Big Food products that she deems potentially harmful. But critics accuse her of stoking unfounded fears. Photo: Jonathan Alcorn/Bloomberg via Getty Images' width=\"1000\" height=\"749\" class=\"size-full wp-image-90445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vani Hari, known as the \"Food Babe,\" speaks at the Green Festival in Los Angeles on Sept. 12. Hari has made a name for herself by investigating ingredients in Big Food products that she deems potentially harmful. But critics accuse her of stoking unfounded fears. Photo: Jonathan Alcorn/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/04/364745790/food-babe-or-fear-babe-as-activist-s-profile-grows-so-do-her-critics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/4/14) \u003c/p>\n\u003cp>In an age when consumers have become increasingly suspicious of processed food, the Internet has become a powerful platform for activists who want to hold Big Food accountable.\u003c/p>\n\u003cp>One of the highest-profile of these new food crusaders is Vani Hari, better known by her online moniker, Food Babe. Among her victories: a petition that nudged Kraft to drop the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">artificial orange color\u003c/a> from its mac and cheese, and another one that helped get Subway to do away with the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">common bread additive azodicarbonamide\u003c/a> — which Hari noted was also used in making yoga mats.\u003c/p>\n\u003cp>To followers on her \u003ca href=\"http://foodbabe.com/\">website\u003c/a> and on social media, who are known as the Food Babe Army, Hari is a hero. And with a book and TV development deal in the works, her platform is about to get a lot bigger.\u003c/p>\n\u003cp>But as her profile grows, so too do the criticisms of her approach. Detractors, many of them academics, say she stokes unfounded fears about what's in our food to garner publicity. Steve Novella, a Yale neuroscientist and prominent pseudoscience warrior, among others, has dubbed Hari the \"Jenny McCarthy of food\" after the celebrity known for championing thoroughly debunked claims that vaccines cause autism.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hari is a self-styled consumer advocate and adviser on healthful eating. Her website, \u003ca href=\"http://foodbabe.com/\">FoodBabe.com\u003c/a>, offers recipes, tips for nutritious dining while traveling, and, for $17.99 a month, \"\u003ca href=\"http://foodbabe.com/eating-guides/\">eating guides\u003c/a>\" that include recipes, meal calendars and shopping lists. But she's best-known for her food investigations, frequently shared on social media — posts in which she flags what she deems to be questionable ingredients.\u003c/p>\n\u003cp>Take, for example, Hari's campaign urging beer-makers to reveal the \u003ca href=\"http://foodbabe.com/2013/07/17/the-shocking-ingredients-in-beer/\">ingredients in their brews\u003c/a>. Among the ingredients that concerned Hari was propylene glycol, a chemical used in antifreeze. But, as cancer surgeon and blogger David Gorski \u003ca href=\"http://scienceblogs.com/insolence/2014/06/23/the-food-babe-is-to-food-as-jenny-mccarthy-is-to-vaccines/\">writes\u003c/a>\u003ca href=\"http://scienceblogs.com/insolence/2014/06/23/the-food-babe-is-to-food-as-jenny-mccarthy-is-to-vaccines/\">,\u003c/a> the product used in some beers to stabilize foam is actually propylene glycol alginate — which is derived from kelp. \"It is not the same chemical as propylene glycol, not even close. It is not antifreeze,\" he wrote.\u003c/p>\n\u003cp>Another beer ingredient that got Hari up in arms? Isinglass, or dried fish swim bladders, which may sound, well, fishy, but has been used to clarify beers for well over a century. Such mix-ups prompted historian Maureen Ogle, the author of \u003cem>Ambitious Brew: The Story of American Beer,\u003c/em> to dissect Hari's claims, point by point, in a post on her site titled \"\u003ca href=\"http://www.maureenogle.com/maureen-ogle/2013/08/18/whats-in-your-beer-or-the-dangers-of-dumbassery\">What's In YOUR Beer? Or, The Dangers of Dumbassery\u003c/a>.\"\u003c/p>\n\u003cp>Hari's approach capitalizes on growing consumer distrust of both Big Food companies and their unfamiliar, industrial-sounding ingredients, and of regulators' ability to oversee them effectively. Some of these chemicals and additives may indeed be questionable, but food scientists would argue that nearly all are safe. So why do food companies respond to her demands, if they have nothing to hide?\u003c/p>\n\u003cp>Because, Gorski \u003ca href=\"http://www.sciencebasedmedicine.org/vani-hari-a-k-a-the-food-babe-the-jenny-mccarthy-of-food/?utm_source=twitterfeed&utm_medium=facebook&utm_campaign=vani-hari-a-k-a-the-food-babe-the-jenny-mccarthy-of-food\">writes\u003c/a>, \"companies live and die by public perception. It's far easier to give a blackmailer like Hari what she wants than to try to resist or to counter her propaganda by educating the public.\"\u003c/p>\n\u003cp>Critics note that Hari lacks credentials in nutrition or food science; she's a former consultant who studied computer science. Hari declined to be interviewed for this story; through her publicist, she told NPR she isn't speaking to media until her new book is released in February. But when the \u003cem>Charlotte Observer\u003c/em> \u003ca href=\"http://www.charlotteobserver.com/2014/07/13/5040109/charlottes-food-babe-has-lots.html#.VGuIZTTF98E\">asked her\u003c/a> about such criticisms, Hari answered, \"I've never claimed to be a nutritionist. I'm an investigator.\"\u003c/p>\n\u003cp>But that lack of training often leads her to misinterpret peer-reviewed research and technical details about food chemistry, nutrition and health, says \u003ca href=\"http://www.hos.ufl.edu/faculty/kmfolta\">Kevin Folta\u003c/a>, a professor of horticultural sciences at the University of Florida and vocal online critic of Hari. \"She really conflates the science,\" he tells The Salt.\u003c/p>\n\u003cp>\"If anything, she's created more confusion about food, more confusion about the role of chemicals and additives,\" Folta says.\u003c/p>\n\u003cp>More recently, as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/19/365213805/just-what-is-in-pumpkin-spice-flavor-hint-not-pumpkin\">we've reported\u003c/a>, Hari's attacks on the lack of pumpkin in Starbucks' Pumpkin Spice lattes prompted the Institute of Food Technologists to release a video explaining the chemicals that replicate that squash flavor in a cup of Joe.\u003c/p>\n\u003cp>\"What she does is exploit the scientific ignorance and fear of her followers,\" says Kavin Senepathy, an anti-pseudoscience blogger who frequently challenges the assertions in Hari's posts. \"And most of us are in agreement that we simply can't accept that.\"\u003c/p>\n\u003cp>Senepathy and other online critics, using parody names like \u003ca href=\"https://twitter.com/sciencebabe\">Science Babe\u003c/a>, \u003ca href=\"https://twitter.com/chow_babe\">Chow Babe\u003c/a> and \u003ca href=\"https://www.facebook.com/FoodHunk\">Food Hunk\u003c/a>, have taken to Twitter and Facebook in an organized effort to engage with Hari's followers and counter her scientific claims.\u003c/p>\n\u003cp>So why not simply ignore Hari? Because her reach is growing: Last month her \u003ca href=\"http://www.nytimes.com/roomfordebate/2014/11/10/should-the-fda-regulate-the-use-of-natural-on-food-products-15/the-word-natural-like-our-food-has-become-polluted\">op-ed\u003c/a> was featured in \u003cem>The New York Times'\u003c/em>\u003cem> \u003c/em>Room for Debate section. In October, \u003cem>Experience Life\u003c/em> magazine, a health and fitness publication, featured her on its cover. That decision prompted critics to bombard the \u003ca href=\"http://www.amazon.com/gp/product/B002PXW1NY/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002PXW1NY&linkCode=as2&tag=foobab-20&linkId=TWJE33AKIOL7OUZE\">magazine's Amazon page\u003c/a> with single-star reviews for putting \"an uneducated fearmonger\" on its cover.\u003c/p>\n\u003cp>And this fall, Hari addressed the University of Florida as part of a lecture series for freshmen on \"The Good Food Revolution.\" That talk prompted Folta to write a \u003ca href=\"http://kfolta.blogspot.com/2014/10/food-babe-visits-my-university.html\">scathing blog post\u003c/a> about her visit in which he accused her of being \"afraid of science and intellectual engagement.\"\u003c/p>\n\u003cp>He was angry that her talk didn't include a question and answer period in which he could challenge her on some of her scientific assertions. \"When you bring in a self-appointed expert, a celebrity more than a scientific figure, it does have the effect of undoing the science we are trying to instill in our students,\" Folta told me.\u003c/p>\n\u003cp>Ultimately, Folta says, he thinks Hari's heart is in the right place. \"She does seem to come from an honest intention of wanting people to think about good food choices and health.\" But, he says, \"it's a question of science.\"\u003c/p>\n\u003cp>Other critics are less generous in their assessment, noting that Hari isn't just raising the alarm about food additives. Through affiliated marketing partnerships, she is also making money by referring her website readers to organic and non-GMO food brands, as \u003ca href=\"http://adage.com/article/news/activist-capitalist-food-babe-makes-money/294032/\">Ad Age has reported\u003c/a>. Indeed, the Food Babe brand, a registered LLC, has become a full-time job for Hari, who also earns fees from speaking appearances.\u003c/p>\n\u003cp>\"Unfortunately, the web is cluttered with people who really have no idea what they are talking about giving advice as if it were authoritative, and often that advice is colored by either an ideological agenda or a commercial interest,\" Yale's Novella \u003ca href=\"http://theness.com/neurologicablog/index.php/food-babe-misinformation-on-travel/\">writes\u003c/a> on his blog. \"The Food Babe is now the poster child for this phenomenon.\"\u003c/p>\n\u003cp>Hari has brushed off such questions about her motivations and scientific proficiency. \"I know that I'm doing the right thing,\" she told the \u003cem>Observer\u003c/em>. \"I'm trying to help people understand things that no one else has spoken out about.\"\u003c/p>\n\u003cp>But the message of Hari's campaigns boils down to \"this toxic secret thing they are putting in my food is making me [sick],\" says \u003ca href=\"http://foodscience.psu.edu/directory/jnc3\">John Coupland\u003c/a>, a food scientist at Penn State, in an email to The Salt.\u003c/p>\n\u003cp>\"I personally think this is largely a distraction from more real concerns,\" about the food system, says Coupland. Problems, he says, like advertising aimed at kids, the environmental impacts of food production, food waste and hunger. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_90445\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/food-babe-7fc83677c3c8154da9bd0841cd8f2a77e861eb08-e1417720282954.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/food-babe-7fc83677c3c8154da9bd0841cd8f2a77e861eb08-e1417720282954.jpg\" alt='Vani Hari, known as the \"Food Babe,\" speaks at the Green Festival in Los Angeles on Sept. 12. Hari has made a name for herself by investigating ingredients in Big Food products that she deems potentially harmful. But critics accuse her of stoking unfounded fears. Photo: Jonathan Alcorn/Bloomberg via Getty Images' width=\"1000\" height=\"749\" class=\"size-full wp-image-90445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vani Hari, known as the \"Food Babe,\" speaks at the Green Festival in Los Angeles on Sept. 12. Hari has made a name for herself by investigating ingredients in Big Food products that she deems potentially harmful. But critics accuse her of stoking unfounded fears. Photo: Jonathan Alcorn/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/04/364745790/food-babe-or-fear-babe-as-activist-s-profile-grows-so-do-her-critics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/4/14) \u003c/p>\n\u003cp>In an age when consumers have become increasingly suspicious of processed food, the Internet has become a powerful platform for activists who want to hold Big Food accountable.\u003c/p>\n\u003cp>One of the highest-profile of these new food crusaders is Vani Hari, better known by her online moniker, Food Babe. Among her victories: a petition that nudged Kraft to drop the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">artificial orange color\u003c/a> from its mac and cheese, and another one that helped get Subway to do away with the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">common bread additive azodicarbonamide\u003c/a> — which Hari noted was also used in making yoga mats.\u003c/p>\n\u003cp>To followers on her \u003ca href=\"http://foodbabe.com/\">website\u003c/a> and on social media, who are known as the Food Babe Army, Hari is a hero. And with a book and TV development deal in the works, her platform is about to get a lot bigger.\u003c/p>\n\u003cp>But as her profile grows, so too do the criticisms of her approach. Detractors, many of them academics, say she stokes unfounded fears about what's in our food to garner publicity. Steve Novella, a Yale neuroscientist and prominent pseudoscience warrior, among others, has dubbed Hari the \"Jenny McCarthy of food\" after the celebrity known for championing thoroughly debunked claims that vaccines cause autism.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hari is a self-styled consumer advocate and adviser on healthful eating. Her website, \u003ca href=\"http://foodbabe.com/\">FoodBabe.com\u003c/a>, offers recipes, tips for nutritious dining while traveling, and, for $17.99 a month, \"\u003ca href=\"http://foodbabe.com/eating-guides/\">eating guides\u003c/a>\" that include recipes, meal calendars and shopping lists. But she's best-known for her food investigations, frequently shared on social media — posts in which she flags what she deems to be questionable ingredients.\u003c/p>\n\u003cp>Take, for example, Hari's campaign urging beer-makers to reveal the \u003ca href=\"http://foodbabe.com/2013/07/17/the-shocking-ingredients-in-beer/\">ingredients in their brews\u003c/a>. Among the ingredients that concerned Hari was propylene glycol, a chemical used in antifreeze. But, as cancer surgeon and blogger David Gorski \u003ca href=\"http://scienceblogs.com/insolence/2014/06/23/the-food-babe-is-to-food-as-jenny-mccarthy-is-to-vaccines/\">writes\u003c/a>\u003ca href=\"http://scienceblogs.com/insolence/2014/06/23/the-food-babe-is-to-food-as-jenny-mccarthy-is-to-vaccines/\">,\u003c/a> the product used in some beers to stabilize foam is actually propylene glycol alginate — which is derived from kelp. \"It is not the same chemical as propylene glycol, not even close. It is not antifreeze,\" he wrote.\u003c/p>\n\u003cp>Another beer ingredient that got Hari up in arms? Isinglass, or dried fish swim bladders, which may sound, well, fishy, but has been used to clarify beers for well over a century. Such mix-ups prompted historian Maureen Ogle, the author of \u003cem>Ambitious Brew: The Story of American Beer,\u003c/em> to dissect Hari's claims, point by point, in a post on her site titled \"\u003ca href=\"http://www.maureenogle.com/maureen-ogle/2013/08/18/whats-in-your-beer-or-the-dangers-of-dumbassery\">What's In YOUR Beer? Or, The Dangers of Dumbassery\u003c/a>.\"\u003c/p>\n\u003cp>Hari's approach capitalizes on growing consumer distrust of both Big Food companies and their unfamiliar, industrial-sounding ingredients, and of regulators' ability to oversee them effectively. Some of these chemicals and additives may indeed be questionable, but food scientists would argue that nearly all are safe. So why do food companies respond to her demands, if they have nothing to hide?\u003c/p>\n\u003cp>Because, Gorski \u003ca href=\"http://www.sciencebasedmedicine.org/vani-hari-a-k-a-the-food-babe-the-jenny-mccarthy-of-food/?utm_source=twitterfeed&utm_medium=facebook&utm_campaign=vani-hari-a-k-a-the-food-babe-the-jenny-mccarthy-of-food\">writes\u003c/a>, \"companies live and die by public perception. It's far easier to give a blackmailer like Hari what she wants than to try to resist or to counter her propaganda by educating the public.\"\u003c/p>\n\u003cp>Critics note that Hari lacks credentials in nutrition or food science; she's a former consultant who studied computer science. Hari declined to be interviewed for this story; through her publicist, she told NPR she isn't speaking to media until her new book is released in February. But when the \u003cem>Charlotte Observer\u003c/em> \u003ca href=\"http://www.charlotteobserver.com/2014/07/13/5040109/charlottes-food-babe-has-lots.html#.VGuIZTTF98E\">asked her\u003c/a> about such criticisms, Hari answered, \"I've never claimed to be a nutritionist. I'm an investigator.\"\u003c/p>\n\u003cp>But that lack of training often leads her to misinterpret peer-reviewed research and technical details about food chemistry, nutrition and health, says \u003ca href=\"http://www.hos.ufl.edu/faculty/kmfolta\">Kevin Folta\u003c/a>, a professor of horticultural sciences at the University of Florida and vocal online critic of Hari. \"She really conflates the science,\" he tells The Salt.\u003c/p>\n\u003cp>\"If anything, she's created more confusion about food, more confusion about the role of chemicals and additives,\" Folta says.\u003c/p>\n\u003cp>More recently, as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/19/365213805/just-what-is-in-pumpkin-spice-flavor-hint-not-pumpkin\">we've reported\u003c/a>, Hari's attacks on the lack of pumpkin in Starbucks' Pumpkin Spice lattes prompted the Institute of Food Technologists to release a video explaining the chemicals that replicate that squash flavor in a cup of Joe.\u003c/p>\n\u003cp>\"What she does is exploit the scientific ignorance and fear of her followers,\" says Kavin Senepathy, an anti-pseudoscience blogger who frequently challenges the assertions in Hari's posts. \"And most of us are in agreement that we simply can't accept that.\"\u003c/p>\n\u003cp>Senepathy and other online critics, using parody names like \u003ca href=\"https://twitter.com/sciencebabe\">Science Babe\u003c/a>, \u003ca href=\"https://twitter.com/chow_babe\">Chow Babe\u003c/a> and \u003ca href=\"https://www.facebook.com/FoodHunk\">Food Hunk\u003c/a>, have taken to Twitter and Facebook in an organized effort to engage with Hari's followers and counter her scientific claims.\u003c/p>\n\u003cp>So why not simply ignore Hari? Because her reach is growing: Last month her \u003ca href=\"http://www.nytimes.com/roomfordebate/2014/11/10/should-the-fda-regulate-the-use-of-natural-on-food-products-15/the-word-natural-like-our-food-has-become-polluted\">op-ed\u003c/a> was featured in \u003cem>The New York Times'\u003c/em>\u003cem> \u003c/em>Room for Debate section. In October, \u003cem>Experience Life\u003c/em> magazine, a health and fitness publication, featured her on its cover. That decision prompted critics to bombard the \u003ca href=\"http://www.amazon.com/gp/product/B002PXW1NY/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002PXW1NY&linkCode=as2&tag=foobab-20&linkId=TWJE33AKIOL7OUZE\">magazine's Amazon page\u003c/a> with single-star reviews for putting \"an uneducated fearmonger\" on its cover.\u003c/p>\n\u003cp>And this fall, Hari addressed the University of Florida as part of a lecture series for freshmen on \"The Good Food Revolution.\" That talk prompted Folta to write a \u003ca href=\"http://kfolta.blogspot.com/2014/10/food-babe-visits-my-university.html\">scathing blog post\u003c/a> about her visit in which he accused her of being \"afraid of science and intellectual engagement.\"\u003c/p>\n\u003cp>He was angry that her talk didn't include a question and answer period in which he could challenge her on some of her scientific assertions. \"When you bring in a self-appointed expert, a celebrity more than a scientific figure, it does have the effect of undoing the science we are trying to instill in our students,\" Folta told me.\u003c/p>\n\u003cp>Ultimately, Folta says, he thinks Hari's heart is in the right place. \"She does seem to come from an honest intention of wanting people to think about good food choices and health.\" But, he says, \"it's a question of science.\"\u003c/p>\n\u003cp>Other critics are less generous in their assessment, noting that Hari isn't just raising the alarm about food additives. Through affiliated marketing partnerships, she is also making money by referring her website readers to organic and non-GMO food brands, as \u003ca href=\"http://adage.com/article/news/activist-capitalist-food-babe-makes-money/294032/\">Ad Age has reported\u003c/a>. Indeed, the Food Babe brand, a registered LLC, has become a full-time job for Hari, who also earns fees from speaking appearances.\u003c/p>\n\u003cp>\"Unfortunately, the web is cluttered with people who really have no idea what they are talking about giving advice as if it were authoritative, and often that advice is colored by either an ideological agenda or a commercial interest,\" Yale's Novella \u003ca href=\"http://theness.com/neurologicablog/index.php/food-babe-misinformation-on-travel/\">writes\u003c/a> on his blog. \"The Food Babe is now the poster child for this phenomenon.\"\u003c/p>\n\u003cp>Hari has brushed off such questions about her motivations and scientific proficiency. \"I know that I'm doing the right thing,\" she told the \u003cem>Observer\u003c/em>. \"I'm trying to help people understand things that no one else has spoken out about.\"\u003c/p>\n\u003cp>But the message of Hari's campaigns boils down to \"this toxic secret thing they are putting in my food is making me [sick],\" says \u003ca href=\"http://foodscience.psu.edu/directory/jnc3\">John Coupland\u003c/a>, a food scientist at Penn State, in an email to The Salt.\u003c/p>\n\u003cp>\"I personally think this is largely a distraction from more real concerns,\" about the food system, says Coupland. Problems, he says, like advertising aimed at kids, the environmental impacts of food production, food waste and hunger. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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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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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"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.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
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