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"title": "'Artisanal' Ramen? Instant Noodles Get A Healthy Dose Of Hacking",
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"content": "\u003cfigure id=\"attachment_84203\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\" alt=\"(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-84203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/26/325942155/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking\">The Salt at NPR Food\u003c/a> (6/29/14)\u003c/p>\n\u003cp>If there's one thing college students know well, it's a belly full of instant ramen.\u003c/p>\n\u003cp>\"Ramen always has been and always will be a college staple,\" says Rick Brandt, a recent University of Iowa graduate.\u003c/p>\n\u003cp>And it's not just college students who turn to the noodles in lean moments: When your food budget is reduced to quarters dug out of the couch, or when hunger pangs strike at ungodly hours, ramen noodles may come to the rescue.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/326142110/rah-rah-ramen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rah-rah-ramen.jpg\" alt=\"RAH! RAH! RAMEN by Sara Childs\" width=\"300\" height=\"388\" class=\"alignleft size-full wp-image-84208\">\u003c/a>But while you can get a quick fix of salt and carbs by tossing the block of dried noodles and seasoning into the microwave, you won't be getting much in the way of nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that got Brandt starving for something that's just as convenient, but a lot healthier. He created the recipe blog College Fed (recently renamed \u003ca href=\"http://dumbeddownfood.com/\">Dumbed Down Food\u003c/a>) to test and share ways to eat healthier in the dorm.\u003c/p>\n\u003cp>Several blogs like his are now offering students — and anyone else who counts ramen as a staple — all sorts of ways to hack the ripply noodle. The simpler recipes suggest throwing in vegetables and protein to add nutritional value, much like Brandt's \u003ca href=\"http://dumbeddownfood.com/ramen-stir-fry-quick-and-easy/\">ramen stir-fry recipe\u003c/a>, which he says has been one of his more popular posts.\u003c/p>\n\u003cp>The most intriguing hacks are those that take the instant noodle out of its conventional setting. For instance, ditch the bowl and make ramen a substitute for bread in this latest craze: \u003ca href=\"http://dudefoods.com/the-ramen-noodle-grilled-cheese-sandwich/\">ramen noodle grilled cheese sandwich.\u003c/a>\u003c/p>\n\u003cp>Or, perhaps you prefer to bake it into a ramen frittata, packed with shredded cheese, bacon and tomatoes. Better yet, just smother it in \u003ca href=\"http://fullthymestudent.com/chocolate-top-ramen-ice-cream-sandwiches/\">chocolate and ice cream\u003c/a> for a one-of-a-kind dessert.\u003c/p>\n\u003cp>\"The possibilities are endless,\" says a graphic designer and experimental chef who uses the pen name Sara Childs. Her new book \u003cem>Rah! Rah! Ramen\u003c/em> features more than 50 speedy recipes for preparing instant noodles in the microwave. The whole idea, she says, was inspired her friend's college-bound daughter, who mentioned that she had four years of ramen to look forward to.\u003c/p>\n\u003cp>Childs' recipes include Macmen N' Cheese, which calls for hot sauce, cheddar cheese and bacon. Or, if you're looking for some added fiber, why not try her spinach cannellini ramen soup?\u003c/p>\n\u003cp>In a mood for something sweet? Childs assures me the lemon curd ramen is a must-try.\u003c/p>\n\u003cp>But these recipes are only the tip of the iceberg. She says she could come up with at least 50 more if she had the time and space in her book. After all, basic ramen (without the seasoning packet) is just wheat flour and palm oil.\u003c/p>\n\u003cp>\"If you look at it as just a basic ingredient, you can keep adding with your imagination and take off on it,\" she says.\u003c/p>\n\u003cp>Ramen is what food historians call a platform food, says \u003ca href=\"http://www.barakkushner.net/\">Barak Kushner\u003c/a>, a Japanese history professor at University of Cambridge. \"It's ... like a sandwich, on which you can put any flavors, so it adapts well to local tastes,\" he tells The Salt.\u003c/p>\n\u003cp>Plus, at around 30 cents a pack, what cash-strapped adult can resist?\u003c/p>\n\u003cp>But as the anthropologists behind the book \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">\u003cem>The Noodle Narratives\u003c/em>\u003c/a>\u003cem> \u003c/em>will tell you, the \"humble commodity\" means more to Americans than the price suggests.\u003c/p>\n\u003cp>\"Instant noodles, it would seem, may serve as a blank slate for the inscription of small personal stories,\" they write. Indeed, when NPR asked listeners to share their ramen noodle stories with us in 2009, we were served a \"\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120360464\">big, steaming bowl of nostalgia\u003c/a>.\"\u003c/p>\n\u003cp>Memories flooded in of how a bad case of gas led to the creation of Stoodles — ramen mixed with beef stew, how a hungry flight attendant discovered the magic of ramen tuna casseroles, and how ramen burritos became a regular lunch item.\u003c/p>\n\u003cp>These creations may be no match for chef \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">David Chang\u003c/a>'s bowls of sybaritic ramen, but they can be considered artisanal in their own respects.\u003c/p>\n\u003cp>\"When people eat a lot [of the same thing], they're always looking for ways to make it better,\" blogger Rick Brandt says. \"And you know what? To them, they've just made something out of this world.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84203\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\" alt=\"(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-84203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/26/325942155/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking\">The Salt at NPR Food\u003c/a> (6/29/14)\u003c/p>\n\u003cp>If there's one thing college students know well, it's a belly full of instant ramen.\u003c/p>\n\u003cp>\"Ramen always has been and always will be a college staple,\" says Rick Brandt, a recent University of Iowa graduate.\u003c/p>\n\u003cp>And it's not just college students who turn to the noodles in lean moments: When your food budget is reduced to quarters dug out of the couch, or when hunger pangs strike at ungodly hours, ramen noodles may come to the rescue.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/326142110/rah-rah-ramen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rah-rah-ramen.jpg\" alt=\"RAH! RAH! RAMEN by Sara Childs\" width=\"300\" height=\"388\" class=\"alignleft size-full wp-image-84208\">\u003c/a>But while you can get a quick fix of salt and carbs by tossing the block of dried noodles and seasoning into the microwave, you won't be getting much in the way of nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that got Brandt starving for something that's just as convenient, but a lot healthier. He created the recipe blog College Fed (recently renamed \u003ca href=\"http://dumbeddownfood.com/\">Dumbed Down Food\u003c/a>) to test and share ways to eat healthier in the dorm.\u003c/p>\n\u003cp>Several blogs like his are now offering students — and anyone else who counts ramen as a staple — all sorts of ways to hack the ripply noodle. The simpler recipes suggest throwing in vegetables and protein to add nutritional value, much like Brandt's \u003ca href=\"http://dumbeddownfood.com/ramen-stir-fry-quick-and-easy/\">ramen stir-fry recipe\u003c/a>, which he says has been one of his more popular posts.\u003c/p>\n\u003cp>The most intriguing hacks are those that take the instant noodle out of its conventional setting. For instance, ditch the bowl and make ramen a substitute for bread in this latest craze: \u003ca href=\"http://dudefoods.com/the-ramen-noodle-grilled-cheese-sandwich/\">ramen noodle grilled cheese sandwich.\u003c/a>\u003c/p>\n\u003cp>Or, perhaps you prefer to bake it into a ramen frittata, packed with shredded cheese, bacon and tomatoes. Better yet, just smother it in \u003ca href=\"http://fullthymestudent.com/chocolate-top-ramen-ice-cream-sandwiches/\">chocolate and ice cream\u003c/a> for a one-of-a-kind dessert.\u003c/p>\n\u003cp>\"The possibilities are endless,\" says a graphic designer and experimental chef who uses the pen name Sara Childs. Her new book \u003cem>Rah! Rah! Ramen\u003c/em> features more than 50 speedy recipes for preparing instant noodles in the microwave. The whole idea, she says, was inspired her friend's college-bound daughter, who mentioned that she had four years of ramen to look forward to.\u003c/p>\n\u003cp>Childs' recipes include Macmen N' Cheese, which calls for hot sauce, cheddar cheese and bacon. Or, if you're looking for some added fiber, why not try her spinach cannellini ramen soup?\u003c/p>\n\u003cp>In a mood for something sweet? Childs assures me the lemon curd ramen is a must-try.\u003c/p>\n\u003cp>But these recipes are only the tip of the iceberg. She says she could come up with at least 50 more if she had the time and space in her book. After all, basic ramen (without the seasoning packet) is just wheat flour and palm oil.\u003c/p>\n\u003cp>\"If you look at it as just a basic ingredient, you can keep adding with your imagination and take off on it,\" she says.\u003c/p>\n\u003cp>Ramen is what food historians call a platform food, says \u003ca href=\"http://www.barakkushner.net/\">Barak Kushner\u003c/a>, a Japanese history professor at University of Cambridge. \"It's ... like a sandwich, on which you can put any flavors, so it adapts well to local tastes,\" he tells The Salt.\u003c/p>\n\u003cp>Plus, at around 30 cents a pack, what cash-strapped adult can resist?\u003c/p>\n\u003cp>But as the anthropologists behind the book \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">\u003cem>The Noodle Narratives\u003c/em>\u003c/a>\u003cem> \u003c/em>will tell you, the \"humble commodity\" means more to Americans than the price suggests.\u003c/p>\n\u003cp>\"Instant noodles, it would seem, may serve as a blank slate for the inscription of small personal stories,\" they write. Indeed, when NPR asked listeners to share their ramen noodle stories with us in 2009, we were served a \"\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120360464\">big, steaming bowl of nostalgia\u003c/a>.\"\u003c/p>\n\u003cp>Memories flooded in of how a bad case of gas led to the creation of Stoodles — ramen mixed with beef stew, how a hungry flight attendant discovered the magic of ramen tuna casseroles, and how ramen burritos became a regular lunch item.\u003c/p>\n\u003cp>These creations may be no match for chef \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">David Chang\u003c/a>'s bowls of sybaritic ramen, but they can be considered artisanal in their own respects.\u003c/p>\n\u003cp>\"When people eat a lot [of the same thing], they're always looking for ways to make it better,\" blogger Rick Brandt says. \"And you know what? To them, they've just made something out of this world.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_80083\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0396.jpg\">\u003cimg class=\"size-large wp-image-80083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0396-1024x316.jpg\" alt=\"Line at Franklin's BBQ in Austin, TX\" width=\"1024\" height=\"316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line at Franklin's BBQ in Austin, TX (click to enlarge)\u003c/figcaption>\u003c/figure>\n\u003cp>As a follow-up to my previous post, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/07/5-telltale-signs-of-foodie-behavior-in-the-wild/\">5 Telltale Signs of Foodie Behavior in the Wild\u003c/a>,\" I thought I'd share some of my own personal reflections that might shed some light on why we foodies are such a quirky bunch.\u003c/p>\n\u003cp>\u003cstrong>Sign #1: Can often be found waiting in long lines for food, especially for Sunday brunch or for trendy and/or obscure items.\u003c/strong>\u003c/p>\n\u003cp>While waiting in a three-hour line for \u003ca href=\"https://franklinbarbecue.com/\" target=\"_blank\">Franklin's BBQ\u003c/a> in Austin, TX, it definitely occurred to me (and several of my fellow foodies) that it was a bit absurd waiting this long for a plate of brisket and ribs. And this line was just as famous as the food; an entrepreneurial individual had even created a successful business renting out lawn chairs to weary BBQ fans standing on their feet for hours.\u003c/p>\n\u003cp>But we're great at rationalizing our actions. \"I'm in town for \u003ca href=\"http://sxsw.com/\" target=\"_blank\">SXSW\u003c/a>; who knows when I'll be back. Might as well stay put!\" Or \"Well, this gives me a chance to finish reading that 800-page novel,\" and \"This beer won't drink itself at 10AM.\" Several people came prepared and set up picnic blankets and had coolers full of drinks, like it was a parking lot tailgate party.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80085,80082,80086,80084,80087,80088\"]\u003c/p>\n\u003cp>So was it worth it? You do wonder whether the food is delicious in and of itself, or if it's merely the anticipation, or the fact that you're starving by the time you actually get a chance to eat and \u003cem>anything\u003c/em> would taste great by that point.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But lines, sadly, are a fact of everyday life, whether it's at the bank, hospital, post office or DMV. Might as well wait for something fun, right? While some will wait hours, or even days, for the newest iPhone, or concert tickets, or for the doors to open on Black Friday, foodies are willing to wait for a delicious meal. And yes, we're definitely guilty of chasing trends and hyping them up and can definitely suffer from FOMO (fear of missing out.) In the end, we need to eat anyway. So for us, as this is our passionate pastime, why squander the opportunity to really enjoy our daily allotment of calories? Besides, we'll be able to flaunt the fruit of our labor later on (see Sign #4.)\u003c/p>\n\u003cp>\u003cstrong>Sign #2: Endlessly obsesses over menu before ordering.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80102\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-80102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu1.jpg\" alt=\"What to get, what to get?\" width=\"1024\" height=\"795\">\u003cfigcaption class=\"wp-caption-text\">What to get, what to get? (Photo: Jenny Oh)\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of FOMO -- this crops up whenever I go to a new restaurant, particularly one that has a lot of buzz, is out-of-town or expensive. When I know my ability to return to an establishment will be difficult -- whether due to crowds, location or the limits of my bank account -- the stakes are raised and I tend to fret over my order. Should I get what people are raving about (unless of course, it has \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/02/melon-and-licorice-enemies-of-my-palate/\" target=\"_blank\">melon or licorice\u003c/a> in it)? Or should I choose a more conservative entree and eschew the entree that looks like a molecular gastronomy experiment gone awry? And don't get me started on menus that are mini-novellas, with endless pages to flip through. If left to my own devices, I'd sit there for an hour studying the menu (and shamelessly gawking at other diners' plates); fortunately, a server appearing at my table will pressure me to hurry up and make up my mind. But one unexpected perk has emerged after all of these years of scrutinizing menus: I rarely experience any regrets when it comes to my meal, whereas my husband often turns to me and says, \"I should have ordered what you have. Can I have another bite?\"\u003c/p>\n\u003cp>\u003cstrong>Sign #3: Waits to eat food until the perfect photograph is captured for posterity and social media.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80074\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Screen-Shot-2014-04-04-at-10.30.20-AM.png\">\u003cimg class=\"size-medium wp-image-80074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Screen-Shot-2014-04-04-at-10.30.20-AM-290x236.png\" alt=\"Food Pornography\" width=\"290\" height=\"236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yours truly, food pornographer in action while husband waits...and waits. \u003ca href=\"https://flic.kr/p/5AS7xf\" target=\"_blank\">(Dennis Pasco/Flickr)\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>So to answer the earlier question of whether my three-hour-wait-for-a-plate-of-BBQ was worth it -- the answer is yes. It was one of the best plates of BBQ I've ever eaten, and that's speaking as an erstwhile Southerner. But of course, I had to take a photo before I took my first bite of pork ribs.\u003c/p>\n\u003cp>I know that food photography in restaurants \u003ca href=\"http://eater.com/archives/2010/03/29/achatz-to-bloggers-stop-taking-photos-your-food-is-getting-cold.php\" target=\"_blank\">drives some chefs crazy\u003c/a>, although some embrace it and \u003ca href=\"http://connect.dpreview.com/post/3077620079/exposure-april-bloomfield\" target=\"_blank\">even share their own snaps\u003c/a> -- but the \u003ca href=\"http://www.nytimes.com/2013/01/23/dining/restaurants-turn-camera-shy.html\" target=\"_blank\">debate over etiquette\u003c/a> continues, with a few establishments \u003ca href=\"http://eater.com/archives/2014/02/14/french-chefs-want-diners-to-stop-taking-food-photos.php\" target=\"_blank\">even resorting to outright camera bans\u003c/a>.\u003c/p>\n\u003cp>I try not to be a jerk and never use a flash, take my photos quickly and discreetly when possible -- or \u003ca href=\"https://flic.kr/p/7oBp5v\" target=\"_blank\">not at all\u003c/a>. But as a food blogger and connoisseur, I usually do have my point-and-shoot camera with me. My husband knows to wait until I'm done before he can eat, which admittedly, can be difficult at times (like when he's ravenous.)\u003c/p>\n\u003cp>But now I have proof that I visited the venerable Franklin's BBQ, and people just love to humble brag, right? As foodhunters, our food pornography is our virtual trophy.\u003c/p>\n\u003cp>\u003cstrong>Sign #4: Uploads food porn to multiple social media networks.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80089\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0420.jpg\">\u003cimg class=\"size-medium wp-image-80089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0420-290x217.jpg\" alt=\"Franklin's BBQ plate\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Franklin's BBQ plate: Even after three hours, I couldn't eat all of this amazing food!\u003c/figcaption>\u003c/figure>\n\u003cp>Our images flood our friends' social media feeds like a tsunami wave, spawning envy from fellow foodies and ridicule from others (conduct a search for the \"Meanwhile on Instagram\" meme as a funny example.) Others use their photos to accompany their Yelp! reviews; I tend to collect mine in \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157632430919842/\" target=\"_blank\">my food porn sets on Flickr\u003c/a>.\u003c/p>\n\u003cp>I also try not to share photos of every single bowl of cereal I've ever eaten and other mundane items (although I did conduct a wacky challenge of \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157611984930675\" target=\"_blank\">eating and photographing bacon everyday\u003c/a> back in 2009). As an amateur shutterbug, photos are not only my form of artistic expression but as a means of documenting my experiences. My travelogues from \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/\" target=\"_blank\">past trips\u003c/a> (such as \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/india/\" target=\"_blank\">India\u003c/a>, \u003ca href=\"http://www.plattyjo.com/hong-kong-borneo-thailand/\" target=\"_blank\">Indonesia\u003c/a>, \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/japan/\" target=\"_blank\">Japan\u003c/a> and \u003ca href=\"http://www.plattyjo.com/hong-kong-china/\" target=\"_blank\">Hong Kong\u003c/a>) include quite a lot of food imagery. I love frequenting marketplaces, which I believe are a marvelous mirror for a country's culture; I learn so much by observing people's interactions when shopping, cooking or dining.\u003c/p>\n\u003cp>\u003cstrong>Sign #5: Daydreams about the next meal while still eating the current one.\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I'm definitely guilty of chatting about where to have dinner while still chewing on my lunchtime sandwich. The act of eating makes me think about food, want to talk about food and...eat more food. I'm fortunate to have plenty of enablers, erm, friends, who share my love for all things culinary and don't get bored by my endless foodie chatter.\u003c/p>\n\u003cfigure id=\"attachment_80122\" class=\"wp-caption aligncenter\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/turducken.jpg\">\u003cimg class=\"size-medium wp-image-80122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/turducken-e1396645657487-250x290.jpg\" alt=\"Jenny Turducken\" width=\"250\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Posing happily with a bacon-wrapped Turducken served at one of my collaborative birthday dinners! (\u003ca href=\"https://flic.kr/p/CqafV\" target=\"_blank\">Trevor Hartsell/Flickr\u003c/a>)\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "As a follow-up to my previous post, \"5 Telltale Signs of Foodie Behavior in the Wild,\" I thought I'd share some of my own personal reflections that might shed some light on why we foodies are such a quirky bunch.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80083\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0396.jpg\">\u003cimg class=\"size-large wp-image-80083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0396-1024x316.jpg\" alt=\"Line at Franklin's BBQ in Austin, TX\" width=\"1024\" height=\"316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line at Franklin's BBQ in Austin, TX (click to enlarge)\u003c/figcaption>\u003c/figure>\n\u003cp>As a follow-up to my previous post, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/07/5-telltale-signs-of-foodie-behavior-in-the-wild/\">5 Telltale Signs of Foodie Behavior in the Wild\u003c/a>,\" I thought I'd share some of my own personal reflections that might shed some light on why we foodies are such a quirky bunch.\u003c/p>\n\u003cp>\u003cstrong>Sign #1: Can often be found waiting in long lines for food, especially for Sunday brunch or for trendy and/or obscure items.\u003c/strong>\u003c/p>\n\u003cp>While waiting in a three-hour line for \u003ca href=\"https://franklinbarbecue.com/\" target=\"_blank\">Franklin's BBQ\u003c/a> in Austin, TX, it definitely occurred to me (and several of my fellow foodies) that it was a bit absurd waiting this long for a plate of brisket and ribs. And this line was just as famous as the food; an entrepreneurial individual had even created a successful business renting out lawn chairs to weary BBQ fans standing on their feet for hours.\u003c/p>\n\u003cp>But we're great at rationalizing our actions. \"I'm in town for \u003ca href=\"http://sxsw.com/\" target=\"_blank\">SXSW\u003c/a>; who knows when I'll be back. Might as well stay put!\" Or \"Well, this gives me a chance to finish reading that 800-page novel,\" and \"This beer won't drink itself at 10AM.\" Several people came prepared and set up picnic blankets and had coolers full of drinks, like it was a parking lot tailgate party.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So was it worth it? You do wonder whether the food is delicious in and of itself, or if it's merely the anticipation, or the fact that you're starving by the time you actually get a chance to eat and \u003cem>anything\u003c/em> would taste great by that point.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But lines, sadly, are a fact of everyday life, whether it's at the bank, hospital, post office or DMV. Might as well wait for something fun, right? While some will wait hours, or even days, for the newest iPhone, or concert tickets, or for the doors to open on Black Friday, foodies are willing to wait for a delicious meal. And yes, we're definitely guilty of chasing trends and hyping them up and can definitely suffer from FOMO (fear of missing out.) In the end, we need to eat anyway. So for us, as this is our passionate pastime, why squander the opportunity to really enjoy our daily allotment of calories? Besides, we'll be able to flaunt the fruit of our labor later on (see Sign #4.)\u003c/p>\n\u003cp>\u003cstrong>Sign #2: Endlessly obsesses over menu before ordering.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80102\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-80102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu1.jpg\" alt=\"What to get, what to get?\" width=\"1024\" height=\"795\">\u003cfigcaption class=\"wp-caption-text\">What to get, what to get? (Photo: Jenny Oh)\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of FOMO -- this crops up whenever I go to a new restaurant, particularly one that has a lot of buzz, is out-of-town or expensive. When I know my ability to return to an establishment will be difficult -- whether due to crowds, location or the limits of my bank account -- the stakes are raised and I tend to fret over my order. Should I get what people are raving about (unless of course, it has \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/02/melon-and-licorice-enemies-of-my-palate/\" target=\"_blank\">melon or licorice\u003c/a> in it)? Or should I choose a more conservative entree and eschew the entree that looks like a molecular gastronomy experiment gone awry? And don't get me started on menus that are mini-novellas, with endless pages to flip through. If left to my own devices, I'd sit there for an hour studying the menu (and shamelessly gawking at other diners' plates); fortunately, a server appearing at my table will pressure me to hurry up and make up my mind. But one unexpected perk has emerged after all of these years of scrutinizing menus: I rarely experience any regrets when it comes to my meal, whereas my husband often turns to me and says, \"I should have ordered what you have. Can I have another bite?\"\u003c/p>\n\u003cp>\u003cstrong>Sign #3: Waits to eat food until the perfect photograph is captured for posterity and social media.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80074\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Screen-Shot-2014-04-04-at-10.30.20-AM.png\">\u003cimg class=\"size-medium wp-image-80074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Screen-Shot-2014-04-04-at-10.30.20-AM-290x236.png\" alt=\"Food Pornography\" width=\"290\" height=\"236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yours truly, food pornographer in action while husband waits...and waits. \u003ca href=\"https://flic.kr/p/5AS7xf\" target=\"_blank\">(Dennis Pasco/Flickr)\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>So to answer the earlier question of whether my three-hour-wait-for-a-plate-of-BBQ was worth it -- the answer is yes. It was one of the best plates of BBQ I've ever eaten, and that's speaking as an erstwhile Southerner. But of course, I had to take a photo before I took my first bite of pork ribs.\u003c/p>\n\u003cp>I know that food photography in restaurants \u003ca href=\"http://eater.com/archives/2010/03/29/achatz-to-bloggers-stop-taking-photos-your-food-is-getting-cold.php\" target=\"_blank\">drives some chefs crazy\u003c/a>, although some embrace it and \u003ca href=\"http://connect.dpreview.com/post/3077620079/exposure-april-bloomfield\" target=\"_blank\">even share their own snaps\u003c/a> -- but the \u003ca href=\"http://www.nytimes.com/2013/01/23/dining/restaurants-turn-camera-shy.html\" target=\"_blank\">debate over etiquette\u003c/a> continues, with a few establishments \u003ca href=\"http://eater.com/archives/2014/02/14/french-chefs-want-diners-to-stop-taking-food-photos.php\" target=\"_blank\">even resorting to outright camera bans\u003c/a>.\u003c/p>\n\u003cp>I try not to be a jerk and never use a flash, take my photos quickly and discreetly when possible -- or \u003ca href=\"https://flic.kr/p/7oBp5v\" target=\"_blank\">not at all\u003c/a>. But as a food blogger and connoisseur, I usually do have my point-and-shoot camera with me. My husband knows to wait until I'm done before he can eat, which admittedly, can be difficult at times (like when he's ravenous.)\u003c/p>\n\u003cp>But now I have proof that I visited the venerable Franklin's BBQ, and people just love to humble brag, right? As foodhunters, our food pornography is our virtual trophy.\u003c/p>\n\u003cp>\u003cstrong>Sign #4: Uploads food porn to multiple social media networks.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80089\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0420.jpg\">\u003cimg class=\"size-medium wp-image-80089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0420-290x217.jpg\" alt=\"Franklin's BBQ plate\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Franklin's BBQ plate: Even after three hours, I couldn't eat all of this amazing food!\u003c/figcaption>\u003c/figure>\n\u003cp>Our images flood our friends' social media feeds like a tsunami wave, spawning envy from fellow foodies and ridicule from others (conduct a search for the \"Meanwhile on Instagram\" meme as a funny example.) Others use their photos to accompany their Yelp! reviews; I tend to collect mine in \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157632430919842/\" target=\"_blank\">my food porn sets on Flickr\u003c/a>.\u003c/p>\n\u003cp>I also try not to share photos of every single bowl of cereal I've ever eaten and other mundane items (although I did conduct a wacky challenge of \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157611984930675\" target=\"_blank\">eating and photographing bacon everyday\u003c/a> back in 2009). As an amateur shutterbug, photos are not only my form of artistic expression but as a means of documenting my experiences. My travelogues from \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/\" target=\"_blank\">past trips\u003c/a> (such as \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/india/\" target=\"_blank\">India\u003c/a>, \u003ca href=\"http://www.plattyjo.com/hong-kong-borneo-thailand/\" target=\"_blank\">Indonesia\u003c/a>, \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/japan/\" target=\"_blank\">Japan\u003c/a> and \u003ca href=\"http://www.plattyjo.com/hong-kong-china/\" target=\"_blank\">Hong Kong\u003c/a>) include quite a lot of food imagery. I love frequenting marketplaces, which I believe are a marvelous mirror for a country's culture; I learn so much by observing people's interactions when shopping, cooking or dining.\u003c/p>\n\u003cp>\u003cstrong>Sign #5: Daydreams about the next meal while still eating the current one.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm definitely guilty of chatting about where to have dinner while still chewing on my lunchtime sandwich. The act of eating makes me think about food, want to talk about food and...eat more food. I'm fortunate to have plenty of enablers, erm, friends, who share my love for all things culinary and don't get bored by my endless foodie chatter.\u003c/p>\n\u003cfigure id=\"attachment_80122\" class=\"wp-caption aligncenter\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/turducken.jpg\">\u003cimg class=\"size-medium wp-image-80122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/turducken-e1396645657487-250x290.jpg\" alt=\"Jenny Turducken\" width=\"250\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Posing happily with a bacon-wrapped Turducken served at one of my collaborative birthday dinners! (\u003ca href=\"https://flic.kr/p/CqafV\" target=\"_blank\">Trevor Hartsell/Flickr\u003c/a>)\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_79944\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/waiting.jpg\">\u003cimg class=\"size-large wp-image-79944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/waiting-1024x617.jpg\" alt=\"Can often be found waiting in long lines for food, especially for Sunday brunch or for trendy and/or obscure items.\" width=\"1024\" height=\"617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #1:\u003c/strong> Can often be found waiting in long lines for food, especially for \u003ca href=\"http://www.hulu.com/watch/339646\" target=\"_blank\">Sunday brunch\u003c/a> or for trendy and/or \u003ca href=\"http://eater.com/archives/2014/02/10/behold-san-franciscos-crazy-line-for-day-old-nyc-bagels.php\" target=\"_blank\">obscure items\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79939\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu.jpg\">\u003cimg class=\"size-large wp-image-79939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu-1024x801.jpg\" alt=\"Perusing menu\" width=\"1024\" height=\"801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #2:\u003c/strong> Endlessly obsesses over menu before ordering.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79940\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs.jpg\">\u003cimg class=\"size-large wp-image-79940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs-1024x785.jpg\" alt=\"Waits to eat food until the perfect photograph is captured for posterity and social media.\" width=\"1024\" height=\"785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #3:\u003c/strong> Waits to eat food until the perfect photograph is captured for posterity and social media. (There's probably a photo of me \u003ca href=\"http://picsofaznstakingpicsoffood.tumblr.com/\" target=\"_blank\">on this blog\u003c/a>.)\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79942\" class=\"wp-caption alignnone\" style=\"max-width: 813px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap.jpg\">\u003cimg class=\"size-large wp-image-79942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap-813x1024.jpg\" alt=\"Uploads food porn to multiple social media networks.\" width=\"813\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #4:\u003c/strong> Uploads food porn to multiple social media networks.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79943\" class=\"wp-caption alignnone\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think.jpg\">\u003cimg class=\"size-large wp-image-79943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think-900x1024.jpg\" alt=\"Daydreams about the next meal while still eating the current one.\" width=\"900\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #5:\u003c/strong> Daydreams about the next meal while still eating the current one.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79944\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/waiting.jpg\">\u003cimg class=\"size-large wp-image-79944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/waiting-1024x617.jpg\" alt=\"Can often be found waiting in long lines for food, especially for Sunday brunch or for trendy and/or obscure items.\" width=\"1024\" height=\"617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #1:\u003c/strong> Can often be found waiting in long lines for food, especially for \u003ca href=\"http://www.hulu.com/watch/339646\" target=\"_blank\">Sunday brunch\u003c/a> or for trendy and/or \u003ca href=\"http://eater.com/archives/2014/02/10/behold-san-franciscos-crazy-line-for-day-old-nyc-bagels.php\" target=\"_blank\">obscure items\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79939\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu.jpg\">\u003cimg class=\"size-large wp-image-79939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu-1024x801.jpg\" alt=\"Perusing menu\" width=\"1024\" height=\"801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #2:\u003c/strong> Endlessly obsesses over menu before ordering.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79940\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs.jpg\">\u003cimg class=\"size-large wp-image-79940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs-1024x785.jpg\" alt=\"Waits to eat food until the perfect photograph is captured for posterity and social media.\" width=\"1024\" height=\"785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #3:\u003c/strong> Waits to eat food until the perfect photograph is captured for posterity and social media. (There's probably a photo of me \u003ca href=\"http://picsofaznstakingpicsoffood.tumblr.com/\" target=\"_blank\">on this blog\u003c/a>.)\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79942\" class=\"wp-caption alignnone\" style=\"max-width: 813px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap.jpg\">\u003cimg class=\"size-large wp-image-79942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap-813x1024.jpg\" alt=\"Uploads food porn to multiple social media networks.\" width=\"813\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #4:\u003c/strong> Uploads food porn to multiple social media networks.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79943\" class=\"wp-caption alignnone\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think.jpg\">\u003cimg class=\"size-large wp-image-79943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think-900x1024.jpg\" alt=\"Daydreams about the next meal while still eating the current one.\" width=\"900\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #5:\u003c/strong> Daydreams about the next meal while still eating the current one.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_79563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/35034347485@N01/4154402424/in/photolist-7k7p71-7k7p9b-8xUZRs-8xRXSF-7Xx6DG-88fS5b-dJMT2D-dMaW5Q-gKfoJs-7U7LXk-7YFek2-e9J9j6-dVk1oz-9boQx6\">\u003cimg class=\"size-full wp-image-79563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4154402424_e776d1bb7e_z.jpg\" alt='The \"T\" page in the AP Stylebook includes clarification that the word tacos is spelled tacos. Photo: George Kelly/Flickr' width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"T\" page in the AP Stylebook includes clarification that the word tacos is spelled tacos. Photo: George Kelly/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.apstylebook.com/\" target=\"_blank\">Associated Press Stylebook\u003c/a> announced this week its updates for 2014, which include adding a number of new food terms, such as aioli, Buffalo wings, caipirinha, demi-glace, kamut, mixologist, vegan and vegetarian.\u003c/p>\n\u003cp>You'd have thought vegetarian would have achieved mainstream acceptance before now, but in fact it wasn't until this week that AP added the entries on vegan and vegetarian. While the AP Stylebook determines what many news organizations use in their reporting, it often can seem behind the times. Along with finally acknowledging vegan, it also added entries on selfie and Snapchat--though it continues to insist on capitalizing Internet.\u003c/p>\n\u003cp>Last year, the AP Stylebook added entries on Grand Marnier, upside-down cake and madeleine.\u003c/p>\n\u003cp>The most recent changes were announced at the American Copy Editors Society conference during the Ask the AP Stylebook Editors session. \u003ca href=\"http://www.copydesk.org/blog/2014/03/25/updates-to-ap-stylebook-include-over-hyphenation-of-wal-mart/\" target=\"_blank\">Reportedly, some of the additions and changes (emoji!) were met with audible gasps\u003c/a>. Most notably, \u003ca href=\"http://www.upi.com/Top_News/US/2014/03/20/Associated-Press-removes-distinction-between-over-and-more-than/8731395353344/\" target=\"_blank\">people are up in arms\u003c/a> over permission to now use \"over\" (instead of just \"more than\") in reference to a numerical value.\u003c/p>\n\u003cp>While the AP Stylebook updates each year, it was in 2011 that AP added a specific food section to its stylebook in recognition of the growing importance that food is playing in the media. That section consolidated existing food and wine terms, as well as added new entries. The food section also includes an official recipe section and answers style questions about the kitchen. Some of the explanations and definitions at times can be entertaining: \"locavore -- The preferred term for a person who strives to eat locally produced foods.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The reason AP Stylebook changes matter to those outside the insular world of copyeditors is because how AP goes so too goes society. When the Associated Press announced it would no longer use the term \"illegal immigrant\"--ruling that only actions can be illegal, not people--\u003ca href=\"http://www.nytimes.com/2013/04/24/business/media/the-times-shifts-on-illegal-immigrant-but-doesnt-ban-the-use.html?pagewanted=all&_r=0\" target=\"_blank\">The New York Times shortly followed suit\u003c/a>. Will how we refer to immigrants without proper paperwork change how we perceive them? Perhaps, in the long arc of history.\u003c/p>\n\u003cp>In that same way, the fact the vegans and vegetarians are finally getting their own definitions in the AP Stylebook suggests that they have become very nearly mainstream. It may not have much effect on how people who choose not to eat meat are perceived, but at least it will spread the word about their decisions.\u003c/p>\n\u003cp>And, evidently, Buffalo wings finally needed someone to explain if they're really made of Buffalo.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Want daily tips on your grammar, punctuation and style? Follow \u003ca href=\"https://twitter.com/APStylebook\" target=\"_blank\">@APStyleBook\u003c/a> for tips like: \u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\"Sichuan is the preferred spelling: Sichuan peppercorns (not Szechwan).\"\u003c/li>\n\u003cli>\"It's barbecue, not barbeque or Bar-B-Q.\"\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "The AP Stylebook announced its changes for the year, which include a number of food additions. The add-ons may have larger implications in how the foods and food trends are seen in society.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/35034347485@N01/4154402424/in/photolist-7k7p71-7k7p9b-8xUZRs-8xRXSF-7Xx6DG-88fS5b-dJMT2D-dMaW5Q-gKfoJs-7U7LXk-7YFek2-e9J9j6-dVk1oz-9boQx6\">\u003cimg class=\"size-full wp-image-79563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4154402424_e776d1bb7e_z.jpg\" alt='The \"T\" page in the AP Stylebook includes clarification that the word tacos is spelled tacos. Photo: George Kelly/Flickr' width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"T\" page in the AP Stylebook includes clarification that the word tacos is spelled tacos. Photo: George Kelly/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.apstylebook.com/\" target=\"_blank\">Associated Press Stylebook\u003c/a> announced this week its updates for 2014, which include adding a number of new food terms, such as aioli, Buffalo wings, caipirinha, demi-glace, kamut, mixologist, vegan and vegetarian.\u003c/p>\n\u003cp>You'd have thought vegetarian would have achieved mainstream acceptance before now, but in fact it wasn't until this week that AP added the entries on vegan and vegetarian. While the AP Stylebook determines what many news organizations use in their reporting, it often can seem behind the times. Along with finally acknowledging vegan, it also added entries on selfie and Snapchat--though it continues to insist on capitalizing Internet.\u003c/p>\n\u003cp>Last year, the AP Stylebook added entries on Grand Marnier, upside-down cake and madeleine.\u003c/p>\n\u003cp>The most recent changes were announced at the American Copy Editors Society conference during the Ask the AP Stylebook Editors session. \u003ca href=\"http://www.copydesk.org/blog/2014/03/25/updates-to-ap-stylebook-include-over-hyphenation-of-wal-mart/\" target=\"_blank\">Reportedly, some of the additions and changes (emoji!) were met with audible gasps\u003c/a>. Most notably, \u003ca href=\"http://www.upi.com/Top_News/US/2014/03/20/Associated-Press-removes-distinction-between-over-and-more-than/8731395353344/\" target=\"_blank\">people are up in arms\u003c/a> over permission to now use \"over\" (instead of just \"more than\") in reference to a numerical value.\u003c/p>\n\u003cp>While the AP Stylebook updates each year, it was in 2011 that AP added a specific food section to its stylebook in recognition of the growing importance that food is playing in the media. That section consolidated existing food and wine terms, as well as added new entries. The food section also includes an official recipe section and answers style questions about the kitchen. Some of the explanations and definitions at times can be entertaining: \"locavore -- The preferred term for a person who strives to eat locally produced foods.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The reason AP Stylebook changes matter to those outside the insular world of copyeditors is because how AP goes so too goes society. When the Associated Press announced it would no longer use the term \"illegal immigrant\"--ruling that only actions can be illegal, not people--\u003ca href=\"http://www.nytimes.com/2013/04/24/business/media/the-times-shifts-on-illegal-immigrant-but-doesnt-ban-the-use.html?pagewanted=all&_r=0\" target=\"_blank\">The New York Times shortly followed suit\u003c/a>. Will how we refer to immigrants without proper paperwork change how we perceive them? Perhaps, in the long arc of history.\u003c/p>\n\u003cp>In that same way, the fact the vegans and vegetarians are finally getting their own definitions in the AP Stylebook suggests that they have become very nearly mainstream. It may not have much effect on how people who choose not to eat meat are perceived, but at least it will spread the word about their decisions.\u003c/p>\n\u003cp>And, evidently, Buffalo wings finally needed someone to explain if they're really made of Buffalo.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Want daily tips on your grammar, punctuation and style? Follow \u003ca href=\"https://twitter.com/APStylebook\" target=\"_blank\">@APStyleBook\u003c/a> for tips like: \u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\"Sichuan is the preferred spelling: Sichuan peppercorns (not Szechwan).\"\u003c/li>\n\u003cli>\"It's barbecue, not barbeque or Bar-B-Q.\"\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Almost 500 Foods Contain the 'Yoga Mat' Compound. Should We Care? ",
"title": "Almost 500 Foods Contain the 'Yoga Mat' Compound. Should We Care? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78909\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_8514_wide-b141c860b6fe2429874e7df215cb295ff9a617e8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_8514_wide-b141c860b6fe2429874e7df215cb295ff9a617e8.jpg\" alt=\"Subway was quick to say it would phase out azodicarbonamide from its bread after a popular food blogger raised health concerns. Nature's Own soon noted that it had already removed the compound with the funny name from its bread products. But what's the evidence behind the claims? Photo: Meg Vogel/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subway was quick to say it would phase out azodicarbonamide from its bread after a popular food blogger raised health concerns. Nature's Own soon noted that it had already removed the compound with the funny name from its bread products. But what's the evidence behind the claims? Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/03/20140306_atc_whos_afraid_of_azodicarbonamide.mp3\"] \u003c/p>\n\u003cp>That compound found in commercially baked bread — yep, the one that's in yoga mats, too — is in the news again.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.ewg.org/release/yoga-mat-chemical-found-nearly-500-foods\">report\u003c/a> from the Environmental Working Group finds that the compound, azodicarbonamide, is found in close to 500 food products, from Pillsbury Dinner Rolls to Little Debbie products to Wonder Bread.\u003c/p>\n\u003cp>As you may recall, the sandwich chain Subway got a lot of attention a few weeks back when announced its plans to remove this compound — which is used to improve dough and maintain bread texture — from its bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And as we reported, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">kerfuffle\u003c/a> came in response to an online petition posted posted by the creator of the Food Babe blog. The \u003ca href=\"http://foodbabe.com/subway/\">online petition\u003c/a> pointed to a range of possible health concerns linked to the compound, everything from asthma to cancer.\u003c/p>\n\u003cp>But what is the evidence behind these claims?\u003c/p>\n\u003cp>Let's start with asthma and other respiratory issues. The concerns about breathing problems stem from factory workers who have been exposed to high levels of azodicarbonamide. But it turns out, outside of this occupational exposure, there's no evidence that there's any risk at all to consumers.\u003c/p>\n\u003cp>It's good to \"remind yourself to be more skeptical,\" says Justin Pagano, who has \u003ca href=\"http://www.reddit.com/r/skeptic/comments/1xafd5/food_babe_stop_using_logical_fallacies_in_your/\" target=\"_blank\">written\u003c/a> that he'd like to see more scientific inquiry and reasoning used in these \u003cem>what's-really-in-your-food\u003c/em>\u003cem> \u003c/em>campaigns.\u003c/p>\n\u003cp>He says there's a \"generational zeitgeist\" among his fellow millennials to \"take back food\" from the control of large companies and demand transparency.\u003c/p>\n\u003cp>And he agrees that it is important to be asking questions about how the food we eat may influence our health. Even if the questions are tough to answer.\u003c/p>\n\u003cp>Take, for instance, the tricky business of interpreting toxicity. John Coupland, a food science professor at Penn State, has \u003ca href=\"http://johncoupland.tumblr.com/\">blogged\u003c/a> about the complexities involved.\u003c/p>\n\u003cp>He explains that small amounts of two compounds, semicarbazide and urethane, are formed as azodicarbonamide breaks down during the baking process. And it's possible that these compounds may pose a risk.\u003c/p>\n\u003cp>\"The real question is whether these tiny concentrations in bread are toxicologically significant,\" Coupland writes.\u003c/p>\n\u003cp>Groups such as the Environmental Working group argue that since it's not essential and it could pose health risks, azodicarbonamide should be removed from the food supply.\u003c/p>\n\u003cp>\"This is an unnecessary chemical that's added to bread,\" says EWG scientist David Andrews. And there are viable alternatives, such as ascorbic acid, which is a form of vitamin C.\u003c/p>\n\u003cp>But the FDA considers small amounts of azodicarbonamide to be safe. The agency long ago set an allowable level of 45 parts per million in dough.\u003c/p>\n\u003cp>And food scientist Kantha Shelke of Corvus Blue, who works as an independent consultant to the food industry, says this is reasonable. After all, it's the dose that makes the poison. And \"45 parts per million is very, very, very small,\" she says.\u003c/p>\n\u003cp>But in an era when social media can whip up a frenzy of concern, food companies are becoming quick to respond to get ahead of bad publicity — regardless of the science.\u003c/p>\n\u003cp>\"No [food company or chain] wants to be associated with anything that can be remotely considered harmful,\" Shelke says.\u003c/p>\n\u003cp>Which may explain why, in the wake of Subway's announcement, several more manufacturers have also decided to drop azodicarbonamide from their products.\u003c/p>\n\u003cp>For instance, bread maker \u003ca href=\"http://www.naturesownbread.com/assets/uploads/Natures_Own_Bakery_Foods_Do_Not_Contain_Azodicarbonamide_2-14.pdf\">Nature's Own\u003c/a> noted that it has already phased out the compound from its bread products.\u003c/p>\n\u003cp>And intuitively, it just feels \u003cem>better\u003c/em>\u003cem> \u003c/em>to know that a compound used to make yoga mats is being removed from breads.\u003c/p>\n\u003cp>But maybe I'm just being closed-minded here.\u003c/p>\n\u003cp>For a different perspective, I reached out to bakery industry consultant \u003ca href=\"http://bakercogs.com/services/theresa-cogswell/\">Theresa Cogswell\u003c/a>. She pointed out that \"there are many things used in industrial uses\" that cross over into food use as well.\u003c/p>\n\u003cp>\"And the assumption that it's bad for you,\" she says, is just not accurate.\u003c/p>\n\u003cp>Take, for instance, sheet rock, or gypsum. It contains calcium sulfate, which is also used as a food additive. In fact, it's used to make tofu.\u003c/p>\n\u003cp>Hmmm. A vegan favorite contains the same compound that's used to make drywall. Who knew? \u003c/p>\n\u003cp>\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> \u003c/p>\n\u003cp>That compound found in commercially baked bread — yep, the one that's in yoga mats, too — is in the news again.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.ewg.org/release/yoga-mat-chemical-found-nearly-500-foods\">report\u003c/a> from the Environmental Working Group finds that the compound, azodicarbonamide, is found in close to 500 food products, from Pillsbury Dinner Rolls to Little Debbie products to Wonder Bread.\u003c/p>\n\u003cp>As you may recall, the sandwich chain Subway got a lot of attention a few weeks back when announced its plans to remove this compound — which is used to improve dough and maintain bread texture — from its bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And as we reported, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">kerfuffle\u003c/a> came in response to an online petition posted posted by the creator of the Food Babe blog. The \u003ca href=\"http://foodbabe.com/subway/\">online petition\u003c/a> pointed to a range of possible health concerns linked to the compound, everything from asthma to cancer.\u003c/p>\n\u003cp>But what is the evidence behind these claims?\u003c/p>\n\u003cp>Let's start with asthma and other respiratory issues. The concerns about breathing problems stem from factory workers who have been exposed to high levels of azodicarbonamide. But it turns out, outside of this occupational exposure, there's no evidence that there's any risk at all to consumers.\u003c/p>\n\u003cp>It's good to \"remind yourself to be more skeptical,\" says Justin Pagano, who has \u003ca href=\"http://www.reddit.com/r/skeptic/comments/1xafd5/food_babe_stop_using_logical_fallacies_in_your/\" target=\"_blank\">written\u003c/a> that he'd like to see more scientific inquiry and reasoning used in these \u003cem>what's-really-in-your-food\u003c/em>\u003cem> \u003c/em>campaigns.\u003c/p>\n\u003cp>He says there's a \"generational zeitgeist\" among his fellow millennials to \"take back food\" from the control of large companies and demand transparency.\u003c/p>\n\u003cp>And he agrees that it is important to be asking questions about how the food we eat may influence our health. Even if the questions are tough to answer.\u003c/p>\n\u003cp>Take, for instance, the tricky business of interpreting toxicity. John Coupland, a food science professor at Penn State, has \u003ca href=\"http://johncoupland.tumblr.com/\">blogged\u003c/a> about the complexities involved.\u003c/p>\n\u003cp>He explains that small amounts of two compounds, semicarbazide and urethane, are formed as azodicarbonamide breaks down during the baking process. And it's possible that these compounds may pose a risk.\u003c/p>\n\u003cp>\"The real question is whether these tiny concentrations in bread are toxicologically significant,\" Coupland writes.\u003c/p>\n\u003cp>Groups such as the Environmental Working group argue that since it's not essential and it could pose health risks, azodicarbonamide should be removed from the food supply.\u003c/p>\n\u003cp>\"This is an unnecessary chemical that's added to bread,\" says EWG scientist David Andrews. And there are viable alternatives, such as ascorbic acid, which is a form of vitamin C.\u003c/p>\n\u003cp>But the FDA considers small amounts of azodicarbonamide to be safe. The agency long ago set an allowable level of 45 parts per million in dough.\u003c/p>\n\u003cp>And food scientist Kantha Shelke of Corvus Blue, who works as an independent consultant to the food industry, says this is reasonable. After all, it's the dose that makes the poison. And \"45 parts per million is very, very, very small,\" she says.\u003c/p>\n\u003cp>But in an era when social media can whip up a frenzy of concern, food companies are becoming quick to respond to get ahead of bad publicity — regardless of the science.\u003c/p>\n\u003cp>\"No [food company or chain] wants to be associated with anything that can be remotely considered harmful,\" Shelke says.\u003c/p>\n\u003cp>Which may explain why, in the wake of Subway's announcement, several more manufacturers have also decided to drop azodicarbonamide from their products.\u003c/p>\n\u003cp>For instance, bread maker \u003ca href=\"http://www.naturesownbread.com/assets/uploads/Natures_Own_Bakery_Foods_Do_Not_Contain_Azodicarbonamide_2-14.pdf\">Nature's Own\u003c/a> noted that it has already phased out the compound from its bread products.\u003c/p>\n\u003cp>And intuitively, it just feels \u003cem>better\u003c/em>\u003cem> \u003c/em>to know that a compound used to make yoga mats is being removed from breads.\u003c/p>\n\u003cp>But maybe I'm just being closed-minded here.\u003c/p>\n\u003cp>For a different perspective, I reached out to bakery industry consultant \u003ca href=\"http://bakercogs.com/services/theresa-cogswell/\">Theresa Cogswell\u003c/a>. She pointed out that \"there are many things used in industrial uses\" that cross over into food use as well.\u003c/p>\n\u003cp>\"And the assumption that it's bad for you,\" she says, is just not accurate.\u003c/p>\n\u003cp>Take, for instance, sheet rock, or gypsum. It contains calcium sulfate, which is also used as a food additive. In fact, it's used to make tofu.\u003c/p>\n\u003cp>Hmmm. A vegan favorite contains the same compound that's used to make drywall. Who knew? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Green-Movement Website Shakes Up The Debate Over GMOs",
"title": "A Green-Movement Website Shakes Up The Debate Over GMOs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76357\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000009301894large_wide-5c4877bea72fb2b3c67d39b336b59e1c659506e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000009301894large_wide-5c4877bea72fb2b3c67d39b336b59e1c659506e0.jpg\" alt=\"After Grist's six-month-long series on genetically modified foods, some loyal readers accused the site of changing directions in the debate. Photo: iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-76357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After Grist's six-month-long series on genetically modified foods, some loyal readers accused the site of changing directions in the debate. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/261076195/a-green-movement-website-shakes-up-the-debate-over-gmos\">The Salt at NPR Food\u003c/a> (1/10/14)\u003c/p>\n\u003cp>A \u003ca href=\"http://grist.org/series/panic-free-gmos/\">26-part series\u003c/a> on genetically modified food was not Nathanael Johnson's idea. And he didn't realize it would take six months, either.\u003c/p>\n\u003cp>Last year, Johnson was hired as the new food writer for Grist, a website for environmental news and opinion. Grist's editor, \u003ca href=\"http://grist.org/article/2011-09-12-meet-scott-rosenberg-grists-new-executive-editor/\">Scott Rosenberg\u003c/a>, was waiting with an assignment: Dig into the controversy over GMOs.\u003c/p>\n\u003cp>GMOs \"were a unique problem for us,\" says Rosenberg. On the one hand, most of Grist's readers and supporters despise GMOs, seeing them as a tool of corporate agribusiness and chemical-dependent farming.\u003c/p>\n\u003cp>On the other hand, says Rosenberg, he'd been struck by the passion of people who defended this technology, especially scientists. It convinced him that the issue deserved a fresh look.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When I met \u003ca href=\"http://grist.org/author/nathanael-johnson/\">Nathanael\u003c/a>, I thought, 'This is a writer who could do this really well,' \" recalls Rosenberg.\u003c/p>\n\u003cp>Johnson came to this assignment with the kind of skepticism about green orthodoxy that comes from growing up immersed in it.\u003c/p>\n\u003cp>\"I was born into the cult of organic,\" he \u003ca href=\"http://grist.org/food/beyond-gut-instinct-a-manifesto-for-clean-eating-and-clear-thinking/\">wrote\u003c/a> in one of his first Grist columns. His parents were \"Berkeley hippies\" who moved back to the land in Nevada City, Calif. Growing up there \"gave me a front-row seat from which to observe how faith in nature could spin into fuzzy thinking and paranoia,\" Johnson wrote. \"I loved science because it could separate plausible and crazy.\"\u003c/p>\n\u003cp>Johnson dove into his GMO assignment with that same devotion to weighing the evidence. If you're confused by the long-running GMO fight — and even more if your mind is already made up — it's worth reading.\u003c/p>\n\u003cp>Be warned, though: You'll need some stamina. There are several notable things about this online experiment in explanatory journalism, and the first is its length. Johnson covers questions both obvious (Are GMO foods\u003ca href=\"http://grist.org/food/the-gm-safety-dance-whats-rule-and-whats-real/\"> tested\u003c/a> for safety?) and obscure (Are independent scientists \u003ca href=\"http://grist.org/food/genetically-modified-seed-research-whats-locked-and-what-isnt/\">banned\u003c/a> from carrying out research on GMOs?).\u003c/p>\n\u003cp>More unusual, though, is its approach. In an online world of snark and smack-downs, Johnson presents his work as a humble quest for truth. For the most part, he convinces you that it's an honest search, and that he's not sure, himself, where he'll end up.\u003c/p>\n\u003cp>Where he ends up, in fact, is the final surprising thing about this series. Instead of preaching to the deep-green choir, Johnson questions its faith. He challenges many of the anti-GMO views that Grist's readers are used to seeing.\u003c/p>\n\u003cp>Which doesn't put him squarely in the pro-GMO camp, either. Unlike British polemicist Mark Lynas, who switched sides in this debate, Johnson is all about nuance. Are GMOs bad for the environment? Well, yes and no. They've allowed farmers to \u003ca href=\"http://grist.org/food/in-the-insecticide-wars-gmos-have-so-far-been-a-force-for-good/\">cut\u003c/a> their use of insecticides while \u003ca href=\"http://grist.org/food/roundup-ready-aim-spray-how-gm-crops-lead-to-herbicide-addiction/\">increasing\u003c/a> the use of chemical weed-killers. More effective weed control is good for crop yields but bad for the Monarch butterfly. And so on.\u003c/p>\n\u003cp>Some of Grist's readers haven't appreciated the nuance, and reacted to Johnson's series with the kind of anger that's reserved for those who betray a righteous cause.\u003c/p>\n\u003cp>\"I've got news for Johnson,\" \u003ca href=\"http://www.gmwatch.org/index.php/news/archive/2013/15019-nathanael-johnson-a-beacon-in-the-smog\">wrote\u003c/a> Claire Robinson, from GM Watch. \"Misleading the readers of an until-now respected publication like Grist doesn't make him exciting, creative or cool. It just makes him an unreliable source.\" Instead of being, as Grist's slogan promises, a \"beacon in the smog,\" Robinson accused the site of \"operating more like a smog machine.\"\u003c/p>\n\u003cp>\"I was unprepared for the ugliness\" and the personal attacks, Johnson admits. \"I'd never felt anything like that before\" in 10 years of journalism.\u003c/p>\n\u003cp>Many proponents of GMOs, meanwhile, \u003ca href=\"http://www.forbes.com/sites/jonentine/2013/07/18/grist-challenges-its-own-shaky-crop-biotechnology-reporting-sets-stage-for-gmo-science-journalism-conclave/\">praised\u003c/a> Johnson's efforts. Jon Entine, who writes for the \u003cem>Forbes\u003c/em> site, described it as a partial repudiation of Grist's previous \"embarrassing coverage\" of the issue.\u003c/p>\n\u003cp>Those GMO supporters, however, weren't quite so happy with Johnson's final \u003ca href=\"http://grist.org/food/what-i-learned-from-six-months-of-gmo-research-none-of-it-matters/\">wrap-up pos\u003c/a>t this week, which carried the headline: \"What I learned from six months of GMO research: None of it matters.\"\u003c/p>\n\u003cp>\"The most astonishing thing about the vicious public brawl over GMOs is that the stakes are so low,\" Johnson wrote. Essentially, if you care about the environment or human welfare, it just doesn't matter very much whether farmers are planting GMOs.\u003c/p>\n\u003cp>An essential personal disclosure here: In that final essay, Johnson quotes approvingly from my own \u003ca href=\"http://www.amazon.com/Lords-Of-The-Harvest-Biotech/dp/073820773X\">book\u003c/a> about GMOs, published way, way back in 2001. So perhaps I'm paying extra attention to Johnson's work because we agree.\u003c/p>\n\u003cp>Yet 13 years ago, when I argued that GMOs didn't matter all that much for the environment or human welfare — certainly not compared to old-fashioned things like tilling grasslands or draining wetlands — people mostly looked puzzled. I wonder whether Johnson's work will have more resonance — whether, for instance, apocalyptic rhetoric about GMOs will give way to a calmer understanding of what's at stake.\u003c/p>\n\u003cp>Johnson isn't sure.\u003c/p>\n\u003cp>\"When I look at the comments, I get the feeling that nothing will ever change,\" he says.\u003c/p>\n\u003cp>On the other hand, there are occasional personal exchanges that leave him more optimistic. He cited an online conversation with another writer who's been a frequent GMO critic: \"I felt like we were building a slender bridge across the chasm.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "If you're confused by the fight over genetically modified food — and even more if your mind is already made up — you might want to turn to an investigation of the topic carried out by the environmental website Grist. Instead of preaching to the deep-green choir, Grist's in-depth series questioned its faith.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76357\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000009301894large_wide-5c4877bea72fb2b3c67d39b336b59e1c659506e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000009301894large_wide-5c4877bea72fb2b3c67d39b336b59e1c659506e0.jpg\" alt=\"After Grist's six-month-long series on genetically modified foods, some loyal readers accused the site of changing directions in the debate. Photo: iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-76357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After Grist's six-month-long series on genetically modified foods, some loyal readers accused the site of changing directions in the debate. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/261076195/a-green-movement-website-shakes-up-the-debate-over-gmos\">The Salt at NPR Food\u003c/a> (1/10/14)\u003c/p>\n\u003cp>A \u003ca href=\"http://grist.org/series/panic-free-gmos/\">26-part series\u003c/a> on genetically modified food was not Nathanael Johnson's idea. And he didn't realize it would take six months, either.\u003c/p>\n\u003cp>Last year, Johnson was hired as the new food writer for Grist, a website for environmental news and opinion. Grist's editor, \u003ca href=\"http://grist.org/article/2011-09-12-meet-scott-rosenberg-grists-new-executive-editor/\">Scott Rosenberg\u003c/a>, was waiting with an assignment: Dig into the controversy over GMOs.\u003c/p>\n\u003cp>GMOs \"were a unique problem for us,\" says Rosenberg. On the one hand, most of Grist's readers and supporters despise GMOs, seeing them as a tool of corporate agribusiness and chemical-dependent farming.\u003c/p>\n\u003cp>On the other hand, says Rosenberg, he'd been struck by the passion of people who defended this technology, especially scientists. It convinced him that the issue deserved a fresh look.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When I met \u003ca href=\"http://grist.org/author/nathanael-johnson/\">Nathanael\u003c/a>, I thought, 'This is a writer who could do this really well,' \" recalls Rosenberg.\u003c/p>\n\u003cp>Johnson came to this assignment with the kind of skepticism about green orthodoxy that comes from growing up immersed in it.\u003c/p>\n\u003cp>\"I was born into the cult of organic,\" he \u003ca href=\"http://grist.org/food/beyond-gut-instinct-a-manifesto-for-clean-eating-and-clear-thinking/\">wrote\u003c/a> in one of his first Grist columns. His parents were \"Berkeley hippies\" who moved back to the land in Nevada City, Calif. Growing up there \"gave me a front-row seat from which to observe how faith in nature could spin into fuzzy thinking and paranoia,\" Johnson wrote. \"I loved science because it could separate plausible and crazy.\"\u003c/p>\n\u003cp>Johnson dove into his GMO assignment with that same devotion to weighing the evidence. If you're confused by the long-running GMO fight — and even more if your mind is already made up — it's worth reading.\u003c/p>\n\u003cp>Be warned, though: You'll need some stamina. There are several notable things about this online experiment in explanatory journalism, and the first is its length. Johnson covers questions both obvious (Are GMO foods\u003ca href=\"http://grist.org/food/the-gm-safety-dance-whats-rule-and-whats-real/\"> tested\u003c/a> for safety?) and obscure (Are independent scientists \u003ca href=\"http://grist.org/food/genetically-modified-seed-research-whats-locked-and-what-isnt/\">banned\u003c/a> from carrying out research on GMOs?).\u003c/p>\n\u003cp>More unusual, though, is its approach. In an online world of snark and smack-downs, Johnson presents his work as a humble quest for truth. For the most part, he convinces you that it's an honest search, and that he's not sure, himself, where he'll end up.\u003c/p>\n\u003cp>Where he ends up, in fact, is the final surprising thing about this series. Instead of preaching to the deep-green choir, Johnson questions its faith. He challenges many of the anti-GMO views that Grist's readers are used to seeing.\u003c/p>\n\u003cp>Which doesn't put him squarely in the pro-GMO camp, either. Unlike British polemicist Mark Lynas, who switched sides in this debate, Johnson is all about nuance. Are GMOs bad for the environment? Well, yes and no. They've allowed farmers to \u003ca href=\"http://grist.org/food/in-the-insecticide-wars-gmos-have-so-far-been-a-force-for-good/\">cut\u003c/a> their use of insecticides while \u003ca href=\"http://grist.org/food/roundup-ready-aim-spray-how-gm-crops-lead-to-herbicide-addiction/\">increasing\u003c/a> the use of chemical weed-killers. More effective weed control is good for crop yields but bad for the Monarch butterfly. And so on.\u003c/p>\n\u003cp>Some of Grist's readers haven't appreciated the nuance, and reacted to Johnson's series with the kind of anger that's reserved for those who betray a righteous cause.\u003c/p>\n\u003cp>\"I've got news for Johnson,\" \u003ca href=\"http://www.gmwatch.org/index.php/news/archive/2013/15019-nathanael-johnson-a-beacon-in-the-smog\">wrote\u003c/a> Claire Robinson, from GM Watch. \"Misleading the readers of an until-now respected publication like Grist doesn't make him exciting, creative or cool. It just makes him an unreliable source.\" Instead of being, as Grist's slogan promises, a \"beacon in the smog,\" Robinson accused the site of \"operating more like a smog machine.\"\u003c/p>\n\u003cp>\"I was unprepared for the ugliness\" and the personal attacks, Johnson admits. \"I'd never felt anything like that before\" in 10 years of journalism.\u003c/p>\n\u003cp>Many proponents of GMOs, meanwhile, \u003ca href=\"http://www.forbes.com/sites/jonentine/2013/07/18/grist-challenges-its-own-shaky-crop-biotechnology-reporting-sets-stage-for-gmo-science-journalism-conclave/\">praised\u003c/a> Johnson's efforts. Jon Entine, who writes for the \u003cem>Forbes\u003c/em> site, described it as a partial repudiation of Grist's previous \"embarrassing coverage\" of the issue.\u003c/p>\n\u003cp>Those GMO supporters, however, weren't quite so happy with Johnson's final \u003ca href=\"http://grist.org/food/what-i-learned-from-six-months-of-gmo-research-none-of-it-matters/\">wrap-up pos\u003c/a>t this week, which carried the headline: \"What I learned from six months of GMO research: None of it matters.\"\u003c/p>\n\u003cp>\"The most astonishing thing about the vicious public brawl over GMOs is that the stakes are so low,\" Johnson wrote. Essentially, if you care about the environment or human welfare, it just doesn't matter very much whether farmers are planting GMOs.\u003c/p>\n\u003cp>An essential personal disclosure here: In that final essay, Johnson quotes approvingly from my own \u003ca href=\"http://www.amazon.com/Lords-Of-The-Harvest-Biotech/dp/073820773X\">book\u003c/a> about GMOs, published way, way back in 2001. So perhaps I'm paying extra attention to Johnson's work because we agree.\u003c/p>\n\u003cp>Yet 13 years ago, when I argued that GMOs didn't matter all that much for the environment or human welfare — certainly not compared to old-fashioned things like tilling grasslands or draining wetlands — people mostly looked puzzled. I wonder whether Johnson's work will have more resonance — whether, for instance, apocalyptic rhetoric about GMOs will give way to a calmer understanding of what's at stake.\u003c/p>\n\u003cp>Johnson isn't sure.\u003c/p>\n\u003cp>\"When I look at the comments, I get the feeling that nothing will ever change,\" he says.\u003c/p>\n\u003cp>On the other hand, there are occasional personal exchanges that leave him more optimistic. He cited an online conversation with another writer who's been a frequent GMO critic: \"I felt like we were building a slender bridge across the chasm.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Whole-Grain Mornings: A Wholesome Start to the New Year",
"title": "Whole-Grain Mornings: A Wholesome Start to the New Year",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">\u003cimg class=\"aligncenter size-full wp-image-76232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gord_WholeGrainMornings1000.jpg\" alt=\"Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. Author: Megan Gordon\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>It was a love thang that made Megan Gordon \u003ca href=\"http://australiandictionary.net/pull%20up%20stumps\">pull up stumps\u003c/a>, as we say in the old country, and relocate from Oakland to Seattle in the winter of 2012. That proved to be a good move on both the personal and professional front.\u003c/p>\n\u003cp>Fast forward to today and the newly-engaged Gordon, who writes regularly for \u003ca href=\"http://www.thekitchn.com/authors/megang\">The Kitchn\u003c/a> and on her popular, whimsical blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>, is also a new cookbook author, with the release of \u003cem>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The \u003ca href=\"http://wholegrainmornings.com/\">cookbook\u003c/a> reflects Gordon's sunny, healthful, can-do sensibility and thoughtful approach to pretty much every thing she takes on. That includes her granola business, \u003ca href=\"http://margegranola.com/\">Marge\u003c/a>, which has gone gangbusters since she headed further north and has received nice nods from \u003cem>The Wall Street Journal\u003c/em> and \u003cem>Sunset\u003c/em>.\u003c/p>\n\u003cp>Gordon, a former \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">regular contributor to this column\u003c/a>, is also my friend (full disclosure). My son misses her occasional fruit pies and pop tarts, treats that found their way into our home courtesy of her recipe development work. And I miss my galpal, colleague, and hiking buddy. We may have lost Megan to \u003ca href=\"http://neversinkcreative.com/\">Sam\u003c/a> and Seattle but every time I whip up a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/17/baking-with-olive-oil-granola-and-beyond/\">granola\u003c/a>, pretty much weekly these days, I think of Megan, happily ensconced in her new home in the Pacific Northwest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thankfully, she's headed down to the Bay Area soon on her book tour, so catch her while you can at the events listed here. Below, Gordon muses on starting the day right and the particular pleasures of breakfast. She also shares a savory and sweet recipe from her cookbook. Here's to a hearty and healthy new year all.\u003c/p>\n\u003cfigure id=\"attachment_76233\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\">\u003cimg class=\"size-full wp-image-76233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\" alt=\"Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the philosophy behind your new cookbook? \u003c/strong>\u003c/p>\n\u003cp>I hope to introduce new grains and make them approachable for the home cook. Whole grains can still have connotations of dusty bulk bins and hippy grocery stores. In this book I seek to change that by introducing home cooks to grains that may be new to them (millet, farro, amaranth) with recipes that appeal to both sweet and savory breakfast eaters.\u003c/p>\n\u003cp>Whole grains are the center of each recipe – they’re how I like to start my day because they’re filling, yet don’t weigh me down, and are packed with protein and fiber. But that being said, you won’t find recipes lacking in indulgence either: There's Cheesy Chive Millet Grits, Quick Breakfast Fried Rice, and a Strawberry Oat Breakfast Crisp. I’m more of a savory kind of breakfast person these days so you’ll find recipes in this book that, for some folks, might be unexpected at the breakfast table. Dishes like Zucchini Farro Cakes, savory tarts, frittatas, and a buckwheat hash.\u003c/p>\n\u003cp>This book recognizes that what we eat on a workday Wednesday morning looks drastically different from what we might prepare on a leisurely Sunday. And similarly, my morning meals on a cold, blustery January morning look a lot different than they do in the bright morning light of July. I recognize the different way we eat with a seasonal organization and categories within each season that include “Busy Weekdays,” “Slow Sundays” and “Brunch.” In this way, I hope the book becomes a truly useful morning resource (with sections on storing and cooking grains as well as useful information on building a whole-grain pantry) for home cooks looking for something healthy and delicious to prepare for themselves, their families, or their friends.\u003c/p>\n\u003cp>I also want readers to feel empowered to take a recipe or idea from this book and make it their own. We’re all different kinds of cooks and eaters and in \u003cem>Whole-Grain Mornings\u003c/em> I’ve given readers numerous ideas for ways to think beyond the recipe. Also, there are dozens of “make ahead” suggestions aiming to make morning meals more do-able on a daily basis without major prep or cook time.\u003c/p>\n\u003cp>\u003cstrong>Is this a health cookbook?\u003c/strong>\u003c/p>\n\u003cp>I don’t consider it a “health book” or a reference on whole-grain cooking. You’ll find cheese and butter and even bacon in these pages. But each recipe features whole grains as the star because they’re a nourishing way to start the morning.\u003c/p>\n\u003cp>\u003cstrong>Are you a \"breakfast is the most important meal of the day\" kinda gal?\u003c/strong>\u003c/p>\n\u003cp>Breakfast is the cornerstone of the day. Even if it’s small and effortless--a bowl of my Triple-Coconut Quinoa Porridge on the way out the door—it’s giving your body the nutrition you need to get the day started. And, I think, it sends the message that, amidst all the craziness in our day-to-day lives, feeding yourself well is important.\u003c/p>\n\u003cp>\u003ca href=\"http://margegranola.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marge-granola-screenshot1.jpg\" alt=\"Marge Granola website\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your own granola company?\u003c/strong>\u003c/p>\n\u003cp>I began Marge Granola largely by accident. I was a high school English teacher and was laid off, so I started working at a restaurant in their catering department, became curious with what was going on in the bakery, and began helping out. Soon I decided that was really what I wanted to do full time – on my own. I began Marge as a baking business in the Bay Area that sold mostly pies and some granola at farmers' markets and to private clients. But the granola was what people were talking about, what got covered in the press, and what I most enjoyed making. So when I moved up to Seattle, it’s what I decided to focus on full time. Now, it's distributed up and down the West Coast and moving East, we do a brisk online business, and I'm selling it at Seattle farmers' markets, which is a great way to connect to my new community.\u003c/p>\n\u003cp>\u003cstrong>Is granola your standard breakfast then?\u003c/strong>\u003c/p>\n\u003cp>In the warmer months, absolutely. I love to dress up plain yogurt with Marge granola and seasonal berries. It’s a great travel snack and I’ve started to fold granola into cookies and bars to amp up the texture, crunch, and nutrition. In the winter months, I’m an oatmeal gal. But always whole grains, regardless of the season.\u003c/p>\n\u003cp>\u003cstrong>Is there anything about winter that impacts what's at the breakfast table in your home?\u003c/strong>\u003c/p>\n\u003cp>Winter is a time that welcomes turning inward and slowing down a bit. While the reality of hectic weekdays simply doesn’t allow for that terribly often, I love to try new recipes and ways to prepare old favorites in the winter. That's reflected in my book in my take on muffins: Pear Hazelnut Oat; porridge: Savory Barley with Mushrooms and Parmesan; and baked goods: Whole-Grain Gingerbread. Winter tends to be a time, too, when the indulgence of the holidays becomes apparent and cleaner, lighter meals are welcome. That's why I focus on whole, unprocessed ingredients and natural sugars in my healthy spins on comfort staples such as whole-grain pancake mix, homemade almond milk, infused honeys, and DIY yogurt.\u003c/p>\n\u003cp>\u003cstrong>Did you discover anything surprising while researching whole-grain recipes for this book? \u003c/strong>\u003c/p>\n\u003cp>Yes, new preparations for grains, for example, baking quinoa with honey and seeds to create a crunchy topping for yogurt. Or frying up farro and shredded zucchini to make breakfast fritters. I learned to love millet, my new go-to grain of choice. It’s often dismissed as bird seed but it has a mild flavor that’s reminiscent of corn and is quick-cooking and delicious as a simple porridge, grits, or in grain bowls. I also learned something I’d always suspected was true: simplicity rules. When I first got my book contract I went out and bought a fancy rice cooker that had settings to cook all different kinds of grains. Ultimately I returned it and used the sturdy pot I’ve had since college. The fewer bells and whistles in the morning hours, the better!\u003c/p>\n\u003ch3>Events\u003c/h3>\n\u003cul>\n\u003cli>Book signing & granola tasting: \u003ca href=\"http://www.fourthstreetshop.com/pages/anthropologie.html\">Anthropologie\u003c/a>, February 7, 11am-1pm, Berkeley\u003c/li>\n\u003cli>Book signing: \u003ca href=\"http://healdsburgshed.com/\">Healdsburg Shed\u003c/a>, February 8, 10am, Healdsburg\u003c/li>\n\u003cli>Better breakfasts cooking class: \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, February 8, 3:30pm-6:30pm, San Francisco\u003c/li>\n\u003cli>Book talk, signing & granola tasting: \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a>, February 9, 1pm, Corte Madera\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Apricot Pistachio Granola\u003c/h3>\n\u003cp>This is a version of the granola that the \u003cem>Wall Street Journal\u003c/em> wrote about on a Saturday morning in early June of 2012. Once you develop product flavors for a business, you don’t get to continue altering them once the packaging is printed and customers fall in love with it. However, I’ve taken to adding sunflower seeds and crystallized ginger when I make this at home.\u003c/p>\n\u003cfigure id=\"attachment_76234\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\">\u003cimg class=\"size-full wp-image-76234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\" alt=\"Apricot Pistachio Granola. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Pistachio Granola. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 8 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Morning Notes:\u003c/strong> Buying apricots from bulk bins with a high turnover is always a good bet because they’re likely much fresher than packaged dried fruits. You can also buy diced dried apricots, which is what I do for Marge.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups / 300 g rolled oats\u003c/li>\n\u003cli>1 cup / 130 g raw pistachios, coarsely chopped\u003c/li>\n\u003cli>1 cup / 130 g raw pepitas\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sesame seeds\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sunflower seeds\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1⁄4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1⁄2 teaspoon ground cardamom\u003c/li>\n\u003cli>1⁄2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1⁄2 cup / 120 ml extra-virgin olive oil\u003c/li>\n\u003cli>1⁄2 cup / 120 ml maple syrup\u003c/li>\n\u003cli>1⁄2 cup / 75 g finely chopped dried apricots (about 10 dried apricots)\u003c/li>\n\u003cli>1⁄4 cup / 25 g diced crystallized ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper\u003cbr>\nor a silicone mat.\u003c/li>\n\u003cli>In a large bowl, stir together the oats, pistachios, pepitas, sesame seeds, sunflower seeds, salt, cinnamon, and cardamom.\u003c/li>\n\u003cli>Add the vanilla, olive oil, and maple syrup and stir to combine. I use my hands at this point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture out onto the prepared baking sheet and spread in an even layer.\u003c/li>\n\u003cli>Bake until fragrant and golden brown, 35 to 40 minutes. Stir every 15 to 20 minutes to ensure the granola bakes evenly. Remove from the oven and let cool completely on the baking sheet. If the granola doesn’t seem as toasty and crunchy as you’d like, it will firm up considerably as it cools. Stir in the apricots and crystallized ginger once the granola has cooled. Store in an airtight container for 3 to 4 weeks or refrigerate for up to 6 weeks (if refrigerating, keep the apricots in a separate sealed bag and add them as you enjoy your granola so they don’t become hard and dry.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Greens \u003cem>and\u003c/em> Grains Scramble\u003c/h3>\n\u003cp>This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it’s usually a dish we whip up as a late breakfast on weekdays when we’re both working from home and most emails have been returned. It’s wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.\u003c/p>\n\u003cfigure id=\"attachment_76235\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\">\u003cimg class=\"size-full wp-image-76235\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\" alt=\"Greens and Grains Scramble. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens \u003cem>and\u003c/em> Grains Scramble. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2, heartily\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large eggs, beaten\u003c/li>\n\u003cli>1 tablespoon milk\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 green onion, white and light green parts, finely chopped (about 1 tablespoon)\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)\u003c/li>\n\u003cli>1⁄2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)\u003c/li>\n\u003cli>1 tablespoon chopped fresh chives\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Flaky salt\u003c/li>\n\u003cli>Crusty bread, toasted English muffins, or warm corn tortillas, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.\u003c/li>\n\u003cli>Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they’re softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.\u003c/li>\n\u003cli>Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Make It Your Own:\u003c/strong> Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can’t think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.\u003c/p>\n\n",
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"excerpt": "Made New Year's resolutions to eat better? You know you have. Cookbook author Megan Gordon to the rescue with her new release Whole-Grain Mornings. Gordon talks with Sarah Henry about granola and ancient grains.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">\u003cimg class=\"aligncenter size-full wp-image-76232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gord_WholeGrainMornings1000.jpg\" alt=\"Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. Author: Megan Gordon\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>It was a love thang that made Megan Gordon \u003ca href=\"http://australiandictionary.net/pull%20up%20stumps\">pull up stumps\u003c/a>, as we say in the old country, and relocate from Oakland to Seattle in the winter of 2012. That proved to be a good move on both the personal and professional front.\u003c/p>\n\u003cp>Fast forward to today and the newly-engaged Gordon, who writes regularly for \u003ca href=\"http://www.thekitchn.com/authors/megang\">The Kitchn\u003c/a> and on her popular, whimsical blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>, is also a new cookbook author, with the release of \u003cem>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The \u003ca href=\"http://wholegrainmornings.com/\">cookbook\u003c/a> reflects Gordon's sunny, healthful, can-do sensibility and thoughtful approach to pretty much every thing she takes on. That includes her granola business, \u003ca href=\"http://margegranola.com/\">Marge\u003c/a>, which has gone gangbusters since she headed further north and has received nice nods from \u003cem>The Wall Street Journal\u003c/em> and \u003cem>Sunset\u003c/em>.\u003c/p>\n\u003cp>Gordon, a former \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">regular contributor to this column\u003c/a>, is also my friend (full disclosure). My son misses her occasional fruit pies and pop tarts, treats that found their way into our home courtesy of her recipe development work. And I miss my galpal, colleague, and hiking buddy. We may have lost Megan to \u003ca href=\"http://neversinkcreative.com/\">Sam\u003c/a> and Seattle but every time I whip up a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/17/baking-with-olive-oil-granola-and-beyond/\">granola\u003c/a>, pretty much weekly these days, I think of Megan, happily ensconced in her new home in the Pacific Northwest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thankfully, she's headed down to the Bay Area soon on her book tour, so catch her while you can at the events listed here. Below, Gordon muses on starting the day right and the particular pleasures of breakfast. She also shares a savory and sweet recipe from her cookbook. Here's to a hearty and healthy new year all.\u003c/p>\n\u003cfigure id=\"attachment_76233\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\">\u003cimg class=\"size-full wp-image-76233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\" alt=\"Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the philosophy behind your new cookbook? \u003c/strong>\u003c/p>\n\u003cp>I hope to introduce new grains and make them approachable for the home cook. Whole grains can still have connotations of dusty bulk bins and hippy grocery stores. In this book I seek to change that by introducing home cooks to grains that may be new to them (millet, farro, amaranth) with recipes that appeal to both sweet and savory breakfast eaters.\u003c/p>\n\u003cp>Whole grains are the center of each recipe – they’re how I like to start my day because they’re filling, yet don’t weigh me down, and are packed with protein and fiber. But that being said, you won’t find recipes lacking in indulgence either: There's Cheesy Chive Millet Grits, Quick Breakfast Fried Rice, and a Strawberry Oat Breakfast Crisp. I’m more of a savory kind of breakfast person these days so you’ll find recipes in this book that, for some folks, might be unexpected at the breakfast table. Dishes like Zucchini Farro Cakes, savory tarts, frittatas, and a buckwheat hash.\u003c/p>\n\u003cp>This book recognizes that what we eat on a workday Wednesday morning looks drastically different from what we might prepare on a leisurely Sunday. And similarly, my morning meals on a cold, blustery January morning look a lot different than they do in the bright morning light of July. I recognize the different way we eat with a seasonal organization and categories within each season that include “Busy Weekdays,” “Slow Sundays” and “Brunch.” In this way, I hope the book becomes a truly useful morning resource (with sections on storing and cooking grains as well as useful information on building a whole-grain pantry) for home cooks looking for something healthy and delicious to prepare for themselves, their families, or their friends.\u003c/p>\n\u003cp>I also want readers to feel empowered to take a recipe or idea from this book and make it their own. We’re all different kinds of cooks and eaters and in \u003cem>Whole-Grain Mornings\u003c/em> I’ve given readers numerous ideas for ways to think beyond the recipe. Also, there are dozens of “make ahead” suggestions aiming to make morning meals more do-able on a daily basis without major prep or cook time.\u003c/p>\n\u003cp>\u003cstrong>Is this a health cookbook?\u003c/strong>\u003c/p>\n\u003cp>I don’t consider it a “health book” or a reference on whole-grain cooking. You’ll find cheese and butter and even bacon in these pages. But each recipe features whole grains as the star because they’re a nourishing way to start the morning.\u003c/p>\n\u003cp>\u003cstrong>Are you a \"breakfast is the most important meal of the day\" kinda gal?\u003c/strong>\u003c/p>\n\u003cp>Breakfast is the cornerstone of the day. Even if it’s small and effortless--a bowl of my Triple-Coconut Quinoa Porridge on the way out the door—it’s giving your body the nutrition you need to get the day started. And, I think, it sends the message that, amidst all the craziness in our day-to-day lives, feeding yourself well is important.\u003c/p>\n\u003cp>\u003ca href=\"http://margegranola.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marge-granola-screenshot1.jpg\" alt=\"Marge Granola website\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your own granola company?\u003c/strong>\u003c/p>\n\u003cp>I began Marge Granola largely by accident. I was a high school English teacher and was laid off, so I started working at a restaurant in their catering department, became curious with what was going on in the bakery, and began helping out. Soon I decided that was really what I wanted to do full time – on my own. I began Marge as a baking business in the Bay Area that sold mostly pies and some granola at farmers' markets and to private clients. But the granola was what people were talking about, what got covered in the press, and what I most enjoyed making. So when I moved up to Seattle, it’s what I decided to focus on full time. Now, it's distributed up and down the West Coast and moving East, we do a brisk online business, and I'm selling it at Seattle farmers' markets, which is a great way to connect to my new community.\u003c/p>\n\u003cp>\u003cstrong>Is granola your standard breakfast then?\u003c/strong>\u003c/p>\n\u003cp>In the warmer months, absolutely. I love to dress up plain yogurt with Marge granola and seasonal berries. It’s a great travel snack and I’ve started to fold granola into cookies and bars to amp up the texture, crunch, and nutrition. In the winter months, I’m an oatmeal gal. But always whole grains, regardless of the season.\u003c/p>\n\u003cp>\u003cstrong>Is there anything about winter that impacts what's at the breakfast table in your home?\u003c/strong>\u003c/p>\n\u003cp>Winter is a time that welcomes turning inward and slowing down a bit. While the reality of hectic weekdays simply doesn’t allow for that terribly often, I love to try new recipes and ways to prepare old favorites in the winter. That's reflected in my book in my take on muffins: Pear Hazelnut Oat; porridge: Savory Barley with Mushrooms and Parmesan; and baked goods: Whole-Grain Gingerbread. Winter tends to be a time, too, when the indulgence of the holidays becomes apparent and cleaner, lighter meals are welcome. That's why I focus on whole, unprocessed ingredients and natural sugars in my healthy spins on comfort staples such as whole-grain pancake mix, homemade almond milk, infused honeys, and DIY yogurt.\u003c/p>\n\u003cp>\u003cstrong>Did you discover anything surprising while researching whole-grain recipes for this book? \u003c/strong>\u003c/p>\n\u003cp>Yes, new preparations for grains, for example, baking quinoa with honey and seeds to create a crunchy topping for yogurt. Or frying up farro and shredded zucchini to make breakfast fritters. I learned to love millet, my new go-to grain of choice. It’s often dismissed as bird seed but it has a mild flavor that’s reminiscent of corn and is quick-cooking and delicious as a simple porridge, grits, or in grain bowls. I also learned something I’d always suspected was true: simplicity rules. When I first got my book contract I went out and bought a fancy rice cooker that had settings to cook all different kinds of grains. Ultimately I returned it and used the sturdy pot I’ve had since college. The fewer bells and whistles in the morning hours, the better!\u003c/p>\n\u003ch3>Events\u003c/h3>\n\u003cul>\n\u003cli>Book signing & granola tasting: \u003ca href=\"http://www.fourthstreetshop.com/pages/anthropologie.html\">Anthropologie\u003c/a>, February 7, 11am-1pm, Berkeley\u003c/li>\n\u003cli>Book signing: \u003ca href=\"http://healdsburgshed.com/\">Healdsburg Shed\u003c/a>, February 8, 10am, Healdsburg\u003c/li>\n\u003cli>Better breakfasts cooking class: \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, February 8, 3:30pm-6:30pm, San Francisco\u003c/li>\n\u003cli>Book talk, signing & granola tasting: \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a>, February 9, 1pm, Corte Madera\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Apricot Pistachio Granola\u003c/h3>\n\u003cp>This is a version of the granola that the \u003cem>Wall Street Journal\u003c/em> wrote about on a Saturday morning in early June of 2012. Once you develop product flavors for a business, you don’t get to continue altering them once the packaging is printed and customers fall in love with it. However, I’ve taken to adding sunflower seeds and crystallized ginger when I make this at home.\u003c/p>\n\u003cfigure id=\"attachment_76234\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\">\u003cimg class=\"size-full wp-image-76234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\" alt=\"Apricot Pistachio Granola. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Pistachio Granola. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 8 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Morning Notes:\u003c/strong> Buying apricots from bulk bins with a high turnover is always a good bet because they’re likely much fresher than packaged dried fruits. You can also buy diced dried apricots, which is what I do for Marge.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups / 300 g rolled oats\u003c/li>\n\u003cli>1 cup / 130 g raw pistachios, coarsely chopped\u003c/li>\n\u003cli>1 cup / 130 g raw pepitas\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sesame seeds\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sunflower seeds\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1⁄4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1⁄2 teaspoon ground cardamom\u003c/li>\n\u003cli>1⁄2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1⁄2 cup / 120 ml extra-virgin olive oil\u003c/li>\n\u003cli>1⁄2 cup / 120 ml maple syrup\u003c/li>\n\u003cli>1⁄2 cup / 75 g finely chopped dried apricots (about 10 dried apricots)\u003c/li>\n\u003cli>1⁄4 cup / 25 g diced crystallized ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper\u003cbr>\nor a silicone mat.\u003c/li>\n\u003cli>In a large bowl, stir together the oats, pistachios, pepitas, sesame seeds, sunflower seeds, salt, cinnamon, and cardamom.\u003c/li>\n\u003cli>Add the vanilla, olive oil, and maple syrup and stir to combine. I use my hands at this point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture out onto the prepared baking sheet and spread in an even layer.\u003c/li>\n\u003cli>Bake until fragrant and golden brown, 35 to 40 minutes. Stir every 15 to 20 minutes to ensure the granola bakes evenly. Remove from the oven and let cool completely on the baking sheet. If the granola doesn’t seem as toasty and crunchy as you’d like, it will firm up considerably as it cools. Stir in the apricots and crystallized ginger once the granola has cooled. Store in an airtight container for 3 to 4 weeks or refrigerate for up to 6 weeks (if refrigerating, keep the apricots in a separate sealed bag and add them as you enjoy your granola so they don’t become hard and dry.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Greens \u003cem>and\u003c/em> Grains Scramble\u003c/h3>\n\u003cp>This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it’s usually a dish we whip up as a late breakfast on weekdays when we’re both working from home and most emails have been returned. It’s wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.\u003c/p>\n\u003cfigure id=\"attachment_76235\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\">\u003cimg class=\"size-full wp-image-76235\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\" alt=\"Greens and Grains Scramble. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens \u003cem>and\u003c/em> Grains Scramble. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2, heartily\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large eggs, beaten\u003c/li>\n\u003cli>1 tablespoon milk\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 green onion, white and light green parts, finely chopped (about 1 tablespoon)\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)\u003c/li>\n\u003cli>1⁄2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)\u003c/li>\n\u003cli>1 tablespoon chopped fresh chives\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Flaky salt\u003c/li>\n\u003cli>Crusty bread, toasted English muffins, or warm corn tortillas, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.\u003c/li>\n\u003cli>Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they’re softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.\u003c/li>\n\u003cli>Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make It Your Own:\u003c/strong> Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can’t think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What's Trending In Food Magazines? Thanksgiving Classics",
"title": "What's Trending In Food Magazines? Thanksgiving Classics",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74078\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\" alt=\"Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\" width=\"650\" height=\"365\" class=\"size-full wp-image-74078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">The Salt at NPR Food\u003c/a> (11/19/13)\u003c/p>\n\u003cp>For many of us, Thanksgiving is just not the same without turkey, mashed potatoes, cranberry sauce and pumpkin pie. In other words, tradition tends to trump trendy.\u003c/p>\n\u003cp>Yet food magazines always encourage going beyond the usual suspects. And who among us has time to try them out in advance of Thanksgiving?\u003c/p>\n\u003cp>Zach Patton and Clay Dunn, that's who. They're the married couple behind the food blog \u003ca href=\"http://www.thebittenword.com/\">The Bitten Word\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Trendy turkey recipes from years past included tandoori turkey and grilled turkey. This year, tried-and-true roast turkeys are back, according to two food bloggers who combed 11 food magazines in search of top Thanksgiving recipes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74078\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\" alt=\"Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\" width=\"650\" height=\"365\" class=\"size-full wp-image-74078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">The Salt at NPR Food\u003c/a> (11/19/13)\u003c/p>\n\u003cp>For many of us, Thanksgiving is just not the same without turkey, mashed potatoes, cranberry sauce and pumpkin pie. In other words, tradition tends to trump trendy.\u003c/p>\n\u003cp>Yet food magazines always encourage going beyond the usual suspects. And who among us has time to try them out in advance of Thanksgiving?\u003c/p>\n\u003cp>Zach Patton and Clay Dunn, that's who. They're the married couple behind the food blog \u003ca href=\"http://www.thebittenword.com/\">The Bitten Word\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hunger Games: What's Behind Yelp's Fake Reviews?",
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"content": "\u003cfigure id=\"attachment_73648\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yelpreviews.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yelpreviews.jpg\" alt=\"A new study finds restaurants that face close regional competition are more likely to post fake positive reviews for themselves and negative reviews for competitors. Photo: Jeremy Brooks/Flickr\" width=\"624\" height=\"351\" class=\"size-full wp-image-73648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new study finds restaurants that face close regional competition are more likely to post fake positive reviews for themselves and negative reviews for competitors. Photo: Jeremy Brooks/\u003ca href=\"http://www.flickr.com/photos/85853333@N00/9295078135/in/photolist-fanGTR-cZq8sE-99NtC3-dd5eFv-aewmgt-aezbg7-aewmec-9tonFT-98KaPR-cBXqxf-7AoN4Q-ax1vSy-7MFizo-9R8xVH\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243527317/hunger-games-whats-behind-yelps-fake-reviews\">The Salt at NPR Food\u003c/a> (11/8/13)\u003c/p>\n\u003cp>When it comes to scouting out a new bakery, pizzeria or noodle shop, there are few review sites that compare to Yelp. In turn, the reviews left on sites like Yelp can have a big effect on many restaurants' bottom lines.\u003c/p>\n\u003cp>That's created a huge incentive for businesses to write \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/09/23/225455596/fake-reviewers-get-zero-stars-from-new-york-attorney-general\">fake positive reviews about themselves\u003c/a>, called \"astroturfing.\" Some fake reviews are written by the businesses, while others are produced in bulk by reputation management companies. Michael Luca of the Harvard Business School and Georgios Zervas of Boston University wanted to figure out the exact conditions under which companies have strongest incentive to leave a fake review.\u003c/p>\n\u003cp>Luca and Zervas analyzed 316,415 reviews for 3,625 Boston-area restaurants written between 2004 through 2012, all of which Yelp had already flagged as potentially fraudulent. These \"filtered\" reviews \u003ca href=\"http://officialblog.yelp.com/2013/09/fake-reviews-on-yelp-dont-worry-weve-got-your-back.html\">make up\u003c/a> about 25 percent of the 42 million total reviews submitted for all businesses. Of the filtered reviews, Luca and Zervas found 16 percent of reviews weren't legitimate.\u003c/p>\n\u003cp>But defining fraudulence is tricky, especially since Luca and Zervas don't know exactly what makes Yelp's private algorithm tick. According to \u003ca href=\"http://ftc.gov/os/2009/10/091005revisedendorsementguides.pdf\">guidelines\u003c/a> from the Federal Trade Commission, a review written by the business owner, family members, competitors or a compensated reviewer would be considered false advertising. But an owner who encourages users to review his restaurant (and provides instructions) falls into a grey area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Luca and Zervas' study, which is currently being reviewed by a journal for publication, draws a few large conclusions about who cheats and why. They found that restaurants that have a \"weak\" reputation (few and/or poor reviews) are more likely to boost their presence with fake positive reviews. Those that faced more regional competition might write positive reviews for themselves and leave negative reviews for competitors. Luca and Zervas also found that chain restaurants, which do not benefit greatly from Yelp, are less likely to commit review fraud.\u003c/p>\n\u003cp>Luca says he was surprised to find that ethics had nothing to do with it.\u003c/p>\n\u003cp>\"This type of decision was influenced by the amount of competition and incentives,\" he says. \"This wasn't just a story of a few rotten apples that were going to leave a bad review no matter what.\"\u003c/p>\n\u003cp>The number of posts Yelp has to filter has increased dramatically in its nine-year existence. Luca says its part of an \"arms race\" between the review sites and scammers.\u003c/p>\n\u003cp>\"People are finding increasing sophisticated ways to get around the algorithms,\" he says. And, as Zervas \u003ca href=\"http://www.bu.edu/today/2013/yelp-reviews-can-you-trust-them/\">told\u003c/a> Boston University, as more consumers make decisions with on crowd-sourced reviews, businesses have a higher incentive to cheat.\u003c/p>\n\u003cp>But those developing the algorithms are also creating new tools that might make fake reviews less relevant in the first place. Luca's \u003ca href=\"http://www.theatlantic.com/magazine/archive/2013/07/youll-never-throw-up-in-this-town-again/309383/\" target=\"_blank\">next project\u003c/a> is working with health inspectors to tap into a restaurant's reviews and predict which ones might have hygiene violations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If a restaurant's Yelp page is branded with a \"pest infestation\" alert, it might be hard to distract with the fake review: \"Great nachos, fast service.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73648\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yelpreviews.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yelpreviews.jpg\" alt=\"A new study finds restaurants that face close regional competition are more likely to post fake positive reviews for themselves and negative reviews for competitors. Photo: Jeremy Brooks/Flickr\" width=\"624\" height=\"351\" class=\"size-full wp-image-73648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new study finds restaurants that face close regional competition are more likely to post fake positive reviews for themselves and negative reviews for competitors. Photo: Jeremy Brooks/\u003ca href=\"http://www.flickr.com/photos/85853333@N00/9295078135/in/photolist-fanGTR-cZq8sE-99NtC3-dd5eFv-aewmgt-aezbg7-aewmec-9tonFT-98KaPR-cBXqxf-7AoN4Q-ax1vSy-7MFizo-9R8xVH\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243527317/hunger-games-whats-behind-yelps-fake-reviews\">The Salt at NPR Food\u003c/a> (11/8/13)\u003c/p>\n\u003cp>When it comes to scouting out a new bakery, pizzeria or noodle shop, there are few review sites that compare to Yelp. In turn, the reviews left on sites like Yelp can have a big effect on many restaurants' bottom lines.\u003c/p>\n\u003cp>That's created a huge incentive for businesses to write \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/09/23/225455596/fake-reviewers-get-zero-stars-from-new-york-attorney-general\">fake positive reviews about themselves\u003c/a>, called \"astroturfing.\" Some fake reviews are written by the businesses, while others are produced in bulk by reputation management companies. Michael Luca of the Harvard Business School and Georgios Zervas of Boston University wanted to figure out the exact conditions under which companies have strongest incentive to leave a fake review.\u003c/p>\n\u003cp>Luca and Zervas analyzed 316,415 reviews for 3,625 Boston-area restaurants written between 2004 through 2012, all of which Yelp had already flagged as potentially fraudulent. These \"filtered\" reviews \u003ca href=\"http://officialblog.yelp.com/2013/09/fake-reviews-on-yelp-dont-worry-weve-got-your-back.html\">make up\u003c/a> about 25 percent of the 42 million total reviews submitted for all businesses. Of the filtered reviews, Luca and Zervas found 16 percent of reviews weren't legitimate.\u003c/p>\n\u003cp>But defining fraudulence is tricky, especially since Luca and Zervas don't know exactly what makes Yelp's private algorithm tick. According to \u003ca href=\"http://ftc.gov/os/2009/10/091005revisedendorsementguides.pdf\">guidelines\u003c/a> from the Federal Trade Commission, a review written by the business owner, family members, competitors or a compensated reviewer would be considered false advertising. But an owner who encourages users to review his restaurant (and provides instructions) falls into a grey area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Luca and Zervas' study, which is currently being reviewed by a journal for publication, draws a few large conclusions about who cheats and why. They found that restaurants that have a \"weak\" reputation (few and/or poor reviews) are more likely to boost their presence with fake positive reviews. Those that faced more regional competition might write positive reviews for themselves and leave negative reviews for competitors. Luca and Zervas also found that chain restaurants, which do not benefit greatly from Yelp, are less likely to commit review fraud.\u003c/p>\n\u003cp>Luca says he was surprised to find that ethics had nothing to do with it.\u003c/p>\n\u003cp>\"This type of decision was influenced by the amount of competition and incentives,\" he says. \"This wasn't just a story of a few rotten apples that were going to leave a bad review no matter what.\"\u003c/p>\n\u003cp>The number of posts Yelp has to filter has increased dramatically in its nine-year existence. Luca says its part of an \"arms race\" between the review sites and scammers.\u003c/p>\n\u003cp>\"People are finding increasing sophisticated ways to get around the algorithms,\" he says. And, as Zervas \u003ca href=\"http://www.bu.edu/today/2013/yelp-reviews-can-you-trust-them/\">told\u003c/a> Boston University, as more consumers make decisions with on crowd-sourced reviews, businesses have a higher incentive to cheat.\u003c/p>\n\u003cp>But those developing the algorithms are also creating new tools that might make fake reviews less relevant in the first place. Luca's \u003ca href=\"http://www.theatlantic.com/magazine/archive/2013/07/youll-never-throw-up-in-this-town-again/309383/\" target=\"_blank\">next project\u003c/a> is working with health inspectors to tap into a restaurant's reviews and predict which ones might have hygiene violations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If a restaurant's Yelp page is branded with a \"pest infestation\" alert, it might be hard to distract with the fake review: \"Great nachos, fast service.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[vimeo 73431292] \u003c/p>\n\u003cp>Just in time for cooler fall climes, there’s a new book called \u003ca href=\"http://www.meltmacaroni.com/melt-the-cookbook/\">\u003cem>Melt: The Art of Macaroni and Cheese\u003c/em>\u003c/a>. Local northern California food writers and BAB bloggers \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephaniestiavetti/\">Stephanie Stiavetti\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/garrettmccord/\">Garrett McCord\u003c/a> have developed new takes on the classic comfort food and their innovative creations tempt and excite. The duo has also achieved expert status on how to shop for and cook with cheese. Bay Area Bites caught up with the authors to discuss their newly published book. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-cover600.jpg\" alt=\"Melt: The Art of Macaroni and Cheese by Stephanie Stiavetti & Garrett McCord\" width=\"400\" class=\"aligncenter size-full wp-image-72638\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003cem>Melt\u003c/em> asks folks to take something we think we know – pasta and cheese — and consider making it with different ingredients to go beyond the comfy mac and cheese casserole. What are some of your key recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> I think one of the recipes I personally dig that shows a unique spin on the subject is our beet and Roquefort mac with poppy seeds. It's got a 90s grunge, Pretty In Pink, guy-liner thing going for it appearance-wise with the beet-mornay sauce. Plus, Roquefort sauces are somewhat unique. It gives the mornay some serious blue bite in all that magenta-hued deliciousness.\u003c/p>\n\u003cfigure id=\"attachment_72636\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/garrett-mccord600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/garrett-mccord600.jpg\" alt=\"Garrett McCord. Photo credit: Stephanie Stiavetti\" width=\"300\" class=\"size-full wp-image-72636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garrett McCord. Photo credit: Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> Even though we’re madly in love with uber-thick, creamy macaroni dishes, we really tried to expand our thinking outside of the standard cheesy-mac. The salad chapter is filled with non-standard macaroni and cheese recipes, my favorite being the Humboldt Fog, Grilled Peaches, and Orzo. We even hopped over into dessert territory, where another one my favorite dishes lives: a decadent cannelloni stuffed with fromage blanc and chevre, drizzled with a creamy peach topping that is given a touch of heat by the merest pinch of ghost pepper.\u003c/p>\n\u003cfigure id=\"attachment_72637\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/stephanie-stiavetti600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/stephanie-stiavetti600.jpg\" alt=\" Stephanie Stiavetti. Photo credit: Stephanie Stiavetti\" width=\"300\" class=\"size-full wp-image-72637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stephanie Stiavetti. Photo credit: Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Fall is upon us, and almost the perfect season to launch a book that incorporates melted cheese at its ooey gooey best. What are some recipes that take advantage of our farmers’ market scene for fall?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> The stuffed pumpkin is definitely a perfect recipe for Autumn – take a sugar pumpkin, hollow it out, pre-bake it, and then you fill it with sausage, cheese, pasta, and cream. It’s got show for sure, but the taste when the cream becomes infused with the flavor of roasted pumpkin? It’s more wonderful than a stampede of corgis.\u003c/p>\n\u003cp>There’s also a salad recipe using persimmons and Fiscalini cheddar that’s easy to make and hits every note on the tongue; sweet, fruity, sour, it’s all there and really quite satisfying. Plus, it let me put one of my favorite fruits in the book!\u003c/p>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> Hands down, the Kasëspätzle reigns supreme as my favorite fall dish. It’s so simple to create but yields a seriously impressive tangle of tender, homemade dumplings smothered with melted Edam cheese. To top off this recipe, we caramelize a few super-sweet onions that you’ll see popping up at the farmers' market. Making this dish is like a big, old culinary bear hug: creamy, hearty, and bursting with flavor. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some tips for making and eating macaroni and cheese?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> Pre-heat your milk on the stovetop first if you plan to make a mornay. Seriously, using cold milk will slow down the process to a crawl. Warming speeds things up significantly by about 10 minutes. \u003c/p>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> Turn off the heat on your béchamel before adding the grated cheese! Heating cheese too fast can cause the liquids and solids to separate, which makes for a very sad sauce indeed. We make a note in every recipe to remove the pot from the heat before adding the cheese, but I always make sure to mention it so people know that it’s an important step.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are both cheese experts at this point. Where do you buy and eat cheese?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> Stephanie introduced me to \u003ca href=\"http://rockridgemarkethall.com/pasta-shop/fourth-street-pasta-shop\">The Pasta Shop in Berkeley\u003c/a>, and now when I go to visit her from Sac I always end up making a quick stop there. \u003c/p>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> I love \u003ca href=\"http://rockridgemarkethall.com/pasta-shop\">The Pasta Shop in Oakland\u003c/a> and Berkeley, and I’m a frequent visitor to \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheese Board\u003c/a> (of course) and an awesome new shop that just popped up in Oakland a few years ago called \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel\u003c/a>. It was opened by a local cheese lover named Jena; she’s incredibly knowledgeable and passionate about cheese. And her kitchen serves up some gorgeous hot dishes made from the cheeses she sells at the counter!\u003c/p>\n\u003cp>\u003cstrong>Melt Book Tour Information:\u003c/strong> \u003ca href=\"http://www.meltmacaroni.com/events/\">\u003cstrong>View local book events\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72634\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-pumpkin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-pumpkin-final.jpg\" alt=\"Pumpkin Stuffed with Fontina, Italian sausage and macaroni. Photo: Matt Armendariz, Courtesy of Little, Brown and Company\" width=\"500\" class=\"size-full wp-image-72634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Stuffed with Fontina, Italian sausage and macaroni.\u003cbr>Photo: Matt Armendariz, Courtesy of Little, Brown and Company\u003c/figcaption>\u003c/figure>\n\u003ch3>RECIPE: Pumpkin Stuffed with Fontina, Italian Sausage, and Macaroni\u003c/h3>\n\u003cp>\u003cem>Recipe by Stephanie Stiavetti and Garrett McCord, Courtesy of Little, Brown and Company\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1/4 pound mild Italian pork sausage\u003c/li>\n\u003cli>4 ounces elbow macaroni\u003c/li>\n\u003cli>5 ounces Fontina, cut into 1/4-inch cubes\u003c/li>\n\u003cli>2 ounces Gruyère, cut into 1/4-inch cubes\u003c/li>\n\u003cli>3 scallions, diced\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1 teaspoon chopped fresh thyme\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003cp>Fontina is a creamy, woodsy, Alpine-style cheese. There are many varieties of Fontina, from Swiss to Italian, with some fine specimens even coming out of Wisconsin. Each has its own unique profile, so be sure to taste them all and pick the one that you like best. Regardless of which you choose, you will get a nice, semi-hard texture and subtle mushroomy flavor.\u003c/p>\n\u003cp>It just so happens that Fontina pairs beautifully with the sugary flavors of a good baking pumpkin. This recipe, baked inside the pumpkin—a trick inspired by Dorie Greenspan and Ruth Reichl, both famous for their stuffed-pumpkin recipes (among other things)—simply knocked our socks off with flavor and a stylish yet homey presentation.\u003c/p>\n\u003cp>Although best with Fontina (and a touch of Gruyere, another Alpine favorite), this recipe is flexible and can use whatever cheeses, meats, onions, or extra pasta you have on hand. Feel free to experiment.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350°F. Cut a circle from the top of the pumpkin at a 45-degree angle, the way you would cut open a pumpkin to make a jack-o’-lantern, and set aside.\u003c/p>\n\u003cp>Scoop out the seeds and strings as best you can. Generously salt and pepper the inside of the pumpkin, pop the top back on it, place it on a rimmed baking dish (since the pumpkin may leak or weep a bit), and bake for 45 minutes.\u003c/p>\n\u003cp>2. Meanwhile, heat the olive oil in a sauté pan over medium heat. If the sausages are in their casings, remove the meat and discard the casings. Crumble the sausage meat into small chunks and cook until lightly browned. Remove the sausage from the pan with a slotted spoon and set aside to cool. Discard the drippings, or save for gravy.\u003c/p>\n\u003cp>3. Also while the pumpkin bakes, cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and rinse with cool water to stop the cooking process.\u003c/p>\n\u003cp>4. In a bowl, toss together the Fontina, Gruyère, sausage, pasta, scallions, and herbs. Once the pumpkin is done baking, take it out of the oven and fill it with the macaroni and cheese. Pour the cream over the filling. Place the top back on the pumpkin and bake for 1 hour, taking the top off for the last 15 minutes so the cheese on top of the filling can properly brown. If the top cream still seems a bit too wobbly and liquid, give it another 10 minutes in the oven. The cream may bubble over a bit, which is fine. If the pumpkin splits while baking, as occasionally happens, be thankful you set it in a rimmed baking dish and continue to bake as normal.\u003c/p>\n\u003cp>5. Allow the pumpkin to rest for 10 minutes before serving. Be careful moving the dish, as the pumpkin may be fragile. You can serve this dish two ways: Cut it into sections and serve them, or just scoop out the insides with scrapings of the pumpkin flesh for each serving. Either way is just dandy. Salt and pepper to taste.\u003c/p>\n\u003cp>\u003cstrong>Alternative cheeses:\u003c/strong> Fontina and Gruyère are widely available and are best used for this recipe, but feel free to try your favorite cheese. We particularly like Valley Ford’s Estero Gold or its Highway 1 Fontina, as well as Roth Käse’s MezzaLuna Fontina. If you want to try something radical, a creamy blue cheese like Buttermilk Blue or Cambozola will do nicely too.\u003c/p>\n\u003cp>\u003cstrong>Wine pairings:\u003c/strong> white Rhône Valley blends, Viognier, oaky Chardonnay, champagne\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Additional pairings for the cheese:\u003c/strong> apples, toasted walnuts, toasted hazelnuts\u003c/p>\n\n",
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"excerpt": "A new book from Bay Area Bites contributors Stephanie Stiavetti and Garrett McCord takes mac and cheese to new levels using artisanal cheeses and complementary local ingredients and wine. Find out more about \u003cem>Melt\u003c/em> and get the recipe for pumpkin stuffed with Fontina, Italian sausage, and macaroni.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Just in time for cooler fall climes, there’s a new book called \u003ca href=\"http://www.meltmacaroni.com/melt-the-cookbook/\">\u003cem>Melt: The Art of Macaroni and Cheese\u003c/em>\u003c/a>. Local northern California food writers and BAB bloggers \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephaniestiavetti/\">Stephanie Stiavetti\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/garrettmccord/\">Garrett McCord\u003c/a> have developed new takes on the classic comfort food and their innovative creations tempt and excite. The duo has also achieved expert status on how to shop for and cook with cheese. Bay Area Bites caught up with the authors to discuss their newly published book. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-cover600.jpg\" alt=\"Melt: The Art of Macaroni and Cheese by Stephanie Stiavetti & Garrett McCord\" width=\"400\" class=\"aligncenter size-full wp-image-72638\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003cem>Melt\u003c/em> asks folks to take something we think we know – pasta and cheese — and consider making it with different ingredients to go beyond the comfy mac and cheese casserole. What are some of your key recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> I think one of the recipes I personally dig that shows a unique spin on the subject is our beet and Roquefort mac with poppy seeds. It's got a 90s grunge, Pretty In Pink, guy-liner thing going for it appearance-wise with the beet-mornay sauce. Plus, Roquefort sauces are somewhat unique. It gives the mornay some serious blue bite in all that magenta-hued deliciousness.\u003c/p>\n\u003cfigure id=\"attachment_72636\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/garrett-mccord600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/garrett-mccord600.jpg\" alt=\"Garrett McCord. Photo credit: Stephanie Stiavetti\" width=\"300\" class=\"size-full wp-image-72636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garrett McCord. Photo credit: Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> Even though we’re madly in love with uber-thick, creamy macaroni dishes, we really tried to expand our thinking outside of the standard cheesy-mac. The salad chapter is filled with non-standard macaroni and cheese recipes, my favorite being the Humboldt Fog, Grilled Peaches, and Orzo. We even hopped over into dessert territory, where another one my favorite dishes lives: a decadent cannelloni stuffed with fromage blanc and chevre, drizzled with a creamy peach topping that is given a touch of heat by the merest pinch of ghost pepper.\u003c/p>\n\u003cfigure id=\"attachment_72637\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/stephanie-stiavetti600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/stephanie-stiavetti600.jpg\" alt=\" Stephanie Stiavetti. Photo credit: Stephanie Stiavetti\" width=\"300\" class=\"size-full wp-image-72637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stephanie Stiavetti. Photo credit: Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Fall is upon us, and almost the perfect season to launch a book that incorporates melted cheese at its ooey gooey best. What are some recipes that take advantage of our farmers’ market scene for fall?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> The stuffed pumpkin is definitely a perfect recipe for Autumn – take a sugar pumpkin, hollow it out, pre-bake it, and then you fill it with sausage, cheese, pasta, and cream. It’s got show for sure, but the taste when the cream becomes infused with the flavor of roasted pumpkin? It’s more wonderful than a stampede of corgis.\u003c/p>\n\u003cp>There’s also a salad recipe using persimmons and Fiscalini cheddar that’s easy to make and hits every note on the tongue; sweet, fruity, sour, it’s all there and really quite satisfying. Plus, it let me put one of my favorite fruits in the book!\u003c/p>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> Hands down, the Kasëspätzle reigns supreme as my favorite fall dish. It’s so simple to create but yields a seriously impressive tangle of tender, homemade dumplings smothered with melted Edam cheese. To top off this recipe, we caramelize a few super-sweet onions that you’ll see popping up at the farmers' market. Making this dish is like a big, old culinary bear hug: creamy, hearty, and bursting with flavor. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some tips for making and eating macaroni and cheese?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> Pre-heat your milk on the stovetop first if you plan to make a mornay. Seriously, using cold milk will slow down the process to a crawl. Warming speeds things up significantly by about 10 minutes. \u003c/p>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> Turn off the heat on your béchamel before adding the grated cheese! Heating cheese too fast can cause the liquids and solids to separate, which makes for a very sad sauce indeed. We make a note in every recipe to remove the pot from the heat before adding the cheese, but I always make sure to mention it so people know that it’s an important step.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are both cheese experts at this point. Where do you buy and eat cheese?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> Stephanie introduced me to \u003ca href=\"http://rockridgemarkethall.com/pasta-shop/fourth-street-pasta-shop\">The Pasta Shop in Berkeley\u003c/a>, and now when I go to visit her from Sac I always end up making a quick stop there. \u003c/p>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> I love \u003ca href=\"http://rockridgemarkethall.com/pasta-shop\">The Pasta Shop in Oakland\u003c/a> and Berkeley, and I’m a frequent visitor to \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheese Board\u003c/a> (of course) and an awesome new shop that just popped up in Oakland a few years ago called \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel\u003c/a>. It was opened by a local cheese lover named Jena; she’s incredibly knowledgeable and passionate about cheese. And her kitchen serves up some gorgeous hot dishes made from the cheeses she sells at the counter!\u003c/p>\n\u003cp>\u003cstrong>Melt Book Tour Information:\u003c/strong> \u003ca href=\"http://www.meltmacaroni.com/events/\">\u003cstrong>View local book events\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72634\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-pumpkin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-pumpkin-final.jpg\" alt=\"Pumpkin Stuffed with Fontina, Italian sausage and macaroni. Photo: Matt Armendariz, Courtesy of Little, Brown and Company\" width=\"500\" class=\"size-full wp-image-72634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Stuffed with Fontina, Italian sausage and macaroni.\u003cbr>Photo: Matt Armendariz, Courtesy of Little, Brown and Company\u003c/figcaption>\u003c/figure>\n\u003ch3>RECIPE: Pumpkin Stuffed with Fontina, Italian Sausage, and Macaroni\u003c/h3>\n\u003cp>\u003cem>Recipe by Stephanie Stiavetti and Garrett McCord, Courtesy of Little, Brown and Company\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1/4 pound mild Italian pork sausage\u003c/li>\n\u003cli>4 ounces elbow macaroni\u003c/li>\n\u003cli>5 ounces Fontina, cut into 1/4-inch cubes\u003c/li>\n\u003cli>2 ounces Gruyère, cut into 1/4-inch cubes\u003c/li>\n\u003cli>3 scallions, diced\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1 teaspoon chopped fresh thyme\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003cp>Fontina is a creamy, woodsy, Alpine-style cheese. There are many varieties of Fontina, from Swiss to Italian, with some fine specimens even coming out of Wisconsin. Each has its own unique profile, so be sure to taste them all and pick the one that you like best. Regardless of which you choose, you will get a nice, semi-hard texture and subtle mushroomy flavor.\u003c/p>\n\u003cp>It just so happens that Fontina pairs beautifully with the sugary flavors of a good baking pumpkin. This recipe, baked inside the pumpkin—a trick inspired by Dorie Greenspan and Ruth Reichl, both famous for their stuffed-pumpkin recipes (among other things)—simply knocked our socks off with flavor and a stylish yet homey presentation.\u003c/p>\n\u003cp>Although best with Fontina (and a touch of Gruyere, another Alpine favorite), this recipe is flexible and can use whatever cheeses, meats, onions, or extra pasta you have on hand. Feel free to experiment.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350°F. Cut a circle from the top of the pumpkin at a 45-degree angle, the way you would cut open a pumpkin to make a jack-o’-lantern, and set aside.\u003c/p>\n\u003cp>Scoop out the seeds and strings as best you can. Generously salt and pepper the inside of the pumpkin, pop the top back on it, place it on a rimmed baking dish (since the pumpkin may leak or weep a bit), and bake for 45 minutes.\u003c/p>\n\u003cp>2. Meanwhile, heat the olive oil in a sauté pan over medium heat. If the sausages are in their casings, remove the meat and discard the casings. Crumble the sausage meat into small chunks and cook until lightly browned. Remove the sausage from the pan with a slotted spoon and set aside to cool. Discard the drippings, or save for gravy.\u003c/p>\n\u003cp>3. Also while the pumpkin bakes, cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and rinse with cool water to stop the cooking process.\u003c/p>\n\u003cp>4. In a bowl, toss together the Fontina, Gruyère, sausage, pasta, scallions, and herbs. Once the pumpkin is done baking, take it out of the oven and fill it with the macaroni and cheese. Pour the cream over the filling. Place the top back on the pumpkin and bake for 1 hour, taking the top off for the last 15 minutes so the cheese on top of the filling can properly brown. If the top cream still seems a bit too wobbly and liquid, give it another 10 minutes in the oven. The cream may bubble over a bit, which is fine. If the pumpkin splits while baking, as occasionally happens, be thankful you set it in a rimmed baking dish and continue to bake as normal.\u003c/p>\n\u003cp>5. Allow the pumpkin to rest for 10 minutes before serving. Be careful moving the dish, as the pumpkin may be fragile. You can serve this dish two ways: Cut it into sections and serve them, or just scoop out the insides with scrapings of the pumpkin flesh for each serving. Either way is just dandy. Salt and pepper to taste.\u003c/p>\n\u003cp>\u003cstrong>Alternative cheeses:\u003c/strong> Fontina and Gruyère are widely available and are best used for this recipe, but feel free to try your favorite cheese. We particularly like Valley Ford’s Estero Gold or its Highway 1 Fontina, as well as Roth Käse’s MezzaLuna Fontina. If you want to try something radical, a creamy blue cheese like Buttermilk Blue or Cambozola will do nicely too.\u003c/p>\n\u003cp>\u003cstrong>Wine pairings:\u003c/strong> white Rhône Valley blends, Viognier, oaky Chardonnay, champagne\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
"title": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n[youtube //www.youtube.com/watch?v=_Zb1V7GyzV4]\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves - Classic Chocolate Truffle. Find out how to participate!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_Zb1V7GyzV4'\n title='//www.youtube.com/embed/_Zb1V7GyzV4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw",
"title": "Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw",
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"content": "\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\" alt=\"Original Fare - These are stories about real food and real people. You've been warned\" width=\"851\" height=\"452\" class=\"aligncenter size-full wp-image-69609\">\u003c/a>\u003c/p>\n\u003cp>PBS Food recently launched a new web series called \u003ca href=\"http://theoriginalfare.com/\">Original Fare\u003c/a>: a travel video series for eating, drinking, and discovering local craft fare. \u003ca href=\"http://theoriginalfare.com/about/\">Iron Way Films\u003c/a>, the creators of Original Fare produces digital stories from traveling around the world searching out unique and interesting people and places to highlight. Co-Founder and award-winning director Lucas Longacre is the cinematographer and co-founder/creator Kelly Cox is the host/storyteller for this new PBS series. In this episode \"Bodega Bay Campside Clams\" Kelly joins hunter, angler, gardener, cook and forager \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a> in Bodega Bay California on the hunt for gaper clams. After a down and dirty clam dig (complete with food porn jokes), Hank uses their bounty to make a nontraditional clam chowder with white wine and \u003ca href=\"http://en.wikipedia.org/wiki/Salicornia\">sea beans\u003c/a> on a camp stove. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare-190x190.jpg\" alt=\"Original Fare - Hank Shaw and Kelly Cox dig for clams\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69610\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming-190x190.jpg\" alt=\"Kelly Cox digging for clams in Original Fare with Hank Shaw. Photo: Lucas Longacre theoriginalfare.com\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69612\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER-190x190.jpg\" alt=\"Hank Shaw makes a nontraditional clam chowder in Orignal Fare\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69613\">\u003c/a>\u003c/p>\n\u003cp>This new online series shares the genre popularized by \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, Daniel Klein and Mirra Fine's James Beard Award winning online video adventure series in sustainable eating.\u003c/p>\n\u003ch2>Watch the episode: Bodega Bay Campside Clams\u003c/h2>\n\u003cp>[youtube //www.youtube.com/watch?v=HMF3kiNS3JQ]\u003c/p>\n\u003cp>Kelly Cox is also blogging about her experience making each episode. Read about \u003ca href=\"http://theoriginalfare.com/hunting-with-hank-in-bodega-bay/\">Hunting with Hank in Bodega Bay\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "PBS Food recently launched a new web series called Original Fare: a travel video series for eating, drinking, and discovering local craft fare. Watch “Bodega Bay Campside Clams” where host/storyteller Kelly Cox joins hunter, angler, gardener, cook and forager Hank Shaw in Bodega Bay California on the hunt for gaper clams.",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
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