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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "After learning to cook at his mother’s bed and breakfast, Daniel went on to work and train at many of the world’s top restaurants. His culinary education brought him to Spain, France, England, India and New York, where he has worked and trained at top Michelin starred restaurants including The Fat Duck (Heston Blumenthal), St. John (Fergus Henderson), Mugaritz (Andoni Luis Aduriz), Bouchon (Thomas Keller), Applewood (David Shea) and Craft (Tom Collichio). After graduating from NYU, Daniel also pursued a career in film. He has directed, filmed, edited and produced projects on various issues including the development industry in Africa ( “What are we doing here?”) and oil politics. Daniel is a 2013 James Beard Award winner and the founder of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>.",
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"disqusTitle": "Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum",
"title": "Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65175\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\" title=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" alt=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" width=\"500\" height=\"667\" class=\"size-full wp-image-65175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Rosenbaum’s new book covers sugary sweet territory in \u003ca href=\"http://www.amazon.com/dp/0983859590\">World of Doughnuts: More than 50 Doughnut Recipes from Around the Globe\u003c/a> (Egg + Dart Press, $16.95). The Bay Area Bites contributor offers historical backgrounds, recipes and tips on how to mix, bake and fry up the beloved universal staple. I was especially drawn to regional favorites like the apple cider doughnut, pumpkin doughnut and the doughnut muffins from the \u003ca href=\"http://downtownbakery.net/\">Downtown Bakery and Creamery\u003c/a> in Healdsburg, which are a good way to “scratch that doughnut itch without getting out the fryer,” according to Rosenbaum. There is much to learn about doughnuts beyond what looks good in the \u003ca href=\"http://www.yelp.com/biz/bobs-donut-and-pastry-shop-san-francisco-2\">Bob's Donut & Pastry Shop\u003c/a> display case when I’m hungry after midnight in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/dp/0983859590\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/doughnuts-cover.jpg\" title=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" alt=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" width=\"500\" height=\"438\" class=\"aligncenter size-full wp-image-65174\">\u003c/a>\u003c/p>\n\u003cp>Rosenbaum is a longtime Bay Area resident and began writing about food in 1994 as the lead restaurant critic for the San Francisco Bay Guardian. She has been the lead restaurant critic for San Francisco Magazine, the Bay Area restaurants editor for Citysearch, a cookbook editor at Chronicle Books, a project editor for the guidebooks department at Time Out New York, and a writer for CHOW, Vegetarian Times, Time Out New York, Williams-Sonoma, Edible Brooklyn, sf360, Priority, Bay Times, Bay Area Reporter, and Where SF. She has \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=ntt_athr_dp_pel_pop_1\">authored and contributed to many cookbooks\u003c/a> and travel guides & was nominated twice for a James Beard award for her cooking and gardening column, Table Ready. Her book \"World of Doughnuts\" is approachable and induces hunger pangs—a definite great sign.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=ijE4XtieV4Q\">Rosenbaum’s book\u003c/a> has fun factoids on the origins of doughnuts and how they are made in cities and cultures around the world. I may not be able to fly to France for a fabulous beignets souffles just yet, but in the meantime this book lets me sift and sample international fried goods in my own kitchen. She also just turned in the manuscript for a book on cocktails. Many restaurant dessert menus offer cocktails with sweet courses, so I thought it would be fun to ask Rosenbaum her thoughts on the best doughnut and cocktail pairing. With cronuts being all the rage, we chatted about that phenomenon too. \u003c/p>\n\u003cfigure id=\"attachment_65385\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\" alt=\"Beignets from New Orleans. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets from New Orleans. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the book come about?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My friend Leslie Jonath, who I knew from our time together at Chronicle Books, was working with Egg + Dart Press. She told me that they wanted to do a book about doughnuts and asked if I knew anyone who’d be a good fit. I jumped on it and the fun part was that the project was for doughnuts around the world. I didn’t get to travel the world but I did get to do research and found that every culture has a doughnut. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think of the cronut?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> Everyone’s been asking me that! I haven't had the chance to fly to New York and try one of the 200 available each day yet. \u003c/p>\n\u003cp>I think the \u003cem>kouign amann\u003c/em> is so crunchy and delicious, I can’t imagine that frying that dough makes it better. It sounds so over the top, and is not something I want to personally eat. I don’t look at a croissant and say, “Wow, this needs to be deep fried.” I read a piece about how it’s just a matter of time ‘til a big chain makes this version. I feel it’ll be in Trader Joe’s and La Boulange soon. Having a cronut in New York fits: the fact that it’s limited and you get enough buzz on something, New Yorkers go for that. Anything that you can have bragging rights on. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the most interesting thing you learned researching World of Doughnuts?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> That every culture has a version of a doughnut. This book only covers sweet things because if we did savory, it’d be the “encyclopedia of doughnuts” (laughs). It’s interesting to see the variations you can get out of really only three basic doughs: a muffin or quick-bread dough with flour, sugar, eggs and baking powder, a yeasted, enriched bread dough, and a pâte à choux, the cooked, eggy dough that's also used to make eclairs and profiteroles. That’s more or less it. There’s some variation in the Asian doughnuts. \u003c/p>\n\u003cp>The typical ring shape doughnut is very much an American thing. Other cultures don’t do the ring thing. There are a lot more free form things like churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite recipes?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I have become very fond of the strawberry and cream doughnut. You take a round yeast-raised doughnut and slice it three quarters of the way through. Next, fill it with sliced strawberries and whipped cream. You could add blueberries, and make it a Fourth of July thing. These recipes aren’t achingly sweet. The way you make a yeast-raised dough is similar to a white bread dough and is not that different from a challah dough or a brioche dough.\u003c/p>\n\u003cp>One of my favorite American regional recipes is the apple cider doughnut. \u003c/p>\n\u003cfigure id=\"attachment_65384\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\" alt=\"Strawberry and Cream Doughnut. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry and Cream Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your fave spots to get doughnuts in San Francisco and the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My total old school favorite is still \u003ca href=\"http://www.donutalley.com/\">Donut Alley\u003c/a> in Larkspur, across the street from \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a>. A friend of mine who grew up in the 80s in Marin turned me on to that cute, family-run place. They serve old-fashioned doughnuts. Nothing fancy, although they may have fair trade coffee now. They open at 6 or 7 a.m. and then shut around noon when they run out. \u003c/p>\n\u003cp>I’m a straightforward doughnut person and like a cinnamon-sugar cake doughnut, or a chocolate glazed. \u003ca href=\"http://www.doughnutdolly.com/site/page/home\">Doughnut Dolly\u003c/a> in Temescal is good and so is \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a>. I have not had a lot of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>. They are yeast-raised and I know that people really like them.\u003c/p>\n\u003cp>I still miss Tita’s Restaurant, a Hawaiian place in the Castro that made really good malasadas, but that’s going at least 10 years back. It was in the same storefront where Frances is now. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I like to get churros from vendors walking around the Mission, or for a sitdown meal at \u003ca href=\"http://www.cafegibraltar.com/\">Café Gibraltar\u003c/a> in Half Moon Bay. What do you think about the state of churros in Northern California? Will we ever be able to do a walking tour that covers churros?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosenbaum:\u003c/strong> I wish people would latch on to churros as a cool artisanal thing to make. That’s a ripe artisanal area, for hot and fresh churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any advice on what to do with vegetable oil—are there sustainable uses for it that we don’t know about? I don’t have Yuban cans, so get stumped on what to store use oil in at home.\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I had a couple cans of Café Bustelo, which I have nostalgia for from my low rent twenties. I keep a few cans around for when I make \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/02/rainy-day-cooking-boston-brown-bread/\">Boston brown bread\u003c/a>. \u003c/p>\n\u003cp>The big thing is, of course, do not pour oil down your sink. You can cool and funnel oil back into the bottle and then pour it into your green bin over whatever veggies may be there. If you strain it, I find you can use it a couple of times but you really have to get the crumbs and stuff out -- things that could burn.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on now?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I just finished the cocktails book which will be out in the fall. The title is \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a> and it’s a very cute snappy book with great information in it. I figured I could either drink or write but I was on a tight deadline so, sadly, there was less drinking and a lot more reading and writing research.\u003c/p>\n\u003cp> I got to read a lot of really fascinating books and now have a great shelf of cocktail books in my office thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> at Omnivore Books. \u003c/p>\n\u003cp>Now I have a bunch of book ideas percolating, which I am trying to sell. \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: What would you pair with the Coconut Cake Doughnut, based on your new cocktail book?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I would suggest a Ramos Gin Fizz, of course. Invented by New Orleans bar owner Henry Ramos in 1888, this eye-opener is one of the great brunch drinks. Part velvet, part fizz, it's a well-shaken mixture of gin, lemon juice, simple syrup, heavy cream, and egg white, scented with orange flower water and topped with club soda. Perfect with a coconut doughnut on a sultry Southern morning! \u003c/p>\n\u003cfigure id=\"attachment_65173\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\" alt=\"Coconut Cake Doughnut. Photo: Jenifer Altman\" width=\"853\" height=\"761\" class=\"size-full wp-image-65173\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Cake Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Ramos Gin Fizz Recipe\u003c/h2>\n\u003cp>From \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 ounces gin\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lemon juice\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lime juice (optional)\u003c/li>\n\u003cli>1 to 1 1/2 teaspoons simple syrup, to taste\u003c/li>\n\u003cli>2 ounces heavy cream\u003c/li>\n\u003cli>Egg white from 1 small egg, or half the white from 1 large or extra-large egg\u003c/li>\n\u003cli>3 to 4 drops orange flower water\u003c/li>\n\u003cli>Club soda or soda water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Combine gin, lemon and lime juice, simple syrup, cream, egg white, and orange flower water in a shaker with ice. Shake vigorously for several minutes. Strain into a highball or wineglass. Top with soda.\u003c/p>\n\u003ch2>Recipe: Coconut Cake Doughnuts\u003c/h2>\n\u003cp>\u003cem>Makes 12 doughnuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003cem>Topped with feathery wisps of coconut nestled into thick swaths of white icing, coconut layer cakes are a staple at parties and bake sales all across the South. These coconut doughnuts are a tasty hand-held version. Want pretty pastels for an Easter party or bridal shower? Separate the coconut topping into several small bowls and color each one with a drop or two of food coloring.\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 3⁄4 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1⁄2 teaspoon baking soda\u003c/li>\n\u003cli>3⁄4 teaspoon salt\u003c/li>\n\u003cli>2 tablespoons coconut oil 1⁄2 cup sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/3 cup buttermilk\u003c/li>\n\u003cli>1⁄2 teaspoon coconut extract vegetable oil for deep-frying\u003c/li>\n\u003cli>vanilla glaze (see Below)\u003c/li>\n\u003cli>1 cup sweetened shredded coconut\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>Sift the flour, baking powder, baking soda, and salt together into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.\u003c/li>\n\u003cli>Using an electric mixer or the paddle attachment, beat the coconut oil and sugar together on low speed. Beat in the egg. Add the buttermilk and coconut extract and beat until smooth.\u003c/li>\n\u003cli>On low speed, beat in the flour mixture until blended. If the dough seems very sticky, cover and refrigerate for at least 15 minutes or up to 1 hour.\u003c/li>\n\u003cli>Lightly flour a work surface and a baking sheet. Place a grid-patterned wire rice on another baking sheet, or line the pan with two layers of paper towels.\u003c/li>\n\u003cli>Using a rolling pin, roll the dough into a 1⁄2-inch-thick round. Dip a doughnut cutter in flour and cut out doughnuts and holes, dipping the cutter in flour before each cut to keep it from sticking. Arrange the doughnuts and holes on the floured baking sheet. Pour the glaze into a wide, shallow bowl. Spread the coconut in another wide, shallow bowl.\u003c/li>\n\u003cli>In a Dutch oven or other deep, heavy pot, heat 2 or 3 inches of oil over medium-high heat to 365°F on a candy or deep-fat thermometer.\u003c/li>\n\u003cli>Using a slotted spoon or a skimmer, drop the doughnuts and holes into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds on each side, or until golden brown and cooked through.\u003c/li>\n\u003cli>Using slotted spoon or a skimmer, transfer the doughnuts and holes to the wire rack or paper towels to drain.\u003c/li>\n\u003cli>Dip the tops of the warm doughnuts and holes into the glaze. While the glaze is still wet, dip the glazed tops into the coconut, pressing the coconut into the glaze. Let the glaze dry and set before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>For the Vanilla Glaze:\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1⁄4 cups powdered sugar, sifted\u003c/li>\n\u003cli>2 teaspoons honey\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons whole milk, or more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium bowl, combine the glaze ingredients and whisk until smooth, adding additional milk as needed if the glaze seems too thick. Dip the warm doughnuts into the glaze to cover both sides. Using tongs, place on a grid-patterned wire rack set on a baking sheet to let the glaze set for 10 minutes before serving. If desired, gently warm the glaze and give the doughnuts a second dip. Let the second coat set for a few minutes before serving. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sjrosenbaum.com/\">Stephanie Rosenbaum's website\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sjrosenbaum\">@sjrosenbaum\u003c/a>\u003c/p>\n\n",
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"excerpt": "The World of Doughnuts is vast and delicious. Doughnuts may initially seem like an American delight, but each culture around the world has tempting recipes that are included here: gulab jamun and jalebis (India), churros (Mexico), and banana-influenced sweeties from Guam. Mary Ladd learns that making these sweet treats at home can be fresh, easy and filling fun.",
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"description": "The World of Doughnuts is vast and delicious. Doughnuts may initially seem like an American delight, but each culture around the world has tempting recipes that are included here: gulab jamun and jalebis (India), churros (Mexico), and banana-influenced sweeties from Guam. Mary Ladd learns that making these sweet treats at home can be fresh, easy and filling fun.",
"title": "Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65175\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\" title=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" alt=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" width=\"500\" height=\"667\" class=\"size-full wp-image-65175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Rosenbaum’s new book covers sugary sweet territory in \u003ca href=\"http://www.amazon.com/dp/0983859590\">World of Doughnuts: More than 50 Doughnut Recipes from Around the Globe\u003c/a> (Egg + Dart Press, $16.95). The Bay Area Bites contributor offers historical backgrounds, recipes and tips on how to mix, bake and fry up the beloved universal staple. I was especially drawn to regional favorites like the apple cider doughnut, pumpkin doughnut and the doughnut muffins from the \u003ca href=\"http://downtownbakery.net/\">Downtown Bakery and Creamery\u003c/a> in Healdsburg, which are a good way to “scratch that doughnut itch without getting out the fryer,” according to Rosenbaum. There is much to learn about doughnuts beyond what looks good in the \u003ca href=\"http://www.yelp.com/biz/bobs-donut-and-pastry-shop-san-francisco-2\">Bob's Donut & Pastry Shop\u003c/a> display case when I’m hungry after midnight in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/dp/0983859590\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/doughnuts-cover.jpg\" title=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" alt=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" width=\"500\" height=\"438\" class=\"aligncenter size-full wp-image-65174\">\u003c/a>\u003c/p>\n\u003cp>Rosenbaum is a longtime Bay Area resident and began writing about food in 1994 as the lead restaurant critic for the San Francisco Bay Guardian. She has been the lead restaurant critic for San Francisco Magazine, the Bay Area restaurants editor for Citysearch, a cookbook editor at Chronicle Books, a project editor for the guidebooks department at Time Out New York, and a writer for CHOW, Vegetarian Times, Time Out New York, Williams-Sonoma, Edible Brooklyn, sf360, Priority, Bay Times, Bay Area Reporter, and Where SF. She has \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=ntt_athr_dp_pel_pop_1\">authored and contributed to many cookbooks\u003c/a> and travel guides & was nominated twice for a James Beard award for her cooking and gardening column, Table Ready. Her book \"World of Doughnuts\" is approachable and induces hunger pangs—a definite great sign.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=ijE4XtieV4Q\">Rosenbaum’s book\u003c/a> has fun factoids on the origins of doughnuts and how they are made in cities and cultures around the world. I may not be able to fly to France for a fabulous beignets souffles just yet, but in the meantime this book lets me sift and sample international fried goods in my own kitchen. She also just turned in the manuscript for a book on cocktails. Many restaurant dessert menus offer cocktails with sweet courses, so I thought it would be fun to ask Rosenbaum her thoughts on the best doughnut and cocktail pairing. With cronuts being all the rage, we chatted about that phenomenon too. \u003c/p>\n\u003cfigure id=\"attachment_65385\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\" alt=\"Beignets from New Orleans. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets from New Orleans. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the book come about?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My friend Leslie Jonath, who I knew from our time together at Chronicle Books, was working with Egg + Dart Press. She told me that they wanted to do a book about doughnuts and asked if I knew anyone who’d be a good fit. I jumped on it and the fun part was that the project was for doughnuts around the world. I didn’t get to travel the world but I did get to do research and found that every culture has a doughnut. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think of the cronut?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> Everyone’s been asking me that! I haven't had the chance to fly to New York and try one of the 200 available each day yet. \u003c/p>\n\u003cp>I think the \u003cem>kouign amann\u003c/em> is so crunchy and delicious, I can’t imagine that frying that dough makes it better. It sounds so over the top, and is not something I want to personally eat. I don’t look at a croissant and say, “Wow, this needs to be deep fried.” I read a piece about how it’s just a matter of time ‘til a big chain makes this version. I feel it’ll be in Trader Joe’s and La Boulange soon. Having a cronut in New York fits: the fact that it’s limited and you get enough buzz on something, New Yorkers go for that. Anything that you can have bragging rights on. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the most interesting thing you learned researching World of Doughnuts?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> That every culture has a version of a doughnut. This book only covers sweet things because if we did savory, it’d be the “encyclopedia of doughnuts” (laughs). It’s interesting to see the variations you can get out of really only three basic doughs: a muffin or quick-bread dough with flour, sugar, eggs and baking powder, a yeasted, enriched bread dough, and a pâte à choux, the cooked, eggy dough that's also used to make eclairs and profiteroles. That’s more or less it. There’s some variation in the Asian doughnuts. \u003c/p>\n\u003cp>The typical ring shape doughnut is very much an American thing. Other cultures don’t do the ring thing. There are a lot more free form things like churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite recipes?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I have become very fond of the strawberry and cream doughnut. You take a round yeast-raised doughnut and slice it three quarters of the way through. Next, fill it with sliced strawberries and whipped cream. You could add blueberries, and make it a Fourth of July thing. These recipes aren’t achingly sweet. The way you make a yeast-raised dough is similar to a white bread dough and is not that different from a challah dough or a brioche dough.\u003c/p>\n\u003cp>One of my favorite American regional recipes is the apple cider doughnut. \u003c/p>\n\u003cfigure id=\"attachment_65384\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\" alt=\"Strawberry and Cream Doughnut. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry and Cream Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your fave spots to get doughnuts in San Francisco and the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My total old school favorite is still \u003ca href=\"http://www.donutalley.com/\">Donut Alley\u003c/a> in Larkspur, across the street from \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a>. A friend of mine who grew up in the 80s in Marin turned me on to that cute, family-run place. They serve old-fashioned doughnuts. Nothing fancy, although they may have fair trade coffee now. They open at 6 or 7 a.m. and then shut around noon when they run out. \u003c/p>\n\u003cp>I’m a straightforward doughnut person and like a cinnamon-sugar cake doughnut, or a chocolate glazed. \u003ca href=\"http://www.doughnutdolly.com/site/page/home\">Doughnut Dolly\u003c/a> in Temescal is good and so is \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a>. I have not had a lot of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>. They are yeast-raised and I know that people really like them.\u003c/p>\n\u003cp>I still miss Tita’s Restaurant, a Hawaiian place in the Castro that made really good malasadas, but that’s going at least 10 years back. It was in the same storefront where Frances is now. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I like to get churros from vendors walking around the Mission, or for a sitdown meal at \u003ca href=\"http://www.cafegibraltar.com/\">Café Gibraltar\u003c/a> in Half Moon Bay. What do you think about the state of churros in Northern California? Will we ever be able to do a walking tour that covers churros?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosenbaum:\u003c/strong> I wish people would latch on to churros as a cool artisanal thing to make. That’s a ripe artisanal area, for hot and fresh churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any advice on what to do with vegetable oil—are there sustainable uses for it that we don’t know about? I don’t have Yuban cans, so get stumped on what to store use oil in at home.\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I had a couple cans of Café Bustelo, which I have nostalgia for from my low rent twenties. I keep a few cans around for when I make \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/02/rainy-day-cooking-boston-brown-bread/\">Boston brown bread\u003c/a>. \u003c/p>\n\u003cp>The big thing is, of course, do not pour oil down your sink. You can cool and funnel oil back into the bottle and then pour it into your green bin over whatever veggies may be there. If you strain it, I find you can use it a couple of times but you really have to get the crumbs and stuff out -- things that could burn.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on now?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I just finished the cocktails book which will be out in the fall. The title is \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a> and it’s a very cute snappy book with great information in it. I figured I could either drink or write but I was on a tight deadline so, sadly, there was less drinking and a lot more reading and writing research.\u003c/p>\n\u003cp> I got to read a lot of really fascinating books and now have a great shelf of cocktail books in my office thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> at Omnivore Books. \u003c/p>\n\u003cp>Now I have a bunch of book ideas percolating, which I am trying to sell. \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: What would you pair with the Coconut Cake Doughnut, based on your new cocktail book?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I would suggest a Ramos Gin Fizz, of course. Invented by New Orleans bar owner Henry Ramos in 1888, this eye-opener is one of the great brunch drinks. Part velvet, part fizz, it's a well-shaken mixture of gin, lemon juice, simple syrup, heavy cream, and egg white, scented with orange flower water and topped with club soda. Perfect with a coconut doughnut on a sultry Southern morning! \u003c/p>\n\u003cfigure id=\"attachment_65173\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\" alt=\"Coconut Cake Doughnut. Photo: Jenifer Altman\" width=\"853\" height=\"761\" class=\"size-full wp-image-65173\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Cake Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Ramos Gin Fizz Recipe\u003c/h2>\n\u003cp>From \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 ounces gin\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lemon juice\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lime juice (optional)\u003c/li>\n\u003cli>1 to 1 1/2 teaspoons simple syrup, to taste\u003c/li>\n\u003cli>2 ounces heavy cream\u003c/li>\n\u003cli>Egg white from 1 small egg, or half the white from 1 large or extra-large egg\u003c/li>\n\u003cli>3 to 4 drops orange flower water\u003c/li>\n\u003cli>Club soda or soda water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Combine gin, lemon and lime juice, simple syrup, cream, egg white, and orange flower water in a shaker with ice. Shake vigorously for several minutes. Strain into a highball or wineglass. Top with soda.\u003c/p>\n\u003ch2>Recipe: Coconut Cake Doughnuts\u003c/h2>\n\u003cp>\u003cem>Makes 12 doughnuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003cem>Topped with feathery wisps of coconut nestled into thick swaths of white icing, coconut layer cakes are a staple at parties and bake sales all across the South. These coconut doughnuts are a tasty hand-held version. Want pretty pastels for an Easter party or bridal shower? Separate the coconut topping into several small bowls and color each one with a drop or two of food coloring.\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 3⁄4 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1⁄2 teaspoon baking soda\u003c/li>\n\u003cli>3⁄4 teaspoon salt\u003c/li>\n\u003cli>2 tablespoons coconut oil 1⁄2 cup sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/3 cup buttermilk\u003c/li>\n\u003cli>1⁄2 teaspoon coconut extract vegetable oil for deep-frying\u003c/li>\n\u003cli>vanilla glaze (see Below)\u003c/li>\n\u003cli>1 cup sweetened shredded coconut\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>Sift the flour, baking powder, baking soda, and salt together into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.\u003c/li>\n\u003cli>Using an electric mixer or the paddle attachment, beat the coconut oil and sugar together on low speed. Beat in the egg. Add the buttermilk and coconut extract and beat until smooth.\u003c/li>\n\u003cli>On low speed, beat in the flour mixture until blended. If the dough seems very sticky, cover and refrigerate for at least 15 minutes or up to 1 hour.\u003c/li>\n\u003cli>Lightly flour a work surface and a baking sheet. Place a grid-patterned wire rice on another baking sheet, or line the pan with two layers of paper towels.\u003c/li>\n\u003cli>Using a rolling pin, roll the dough into a 1⁄2-inch-thick round. Dip a doughnut cutter in flour and cut out doughnuts and holes, dipping the cutter in flour before each cut to keep it from sticking. Arrange the doughnuts and holes on the floured baking sheet. Pour the glaze into a wide, shallow bowl. Spread the coconut in another wide, shallow bowl.\u003c/li>\n\u003cli>In a Dutch oven or other deep, heavy pot, heat 2 or 3 inches of oil over medium-high heat to 365°F on a candy or deep-fat thermometer.\u003c/li>\n\u003cli>Using a slotted spoon or a skimmer, drop the doughnuts and holes into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds on each side, or until golden brown and cooked through.\u003c/li>\n\u003cli>Using slotted spoon or a skimmer, transfer the doughnuts and holes to the wire rack or paper towels to drain.\u003c/li>\n\u003cli>Dip the tops of the warm doughnuts and holes into the glaze. While the glaze is still wet, dip the glazed tops into the coconut, pressing the coconut into the glaze. Let the glaze dry and set before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>For the Vanilla Glaze:\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1⁄4 cups powdered sugar, sifted\u003c/li>\n\u003cli>2 teaspoons honey\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons whole milk, or more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium bowl, combine the glaze ingredients and whisk until smooth, adding additional milk as needed if the glaze seems too thick. Dip the warm doughnuts into the glaze to cover both sides. Using tongs, place on a grid-patterned wire rack set on a baking sheet to let the glaze set for 10 minutes before serving. If desired, gently warm the glaze and give the doughnuts a second dip. Let the second coat set for a few minutes before serving. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sjrosenbaum.com/\">Stephanie Rosenbaum's website\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sjrosenbaum\">@sjrosenbaum\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride Profile: Punk Domestics Founder & Writer Sean Timberlake ",
"title": "LGBT Pride Profile: Punk Domestics Founder & Writer Sean Timberlake ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_63445\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\" alt=\"Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\" width=\"640\" height=\"425\" class=\"size-full wp-image-63445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>For those of us who still fear homey kitchen tasks like curing our own bacon or the seemingly simple act of getting a delicious and even interesting jam going (raw blueberry-blackberry Chia seed jam, anyone?) there is definitely help. \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> is a \"yes you can\" site launched by San Francisco-based founder Sean Timberlake nearly three years ago and is an informative and approachable food-based community -- spanning cheese, home brewing, infusions and liqueurs, and other culinary pursuits. Timberlake is a friendly and witty San Francisco professional wordsmith (clients currently include \u003ca href=\"http://www.williams-sonoma.com/\">Williams-Sonoma\u003c/a>) who also mans the \u003ca href=\"http://hedonia.seantimberlake.com/\">Hedonia\u003c/a> food blog, which is still running strong after seven years. Timberlake and his husband, real estate agent \u003ca href=\"http://dpaulsf.com/\">dpaul brown\u003c/a> live in Noe Valley and often attend food events together. The duo are both longtime supporters and guides for \u003ca href=\"http://www.sfcityguides.org/\">San Francisco City Guides\u003c/a> and Timberlake also leads culinary walking tours for \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a>. Having spent time with Timberlake throughout the years, I can’t think of a better person to stroll the Mission and nosh on local San Francisco delectables.\u003c/p>\n\u003cfigure id=\"attachment_63443\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\" alt=\" Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\" width=\"720\" height=\"484\" class=\"size-full wp-image-63443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in CA. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Timberlake about his own experience recently. His comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you and your husband dpaul meet? How long have you been together?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> dpaul and I have collaborated on many things. We had a tee-shirt business with a friend in the 90s, and he has been my photographer both when I was a travel editor and for Hedonia, as well as some of my freelance work. He also contributes with the food -- preparation and styling (and eating). I’m currently helping him with content needs for his real estate business, including his newsletter. We try to make it interesting for everyone, covering both trends in the market as well as food and lifestyle news about San Francisco.\u003c/p>\n\u003cp>We met 21 years ago this month, via a personals ad in the Bay Times -- pre-internet! Though it turned out that we had met multiple times before. He had just broken up with an acquaintance of mine, and so we had some friends in common. We first “married” in 1993, registering for domestic partnership in San Francisco, the greatest extent of legality we could have at that time. We “married” again in 2004, registering for domestic partnership in the state of California. And we married, no air quotes, in 2008, in the narrow window of opportunity between the CA Supreme Court overturning Prop 22 and the passage of Prop 8. We remain legally married, as do thousands of other same-sex couples in California. This September we celebrate our 20th, 9th and 5th anniversaries. \u003c/p>\n\u003cfigure id=\"attachment_63448\" class=\"wp-caption aligncenter\" style=\"max-width: 481px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\" alt=\"dpaul and Sean's third and legal wedding. Photo: Anita Crotty\" width=\"481\" height=\"640\" class=\"size-full wp-image-63448\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul and Sean's third and legal wedding. Photo: \u003ca href=\"http://www.flickr.com/photos/marriedwithdinner/2893972713/in/set-72157607551721135/\">Anita Crotty\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world that you work in?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> My entry into the professional food world was as a writer and blogger, and overall that’s a very accepting sphere. Just before BlogHer Food 2010, here in San Francisco, I joked in a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/blogher_food_is_so_gay.php\">piece\u003c/a> that 80% of food bloggers are women, and of the balance, 80% of the men are gay. Many of the most prominent and esteemed male food bloggers are gay, like \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>, \u003ca href=\"http://www.amateurgourmet.com/author/adrober\">Adam Roberts\u003c/a> and local up-and-comers (and personal friends) \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a>. So, I can’t say that I’ve experienced any outright homophobia among my peers. \u003c/p>\n\u003cp>But of course, having a blog means being exposed to a broader audience. Even so, only once have I encountered any push back from the general public. Shortly after Prop 8 passed, I wrote a \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2008/11/ropa-vieja-cuban-shredded-beef.html\">rant\u003c/a> on it that segued into a recipe for \u003cem>ropa vieja\u003c/em>. Someone came across it, apparently from searching for \u003cem>ropa vieja\u003c/em> recipes, and left a comment about marriage being between a man and a woman the way God ordained it to be. Her one comment sparked dozens of responses refuting hers with rational points about constitutional law, religious freedom and more supporting the right for same-sex marriage. It was awesome.\u003c/p>\n\u003cp>With my community site, Punk Domestics, my sexuality doesn’t really come into play. I don’t hide it -- my bio on the About page clearly references dpaul -- but the site is not about me; it’s about a huge, robust community of DIY foodies. Many of my contributors are LGBT, most are not. If any of them out there have a problem with homosexuality, it doesn’t come up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find some areas of the food world more accepting than others?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I think acceptance is generally on the rise, and at least here in San Francisco I’ve never noticed an area that’s expressly homophobic. However, I would love to see more visibility for openly LGBT farmers (they exist!). Then again, I would love to see more visibility for all farmers. It’s grueling, thankless work, and these people literally feed us every single day. We owe them our attention and admiration.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I’ve been unapologetically out for over 25 years, long before I was writing about food, or anything for that matter. My first career, in the late 80s and early 90s, was in theater, albeit on the technical side, sets and props. It was like being a reverse minority: Most of the people on the technical side were straight, but the industry overall is so overwhelmingly gay, there was no issue of acceptance. If anything, I think I got more confusion from the gays on the performance and costuming side, seeing little gay me covered in sawdust and paint. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I often joke about the Lesbian Food Mafia. There are relatively few openly gay male chefs of note in the Bay Area, but some of our most esteemed female chefs and other food professionals are out. I don’t really know why that is. Where gay men are most prevalent and influential, though, is in the food media world. It’s as if we all descend from \u003ca href=\"http://www.huffingtonpost.com/michelangelo-signorile/james-beard-foundation-pr_b_1439135.html\">James Beard\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I used to be an editor for a now-defunct travel publication that recently rebooted as ManAboutWorld. Back in the early 2000s, we had to make a point to find the places where gays and lesbians would frequent. Nowadays, I don’t see as much of that; we’re everywhere. Conversely, as restaurants in the Castro are improving (thank heavens!), places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://www.fablesf.com/\">Fable\u003c/a> are drawing in a more homogenized crowd. I think back to the days of Ryan’s or The Patio, which felt like the brunching version of 70s discos, and that just doesn’t exist anymore.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a> is probably our most frequented restaurant, in part because it’s a block from our house and because Brett and Elan Emerson are personal friends, but mainly because the food is amazing. We love to sit at the cava bar and chat up the staff. \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a> is another fave, and again Sharon and her wife Alisha are buds. They came on my Punk Domestics trip to Italy last year, which we’re reprising, \u003ca href=\"http://www.punkdomestics.com/italy2013\">this fall\u003c/a>. \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and our favorite splurge is a languid evening of \u003cem>omakaze\u003c/em> at \u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a> with the boisterous Tim Archuleta. As for watering holes, we’re fans of both \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and \u003ca href=\"http://www.churchillsf.com/\">Churchill\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate Pride Month? Personally? Professionally?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I just go on about being me same old gay self. Come Pride weekend, we’ll probably spend a couple hours at Pink Saturday, and on Pride itself we love to find a restaurant on Market Street somewhere between the festival and the Castro, sit in the window and watch the real parade. \u003c/p>\n\u003cfigure id=\"attachment_63447\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\" alt=\"dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\" width=\"960\" height=\"720\" class=\"size-full wp-image-63447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "June is LGBT Pride Month. There is so much energy focused on equal rights for the LGBT community right now, especially in CA. Punk Domestics (a site for DIY foodies) founder Sean Timberlake is a longtime San Francisco resident who has married his husband, dpaul brown a total of three times. Timberlake shares what it’s like to be out in the food blogging world as well as his picks on where to eat and drink.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63445\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\" alt=\"Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\" width=\"640\" height=\"425\" class=\"size-full wp-image-63445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>For those of us who still fear homey kitchen tasks like curing our own bacon or the seemingly simple act of getting a delicious and even interesting jam going (raw blueberry-blackberry Chia seed jam, anyone?) there is definitely help. \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> is a \"yes you can\" site launched by San Francisco-based founder Sean Timberlake nearly three years ago and is an informative and approachable food-based community -- spanning cheese, home brewing, infusions and liqueurs, and other culinary pursuits. Timberlake is a friendly and witty San Francisco professional wordsmith (clients currently include \u003ca href=\"http://www.williams-sonoma.com/\">Williams-Sonoma\u003c/a>) who also mans the \u003ca href=\"http://hedonia.seantimberlake.com/\">Hedonia\u003c/a> food blog, which is still running strong after seven years. Timberlake and his husband, real estate agent \u003ca href=\"http://dpaulsf.com/\">dpaul brown\u003c/a> live in Noe Valley and often attend food events together. The duo are both longtime supporters and guides for \u003ca href=\"http://www.sfcityguides.org/\">San Francisco City Guides\u003c/a> and Timberlake also leads culinary walking tours for \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a>. Having spent time with Timberlake throughout the years, I can’t think of a better person to stroll the Mission and nosh on local San Francisco delectables.\u003c/p>\n\u003cfigure id=\"attachment_63443\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\" alt=\" Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\" width=\"720\" height=\"484\" class=\"size-full wp-image-63443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in CA. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Timberlake about his own experience recently. His comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you and your husband dpaul meet? How long have you been together?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> dpaul and I have collaborated on many things. We had a tee-shirt business with a friend in the 90s, and he has been my photographer both when I was a travel editor and for Hedonia, as well as some of my freelance work. He also contributes with the food -- preparation and styling (and eating). I’m currently helping him with content needs for his real estate business, including his newsletter. We try to make it interesting for everyone, covering both trends in the market as well as food and lifestyle news about San Francisco.\u003c/p>\n\u003cp>We met 21 years ago this month, via a personals ad in the Bay Times -- pre-internet! Though it turned out that we had met multiple times before. He had just broken up with an acquaintance of mine, and so we had some friends in common. We first “married” in 1993, registering for domestic partnership in San Francisco, the greatest extent of legality we could have at that time. We “married” again in 2004, registering for domestic partnership in the state of California. And we married, no air quotes, in 2008, in the narrow window of opportunity between the CA Supreme Court overturning Prop 22 and the passage of Prop 8. We remain legally married, as do thousands of other same-sex couples in California. This September we celebrate our 20th, 9th and 5th anniversaries. \u003c/p>\n\u003cfigure id=\"attachment_63448\" class=\"wp-caption aligncenter\" style=\"max-width: 481px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\" alt=\"dpaul and Sean's third and legal wedding. Photo: Anita Crotty\" width=\"481\" height=\"640\" class=\"size-full wp-image-63448\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul and Sean's third and legal wedding. Photo: \u003ca href=\"http://www.flickr.com/photos/marriedwithdinner/2893972713/in/set-72157607551721135/\">Anita Crotty\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world that you work in?\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>Timberlake:\u003c/strong> My entry into the professional food world was as a writer and blogger, and overall that’s a very accepting sphere. Just before BlogHer Food 2010, here in San Francisco, I joked in a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/blogher_food_is_so_gay.php\">piece\u003c/a> that 80% of food bloggers are women, and of the balance, 80% of the men are gay. Many of the most prominent and esteemed male food bloggers are gay, like \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>, \u003ca href=\"http://www.amateurgourmet.com/author/adrober\">Adam Roberts\u003c/a> and local up-and-comers (and personal friends) \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a>. So, I can’t say that I’ve experienced any outright homophobia among my peers. \u003c/p>\n\u003cp>But of course, having a blog means being exposed to a broader audience. Even so, only once have I encountered any push back from the general public. Shortly after Prop 8 passed, I wrote a \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2008/11/ropa-vieja-cuban-shredded-beef.html\">rant\u003c/a> on it that segued into a recipe for \u003cem>ropa vieja\u003c/em>. Someone came across it, apparently from searching for \u003cem>ropa vieja\u003c/em> recipes, and left a comment about marriage being between a man and a woman the way God ordained it to be. Her one comment sparked dozens of responses refuting hers with rational points about constitutional law, religious freedom and more supporting the right for same-sex marriage. It was awesome.\u003c/p>\n\u003cp>With my community site, Punk Domestics, my sexuality doesn’t really come into play. I don’t hide it -- my bio on the About page clearly references dpaul -- but the site is not about me; it’s about a huge, robust community of DIY foodies. Many of my contributors are LGBT, most are not. If any of them out there have a problem with homosexuality, it doesn’t come up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find some areas of the food world more accepting than others?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I think acceptance is generally on the rise, and at least here in San Francisco I’ve never noticed an area that’s expressly homophobic. However, I would love to see more visibility for openly LGBT farmers (they exist!). Then again, I would love to see more visibility for all farmers. It’s grueling, thankless work, and these people literally feed us every single day. We owe them our attention and admiration.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I’ve been unapologetically out for over 25 years, long before I was writing about food, or anything for that matter. My first career, in the late 80s and early 90s, was in theater, albeit on the technical side, sets and props. It was like being a reverse minority: Most of the people on the technical side were straight, but the industry overall is so overwhelmingly gay, there was no issue of acceptance. If anything, I think I got more confusion from the gays on the performance and costuming side, seeing little gay me covered in sawdust and paint. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I often joke about the Lesbian Food Mafia. There are relatively few openly gay male chefs of note in the Bay Area, but some of our most esteemed female chefs and other food professionals are out. I don’t really know why that is. Where gay men are most prevalent and influential, though, is in the food media world. It’s as if we all descend from \u003ca href=\"http://www.huffingtonpost.com/michelangelo-signorile/james-beard-foundation-pr_b_1439135.html\">James Beard\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I used to be an editor for a now-defunct travel publication that recently rebooted as ManAboutWorld. Back in the early 2000s, we had to make a point to find the places where gays and lesbians would frequent. Nowadays, I don’t see as much of that; we’re everywhere. Conversely, as restaurants in the Castro are improving (thank heavens!), places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://www.fablesf.com/\">Fable\u003c/a> are drawing in a more homogenized crowd. I think back to the days of Ryan’s or The Patio, which felt like the brunching version of 70s discos, and that just doesn’t exist anymore.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a> is probably our most frequented restaurant, in part because it’s a block from our house and because Brett and Elan Emerson are personal friends, but mainly because the food is amazing. We love to sit at the cava bar and chat up the staff. \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a> is another fave, and again Sharon and her wife Alisha are buds. They came on my Punk Domestics trip to Italy last year, which we’re reprising, \u003ca href=\"http://www.punkdomestics.com/italy2013\">this fall\u003c/a>. \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and our favorite splurge is a languid evening of \u003cem>omakaze\u003c/em> at \u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a> with the boisterous Tim Archuleta. As for watering holes, we’re fans of both \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and \u003ca href=\"http://www.churchillsf.com/\">Churchill\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate Pride Month? Personally? Professionally?\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>Timberlake:\u003c/strong> I just go on about being me same old gay self. Come Pride weekend, we’ll probably spend a couple hours at Pink Saturday, and on Pride itself we love to find a restaurant on Market Street somewhere between the festival and the Castro, sit in the window and watch the real parade. \u003c/p>\n\u003cfigure id=\"attachment_63447\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\" alt=\"dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\" width=\"960\" height=\"720\" class=\"size-full wp-image-63447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)",
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"content": "\u003cp>[youtube http://www.youtube.com/watch?v=m4YEKSrZHJ4]\u003cbr>\nA precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height's Holly Park in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover-190x190.jpg\" alt=\"Baby & Toddler On The Go: fresh, homemade foods for a busy life.\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Good vs. Evil Tour Report: Bourdain and Ripert Make Fun of Each Other",
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"content": "\u003cfigure id=\"attachment_59956\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\" alt=\"Anthony Bourdain and Eric Ripert photo courtesy of Good vs. Evil\" width=\"250\" class=\"size-full wp-image-59956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Eric Ripert.\u003cbr> Photo courtesy of Good vs. Evil\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%E2%80%99s-in-a-zen-like-state/\">Anthony Bourdain\u003c/a> and \u003ca href=\"http://www.aveceric.com/eric-ripert/\">Eric Ripert\u003c/a> took to a San Francisco stage on Friday night, where they made fun of each other and riffed on everything from hipsters to Mission Chinese Food to Paula Deen—some familiar territory with new culinary nuggets tossed in. We spotted the \u003ca href=\"https://twitter.com/thedapperdiner\">Dapper Diner\u003c/a> and Chef \u003ca href=\"http://www.piperade.com/index.php/about\">Gerard Hirigoyen\u003c/a> in attendance, and the Orpheum Theatre appeared to be sold out. La Cocina’s Caleb Zigas was at the backstage VIP after-party, where bites and a cake in the form of a duck press were on offer from \u003ca href=\"http://andapiroshki.com/\">AйDa Piroshki\u003c/a>, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, \u003ca href=\"http://huaracheloco.com/\">El Huarache Loco\u003c/a> and \u003ca href=\"http://www.inticingcreations.com/hello/\">Inticing Creations\u003c/a>. Zigas memorably chatted with Bourdain at Dolores Park for his San Francisco episode of \u003cem>\u003ca href=\"http://sf.eater.com/archives/2012/01/05/bourdain_post.php\">The Layover\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The two rather famous best friends wore similar dark suits and their set looked like the boxing matches from the 1940s and 1950s, with one ominous lamp shining over an uncomfortable chair against a dark backdrop. It was a night that was billed as \u003cem>\u003ca href=\"http://www.goodvseviltour.com/\">Good vs. Evil\u003c/a>\u003c/em>, and started out with Bourdain interrogating Ripert. One of the nicest surprises was how well Ripert was able to dish back to his pal Tony with that rather sexy French accent of his.\u003c/p>\n\u003cfigure id=\"attachment_59953\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\" alt=\"Orpheum Theatre. Photo: Mary Ladd\" width=\"250\" class=\"size-full wp-image-59953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orpheum Theatre. Photo: Mary Ladd\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Bourdain is a \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2006/06/nasty_bits_offa.html\">personal friend\u003c/a> and appeared to take the lead in the two-hour show. He may have had a major hand in writing much of the script—especially telling was the fact that he brought up the question of who would do the actual physical labor if more of our society had access to organic products. This is a refrain we’ve heard before, even when we were filming for his \u003cem>No Reservations\u003c/em> show over dinner at Incanto restaurant in 2009. Bourdain is up front that he is a “total hypocrite” and his own daughter, who he referred to as a “little angel” gets organic food all the time. Bourdain’s wife, \u003ca href=\"https://twitter.com/OttaviaBourdain\">Ottavia\u003c/a>, on the other hand, eats only “mountains of protein and no carbs at all,” because she is a trained fighter. Ottavia is a columnist for \u003ca href=\"http://www.vice.com/read/ottavia-bourdain-my-jiu-jitsu-addiction\">Vice\u003c/a> magazine and accepted an assignment to eat vegetarian for a week to see if and how it would affect her training ability. Bourdain joined her for two nights of no-meat and came away unimpressed by restaurants that seemed stuck in a glut of serving dishes that had vegetables like broccoli and carrots with tamari, garlic and ginger--a flavor combo that he ranked as dated.\u003c/p>\n\u003cp>Bourdain and Ripert were in town for a short amount of time before heading to San Jose for a Saturday night show. Later tweets showed that \u003ca href=\"https://twitter.com/Bourdain\">Tony\u003c/a> planned on hitting up a \u003ca href=\"https://twitter.com/Bourdain/status/323155868357103616\">7-11 store\u003c/a> to find food to feed Ripert in San Jose. As for where to eat in the City, Bourdain said that he loves having a “crab with the crab fat“ at \u003ca href=\"https://plus.google.com/101314656388970105377/about?gl=us&hl=en\">Swan Oyster Depot\u003c/a> and Ripert responded that he wanted to go there with Tony for breakfast [which they apparently did do]. Bourdain also pointed out that the Bay Area has produce that is the envy of the East Coast.\u003c/p>\n\u003cp>When the talk turned to \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Bourdain showed restraint, a gentlemanly move given the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">recent fire at Chez Panisse\u003c/a>. Audience, he’s sure they would get along swimmingly if they met at a party... but do remember, he warned, that Waters chose shark fin soup as her last meal on a panel he did with her and Duff Goldman--a fact that had the audience guffawing. He appeared to have publicly forgiven Waters, as well as other famous food celebs ranging from Rachael Ray to Emeril. Ray sent him a fruit basket, and “how can I not love” someone who made a joke that Mario Batali will loan you a scrunchie if you give him a blow job—-a jab Ray made at a roast for the ponytailed chef.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ripert got flack from Tony for letting Henry Kissinger, Dick Cheney, Donald Rumsfeld, \u003ca href=\"https://twitter.com/ItsTheSituation\">The Situation\u003c/a>, and \u003ca href=\"https://twitter.com/snooki/\">Snooki\u003c/a> take their respective spots at the table at his award winning \u003ca href=\"http://le-bernardin.com/\">Le Bernardin\u003c/a> restaurant. “You gave The Situation and Snooki a kitchen tour, too?” he asked, and Ripert said, “Yes.” \u003c/p>\n\u003cp>When pushed, Ripert said that tennis star John McEnroe is the one star he would not let dine at his restaurant. “He hurt your feelings!” Bourdain said, as Ripert sheepishly nodded under the bright interrogation lamp. Ripert later said that hipsters are allowed at his restaurant and that guests can take photos of the food at Le Bernardin as long as they don’t use a flash. Bourdain posited that hipsters are “people who are younger than us” and that Ripert felt that the founders of Le Bernardin, Gilbert and Maguy le Coze were hipsters of an earlier era. \u003c/p>\n\u003cp>Ripert said that he is anti-corkage fee yet also anti-bring-your own wine. He pointed out that Le Bernardin is after all a business (a fair point for any restaurant), and Bourdain said that he thought Le Bernardin had the best sommelier. Ripert waffled a bit on the bring-your-own-wine bit when he conceded that he \u003cem>would\u003c/em> be open to guests bringing a great bottle of wine in, but only if they please share a glass with him.\u003c/p>\n\u003cp>Paula Deen is the one culinary star Bourdain will not forgive, because he is “genuinely appalled by her acts on the planet” which include hyping Southern cooking “into something it’s not.” \u003c/p>\n\u003cp>Bourdain gave major props to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese Food\u003c/a> and said that it is rare to see a San Francisco restaurant find such big and immediate success in New York. “I am sure they will take over the world,” he said. Bourdain was aware that Mission Chinese Food plans to next open in Paris, and giggled over the fact that Ripert had to run to the bathroom during his first visit to Mission Chinese, because “he couldn’t handle” how spicy the food was. Clearly Bourdain, given his far flung travels and history of eating dishes like calves brain and pig anus on air makes him the more adventurous eater. Yet Ripert aptly pointed out that Bourdain has not been a kitchen chef in fifteen years. Touché, Monsieur.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800-290x217.jpg\" alt=\"A guest greets Bourdain. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59959\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800-290x217.jpg\" alt=\"Bourdain signs an arm. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59957\">\u003c/a>\u003c/p>\n\u003cp>One exclusive that Bourdain and Ripert shared with us at the La Cocina meet and greet: they filmed in the mountains of Peru together for Bourdain’s \u003ca href=\"http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#?SR=SearchCNN_Parts_Unknown\">\u003cem>Parts Unknown\u003c/em>\u003c/a> show on CNN. The series debuted Sunday and viewers can see the friendly pair doing a variety of activities that sound potentially interesting. “We were looking for cacao beans and cooked chicken together, which is a departure for the show,” said Bourdain. “Eric kept telling me, ‘one more mountain’ while I was stumbling around” on their way to find cacao. Bourdain rolled his eyes and laughed as he continued with, “He’s from the Pyrenees, where there’s yodeling and he’s pretty used to all those hills.” Ripert laughed and nodded at this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800-190x190.jpg\" title=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" alt=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59958\">\u003c/a>They showed a comfort and ease with each other that continued through the meet and greet, where they signed everything from books to body parts while digging into a big plate of La Cocina treats. La Cocina Executive Director Caleb Zigas said that the after party event came about when Bourdain’s production company, \u003ca href=\"http://zeropointzero.com/\">Zero Point Zero\u003c/a> contacted him. Proceeds from the meet and greet went to La Cocina and Zigas said the party provided an avenue for the La Cocina businesses who have brick and mortar locations. The two hundred or so guests in the green room gawked and took photos of Bourdain and Ripert, and a line snaked around the room for the chance to get autographs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500-190x190.jpg\" title=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59960\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500-190x190.jpg\" title=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59954\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500-190x190.jpg\" title=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59961\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Inticing Creations baker Kelly Zubal crafted a stunning cake in the shape of a duck press for Bourdain and Ripert. She said that it took her three hours to make and she even brought an edible pen with the hopes of getting a signature on her sweet treat. Zubal confirmed with Bay Area Bites over email that, \"Bourdain couldn't believe I made a duck press and wrote 'best cake ever' on it. It now has a place on my cake display area at my cake studio.\" Sounds like Bourdain was acting more good than evil to us. \u003c/p>\n\n",
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"excerpt": "An exclusive report on Anthony Bourdain and Eric Ripert's live show, Good vs. Evil, at the Orpheum Theatre. The two chef-lebrities are also best friends, and used the show to poke fun at each other and discuss organic food, Alice Waters, Paula Deen + more.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59956\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\" alt=\"Anthony Bourdain and Eric Ripert photo courtesy of Good vs. Evil\" width=\"250\" class=\"size-full wp-image-59956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Eric Ripert.\u003cbr> Photo courtesy of Good vs. Evil\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%E2%80%99s-in-a-zen-like-state/\">Anthony Bourdain\u003c/a> and \u003ca href=\"http://www.aveceric.com/eric-ripert/\">Eric Ripert\u003c/a> took to a San Francisco stage on Friday night, where they made fun of each other and riffed on everything from hipsters to Mission Chinese Food to Paula Deen—some familiar territory with new culinary nuggets tossed in. We spotted the \u003ca href=\"https://twitter.com/thedapperdiner\">Dapper Diner\u003c/a> and Chef \u003ca href=\"http://www.piperade.com/index.php/about\">Gerard Hirigoyen\u003c/a> in attendance, and the Orpheum Theatre appeared to be sold out. La Cocina’s Caleb Zigas was at the backstage VIP after-party, where bites and a cake in the form of a duck press were on offer from \u003ca href=\"http://andapiroshki.com/\">AйDa Piroshki\u003c/a>, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, \u003ca href=\"http://huaracheloco.com/\">El Huarache Loco\u003c/a> and \u003ca href=\"http://www.inticingcreations.com/hello/\">Inticing Creations\u003c/a>. Zigas memorably chatted with Bourdain at Dolores Park for his San Francisco episode of \u003cem>\u003ca href=\"http://sf.eater.com/archives/2012/01/05/bourdain_post.php\">The Layover\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The two rather famous best friends wore similar dark suits and their set looked like the boxing matches from the 1940s and 1950s, with one ominous lamp shining over an uncomfortable chair against a dark backdrop. It was a night that was billed as \u003cem>\u003ca href=\"http://www.goodvseviltour.com/\">Good vs. Evil\u003c/a>\u003c/em>, and started out with Bourdain interrogating Ripert. One of the nicest surprises was how well Ripert was able to dish back to his pal Tony with that rather sexy French accent of his.\u003c/p>\n\u003cfigure id=\"attachment_59953\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\" alt=\"Orpheum Theatre. Photo: Mary Ladd\" width=\"250\" class=\"size-full wp-image-59953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orpheum Theatre. Photo: Mary Ladd\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Bourdain is a \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2006/06/nasty_bits_offa.html\">personal friend\u003c/a> and appeared to take the lead in the two-hour show. He may have had a major hand in writing much of the script—especially telling was the fact that he brought up the question of who would do the actual physical labor if more of our society had access to organic products. This is a refrain we’ve heard before, even when we were filming for his \u003cem>No Reservations\u003c/em> show over dinner at Incanto restaurant in 2009. Bourdain is up front that he is a “total hypocrite” and his own daughter, who he referred to as a “little angel” gets organic food all the time. Bourdain’s wife, \u003ca href=\"https://twitter.com/OttaviaBourdain\">Ottavia\u003c/a>, on the other hand, eats only “mountains of protein and no carbs at all,” because she is a trained fighter. Ottavia is a columnist for \u003ca href=\"http://www.vice.com/read/ottavia-bourdain-my-jiu-jitsu-addiction\">Vice\u003c/a> magazine and accepted an assignment to eat vegetarian for a week to see if and how it would affect her training ability. Bourdain joined her for two nights of no-meat and came away unimpressed by restaurants that seemed stuck in a glut of serving dishes that had vegetables like broccoli and carrots with tamari, garlic and ginger--a flavor combo that he ranked as dated.\u003c/p>\n\u003cp>Bourdain and Ripert were in town for a short amount of time before heading to San Jose for a Saturday night show. Later tweets showed that \u003ca href=\"https://twitter.com/Bourdain\">Tony\u003c/a> planned on hitting up a \u003ca href=\"https://twitter.com/Bourdain/status/323155868357103616\">7-11 store\u003c/a> to find food to feed Ripert in San Jose. As for where to eat in the City, Bourdain said that he loves having a “crab with the crab fat“ at \u003ca href=\"https://plus.google.com/101314656388970105377/about?gl=us&hl=en\">Swan Oyster Depot\u003c/a> and Ripert responded that he wanted to go there with Tony for breakfast [which they apparently did do]. Bourdain also pointed out that the Bay Area has produce that is the envy of the East Coast.\u003c/p>\n\u003cp>When the talk turned to \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Bourdain showed restraint, a gentlemanly move given the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">recent fire at Chez Panisse\u003c/a>. Audience, he’s sure they would get along swimmingly if they met at a party... but do remember, he warned, that Waters chose shark fin soup as her last meal on a panel he did with her and Duff Goldman--a fact that had the audience guffawing. He appeared to have publicly forgiven Waters, as well as other famous food celebs ranging from Rachael Ray to Emeril. Ray sent him a fruit basket, and “how can I not love” someone who made a joke that Mario Batali will loan you a scrunchie if you give him a blow job—-a jab Ray made at a roast for the ponytailed chef.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ripert got flack from Tony for letting Henry Kissinger, Dick Cheney, Donald Rumsfeld, \u003ca href=\"https://twitter.com/ItsTheSituation\">The Situation\u003c/a>, and \u003ca href=\"https://twitter.com/snooki/\">Snooki\u003c/a> take their respective spots at the table at his award winning \u003ca href=\"http://le-bernardin.com/\">Le Bernardin\u003c/a> restaurant. “You gave The Situation and Snooki a kitchen tour, too?” he asked, and Ripert said, “Yes.” \u003c/p>\n\u003cp>When pushed, Ripert said that tennis star John McEnroe is the one star he would not let dine at his restaurant. “He hurt your feelings!” Bourdain said, as Ripert sheepishly nodded under the bright interrogation lamp. Ripert later said that hipsters are allowed at his restaurant and that guests can take photos of the food at Le Bernardin as long as they don’t use a flash. Bourdain posited that hipsters are “people who are younger than us” and that Ripert felt that the founders of Le Bernardin, Gilbert and Maguy le Coze were hipsters of an earlier era. \u003c/p>\n\u003cp>Ripert said that he is anti-corkage fee yet also anti-bring-your own wine. He pointed out that Le Bernardin is after all a business (a fair point for any restaurant), and Bourdain said that he thought Le Bernardin had the best sommelier. Ripert waffled a bit on the bring-your-own-wine bit when he conceded that he \u003cem>would\u003c/em> be open to guests bringing a great bottle of wine in, but only if they please share a glass with him.\u003c/p>\n\u003cp>Paula Deen is the one culinary star Bourdain will not forgive, because he is “genuinely appalled by her acts on the planet” which include hyping Southern cooking “into something it’s not.” \u003c/p>\n\u003cp>Bourdain gave major props to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese Food\u003c/a> and said that it is rare to see a San Francisco restaurant find such big and immediate success in New York. “I am sure they will take over the world,” he said. Bourdain was aware that Mission Chinese Food plans to next open in Paris, and giggled over the fact that Ripert had to run to the bathroom during his first visit to Mission Chinese, because “he couldn’t handle” how spicy the food was. Clearly Bourdain, given his far flung travels and history of eating dishes like calves brain and pig anus on air makes him the more adventurous eater. Yet Ripert aptly pointed out that Bourdain has not been a kitchen chef in fifteen years. Touché, Monsieur.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800-290x217.jpg\" alt=\"A guest greets Bourdain. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59959\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800-290x217.jpg\" alt=\"Bourdain signs an arm. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59957\">\u003c/a>\u003c/p>\n\u003cp>One exclusive that Bourdain and Ripert shared with us at the La Cocina meet and greet: they filmed in the mountains of Peru together for Bourdain’s \u003ca href=\"http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#?SR=SearchCNN_Parts_Unknown\">\u003cem>Parts Unknown\u003c/em>\u003c/a> show on CNN. The series debuted Sunday and viewers can see the friendly pair doing a variety of activities that sound potentially interesting. “We were looking for cacao beans and cooked chicken together, which is a departure for the show,” said Bourdain. “Eric kept telling me, ‘one more mountain’ while I was stumbling around” on their way to find cacao. Bourdain rolled his eyes and laughed as he continued with, “He’s from the Pyrenees, where there’s yodeling and he’s pretty used to all those hills.” Ripert laughed and nodded at this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800-190x190.jpg\" title=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" alt=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59958\">\u003c/a>They showed a comfort and ease with each other that continued through the meet and greet, where they signed everything from books to body parts while digging into a big plate of La Cocina treats. La Cocina Executive Director Caleb Zigas said that the after party event came about when Bourdain’s production company, \u003ca href=\"http://zeropointzero.com/\">Zero Point Zero\u003c/a> contacted him. Proceeds from the meet and greet went to La Cocina and Zigas said the party provided an avenue for the La Cocina businesses who have brick and mortar locations. The two hundred or so guests in the green room gawked and took photos of Bourdain and Ripert, and a line snaked around the room for the chance to get autographs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500-190x190.jpg\" title=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59960\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500-190x190.jpg\" title=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59954\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500-190x190.jpg\" title=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59961\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Inticing Creations baker Kelly Zubal crafted a stunning cake in the shape of a duck press for Bourdain and Ripert. She said that it took her three hours to make and she even brought an edible pen with the hopes of getting a signature on her sweet treat. Zubal confirmed with Bay Area Bites over email that, \"Bourdain couldn't believe I made a duck press and wrote 'best cake ever' on it. It now has a place on my cake display area at my cake studio.\" Sounds like Bourdain was acting more good than evil to us. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "IACP in San Francisco: Conference Highlights and Awards",
"title": "IACP in San Francisco: Conference Highlights and Awards",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Nico Vera Shares Peru’s Unique Culinary History",
"title": "Chef Nico Vera Shares Peru’s Unique Culinary History",
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"content": "\u003cfigure id=\"attachment_58508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\" alt=\"Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\" width=\"1000\" height=\"928\" class=\"size-full wp-image-58508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\u003c/figcaption>\u003c/figure>\n\u003cp>What do quinoa, potatoes, tomatoes and hot peppers have in common? They were all indigenous crops cultivated by the Incas in Peru hundreds of years ago, before the arrival of the Spanish \u003cem>conquistadores\u003c/em> in 1535. Peruvian cuisine, according to Peruvian-born, personal chef, Nico Vera, is unique in its incorporation of food traditions from the five vibrant cultures that have shaped Peru: the Inca, Spanish, African, Chinese and Japanese. Vera, who blogs at \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a> will be one of the featured chefs at the \u003ca href=\"http://www.sfgardenshow.com/highlights/chefs-at-the-show.html\">San Francisco Flower and Garden Show\u003c/a> (along with Annie Somerville of \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>, \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a> and KQED’s own \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a>). The Garden show runs March 20-24. Vera's cooking demo will be March 21, at 3:00 pm, on the Sequoia Stage.\u003c/p>\n\u003cp>In an interview with Bay Area Bites, Vera shared that he has been cooking since he became his mother’s “sous chef” at the age of 10. Since Vera moved to San Francisco in 2000, his mission has been to promote appreciation of Peruvian food and drink through pop-ups, dinners, classes and recipes on his blog. He’s been a regular at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, plus guest blogger on Chef Marcus Samuelsson’s blog with a \u003ca href=\"http://www.marcussamuelsson.com/?s=Nico+Vera\">five-part series\u003c/a> that examined Peruvian cooking through \"Five Courses, Five Cultures, and 500 Years of Fusion.\"\u003c/p>\n\u003cp>INTERVIEW (edited for length and clarity)\u003c/p>\n\u003cp>\u003cstrong>How have the several cultures you mentioned impacted the culinary history of Peru?\u003c/strong>\u003c/p>\n\u003cp>The Spaniards introduced onions, limes, grapes and spices like cumin and oregano. They also brought over African slaves who worked on sugar plantations or for wealthy families in Lima. And the Africans brought their own cooking styles. For example, the dish \u003cem>anticucho\u003c/em>, (a kind of shish kebab) is a popular street food of barbequed beef hearts marinated with vinegar, hot pepper and lime and cooked on a wooden skewers. Long ago, when the upper classes discarded the tough cuts of beef, the poorer people, (the African slaves) would cook them because nothing should go to waste. Now people line up for \u003cem>anticuchos\u003c/em> every night at street carts and food stalls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What dish will you be preparing for the San Francisco Garden Show?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Aji de Gallina\u003c/em>, a famous creamy, Peruvian chicken stew with hot peppers, that is always prepared for special events, even though it’s slow cooked and pretty laborious. It’s a distant relative of \u003ca href=\"http://en.wikipedia.org/wiki/Blancmange\">blancmange\u003c/a>, a nourishing European dish dating from the Middle Ages made with chicken, sugar, rice and milk. When that dish made its way to Peru, hot peppers were added which changed its color and flavor completely. This chicken stew brings up a very special memory for me.\u003c/p>\n\u003cfigure id=\"attachment_58496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\" alt=\"Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Can you share that special memory?\u003c/strong>\u003c/p>\n\u003cp>When I was about 10 years old, on my Dad’s birthday, my Mom made her chicken stew for dinner. And as often happened in the small third world town where we lived, during the meal, the electricity went out, so we ate the chicken stew in the dark. Eating that chicken without seeing it heightened the senses. The flavors were so intense and beautiful that I fell in love with Peruvian food in that moment and decided I had to learn to cook it.\u003c/p>\n\u003cfigure id=\"attachment_58494\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\">\u003cimg class=\"size-full wp-image-58494\" alt=\"pisco-punch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pisco Punch, photo courtesy Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a Peruvian mixologist, you are always creating variations on \u003ca href=\"http://en.wikipedia.org/wiki/Pisco\">pisco\u003c/a> cocktails. Can you explain its history?\u003c/strong>\u003c/p>\n\u003cp>Pisco is a grape brandy popular since the late 1500’s. Grapes were not native to Peru. They were brought by the Spaniards who established some of the first vineyards in the Americas. The wine they produced there was so good that the King of Spain banned its production – he was worried that it would compete with Spanish wine. So instead, the grapes were made into the first distilled spirit in the Americas.\u003c/p>\n\u003cp>When this new spirit was created, it became very popular all over Peru. It was considered medicinal, like brandy. In 1920, the National Drink of Peru, the Pisco Sour, was created in Lima (by an American bartender who lived there) mixing two parts Pisco, one part simple syrup, one part lime juice, and egg whites, shaken with ice, and served strained with drops of Angostura bitters\u003c/p>\n\u003cp>\u003cstrong>How do you play with creating new pisco cocktails?\u003c/strong>\u003c/p>\n\u003cp>I try to tweak it using different herbs like thyme. Or I infuse the sugar syrup with hot peppers, habanero or chicory or infuse the pisco with coffee beans. It’s alchemy. At the Garden Show, I’ll demonstrate Pisco Punch, (which has a \u003ca href=\"http://www.piscotrail.com/2011/01/05/drinks/a-brief-history-of-pisco-in-san-francisco/\">long historical connection\u003c/a> to San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_58495\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\" alt=\"Peruvian flan with quinoa. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58495\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peruvian flan with quinoa. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We’ve discussed a main dish and cocktail, can you describe a special Peruvian dessert?\u003c/strong>\u003c/p>\n\u003cp>There are so many, but one of my favorites is flan with quinoa. It has a different texture. Historically, when the Spaniards brought over sugar cane in the eighteenth century, everything changed . In Lima at that time, there were lots of convents and it was the nuns who specialized in making extravagant desserts for holidays and celebrations. And what’s great is that they were good record keepers and wrote everything down. But they used some odd measurements. Like a recipe might say: take 2 \u003cem>soles\u003c/em> (the Peruvian currency) worth of eggs. So we have to do some detective work to figure out how many eggs 2 \u003cem>soles\u003c/em> would have bought back then.\u003c/p>\n\u003cp>\u003cstrong>We often don't hear about what people eat for the first meal of the day. I'm curious about a typical Peruvian breakfast.\u003c/strong>\u003c/p>\n\u003cp>My favorite breakfast is \u003cem>pan con chicharron\u003c/em>, a fried pork sandwich with sweet potatoes, and \u003cem>cafe con leche\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Are you planning to open a restaurant some day?\u003c/strong>\u003c/p>\n\u003cp>Right now, I'm not sure, because I’d miss interacting with diners, which means a lot to me. When I do pop-ups at 18 Reasons I’m not just back in the kitchen. I’m up front with the guests, plating, serving. I tell them the stories behind what they’re eating.\u003c/p>\n\u003cp>\u003cstrong>Can you recommend any Peruvian restaurants for people who want to sample this cuisine?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has many Peruvian restaurants. Two of my favorites are very different from each other:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-lindo-per%C3%BA-san-francisco-2\">Mi Lindo Peru\u003c/a> is a hole-in-the-wall on Mission, where you feel like you are eating in someone’s home.\u003c/p>\n\u003cp>And for a more high-end experience, \u003ca href=\"http://www.lamarcebicheria.com/san-francisco/\">La Mar Cebicheria\u003c/a> in the Embarcadero.\u003c/p>\n\u003cp>\u003cstrong>What’s your latest project?\u003c/strong>\u003c/p>\n\u003cp>I’m writing a book now. I’ve been passionately collecting stories and recipes from my Mom; finding out what Peru was like back when she was a child; it's a memoir that takes a girl’s perspective.\u003c/p>\n\u003cp>\u003cstrong>You picked a recipe for Loma Saltado to share with Bay Area Bites readers, because of its Chinese influence?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chifa\u003c/em> is what they call Chinese food in Peru. It’s been around for 150 years. After the Afro-Peruvians won their freedom, immigrants from China came to work on the farms and plantations, bringing ingredients such as ginger and soy sauce and woks. When my family would go out to eat we would always go to eat Chifa and sit at big round tables. In Peru, there are thousands of Chinese restaurants. Now when I travel to cities like New York and Vancouver, I make a point to visit their Chinatowns, because they make me feel at home.\u003c/p>\n\u003cfigure id=\"attachment_58497\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\" alt=\"Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>RECIPE\u003cbr>\n\u003cstrong>Nico Vera’s Lomo Saltado - Chinese-Peruvian Beef Stir Fry\u003c/strong>\u003c/p>\n\u003cp>Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine — it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish.\u003c/p>\n\u003cp>Though there are many variations of Lomo Saltado, the main ingredients are beef, red onions, tomatoes, and French fries. The real key to this dish, however, is the seasoning — in addition to salt, garlic, and ginger, I prepare a sauce with soy sauce, white wine vinegar, oyster sauce, and aji amarillo. The recipe here is from my mom, but the addition of the oyster sauce was inspired by Gaston Acurio’s version of Lomo Saltado at La Mar.\u003c/p>\n\u003cp>INGREDIENTS FOR THE STIR-FRY\u003cbr>\n• 1/2 lb. beef (see notes below)\u003cbr>\n• 1 tablespoon canola oil\u003cbr>\n• 1 red onion\u003cbr>\n• 1 tomato\u003cbr>\n• 1 clove garlic\u003cbr>\n• 1 small piece of ginger\u003cbr>\n• 1 bag of frozen French fries\u003cbr>\n• salt to taste\u003cbr>\n• green onion and cilantro for garnish\u003cbr>\n• 1 lime\u003c/p>\n\u003cp>INGREDIENTS FOR THE SAUCE\u003cbr>\n• 2 tablespoons soy sauce\u003cbr>\n• 1/2 teaspoon aji amarillo paste\u003cbr>\n• 4 teaspoons white wine vinegar\u003cbr>\n• 2 teaspoons oyster sauce\u003c/p>\n\u003cp>PREPARATION\u003cbr>\nIn addition to the ingredients above, you’ll need a skillet for stir-frying and a bowl to mix the sauce.\u003cbr>\n1. Preheat the oven and follow the instruction to bake the French fries, usually at 450°F for 30 minutes or so. You can continue with the preparation that follows while the fries are baking, but wait until they are done before stir-frying the beef.\u003cbr>\n2. Mince the garlic and ginger. Chop the cilantro and cut the green onion into rings. Slice the tomato into six wedges. Peel the red onion, cut in half, and cut each half in quarters and separate onion layers into leaf-like slices. Cut the lime in half.\u003cbr>\n3. In a small bowl, prepare the sauce by mixing together the soy sauce, vinegar, aji amarillo, and oyster sauce.\u003cbr>\n4. Cut the beef into medium size strips.\u003cbr>\n5. When the fries are done, remove from oven.\u003cbr>\n6. Heat canola oil in skillet over medium to high heat.\u003cbr>\n7. Season the beef strips with salt and stir-fry the beef in skillet, about 30 seconds.\u003cbr>\n8. Add the garlic and ginger, stir-fry about 30 seconds.\u003cbr>\n9. Add the onions and tomatoes, stir-fry about 30 seconds.\u003cbr>\n10. Add the fries and prepared sauce, stir-fry about 30 seconds.\u003cbr>\n11. Turn off heat and mix in the green onion and cilantro, stir-fry about 30 seconds.\u003cbr>\n12. Serve immediately and squeeze juice of half a lime over dish.\u003c/p>\n\u003cp>SERVINGS\u003cbr>\n2 servings.\u003c/p>\n\u003cp>NOTES\u003cbr>\nLomo means tenderloin en español, but other cuts of beef will work well as long as you don’t overcook them. For example, I like using a New York strip and sometimes a top sirloin. The beef strips should be of even thickness and not too long, that way they will cook uniformly. Once the sauce is prepared, the fries are baked, and all the ingredients are chopped or sliced, the cooking happens very fast. The timing in the steps above is only an estimate, what is most important is not to overcook the beef or tomatoes. Also, you should only add the amount of sauce and fries to balance all the ingredients. The end result should be tender beef, crispy onions, moist tomatoes, and warm fries — nothing should be too soft or soggy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/piscotrail\">Pisco Trail\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piscotrail\">@piscotrail\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"http://pinterest.com/source/piscotrail.com/\">Piscotrail.com\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\" alt=\"Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\" width=\"1000\" height=\"928\" class=\"size-full wp-image-58508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\u003c/figcaption>\u003c/figure>\n\u003cp>What do quinoa, potatoes, tomatoes and hot peppers have in common? They were all indigenous crops cultivated by the Incas in Peru hundreds of years ago, before the arrival of the Spanish \u003cem>conquistadores\u003c/em> in 1535. Peruvian cuisine, according to Peruvian-born, personal chef, Nico Vera, is unique in its incorporation of food traditions from the five vibrant cultures that have shaped Peru: the Inca, Spanish, African, Chinese and Japanese. Vera, who blogs at \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a> will be one of the featured chefs at the \u003ca href=\"http://www.sfgardenshow.com/highlights/chefs-at-the-show.html\">San Francisco Flower and Garden Show\u003c/a> (along with Annie Somerville of \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>, \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a> and KQED’s own \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a>). The Garden show runs March 20-24. Vera's cooking demo will be March 21, at 3:00 pm, on the Sequoia Stage.\u003c/p>\n\u003cp>In an interview with Bay Area Bites, Vera shared that he has been cooking since he became his mother’s “sous chef” at the age of 10. Since Vera moved to San Francisco in 2000, his mission has been to promote appreciation of Peruvian food and drink through pop-ups, dinners, classes and recipes on his blog. He’s been a regular at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, plus guest blogger on Chef Marcus Samuelsson’s blog with a \u003ca href=\"http://www.marcussamuelsson.com/?s=Nico+Vera\">five-part series\u003c/a> that examined Peruvian cooking through \"Five Courses, Five Cultures, and 500 Years of Fusion.\"\u003c/p>\n\u003cp>INTERVIEW (edited for length and clarity)\u003c/p>\n\u003cp>\u003cstrong>How have the several cultures you mentioned impacted the culinary history of Peru?\u003c/strong>\u003c/p>\n\u003cp>The Spaniards introduced onions, limes, grapes and spices like cumin and oregano. They also brought over African slaves who worked on sugar plantations or for wealthy families in Lima. And the Africans brought their own cooking styles. For example, the dish \u003cem>anticucho\u003c/em>, (a kind of shish kebab) is a popular street food of barbequed beef hearts marinated with vinegar, hot pepper and lime and cooked on a wooden skewers. Long ago, when the upper classes discarded the tough cuts of beef, the poorer people, (the African slaves) would cook them because nothing should go to waste. Now people line up for \u003cem>anticuchos\u003c/em> every night at street carts and food stalls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What dish will you be preparing for the San Francisco Garden Show?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Aji de Gallina\u003c/em>, a famous creamy, Peruvian chicken stew with hot peppers, that is always prepared for special events, even though it’s slow cooked and pretty laborious. It’s a distant relative of \u003ca href=\"http://en.wikipedia.org/wiki/Blancmange\">blancmange\u003c/a>, a nourishing European dish dating from the Middle Ages made with chicken, sugar, rice and milk. When that dish made its way to Peru, hot peppers were added which changed its color and flavor completely. This chicken stew brings up a very special memory for me.\u003c/p>\n\u003cfigure id=\"attachment_58496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\" alt=\"Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Can you share that special memory?\u003c/strong>\u003c/p>\n\u003cp>When I was about 10 years old, on my Dad’s birthday, my Mom made her chicken stew for dinner. And as often happened in the small third world town where we lived, during the meal, the electricity went out, so we ate the chicken stew in the dark. Eating that chicken without seeing it heightened the senses. The flavors were so intense and beautiful that I fell in love with Peruvian food in that moment and decided I had to learn to cook it.\u003c/p>\n\u003cfigure id=\"attachment_58494\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\">\u003cimg class=\"size-full wp-image-58494\" alt=\"pisco-punch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pisco Punch, photo courtesy Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a Peruvian mixologist, you are always creating variations on \u003ca href=\"http://en.wikipedia.org/wiki/Pisco\">pisco\u003c/a> cocktails. Can you explain its history?\u003c/strong>\u003c/p>\n\u003cp>Pisco is a grape brandy popular since the late 1500’s. Grapes were not native to Peru. They were brought by the Spaniards who established some of the first vineyards in the Americas. The wine they produced there was so good that the King of Spain banned its production – he was worried that it would compete with Spanish wine. So instead, the grapes were made into the first distilled spirit in the Americas.\u003c/p>\n\u003cp>When this new spirit was created, it became very popular all over Peru. It was considered medicinal, like brandy. In 1920, the National Drink of Peru, the Pisco Sour, was created in Lima (by an American bartender who lived there) mixing two parts Pisco, one part simple syrup, one part lime juice, and egg whites, shaken with ice, and served strained with drops of Angostura bitters\u003c/p>\n\u003cp>\u003cstrong>How do you play with creating new pisco cocktails?\u003c/strong>\u003c/p>\n\u003cp>I try to tweak it using different herbs like thyme. Or I infuse the sugar syrup with hot peppers, habanero or chicory or infuse the pisco with coffee beans. It’s alchemy. At the Garden Show, I’ll demonstrate Pisco Punch, (which has a \u003ca href=\"http://www.piscotrail.com/2011/01/05/drinks/a-brief-history-of-pisco-in-san-francisco/\">long historical connection\u003c/a> to San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_58495\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\" alt=\"Peruvian flan with quinoa. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58495\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peruvian flan with quinoa. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We’ve discussed a main dish and cocktail, can you describe a special Peruvian dessert?\u003c/strong>\u003c/p>\n\u003cp>There are so many, but one of my favorites is flan with quinoa. It has a different texture. Historically, when the Spaniards brought over sugar cane in the eighteenth century, everything changed . In Lima at that time, there were lots of convents and it was the nuns who specialized in making extravagant desserts for holidays and celebrations. And what’s great is that they were good record keepers and wrote everything down. But they used some odd measurements. Like a recipe might say: take 2 \u003cem>soles\u003c/em> (the Peruvian currency) worth of eggs. So we have to do some detective work to figure out how many eggs 2 \u003cem>soles\u003c/em> would have bought back then.\u003c/p>\n\u003cp>\u003cstrong>We often don't hear about what people eat for the first meal of the day. I'm curious about a typical Peruvian breakfast.\u003c/strong>\u003c/p>\n\u003cp>My favorite breakfast is \u003cem>pan con chicharron\u003c/em>, a fried pork sandwich with sweet potatoes, and \u003cem>cafe con leche\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Are you planning to open a restaurant some day?\u003c/strong>\u003c/p>\n\u003cp>Right now, I'm not sure, because I’d miss interacting with diners, which means a lot to me. When I do pop-ups at 18 Reasons I’m not just back in the kitchen. I’m up front with the guests, plating, serving. I tell them the stories behind what they’re eating.\u003c/p>\n\u003cp>\u003cstrong>Can you recommend any Peruvian restaurants for people who want to sample this cuisine?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has many Peruvian restaurants. Two of my favorites are very different from each other:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-lindo-per%C3%BA-san-francisco-2\">Mi Lindo Peru\u003c/a> is a hole-in-the-wall on Mission, where you feel like you are eating in someone’s home.\u003c/p>\n\u003cp>And for a more high-end experience, \u003ca href=\"http://www.lamarcebicheria.com/san-francisco/\">La Mar Cebicheria\u003c/a> in the Embarcadero.\u003c/p>\n\u003cp>\u003cstrong>What’s your latest project?\u003c/strong>\u003c/p>\n\u003cp>I’m writing a book now. I’ve been passionately collecting stories and recipes from my Mom; finding out what Peru was like back when she was a child; it's a memoir that takes a girl’s perspective.\u003c/p>\n\u003cp>\u003cstrong>You picked a recipe for Loma Saltado to share with Bay Area Bites readers, because of its Chinese influence?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chifa\u003c/em> is what they call Chinese food in Peru. It’s been around for 150 years. After the Afro-Peruvians won their freedom, immigrants from China came to work on the farms and plantations, bringing ingredients such as ginger and soy sauce and woks. When my family would go out to eat we would always go to eat Chifa and sit at big round tables. In Peru, there are thousands of Chinese restaurants. Now when I travel to cities like New York and Vancouver, I make a point to visit their Chinatowns, because they make me feel at home.\u003c/p>\n\u003cfigure id=\"attachment_58497\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\" alt=\"Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>RECIPE\u003cbr>\n\u003cstrong>Nico Vera’s Lomo Saltado - Chinese-Peruvian Beef Stir Fry\u003c/strong>\u003c/p>\n\u003cp>Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine — it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish.\u003c/p>\n\u003cp>Though there are many variations of Lomo Saltado, the main ingredients are beef, red onions, tomatoes, and French fries. The real key to this dish, however, is the seasoning — in addition to salt, garlic, and ginger, I prepare a sauce with soy sauce, white wine vinegar, oyster sauce, and aji amarillo. The recipe here is from my mom, but the addition of the oyster sauce was inspired by Gaston Acurio’s version of Lomo Saltado at La Mar.\u003c/p>\n\u003cp>INGREDIENTS FOR THE STIR-FRY\u003cbr>\n• 1/2 lb. beef (see notes below)\u003cbr>\n• 1 tablespoon canola oil\u003cbr>\n• 1 red onion\u003cbr>\n• 1 tomato\u003cbr>\n• 1 clove garlic\u003cbr>\n• 1 small piece of ginger\u003cbr>\n• 1 bag of frozen French fries\u003cbr>\n• salt to taste\u003cbr>\n• green onion and cilantro for garnish\u003cbr>\n• 1 lime\u003c/p>\n\u003cp>INGREDIENTS FOR THE SAUCE\u003cbr>\n• 2 tablespoons soy sauce\u003cbr>\n• 1/2 teaspoon aji amarillo paste\u003cbr>\n• 4 teaspoons white wine vinegar\u003cbr>\n• 2 teaspoons oyster sauce\u003c/p>\n\u003cp>PREPARATION\u003cbr>\nIn addition to the ingredients above, you’ll need a skillet for stir-frying and a bowl to mix the sauce.\u003cbr>\n1. Preheat the oven and follow the instruction to bake the French fries, usually at 450°F for 30 minutes or so. You can continue with the preparation that follows while the fries are baking, but wait until they are done before stir-frying the beef.\u003cbr>\n2. Mince the garlic and ginger. Chop the cilantro and cut the green onion into rings. Slice the tomato into six wedges. Peel the red onion, cut in half, and cut each half in quarters and separate onion layers into leaf-like slices. Cut the lime in half.\u003cbr>\n3. In a small bowl, prepare the sauce by mixing together the soy sauce, vinegar, aji amarillo, and oyster sauce.\u003cbr>\n4. Cut the beef into medium size strips.\u003cbr>\n5. When the fries are done, remove from oven.\u003cbr>\n6. Heat canola oil in skillet over medium to high heat.\u003cbr>\n7. Season the beef strips with salt and stir-fry the beef in skillet, about 30 seconds.\u003cbr>\n8. Add the garlic and ginger, stir-fry about 30 seconds.\u003cbr>\n9. Add the onions and tomatoes, stir-fry about 30 seconds.\u003cbr>\n10. Add the fries and prepared sauce, stir-fry about 30 seconds.\u003cbr>\n11. Turn off heat and mix in the green onion and cilantro, stir-fry about 30 seconds.\u003cbr>\n12. Serve immediately and squeeze juice of half a lime over dish.\u003c/p>\n\u003cp>SERVINGS\u003cbr>\n2 servings.\u003c/p>\n\u003cp>NOTES\u003cbr>\nLomo means tenderloin en español, but other cuts of beef will work well as long as you don’t overcook them. For example, I like using a New York strip and sometimes a top sirloin. The beef strips should be of even thickness and not too long, that way they will cook uniformly. Once the sauce is prepared, the fries are baked, and all the ingredients are chopped or sliced, the cooking happens very fast. The timing in the steps above is only an estimate, what is most important is not to overcook the beef or tomatoes. Also, you should only add the amount of sauce and fries to balance all the ingredients. The end result should be tender beef, crispy onions, moist tomatoes, and warm fries — nothing should be too soft or soggy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/piscotrail\">Pisco Trail\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piscotrail\">@piscotrail\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"http://pinterest.com/source/piscotrail.com/\">Piscotrail.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fear Of Cantaloupes and Crumpets? A 'Phobia' Rises From The Web",
"title": "Fear Of Cantaloupes and Crumpets? A 'Phobia' Rises From The Web",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peppermed-ad45fee1a84b43f28320fbcf0ab21a09199aa960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peppermed-ad45fee1a84b43f28320fbcf0ab21a09199aa960-190x133.jpg\" alt='One person on Reddit posted a picture of a sliced bell pepper with the comment, \"I love bell peppers, but man this gets me every time.\" Photo: Daniel M.N. Turner/NPR' width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melons-736dac0e67847368bbd58dd4b611e5f826cd6048.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melons-736dac0e67847368bbd58dd4b611e5f826cd6048-190x133.jpg\" alt=\"Seeds of fear? To most of us, this cantaloupe and horn melon look like a healthy breakfast or snack. Photo: Daniel M.N. Turner/NPR\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/crumpets_slide-bd3b3f039e1b11b502045aa59bf44454afdc5c18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/crumpets_slide-bd3b3f039e1b11b502045aa59bf44454afdc5c18-190x133.jpg\" alt=\"Bubbles rising up as dough cooks can also gross out trypophobes. But seriously, don't these homemade crumpets look yummy?. Photo: Chris_Samuel/Flickr\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56739\">\u003c/a>\u003c/p>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/13/171383429/fear-of-cantalopes-and-crumpets-a-phobia-rises-from-the-web?utm_source=npr&utm_medium=facebook&utm_campaign=20130213\">The Salt at NPR Food\u003c/a> (2/13/13)\u003c/p>\n\u003cp>Four years ago, my husband revealed one of his more peculiar qualities: He's freaked out by the sight of sliced cantaloupe.\u003c/p>\n\u003cp>The melon seeds, all clustered together, make his skin itch and his stomach churn. Then he gets obsessed and can't stop talking about it.\u003c/p>\n\u003cp>A bit concerned by his behavior, I started researching it on the Web. Boy, was I in for a treat. My husband was not alone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Trypophobia, as the Urban Dictionary \u003ca href=\"http://www.urbandictionary.com/define.php?term=Trypophobia\">defines\u003c/a> it, is an irrational fear of holes, pods or cracks — specifically, clusters of them.\u003c/p>\n\u003cp>It's not recognized by the \u003ca href=\"http://www.psychiatry.org/practice/dsm\">Diagnostic and Statistical Manual of Mental Disorders\u003c/a>, or any clinical psychologist we could find, but a whole trypophobia community is rising up on the Web.\u003c/p>\n\u003cp>On Instagram and \u003ca href=\"http://www.reddit.com/r/trypophobia/\">Reddit\u003c/a>, people share photographs of clusters that make them anxious, obsessed and even nauseated. Many images show holey foods or clusters of seeds, like aerated chocolates, the innards of a red bell pepper, and bubbles rising up in pancakes while they cook.\u003c/p>\n\u003cp>\"I don't like the holes in crumpets or sponges or Swiss cheese,\" @CourtneySGray said on Twitter. \"They all make me shudder and panic.\"\u003c/p>\n\u003cp>The trypophobia \u003ca href=\"https://www.facebook.com/groups/3318322299\">Facebook\u003c/a> page touts nearly 7,000 followers, who commiserate on their \"condition\" and triggers. \"When macaroni noodles stand up straight when I'm boiling them, I wanna cry,\" \u003ca href=\"http://www.facebook.com/kelcey.piper\">Kelcey Piper\u003c/a> remarked on Facebook. \"Anyone else experienced this?\"\u003c/p>\n\u003cp>The standard litmus test for trypophobia seems to be a photograph of lotus seeds. And I have to admit, these pictures can give me the heebie-jeebies if I think about them long enough.\u003c/p>\n\u003cp>But in Southeast Asia, people eat these like peanuts. They just peel the pods and pop the seeds in their mouth. And down in New Orleans, people \u003ca href=\"http://www.nola.com/food/index.ssf/2009/09/lotus_seeds_are_known_as_cajun.html\">harvest\u003c/a> lotus from the bayous and then fry up the seeds.\u003c/p>\n\u003cp>So I'm not convinced about this trypophobia. From the comments on Facebook, it's clear that many people didn't even realize these photographs bothered them until they stumbled upon them on Google.\u003c/p>\n\u003cfigure id=\"attachment_56750\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lotusflower.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lotusflower.jpg\" alt=\"Beautiful or creepy? A recent survey found that an image of a lotus seed head makes about 15 percent of people uncomfortable or even repulsed. Photo: tanakawho/Flickr.com\" width=\"624\" height=\"468\" class=\"size-full wp-image-56750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beautiful or creepy? A recent survey found that an image of a lotus seed head makes about 15 percent of people uncomfortable or even repulsed. Photo: tanakawho/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is there really a common phobia to lotus and melon lurking in our society, or could this just be some modern-day phenomenon fueled by social media and the power of suggestion?\u003c/p>\n\u003cp>Psychiatrist \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=300\">Carol Mathews\u003c/a> of the University of California, San Francisco, who specializes in anxiety disorders, thinks it's mostly the latter.\u003c/p>\n\u003cp>She's never heard of trypophobia, and from looking at the comments on the Web, she doesn't think most people have a real phobia — or an intense fear — to these objects. Instead, they simply find the images disgusting or yucky.\u003c/p>\n\u003cp>Mathews thinks this response is probably due to a psychological concept known as \u003ca href=\"http://www.psychologytoday.com/basics/priming\">priming\u003c/a>: You're asked if the lotus photo makes you feel itchy, so it's more likely to stir up an itch or two.\u003c/p>\n\u003cp>\"We all have random skin sensations, but we normally filter them out,\" she tells The Salt. It's \"like background noise — our brains have taught us not to listen to it. But if we're asked to pay attention to our skin, then we start to feel all these little itches.\"\u003c/p>\n\u003cp>Research psychologist \u003ca href=\"http://www.essex.ac.uk/psychology/department/people/wilkins.html\">Arnold Wilkins\u003c/a> at the U.K.'s University of Essex has been investigating the phenomenon, and he thinks he might know what's going on. In images that set off this repulsion, the pattern of contrast is similar to that found in photographs of extremely poisonous animals — like box jellyfish, king cobras and Brazilian wandering spiders. Wilkins speculates that we humans are especially good at picking out these patterns because they help us spot dangerous animals that might otherwise blend with the background.\u003c/p>\n\u003cp>It's a tidy, evolution-based theory, but Mathews isn't buying it.\u003c/p>\n\u003cp>Intermixing truly yucky pictures of parasites and skin conditions with innocuous images of cantaloupes and crumpets, she says, could also make you feel grossed out by your breakfast. This is a type of \u003ca href=\"http://psychology.about.com/od/behavioralpsychology/a/classcond.htm\">conditioning\u003c/a>, in which one emotion — disgust, uncomfortableness — gets associated with something that normally doesn't evoke that emotion.\u003c/p>\n\u003cp>\"There might really be people out there with phobias to holes, because people can really have a phobia to anything,\" she says. \"But just reading what's on the Internet, that doesn't seem to be\u003cstrong> \u003c/strong>what people actually have.\"\u003c/p>\n\u003cp>\"Now that I think about cantaloupes, I feel a little disgusted, too,\" Mathews says. \"And I really like cantaloupes.\" \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": "Images of holey foods, like Swiss cheese, aerated chocolate and lotus pods, are freaking out people on the Internet. Urban Dictionary has even coined a term for it: trypophobia. These photographs may make your skin crawl and stomach churn, but here's why you shouldn't panic.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peppermed-ad45fee1a84b43f28320fbcf0ab21a09199aa960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peppermed-ad45fee1a84b43f28320fbcf0ab21a09199aa960-190x133.jpg\" alt='One person on Reddit posted a picture of a sliced bell pepper with the comment, \"I love bell peppers, but man this gets me every time.\" Photo: Daniel M.N. Turner/NPR' width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melons-736dac0e67847368bbd58dd4b611e5f826cd6048.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melons-736dac0e67847368bbd58dd4b611e5f826cd6048-190x133.jpg\" alt=\"Seeds of fear? To most of us, this cantaloupe and horn melon look like a healthy breakfast or snack. Photo: Daniel M.N. Turner/NPR\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/crumpets_slide-bd3b3f039e1b11b502045aa59bf44454afdc5c18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/crumpets_slide-bd3b3f039e1b11b502045aa59bf44454afdc5c18-190x133.jpg\" alt=\"Bubbles rising up as dough cooks can also gross out trypophobes. But seriously, don't these homemade crumpets look yummy?. Photo: Chris_Samuel/Flickr\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56739\">\u003c/a>\u003c/p>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/13/171383429/fear-of-cantalopes-and-crumpets-a-phobia-rises-from-the-web?utm_source=npr&utm_medium=facebook&utm_campaign=20130213\">The Salt at NPR Food\u003c/a> (2/13/13)\u003c/p>\n\u003cp>Four years ago, my husband revealed one of his more peculiar qualities: He's freaked out by the sight of sliced cantaloupe.\u003c/p>\n\u003cp>The melon seeds, all clustered together, make his skin itch and his stomach churn. Then he gets obsessed and can't stop talking about it.\u003c/p>\n\u003cp>A bit concerned by his behavior, I started researching it on the Web. Boy, was I in for a treat. My husband was not alone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Trypophobia, as the Urban Dictionary \u003ca href=\"http://www.urbandictionary.com/define.php?term=Trypophobia\">defines\u003c/a> it, is an irrational fear of holes, pods or cracks — specifically, clusters of them.\u003c/p>\n\u003cp>It's not recognized by the \u003ca href=\"http://www.psychiatry.org/practice/dsm\">Diagnostic and Statistical Manual of Mental Disorders\u003c/a>, or any clinical psychologist we could find, but a whole trypophobia community is rising up on the Web.\u003c/p>\n\u003cp>On Instagram and \u003ca href=\"http://www.reddit.com/r/trypophobia/\">Reddit\u003c/a>, people share photographs of clusters that make them anxious, obsessed and even nauseated. Many images show holey foods or clusters of seeds, like aerated chocolates, the innards of a red bell pepper, and bubbles rising up in pancakes while they cook.\u003c/p>\n\u003cp>\"I don't like the holes in crumpets or sponges or Swiss cheese,\" @CourtneySGray said on Twitter. \"They all make me shudder and panic.\"\u003c/p>\n\u003cp>The trypophobia \u003ca href=\"https://www.facebook.com/groups/3318322299\">Facebook\u003c/a> page touts nearly 7,000 followers, who commiserate on their \"condition\" and triggers. \"When macaroni noodles stand up straight when I'm boiling them, I wanna cry,\" \u003ca href=\"http://www.facebook.com/kelcey.piper\">Kelcey Piper\u003c/a> remarked on Facebook. \"Anyone else experienced this?\"\u003c/p>\n\u003cp>The standard litmus test for trypophobia seems to be a photograph of lotus seeds. And I have to admit, these pictures can give me the heebie-jeebies if I think about them long enough.\u003c/p>\n\u003cp>But in Southeast Asia, people eat these like peanuts. They just peel the pods and pop the seeds in their mouth. And down in New Orleans, people \u003ca href=\"http://www.nola.com/food/index.ssf/2009/09/lotus_seeds_are_known_as_cajun.html\">harvest\u003c/a> lotus from the bayous and then fry up the seeds.\u003c/p>\n\u003cp>So I'm not convinced about this trypophobia. From the comments on Facebook, it's clear that many people didn't even realize these photographs bothered them until they stumbled upon them on Google.\u003c/p>\n\u003cfigure id=\"attachment_56750\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lotusflower.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lotusflower.jpg\" alt=\"Beautiful or creepy? A recent survey found that an image of a lotus seed head makes about 15 percent of people uncomfortable or even repulsed. Photo: tanakawho/Flickr.com\" width=\"624\" height=\"468\" class=\"size-full wp-image-56750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beautiful or creepy? A recent survey found that an image of a lotus seed head makes about 15 percent of people uncomfortable or even repulsed. Photo: tanakawho/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is there really a common phobia to lotus and melon lurking in our society, or could this just be some modern-day phenomenon fueled by social media and the power of suggestion?\u003c/p>\n\u003cp>Psychiatrist \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=300\">Carol Mathews\u003c/a> of the University of California, San Francisco, who specializes in anxiety disorders, thinks it's mostly the latter.\u003c/p>\n\u003cp>She's never heard of trypophobia, and from looking at the comments on the Web, she doesn't think most people have a real phobia — or an intense fear — to these objects. Instead, they simply find the images disgusting or yucky.\u003c/p>\n\u003cp>Mathews thinks this response is probably due to a psychological concept known as \u003ca href=\"http://www.psychologytoday.com/basics/priming\">priming\u003c/a>: You're asked if the lotus photo makes you feel itchy, so it's more likely to stir up an itch or two.\u003c/p>\n\u003cp>\"We all have random skin sensations, but we normally filter them out,\" she tells The Salt. It's \"like background noise — our brains have taught us not to listen to it. But if we're asked to pay attention to our skin, then we start to feel all these little itches.\"\u003c/p>\n\u003cp>Research psychologist \u003ca href=\"http://www.essex.ac.uk/psychology/department/people/wilkins.html\">Arnold Wilkins\u003c/a> at the U.K.'s University of Essex has been investigating the phenomenon, and he thinks he might know what's going on. In images that set off this repulsion, the pattern of contrast is similar to that found in photographs of extremely poisonous animals — like box jellyfish, king cobras and Brazilian wandering spiders. Wilkins speculates that we humans are especially good at picking out these patterns because they help us spot dangerous animals that might otherwise blend with the background.\u003c/p>\n\u003cp>It's a tidy, evolution-based theory, but Mathews isn't buying it.\u003c/p>\n\u003cp>Intermixing truly yucky pictures of parasites and skin conditions with innocuous images of cantaloupes and crumpets, she says, could also make you feel grossed out by your breakfast. This is a type of \u003ca href=\"http://psychology.about.com/od/behavioralpsychology/a/classcond.htm\">conditioning\u003c/a>, in which one emotion — disgust, uncomfortableness — gets associated with something that normally doesn't evoke that emotion.\u003c/p>\n\u003cp>\"There might really be people out there with phobias to holes, because people can really have a phobia to anything,\" she says. \"But just reading what's on the Internet, that doesn't seem to be\u003cstrong> \u003c/strong>what people actually have.\"\u003c/p>\n\u003cp>\"Now that I think about cantaloupes, I feel a little disgusted, too,\" Mathews says. \"And I really like cantaloupes.\" \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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"content": "\u003cfigure id=\"attachment_51843\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\" alt=\"Catherine McCord. Photo by Jonathan Gordon\" title=\"Catherine McCord. Photo by Jonathan Gordon\" width=\"300\" class=\"size-full wp-image-51843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catherine McCord. Photo by Jonathan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>New mom Catherine McCord didn't set out to become a food blogger. But after her son was born she had a hard time finding healthy homemade baby food recipes. So she started doing research and recipe testing and began posting her own creations on the web. Fast forward five years and McCord is the voice behind the popular site \u003ca href=\"http://weelicious.com/\">weelicious\u003c/a>, which focuses on family-friendly dishes that are quick and easy to prepare, nutritious, and packed with flavor too.\u003c/p>\n\u003cp>\"Even though I'd been to culinary school, worked in restaurants in New York, and cooked for myself and friends from a young age, when I had my son I wasn't sure where to start,\" says the Institute of Culinary Education graduate who has a crew of in-home taste testers: son Kenya, 5, daughter Chloe, 3, and husband Jon. McCord, who recently taught a \"picky eater\" cooking class for Sur La Table in Palo Alto, plans on returning to the Bay Area in early 2013.\u003c/p>\n\u003cp>McCord's food philosophy is simple: She favors recipes that use just a few wholesome, fresh ingredients and can appeal to a range of ages -- from toddlers to teenagers -- and adults as well. \"As a parent you don't have to be a short-order cook preparing four different meals for four different family members,\" says McCord, 39, who lives in Los Angeles and is the author of the new cookbook \u003cem>\u003ca href=\"http://weeliciousbook.com/about/\">Weelicious: One Family. One Meal.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\" alt=\"weelcious book cover\" title=\"weelcious book cover\" width=\"400\" class=\"aligncenter size-full wp-image-51841\">\u003c/a>\u003c/p>\n\u003cp>McCord, a contributing editor at \u003cem>Parenting\u003c/em> magazine, advises that one of the best ways to raise an adventurous eater is to involve children in all aspects of the meal-making process. Go food shopping with your kids. Farmers' markets are a great place to take young ones to learn about smart food choices, she says, and there are plenty of healthy, free samples to savor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Talk with your children, McCord says, about what food you're buying: \"What should we do with this sweet potato? Could we mash it?\" And invite them into the kitchen to help. \"My son loves peeling bananas and pouring frozen fruit and rice milk into the blender to make his own smoothies,\" she says. \u003c/p>\n\u003cp>The former model, actress, and athlete credits her own family background for her healthy attitude towards cooking and eating. She grew up in Louisville, Kentucky, where her mom taught her the importance of eating nourishing food for well being. \"I also learned from my grandparents about gardening, composting, and canning, and these are traditions I'm passing along to my own children,\" says McCord who also contributes to \u003ca href=\"http://www.babble.com/mom/top-100-food-mom-blogs-2011/top-100-food-mom-blog-weelicious/\">Babble\u003c/a>, which named her one of the top 100 food mom blogs of 2011.\u003c/p>\n\u003cp>And there's one more: Eat together as a family. \"I know it's tough with everyone's hectic schedules but if your kids see you eating and enjoying broccoli, then there's a good chance they'll learn to like it too,\" she says. \u003c/p>\n\u003cp>Case in point: McCord recounts a story from a frustrated mother whose daughter wouldn't eat much besides plain noodles with butter -- except for something she calls \"Nana juice\" -- a breakfast drink she makes with her grandmother that includes kale, fruit, and flax. A little girl who hates almost everything drinks raw green smoothies? \"The fact that that drink is her favorite breakfast tells me that kids take their cues about food from their family.\"\u003c/p>\n\u003cp>Catherine McCord shares her Quinoa Pudding recipe families can make together, below. Oh, and just a heads up: This is the sort of dish a toddler may enjoy but, in this writer's experience, it's also a hit with teens and makes a nice change from porridge for breakfast for any age.\u003c/p>\n\u003cfigure id=\"attachment_51842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\" alt=\"Banana Quinoa Pudding. Photo: Catherine McCord\" title=\"Banana Quinoa Pudding. Photo: Catherine McCord\" width=\"500\" height=\"375\" class=\"size-full wp-image-51842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana Quinoa Pudding. Photo: Catherine McCord\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Banana Quinoa Pudding\u003c/strong>\u003c/p>\n\u003cp>This light, creamy concoction is a play on a rice pudding, with quinoa -- a grain-like seed rich in protein -- taking the place of rice. Makes a flavorful and filling after-school snack, dessert, or special breakfast treat. Can be served warm or cold.\u003c/p>\n\u003cul>\n\u003cli>Cook Time: 20 minutes\u003c/li>\n\u003cli>Total Time: 1 hours, 20 minutes *(One hour for chilling pudding)\u003c/li>\n\u003cli>Serves: 4-6\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1 cup quinoa\u003c/li>\n\u003cli>1 14 oz can light coconut milk\u003c/li>\n\u003cli>1 cup milk (2 percent fat or higher)\u003c/li>\n\u003cli>2 ripe bananas, mashed\u003c/li>\n\u003cli>3 tablespoons honey\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Place the quinoa in a fine-mesh strainer and rinse with water.\u003c/li>\n\u003cli>Put quinoa, coconut milk and milk in a medium saucepan and bring to a boil.\u003c/li>\n\u003cli>Cover and simmer for 15 minutes.\u003c/li>\n\u003cli>Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.\u003c/li>\n\u003cli>Pour into individual ramekins and chill for at least one hour.*\u003cbr>\n* The pudding can also be served warm.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kids Turn:\u003c/strong> There's lots of opportunity in this recipe for a child to lend a hand, says McCord. Young children can rinse quinoa in a strainer under running water, shake the coconut milk can (the fat and milk content sometimes separate on the shelf), and peel and mash bananas. Small children can also measure ingredients and pour them into the pot -- and can stir the saucepan while cooking, with adult supervision. Older elementary age children may be comfortable making the whole dish -- with some encouragement and under the watchful eye of a grown up. \"Cooking in the kitchen with your child is an opportunity to talk about where food comes from, what's in it, why it's good for you, and what happens when you add heat, spice, fat, or liquid,\" says McCord. \"It's also a chance to work in concepts like math, science, and geography. And it's fun to taste test together, admire the fruits of your combined labor, and eat them too.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51843\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\" alt=\"Catherine McCord. Photo by Jonathan Gordon\" title=\"Catherine McCord. Photo by Jonathan Gordon\" width=\"300\" class=\"size-full wp-image-51843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catherine McCord. Photo by Jonathan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>New mom Catherine McCord didn't set out to become a food blogger. But after her son was born she had a hard time finding healthy homemade baby food recipes. So she started doing research and recipe testing and began posting her own creations on the web. Fast forward five years and McCord is the voice behind the popular site \u003ca href=\"http://weelicious.com/\">weelicious\u003c/a>, which focuses on family-friendly dishes that are quick and easy to prepare, nutritious, and packed with flavor too.\u003c/p>\n\u003cp>\"Even though I'd been to culinary school, worked in restaurants in New York, and cooked for myself and friends from a young age, when I had my son I wasn't sure where to start,\" says the Institute of Culinary Education graduate who has a crew of in-home taste testers: son Kenya, 5, daughter Chloe, 3, and husband Jon. McCord, who recently taught a \"picky eater\" cooking class for Sur La Table in Palo Alto, plans on returning to the Bay Area in early 2013.\u003c/p>\n\u003cp>McCord's food philosophy is simple: She favors recipes that use just a few wholesome, fresh ingredients and can appeal to a range of ages -- from toddlers to teenagers -- and adults as well. \"As a parent you don't have to be a short-order cook preparing four different meals for four different family members,\" says McCord, 39, who lives in Los Angeles and is the author of the new cookbook \u003cem>\u003ca href=\"http://weeliciousbook.com/about/\">Weelicious: One Family. One Meal.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\" alt=\"weelcious book cover\" title=\"weelcious book cover\" width=\"400\" class=\"aligncenter size-full wp-image-51841\">\u003c/a>\u003c/p>\n\u003cp>McCord, a contributing editor at \u003cem>Parenting\u003c/em> magazine, advises that one of the best ways to raise an adventurous eater is to involve children in all aspects of the meal-making process. Go food shopping with your kids. Farmers' markets are a great place to take young ones to learn about smart food choices, she says, and there are plenty of healthy, free samples to savor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Talk with your children, McCord says, about what food you're buying: \"What should we do with this sweet potato? Could we mash it?\" And invite them into the kitchen to help. \"My son loves peeling bananas and pouring frozen fruit and rice milk into the blender to make his own smoothies,\" she says. \u003c/p>\n\u003cp>The former model, actress, and athlete credits her own family background for her healthy attitude towards cooking and eating. She grew up in Louisville, Kentucky, where her mom taught her the importance of eating nourishing food for well being. \"I also learned from my grandparents about gardening, composting, and canning, and these are traditions I'm passing along to my own children,\" says McCord who also contributes to \u003ca href=\"http://www.babble.com/mom/top-100-food-mom-blogs-2011/top-100-food-mom-blog-weelicious/\">Babble\u003c/a>, which named her one of the top 100 food mom blogs of 2011.\u003c/p>\n\u003cp>And there's one more: Eat together as a family. \"I know it's tough with everyone's hectic schedules but if your kids see you eating and enjoying broccoli, then there's a good chance they'll learn to like it too,\" she says. \u003c/p>\n\u003cp>Case in point: McCord recounts a story from a frustrated mother whose daughter wouldn't eat much besides plain noodles with butter -- except for something she calls \"Nana juice\" -- a breakfast drink she makes with her grandmother that includes kale, fruit, and flax. A little girl who hates almost everything drinks raw green smoothies? \"The fact that that drink is her favorite breakfast tells me that kids take their cues about food from their family.\"\u003c/p>\n\u003cp>Catherine McCord shares her Quinoa Pudding recipe families can make together, below. Oh, and just a heads up: This is the sort of dish a toddler may enjoy but, in this writer's experience, it's also a hit with teens and makes a nice change from porridge for breakfast for any age.\u003c/p>\n\u003cfigure id=\"attachment_51842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\" alt=\"Banana Quinoa Pudding. Photo: Catherine McCord\" title=\"Banana Quinoa Pudding. Photo: Catherine McCord\" width=\"500\" height=\"375\" class=\"size-full wp-image-51842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana Quinoa Pudding. Photo: Catherine McCord\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Banana Quinoa Pudding\u003c/strong>\u003c/p>\n\u003cp>This light, creamy concoction is a play on a rice pudding, with quinoa -- a grain-like seed rich in protein -- taking the place of rice. Makes a flavorful and filling after-school snack, dessert, or special breakfast treat. Can be served warm or cold.\u003c/p>\n\u003cul>\n\u003cli>Cook Time: 20 minutes\u003c/li>\n\u003cli>Total Time: 1 hours, 20 minutes *(One hour for chilling pudding)\u003c/li>\n\u003cli>Serves: 4-6\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1 cup quinoa\u003c/li>\n\u003cli>1 14 oz can light coconut milk\u003c/li>\n\u003cli>1 cup milk (2 percent fat or higher)\u003c/li>\n\u003cli>2 ripe bananas, mashed\u003c/li>\n\u003cli>3 tablespoons honey\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Place the quinoa in a fine-mesh strainer and rinse with water.\u003c/li>\n\u003cli>Put quinoa, coconut milk and milk in a medium saucepan and bring to a boil.\u003c/li>\n\u003cli>Cover and simmer for 15 minutes.\u003c/li>\n\u003cli>Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.\u003c/li>\n\u003cli>Pour into individual ramekins and chill for at least one hour.*\u003cbr>\n* The pudding can also be served warm.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kids Turn:\u003c/strong> There's lots of opportunity in this recipe for a child to lend a hand, says McCord. Young children can rinse quinoa in a strainer under running water, shake the coconut milk can (the fat and milk content sometimes separate on the shelf), and peel and mash bananas. Small children can also measure ingredients and pour them into the pot -- and can stir the saucepan while cooking, with adult supervision. Older elementary age children may be comfortable making the whole dish -- with some encouragement and under the watchful eye of a grown up. \"Cooking in the kitchen with your child is an opportunity to talk about where food comes from, what's in it, why it's good for you, and what happens when you add heat, spice, fat, or liquid,\" says McCord. \"It's also a chance to work in concepts like math, science, and geography. And it's fun to taste test together, admire the fruits of your combined labor, and eat them too.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/new-bab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/new-bab560.jpg\" alt=\"new Bay Area Bites design - homepage\" title=\"new Bay Area Bites design - homepage\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-51265\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Welcome to the redesigned Bay Area Bites!\u003c/strong>\u003c/p>\n\u003cul>\nNew and improved features are:\n\u003cli>A responsive design that will optimize the viewing experience across various devices and monitor sizes.\u003c/li>\n\u003cli>Visual simplicity within an updated design structure.\u003c/li>\n\u003cli>A homepage that showcases multiple BAB highlights via a feature slider and organizes posts by category, chronology and media.\u003c/li>\n\u003cli>Visibility and easy access to all BAB's social media feeds.\u003c/li>\n\u003cli>Author profiles on each post with more comprehensive author archives.\u003c/li>\n\u003cli>An option to subscribe to receive emails when new content is published.\u003c/li>\n\u003cli>Better utilities to share and print individual posts.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Please leave comments to tell us what you think about the new design!\u003c/strong>\u003c/p>\n\u003cp>And for historical purposes here is a screenshot of the old Bay Area Bites.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/old-bab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/old-bab560.jpg\" alt=\"old Bay Area Bites design\" title=\"old Bay Area Bites design\" width=\"560\" height=\"589\" class=\"alignnone size-full wp-image-51268\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "51257 http://blogs.kqed.org/bayareabites/?p=51257",
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"headline": "The New and Improved Bay Area Bites",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/new-bab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/new-bab560.jpg\" alt=\"new Bay Area Bites design - homepage\" title=\"new Bay Area Bites design - homepage\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-51265\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Welcome to the redesigned Bay Area Bites!\u003c/strong>\u003c/p>\n\u003cul>\nNew and improved features are:\n\u003cli>A responsive design that will optimize the viewing experience across various devices and monitor sizes.\u003c/li>\n\u003cli>Visual simplicity within an updated design structure.\u003c/li>\n\u003cli>A homepage that showcases multiple BAB highlights via a feature slider and organizes posts by category, chronology and media.\u003c/li>\n\u003cli>Visibility and easy access to all BAB's social media feeds.\u003c/li>\n\u003cli>Author profiles on each post with more comprehensive author archives.\u003c/li>\n\u003cli>An option to subscribe to receive emails when new content is published.\u003c/li>\n\u003cli>Better utilities to share and print individual posts.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Please leave comments to tell us what you think about the new design!\u003c/strong>\u003c/p>\n\u003cp>And for historical purposes here is a screenshot of the old Bay Area Bites.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/old-bab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/old-bab560.jpg\" alt=\"old Bay Area Bites design\" title=\"old Bay Area Bites design\" width=\"560\" height=\"589\" class=\"alignnone size-full wp-image-51268\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Speaks in Many Tongues",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48136\" title=\"camembert mouth\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\" alt=\"camembert mouth\" width=\"400\" height=\"487\">\u003c/a>\u003cbr>\n\u003cem>\"Shut your smelly Camembert mouth!\" - from the French\u003cbr>\nAll illustrations courtesy Lila Volkas\u003c/em>\u003c/p>\n\u003cp>It was the pungent French insult, \u003cstrong>shut your smelly Camembert mouth!\u003c/strong> (\u003cem>ferme ta boîte à Camembert!\u003c/em>) that hooked me on my latest obsession: gathering food idioms from different languages. Fellow intercultural explorer Joe Lurie, posted a bumper crop of\u003ca href=\"http://blog.culturaldetective.com/2012/05/29/bicycling-in-the-yogurt-the-french-food-fixation/\"> descriptive \u003cstrong>FRENCH \u003c/strong>food phrases\u003c/a>, such as these tasty ways to call someone a jerk:\u003c/p>\n\u003cp>\u003cem>espèce d’andouille!\u003c/em>– \u003cstrong>piece of sausage!\u003c/strong>\u003cbr>\n\u003cem>une vraie courge!\u003c/em> - \u003cstrong>an utter squash! \u003c/strong>\u003cbr>\n\u003cem>quelle nouille!\u003c/em> - \u003cstrong>such a noodle!\u003c/strong>\u003c/p>\n\u003cp>Joe also included these edible idioms:\u003c/p>\n\u003cp>\u003cem>ramener ta fraise = \u003c/em> \u003cstrong>to bring your strawberry\u003c/strong> = to butt in on a conversation\u003cbr>\n\u003cem>occupe-toi de tes oignons!\u003c/em>! = \u003cstrong>mind your own onions\u003c/strong>! = mind your own business!\u003cbr>\n\u003cem>va te faire cuire un œuf!\u003c/em> = \u003cstrong>cook yourself an egg! = \u003c/strong>go to hell!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a food writer, interpreter and collector -- this is totally my cup of tea!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48151\" title=\"couch potato\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\" alt=\"couch potato\" width=\"560\" height=\"549\">\u003c/a>\u003cbr>\n\u003cem> Sofa spud or American \"Couch potato\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.learn4good.com/languages/evrd_idioms/id-f.php3\">English has plenty\u003c/a> of \u003ca href=\"http://www.idiomconnection.com/food.html\">food-isms\u003c/a> too. We refer to others as: the big cheese, a couch potato, or an apple polisher. Or hotly declare, “You’re toast!”\u003c/p>\n\u003cp>We can also butter someone up with praise such as: \"you’re the apple of my eye,\" \"you’re a peach\" or use terms of endearment like honey, sweetie-pie, and sugar.\u003c/p>\n\u003cp>Just as I became consumed by searching for edible expressions, our summer houseguests from Germany and Argentina arrived. So I peppered them with questions about food phrases in their native languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48148\" title=\"special sausage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\" alt=\"special sausage\" width=\"560\" height=\"392\">\u003c/a>\u003cbr>\n\u003cem>\"Have to fry you a special sausage\" - German\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>GERMAN\u003c/strong> (thanks to Orna Gutmacher)\u003c/p>\n\u003cp>\u003cem>Extrawurst braten\u003c/em> =\u003cstrong> I have to fry you a special sausage\u003c/strong> = you always need something extra\u003cbr>\n\u003cem>Kleine Bröchten backen \u003c/em>= \u003cstrong>bake little rolls\u003c/strong> = take small steps to start something\u003cbr>\n\u003cem>Schokoladenseite zeigen\u003c/em> = \u003cstrong>to show your chocolate side\u003c/strong> = to only see good things\u003cbr>\n\u003cem>Tomaten auf den Augen haben\u003c/em> = \u003cstrong>to have tomatoes on the eyes\u003c/strong> = to be blind to something\u003cbr>\n\u003cem>Ich habe mit dir ein Hühnchen zu rupfen\u003c/em> = \u003cstrong>I have to pluck a chicken with you\u003c/strong> = we need to talk\u003cbr>\n\u003cem>Das Haar in der Suppe finden\u003c/em> = \u003cstrong>to look for the hair in the soup\u003c/strong> = never be satisfied\u003c/p>\n\u003cp>\u003cstrong>SPANISH \u003c/strong>(thanks to Susana Pendzik)\u003c/p>\n\u003cp>\u003cem>Me importa un pepino\u003c/em> = \u003cstrong>I care a cucumber\u003c/strong> = I don’t give a fig\u003cbr>\n\u003cem>Agarrar a alguien con las manos en la masa\u003c/em> = \u003cstrong>to catch someone with their hands in the dough\u003c/strong> = to catch someone doing something they shouldn’t\u003cbr>\n\u003cem>Pedirle peras al olmo\u003c/em> = \u003cstrong>to ask for pears from an elm tree\u003c/strong> = try to do something that’s impossible\u003c/p>\n\u003cp>Next, I asked two local friends, who enlisted help from their Facebook friends back in Denmark and Turkey and collectively came up with dozens of phrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48149\" title=\"porridge head\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\" alt=\"porridge head\" width=\"400\" height=\"496\">\u003c/a>\u003cbr>\n\u003cem>\"Porridge Head!\" - Danish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>DANISH \u003c/strong>(thanks to \u003ca href=\"http://www.kimaronson.com/\">Kim Aronson\u003c/a>)\u003c/p>\n\u003cp>\u003cem>Nye boller på suppen\u003c/em> = \u003cstrong>we need new (meat)balls in the soup\u003c/strong> = we need new energy, input, ideas\u003cbr>\n\u003cem>Pølsearme\u003c/em> = \u003cstrong>sausage arms\u003c/strong> = you are weak\u003cbr>\n\u003cem>Grødhovede\u003c/em> = \u003cstrong>porridge head\u003c/strong> = you are confused, have no brain\u003cbr>\n\u003cem>En tynd kop te\u003c/em> = \u003cstrong>it’s a weak cup of tea\u003c/strong> = your case is not very strong\u003c/p>\n\u003cp>\u003cstrong>TURKISH \u003c/strong>(thanks to Suzi Amado)\u003c/p>\n\u003cp>\u003cem>Incir cekirdegini doldurmayacak sebepler\u003c/em> = \u003cstrong>Reasons that would not fill a fig seed\u003c/strong> = There aren’t good enough reasons to be upset.\u003cbr>\n\u003cem>Agzinda bakla islanmamak\u003c/em> = \u003cstrong>A fava bean doesn’t get wet in somebody’s mouth\u003c/strong> = If you tell this person a secret, they will tell it to others\u003cbr>\n\u003cem>Her seye maydanoz olmak\u003c/em> = \u003cstrong>Being parsley to everything\u003c/strong> = Having an opinion and being nosy about everything\u003cbr>\n\u003cem>Sutten agzi yanan yogurdu ufleyerek yer\u003c/em> = \u003cstrong>If your mouth is burnt by milk, you blow before you eat yogurt\u003c/strong> = If something bad happens to you, you get anxious about things that are somewhat related, although it doesn't make sense. This phrase is often used for dating or friendships when someone gets hurt and then becomes very self-protective.\u003cbr>\n\u003cem>Benim basima gelen cig tavugun basina gelmez\u003c/em> = \u003cstrong>What happened to me would not happen to a raw chicken\u003c/strong>. This could be used when what happened to me is so weird that it is funny.\u003c/p>\n\u003cp>Thrilled at the response and variety of food images in different languages, I approached some of the people I’ve written about previously. (It’s helpful that my favorite subject is the intersection of food and culture).\u003c/p>\n\u003cp>Tomoko Yoshihara, who was such a generous guide \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/21/hands-on-food-adventures-in-kyoto/\">on my recent trip to Kyoto\u003c/a>, shared these pithy sayings from \u003cstrong>JAPANESE\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Sansho ha kotsubu de piririto karai\u003c/em>, \u003cstrong>Sansho [a Japanese pepper] is small, but hot enough\u003c/strong> = Even though a person is very small, if they are cheerful and have talent, you can't ignore them.\u003cbr>\n\u003cem>Mochi ha mochi ya\u003c/em>, \u003cstrong>Rice cake, rice cake maker\u003c/strong> = Each field has an expert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lalisf.com/\">Lali Ghlonti\u003c/a>, (whose \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/\">Georgian and Russian dishes\u003c/a> at the SF Street Food Festival, I recently described) contributed this \u003cstrong>RUSSIAN\u003c/strong> saying:\u003c/p>\n\u003cp>\u003cstrong>to hang noodles on someone’s ears\u003c/strong> = to tell them a lie.\u003c/p>\n\u003cp>Simone Fung, one half of \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>, the masters of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/10/ss-gastro-grub-plays-molecular-masquerade/\">molecular gastronomy\u003c/a> I profiled in April, suggested a few \u003cstrong>CANTONESE\u003c/strong> phrases:\u003c/p>\n\u003cp>\u003cstrong>Chicken feather, garlic skin\u003c/strong> = irrelevant or worthless things\u003cbr>\nA jealous person is said be \u003cstrong>sipping vinegar\u003c/strong>\u003cbr>\n\u003cstrong>Are you made out of tofu?\u003c/strong> – typically asked of kids who cry all the time\u003c/p>\n\u003cp>Last March, I interviewed Monier Attar about her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/\">Persian New Year celebration\u003c/a>. She recently offered this good advice from \u003cstrong>FARSI\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>Whoever eats melon should be ready for shivering\u003c/strong> = if you do something, you have to be ready to deal with the consequences.\u003c/p>\n\u003cp>Mostafa Raiss El Fenni, who \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal\">taught me how to eat with my hands\u003c/a>, shared this wise counsel from \u003cstrong>MOROCCAN ARABIC\u003c/strong>,\u003c/p>\n\u003cp>\u003cem>Eda kan hbibak aassel, mat'lehsushi kamel\u003c/em> = \u003cstrong>If your dear friend is honey, don't lick him all up\u003c/strong> = \"if your friend is very generous, don't just keep taking from him or her\"\u003c/p>\n\u003cp>And this bit of ironic wit: \u003cem>Rabi aata l'hammus li ma aandu snan \u003c/em> \u003cstrong>God gives fava beans to people with false teeth\u003c/strong>. He explains, \"You need real teeth to chew fava beans. Sometimes people get things they don't need; while others who can really use it, don't get it. It's like a billionaire winning the lottery.\"\u003c/p>\n\u003cp>Then, I turned to my fellow Bay Area Food Bloggers.\u003cbr>\n\u003ca href=\"http://www.akitachow.com/blog\"> Renate\u003c/a> contributed this description from \u003cstrong>GERMAN: \u003c/strong>\u003cem>Er hat nicht alle Tassen im Schrank\u003c/em> = \u003cstrong>He doesn't have all of his coffee/tea cups in his cabinet =\u003c/strong> \"he’s a few cards shy of a full deck\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.Yumivore.com\">Orly\u003c/a> wrote, “In Israel we use a phrase in a mix of \u003cstrong>HEBREW\u003c/strong> and \u003cstrong>ARABIC\u003c/strong>: \u003cem>Yom Asal Yom Basal = \u003c/em>which literally means \u003cstrong>a day of honey, a day of onions \u003c/strong>and translates to \"a good day, a bad day\".\u003c/p>\n\u003cp>Another friend, Yardena, shared this from \u003cstrong>HEBREW\u003c/strong>: \u003cem>Shikor velo meyayin\u003c/em>: \u003cstrong>Drunk, but not from wine\u003c/strong>, (meaning, in love).\u003c/p>\n\u003cp>And Judy Kunofsky from \u003ca href=\"http://www.klezcalifornia.org/\">Klez California\u003c/a> kindly answered my last minute request with this gem from \u003cstrong>YIDDISH\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Vi a kalteh kugl af purim\u003c/em> – \u003cstrong>like a cold kugel on Purim\u003c/strong> (\"meaning: when pigs fly or never, because Purim is a Jewish holiday on which you can cook, so no one would ever serve a cold kugel [noodle pudding]\").\u003c/p>\n\u003cp>Other food bloggers referred me to more than 50 FRENCH sayings complied by Clotilde Dusoulier on her popular blog \u003ca href=\"http://chocolateandzucchini.com/archives/cat_french_idioms.php\">Chocolate and Zucchini\u003c/a>. One example she cites is \"\u003cem>Long comme un jour sans pain\u003c/em>.\", \"\u003cstrong>as long as a day without bread\u003c/strong>,\" to express that something is very long, especially the duration of an event.\"\u003c/p>\n\u003cp>I was also directed to a terrific collection of \u003cstrong>ITALIAN\u003c/strong> food phrases collected by local Vanessa DellaPasqua in her blog, \u003ca href=\"http://www.italyinsf.com/2010/05/20/italian-food-idioms/\">Italy in SF\u003c/a> – Intriguingly, I noticed her list includes many phrases about bread:\u003c/p>\n\u003cp>\u003cem>E’ buono come un pezzo di pane\u003c/em> = \u003cstrong>He’s as good as a piece of bread.\u003c/strong> = He’s a good person, a really nice guy.\u003c/p>\n\u003cp>\u003cem>Rendere pan per focaccia\u003c/em> = \u003cstrong>To give back bread for focaccia\u003c/strong> = Similar to “an eye for an eye,” it is used metaphorically to illustrate a payback for a suffered wrong.\u003c/p>\n\u003cp>\u003cem>L’ho comprato per un tozzo di pane \u003c/em> = \u003cstrong>I bought it for a piece of bread.\u003c/strong> = It was a real deal, very underpriced compared to its value.\u003c/p>\n\u003cp>Plus one of my favorites:\u003c/p>\n\u003cp>\u003cem>C’entra come i cavoli a merenda\u003c/em> = \u003cstrong>It fits like cabbage for the afternoon snack\u003c/strong> = It doesn’t fit, it’s inappropriate\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48164\" title=\"cabbage at tea\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\" alt=\"cabbage at tea\" width=\"560\" height=\"407\">\u003c/a>\u003cbr>\n\u003cem>\"Like cabbage for the afternoon snack\" - Italian\u003c/em>\u003c/p>\n\u003cp>Not surprisingly, several of the \u003ca href=\"http://blog.culturaldetective.com/2012/06/28/the-squid-has-been-fried-language-culture-and-the-chinese-food-fixation/\">CHINESE food sayings\u003c/a>, also compiled by Joe Lurie, refer to rice.\u003c/p>\n\u003cp>In business, “\u003cstrong>being handed a rice bowl\u003c/strong>” is to be hired, while “\u003cstrong>having your rice bowl broken\u003c/strong>,” is to be fired.\u003cbr>\nI love this Chinese bit of wisdom: “\u003cstrong>if you pick up a sesame seed, you may drop a watermelon\u003c/strong>,” meaning, if you focus on trivial matters, you may lose sight of important issues.\u003c/p>\n\u003cp>Then just last week, I met two young Iraqi men who are interning in a local high-tech company for a few months. Wael and Ibraheem were glad to contribute these sayings in \u003cstrong>IRAQI ARABIC\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>He or she is like a tomato\u003c/strong> = a compliment for being socially flexible and able to get along in any situation (\"because we put tomatoes on everything\")\u003cbr>\n\u003cstrong>You’re making a kubba [a fist-sized fried dumpling made of meat covered in rice] out of a bean\u003c/strong> = you exaggerate too much, or you're making a mountain out of a molehill.\u003c/p>\n\u003cp>\u003cstrong>ASL\u003c/strong>, American Sign Language, can also take its place at the food idiom table with\u003cbr>\n\u003cstrong>BRING BREAD BUTTER\u003c/strong> = earn the money for the family or “bring home the bacon” and\u003cbr>\n\u003cstrong>FISH SWALLOW\u003c/strong> = gullible, as in \"Gotcha! You fell for it!\" which points up ASL's \u003ca href=\"http://www.deaf-culture-online.com/asl.html\">historical link\u003c/a> to French Sign Language (LSF). In France, April 1 is called \u003ca href=\"http://www.francetravelguide.com/april-fools-day-in-france-le-poisson-davril.html\">\"Poisson d'avril\"\u003c/a> (April fish) and those who are fooled by a prank have \"swallowed the fish\".\u003cbr>\n(Thank you Dan Langholtz, Priscilla Moyers and Nikki Horrell)\u003c/p>\n\u003cp>The deliciously descriptive food phrases above, representing 17 languages, just whet my appetite. I'm sure there are many more juicy ones from around the world. So, here's open invitation: Please share your own favorite food phrases and send this on to anyone who might know some from a language not yet listed. Let’s invite everyone to the feast!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>My deep appreciation to all the generous friends who got into the spirit of my quest and a special thanks to \u003ca href=\"http://lilavolkas.wix.com/lilavolkas#!home/mainPage\">Lila Volkas\u003c/a>, for creating the delightful illustrations above. Lila is an artist and photographer. We last collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">a story about Parisian Tea salons\u003c/a>\u003c/em>.\u003c/p>\n\n",
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"excerpt": "Porridge Head! Sweetie-Pie. Adaptable Tomato. Every language uses descriptive food phrases as insults, endearments, warnings and advice. Here is a smorgasbord of food metaphors and idioms in 17 languages including French, ASL, Danish, Chinese, German, Spanish, Turkish, Hebrew, Italian and Arabic.",
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"description": "Porridge Head! Sweetie-Pie. Adaptable Tomato. Every language uses descriptive food phrases as insults, endearments, warnings and advice. Here is a smorgasbord of food metaphors and idioms in 17 languages including French, ASL, Danish, Chinese, German, Spanish, Turkish, Hebrew, Italian and Arabic.",
"title": "Food Speaks in Many Tongues | KQED",
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"datePublished": "2012-08-27T07:00:02-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48136\" title=\"camembert mouth\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\" alt=\"camembert mouth\" width=\"400\" height=\"487\">\u003c/a>\u003cbr>\n\u003cem>\"Shut your smelly Camembert mouth!\" - from the French\u003cbr>\nAll illustrations courtesy Lila Volkas\u003c/em>\u003c/p>\n\u003cp>It was the pungent French insult, \u003cstrong>shut your smelly Camembert mouth!\u003c/strong> (\u003cem>ferme ta boîte à Camembert!\u003c/em>) that hooked me on my latest obsession: gathering food idioms from different languages. Fellow intercultural explorer Joe Lurie, posted a bumper crop of\u003ca href=\"http://blog.culturaldetective.com/2012/05/29/bicycling-in-the-yogurt-the-french-food-fixation/\"> descriptive \u003cstrong>FRENCH \u003c/strong>food phrases\u003c/a>, such as these tasty ways to call someone a jerk:\u003c/p>\n\u003cp>\u003cem>espèce d’andouille!\u003c/em>– \u003cstrong>piece of sausage!\u003c/strong>\u003cbr>\n\u003cem>une vraie courge!\u003c/em> - \u003cstrong>an utter squash! \u003c/strong>\u003cbr>\n\u003cem>quelle nouille!\u003c/em> - \u003cstrong>such a noodle!\u003c/strong>\u003c/p>\n\u003cp>Joe also included these edible idioms:\u003c/p>\n\u003cp>\u003cem>ramener ta fraise = \u003c/em> \u003cstrong>to bring your strawberry\u003c/strong> = to butt in on a conversation\u003cbr>\n\u003cem>occupe-toi de tes oignons!\u003c/em>! = \u003cstrong>mind your own onions\u003c/strong>! = mind your own business!\u003cbr>\n\u003cem>va te faire cuire un œuf!\u003c/em> = \u003cstrong>cook yourself an egg! = \u003c/strong>go to hell!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a food writer, interpreter and collector -- this is totally my cup of tea!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48151\" title=\"couch potato\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\" alt=\"couch potato\" width=\"560\" height=\"549\">\u003c/a>\u003cbr>\n\u003cem> Sofa spud or American \"Couch potato\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.learn4good.com/languages/evrd_idioms/id-f.php3\">English has plenty\u003c/a> of \u003ca href=\"http://www.idiomconnection.com/food.html\">food-isms\u003c/a> too. We refer to others as: the big cheese, a couch potato, or an apple polisher. Or hotly declare, “You’re toast!”\u003c/p>\n\u003cp>We can also butter someone up with praise such as: \"you’re the apple of my eye,\" \"you’re a peach\" or use terms of endearment like honey, sweetie-pie, and sugar.\u003c/p>\n\u003cp>Just as I became consumed by searching for edible expressions, our summer houseguests from Germany and Argentina arrived. So I peppered them with questions about food phrases in their native languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48148\" title=\"special sausage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\" alt=\"special sausage\" width=\"560\" height=\"392\">\u003c/a>\u003cbr>\n\u003cem>\"Have to fry you a special sausage\" - German\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>GERMAN\u003c/strong> (thanks to Orna Gutmacher)\u003c/p>\n\u003cp>\u003cem>Extrawurst braten\u003c/em> =\u003cstrong> I have to fry you a special sausage\u003c/strong> = you always need something extra\u003cbr>\n\u003cem>Kleine Bröchten backen \u003c/em>= \u003cstrong>bake little rolls\u003c/strong> = take small steps to start something\u003cbr>\n\u003cem>Schokoladenseite zeigen\u003c/em> = \u003cstrong>to show your chocolate side\u003c/strong> = to only see good things\u003cbr>\n\u003cem>Tomaten auf den Augen haben\u003c/em> = \u003cstrong>to have tomatoes on the eyes\u003c/strong> = to be blind to something\u003cbr>\n\u003cem>Ich habe mit dir ein Hühnchen zu rupfen\u003c/em> = \u003cstrong>I have to pluck a chicken with you\u003c/strong> = we need to talk\u003cbr>\n\u003cem>Das Haar in der Suppe finden\u003c/em> = \u003cstrong>to look for the hair in the soup\u003c/strong> = never be satisfied\u003c/p>\n\u003cp>\u003cstrong>SPANISH \u003c/strong>(thanks to Susana Pendzik)\u003c/p>\n\u003cp>\u003cem>Me importa un pepino\u003c/em> = \u003cstrong>I care a cucumber\u003c/strong> = I don’t give a fig\u003cbr>\n\u003cem>Agarrar a alguien con las manos en la masa\u003c/em> = \u003cstrong>to catch someone with their hands in the dough\u003c/strong> = to catch someone doing something they shouldn’t\u003cbr>\n\u003cem>Pedirle peras al olmo\u003c/em> = \u003cstrong>to ask for pears from an elm tree\u003c/strong> = try to do something that’s impossible\u003c/p>\n\u003cp>Next, I asked two local friends, who enlisted help from their Facebook friends back in Denmark and Turkey and collectively came up with dozens of phrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48149\" title=\"porridge head\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\" alt=\"porridge head\" width=\"400\" height=\"496\">\u003c/a>\u003cbr>\n\u003cem>\"Porridge Head!\" - Danish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>DANISH \u003c/strong>(thanks to \u003ca href=\"http://www.kimaronson.com/\">Kim Aronson\u003c/a>)\u003c/p>\n\u003cp>\u003cem>Nye boller på suppen\u003c/em> = \u003cstrong>we need new (meat)balls in the soup\u003c/strong> = we need new energy, input, ideas\u003cbr>\n\u003cem>Pølsearme\u003c/em> = \u003cstrong>sausage arms\u003c/strong> = you are weak\u003cbr>\n\u003cem>Grødhovede\u003c/em> = \u003cstrong>porridge head\u003c/strong> = you are confused, have no brain\u003cbr>\n\u003cem>En tynd kop te\u003c/em> = \u003cstrong>it’s a weak cup of tea\u003c/strong> = your case is not very strong\u003c/p>\n\u003cp>\u003cstrong>TURKISH \u003c/strong>(thanks to Suzi Amado)\u003c/p>\n\u003cp>\u003cem>Incir cekirdegini doldurmayacak sebepler\u003c/em> = \u003cstrong>Reasons that would not fill a fig seed\u003c/strong> = There aren’t good enough reasons to be upset.\u003cbr>\n\u003cem>Agzinda bakla islanmamak\u003c/em> = \u003cstrong>A fava bean doesn’t get wet in somebody’s mouth\u003c/strong> = If you tell this person a secret, they will tell it to others\u003cbr>\n\u003cem>Her seye maydanoz olmak\u003c/em> = \u003cstrong>Being parsley to everything\u003c/strong> = Having an opinion and being nosy about everything\u003cbr>\n\u003cem>Sutten agzi yanan yogurdu ufleyerek yer\u003c/em> = \u003cstrong>If your mouth is burnt by milk, you blow before you eat yogurt\u003c/strong> = If something bad happens to you, you get anxious about things that are somewhat related, although it doesn't make sense. This phrase is often used for dating or friendships when someone gets hurt and then becomes very self-protective.\u003cbr>\n\u003cem>Benim basima gelen cig tavugun basina gelmez\u003c/em> = \u003cstrong>What happened to me would not happen to a raw chicken\u003c/strong>. This could be used when what happened to me is so weird that it is funny.\u003c/p>\n\u003cp>Thrilled at the response and variety of food images in different languages, I approached some of the people I’ve written about previously. (It’s helpful that my favorite subject is the intersection of food and culture).\u003c/p>\n\u003cp>Tomoko Yoshihara, who was such a generous guide \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/21/hands-on-food-adventures-in-kyoto/\">on my recent trip to Kyoto\u003c/a>, shared these pithy sayings from \u003cstrong>JAPANESE\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Sansho ha kotsubu de piririto karai\u003c/em>, \u003cstrong>Sansho [a Japanese pepper] is small, but hot enough\u003c/strong> = Even though a person is very small, if they are cheerful and have talent, you can't ignore them.\u003cbr>\n\u003cem>Mochi ha mochi ya\u003c/em>, \u003cstrong>Rice cake, rice cake maker\u003c/strong> = Each field has an expert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lalisf.com/\">Lali Ghlonti\u003c/a>, (whose \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/\">Georgian and Russian dishes\u003c/a> at the SF Street Food Festival, I recently described) contributed this \u003cstrong>RUSSIAN\u003c/strong> saying:\u003c/p>\n\u003cp>\u003cstrong>to hang noodles on someone’s ears\u003c/strong> = to tell them a lie.\u003c/p>\n\u003cp>Simone Fung, one half of \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>, the masters of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/10/ss-gastro-grub-plays-molecular-masquerade/\">molecular gastronomy\u003c/a> I profiled in April, suggested a few \u003cstrong>CANTONESE\u003c/strong> phrases:\u003c/p>\n\u003cp>\u003cstrong>Chicken feather, garlic skin\u003c/strong> = irrelevant or worthless things\u003cbr>\nA jealous person is said be \u003cstrong>sipping vinegar\u003c/strong>\u003cbr>\n\u003cstrong>Are you made out of tofu?\u003c/strong> – typically asked of kids who cry all the time\u003c/p>\n\u003cp>Last March, I interviewed Monier Attar about her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/\">Persian New Year celebration\u003c/a>. She recently offered this good advice from \u003cstrong>FARSI\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>Whoever eats melon should be ready for shivering\u003c/strong> = if you do something, you have to be ready to deal with the consequences.\u003c/p>\n\u003cp>Mostafa Raiss El Fenni, who \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal\">taught me how to eat with my hands\u003c/a>, shared this wise counsel from \u003cstrong>MOROCCAN ARABIC\u003c/strong>,\u003c/p>\n\u003cp>\u003cem>Eda kan hbibak aassel, mat'lehsushi kamel\u003c/em> = \u003cstrong>If your dear friend is honey, don't lick him all up\u003c/strong> = \"if your friend is very generous, don't just keep taking from him or her\"\u003c/p>\n\u003cp>And this bit of ironic wit: \u003cem>Rabi aata l'hammus li ma aandu snan \u003c/em> \u003cstrong>God gives fava beans to people with false teeth\u003c/strong>. He explains, \"You need real teeth to chew fava beans. Sometimes people get things they don't need; while others who can really use it, don't get it. It's like a billionaire winning the lottery.\"\u003c/p>\n\u003cp>Then, I turned to my fellow Bay Area Food Bloggers.\u003cbr>\n\u003ca href=\"http://www.akitachow.com/blog\"> Renate\u003c/a> contributed this description from \u003cstrong>GERMAN: \u003c/strong>\u003cem>Er hat nicht alle Tassen im Schrank\u003c/em> = \u003cstrong>He doesn't have all of his coffee/tea cups in his cabinet =\u003c/strong> \"he’s a few cards shy of a full deck\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.Yumivore.com\">Orly\u003c/a> wrote, “In Israel we use a phrase in a mix of \u003cstrong>HEBREW\u003c/strong> and \u003cstrong>ARABIC\u003c/strong>: \u003cem>Yom Asal Yom Basal = \u003c/em>which literally means \u003cstrong>a day of honey, a day of onions \u003c/strong>and translates to \"a good day, a bad day\".\u003c/p>\n\u003cp>Another friend, Yardena, shared this from \u003cstrong>HEBREW\u003c/strong>: \u003cem>Shikor velo meyayin\u003c/em>: \u003cstrong>Drunk, but not from wine\u003c/strong>, (meaning, in love).\u003c/p>\n\u003cp>And Judy Kunofsky from \u003ca href=\"http://www.klezcalifornia.org/\">Klez California\u003c/a> kindly answered my last minute request with this gem from \u003cstrong>YIDDISH\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Vi a kalteh kugl af purim\u003c/em> – \u003cstrong>like a cold kugel on Purim\u003c/strong> (\"meaning: when pigs fly or never, because Purim is a Jewish holiday on which you can cook, so no one would ever serve a cold kugel [noodle pudding]\").\u003c/p>\n\u003cp>Other food bloggers referred me to more than 50 FRENCH sayings complied by Clotilde Dusoulier on her popular blog \u003ca href=\"http://chocolateandzucchini.com/archives/cat_french_idioms.php\">Chocolate and Zucchini\u003c/a>. One example she cites is \"\u003cem>Long comme un jour sans pain\u003c/em>.\", \"\u003cstrong>as long as a day without bread\u003c/strong>,\" to express that something is very long, especially the duration of an event.\"\u003c/p>\n\u003cp>I was also directed to a terrific collection of \u003cstrong>ITALIAN\u003c/strong> food phrases collected by local Vanessa DellaPasqua in her blog, \u003ca href=\"http://www.italyinsf.com/2010/05/20/italian-food-idioms/\">Italy in SF\u003c/a> – Intriguingly, I noticed her list includes many phrases about bread:\u003c/p>\n\u003cp>\u003cem>E’ buono come un pezzo di pane\u003c/em> = \u003cstrong>He’s as good as a piece of bread.\u003c/strong> = He’s a good person, a really nice guy.\u003c/p>\n\u003cp>\u003cem>Rendere pan per focaccia\u003c/em> = \u003cstrong>To give back bread for focaccia\u003c/strong> = Similar to “an eye for an eye,” it is used metaphorically to illustrate a payback for a suffered wrong.\u003c/p>\n\u003cp>\u003cem>L’ho comprato per un tozzo di pane \u003c/em> = \u003cstrong>I bought it for a piece of bread.\u003c/strong> = It was a real deal, very underpriced compared to its value.\u003c/p>\n\u003cp>Plus one of my favorites:\u003c/p>\n\u003cp>\u003cem>C’entra come i cavoli a merenda\u003c/em> = \u003cstrong>It fits like cabbage for the afternoon snack\u003c/strong> = It doesn’t fit, it’s inappropriate\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48164\" title=\"cabbage at tea\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\" alt=\"cabbage at tea\" width=\"560\" height=\"407\">\u003c/a>\u003cbr>\n\u003cem>\"Like cabbage for the afternoon snack\" - Italian\u003c/em>\u003c/p>\n\u003cp>Not surprisingly, several of the \u003ca href=\"http://blog.culturaldetective.com/2012/06/28/the-squid-has-been-fried-language-culture-and-the-chinese-food-fixation/\">CHINESE food sayings\u003c/a>, also compiled by Joe Lurie, refer to rice.\u003c/p>\n\u003cp>In business, “\u003cstrong>being handed a rice bowl\u003c/strong>” is to be hired, while “\u003cstrong>having your rice bowl broken\u003c/strong>,” is to be fired.\u003cbr>\nI love this Chinese bit of wisdom: “\u003cstrong>if you pick up a sesame seed, you may drop a watermelon\u003c/strong>,” meaning, if you focus on trivial matters, you may lose sight of important issues.\u003c/p>\n\u003cp>Then just last week, I met two young Iraqi men who are interning in a local high-tech company for a few months. Wael and Ibraheem were glad to contribute these sayings in \u003cstrong>IRAQI ARABIC\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>He or she is like a tomato\u003c/strong> = a compliment for being socially flexible and able to get along in any situation (\"because we put tomatoes on everything\")\u003cbr>\n\u003cstrong>You’re making a kubba [a fist-sized fried dumpling made of meat covered in rice] out of a bean\u003c/strong> = you exaggerate too much, or you're making a mountain out of a molehill.\u003c/p>\n\u003cp>\u003cstrong>ASL\u003c/strong>, American Sign Language, can also take its place at the food idiom table with\u003cbr>\n\u003cstrong>BRING BREAD BUTTER\u003c/strong> = earn the money for the family or “bring home the bacon” and\u003cbr>\n\u003cstrong>FISH SWALLOW\u003c/strong> = gullible, as in \"Gotcha! You fell for it!\" which points up ASL's \u003ca href=\"http://www.deaf-culture-online.com/asl.html\">historical link\u003c/a> to French Sign Language (LSF). In France, April 1 is called \u003ca href=\"http://www.francetravelguide.com/april-fools-day-in-france-le-poisson-davril.html\">\"Poisson d'avril\"\u003c/a> (April fish) and those who are fooled by a prank have \"swallowed the fish\".\u003cbr>\n(Thank you Dan Langholtz, Priscilla Moyers and Nikki Horrell)\u003c/p>\n\u003cp>The deliciously descriptive food phrases above, representing 17 languages, just whet my appetite. I'm sure there are many more juicy ones from around the world. So, here's open invitation: Please share your own favorite food phrases and send this on to anyone who might know some from a language not yet listed. Let’s invite everyone to the feast!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>My deep appreciation to all the generous friends who got into the spirit of my quest and a special thanks to \u003ca href=\"http://lilavolkas.wix.com/lilavolkas#!home/mainPage\">Lila Volkas\u003c/a>, for creating the delightful illustrations above. Lila is an artist and photographer. We last collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">a story about Parisian Tea salons\u003c/a>\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Publish like a Local: Nion McEvoy and Chronicle Books ",
"title": "Publish like a Local: Nion McEvoy and Chronicle Books ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>WHEN:\u003c/strong> Wednesday, August 22, 9:00 am-7:00 pm\u003cbr>\nThursday, August 23, 9:00 am-7:00 pm\u003cbr>\nFriday, August 24, 9:00 am-7:00 pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. 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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"onourwatch": {
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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