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"disqusTitle": "Tea, Tao and Tourists: China's Mount Hua Is Three-Part Harmony",
"title": "Tea, Tao and Tourists: China's Mount Hua Is Three-Part Harmony",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_95260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse9-6_custom-860212609323ad927f63c1820c6328517dff0dfd-e1429642692591.jpg\" alt=\"Mount Hua, one of China's five sacred mountains, is a hub of Taoism.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">Mount Hua, one of China's five sacred mountains, is a hub of Taoism. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine yourself clinging to a cliff face with nothing but uneven, worn wooden planks and chains to keep you from plummeting 7,000 feet to your untimely demise. Don't worry: You can rent a little red safety harness for $5. No one will make you wear it, though.\u003c/p>\n\u003cp>Oh, and you will probably encounter someone coming the other way, in which case you will have to maneuver around your neighbor as if playing a deadly game of Twister. Someone has to go on the outside, so I hope you're good at not blinking first.\u003c/p>\n\u003cp>You wouldn't do this for all the tea in China, you say?\u003c/p>\n\u003cp>Some people do it for just one cup.\u003c/p>\n\u003cp>Mount Hua (also known as Huashan) is in central China's Shaanxi Province, not far from the famed terracotta soldiers. Though a popular destination for thrill-seeking tourists, the mountain has been steeped in religious history since a Taoist temple was first built at its base in the 2nd century B.C.\u003c/p>\n\u003cfigure id=\"attachment_95261\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-95261\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg\" alt=\"A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling.\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-320x427.jpg 320w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The plank-walk, sometimes called \"the most dangerous trail in the world,\" is along the path to a pot of tea at a Taoist temple called \u003ca href=\"http://www.travelchinaguide.com/attraction/shaanxi/xian/mt_huashan.htm\">Cuiyun Palace\u003c/a>. Which is fitting, because the \"Tao,\" which translates as \"the path\" or \"the way,\" will always lead you to tea.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Taoism is China's indigenous spirituality, dating back to the 4th century B.C., when Laozi, the reputed author of the \u003cem>Tao Te Ching\u003c/em>, was said to have been served the first cup of ceremonial tea.\u003c/p>\n\u003cfigure id=\"attachment_95262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse6-11_custom-bad3319db5f04e9adb86c49b6138387c18044036-e1429642816205.jpg\" alt=\"For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taoists seek harmonization with nature — not only outer nature, but also inner.\u003c/p>\n\u003cp>\"Tea is part of that integrated path of well-being,\" says Ken Cohen, 62, a Taoist scholar and tea master. \"It is deeply linked with the Taoist search for health, for longevity, spiritual wisdom, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">health benefits\u003c/a> now validated by Western medical science.\"\u003c/p>\n\u003cp>Taoism seeks to organize the body and mind to \"nurture life,\" an art called \"Yang Sheng.\" It means to \"adjust your lifestyle habits, such as meditation, physical environment, the food you eat, exercise habits — how you can create a holistic system for well-being,\" Cohen says. \"Through these habits, one becomes aligned with nature, and those who are deeply in touch with themselves will naturally express ethics and morality.\"\u003c/p>\n\u003cfigure id=\"attachment_95263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95263\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse8-5_vert-a47544e23b098d7b390534f1257b42b4b4998179-e1429642888134.jpg\" alt=\"There are many footholds and steep staircases carved into the mountain itself.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">There are many footholds and steep staircases carved into the mountain itself. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meditation is vital to reach this state, and tea is at the center of it. Drinking it with a quiet mind and awareness allows the senses to open — to stop, look and listen. In his book \u003cem>The Art and Alchemy of Chinese Tea\u003c/em>, Daniel Reid writes that the true taste of tea reveals itself only to those who learn how to relax their bodies and still their minds.\u003c/p>\n\u003cp>The Chinese don't use the term \"tea ceremony\" in a way that involves religious symbolism and an exact choreography. Rather, they use the phrase \"Cha Yi,\" or \"the art of tea.\" The practice is more flexible, with general rules aimed at creating an aesthetic experience in which the mind, body and spirit are all involved and focused.\u003c/p>\n\u003cp>\"The purpose of the ceremony is to find how you can maximize your experience, from what kind of utensils you use, to how you prepare the water, to the amount of tea you put in the cup,\" says Cohen. \"The only rules are those that are necessary to bring out the flavor of the tea.\"\u003c/p>\n\u003cp>On Mount Hua, the water is pristine. It comes from snowmelt, rain and mountain springs. Sometimes porters carry bottled water to the summit. A porter, whose average age ranges from 30 to 60, navigates the treacherous trails while carrying up to 175 pounds of construction materials, food, water and rubbish on his back, says James Guo, who has lived in the area for nearly 40 years and who leads tours through the mountains. But better-maintained trails, wider paths, railings and a cable car that goes halfway up the mountain have made the climb more accessible to tourists — and has taken some of the strain off porters, he says.\u003c/p>\n\u003cfigure id=\"attachment_95259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95259\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/altteahouse-2_enl-5f9032f170d014c53d107cf63de9cce0b2bba7c6-e1429642930608.jpg\" alt=\"You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua. \u003ccite>(Courtesy of James Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tourists come to scale the precipitous peaks and take in the views. But that hasn't abated Mt. Hua's religious significance. Its five peaks create the shape of a lotus flower, revered by Taoists for its wisdom and openness. The mountains, which were a place for pilgrimage for emperors of past dynasties, are still dotted with several influential temples. Mt. Hua is one of the five sacred mountains in China, and is the site of many legends involving deities and immortality.\u003c/p>\n\u003cp>The influx of tourism also hasn't diminished tea's importance and life-giving properties, Cohen contends.\u003c/p>\n\u003cp>\"When you have a Taoist monastery, or a place of meditation like Mt. Hua, or a place where they're simply serving tea in an area that is appreciative of Taoism and Chinese art, the very fact that they're serving it in healing and meditative intent changes the effect on the people who drink it,\" he says, citing a 2013 \u003ca href=\"http://deanradin.com/evidence/Shiah2013.pdf%20CHECK\">study\u003c/a> in the journal \u003cem>Explore\u003c/em>.\u003c/p>\n\u003cp>That in itself may well be worth the climb.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Laurel Dalrymple is a writer based in Virginia.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_95260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse9-6_custom-860212609323ad927f63c1820c6328517dff0dfd-e1429642692591.jpg\" alt=\"Mount Hua, one of China's five sacred mountains, is a hub of Taoism.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">Mount Hua, one of China's five sacred mountains, is a hub of Taoism. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine yourself clinging to a cliff face with nothing but uneven, worn wooden planks and chains to keep you from plummeting 7,000 feet to your untimely demise. Don't worry: You can rent a little red safety harness for $5. No one will make you wear it, though.\u003c/p>\n\u003cp>Oh, and you will probably encounter someone coming the other way, in which case you will have to maneuver around your neighbor as if playing a deadly game of Twister. Someone has to go on the outside, so I hope you're good at not blinking first.\u003c/p>\n\u003cp>You wouldn't do this for all the tea in China, you say?\u003c/p>\n\u003cp>Some people do it for just one cup.\u003c/p>\n\u003cp>Mount Hua (also known as Huashan) is in central China's Shaanxi Province, not far from the famed terracotta soldiers. Though a popular destination for thrill-seeking tourists, the mountain has been steeped in religious history since a Taoist temple was first built at its base in the 2nd century B.C.\u003c/p>\n\u003cfigure id=\"attachment_95261\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-95261\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg\" alt=\"A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling.\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-320x427.jpg 320w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The plank-walk, sometimes called \"the most dangerous trail in the world,\" is along the path to a pot of tea at a Taoist temple called \u003ca href=\"http://www.travelchinaguide.com/attraction/shaanxi/xian/mt_huashan.htm\">Cuiyun Palace\u003c/a>. Which is fitting, because the \"Tao,\" which translates as \"the path\" or \"the way,\" will always lead you to tea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taoism is China's indigenous spirituality, dating back to the 4th century B.C., when Laozi, the reputed author of the \u003cem>Tao Te Ching\u003c/em>, was said to have been served the first cup of ceremonial tea.\u003c/p>\n\u003cfigure id=\"attachment_95262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse6-11_custom-bad3319db5f04e9adb86c49b6138387c18044036-e1429642816205.jpg\" alt=\"For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taoists seek harmonization with nature — not only outer nature, but also inner.\u003c/p>\n\u003cp>\"Tea is part of that integrated path of well-being,\" says Ken Cohen, 62, a Taoist scholar and tea master. \"It is deeply linked with the Taoist search for health, for longevity, spiritual wisdom, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">health benefits\u003c/a> now validated by Western medical science.\"\u003c/p>\n\u003cp>Taoism seeks to organize the body and mind to \"nurture life,\" an art called \"Yang Sheng.\" It means to \"adjust your lifestyle habits, such as meditation, physical environment, the food you eat, exercise habits — how you can create a holistic system for well-being,\" Cohen says. \"Through these habits, one becomes aligned with nature, and those who are deeply in touch with themselves will naturally express ethics and morality.\"\u003c/p>\n\u003cfigure id=\"attachment_95263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95263\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse8-5_vert-a47544e23b098d7b390534f1257b42b4b4998179-e1429642888134.jpg\" alt=\"There are many footholds and steep staircases carved into the mountain itself.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">There are many footholds and steep staircases carved into the mountain itself. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meditation is vital to reach this state, and tea is at the center of it. Drinking it with a quiet mind and awareness allows the senses to open — to stop, look and listen. In his book \u003cem>The Art and Alchemy of Chinese Tea\u003c/em>, Daniel Reid writes that the true taste of tea reveals itself only to those who learn how to relax their bodies and still their minds.\u003c/p>\n\u003cp>The Chinese don't use the term \"tea ceremony\" in a way that involves religious symbolism and an exact choreography. Rather, they use the phrase \"Cha Yi,\" or \"the art of tea.\" The practice is more flexible, with general rules aimed at creating an aesthetic experience in which the mind, body and spirit are all involved and focused.\u003c/p>\n\u003cp>\"The purpose of the ceremony is to find how you can maximize your experience, from what kind of utensils you use, to how you prepare the water, to the amount of tea you put in the cup,\" says Cohen. \"The only rules are those that are necessary to bring out the flavor of the tea.\"\u003c/p>\n\u003cp>On Mount Hua, the water is pristine. It comes from snowmelt, rain and mountain springs. Sometimes porters carry bottled water to the summit. A porter, whose average age ranges from 30 to 60, navigates the treacherous trails while carrying up to 175 pounds of construction materials, food, water and rubbish on his back, says James Guo, who has lived in the area for nearly 40 years and who leads tours through the mountains. But better-maintained trails, wider paths, railings and a cable car that goes halfway up the mountain have made the climb more accessible to tourists — and has taken some of the strain off porters, he says.\u003c/p>\n\u003cfigure id=\"attachment_95259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95259\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/altteahouse-2_enl-5f9032f170d014c53d107cf63de9cce0b2bba7c6-e1429642930608.jpg\" alt=\"You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua. \u003ccite>(Courtesy of James Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tourists come to scale the precipitous peaks and take in the views. But that hasn't abated Mt. Hua's religious significance. Its five peaks create the shape of a lotus flower, revered by Taoists for its wisdom and openness. The mountains, which were a place for pilgrimage for emperors of past dynasties, are still dotted with several influential temples. Mt. Hua is one of the five sacred mountains in China, and is the site of many legends involving deities and immortality.\u003c/p>\n\u003cp>The influx of tourism also hasn't diminished tea's importance and life-giving properties, Cohen contends.\u003c/p>\n\u003cp>\"When you have a Taoist monastery, or a place of meditation like Mt. Hua, or a place where they're simply serving tea in an area that is appreciative of Taoism and Chinese art, the very fact that they're serving it in healing and meditative intent changes the effect on the people who drink it,\" he says, citing a 2013 \u003ca href=\"http://deanradin.com/evidence/Shiah2013.pdf%20CHECK\">study\u003c/a> in the journal \u003cem>Explore\u003c/em>.\u003c/p>\n\u003cp>That in itself may well be worth the climb.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Laurel Dalrymple is a writer based in Virginia.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tea Tuesdays: How Tea + Sugar Reshaped The British Empire",
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"content": "\u003cp>Coffee and tea both landed in the British isles in the 1600s. In fact, java even got a head start of about a decade. And yet, a century later, tea was well on its way to becoming a daily habit for millions of Britons — which it remains to this day.\u003c/p>\n\u003cp>So how did tea emerge as Britain's hot beverage of choice?\u003c/p>\n\u003cp>The short answer: Tea met sugar, forming a power couple that altered the course of history. It was a marriage shaped by fashion, health fads and global economics. And the growing taste for sweetened tea also helped fuel one of the worst blights on human history: the slave trade.\u003c/p>\n\u003cp>\u003cstrong>The Princess And The Tea\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94785\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tea-catherine-braganza.jpg\" alt=\"Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-400x589.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-800x1178.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-1180x1737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-768x1131.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-320x471.jpg 320w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility. \u003ccite>(Corbis/Lebrecht Music & Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tea was practically unknown in Europe until the mid-1600s. But in England, it got an early PR boost from Catherine of Braganza, a celebrity who became its ambassador: The Portuguese royal favored the infusion, and when she married England's Charles II in 1662, tea became the \"it\" drink among the British upper classes. But it might have faded as a passing fad if not for another favorite nibble of the nobility: sugar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the 1500s and 1600s, sugar was the \"object of a sustained vogue in northern Europe,\" historian Woodruff Smith \u003ca href=\"http://www.jstor.org/discover/10.2307/205276?uid=3739256&uid=3&uid=60&uid=390977301&uid=2134&uid=2&uid=3739584&uid=70&uid=390977311&purchase-type=both&accessType=none&sid=21105915672651&showMyJstorPss=false&seq=1&showAccess=false\">wrote\u003c/a> in a 1992 paper.\u003c/p>\n\u003cp>Sugar was expensive and relatively rare, making it a perfect object of conspicuous consumption for status-chasing elites. Shaped into elaborate sculptures, mixed into wines, sprinkled on tarts and on glazed roasted meats — sugar was a much noted feature of upper-class life, says Smith, a professor emeritus at the University of Massachusetts, Boston who has studied the \u003ca href=\"http://www.amazon.com/Consumption-Making-Respectability-1600-1800-Woodruff/dp/0415933293\">history of consumption\u003c/a>. Cookbooks of the late 16th and early 17th century even treated sugar as a sort of drug to help balance the \"humors\" — energies that were believed to affect health and mood.\u003c/p>\n\u003cp>Then came the backlash: In the late 1600s, doctors started warning about the perils of sugar — it was blamed (correctly) for rotting teeth and (incorrectly) causing gout, among other ills — and it began to fall out of style among the rich and fabulous, Smith tells The Salt. Suddenly, sugar was the demon du jour. By around 1700, the word on sugar was no longer ostentation but moderation.\u003c/p>\n\u003cp>\u003cstrong>Clean Eating, Circa Late-1600s\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/the_anatomy_lesson_custom-7d24440fd034d252ba2b1af69a6dcfb3dbc0800b-e1428464129663.jpg\" alt=\"The Anatomy Lesson of Dr. Nicolaes Tulp by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea.\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>The Anatomy Lesson of Dr. Nicolaes Tulp\u003c/em> by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea. \u003ccite>(Wikimedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, lots of people were writing about the health benefits of tea, Smith says — including Nicholaes Tulp, a famed, well-connected Dutch physician immortalized in Rembrandt's painting \u003cem>The Anatomy Lesson.\u003c/em> (Perhaps not coincidentally, Smith notes, Tulp \"probably served on the board of directors of the Dutch East India Company\" — which was, of course, importing tea.) Some enthusiasts suggested tea could induce the \"constant sluicing of the body by drinking tens or hundreds of cups daily,\" Woodruff writes. Tea detox, anyone?\u003c/p>\n\u003cp>It turns out that self-help books were popular back then, too, and one of the most influential practitioners of the form was an English writer named Thomas Tryon, who had lots of theories on nutrition. (His followers included a \u003ca href=\"http://pediatrics.aappublications.org/content/52/2/271.abstract\">young Benjamin Franklin\u003c/a>.)\u003c/p>\n\u003cp>Tryon had a love-hate relationship with sugar. He'd been to plantations in the West Indies and was horrified by the system of slavery under which sugar cane was grown. But he also believed that anything that made people feel as good as sugar does must have some intrinsic health value. A dollop of sugar in a nonalcoholic, herbal infusion was a good way to get a hit of sweetness without going overboard, he thought. While Tryon didn't specify which infusion to use for this healthful concoction, \"tea was the most obvious one,\" Smith says.\u003c/p>\n\u003cp>Such health notions, Smith says, help explain why, by the 1720s and 1730s, the custom of taking tea with sugar had taken hold among the British upper and middle classes.\u003c/p>\n\u003cp>\u003cstrong>The Birth Of A Global Economy\u003c/strong>\u003c/p>\n\u003cp>Interestingly, Smith notes, there's evidence that much of the same health claims were being made about coffee around the turn of the 18th century. But coffee came from countries like Yemen and Eritrea — \"places beyond European control and with little capacity to expand production,\" Smith writes. So when demand for coffee rose, prices did, too.\u003c/p>\n\u003cp>Tea, on the other hand, came from China — which had in place a sophisticated commerce system that could respond quickly to rising demand, Smith says. That demand was coming from the British and Dutch East India companies, which were already in China buying spices, silks and other goods for trade. As interest in tea grew back home, Smith says, the companies were in good position to ship large, reliable quantities at affordable prices \"and therefore make tea a popular fad — and beyond a fad.\"\u003c/p>\n\u003cp>\"What you're seeing is the global economy being constructed,\" Smith says. \"It's these two companies as the vanguard of modern capitalism.\"\u003c/p>\n\u003cp>As \u003ca href=\"http://simplify-your-vibrations.tumblr.com/post/49217897598\" target=\"_blank\" rel=\"noopener\">Lord Beckett\u003c/a>, the villainous, tea-and-sugar-sipping agent of the British East India Company in the \u003cem>Pirates of Caribbean\u003c/em> movies might have put it, \"it's just good business.\" (Such good business, of course, that, in the 19th century, the company went on to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/10/392116370/tea-tuesdays-the-scottish-spy-who-stole-chinas-tea-empire\">steal the secrets\u003c/a> of tea production from China to establish a tea empire in India.)\u003c/p>\n\u003cp>\u003cstrong>Fuel For The Industrial Revolution\u003c/strong>\u003c/p>\n\u003cp>Tea and sugar proved good for business in another sense: as a cheap source of calories for the working classes.\u003c/p>\n\u003cp>Beer and cider had long been the drink of choice for the working poor, notes food historian \u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>. With good reason: The drinks were calorific, and the alcohol was mildly analgesic — both necessary when your days were filled with grinding labor. \"Of course, that came at the cost of alertness,\" Laudan says.\u003c/p>\n\u003cp>But as the Industrial Revolution got underway beginning in the mid-1700s, the working classes gave up the plow and headed to the factory, where showing up tipsy wasn't exactly a way to get ahead.\u003c/p>\n\u003cp>Tea sweetened with a strong dose of sugar was an affordable luxury: It gave workers a hit of caffeine to get through a long slog of a day, it provided cheap calories, and it offered the comfort of warmth during a meal that otherwise often consisted only of bread.\u003c/p>\n\u003cp>\u003cstrong>Paying For Empire In Tea And Sugar\u003c/strong>\u003c/p>\n\u003cp>The rise of tea and sugar as a power duo was a boon for British government coffers. By the mid-1700s, tea imports accounted for one-tenth of overall tax income, says Laudan, a visiting professor at the University of Texas, Austin.\u003c/p>\n\u003cfigure id=\"attachment_94765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/east_indiaman_warley_custom-d678c1595671139b762d9751ea0e036cab58156c-e1428464451824.jpg\" alt=\"The Warley, a ship belonging to the British East India Company at the turn of the 19th century\" width=\"1920\" height=\"1205\">\u003cfigcaption class=\"wp-caption-text\">The Warley, a ship belonging to the British East India Company at the turn of the 19th century \u003ccite>(Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sugar? According to one analysis, Laudan notes, in the 1760s, the annual duties on sugar imports were \"enough to pay to maintain all ships in the navy.\" A great deal of that sugar, historians say, was being stirred into tea.\u003c/p>\n\u003cp>Those tea-and-sugar monies helped supply the British navy with better foodstuffs, Laudan says, including vegetables when available. And that navy was key to spreading British might across the globe.\u003c/p>\n\u003cp>\"It's this dominance of the British navy that allows Britain to become the major colonial power in 19th century,\" Laudan tells The Salt.\u003c/p>\n\u003cp>But all this growth came at a terrible human price.\u003c/p>\n\u003cp>As Smith notes, the fad for tea came in just as sugar was under attack and had started to fall out of favor. By creating a new and lasting use for this sweetener, tea helped buoy demand for sugar from the West Indies. \"And indeed, it continued to support the expansion of slavery there,\" Smith says.\u003c/p>\n\u003cp>So the next time you finding yourself sipping a nice warm cup, consider how something as simple as a drink can shape events half a world away. Even today, our edibles aren't just about appetite — the palatable is political.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coffee and tea both landed in the British isles in the 1600s. In fact, java even got a head start of about a decade. And yet, a century later, tea was well on its way to becoming a daily habit for millions of Britons — which it remains to this day.\u003c/p>\n\u003cp>So how did tea emerge as Britain's hot beverage of choice?\u003c/p>\n\u003cp>The short answer: Tea met sugar, forming a power couple that altered the course of history. It was a marriage shaped by fashion, health fads and global economics. And the growing taste for sweetened tea also helped fuel one of the worst blights on human history: the slave trade.\u003c/p>\n\u003cp>\u003cstrong>The Princess And The Tea\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94785\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tea-catherine-braganza.jpg\" alt=\"Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-400x589.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-800x1178.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-1180x1737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-768x1131.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-320x471.jpg 320w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility. \u003ccite>(Corbis/Lebrecht Music & Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tea was practically unknown in Europe until the mid-1600s. But in England, it got an early PR boost from Catherine of Braganza, a celebrity who became its ambassador: The Portuguese royal favored the infusion, and when she married England's Charles II in 1662, tea became the \"it\" drink among the British upper classes. But it might have faded as a passing fad if not for another favorite nibble of the nobility: sugar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the 1500s and 1600s, sugar was the \"object of a sustained vogue in northern Europe,\" historian Woodruff Smith \u003ca href=\"http://www.jstor.org/discover/10.2307/205276?uid=3739256&uid=3&uid=60&uid=390977301&uid=2134&uid=2&uid=3739584&uid=70&uid=390977311&purchase-type=both&accessType=none&sid=21105915672651&showMyJstorPss=false&seq=1&showAccess=false\">wrote\u003c/a> in a 1992 paper.\u003c/p>\n\u003cp>Sugar was expensive and relatively rare, making it a perfect object of conspicuous consumption for status-chasing elites. Shaped into elaborate sculptures, mixed into wines, sprinkled on tarts and on glazed roasted meats — sugar was a much noted feature of upper-class life, says Smith, a professor emeritus at the University of Massachusetts, Boston who has studied the \u003ca href=\"http://www.amazon.com/Consumption-Making-Respectability-1600-1800-Woodruff/dp/0415933293\">history of consumption\u003c/a>. Cookbooks of the late 16th and early 17th century even treated sugar as a sort of drug to help balance the \"humors\" — energies that were believed to affect health and mood.\u003c/p>\n\u003cp>Then came the backlash: In the late 1600s, doctors started warning about the perils of sugar — it was blamed (correctly) for rotting teeth and (incorrectly) causing gout, among other ills — and it began to fall out of style among the rich and fabulous, Smith tells The Salt. Suddenly, sugar was the demon du jour. By around 1700, the word on sugar was no longer ostentation but moderation.\u003c/p>\n\u003cp>\u003cstrong>Clean Eating, Circa Late-1600s\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/the_anatomy_lesson_custom-7d24440fd034d252ba2b1af69a6dcfb3dbc0800b-e1428464129663.jpg\" alt=\"The Anatomy Lesson of Dr. Nicolaes Tulp by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea.\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>The Anatomy Lesson of Dr. Nicolaes Tulp\u003c/em> by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea. \u003ccite>(Wikimedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, lots of people were writing about the health benefits of tea, Smith says — including Nicholaes Tulp, a famed, well-connected Dutch physician immortalized in Rembrandt's painting \u003cem>The Anatomy Lesson.\u003c/em> (Perhaps not coincidentally, Smith notes, Tulp \"probably served on the board of directors of the Dutch East India Company\" — which was, of course, importing tea.) Some enthusiasts suggested tea could induce the \"constant sluicing of the body by drinking tens or hundreds of cups daily,\" Woodruff writes. Tea detox, anyone?\u003c/p>\n\u003cp>It turns out that self-help books were popular back then, too, and one of the most influential practitioners of the form was an English writer named Thomas Tryon, who had lots of theories on nutrition. (His followers included a \u003ca href=\"http://pediatrics.aappublications.org/content/52/2/271.abstract\">young Benjamin Franklin\u003c/a>.)\u003c/p>\n\u003cp>Tryon had a love-hate relationship with sugar. He'd been to plantations in the West Indies and was horrified by the system of slavery under which sugar cane was grown. But he also believed that anything that made people feel as good as sugar does must have some intrinsic health value. A dollop of sugar in a nonalcoholic, herbal infusion was a good way to get a hit of sweetness without going overboard, he thought. While Tryon didn't specify which infusion to use for this healthful concoction, \"tea was the most obvious one,\" Smith says.\u003c/p>\n\u003cp>Such health notions, Smith says, help explain why, by the 1720s and 1730s, the custom of taking tea with sugar had taken hold among the British upper and middle classes.\u003c/p>\n\u003cp>\u003cstrong>The Birth Of A Global Economy\u003c/strong>\u003c/p>\n\u003cp>Interestingly, Smith notes, there's evidence that much of the same health claims were being made about coffee around the turn of the 18th century. But coffee came from countries like Yemen and Eritrea — \"places beyond European control and with little capacity to expand production,\" Smith writes. So when demand for coffee rose, prices did, too.\u003c/p>\n\u003cp>Tea, on the other hand, came from China — which had in place a sophisticated commerce system that could respond quickly to rising demand, Smith says. That demand was coming from the British and Dutch East India companies, which were already in China buying spices, silks and other goods for trade. As interest in tea grew back home, Smith says, the companies were in good position to ship large, reliable quantities at affordable prices \"and therefore make tea a popular fad — and beyond a fad.\"\u003c/p>\n\u003cp>\"What you're seeing is the global economy being constructed,\" Smith says. \"It's these two companies as the vanguard of modern capitalism.\"\u003c/p>\n\u003cp>As \u003ca href=\"http://simplify-your-vibrations.tumblr.com/post/49217897598\" target=\"_blank\" rel=\"noopener\">Lord Beckett\u003c/a>, the villainous, tea-and-sugar-sipping agent of the British East India Company in the \u003cem>Pirates of Caribbean\u003c/em> movies might have put it, \"it's just good business.\" (Such good business, of course, that, in the 19th century, the company went on to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/10/392116370/tea-tuesdays-the-scottish-spy-who-stole-chinas-tea-empire\">steal the secrets\u003c/a> of tea production from China to establish a tea empire in India.)\u003c/p>\n\u003cp>\u003cstrong>Fuel For The Industrial Revolution\u003c/strong>\u003c/p>\n\u003cp>Tea and sugar proved good for business in another sense: as a cheap source of calories for the working classes.\u003c/p>\n\u003cp>Beer and cider had long been the drink of choice for the working poor, notes food historian \u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>. With good reason: The drinks were calorific, and the alcohol was mildly analgesic — both necessary when your days were filled with grinding labor. \"Of course, that came at the cost of alertness,\" Laudan says.\u003c/p>\n\u003cp>But as the Industrial Revolution got underway beginning in the mid-1700s, the working classes gave up the plow and headed to the factory, where showing up tipsy wasn't exactly a way to get ahead.\u003c/p>\n\u003cp>Tea sweetened with a strong dose of sugar was an affordable luxury: It gave workers a hit of caffeine to get through a long slog of a day, it provided cheap calories, and it offered the comfort of warmth during a meal that otherwise often consisted only of bread.\u003c/p>\n\u003cp>\u003cstrong>Paying For Empire In Tea And Sugar\u003c/strong>\u003c/p>\n\u003cp>The rise of tea and sugar as a power duo was a boon for British government coffers. By the mid-1700s, tea imports accounted for one-tenth of overall tax income, says Laudan, a visiting professor at the University of Texas, Austin.\u003c/p>\n\u003cfigure id=\"attachment_94765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/east_indiaman_warley_custom-d678c1595671139b762d9751ea0e036cab58156c-e1428464451824.jpg\" alt=\"The Warley, a ship belonging to the British East India Company at the turn of the 19th century\" width=\"1920\" height=\"1205\">\u003cfigcaption class=\"wp-caption-text\">The Warley, a ship belonging to the British East India Company at the turn of the 19th century \u003ccite>(Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sugar? According to one analysis, Laudan notes, in the 1760s, the annual duties on sugar imports were \"enough to pay to maintain all ships in the navy.\" A great deal of that sugar, historians say, was being stirred into tea.\u003c/p>\n\u003cp>Those tea-and-sugar monies helped supply the British navy with better foodstuffs, Laudan says, including vegetables when available. And that navy was key to spreading British might across the globe.\u003c/p>\n\u003cp>\"It's this dominance of the British navy that allows Britain to become the major colonial power in 19th century,\" Laudan tells The Salt.\u003c/p>\n\u003cp>But all this growth came at a terrible human price.\u003c/p>\n\u003cp>As Smith notes, the fad for tea came in just as sugar was under attack and had started to fall out of favor. By creating a new and lasting use for this sweetener, tea helped buoy demand for sugar from the West Indies. \"And indeed, it continued to support the expansion of slavery there,\" Smith says.\u003c/p>\n\u003cp>So the next time you finding yourself sipping a nice warm cup, consider how something as simple as a drink can shape events half a world away. Even today, our edibles aren't just about appetite — the palatable is political.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrating Passover: The History And Symbolism Of Matzo Balls",
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"content": "\u003cp>\u003cstrong>\u003ca href=\"http://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150403_me_centuries-old_recipes_help_me_realize_who_i_am_says_cookbook_author_joan_nathan.mp3\">Listen to the Story on Morning Edition\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Nothing says Passover like a good bowl of matzo ball soup. That's according to Joan Nathan, chef and grande-dame of Jewish cooking, who spoke to Steve Inskeep of NPR's \u003cem>Morning Edition\u003c/em> about the importance of the tradition.\u003cbr>\n[aside postID=\"bayareabites_94355,bayareabites_94637\"]\u003cbr>\nThe Jewish holiday of Passover celebrates the Biblical story of the Exodus, or the freeing of Hebrew slaves from Egypt.\u003c/p>\n\u003cp>\"It's really the defining story of Judaism. Everybody in some way can identify with it – Jewish or not,\" says Nathan, author of a new book, \u003cem>Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France\u003c/em>. \"I like the tradition of going back to a lot of these old recipes that have been here for centuries and centuries and sort of realizing who I am and where I came from.\"\u003c/p>\n\u003cp>The Passover meal, known as a Seder, is all about remembering Jewish history. Much of the food is deeply symbolic. Matzo represents the unleavened bread the Jews ate while fleeing Egypt, for example, and horseradish is a symbol for the bitterness of slavery.\u003c/p>\n\u003cp>Before the machine-made matzo became widely consumed in the 19th century, Jewish people would visit their local bakery for Matzo bread, and make matzo balls with the leftover crumbs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the dumplings were not always called matzo balls. They were called \u003cem>knoedel\u003c/em>, Nathan says, and the Germans, Austrians and Alsatians used them in soups. When Jews moved to Poland, they referred to them as \u003cem>knoedela\u003c/em>, and in the 1930s, the U.S. Manischewitz company started packaging the product and called them \"Alsatian feathery balls.\" Nathan says it was probably U.S. comedians and vaudeville performers that finally dubbed them \"matzo balls.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Joan Nathan's Matzo Ball Soup\u003c/h3>\n\u003cp>2 tablespoons rendered chicken fat\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>1/4 cup chicken broth or water\u003c/p>\n\u003cp>3 teaspoons salt\u003c/p>\n\u003cp>Freshly ground pepper to taste\u003c/p>\n\u003cp>1 teaspoon freshly grated ginger or 1/2 teaspoon powdered ginger\u003c/p>\n\u003cp>1/4 teaspoon grated nutmeg\u003c/p>\n\u003cp>1 cup matzo meal\u003c/p>\n\u003cp>Put the chicken fat, eggs, broth or water, 2 teaspoons salt, freshly ground pepper, the ginger and the nutmeg in a medium mixing bowl. Stir well with a wooden spoon, then add the matzo meal and stir just until mixed. Cover and refrigerate for at least an hour, or overnight.\u003c/p>\n\u003cp>Bring a large pot of water with the remaining teaspoon of salt to a boil. Set a small bowl of cold water next to your work space. Dip your hands in the water, then form matzo balls about the size of small walnuts. Drop the matzo balls into the boiling water, then cover and simmer for about 20 minutes, or until al dente.\u003c/p>\n\u003cp>Serve with chicken soup.\u003c/p>\n\u003cp>Yield: About 10 matzo balls\u003c/p>\n\u003cp>Note: There are two ways that one can render the fat. The first way is to take the fat off the chicken and melt it down in a frying pan with onions. The second and easiest method is to make chicken soup (using the skin), then cool and refrigerate the soup overnight, and spoon off the fat that accumulates on top.\u003c/p>\n\u003cp>\u003cem>Reproduced from\u003c/em> Quiches, Kugels, and Couscous: My Search for Jewish Cooking in Franc\u003cem>e\u003c/em> \u003cem>copyright 2015 by Joan Nathan.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Matzo balls are at the center of any Passover seder. Cookbook author Joan Nathan, known as the \"grande dame\" of Jewish cooking, explains the history behind this culinary tradition.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe Jewish holiday of Passover celebrates the Biblical story of the Exodus, or the freeing of Hebrew slaves from Egypt.\u003c/p>\n\u003cp>\"It's really the defining story of Judaism. Everybody in some way can identify with it – Jewish or not,\" says Nathan, author of a new book, \u003cem>Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France\u003c/em>. \"I like the tradition of going back to a lot of these old recipes that have been here for centuries and centuries and sort of realizing who I am and where I came from.\"\u003c/p>\n\u003cp>The Passover meal, known as a Seder, is all about remembering Jewish history. Much of the food is deeply symbolic. Matzo represents the unleavened bread the Jews ate while fleeing Egypt, for example, and horseradish is a symbol for the bitterness of slavery.\u003c/p>\n\u003cp>Before the machine-made matzo became widely consumed in the 19th century, Jewish people would visit their local bakery for Matzo bread, and make matzo balls with the leftover crumbs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the dumplings were not always called matzo balls. They were called \u003cem>knoedel\u003c/em>, Nathan says, and the Germans, Austrians and Alsatians used them in soups. When Jews moved to Poland, they referred to them as \u003cem>knoedela\u003c/em>, and in the 1930s, the U.S. Manischewitz company started packaging the product and called them \"Alsatian feathery balls.\" Nathan says it was probably U.S. comedians and vaudeville performers that finally dubbed them \"matzo balls.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Joan Nathan's Matzo Ball Soup\u003c/h3>\n\u003cp>2 tablespoons rendered chicken fat\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>1/4 cup chicken broth or water\u003c/p>\n\u003cp>3 teaspoons salt\u003c/p>\n\u003cp>Freshly ground pepper to taste\u003c/p>\n\u003cp>1 teaspoon freshly grated ginger or 1/2 teaspoon powdered ginger\u003c/p>\n\u003cp>1/4 teaspoon grated nutmeg\u003c/p>\n\u003cp>1 cup matzo meal\u003c/p>\n\u003cp>Put the chicken fat, eggs, broth or water, 2 teaspoons salt, freshly ground pepper, the ginger and the nutmeg in a medium mixing bowl. Stir well with a wooden spoon, then add the matzo meal and stir just until mixed. Cover and refrigerate for at least an hour, or overnight.\u003c/p>\n\u003cp>Bring a large pot of water with the remaining teaspoon of salt to a boil. Set a small bowl of cold water next to your work space. Dip your hands in the water, then form matzo balls about the size of small walnuts. Drop the matzo balls into the boiling water, then cover and simmer for about 20 minutes, or until al dente.\u003c/p>\n\u003cp>Serve with chicken soup.\u003c/p>\n\u003cp>Yield: About 10 matzo balls\u003c/p>\n\u003cp>Note: There are two ways that one can render the fat. The first way is to take the fat off the chicken and melt it down in a frying pan with onions. The second and easiest method is to make chicken soup (using the skin), then cool and refrigerate the soup overnight, and spoon off the fat that accumulates on top.\u003c/p>\n\u003cp>\u003cem>Reproduced from\u003c/em> Quiches, Kugels, and Couscous: My Search for Jewish Cooking in Franc\u003cem>e\u003c/em> \u003cem>copyright 2015 by Joan Nathan.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mourning The Matzo: Iconic N.Y. Factory To Leave Former Jewish Hub",
"title": "Mourning The Matzo: Iconic N.Y. Factory To Leave Former Jewish Hub",
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"content": "\u003cp>This Passover holiday marks the end of an era for an iconic matzo factory in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> has been baking matzo — the unleavened bread that Jews eat during the eight days of Passover — in the same factory on the Lower East Side for 90 years. But the company announced it will move production to a new, modern factory after the holiday.\u003c/p>\n\u003cp>That's a blow to Streit's loyal customers, who insist it tastes better than other brands.\u003c/p>\n\u003cp>\"The supermarkets don't have the stuff, you could come here,\" says Hedy Weinberger, who says she's been doing her Passover shopping at Streit's factory for more than half a century. \"And you smell the matzo,\" says Weinberger. \"You're gonna miss that.\"\u003c/p>\n\u003cp>\"It was sort of the last holdout in the neighborhood,\" says Megan Schlow, who's lived on the Lower East Side for 30 years. \"It was, I guess, sort of inevitable.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Streit's did hold out — for decades, even as other Jewish-owned businesses moved away from the neighborhood – which was the \"\u003ca href=\"http://www.loc.gov/teachers/classroommaterials/presentationsandactivities/presentations/immigration/polish6.html\">capital of Jewish America\u003c/a>,\" as the Library of Congress put it, at the turn of the 20th century. These days, the kosher butchers and grocers have been replaced by high-end restaurants, bars and apartments. But Streit's stayed put, in a factory carved out of four tenement apartment buildings.\u003c/p>\n\u003cfigure id=\"attachment_94549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ap612678359943_custom-fb98707172543a38ccc71247c3bf6144ba007b7e-e1428014013499.jpg\" alt=\"Edwin Caballeros loads fresh-baked matzos into a packaging machine at the Streit's factory in New York, March 4, 2015.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Edwin Caballeros loads fresh-baked matzos into a packaging machine at the Streit's factory in New York, March 4, 2015. \u003ccite>(Seth Wenig/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Aron Streit moved the company to Rivington Street in 1925. The matzo is still baked in ovens that date from before World-World II. The factory is now way too small by modern standards. So the company spends hundreds of thousands of dollars a year just to ship matzo to its own off-site warehouse.\u003c/p>\n\u003cp>\"We could absorb some of the cost,\" says Aron Yagoda, Streit's great-grandson, and one of several cousins who own and run the business today. \"But the real problem is we can't fix the ovens anymore. And every day we come in, it's a blessing the ovens even turn on.\"\u003c/p>\n\u003cp>Shortly after Passover, the company will shut off these ovens for good. But co-owner Aaron Gross insists the Streit family recipe will move with them.\u003c/p>\n\u003cp>\"We're the butt of a lot of jokes with matzo,\" says Gross. \"It's the bread of affliction. People say it's tough to eat for eight days. But we have many consumers that [say], forget Passover. They eat it because they choose to eat it.\"\u003c/p>\n\u003cp>Still, there are reasons to worry that something may be lost in the move.\u003c/p>\n\u003cp>\"The water we use is New York City water, which is the best water in the world,\" longtime employee Tony Zapata says in an interview from the documentary film, \u003cem>Streit's: Matzo and the American Dream\u003c/em>. \"You want Jersey water?\" asks Zapata. \"Fine — you buy matzos from Jersey. That's on you. We have quality.\"\u003c/p>\n\u003cp>He's alluding to \u003ca href=\"http://manischewitz.com/\">Manischewitz\u003c/a>, the biggest matzo company in the world, based in New Jersey. To see if anyone else could tell the difference, we enlisted taste-tasters: Sarah Lowman, a food writer and educator who writes the blog at \u003ca href=\"http://www.fourpoundsflour.com/\">Four Pounds Flour\u003c/a>, and Annie Polland, senior vice president at the \u003ca href=\"http://www.tenement.org/\">Lower East Side Tenement Museum\u003c/a>. And we gave them Matzo No. 1.\u003c/p>\n\u003cfigure id=\"attachment_94550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/145308033_slide-0e12c3815cf2d49f4cabb215e596b5b6e7dc4f03-e1428014109780.jpg\" alt=\"A worker stacks matzo wafers at Streit's matzo factory on the Lower East Side of New York, May 2012.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A worker stacks matzo wafers at Streit's matzo factory on the Lower East Side of New York, May 2012. \u003ccite>(Timothy A. Clary/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"That's a good snap,\" Lowman says. But Polland isn't impressed. \"As my grandmother would say, this is as dry as my life,\" she says of the first option.\u003c/p>\n\u003cp>Then we gave them Matzo No. 2. \"It has a little bit of a toasty flavor,\" Polland says. Lowman agrees. \"It tastes more like a cracker, No. 2,\" Lowman says, \"whereas [No.] 1 kind of just tastes more like dry flour.\"\u003c/p>\n\u003cp>Matzo No. 2 – as they both guess correctly — is Streit's.\u003c/p>\n\u003cp>Polland says the closing of the factory is a real loss for the neighborhood.\u003c/p>\n\u003cp>\"For so long, for decades, Jews have been coming back here at springtime to kind of do this Passover shopping,\" Polland says. \"And Streit's was like a central part of that pilgrimage, if you will. So I think it not being here, there's something really sad about it.\"\u003c/p>\n\u003cp>But as Lowman points out, the Lower East Side has changed many times before. And Streit's isn't going out of business. \"We aren't really losing this product, or this family, or this business,\" she says. \"It's still very much a part of New York history and Jewish history in America.\"\u003c/p>\n\u003cp>Streit's owners won't say exactly where in the New York area they are planning to move. But if they do it right, they say that next Passover, their customers won't even notice the difference.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "It's the end of an era: After nearly a century, the Streit's matzo factory is leaving Manhattan's Lower East Side. This Passover will be its last there. Streit's plans to move to a new factory.",
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"description": "It's the end of an era: After nearly a century, the Streit's matzo factory is leaving Manhattan's Lower East Side. This Passover will be its last there. Streit's plans to move to a new factory.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This Passover holiday marks the end of an era for an iconic matzo factory in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> has been baking matzo — the unleavened bread that Jews eat during the eight days of Passover — in the same factory on the Lower East Side for 90 years. But the company announced it will move production to a new, modern factory after the holiday.\u003c/p>\n\u003cp>That's a blow to Streit's loyal customers, who insist it tastes better than other brands.\u003c/p>\n\u003cp>\"The supermarkets don't have the stuff, you could come here,\" says Hedy Weinberger, who says she's been doing her Passover shopping at Streit's factory for more than half a century. \"And you smell the matzo,\" says Weinberger. \"You're gonna miss that.\"\u003c/p>\n\u003cp>\"It was sort of the last holdout in the neighborhood,\" says Megan Schlow, who's lived on the Lower East Side for 30 years. \"It was, I guess, sort of inevitable.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Streit's did hold out — for decades, even as other Jewish-owned businesses moved away from the neighborhood – which was the \"\u003ca href=\"http://www.loc.gov/teachers/classroommaterials/presentationsandactivities/presentations/immigration/polish6.html\">capital of Jewish America\u003c/a>,\" as the Library of Congress put it, at the turn of the 20th century. These days, the kosher butchers and grocers have been replaced by high-end restaurants, bars and apartments. But Streit's stayed put, in a factory carved out of four tenement apartment buildings.\u003c/p>\n\u003cfigure id=\"attachment_94549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ap612678359943_custom-fb98707172543a38ccc71247c3bf6144ba007b7e-e1428014013499.jpg\" alt=\"Edwin Caballeros loads fresh-baked matzos into a packaging machine at the Streit's factory in New York, March 4, 2015.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Edwin Caballeros loads fresh-baked matzos into a packaging machine at the Streit's factory in New York, March 4, 2015. \u003ccite>(Seth Wenig/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Aron Streit moved the company to Rivington Street in 1925. The matzo is still baked in ovens that date from before World-World II. The factory is now way too small by modern standards. So the company spends hundreds of thousands of dollars a year just to ship matzo to its own off-site warehouse.\u003c/p>\n\u003cp>\"We could absorb some of the cost,\" says Aron Yagoda, Streit's great-grandson, and one of several cousins who own and run the business today. \"But the real problem is we can't fix the ovens anymore. And every day we come in, it's a blessing the ovens even turn on.\"\u003c/p>\n\u003cp>Shortly after Passover, the company will shut off these ovens for good. But co-owner Aaron Gross insists the Streit family recipe will move with them.\u003c/p>\n\u003cp>\"We're the butt of a lot of jokes with matzo,\" says Gross. \"It's the bread of affliction. People say it's tough to eat for eight days. But we have many consumers that [say], forget Passover. They eat it because they choose to eat it.\"\u003c/p>\n\u003cp>Still, there are reasons to worry that something may be lost in the move.\u003c/p>\n\u003cp>\"The water we use is New York City water, which is the best water in the world,\" longtime employee Tony Zapata says in an interview from the documentary film, \u003cem>Streit's: Matzo and the American Dream\u003c/em>. \"You want Jersey water?\" asks Zapata. \"Fine — you buy matzos from Jersey. That's on you. We have quality.\"\u003c/p>\n\u003cp>He's alluding to \u003ca href=\"http://manischewitz.com/\">Manischewitz\u003c/a>, the biggest matzo company in the world, based in New Jersey. To see if anyone else could tell the difference, we enlisted taste-tasters: Sarah Lowman, a food writer and educator who writes the blog at \u003ca href=\"http://www.fourpoundsflour.com/\">Four Pounds Flour\u003c/a>, and Annie Polland, senior vice president at the \u003ca href=\"http://www.tenement.org/\">Lower East Side Tenement Museum\u003c/a>. And we gave them Matzo No. 1.\u003c/p>\n\u003cfigure id=\"attachment_94550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/145308033_slide-0e12c3815cf2d49f4cabb215e596b5b6e7dc4f03-e1428014109780.jpg\" alt=\"A worker stacks matzo wafers at Streit's matzo factory on the Lower East Side of New York, May 2012.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A worker stacks matzo wafers at Streit's matzo factory on the Lower East Side of New York, May 2012. \u003ccite>(Timothy A. Clary/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"That's a good snap,\" Lowman says. But Polland isn't impressed. \"As my grandmother would say, this is as dry as my life,\" she says of the first option.\u003c/p>\n\u003cp>Then we gave them Matzo No. 2. \"It has a little bit of a toasty flavor,\" Polland says. Lowman agrees. \"It tastes more like a cracker, No. 2,\" Lowman says, \"whereas [No.] 1 kind of just tastes more like dry flour.\"\u003c/p>\n\u003cp>Matzo No. 2 – as they both guess correctly — is Streit's.\u003c/p>\n\u003cp>Polland says the closing of the factory is a real loss for the neighborhood.\u003c/p>\n\u003cp>\"For so long, for decades, Jews have been coming back here at springtime to kind of do this Passover shopping,\" Polland says. \"And Streit's was like a central part of that pilgrimage, if you will. So I think it not being here, there's something really sad about it.\"\u003c/p>\n\u003cp>But as Lowman points out, the Lower East Side has changed many times before. And Streit's isn't going out of business. \"We aren't really losing this product, or this family, or this business,\" she says. \"It's still very much a part of New York history and Jewish history in America.\"\u003c/p>\n\u003cp>Streit's owners won't say exactly where in the New York area they are planning to move. But if they do it right, they say that next Passover, their customers won't even notice the difference.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drinking with Mad Men: Cocktail Culture and the Myth of Don Draper",
"title": "Drinking with Mad Men: Cocktail Culture and the Myth of Don Draper",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ah, 2007: the year in which we met the first-ever iPhone, a Presidential candidate called Barack Obama... and an inscrutable ad man named Don Draper.\u003c/p>\n\u003cp>With its final seven episodes kicking off on Sunday, April 5, AMC’s \u003ca title=\"AMC Mad Men: Official Site\" href=\"http://www.amctv.com/shows/mad-men\" target=\"_blank\" rel=\"noopener\">\u003ci>Mad Men\u003c/i>\u003c/a> is coming to a close after almost eight years, and it’s hard to overstate the phenomenal, uncommon level of cultural saturation it’s achieved. Ask someone who doesn’t watch it what \u003cem>Mad Men\u003c/em> is about, and they’ll mention the clothes (divine), the decor (sleek), and of course — always — the drinks. The show introduced us not only to the impossibly suave, lantern-jawed Don, but also a new generation of TV viewers to old-fashioned cocktails like Manhattans and martinis, Gimlets and Sidecars. From \u003ca title=\"Official Mad Men Cocktail Guide\" href=\"http://www.amctv.com/shows/mad-men/cocktail-guide\" target=\"_blank\" rel=\"noopener\">cocktail guides\u003c/a> and \u003ca title=\"12 Cocktails to Pair With Your Favorite 'Mad Men' Character\" href=\"http://mashable.com/2014/04/27/mad-men-cocktails/\" target=\"_blank\" rel=\"noopener\">suggested drink pairings\u003c/a> to \u003ca href=\"http://drinks.seriouseats.com/2013/04/what-are-they-drinking-on-mad-men-booze-cocktails-sixties-history-what-don-draper-drinks.html\" target=\"_blank\" rel=\"noopener\">reviews for historical booze accuracy\u003c/a> and\u003ci> \u003ca title=\"Raise Your Glass to a Mad Men Drinking Game\" href=\"http://mashable.com/2014/04/18/mad-men-drinking-game/\" target=\"_blank\" rel=\"noopener\">Mad Men\u003c/a>\u003c/i>\u003ca title=\"Raise Your Glass to a Mad Men Drinking Game\" href=\"http://mashable.com/2014/04/18/mad-men-drinking-game/\" target=\"_blank\" rel=\"noopener\"> drinking games\u003c/a> (drink every time\u003ca title=\"Harry Crane\" href=\"http://madmen.wikia.com/wiki/Harry_Crane\" target=\"_blank\" rel=\"noopener\"> Harry Crane\u003c/a> says something obnoxious!) the online industry that \"the booze of \u003cem>Mad Men\u003c/em>\" has spawned suggest a viewership that’s as much in love with the look, feel and \u003cem>lifestyle\u003c/em> of this show as it is with its story.\u003c/p>\n\u003cfigure id=\"attachment_94369\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg\">\u003cimg class=\"wp-image-94369 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg\" alt=\"Don Draper (Jon Hamm) alone at the bar. (Photo: AMC)\" width=\"1024\" height=\"512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-320x160.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don Draper (Jon Hamm) at the bar. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Yet for a piece of pop culture that's basically credited for reviving public interest in stylish drinking, \u003ci>Mad Men\u003c/i>’s relationship with alcohol is characteristically complex. The culture of retro cocktails that the show reignited, or perhaps merely fueled, is intriguing considering how much of the show is actually about excessive, even abusive drinking — a fact that gets lost among all those Manhattans. It’s also something that's gained undeniable poignancy with the announcement that Jon Hamm, the actor who portrays the alcoholic Don Draper so indelibly, recently emerged from \u003ca title=\"CNN: 'Mad Men's' Jon Hamm completes alcohol rehab\" href=\"http://www.cnn.com/2015/03/25/entertainment/jon-hamm-mad-men-rehab-feat/\" target=\"_blank\" rel=\"noopener\">a stint in rehab for alcohol addiction\u003c/a>.\u003c/p>\n\u003cp>\u003cb>The “Mad Men Effect”\u003c/b>\u003c/p>\n\u003cp>How much \u003cem>did\u003c/em> this show influence our imbibing? Back in 2013, New York bartenders were apparently \u003ca href=\"http://nypost.com/2013/04/03/ill-take-manhattans/\" target=\"_blank\" rel=\"noopener\">reporting a “Mad Men effect”\u003c/a> on drinking habits: namely, “seeing more people ordering Manhattans, or any of your classic drinks, because they know what it is.” Over here in the Bay Area I put the question to Matt Grippo of San Francisco’s \u003ca title=\"Blackbird\" href=\"http://blackbirdbar.com/blackbirdbarsanfr.php\" target=\"_blank\" rel=\"noopener\">Blackbird\u003c/a> bar, who agrees that “\u003ci>Mad Men \u003c/i>definitely influenced people's drinking habits.” Manhattans, Old Fashioneds and Martinis, he says, “are being ordered very often, every day,” and often with a knowing nod to the show. “‘How Don Draper of you’ — that’s been said in front of me [at the bar] many times,” says Grippo. (“Now if only we can get everyone to order gin Martinis with a proper amount of Vermouth added and no olive juice, I will give the show some \u003ci>major\u003c/i> props,” he adds.)\u003c/p>\n\u003cfigure id=\"attachment_94363\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png\">\u003cimg class=\"wp-image-94363 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png\" alt=\"Roger Sterling (Roger Slattery) and Don Draper (Jon Hamm), at the bar again. Photo: AMC\" width=\"1024\" height=\"541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-400x211.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-800x423.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-768x406.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-320x169.png 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roger Sterling (Roger Slattery) and Don at the bar again. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan Schick, Creative Director for the \u003ca title=\"Raising the Bar\" href=\"http://liquor.com/articles/raising-the-bar-josh-harris-and-scott-baird/\" target=\"_blank\" rel=\"noopener\">Bon Vivants\u003c/a> mixology team behind SF cocktail haven \u003ca title=\"Trick Dog\" href=\"http://www.trickdogbar.com/\" target=\"_blank\" rel=\"noopener\">Trick Dog\u003c/a>, has a slightly different take. While the show “became a shorthand for the classics for a while,” Schick says that rather than inspiring our yearning for all things retro, \u003ci>Mad Men\u003c/i> just tapped \u003ci>into\u003c/i> it; that his clientele’s craving for those classic cocktails just “happened at the same time — possibly for the same underlying reasons that \u003cem>Mad Men\u003c/em> was successful.” He’s also keen to dispel the notion of bartenders rolling their eyes at the umpteenth order of Manhattans by twentysomething Draper wannabes. “If anything it was nice to have guests with a new-found interest in some of the drinks that we all like anyway,” he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>An Uneasy Relationship?\u003c/b>\u003c/p>\n\u003cp>There’s no denying that \u003ci>Mad Men\u003c/i> can make drinking look \u003cem>really\u003c/em> good. A huge proportion of the show's gorgeously-styled scenes take place in or around the wood-paneled bars, lounges and restaurants of the era (\u003ca title=\"Mad Men Episode 1, Season 1\" href=\"http://en.wikipedia.org/wiki/Smoke_Gets_in_Your_Eyes_%28Mad_Men%29\" target=\"_blank\" rel=\"noopener\">Episode 1, Season 1\u003c/a> even opens in one.) It’s a world populated with suave, slick movers and shakers where confidence is non-negotiable, and those endless martinis are part of the ineffably cool image.\u003c/p>\n\u003cfigure id=\"attachment_94362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg\">\u003cimg class=\"wp-image-94362 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg\" alt=\"Don (Jon Hamm) drinking whiskeys with Joan Harris (Christina Hendricks.) Photo: AMC\" width=\"1024\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-320x180.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don drinking whiskeys with Joan Harris (Christina Hendricks.) Photo: AMC\u003c/figcaption>\u003c/figure>\n\u003cp>Early on in \u003ci>Mad Men\u003c/i>’s run, even over-consumption is frequently played as wry, jet-black comedy. Think of \u003ca title=\"Season 1, Episode 7: Red in the Face\" href=\"http://www.imdb.com/title/tt1050979/\" target=\"_blank\" rel=\"noopener\">Don goading colleague Roger Sterling\u003c/a> into consuming multiple daytime martinis then engineering a 23-floor stair climb that leads him to \u003ca title=\"YouTube\" href=\"https://www.youtube.com/watch?v=qvRHzvoCf_s\" target=\"_blank\" rel=\"noopener\">publicly lose his lunch\u003c/a>. Or Don \u003ca title=\"Season 1, Episode 3: Marriage of Figaro\" href=\"http://madmen.wikia.com/wiki/Marriage_of_Figaro\" target=\"_blank\" rel=\"noopener\">constructing his kids’ playhouse\u003c/a> while pounding beers in the sunshine, unable to perform the most perfunctory of paternal duties without lubrication. Even the horrific, champagne-fuelled \u003ca title='Episode: \"Guy Walks Into An Advertising Agency\"' href=\"http://en.wikipedia.org/wiki/Guy_Walks_Into_an_Advertising_Agency\" target=\"_blank\" rel=\"noopener\">“lawnmower accident” of Season 3\u003c/a> in which an adman loses a foot under a runaway John Deere is one of the show’s most horribly comic moments.\u003c/p>\n\u003cfigure id=\"attachment_94424\" class=\"wp-caption alignnone\" style=\"max-width: 990px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don2.jpg\">\u003cimg class=\"wp-image-94424 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don2.jpg\" alt=\"Don (Jon Hamm) downs a drink in the office, spied on by Peggy Olson (Elisabeth Moss.) (Photo: AMC) \" width=\"990\" height=\"556\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2.jpg 990w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-320x180.jpg 320w\" sizes=\"(max-width: 990px) 100vw, 990px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don downs a drink in the office, spied on by Peggy Olson (Elisabeth Moss.) (Photo: AMC) \u003ccite>(AMC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But as Seasons 4 and 5 chronicle Don’s slide into outright alcoholism, showrunner Matthew Weiner’s treatment of this theme becomes \u003cem>much\u003c/em> darker. Virtually all of the least flattering moments for Draper, this apparent paragon of retro masculinity, come courtesy of an excess of booze. One of his most cringe-worthy lows comes when, jellified by awards ceremony celebrations, he conducts a \u003ca title=\"Don Draper Life Cereal Pitch\" href=\"http://www.dailymotion.com/video/xyqycn_don-draper-most-boss-moments-life-cereal_lifestyle\" target=\"_blank\" rel=\"noopener\">pitch for Life Cereal\u003c/a> totally hammered. The episode doesn’t just represent the start of Don’s slide into full-blown alcoholism (it’s the first time we see him suffering a \u003ca title=\"Talked About Scene Episode 406 Mad Men: Don’s Lost Weekend\" href=\"http://www.amctv.com/mad-men/videos/mad-men-talked-about-scene-dons-lost-weekend\" target=\"_blank\" rel=\"noopener\">significant lapse in memory\u003c/a>.) It also shows him committing the unforgivable sin of being \u003ci>bad at what he does \u003c/i>in grossly plundering one of his finest hours — Season 1’s unforgettable \u003ca title=\"Watch: The Carousel Pitch\" href=\"https://vimeo.com/20736616\" target=\"_blank\" rel=\"noopener\">“Carousel pitch”\u003c/a> for Kodak — with a slurring, burping remake. An even greater blow to the myth of Don Draper comes in the instantly-iconic, award-winning episode “The Suitcase.” From loudly vomiting in the SDCP bathrooms to \u003ca title=\"Talked About Scene Episode 407 Mad Men: Two Drunken Ad Men Fight\" href=\"http://www.amctv.com/mad-men/videos/mad-men-talked-about-scene-two-drunken-ad-men-fight\" target=\"_blank\" rel=\"noopener\">pathetically grappling\u003c/a> with equally-drunk adman Duck Phillips, the slickly immaculate Don of the previous seasons is suddenly replaced by a tragic figure with sick stains down his shirt.\u003c/p>\n\u003cfigure id=\"attachment_94364\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576.jpg\">\u003cimg class=\"size-medium wp-image-94364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-800x450.jpg\" alt=\" Peggy helps Don to the bathroom in Season 4's iconic episode "The Suitcase" (Photo: AMC)\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-320x180.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peggy helps Don to the bathroom in Season 4's iconic episode \"The Suitcase\" (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>As a televised advertisement for heavy drinking, this is like \u003cem>The Wire\u003c/em> encouraging people to get into drug dealing, or \u003cem>Breaking Bad\u003c/em> making meth production seem like a viable, risk-free sideline. (Before you write in, I’m aware \u003ca title=\"Just Like Walter White: All the Breaking Bad Copycats\" href=\"http://gawker.com/just-like-walter-white-all-the-breaking-bad-copycats-650018326\" target=\"_blank\" rel=\"noopener\">this actually \u003cem>has\u003c/em> happened\u003c/a>.) But it's taken a long time in \u003cem>Mad Men\u003c/em> years (six seasons, to be precise) for Don to be truly dislodged from his popular podium as America’s Manliest Man.\u003c/p>\n\u003cp>As the Seventies draw ever-closer and Draper gets more tragic, Matthew Weiner’s intent all along is becoming fantastically clear: to peel back the lie of sharp suits, constant conquests and liquid lunches to show us the unsightly reality (and terrifying future) of the Don type. In the same way that Reaganites \u003ca title=\"How Ronald Reagan Changed Bruce Springsteen’s Politics\" href=\"http://www.politico.com/magazine/story/2014/06/bruce-springsteen-ronald-reagan-107448.html\" target=\"_blank\" rel=\"noopener\">mistook Springsteen’s ‘Born in the U.S.A.’\u003c/a> for a jingoistic sing-a-long, we all fell for Weiner’s expert ‘Don Draper trick.’ The fallacy of the Draper lifestyle — that someone could ever drink so much and screw around so much yet have his family life, career and health survive unscathed — should have been obvious. But then again, you can still find Don’s sloppy-drunk Life Cereal pitch \u003ca href=\"http://www.dailymotion.com/video/xyqycn_don-draper-most-boss-moments-life-cereal_lifestyle\" target=\"_blank\" rel=\"noopener\">posted online\u003c/a> by Ask Men.com as one of “Don Draper’s Boss Moments,” so maybe not?\u003c/p>\n\u003cfigure id=\"attachment_94423\" class=\"wp-caption alignnone\" style=\"max-width: 990px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don.jpg\">\u003cimg class=\"size-full wp-image-94423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don.jpg\" alt=\"Peggy Olson (Elisabeth Moss) cares for a drunk Don (Jon Hamm.) Photo: AMC \" width=\"990\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/don.jpg 990w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-320x181.jpg 320w\" sizes=\"(max-width: 990px) 100vw, 990px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peggy cares for a drunk Don. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Whoever's Selling, We're Buying\u003c/strong>\u003c/p>\n\u003cp>An interesting coda to all this lies in the very first days of the show’s run back in June 2007, when — as you could be forgiven for forgetting — \u003ci>Mad Men\u003c/i>’s first season was sponsored by Jack Daniel's. Before Season 1 had even premiered, the producers already had had \u003ca title=\"Bad Mix?\" href=\"http://articles.latimes.com/2007/jun/21/business/fi-jack21\" target=\"_blank\" rel=\"noopener\">an (unsuccessful) complaint\u003c/a> against them lodged with the \u003ca href=\"http://en.wikipedia.org/wiki/Distilled_Spirits_Council_of_the_United_States\" target=\"_blank\" rel=\"noopener\">Distilled Spirits Council of the United States\u003c/a>, claiming that Jack Daniel’s was violating industry codes that prohibited alcohol marketing, as well \"depictions of irresponsible drinking, overt sexual activity or sexually lewd images.\" (This may all seem a little Prohibition-ish to us sitting here in bright, breezy 2015, but it had only been 11 years since the liquor industry \u003ca title=\"Liquor Industry Ends Its Ad Ban In Broadcasting\" href=\"http://www.nytimes.com/1996/11/08/business/liquor-industry-ends-its-ad-ban-in-broadcasting.html\" target=\"_blank\" rel=\"noopener\">dropped a \u003ci>48-year-old\u003c/i> voluntary ban\u003c/a> on broadcast advertising that was brought into effect precisely because of those fears.)\u003c/p>\n\u003cfigure id=\"attachment_94360\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_draper_drinking.gif\">\u003cimg class=\"wp-image-94360 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_draper_drinking.gif\" alt=\"Don drinks alone in his office. (Image: AMC)\" width=\"500\" height=\"281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don drinks alone in his office. (Image: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Given the indelible association with cocktail culture that \u003ci>Mad Men \u003c/i>would go on to acquire in the public imagination, it’s interesting to read \u003ca title=\"`Mad Men' and Jack Daniel's: Bad mix?\" href=\"http://articles.latimes.com/2007/jun/21/business/fi-jack21\" target=\"_blank\" rel=\"noopener\">the defense Matthew Weiner gave at the time\u003c/a>. \"I'm trying to tell a story about that time. It's not done for glamour. People drank more and all the time. They drank in their cars, at work, in the morning at work,” he said — surely a description more of an era with a worrying drinking problem than a lifestyle to \"quote\" when ordering Manhattans? Here was someone unequivocally telling his audience (and the liquor brand so keen to align itself with his story) that the story \u003ci>Mad Men \u003c/i>was about to tell would \u003cem>not\u003c/em> be what it seemed. But it looked so good!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So almost eight years later, we know our show about a suave Old Fashioned drinker was a tragedy all along. But if there's one thing at which humans excel, it's overlooking the uglier elements of something for the parts that look, well, \u003cem>better\u003c/em>. If we're still ordering those Old Fashioneds and thinking \"How very Don Draper of us,\" I'd guess we're choosing to remember the Don we first met in Season 1. Or, perhaps, despite everything, us fans just aren't watching \u003cem>Mad Men\u003c/em> as closely as we think.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, 2007: the year in which we met the first-ever iPhone, a Presidential candidate called Barack Obama... and an inscrutable ad man named Don Draper.\u003c/p>\n\u003cp>With its final seven episodes kicking off on Sunday, April 5, AMC’s \u003ca title=\"AMC Mad Men: Official Site\" href=\"http://www.amctv.com/shows/mad-men\" target=\"_blank\" rel=\"noopener\">\u003ci>Mad Men\u003c/i>\u003c/a> is coming to a close after almost eight years, and it’s hard to overstate the phenomenal, uncommon level of cultural saturation it’s achieved. Ask someone who doesn’t watch it what \u003cem>Mad Men\u003c/em> is about, and they’ll mention the clothes (divine), the decor (sleek), and of course — always — the drinks. The show introduced us not only to the impossibly suave, lantern-jawed Don, but also a new generation of TV viewers to old-fashioned cocktails like Manhattans and martinis, Gimlets and Sidecars. From \u003ca title=\"Official Mad Men Cocktail Guide\" href=\"http://www.amctv.com/shows/mad-men/cocktail-guide\" target=\"_blank\" rel=\"noopener\">cocktail guides\u003c/a> and \u003ca title=\"12 Cocktails to Pair With Your Favorite 'Mad Men' Character\" href=\"http://mashable.com/2014/04/27/mad-men-cocktails/\" target=\"_blank\" rel=\"noopener\">suggested drink pairings\u003c/a> to \u003ca href=\"http://drinks.seriouseats.com/2013/04/what-are-they-drinking-on-mad-men-booze-cocktails-sixties-history-what-don-draper-drinks.html\" target=\"_blank\" rel=\"noopener\">reviews for historical booze accuracy\u003c/a> and\u003ci> \u003ca title=\"Raise Your Glass to a Mad Men Drinking Game\" href=\"http://mashable.com/2014/04/18/mad-men-drinking-game/\" target=\"_blank\" rel=\"noopener\">Mad Men\u003c/a>\u003c/i>\u003ca title=\"Raise Your Glass to a Mad Men Drinking Game\" href=\"http://mashable.com/2014/04/18/mad-men-drinking-game/\" target=\"_blank\" rel=\"noopener\"> drinking games\u003c/a> (drink every time\u003ca title=\"Harry Crane\" href=\"http://madmen.wikia.com/wiki/Harry_Crane\" target=\"_blank\" rel=\"noopener\"> Harry Crane\u003c/a> says something obnoxious!) the online industry that \"the booze of \u003cem>Mad Men\u003c/em>\" has spawned suggest a viewership that’s as much in love with the look, feel and \u003cem>lifestyle\u003c/em> of this show as it is with its story.\u003c/p>\n\u003cfigure id=\"attachment_94369\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg\">\u003cimg class=\"wp-image-94369 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg\" alt=\"Don Draper (Jon Hamm) alone at the bar. (Photo: AMC)\" width=\"1024\" height=\"512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-320x160.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don Draper (Jon Hamm) at the bar. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Yet for a piece of pop culture that's basically credited for reviving public interest in stylish drinking, \u003ci>Mad Men\u003c/i>’s relationship with alcohol is characteristically complex. The culture of retro cocktails that the show reignited, or perhaps merely fueled, is intriguing considering how much of the show is actually about excessive, even abusive drinking — a fact that gets lost among all those Manhattans. It’s also something that's gained undeniable poignancy with the announcement that Jon Hamm, the actor who portrays the alcoholic Don Draper so indelibly, recently emerged from \u003ca title=\"CNN: 'Mad Men's' Jon Hamm completes alcohol rehab\" href=\"http://www.cnn.com/2015/03/25/entertainment/jon-hamm-mad-men-rehab-feat/\" target=\"_blank\" rel=\"noopener\">a stint in rehab for alcohol addiction\u003c/a>.\u003c/p>\n\u003cp>\u003cb>The “Mad Men Effect”\u003c/b>\u003c/p>\n\u003cp>How much \u003cem>did\u003c/em> this show influence our imbibing? Back in 2013, New York bartenders were apparently \u003ca href=\"http://nypost.com/2013/04/03/ill-take-manhattans/\" target=\"_blank\" rel=\"noopener\">reporting a “Mad Men effect”\u003c/a> on drinking habits: namely, “seeing more people ordering Manhattans, or any of your classic drinks, because they know what it is.” Over here in the Bay Area I put the question to Matt Grippo of San Francisco’s \u003ca title=\"Blackbird\" href=\"http://blackbirdbar.com/blackbirdbarsanfr.php\" target=\"_blank\" rel=\"noopener\">Blackbird\u003c/a> bar, who agrees that “\u003ci>Mad Men \u003c/i>definitely influenced people's drinking habits.” Manhattans, Old Fashioneds and Martinis, he says, “are being ordered very often, every day,” and often with a knowing nod to the show. “‘How Don Draper of you’ — that’s been said in front of me [at the bar] many times,” says Grippo. (“Now if only we can get everyone to order gin Martinis with a proper amount of Vermouth added and no olive juice, I will give the show some \u003ci>major\u003c/i> props,” he adds.)\u003c/p>\n\u003cfigure id=\"attachment_94363\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png\">\u003cimg class=\"wp-image-94363 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png\" alt=\"Roger Sterling (Roger Slattery) and Don Draper (Jon Hamm), at the bar again. Photo: AMC\" width=\"1024\" height=\"541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-400x211.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-800x423.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-768x406.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-320x169.png 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roger Sterling (Roger Slattery) and Don at the bar again. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan Schick, Creative Director for the \u003ca title=\"Raising the Bar\" href=\"http://liquor.com/articles/raising-the-bar-josh-harris-and-scott-baird/\" target=\"_blank\" rel=\"noopener\">Bon Vivants\u003c/a> mixology team behind SF cocktail haven \u003ca title=\"Trick Dog\" href=\"http://www.trickdogbar.com/\" target=\"_blank\" rel=\"noopener\">Trick Dog\u003c/a>, has a slightly different take. While the show “became a shorthand for the classics for a while,” Schick says that rather than inspiring our yearning for all things retro, \u003ci>Mad Men\u003c/i> just tapped \u003ci>into\u003c/i> it; that his clientele’s craving for those classic cocktails just “happened at the same time — possibly for the same underlying reasons that \u003cem>Mad Men\u003c/em> was successful.” He’s also keen to dispel the notion of bartenders rolling their eyes at the umpteenth order of Manhattans by twentysomething Draper wannabes. “If anything it was nice to have guests with a new-found interest in some of the drinks that we all like anyway,” he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>An Uneasy Relationship?\u003c/b>\u003c/p>\n\u003cp>There’s no denying that \u003ci>Mad Men\u003c/i> can make drinking look \u003cem>really\u003c/em> good. A huge proportion of the show's gorgeously-styled scenes take place in or around the wood-paneled bars, lounges and restaurants of the era (\u003ca title=\"Mad Men Episode 1, Season 1\" href=\"http://en.wikipedia.org/wiki/Smoke_Gets_in_Your_Eyes_%28Mad_Men%29\" target=\"_blank\" rel=\"noopener\">Episode 1, Season 1\u003c/a> even opens in one.) It’s a world populated with suave, slick movers and shakers where confidence is non-negotiable, and those endless martinis are part of the ineffably cool image.\u003c/p>\n\u003cfigure id=\"attachment_94362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg\">\u003cimg class=\"wp-image-94362 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg\" alt=\"Don (Jon Hamm) drinking whiskeys with Joan Harris (Christina Hendricks.) Photo: AMC\" width=\"1024\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-320x180.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don drinking whiskeys with Joan Harris (Christina Hendricks.) Photo: AMC\u003c/figcaption>\u003c/figure>\n\u003cp>Early on in \u003ci>Mad Men\u003c/i>’s run, even over-consumption is frequently played as wry, jet-black comedy. Think of \u003ca title=\"Season 1, Episode 7: Red in the Face\" href=\"http://www.imdb.com/title/tt1050979/\" target=\"_blank\" rel=\"noopener\">Don goading colleague Roger Sterling\u003c/a> into consuming multiple daytime martinis then engineering a 23-floor stair climb that leads him to \u003ca title=\"YouTube\" href=\"https://www.youtube.com/watch?v=qvRHzvoCf_s\" target=\"_blank\" rel=\"noopener\">publicly lose his lunch\u003c/a>. Or Don \u003ca title=\"Season 1, Episode 3: Marriage of Figaro\" href=\"http://madmen.wikia.com/wiki/Marriage_of_Figaro\" target=\"_blank\" rel=\"noopener\">constructing his kids’ playhouse\u003c/a> while pounding beers in the sunshine, unable to perform the most perfunctory of paternal duties without lubrication. Even the horrific, champagne-fuelled \u003ca title='Episode: \"Guy Walks Into An Advertising Agency\"' href=\"http://en.wikipedia.org/wiki/Guy_Walks_Into_an_Advertising_Agency\" target=\"_blank\" rel=\"noopener\">“lawnmower accident” of Season 3\u003c/a> in which an adman loses a foot under a runaway John Deere is one of the show’s most horribly comic moments.\u003c/p>\n\u003cfigure id=\"attachment_94424\" class=\"wp-caption alignnone\" style=\"max-width: 990px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don2.jpg\">\u003cimg class=\"wp-image-94424 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don2.jpg\" alt=\"Don (Jon Hamm) downs a drink in the office, spied on by Peggy Olson (Elisabeth Moss.) (Photo: AMC) \" width=\"990\" height=\"556\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2.jpg 990w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-320x180.jpg 320w\" sizes=\"(max-width: 990px) 100vw, 990px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don downs a drink in the office, spied on by Peggy Olson (Elisabeth Moss.) (Photo: AMC) \u003ccite>(AMC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But as Seasons 4 and 5 chronicle Don’s slide into outright alcoholism, showrunner Matthew Weiner’s treatment of this theme becomes \u003cem>much\u003c/em> darker. Virtually all of the least flattering moments for Draper, this apparent paragon of retro masculinity, come courtesy of an excess of booze. One of his most cringe-worthy lows comes when, jellified by awards ceremony celebrations, he conducts a \u003ca title=\"Don Draper Life Cereal Pitch\" href=\"http://www.dailymotion.com/video/xyqycn_don-draper-most-boss-moments-life-cereal_lifestyle\" target=\"_blank\" rel=\"noopener\">pitch for Life Cereal\u003c/a> totally hammered. The episode doesn’t just represent the start of Don’s slide into full-blown alcoholism (it’s the first time we see him suffering a \u003ca title=\"Talked About Scene Episode 406 Mad Men: Don’s Lost Weekend\" href=\"http://www.amctv.com/mad-men/videos/mad-men-talked-about-scene-dons-lost-weekend\" target=\"_blank\" rel=\"noopener\">significant lapse in memory\u003c/a>.) It also shows him committing the unforgivable sin of being \u003ci>bad at what he does \u003c/i>in grossly plundering one of his finest hours — Season 1’s unforgettable \u003ca title=\"Watch: The Carousel Pitch\" href=\"https://vimeo.com/20736616\" target=\"_blank\" rel=\"noopener\">“Carousel pitch”\u003c/a> for Kodak — with a slurring, burping remake. An even greater blow to the myth of Don Draper comes in the instantly-iconic, award-winning episode “The Suitcase.” From loudly vomiting in the SDCP bathrooms to \u003ca title=\"Talked About Scene Episode 407 Mad Men: Two Drunken Ad Men Fight\" href=\"http://www.amctv.com/mad-men/videos/mad-men-talked-about-scene-two-drunken-ad-men-fight\" target=\"_blank\" rel=\"noopener\">pathetically grappling\u003c/a> with equally-drunk adman Duck Phillips, the slickly immaculate Don of the previous seasons is suddenly replaced by a tragic figure with sick stains down his shirt.\u003c/p>\n\u003cfigure id=\"attachment_94364\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576.jpg\">\u003cimg class=\"size-medium wp-image-94364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-800x450.jpg\" alt=\" Peggy helps Don to the bathroom in Season 4's iconic episode "The Suitcase" (Photo: AMC)\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-320x180.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peggy helps Don to the bathroom in Season 4's iconic episode \"The Suitcase\" (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>As a televised advertisement for heavy drinking, this is like \u003cem>The Wire\u003c/em> encouraging people to get into drug dealing, or \u003cem>Breaking Bad\u003c/em> making meth production seem like a viable, risk-free sideline. (Before you write in, I’m aware \u003ca title=\"Just Like Walter White: All the Breaking Bad Copycats\" href=\"http://gawker.com/just-like-walter-white-all-the-breaking-bad-copycats-650018326\" target=\"_blank\" rel=\"noopener\">this actually \u003cem>has\u003c/em> happened\u003c/a>.) But it's taken a long time in \u003cem>Mad Men\u003c/em> years (six seasons, to be precise) for Don to be truly dislodged from his popular podium as America’s Manliest Man.\u003c/p>\n\u003cp>As the Seventies draw ever-closer and Draper gets more tragic, Matthew Weiner’s intent all along is becoming fantastically clear: to peel back the lie of sharp suits, constant conquests and liquid lunches to show us the unsightly reality (and terrifying future) of the Don type. In the same way that Reaganites \u003ca title=\"How Ronald Reagan Changed Bruce Springsteen’s Politics\" href=\"http://www.politico.com/magazine/story/2014/06/bruce-springsteen-ronald-reagan-107448.html\" target=\"_blank\" rel=\"noopener\">mistook Springsteen’s ‘Born in the U.S.A.’\u003c/a> for a jingoistic sing-a-long, we all fell for Weiner’s expert ‘Don Draper trick.’ The fallacy of the Draper lifestyle — that someone could ever drink so much and screw around so much yet have his family life, career and health survive unscathed — should have been obvious. But then again, you can still find Don’s sloppy-drunk Life Cereal pitch \u003ca href=\"http://www.dailymotion.com/video/xyqycn_don-draper-most-boss-moments-life-cereal_lifestyle\" target=\"_blank\" rel=\"noopener\">posted online\u003c/a> by Ask Men.com as one of “Don Draper’s Boss Moments,” so maybe not?\u003c/p>\n\u003cfigure id=\"attachment_94423\" class=\"wp-caption alignnone\" style=\"max-width: 990px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don.jpg\">\u003cimg class=\"size-full wp-image-94423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don.jpg\" alt=\"Peggy Olson (Elisabeth Moss) cares for a drunk Don (Jon Hamm.) Photo: AMC \" width=\"990\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/don.jpg 990w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-320x181.jpg 320w\" sizes=\"(max-width: 990px) 100vw, 990px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peggy cares for a drunk Don. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Whoever's Selling, We're Buying\u003c/strong>\u003c/p>\n\u003cp>An interesting coda to all this lies in the very first days of the show’s run back in June 2007, when — as you could be forgiven for forgetting — \u003ci>Mad Men\u003c/i>’s first season was sponsored by Jack Daniel's. Before Season 1 had even premiered, the producers already had had \u003ca title=\"Bad Mix?\" href=\"http://articles.latimes.com/2007/jun/21/business/fi-jack21\" target=\"_blank\" rel=\"noopener\">an (unsuccessful) complaint\u003c/a> against them lodged with the \u003ca href=\"http://en.wikipedia.org/wiki/Distilled_Spirits_Council_of_the_United_States\" target=\"_blank\" rel=\"noopener\">Distilled Spirits Council of the United States\u003c/a>, claiming that Jack Daniel’s was violating industry codes that prohibited alcohol marketing, as well \"depictions of irresponsible drinking, overt sexual activity or sexually lewd images.\" (This may all seem a little Prohibition-ish to us sitting here in bright, breezy 2015, but it had only been 11 years since the liquor industry \u003ca title=\"Liquor Industry Ends Its Ad Ban In Broadcasting\" href=\"http://www.nytimes.com/1996/11/08/business/liquor-industry-ends-its-ad-ban-in-broadcasting.html\" target=\"_blank\" rel=\"noopener\">dropped a \u003ci>48-year-old\u003c/i> voluntary ban\u003c/a> on broadcast advertising that was brought into effect precisely because of those fears.)\u003c/p>\n\u003cfigure id=\"attachment_94360\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_draper_drinking.gif\">\u003cimg class=\"wp-image-94360 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_draper_drinking.gif\" alt=\"Don drinks alone in his office. (Image: AMC)\" width=\"500\" height=\"281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don drinks alone in his office. (Image: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Given the indelible association with cocktail culture that \u003ci>Mad Men \u003c/i>would go on to acquire in the public imagination, it’s interesting to read \u003ca title=\"`Mad Men' and Jack Daniel's: Bad mix?\" href=\"http://articles.latimes.com/2007/jun/21/business/fi-jack21\" target=\"_blank\" rel=\"noopener\">the defense Matthew Weiner gave at the time\u003c/a>. \"I'm trying to tell a story about that time. It's not done for glamour. People drank more and all the time. They drank in their cars, at work, in the morning at work,” he said — surely a description more of an era with a worrying drinking problem than a lifestyle to \"quote\" when ordering Manhattans? Here was someone unequivocally telling his audience (and the liquor brand so keen to align itself with his story) that the story \u003ci>Mad Men \u003c/i>was about to tell would \u003cem>not\u003c/em> be what it seemed. But it looked so good!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So almost eight years later, we know our show about a suave Old Fashioned drinker was a tragedy all along. But if there's one thing at which humans excel, it's overlooking the uglier elements of something for the parts that look, well, \u003cem>better\u003c/em>. If we're still ordering those Old Fashioneds and thinking \"How very Don Draper of us,\" I'd guess we're choosing to remember the Don we first met in Season 1. Or, perhaps, despite everything, us fans just aren't watching \u003cem>Mad Men\u003c/em> as closely as we think.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Heinz And Kraft: Before They Were Food Giants, They Were Men",
"title": "Heinz And Kraft: Before They Were Food Giants, They Were Men",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94310\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\">\u003cimg class=\"size-full wp-image-94310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\" alt=\"Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\" width=\"800\" height=\"398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-400x199.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-768x382.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-320x159.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/03/20150325_atc_heinz_and_kraft_before_the_were_food_giants_they_were_men.mp3\u003c/p>\n\u003cp>By NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395345479/heinz-and-kraft-before-the-were-food-giants-they-were-men\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cp>Heinz and Kraft.\u003c/p>\n\u003cp>When we hear those names we think ketchup and Velveeta, right?\u003c/p>\n\u003cp>But before they were products and companies that \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/25/395269545/heinz-kraft-announce-merger\">will merge\u003c/a> to become a giant with $28 billion in revenue, Heinz and Kraft were men.\u003c/p>\n\u003cfigure id=\"attachment_94305\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\">\u003cimg class=\"size-full wp-image-94305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\" alt=\"Henry J. Heinz. Photo: Library of Congress\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg 867w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-320x213.jpg 320w\" sizes=\"(max-width: 867px) 100vw, 867px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry J. Heinz. Photo: Library of Congress\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.johnheinzlegacy.org/heinz/heinzfamily.html\">Henry John Heinz\u003c/a> came along first. Born near Pittsburgh in 1844, he was bottling and selling condiments by the age of 15. By the time he was in his mid-20s, he had launched what would become the H.J. Heinz Company.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food science and technology expert \u003ca href=\"http://chhs.gmu.edu/faculty-and-staff/petrick.cfm\">Gabriella Petrick\u003c/a> says that at first, ketchup was not what Heinz was known for.\u003c/p>\n\u003cp>\"He was largely known as a horseradish producer and a pickle producer,\" she notes, adding, \"At one point, Heinz was absolutely the largest food producer in the United States of commercially canned foods.\"\u003c/p>\n\u003cp>Petrick, who teaches at George Mason University in Fairfax, Va., says the ketchup brand was born in 1876. By then, Heinz was selling a long list of food items — more than the 57 varieties it advertised on its labels. Apparently, Heinz just liked that number.\u003c/p>\n\u003cp>\"It is a myth that there were 57 varieties\" of products that the company was selling, she says. \"But later on,\" she notes, \"in the 19-teens and '20s, the company went on to try to make 57 varieties [of products] and bring the legend into fact.\" It didn't quite happen.\u003c/p>\n\u003cp>And many years later, it was no coincidence that the deal that put the Heinz name on the Pittsburgh Steelers' stadium was for $\u003cem>57 million\u003c/em>.\u003c/p>\n\u003cp>A couple of years before Heinz started selling ketchup, \u003ca href=\"http://www.kraftfoodsgroup.com/about/history/jlkraftbio.aspx\">James Lewis Kraft\u003c/a> was born in Canada. That was in 1874. His family moved to Buffalo, N.Y., when he was a kid. The city was then the heart of America's cheese-making, according to Petrick.\u003c/p>\n\u003cp>As an adult, Kraft set up shop in Chicago and founded J.L. Kraft and Brothers.\u003c/p>\n\u003cp>\"He's really important,\" Petrick says. \"He brought cheese making into the industrial setting.\"\u003c/p>\n\u003cp>The company pasteurized its cheese — a rare thing at the time. Because Kraft cheese had a longer shelf life, the government ordered millions of pounds of it to feed troops during World War I.\u003c/p>\n\u003cp>Before Kraft got crafty with cheese, Americans had been eating a lot of cheddar. Kraft came up with something new: \"Yep, the originator of American cheese was Canadian,\" Petrick says. Later, in the 1920s, came Velveeta — a mixture of American, Colby and cheddar designed to melt smoothly. And the '30s brought Miracle Whip and the Kraft Macaroni & Cheese dinner.\u003c/p>\n\u003cp>But Kraft's legacy wasn't just cheesy. More broadly, Petrick says, he used \"science and technology to stabilized American food systems and actually, really make them safer.\" Likewise, she says, Heinz helped make food safer at a time when \"lots of people were getting sick.\"\u003c/p>\n\u003cp>Now Kraft and Heinz will be one. Feel free to celebrate this marriage tonight with some mac and cheese drizzled with ketchup. Bon appetit!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Henry Heinz was big into pickles before ketchup came along. James Kraft gave the world American cheese. (Ironically, he was Canadian.) Now, two companies that revamped how we eat will become one.",
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"description": "Henry Heinz was big into pickles before ketchup came along. James Kraft gave the world American cheese. (Ironically, he was Canadian.) Now, two companies that revamped how we eat will become one.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94310\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\">\u003cimg class=\"size-full wp-image-94310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\" alt=\"Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\" width=\"800\" height=\"398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-400x199.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-768x382.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-320x159.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/03/20150325_atc_heinz_and_kraft_before_the_were_food_giants_they_were_men.mp3\u003c/p>\n\u003cp>By NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395345479/heinz-and-kraft-before-the-were-food-giants-they-were-men\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cp>Heinz and Kraft.\u003c/p>\n\u003cp>When we hear those names we think ketchup and Velveeta, right?\u003c/p>\n\u003cp>But before they were products and companies that \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/25/395269545/heinz-kraft-announce-merger\">will merge\u003c/a> to become a giant with $28 billion in revenue, Heinz and Kraft were men.\u003c/p>\n\u003cfigure id=\"attachment_94305\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\">\u003cimg class=\"size-full wp-image-94305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\" alt=\"Henry J. Heinz. Photo: Library of Congress\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg 867w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-320x213.jpg 320w\" sizes=\"(max-width: 867px) 100vw, 867px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry J. Heinz. Photo: Library of Congress\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.johnheinzlegacy.org/heinz/heinzfamily.html\">Henry John Heinz\u003c/a> came along first. Born near Pittsburgh in 1844, he was bottling and selling condiments by the age of 15. By the time he was in his mid-20s, he had launched what would become the H.J. Heinz Company.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food science and technology expert \u003ca href=\"http://chhs.gmu.edu/faculty-and-staff/petrick.cfm\">Gabriella Petrick\u003c/a> says that at first, ketchup was not what Heinz was known for.\u003c/p>\n\u003cp>\"He was largely known as a horseradish producer and a pickle producer,\" she notes, adding, \"At one point, Heinz was absolutely the largest food producer in the United States of commercially canned foods.\"\u003c/p>\n\u003cp>Petrick, who teaches at George Mason University in Fairfax, Va., says the ketchup brand was born in 1876. By then, Heinz was selling a long list of food items — more than the 57 varieties it advertised on its labels. Apparently, Heinz just liked that number.\u003c/p>\n\u003cp>\"It is a myth that there were 57 varieties\" of products that the company was selling, she says. \"But later on,\" she notes, \"in the 19-teens and '20s, the company went on to try to make 57 varieties [of products] and bring the legend into fact.\" It didn't quite happen.\u003c/p>\n\u003cp>And many years later, it was no coincidence that the deal that put the Heinz name on the Pittsburgh Steelers' stadium was for $\u003cem>57 million\u003c/em>.\u003c/p>\n\u003cp>A couple of years before Heinz started selling ketchup, \u003ca href=\"http://www.kraftfoodsgroup.com/about/history/jlkraftbio.aspx\">James Lewis Kraft\u003c/a> was born in Canada. That was in 1874. His family moved to Buffalo, N.Y., when he was a kid. The city was then the heart of America's cheese-making, according to Petrick.\u003c/p>\n\u003cp>As an adult, Kraft set up shop in Chicago and founded J.L. Kraft and Brothers.\u003c/p>\n\u003cp>\"He's really important,\" Petrick says. \"He brought cheese making into the industrial setting.\"\u003c/p>\n\u003cp>The company pasteurized its cheese — a rare thing at the time. Because Kraft cheese had a longer shelf life, the government ordered millions of pounds of it to feed troops during World War I.\u003c/p>\n\u003cp>Before Kraft got crafty with cheese, Americans had been eating a lot of cheddar. Kraft came up with something new: \"Yep, the originator of American cheese was Canadian,\" Petrick says. Later, in the 1920s, came Velveeta — a mixture of American, Colby and cheddar designed to melt smoothly. And the '30s brought Miracle Whip and the Kraft Macaroni & Cheese dinner.\u003c/p>\n\u003cp>But Kraft's legacy wasn't just cheesy. More broadly, Petrick says, he used \"science and technology to stabilized American food systems and actually, really make them safer.\" Likewise, she says, Heinz helped make food safer at a time when \"lots of people were getting sick.\"\u003c/p>\n\u003cp>Now Kraft and Heinz will be one. Feel free to celebrate this marriage tonight with some mac and cheese drizzled with ketchup. Bon appetit!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To Eat Authentically Irish This St. Patrick's Day, Go For The Butter",
"title": "To Eat Authentically Irish This St. Patrick's Day, Go For The Butter",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94060\" class=\"wp-caption aligncenter\" style=\"max-width: 1197px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74.jpg\">\u003cimg class=\"size-full wp-image-94060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74.jpg\" alt=\"Butter labels from Irish creameries operating in the 1970s. Photo: Roland Paschhoff/Cork Butter Museum\" width=\"1197\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74.jpg 1197w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-320x240.jpg 320w\" sizes=\"(max-width: 1197px) 100vw, 1197px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter labels from Irish creameries operating in the 1970s. Photo: Roland Paschhoff/Cork Butter Museum\u003c/figcaption>\u003c/figure>\n\u003cp>By Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/17/393565373/to-eat-authentically-irish-this-st-patrick-s-day-go-for-the-butter\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/17/15)\u003c/p>\n\u003cp>As scholarly buzzkills have long told us, \u003ca href=\"http://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/?no-ist\">corned beef isn't really Irish\u003c/a>. So what to do if you want a taste of the Emerald Isle on St. Patrick's Day? Instead of green, maybe look for yellow — a pat of Irish butter. Although most Americans are familiar with images of Ireland's rolling green hills, few realize that those hills are the secret to a deliciously buttery empire.\u003c/p>\n\u003cp>\"It goes back to the Emerald Isle,\" explains \u003ca href=\"https://twitter.com/ifj_pat\">Pat O'Keeffe\u003c/a>, deputy editor of \u003ca href=\"http://www.farmersjournal.ie/\">Irish Farmers Journal\u003c/a>. \"The green land is our competitive advantage. Those rolling green hills are great for growing grass. You need frequent and regular rainfall, and we've got plenty of that.\"\u003c/p>\n\u003cp>The actual Irish cows themselves aren't that different from their American counterparts — in both countries, over 90 percent of milkers are Holstein-Friesians, those iconic black-and-whites. What it comes down to is what the cows are eating.\u003c/p>\n\u003cp>Irish cows graze on those temperate hills from March to October, and are only milked during those months. (A small number — O'Keeffe estimates 10 percent — are milked year-round for drinking, or fluid, milk, but butter's the real business.) Grass-fed milk produces a rich butter, yellow with natural beta carotene. The polyunsaturated fats in fresh grass also make for pats that are softer than those from hay or grain — all the better for spreading across your scone. Like most European dairy, Irish cream also has a higher butterfat content, creating soft butter with a richer mouthfeel. And the end result?\u003c/p>\n\u003cfigure id=\"attachment_94061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884.jpg\">\u003cimg class=\"size-full wp-image-94061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884.jpg\" alt=\"Holstein-Friesian dairy cows make their way towards pasture in County Cavan, Ireland. Irish cows graze on the country's rolling green hills from March to October, and most are only milked during those months. Photo: Tom Stoddart/Getty Images\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Holstein-Friesian dairy cows make their way towards pasture in County Cavan, Ireland. Irish cows graze on the country's rolling green hills from March to October, and most are only milked during those months. Photo: Tom Stoddart/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"I have to be careful for an American audience,\" Pat O'Keeffe hedges for a diplomatic moment, \"but we'd say it's [like the difference between] chalk and cheese.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And those feelings of nostalgia (and unabashed superiority) about Irish butter can run deep, even after leaving Ireland. When Dublin-born Lisa Jacobs' family emigrated to the United States, her parents continued to seek out Irish butter. And when she dropped out of law school to start making cheese in the similarly green-and-rainy Pacific Northwest, her father not-so-gently suggested that \u003ca href=\"http://www.jacobscreamery.com/\">Jacobs Creamery\u003c/a> make him some good, Irish-style butter. Jacobs even smuggled some grass and wildflower seed to cultivate the cows' fields, seeing if she could capture some of that Irish \u003cem>terroir\u003c/em> in her hand-churned product.\u003c/p>\n\u003cp>But far before this modern evangelism, Irish butter had its fans. Ancient stashes of butter dating back \u003ca href=\"http://www.bbc.com/news/uk-northern-ireland-27143838\">1,000 years\u003c/a> — and up to \u003ca href=\"http://www.nbcnews.com/id/32630695/ns/technology_and_science-science/t/-year-old-butter-discovered-ireland/\">3,000 years\u003c/a> — are routinely dug out of the Irish peat bogs. Scholars speculate that the butter was either a high-value offering, buried ritualistically, or else a foodstuff stored in the bog as a primitive refrigeration technique. (Either way, the phenomenon is given the irresistible term \"bog butter.\") Although this millennia-old butter isn't quite ready for toast, butter \u003cem>is\u003c/em> a long-lived product. Which means it can be shipped — and it was.\u003c/p>\n\u003cfigure id=\"attachment_94062\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507.jpg\">\u003cimg class=\"size-full wp-image-94062\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507.jpg\" alt=\"Butter samples from the first quarter of the 20th Century in Ireland. Photo: Cork Butter Museum\" width=\"1920\" height=\"1152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-320x192.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter samples from the first quarter of the 20th Century in Ireland. Photo: Cork Butter Museum\u003c/figcaption>\u003c/figure>\n\u003cp>\"Cork butter was the first global food brand,\" explains Peter Foynes, director of the \u003ca href=\"http://www.corkbutter.museum/\">Cork Butter Museum\u003c/a> (and yes, there is a butter museum).\u003c/p>\n\u003cp>The Cork Butter Exchange was established in the late 18th century, and in its day it was the largest butter market in the world. Irish butter was tied to British expansion, as buckets made their way onto ships loaded for the sugar routes, or crossed the Atlantic to feed troops fighting to quell the American Revolution. Hundreds of thousands of casks left Ireland every year, heading everywhere from Australia to Brazil, France to the West Indies. Miles of \"butter roads\" helped even remote rural farmers bring their butter into the global marketplace.\u003c/p>\n\u003cp>But after this peak — Foynes puts it in the 1870s — Irish butter production began to trail off, due to a number of factors. Colonies had steadily been establishing their own agriculture, rendering Irish exports less important. But the biggest blow came in 1879, with the mechanical separator.\u003c/p>\n\u003cfigure id=\"attachment_94063\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144.jpg\">\u003cimg class=\"size-full wp-image-94063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144.jpg\" alt=\"Butter is inspected inside a creamery in Dublin, Ireland, during the first quarter of the 20th century. Photo: Cork Butter Museum\" width=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-400x468.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-800x935.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-1440x1684.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-1180x1380.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-768x898.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-320x374.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter is inspected inside a creamery in Dublin, Ireland, during the first quarter of the 20th century. Photo: Cork Butter Museum\u003c/figcaption>\u003c/figure>\n\u003cp>Even as farmers mechanized the butter-churning process, they had long been hampered by separating — patiently waiting for the to-be-churned cream to rise to the top (a process that takes 24 to 36 hours, depending upon the temperature). With the centrifuge-like mechanical separator, that wait time is eliminated. Unfortunately, Irish farmers were late adopters; by the time they mechanized, the industry was 20 years behind. By the early 20th century, the Cork Butter Market had closed.\u003c/p>\n\u003cp>But luckily for lovers of good Irish butter, its grass-fed richness has made a comeback. Farms banded together to form the \u003ca href=\"http://kerrygoldusa.com/heritage/irish-dairy-board/\">Irish Dairy Board\u003c/a> in 1961, which developed the popular Kerrygold Irish butter. (The company says it's now the No. 4 butter in the U.S.) And the country's EU membership in the following decades brought with it milk subsidies, laying the bedrock for increased dairy production (and even overproduction, leading to established quotas). Later fears of saturated fats hit the Irish butter industry, as they did all dairy, but \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">recent data\u003c/a> seems to be moving consumers beyond those margarine moments, and back to the full, sunny swipe of butter.\u003c/p>\n\u003cp>\"Some of the science — or alleged science — has changed,\" notes O'Keeffe. But like a good Irishman, he was never swayed. \"It was always a good product. Butter today is still as good as it was.\"\u003c/p>\n\u003cp>And with the 30-year-old EU dairy quotas set to expire on April 1, this product could be on the brink of a new buttery era.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "From 3,000-year-old peat bogs to 19th-century Brazil to modern foodies, the love of Irish butter has spread far. The secret to Ireland's deliciously rich, creamy butter is in its rolling green hills.",
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"description": "From 3,000-year-old peat bogs to 19th-century Brazil to modern foodies, the love of Irish butter has spread far. The secret to Ireland's deliciously rich, creamy butter is in its rolling green hills.",
"title": "To Eat Authentically Irish This St. Patrick's Day, Go For The Butter | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94060\" class=\"wp-caption aligncenter\" style=\"max-width: 1197px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74.jpg\">\u003cimg class=\"size-full wp-image-94060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74.jpg\" alt=\"Butter labels from Irish creameries operating in the 1970s. Photo: Roland Paschhoff/Cork Butter Museum\" width=\"1197\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74.jpg 1197w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-320x240.jpg 320w\" sizes=\"(max-width: 1197px) 100vw, 1197px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter labels from Irish creameries operating in the 1970s. Photo: Roland Paschhoff/Cork Butter Museum\u003c/figcaption>\u003c/figure>\n\u003cp>By Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/17/393565373/to-eat-authentically-irish-this-st-patrick-s-day-go-for-the-butter\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/17/15)\u003c/p>\n\u003cp>As scholarly buzzkills have long told us, \u003ca href=\"http://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/?no-ist\">corned beef isn't really Irish\u003c/a>. So what to do if you want a taste of the Emerald Isle on St. Patrick's Day? Instead of green, maybe look for yellow — a pat of Irish butter. Although most Americans are familiar with images of Ireland's rolling green hills, few realize that those hills are the secret to a deliciously buttery empire.\u003c/p>\n\u003cp>\"It goes back to the Emerald Isle,\" explains \u003ca href=\"https://twitter.com/ifj_pat\">Pat O'Keeffe\u003c/a>, deputy editor of \u003ca href=\"http://www.farmersjournal.ie/\">Irish Farmers Journal\u003c/a>. \"The green land is our competitive advantage. Those rolling green hills are great for growing grass. You need frequent and regular rainfall, and we've got plenty of that.\"\u003c/p>\n\u003cp>The actual Irish cows themselves aren't that different from their American counterparts — in both countries, over 90 percent of milkers are Holstein-Friesians, those iconic black-and-whites. What it comes down to is what the cows are eating.\u003c/p>\n\u003cp>Irish cows graze on those temperate hills from March to October, and are only milked during those months. (A small number — O'Keeffe estimates 10 percent — are milked year-round for drinking, or fluid, milk, but butter's the real business.) Grass-fed milk produces a rich butter, yellow with natural beta carotene. The polyunsaturated fats in fresh grass also make for pats that are softer than those from hay or grain — all the better for spreading across your scone. Like most European dairy, Irish cream also has a higher butterfat content, creating soft butter with a richer mouthfeel. And the end result?\u003c/p>\n\u003cfigure id=\"attachment_94061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884.jpg\">\u003cimg class=\"size-full wp-image-94061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884.jpg\" alt=\"Holstein-Friesian dairy cows make their way towards pasture in County Cavan, Ireland. Irish cows graze on the country's rolling green hills from March to October, and most are only milked during those months. Photo: Tom Stoddart/Getty Images\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Holstein-Friesian dairy cows make their way towards pasture in County Cavan, Ireland. Irish cows graze on the country's rolling green hills from March to October, and most are only milked during those months. Photo: Tom Stoddart/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"I have to be careful for an American audience,\" Pat O'Keeffe hedges for a diplomatic moment, \"but we'd say it's [like the difference between] chalk and cheese.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And those feelings of nostalgia (and unabashed superiority) about Irish butter can run deep, even after leaving Ireland. When Dublin-born Lisa Jacobs' family emigrated to the United States, her parents continued to seek out Irish butter. And when she dropped out of law school to start making cheese in the similarly green-and-rainy Pacific Northwest, her father not-so-gently suggested that \u003ca href=\"http://www.jacobscreamery.com/\">Jacobs Creamery\u003c/a> make him some good, Irish-style butter. Jacobs even smuggled some grass and wildflower seed to cultivate the cows' fields, seeing if she could capture some of that Irish \u003cem>terroir\u003c/em> in her hand-churned product.\u003c/p>\n\u003cp>But far before this modern evangelism, Irish butter had its fans. Ancient stashes of butter dating back \u003ca href=\"http://www.bbc.com/news/uk-northern-ireland-27143838\">1,000 years\u003c/a> — and up to \u003ca href=\"http://www.nbcnews.com/id/32630695/ns/technology_and_science-science/t/-year-old-butter-discovered-ireland/\">3,000 years\u003c/a> — are routinely dug out of the Irish peat bogs. Scholars speculate that the butter was either a high-value offering, buried ritualistically, or else a foodstuff stored in the bog as a primitive refrigeration technique. (Either way, the phenomenon is given the irresistible term \"bog butter.\") Although this millennia-old butter isn't quite ready for toast, butter \u003cem>is\u003c/em> a long-lived product. Which means it can be shipped — and it was.\u003c/p>\n\u003cfigure id=\"attachment_94062\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507.jpg\">\u003cimg class=\"size-full wp-image-94062\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507.jpg\" alt=\"Butter samples from the first quarter of the 20th Century in Ireland. Photo: Cork Butter Museum\" width=\"1920\" height=\"1152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-320x192.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter samples from the first quarter of the 20th Century in Ireland. Photo: Cork Butter Museum\u003c/figcaption>\u003c/figure>\n\u003cp>\"Cork butter was the first global food brand,\" explains Peter Foynes, director of the \u003ca href=\"http://www.corkbutter.museum/\">Cork Butter Museum\u003c/a> (and yes, there is a butter museum).\u003c/p>\n\u003cp>The Cork Butter Exchange was established in the late 18th century, and in its day it was the largest butter market in the world. Irish butter was tied to British expansion, as buckets made their way onto ships loaded for the sugar routes, or crossed the Atlantic to feed troops fighting to quell the American Revolution. Hundreds of thousands of casks left Ireland every year, heading everywhere from Australia to Brazil, France to the West Indies. Miles of \"butter roads\" helped even remote rural farmers bring their butter into the global marketplace.\u003c/p>\n\u003cp>But after this peak — Foynes puts it in the 1870s — Irish butter production began to trail off, due to a number of factors. Colonies had steadily been establishing their own agriculture, rendering Irish exports less important. But the biggest blow came in 1879, with the mechanical separator.\u003c/p>\n\u003cfigure id=\"attachment_94063\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144.jpg\">\u003cimg class=\"size-full wp-image-94063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144.jpg\" alt=\"Butter is inspected inside a creamery in Dublin, Ireland, during the first quarter of the 20th century. Photo: Cork Butter Museum\" width=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-400x468.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-800x935.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-1440x1684.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-1180x1380.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-768x898.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-320x374.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter is inspected inside a creamery in Dublin, Ireland, during the first quarter of the 20th century. Photo: Cork Butter Museum\u003c/figcaption>\u003c/figure>\n\u003cp>Even as farmers mechanized the butter-churning process, they had long been hampered by separating — patiently waiting for the to-be-churned cream to rise to the top (a process that takes 24 to 36 hours, depending upon the temperature). With the centrifuge-like mechanical separator, that wait time is eliminated. Unfortunately, Irish farmers were late adopters; by the time they mechanized, the industry was 20 years behind. By the early 20th century, the Cork Butter Market had closed.\u003c/p>\n\u003cp>But luckily for lovers of good Irish butter, its grass-fed richness has made a comeback. Farms banded together to form the \u003ca href=\"http://kerrygoldusa.com/heritage/irish-dairy-board/\">Irish Dairy Board\u003c/a> in 1961, which developed the popular Kerrygold Irish butter. (The company says it's now the No. 4 butter in the U.S.) And the country's EU membership in the following decades brought with it milk subsidies, laying the bedrock for increased dairy production (and even overproduction, leading to established quotas). Later fears of saturated fats hit the Irish butter industry, as they did all dairy, but \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">recent data\u003c/a> seems to be moving consumers beyond those margarine moments, and back to the full, sunny swipe of butter.\u003c/p>\n\u003cp>\"Some of the science — or alleged science — has changed,\" notes O'Keeffe. But like a good Irishman, he was never swayed. \"It was always a good product. Butter today is still as good as it was.\"\u003c/p>\n\u003cp>And with the 30-year-old EU dairy quotas set to expire on April 1, this product could be on the brink of a new buttery era.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Ancient Sumeria To Chipotle Tacos, Cumin Has Spiced Up The World",
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"content": "\u003cfigure id=\"attachment_93749\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c.jpg\">\u003cimg class=\"size-full wp-image-93749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c.jpg\" alt=\"The cuisines of the classical world made use of cumin both as a flavoring and a drug. Photo: iStockphoto\" width=\"1780\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-1440x1078.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-320x240.jpg 320w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cuisines of the classical world made use of cumin both as a flavoring and a drug. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By Adam Maskevich, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/11/392317352/is-cumin-the-most-globalized-spice-in-the-world\" target=\"_blank\" rel=\"noopener noreferrer\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>I first encountered cumin in suburban New Jersey around 1988. Indian food \u003ca href=\"http://www.routledge.com/books/details/9780415628471/\">was just starting\u003c/a> to penetrate the suburbs, and a trip to the new Indian restaurant in the next town had, literally, the whiff of adventure about it.\u003c/p>\n\u003cp>As I took in the many new tastes and aromas from curries and kormas, one stood out: what I deemed the \"the sweaty shirt spice,\" or cumin.\u003c/p>\n\u003cp>Cumin is essential not just to India cooking but to cooks everywhere from Cuba, where it features in a garlicky sauce called \u003cem>mojo\u003c/em>, to the Middle East, to China, where it flavors the grilled meats of the country's Muslim minority.\u003c/p>\n\u003cp>Here in the U.S. you'll find cumin in an impressively diverse selection of products from chili powder and black bean soup to croutons and kale slaw, as a recent Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/RecallsOutbreaksEmergencies/SafetyAlertsAdvisories/ucm434274.htm#recalledproducts\">recall\u003c/a> of cumin products revealed. Some of our most popular restaurant chains rely on it heavily, too: Cumin is in nine of the 23 items on \u003ca href=\"http://www.chipotle.com/en-US/menu/ingredients_statement/ingredients_statement.aspx\">Chipotle's menu\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Once it has been introduced into a new land and culture, cumin has a way of insinuating itself deeply into the local cuisine, which is why it has become one of the most commonly used spices in the world,\" writes \u003ca href=\"http://garynabhan.com/i/\">Gary Nabhan\u003c/a>, author and social science researcher at the University of Arizona Southwest Center, in his recent book, \u003cem>Cumin, Camels, and Caravans\u003c/em>.\u003c/p>\n\u003cp>Nabhan's book is really a much broader look at the spice trade and its relationship to history and culture. But cumin earned a spot in the title \"because it is so demonstrative of culinary globalization,\" Nabhan writes.\u003c/p>\n\u003cp>Cumin has also literally been popular since the dawn of written history.\u003c/p>\n\u003cp>In English, at least, cumin has a singular distinction – it is the only word that can be traced directly back to Sumerian, the first written language. So when we talk about cumin, we are harkening back to the Sumerian word \u003cem>gamun\u003c/em>, first written in the cuneiform script more than 4,000 years ago.\u003c/p>\n\u003cp>Cumin's popularity in ancient Mesopotamia is also evident in the world's oldest recipe collection, the so-called \u003ca href=\"http://www.library.yale.edu/neareast/exhibitions/cuisine.html\">Yale Culinary Tablets\u003c/a>, which date to about 1750 BC. Written in what is now southern Iraq, the tablets attest to the Mesopotamians' taste for highly spiced food with lots of onions, garlic and \u003cem>kamûnu\u003c/em>, as cumin was called in Akkadian, the Semitic language the recipes were written in.\u003c/p>\n\u003cp>Almost a millennium later in the 9\u003csup>th\u003c/sup> century BC, the Assyrian king Ashurnasirpal II threw a huge feast to celebrate the construction of his new capital, Nimrud, in what is now northern Iraq. Boasting about it in a royal inscription erected in his new palace, Ashurnasirpal \u003ca href=\"http://oracc.museum.upenn.edu/nimrud/livesofobjects/standardinscription/index.html#reflink_2\">lists\u003c/a> the massive quantities of food he served to guests from all over his empire, including lots of cumin. It was probably used as a table condiment as it still is throughout the Middle East.\u003c/p>\n\u003cfigure id=\"attachment_93770\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/spiced-meat.jpg\">\u003cimg class=\"size-full wp-image-93770\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/spiced-meat.jpg\" alt=\"More Americans became familiar with the flavor of cumin in the 1960s as restaurants like Taco Bell gained popularity. Here, beef short ribs are seasoned with ground coriander, cumin garlic powder, onion powder, salt, pepper and brown sugar. Photo: Bob Rudis/Flickr\" width=\"1200\" height=\"799\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-320x213.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More Americans became familiar with the flavor of cumin in the 1960s as restaurants like Taco Bell gained popularity. Here, beef short ribs are seasoned with ground coriander, cumin garlic powder, onion powder, salt, pepper and brown sugar. Photo: \u003ca href=\"https://www.flickr.com/photos/hrbrmstr/10818096026\" target=\"_blank\" rel=\"noopener noreferrer\">Bob Rudis/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The cuisines of the classical world also made use of cumin both as a flavoring and a drug. The \u003cem>Hippocratic Corpus\u003c/em>, a collection of Greek medical texts mostly dating to late 5\u003csup>th\u003c/sup> and early 4\u003csup>th\u003c/sup> centuries BC, lists cumin as one of the ingredients in a prescription said to stop a woman's uterus from moving around her abdomen and causing \"hysteria.\" Its association with women's reproductive health is also noted by the 1\u003csup>st\u003c/sup> century CE Roman author Pliny the Elder in his \u003cem>Natural History. He \u003c/em>writes that if a woman smells cumin during sex she is more likely to conceive.\u003c/p>\n\u003cp>Besides its supposed medicinal properties, the ubiquity of cumin on the Roman table can be seen in the novel \u003cem>Satyricon\u003c/em>, from around the 1\u003csup>st\u003c/sup> century BC. In it, the pompous Trimalchio is throwing a lavish dinner party and is shocked to find that his cook has forgotten to prepare the pig. Trimalchio, in a rage, complains that the cook is not taking the situation seriously enough, saying that he is acting as if he has only forgotten to add a pinch of pepper and cumin to a dish. Cumin was so important that in a \u003ca href=\"http://www.gutenberg.org/files/29728/29728-h/29728-h.htm\">Roman cookbook\u003c/a> attributed to Apicius, dating the late 4\u003csup>th\u003c/sup> or early 5\u003csup>th\u003c/sup> century AD, it's listed among the \"pantry essentials\" that every well stocked home must have.\u003c/p>\n\u003cp>Cumin spread throughout Europe with the Roman Empire and its culinary and (alleged) medicinal qualities continued to be valued throughout the Middle Ages. In 13\u003csup>th\u003c/sup>-century England, rents were often paid in cumin, and the household of King Henry III would buy it in quantities of 20 pounds at a time. By the end of the 15\u003csup>th\u003c/sup> century, when Europeans began looking for new trade routes to obtain even more exotic spices, cumin was being widely cultivated in the warmer parts of the continent.\u003c/p>\n\u003cp>After 1492, the \u003ca href=\"http://www.npr.org/2011/08/08/138924127/in-1493-columbus-shaped-a-world-to-be\">\"Columbian Exchange\"\u003c/a> brought about a massive new trade in products between Europe and the Americas that would influence eating habits in ways large and small. While foods like chilies and chocolate were being introduced to Old World kitchens, the ancient culinary traditions of the Americas were being introduced to cumin.\u003c/p>\n\u003cp>When Spanish settlers first planted cumin in the Americas, one of the last legs of cumin's journey began. By about 1600, cumin was being grown in what is now New Mexico; quickly it became an integral part of the regional cuisine. Anglo-American settlers first tasted the heady mix of cumin and chilies, which we now think of as central to Mexican and Southwestern food, when they began moving west in the 19\u003csup>th\u003c/sup> century.\u003c/p>\n\u003cp>These settlers and their descendants began incorporating this style of cooking into their own culinary repertoires, which helped to spread cumin's popularity. This could even be seen in the White House where Lady Bird Johnson, wife of the first president from Texas, had her own \u003ca href=\"http://www.lbjlib.utexas.edu/johnson/archives.hom/FAQs/Recipes/chili.asp\">recipe\u003c/a> for \"Pedernales River Chili,\" which called for a teaspoon of \u003cem>comino\u003c/em> seed (the Spanish word for cumin).\u003c/p>\n\u003cp>To the east, cumin traveled down the Persian Gulf where it was spread to India by traders from the Arabian Peninsula and from there throughout South Asia. The overland route linking Europe to Asia, usually referred to as the Silk Road, also helped to spread cumin's popularity and it was in this way that cumin reached China. In the Middle East, where cumin's use was first recorded, the spiced has remained popular in cuisines throughout the region and is often found in small bowls on tables right next to the salt.\u003c/p>\n\u003cp>More Americans became familiar with the flavor of cumin in the 1960s as restaurants like Taco Bell gained popularity. The second half of the 20\u003csup>th\u003c/sup> century also saw significant immigration from South Asia bringing dishes that had been redolent of cumin for millennia to the U.S.\u003c/p>\n\u003cp>Whether it's \u003cem>\u003ca href=\"http://www.npr.org/2013/01/15/169392108/its-grim-in-aleppo-syria-but-it-is-improving\">foul\u003c/a>\u003c/em> for breakfast in Syria, \u003cem>chana masala\u003c/em> for lunch in India or \u003cem>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/18/165494749/mexican-mole-has-many-flavors-many-mothers\">mole\u003c/a>\u003c/em> for dinner in Mexico, cumin is always on the table somewhere in the world. When we eat it we are part of a tradition going back to the very beginning of recorded history.\u003c/p>\n\u003cp>\u003cem>Adam Maskevich is an archaeologist who has worked extensively throughout the Middle East. He has also taught classes on the history of food and cooking in antiquity and the politics of archaeology.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener noreferrer\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93749\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c.jpg\">\u003cimg class=\"size-full wp-image-93749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c.jpg\" alt=\"The cuisines of the classical world made use of cumin both as a flavoring and a drug. Photo: iStockphoto\" width=\"1780\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-1440x1078.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-320x240.jpg 320w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cuisines of the classical world made use of cumin both as a flavoring and a drug. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By Adam Maskevich, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/11/392317352/is-cumin-the-most-globalized-spice-in-the-world\" target=\"_blank\" rel=\"noopener noreferrer\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>I first encountered cumin in suburban New Jersey around 1988. Indian food \u003ca href=\"http://www.routledge.com/books/details/9780415628471/\">was just starting\u003c/a> to penetrate the suburbs, and a trip to the new Indian restaurant in the next town had, literally, the whiff of adventure about it.\u003c/p>\n\u003cp>As I took in the many new tastes and aromas from curries and kormas, one stood out: what I deemed the \"the sweaty shirt spice,\" or cumin.\u003c/p>\n\u003cp>Cumin is essential not just to India cooking but to cooks everywhere from Cuba, where it features in a garlicky sauce called \u003cem>mojo\u003c/em>, to the Middle East, to China, where it flavors the grilled meats of the country's Muslim minority.\u003c/p>\n\u003cp>Here in the U.S. you'll find cumin in an impressively diverse selection of products from chili powder and black bean soup to croutons and kale slaw, as a recent Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/RecallsOutbreaksEmergencies/SafetyAlertsAdvisories/ucm434274.htm#recalledproducts\">recall\u003c/a> of cumin products revealed. Some of our most popular restaurant chains rely on it heavily, too: Cumin is in nine of the 23 items on \u003ca href=\"http://www.chipotle.com/en-US/menu/ingredients_statement/ingredients_statement.aspx\">Chipotle's menu\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Once it has been introduced into a new land and culture, cumin has a way of insinuating itself deeply into the local cuisine, which is why it has become one of the most commonly used spices in the world,\" writes \u003ca href=\"http://garynabhan.com/i/\">Gary Nabhan\u003c/a>, author and social science researcher at the University of Arizona Southwest Center, in his recent book, \u003cem>Cumin, Camels, and Caravans\u003c/em>.\u003c/p>\n\u003cp>Nabhan's book is really a much broader look at the spice trade and its relationship to history and culture. But cumin earned a spot in the title \"because it is so demonstrative of culinary globalization,\" Nabhan writes.\u003c/p>\n\u003cp>Cumin has also literally been popular since the dawn of written history.\u003c/p>\n\u003cp>In English, at least, cumin has a singular distinction – it is the only word that can be traced directly back to Sumerian, the first written language. So when we talk about cumin, we are harkening back to the Sumerian word \u003cem>gamun\u003c/em>, first written in the cuneiform script more than 4,000 years ago.\u003c/p>\n\u003cp>Cumin's popularity in ancient Mesopotamia is also evident in the world's oldest recipe collection, the so-called \u003ca href=\"http://www.library.yale.edu/neareast/exhibitions/cuisine.html\">Yale Culinary Tablets\u003c/a>, which date to about 1750 BC. Written in what is now southern Iraq, the tablets attest to the Mesopotamians' taste for highly spiced food with lots of onions, garlic and \u003cem>kamûnu\u003c/em>, as cumin was called in Akkadian, the Semitic language the recipes were written in.\u003c/p>\n\u003cp>Almost a millennium later in the 9\u003csup>th\u003c/sup> century BC, the Assyrian king Ashurnasirpal II threw a huge feast to celebrate the construction of his new capital, Nimrud, in what is now northern Iraq. Boasting about it in a royal inscription erected in his new palace, Ashurnasirpal \u003ca href=\"http://oracc.museum.upenn.edu/nimrud/livesofobjects/standardinscription/index.html#reflink_2\">lists\u003c/a> the massive quantities of food he served to guests from all over his empire, including lots of cumin. It was probably used as a table condiment as it still is throughout the Middle East.\u003c/p>\n\u003cfigure id=\"attachment_93770\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/spiced-meat.jpg\">\u003cimg class=\"size-full wp-image-93770\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/spiced-meat.jpg\" alt=\"More Americans became familiar with the flavor of cumin in the 1960s as restaurants like Taco Bell gained popularity. Here, beef short ribs are seasoned with ground coriander, cumin garlic powder, onion powder, salt, pepper and brown sugar. Photo: Bob Rudis/Flickr\" width=\"1200\" height=\"799\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-320x213.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More Americans became familiar with the flavor of cumin in the 1960s as restaurants like Taco Bell gained popularity. Here, beef short ribs are seasoned with ground coriander, cumin garlic powder, onion powder, salt, pepper and brown sugar. Photo: \u003ca href=\"https://www.flickr.com/photos/hrbrmstr/10818096026\" target=\"_blank\" rel=\"noopener noreferrer\">Bob Rudis/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The cuisines of the classical world also made use of cumin both as a flavoring and a drug. The \u003cem>Hippocratic Corpus\u003c/em>, a collection of Greek medical texts mostly dating to late 5\u003csup>th\u003c/sup> and early 4\u003csup>th\u003c/sup> centuries BC, lists cumin as one of the ingredients in a prescription said to stop a woman's uterus from moving around her abdomen and causing \"hysteria.\" Its association with women's reproductive health is also noted by the 1\u003csup>st\u003c/sup> century CE Roman author Pliny the Elder in his \u003cem>Natural History. He \u003c/em>writes that if a woman smells cumin during sex she is more likely to conceive.\u003c/p>\n\u003cp>Besides its supposed medicinal properties, the ubiquity of cumin on the Roman table can be seen in the novel \u003cem>Satyricon\u003c/em>, from around the 1\u003csup>st\u003c/sup> century BC. In it, the pompous Trimalchio is throwing a lavish dinner party and is shocked to find that his cook has forgotten to prepare the pig. Trimalchio, in a rage, complains that the cook is not taking the situation seriously enough, saying that he is acting as if he has only forgotten to add a pinch of pepper and cumin to a dish. Cumin was so important that in a \u003ca href=\"http://www.gutenberg.org/files/29728/29728-h/29728-h.htm\">Roman cookbook\u003c/a> attributed to Apicius, dating the late 4\u003csup>th\u003c/sup> or early 5\u003csup>th\u003c/sup> century AD, it's listed among the \"pantry essentials\" that every well stocked home must have.\u003c/p>\n\u003cp>Cumin spread throughout Europe with the Roman Empire and its culinary and (alleged) medicinal qualities continued to be valued throughout the Middle Ages. In 13\u003csup>th\u003c/sup>-century England, rents were often paid in cumin, and the household of King Henry III would buy it in quantities of 20 pounds at a time. By the end of the 15\u003csup>th\u003c/sup> century, when Europeans began looking for new trade routes to obtain even more exotic spices, cumin was being widely cultivated in the warmer parts of the continent.\u003c/p>\n\u003cp>After 1492, the \u003ca href=\"http://www.npr.org/2011/08/08/138924127/in-1493-columbus-shaped-a-world-to-be\">\"Columbian Exchange\"\u003c/a> brought about a massive new trade in products between Europe and the Americas that would influence eating habits in ways large and small. While foods like chilies and chocolate were being introduced to Old World kitchens, the ancient culinary traditions of the Americas were being introduced to cumin.\u003c/p>\n\u003cp>When Spanish settlers first planted cumin in the Americas, one of the last legs of cumin's journey began. By about 1600, cumin was being grown in what is now New Mexico; quickly it became an integral part of the regional cuisine. Anglo-American settlers first tasted the heady mix of cumin and chilies, which we now think of as central to Mexican and Southwestern food, when they began moving west in the 19\u003csup>th\u003c/sup> century.\u003c/p>\n\u003cp>These settlers and their descendants began incorporating this style of cooking into their own culinary repertoires, which helped to spread cumin's popularity. This could even be seen in the White House where Lady Bird Johnson, wife of the first president from Texas, had her own \u003ca href=\"http://www.lbjlib.utexas.edu/johnson/archives.hom/FAQs/Recipes/chili.asp\">recipe\u003c/a> for \"Pedernales River Chili,\" which called for a teaspoon of \u003cem>comino\u003c/em> seed (the Spanish word for cumin).\u003c/p>\n\u003cp>To the east, cumin traveled down the Persian Gulf where it was spread to India by traders from the Arabian Peninsula and from there throughout South Asia. The overland route linking Europe to Asia, usually referred to as the Silk Road, also helped to spread cumin's popularity and it was in this way that cumin reached China. In the Middle East, where cumin's use was first recorded, the spiced has remained popular in cuisines throughout the region and is often found in small bowls on tables right next to the salt.\u003c/p>\n\u003cp>More Americans became familiar with the flavor of cumin in the 1960s as restaurants like Taco Bell gained popularity. The second half of the 20\u003csup>th\u003c/sup> century also saw significant immigration from South Asia bringing dishes that had been redolent of cumin for millennia to the U.S.\u003c/p>\n\u003cp>Whether it's \u003cem>\u003ca href=\"http://www.npr.org/2013/01/15/169392108/its-grim-in-aleppo-syria-but-it-is-improving\">foul\u003c/a>\u003c/em> for breakfast in Syria, \u003cem>chana masala\u003c/em> for lunch in India or \u003cem>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/18/165494749/mexican-mole-has-many-flavors-many-mothers\">mole\u003c/a>\u003c/em> for dinner in Mexico, cumin is always on the table somewhere in the world. When we eat it we are part of a tradition going back to the very beginning of recorded history.\u003c/p>\n\u003cp>\u003cem>Adam Maskevich is an archaeologist who has worked extensively throughout the Middle East. He has also taught classes on the history of food and cooking in antiquity and the politics of archaeology.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hollywood Food Stylists Know: You Can't Film Styrofoam Cake And Eat It, Too",
"title": "Hollywood Food Stylists Know: You Can't Film Styrofoam Cake And Eat It, Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\" alt=\"Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"739\" class=\"size-full wp-image-93314\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-320x236.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150218_me_hollywood_food_stylists_know_you_cant_film_styrofoam_cake_and_eat_it_too.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2101242/susan-stamberg\" target=\"_blank\">Susan Stamberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/385236806/hollywood-food-stylists-know-you-cant-film-styrofoam-cake-and-eat-it-too\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>In the parking lot of a small Los Angeles studio, food stylist Melissa McSorley is re-creating the dish that saved the day for the hero of a recent film. \"The Cubano sandwich ... was the heart and soul of the movie \u003cem>Chef\u003c/em>,\" she says.\u003c/p>\n\u003cp>In the film, actor Jon Favreau cooks his way through fancy Delmonico steaks and caviar to find his Zen making Cubanos on a beat-up food truck. He follows a recipe from \u003ca href=\"http://www.npr.org/2013/11/07/243527051/roy-chois-tacos-channel-la-and-the-immigrant-experience\">Roy Choi\u003c/a>, the chef whose Korean taco truck helped launch the street food movement in LA. As food stylist, McSorley's job was to get Choi's recipe on screen, assembling pork, ham, Swiss cheese, mustard and very crunchy dill pickles on a crisp baguette.\u003c/p>\n\u003cfigure id=\"attachment_93315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\" alt=\"McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Over the course of filming \u003cem>Chef\u003c/em>, McSorley estimates that she and her team made about 800 Cubanos. Why so many? Favreau, who also directed the film, says, \"The trick with food on a set — you have to eat and then you have to eat again, and then you have to eat again for every angle and every take.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the set of his forthcoming film \u003cem>The Jungle Book\u003c/em>, Favreau explains that he wanted the food on \u003cem>Chef\u003c/em> to taste good all day long so actors looked as excited about their Cubanos on take 12 as they did on take one.\u003c/p>\n\u003cp>\"A lot of veteran actors find excuses not to eat in scenes,\" he says. \"And you always know the new actor, because they're hungry and they're like, 'Oh my God, that looks so good!' and they tear into the birthday cake. And the seasoned, old, salty pro picks at it with their fork, but if you watch closely, they never actually put it in their mouth.\"\u003c/p>\n\u003cfigure id=\"attachment_93316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\" alt=\"In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\" width=\"1000\" height=\"664\" class=\"size-full wp-image-93316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\u003c/figcaption>\u003c/figure>\n\u003cp>That's because the veterans know they'll be munching that cake for six, maybe eight hours. And even the most delicious stuff can get old after that long.\u003c/p>\n\u003cp>The Cubano Melissa McSorley made in that parking lot was fabulous, but good-tasting food isn't always her goal. If certain ingredients have to last a long time on camera, food stylists have to get creative by making, say, fake ice cream with a knob of butter coated in sugar. According to McSorley, one of the most common faked movie foods is pretty exotic.\u003c/p>\n\u003cp>\"Oysters are always scripted into scenes because they're very sensual, but many actors don't want to slurp those down on camera,\" she says. \"So I tend to make a lot of fake oysters, which I make out of flan — a custard — which I then color and air brush, and I shape it. It perfectly slides out of the oyster shell.\"\u003c/p>\n\u003cp>Then there's caviar. The upcoming film \u003cem>Danny Collins\u003c/em>, starring Al Pacino, has a party scene that called for a huge serving of the tiny, shiny fish eggs. \"They wanted a mound of caviar a foot tall and it needed to last all day,\" McSorley says. \"And they did a close up on it and it looked absolutely real.\" What were they made of? \"That's my secret. I'm not telling that one.\"\u003c/p>\n\u003cp>\u003cem>Danny Collins\u003c/em>' birthday party scene gave McSorley another challenge: A cake was created in Pacino's likeness. According to the script, it wasn't supposed to be sliced, but just before one of the last takes the director changed his mind.\u003c/p>\n\u003cp>\"The cake wasn't real,\" McSorley says. \"So we had to cut the cake that was made out of Styrofoam, and I had to use a saw in order to do it because none of my knives could get through it. And then we had to layer in cake so it did look like it was real and then we had to send people scurrying to many markets to find white layer cake so it looked like people in the background could be actually be eating the cake.\"\u003c/p>\n\u003cp>As a food stylist, McSorley will stand over a hot stove or a hot glue gun for hours — anything to make the food look luscious and real. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Melissa McSorley's job is to make food look good — and last — on camera. Sometimes that means cooking 800 Cubano sandwiches, other times it means scooping butter instead of ice cream.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\" alt=\"Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"739\" class=\"size-full wp-image-93314\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-320x236.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150218_me_hollywood_food_stylists_know_you_cant_film_styrofoam_cake_and_eat_it_too.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2101242/susan-stamberg\" target=\"_blank\">Susan Stamberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/385236806/hollywood-food-stylists-know-you-cant-film-styrofoam-cake-and-eat-it-too\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>In the parking lot of a small Los Angeles studio, food stylist Melissa McSorley is re-creating the dish that saved the day for the hero of a recent film. \"The Cubano sandwich ... was the heart and soul of the movie \u003cem>Chef\u003c/em>,\" she says.\u003c/p>\n\u003cp>In the film, actor Jon Favreau cooks his way through fancy Delmonico steaks and caviar to find his Zen making Cubanos on a beat-up food truck. He follows a recipe from \u003ca href=\"http://www.npr.org/2013/11/07/243527051/roy-chois-tacos-channel-la-and-the-immigrant-experience\">Roy Choi\u003c/a>, the chef whose Korean taco truck helped launch the street food movement in LA. As food stylist, McSorley's job was to get Choi's recipe on screen, assembling pork, ham, Swiss cheese, mustard and very crunchy dill pickles on a crisp baguette.\u003c/p>\n\u003cfigure id=\"attachment_93315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\" alt=\"McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Over the course of filming \u003cem>Chef\u003c/em>, McSorley estimates that she and her team made about 800 Cubanos. Why so many? Favreau, who also directed the film, says, \"The trick with food on a set — you have to eat and then you have to eat again, and then you have to eat again for every angle and every take.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the set of his forthcoming film \u003cem>The Jungle Book\u003c/em>, Favreau explains that he wanted the food on \u003cem>Chef\u003c/em> to taste good all day long so actors looked as excited about their Cubanos on take 12 as they did on take one.\u003c/p>\n\u003cp>\"A lot of veteran actors find excuses not to eat in scenes,\" he says. \"And you always know the new actor, because they're hungry and they're like, 'Oh my God, that looks so good!' and they tear into the birthday cake. And the seasoned, old, salty pro picks at it with their fork, but if you watch closely, they never actually put it in their mouth.\"\u003c/p>\n\u003cfigure id=\"attachment_93316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\" alt=\"In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\" width=\"1000\" height=\"664\" class=\"size-full wp-image-93316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\u003c/figcaption>\u003c/figure>\n\u003cp>That's because the veterans know they'll be munching that cake for six, maybe eight hours. And even the most delicious stuff can get old after that long.\u003c/p>\n\u003cp>The Cubano Melissa McSorley made in that parking lot was fabulous, but good-tasting food isn't always her goal. If certain ingredients have to last a long time on camera, food stylists have to get creative by making, say, fake ice cream with a knob of butter coated in sugar. According to McSorley, one of the most common faked movie foods is pretty exotic.\u003c/p>\n\u003cp>\"Oysters are always scripted into scenes because they're very sensual, but many actors don't want to slurp those down on camera,\" she says. \"So I tend to make a lot of fake oysters, which I make out of flan — a custard — which I then color and air brush, and I shape it. It perfectly slides out of the oyster shell.\"\u003c/p>\n\u003cp>Then there's caviar. The upcoming film \u003cem>Danny Collins\u003c/em>, starring Al Pacino, has a party scene that called for a huge serving of the tiny, shiny fish eggs. \"They wanted a mound of caviar a foot tall and it needed to last all day,\" McSorley says. \"And they did a close up on it and it looked absolutely real.\" What were they made of? \"That's my secret. I'm not telling that one.\"\u003c/p>\n\u003cp>\u003cem>Danny Collins\u003c/em>' birthday party scene gave McSorley another challenge: A cake was created in Pacino's likeness. According to the script, it wasn't supposed to be sliced, but just before one of the last takes the director changed his mind.\u003c/p>\n\u003cp>\"The cake wasn't real,\" McSorley says. \"So we had to cut the cake that was made out of Styrofoam, and I had to use a saw in order to do it because none of my knives could get through it. And then we had to layer in cake so it did look like it was real and then we had to send people scurrying to many markets to find white layer cake so it looked like people in the background could be actually be eating the cake.\"\u003c/p>\n\u003cp>As a food stylist, McSorley will stand over a hot stove or a hot glue gun for hours — anything to make the food look luscious and real. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Party Like A President' Recalls Mixology, Mischief Inside Oval Office",
"title": "'Party Like A President' Recalls Mixology, Mischief Inside Oval Office",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\" alt=\"President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-93253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150216_me_party_like_a_president_recalls_mixology_mischief_inside_oval_office.mp3\u003c/p>\n\u003cp>By Samantha Raphelson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/16/385713313/-party-like-a-president-recalls-mixology-mischief-inside-oval-office\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/16/15)\u003c/p>\n\u003cfigure id=\"attachment_93266\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/385744046/party-like-a-president-true-tales-of-inebriation-lechery-and-mischief-from-the-o\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/president-party-book.jpg\" alt=\"Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\" width=\"300\" class=\"size-full wp-image-93266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book-320x480.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\u003c/figcaption>\u003c/figure>\n\u003cp>While they're often called political animals, many of America's presidents had a bit of the party animal in them, too.\u003c/p>\n\u003cp>So says author Brian Abrams. In his new book, \u003cem>Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office\u003c/em>, Abrams chronicles the drinking habits and debauchery of former presidents.\u003c/p>\n\u003cp>Known as the president who repealed Prohibition, Franklin D. Roosevelt fancied himself the mixologist-in-chief, Abrams says, but many of his colleagues disagreed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"A lot of his friends and colleagues said that he was an awful bartender,\" Abrams told NPR's David Greene on \u003cem>Morning Edition\u003c/em>. \"I think that he really had a fondness for the mixology culture that was born in the Prohibition years.\"\u003c/p>\n\u003cp>Abrams says Plymouth martinis were FDR's specialty: He'd toss in interesting ingredients, such as a combined garnish of olives and lemon peels. Sometimes he added a few drops of absinthe. Guests often complained he used too much vermouth.\u003c/p>\n\u003cp>\"There was a Supreme Court justice [Samuel Rosenman] who poured his cocktails in a potted plant almost every time,\" Abrams says.\u003c/p>\n\u003cp>FDR's \"deplorable invention,\" according to his son James Roosevelt, was the Haitian Libation, which consisted of orange juice, dark rum, an egg white and a dash of brown sugar on the rocks. Yuck.\u003c/p>\n\u003cp>Other presidential alcohol legacies are more serious in nature: Under Ronald Reagan, Abrams notes, the legal drinking age went from 18 to 21. The former governor of California, Reagan was a wine lover and collected bottles from his former home state. But his truest epicurean passion was for jelly beans.\u003c/p>\n\u003cp>\"He was a smoker for decades, and the jelly beans helped him quit,\" Abrams says. \"He would make sure that bowls of them were in the White House and on Air Force One, and that was his substitute.\"\u003c/p>\n\u003cp>In Reagan's honor, Abrams' book includes a recipe for a jelly-bean martini.\u003c/p>\n\u003cp>\u003cem>To hear more tales of presidential partying, including the revelry that ensued after Andrew Jackson's swearing in, click on the audio link above.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\" alt=\"President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-93253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150216_me_party_like_a_president_recalls_mixology_mischief_inside_oval_office.mp3\u003c/p>\n\u003cp>By Samantha Raphelson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/16/385713313/-party-like-a-president-recalls-mixology-mischief-inside-oval-office\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/16/15)\u003c/p>\n\u003cfigure id=\"attachment_93266\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/385744046/party-like-a-president-true-tales-of-inebriation-lechery-and-mischief-from-the-o\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/president-party-book.jpg\" alt=\"Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\" width=\"300\" class=\"size-full wp-image-93266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book-320x480.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\u003c/figcaption>\u003c/figure>\n\u003cp>While they're often called political animals, many of America's presidents had a bit of the party animal in them, too.\u003c/p>\n\u003cp>So says author Brian Abrams. In his new book, \u003cem>Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office\u003c/em>, Abrams chronicles the drinking habits and debauchery of former presidents.\u003c/p>\n\u003cp>Known as the president who repealed Prohibition, Franklin D. Roosevelt fancied himself the mixologist-in-chief, Abrams says, but many of his colleagues disagreed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"A lot of his friends and colleagues said that he was an awful bartender,\" Abrams told NPR's David Greene on \u003cem>Morning Edition\u003c/em>. \"I think that he really had a fondness for the mixology culture that was born in the Prohibition years.\"\u003c/p>\n\u003cp>Abrams says Plymouth martinis were FDR's specialty: He'd toss in interesting ingredients, such as a combined garnish of olives and lemon peels. Sometimes he added a few drops of absinthe. Guests often complained he used too much vermouth.\u003c/p>\n\u003cp>\"There was a Supreme Court justice [Samuel Rosenman] who poured his cocktails in a potted plant almost every time,\" Abrams says.\u003c/p>\n\u003cp>FDR's \"deplorable invention,\" according to his son James Roosevelt, was the Haitian Libation, which consisted of orange juice, dark rum, an egg white and a dash of brown sugar on the rocks. Yuck.\u003c/p>\n\u003cp>Other presidential alcohol legacies are more serious in nature: Under Ronald Reagan, Abrams notes, the legal drinking age went from 18 to 21. The former governor of California, Reagan was a wine lover and collected bottles from his former home state. But his truest epicurean passion was for jelly beans.\u003c/p>\n\u003cp>\"He was a smoker for decades, and the jelly beans helped him quit,\" Abrams says. \"He would make sure that bowls of them were in the White House and on Air Force One, and that was his substitute.\"\u003c/p>\n\u003cp>In Reagan's honor, Abrams' book includes a recipe for a jelly-bean martini.\u003c/p>\n\u003cp>\u003cem>To hear more tales of presidential partying, including the revelry that ensued after Andrew Jackson's swearing in, click on the audio link above.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Musician Jack White, Any Old Guacamole Just Won't Do",
"title": "For Musician Jack White, Any Old Guacamole Just Won't Do",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\" alt=\"The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\" width=\"1000\" height=\"621\" class=\"size-full wp-image-93256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-320x199.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/15/386409331/for-musician-jack-white-any-old-guacamole-just-wont-do\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/02/20150215_wesun_for_musician_jack_white_any_old_guacamole_just_wont_do.mp3\u003c/p>\n\u003cp>Jack White, formerly of the White Stripes, must hate bananas. Because according to his \u003ca href=\"http://www.oudaily.com/l_and_a/jack-white-concert-costs-ou-over/article_28058ff8-aa87-11e4-9ba8-979191960943.html\">recently leaked concert rider\u003c/a>, he doesn't want to lay eyes on one at his concerts.\u003c/p>\n\u003cp>A \"rider\" is the set of unusual contractual demands that some pop stars make of their hosts when they're on tour. Kanye West wants his chauffeur dressed in 100 percent cotton; Jennifer Lopez's coffee must be stirred counterclockwise; and the Foo Fighters want Cup o' Noodles soup, but only on Wednesdays.\u003c/p>\n\u003cp>When White's personal preferences came to light, which includes chicken wings, fresh blackberries and assorted chocolates, one item that stood out was a very special guacamole recipe detailed by White's handler and manager.\u003c/p>\n\u003cfigure id=\"attachment_93257\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\" alt=\"Photo: Ariel Zambelich/NPR \" width=\"300\" class=\"size-full wp-image-93257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some have mocked the diva-like tone of the request, but London-based Peruvian chef Martin Morales, owner of Ceviche restaurant in London, has made it, and he thinks it's just right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's down to the fresh ingredients and the timing of the way each ingredient is put together,\" Morales says.\u003c/p>\n\u003cp>The ingredients (you can find the full recipe below) include ripe avocados, Serrano peppers, tomatoes, cilantro and lime — nothing surprising there.\u003c/p>\n\u003cp>But each avocado must be cut three to four slits down, three to four across, cubed with a butter knife, not mashed. It's to be served around 5 p.m. and not made too far ahead of time.\u003c/p>\n\u003cp>From a chef perspective, all of those are good calls, Morales says.\u003c/p>\n\u003cp>\"If you leave that guacamole sitting there for hours and hours, if you mix it up too much, everything will go limp and it will just be like a damp, soggy, sloppy salad,\" he says. \"No one wants that.\"\u003c/p>\n\u003cp>Morales says that texture isn't the only reason to mix the ingredients right before serving, it's also about flavor.\u003c/p>\n\u003cp>\"When two ingredients like chili and lime come together, there are chemical reactions that go on, and they're at their height in the first two or three minutes,\" he says. \"If you bite into that, then you're also kind of biting into little explosions of flavor, and that's what Jack White's recipe has.\"\u003c/p>\n\u003chr>\n\u003ch3>Jack White's Guacamole Recipe\u003c/h3>\n\u003cp>(Recipe as written from \u003ca href=\"https://docs.google.com/a/stevemullis.net/file/d/0B14lRCgV2C9wbGpTb0tsQk1iMGstaW5UY0FPMFVuNy1LQ2k0/edit\">White's concert rider\u003c/a>)\u003c/p>\n\u003cul>\n\u003cli>8 x large, ripe Haas avocados (cut in half the long way, remove the pit—SAVE THE PIT THOUGH—, and dice into large cubes with a butter knife. 3 or 4 slits down, 3 or 4 across. You'll scoop out the chunks with a spoon, careful to maintain the avocado in fairly large chunks.)\u003c/li>\n\u003cli>4 x vine-ripened tomatoes (diced)\u003c/li>\n\u003cli>1/2 x yellow onion (finely chopped)\u003c/li>\n\u003cli>1 x full bunch cilantro (chopped)\u003c/li>\n\u003cli>4 x Serrano peppers (de-veined and chopped)\u003c/li>\n\u003cli>1 x lime\u003c/li>\n\u003cli>Salt & pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>Mix all ingredients in a large bowl, careful not to mush the avocados too much. We want it chunky. Once properly mixed and tested, add the pits into the guacamole and even out the top with a spoon or spatula. Add 1/2 lime to the top later so you cover most of the surface with the juice (The pits and lime will keep it from browning prematurely.) Cover with plastic wrap and refrigerate until served. Please don't make it too early before it's served. We'd love to have it around 5 p.m.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Jack White is a meticulous musician, so it's no surprise that his homemade guacamole has to be well crafted, like his music. And Peruvian chef Martin Morales thinks White has a pretty good recipe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\" alt=\"The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\" width=\"1000\" height=\"621\" class=\"size-full wp-image-93256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-320x199.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/15/386409331/for-musician-jack-white-any-old-guacamole-just-wont-do\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/02/20150215_wesun_for_musician_jack_white_any_old_guacamole_just_wont_do.mp3\u003c/p>\n\u003cp>Jack White, formerly of the White Stripes, must hate bananas. Because according to his \u003ca href=\"http://www.oudaily.com/l_and_a/jack-white-concert-costs-ou-over/article_28058ff8-aa87-11e4-9ba8-979191960943.html\">recently leaked concert rider\u003c/a>, he doesn't want to lay eyes on one at his concerts.\u003c/p>\n\u003cp>A \"rider\" is the set of unusual contractual demands that some pop stars make of their hosts when they're on tour. Kanye West wants his chauffeur dressed in 100 percent cotton; Jennifer Lopez's coffee must be stirred counterclockwise; and the Foo Fighters want Cup o' Noodles soup, but only on Wednesdays.\u003c/p>\n\u003cp>When White's personal preferences came to light, which includes chicken wings, fresh blackberries and assorted chocolates, one item that stood out was a very special guacamole recipe detailed by White's handler and manager.\u003c/p>\n\u003cfigure id=\"attachment_93257\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\" alt=\"Photo: Ariel Zambelich/NPR \" width=\"300\" class=\"size-full wp-image-93257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some have mocked the diva-like tone of the request, but London-based Peruvian chef Martin Morales, owner of Ceviche restaurant in London, has made it, and he thinks it's just right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's down to the fresh ingredients and the timing of the way each ingredient is put together,\" Morales says.\u003c/p>\n\u003cp>The ingredients (you can find the full recipe below) include ripe avocados, Serrano peppers, tomatoes, cilantro and lime — nothing surprising there.\u003c/p>\n\u003cp>But each avocado must be cut three to four slits down, three to four across, cubed with a butter knife, not mashed. It's to be served around 5 p.m. and not made too far ahead of time.\u003c/p>\n\u003cp>From a chef perspective, all of those are good calls, Morales says.\u003c/p>\n\u003cp>\"If you leave that guacamole sitting there for hours and hours, if you mix it up too much, everything will go limp and it will just be like a damp, soggy, sloppy salad,\" he says. \"No one wants that.\"\u003c/p>\n\u003cp>Morales says that texture isn't the only reason to mix the ingredients right before serving, it's also about flavor.\u003c/p>\n\u003cp>\"When two ingredients like chili and lime come together, there are chemical reactions that go on, and they're at their height in the first two or three minutes,\" he says. \"If you bite into that, then you're also kind of biting into little explosions of flavor, and that's what Jack White's recipe has.\"\u003c/p>\n\u003chr>\n\u003ch3>Jack White's Guacamole Recipe\u003c/h3>\n\u003cp>(Recipe as written from \u003ca href=\"https://docs.google.com/a/stevemullis.net/file/d/0B14lRCgV2C9wbGpTb0tsQk1iMGstaW5UY0FPMFVuNy1LQ2k0/edit\">White's concert rider\u003c/a>)\u003c/p>\n\u003cul>\n\u003cli>8 x large, ripe Haas avocados (cut in half the long way, remove the pit—SAVE THE PIT THOUGH—, and dice into large cubes with a butter knife. 3 or 4 slits down, 3 or 4 across. You'll scoop out the chunks with a spoon, careful to maintain the avocado in fairly large chunks.)\u003c/li>\n\u003cli>4 x vine-ripened tomatoes (diced)\u003c/li>\n\u003cli>1/2 x yellow onion (finely chopped)\u003c/li>\n\u003cli>1 x full bunch cilantro (chopped)\u003c/li>\n\u003cli>4 x Serrano peppers (de-veined and chopped)\u003c/li>\n\u003cli>1 x lime\u003c/li>\n\u003cli>Salt & pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>Mix all ingredients in a large bowl, careful not to mush the avocados too much. We want it chunky. Once properly mixed and tested, add the pits into the guacamole and even out the top with a spoon or spatula. Add 1/2 lime to the top later so you cover most of the surface with the juice (The pits and lime will keep it from browning prematurely.) Cover with plastic wrap and refrigerate until served. Please don't make it too early before it's served. We'd love to have it around 5 p.m.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cooking 101: Stanford Adds Healthy Eating Skills To The Curriculum",
"title": "Cooking 101: Stanford Adds Healthy Eating Skills To The Curriculum",
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"content": "\u003cfigure id=\"attachment_92835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\" alt=\"Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"664\" class=\"size-full wp-image-92835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/04/383570113/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/4/15) \u003c/p>\n\u003cp>College is in many ways a time to learn life skills. But students often get so bogged down building up their resumes and studying for that Rocket Science 101 midterm that they've got no time left for the basics — like cooking.\u003c/p>\n\u003cp>\"I've had a student say to me, 'I don't even know how to fry an egg,' \" says \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/executive-directors-message\">Eric Montell\u003c/a>, who runs the dining program at Stanford University. \"You know, they have such a rich academic program here at Stanford. But students sometimes forget the practical part of, 'Wait a minute. I'm going to graduate and I'm going to have to cook for myself.' \"\u003c/p>\n\u003cp>All that may change soon.\u003c/p>\n\u003cp>Last month, with the help of celebrity chef \u003ca href=\"http://www.npr.org/books/authors/137940577/jamie-oliver\">Jamie Oliver\u003c/a>, the university launched the \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/teaching-kitchen\">Teaching Kitchen @ Stanford\u003c/a>, a program designed to teach students the basics of choosing groceries, cooking and eating healthfully.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The goal is to help young people with limited time and limited budgets maintain healthful diets — both while they're at school, and after they graduate, Montell says. \"And also to inspire them, and get them excited about food.\"\u003c/p>\n\u003cp>For the program's inaugural class, Oliver himself came down to teach a small group of students how to make risotto. Upcoming classes include Healthy Cooking on a Budget, Hosting Your First Dinner Party and, for Valentine's Day, a class all about chocolate, taught in conjunction with the Culinary Institute of America.\u003c/p>\n\u003cp>The chefs at Stanford's dining program are working with Oliver's nonprofit \u003ca href=\"http://www.jamieoliverfoodfoundation.org/\">Food Foundation\u003c/a> to create a full curriculum by the start of the new school year this fall. The Teaching Kitchen is also working with Stanford researchers to develop a set of parameters to track the eating habits of students enrolled in the program, to see if the cooking classes can change the way people think about food.\u003c/p>\n\u003cp>Teaching college kids how to cook is more important now than ever, Montell tells The Salt, especially with obesity rates on the rise.\u003c/p>\n\u003cp>\"If you look at the restaurants they have in most towns across the country, there's not just healthy food that's out there,\" he says. \"And from a global climate [change] perspective, making sustainable food choices can have a bigger impact than even driving a Prius.\"\u003c/p>\n\u003cfigure id=\"attachment_92836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\" alt=\"Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>Several universities around the country have started offering one-off cooking courses. And groups like Oliver's international Food Foundation, chef Alice Waters' \u003ca href=\"http://edibleschoolyard.org/our-story\">Edible Schoolyard Project\u003c/a> in Berkeley, Calif., and the \u003ca href=\"http://www.urbannutrition.org/\">Urban Nutrition Initiative\u003c/a> in Philadelphia are working to teach young kids about growing food and eating healthfully. But Stanford's program is one of the first comprehensive cooking programs designed specifically for young adults.\u003c/p>\n\u003cp>Kathleen Howell, a freshman at Stanford who attended Oliver's risotto class, admits she didn't really know who the TV chef was at first. \"When I told my friends I was doing a class with Jamie Oliver, they were really excited, so I had to figure out why,\" she says.\u003c/p>\n\u003cp>Howell says her cooking skills are fairly basic at this point. \"I think it's definitely a skill lacking in a lot of students,\" she says. \"So when I told my dorm mates that Stanford would be offering classes, they were all really excited about it.\"\u003c/p>\n\u003cp>Like all freshmen who live in Stanford's dorms, Howell eats at the school's dining halls, and she doesn't have access to a full kitchen. Older students do, she says — but they don't always know how to use them effectively.\u003c/p>\n\u003cp>\"I really think it's a confidence issue,\" says \u003ca href=\"http://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/meet-our-chefs-david-iott\">David Iott\u003c/a>, a chef and instructor at the Teaching Kitchen. Iott has been helping to feed Stanford students since 2004, and he says he has fielded lots of cooking-related questions from students over the years.\u003c/p>\n\u003cp>\"'They'll ask me, 'How do you roast correctly?' or 'Which knife do I use for which task?' \" Iott says. \"What we're trying to do with the Teaching Kitchen is demystify the kitchen a little bit.\"\u003c/p>\n\u003cp>The explosion of food blogs and YouTube tutorials means it's easy for \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/30/382714469/college-life-doesnt-have-to-mean-crummy-cuisine-says-dorm-room-chef\">students to teach themselves\u003c/a> how to cook these days, Iott notes, but working with students face to face can help build confidence. \"Once you take a few classes, you can start building a repertoire of easy, go-to meals,\" he says.\u003c/p>\n\u003cp>For students who don't have access to cooking classes, Iott does have a few pointers. The whole process starts at the grocery store, he says. \"My No. 1 tip would be eat local and seasonal. That's when your produce is the best and least expensive.\"\u003c/p>\n\u003cp>Eating mostly vegetarian meals is another good way to bring down that grocery bill, he adds. \"And never go to the grocery store hungry, or you'll buy too much.\"\u003c/p>\n\u003cp>Back at the kitchen, staples like eggs and salmon are not only healthy but also easy to cook in lots of different ways, he suggests. Or time-crunched students could try making a big pot of something to eat for the rest of the week.\u003c/p>\n\u003cp>\"But the biggest thing,\" he says, \"is if students aren't completely successful their first time cooking, we want them to be confident trying again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\" alt=\"Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"664\" class=\"size-full wp-image-92835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/04/383570113/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/4/15) \u003c/p>\n\u003cp>College is in many ways a time to learn life skills. But students often get so bogged down building up their resumes and studying for that Rocket Science 101 midterm that they've got no time left for the basics — like cooking.\u003c/p>\n\u003cp>\"I've had a student say to me, 'I don't even know how to fry an egg,' \" says \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/executive-directors-message\">Eric Montell\u003c/a>, who runs the dining program at Stanford University. \"You know, they have such a rich academic program here at Stanford. But students sometimes forget the practical part of, 'Wait a minute. I'm going to graduate and I'm going to have to cook for myself.' \"\u003c/p>\n\u003cp>All that may change soon.\u003c/p>\n\u003cp>Last month, with the help of celebrity chef \u003ca href=\"http://www.npr.org/books/authors/137940577/jamie-oliver\">Jamie Oliver\u003c/a>, the university launched the \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/teaching-kitchen\">Teaching Kitchen @ Stanford\u003c/a>, a program designed to teach students the basics of choosing groceries, cooking and eating healthfully.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The goal is to help young people with limited time and limited budgets maintain healthful diets — both while they're at school, and after they graduate, Montell says. \"And also to inspire them, and get them excited about food.\"\u003c/p>\n\u003cp>For the program's inaugural class, Oliver himself came down to teach a small group of students how to make risotto. Upcoming classes include Healthy Cooking on a Budget, Hosting Your First Dinner Party and, for Valentine's Day, a class all about chocolate, taught in conjunction with the Culinary Institute of America.\u003c/p>\n\u003cp>The chefs at Stanford's dining program are working with Oliver's nonprofit \u003ca href=\"http://www.jamieoliverfoodfoundation.org/\">Food Foundation\u003c/a> to create a full curriculum by the start of the new school year this fall. The Teaching Kitchen is also working with Stanford researchers to develop a set of parameters to track the eating habits of students enrolled in the program, to see if the cooking classes can change the way people think about food.\u003c/p>\n\u003cp>Teaching college kids how to cook is more important now than ever, Montell tells The Salt, especially with obesity rates on the rise.\u003c/p>\n\u003cp>\"If you look at the restaurants they have in most towns across the country, there's not just healthy food that's out there,\" he says. \"And from a global climate [change] perspective, making sustainable food choices can have a bigger impact than even driving a Prius.\"\u003c/p>\n\u003cfigure id=\"attachment_92836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\" alt=\"Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>Several universities around the country have started offering one-off cooking courses. And groups like Oliver's international Food Foundation, chef Alice Waters' \u003ca href=\"http://edibleschoolyard.org/our-story\">Edible Schoolyard Project\u003c/a> in Berkeley, Calif., and the \u003ca href=\"http://www.urbannutrition.org/\">Urban Nutrition Initiative\u003c/a> in Philadelphia are working to teach young kids about growing food and eating healthfully. But Stanford's program is one of the first comprehensive cooking programs designed specifically for young adults.\u003c/p>\n\u003cp>Kathleen Howell, a freshman at Stanford who attended Oliver's risotto class, admits she didn't really know who the TV chef was at first. \"When I told my friends I was doing a class with Jamie Oliver, they were really excited, so I had to figure out why,\" she says.\u003c/p>\n\u003cp>Howell says her cooking skills are fairly basic at this point. \"I think it's definitely a skill lacking in a lot of students,\" she says. \"So when I told my dorm mates that Stanford would be offering classes, they were all really excited about it.\"\u003c/p>\n\u003cp>Like all freshmen who live in Stanford's dorms, Howell eats at the school's dining halls, and she doesn't have access to a full kitchen. Older students do, she says — but they don't always know how to use them effectively.\u003c/p>\n\u003cp>\"I really think it's a confidence issue,\" says \u003ca href=\"http://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/meet-our-chefs-david-iott\">David Iott\u003c/a>, a chef and instructor at the Teaching Kitchen. Iott has been helping to feed Stanford students since 2004, and he says he has fielded lots of cooking-related questions from students over the years.\u003c/p>\n\u003cp>\"'They'll ask me, 'How do you roast correctly?' or 'Which knife do I use for which task?' \" Iott says. \"What we're trying to do with the Teaching Kitchen is demystify the kitchen a little bit.\"\u003c/p>\n\u003cp>The explosion of food blogs and YouTube tutorials means it's easy for \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/30/382714469/college-life-doesnt-have-to-mean-crummy-cuisine-says-dorm-room-chef\">students to teach themselves\u003c/a> how to cook these days, Iott notes, but working with students face to face can help build confidence. \"Once you take a few classes, you can start building a repertoire of easy, go-to meals,\" he says.\u003c/p>\n\u003cp>For students who don't have access to cooking classes, Iott does have a few pointers. The whole process starts at the grocery store, he says. \"My No. 1 tip would be eat local and seasonal. That's when your produce is the best and least expensive.\"\u003c/p>\n\u003cp>Eating mostly vegetarian meals is another good way to bring down that grocery bill, he adds. \"And never go to the grocery store hungry, or you'll buy too much.\"\u003c/p>\n\u003cp>Back at the kitchen, staples like eggs and salmon are not only healthy but also easy to cook in lots of different ways, he suggests. Or time-crunched students could try making a big pot of something to eat for the rest of the week.\u003c/p>\n\u003cp>\"But the biggest thing,\" he says, \"is if students aren't completely successful their first time cooking, we want them to be confident trying again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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