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"content": "\u003cfigure id=\"attachment_91100\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/jp-birthday-animation-4ever.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/jp-birthday-animation-4ever.gif\" alt=\"Happy 79th Birthday Jacques Pépin! Photos and animation: Wendy Goodfriend\" width=\"800\" height=\"533\" class=\"size-full wp-image-91100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy 79th Birthday Jacques Pépin!\u003c/figcaption>\u003c/figure>\n\u003cp>Today is the legendary chef Jacques Pépin's 79th birthday. He just finished taping his final series \u003cem>Jacques Pépin: Heart & Soul\u003c/em> in October and here are some behind-the-scenes photos from the taping to add to the celebration.\u003c/p>\n\u003cp>But first a bit of visual history...\u003cbr>\n[gallery type=\"slideshow\" link=\"file\" ids=\"91105,91104,91106,91119,91121,91113,91118,91117,91109,91122,91110,91108,91123,91111,91112,91124,91116,91107,91120\"]\u003c/p>\n\u003cp>Here is a sneak peak of the production process on set and in the back kitchen of \u003cem>Jacques Pépin: Heart & Soul\u003c/em> at KQED studios. Jacques' final series will be airing in autumn of 2015 to coincide with his upcoming 80th birthday.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91166,91144,91136,91131,91130,91129,91132,91133,91134,91135,91138,91139,91140,91141,91142,91143,91145,91146,91147,91148,91149,91151,91152,91153,91154,91155,91157,91158,91159,91160,91161,91162,91163,91164,91167,91168,91169,91170,91171,91172,91173,91174,91165\"]\u003c/p>\n\u003cp>\u003cem>All behind-the-scenes photos and animation by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Our Ability To Digest Alcohol May Have Been Key To Our Survival",
"title": "Our Ability To Digest Alcohol May Have Been Key To Our Survival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90427\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rottenfruit_enl-43d3a5e98d8e96b604f752658a679f089485e14c-e1417628674499.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rottenfruit_enl-43d3a5e98d8e96b604f752658a679f089485e14c-e1417628674499.jpg\" alt=\"Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. Photo: iStockphoto \" width=\"1000\" height=\"662\" class=\"size-full wp-image-90427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/03/368044880/our-ability-to-digest-alcohol-may-have-been-key-to-our-survival\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/3/14)\u003c/p>\n\u003cp>As we're sipping away on a glass of stout or Merlot, we probably take for granted our ability to digest the alcohol in the drink. Alcohol, or dietary ethanol (as scientists like to call it), is technically a toxin — imbibing too much can lead to a \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\">hangover\u003c/a> and even poisoning, of course.\u003c/p>\n\u003cp>But thanks to enzymes in our gut, and particularly one called ADH4, we can make use of the calories in alcohol. And, according to a new scientific \u003ca href=\"http://www.pnas.org/content/early/2014/11/26/1404167111\">paper\u003c/a>, we gained that ability a very long time ago, at a critical moment in our evolution.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcollege.edu/naturalsciences/?section=biology_faculty\">Matthew Carrigan\u003c/a> is an evolutionary biologist at Santa Fe College in Gainsville, Fla., and lead author on the paper. He discovered that the ADH4 enzyme started showing up in the ancestor we share with chimps and gorillas 10 million years ago, around the time when these ancestors started eating fallen, fermented fruit off the forest floor. The findings appear in the latest \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>That was a long time before we \u003ca href=\"http://www.penn.museum/research/research-asian-section/783-the-earliest-alcoholic-beverage-in-the-world.html\">started making alcohol ourselves\u003c/a> around 7,000 BC. And the timing was important, says Carrigan, because 10 million years ago, the climate was changing rapidly, and the East African forest ecosystem where our ancestors were roaming was replaced with more fragmented forests and grassland ecosystems. The change meant our tree-loving ancestors were probably spending more time on the ground.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Down there on all fours, ancestors had access to fruit that had fallen from the trees and was fermenting — so it had a buzzy kick. And that's when that ADH4 enzyme seemed to really come in handy.\u003c/p>\n\u003cp>\"The emergence of ADH4 in our ancestors wasn't slow and gradual; it was a rather abrupt shift of a large magnitude,\" Carrigan tells The Salt.\u003c/p>\n\u003cp>To figure out when the enzyme might have become a regular in our gut, Carrigan used \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0041175\">paleogenetics\u003c/a>, an experimental approach in which gene sequences from contemporary species are used to estimate how proteins, and in this case enzymes, evolved over time.\u003c/p>\n\u003cp>This ability to eat fermented fruit — not just ripe fruit — and use the alcohol for energy, as well as the sugars, vitamins and proteins in that fruit might have helped us survive the changing climate, Carrigan says. But he says, it also elucidates another dimension of our long relationship with alcohol.\u003c/p>\n\u003cp>\"There are hypotheses that the reason humans consume ethanol is because of our recent transition to farming, and how we learned how to ferment, grains or fruit, maybe because we wanted to escape consciousness,\" he says. \"But my study shows that maybe it has its roots in our ancient history as fruitivores.\"\u003c/p>\n\u003cp>The findings have intriguing implications for research into the evolutionary origins of alcoholism, Carrigan says. We humans have only been fermenting alcohol for 9,000 years, but his research shows we've actually been drinking it for millions of years. So when and why did our relationship to booze become problematic? That's a mystery that remains to be solved. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90427\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rottenfruit_enl-43d3a5e98d8e96b604f752658a679f089485e14c-e1417628674499.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rottenfruit_enl-43d3a5e98d8e96b604f752658a679f089485e14c-e1417628674499.jpg\" alt=\"Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. Photo: iStockphoto \" width=\"1000\" height=\"662\" class=\"size-full wp-image-90427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/03/368044880/our-ability-to-digest-alcohol-may-have-been-key-to-our-survival\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/3/14)\u003c/p>\n\u003cp>As we're sipping away on a glass of stout or Merlot, we probably take for granted our ability to digest the alcohol in the drink. Alcohol, or dietary ethanol (as scientists like to call it), is technically a toxin — imbibing too much can lead to a \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\">hangover\u003c/a> and even poisoning, of course.\u003c/p>\n\u003cp>But thanks to enzymes in our gut, and particularly one called ADH4, we can make use of the calories in alcohol. And, according to a new scientific \u003ca href=\"http://www.pnas.org/content/early/2014/11/26/1404167111\">paper\u003c/a>, we gained that ability a very long time ago, at a critical moment in our evolution.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcollege.edu/naturalsciences/?section=biology_faculty\">Matthew Carrigan\u003c/a> is an evolutionary biologist at Santa Fe College in Gainsville, Fla., and lead author on the paper. He discovered that the ADH4 enzyme started showing up in the ancestor we share with chimps and gorillas 10 million years ago, around the time when these ancestors started eating fallen, fermented fruit off the forest floor. The findings appear in the latest \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>That was a long time before we \u003ca href=\"http://www.penn.museum/research/research-asian-section/783-the-earliest-alcoholic-beverage-in-the-world.html\">started making alcohol ourselves\u003c/a> around 7,000 BC. And the timing was important, says Carrigan, because 10 million years ago, the climate was changing rapidly, and the East African forest ecosystem where our ancestors were roaming was replaced with more fragmented forests and grassland ecosystems. The change meant our tree-loving ancestors were probably spending more time on the ground.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Down there on all fours, ancestors had access to fruit that had fallen from the trees and was fermenting — so it had a buzzy kick. And that's when that ADH4 enzyme seemed to really come in handy.\u003c/p>\n\u003cp>\"The emergence of ADH4 in our ancestors wasn't slow and gradual; it was a rather abrupt shift of a large magnitude,\" Carrigan tells The Salt.\u003c/p>\n\u003cp>To figure out when the enzyme might have become a regular in our gut, Carrigan used \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0041175\">paleogenetics\u003c/a>, an experimental approach in which gene sequences from contemporary species are used to estimate how proteins, and in this case enzymes, evolved over time.\u003c/p>\n\u003cp>This ability to eat fermented fruit — not just ripe fruit — and use the alcohol for energy, as well as the sugars, vitamins and proteins in that fruit might have helped us survive the changing climate, Carrigan says. But he says, it also elucidates another dimension of our long relationship with alcohol.\u003c/p>\n\u003cp>\"There are hypotheses that the reason humans consume ethanol is because of our recent transition to farming, and how we learned how to ferment, grains or fruit, maybe because we wanted to escape consciousness,\" he says. \"But my study shows that maybe it has its roots in our ancient history as fruitivores.\"\u003c/p>\n\u003cp>The findings have intriguing implications for research into the evolutionary origins of alcoholism, Carrigan says. We humans have only been fermenting alcohol for 9,000 years, but his research shows we've actually been drinking it for millions of years. So when and why did our relationship to booze become problematic? That's a mystery that remains to be solved. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scientist Who Invented CorningWare Glass Dies At 99",
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"content": "\u003cfigure id=\"attachment_89618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap134366976829_wide-055d0595007fe10679b2b17177b3bbf4ca3d491c-e1415390882310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap134366976829_wide-055d0595007fe10679b2b17177b3bbf4ca3d491c-e1415390882310.jpg\" alt=\"Classic CorningWare pieces, if not in your kitchen already, can be found at yard sales. Updated pieces are on store shelves. Corning spun off its consumer-products division in 1998, and it is now marketed by World Kitchen LLC. Photo: AP\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic CorningWare pieces, if not in your kitchen already, can be found at yard sales. Updated pieces are on store shelves. Corning spun off its consumer-products division in 1998, and it is now marketed by World Kitchen LLC. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Doreen McCallister, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/11/07/362226389/scientist-who-invented-corningware-glass-dies-at-99\" target=\"_blank\">The Two-Way\u003c/a>, NPR News\u003c/p>\n\u003cp>Check your kitchen cabinets — there's a good chance a CorningWare casserole dish is inside.\u003c/p>\n\u003cp>If there isn't, you probably know someone who has one. CorningWare, the popular white cookware often decorated with blue cornflowers, has been a fixture at family gatherings and potluck dinners for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.democratandchronicle.com/story/money/business/2014/11/06/corningware-glass-inventor-s-donald-stookey-dies/18597643/\">S. Donald Stookey\u003c/a>, credited with creating a synthetic ceramic glass in the 1950s that led to CorningWare, died Tuesday at age 99.\u003c/p>\n\u003cp>The durable cookware is able to withstand extreme temperatures, making it perfect for casseroles. The dishes can go from oven to table and then into the refrigerator or freezer. Later, CorningWare could be used in microwave ovens and cooktops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stookey discovered glass ceramics in 1952 — the fortuitous outcome of an experiment gone wrong.\u003c/p>\n\u003cp>As The Associated Press tells the story, \"Stookey was a young scientist researching the properties of glass ... when he put a glass plate into an oven to heat it. But the oven malfunctioned. Instead of heating to about 1,100 degrees Fahrenheit, the oven shot up to more than 1,600 degrees. Stookey expected to find a molten mess. Instead, he found an opaque, milky-white plate. As he was removing it from the oven, his tongs slipped, and the plate fell to the floor. But instead of shattering, it bounced.\"\u003c/p>\n\u003cfigure id=\"attachment_89617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap484865038739_sq-5190db0796a8298c911bf93b6c41156f867c797b-e1415390949689.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap484865038739_sq-5190db0796a8298c911bf93b6c41156f867c797b-e1415390949689.jpg\" alt=\"S. Donald Stookey, photographed in 1950, prepares to expose an image to ultraviolet light. Stookey forever changed cooking with the invention of CorningWare. Photo: AP\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">S. Donald Stookey, photographed in 1950, prepares to expose an image to ultraviolet light. Stookey forever changed cooking with the invention of CorningWare. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>And bounce is exactly what sales of CorningWare did. By the end of the 1950s, it was one of \u003ca href=\"http://www.corning.com/about_us/our_heritage.aspx?linkidentifier=id&itemid=377\">Corning's\u003c/a> most successful products.\u003c/p>\n\u003cp>CorningWare is still on store shelves. Corning spun off its consumer-products division in 1998, and the cookware is now marketed by \u003ca href=\"http://www.worldkitchen.com/en/corningware/\">World Kitchen\u003c/a>.\u003c/p>\n\u003cp>Stookey held the patent on CorningWare. His son, Donald Stookey, told the AP that he believes his father made money on a percentage of the sales — but did not get rich.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In 1986, Stookey received the \u003ca href=\"http://www.uspto.gov/about/nmti/\">National Medal of Technology\u003c/a> from President Ronald Reagan. And in 2010, he was inducted into the \u003ca href=\"http://invent.org/\">National Inventors Hall of Fame\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap134366976829_wide-055d0595007fe10679b2b17177b3bbf4ca3d491c-e1415390882310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap134366976829_wide-055d0595007fe10679b2b17177b3bbf4ca3d491c-e1415390882310.jpg\" alt=\"Classic CorningWare pieces, if not in your kitchen already, can be found at yard sales. Updated pieces are on store shelves. Corning spun off its consumer-products division in 1998, and it is now marketed by World Kitchen LLC. Photo: AP\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic CorningWare pieces, if not in your kitchen already, can be found at yard sales. Updated pieces are on store shelves. Corning spun off its consumer-products division in 1998, and it is now marketed by World Kitchen LLC. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Doreen McCallister, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/11/07/362226389/scientist-who-invented-corningware-glass-dies-at-99\" target=\"_blank\">The Two-Way\u003c/a>, NPR News\u003c/p>\n\u003cp>Check your kitchen cabinets — there's a good chance a CorningWare casserole dish is inside.\u003c/p>\n\u003cp>If there isn't, you probably know someone who has one. CorningWare, the popular white cookware often decorated with blue cornflowers, has been a fixture at family gatherings and potluck dinners for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.democratandchronicle.com/story/money/business/2014/11/06/corningware-glass-inventor-s-donald-stookey-dies/18597643/\">S. Donald Stookey\u003c/a>, credited with creating a synthetic ceramic glass in the 1950s that led to CorningWare, died Tuesday at age 99.\u003c/p>\n\u003cp>The durable cookware is able to withstand extreme temperatures, making it perfect for casseroles. The dishes can go from oven to table and then into the refrigerator or freezer. Later, CorningWare could be used in microwave ovens and cooktops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stookey discovered glass ceramics in 1952 — the fortuitous outcome of an experiment gone wrong.\u003c/p>\n\u003cp>As The Associated Press tells the story, \"Stookey was a young scientist researching the properties of glass ... when he put a glass plate into an oven to heat it. But the oven malfunctioned. Instead of heating to about 1,100 degrees Fahrenheit, the oven shot up to more than 1,600 degrees. Stookey expected to find a molten mess. Instead, he found an opaque, milky-white plate. As he was removing it from the oven, his tongs slipped, and the plate fell to the floor. But instead of shattering, it bounced.\"\u003c/p>\n\u003cfigure id=\"attachment_89617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap484865038739_sq-5190db0796a8298c911bf93b6c41156f867c797b-e1415390949689.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap484865038739_sq-5190db0796a8298c911bf93b6c41156f867c797b-e1415390949689.jpg\" alt=\"S. Donald Stookey, photographed in 1950, prepares to expose an image to ultraviolet light. Stookey forever changed cooking with the invention of CorningWare. Photo: AP\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">S. Donald Stookey, photographed in 1950, prepares to expose an image to ultraviolet light. Stookey forever changed cooking with the invention of CorningWare. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>And bounce is exactly what sales of CorningWare did. By the end of the 1950s, it was one of \u003ca href=\"http://www.corning.com/about_us/our_heritage.aspx?linkidentifier=id&itemid=377\">Corning's\u003c/a> most successful products.\u003c/p>\n\u003cp>CorningWare is still on store shelves. Corning spun off its consumer-products division in 1998, and the cookware is now marketed by \u003ca href=\"http://www.worldkitchen.com/en/corningware/\">World Kitchen\u003c/a>.\u003c/p>\n\u003cp>Stookey held the patent on CorningWare. His son, Donald Stookey, told the AP that he believes his father made money on a percentage of the sales — but did not get rich.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In 1986, Stookey received the \u003ca href=\"http://www.uspto.gov/about/nmti/\">National Medal of Technology\u003c/a> from President Ronald Reagan. And in 2010, he was inducted into the \u003ca href=\"http://invent.org/\">National Inventors Hall of Fame\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fireside Google Chat with Chef Jacques Pépin",
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"content": "\u003cfigure id=\"attachment_89148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\" alt=\"Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Hear the kitchen secrets and behind-the-camera stories from the man Julia Child called “the best chef in America” – Jacques Pépin. Tablehopper’s \u003ca href=\"http://www.tablehopper.com/who/\" target=\"_blank\">Marcia Gagliardi\u003c/a> interviews the renowned chef and host of TV’s most popular cooking shows at Google on \u003cstrong>Friday, October 24 at 11am PST\u003c/strong> while he is in town shooting his new series \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">Jacques Pépin: Heart & Soul\u003c/a> with KQED.\u003c/p>\n\u003cp>Below you can use Google Moderator to submit questions for the upcoming chat. Just click on the \u003cstrong>\"Submit a question\" button\u003c/strong> to type in your question for Jacques. You will need to login to Google to submit your question. You can \u003cstrong>\"View Questions\"\u003c/strong> submitted by other participants and vote up your favorite questions.\u003c/p>\n\u003cp>You will also be able to view the chat live in the video below on Friday, October 24 at 11am PST and it will be archived here as well. \u003c/p>\n\u003cp>\u003cscript src=\"https://www.google.com/moderator/static/moderator-embed-api.js\" type=\"text/javascript\">\u003c/script>\u003c/p>\n\u003cdiv id=\"moderator-embed-target\">\u003c/div>\n\u003cp>\u003cscript type=\"text/javascript\"> \nvar mod = new MODERATOR(\"https://www.google.com/moderator/#16/e=214996\"); \nmod.hl = \"en\"; \nmod.width = 900; \nmod.height = 450; \nmod.embed(\"moderator-embed-target\"); \n\u003c/script>\u003cbr>\n\u003cstrong>Fireside Google Chat with Chef Jacques Pépin - Interviewed by Tablehopper's Marcia Gagliardi\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=Vjs7yinr1dI]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Tablehopper’s Marcia Gagliardi will be interviewing chef Jacques Pépin at Google on Friday, October 24 at 11am PST in a live chat. Have a question for Jacques? Submit your question now and watch him respond to audience questions during the chat on Friday. Chat will be archived on this post.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\" alt=\"Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Hear the kitchen secrets and behind-the-camera stories from the man Julia Child called “the best chef in America” – Jacques Pépin. Tablehopper’s \u003ca href=\"http://www.tablehopper.com/who/\" target=\"_blank\">Marcia Gagliardi\u003c/a> interviews the renowned chef and host of TV’s most popular cooking shows at Google on \u003cstrong>Friday, October 24 at 11am PST\u003c/strong> while he is in town shooting his new series \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">Jacques Pépin: Heart & Soul\u003c/a> with KQED.\u003c/p>\n\u003cp>Below you can use Google Moderator to submit questions for the upcoming chat. Just click on the \u003cstrong>\"Submit a question\" button\u003c/strong> to type in your question for Jacques. You will need to login to Google to submit your question. You can \u003cstrong>\"View Questions\"\u003c/strong> submitted by other participants and vote up your favorite questions.\u003c/p>\n\u003cp>You will also be able to view the chat live in the video below on Friday, October 24 at 11am PST and it will be archived here as well. \u003c/p>\n\u003cp>\u003cscript src=\"https://www.google.com/moderator/static/moderator-embed-api.js\" type=\"text/javascript\">\u003c/script>\u003c/p>\n\u003cdiv id=\"moderator-embed-target\">\u003c/div>\n\u003cp>\u003cscript type=\"text/javascript\"> \nvar mod = new MODERATOR(\"https://www.google.com/moderator/#16/e=214996\"); \nmod.hl = \"en\"; \nmod.width = 900; \nmod.height = 450; \nmod.embed(\"moderator-embed-target\"); \n\u003c/script>\u003cbr>\n\u003cstrong>Fireside Google Chat with Chef Jacques Pépin - Interviewed by Tablehopper's Marcia Gagliardi\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Vjs7yinr1dI'\n title='//www.youtube.com/embed/Vjs7yinr1dI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Birth And Afterlife Of Israel's Precious Etrog Fruit",
"title": "The Birth And Afterlife Of Israel's Precious Etrog Fruit",
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"content": "\u003cfigure id=\"attachment_88396\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog3_wide-621cd57ace3be6130c5e8154b9ccbf900bfea2ca-e1412354326844.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog3_wide-621cd57ace3be6130c5e8154b9ccbf900bfea2ca-e1412354326844.jpg\" alt=\"A man picks up an etrog, one of four plant species used during the celebration of Sukkot, in the ultra-Orthodox city of Bnei Brak in central Israel in September, 2012. Photo: Jack Guez /AFP/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man picks up an etrog, one of four plant species used during the celebration of Sukkot, in the ultra-Orthodox city of Bnei Brak in central Israel in September, 2012. Photo: Jack Guez /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Emily Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/03/353311090/the-birth-and-afterlife-of-israels-precious-etrog-fruit\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/3/14)\u003c/p>\n\u003cp>In a temporary warehouse in Israel's ultra-Orthodox town of Bnei Brak, Shaul Kalimi examines etrogs.\u003c/p>\n\u003cp>From boxes stacked nearby, he takes one bumpy green citrus at a time out of padded wrapping, holds it in both hands, brings it close to his nose and peers over his glasses for a good look. He rotates each etrog slowly, checking if it's suitable to serve as a \"beautiful fruit\" — as the Bible calls for — in ceremonies during the Jewish holiday known as Sukkot. Sukkot, which commences sundown on Oct. 8, marks the harvest and the Biblical tale of Jewish people wandering the desert for 40 years.\u003c/p>\n\u003cp>\"I'm looking to see if it's symmetrical, not leaning,\" he says. \"I'm checking that the top third is free of blemishes. As for the color, I'll put it with an apple and it should turn yellow in two days.\"\u003c/p>\n\u003cfigure id=\"attachment_88397\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog21_custom-9b55dd2265094028bac5a1707b3daa4f07b48d35-e1412354460541.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog21_custom-9b55dd2265094028bac5a1707b3daa4f07b48d35-e1412354460541.jpg\" alt=\"A wholesaler picking out fruit in an Israeli etrog orchard weighs a large Yemen-style etrog against a smaller variety. He prefers the small ones, and will search through stacks of boxes to find those he considers most beautiful. Photo: Emily Harris/NPR\" width=\"500\" class=\"size-full wp-image-88397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A wholesaler picking out fruit in an Israeli etrog orchard weighs a large Yemen-style etrog against a smaller variety. He prefers the small ones, and will search through stacks of boxes to find those he considers most beautiful. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Kalimi's eight-year-old son, Shoam, watches his dad and examines fruit, too. For those who value a perfect etrog, the secret of finding one is worth passing on through generations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Called \"citron\" in English and etrog in Hebrew, this fruit is believed to be the first citrus to arrive on the shores of the Mediterranean Sea. Archeological evidence — pollen imprints in the walls of a Persian palace in what's now Jerusalem — points to etrogs appearing in the area as early as the 7th century BC, says \u003ca href=\"http://departments.agri.huji.ac.il/horticulture/staff-eng/goldschmidt.html\">Eleizer E. Goldschmidt\u003c/a>, a professor of agriculture and etrog specialist at Hebrew University.\u003c/p>\n\u003cp>He says etrogs have been used in Sukkot religious rituals since at least the second century BC. It's one of four species, representing different aspects of agriculture, that observant Jews wave and pray over during the holiday ceremonies.\u003c/p>\n\u003cp>Etrog isn't specifically named in the Hebrew bible, but it has played the role of \"beautiful fruit\" for millennia because it has been considered so special for so long, Goldschmidt says.\u003c/p>\n\u003cp>\"You have no idea how exotic citrus fruits were\" when they first arrived around the Mediterranean, he says.\u003c/p>\n\u003cp>Since perhaps that long ago, rabbis have debated both the proper look of an etrog and its symbolism. Some suggest it represents the heart, says Rabbi \u003ca href=\"http://www.rabbidavidrosen.net/\">David Rosen\u003c/a>, the international director of interreligious affairs for the AJC (formerly the American Jewish Committee). The three other plants used in Sukkot ceremonies — palm, willow and myrtle — represent other parts of the body, he says.\u003c/p>\n\u003cp>\"So when we take the four species together, it's a symbol of the whole body and all its components being devoted and dedication to God,\" he says.\u003c/p>\n\u003cp>Another popular view is that these plants, each with a different balance of taste and fragrance, represent the mix of good deeds and knowledge among people. The willow offers neither taste nor fragrance, Rosen notes. Myrtle smells good but has no taste. Palms produce delicious dates but no significant scent.\u003c/p>\n\u003cp>Etrog skin, when rubbed, is intoxicating and fragrant, somewhat like a lemon. Although hardly a meal, the thick white pith inside is edible, and mildly sweet. One etrog variety has very small juice sacs in the center, although the giant Yemenite etrog has no juice inside at all.\u003c/p>\n\u003cp>Etrog are tricky to grow, especially with the unblemished skin desirable for Sukkot ceremonies. In Israel's muggy lowlands, 77-year-old Arieh Antman has been growing etrogs for decades. It's a hassle, he says. Trees bear fruit for less than a decade, the crop must be sprayed with pesticides twice daily. And the leaves, with sharp, serrated edges, must be tied back so none might brush and blemish the skin.\u003c/p>\n\u003cp>But he sticks with it, in part because he finds the whole cycle beautiful. One tree can have blossoms, green leaves and fruit all at the same time.\u003c/p>\n\u003cp>\"I've fallen in love with this crop,\" he says. \"Otherwise, I'd quit farming it.\"\u003c/p>\n\u003cfigure id=\"attachment_88398\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog1_wide-1ae9a0303f6db9a772f6726505d1f2173c751564-e1412354641429.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog1_wide-1ae9a0303f6db9a772f6726505d1f2173c751564-e1412354641429.jpg\" alt=\"Israeli farmer Arieh Antman has been growing the labor-intensive etrog for decades. Leaves must be tied away from the fruit so their serrated edges won't mar the etrog skin. Photo: Emily Harris/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88398\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli farmer Arieh Antman has been growing the labor-intensive etrog for decades. Leaves must be tied away from the fruit so their serrated edges won't mar the etrog skin. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some people prize an etrog with a \u003cem>girdel\u003c/em>, an indentation around the middle that makes the fruit resemble images of a woman's figure. Others will only consider an etrog with the \u003cem>pitam\u003c/em>, a small, stem-like extrusion on the end of the fruit that does not attach to the tree.\u003c/p>\n\u003cp>No matter the specs, every etrog is most valuable right before Sukkot.\u003c/p>\n\u003cp>A \"perfect\" etrog sell for hundreds of dollars. Israel grows about one million etrogs each year, according to the \u003ca href=\"http://www.moag.gov.il/agri/English/About+the+Ministry/Minister+of+Agriculture/default.htm\">Ministry of Agriculture\u003c/a>. A third are exported, most to the U.S. Israel imports etrogs, too, particularly from Morocco and Italy.\u003c/p>\n\u003cp>Of course, Jews weren't the only people to prize the fruit – ancient Greeks and Romans loved the scent and ate the pith in salads. Candied citron is critical to many an English Christmas table and citron preserve is important to pastry making in Italy. But the big etrog party happens in Jewish homes in the fall.\u003c/p>\n\u003cp>The average retail price in Israel before Sukkot, according to government figures, is 40 Israeli shekels, or about $11, for one etrog.\u003c/p>\n\u003cp>But after Sukkot, they're worth almost nothing.\u003c/p>\n\u003cp>Rabbi Rosen says it breaks no religious rules just to toss the etrog out with other holiday leftovers. \"It doesn't have any sanctity,\" he says. \"It isn't something like a Torah scroll that has God's name written in it.\"\u003c/p>\n\u003cp>\"Nevertheless, because it's used for a religious service,\" he adds, \"One doesn't want to be disrespectful.\"\u003c/p>\n\u003cp>So there are some \u003ca href=\"http://www.tabletmag.com/jewish-life-and-religion/112933/dont-discard-that-etrog\">common options\u003c/a> to the garbage bin. Jam is popular. So is making etrog liquor. Some people poke cloves in the etrog skin and use it in weekly Sabbath prayers as long as it stays fragrant.\u003c/p>\n\u003cp>The man with the most answers may be Uzi Eli, otherwise known as \u003ca href=\"http://www.etrogman.com/\">Etrog Man\u003c/a>. At a small shop in Jerusalem's Mahane Yehuda market, the 72-year-old and his son Or sell fresh etrog juice, etrog skin cream, etrog spray, etrog mustard, etrog jam and soap and candles made with and in the shape of an etrog.\u003c/p>\n\u003cp>\"Young people buy the spray for acne,\" Uzi says. \"The skin cream is very popular with ladies.\"\u003c/p>\n\u003cp>He makes a rub to clear sinuses, made of menthol, ginger, cayenne, camphor, along, of course, with etrog. Another concoction is intended to fight morning sickness. Etrog has a traditional association as being helpful in pregnancies.\u003c/p>\n\u003cp>\"If a pregnant woman eats a lot of etrog in the ninth month, the smell of her baby will be like etrog,\" says Uzi's son Or.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For their business, looks don't matter, so they can pick up etrog, especially after Sukkot, for about $2 a pound.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "An odd, beautiful and persnickety citrus fruit has its big moment during the Jewish fall festival of Sukkot. But then what do you do with it?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88396\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog3_wide-621cd57ace3be6130c5e8154b9ccbf900bfea2ca-e1412354326844.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog3_wide-621cd57ace3be6130c5e8154b9ccbf900bfea2ca-e1412354326844.jpg\" alt=\"A man picks up an etrog, one of four plant species used during the celebration of Sukkot, in the ultra-Orthodox city of Bnei Brak in central Israel in September, 2012. Photo: Jack Guez /AFP/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man picks up an etrog, one of four plant species used during the celebration of Sukkot, in the ultra-Orthodox city of Bnei Brak in central Israel in September, 2012. Photo: Jack Guez /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Emily Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/03/353311090/the-birth-and-afterlife-of-israels-precious-etrog-fruit\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/3/14)\u003c/p>\n\u003cp>In a temporary warehouse in Israel's ultra-Orthodox town of Bnei Brak, Shaul Kalimi examines etrogs.\u003c/p>\n\u003cp>From boxes stacked nearby, he takes one bumpy green citrus at a time out of padded wrapping, holds it in both hands, brings it close to his nose and peers over his glasses for a good look. He rotates each etrog slowly, checking if it's suitable to serve as a \"beautiful fruit\" — as the Bible calls for — in ceremonies during the Jewish holiday known as Sukkot. Sukkot, which commences sundown on Oct. 8, marks the harvest and the Biblical tale of Jewish people wandering the desert for 40 years.\u003c/p>\n\u003cp>\"I'm looking to see if it's symmetrical, not leaning,\" he says. \"I'm checking that the top third is free of blemishes. As for the color, I'll put it with an apple and it should turn yellow in two days.\"\u003c/p>\n\u003cfigure id=\"attachment_88397\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog21_custom-9b55dd2265094028bac5a1707b3daa4f07b48d35-e1412354460541.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog21_custom-9b55dd2265094028bac5a1707b3daa4f07b48d35-e1412354460541.jpg\" alt=\"A wholesaler picking out fruit in an Israeli etrog orchard weighs a large Yemen-style etrog against a smaller variety. He prefers the small ones, and will search through stacks of boxes to find those he considers most beautiful. Photo: Emily Harris/NPR\" width=\"500\" class=\"size-full wp-image-88397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A wholesaler picking out fruit in an Israeli etrog orchard weighs a large Yemen-style etrog against a smaller variety. He prefers the small ones, and will search through stacks of boxes to find those he considers most beautiful. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Kalimi's eight-year-old son, Shoam, watches his dad and examines fruit, too. For those who value a perfect etrog, the secret of finding one is worth passing on through generations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Called \"citron\" in English and etrog in Hebrew, this fruit is believed to be the first citrus to arrive on the shores of the Mediterranean Sea. Archeological evidence — pollen imprints in the walls of a Persian palace in what's now Jerusalem — points to etrogs appearing in the area as early as the 7th century BC, says \u003ca href=\"http://departments.agri.huji.ac.il/horticulture/staff-eng/goldschmidt.html\">Eleizer E. Goldschmidt\u003c/a>, a professor of agriculture and etrog specialist at Hebrew University.\u003c/p>\n\u003cp>He says etrogs have been used in Sukkot religious rituals since at least the second century BC. It's one of four species, representing different aspects of agriculture, that observant Jews wave and pray over during the holiday ceremonies.\u003c/p>\n\u003cp>Etrog isn't specifically named in the Hebrew bible, but it has played the role of \"beautiful fruit\" for millennia because it has been considered so special for so long, Goldschmidt says.\u003c/p>\n\u003cp>\"You have no idea how exotic citrus fruits were\" when they first arrived around the Mediterranean, he says.\u003c/p>\n\u003cp>Since perhaps that long ago, rabbis have debated both the proper look of an etrog and its symbolism. Some suggest it represents the heart, says Rabbi \u003ca href=\"http://www.rabbidavidrosen.net/\">David Rosen\u003c/a>, the international director of interreligious affairs for the AJC (formerly the American Jewish Committee). The three other plants used in Sukkot ceremonies — palm, willow and myrtle — represent other parts of the body, he says.\u003c/p>\n\u003cp>\"So when we take the four species together, it's a symbol of the whole body and all its components being devoted and dedication to God,\" he says.\u003c/p>\n\u003cp>Another popular view is that these plants, each with a different balance of taste and fragrance, represent the mix of good deeds and knowledge among people. The willow offers neither taste nor fragrance, Rosen notes. Myrtle smells good but has no taste. Palms produce delicious dates but no significant scent.\u003c/p>\n\u003cp>Etrog skin, when rubbed, is intoxicating and fragrant, somewhat like a lemon. Although hardly a meal, the thick white pith inside is edible, and mildly sweet. One etrog variety has very small juice sacs in the center, although the giant Yemenite etrog has no juice inside at all.\u003c/p>\n\u003cp>Etrog are tricky to grow, especially with the unblemished skin desirable for Sukkot ceremonies. In Israel's muggy lowlands, 77-year-old Arieh Antman has been growing etrogs for decades. It's a hassle, he says. Trees bear fruit for less than a decade, the crop must be sprayed with pesticides twice daily. And the leaves, with sharp, serrated edges, must be tied back so none might brush and blemish the skin.\u003c/p>\n\u003cp>But he sticks with it, in part because he finds the whole cycle beautiful. One tree can have blossoms, green leaves and fruit all at the same time.\u003c/p>\n\u003cp>\"I've fallen in love with this crop,\" he says. \"Otherwise, I'd quit farming it.\"\u003c/p>\n\u003cfigure id=\"attachment_88398\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog1_wide-1ae9a0303f6db9a772f6726505d1f2173c751564-e1412354641429.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog1_wide-1ae9a0303f6db9a772f6726505d1f2173c751564-e1412354641429.jpg\" alt=\"Israeli farmer Arieh Antman has been growing the labor-intensive etrog for decades. Leaves must be tied away from the fruit so their serrated edges won't mar the etrog skin. Photo: Emily Harris/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88398\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli farmer Arieh Antman has been growing the labor-intensive etrog for decades. Leaves must be tied away from the fruit so their serrated edges won't mar the etrog skin. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some people prize an etrog with a \u003cem>girdel\u003c/em>, an indentation around the middle that makes the fruit resemble images of a woman's figure. Others will only consider an etrog with the \u003cem>pitam\u003c/em>, a small, stem-like extrusion on the end of the fruit that does not attach to the tree.\u003c/p>\n\u003cp>No matter the specs, every etrog is most valuable right before Sukkot.\u003c/p>\n\u003cp>A \"perfect\" etrog sell for hundreds of dollars. Israel grows about one million etrogs each year, according to the \u003ca href=\"http://www.moag.gov.il/agri/English/About+the+Ministry/Minister+of+Agriculture/default.htm\">Ministry of Agriculture\u003c/a>. A third are exported, most to the U.S. Israel imports etrogs, too, particularly from Morocco and Italy.\u003c/p>\n\u003cp>Of course, Jews weren't the only people to prize the fruit – ancient Greeks and Romans loved the scent and ate the pith in salads. Candied citron is critical to many an English Christmas table and citron preserve is important to pastry making in Italy. But the big etrog party happens in Jewish homes in the fall.\u003c/p>\n\u003cp>The average retail price in Israel before Sukkot, according to government figures, is 40 Israeli shekels, or about $11, for one etrog.\u003c/p>\n\u003cp>But after Sukkot, they're worth almost nothing.\u003c/p>\n\u003cp>Rabbi Rosen says it breaks no religious rules just to toss the etrog out with other holiday leftovers. \"It doesn't have any sanctity,\" he says. \"It isn't something like a Torah scroll that has God's name written in it.\"\u003c/p>\n\u003cp>\"Nevertheless, because it's used for a religious service,\" he adds, \"One doesn't want to be disrespectful.\"\u003c/p>\n\u003cp>So there are some \u003ca href=\"http://www.tabletmag.com/jewish-life-and-religion/112933/dont-discard-that-etrog\">common options\u003c/a> to the garbage bin. Jam is popular. So is making etrog liquor. Some people poke cloves in the etrog skin and use it in weekly Sabbath prayers as long as it stays fragrant.\u003c/p>\n\u003cp>The man with the most answers may be Uzi Eli, otherwise known as \u003ca href=\"http://www.etrogman.com/\">Etrog Man\u003c/a>. At a small shop in Jerusalem's Mahane Yehuda market, the 72-year-old and his son Or sell fresh etrog juice, etrog skin cream, etrog spray, etrog mustard, etrog jam and soap and candles made with and in the shape of an etrog.\u003c/p>\n\u003cp>\"Young people buy the spray for acne,\" Uzi says. \"The skin cream is very popular with ladies.\"\u003c/p>\n\u003cp>He makes a rub to clear sinuses, made of menthol, ginger, cayenne, camphor, along, of course, with etrog. Another concoction is intended to fight morning sickness. Etrog has a traditional association as being helpful in pregnancies.\u003c/p>\n\u003cp>\"If a pregnant woman eats a lot of etrog in the ninth month, the smell of her baby will be like etrog,\" says Uzi's son Or.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For their business, looks don't matter, so they can pick up etrog, especially after Sukkot, for about $2 a pound.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88303,88323,88325,88302,88301,88322\"]\u003cbr>\nCelebrity chefs Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">KQED event\u003c/a> to celebrate Yan's new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and Pepin's new series \u003cem>Jacques Pépin: Heart & Soul.\u003c/em>\u003c/p>\n\u003cp>Pépin is in San Francisco for the month of October to tape \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">\u003cem>Heart & Soul\u003c/em>\u003c/a> and will be speaking at a sold out \u003ca href=\"http://www.commonwealthclub.org/events/2014-10-02/evening-jacques-p%C3%A9pin\" target=\"_blank\">event\u003c/a> at the Commonwealth Club on Oct. 2 and will also appear with Martin Yan at M.Y. China for another sold out \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/08/oct-20-event-special-dinner-at-m-y-china-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">event\u003c/a> on Oct. 20. He may be making other surprise appearances around town so stay tuned.\u003c/p>\n\u003cp>M.Y. China Executive Chef Yong Dong (Tony) Wu performed a noodle-pulling dance to end the festive \"Evening with Martin Yan and Jacques Pépin.\"\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=b_LJdZgLcdQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nCelebrity chefs Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">KQED event\u003c/a> to celebrate Yan's new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and Pepin's new series \u003cem>Jacques Pépin: Heart & Soul.\u003c/em>\u003c/p>\n\u003cp>Pépin is in San Francisco for the month of October to tape \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">\u003cem>Heart & Soul\u003c/em>\u003c/a> and will be speaking at a sold out \u003ca href=\"http://www.commonwealthclub.org/events/2014-10-02/evening-jacques-p%C3%A9pin\" target=\"_blank\">event\u003c/a> at the Commonwealth Club on Oct. 2 and will also appear with Martin Yan at M.Y. China for another sold out \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/08/oct-20-event-special-dinner-at-m-y-china-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">event\u003c/a> on Oct. 20. He may be making other surprise appearances around town so stay tuned.\u003c/p>\n\u003cp>M.Y. China Executive Chef Yong Dong (Tony) Wu performed a noodle-pulling dance to end the festive \"Evening with Martin Yan and Jacques Pépin.\"\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/b_LJdZgLcdQ'\n title='//www.youtube.com/embed/b_LJdZgLcdQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Bumpy Ride: Airplane Food Through The Decades",
"title": "A Bumpy Ride: Airplane Food Through The Decades",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/airline-food-1_slide-2d00f2eb262a6b51322a2af75fd396a984d10bb9-e1411660158401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/airline-food-1_slide-2d00f2eb262a6b51322a2af75fd396a984d10bb9-e1411660158401.jpg\" alt=\"The good old days: A flight attendant serves coffee and sandwiches to a passenger on board an American Airlines flight, circa 1935. Photo: Frederic Lewis/Archive Photos/Getty Images\" width=\"1000\" height=\"666\" class=\"size-full wp-image-88026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The good old days: A flight attendant serves coffee and sandwiches to a passenger on board an American Airlines flight, circa 1935. Photo: Frederic Lewis/Archive Photos/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/25/350822871/a-bumpy-ride-airplane-food-through-the-decades\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/25/14)\u003c/p>\n\u003cp>People who fly coach on domestic carriers these days don't expect much from the in-flight service beyond watery soda and maybe a salty snack. Or if they're in the air for a few hours, they might get the option to buy a \"meal\" that looks like a cross between hospital food and school lunch. But that's not how it used to be.\u003c/p>\n\u003cp>Back in the 1920s, just a few adventurers took flight – think Amelia Earhart and Charles Lindbergh — and they usually brought their own sandwiches, \u003ca href=\"http://www.history.com/news/hungry-history/airplane-food-from-sandwiches-to-smoke-salmon\">according to\u003c/a> the History Channel blog, Hungry History.\u003c/p>\n\u003cp>As air travel attracted more pleasure passengers in the 1930s, i.e. the wealthy, flight attendants began serving elaborate multicourse meals on real china and with real silver. Airplanes hired teams of cooks and installed brand new heating elements.\u003c/p>\n\u003cblockquote>\n\u003cp>\"In a 1938 article detailing the food service program at Newark Airport, Mrs. G. Thomas French explained how she managed the kitchen program for the entire airport. She proudly noted that her kitchen 'does all our own baking – pies, tarts, pastries, cream roll desserts, breads and muffins.' She even knew individual passengers' likes and schedules, and wouldn't serve the same meal two consecutive Mondays if she knew that meant a specific traveler would have the same meal twice,\" writes Stephanie Butler of Hungry History.\u003c/p>\n\u003c/blockquote>\n\u003cp>Then, in the 1950s, more people started flying, and it got more expensive to feed all those new passengers. So the airlines started cutting the food budget.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Between the '60s and the '80s, it just got worse and worse,\" says Jason Kessler, the editor and founder of \u003ca href=\"http://flyanddine.boardingarea.com\">Fly and Dine\u003c/a>, a food blog for frequent fliers. It was like airlines began using \"a weird outdated robot who was putting things down a conveyor belt with no thought or care,\" he tells The Salt. Think tin foil-topped packages of mushy mystery meat.\u003c/p>\n\u003cp>Add to that the oil crisis and airline deregulation, which further brought \u003ca href=\"http://www.theatlantic.com/business/archive/2013/02/how-airline-ticket-prices-fell-50-in-30-years-and-why-nobody-noticed/273506/\">fares down\u003c/a> and competition up, and the airlines didn't have as much cash to spend on customers. \"Cost made good food go away,\" Kessler says.\u003c/p>\n\u003cp>That is, of course, unless you were traveling internationally.\u003c/p>\n\u003cp>If you are hungry to relive those polyester days of \"five-star dinners and unlimited cocktails\" on an international flight of the 1970s, head to Los Angeles. A film studio hosts a \u003ca href=\"http://consumerist.com/2014/09/19/recreated-pan-am-plane-transports-guests-to-1970s-all-for-the-price-of-real-airline-ticket/\">retro dinner\u003c/a> on a stage set up to look like a Pan Am double-decker 747. Note: You'll have to shell out a couple hundred bucks and show up dressed to the nines in period garb.\u003c/p>\n\u003cfigure id=\"attachment_88027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pan-am-experience_slide-89d4dc7af222c7c52968613b72e6185bdc91e844-e1411660212857.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pan-am-experience_slide-89d4dc7af222c7c52968613b72e6185bdc91e844-e1411660212857.jpg\" alt=\"Break out the polyester: For a price, you can go back in time on an L.A. sound set and enjoy a meal in the style of an international Pan Am flight in the 1970s, complete with linens and china. Photo: Courtesy of Michael Kelley/Air Hollywood\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break out the polyester: For a price, you can go back in time on an L.A. sound set and enjoy a meal in the style of an international Pan Am flight in the 1970s, complete with linens and china. Photo: Courtesy of Michael Kelley/Air Hollywood\u003c/figcaption>\u003c/figure>\n\u003cp>By the go-go 1980s, airlines began looking for ways to distinguish themselves. One way to do that was to improve the food. \"Determined to remove the stigma attached to airline food, in 1988 American became the first airline to enlist the expertise of prominent and well-respected chefs to help craft the direction of its inflight food service,\" says an American Airlines \u003ca href=\"http://hub.aa.com/en/nr/pressrelease/american-airlines-celebrates-20th-anniversary-of-chefs-conclave\">press release \u003c/a>from 2008.\u003ca href=\"http://hub.aa.com/en/nr/pressrelease/american-airlines-celebrates-20th-anniversary-of-chefs-conclave\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_88034\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/airline-meal-e1411660341935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/airline-meal-e1411660341935.jpg\" alt=\"Hungry? These peanuts and drink, served aboard a Delta flight in July, are about all you'll get on domestic flights these days. Photo: Ron Cogswell/Flickr\" width=\"1000\" height=\"666\" class=\"size-full wp-image-88034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Hungry?\u003c/strong> These peanuts and drink, served aboard a Delta flight in July, are about all you'll get on domestic flights these days. Photo: \u003ca href=\"https://www.flickr.com/photos/22711505@N05/14817983494\" target=\"_blank\">Ron Cogswell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Alas, only elite fliers got to enjoy the upgraded meals. The program, known as Chefs' Conclave, let first-class and business passengers sample meals — like Chipotle BBQ short ribs and charred tomato and eggplant soup — designed by top regional chefs.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Chef's Conclave was discontinued in 2013, around the time American began its merger with US Airways.\u003c/p>\n\u003cp>\"We actually no longer use celebrity chefs in our menu design process,\" Laura Nedbal, a spokeswoman for American, tells us via email. From now on, she writes, the airline will be turning to \"internal talent\" to create its passenger meals.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Still, amid the economic turmoil and terrorist threats of the last two decades, the quality and quantity of airline food has continued to decline, particularly in coach.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"The airlines run so lean that they have to cut costs wherever they can,\" says Kessler. \"Instead of offering meals to everybody, you have to buy it on board or you don't get anything.\"\u003c/p>\n\u003cp>So what's a passenger in the cheap seats to do? Pack your own grub or grab something at the terminal, which isn't nearly as bleak-sounding as it used to be.\u003c/p>\n\u003cp>\"Terminals have completely transformed,\" Kessler says.\u003c/p>\n\u003cp>For example, the newly rehabbed Tom Bradley International Terminal at LAX boasts a handful of \u003ca href=\"http://www.discoverlosangeles.com/blog/dining-guide-los-angeles-international-airport\">boutique restaurants\u003c/a> developed by celebrity chefs. And many major terminals around the country now house upscale wine bars, full-service diners and grab-and-go fare — including salads, yogurt and other, more healthful options than in years past.\u003c/p>\n\u003cp>Technology is also helping to connect passengers with food beyond the confines of the airport.\u003c/p>\n\u003cp>If you're flying into Finland or Amsterdam, you can now shop online mid-flight and \u003ca href=\"http://flyanddine.boardingarea.com/grocery-stores-turning-airports-pick-locations/\">pick up\u003c/a> your groceries at the airport in refrigerated lockers. Now that's an idea we'd like to see land on our side of the pond. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The food on U.S. planes has gone from bad to nonexistent in coach class. But airplane meals have had ups and downs before. Now, airports and food delivery services are aiming to close the gap.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/airline-food-1_slide-2d00f2eb262a6b51322a2af75fd396a984d10bb9-e1411660158401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/airline-food-1_slide-2d00f2eb262a6b51322a2af75fd396a984d10bb9-e1411660158401.jpg\" alt=\"The good old days: A flight attendant serves coffee and sandwiches to a passenger on board an American Airlines flight, circa 1935. Photo: Frederic Lewis/Archive Photos/Getty Images\" width=\"1000\" height=\"666\" class=\"size-full wp-image-88026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The good old days: A flight attendant serves coffee and sandwiches to a passenger on board an American Airlines flight, circa 1935. Photo: Frederic Lewis/Archive Photos/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/25/350822871/a-bumpy-ride-airplane-food-through-the-decades\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/25/14)\u003c/p>\n\u003cp>People who fly coach on domestic carriers these days don't expect much from the in-flight service beyond watery soda and maybe a salty snack. Or if they're in the air for a few hours, they might get the option to buy a \"meal\" that looks like a cross between hospital food and school lunch. But that's not how it used to be.\u003c/p>\n\u003cp>Back in the 1920s, just a few adventurers took flight – think Amelia Earhart and Charles Lindbergh — and they usually brought their own sandwiches, \u003ca href=\"http://www.history.com/news/hungry-history/airplane-food-from-sandwiches-to-smoke-salmon\">according to\u003c/a> the History Channel blog, Hungry History.\u003c/p>\n\u003cp>As air travel attracted more pleasure passengers in the 1930s, i.e. the wealthy, flight attendants began serving elaborate multicourse meals on real china and with real silver. Airplanes hired teams of cooks and installed brand new heating elements.\u003c/p>\n\u003cblockquote>\n\u003cp>\"In a 1938 article detailing the food service program at Newark Airport, Mrs. G. Thomas French explained how she managed the kitchen program for the entire airport. She proudly noted that her kitchen 'does all our own baking – pies, tarts, pastries, cream roll desserts, breads and muffins.' She even knew individual passengers' likes and schedules, and wouldn't serve the same meal two consecutive Mondays if she knew that meant a specific traveler would have the same meal twice,\" writes Stephanie Butler of Hungry History.\u003c/p>\n\u003c/blockquote>\n\u003cp>Then, in the 1950s, more people started flying, and it got more expensive to feed all those new passengers. So the airlines started cutting the food budget.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Between the '60s and the '80s, it just got worse and worse,\" says Jason Kessler, the editor and founder of \u003ca href=\"http://flyanddine.boardingarea.com\">Fly and Dine\u003c/a>, a food blog for frequent fliers. It was like airlines began using \"a weird outdated robot who was putting things down a conveyor belt with no thought or care,\" he tells The Salt. Think tin foil-topped packages of mushy mystery meat.\u003c/p>\n\u003cp>Add to that the oil crisis and airline deregulation, which further brought \u003ca href=\"http://www.theatlantic.com/business/archive/2013/02/how-airline-ticket-prices-fell-50-in-30-years-and-why-nobody-noticed/273506/\">fares down\u003c/a> and competition up, and the airlines didn't have as much cash to spend on customers. \"Cost made good food go away,\" Kessler says.\u003c/p>\n\u003cp>That is, of course, unless you were traveling internationally.\u003c/p>\n\u003cp>If you are hungry to relive those polyester days of \"five-star dinners and unlimited cocktails\" on an international flight of the 1970s, head to Los Angeles. A film studio hosts a \u003ca href=\"http://consumerist.com/2014/09/19/recreated-pan-am-plane-transports-guests-to-1970s-all-for-the-price-of-real-airline-ticket/\">retro dinner\u003c/a> on a stage set up to look like a Pan Am double-decker 747. Note: You'll have to shell out a couple hundred bucks and show up dressed to the nines in period garb.\u003c/p>\n\u003cfigure id=\"attachment_88027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pan-am-experience_slide-89d4dc7af222c7c52968613b72e6185bdc91e844-e1411660212857.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pan-am-experience_slide-89d4dc7af222c7c52968613b72e6185bdc91e844-e1411660212857.jpg\" alt=\"Break out the polyester: For a price, you can go back in time on an L.A. sound set and enjoy a meal in the style of an international Pan Am flight in the 1970s, complete with linens and china. Photo: Courtesy of Michael Kelley/Air Hollywood\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break out the polyester: For a price, you can go back in time on an L.A. sound set and enjoy a meal in the style of an international Pan Am flight in the 1970s, complete with linens and china. Photo: Courtesy of Michael Kelley/Air Hollywood\u003c/figcaption>\u003c/figure>\n\u003cp>By the go-go 1980s, airlines began looking for ways to distinguish themselves. One way to do that was to improve the food. \"Determined to remove the stigma attached to airline food, in 1988 American became the first airline to enlist the expertise of prominent and well-respected chefs to help craft the direction of its inflight food service,\" says an American Airlines \u003ca href=\"http://hub.aa.com/en/nr/pressrelease/american-airlines-celebrates-20th-anniversary-of-chefs-conclave\">press release \u003c/a>from 2008.\u003ca href=\"http://hub.aa.com/en/nr/pressrelease/american-airlines-celebrates-20th-anniversary-of-chefs-conclave\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_88034\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/airline-meal-e1411660341935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/airline-meal-e1411660341935.jpg\" alt=\"Hungry? These peanuts and drink, served aboard a Delta flight in July, are about all you'll get on domestic flights these days. Photo: Ron Cogswell/Flickr\" width=\"1000\" height=\"666\" class=\"size-full wp-image-88034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Hungry?\u003c/strong> These peanuts and drink, served aboard a Delta flight in July, are about all you'll get on domestic flights these days. Photo: \u003ca href=\"https://www.flickr.com/photos/22711505@N05/14817983494\" target=\"_blank\">Ron Cogswell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Alas, only elite fliers got to enjoy the upgraded meals. The program, known as Chefs' Conclave, let first-class and business passengers sample meals — like Chipotle BBQ short ribs and charred tomato and eggplant soup — designed by top regional chefs.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Chef's Conclave was discontinued in 2013, around the time American began its merger with US Airways.\u003c/p>\n\u003cp>\"We actually no longer use celebrity chefs in our menu design process,\" Laura Nedbal, a spokeswoman for American, tells us via email. From now on, she writes, the airline will be turning to \"internal talent\" to create its passenger meals.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Still, amid the economic turmoil and terrorist threats of the last two decades, the quality and quantity of airline food has continued to decline, particularly in coach.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"The airlines run so lean that they have to cut costs wherever they can,\" says Kessler. \"Instead of offering meals to everybody, you have to buy it on board or you don't get anything.\"\u003c/p>\n\u003cp>So what's a passenger in the cheap seats to do? Pack your own grub or grab something at the terminal, which isn't nearly as bleak-sounding as it used to be.\u003c/p>\n\u003cp>\"Terminals have completely transformed,\" Kessler says.\u003c/p>\n\u003cp>For example, the newly rehabbed Tom Bradley International Terminal at LAX boasts a handful of \u003ca href=\"http://www.discoverlosangeles.com/blog/dining-guide-los-angeles-international-airport\">boutique restaurants\u003c/a> developed by celebrity chefs. And many major terminals around the country now house upscale wine bars, full-service diners and grab-and-go fare — including salads, yogurt and other, more healthful options than in years past.\u003c/p>\n\u003cp>Technology is also helping to connect passengers with food beyond the confines of the airport.\u003c/p>\n\u003cp>If you're flying into Finland or Amsterdam, you can now shop online mid-flight and \u003ca href=\"http://flyanddine.boardingarea.com/grocery-stores-turning-airports-pick-locations/\">pick up\u003c/a> your groceries at the airport in refrigerated lockers. Now that's an idea we'd like to see land on our side of the pond. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanks To Nutella, The World Needs More Hazelnuts",
"title": "Thanks To Nutella, The World Needs More Hazelnuts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut03_wide-9018a7ff1c363a11c497f946fc07b38c3fb8f533-e1410918739166.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut03_wide-9018a7ff1c363a11c497f946fc07b38c3fb8f533-e1410918739166.jpg\" alt=\"Hazelnuts, in all their glory. Photo: Ingrid Taylar/Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazelnuts, in all their glory. Photo: \u003ca href=\"https://www.flickr.com/photos/taylar/5357767173\" target=\"_blank\">Ingrid Taylar/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140916_atc_thanks_to_nutella_the_world_needs_more_hazelnuts.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/16/347749070/thanks-to-nutella-the-world-needs-more-hazelnuts\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/16/14)\u003c/p>\n\u003cp>Nutella, that sinfully indulgent chocolate-hazelnut spread, turns 50 this year, and it's come a long way, baby.\u003c/p>\n\u003cp>There's even a \"Nutella bar\" in midtown Manhattan, right off Fifth Avenue, tucked inside a grand temple of Italian food called \u003ca href=\"http://www.eataly.com/\">Eataly\u003c/a>. There's another Nutella bar at Eataly in Chicago. Here, you can order Nutella on bread, Nutella on a croissant, Nutella on crepes.\u003c/p>\n\u003cp>\"We create a simple place,\" explains Dino Borri, Eataly's \"brand ambassador,\" a man so charming that he should be an ambassador for the whole Italian country. \"Simple ingredients, few ingredients. With Nutella, supertasty, supersimple. When you are simple, the people love!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nutella was the product of hard times. During World War II, an Italian chocolate-maker named Ferrero couldn't get enough cocoa, so he mixed in some ground hazelnuts instead. Then he made a soft and creamy version.\u003c/p>\n\u003cfigure id=\"attachment_87623\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut021-ceeb4e592697d93ed07385f5b3f2701aa7d2c7ee-e1410918806103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut021-ceeb4e592697d93ed07385f5b3f2701aa7d2c7ee-e1410918806103.jpg\" alt=\"Right off Fifth Avenue, in Midtown Manhattan, Eataly has set up a shrine to Nutella. Photo: Dan Charles/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Right off Fifth Avenue, in Midtown Manhattan, Eataly has set up a shrine to Nutella. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was one of the greatest inventions of the last century!\" says Borri.\u003c/p>\n\u003cp>It's a bold claim, but greatness, you have to admit, is a matter of taste. In any case, Nutella conquered Italy and, eventually, the world.\u003c/p>\n\u003cp>The \u003ca href=\"http://grist.org/list/it-takes-at-least-six-countries-to-make-a-jar-of-nutella/\">recipe\u003c/a> for world domination, it turns out, isn't too complicated: Sugar, cocoa, palm oil and hazelnuts. Three of those ingredients are easy to get. Sugar, cocoa and palm oil are produced in huge quantities.Hazelnuts, though, which some people call filberts, are a different matter. Most of them come from a narrow strip of land along the coast of the Black Sea in Turkey.\u003c/p>\n\u003cp>Karim Azzaoui, vice president for sales and marketing at BALSU USA, which supplies hazelnuts to the U.S., says the hazelnut trees grow on steep slopes that rise from the Black Sea coast. The farms are small; grandparents and children help to harvest the nuts, usually by hand. \"It's a very traditional way of life,\" Azzaoui says. \"The Turkish family farmers are extremely proud of the hazelnut crop, as it has been part of their family history for centuries. Farmers have been growing hazelnuts here for 2,000 years.\"\u003c/p>\n\u003cp>Nutella is now making this traditional crop extremely trendy.\u003c/p>\n\u003cp>Ferrero, the Nutella-maker, now a giant company based in Alba, Italy, uses about a quarter of the world's hazelnut supply — more than 100,000 tons every year.\u003c/p>\n\u003cp>That's pushed up hazelnut prices. And this year, after a late frost in Turkey that froze the hazelnut blossoms and cut the country's hazelnut production in half, prices spiked even further. They're up an additional 60 percent this year.\u003c/p>\n\u003cp>Because they're so valuable, more people want to grow them. Farmers are growing hazelnuts in Chile and Australia. America's hazelnut orchards in Oregon are expanding.\u003c/p>\n\u003cp>And now, one can even find a few hazelnuts in the Northeastern United States, where they've never been successfully grown before. They're standing in a Rutgers University research farm, an oasis of orchards tucked in between highways, just outside New Brunswick, N.J.\u003c/p>\n\u003cp>\"All the green leafy things you see here are hazelnut trees. But in the beginning, they all used to die from disease,\" says Thomas Molnar, a Rutgers plant scientist who is in charge of this effort.\u003c/p>\n\u003cp>The disease, called \u003ca href=\"http://oregonstate.edu/dept/botany/epp/EFB/\">Eastern Filbert Blight\u003c/a>, is caused by a fungus. Some relatives of the commercial hazelnut, native to North America, can withstand the fungus. But the European hazelnut, the kind that fetches high prices, cannot. When the fungus attacks, it ruptures the bark around each branch, and the tree dies.\u003c/p>\n\u003cp>About 10 years ago, though, a plant breeder at Rutgers named C. Reed Funk embarked on a quest for hazelnut trees that could survive Eastern Filbert Blight. Similar \u003ca href=\"http://oregonstate.edu/dept/botany/epp/EFB/management/plant.htm\">efforts\u003c/a> have been underway at Oregon State University, because Eastern Filbert Blight has made its way to Oregon as well, threatening the orchards there.\u003c/p>\n\u003cp>\"I personally went and made seed collections in Eastern Europe, Russia, Poland, Ukraine,\" says Molnar. \"I collected thousands of seeds. We grew them as we normally would, and I'd say that 98 percent of them died.\"\u003c/p>\n\u003cp>The other 2 percent, though, did not. They carried genes that allowed them to survive the blight. Molnar cross-pollinated these blight-resistant trees with other hazelnut trees, from Oregon, that produce lots of high-quality nuts. He collected the offspring of that mating, looking for individual trees with the ideal genetic combination: blight resistance and big yields.\u003c/p>\n\u003cfigure id=\"attachment_87624\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut011_wide-65878513812de16ed1083051a02f54baba3ec2b7-e1410918909142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut011_wide-65878513812de16ed1083051a02f54baba3ec2b7-e1410918909142.jpg\" alt=\"Thomas Molnar, a plant biologist at Rutgers University, is breeding new hazelnut varieties that can resist Eastern Filbert Blight. Photo: Dan Charles/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Molnar, a plant biologist at Rutgers University, is breeding new hazelnut varieties that can resist Eastern Filbert Blight. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Molnar shows me a few candidate trees. They're thriving, and producing lots of nuts. Molnar and his colleagues now are conducting field trials of these trees in 10 locations around the Eastern U.S. and Canada to see whether they yield enough nuts to be commercially successful.\u003c/p>\n\u003cp>Molnar is optimistic. His efforts have even caught the attention of Ferrero, the Nutella-maker. \"They've come here several times,\" Molnar says. \"They've told me, if we can meet their quality specifications, they'd be interested in buying all the hazelnuts that we can produce.\"\u003c/p>\n\u003cp>If you just want to get one of these trees and grow hazelnuts in your backyard, though, Molnar does have a warning. \"I haven't seen any other food that drives squirrels more crazy than hazelnuts,\" he says. Squirrels will do almost anything to get their greedy little paws on the nuts before you do.\u003c/p>\n\u003cp>So your hazelnuts may need a guard dog — one that likes to chase squirrels. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Nutella, launched 50 years ago, has turned into a global phenomenon, boosting demand for hazelnuts. Now producers are looking beyond Turkey's north coast, where most of these nuts are grown.",
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"description": "Nutella, launched 50 years ago, has turned into a global phenomenon, boosting demand for hazelnuts. Now producers are looking beyond Turkey's north coast, where most of these nuts are grown.",
"title": "Thanks To Nutella, The World Needs More Hazelnuts | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut03_wide-9018a7ff1c363a11c497f946fc07b38c3fb8f533-e1410918739166.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut03_wide-9018a7ff1c363a11c497f946fc07b38c3fb8f533-e1410918739166.jpg\" alt=\"Hazelnuts, in all their glory. Photo: Ingrid Taylar/Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazelnuts, in all their glory. Photo: \u003ca href=\"https://www.flickr.com/photos/taylar/5357767173\" target=\"_blank\">Ingrid Taylar/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140916_atc_thanks_to_nutella_the_world_needs_more_hazelnuts.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/16/347749070/thanks-to-nutella-the-world-needs-more-hazelnuts\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/16/14)\u003c/p>\n\u003cp>Nutella, that sinfully indulgent chocolate-hazelnut spread, turns 50 this year, and it's come a long way, baby.\u003c/p>\n\u003cp>There's even a \"Nutella bar\" in midtown Manhattan, right off Fifth Avenue, tucked inside a grand temple of Italian food called \u003ca href=\"http://www.eataly.com/\">Eataly\u003c/a>. There's another Nutella bar at Eataly in Chicago. Here, you can order Nutella on bread, Nutella on a croissant, Nutella on crepes.\u003c/p>\n\u003cp>\"We create a simple place,\" explains Dino Borri, Eataly's \"brand ambassador,\" a man so charming that he should be an ambassador for the whole Italian country. \"Simple ingredients, few ingredients. With Nutella, supertasty, supersimple. When you are simple, the people love!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nutella was the product of hard times. During World War II, an Italian chocolate-maker named Ferrero couldn't get enough cocoa, so he mixed in some ground hazelnuts instead. Then he made a soft and creamy version.\u003c/p>\n\u003cfigure id=\"attachment_87623\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut021-ceeb4e592697d93ed07385f5b3f2701aa7d2c7ee-e1410918806103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut021-ceeb4e592697d93ed07385f5b3f2701aa7d2c7ee-e1410918806103.jpg\" alt=\"Right off Fifth Avenue, in Midtown Manhattan, Eataly has set up a shrine to Nutella. Photo: Dan Charles/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Right off Fifth Avenue, in Midtown Manhattan, Eataly has set up a shrine to Nutella. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was one of the greatest inventions of the last century!\" says Borri.\u003c/p>\n\u003cp>It's a bold claim, but greatness, you have to admit, is a matter of taste. In any case, Nutella conquered Italy and, eventually, the world.\u003c/p>\n\u003cp>The \u003ca href=\"http://grist.org/list/it-takes-at-least-six-countries-to-make-a-jar-of-nutella/\">recipe\u003c/a> for world domination, it turns out, isn't too complicated: Sugar, cocoa, palm oil and hazelnuts. Three of those ingredients are easy to get. Sugar, cocoa and palm oil are produced in huge quantities.Hazelnuts, though, which some people call filberts, are a different matter. Most of them come from a narrow strip of land along the coast of the Black Sea in Turkey.\u003c/p>\n\u003cp>Karim Azzaoui, vice president for sales and marketing at BALSU USA, which supplies hazelnuts to the U.S., says the hazelnut trees grow on steep slopes that rise from the Black Sea coast. The farms are small; grandparents and children help to harvest the nuts, usually by hand. \"It's a very traditional way of life,\" Azzaoui says. \"The Turkish family farmers are extremely proud of the hazelnut crop, as it has been part of their family history for centuries. Farmers have been growing hazelnuts here for 2,000 years.\"\u003c/p>\n\u003cp>Nutella is now making this traditional crop extremely trendy.\u003c/p>\n\u003cp>Ferrero, the Nutella-maker, now a giant company based in Alba, Italy, uses about a quarter of the world's hazelnut supply — more than 100,000 tons every year.\u003c/p>\n\u003cp>That's pushed up hazelnut prices. And this year, after a late frost in Turkey that froze the hazelnut blossoms and cut the country's hazelnut production in half, prices spiked even further. They're up an additional 60 percent this year.\u003c/p>\n\u003cp>Because they're so valuable, more people want to grow them. Farmers are growing hazelnuts in Chile and Australia. America's hazelnut orchards in Oregon are expanding.\u003c/p>\n\u003cp>And now, one can even find a few hazelnuts in the Northeastern United States, where they've never been successfully grown before. They're standing in a Rutgers University research farm, an oasis of orchards tucked in between highways, just outside New Brunswick, N.J.\u003c/p>\n\u003cp>\"All the green leafy things you see here are hazelnut trees. But in the beginning, they all used to die from disease,\" says Thomas Molnar, a Rutgers plant scientist who is in charge of this effort.\u003c/p>\n\u003cp>The disease, called \u003ca href=\"http://oregonstate.edu/dept/botany/epp/EFB/\">Eastern Filbert Blight\u003c/a>, is caused by a fungus. Some relatives of the commercial hazelnut, native to North America, can withstand the fungus. But the European hazelnut, the kind that fetches high prices, cannot. When the fungus attacks, it ruptures the bark around each branch, and the tree dies.\u003c/p>\n\u003cp>About 10 years ago, though, a plant breeder at Rutgers named C. Reed Funk embarked on a quest for hazelnut trees that could survive Eastern Filbert Blight. Similar \u003ca href=\"http://oregonstate.edu/dept/botany/epp/EFB/management/plant.htm\">efforts\u003c/a> have been underway at Oregon State University, because Eastern Filbert Blight has made its way to Oregon as well, threatening the orchards there.\u003c/p>\n\u003cp>\"I personally went and made seed collections in Eastern Europe, Russia, Poland, Ukraine,\" says Molnar. \"I collected thousands of seeds. We grew them as we normally would, and I'd say that 98 percent of them died.\"\u003c/p>\n\u003cp>The other 2 percent, though, did not. They carried genes that allowed them to survive the blight. Molnar cross-pollinated these blight-resistant trees with other hazelnut trees, from Oregon, that produce lots of high-quality nuts. He collected the offspring of that mating, looking for individual trees with the ideal genetic combination: blight resistance and big yields.\u003c/p>\n\u003cfigure id=\"attachment_87624\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut011_wide-65878513812de16ed1083051a02f54baba3ec2b7-e1410918909142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut011_wide-65878513812de16ed1083051a02f54baba3ec2b7-e1410918909142.jpg\" alt=\"Thomas Molnar, a plant biologist at Rutgers University, is breeding new hazelnut varieties that can resist Eastern Filbert Blight. Photo: Dan Charles/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Molnar, a plant biologist at Rutgers University, is breeding new hazelnut varieties that can resist Eastern Filbert Blight. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Molnar shows me a few candidate trees. They're thriving, and producing lots of nuts. Molnar and his colleagues now are conducting field trials of these trees in 10 locations around the Eastern U.S. and Canada to see whether they yield enough nuts to be commercially successful.\u003c/p>\n\u003cp>Molnar is optimistic. His efforts have even caught the attention of Ferrero, the Nutella-maker. \"They've come here several times,\" Molnar says. \"They've told me, if we can meet their quality specifications, they'd be interested in buying all the hazelnuts that we can produce.\"\u003c/p>\n\u003cp>If you just want to get one of these trees and grow hazelnuts in your backyard, though, Molnar does have a warning. \"I haven't seen any other food that drives squirrels more crazy than hazelnuts,\" he says. Squirrels will do almost anything to get their greedy little paws on the nuts before you do.\u003c/p>\n\u003cp>So your hazelnuts may need a guard dog — one that likes to chase squirrels. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chocolate Tour of the Mission Unwraps More than a Taste of History",
"title": "Chocolate Tour of the Mission Unwraps More than a Taste of History",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-tray.jpg\">\u003cimg class=\"size-full wp-image-87460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-tray.jpg\" alt=\"Tray of chocolate tastes at Dandelion. photo: LilaVolkas\" width=\"1000\" height=\"695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tray of chocolate tastes at Dandelion. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>Ten ardent chocophiles are seated around \u003ca href=\"http://sanjalisco.com\" target=\"_blank\">San Jalisco\u003c/a>’s multicolored tile table. We scan the festive tangerine and lemon walls adorned with assorted masks, guitars and images of \u003ca href=\"https://www.google.com/search?q=Frida&client=firefox-a&hs=xjF&rls=org.mozilla:en-US:official&channel=sb&tbm=isch&tbo=u&source=univ&sa=X&ei=bgsXVIuuNYiejAKezICQBw&ved=0CEsQsAQ&biw=1198&bih=1023\" target=\"_blank\">Frida\u003c/a>, but when steaming platters of chicken mole appear, the tantalizing aroma and deep russet sauce ensure that all eyes are riveted to our plates.\u003c/p>\n\u003cfigure id=\"attachment_87462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mole.jpg\">\u003cimg class=\"size-full wp-image-87462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mole.jpg\" alt=\"San Jalisco's chocolate mole. photo: Lila Volkas\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jalisco's chocolate mole. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>This beloved family-owned restaurant has been filling the bellies of Mission regulars with Mexican comfort food since the 1950s and is famous for its goat stew. But our group is on a different mission: to trace the edible history of chocolate by sampling its local incarnations (sweet, savory and drinkable) with the help of Lisa Rogovin, founder of \u003ca href=\"http://www.edibleexcursions.net\" target=\"_blank\">Edible Excursions\u003c/a>. Her company’s latest tour takes our taste buds on a 3-hour exploration of traditional and innovative chocolate creations that dot San Francisco’s Mission District. Our first stop connects chocolate to its Mexican roots: chicken drenched in an earthy Poblano Chocolate Mole, a \u003ca href=\"http://en.wikipedia.org/wiki/Mole_sauce\" target=\"_blank\">celebratory dish\u003c/a> that dates back to the 1600s and represents Mexico’s mixed indigenous and European heritage.\u003c/p>\n\u003cp>Mole’s silken, sienna sauce is the result of a multi-step process of roasting, grinding and simmering more than 20 ingredients, including chili peppers (ancho, pasilla, mulato and chipotle), spices such as cumin, cloves, anise, cinnamon and garlic, plus the Mexican chocolate that gives the spicy heat its tinge of sweetness. The rich warmth of this dish lingers on our throats as we gather outside to continue our journey. Before the next stop on our walking tour, Lisa fills us in on a brief history of chocolate, its place in San Francisco and specifically the Mission.\u003c/p>\n\u003cfigure id=\"attachment_87466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Lisa-group.jpg\">\u003cimg class=\"size-full wp-image-87466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Lisa-group.jpg\" alt=\"Lisa Rogovin of Edible Excursions relates the history of chocolate. photo: Lila Volkas\" width=\"1000\" height=\"656\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Rogovin of Edible Excursions relates the history of chocolate. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>The cocoa bean (or cacao) has been traced back to ancient Mesoamerican civilizations. The Mayans and Aztecs used cacao both as a form of currency and a beverage, which was reserved for royalty, nobility and warriors. Once this chocolate drink made its way back to Europe -- first documented in 1544 in Spain -- it was also imbibed there by the ruling classes. The Italians began adding chocolate to food (cakes, meats, pastries, and pasta) and the French exclusively used it with desserts. While the Aztecs only drank their chocolate, more contemporary Mesoamericans were eating chocolate in the savory Mole Poblano sauce from the late 17th century.\u003c/p>\n\u003cp>\u003cstrong>History of Chocolate in San Francisco\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the early 18th century, chocolate had made its way to the American colonies. San Francisco is synonymous with chocolate. (Think \u003ca href=\"http://www.ghirardelli.com\" target=\"_blank\">Ghirardelli\u003c/a> and \u003ca href=\"https://www.guittard.com\" target=\"_blank\">Guittard\u003c/a>.) In the mid 1800s, both Domingo Ghirardelli and Etienne Guittard realized that wealthy gold miners were the perfect patrons for their chocolate luxuries. The Ghirardelli Chocolate Company is America’s longest continuously operating chocolate manufacturer, but is no longer family-owned. Guittard, who started in 1868 with a small shop near the Embarcadero, now operates out of a 200-person factory in Burlingame and is the oldest family-owned chocolate company in the United States.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Joseph_Schmidt_Confections\" target=\"_blank\">Joseph Schmidt\u003c/a> – famous for their egg shaped truffles - had a factory on Folsom and 16th and a store on Sanchez. Sadly, Hershey’s bought and then eliminated the brand. The ubiquitous \u003ca href=\"http://www.sees.com/index.cfm/about_us\" target=\"_blank\">See’s Candy\u003c/a>, which began in Los Angeles and then expanded north, once also had factory in the Mission. Happily, two vibrant chocolate factories are still operating in the Mission and await us on our tour today.\u003c/p>\n\u003cp>As we round the corner of 20th and Florida, Lisa tells us that \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> has been part of the San Francisco chocolate scene since 1987. Today, we are lucky to have the owner, self-taught chocolatier, Charles “Chuck” Siegel, enlighten us about his passionate affair with chocolate.\u003c/p>\n\u003cfigure id=\"attachment_87470\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Chuck-Siegel.jpg\">\u003cimg class=\"size-full wp-image-87470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Chuck-Siegel.jpg\" alt=\"Chuck Siegel of Charles Chocolates. photo: Lila Volkas\" width=\"750\" height=\"883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel of Charles Chocolates. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>In his blue jeans, t-shirt and running shoes, Chuck bubbles over with boyish enthusiasm, especially when he rhapsodizes on his favorite subject. Although he grew up in Flint, Michigan, a locale he calls “a culinary wasteland,” his family traveled a lot, and his father would always present his mother a gift of premium chocolates from New York, England or France. Tastes of those gifts inspired Chuck to recreate his favorite childhood candies with a gourmet reinterpretation. “I feel strongly that confections are ‘food’ if you start with good ingredients,” Chuck tells us. “So we use the best cream, butter, fresh herbs, fruit and nuts.” As in its former Emeryville location, the floor to ceiling glass walls of his open kitchens allow patrons to watch the entire process of candy making. Siegel emphasizes that candy, like bread, is best eaten fresh. “You don’t want to buy a week-old baguette or a box of month-old chocolate.”\u003c/p>\n\u003cfigure id=\"attachment_87473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/charles-choc-1.jpg\">\u003cimg class=\"size-full wp-image-87473\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/charles-choc-1.jpg\" alt=\"Charles chocolates sampler. photo: Lila Volkas.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sampler. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>Our sampling starts with a heart-shaped raspberry truffle, which Chuck instructs us to bite only halfway through (an act of extreme self-control that not everyone can manage) and then expounds on the importance of a thin shell, which can only be made by hand.\u003c/p>\n\u003cp>For me, however, the edible revelation is his butterfly shaped “peanut butter ganache.” Siegel confesses that he loved Reese’s peanut butter cups as a child but realized they were made with low quality ingredients. For many years, he tried making his own peanut butter to fabricate an improved version of the original, but was never happy with the results. Then only recently, he had an epiphany and created a peanut praline first, by cooking the nuts in sugar and then crushing them. The result is one of the most dynamic confections I have ever tasted: the caramelized sugar’s tiny shards explode with a surprise crunch in the midst of a creamy bite uniting the sweet and salty notes in an exquisite marriage.\u003c/p>\n\u003cp>We also try a bourbon truffle and a fleur de sel caramel – for which Seigel explains that the salt must be blended into the chocolate because when it is sprinkled on top, it dries out the tongue and impedes the tasting process. (These were fine confections – but my mind was still on the contradictory crunchy/creamy dynamic of the peanut butter ganache.) Chuck seems like he could enjoy discussing the finer points of candy making much longer, but with a schedule to keep to, after thanking him, Lisa herds the 10 of us out onto Florida Street for a brisk walk to our next stop as she points out some neighborhood culinary landmarks.\u003c/p>\n\u003cp>I am no stranger to Edible Excursions tours. Once I discovered and wrote about their \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\" target=\"_blank\">tour of hidden culinary delights in San Francisco’s Japantown\u003c/a>, I was inspired to join Edible Excursions as a guide, specializing in \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">tours in ASL for eager Deaf Foodies\u003c/a>. Of all the Edible Excursions tours, this one has the most walking between stops, which is a welcome way to digest the experience, both mentally and physically. As we turn onto lively Valencia Avenue, Lisa reminds us that cacao, for ninety percent of its history, was drunk instead of eaten.\u003c/p>\n\u003cfigure id=\"attachment_87475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/C-and-W-Collage.jpg\">\u003cimg class=\"size-full wp-image-87475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/C-and-W-Collage.jpg\" alt=\"Sipping chocolate from Craftsman and Wolves. photo: Lila Volkas.\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sipping chocolate from Craftsman and Wolves. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>In front of bustling \u003ca href=\"http://craftsman-wolves.com.\" target=\"_blank\">Craftsman and Wolves\u003c/a>, we are invited to drink mini-cups of sipping chocolate made with finely ground \u003ca href=\"http://www.valrhona-chocolate.com/shop/Expertise.php\" target=\"_blank\">Valrhona\u003c/a> bittersweet chocolate and topped with a house-made lavender marshmallow. A few sips of the revitalizing beverage, and I understand why drinking chocolate has been revered for its magical properties and health benefits for thousands of years. We take a brief peek inside the store at the gorgeous, creative pastries, several featuring chocolate, such as a chocolate croissant stack and chocolate sourdough.\u003c/p>\n\u003cfigure id=\"attachment_87477\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-collage.jpg\">\u003cimg class=\"size-full wp-image-87477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-collage.jpg\" alt=\"Dandelion cafe and cocoa beans. photo: Lila Volkas\" width=\"1000\" height=\"455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion cafe and cocoa beans. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>A few steps away, in front of \u003ca href=\"http://dandelionchocolate.com\" target=\"_blank\">Dandelion Chocolate\u003c/a>, Becky Wurang, a passionate pixie, with a wealth of information, greets us with a tray of delectable tidbits that reflect Dandelion’s commitment to crafting small-batch chocolates from bean to bar, working directly with small farmers around the globe to bring back what they believe is the best, and most ethically sourced cacao beans. As we examine the football shaped dried cocoa pod, dried cocoa beans are passed around and we’re instructed to rub off the roasted shells to nibble on the nibs. While Becky continues her talk and shows photos of the cacao plant, I hear one of the guests murmur that it’s hard to absorb the geographical details of growing cacao in the equatorial ring, when someone is holding a tray of chocolate right in front of our faces.\u003c/p>\n\u003cfigure id=\"attachment_87476\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Becky-D.jpg\">\u003cimg class=\"size-full wp-image-87476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Becky-D.jpg\" alt=\"Becky Wurang describes Dandelion's bean to bar chocolate. photo: Lila Volkas.\" width=\"750\" height=\"993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Becky Wurang describes Dandelion's bean to bar chocolate. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>Our first sample is a slurp of a cacao fruit smoothie, which is the pureed form of the pulp that surrounds the chocolate seeds, or beans. The pulp is necessary in fermentation and this drink is imbued with a hint of tropical fruit. Finally, Becky hands out samples of three different chocolate bars that came from beans grown in Liberia, Belize and Madagascar. All are 70% chocolate, 30% cane sugar which makes their vastly different flavor personalities stand out. To me, the Liberian is mild and mellow, while the Belize has a citrusy zing and a floral finish, and the Madagascar a deep but not unpleasant smoky-sourness. Tasting three in succession emphasizes their variation.\u003c/p>\n\u003cp>What makes these single origin bars taste so different is the \u003cem>terroir\u003c/em>, or the land on which their beans were grown. It should not be surprising that just as coffee and wines vary depending on their place of origin; the flavor of the cacao bean depends on the type of soil, rainfall, how the farmers handle the beans and how the beans are processed. Speaking of processing, Becky leads us inside Dandelion to show us where the beans become bars through a series of complex and time-intensive steps.\u003c/p>\n\u003cp>We get a brief tour of the living museum of machines inside Dandelion’s onsite chocolate factory, including a roaster, cracking machine, sorter, winnower, melanger, tempering machine and a vintage German wrapper from the 1950s that encases Dandelion bars in their distinctive gold foil. I never realized how each step of the process could be subject to many possible variations of time and temperature that all affect the final product.\u003c/p>\n\u003cfigure id=\"attachment_87480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chocolate-cocktail.jpg\">\u003cimg class=\"size-full wp-image-87480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chocolate-cocktail.jpg\" alt=\"Mosto's chocolate cocktail. photo: Lila Volkas.\" width=\"1000\" height=\"871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mosto's chocolate cocktail. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>After this fascinating backstory of the chocolate-making process, we cross Valenicia and duck into \u003ca href=\"http://mostosf.com\" target=\"_blank\">Mosto\u003c/a>, sister bar to \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, which boasts over 300 varieties of tequila, mezcal and \u003ca href=\"http://en.wikipedia.org/wiki/Sotol\" target=\"_blank\">sotol\u003c/a>. We end the intense tour relaxing in a dusky corner with a custom cocktail concocted just for the Chocolate tour: made with lime, orange, reposado tequila and – of course - Aztec chocolate bitters. As I sip the pleasant potion and relax on Mosto’s banquette, I find a persistent sense memory fluttering around my brain. It’s the crunch of the peanut butter praline that Chuck Siegel finally figured out. So after good-byes all around, I scamper back to Charles Chocolates, and net a swarm of peanut butter butterflies to bring home.\u003c/p>\n\u003cfigure id=\"attachment_87478\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/choc-butterfly.jpg\">\u003cimg class=\"size-full wp-image-87478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/choc-butterfly.jpg\" alt=\"Charles Chocolates' peanut butter ganache butterfly. photo: Lila Volkas.\" width=\"1000\" height=\"851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates' peanut butter ganache butterfly. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://losjarritos.com\" target=\"_blank\">\u003cstrong>San Jalisco\u003c/strong>\u003c/a>\u003cbr>\n901 S Van Ness Avenue, San Francisco\u003cbr>\n(415)648-8383\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a>\u003cbr>\n535 Florida Avenue, San Francisco\u003cbr>\n(415)659-8770\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com\" target=\"_blank\">\u003cstrong>Craftsman & Wolves\u003c/strong>\u003c/a>\u003cbr>\n746 Valencia Street,San Francisco\u003cbr>\n(415)913-7713\u003c/p>\n\u003cp>\u003ca href=\"http://dandelionchocolate.com\" target=\"_blank\">\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/a>\u003cbr>\n740 Valencia Street, San Francisco\u003cbr>\n(415)349-0942\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://mostosf.com\" target=\"_blank\">\u003cstrong>Mosto\u003c/strong>\u003c/a> (next to Tacolicious)\u003cbr>\n741 Valencia Street, San Francisco\u003cbr>\n(415)626-1344\u003c/p>\n\n",
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"excerpt": "Chocoholics of the Bay Area, rejoice! A new tasting tour from Edible Excursions takes you behind the scenes of 5 Mission District chocolate hot spots, shares the neighborhood's history, plus samples of drinking chocolate, chicken in mole, a cacao smoothie and exquisite hand-molded confections.",
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"description": "Chocoholics of the Bay Area, rejoice! A new tasting tour from Edible Excursions takes you behind the scenes of 5 Mission District chocolate hot spots, shares the neighborhood's history, plus samples of drinking chocolate, chicken in mole, a cacao smoothie and exquisite hand-molded confections.",
"title": "Chocolate Tour of the Mission Unwraps More than a Taste of History | KQED",
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"headline": "Chocolate Tour of the Mission Unwraps More than a Taste of History",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-tray.jpg\">\u003cimg class=\"size-full wp-image-87460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-tray.jpg\" alt=\"Tray of chocolate tastes at Dandelion. photo: LilaVolkas\" width=\"1000\" height=\"695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tray of chocolate tastes at Dandelion. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>Ten ardent chocophiles are seated around \u003ca href=\"http://sanjalisco.com\" target=\"_blank\">San Jalisco\u003c/a>’s multicolored tile table. We scan the festive tangerine and lemon walls adorned with assorted masks, guitars and images of \u003ca href=\"https://www.google.com/search?q=Frida&client=firefox-a&hs=xjF&rls=org.mozilla:en-US:official&channel=sb&tbm=isch&tbo=u&source=univ&sa=X&ei=bgsXVIuuNYiejAKezICQBw&ved=0CEsQsAQ&biw=1198&bih=1023\" target=\"_blank\">Frida\u003c/a>, but when steaming platters of chicken mole appear, the tantalizing aroma and deep russet sauce ensure that all eyes are riveted to our plates.\u003c/p>\n\u003cfigure id=\"attachment_87462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mole.jpg\">\u003cimg class=\"size-full wp-image-87462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mole.jpg\" alt=\"San Jalisco's chocolate mole. photo: Lila Volkas\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jalisco's chocolate mole. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>This beloved family-owned restaurant has been filling the bellies of Mission regulars with Mexican comfort food since the 1950s and is famous for its goat stew. But our group is on a different mission: to trace the edible history of chocolate by sampling its local incarnations (sweet, savory and drinkable) with the help of Lisa Rogovin, founder of \u003ca href=\"http://www.edibleexcursions.net\" target=\"_blank\">Edible Excursions\u003c/a>. Her company’s latest tour takes our taste buds on a 3-hour exploration of traditional and innovative chocolate creations that dot San Francisco’s Mission District. Our first stop connects chocolate to its Mexican roots: chicken drenched in an earthy Poblano Chocolate Mole, a \u003ca href=\"http://en.wikipedia.org/wiki/Mole_sauce\" target=\"_blank\">celebratory dish\u003c/a> that dates back to the 1600s and represents Mexico’s mixed indigenous and European heritage.\u003c/p>\n\u003cp>Mole’s silken, sienna sauce is the result of a multi-step process of roasting, grinding and simmering more than 20 ingredients, including chili peppers (ancho, pasilla, mulato and chipotle), spices such as cumin, cloves, anise, cinnamon and garlic, plus the Mexican chocolate that gives the spicy heat its tinge of sweetness. The rich warmth of this dish lingers on our throats as we gather outside to continue our journey. Before the next stop on our walking tour, Lisa fills us in on a brief history of chocolate, its place in San Francisco and specifically the Mission.\u003c/p>\n\u003cfigure id=\"attachment_87466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Lisa-group.jpg\">\u003cimg class=\"size-full wp-image-87466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Lisa-group.jpg\" alt=\"Lisa Rogovin of Edible Excursions relates the history of chocolate. photo: Lila Volkas\" width=\"1000\" height=\"656\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Rogovin of Edible Excursions relates the history of chocolate. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>The cocoa bean (or cacao) has been traced back to ancient Mesoamerican civilizations. The Mayans and Aztecs used cacao both as a form of currency and a beverage, which was reserved for royalty, nobility and warriors. Once this chocolate drink made its way back to Europe -- first documented in 1544 in Spain -- it was also imbibed there by the ruling classes. The Italians began adding chocolate to food (cakes, meats, pastries, and pasta) and the French exclusively used it with desserts. While the Aztecs only drank their chocolate, more contemporary Mesoamericans were eating chocolate in the savory Mole Poblano sauce from the late 17th century.\u003c/p>\n\u003cp>\u003cstrong>History of Chocolate in San Francisco\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the early 18th century, chocolate had made its way to the American colonies. San Francisco is synonymous with chocolate. (Think \u003ca href=\"http://www.ghirardelli.com\" target=\"_blank\">Ghirardelli\u003c/a> and \u003ca href=\"https://www.guittard.com\" target=\"_blank\">Guittard\u003c/a>.) In the mid 1800s, both Domingo Ghirardelli and Etienne Guittard realized that wealthy gold miners were the perfect patrons for their chocolate luxuries. The Ghirardelli Chocolate Company is America’s longest continuously operating chocolate manufacturer, but is no longer family-owned. Guittard, who started in 1868 with a small shop near the Embarcadero, now operates out of a 200-person factory in Burlingame and is the oldest family-owned chocolate company in the United States.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Joseph_Schmidt_Confections\" target=\"_blank\">Joseph Schmidt\u003c/a> – famous for their egg shaped truffles - had a factory on Folsom and 16th and a store on Sanchez. Sadly, Hershey’s bought and then eliminated the brand. The ubiquitous \u003ca href=\"http://www.sees.com/index.cfm/about_us\" target=\"_blank\">See’s Candy\u003c/a>, which began in Los Angeles and then expanded north, once also had factory in the Mission. Happily, two vibrant chocolate factories are still operating in the Mission and await us on our tour today.\u003c/p>\n\u003cp>As we round the corner of 20th and Florida, Lisa tells us that \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> has been part of the San Francisco chocolate scene since 1987. Today, we are lucky to have the owner, self-taught chocolatier, Charles “Chuck” Siegel, enlighten us about his passionate affair with chocolate.\u003c/p>\n\u003cfigure id=\"attachment_87470\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Chuck-Siegel.jpg\">\u003cimg class=\"size-full wp-image-87470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Chuck-Siegel.jpg\" alt=\"Chuck Siegel of Charles Chocolates. photo: Lila Volkas\" width=\"750\" height=\"883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel of Charles Chocolates. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>In his blue jeans, t-shirt and running shoes, Chuck bubbles over with boyish enthusiasm, especially when he rhapsodizes on his favorite subject. Although he grew up in Flint, Michigan, a locale he calls “a culinary wasteland,” his family traveled a lot, and his father would always present his mother a gift of premium chocolates from New York, England or France. Tastes of those gifts inspired Chuck to recreate his favorite childhood candies with a gourmet reinterpretation. “I feel strongly that confections are ‘food’ if you start with good ingredients,” Chuck tells us. “So we use the best cream, butter, fresh herbs, fruit and nuts.” As in its former Emeryville location, the floor to ceiling glass walls of his open kitchens allow patrons to watch the entire process of candy making. Siegel emphasizes that candy, like bread, is best eaten fresh. “You don’t want to buy a week-old baguette or a box of month-old chocolate.”\u003c/p>\n\u003cfigure id=\"attachment_87473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/charles-choc-1.jpg\">\u003cimg class=\"size-full wp-image-87473\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/charles-choc-1.jpg\" alt=\"Charles chocolates sampler. photo: Lila Volkas.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sampler. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>Our sampling starts with a heart-shaped raspberry truffle, which Chuck instructs us to bite only halfway through (an act of extreme self-control that not everyone can manage) and then expounds on the importance of a thin shell, which can only be made by hand.\u003c/p>\n\u003cp>For me, however, the edible revelation is his butterfly shaped “peanut butter ganache.” Siegel confesses that he loved Reese’s peanut butter cups as a child but realized they were made with low quality ingredients. For many years, he tried making his own peanut butter to fabricate an improved version of the original, but was never happy with the results. Then only recently, he had an epiphany and created a peanut praline first, by cooking the nuts in sugar and then crushing them. The result is one of the most dynamic confections I have ever tasted: the caramelized sugar’s tiny shards explode with a surprise crunch in the midst of a creamy bite uniting the sweet and salty notes in an exquisite marriage.\u003c/p>\n\u003cp>We also try a bourbon truffle and a fleur de sel caramel – for which Seigel explains that the salt must be blended into the chocolate because when it is sprinkled on top, it dries out the tongue and impedes the tasting process. (These were fine confections – but my mind was still on the contradictory crunchy/creamy dynamic of the peanut butter ganache.) Chuck seems like he could enjoy discussing the finer points of candy making much longer, but with a schedule to keep to, after thanking him, Lisa herds the 10 of us out onto Florida Street for a brisk walk to our next stop as she points out some neighborhood culinary landmarks.\u003c/p>\n\u003cp>I am no stranger to Edible Excursions tours. Once I discovered and wrote about their \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\" target=\"_blank\">tour of hidden culinary delights in San Francisco’s Japantown\u003c/a>, I was inspired to join Edible Excursions as a guide, specializing in \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">tours in ASL for eager Deaf Foodies\u003c/a>. Of all the Edible Excursions tours, this one has the most walking between stops, which is a welcome way to digest the experience, both mentally and physically. As we turn onto lively Valencia Avenue, Lisa reminds us that cacao, for ninety percent of its history, was drunk instead of eaten.\u003c/p>\n\u003cfigure id=\"attachment_87475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/C-and-W-Collage.jpg\">\u003cimg class=\"size-full wp-image-87475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/C-and-W-Collage.jpg\" alt=\"Sipping chocolate from Craftsman and Wolves. photo: Lila Volkas.\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sipping chocolate from Craftsman and Wolves. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>In front of bustling \u003ca href=\"http://craftsman-wolves.com.\" target=\"_blank\">Craftsman and Wolves\u003c/a>, we are invited to drink mini-cups of sipping chocolate made with finely ground \u003ca href=\"http://www.valrhona-chocolate.com/shop/Expertise.php\" target=\"_blank\">Valrhona\u003c/a> bittersweet chocolate and topped with a house-made lavender marshmallow. A few sips of the revitalizing beverage, and I understand why drinking chocolate has been revered for its magical properties and health benefits for thousands of years. We take a brief peek inside the store at the gorgeous, creative pastries, several featuring chocolate, such as a chocolate croissant stack and chocolate sourdough.\u003c/p>\n\u003cfigure id=\"attachment_87477\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-collage.jpg\">\u003cimg class=\"size-full wp-image-87477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-collage.jpg\" alt=\"Dandelion cafe and cocoa beans. photo: Lila Volkas\" width=\"1000\" height=\"455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion cafe and cocoa beans. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>A few steps away, in front of \u003ca href=\"http://dandelionchocolate.com\" target=\"_blank\">Dandelion Chocolate\u003c/a>, Becky Wurang, a passionate pixie, with a wealth of information, greets us with a tray of delectable tidbits that reflect Dandelion’s commitment to crafting small-batch chocolates from bean to bar, working directly with small farmers around the globe to bring back what they believe is the best, and most ethically sourced cacao beans. As we examine the football shaped dried cocoa pod, dried cocoa beans are passed around and we’re instructed to rub off the roasted shells to nibble on the nibs. While Becky continues her talk and shows photos of the cacao plant, I hear one of the guests murmur that it’s hard to absorb the geographical details of growing cacao in the equatorial ring, when someone is holding a tray of chocolate right in front of our faces.\u003c/p>\n\u003cfigure id=\"attachment_87476\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Becky-D.jpg\">\u003cimg class=\"size-full wp-image-87476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Becky-D.jpg\" alt=\"Becky Wurang describes Dandelion's bean to bar chocolate. photo: Lila Volkas.\" width=\"750\" height=\"993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Becky Wurang describes Dandelion's bean to bar chocolate. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>Our first sample is a slurp of a cacao fruit smoothie, which is the pureed form of the pulp that surrounds the chocolate seeds, or beans. The pulp is necessary in fermentation and this drink is imbued with a hint of tropical fruit. Finally, Becky hands out samples of three different chocolate bars that came from beans grown in Liberia, Belize and Madagascar. All are 70% chocolate, 30% cane sugar which makes their vastly different flavor personalities stand out. To me, the Liberian is mild and mellow, while the Belize has a citrusy zing and a floral finish, and the Madagascar a deep but not unpleasant smoky-sourness. Tasting three in succession emphasizes their variation.\u003c/p>\n\u003cp>What makes these single origin bars taste so different is the \u003cem>terroir\u003c/em>, or the land on which their beans were grown. It should not be surprising that just as coffee and wines vary depending on their place of origin; the flavor of the cacao bean depends on the type of soil, rainfall, how the farmers handle the beans and how the beans are processed. Speaking of processing, Becky leads us inside Dandelion to show us where the beans become bars through a series of complex and time-intensive steps.\u003c/p>\n\u003cp>We get a brief tour of the living museum of machines inside Dandelion’s onsite chocolate factory, including a roaster, cracking machine, sorter, winnower, melanger, tempering machine and a vintage German wrapper from the 1950s that encases Dandelion bars in their distinctive gold foil. I never realized how each step of the process could be subject to many possible variations of time and temperature that all affect the final product.\u003c/p>\n\u003cfigure id=\"attachment_87480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chocolate-cocktail.jpg\">\u003cimg class=\"size-full wp-image-87480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chocolate-cocktail.jpg\" alt=\"Mosto's chocolate cocktail. photo: Lila Volkas.\" width=\"1000\" height=\"871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mosto's chocolate cocktail. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>After this fascinating backstory of the chocolate-making process, we cross Valenicia and duck into \u003ca href=\"http://mostosf.com\" target=\"_blank\">Mosto\u003c/a>, sister bar to \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, which boasts over 300 varieties of tequila, mezcal and \u003ca href=\"http://en.wikipedia.org/wiki/Sotol\" target=\"_blank\">sotol\u003c/a>. We end the intense tour relaxing in a dusky corner with a custom cocktail concocted just for the Chocolate tour: made with lime, orange, reposado tequila and – of course - Aztec chocolate bitters. As I sip the pleasant potion and relax on Mosto’s banquette, I find a persistent sense memory fluttering around my brain. It’s the crunch of the peanut butter praline that Chuck Siegel finally figured out. So after good-byes all around, I scamper back to Charles Chocolates, and net a swarm of peanut butter butterflies to bring home.\u003c/p>\n\u003cfigure id=\"attachment_87478\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/choc-butterfly.jpg\">\u003cimg class=\"size-full wp-image-87478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/choc-butterfly.jpg\" alt=\"Charles Chocolates' peanut butter ganache butterfly. photo: Lila Volkas.\" width=\"1000\" height=\"851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates' peanut butter ganache butterfly. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://losjarritos.com\" target=\"_blank\">\u003cstrong>San Jalisco\u003c/strong>\u003c/a>\u003cbr>\n901 S Van Ness Avenue, San Francisco\u003cbr>\n(415)648-8383\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a>\u003cbr>\n535 Florida Avenue, San Francisco\u003cbr>\n(415)659-8770\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com\" target=\"_blank\">\u003cstrong>Craftsman & Wolves\u003c/strong>\u003c/a>\u003cbr>\n746 Valencia Street,San Francisco\u003cbr>\n(415)913-7713\u003c/p>\n\u003cp>\u003ca href=\"http://dandelionchocolate.com\" target=\"_blank\">\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/a>\u003cbr>\n740 Valencia Street, San Francisco\u003cbr>\n(415)349-0942\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Jacques Pépin Heart & Soul - Jacques' Final Cooking Series Begins Production at KQED",
"title": "Jacques Pépin Heart & Soul - Jacques' Final Cooking Series Begins Production at KQED",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87132\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/1003Pepin-002030.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/1003Pepin-002030.jpg.jpeg\" alt=\"Jacques Pepin. Photo by Tom Hopkins\" width=\"500\" class=\"size-full wp-image-87132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin. Photo by Tom Hopkins\u003c/figcaption>\u003c/figure>\n\u003cp>Starting in October, \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a> will begin production on Jacques Pépin's final TV cooking series, \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cstrong>\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/strong>\u003c/a>. In addition to sharing his favorite recipes and cooking techniques, this series will be an intimate retrospective of Jacques' career that will include never-before-seen footage of Jacques at home and favorite clips from his earlier series.\u003c/p>\n\u003cblockquote>\u003cp>“The opportunity to reflect on my time in the kitchen and in front of the camera is such a gratifying experience for me,” said Pépin, “I am able to share new recipes with viewers while also sharing special moments of my life — and I get to have my family and friends join me for this wonderful experience. I feel fortunate to have this opportunity and to be collaborating with my long-time production partner, KQED, on Heart & Soul.”\n\u003c/p>\u003c/blockquote>\n\u003cp>The 26-episode series is set to broadcast on KQED and other PBS stations in fall of 2015. There will be a companion cookbook published by Houghton Mifflin Harcourt and KQED will be producing a mobile-friendly website for the series which will feature recipes from the show as well as episode videos of the complete series.\u003c/p>\n\u003cp>KQED will also be taping a pledge special commemorating Jacques' 80th birthday that will be produced in front of a live audience at \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon Restaurant\u003c/a>. This program will feature a celebratory feast prepared for Jacques by guest chefs \u003ca href=\"http://www.lidiasitaly.com/\" target=\"_blank\">Lidia Bastianich\u003c/a>, \u003ca href=\"http://www.rickbayless.com/\" target=\"_blank\">Rick Bayless\u003c/a> and \u003ca href=\"http://www.ming.com/\" target=\"_blank\">Ming Tsai\u003c/a> and will premiere in December 2015 to coincide with Jacques' 80th. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> will be sharing behind-the-scenes photos and videos from the production process and will also be a source of information about Jacques' local Bay Area events.\u003c/p>\n\u003cp>\u003cstrong>Here is the preview video about the new series \u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/strong>:\u003cbr>\nhttps://player.vimeo.com/video/105297515\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Here is the KQED press release:\u003c/strong>\u003c/p>\n\u003ch3>Jacques Pépin’s Final Cooking Series Begins Production\u003c/h3>\n\u003cp>\u003cstrong>Produced by \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a>, \u003cem>Jacques Pépin Heart & Soul\u003c/em> will be his most personal television series. Pépin reflects on his 60 years in the kitchen with never-before-seen footage, and introduces new recipes and techniques with family and friends.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Series culminates with Pépin’s 80th birthday special featuring Lidia Bastianich, Rick Bayless and Ming Tsai.\u003c/strong>\u003c/p>\n\u003cp>September 10, 2014, San Francisco, CA - KQED announces production on Jacques Pépin’s final cooking series will begin on October 8 at its San Francisco studios. Like his previous series, \u003cstrong>\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/strong> will feature Pépin teaching the skills necessary for success in the kitchen, sharing favorite recipes and demonstrating the timeless cooking techniques that make him a master. But it will also reveal more about Pépin to viewers than ever before. Pépin will reflect back to his earlier days in the kitchen and in front of the camera with never-before-seen footage from Pépin at home and favorite clips from his earlier series. The 26-episode series is set to broadcast on PBS stations in fall of 2015. A companion cookbook will be published by Houghton Mifflin Harcourt in October 2015. KQED will be producing a \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">mobile-friendly website\u003c/a> (\u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">kqed.org/pepinheartandsoul\u003c/a>) for the series which will feature recipes, clips and full episodes.\u003c/p>\n\u003cp>The production slate includes a PBS pledge special commemorating Pépin’s 80th birthday that will be produced in front of a live audience at Farallon Restaurant. This program will feature a celebratory feast prepared for Pépin by guest chefs Lidia Bastianich, Rick Bayless and Ming Tsai and will premiere in December 2015.\u003c/p>\n\u003cp>Each episode of \u003cem>Heart & Soul\u003c/em> will feature creative recipes that combine Pépin’s culinary history and travel experiences with his expert teaching skill. Viewers will see simple dishes for the novice and more involved creations for the seasoned cook along with frugal tips. On occasion, family and friends are invited to cook alongside Pépin or join him in the dining room. \u003cem>Heart & Soul\u003c/em> also highlights his passion for using the best provisions for meals, whether it is through tending his garden, foraging in the woods behind his home or on the nearby beach. Viewers will hear Pépin reminisce on these times as well as on his friendships with Julia Child and other chefs, and also recall the little ‘problems’ that have occurred during recordings in the studio.\u003c/p>\n\u003cp>“The opportunity to reflect on my time in the kitchen and in front of the camera is such a gratifying experience for me,” said Pépin, “I am able to share new recipes with viewers while also sharing special moments of my life — and I get to have my family and friends join me for this wonderful experience. I feel fortunate to have this opportunity and to be collaborating with my long-time production partner, KQED, on \u003cem>Heart & Soul\u003c/em>.”\u003c/p>\n\u003cp>“We are thrilled to be producing Jacques’ final television series” says Michael Isip, KQED’s chief content officer and series executive producer, “KQED has been Jacques’ television home for a quarter century and we’re honored to have produced 14 series with him, providing a national platform for Jacques to teach the art of cooking. Heart & Soul is the perfect culmination of our work because Jacques’ career has been all about sharing his love of food and family.”\u003c/p>\n\u003cp>\u003cem>Heart & Soul\u003c/em> will highlight Pépin’s 60 years in the kitchen which include his apprenticeship as a 13-year-old, cooking in some of Paris’ most revered establishments such as Meurice and Plaza Athenée and cooking for French President Charles DeGaulle. It will also touch on a key period of Pépin’s life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon, and his 10 years as director of research at Howard Johnson’s.\u003c/p>\n\u003cp>Jacques Pépin is the host of \u003cem>Jacques Pépin Heart & Soul\u003c/em>. Tina Salter is the series producer, Paul Swenson is the director and Michael Isip is the executive producer and chief content officer. Jacques Pépin: \u003cem>Heart & Soul\u003c/em> is produced by KQED and distributed by American Public Television (APT).\u003c/p>\n\u003cp>\u003cem>Heart & Soul\u003c/em> is made possible by the generous support of KitchenAid, OXO, Vine Connections (La Posta Wines, Crios by Susana Balbo Wines,Vina Casa Silva), Bertolli Olive Oil, and Riedel Crystal.\u003c/p>\n\u003cp>\u003cstrong>ABOUT KQED PUBLIC TELEVISION\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/\" target=\"_blank\">KQED Public Television\u003c/a>, the PBS affiliate that serves Northern California, is one of the country’s most popular public television stations. It brings the values of public media to homes around the Bay Area with Emmy Award–winning programming that inspires, informs and entertains, including \u003cem>Downton Abbey\u003c/em> and \u003cem>Sherlock\u003c/em> from MASTERPIECE, \u003cem>American Experience, American Masters, Great Performances, POV, Independent Lens, NOVA\u003c/em> and \u003cem>Nature\u003c/em>. KQED produces local series like \u003cem>Check, Please! Bay Area, KQED NEWSROOM, San Francisco Opera, Truly CA\u003c/em> and \u003cem>ImageMakers\u003c/em>, as well as popular programs for national broadcast such as \u003cem>Film School Shorts, Essential Pépin\u003c/em> and \u003cem>QUEST\u003c/em>. KQED also distributes programming to public media stations across the country including \u003cem>Roadtrip Nation\u003c/em> and \u003cem>Joanne Weir’s Cooking School\u003c/em>. For more information, please visit \u003ca href=\"http://www.kqed.org/tv/\" target=\"_blank\">kqed.org/tv\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT JACQUES PÉPIN\u003c/strong>\u003cbr>\nJacques Pépin is renowned as a chef and as the host of acclaimed and popular cooking shows on public television. He is a respected instructor, a prolific author, having written more than 25 books, and a gifted artist. A former columnist for \u003cem>The New York Times\u003c/em> and contributing editor to \u003cem>Food & Wine\u003c/em> magazine, he is the Dean of Special Programs at the International Culinary Center in New York and has taught at Boston University for more than 25 years. He is the winner of numerous James Beard Foundation and International Association of Culinary Professionals (IACP) awards for both his television series and for his books. He earned a place in the Beard Foundation's Cookbook Hall of Fame in 1996 and received their Lifetime Achievement Award in 2005. Pépin holds the highest honor bestowed by the French Government, the title of CHEVALIER DE L’ORDRE NATIONAL DE LA LEGION D’HONNEUR. He has also shared the spotlight with Julia Child in a PBS series that still appears on public television stations. The series, \u003cem>Julia and Jacques Cooking at Home\u003c/em>, received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. Pépin lives in Connecticut with his wife Gloria and two poodles, Paco and Gaston.\u003c/p>\n\n",
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"excerpt": "Starting in October, KQED will begin production on Jacques Pépin’s final TV cooking series, Jacques Pépin Heart & Soul. Bay Area Bites will be sharing behind-the-scenes photos and videos from the production process and will also be a source of information about Jacques’ local Bay Area events. The 26-episode series is set to broadcast on KQED and other PBS stations in fall of 2015.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87132\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/1003Pepin-002030.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/1003Pepin-002030.jpg.jpeg\" alt=\"Jacques Pepin. Photo by Tom Hopkins\" width=\"500\" class=\"size-full wp-image-87132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin. Photo by Tom Hopkins\u003c/figcaption>\u003c/figure>\n\u003cp>Starting in October, \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a> will begin production on Jacques Pépin's final TV cooking series, \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cstrong>\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/strong>\u003c/a>. In addition to sharing his favorite recipes and cooking techniques, this series will be an intimate retrospective of Jacques' career that will include never-before-seen footage of Jacques at home and favorite clips from his earlier series.\u003c/p>\n\u003cblockquote>\u003cp>“The opportunity to reflect on my time in the kitchen and in front of the camera is such a gratifying experience for me,” said Pépin, “I am able to share new recipes with viewers while also sharing special moments of my life — and I get to have my family and friends join me for this wonderful experience. I feel fortunate to have this opportunity and to be collaborating with my long-time production partner, KQED, on Heart & Soul.”\n\u003c/p>\u003c/blockquote>\n\u003cp>The 26-episode series is set to broadcast on KQED and other PBS stations in fall of 2015. There will be a companion cookbook published by Houghton Mifflin Harcourt and KQED will be producing a mobile-friendly website for the series which will feature recipes from the show as well as episode videos of the complete series.\u003c/p>\n\u003cp>KQED will also be taping a pledge special commemorating Jacques' 80th birthday that will be produced in front of a live audience at \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon Restaurant\u003c/a>. This program will feature a celebratory feast prepared for Jacques by guest chefs \u003ca href=\"http://www.lidiasitaly.com/\" target=\"_blank\">Lidia Bastianich\u003c/a>, \u003ca href=\"http://www.rickbayless.com/\" target=\"_blank\">Rick Bayless\u003c/a> and \u003ca href=\"http://www.ming.com/\" target=\"_blank\">Ming Tsai\u003c/a> and will premiere in December 2015 to coincide with Jacques' 80th. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> will be sharing behind-the-scenes photos and videos from the production process and will also be a source of information about Jacques' local Bay Area events.\u003c/p>\n\u003cp>\u003cstrong>Here is the preview video about the new series \u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/strong>:\u003cbr>\nhttps://player.vimeo.com/video/105297515\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here is the KQED press release:\u003c/strong>\u003c/p>\n\u003ch3>Jacques Pépin’s Final Cooking Series Begins Production\u003c/h3>\n\u003cp>\u003cstrong>Produced by \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a>, \u003cem>Jacques Pépin Heart & Soul\u003c/em> will be his most personal television series. Pépin reflects on his 60 years in the kitchen with never-before-seen footage, and introduces new recipes and techniques with family and friends.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Series culminates with Pépin’s 80th birthday special featuring Lidia Bastianich, Rick Bayless and Ming Tsai.\u003c/strong>\u003c/p>\n\u003cp>September 10, 2014, San Francisco, CA - KQED announces production on Jacques Pépin’s final cooking series will begin on October 8 at its San Francisco studios. Like his previous series, \u003cstrong>\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/strong> will feature Pépin teaching the skills necessary for success in the kitchen, sharing favorite recipes and demonstrating the timeless cooking techniques that make him a master. But it will also reveal more about Pépin to viewers than ever before. Pépin will reflect back to his earlier days in the kitchen and in front of the camera with never-before-seen footage from Pépin at home and favorite clips from his earlier series. The 26-episode series is set to broadcast on PBS stations in fall of 2015. A companion cookbook will be published by Houghton Mifflin Harcourt in October 2015. KQED will be producing a \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">mobile-friendly website\u003c/a> (\u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">kqed.org/pepinheartandsoul\u003c/a>) for the series which will feature recipes, clips and full episodes.\u003c/p>\n\u003cp>The production slate includes a PBS pledge special commemorating Pépin’s 80th birthday that will be produced in front of a live audience at Farallon Restaurant. This program will feature a celebratory feast prepared for Pépin by guest chefs Lidia Bastianich, Rick Bayless and Ming Tsai and will premiere in December 2015.\u003c/p>\n\u003cp>Each episode of \u003cem>Heart & Soul\u003c/em> will feature creative recipes that combine Pépin’s culinary history and travel experiences with his expert teaching skill. Viewers will see simple dishes for the novice and more involved creations for the seasoned cook along with frugal tips. On occasion, family and friends are invited to cook alongside Pépin or join him in the dining room. \u003cem>Heart & Soul\u003c/em> also highlights his passion for using the best provisions for meals, whether it is through tending his garden, foraging in the woods behind his home or on the nearby beach. Viewers will hear Pépin reminisce on these times as well as on his friendships with Julia Child and other chefs, and also recall the little ‘problems’ that have occurred during recordings in the studio.\u003c/p>\n\u003cp>“The opportunity to reflect on my time in the kitchen and in front of the camera is such a gratifying experience for me,” said Pépin, “I am able to share new recipes with viewers while also sharing special moments of my life — and I get to have my family and friends join me for this wonderful experience. I feel fortunate to have this opportunity and to be collaborating with my long-time production partner, KQED, on \u003cem>Heart & Soul\u003c/em>.”\u003c/p>\n\u003cp>“We are thrilled to be producing Jacques’ final television series” says Michael Isip, KQED’s chief content officer and series executive producer, “KQED has been Jacques’ television home for a quarter century and we’re honored to have produced 14 series with him, providing a national platform for Jacques to teach the art of cooking. Heart & Soul is the perfect culmination of our work because Jacques’ career has been all about sharing his love of food and family.”\u003c/p>\n\u003cp>\u003cem>Heart & Soul\u003c/em> will highlight Pépin’s 60 years in the kitchen which include his apprenticeship as a 13-year-old, cooking in some of Paris’ most revered establishments such as Meurice and Plaza Athenée and cooking for French President Charles DeGaulle. It will also touch on a key period of Pépin’s life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon, and his 10 years as director of research at Howard Johnson’s.\u003c/p>\n\u003cp>Jacques Pépin is the host of \u003cem>Jacques Pépin Heart & Soul\u003c/em>. Tina Salter is the series producer, Paul Swenson is the director and Michael Isip is the executive producer and chief content officer. Jacques Pépin: \u003cem>Heart & Soul\u003c/em> is produced by KQED and distributed by American Public Television (APT).\u003c/p>\n\u003cp>\u003cem>Heart & Soul\u003c/em> is made possible by the generous support of KitchenAid, OXO, Vine Connections (La Posta Wines, Crios by Susana Balbo Wines,Vina Casa Silva), Bertolli Olive Oil, and Riedel Crystal.\u003c/p>\n\u003cp>\u003cstrong>ABOUT KQED PUBLIC TELEVISION\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/\" target=\"_blank\">KQED Public Television\u003c/a>, the PBS affiliate that serves Northern California, is one of the country’s most popular public television stations. It brings the values of public media to homes around the Bay Area with Emmy Award–winning programming that inspires, informs and entertains, including \u003cem>Downton Abbey\u003c/em> and \u003cem>Sherlock\u003c/em> from MASTERPIECE, \u003cem>American Experience, American Masters, Great Performances, POV, Independent Lens, NOVA\u003c/em> and \u003cem>Nature\u003c/em>. KQED produces local series like \u003cem>Check, Please! Bay Area, KQED NEWSROOM, San Francisco Opera, Truly CA\u003c/em> and \u003cem>ImageMakers\u003c/em>, as well as popular programs for national broadcast such as \u003cem>Film School Shorts, Essential Pépin\u003c/em> and \u003cem>QUEST\u003c/em>. KQED also distributes programming to public media stations across the country including \u003cem>Roadtrip Nation\u003c/em> and \u003cem>Joanne Weir’s Cooking School\u003c/em>. For more information, please visit \u003ca href=\"http://www.kqed.org/tv/\" target=\"_blank\">kqed.org/tv\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ABOUT JACQUES PÉPIN\u003c/strong>\u003cbr>\nJacques Pépin is renowned as a chef and as the host of acclaimed and popular cooking shows on public television. He is a respected instructor, a prolific author, having written more than 25 books, and a gifted artist. A former columnist for \u003cem>The New York Times\u003c/em> and contributing editor to \u003cem>Food & Wine\u003c/em> magazine, he is the Dean of Special Programs at the International Culinary Center in New York and has taught at Boston University for more than 25 years. He is the winner of numerous James Beard Foundation and International Association of Culinary Professionals (IACP) awards for both his television series and for his books. He earned a place in the Beard Foundation's Cookbook Hall of Fame in 1996 and received their Lifetime Achievement Award in 2005. Pépin holds the highest honor bestowed by the French Government, the title of CHEVALIER DE L’ORDRE NATIONAL DE LA LEGION D’HONNEUR. He has also shared the spotlight with Julia Child in a PBS series that still appears on public television stations. The series, \u003cem>Julia and Jacques Cooking at Home\u003c/em>, received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. Pépin lives in Connecticut with his wife Gloria and two poodles, Paco and Gaston.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_87237\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\" alt=\"Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>Due to the overwhelming response to the sold out September 30 event, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\">An Evening with Martin Yan and Jacques Pépin,\u003c/a>\" \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> is proud to present a special opportunity at M.Y. China, Westfield San Francisco Centre, on Monday, October 20 with Martin Yan and Jacques Pépin.\u003c/p>\n\u003cp>The two celebrity chefs will be dining at the restaurant on Monday, October 20, as well as meeting and greeting guests that night. They will be available for photos between 7pm and 9pm.\u003c/p>\n\u003cul>\n\u003cstrong>To Make Reservations:\u003c/strong> \u003cstrong>SOLD OUT\u003c/strong> (as of 9/9/14)\n\u003cli>Call M.Y. China at \u003cstrong>415.580.3001\u003c/strong>, please make sure to mention KQED when calling in.\u003c/li>\n\u003cli>\u003ca href=\"http://www.opentable.com/my-china-sf\" target=\"_blank\">\u003cstrong>Reserve online through OpenTable\u003c/strong>\u003c/a> -- Select Monday, October 20, optimal times 6pm-8:30pm. Please make sure to note KQED when making online reservations.\u003c/li>\n\u003c/ul>\n\u003cp>Guests will be able to order from a special menu, created just for the night, or have the option of ordering from the regular menu.\u003c/p>\n\u003cp>Ten percent of the check, excluding alcoholic beverages, will be donated to KQED to continue producing and presenting great food programs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87237\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\" alt=\"Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>Due to the overwhelming response to the sold out September 30 event, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\">An Evening with Martin Yan and Jacques Pépin,\u003c/a>\" \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> is proud to present a special opportunity at M.Y. China, Westfield San Francisco Centre, on Monday, October 20 with Martin Yan and Jacques Pépin.\u003c/p>\n\u003cp>The two celebrity chefs will be dining at the restaurant on Monday, October 20, as well as meeting and greeting guests that night. They will be available for photos between 7pm and 9pm.\u003c/p>\n\u003cul>\n\u003cstrong>To Make Reservations:\u003c/strong> \u003cstrong>SOLD OUT\u003c/strong> (as of 9/9/14)\n\u003cli>Call M.Y. China at \u003cstrong>415.580.3001\u003c/strong>, please make sure to mention KQED when calling in.\u003c/li>\n\u003cli>\u003ca href=\"http://www.opentable.com/my-china-sf\" target=\"_blank\">\u003cstrong>Reserve online through OpenTable\u003c/strong>\u003c/a> -- Select Monday, October 20, optimal times 6pm-8:30pm. Please make sure to note KQED when making online reservations.\u003c/li>\n\u003c/ul>\n\u003cp>Guests will be able to order from a special menu, created just for the night, or have the option of ordering from the regular menu.\u003c/p>\n\u003cp>Ten percent of the check, excluding alcoholic beverages, will be donated to KQED to continue producing and presenting great food programs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_86353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\" alt=\" Jacques Pepin and Martin Yan in the early 1990s\" width=\"1024\" height=\"704\" class=\"size-full wp-image-86353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in the early 1990s\u003c/figcaption>\u003c/figure>\n\u003cp>Join \u003ca href=\"http://www.kqed.org/\">KQED\u003c/a>, in partnership with \u003ca href=\"http://tastemychina.com/\">M.Y. China\u003c/a> and \u003ca href=\"http://www.laboulangebakery.com/\">La Boulange\u003c/a>, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.\u003c/p>\n\u003cp>Martin will preview his new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and reminisce with his old friend Jacques, who is in the Bay Area taping a new public television program \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites will share more details about the taping of Jacques Pépin's new series in early September.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong>\u003cbr>\nTuesday, September 30, 2014, at 6:30–9pm\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong>\u003cbr>\nUnder the Dome at Westfield San Francisco Centre\u003cbr>\n865 Market Street, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tickets:\u003c/strong>\u003cbr>\n$75 general ($65 KQED members with code KQEDchefs)\u003cbr>\nTickets available through City Box Office (cityboxoffice.com)\u003cbr>\n415.392.4400, \u003ca href=\"http://www.cityboxoffice.com/eventperformances.asp?evt=1959\">\u003cstrong>BUY TICKETS\u003c/strong>\u003c/a> [ \u003cstrong>SOLD OUT as of 8/20\u003c/strong> ]\u003c/p>\n\u003cp>About \u003cstrong>\u003cem>Martin Yan’s Taste of Vietnam\u003c/em>\u003c/strong>\u003cbr>\nMartin Yan is back! In his new show, Martin showcases the country’s breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself. The series is presented for national broadcast by KQED and premieres on Saturday, September 13, at 10am on KQED 9. It will premiere nationally throughout the fall of 2014.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Jacques Pépin: Heart & Soul\u003c/strong>\u003cbr>\n\u003cem>Jacques Pépin: Heart & Soul\u003c/em>, Pepin’s 14th and final cooking series on public television, will be his most personal series yet. \u003cem>Heart & Soul\u003c/em> travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\" alt=\" Jacques Pepin and Martin Yan in the early 1990s\" width=\"1024\" height=\"704\" class=\"size-full wp-image-86353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in the early 1990s\u003c/figcaption>\u003c/figure>\n\u003cp>Join \u003ca href=\"http://www.kqed.org/\">KQED\u003c/a>, in partnership with \u003ca href=\"http://tastemychina.com/\">M.Y. China\u003c/a> and \u003ca href=\"http://www.laboulangebakery.com/\">La Boulange\u003c/a>, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.\u003c/p>\n\u003cp>Martin will preview his new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and reminisce with his old friend Jacques, who is in the Bay Area taping a new public television program \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites will share more details about the taping of Jacques Pépin's new series in early September.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong>\u003cbr>\nTuesday, September 30, 2014, at 6:30–9pm\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong>\u003cbr>\nUnder the Dome at Westfield San Francisco Centre\u003cbr>\n865 Market Street, San Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"tagline": "Art is where you find it",
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"soldout": {
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"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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