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"content": "\u003cfigure id=\"attachment_74715\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\" alt=\"Judy Rodgers, chef-owner of Zuni Cafe. Screenshot: Epicurious\" width=\"300\" class=\"size-full wp-image-74715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy Rodgers, chef-owner of Zuni Cafe.\u003cbr>Screenshot: Epicurious\u003c/figcaption>\u003c/figure>\n\u003cp>Do you remember your first time at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>? Maybe, like me, you walked through the glass doors and up to the always-lively bar in the early 1990s, when the city was still recovering from the seismic upheaval of both the Loma Prieta earthquake and a national economic crash. Maybe you found solace there just after the earthquake, when $4 bowls of polenta kept the lights on. \u003c/p>\n\u003cp>Perhaps you watched the morning sun slant through the tall glass windows overlooking Market Street during the years when the cafe was serving breakfast, as peaceful, often solo customers started the day with bowls of cafe au lait, buttery scones, and \u003ca href=\"http://en.wikipedia.org/wiki/Herb_Caen\">Herb Caen\u003c/a> in the pages of the Chronicle. Innumerable birthdays, weddings, engagements, anniversaries, and festivities were celebrated there, over the butcher-papered tables, with mahogany-skinned roast chickens for two, with fresh oysters and cracked Dungeness crab, with Caesar salad, shoestring fries, espresso granita, and huge hunks of Acme levain bread and butter that tasted better there than anywhere else. Zuni Cafe was that rare bird, a confident, welcoming San Francisco restaurant that didn't change, yet still managed to feel as fresh, as relevant, as perfectly just-right-now as it did ten, twenty, even twenty-five years ago. \u003c/p>\n\u003cp>Zuni Café will live on. But its guiding light, its chef, owner, and perfectionist visionary Judy Rodgers, an icon of California cuisine, is gone. Rodgers, 57, passed away today. In 2004, Rodgers was named Outstanding Chef in America by the James Beard Foundation; Zuni Cafe won the James Beard Award for Outstanding Restaurant in America in 2003. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\" alt=\"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. Author: Judy Rogers\" width=\"260\" height=\"324\" class=\"alignleft size-full wp-image-74719\">\u003c/a>Rodgers put the sharp, inquisitive, and knowledge-seeking mind that had earned her a degree in art history at Stanford to great use as a chef and author. As she detailed in her James Beard Award-winning book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">The Zuni Cafe Cookbook\u003c/a>, she got her start as a curious 16 year old exchange student in 1973, spending a year with Troisgros family (who were friends of a neighbor of Rodgers' back home in St. Louis) who just happened to run Les Freres Troisgros in Rouen, then one of the most renowned restaurants in France. The lessons she learned there--of unstinting quality of ingredients matched with careful thriftiness, of perfection in simplicity, of pride in craft--would remain with her throughout her working life. She took the lessons she learned in that French kitchen and made them the basis for her particular kind of California cuisine, one rooted in French attitudes towards \u003cem>terroir\u003c/em> and quality yet inspired by the ever more finely tuned seasonal abundance of Northern California's farms, ranches, fisheries, vineyards, and more. \u003c/p>\n\u003cp>In 1977, she started cooking professionally as the lunch chef at Alice Waters' then six-year-old restaurant, \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. Two years later, she returned to France to cook at a small restaurant in the southwest, then relearned American food at the Union Hotel in Benicia with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/12/waffles-for-marion-cunningham/\">Marion Cunningham\u003c/a>. In 1983, she traveled to Italy to live, learn, and eat, falling in love with the foods and history of Tuscany. By 1987, after a brief stint cooking in New York City, she became the chef at Zuni, a once-Southwestern restaurant that morphed under her influence into the French-Italian-Californian hybrid it remains today. With its wedge-shaped corner footprint between Franklin and Gough, Zuni was convenient to City Hall, the opera, the ballet, and the symphony, as well as to the scruffier aspects of Market Street. Walking down Rose Alley behind the restaurant, you could catch sight of Rodgers under the fluorescent lights of the kitchen, slim and intense, her bright blue eyes missing nothing. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the late 1990s, when I worked as an assistant cookbook editor at Chronicle Books, Rodgers came to us for a meeting about a possible Zuni cookbook. With her lengthy proposal in hand, the first question we had to ask was, had she written the text herself? Her proposal was meticulously crafted, with a well-shaped, well-written storyline that was equal parts personal memoir, California culinary history, and useful kitchen know-how, plus finely detailed but followable recipes for all of Zuni's best dishes. I'm not exaggerating to say that it was better than most finished books, and much better even than most professionally-ghostwritten or co-authored chef's books. It was hard to believe that Rodgers, known for her focused attention to all the night-after-night details at her restaurant, could have found the time to write so much of such a good book. Yet she had. Chronicle passed on the proposal, but I stealthily photocopied my copy and brought it home to use. \u003c/p>\n\u003cp>When the book came out, published by W. W. Norton in 2002, I was unsurprised to see that much of it was word-for-word from the original proposal. Rodgers' voice, Rodgers' knowledge, suffused every page. The recipe for Zuni's famous Caesar Salad took up two and a half pages. It wasn't because the recipe was so complex--it was nothing fancier than romaine lettuce, croutons, and Parmesan, dressed in a red wine vinaigrette enriched with eggs and flavored with lemon, garlic and anchovy--but because she wanted her readers to understand her mind-set, to pay attention to the nuances of every ingredient and to bring them together in a mindful way. \u003c/p>\n\u003cp>Nothing was set in stone; every day in the kitchen started fresh, with ingredients that were inevitably a little different from the day before. As readers and diners, she let us taste her joy in the arrival of winter's first Dungeness crabs and Meyer lemons, in spring's first shoots of green garlic and pink rhubarb, in summer's abundance of tomatoes and wild salmon, in autumn's tumble of grapes, persimmons, and squash. Under her tutelage, her staff pickled neon-pink onions and chartreuse-bright zucchini, shaved raw white asparagus and porcini mushrooms into salads, and paired milky green almonds with sweet white nectarines and tissue-thin slices of proscuitto. She made a plate of tiny, silvery cured anchovies over a bed of celery seem like the most natural happy-hour snack in the world, taught us to love bone marrow, squid, gizzards, lamb's tongues, and more. \u003c/p>\n\u003cp>As she wrote in her cookbook's introduction,\u003c/p>\n\u003cblockquote>\u003cp>\"And so, the Zuni repertory is an evolving hybrid of the cuisines I love, made possible by the generosity of many teachers and colleagues. If our food is delicious, it is due to that passion, and to the extraordinary quality of the products we obtain, and to the talent and devotion of every cook who has embraced it with heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Rodgers was a chef, an artist, a staunch and influential mentor and friend to so many in the food world, and an icon who shaped the California food revolution with tremendous grace, tenaciousness, and skill. She will be missed. \u003c/p>\n\u003chr>\nZuni Cafe chef and co-owner Judy Rodgers and co-owner Gilbert Pilgram talk about making food they love, exploring a dish's ethnic roots, rejecting trends, and their passion for ingredients.\u003cbr>\n\u003cem>Video: Epicurious\u003c/em>\u003cbr>\n[youtube //www.youtube.com/watch?v=kLfELvVGWlw]\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74715\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\" alt=\"Judy Rodgers, chef-owner of Zuni Cafe. Screenshot: Epicurious\" width=\"300\" class=\"size-full wp-image-74715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy Rodgers, chef-owner of Zuni Cafe.\u003cbr>Screenshot: Epicurious\u003c/figcaption>\u003c/figure>\n\u003cp>Do you remember your first time at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>? Maybe, like me, you walked through the glass doors and up to the always-lively bar in the early 1990s, when the city was still recovering from the seismic upheaval of both the Loma Prieta earthquake and a national economic crash. Maybe you found solace there just after the earthquake, when $4 bowls of polenta kept the lights on. \u003c/p>\n\u003cp>Perhaps you watched the morning sun slant through the tall glass windows overlooking Market Street during the years when the cafe was serving breakfast, as peaceful, often solo customers started the day with bowls of cafe au lait, buttery scones, and \u003ca href=\"http://en.wikipedia.org/wiki/Herb_Caen\">Herb Caen\u003c/a> in the pages of the Chronicle. Innumerable birthdays, weddings, engagements, anniversaries, and festivities were celebrated there, over the butcher-papered tables, with mahogany-skinned roast chickens for two, with fresh oysters and cracked Dungeness crab, with Caesar salad, shoestring fries, espresso granita, and huge hunks of Acme levain bread and butter that tasted better there than anywhere else. 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Author: Judy Rogers\" width=\"260\" height=\"324\" class=\"alignleft size-full wp-image-74719\">\u003c/a>Rodgers put the sharp, inquisitive, and knowledge-seeking mind that had earned her a degree in art history at Stanford to great use as a chef and author. As she detailed in her James Beard Award-winning book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">The Zuni Cafe Cookbook\u003c/a>, she got her start as a curious 16 year old exchange student in 1973, spending a year with Troisgros family (who were friends of a neighbor of Rodgers' back home in St. Louis) who just happened to run Les Freres Troisgros in Rouen, then one of the most renowned restaurants in France. The lessons she learned there--of unstinting quality of ingredients matched with careful thriftiness, of perfection in simplicity, of pride in craft--would remain with her throughout her working life. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the late 1990s, when I worked as an assistant cookbook editor at Chronicle Books, Rodgers came to us for a meeting about a possible Zuni cookbook. With her lengthy proposal in hand, the first question we had to ask was, had she written the text herself? Her proposal was meticulously crafted, with a well-shaped, well-written storyline that was equal parts personal memoir, California culinary history, and useful kitchen know-how, plus finely detailed but followable recipes for all of Zuni's best dishes. I'm not exaggerating to say that it was better than most finished books, and much better even than most professionally-ghostwritten or co-authored chef's books. It was hard to believe that Rodgers, known for her focused attention to all the night-after-night details at her restaurant, could have found the time to write so much of such a good book. Yet she had. Chronicle passed on the proposal, but I stealthily photocopied my copy and brought it home to use. \u003c/p>\n\u003cp>When the book came out, published by W. W. Norton in 2002, I was unsurprised to see that much of it was word-for-word from the original proposal. Rodgers' voice, Rodgers' knowledge, suffused every page. The recipe for Zuni's famous Caesar Salad took up two and a half pages. It wasn't because the recipe was so complex--it was nothing fancier than romaine lettuce, croutons, and Parmesan, dressed in a red wine vinaigrette enriched with eggs and flavored with lemon, garlic and anchovy--but because she wanted her readers to understand her mind-set, to pay attention to the nuances of every ingredient and to bring them together in a mindful way. \u003c/p>\n\u003cp>Nothing was set in stone; every day in the kitchen started fresh, with ingredients that were inevitably a little different from the day before. As readers and diners, she let us taste her joy in the arrival of winter's first Dungeness crabs and Meyer lemons, in spring's first shoots of green garlic and pink rhubarb, in summer's abundance of tomatoes and wild salmon, in autumn's tumble of grapes, persimmons, and squash. Under her tutelage, her staff pickled neon-pink onions and chartreuse-bright zucchini, shaved raw white asparagus and porcini mushrooms into salads, and paired milky green almonds with sweet white nectarines and tissue-thin slices of proscuitto. She made a plate of tiny, silvery cured anchovies over a bed of celery seem like the most natural happy-hour snack in the world, taught us to love bone marrow, squid, gizzards, lamb's tongues, and more. \u003c/p>\n\u003cp>As she wrote in her cookbook's introduction,\u003c/p>\n\u003cblockquote>\u003cp>\"And so, the Zuni repertory is an evolving hybrid of the cuisines I love, made possible by the generosity of many teachers and colleagues. If our food is delicious, it is due to that passion, and to the extraordinary quality of the products we obtain, and to the talent and devotion of every cook who has embraced it with heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/26/247330160/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton\">The Salt at NPR Food\u003c/a> (11/26/13)\u003c/p>\n\u003cfigure id=\"attachment_74525\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1-290x217.jpg\" alt=\"Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The decision to give up entire food groups can be a radical attempt to reform an unhealthy diet, as former President Bill Clinton demonstrated when he revealed in 2011 \u003ca href=\"http://www.npr.org/blogs/health/2011/08/20/139782972/bill-clintons-life-as-a-vegan\">that he'd gone vegan\u003c/a>, after heart bypass surgery.\u003c/p>\n\u003cp>But more often in this day and age, eschewing animal products is political.\u003c/p>\n\u003cp>And so that's why we were interested to read that former Vice President Al Gore, one of the world's most famous environmentalists, had — like his former boss — gone vegan, too.\u003c/p>\n\u003cp>The news appeared as a side note in an \u003ca href=\"http://www.forbes.com/sites/ryanmac/2013/11/23/bill-gates-food-fetish-hampton-creek-foods-looks-to-crack-the-egg-industry/\">article\u003c/a> published in \u003cem>Forbes\u003c/em> about Hampton Creek, a San Francisco company that's trying to hawk its plant-based mayonnaise as a tasty alternative to the ubiquitous condiment typically made with eggs. (You can read our own Allison Aubrey's story on the same company \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/13/why-bill-gates-is-investing-in-chicken-less-eggs/\">here\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As reporter Ryan Mac noted, Hampton Creek has attracted significant investment from venture capital firms, and \"newly turned vegan Al Gore is also circling.\" (We tried to verify the newfound veganism with Gore himself, but his Carthage Group family company did not respond to our request for comment.)\u003c/p>\n\u003cp>Gore is, of course, free to eat whatever his heart desires. But since he has previously said that he has been slowly reducing his meat consumption over the past few years because of his concern about climate change, we can only assume that he's gotten more serious (and perhaps guilt-ridden) about how his purchases of meat and dairy products are hurting the planet.\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.youtube.com/watch?v=4bLb23cPd_4\">interview\u003c/a> in 2009, Gore said:\u003c/p>\n\u003cblockquote>\u003cp>\"It's absolutely correct that the growing meat intensity of diets around the world is one of the issues connected to this global crisis, not only because of the CO2 involved but also because of the water consumed in the process.\"\u003c/p>\u003c/blockquote>\n\u003cp>[youtube //www.youtube.com/watch?v=4bLb23cPd_4]\u003c/p>\n\u003cp>Gore has been beating the drum about climate change for decades, but his concern seems to be growing ever deeper. Earlier this week, the public editor of \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/11/24/public-editor/after-changes-how-green-is-the-times.html?adxnnl=1&pagewanted=all&adxnnlx=1385313034-sGaZ0AlRP6cKkdXiSPkwpA\">quoted\u003c/a> Gore as saying, \"The news media should be making this existential crisis the No. 1 topic they cover.\"\u003c/p>\n\u003cp>While veganism probably seems extreme to bacon-and-cheese lovers, Gore is one of many consumers who are seeing the link between their food choices and the destruction of the planet and taking action. There are indicators everywhere, but we've noticed the Meatless Monday movement \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/21/239126655/meatless-monday-movement-gets-more-veggies-on-the-menu\">is getting ever\u003c/a> greater traction in the U.S., and even Germany's Oktoberfest now \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/229181556/meat-drenched-oktoberfest-warms-to-vegans\">caters\u003c/a> to vegans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Bill Clinton went vegan as a radical attempt to reform his health. But Gore has been cutting back on meat since 2009, out of concern about the impacts of animal production on climate change.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/26/247330160/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton\">The Salt at NPR Food\u003c/a> (11/26/13)\u003c/p>\n\u003cfigure id=\"attachment_74525\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1-290x217.jpg\" alt=\"Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The decision to give up entire food groups can be a radical attempt to reform an unhealthy diet, as former President Bill Clinton demonstrated when he revealed in 2011 \u003ca href=\"http://www.npr.org/blogs/health/2011/08/20/139782972/bill-clintons-life-as-a-vegan\">that he'd gone vegan\u003c/a>, after heart bypass surgery.\u003c/p>\n\u003cp>But more often in this day and age, eschewing animal products is political.\u003c/p>\n\u003cp>And so that's why we were interested to read that former Vice President Al Gore, one of the world's most famous environmentalists, had — like his former boss — gone vegan, too.\u003c/p>\n\u003cp>The news appeared as a side note in an \u003ca href=\"http://www.forbes.com/sites/ryanmac/2013/11/23/bill-gates-food-fetish-hampton-creek-foods-looks-to-crack-the-egg-industry/\">article\u003c/a> published in \u003cem>Forbes\u003c/em> about Hampton Creek, a San Francisco company that's trying to hawk its plant-based mayonnaise as a tasty alternative to the ubiquitous condiment typically made with eggs. (You can read our own Allison Aubrey's story on the same company \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/13/why-bill-gates-is-investing-in-chicken-less-eggs/\">here\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As reporter Ryan Mac noted, Hampton Creek has attracted significant investment from venture capital firms, and \"newly turned vegan Al Gore is also circling.\" (We tried to verify the newfound veganism with Gore himself, but his Carthage Group family company did not respond to our request for comment.)\u003c/p>\n\u003cp>Gore is, of course, free to eat whatever his heart desires. But since he has previously said that he has been slowly reducing his meat consumption over the past few years because of his concern about climate change, we can only assume that he's gotten more serious (and perhaps guilt-ridden) about how his purchases of meat and dairy products are hurting the planet.\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.youtube.com/watch?v=4bLb23cPd_4\">interview\u003c/a> in 2009, Gore said:\u003c/p>\n\u003cblockquote>\u003cp>\"It's absolutely correct that the growing meat intensity of diets around the world is one of the issues connected to this global crisis, not only because of the CO2 involved but also because of the water consumed in the process.\"\u003c/p>\u003c/blockquote>\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/4bLb23cPd_4'\n title='//www.youtube.com/embed/4bLb23cPd_4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Gore has been beating the drum about climate change for decades, but his concern seems to be growing ever deeper. Earlier this week, the public editor of \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/11/24/public-editor/after-changes-how-green-is-the-times.html?adxnnl=1&pagewanted=all&adxnnlx=1385313034-sGaZ0AlRP6cKkdXiSPkwpA\">quoted\u003c/a> Gore as saying, \"The news media should be making this existential crisis the No. 1 topic they cover.\"\u003c/p>\n\u003cp>While veganism probably seems extreme to bacon-and-cheese lovers, Gore is one of many consumers who are seeing the link between their food choices and the destruction of the planet and taking action. There are indicators everywhere, but we've noticed the Meatless Monday movement \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/21/239126655/meatless-monday-movement-gets-more-veggies-on-the-menu\">is getting ever\u003c/a> greater traction in the U.S., and even Germany's Oktoberfest now \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/229181556/meat-drenched-oktoberfest-warms-to-vegans\">caters\u003c/a> to vegans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How About A Coke? Warhol Painting Up For Grabs",
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"content": "\u003cfigure id=\"attachment_73882\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coca-cola-warhol.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coca-cola-warhol.jpg\" alt=\"Coca-Cola (3) was one of many of Warhol's pop art pieces, which celebrated popular culture and consumerism in post-World War II America.\" width=\"462\" height=\"577\" class=\"size-full wp-image-73882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coca-Cola (3) was one of many of Warhol's pop art pieces, which celebrated popular culture and consumerism in post-World War II America.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122979884/tanya-ballard-brown\">Tanya Ballard Brown\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/11/11/244559034/how-about-a-coke-warhol-painting-up-for-grabs\">The Two-Way at NPR\u003c/a> (11/12/13)\u003c/p>\n\u003cp>On Tuesday, artist Andy Warhol's oversized and iconic \u003cem>Coca-Cola (3)\u003c/em> will \u003ca href=\"http://www.christies.com/about/press-center/releases/pressrelease.aspx?pressreleaseid=6701\">hit the auction block at Christie's\u003c/a>, and to borrow an old slogan from the company, It's The Real Thing.\u003c/p>\n\u003cp>Warhol painted the 6-foot-tall black-and-white canvas in 1962 as part of a series of four Coke bottle paintings. According to Ted Ryan, archivist and historian at the Coca-Cola Co., Warhol had the paintings in his studio and invited his friend, Emile de Antonio, to come by and give him feedback.\u003c/p>\n\u003cp>\"I think he was told No. 3 is it — just throw away No. 1,\" says Ryan, who added that Warhol had been struggling with different art styles at the time. \"It wasn't until he did the series of Coke bottles and got the feedback ... that he found his genre.\"\u003c/p>\n\u003cp>Ryan says the artist \u003ca href=\"http://www.adbranch.com/andy-warhols-coca-cola-paintings/\">chose the Coke bottle\u003c/a> because of its ubiquity, pointing to \u003ca href=\"http://books.google.com/books?id=Rkh473_wb9cC&q=Liz+Taylor#v=onepage&q=Liz%20Taylor%20drinks%20coke&f=false\" target=\"_blank\">a quote from Warhol himself\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"What's great about this country is that America started the tradition where the richest consumers buy essentially the same things as the poorest. You can be watching TV and see Coca-Cola, and you can know that the President drinks Coke, Liz Taylor drinks Coke, and just think, you can drink Coke, too. A Coke is a Coke and no amount of money can get you a better Coke ... All the Cokes are the same and all the Cokes are good. Liz Taylor knows it, the President knows it ... and you know it.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The artist later went on to depict other American brands, including Brillo, Campbell's Soup, General Electric, Heinz and Kellogg.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Coke painting, which has been part of a private collection since 1995, could sell for more than $40 million — another Warhol piece,\u003cem> Coke Bottle (4),\u003c/em> \u003ca href=\"http://www.bloomberg.com/news/2013-10-02/warhol-s-60-million-coke-faces-koons-richter-in-auction.html\">sold for $35.4 million\u003c/a> a couple of years ago.\u003c/p>\n\u003cp>Coca-Cola itself holds more than 20 pieces of Warhol art. Ryan says the company never sent a cease-and-desist order to the artist asking him to stop using the company's logo and other trademarks, but rather they \"acknowledged each other from afar.\"\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Another Andy Warhol NPR Post:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/2013/11/02/242174661/dead-bees-nail-clippings-and-priceless-art-in-warhols-time-capsules\">Dead Bees, Nail Clippings And Priceless Art In Warhol's 'Time Capsules'\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73882\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coca-cola-warhol.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coca-cola-warhol.jpg\" alt=\"Coca-Cola (3) was one of many of Warhol's pop art pieces, which celebrated popular culture and consumerism in post-World War II America.\" width=\"462\" height=\"577\" class=\"size-full wp-image-73882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coca-Cola (3) was one of many of Warhol's pop art pieces, which celebrated popular culture and consumerism in post-World War II America.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122979884/tanya-ballard-brown\">Tanya Ballard Brown\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/11/11/244559034/how-about-a-coke-warhol-painting-up-for-grabs\">The Two-Way at NPR\u003c/a> (11/12/13)\u003c/p>\n\u003cp>On Tuesday, artist Andy Warhol's oversized and iconic \u003cem>Coca-Cola (3)\u003c/em> will \u003ca href=\"http://www.christies.com/about/press-center/releases/pressrelease.aspx?pressreleaseid=6701\">hit the auction block at Christie's\u003c/a>, and to borrow an old slogan from the company, It's The Real Thing.\u003c/p>\n\u003cp>Warhol painted the 6-foot-tall black-and-white canvas in 1962 as part of a series of four Coke bottle paintings. According to Ted Ryan, archivist and historian at the Coca-Cola Co., Warhol had the paintings in his studio and invited his friend, Emile de Antonio, to come by and give him feedback.\u003c/p>\n\u003cp>\"I think he was told No. 3 is it — just throw away No. 1,\" says Ryan, who added that Warhol had been struggling with different art styles at the time. \"It wasn't until he did the series of Coke bottles and got the feedback ... that he found his genre.\"\u003c/p>\n\u003cp>Ryan says the artist \u003ca href=\"http://www.adbranch.com/andy-warhols-coca-cola-paintings/\">chose the Coke bottle\u003c/a> because of its ubiquity, pointing to \u003ca href=\"http://books.google.com/books?id=Rkh473_wb9cC&q=Liz+Taylor#v=onepage&q=Liz%20Taylor%20drinks%20coke&f=false\" target=\"_blank\">a quote from Warhol himself\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"What's great about this country is that America started the tradition where the richest consumers buy essentially the same things as the poorest. You can be watching TV and see Coca-Cola, and you can know that the President drinks Coke, Liz Taylor drinks Coke, and just think, you can drink Coke, too. A Coke is a Coke and no amount of money can get you a better Coke ... All the Cokes are the same and all the Cokes are good. Liz Taylor knows it, the President knows it ... and you know it.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The artist later went on to depict other American brands, including Brillo, Campbell's Soup, General Electric, Heinz and Kellogg.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Coke painting, which has been part of a private collection since 1995, could sell for more than $40 million — another Warhol piece,\u003cem> Coke Bottle (4),\u003c/em> \u003ca href=\"http://www.bloomberg.com/news/2013-10-02/warhol-s-60-million-coke-faces-koons-richter-in-auction.html\">sold for $35.4 million\u003c/a> a couple of years ago.\u003c/p>\n\u003cp>Coca-Cola itself holds more than 20 pieces of Warhol art. Ryan says the company never sent a cease-and-desist order to the artist asking him to stop using the company's logo and other trademarks, but rather they \"acknowledged each other from afar.\"\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Another Andy Warhol NPR Post:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/2013/11/02/242174661/dead-bees-nail-clippings-and-priceless-art-in-warhols-time-capsules\">Dead Bees, Nail Clippings And Priceless Art In Warhol's 'Time Capsules'\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/11/244529699/prince-charles-organic-innovator-biscuit-maker\">The Salt at NPR Food\u003c/a> (11/11/13)\u003c/p>\n\u003cfigure id=\"attachment_73791\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/teabiscuit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/teabiscuit.jpg\" alt=\"The first product Duchy Originals launched was the Oaten Biscuit, and it’s still a top seller today. Photo: April Fulton/for NPR\" width=\"300\" class=\"size-full wp-image-73791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first product Duchy Originals launched was the Oaten Biscuit, and it’s still a top seller today. Photo: April Fulton/for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Who knew Prince Charles started one of the first organic and locally-sourced food companies in the world over 21 years ago?\u003c/p>\n\u003cp>Not us, until we got a pitch from his public relations outfit, inviting us to \"entertain like the Royals\" this holiday season with \"Duchy Originals from Waitrose.\"\u003c/p>\n\u003cp>It turns out the company quietly markets a variety of finely-textured, subtle tasting cookies (biscuits, if you're \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/12/141278315/british-to-american-cooking-terms-can-get-lost-in-translation\">a Brit\u003c/a>) at specialty stores and \u003ca href=\"http://us.walkersshortbread.com/category/Duchy_Originals/494.aspx\">online\u003c/a>. The organic biscuits have only been available in the U.S. since 2012; they're part of a line of fancy jams, cheese, eggs, meats and vegetables sold exclusively at the high-end Waitrose grocery stores in the U.K.\u003c/p>\n\u003cp>Two decades ago, the heir to the throne of England foresaw the potential and value in organic agriculture. Prince Charles' estate farm, called the Duchy Home Farm, went organic in 1986, at a time \"when most shoppers cared only about the low price tag on suspiciously blemish-free vegetables and unnaturally large chickens piled high in supermarkets,\" as \u003cem>Time\u003c/em> magazine \u003ca href=\"http://content.time.com/time/specials/2007/article/0,28804,1663317_1663319_1669898,00.html\">describes it\u003c/a>. The farm supplied barley, beets, carrots, milk, mustard, oats, parsnips and wheat to Duchy Originals, the company the price started in 1992.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But going green in the go-go 80s and 90s wasn't easy, even for a future king with major assets. \"Just the process of developing a supply chain for organic sausages and bacon was a major challenge,\" said the prince at a recent 21\u003csup>st\u003c/sup> \u003ca href=\"http://www.waitrose.com/home/tv/player.duchy+where+it+all+began.5.2751469898001.html\">anniversary event\u003c/a> for the company.\u003c/p>\n\u003cp>Back in 1992, there were few guidelines for growing large quantities of food without synthetic pesticides. \"We had to start from scratch – literally. And we had to do it by persuading a few courageous producers that it was worth their while to go through the risky and exhaustive process of converting their entire operation to an organic regime,\" Prince Charles told the audience at the event.\u003c/p>\n\u003cp>The first product Duchy Originals launched was the Oaten Biscuit, and it's still a top seller today. (The cookie is much more refined than it sounds, and it hit the spot with tea and cheese when we tried it.)\u003c/p>\n\u003cp>\"Who would have thought that 21 years later, Oaten Biscuit would have turned into a brand worth [$115.2 million], sold in over 30 countries with 230 different lines, and most encouragingly, would have donated over [$17.6 million ] to charitable causes?\" said the prince at the anniversary gathering.\u003c/p>\n\u003cp>Much of the money raised this year will go to a future farming project run by the Soil Association, the prince said in his speech.\u003c/p>\n\u003cp>Of course, the Prince of Wales and his dreams of earth-friendly, elegant food have not been without their challenges. Duchy Originals was by all accounts struggling in mid-2000s as consumers turned away from buying its luxury products during the economic downturn. It \u003ca href=\"http://www.theguardian.com/uk/2009/sep/10/prince-charles-duchy-originals-waitrose\">teamed up\u003c/a> with Waitrose in 2009 and came bouncing back.\u003c/p>\n\u003cp>This summer, Prince Charles was forced to close \"the nation's poshest greengrocer,\" the Veg Shed, where he sold organic fruits and vegetables from his estate's farm, citing \u003ca href=\"http://www.today.com/news/wilted-dream-prince-charles-closes-unprofitable-organic-veggie-shop-6C9823876\">lack of profits\u003c/a>, according to \u003cem>Today\u003c/em>.\u003c/p>\n\u003cp>And just this week, a parliamentary \u003ca href=\"http://www.theguardian.com/uk-news/2013/nov/05/duchy-of-cornwall-tax-prince-wales-charles\">committee\u003c/a> suggested the tax status of the prince's Duchy of Cornwall estate \"may give it an unfair advantage over its competitors.\" A Duchy of Cornwall spokeswoman denies the estate has a tax advantage. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/11/244529699/prince-charles-organic-innovator-biscuit-maker\">The Salt at NPR Food\u003c/a> (11/11/13)\u003c/p>\n\u003cfigure id=\"attachment_73791\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/teabiscuit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/teabiscuit.jpg\" alt=\"The first product Duchy Originals launched was the Oaten Biscuit, and it’s still a top seller today. Photo: April Fulton/for NPR\" width=\"300\" class=\"size-full wp-image-73791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first product Duchy Originals launched was the Oaten Biscuit, and it’s still a top seller today. Photo: April Fulton/for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Who knew Prince Charles started one of the first organic and locally-sourced food companies in the world over 21 years ago?\u003c/p>\n\u003cp>Not us, until we got a pitch from his public relations outfit, inviting us to \"entertain like the Royals\" this holiday season with \"Duchy Originals from Waitrose.\"\u003c/p>\n\u003cp>It turns out the company quietly markets a variety of finely-textured, subtle tasting cookies (biscuits, if you're \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/12/141278315/british-to-american-cooking-terms-can-get-lost-in-translation\">a Brit\u003c/a>) at specialty stores and \u003ca href=\"http://us.walkersshortbread.com/category/Duchy_Originals/494.aspx\">online\u003c/a>. The organic biscuits have only been available in the U.S. since 2012; they're part of a line of fancy jams, cheese, eggs, meats and vegetables sold exclusively at the high-end Waitrose grocery stores in the U.K.\u003c/p>\n\u003cp>Two decades ago, the heir to the throne of England foresaw the potential and value in organic agriculture. Prince Charles' estate farm, called the Duchy Home Farm, went organic in 1986, at a time \"when most shoppers cared only about the low price tag on suspiciously blemish-free vegetables and unnaturally large chickens piled high in supermarkets,\" as \u003cem>Time\u003c/em> magazine \u003ca href=\"http://content.time.com/time/specials/2007/article/0,28804,1663317_1663319_1669898,00.html\">describes it\u003c/a>. The farm supplied barley, beets, carrots, milk, mustard, oats, parsnips and wheat to Duchy Originals, the company the price started in 1992.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But going green in the go-go 80s and 90s wasn't easy, even for a future king with major assets. \"Just the process of developing a supply chain for organic sausages and bacon was a major challenge,\" said the prince at a recent 21\u003csup>st\u003c/sup> \u003ca href=\"http://www.waitrose.com/home/tv/player.duchy+where+it+all+began.5.2751469898001.html\">anniversary event\u003c/a> for the company.\u003c/p>\n\u003cp>Back in 1992, there were few guidelines for growing large quantities of food without synthetic pesticides. \"We had to start from scratch – literally. And we had to do it by persuading a few courageous producers that it was worth their while to go through the risky and exhaustive process of converting their entire operation to an organic regime,\" Prince Charles told the audience at the event.\u003c/p>\n\u003cp>The first product Duchy Originals launched was the Oaten Biscuit, and it's still a top seller today. (The cookie is much more refined than it sounds, and it hit the spot with tea and cheese when we tried it.)\u003c/p>\n\u003cp>\"Who would have thought that 21 years later, Oaten Biscuit would have turned into a brand worth [$115.2 million], sold in over 30 countries with 230 different lines, and most encouragingly, would have donated over [$17.6 million ] to charitable causes?\" said the prince at the anniversary gathering.\u003c/p>\n\u003cp>Much of the money raised this year will go to a future farming project run by the Soil Association, the prince said in his speech.\u003c/p>\n\u003cp>Of course, the Prince of Wales and his dreams of earth-friendly, elegant food have not been without their challenges. Duchy Originals was by all accounts struggling in mid-2000s as consumers turned away from buying its luxury products during the economic downturn. It \u003ca href=\"http://www.theguardian.com/uk/2009/sep/10/prince-charles-duchy-originals-waitrose\">teamed up\u003c/a> with Waitrose in 2009 and came bouncing back.\u003c/p>\n\u003cp>This summer, Prince Charles was forced to close \"the nation's poshest greengrocer,\" the Veg Shed, where he sold organic fruits and vegetables from his estate's farm, citing \u003ca href=\"http://www.today.com/news/wilted-dream-prince-charles-closes-unprofitable-organic-veggie-shop-6C9823876\">lack of profits\u003c/a>, according to \u003cem>Today\u003c/em>.\u003c/p>\n\u003cp>And just this week, a parliamentary \u003ca href=\"http://www.theguardian.com/uk-news/2013/nov/05/duchy-of-cornwall-tax-prince-wales-charles\">committee\u003c/a> suggested the tax status of the prince's Duchy of Cornwall estate \"may give it an unfair advantage over its competitors.\" A Duchy of Cornwall spokeswoman denies the estate has a tax advantage. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How 17th Century Fraud Gave Rise To Bright Orange Cheese",
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"content": "\u003cfigure id=\"attachment_73597\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\" alt=\"Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\" width=\"624\" height=\"351\" class=\"size-full wp-image-73597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_02.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>The \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/01/kraft-dims-that-mac-and-cheese-artificially-orange-glow/\">news\u003c/a> from Kraft last week that the company is ditching two artificial dyes in some versions of its macaroni and cheese products left me with a question.\u003c/p>\n\u003cp>Why did we start coloring cheeses orange to begin with? Turns out there's a curious history here.\u003c/p>\n\u003cp>In theory, cheese should be whitish — similar to the color of milk, right?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, not really. Centuries ago in England, lots of cheeses had a natural yellowish-orange pigment. The cheese came from the milk of certain breeds of cows, such as Jersey and Guernsey. Their milk tends to be richer in color from beta-carotene in the grass they eat.\u003c/p>\n\u003cp>So, when the orange pigment transferred to the cow's milk, and then to the cheese, it was considered a mark of quality.\u003c/p>\n\u003cp>But here's where the story gets interesting.\u003c/p>\n\u003cp>Cheese expert \u003ca href=\"http://www.uvm.edu/nfs/?Page=kindstedt.php&SM=peoplesubmenu.html\">Paul Kindstedt\u003c/a> of the University of Vermont explains that back in the 17th century, many English cheesemakers realized that they could make more money if they skimmed off the cream — to sell it separately or make butter from it.\u003c/p>\n\u003cp>But in doing so, most of the color was lost, since the natural orange pigment is carried in the fatty cream.\u003c/p>\n\u003cp>So, to pass off what was left over — basically low-fat cheese made from white milk — as a high-quality product, the cheesemakers faked it.\u003c/p>\n\u003cp>\"The cheesemakers were initially trying to trick people to mask the white color [of their cheese],\" explains Kindstedt.\u003c/p>\n\u003cp>They began adding coloring from saffron, marigold, carrot juice and later, annatto, which comes from the seeds of a tropical plant. (It's also what Kraft will use to color its new varieties of macaroni and cheese.)\u003c/p>\n\u003cp>The devious cheesemakers of the 17th century used these colorings to pass their products off as the full-fat, naturally yellowish-orange cheese that Londoners had come to expect.\u003c/p>\n\u003cp>The tradition of coloring cheese then carried over in the U.S. Lots of cheesemakers in Indiana, Ohio, Wisconsin and New York have a long history of coloring cheddar.\u003c/p>\n\u003cp>The motivation was part tradition, part marketing to make their cheeses stand out. There was another reason, too: It helped cheesemakers achieve a uniform color in their cheeses.\u003c/p>\n\u003cp>But Kindstedt says it's not a tradition that ever caught on in New England dairy farms.\u003c/p>\n\u003cp>\"Here in New England there was a disdain for brightly colored cheese,\" Kindstedt says.\u003c/p>\n\u003cp>And that's why to this day, we still see lots of naturally white cheddar cheese from places such as \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=1454097\">Vermont\u003c/a>.\u003c/p>\n\u003cp>With the boom in the artisanal food movement, we're starting to see more cheese produced from grass-fed cows.\u003c/p>\n\u003cp>And as a result, we may notice the butterlike color in summer cheeses — similar to what the 17th century Londoners ate.\u003c/p>\n\u003cp>\"We absolutely see the color changes when the cows transition onto pasture in early May,\" cheesemaker \u003ca href=\"http://shelburnefarms.org/about/people/nat-bacon\">Nat Bacon\u003c/a> of Shelburne Farms in Vermont wrote to us in an email. He says it's especially evident \"in the whey after we cut the curd, and also in the finished cheese. Both get quite golden in color, kind of like straw, with the beta-carotenes the cows are eating in the fresh meadow grasses.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73597\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\" alt=\"Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\" width=\"624\" height=\"351\" class=\"size-full wp-image-73597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>The \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/01/kraft-dims-that-mac-and-cheese-artificially-orange-glow/\">news\u003c/a> from Kraft last week that the company is ditching two artificial dyes in some versions of its macaroni and cheese products left me with a question.\u003c/p>\n\u003cp>Why did we start coloring cheeses orange to begin with? Turns out there's a curious history here.\u003c/p>\n\u003cp>In theory, cheese should be whitish — similar to the color of milk, right?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, not really. Centuries ago in England, lots of cheeses had a natural yellowish-orange pigment. The cheese came from the milk of certain breeds of cows, such as Jersey and Guernsey. Their milk tends to be richer in color from beta-carotene in the grass they eat.\u003c/p>\n\u003cp>So, when the orange pigment transferred to the cow's milk, and then to the cheese, it was considered a mark of quality.\u003c/p>\n\u003cp>But here's where the story gets interesting.\u003c/p>\n\u003cp>Cheese expert \u003ca href=\"http://www.uvm.edu/nfs/?Page=kindstedt.php&SM=peoplesubmenu.html\">Paul Kindstedt\u003c/a> of the University of Vermont explains that back in the 17th century, many English cheesemakers realized that they could make more money if they skimmed off the cream — to sell it separately or make butter from it.\u003c/p>\n\u003cp>But in doing so, most of the color was lost, since the natural orange pigment is carried in the fatty cream.\u003c/p>\n\u003cp>So, to pass off what was left over — basically low-fat cheese made from white milk — as a high-quality product, the cheesemakers faked it.\u003c/p>\n\u003cp>\"The cheesemakers were initially trying to trick people to mask the white color [of their cheese],\" explains Kindstedt.\u003c/p>\n\u003cp>They began adding coloring from saffron, marigold, carrot juice and later, annatto, which comes from the seeds of a tropical plant. (It's also what Kraft will use to color its new varieties of macaroni and cheese.)\u003c/p>\n\u003cp>The devious cheesemakers of the 17th century used these colorings to pass their products off as the full-fat, naturally yellowish-orange cheese that Londoners had come to expect.\u003c/p>\n\u003cp>The tradition of coloring cheese then carried over in the U.S. Lots of cheesemakers in Indiana, Ohio, Wisconsin and New York have a long history of coloring cheddar.\u003c/p>\n\u003cp>The motivation was part tradition, part marketing to make their cheeses stand out. There was another reason, too: It helped cheesemakers achieve a uniform color in their cheeses.\u003c/p>\n\u003cp>But Kindstedt says it's not a tradition that ever caught on in New England dairy farms.\u003c/p>\n\u003cp>\"Here in New England there was a disdain for brightly colored cheese,\" Kindstedt says.\u003c/p>\n\u003cp>And that's why to this day, we still see lots of naturally white cheddar cheese from places such as \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=1454097\">Vermont\u003c/a>.\u003c/p>\n\u003cp>With the boom in the artisanal food movement, we're starting to see more cheese produced from grass-fed cows.\u003c/p>\n\u003cp>And as a result, we may notice the butterlike color in summer cheeses — similar to what the 17th century Londoners ate.\u003c/p>\n\u003cp>\"We absolutely see the color changes when the cows transition onto pasture in early May,\" cheesemaker \u003ca href=\"http://shelburnefarms.org/about/people/nat-bacon\">Nat Bacon\u003c/a> of Shelburne Farms in Vermont wrote to us in an email. He says it's especially evident \"in the whey after we cut the curd, and also in the finished cheese. Both get quite golden in color, kind of like straw, with the beta-carotenes the cows are eating in the fresh meadow grasses.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Eastern Coachella Valley Used Egyptomania to Sell Dates",
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"content": "\u003cfigure id=\"attachment_73462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\" alt=\"Photo courtesy Coachella Valley History Museum\" width=\"1000\" height=\"788\" class=\"size-full wp-image-73462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy Coachella Valley History Museum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report Magazine\u003c/a> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2013/10/20131025dtcrmag.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Post and Radio story by Lisa Morehouse\u003c/strong>, \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a> (Oct 25-27, 2013)\u003c/p>\n\u003cp>If you drive southeast of Palm Springs through the Eastern Coachella Valley, it’s easy to get a little overwhelmed by the date palm trees. They grow as tall as 70 feet, and they’re everywhere, filling thousands of acres. Dates aren’t native to the Coachella Valley, but they’ve given this region an identity and became a top crop.\u003c/p>\n\u003cp>Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.\u003c/p>\n\u003cp>Soon, farmers and business leaders decided consumers might find the Middle Eastern connection romantic. Theaters adopted Arabian themes, the town of Indio built a fairground with turrets and the Old Bagdad stage, and towns were named Mecca, Thermal and Oasis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=n2OD2W1gidI]\u003c/p>\n\u003cp>There aren’t many vestiges of Arabian-themed agri-tourism left in Coachella Valley, but dates are still important. They bring in over $30 million annually to the region, and more than 90 percent of the dates harvested in the U.S. grow here.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(Read the entire story on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a>)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Post and Radio story by Lisa Morehouse\u003c/strong>, \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a> (Oct 25-27, 2013)\u003c/p>\n\u003cp>If you drive southeast of Palm Springs through the Eastern Coachella Valley, it’s easy to get a little overwhelmed by the date palm trees. They grow as tall as 70 feet, and they’re everywhere, filling thousands of acres. Dates aren’t native to the Coachella Valley, but they’ve given this region an identity and became a top crop.\u003c/p>\n\u003cp>Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.\u003c/p>\n\u003cp>Soon, farmers and business leaders decided consumers might find the Middle Eastern connection romantic. Theaters adopted Arabian themes, the town of Indio built a fairground with turrets and the Old Bagdad stage, and towns were named Mecca, Thermal and Oasis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Here's A Reason To Love Disco Again: Stopping Food Waste",
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"content": "\u003cfigure id=\"attachment_72323\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\" alt=\"Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\" width=\"624\" height=\"467\" class=\"size-full wp-image-72323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235355021/turning-food-waste-into-disco-soup\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>Wednesday is World Food Day, an occasion food activists like to use to call attention to world hunger. With 842 million chronically undernourished people on Earth, it's a problem that \u003ca href=\"http://www.fao.org/hunger/en/\">hasn't gone away\u003c/a>.\u003c/p>\n\u003cp>This year, activists are trying to make the day a little spicier with pots full of disco soup to highlight the absurd amount of food thrown away that could feed people: one-third of all the food produced every year.\u003c/p>\n\u003cp>What is disco soup, you ask? It's the tasty outcome of a party designed to bring strangers together to cook food that would otherwise end up in the trash. Oftentimes, the soup is donated to the hungry. Oh, and as the name suggests, there's music involved, too.\u003c/p>\n\u003cp>The first disco soup party was held in Germany in early 2012 by some folks affiliated with the \u003ca href=\"http://www.slowfood.de/slow_food_youth_deutschland/\" target=\"_blank\">Slow Food Youth Network Deutschland\u003c/a>. The organizers collected discarded fruits and vegetables from a market, blasted some disco music and made a huge pot of soup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two months later, a group in France threw a disco soup party, and attracted 100 people. More parties followed, in Australia, South Korea, \u003ca href=\"http://www.nuigalway.ie/about-us/press/publications/e-scealaaugust2013/discosoup/\">Ireland\u003c/a> and beyond. You can check out an earnest little video of another French disco food event here:\u003c/p>\n\u003cp>[vimeo 39596405]\u003c/p>\n\u003cp>The idea eventually caught the attention of \u003ca href=\"http://www.tristramstuart.co.uk/\" target=\"_blank\">Tristram Stuart\u003c/a>, a British food waste activist and writer who started Feeding the 5000, a campaign named for an event held in London in 2009 and 2011, where 5,000 members of the public were given a free lunch made with perfectly edible ingredients bound for the rubbish bin.\u003c/p>\n\u003cp>Stuart is adamant that consumers and businesses in the developed world have a moral obligation to reverse \"the global scandal\" of food waste. In addition to throwing events to cook up blemished but edible produce, his campaign is also working to change European Union legislation on feeding food waste to pigs through the \u003ca href=\"http://www.thepigidea.org\">Pig Idea\u003c/a> project.\u003c/p>\n\u003cp>For World Food Day, Feeding the 5000 is hosting a \"flagship\" disco soup party in Brussels. And the group says more pots full of disco soup will be bubbling away today in the Netherlands, France, Germany, Greece and Macedonia. The event hub is the \u003ca href=\"https://www.facebook.com/events/384184501685229/?source=1\">Disco Anti Food Waste Day\u003c/a> Facebook page.\u003c/p>\n\u003cp>And what if you don't like disco? Can you still have a disco soup event?\u003c/p>\n\u003cp>\"We play anything that gets people dancing as they peel and chop the vegetables and fruit,\" Dominika Jarosz, event coordinator for Feeding the 5000, tells The Salt in an email.\u003c/p>\n\u003cp>While there are no disco soup events scheduled for Oct. 16 in the U.S., Feeding the 5000 says disco soup is starting to get traction here. The \u003ca href=\"http://www.slowfoodnyc.org/event/disco_soup_nyc_yes_we_cut\">first U.S. disco soup\u003c/a> event was held on Sept. 20 in New York, with the support of Slow Food NYC, the Natural Gourmet Institute, chef Paul Gerard of the East Village restaurant Exchange Alley and the United Nations Environment Program.\u003c/p>\n\u003cp>In advance of the soup blitz, Stuart visited local farms in New York and New Jersey and gleaned blemished tomatoes, over-sized watermelons, squash, eggplants and other fresh produce that the farmers were unable to sell. A rotating crew of DJs provided a soundtrack at the soup-making party at the Chelsea Super Pier, and most of the food was donated to the Bowery Mission. Such events, he says, help raise awareness among food donors like grocery stores and farmers and help them forge long-term relationships with organizations that feed the hungry.\u003c/p>\n\u003cp>Americans may be getting more motivated to address food waste, but we have to hand it to the Europeans, who do seem to be out in front on the issue. It was a group of Austrians, after all, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/05/dumpster-diver-tv-austrians-cook-up-food-waste-reality-show/\">who started a reality cooking show\u003c/a> centered around Dumpster diving.\u003c/p>\n\u003cp>Food waste was also a talking point for world leaders who spoke up on World Food Day. \"Reducing food waste is not, in fact, only a strategy for times of crisis, but a way of life we should adopt if we want a sustainable future for our planet,\" Nunzia De Girolamo, Italy's minister for agriculture, food and forestry policy, said at a ceremony Wednesday at the Food and Agriculture Organization's headquarters in Rome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Wednesday is World Food Day, an occasion meant to strengthen the commitment to end global hunger. Across Europe, activists are throwing disco soup parties to turn leftover food into delicious food to give to the hungry. And as the name suggests, there's music, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72323\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\" alt=\"Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\" width=\"624\" height=\"467\" class=\"size-full wp-image-72323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235355021/turning-food-waste-into-disco-soup\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>Wednesday is World Food Day, an occasion food activists like to use to call attention to world hunger. With 842 million chronically undernourished people on Earth, it's a problem that \u003ca href=\"http://www.fao.org/hunger/en/\">hasn't gone away\u003c/a>.\u003c/p>\n\u003cp>This year, activists are trying to make the day a little spicier with pots full of disco soup to highlight the absurd amount of food thrown away that could feed people: one-third of all the food produced every year.\u003c/p>\n\u003cp>What is disco soup, you ask? It's the tasty outcome of a party designed to bring strangers together to cook food that would otherwise end up in the trash. Oftentimes, the soup is donated to the hungry. Oh, and as the name suggests, there's music involved, too.\u003c/p>\n\u003cp>The first disco soup party was held in Germany in early 2012 by some folks affiliated with the \u003ca href=\"http://www.slowfood.de/slow_food_youth_deutschland/\" target=\"_blank\">Slow Food Youth Network Deutschland\u003c/a>. The organizers collected discarded fruits and vegetables from a market, blasted some disco music and made a huge pot of soup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two months later, a group in France threw a disco soup party, and attracted 100 people. More parties followed, in Australia, South Korea, \u003ca href=\"http://www.nuigalway.ie/about-us/press/publications/e-scealaaugust2013/discosoup/\">Ireland\u003c/a> and beyond. You can check out an earnest little video of another French disco food event here:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea eventually caught the attention of \u003ca href=\"http://www.tristramstuart.co.uk/\" target=\"_blank\">Tristram Stuart\u003c/a>, a British food waste activist and writer who started Feeding the 5000, a campaign named for an event held in London in 2009 and 2011, where 5,000 members of the public were given a free lunch made with perfectly edible ingredients bound for the rubbish bin.\u003c/p>\n\u003cp>Stuart is adamant that consumers and businesses in the developed world have a moral obligation to reverse \"the global scandal\" of food waste. In addition to throwing events to cook up blemished but edible produce, his campaign is also working to change European Union legislation on feeding food waste to pigs through the \u003ca href=\"http://www.thepigidea.org\">Pig Idea\u003c/a> project.\u003c/p>\n\u003cp>For World Food Day, Feeding the 5000 is hosting a \"flagship\" disco soup party in Brussels. And the group says more pots full of disco soup will be bubbling away today in the Netherlands, France, Germany, Greece and Macedonia. The event hub is the \u003ca href=\"https://www.facebook.com/events/384184501685229/?source=1\">Disco Anti Food Waste Day\u003c/a> Facebook page.\u003c/p>\n\u003cp>And what if you don't like disco? Can you still have a disco soup event?\u003c/p>\n\u003cp>\"We play anything that gets people dancing as they peel and chop the vegetables and fruit,\" Dominika Jarosz, event coordinator for Feeding the 5000, tells The Salt in an email.\u003c/p>\n\u003cp>While there are no disco soup events scheduled for Oct. 16 in the U.S., Feeding the 5000 says disco soup is starting to get traction here. The \u003ca href=\"http://www.slowfoodnyc.org/event/disco_soup_nyc_yes_we_cut\">first U.S. disco soup\u003c/a> event was held on Sept. 20 in New York, with the support of Slow Food NYC, the Natural Gourmet Institute, chef Paul Gerard of the East Village restaurant Exchange Alley and the United Nations Environment Program.\u003c/p>\n\u003cp>In advance of the soup blitz, Stuart visited local farms in New York and New Jersey and gleaned blemished tomatoes, over-sized watermelons, squash, eggplants and other fresh produce that the farmers were unable to sell. A rotating crew of DJs provided a soundtrack at the soup-making party at the Chelsea Super Pier, and most of the food was donated to the Bowery Mission. Such events, he says, help raise awareness among food donors like grocery stores and farmers and help them forge long-term relationships with organizations that feed the hungry.\u003c/p>\n\u003cp>Americans may be getting more motivated to address food waste, but we have to hand it to the Europeans, who do seem to be out in front on the issue. It was a group of Austrians, after all, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/05/dumpster-diver-tv-austrians-cook-up-food-waste-reality-show/\">who started a reality cooking show\u003c/a> centered around Dumpster diving.\u003c/p>\n\u003cp>Food waste was also a talking point for world leaders who spoke up on World Food Day. \"Reducing food waste is not, in fact, only a strategy for times of crisis, but a way of life we should adopt if we want a sustainable future for our planet,\" Nunzia De Girolamo, Italy's minister for agriculture, food and forestry policy, said at a ceremony Wednesday at the Food and Agriculture Organization's headquarters in Rome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_72167\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-ray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-ray.jpg\" alt=\"According to journalist Allen Salkin, Emeril Lagasse initially opposed bringing Rachael Ray, pictured here in 2007, onto the Food Network – and, at first, Ray agreed with him. "You have this all wrong," she told executives, "I'm beer in a bottle; you guys are champagne." Photo: Scott Gries/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to journalist Allen Salkin, Emeril Lagasse initially opposed bringing Rachael Ray, pictured here in 2007, onto the Food Network – and, at first, Ray agreed with him. \"You have this all wrong,\" she told executives, \"I'm beer in a bottle; you guys are champagne.\" Photo: Scott Gries/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/13/231527991/-cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/10/20131013_wesun_18.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/13/231527991/-cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch\">The Salt at NPR Food\u003c/a> (10/13/13)\u003c/p>\n\u003cp>Mario Batali, Guy Fieri and Rachael Ray are just a few of the stars the Food Network helped create. But what the network gave, it could also take away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/223172349/from-scratch-inside-the-food-network\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-from-scratch.jpg\" alt=\"From Scratch: Inside the Food Network by Allen Salkin\" width=\"200\" class=\"alignleft size-full wp-image-72166\">\u003c/a>In \u003cem>From Scratch\u003c/em>, author Allen Salkin takes an unsparing look at the network's progression from struggling cable startup to global powerhouse, and the people — Emeril Lagasse, Paula Deen — who rose and fell along the way.\u003c/p>\n\u003cp>Salkin tells NPR's Rachel Martin\u003cstrong> \u003c/strong>that while the network was intended for cooks, it wasn't run by them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They were not trying to spread the gospel of kale and of shallots,\" he says. \"These were guys trying to make a media play and make some money.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what cooking shows were like before the Food Network\u003c/strong>\u003c/p>\n\u003cp>It was this thing relegated to weekend mornings on PBS with Julia Child, obviously, pioneering the format in the '60s with \u003cem>The French Chef\u003c/em>,\u003cem> \u003c/em>and then in the '80s with \u003cem>The Frugal Gourmet\u003c/em> and Martin Yan. And it really was sort of a ghetto of television. Nobody believed that anyone would ever want to watch this on primetime.\u003c/p>\n\u003cp>... Julia is a great figure and really showed the way to having some personality on food TV, but it was not being exploited. It fell to these cable TV pioneers to take a shot at it.\u003c/p>\n\u003cp>\u003cstrong>On the early, low-budget set for Mario Batali's show, \u003cem>Molto Mario\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>He was such a great host at first, telling these erudite stories about how he learned about a certain kind of ravioli in a certain village in Umbria, but there was no oven. So he would pretend to slide that tray of whatever he was making under the counter and stamp his foot on the floor to simulate an oven sound — which is, you know, great television.\u003c/p>\n\u003cp>\u003cstrong>On how Emeril Lagasse helped jump-start the network\u003c/strong>\u003c/p>\n\u003cp>Emeril was actually a guy from Fall River, Mass., and he had become famous because he sort of revolutionized and modernized Creole cuisine down in New Orleans. And he was first making appearances on the Nashville Network, and these producers down there basically pitched Emeril as a potential host.\u003c/p>\n\u003cp>... It was with \u003cem>Emeril Live\u003c/em> eventually, his third show on the network, that he was really the first breakthrough star. He took the original Julia Child dump-and-stir, if you will, format and married it with this \u003cem>Tonight Show\u003c/em> pizzazz of a monologue and a live band, and that was really the thing that started the Food Network on its way.\u003c/p>\n\u003cp>\u003cstrong>On the near-death of Emeril's \"Bam!\" \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_72165\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-allen-salkin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-allen-salkin.jpg\" alt=\"Allen Salkin is an investigative journalist who's hosted a video series for AOL's Slashfood blog and written for <em>The New York Times</em>. Photo: Earl Wilson\" width=\"200\" class=\"size-full wp-image-72165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Salkin is an investigative journalist who's hosted a video series for AOL's Slashfood blog and written for \u003cem>The New York Times\u003c/em>. Photo: Earl Wilson\u003c/figcaption>\u003c/figure>\n\u003cp>A character on [\u003cem>The Larry Sanders Show\u003c/em>] used to say \"Hey now!\" all the time, and [Creative Director] Jonathan [Lynn] thought that Emeril's shtick with the \"Bam!\" and \"Hey now!\" and \"Let's kick it up a notch!\" was derivative, and so told him to kill the \"Bam!\" ... Can you imagine? It's like telling the Fonz not to say, \"Eyyy.\" [Emeril won] because Emeril, in his restaurants in New Orleans, was already getting a little bit of feedback with people shouting \"Bam!\" back at him. He knew he was working.\u003c/p>\n\u003cp>\u003cstrong>On Emeril's departure\u003c/strong>\u003c/p>\n\u003cp>Emeril had been the biggest star on the network for 10 years, and the network had started seeing him as this aging quarterback who could no longer take them to the Super Bowl — especially starting in the early 2000s, with \u003cem>Top Chef\u003c/em> competing against them on Bravo, and others. And the Food Network felt like his demographic — you know, it's always the same: His viewers are getting older, his ratings are going down a little, his program was more expensive. Ultimately, they treated him pretty shoddily. ... It really was the final, kind of, end of an era of this great star — who made the network, who was a chef, who was grounded in restaurant culture — being shown the door by a bunch of television executives.\u003c/p>\n\u003cp>\u003cstrong>On where the network stands today\u003c/strong>\u003c/p>\n\u003cp>If you look at it, their last breakthrough, household-name star was Guy Fieri, and he won, in 2006, [\u003cem>The\u003c/em>] \u003cem>Next Food Network Star\u003c/em>. So that's been seven years. ... In about 2002, 2003 this network was just generating household names: \u003cem>Barefoot Contessa\u003c/em>, Giada De Lorentiis, Paula Deen. And they are no longer doing that. In fact, they no longer even have their own internal production; they're not making their own cooking shows anymore. The network, at its heart, used to literally smell like apple pie and baking chickens, and now they're doing what every other network is doing: They're sending executives to have meetings with production companies in L.A., trying to find the next \u003cem>Duck Dynasty\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>On Paula Deen\u003c/strong>\u003c/p>\n\u003cp>The Paula Deen problem started before this N-word controversy, which came from the racial and sexual discrimination lawsuit against her and a deposition she gave. The problems she had started way back in 2001. Her agent had negotiated a deal where the network was not participating in any of her businesses. In other words, they have the \u003cem>American Idol\u003c/em> model: You win \u003cem>American Idol\u003c/em>, you've got to give part of your record contract back to the people who make \u003cem>American Idol\u003c/em>. And that's what Food Network wants. They believe that their brand is so strong that they should take a cut of your cookbook sales, of your spatulas and everything else. They didn't get that from Paula so they were not really in business with her.\u003c/p>\n\u003cp>Secondly, the diabetes drug deal that she had made about a year and a half earlier, where the Queen of Butter and Sugar had all of a sudden admitted she had diabetes exactly at the time she was taking millions of dollars to endorse a diabetes drug, rather than before that. And none of her programming had been changed. The Food Network hired a crisis consultant company and was calling reporters on background and telling us, \"We had nothing to do with this, this is outrageous,\" and really distancing the network from this. So she already had a few strikes against her.\u003c/p>\n\u003cp>At the same time, these stand-and-stir cooking shows that Paula was doing were losing viewers. And this, ultimately, was a network that is trying to expand channels into South Africa, Singapore, all over Asia. And so when the N-word controversy happened, she already had two strikes against her and her contract was up at exactly the wrong time. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/13/231527991/-cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch\">The Salt at NPR Food\u003c/a> (10/13/13)\u003c/p>\n\u003cp>Mario Batali, Guy Fieri and Rachael Ray are just a few of the stars the Food Network helped create. But what the network gave, it could also take away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/223172349/from-scratch-inside-the-food-network\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-from-scratch.jpg\" alt=\"From Scratch: Inside the Food Network by Allen Salkin\" width=\"200\" class=\"alignleft size-full wp-image-72166\">\u003c/a>In \u003cem>From Scratch\u003c/em>, author Allen Salkin takes an unsparing look at the network's progression from struggling cable startup to global powerhouse, and the people — Emeril Lagasse, Paula Deen — who rose and fell along the way.\u003c/p>\n\u003cp>Salkin tells NPR's Rachel Martin\u003cstrong> \u003c/strong>that while the network was intended for cooks, it wasn't run by them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They were not trying to spread the gospel of kale and of shallots,\" he says. \"These were guys trying to make a media play and make some money.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what cooking shows were like before the Food Network\u003c/strong>\u003c/p>\n\u003cp>It was this thing relegated to weekend mornings on PBS with Julia Child, obviously, pioneering the format in the '60s with \u003cem>The French Chef\u003c/em>,\u003cem> \u003c/em>and then in the '80s with \u003cem>The Frugal Gourmet\u003c/em> and Martin Yan. And it really was sort of a ghetto of television. Nobody believed that anyone would ever want to watch this on primetime.\u003c/p>\n\u003cp>... Julia is a great figure and really showed the way to having some personality on food TV, but it was not being exploited. It fell to these cable TV pioneers to take a shot at it.\u003c/p>\n\u003cp>\u003cstrong>On the early, low-budget set for Mario Batali's show, \u003cem>Molto Mario\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>He was such a great host at first, telling these erudite stories about how he learned about a certain kind of ravioli in a certain village in Umbria, but there was no oven. So he would pretend to slide that tray of whatever he was making under the counter and stamp his foot on the floor to simulate an oven sound — which is, you know, great television.\u003c/p>\n\u003cp>\u003cstrong>On how Emeril Lagasse helped jump-start the network\u003c/strong>\u003c/p>\n\u003cp>Emeril was actually a guy from Fall River, Mass., and he had become famous because he sort of revolutionized and modernized Creole cuisine down in New Orleans. And he was first making appearances on the Nashville Network, and these producers down there basically pitched Emeril as a potential host.\u003c/p>\n\u003cp>... It was with \u003cem>Emeril Live\u003c/em> eventually, his third show on the network, that he was really the first breakthrough star. He took the original Julia Child dump-and-stir, if you will, format and married it with this \u003cem>Tonight Show\u003c/em> pizzazz of a monologue and a live band, and that was really the thing that started the Food Network on its way.\u003c/p>\n\u003cp>\u003cstrong>On the near-death of Emeril's \"Bam!\" \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_72165\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-allen-salkin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-allen-salkin.jpg\" alt=\"Allen Salkin is an investigative journalist who's hosted a video series for AOL's Slashfood blog and written for <em>The New York Times</em>. Photo: Earl Wilson\" width=\"200\" class=\"size-full wp-image-72165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Salkin is an investigative journalist who's hosted a video series for AOL's Slashfood blog and written for \u003cem>The New York Times\u003c/em>. Photo: Earl Wilson\u003c/figcaption>\u003c/figure>\n\u003cp>A character on [\u003cem>The Larry Sanders Show\u003c/em>] used to say \"Hey now!\" all the time, and [Creative Director] Jonathan [Lynn] thought that Emeril's shtick with the \"Bam!\" and \"Hey now!\" and \"Let's kick it up a notch!\" was derivative, and so told him to kill the \"Bam!\" ... Can you imagine? It's like telling the Fonz not to say, \"Eyyy.\" [Emeril won] because Emeril, in his restaurants in New Orleans, was already getting a little bit of feedback with people shouting \"Bam!\" back at him. He knew he was working.\u003c/p>\n\u003cp>\u003cstrong>On Emeril's departure\u003c/strong>\u003c/p>\n\u003cp>Emeril had been the biggest star on the network for 10 years, and the network had started seeing him as this aging quarterback who could no longer take them to the Super Bowl — especially starting in the early 2000s, with \u003cem>Top Chef\u003c/em> competing against them on Bravo, and others. And the Food Network felt like his demographic — you know, it's always the same: His viewers are getting older, his ratings are going down a little, his program was more expensive. Ultimately, they treated him pretty shoddily. ... It really was the final, kind of, end of an era of this great star — who made the network, who was a chef, who was grounded in restaurant culture — being shown the door by a bunch of television executives.\u003c/p>\n\u003cp>\u003cstrong>On where the network stands today\u003c/strong>\u003c/p>\n\u003cp>If you look at it, their last breakthrough, household-name star was Guy Fieri, and he won, in 2006, [\u003cem>The\u003c/em>] \u003cem>Next Food Network Star\u003c/em>. So that's been seven years. ... In about 2002, 2003 this network was just generating household names: \u003cem>Barefoot Contessa\u003c/em>, Giada De Lorentiis, Paula Deen. And they are no longer doing that. In fact, they no longer even have their own internal production; they're not making their own cooking shows anymore. The network, at its heart, used to literally smell like apple pie and baking chickens, and now they're doing what every other network is doing: They're sending executives to have meetings with production companies in L.A., trying to find the next \u003cem>Duck Dynasty\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>On Paula Deen\u003c/strong>\u003c/p>\n\u003cp>The Paula Deen problem started before this N-word controversy, which came from the racial and sexual discrimination lawsuit against her and a deposition she gave. The problems she had started way back in 2001. Her agent had negotiated a deal where the network was not participating in any of her businesses. In other words, they have the \u003cem>American Idol\u003c/em> model: You win \u003cem>American Idol\u003c/em>, you've got to give part of your record contract back to the people who make \u003cem>American Idol\u003c/em>. And that's what Food Network wants. They believe that their brand is so strong that they should take a cut of your cookbook sales, of your spatulas and everything else. They didn't get that from Paula so they were not really in business with her.\u003c/p>\n\u003cp>Secondly, the diabetes drug deal that she had made about a year and a half earlier, where the Queen of Butter and Sugar had all of a sudden admitted she had diabetes exactly at the time she was taking millions of dollars to endorse a diabetes drug, rather than before that. And none of her programming had been changed. The Food Network hired a crisis consultant company and was calling reporters on background and telling us, \"We had nothing to do with this, this is outrageous,\" and really distancing the network from this. So she already had a few strikes against her.\u003c/p>\n\u003cp>At the same time, these stand-and-stir cooking shows that Paula was doing were losing viewers. And this, ultimately, was a network that is trying to expand channels into South Africa, Singapore, all over Asia. And so when the N-word controversy happened, she already had two strikes against her and her contract was up at exactly the wrong time. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Remembering Marcella Hazan, Who Brought A Taste Of Italy To America",
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"content": "\u003cfigure id=\"attachment_71311\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan.jpg\" alt=\"Marcella and Victor Hazan in the kitchen of their home in Longboat Key, Fla. Photo: Laura Krantz/NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-71311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcella and Victor Hazan in the kitchen of their home in Longboat Key, Fla. Photo: Laura Krantz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/227855007/remembering-marcella-hazan-who-brought-a-taste-of-italy-to-america\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>\u003cem>Marcella Hazan, whose cookbooks helped revolutionize Americans' conceptions of what real Italian cooking tasted like, \u003ca href=\"http://www.nytimes.com/2013/09/30/dining/Marcella-Hazan-dies-changed-the-way-americans-cook-italian-food.html?pagewanted=all&_r=0\">died Sunday\u003c/a> at her home in Longboat Key, Fla. She was 89.\u003c/em>\u003c/p>\n\u003cp>\u003cem>As my colleague Linda Wertheimer noted in a \u003ca href=\"http://www.npr.org/2010/12/28/132227815/long-view-marcella-hazan-brings-italy-to-america\">2010 profile\u003c/a> of Hazan, \"When Marcella Hazan came to America, Parmesan cheese came in cans, we'd never met balsamic vinegar. Marcella Hazan showed us that Italian cooking is simple, healthy and splendid.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ironically, Hazan had little interest in food growing up — she was a trained biologist. But meeting her future husband changed all that, as Hazan told Wertheimer in 2010\u003c/em>\u003cem>. We reprint the NPR.org story that accompanied that interview in its entirety below. You can also listen to this \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4274897\">2005 story\u003c/a> from the NPR archives in which Scott Simon visited Hazan in the kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story from December 28, 2010\u003c/strong> on \u003ca href=\"http://www.npr.org/2010/12/28/132227815/long-view-marcella-hazan-brings-italy-to-america\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2010/12/20101228_me_03.mp3\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Marcella Hazan came to the United States in 1955, one of her first priorities was figuring out how she would feed her husband, Victor. The American grocery stores, with all their canned goods and prepackaged foods, were a far cry from the markets of her Italian homeland, where fresh produce, meats and fish were easy to find.\u003c/p>\n\u003cfigure id=\"attachment_71312\" class=\"wp-caption alignleft\" style=\"max-width: 356px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan-retro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan-retro.jpg\" alt=\"Marcella Polini and Victor Hazan in 1952, in her hometown of Cesenatico, Italy, shortly after they met. Photo: Gotham Books\" width=\"356\" height=\"500\" class=\"size-full wp-image-71312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcella Polini and Victor Hazan in 1952, in her hometown of Cesenatico, Italy, shortly after they met. Photo: Gotham Books\u003c/figcaption>\u003c/figure>\n\u003cp>\"I never saw a supermarket in Italy,\" she tells NPR's Linda Wertheimer. \"The chicken, they were arriving from the farmer and they were alive. And at the supermarket they were very dead; they were wrapped; it was like a coffin. Everything was not natural.\"\u003c/p>\n\u003cp>Despite limited ingredients — and her limited English — she did her best to re-create Italian food as she remembered it. And, in doing so, she tapped into a previously unknown talent: cooking.\u003c/p>\n\u003cp>Growing up, she didn't have much interest in food. She saw it mainly as fuel — getting her through the day and all the activities she enjoyed. But she did not know how to cook and wasn't interested in learning. Her interest lay in the sciences — at university she studied biology, and she took a teaching position after graduation.\u003c/p>\n\u003cp>But meeting her future husband changed all that. Victor Hazan was an American who had been born in Italy and lived there as a child. He had returned to Italy to write — and to eat. This was a man who loved food so much, he began planning his next meal before he'd finished the one he was eating.\u003c/p>\n\u003cp>\"He was always talking about food,\" Marcella remembers. \"For me, a young woman, you think that someone who courts you would talk about other things, not food. Especially when you're not interested in food.\"\u003c/p>\n\u003cp>Nevertheless, Victor successfully wooed Marcella. They married and remained in Italy for a short six months before his parents called him back to New York to help with the family business. They settled in the suburbs of Forest Hills, where Marcella learned to cook out of necessity.\u003c/p>\n\u003cp>She was encouraged by her success re-creating favorite foods from home, and Marcella found herself becoming more interested in cooking. She signed up for a Chinese cooking course — a cuisine that she found to be similar to Italian with its pasta dishes and layers of flavor.\u003c/p>\n\u003cp>A month into the course, the teacher suddenly had to return to China. Marcella's classmates, eager for another class to take, asked Marcella if she would consider teaching them to cook Italian food.\u003c/p>\n\u003cp>She recalls getting home that day and saying to Victor, \"American women are crazy. Look what they asked me.\"\u003c/p>\n\u003cp>He replied, \"Well, you complain that you don't know what to do, that you have free time — why don't you do it?\"\u003c/p>\n\u003cp>Her first cooking classes led to a profile by \u003cem>The New York Times\u003c/em> food critic Craig Claiborne. That, in turn, led to more classes and eventually brought a book publisher to Marcella's doorstep. He asked her if she had thought about writing a cookbook, and she replied that she had not. When the publisher asked why not, she replied, \"Because I don't write in English.\"\u003c/p>\n\u003cp>It was Victor who convinced Marcella that a cookbook was possible. He would act as her translator and editor, and would check the recipes that his wife made up from scratch. As he edited and rewrote, he picked up on details that she sometimes overlooked.\u003c/p>\n\u003cp>Marcella says Victor would often come into the kitchen as she was cooking and interrupt her. \"I don't know,\" he'd point out. \"All the string beans that I eat in this house — they don't have both ends.\"\u003c/p>\n\u003cp>\"Of course they don't have both ends,\" she'd reply. \"I took them out.\"\u003c/p>\n\u003cp>\"But you didn't write that,\" he'd say.\u003c/p>\n\u003cp>Back and forth they went, haggling over small points. But in the end, the attention to detail is what made Marcella's cookbooks — \u003cem>The Classic Italian Cookbook\u003c/em> and six others — so easy for people to use.\u003c/p>\n\u003cp>Those recipes even saved a few romances. A women's magazine ran Marcella's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=132227815#132310637\">\"Roast Chicken with Lemons.\"\u003c/a> The article got an overwhelming number of responses, including a large number from women who said, \"I made this dish for my boyfriend and he proposed.\"\u003c/p>\n\u003cp>The magazine re-ran the recipe, calling it \"Engagement Chicken.\"\u003c/p>\n\u003cp>Those newly engaged couples had a model in Marcella and Victor. They've now been married for almost 55 years, working partners for most of that time. Their partnership has resulted in six cookbooks, cooking schools in both the U.S. and in Italy, and a revolution in the way Americans cook — and eat — Italian food. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71311\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan.jpg\" alt=\"Marcella and Victor Hazan in the kitchen of their home in Longboat Key, Fla. Photo: Laura Krantz/NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-71311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcella and Victor Hazan in the kitchen of their home in Longboat Key, Fla. Photo: Laura Krantz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/227855007/remembering-marcella-hazan-who-brought-a-taste-of-italy-to-america\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>\u003cem>Marcella Hazan, whose cookbooks helped revolutionize Americans' conceptions of what real Italian cooking tasted like, \u003ca href=\"http://www.nytimes.com/2013/09/30/dining/Marcella-Hazan-dies-changed-the-way-americans-cook-italian-food.html?pagewanted=all&_r=0\">died Sunday\u003c/a> at her home in Longboat Key, Fla. She was 89.\u003c/em>\u003c/p>\n\u003cp>\u003cem>As my colleague Linda Wertheimer noted in a \u003ca href=\"http://www.npr.org/2010/12/28/132227815/long-view-marcella-hazan-brings-italy-to-america\">2010 profile\u003c/a> of Hazan, \"When Marcella Hazan came to America, Parmesan cheese came in cans, we'd never met balsamic vinegar. Marcella Hazan showed us that Italian cooking is simple, healthy and splendid.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ironically, Hazan had little interest in food growing up — she was a trained biologist. But meeting her future husband changed all that, as Hazan told Wertheimer in 2010\u003c/em>\u003cem>. We reprint the NPR.org story that accompanied that interview in its entirety below. You can also listen to this \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4274897\">2005 story\u003c/a> from the NPR archives in which Scott Simon visited Hazan in the kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story from December 28, 2010\u003c/strong> on \u003ca href=\"http://www.npr.org/2010/12/28/132227815/long-view-marcella-hazan-brings-italy-to-america\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Marcella Hazan came to the United States in 1955, one of her first priorities was figuring out how she would feed her husband, Victor. The American grocery stores, with all their canned goods and prepackaged foods, were a far cry from the markets of her Italian homeland, where fresh produce, meats and fish were easy to find.\u003c/p>\n\u003cfigure id=\"attachment_71312\" class=\"wp-caption alignleft\" style=\"max-width: 356px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan-retro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan-retro.jpg\" alt=\"Marcella Polini and Victor Hazan in 1952, in her hometown of Cesenatico, Italy, shortly after they met. Photo: Gotham Books\" width=\"356\" height=\"500\" class=\"size-full wp-image-71312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcella Polini and Victor Hazan in 1952, in her hometown of Cesenatico, Italy, shortly after they met. Photo: Gotham Books\u003c/figcaption>\u003c/figure>\n\u003cp>\"I never saw a supermarket in Italy,\" she tells NPR's Linda Wertheimer. \"The chicken, they were arriving from the farmer and they were alive. And at the supermarket they were very dead; they were wrapped; it was like a coffin. Everything was not natural.\"\u003c/p>\n\u003cp>Despite limited ingredients — and her limited English — she did her best to re-create Italian food as she remembered it. And, in doing so, she tapped into a previously unknown talent: cooking.\u003c/p>\n\u003cp>Growing up, she didn't have much interest in food. She saw it mainly as fuel — getting her through the day and all the activities she enjoyed. But she did not know how to cook and wasn't interested in learning. Her interest lay in the sciences — at university she studied biology, and she took a teaching position after graduation.\u003c/p>\n\u003cp>But meeting her future husband changed all that. Victor Hazan was an American who had been born in Italy and lived there as a child. He had returned to Italy to write — and to eat. This was a man who loved food so much, he began planning his next meal before he'd finished the one he was eating.\u003c/p>\n\u003cp>\"He was always talking about food,\" Marcella remembers. \"For me, a young woman, you think that someone who courts you would talk about other things, not food. Especially when you're not interested in food.\"\u003c/p>\n\u003cp>Nevertheless, Victor successfully wooed Marcella. They married and remained in Italy for a short six months before his parents called him back to New York to help with the family business. They settled in the suburbs of Forest Hills, where Marcella learned to cook out of necessity.\u003c/p>\n\u003cp>She was encouraged by her success re-creating favorite foods from home, and Marcella found herself becoming more interested in cooking. She signed up for a Chinese cooking course — a cuisine that she found to be similar to Italian with its pasta dishes and layers of flavor.\u003c/p>\n\u003cp>A month into the course, the teacher suddenly had to return to China. Marcella's classmates, eager for another class to take, asked Marcella if she would consider teaching them to cook Italian food.\u003c/p>\n\u003cp>She recalls getting home that day and saying to Victor, \"American women are crazy. Look what they asked me.\"\u003c/p>\n\u003cp>He replied, \"Well, you complain that you don't know what to do, that you have free time — why don't you do it?\"\u003c/p>\n\u003cp>Her first cooking classes led to a profile by \u003cem>The New York Times\u003c/em> food critic Craig Claiborne. That, in turn, led to more classes and eventually brought a book publisher to Marcella's doorstep. He asked her if she had thought about writing a cookbook, and she replied that she had not. When the publisher asked why not, she replied, \"Because I don't write in English.\"\u003c/p>\n\u003cp>It was Victor who convinced Marcella that a cookbook was possible. He would act as her translator and editor, and would check the recipes that his wife made up from scratch. As he edited and rewrote, he picked up on details that she sometimes overlooked.\u003c/p>\n\u003cp>Marcella says Victor would often come into the kitchen as she was cooking and interrupt her. \"I don't know,\" he'd point out. \"All the string beans that I eat in this house — they don't have both ends.\"\u003c/p>\n\u003cp>\"Of course they don't have both ends,\" she'd reply. \"I took them out.\"\u003c/p>\n\u003cp>\"But you didn't write that,\" he'd say.\u003c/p>\n\u003cp>Back and forth they went, haggling over small points. But in the end, the attention to detail is what made Marcella's cookbooks — \u003cem>The Classic Italian Cookbook\u003c/em> and six others — so easy for people to use.\u003c/p>\n\u003cp>Those recipes even saved a few romances. A women's magazine ran Marcella's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=132227815#132310637\">\"Roast Chicken with Lemons.\"\u003c/a> The article got an overwhelming number of responses, including a large number from women who said, \"I made this dish for my boyfriend and he proposed.\"\u003c/p>\n\u003cp>The magazine re-ran the recipe, calling it \"Engagement Chicken.\"\u003c/p>\n\u003cp>Those newly engaged couples had a model in Marcella and Victor. They've now been married for almost 55 years, working partners for most of that time. Their partnership has resulted in six cookbooks, cooking schools in both the U.S. and in Italy, and a revolution in the way Americans cook — and eat — Italian food. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No Schmear Job: A Brief History Of Bagels And Lox",
"title": "No Schmear Job: A Brief History Of Bagels And Lox",
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"content": "\u003cfigure id=\"attachment_70830\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\" alt=\"A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_07.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>There's a certain kind of joy in breaking the overnight fast by biting into a bagel: crackling crust, chewy center, smooth and silky cream cheese, sharp smoked salmon. For some, capers and onions join the ritual.\u003c/p>\n\u003cp>But just who invented this breakfast staple, which has become as American as apple pie?\u003c/p>\n\u003cp>Journalist Heather Smith explored that question in a \u003ca href=\"http://meatpaper.com/wordpress/2012/07/a-fish-and-bread-journey-the-natural-and-social-history-of-bagels-and-lox/\">piece\u003c/a> for the magazine \u003cem>Meatpaper\u003c/em> that \u003cem>The New Yorker\u003c/em> described as \"historical food writing of a sort that we taste too rarely — packed with knowledge, humor, and even wisdom — and required reading for New Yorkers.\" \u003cem>Meatpaper\u003c/em> — the flesh-centric Bay Area publication — is now defunct: Its 20th and final issue is currently for sale. But its closing prompted us to revisit Smith's treatise.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The origin of the bagel, Smith tells NPR's Scott Simon, \"is somewhat mysterious.\" What's certain is that bagel met and married \u003ca href=\"http://www.foodrepublic.com/2013/01/21/whats-difference-between-smoked-salmon-and-lox\">lox\u003c/a> in New York, she says. Smith was also one of the editors of \u003cem>Meatpaper\u003c/em> — and a former NPR intern. Bagels are a true American melting-pot meal, she says.\u003c/p>\n\u003cp>\"These mash-ups are what American does best,\" she says. \"The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200046737/sandwich-monday-the-knockoff-cronut\">cronut\u003c/a> and ramen burger — those were also invented in New York. But in those cases, you can trace it back to a specific person. In this case, it seems to have just sprung like Venus from the clamshell. The bagel [and lox] may just be our greatest triumph. That, or the burger.\"\u003c/p>\n\u003cp>But, as in so many modern unions, both partners came to the marriage with plenty of baggage.\u003c/p>\n\u003cp>Lox, we learn, come to us via the Scandinavians, who mastered the art of preserving salmon in saltwater brine, but also via Native Americans, who smoked and dried the fish's carcasses for food and currency. The capers come from Italy, while cream cheese has roots in Britain.\u003c/p>\n\u003cp>As for the bagel? Smith writes that this ring-shaped treat is \"suspiciously similar\" to a bread that Uigher merchants sold along the old silk route in China. And in Italy, she notes, a bagel-shaped bread called a \u003cem>taralli\u003c/em> was sold as early as the late 14th century — \"though it was reported to be both sweeter and harder.\"\u003c/p>\n\u003cp>\"The circular nature of ring breads inspired philosophizing: they symbolized life, death, yearning, good fortune, inclusiveness, solitude, union, the hole at the center of all existence,\" Smith writes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"But they were road food, eaten by pilgrims and traveling merchants, carried while stale and then dunked in a hot liquid when they needed to become soft enough to eat. The staleness was a form of preservation and aided in transportation — the hard rings could be strung together and carried, like beads on a necklace, the same way that bagel sellers would carry them through the Lower East Side centuries later.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>So how did the bagel leap from being a New York street food to standard brunch fare across the country? Thank the \u003ca href=\"http://www.lendersbagels.com/about.html\">Lenders brothers\u003c/a>, says Smith: They capitalized on refrigeration technology early on to sell bagels packaged in a tube to the rest of America.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"They knew in New York, everybody ate bagels,\" she says. The family \"seemed to spread outside their own ethnic origins in the way certain foods do, like pizza.\" The Lender family had the foresight, she says, to grasp that the rest of America would also embrace this baked treat.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70830\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\" alt=\"A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>There's a certain kind of joy in breaking the overnight fast by biting into a bagel: crackling crust, chewy center, smooth and silky cream cheese, sharp smoked salmon. For some, capers and onions join the ritual.\u003c/p>\n\u003cp>But just who invented this breakfast staple, which has become as American as apple pie?\u003c/p>\n\u003cp>Journalist Heather Smith explored that question in a \u003ca href=\"http://meatpaper.com/wordpress/2012/07/a-fish-and-bread-journey-the-natural-and-social-history-of-bagels-and-lox/\">piece\u003c/a> for the magazine \u003cem>Meatpaper\u003c/em> that \u003cem>The New Yorker\u003c/em> described as \"historical food writing of a sort that we taste too rarely — packed with knowledge, humor, and even wisdom — and required reading for New Yorkers.\" \u003cem>Meatpaper\u003c/em> — the flesh-centric Bay Area publication — is now defunct: Its 20th and final issue is currently for sale. But its closing prompted us to revisit Smith's treatise.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The origin of the bagel, Smith tells NPR's Scott Simon, \"is somewhat mysterious.\" What's certain is that bagel met and married \u003ca href=\"http://www.foodrepublic.com/2013/01/21/whats-difference-between-smoked-salmon-and-lox\">lox\u003c/a> in New York, she says. Smith was also one of the editors of \u003cem>Meatpaper\u003c/em> — and a former NPR intern. Bagels are a true American melting-pot meal, she says.\u003c/p>\n\u003cp>\"These mash-ups are what American does best,\" she says. \"The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200046737/sandwich-monday-the-knockoff-cronut\">cronut\u003c/a> and ramen burger — those were also invented in New York. But in those cases, you can trace it back to a specific person. In this case, it seems to have just sprung like Venus from the clamshell. The bagel [and lox] may just be our greatest triumph. That, or the burger.\"\u003c/p>\n\u003cp>But, as in so many modern unions, both partners came to the marriage with plenty of baggage.\u003c/p>\n\u003cp>Lox, we learn, come to us via the Scandinavians, who mastered the art of preserving salmon in saltwater brine, but also via Native Americans, who smoked and dried the fish's carcasses for food and currency. The capers come from Italy, while cream cheese has roots in Britain.\u003c/p>\n\u003cp>As for the bagel? Smith writes that this ring-shaped treat is \"suspiciously similar\" to a bread that Uigher merchants sold along the old silk route in China. And in Italy, she notes, a bagel-shaped bread called a \u003cem>taralli\u003c/em> was sold as early as the late 14th century — \"though it was reported to be both sweeter and harder.\"\u003c/p>\n\u003cp>\"The circular nature of ring breads inspired philosophizing: they symbolized life, death, yearning, good fortune, inclusiveness, solitude, union, the hole at the center of all existence,\" Smith writes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"But they were road food, eaten by pilgrims and traveling merchants, carried while stale and then dunked in a hot liquid when they needed to become soft enough to eat. The staleness was a form of preservation and aided in transportation — the hard rings could be strung together and carried, like beads on a necklace, the same way that bagel sellers would carry them through the Lower East Side centuries later.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>So how did the bagel leap from being a New York street food to standard brunch fare across the country? Thank the \u003ca href=\"http://www.lendersbagels.com/about.html\">Lenders brothers\u003c/a>, says Smith: They capitalized on refrigeration technology early on to sell bagels packaged in a tube to the rest of America.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"They knew in New York, everybody ate bagels,\" she says. The family \"seemed to spread outside their own ethnic origins in the way certain foods do, like pizza.\" The Lender family had the foresight, she says, to grasp that the rest of America would also embrace this baked treat.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "TV Watch: Local \"Culinary Jams\" on Moveable Feast With Fine Cooking ",
"title": "TV Watch: Local \"Culinary Jams\" on Moveable Feast With Fine Cooking ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\" alt=\"Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"563\" class=\"size-full wp-image-70122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>This month marks the launch of a new \u003ca href=\"http://www.pbs.org/food/shows/moveable-feast-with-fine-cooking/\">13-episode TV series on PBS\u003c/a> that definitely subscribes to the \"go local\" theme while highlighting the skills of some noteworthy Bay Area chefs. \u003ca href=\"http://www.finecooking.com/moveablefeast/\">\u003cem>Moveable Feast With Fine Cooking\u003c/em>\u003c/a> is hosted by \u003ca href=\"http://www.peteevans.com.au/\">Pete Evans\u003c/a>, who sports a too-cute Australian accent and says things like “\u003ca href=\"http://en.wikipedia.org/wiki/Bob%27s_your_uncle\">Bob’s your uncle\u003c/a>” while cooking. He is a celebrity chef, author and restaurateur in his native land and adds a mellow touch and marked enthusiasm to the TV screen. \u003c/p>\n\u003cp>The series is a collaboration between \u003ca href=\"http://www.finecooking.com/\">Fine Cooking magazine\u003c/a> and Boston’s \u003ca href=\"http://www.wgbh.org/foodwine/index.cfm\">WGBH\u003c/a>. Each episode is set up for chefs and food experts to do something called \"culinary jams\" -- as good a descriptor as any for this type of creative journey that gives visual insight into a region's \u003cem>terroir\u003c/em>. A San Francisco episode that ends with a spice-centric group dinner at Cookhouse premieres on Saturday, September 14 (airs on KQED 9 Sat, Sep 21 at 8:30am) and features \u003ca href=\"http://www.bartartine.com/chef/\">Cortney Burns\u003c/a> and \u003ca href=\"http://www.jeffreysaad.com/\">Jeffrey Saad\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.finecooking.com/moveablefeast/episodes/cookhouse-san-francisco-california/\">\u003cstrong>Pete Evans said of the episode:\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"I think all chefs and food lovers have a soft spot for San Fran. I love the diversity and the push for organic and sustainable practices. Cortney Burns and Jeffrey Saad definitely know their town, and today was all about spice. We decided on a menu that would highlight cooking’s greatest secret... the use of intoxicating ingredients that turn humble ingredients into the sublime, with little fuss. Jeffrey played with galangal and shrimp to create a dish that anyone could master to rave reviews.\" \u003c/p>\n\u003cp>\"Meanwhile, Cortney's turning \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>’s (a San Francisco chocolate maker) chocolate into a spice enhanced dessert with chili, ginger and other exotic/tantalizing spices from this amazing planet we share. And lastly, I thought I would take the humble roast chicken and give it a makeover with an Indonesian spice mix of turmeric, ginger, garlic, chili and kaffir lime.\"\u003c/p>\u003c/blockquote>\n\u003cp>There is a slightly staged vibe to the program and one can see that the chefs were well coached to give thoughtful, detailed remarks. Each chef diligently explains cooking tips like why they want to obtain fresh spices, or how important it is to season shellfish before putting it into a hot pan. Cortney Burns verbally riffs on the use of ginger and spicy heat in her intriguing forbidden rice \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate dessert, and it is pleasing to see a female cook with definite chops get her share of the culinary spotlight or 'jam' as it were. As far as TV goes, the show is a fresh take on learning about how chefs operate and think while they search for ingredients and put them to good use in the kitchen—no irritating competition, trash talk, or judges here. Just cooking and feasting with chefs and their friends.\u003c/p>\n\u003cfigure id=\"attachment_70120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\" alt=\"Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch a preview of the series:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=kkicMBSiOo8]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other chefs highlighted on Moveable Feast With Fine Cooking: \u003ca href=\"http://kqed.org/jacquespepin\">Jacques Pepin\u003c/a> (a familiar TV face to us all by now), \u003ca href=\"http://www.tvguide.com/tvshows/a-moveable-feast-with-fine-cooking-2013/episode-1-season-1/seattle-wa-chefs-tom-douglas-and-thierry-rautureau/583874\">Tom Douglas and Thierry Rautureau\u003c/a>, \u003ca href=\"http://www.annisarestaurant.com/people.htm\">Anita Lo\u003c/a>, \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, \u003ca href=\"http://www.barbutonyc.com/bios.html\">Jonathan Waxman\u003c/a>, and \u003ca href=\"http://ateranyc.com/people/matthew-lightner/\">Matt Lightner\u003c/a>. The Bay Area jammers include \u003ca href=\"http://en.wikipedia.org/wiki/Christopher_Kostow\">Christopher Kostow\u003c/a>, \u003ca href=\"http://www.wisesonsdeli.com/about.html\">Leo Beckerman and Evan Bloom\u003c/a>; \u003ca href=\"https://twitter.com/RaviKapur\">Ravi Kapur\u003c/a> (who pulls off a beach banquet for 150), father-son team Chefs \u003ca href=\"http://www.marcforgione.com/who/\">Marc and Larry Forgione\u003c/a> with \u003ca href=\"http://www.chefscottsamuel.com/biography.html\">Scott Samuel\u003c/a>; and Sonoma powerhouse chefs \u003ca href=\"http://blackpigmeatco.com/\">Duskie Estes\u003c/a> and \u003ca href=\"http://starkrestaurants.com/about.html\">Mark Stark\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites caught up with some of the local Bay Area chefs to find out what the Moveable Feast filming process was like. Their comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to work around the clock and access amazing ingredients for the TV production? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> The show was a simple representation of ingredients I work with every day in a region with incredible resources at my fingertips. This is how we cook everyday at The Restaurant, in a more elevated sense perhaps.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> We had a great time visiting our good friend Taylor Boetticher over at \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and were able to showcase our favorite charcuterie maker. Taylor makes our all-beef salami & we really enjoy working with him because he's so invested in each product he makes and so driven to make each one the best it can be, even if it means tinkering with recipes after he has a product that most people will find to be excellent.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong>The treasure hunt for the best ingredients is the true pleasure of cooking. It is the journey that brings you to the kitchen. I was traveling with my wife in Thailand last year and was determined to find the best of every dish on the streets. I was intrigued by the art of the balance between sweet, salty, bitter and sour (plus a little heat!) that the Thai bring. Coconut milk is the new \"cream\" and brings a subtle richness to every dish. The fish sauce was the salt and \u003cem>umami\u003c/em>, and the galangal root the aromatic bitter. Each ingredient is overwhelming on its own but together they make magic, taking your tongue on a mystery ride of pleasure. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How is the filming similar and different than restaurant cooking?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> It was interesting, I’ve never been on a show like that before where you were demoing a dish outdoors. The stopping and starting threw me off, but we got the hang of it towards the end. \u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> This was a new experience for us -- we'd never cooked on television or in front of a crowd. You really have to think about each step and why you do it the way you do and how to make it more deliberate for the viewer. There were a couple of shots we had to do multiple times which is something we were not used to but the crew was great and the whole thing was much more organic than I expected. Of course, we were cooking for our friends which makes things a little more mellow but being able to cook shoulder to shoulder with Christopher and Pete was an amazing experience we are most humbled by.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Shooting the show was a blast. Pete Evans brought his down-under \"no worries\" joy to the group. We learned from each other while cooking away. What was different than restaurant cooking was the fact that we were cooking for a huge group of friends. It was more like a dinner party (with the usual intensity of timing that comes with that!) than a restaurant setting. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Many times in TV cooking shows there are goofs--someone packed cilantro instead of mint, or the pizzelle is not sealed, so ice cream is melting while you eat it, and you have to keep smiling and talking. Anything like that happen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> Honestly, I was really surprised that something like that didn’t happen! When I pulled the casserole out of the oven and flipped the pan over onto a plate, I was so sure it was going to be broken or stick to the pan. It came out perfectly, just gorgeous, and we got that on tape.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> Fortunately, I was so nervous when I packed up our things that I double and triple checked everything and we were set!\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Chaos is in our blood or we could never be in the restaurant business! We were goofs in general but as far as the food went, we were surprisingly goof-free! If I had to pick something I would say that the stove did not have the BTU's (volume of hot gas) I needed for the wok. That is the key to great wok cooking. As a result I had to get the wok smoking hot and do multiple smaller batches to feed the group of 20. \u003c/p>\n\u003cp>\u003cstrong>Program Information\u003c/strong>:\u003cbr>\nWebsite: \u003ca href=\"http://www.finecooking.com/moveablefeast/\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FineCookingTV\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/finecookingtv\">@FineCookingTV\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21732\">Moveable Feast with Fine Cooking airs on KQED 9\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Here are the episodes currently scheduled to air on KQED 9.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.finecooking.tv/moveablefeast/schedule.aspx\">Find out airing schedule on other local PBS stations\u003c/a>\u003c/p>\n\u003cp>Sat, Sep 14, 2013 -- 8:30am\u003cbr>\nSeattle, WA: Chefs Tom Douglas and Thierry Rautureau \u003c/p>\n\u003cp>Sat, Sep 21, 2013 -- 8:30am\u003cbr>\nSan Francisco, CA: Chefs Jeffrey Saad and Cortney Burns \u003c/p>\n\u003cp>Sat, Sep 28, 2013 -- 8:30am\u003cbr>\nMillstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant\u003c/p>\n\u003cp>Sat, Oct 5, 2013 -- 8:30am\u003cbr>\nCulinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel \u003c/p>\n\u003cp>Sat, Oct 12, 2013 -- 8:30am\u003cbr>\nWestport, MA: Chef Chris Schlesinger and Doc Willoughby\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sat, Oct 26, 2013 -- 8:30am\u003cbr>\nSecret Sea Cove, CA: Chef Ravi Kapur \u003c/p>\n\n",
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"excerpt": "This month marks the launch of a new 13-episode TV series on PBS that definitely subscribes to the “go local” theme while highlighting the skills of some noteworthy Bay Area chefs. The San Francisco episode premieres September 14 but airs on KQED 9 Saturday September 21.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\" alt=\"Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"563\" class=\"size-full wp-image-70122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>This month marks the launch of a new \u003ca href=\"http://www.pbs.org/food/shows/moveable-feast-with-fine-cooking/\">13-episode TV series on PBS\u003c/a> that definitely subscribes to the \"go local\" theme while highlighting the skills of some noteworthy Bay Area chefs. \u003ca href=\"http://www.finecooking.com/moveablefeast/\">\u003cem>Moveable Feast With Fine Cooking\u003c/em>\u003c/a> is hosted by \u003ca href=\"http://www.peteevans.com.au/\">Pete Evans\u003c/a>, who sports a too-cute Australian accent and says things like “\u003ca href=\"http://en.wikipedia.org/wiki/Bob%27s_your_uncle\">Bob’s your uncle\u003c/a>” while cooking. He is a celebrity chef, author and restaurateur in his native land and adds a mellow touch and marked enthusiasm to the TV screen. \u003c/p>\n\u003cp>The series is a collaboration between \u003ca href=\"http://www.finecooking.com/\">Fine Cooking magazine\u003c/a> and Boston’s \u003ca href=\"http://www.wgbh.org/foodwine/index.cfm\">WGBH\u003c/a>. Each episode is set up for chefs and food experts to do something called \"culinary jams\" -- as good a descriptor as any for this type of creative journey that gives visual insight into a region's \u003cem>terroir\u003c/em>. A San Francisco episode that ends with a spice-centric group dinner at Cookhouse premieres on Saturday, September 14 (airs on KQED 9 Sat, Sep 21 at 8:30am) and features \u003ca href=\"http://www.bartartine.com/chef/\">Cortney Burns\u003c/a> and \u003ca href=\"http://www.jeffreysaad.com/\">Jeffrey Saad\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.finecooking.com/moveablefeast/episodes/cookhouse-san-francisco-california/\">\u003cstrong>Pete Evans said of the episode:\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"I think all chefs and food lovers have a soft spot for San Fran. I love the diversity and the push for organic and sustainable practices. Cortney Burns and Jeffrey Saad definitely know their town, and today was all about spice. We decided on a menu that would highlight cooking’s greatest secret... the use of intoxicating ingredients that turn humble ingredients into the sublime, with little fuss. Jeffrey played with galangal and shrimp to create a dish that anyone could master to rave reviews.\" \u003c/p>\n\u003cp>\"Meanwhile, Cortney's turning \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>’s (a San Francisco chocolate maker) chocolate into a spice enhanced dessert with chili, ginger and other exotic/tantalizing spices from this amazing planet we share. And lastly, I thought I would take the humble roast chicken and give it a makeover with an Indonesian spice mix of turmeric, ginger, garlic, chili and kaffir lime.\"\u003c/p>\u003c/blockquote>\n\u003cp>There is a slightly staged vibe to the program and one can see that the chefs were well coached to give thoughtful, detailed remarks. Each chef diligently explains cooking tips like why they want to obtain fresh spices, or how important it is to season shellfish before putting it into a hot pan. Cortney Burns verbally riffs on the use of ginger and spicy heat in her intriguing forbidden rice \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate dessert, and it is pleasing to see a female cook with definite chops get her share of the culinary spotlight or 'jam' as it were. As far as TV goes, the show is a fresh take on learning about how chefs operate and think while they search for ingredients and put them to good use in the kitchen—no irritating competition, trash talk, or judges here. Just cooking and feasting with chefs and their friends.\u003c/p>\n\u003cfigure id=\"attachment_70120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\" alt=\"Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch a preview of the series:\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/kkicMBSiOo8'\n title='//www.youtube.com/embed/kkicMBSiOo8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other chefs highlighted on Moveable Feast With Fine Cooking: \u003ca href=\"http://kqed.org/jacquespepin\">Jacques Pepin\u003c/a> (a familiar TV face to us all by now), \u003ca href=\"http://www.tvguide.com/tvshows/a-moveable-feast-with-fine-cooking-2013/episode-1-season-1/seattle-wa-chefs-tom-douglas-and-thierry-rautureau/583874\">Tom Douglas and Thierry Rautureau\u003c/a>, \u003ca href=\"http://www.annisarestaurant.com/people.htm\">Anita Lo\u003c/a>, \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, \u003ca href=\"http://www.barbutonyc.com/bios.html\">Jonathan Waxman\u003c/a>, and \u003ca href=\"http://ateranyc.com/people/matthew-lightner/\">Matt Lightner\u003c/a>. The Bay Area jammers include \u003ca href=\"http://en.wikipedia.org/wiki/Christopher_Kostow\">Christopher Kostow\u003c/a>, \u003ca href=\"http://www.wisesonsdeli.com/about.html\">Leo Beckerman and Evan Bloom\u003c/a>; \u003ca href=\"https://twitter.com/RaviKapur\">Ravi Kapur\u003c/a> (who pulls off a beach banquet for 150), father-son team Chefs \u003ca href=\"http://www.marcforgione.com/who/\">Marc and Larry Forgione\u003c/a> with \u003ca href=\"http://www.chefscottsamuel.com/biography.html\">Scott Samuel\u003c/a>; and Sonoma powerhouse chefs \u003ca href=\"http://blackpigmeatco.com/\">Duskie Estes\u003c/a> and \u003ca href=\"http://starkrestaurants.com/about.html\">Mark Stark\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites caught up with some of the local Bay Area chefs to find out what the Moveable Feast filming process was like. Their comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to work around the clock and access amazing ingredients for the TV production? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> The show was a simple representation of ingredients I work with every day in a region with incredible resources at my fingertips. This is how we cook everyday at The Restaurant, in a more elevated sense perhaps.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> We had a great time visiting our good friend Taylor Boetticher over at \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and were able to showcase our favorite charcuterie maker. Taylor makes our all-beef salami & we really enjoy working with him because he's so invested in each product he makes and so driven to make each one the best it can be, even if it means tinkering with recipes after he has a product that most people will find to be excellent.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong>The treasure hunt for the best ingredients is the true pleasure of cooking. It is the journey that brings you to the kitchen. I was traveling with my wife in Thailand last year and was determined to find the best of every dish on the streets. I was intrigued by the art of the balance between sweet, salty, bitter and sour (plus a little heat!) that the Thai bring. Coconut milk is the new \"cream\" and brings a subtle richness to every dish. The fish sauce was the salt and \u003cem>umami\u003c/em>, and the galangal root the aromatic bitter. Each ingredient is overwhelming on its own but together they make magic, taking your tongue on a mystery ride of pleasure. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How is the filming similar and different than restaurant cooking?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> It was interesting, I’ve never been on a show like that before where you were demoing a dish outdoors. The stopping and starting threw me off, but we got the hang of it towards the end. \u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> This was a new experience for us -- we'd never cooked on television or in front of a crowd. You really have to think about each step and why you do it the way you do and how to make it more deliberate for the viewer. There were a couple of shots we had to do multiple times which is something we were not used to but the crew was great and the whole thing was much more organic than I expected. Of course, we were cooking for our friends which makes things a little more mellow but being able to cook shoulder to shoulder with Christopher and Pete was an amazing experience we are most humbled by.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Shooting the show was a blast. Pete Evans brought his down-under \"no worries\" joy to the group. We learned from each other while cooking away. What was different than restaurant cooking was the fact that we were cooking for a huge group of friends. It was more like a dinner party (with the usual intensity of timing that comes with that!) than a restaurant setting. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Many times in TV cooking shows there are goofs--someone packed cilantro instead of mint, or the pizzelle is not sealed, so ice cream is melting while you eat it, and you have to keep smiling and talking. Anything like that happen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> Honestly, I was really surprised that something like that didn’t happen! When I pulled the casserole out of the oven and flipped the pan over onto a plate, I was so sure it was going to be broken or stick to the pan. It came out perfectly, just gorgeous, and we got that on tape.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> Fortunately, I was so nervous when I packed up our things that I double and triple checked everything and we were set!\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Chaos is in our blood or we could never be in the restaurant business! We were goofs in general but as far as the food went, we were surprisingly goof-free! If I had to pick something I would say that the stove did not have the BTU's (volume of hot gas) I needed for the wok. That is the key to great wok cooking. As a result I had to get the wok smoking hot and do multiple smaller batches to feed the group of 20. \u003c/p>\n\u003cp>\u003cstrong>Program Information\u003c/strong>:\u003cbr>\nWebsite: \u003ca href=\"http://www.finecooking.com/moveablefeast/\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FineCookingTV\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/finecookingtv\">@FineCookingTV\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21732\">Moveable Feast with Fine Cooking airs on KQED 9\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Here are the episodes currently scheduled to air on KQED 9.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.finecooking.tv/moveablefeast/schedule.aspx\">Find out airing schedule on other local PBS stations\u003c/a>\u003c/p>\n\u003cp>Sat, Sep 14, 2013 -- 8:30am\u003cbr>\nSeattle, WA: Chefs Tom Douglas and Thierry Rautureau \u003c/p>\n\u003cp>Sat, Sep 21, 2013 -- 8:30am\u003cbr>\nSan Francisco, CA: Chefs Jeffrey Saad and Cortney Burns \u003c/p>\n\u003cp>Sat, Sep 28, 2013 -- 8:30am\u003cbr>\nMillstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant\u003c/p>\n\u003cp>Sat, Oct 5, 2013 -- 8:30am\u003cbr>\nCulinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel \u003c/p>\n\u003cp>Sat, Oct 12, 2013 -- 8:30am\u003cbr>\nWestport, MA: Chef Chris Schlesinger and Doc Willoughby\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_68917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\" alt=\"Even in Sandro Botticelli's painting <em>The Birth of Venus,</em> the goddess's belly resembles a plump, firm tortellino. Image: Wikimedia.org\" width=\"1120\" height=\"693\" class=\"size-full wp-image-68917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even in Sandro Botticelli's painting \u003cem>The Birth of Venus,\u003c/em> the goddess's belly resembles a plump, firm tortellino. Image: \u003ca href=\"http://en.wikipedia.org/wiki/File:Sandro_Botticelli_-_La_nascita_di_Venere_-_Google_Art_Project_-_edited.jpg\">Wikimedia.org\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130827_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">The Salt at NPR Food\u003c/a> (98/27/13)\u003c/p>\n\u003cp>Tortellini — small circles of rolled dough folded around a filling — are one of the most renowned members of the Italian pasta family. In the land of their birth, the region near the Italian city of Bologna, they're strictly served as broth-like dumplings.\u003c/p>\n\u003cp>Possibly no foodstuff in Italian cuisine is surrounded by so much history and lore.\u003c/p>\n\u003cfigure id=\"attachment_68916\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\" alt=\"A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor.\" width=\"290\" class=\"size-full wp-image-68916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor. Photo courtesy of \u003ca href=\"http://www.lacarbonarablog.it/\">La Carbonara blog\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Legend has it that Venus, the goddess of love, once stayed at the local tavern in the town of \u003ca href=\"https://maps.google.com/maps?q=castelfranco+emilia&ll=44.590467,11.052246&spn=5.664388,8.118896&hnear=Castelfranco+Emilia,+Provincia+di+Modena,+Emilia-Romagna,+Italy&gl=us&t=m&z=7\">Castelfranco Emilia\u003c/a>, halfway between the gastronomic giants Bologna and Modena.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The innkeeper spied on his guest through the keyhole of her room and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta and invented a shape inspired by Venus' navel.\u003c/p>\n\u003cp>Every year, Castelfranco Emilia celebrates its favorite son — the nameless inventor of the most sensual of all pasta shapes. Drummers, flag-throwers and local residents parade through town dressed in elaborate Renaissance costumes. On a makeshift stage, the legend of the peeping-Tom innkeeper is more or less re-enacted. The mood is festive and suitable for children.\u003c/p>\n\u003cp>\"Inspired by the sight of the divine navel,\" the master of ceremonies intones, \"our innkeeper invents the prestigious ... tortellino!\"\u003c/p>\n\u003cp>While its origins may not be in antiquity, the first known tortellino recipe dates to 1570.\u003c/p>\n\u003cp>Gianni degli Angeli is the president of the San Nicola Association, which has taken on the task of safeguarding the local region's renowned culinary traditions.\u003c/p>\n\u003cp>He says the No. 1 symbol of the local gastronomic culture is the tortellino. \"In times of poverty and hardship, we ate tortellini only at Christmas, Easter and at weddings, because the filling is made of costly ingredients like prosciutto and parmesan cheese,\" he says.\u003c/p>\n\u003cp>Tortellini are an integral part of family life in the Emilia region, says Massimo Bottura, chef and owner of a three-Michelin-star restaurant in Modena. \"I grew up under the kitchen table escaping my older brothers at my grandmother's, where flour fell on my feet.\"\u003c/p>\n\u003cp>\u003cstrong>Turning Flour And Eggs Into Tortellini\u003c/strong>\u003cbr>\nWomen from Castelfranco Emilia, Italy, demonstrate how they prepared 180 kilograms of tortellini for the 2012 London Olympics.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=210555719&mediaId=211357601\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cem>Source: Appeditor 2013 Tutti i diritti riservati\u003c/em>\u003cbr>\n\u003cem>Credit: Il Tortellino Progetto e realizzazione di Lucia Barbieri, Paola Busani e Monica Ropa\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>At an international gathering of famous chefs, he said that tortellini bring out a competitive spirit. \"Every family has its own recipe for tortellini, more Parmigiano, less Parmigiano,\" he says. \"I don't put prosciutto. I want mortadella. There are more discussions about tortellini in our family, in every Emilian family, than about politics.\"\u003c/p>\n\u003cp>Politics and soccer are way outranked in Emilia by the desire to eat well — \u003cem>very\u003c/em> well.\u003c/p>\n\u003cp>Making tortellini is an elaborate operation and has long been the domain of women known as \u003cem>sfogline\u003c/em>. The word derives from \u003cem>sfoglia,\u003c/em> the sheet of fresh egg pasta that is painstakingly rolled out by hand.\u003c/p>\n\u003cp>Grazia Battistini is 63 years old, and she's been a \u003cem>sfoglina\u003c/em> for some 50 years.\u003c/p>\n\u003cfigure id=\"attachment_68919\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\" alt=\"Grazia Battistini, 63, has been been making tortellini as a <em>sfoglina </em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\" width=\"290\" class=\"size-full wp-image-68919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grazia Battistini, 63, has been been making tortellini as a \u003cem>sfoglina \u003c/em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Grandmothers and mothers handed down the tradition to daughters and granddaughters. We started when we were 7 or 8 years old,\" she says. \"If we couldn't reach the tabletop, they gave us a stool to stand on. Little by little, we learned to roll and then to cut the pasta. We had to be careful not to cut our fingers.\"\u003c/p>\n\u003cp>For most of her life, Battistini says, making fresh egg pasta was an activity that involved the entire family. \"It was an occasion for socialization,\" she says. \"We were all together, men, women, children, everyone working together collectively.\"\u003c/p>\n\u003cp>Battistini gives us a demonstration on a wooden tabletop.\u003c/p>\n\u003cp>\"For every 4 ounces of flour, we use one egg,\" she says. \"We make a crater in the center of the flour, and we break the eggs in the center and whisk briskly with a fork.\"\u003c/p>\n\u003cp>Battistini then starts mixing and scraping, and kneading the dough mostly with the palm of her hands — for at least 10 minutes. Once it's smooth and in the shape of a ball, she sets it aside to rest and starts on the filling, a mixture of prosciutto, mortadella, pork loin, eggs, Parmesan cheese and nutmeg.\u003c/p>\n\u003cp>Battistini then returns to the \u003cem>sfoglia\u003c/em>\u003cem>. \u003c/em>Her entire body sways, rhythmically and sensually, as she stretches the dough over and over again with a rolling pin until it forms a large paper-thin sheet, not more than 1 millimeter thick.\u003c/p>\n\u003cp>When the sheet is ready, Battistini starts cutting it in strips and then into little squares 3 centimeters per side. She puts a dab of filling in the center, folds the square into a triangle, presses it, then rolls it around her index finger — out comes the belly-button shaped dumpling.\u003c/p>\n\u003cp>Like most Italians, Battistini has little patience for culinary experimentation and observes a rigid dogma in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_68920\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni-290x217.jpg\" alt=\"Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tortellino can \u003cem>only\u003c/em> be served in broth, that's what tradition teaches us. Of course, some people today serve it with butter, cream or tomato sauce, but then they're killing the taste of the filling.\"\u003c/p>\n\u003cp>Once upon a time, a young man seeking a wife wanted first and foremost a master \u003cem>sfoglina\u003c/em>. But starting in the 1960s, women started working outside the home, and many no longer know how to make fresh egg pasta.\u003c/p>\n\u003cp>The art of making tortellino is endangered.\u003c/p>\n\u003cp>Now, a group of young graphic designers from Modena has produced \u003ca href=\"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewSoftware?id=676588559&mt=8\">an app\u003c/a> to safeguard the art of making tortellino, its history and the role in plays in the local culture.\u003c/p>\n\u003cp>Lucia Barbieri says it's aimed at teaching everyone how to make tortellini.\u003c/p>\n\u003cp>\"For example, men are showing a keen interest in making tortellino,\" Barbieri says. \"When I get together with a group of friends to make pasta, the men are always most enthusiastic as they learn an art that always belonged to women alone.\"\u003c/p>\n\u003cp>Meanwhile in Bologna, a new business opened last fall in the center of town — it's a tortellino-to-go joint, appropriately called Tortellino Bologna.\u003c/p>\n\u003cp>Open every day until midnight, it caters to students, office workers and even housewives. Customers can order online.\u003c/p>\n\u003cp>It's the brainchild of Federico Spisani, who left his job in a bank to embark on an effort to safeguard his grandmother's culinary traditions with a contemporary twist. He has enlisted an army of \u003cem>sfogline\u003c/em> — several of whom are in their 80s — to prepare fresh pasta every day. Servings come in Styrofoam cups.\u003c/p>\n\u003cp>\"I try to unite the Italian quality of food — the best, in my opinion, in the world, — in a very fast-food way, cheap and fast,\" Spisani says.\u003c/p>\n\u003cp>As we leave, two well-dressed, middle-aged women enter the shop circumspectly and, probably hoping nobody will recognize them, they order two servings of takeaway tortellino.\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dhMNP7OIxz/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">The Salt at NPR Food\u003c/a> (98/27/13)\u003c/p>\n\u003cp>Tortellini — small circles of rolled dough folded around a filling — are one of the most renowned members of the Italian pasta family. In the land of their birth, the region near the Italian city of Bologna, they're strictly served as broth-like dumplings.\u003c/p>\n\u003cp>Possibly no foodstuff in Italian cuisine is surrounded by so much history and lore.\u003c/p>\n\u003cfigure id=\"attachment_68916\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\" alt=\"A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor.\" width=\"290\" class=\"size-full wp-image-68916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor. Photo courtesy of \u003ca href=\"http://www.lacarbonarablog.it/\">La Carbonara blog\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Legend has it that Venus, the goddess of love, once stayed at the local tavern in the town of \u003ca href=\"https://maps.google.com/maps?q=castelfranco+emilia&ll=44.590467,11.052246&spn=5.664388,8.118896&hnear=Castelfranco+Emilia,+Provincia+di+Modena,+Emilia-Romagna,+Italy&gl=us&t=m&z=7\">Castelfranco Emilia\u003c/a>, halfway between the gastronomic giants Bologna and Modena.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The innkeeper spied on his guest through the keyhole of her room and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta and invented a shape inspired by Venus' navel.\u003c/p>\n\u003cp>Every year, Castelfranco Emilia celebrates its favorite son — the nameless inventor of the most sensual of all pasta shapes. Drummers, flag-throwers and local residents parade through town dressed in elaborate Renaissance costumes. On a makeshift stage, the legend of the peeping-Tom innkeeper is more or less re-enacted. The mood is festive and suitable for children.\u003c/p>\n\u003cp>\"Inspired by the sight of the divine navel,\" the master of ceremonies intones, \"our innkeeper invents the prestigious ... tortellino!\"\u003c/p>\n\u003cp>While its origins may not be in antiquity, the first known tortellino recipe dates to 1570.\u003c/p>\n\u003cp>Gianni degli Angeli is the president of the San Nicola Association, which has taken on the task of safeguarding the local region's renowned culinary traditions.\u003c/p>\n\u003cp>He says the No. 1 symbol of the local gastronomic culture is the tortellino. \"In times of poverty and hardship, we ate tortellini only at Christmas, Easter and at weddings, because the filling is made of costly ingredients like prosciutto and parmesan cheese,\" he says.\u003c/p>\n\u003cp>Tortellini are an integral part of family life in the Emilia region, says Massimo Bottura, chef and owner of a three-Michelin-star restaurant in Modena. \"I grew up under the kitchen table escaping my older brothers at my grandmother's, where flour fell on my feet.\"\u003c/p>\n\u003cp>\u003cstrong>Turning Flour And Eggs Into Tortellini\u003c/strong>\u003cbr>\nWomen from Castelfranco Emilia, Italy, demonstrate how they prepared 180 kilograms of tortellini for the 2012 London Olympics.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=210555719&mediaId=211357601\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cem>Source: Appeditor 2013 Tutti i diritti riservati\u003c/em>\u003cbr>\n\u003cem>Credit: Il Tortellino Progetto e realizzazione di Lucia Barbieri, Paola Busani e Monica Ropa\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>At an international gathering of famous chefs, he said that tortellini bring out a competitive spirit. \"Every family has its own recipe for tortellini, more Parmigiano, less Parmigiano,\" he says. \"I don't put prosciutto. I want mortadella. There are more discussions about tortellini in our family, in every Emilian family, than about politics.\"\u003c/p>\n\u003cp>Politics and soccer are way outranked in Emilia by the desire to eat well — \u003cem>very\u003c/em> well.\u003c/p>\n\u003cp>Making tortellini is an elaborate operation and has long been the domain of women known as \u003cem>sfogline\u003c/em>. The word derives from \u003cem>sfoglia,\u003c/em> the sheet of fresh egg pasta that is painstakingly rolled out by hand.\u003c/p>\n\u003cp>Grazia Battistini is 63 years old, and she's been a \u003cem>sfoglina\u003c/em> for some 50 years.\u003c/p>\n\u003cfigure id=\"attachment_68919\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\" alt=\"Grazia Battistini, 63, has been been making tortellini as a <em>sfoglina </em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\" width=\"290\" class=\"size-full wp-image-68919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grazia Battistini, 63, has been been making tortellini as a \u003cem>sfoglina \u003c/em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Grandmothers and mothers handed down the tradition to daughters and granddaughters. We started when we were 7 or 8 years old,\" she says. \"If we couldn't reach the tabletop, they gave us a stool to stand on. Little by little, we learned to roll and then to cut the pasta. We had to be careful not to cut our fingers.\"\u003c/p>\n\u003cp>For most of her life, Battistini says, making fresh egg pasta was an activity that involved the entire family. \"It was an occasion for socialization,\" she says. \"We were all together, men, women, children, everyone working together collectively.\"\u003c/p>\n\u003cp>Battistini gives us a demonstration on a wooden tabletop.\u003c/p>\n\u003cp>\"For every 4 ounces of flour, we use one egg,\" she says. \"We make a crater in the center of the flour, and we break the eggs in the center and whisk briskly with a fork.\"\u003c/p>\n\u003cp>Battistini then starts mixing and scraping, and kneading the dough mostly with the palm of her hands — for at least 10 minutes. Once it's smooth and in the shape of a ball, she sets it aside to rest and starts on the filling, a mixture of prosciutto, mortadella, pork loin, eggs, Parmesan cheese and nutmeg.\u003c/p>\n\u003cp>Battistini then returns to the \u003cem>sfoglia\u003c/em>\u003cem>. \u003c/em>Her entire body sways, rhythmically and sensually, as she stretches the dough over and over again with a rolling pin until it forms a large paper-thin sheet, not more than 1 millimeter thick.\u003c/p>\n\u003cp>When the sheet is ready, Battistini starts cutting it in strips and then into little squares 3 centimeters per side. She puts a dab of filling in the center, folds the square into a triangle, presses it, then rolls it around her index finger — out comes the belly-button shaped dumpling.\u003c/p>\n\u003cp>Like most Italians, Battistini has little patience for culinary experimentation and observes a rigid dogma in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_68920\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni-290x217.jpg\" alt=\"Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tortellino can \u003cem>only\u003c/em> be served in broth, that's what tradition teaches us. Of course, some people today serve it with butter, cream or tomato sauce, but then they're killing the taste of the filling.\"\u003c/p>\n\u003cp>Once upon a time, a young man seeking a wife wanted first and foremost a master \u003cem>sfoglina\u003c/em>. But starting in the 1960s, women started working outside the home, and many no longer know how to make fresh egg pasta.\u003c/p>\n\u003cp>The art of making tortellino is endangered.\u003c/p>\n\u003cp>Now, a group of young graphic designers from Modena has produced \u003ca href=\"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewSoftware?id=676588559&mt=8\">an app\u003c/a> to safeguard the art of making tortellino, its history and the role in plays in the local culture.\u003c/p>\n\u003cp>Lucia Barbieri says it's aimed at teaching everyone how to make tortellini.\u003c/p>\n\u003cp>\"For example, men are showing a keen interest in making tortellino,\" Barbieri says. \"When I get together with a group of friends to make pasta, the men are always most enthusiastic as they learn an art that always belonged to women alone.\"\u003c/p>\n\u003cp>Meanwhile in Bologna, a new business opened last fall in the center of town — it's a tortellino-to-go joint, appropriately called Tortellino Bologna.\u003c/p>\n\u003cp>Open every day until midnight, it caters to students, office workers and even housewives. Customers can order online.\u003c/p>\n\u003cp>It's the brainchild of Federico Spisani, who left his job in a bank to embark on an effort to safeguard his grandmother's culinary traditions with a contemporary twist. He has enlisted an army of \u003cem>sfogline\u003c/em> — several of whom are in their 80s — to prepare fresh pasta every day. Servings come in Styrofoam cups.\u003c/p>\n\u003cp>\"I try to unite the Italian quality of food — the best, in my opinion, in the world, — in a very fast-food way, cheap and fast,\" Spisani says.\u003c/p>\n\u003cp>As we leave, two well-dressed, middle-aged women enter the shop circumspectly and, probably hoping nobody will recognize them, they order two servings of takeaway tortellino.\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dhMNP7OIxz/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"source": "PRI"
},
"link": "/radio/program/pri-the-world",
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"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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