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"content": "\u003cfigure id=\"attachment_68383\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum-full.jpg\" alt=\"Captain Edward Teach, better known as Blackbeard, is said to have tucked slow-burning fuses into his beard and lit them on fire before plundering towns for gold and rum. Photo: Hulton Archive Circa/Getty Images\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Captain Edward Teach, better known as Blackbeard, is said to have tucked slow-burning fuses into his beard and lit them on fire before plundering towns for gold and rum. Photo: Hulton Archive Circa/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Douchleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212556054/fight-food-waste-drink-rum-matey\">The Salt at NPR Food\u003c/a> (8/16/2013)\u003c/p>\n\u003cfigure id=\"attachment_68387\" class=\"wp-caption alignleft\" style=\"max-width: 187px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum5-187x290.jpg\" alt=\"And A Bottle of Rum: A History of the New World in Ten Cocktails, by Wayne Curtis\" width=\"187\" height=\"290\" class=\"size-medium wp-image-68387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">And A Bottle of Rum: A History of the New World in Ten Cocktails, by Wayne Curtis\u003c/figcaption>\u003c/figure>\n\u003cp>The story of William McCoy sounds almost like a Prohibition-era version of \u003cem>Breaking Bad\u003c/em>.\u003c/p>\n\u003cp>A mild-mannered shipbuilder, McCoy started smuggling booze along the Eastern seaboard during the early 1920s, only to become the top rum runner around.\u003c/p>\n\u003cp>He never touched his merchandise, never cut it with water, and shipped only the top-shelf liquors. In other words, he sold \"the Real McCoy.\"\u003c/p>\n\u003cp>Such tales of renegades, rebels and raucousness pervade the history of rum. And to celebrate National Rum Day (yep, it's today), we offer you five \"rum-bunctious\" antidotes that made us want to give this spring break party beverage another try.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. \u003cstrong>It's A Food Waste Solution\u003c/strong>: In the 17th century, the world's demand for sugar exploded, and Caribbean farmers found themselves with a growing problem: molasses. Making crystallized sugar leaves behind a dark, gooey liquid that no one wanted at the time. Some farmers were just dumping the byproduct into the ocean.\u003c/p>\n\u003cp>Then someone, somewhere — maybe in Barbados, maybe in Brazil — figured out that this industrial byproduct ferments if you mix it with some sugary water. Just like that, the rum business took off.\u003c/p>\n\u003cp>In essence, sugar farmers had hit the jackpot. They were growing a cash cow in their fields and then turning their trash into booze.\u003c/p>\n\u003cfigure id=\"attachment_68384\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum2-200x290.jpg\" alt=\"Flip back in time: Chef David Arnold mixes up a drink with a blazing-hot metal rod, a method similar to how bartenders used to make the flip cocktails that were wildly popular in colonial New England. Photo: Courtesy of Sam Meyer\" width=\"200\" height=\"290\" class=\"size-medium wp-image-68384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Flip back in time: Chef David Arnold mixes up a drink with a blazing-hot metal rod, a method similar to how bartenders used to make the flip cocktails that were wildly popular in colonial New England. Photo: Courtesy of Sam Meyer\u003c/figcaption>\u003c/figure>\n\u003cp>2. \u003cstrong>Spawn Of The Devil?\u003c/strong> Alas, though, many of the early Caribbean rums weren't very good. \"They were probably heavy, funky and grassy tasting,\" says Wayne Curtis, author of \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">And a Bottle of Rum\u003c/a>, a breezy history of the drink. \"It was really seat-of-the-pants stuff.\"\u003c/p>\n\u003cp>In fact, one of the original names for rum was kill-devil — maybe because it tasted like the devil made it, maybe because it was strong enough to kill the devil. Who knows?\u003c/p>\n\u003cp>3. \u003cstrong>How About A Hot Metal Poker In Your Cuba Libre? \u003c/strong>Nowadays, we have cocktails made with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">liquid nitrogen\u003c/a>, infused with bacon and even ones that you \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/20/172488104/the-vaportini-a-cocktail-inhaled-not-stirred\">inhale\u003c/a>. But bartenders in the 18th century were just as creative — or gimmicky.\u003c/p>\n\u003cp>One of the most popular cocktails in New England those days was the flip. The bartender would mix together rum, beer and some other flavoring — molasses, pumpkin, an egg, or perhaps some milk. Then he'd stick a scalding hot ball of metal into the drink.\u003c/p>\n\u003cp>The tool was known as a loggerhead, and it consisted of a long rod with an iron ball, about the size of an onion, stuck on the end. Bartenders would keep the loggerhead in the fire. And when they plunged it into the cocktail, the liquid would foam, hiss and \"send up a mighty head,\" Curtis writes in his book.\u003c/p>\n\u003cp>A few years ago, chef David Arnold of the French Culinary Institute invented a modern version of the loggerhead, called the Red Hot Poker. The metal rod heats up to about 1,700 degrees Fahrenheit, and then Arnold dunks it into cocktails to caramelize the sugars and add a toasty flavor, the \u003ca href=\"http://www.cocktailians.com/2009/03/red-hot-poker.html\">Cocktailians blog\u003c/a> reported.\u003c/p>\n\u003cp>4. \u003cstrong>Nothing Says Cocktail Like Gunpowder\u003c/strong>: Legend has it that the pirate Blackbeard, aka Edward Teach, would mix gunpowder into his nightly glass of rum, light the cocktail on fire and guzzle it.\u003c/p>\n\u003cp>Curtis says that's probably folklore. \"But I suspect people may have added gunpowder to rum to improve its flavor,\" he tells The Salt. \"Gunpowder has a lot of carbon in it, which can absorb the bad-tasting compounds.\"\u003c/p>\n\u003cp>This doesn't sound like a great idea to us rum newbies. But one bartender in New Zealand has tried it, and the results are surprisingly good, Curtis says.\u003c/p>\n\u003cfigure id=\"attachment_68385\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum3.jpg\" alt=\"A blood and sand made with Ben Simpson's gunpowder-infused rum. Photo: Smoke & Oakum's Gunpowder Rum/Facebook\" width=\"462\" height=\"462\" class=\"size-full wp-image-68385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A blood and sand made with Ben Simpson's gunpowder-infused rum. Photo: Smoke & Oakum's Gunpowder Rum/Facebook\u003c/figcaption>\u003c/figure>\n\u003cp>Ben Simpson at Motel Bar makes rum infused with gunpowder, leather and tobacco. Curtis has a few bottles of this \u003ca href=\"https://sites.google.com/site/gunpowderrum/\">Smoke & Oakum's Gunpowder Rum\u003c/a> in his liquor cabinet, and he likes it. \"You don't want to have a lot of it,\" he says. \"But I make Manhattans out of it. It's got a lot of character.\"\u003c/p>\n\u003cp>5. \u003cstrong>Maybe You Don't Want A Little Captain In You\u003c/strong>: The marketing folks at Captain Morgan will tell you that the man behind their namesake liquor, Sir Henry Morgan, was a jovial, frolicking pirate who stole a few gold coins during the day and then threw back the spiced rum at night with his rollicking crew.\u003c/p>\n\u003cp>But the real captain was probably not the best drinking buddy, Curtis says.\u003c/p>\n\u003cp>\"Captain Morgan was a brute and never shy about torturing people,\" Curtis says. Lionizing him on rum bottles is almost akin to having a dictator on a label, he says. \"Morgan would go into a village, find who knew the most [about where gold was buried], and then torture them to death until he told them where the treasure was.\"\u003c/p>\n\u003cp>Throughout his career, Morgan destroyed 18 cities, four towns and 35 villages, Curtis writes. Oh, and he probably wasn't even much of a rum drinker until after he retired in Jamaica, Curtis says. \"He died a broken-down drunk at age 53.\"\u003c/p>\n\u003cfigure id=\"attachment_68386\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum4.jpg\" alt=\"Captain Morgan rum is, by volume, one of the top-selling brands of spirit in the U.S. Photo: Rui Vieira/PA Photos/Landov\" width=\"462\" height=\"346\" class=\"size-full wp-image-68386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Captain Morgan rum is, by volume, one of the top-selling brands of spirit in the U.S. Photo: Rui Vieira/PA Photos/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Today, \u003ca href=\"http://www.captainmorganusa.com/\">Captain Morgan\u003c/a> is one of the top-selling brands of liquor in the U.S. But if you're just sticking to the Captain and the clear Bacardis, you're really missing out, Curtis says.\u003c/p>\n\u003cp>\"Rum is coming back for sure,\" he says. And he starts listing off some of his favorites: \u003ca href=\"http://www.theeldoradorum.com/\">El Dorado\u003c/a> from Guyana, \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&ved=0CCsQFjAA&url=http%3A%2F%2Fwww.appletonestate.com%2F&ei=xm8OUuCbEPel4APq8YFA&usg=AFQjCNEt7aWW25_ZHhrBIbSGRyEsrFShfQ&sig2=Na3KNhN_fzebIPNsiHK7uQ&bvm=bv.50768961,d.dmg\">Appleton Estates\u003c/a> from Jamaica, \u003ca href=\"http://www.privateerrum.com/main.php\">Privateer\u003c/a> from Massachusetts and \u003ca href=\"http://www.zacaparum.com/\">Ron Zacapa\u003c/a> from Guatemala.\u003c/p>\n\u003cp>The latter distillery has a \u003ca href=\"http://www.klwines.com/detail.asp?sku=1013444\">rum\u003c/a> that, because of how it has been aged, contains some ethanol molecules that are over 100 years old. Now that's a taste of history. \u003c/p>\n\u003cp>\u003cstrong>If you read it:\u003c/strong>\u003cbr>\n\u003cem>\u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">And A Bottle of Rum\u003c/a> \u003c/em>by Wayne Curtis\u003c/p>\n\u003cp>More on this book: \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">NPR reviews, interviews and more\u003c/a>\u003cbr>\nOr: \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails?tab=excerpt\">Read an Excerpt\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. \u003cstrong>It's A Food Waste Solution\u003c/strong>: In the 17th century, the world's demand for sugar exploded, and Caribbean farmers found themselves with a growing problem: molasses. Making crystallized sugar leaves behind a dark, gooey liquid that no one wanted at the time. Some farmers were just dumping the byproduct into the ocean.\u003c/p>\n\u003cp>Then someone, somewhere — maybe in Barbados, maybe in Brazil — figured out that this industrial byproduct ferments if you mix it with some sugary water. Just like that, the rum business took off.\u003c/p>\n\u003cp>In essence, sugar farmers had hit the jackpot. They were growing a cash cow in their fields and then turning their trash into booze.\u003c/p>\n\u003cfigure id=\"attachment_68384\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum2-200x290.jpg\" alt=\"Flip back in time: Chef David Arnold mixes up a drink with a blazing-hot metal rod, a method similar to how bartenders used to make the flip cocktails that were wildly popular in colonial New England. Photo: Courtesy of Sam Meyer\" width=\"200\" height=\"290\" class=\"size-medium wp-image-68384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Flip back in time: Chef David Arnold mixes up a drink with a blazing-hot metal rod, a method similar to how bartenders used to make the flip cocktails that were wildly popular in colonial New England. Photo: Courtesy of Sam Meyer\u003c/figcaption>\u003c/figure>\n\u003cp>2. \u003cstrong>Spawn Of The Devil?\u003c/strong> Alas, though, many of the early Caribbean rums weren't very good. \"They were probably heavy, funky and grassy tasting,\" says Wayne Curtis, author of \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">And a Bottle of Rum\u003c/a>, a breezy history of the drink. \"It was really seat-of-the-pants stuff.\"\u003c/p>\n\u003cp>In fact, one of the original names for rum was kill-devil — maybe because it tasted like the devil made it, maybe because it was strong enough to kill the devil. Who knows?\u003c/p>\n\u003cp>3. \u003cstrong>How About A Hot Metal Poker In Your Cuba Libre? \u003c/strong>Nowadays, we have cocktails made with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">liquid nitrogen\u003c/a>, infused with bacon and even ones that you \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/20/172488104/the-vaportini-a-cocktail-inhaled-not-stirred\">inhale\u003c/a>. But bartenders in the 18th century were just as creative — or gimmicky.\u003c/p>\n\u003cp>One of the most popular cocktails in New England those days was the flip. The bartender would mix together rum, beer and some other flavoring — molasses, pumpkin, an egg, or perhaps some milk. Then he'd stick a scalding hot ball of metal into the drink.\u003c/p>\n\u003cp>The tool was known as a loggerhead, and it consisted of a long rod with an iron ball, about the size of an onion, stuck on the end. Bartenders would keep the loggerhead in the fire. And when they plunged it into the cocktail, the liquid would foam, hiss and \"send up a mighty head,\" Curtis writes in his book.\u003c/p>\n\u003cp>A few years ago, chef David Arnold of the French Culinary Institute invented a modern version of the loggerhead, called the Red Hot Poker. The metal rod heats up to about 1,700 degrees Fahrenheit, and then Arnold dunks it into cocktails to caramelize the sugars and add a toasty flavor, the \u003ca href=\"http://www.cocktailians.com/2009/03/red-hot-poker.html\">Cocktailians blog\u003c/a> reported.\u003c/p>\n\u003cp>4. \u003cstrong>Nothing Says Cocktail Like Gunpowder\u003c/strong>: Legend has it that the pirate Blackbeard, aka Edward Teach, would mix gunpowder into his nightly glass of rum, light the cocktail on fire and guzzle it.\u003c/p>\n\u003cp>Curtis says that's probably folklore. \"But I suspect people may have added gunpowder to rum to improve its flavor,\" he tells The Salt. \"Gunpowder has a lot of carbon in it, which can absorb the bad-tasting compounds.\"\u003c/p>\n\u003cp>This doesn't sound like a great idea to us rum newbies. But one bartender in New Zealand has tried it, and the results are surprisingly good, Curtis says.\u003c/p>\n\u003cfigure id=\"attachment_68385\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum3.jpg\" alt=\"A blood and sand made with Ben Simpson's gunpowder-infused rum. Photo: Smoke & Oakum's Gunpowder Rum/Facebook\" width=\"462\" height=\"462\" class=\"size-full wp-image-68385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A blood and sand made with Ben Simpson's gunpowder-infused rum. Photo: Smoke & Oakum's Gunpowder Rum/Facebook\u003c/figcaption>\u003c/figure>\n\u003cp>Ben Simpson at Motel Bar makes rum infused with gunpowder, leather and tobacco. Curtis has a few bottles of this \u003ca href=\"https://sites.google.com/site/gunpowderrum/\">Smoke & Oakum's Gunpowder Rum\u003c/a> in his liquor cabinet, and he likes it. \"You don't want to have a lot of it,\" he says. \"But I make Manhattans out of it. It's got a lot of character.\"\u003c/p>\n\u003cp>5. \u003cstrong>Maybe You Don't Want A Little Captain In You\u003c/strong>: The marketing folks at Captain Morgan will tell you that the man behind their namesake liquor, Sir Henry Morgan, was a jovial, frolicking pirate who stole a few gold coins during the day and then threw back the spiced rum at night with his rollicking crew.\u003c/p>\n\u003cp>But the real captain was probably not the best drinking buddy, Curtis says.\u003c/p>\n\u003cp>\"Captain Morgan was a brute and never shy about torturing people,\" Curtis says. Lionizing him on rum bottles is almost akin to having a dictator on a label, he says. \"Morgan would go into a village, find who knew the most [about where gold was buried], and then torture them to death until he told them where the treasure was.\"\u003c/p>\n\u003cp>Throughout his career, Morgan destroyed 18 cities, four towns and 35 villages, Curtis writes. Oh, and he probably wasn't even much of a rum drinker until after he retired in Jamaica, Curtis says. \"He died a broken-down drunk at age 53.\"\u003c/p>\n\u003cfigure id=\"attachment_68386\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum4.jpg\" alt=\"Captain Morgan rum is, by volume, one of the top-selling brands of spirit in the U.S. Photo: Rui Vieira/PA Photos/Landov\" width=\"462\" height=\"346\" class=\"size-full wp-image-68386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Captain Morgan rum is, by volume, one of the top-selling brands of spirit in the U.S. Photo: Rui Vieira/PA Photos/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Today, \u003ca href=\"http://www.captainmorganusa.com/\">Captain Morgan\u003c/a> is one of the top-selling brands of liquor in the U.S. But if you're just sticking to the Captain and the clear Bacardis, you're really missing out, Curtis says.\u003c/p>\n\u003cp>\"Rum is coming back for sure,\" he says. And he starts listing off some of his favorites: \u003ca href=\"http://www.theeldoradorum.com/\">El Dorado\u003c/a> from Guyana, \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&ved=0CCsQFjAA&url=http%3A%2F%2Fwww.appletonestate.com%2F&ei=xm8OUuCbEPel4APq8YFA&usg=AFQjCNEt7aWW25_ZHhrBIbSGRyEsrFShfQ&sig2=Na3KNhN_fzebIPNsiHK7uQ&bvm=bv.50768961,d.dmg\">Appleton Estates\u003c/a> from Jamaica, \u003ca href=\"http://www.privateerrum.com/main.php\">Privateer\u003c/a> from Massachusetts and \u003ca href=\"http://www.zacaparum.com/\">Ron Zacapa\u003c/a> from Guatemala.\u003c/p>\n\u003cp>The latter distillery has a \u003ca href=\"http://www.klwines.com/detail.asp?sku=1013444\">rum\u003c/a> that, because of how it has been aged, contains some ethanol molecules that are over 100 years old. Now that's a taste of history. \u003c/p>\n\u003cp>\u003cstrong>If you read it:\u003c/strong>\u003cbr>\n\u003cem>\u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">And A Bottle of Rum\u003c/a> \u003c/em>by Wayne Curtis\u003c/p>\n\u003cp>More on this book: \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">NPR reviews, interviews and more\u003c/a>\u003cbr>\nOr: \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails?tab=excerpt\">Read an Excerpt\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_68227\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kebab-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kebab-full.jpg\" alt=\"Many different Middle Eastern cultures claim to have invented the kebab. Photo: iStockPhoto.com\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many different Middle Eastern cultures claim to have invented the kebab. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211685454/in-iraq-laying-claim-to-the-kebab\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130813_atc_19.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">Kelly McEvers\u003c/a>, \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When you hear the word \"kebab\" in America, you might think of skewers with chunks of chicken or beef and vegetables, marinated and grilled on coals or gas. But say \"kebab\" in the Middle East, and it means a lot of things — chunks of lamb or liver on skewers, or the more popular version of grilled ground meat logs found in Turkey, Iran and much of the Arab world.\u003c/p>\n\u003cp>If you spend enough time in the Middle East, you learn it can be hard to pinpoint the origins of things. Everybody claims to have invented hummus, flatbread and even yogurt. And don't even try to figure out who invented the kebab.\u003c/p>\n\u003cp>I talked to a historian of Arab medieval food on my last trip to Iraq. He told me the word is Arabic in origin and comes from the word \u003cem>keba\u003c/em>, which means \"to turn.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My guide to the Iraqi version of the kebab is Sami al Hilali, a longtime colleague, friend and really good cook.\u003c/p>\n\u003cp>Hilali says he uses a combination of lamb, beef, lamb fat, onions, parsley and spices, all ground up with his hands. He then molds the mixture onto skewers. The skewers are not the kind of skewers many Americans use — they're flat, wide and look sort of like a blunt sword.\u003c/p>\n\u003cp>When Hilali is ready to cook, he puts together about 18 skewers and heads outside. He uses a grill that's more like a 3-foot long trough with hardwood charcoal. He's oriented a fan to blow air over the coals and heat them up faster. The sparks are bright orange and look like fireworks.\u003c/p>\n\u003cp>Isra al Rubei'i, who is helping with the food, says the fan is a matter of practicality.\u003c/p>\n\u003cp>\"Sometimes it's without a blower; using a manual fan would ... give it a more delicious flavor,\" she says. \"But this is just to save time, you know, when you have many skewers to grill.\"\u003c/p>\n\u003cp>When the kebabs are cooked, Hilali prepares a plate with bread that will be their final resting place. Rubei'i says the bread is essential.\u003c/p>\n\u003cp>\"The best part is the flatbread that is soaked in the fat coming out of a charred kebab skewer. You know they fight over this one,\" she says, laughing.\u003c/p>\n\u003cp>The Iraqi medieval food historian who shared the origin of the word kebab also told me another story about them: They appear in a book from the southern Iraqi city of Basra called \u003cem>The Book of Misers\u003c/em>. It was written in the 9th century.\u003c/p>\n\u003cp>The miser in this story is a courtly man who invites people to his garden. He tells the guests, \"Here's the stream, and here's the fire. Catch your fish and make your kebab.\"\u003c/p>\n\u003cp>It's the first known mention of the word. My friends nod, knowingly, as if to say, \"You see? It all comes from Iraq.\" Then we get on with our eating.\u003c/p>\n\u003cp>I've had kebab all around the region — Arab kebab, Turkish kebab and Persian kebab. They're all different, and they're all pretty good. In the end, it doesn't really matter who invented kebab. What matters is that fire has touched meat, that the meat is good, and the company is even better.\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\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/131876588/kelly-mcevers\">Kelly McEvers\u003c/a>, \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When you hear the word \"kebab\" in America, you might think of skewers with chunks of chicken or beef and vegetables, marinated and grilled on coals or gas. But say \"kebab\" in the Middle East, and it means a lot of things — chunks of lamb or liver on skewers, or the more popular version of grilled ground meat logs found in Turkey, Iran and much of the Arab world.\u003c/p>\n\u003cp>If you spend enough time in the Middle East, you learn it can be hard to pinpoint the origins of things. Everybody claims to have invented hummus, flatbread and even yogurt. And don't even try to figure out who invented the kebab.\u003c/p>\n\u003cp>I talked to a historian of Arab medieval food on my last trip to Iraq. He told me the word is Arabic in origin and comes from the word \u003cem>keba\u003c/em>, which means \"to turn.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My guide to the Iraqi version of the kebab is Sami al Hilali, a longtime colleague, friend and really good cook.\u003c/p>\n\u003cp>Hilali says he uses a combination of lamb, beef, lamb fat, onions, parsley and spices, all ground up with his hands. He then molds the mixture onto skewers. The skewers are not the kind of skewers many Americans use — they're flat, wide and look sort of like a blunt sword.\u003c/p>\n\u003cp>When Hilali is ready to cook, he puts together about 18 skewers and heads outside. He uses a grill that's more like a 3-foot long trough with hardwood charcoal. He's oriented a fan to blow air over the coals and heat them up faster. The sparks are bright orange and look like fireworks.\u003c/p>\n\u003cp>Isra al Rubei'i, who is helping with the food, says the fan is a matter of practicality.\u003c/p>\n\u003cp>\"Sometimes it's without a blower; using a manual fan would ... give it a more delicious flavor,\" she says. \"But this is just to save time, you know, when you have many skewers to grill.\"\u003c/p>\n\u003cp>When the kebabs are cooked, Hilali prepares a plate with bread that will be their final resting place. Rubei'i says the bread is essential.\u003c/p>\n\u003cp>\"The best part is the flatbread that is soaked in the fat coming out of a charred kebab skewer. You know they fight over this one,\" she says, laughing.\u003c/p>\n\u003cp>The Iraqi medieval food historian who shared the origin of the word kebab also told me another story about them: They appear in a book from the southern Iraqi city of Basra called \u003cem>The Book of Misers\u003c/em>. It was written in the 9th century.\u003c/p>\n\u003cp>The miser in this story is a courtly man who invites people to his garden. He tells the guests, \"Here's the stream, and here's the fire. Catch your fish and make your kebab.\"\u003c/p>\n\u003cp>It's the first known mention of the word. My friends nod, knowingly, as if to say, \"You see? It all comes from Iraq.\" Then we get on with our eating.\u003c/p>\n\u003cp>I've had kebab all around the region — Arab kebab, Turkish kebab and Persian kebab. They're all different, and they're all pretty good. In the end, it doesn't really matter who invented kebab. What matters is that fire has touched meat, that the meat is good, and the company is even better.\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_68112\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/history-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/history-full.jpg\" alt=\"Maids at work in a large kitchen, circa 1890. Photo: W. and D. Downey/Getty Images\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maids at work in a large kitchen, circa 1890. Photo: W. and D. Downey/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211408192/three-ways-cooking-has-changed-over-the-last-300-years\">The Salt at NPR Food\u003c/a> (8/12/2013)\u003c/p>\n\u003cp>Cooking with calf's head and cow heel may not seem like the most palatable way to spend an afternoon, but it's all in day's work for librarian Judith Finnamore of London's \u003ca href=\"http://www.westminster.gov.uk/services/libraries/archives/\">Westminster Archive Centre\u003c/a>.\u003c/p>\n\u003cp>With help from food historian \u003ca href=\"http://www.anniegray.co.uk/index.htmlhttp:/www.anniegray.co.uk/index.html\" target=\"_blank\">Annie Gray\u003c/a>, Finnamore's been cooking – and \u003ca href=\"http://lostcookbook.wordpress.com/2013/06/02/tort-de-moy/\">blogging\u003c/a> — her way through \u003cem>The Unknown Ladies Cookbook,\u003c/em> a 300-year-old British compendium of family recipes. Jotted down by hand by several different women between 1690 and 1830, the recipes provide insights into the cooking habits of the Georgian and Regency periods. They also tell quite a bit about how much culinary craft has changed over the centuries.\u003c/p>\n\u003cfigure id=\"attachment_68113\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/history2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/history2.jpg\" alt=\"This handwritten recipe for veal kidney pie, from The Unknown Ladies Cookbook, includes a surprising combination of ingredients, including kidney, lettuce, apples, currants and rosewater. It is heavily spiced with mace, cinnamon and nutmeg and sweetened with sugar. Photo: Westminster City Archives\" width=\"462\" height=\"346\" class=\"size-full wp-image-68113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This handwritten recipe for veal kidney pie, from The Unknown Ladies Cookbook, includes a surprising combination of ingredients, including kidney, lettuce, apples, currants and rosewater. It is heavily spiced with mace, cinnamon and nutmeg and sweetened with sugar. Photo: Westminster City Archives\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\u003cstrong>To Make a Veal Kidney Florentine\u003c/strong> (from the above photo): Shred the kidney small fat & all, half a handfull of young spinage, 2 sprigs of parsley, a lettice all shread small, 3 pippins par'd & shread, half the peel of a sivil orange boyled & shread small, some pounded mace & cinnimon, nutmeg, sugar, salt to yr taste, an handfull of currants, a large handfull of greated bread, 3 spoonfulls of sack, 3 of rose water, 3 eggs. Mix all well together & put them in a dish with puff paste at bottom & cross bar it at top. Bake it in a slow oven. This is for first course side dish.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Inventive Cooking With Carrots:\u003c/strong> These garden vegetables feature heavily in the cookbook, and were popular for lots of things beyond salad and carrot cake. Women of the Georgian period used carrots frequently because, like potatoes, carrots have a longer harvest and less spoilage. Cooks of the era also used them inventively, with recipes like carrots mashed with sugar, or carrots boiled, scooped out and filled with dried fruit and sugar, both typically served as a second course. \"What we think of today as dessert, they would have served as a second course,\" Gray tells The Salt. \"Their third course, or dessert, would be ice cream, biscuits or fruit. But today, we tend to serve those things at the same time to end a meal.\"\u003c/p>\n\u003cp>\u003cstrong>Brits Of Old Were Dead Serious About Eating the Whole Animal: \u003c/strong>When people kept their own animals, they were much more conscientious about using as much of it as possible, because they had intimate, first-hand knowledge of what it takes to raise and slaughter their meat source. That ethos is reflected in many recipes that call for offal prepared using slow-cooking techniques to make the tougher cuts tender. (There's even a recipe for mince pie made with cow's tongue.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Gray says in the 20\u003csup>th\u003c/sup> century, people became more urbanized and squeamish, abandoning rich dishes such as \u003ca href=\"http://lostcookbook.wordpress.com/2013/06/02/tort-de-moy/\">bone marrow tart\u003c/a>, made with almonds, cream, rosewater, candied fruit, chicken and marrow in puff pastry. But the habit also died, Gray says, because – as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/19/147039706/dining-after-downton-abbey-why-british-food-was-so-bad-for-so-long\" target=\"_blank\">previously reported on The Salt\u003c/a> — World War I and World War II took a heavy toll on the culinary skills in British middle- and upper-class kitchens: \"Quite a lot of [these offal recipes] require a lot of cooking and processing,\" Gray says. \"So when you start to lose a lot of servants during wartimes, it becomes more difficult. The skill level declines, because people only cook with the ingredients they have access to.\"\u003c/p>\n\u003cp>\u003cstrong>Incredibly Expanding Eggs: \u003c/strong>Some recipes call for as many as 30 eggs to bake a cake; others suggest whisking for an hour. But if you were to try out these recipes today, you'd need to use just two-thirds or even one-half of the eggs indicated, Gray says, because eggs have grown larger over the last century. As eggs began to be classed by quality and weight, farmers culled smaller chickens in favor of larger ones that produced bigger eggs.\u003c/p>\n\u003cp>Even in 1940, Gray says, egg cups were much smaller than they are today, indicating a gradual change. While whisking for an hour sounds like a workout, modern machinery didn't exist in the Georgian period, and with servants to do it, women running a household wouldn't have minded. Gray says she has actually whisked eggs for a full hour, and it does make a difference in texture. So if you have servants to do it, why not?\u003c/p>\n\u003chr>\n\u003ch3>Recipes From \u003cem>The Cookbook Of Unknown Ladies\u003c/em>\u003c/h3>\n\u003cp>\u003cstrong>'An Oyester Pye:' \u003c/strong>This recipe shows how the relative price of ingredients has changed. In the 18th century, people from all levels of society enjoyed oysters. This recipe for an oyster pie calls for 100 oysters.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cblockquote>\n\u003cp>\"Take an hundred of the largest oysters you can get. Wash them, when opend, in [...] warm water. Strain all ther own liquor and put ye water yow wash ye oysters in likewise. Cut two large sweet breads in small bits. Have an half hundred bouled chesnuts peeled, six yolks off hard eggs, two anchovys shred, some lumps of whole marrow. Intermix all these in ye pye. Pour on ye liquor & a water glass full of white wine. Fill ye pye with what liquor it wants, with greawy. If you have not marrow, put in butter. Seasone it with salt, mace and cloves.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003cstrong>'To Make a Spineage Tort:' \u003c/strong>Sweet spinach tart – a surprising combination of sweet and savory ingredients. This recipe has been largely forgotten in Britain, but a very similar dish is still made in a parts of Provence during the Christmas celebrations.\u003cstrong> \u003c/strong>This would be served as a second course.\u003c/p>\n\u003cblockquote>\n\u003cp>\"Take 6 eggs, yolks & whites. Beat them well with a pint of sweet cream, a qr of a pd of crums of bread, a good handfull of spinage cut small, half a qr of currons, half a qr of almonds pounded wth a little rose water, half a nutmeg, half a pd of white sugar. Half a pound of drawn butter, 3 spoonfulls of brandy. Mix all well together. Lay paist thin at the bottom & sides of the dish & cross bar at top. 3 qrs of an hour bakes it.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003cstrong>'Lemmond Cream:'\u003c/strong>\u003cem>\u003cstrong> \u003c/strong>\u003c/em>This recipe for lemon cream was a favorite with the Cooking Up History volunteers who gave it a test run.\u003c/p>\n\u003cblockquote>\n\u003cp>\"To four large lemmons squeesd put 3 qrs of a pd of the finest loaf sugar, 8 or 9 spoonfuls of water & a piece of the peel. Set it over the fire untill the sugar tis melted. Put in the whites of 4 eggs & strain it through a diaper napkin, doubled. Sett it on ye fire a gain & stir it all ye while. When it grows thick, take it off. Put in two spoonfuls of orange flower water. Lay some shreds of boiled lemmon peel at the bottom of the glasses.\"\u003c/p>\n\u003c/blockquote>\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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"excerpt": "When you put a librarian and a historian in the kitchen with a centuries' old cookbook, you get a lot more than recipes. You also get a sense of how much the way we eat has changed — from how we define dessert to the size of our eggs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68112\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/history-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/history-full.jpg\" alt=\"Maids at work in a large kitchen, circa 1890. Photo: W. and D. Downey/Getty Images\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maids at work in a large kitchen, circa 1890. Photo: W. and D. Downey/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211408192/three-ways-cooking-has-changed-over-the-last-300-years\">The Salt at NPR Food\u003c/a> (8/12/2013)\u003c/p>\n\u003cp>Cooking with calf's head and cow heel may not seem like the most palatable way to spend an afternoon, but it's all in day's work for librarian Judith Finnamore of London's \u003ca href=\"http://www.westminster.gov.uk/services/libraries/archives/\">Westminster Archive Centre\u003c/a>.\u003c/p>\n\u003cp>With help from food historian \u003ca href=\"http://www.anniegray.co.uk/index.htmlhttp:/www.anniegray.co.uk/index.html\" target=\"_blank\">Annie Gray\u003c/a>, Finnamore's been cooking – and \u003ca href=\"http://lostcookbook.wordpress.com/2013/06/02/tort-de-moy/\">blogging\u003c/a> — her way through \u003cem>The Unknown Ladies Cookbook,\u003c/em> a 300-year-old British compendium of family recipes. Jotted down by hand by several different women between 1690 and 1830, the recipes provide insights into the cooking habits of the Georgian and Regency periods. They also tell quite a bit about how much culinary craft has changed over the centuries.\u003c/p>\n\u003cfigure id=\"attachment_68113\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/history2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/history2.jpg\" alt=\"This handwritten recipe for veal kidney pie, from The Unknown Ladies Cookbook, includes a surprising combination of ingredients, including kidney, lettuce, apples, currants and rosewater. It is heavily spiced with mace, cinnamon and nutmeg and sweetened with sugar. Photo: Westminster City Archives\" width=\"462\" height=\"346\" class=\"size-full wp-image-68113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This handwritten recipe for veal kidney pie, from The Unknown Ladies Cookbook, includes a surprising combination of ingredients, including kidney, lettuce, apples, currants and rosewater. It is heavily spiced with mace, cinnamon and nutmeg and sweetened with sugar. Photo: Westminster City Archives\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\u003cstrong>To Make a Veal Kidney Florentine\u003c/strong> (from the above photo): Shred the kidney small fat & all, half a handfull of young spinage, 2 sprigs of parsley, a lettice all shread small, 3 pippins par'd & shread, half the peel of a sivil orange boyled & shread small, some pounded mace & cinnimon, nutmeg, sugar, salt to yr taste, an handfull of currants, a large handfull of greated bread, 3 spoonfulls of sack, 3 of rose water, 3 eggs. Mix all well together & put them in a dish with puff paste at bottom & cross bar it at top. Bake it in a slow oven. This is for first course side dish.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Inventive Cooking With Carrots:\u003c/strong> These garden vegetables feature heavily in the cookbook, and were popular for lots of things beyond salad and carrot cake. Women of the Georgian period used carrots frequently because, like potatoes, carrots have a longer harvest and less spoilage. Cooks of the era also used them inventively, with recipes like carrots mashed with sugar, or carrots boiled, scooped out and filled with dried fruit and sugar, both typically served as a second course. \"What we think of today as dessert, they would have served as a second course,\" Gray tells The Salt. \"Their third course, or dessert, would be ice cream, biscuits or fruit. But today, we tend to serve those things at the same time to end a meal.\"\u003c/p>\n\u003cp>\u003cstrong>Brits Of Old Were Dead Serious About Eating the Whole Animal: \u003c/strong>When people kept their own animals, they were much more conscientious about using as much of it as possible, because they had intimate, first-hand knowledge of what it takes to raise and slaughter their meat source. That ethos is reflected in many recipes that call for offal prepared using slow-cooking techniques to make the tougher cuts tender. (There's even a recipe for mince pie made with cow's tongue.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gray says in the 20\u003csup>th\u003c/sup> century, people became more urbanized and squeamish, abandoning rich dishes such as \u003ca href=\"http://lostcookbook.wordpress.com/2013/06/02/tort-de-moy/\">bone marrow tart\u003c/a>, made with almonds, cream, rosewater, candied fruit, chicken and marrow in puff pastry. But the habit also died, Gray says, because – as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/19/147039706/dining-after-downton-abbey-why-british-food-was-so-bad-for-so-long\" target=\"_blank\">previously reported on The Salt\u003c/a> — World War I and World War II took a heavy toll on the culinary skills in British middle- and upper-class kitchens: \"Quite a lot of [these offal recipes] require a lot of cooking and processing,\" Gray says. \"So when you start to lose a lot of servants during wartimes, it becomes more difficult. The skill level declines, because people only cook with the ingredients they have access to.\"\u003c/p>\n\u003cp>\u003cstrong>Incredibly Expanding Eggs: \u003c/strong>Some recipes call for as many as 30 eggs to bake a cake; others suggest whisking for an hour. But if you were to try out these recipes today, you'd need to use just two-thirds or even one-half of the eggs indicated, Gray says, because eggs have grown larger over the last century. As eggs began to be classed by quality and weight, farmers culled smaller chickens in favor of larger ones that produced bigger eggs.\u003c/p>\n\u003cp>Even in 1940, Gray says, egg cups were much smaller than they are today, indicating a gradual change. While whisking for an hour sounds like a workout, modern machinery didn't exist in the Georgian period, and with servants to do it, women running a household wouldn't have minded. Gray says she has actually whisked eggs for a full hour, and it does make a difference in texture. So if you have servants to do it, why not?\u003c/p>\n\u003chr>\n\u003ch3>Recipes From \u003cem>The Cookbook Of Unknown Ladies\u003c/em>\u003c/h3>\n\u003cp>\u003cstrong>'An Oyester Pye:' \u003c/strong>This recipe shows how the relative price of ingredients has changed. In the 18th century, people from all levels of society enjoyed oysters. This recipe for an oyster pie calls for 100 oysters.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cblockquote>\n\u003cp>\"Take an hundred of the largest oysters you can get. Wash them, when opend, in [...] warm water. Strain all ther own liquor and put ye water yow wash ye oysters in likewise. Cut two large sweet breads in small bits. Have an half hundred bouled chesnuts peeled, six yolks off hard eggs, two anchovys shred, some lumps of whole marrow. Intermix all these in ye pye. Pour on ye liquor & a water glass full of white wine. Fill ye pye with what liquor it wants, with greawy. If you have not marrow, put in butter. Seasone it with salt, mace and cloves.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003cstrong>'To Make a Spineage Tort:' \u003c/strong>Sweet spinach tart – a surprising combination of sweet and savory ingredients. This recipe has been largely forgotten in Britain, but a very similar dish is still made in a parts of Provence during the Christmas celebrations.\u003cstrong> \u003c/strong>This would be served as a second course.\u003c/p>\n\u003cblockquote>\n\u003cp>\"Take 6 eggs, yolks & whites. Beat them well with a pint of sweet cream, a qr of a pd of crums of bread, a good handfull of spinage cut small, half a qr of currons, half a qr of almonds pounded wth a little rose water, half a nutmeg, half a pd of white sugar. Half a pound of drawn butter, 3 spoonfulls of brandy. Mix all well together. Lay paist thin at the bottom & sides of the dish & cross bar at top. 3 qrs of an hour bakes it.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003cstrong>'Lemmond Cream:'\u003c/strong>\u003cem>\u003cstrong> \u003c/strong>\u003c/em>This recipe for lemon cream was a favorite with the Cooking Up History volunteers who gave it a test run.\u003c/p>\n\u003cblockquote>\n\u003cp>\"To four large lemmons squeesd put 3 qrs of a pd of the finest loaf sugar, 8 or 9 spoonfuls of water & a piece of the peel. Set it over the fire untill the sugar tis melted. Put in the whites of 4 eggs & strain it through a diaper napkin, doubled. Sett it on ye fire a gain & stir it all ye while. When it grows thick, take it off. Put in two spoonfuls of orange flower water. Lay some shreds of boiled lemmon peel at the bottom of the glasses.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Old Hawaiian Menus Tell Story of Local Fish and Their Demise",
"title": "Old Hawaiian Menus Tell Story of Local Fish and Their Demise",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67942\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii-full.jpg\" alt=\"Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel. Photo: New York Public Library\" width=\"1120\" height=\"883\" class=\"size-full wp-image-67942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel. Photo: New York Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210195491/hawaiian-menus-say-aloha-oe-to-once-popular-fish-species\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130809_me_18.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100689/christopher-joyce\">Christopher Joyce\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210195491/hawaiian-menus-say-aloha-oe-to-once-popular-fish-species\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>In the early to mid-1900s, the islands of Hawaii were a far-away, exotic destination. People who managed to get there often kept mementos of that journey including kitschy menus from Hawaiian fine dining restaurants and hotels like like Trader Vic's and Prince Kuhio's.\u003c/p>\n\u003cp>Now these old menus are serving a purpose beyond colorful relics from the past. \u003ca href=\"http://people.duke.edu/~ksv2/\">Kyle Van Houtan\u003c/a>, an ecologist with the National Oceanic and Atmospheric Administration, says he's found a scientific purpose for the menus.\u003c/p>\n\u003cp>Years ago, he traveled to Hawaii to study sea turtles. He wanted to know where they ended up. In a shark's belly? Or as turtle soup?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One day he got one of those lightning-bolt ideas: Maybe turtle would show on old restaurant menus? Over time, he collected 500 menus.\u003c/p>\n\u003cp>\"People had just kept them because they were beautiful,\" Van Houtan says. \"They were memorabilia of grandma's trip and grandpa's to Hawaii in 1915.\"\u003c/p>\n\u003cp>He also combed through menus from galleries, a museum — even the \u003ca href=\"http://digital.library.unlv.edu/collections/menus\">Las Vegas Public Library\u003c/a>. But Van Houtan came up empty handed. There were no sea turtles on the menus. Ever.\u003c/p>\n\u003cfigure id=\"attachment_67939\" class=\"wp-caption alignleft\" style=\"max-width: 196px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii2-196x290.jpg\" alt=\"This vintage 1935 menu from the Royal Hawaiian Hotel lists flounder and red snapper, two local fish that an ecologist says have faded from Hawaiian menus over time. Photo: New York Public Library\" width=\"196\" height=\"290\" class=\"size-medium wp-image-67939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This vintage 1935 menu from the Royal Hawaiian Hotel lists flounder and red snapper, two local fish that an ecologist says have faded from Hawaiian menus over time. Photo: New York Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>What the ecologist did happen upon was a different marine discovery. After World War II, a lot of the locally caught fish were bottom feeding and reef dwellers. Van Houtan says the types of fish that lived close to shore started to disappear from menus.\u003c/p>\n\u003cp>\"Fish like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/21/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled/\">snapper\u003c/a> and flounder and grouper,\" he said. \"They really took a nosedive.\"\u003c/p>\n\u003cp>So, Van Houtan used fisheries data combined with his menus to calculate this interesting tidbit: Local fish numbers had dropped to about a tenth of what they once were.\u003c/p>\n\u003cp>\"These are very desirable fish,\" he said. \"They used to be on the menus we see them on there in the 1930s and 1940s, but they're not in any of the menus today.\"\u003c/p>\n\u003cp>Fast-forward 20 years and swanky 60s eateries like the Tropics had replaced local fish with deep ocean fish, like tuna and swordfish. Or Maine lobster, flown in from the mainland, washed down with 85-cent martinis.\u003c/p>\n\u003cp>There were still a few quirky island offerings, too. Apparently, tourists couldn't get enough of Hawaiian \u003ca href=\"http://www.hawaii.edu/recipes/veggies/onions.html\">pickled onions \u003c/a>-- not so surprising for 1960s palates.\u003c/p>\n\u003cp>Aside from sour appetizers, there was real scientific value in Van Houtan's fish forensics.\u003c/p>\n\u003cp>Here's why: Fisheries records in Hawaii were nonexistent until about 1950, and pretty spotty for years after. With these menus and fish entrees, Van Houtan was able to chronicle a crash in local fisheries and a shift to deep ocean fish.\u003c/p>\n\u003cp>True, changing tastes might have also played a role, but clearly something — overfishing, pollution or both — had hurt local fish populations.\u003c/p>\n\u003cfigure id=\"attachment_67940\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii3.jpg\" alt=\"Ecologist Kyle Van Houtan in the field with a wild hawksbill sea turtle. Van Houtan began reading old Hawaiian menus in search of information about the turtles but instead saw changes in fish consumption. Photo: Kyle Van Houtan/NOAA\" width=\"624\" height=\"448\" class=\"size-full wp-image-67940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist Kyle Van Houtan in the field with a wild hawksbill sea turtle. Van Houtan began reading old Hawaiian menus in search of information about the turtles but instead saw changes in fish consumption. Photo: Kyle Van Houtan/NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Van Houtan published his findings in the journal \u003cem>Frontiers in Ecology\u003c/em>. One of his coauthors is \u003ca href=\"http://www.colby.edu/directory_cs/lemcclen/\">Loren McClenachan\u003c/a>, an environmental scientist at Colby College in Maine. She did similar \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1467-2979.2012.00465.x/abstract\">research\u003c/a> on Caribbean fisheries, based on diaries. \u003c/p>\n\u003cp>\"Travelers' [diaries] mostly, so early natural history diaries,\" McClenachan said. \"I used a published diary from a pirate who traveled around the Caribbean in the 1600s.\"\u003c/p>\n\u003cp>McClenachan says other scientists are calling them now with ideas on how to mine menus for more information.\u003c/p>\n\u003cp>\"For example, changes in price and ... rarity,\" she said. \"Did things get more expensive before they disappear?\"\u003c/p>\n\u003cp>If that's the case, then the Hawaiian beach-side cocktail may be headed for extinction. That 85-cent martini in 1969 is now $14 in Waikiki. \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": "An ecologist wondered if Hawaiian menus might help explain what happened to Hawaii's sea turtle population. But the menus revealed another marine tragedy: that local fish numbers had dropped to about a tenth of what they once were.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67942\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii-full.jpg\" alt=\"Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel. Photo: New York Public Library\" width=\"1120\" height=\"883\" class=\"size-full wp-image-67942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel. Photo: New York Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210195491/hawaiian-menus-say-aloha-oe-to-once-popular-fish-species\">Morning Edition\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/2100689/christopher-joyce\">Christopher Joyce\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210195491/hawaiian-menus-say-aloha-oe-to-once-popular-fish-species\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>In the early to mid-1900s, the islands of Hawaii were a far-away, exotic destination. People who managed to get there often kept mementos of that journey including kitschy menus from Hawaiian fine dining restaurants and hotels like like Trader Vic's and Prince Kuhio's.\u003c/p>\n\u003cp>Now these old menus are serving a purpose beyond colorful relics from the past. \u003ca href=\"http://people.duke.edu/~ksv2/\">Kyle Van Houtan\u003c/a>, an ecologist with the National Oceanic and Atmospheric Administration, says he's found a scientific purpose for the menus.\u003c/p>\n\u003cp>Years ago, he traveled to Hawaii to study sea turtles. He wanted to know where they ended up. In a shark's belly? Or as turtle soup?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One day he got one of those lightning-bolt ideas: Maybe turtle would show on old restaurant menus? Over time, he collected 500 menus.\u003c/p>\n\u003cp>\"People had just kept them because they were beautiful,\" Van Houtan says. \"They were memorabilia of grandma's trip and grandpa's to Hawaii in 1915.\"\u003c/p>\n\u003cp>He also combed through menus from galleries, a museum — even the \u003ca href=\"http://digital.library.unlv.edu/collections/menus\">Las Vegas Public Library\u003c/a>. But Van Houtan came up empty handed. There were no sea turtles on the menus. Ever.\u003c/p>\n\u003cfigure id=\"attachment_67939\" class=\"wp-caption alignleft\" style=\"max-width: 196px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii2-196x290.jpg\" alt=\"This vintage 1935 menu from the Royal Hawaiian Hotel lists flounder and red snapper, two local fish that an ecologist says have faded from Hawaiian menus over time. Photo: New York Public Library\" width=\"196\" height=\"290\" class=\"size-medium wp-image-67939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This vintage 1935 menu from the Royal Hawaiian Hotel lists flounder and red snapper, two local fish that an ecologist says have faded from Hawaiian menus over time. Photo: New York Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>What the ecologist did happen upon was a different marine discovery. After World War II, a lot of the locally caught fish were bottom feeding and reef dwellers. Van Houtan says the types of fish that lived close to shore started to disappear from menus.\u003c/p>\n\u003cp>\"Fish like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/21/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled/\">snapper\u003c/a> and flounder and grouper,\" he said. \"They really took a nosedive.\"\u003c/p>\n\u003cp>So, Van Houtan used fisheries data combined with his menus to calculate this interesting tidbit: Local fish numbers had dropped to about a tenth of what they once were.\u003c/p>\n\u003cp>\"These are very desirable fish,\" he said. \"They used to be on the menus we see them on there in the 1930s and 1940s, but they're not in any of the menus today.\"\u003c/p>\n\u003cp>Fast-forward 20 years and swanky 60s eateries like the Tropics had replaced local fish with deep ocean fish, like tuna and swordfish. Or Maine lobster, flown in from the mainland, washed down with 85-cent martinis.\u003c/p>\n\u003cp>There were still a few quirky island offerings, too. Apparently, tourists couldn't get enough of Hawaiian \u003ca href=\"http://www.hawaii.edu/recipes/veggies/onions.html\">pickled onions \u003c/a>-- not so surprising for 1960s palates.\u003c/p>\n\u003cp>Aside from sour appetizers, there was real scientific value in Van Houtan's fish forensics.\u003c/p>\n\u003cp>Here's why: Fisheries records in Hawaii were nonexistent until about 1950, and pretty spotty for years after. With these menus and fish entrees, Van Houtan was able to chronicle a crash in local fisheries and a shift to deep ocean fish.\u003c/p>\n\u003cp>True, changing tastes might have also played a role, but clearly something — overfishing, pollution or both — had hurt local fish populations.\u003c/p>\n\u003cfigure id=\"attachment_67940\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii3.jpg\" alt=\"Ecologist Kyle Van Houtan in the field with a wild hawksbill sea turtle. Van Houtan began reading old Hawaiian menus in search of information about the turtles but instead saw changes in fish consumption. Photo: Kyle Van Houtan/NOAA\" width=\"624\" height=\"448\" class=\"size-full wp-image-67940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist Kyle Van Houtan in the field with a wild hawksbill sea turtle. Van Houtan began reading old Hawaiian menus in search of information about the turtles but instead saw changes in fish consumption. Photo: Kyle Van Houtan/NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Van Houtan published his findings in the journal \u003cem>Frontiers in Ecology\u003c/em>. One of his coauthors is \u003ca href=\"http://www.colby.edu/directory_cs/lemcclen/\">Loren McClenachan\u003c/a>, an environmental scientist at Colby College in Maine. She did similar \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1467-2979.2012.00465.x/abstract\">research\u003c/a> on Caribbean fisheries, based on diaries. \u003c/p>\n\u003cp>\"Travelers' [diaries] mostly, so early natural history diaries,\" McClenachan said. \"I used a published diary from a pirate who traveled around the Caribbean in the 1600s.\"\u003c/p>\n\u003cp>McClenachan says other scientists are calling them now with ideas on how to mine menus for more information.\u003c/p>\n\u003cp>\"For example, changes in price and ... rarity,\" she said. \"Did things get more expensive before they disappear?\"\u003c/p>\n\u003cp>If that's the case, then the Hawaiian beach-side cocktail may be headed for extinction. That 85-cent martini in 1969 is now $14 in Waikiki. \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": "Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours",
"title": "Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67517\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\">\u003cimg class=\"size-full wp-image-67517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\" alt=\"Liam Mayclem, host of the "Inside the Kitchen" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem, host of the \"Inside the Kitchen\" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>Liam Mayclem covers food in a fun and diligent fashion. He is widely known around these parts for his work as an Emmy award-winning host and a producer for CBS 5 TV’s \u003ca href=\"http://sanfrancisco.cbslocal.com/category/eye-on-the-bay/\">\"Eye on The Bay\"\u003c/a> and \u003ca href=\"http://sanfrancisco.cbslocal.com/category/foodie-chap/\">Foodie Chap\u003c/a> series. Mayclem is a familiar face because he seems to say “yes” to it all: emceeing food and music events, acting in TV commercials and traveling. Now, Mayclem has a new project that will have him interacting with the public in an intimate fashion. \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?pagewanted=all&_r=0\">Culinary tours are all the rage now\u003c/a> and Mayclem has signed a deal to host \u003ca href=\"http://www.anyroad.com/insidethekitchen\">\"Inside the Kitchen\" tours\u003c/a> with The Ritz Carlton hotel in San Francisco, a natural fit given his years touring restaurants and kitchens for TV shows. The tours begin this month for the public, but one recent private tour guest was actor Jason Priestley, who was in town filming a Canadian TV show in which Mayclem's food tour is included in an episode.\u003c/p>\n\u003cp>Bay Area Bites caught up with Mayclem to talk about his latest project and get his thoughts on current food trends and favorite food haunts. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about filming with Jason Priestley for a Canadian-produced show called “Hollywood & Vines.”\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I took the 90210 star for a tasty stretch of 94110 -- Valencia in the Mission. Jason loves his food and wine and his knowledge runs deep, especially with vino. We stopped at four spots on our walkabout: \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> (wine and fromage), \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> (beer paired perfectly with seasonal offerings), \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> (tequila & tacos), \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> (sweet ending & vino).\u003c/p>\n\u003cp>Jason was particularly impressed with the Pasion Margarita at Tacolicious. This bright yellow cocktail sings “drink me” the moment it appears -- it’s just so darn inviting. It tickles, then burns, hangs in your chest and overstays its welcome. Jason referred to it as “Deep Spice -- the fifth Spice Girl, so lovely when you first meet and then she grabs you by the throat and takes you down.” Needless to say we were all keen to order another after the first one settled but sadly there was filming to be done and we marched on, the grip of “Deep Spice” still with us. This episode featuring my Valencia Street Food Tour will air across Canada and internationally in October.\u003c/p>\n\u003cfigure id=\"attachment_67515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\">\u003cimg class=\"size-full wp-image-67515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\" alt=\"Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get involved with the food tours at The Ritz Carlton? Can you talk about food tours as a trend? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mayclem: Joyfully, I have been doing culinary tours of the Bay Area on TV for eight years as part of “Eye on the Bay,” showcasing the best of our culinary universe: food trucks to fine dining, pop-ups to permanent mom & pops. The idea of doing an actual walking tour with a real live group had never really occurred to me. There are many who do it really well (Avital Tours for example) so why crowd the space? However over lunch with Diana Haven, a \u003ca href=\"http://www.ellipsespr.com/index.php/about-us/\">PR pal\u003c/a> and my former booking producer at TechTV, the topic came up about a partnership with The Ritz Carlton-San Francisco and a series of walking tours curated by me. It seemed like a great way to share my knowledge, my passion and my relationships with chefs and purveyors with others. People visit San Francisco by the busload to eat and drink. There is much to show off here and I do it with pride.\u003c/p>\n\u003cp>So I went away and designed four unique tours, each one with additional elements, such as special guests (such as Ben Fong-Torres for the Chinatown tour), a hands-on experience (for example, Pizza making at \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza Napoletana\u003c/a>) and a post-tour chef's table dinner with Chef Michael Rotondo at \u003ca href=\"http://parallel37sf.com/\">Parallel 37\u003c/a> at The Ritz Carlton-San Francisco. There will also be a surprise each week, which of course I cannot reveal but you can book a spot on the tour and find out! The first tours are \u003ca href=\"https://www.anyroad.com/tours/ITK-Valencia-Street\">Valencia Street: Gourmet Corridor\u003c/a> (August 10); \u003ca href=\"https://www.anyroad.com/tours/ITK-Taste-Of-San-Francisco\">A Taste of San Francisco\u003c/a> (August 17); \u003ca href=\"https://www.anyroad.com/tours/ITK-San-Franciscos-China\">San Francisco’s China\u003c/a> (August 24); and \u003ca href=\"https://www.anyroad.com/tours/ITK-Craft-Of-The-Cocktail\">The Craft of the Cocktail\u003c/a> (August 31).\u003c/p>\n\u003cfigure id=\"attachment_67545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\">\u003cimg class=\"size-full wp-image-67545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\" alt=\"Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\" width=\"1000\" height=\"665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the other food & drink trends you see these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> The food truck trend continues with a new one popping up every week. They bloomed at a time when the economy was tanking and “cheap eats” became the order of the day.\u003c/p>\n\u003cp>Then there are pop-ups, where inspired chefs pick a spot for a one-night food event. Ravi Kapur did a series. Other favorites are \u003ca href=\"http://www.ricepaperscissors.com/\">Rice, Paper, Scissors\u003c/a> and Creole night at The Residence.\u003c/p>\n\u003cp>Being bi-coastal is a trend -- Danny Bowen of \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a>, the original pop-up chef, now has a second Mission Chinese in New York. And the New York food festival, \u003ca href=\"http://www.luckyrice.com/\">Lucky Rice\u003c/a> by Danielle Chang, celebrating Asian-inspired cocktails and eats, is coming to the Bay in September, as well as to Los Angeles, Las Vegas and Miami.\u003c/p>\n\u003cp>The “bar chef” is celebrated as much as the food chef by many and that’s a rather cool thing. There is communication between the kitchen and the bar today that perhaps did not occur a few years ago. Bartenders who make crafted cocktails are sourcing ingredients from farmers’ markets in the same ways chefs do and that’s a grand mark of progress. Props to Scott Beattie (\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>), Greg Lindgren and Jon Gasparini (\u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> and \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>), Jeff Hollinger and Jonny Raglin (\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>) and \u003ca href=\"http://www.bonvivants-sf.com/\">The Bon Vivants\u003c/a> (Trick Dog) for leading the charge, raising the bar and staying true to their commitment to quality-crafted cocktails. The reward for us is that many one-time bartenders at joints owned by others now have their own spots to fully express their cocktail flare. Aren’t we lucky? And all their spots have good eats to soak up the cocktails... but it’s cocktails first and then the food!\u003c/p>\n\u003cfigure id=\"attachment_67520\" class=\"wp-caption aligncenter\" style=\"max-width: 499px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\">\u003cimg class=\"size-full wp-image-67520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\" alt=\"Liam Mayclem on Check, Please! Bay Area. \" width=\"499\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem on Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You were on \u003ca href=\"http://www.youtube.com/watch?v=oJXRH-yCheE\">Check, Please! Bay Area\u003c/a>. What was that experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Being on Check, Please! was a treat because for once I got to speak my mind as a food fan in a loose space and in the company of my pal \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">Leslie Sbrocco\u003c/a>. She is a lovely lady who enjoys food and vino as much as me. I adore her. I \u003ca href=\"http://blogs.kqed.org/checkplease/2007/11/08/la-folie-reviews/\">spoke of my love for Chef Roland Passot’s La Folie\u003c/a> and argued the merits of the tasty voyage of culinary discovery with every dish, as another guest complained about the food at La Folie being bland. Needless to say, it was a spirited and fun experience, and led to the only time a viewer has ever yelled at me: “You are a bully and a snob,” shouted by a female cabbie as she sped away, soon after the airing of the episode. She may have been a pal of the guy at the Check, Please! table with opposing views and taste buds! We taped the show four years ago and people still bring it up. Clearly Leslie has an army of dedicated disciples... I mean viewers!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you cook at home?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I do cook, but not a lot. Why cook when I can choose to eat out at any one of the 4,200 restaurants in San Francisco any night of the week? With all the hours I have spent at the side of Michelin starred chefs I should be a culinary whiz in the kitchen, but alas I am not. However, I do cook a mean and, dare I say it, terribly tasty Shepherd’s Pie, a dish my mother cooked often growing up in Ireland and England. I always have to explain to people Shepherd’s Pie is cooked with lamb and Cottage Pie with beef. I once partnered with Chef Roland Passot in a Foodie Chap Shepherd’s Pie cook-off against two Michelin starred chefs Dominique Crenn and Chef Russell Jackson (now on the Food Network). Team Mayclem & Passot took home the top prize -- it was the foie gras and truffles that won over the judges. Being a gent I gave my trophy to team Crenn & Jackson. But I will forever enjoy the bragging rights -- Best Shepherd’s Pie with Chef Roland Passot.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who is your partner and how did you meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I have been with my partner, photographer Rick Camargo, for seven years. We met at a BBQ at a pal's house in 2006. It was love over steak and we have not looked back. He drives me, inspires me, supports me and puts up with me. I am a most lucky man.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite food haunts and how did you get so interested in food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Here are spots I have eaten at recently and enjoyed:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>New spot:\u003c/strong> \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. Every dish was bangin' with flavor.\u003c/li>\n\u003cli>\u003cstrong>At the counter:\u003c/strong> \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Bartenders with tenure and mad bar skills -- and you can eat the whole menu.\u003c/li>\n\u003cli>\u003cstrong>Cheap eats:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/the-galley-san-francisco\">The Galley\u003c/a> at Clooney's with Chef Justin Navarro-- pub grub with flair and surprises. His French onion soup sandwich -- wow!\u003c/li>\n\u003cli>\u003cstrong>Neighborhood spot:\u003c/strong> \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley: Solid food with a non-fussy inviting vibe.\u003c/li>\n\u003c/ul>\n\u003cp>My love affair with food began in 1988 when I moved to France for a job as a journalist on an Anglo-French radio station. A dish called \u003cem>Veau et champignon a la crème\u003c/em> changed my life. It was my introduction to French food and the culinary love fest was on. However, I credit the 200-plus chefs I have interviewed for “Eye on the Bay” and on KCBS as the Foodie Chap as the real reason I appreciate food and have a love for the culinary arts. These hard-working men and women are steadfast in their commitment every day to quality on every plate at every service. They have taught me to appreciate the purveyors and farmers, without whom we would have no reason to eat out. We are spoiled here, so very spoiled, with the abundance of fresh food, quality chefs and diversity of cuisine. My curiosity regarding all things culinary became an interest, a love and a passion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You do a lot of charity emcee work and acting. What have you worked on recently and what is in the immediate future?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> My spare time is filled with charity commitments and I have my favorites. I recently hosted La Cocina’s Gala Dinner. What a special night in the company of amazing women who came to America as immigrants and now, with a some guidance from \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and a kitchen to work out of, they are in business and thriving. I also hosted events recently for SF & Marin Food Bank, Project Open Hand, SF CASA.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I hope to launch a TV version of Foodie Chap in the next year. A solid local show committed to food and chefs would be great and I hope to be able to bring that to air on TV or your tablet in 2014.\u003c/p>\n\n",
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"excerpt": "Liam Mayclem is media star behind The Foodie Chap series and has cooked with the world’s top chefs. Mayclem is now giving behind-the-scenes culinary tours in San Francisco, a food-meets-travel trend that is growing in popularity throughout the world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67517\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\">\u003cimg class=\"size-full wp-image-67517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\" alt=\"Liam Mayclem, host of the "Inside the Kitchen" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem, host of the \"Inside the Kitchen\" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>Liam Mayclem covers food in a fun and diligent fashion. He is widely known around these parts for his work as an Emmy award-winning host and a producer for CBS 5 TV’s \u003ca href=\"http://sanfrancisco.cbslocal.com/category/eye-on-the-bay/\">\"Eye on The Bay\"\u003c/a> and \u003ca href=\"http://sanfrancisco.cbslocal.com/category/foodie-chap/\">Foodie Chap\u003c/a> series. Mayclem is a familiar face because he seems to say “yes” to it all: emceeing food and music events, acting in TV commercials and traveling. Now, Mayclem has a new project that will have him interacting with the public in an intimate fashion. \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?pagewanted=all&_r=0\">Culinary tours are all the rage now\u003c/a> and Mayclem has signed a deal to host \u003ca href=\"http://www.anyroad.com/insidethekitchen\">\"Inside the Kitchen\" tours\u003c/a> with The Ritz Carlton hotel in San Francisco, a natural fit given his years touring restaurants and kitchens for TV shows. The tours begin this month for the public, but one recent private tour guest was actor Jason Priestley, who was in town filming a Canadian TV show in which Mayclem's food tour is included in an episode.\u003c/p>\n\u003cp>Bay Area Bites caught up with Mayclem to talk about his latest project and get his thoughts on current food trends and favorite food haunts. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about filming with Jason Priestley for a Canadian-produced show called “Hollywood & Vines.”\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I took the 90210 star for a tasty stretch of 94110 -- Valencia in the Mission. Jason loves his food and wine and his knowledge runs deep, especially with vino. We stopped at four spots on our walkabout: \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> (wine and fromage), \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> (beer paired perfectly with seasonal offerings), \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> (tequila & tacos), \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> (sweet ending & vino).\u003c/p>\n\u003cp>Jason was particularly impressed with the Pasion Margarita at Tacolicious. This bright yellow cocktail sings “drink me” the moment it appears -- it’s just so darn inviting. It tickles, then burns, hangs in your chest and overstays its welcome. Jason referred to it as “Deep Spice -- the fifth Spice Girl, so lovely when you first meet and then she grabs you by the throat and takes you down.” Needless to say we were all keen to order another after the first one settled but sadly there was filming to be done and we marched on, the grip of “Deep Spice” still with us. This episode featuring my Valencia Street Food Tour will air across Canada and internationally in October.\u003c/p>\n\u003cfigure id=\"attachment_67515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\">\u003cimg class=\"size-full wp-image-67515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\" alt=\"Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get involved with the food tours at The Ritz Carlton? Can you talk about food tours as a trend? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mayclem: Joyfully, I have been doing culinary tours of the Bay Area on TV for eight years as part of “Eye on the Bay,” showcasing the best of our culinary universe: food trucks to fine dining, pop-ups to permanent mom & pops. The idea of doing an actual walking tour with a real live group had never really occurred to me. There are many who do it really well (Avital Tours for example) so why crowd the space? However over lunch with Diana Haven, a \u003ca href=\"http://www.ellipsespr.com/index.php/about-us/\">PR pal\u003c/a> and my former booking producer at TechTV, the topic came up about a partnership with The Ritz Carlton-San Francisco and a series of walking tours curated by me. It seemed like a great way to share my knowledge, my passion and my relationships with chefs and purveyors with others. People visit San Francisco by the busload to eat and drink. There is much to show off here and I do it with pride.\u003c/p>\n\u003cp>So I went away and designed four unique tours, each one with additional elements, such as special guests (such as Ben Fong-Torres for the Chinatown tour), a hands-on experience (for example, Pizza making at \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza Napoletana\u003c/a>) and a post-tour chef's table dinner with Chef Michael Rotondo at \u003ca href=\"http://parallel37sf.com/\">Parallel 37\u003c/a> at The Ritz Carlton-San Francisco. There will also be a surprise each week, which of course I cannot reveal but you can book a spot on the tour and find out! The first tours are \u003ca href=\"https://www.anyroad.com/tours/ITK-Valencia-Street\">Valencia Street: Gourmet Corridor\u003c/a> (August 10); \u003ca href=\"https://www.anyroad.com/tours/ITK-Taste-Of-San-Francisco\">A Taste of San Francisco\u003c/a> (August 17); \u003ca href=\"https://www.anyroad.com/tours/ITK-San-Franciscos-China\">San Francisco’s China\u003c/a> (August 24); and \u003ca href=\"https://www.anyroad.com/tours/ITK-Craft-Of-The-Cocktail\">The Craft of the Cocktail\u003c/a> (August 31).\u003c/p>\n\u003cfigure id=\"attachment_67545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\">\u003cimg class=\"size-full wp-image-67545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\" alt=\"Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\" width=\"1000\" height=\"665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the other food & drink trends you see these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> The food truck trend continues with a new one popping up every week. They bloomed at a time when the economy was tanking and “cheap eats” became the order of the day.\u003c/p>\n\u003cp>Then there are pop-ups, where inspired chefs pick a spot for a one-night food event. Ravi Kapur did a series. Other favorites are \u003ca href=\"http://www.ricepaperscissors.com/\">Rice, Paper, Scissors\u003c/a> and Creole night at The Residence.\u003c/p>\n\u003cp>Being bi-coastal is a trend -- Danny Bowen of \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a>, the original pop-up chef, now has a second Mission Chinese in New York. And the New York food festival, \u003ca href=\"http://www.luckyrice.com/\">Lucky Rice\u003c/a> by Danielle Chang, celebrating Asian-inspired cocktails and eats, is coming to the Bay in September, as well as to Los Angeles, Las Vegas and Miami.\u003c/p>\n\u003cp>The “bar chef” is celebrated as much as the food chef by many and that’s a rather cool thing. There is communication between the kitchen and the bar today that perhaps did not occur a few years ago. Bartenders who make crafted cocktails are sourcing ingredients from farmers’ markets in the same ways chefs do and that’s a grand mark of progress. Props to Scott Beattie (\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>), Greg Lindgren and Jon Gasparini (\u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> and \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>), Jeff Hollinger and Jonny Raglin (\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>) and \u003ca href=\"http://www.bonvivants-sf.com/\">The Bon Vivants\u003c/a> (Trick Dog) for leading the charge, raising the bar and staying true to their commitment to quality-crafted cocktails. The reward for us is that many one-time bartenders at joints owned by others now have their own spots to fully express their cocktail flare. Aren’t we lucky? And all their spots have good eats to soak up the cocktails... but it’s cocktails first and then the food!\u003c/p>\n\u003cfigure id=\"attachment_67520\" class=\"wp-caption aligncenter\" style=\"max-width: 499px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\">\u003cimg class=\"size-full wp-image-67520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\" alt=\"Liam Mayclem on Check, Please! Bay Area. \" width=\"499\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem on Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You were on \u003ca href=\"http://www.youtube.com/watch?v=oJXRH-yCheE\">Check, Please! Bay Area\u003c/a>. What was that experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Being on Check, Please! was a treat because for once I got to speak my mind as a food fan in a loose space and in the company of my pal \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">Leslie Sbrocco\u003c/a>. She is a lovely lady who enjoys food and vino as much as me. I adore her. I \u003ca href=\"http://blogs.kqed.org/checkplease/2007/11/08/la-folie-reviews/\">spoke of my love for Chef Roland Passot’s La Folie\u003c/a> and argued the merits of the tasty voyage of culinary discovery with every dish, as another guest complained about the food at La Folie being bland. Needless to say, it was a spirited and fun experience, and led to the only time a viewer has ever yelled at me: “You are a bully and a snob,” shouted by a female cabbie as she sped away, soon after the airing of the episode. She may have been a pal of the guy at the Check, Please! table with opposing views and taste buds! We taped the show four years ago and people still bring it up. Clearly Leslie has an army of dedicated disciples... I mean viewers!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you cook at home?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I do cook, but not a lot. Why cook when I can choose to eat out at any one of the 4,200 restaurants in San Francisco any night of the week? With all the hours I have spent at the side of Michelin starred chefs I should be a culinary whiz in the kitchen, but alas I am not. However, I do cook a mean and, dare I say it, terribly tasty Shepherd’s Pie, a dish my mother cooked often growing up in Ireland and England. I always have to explain to people Shepherd’s Pie is cooked with lamb and Cottage Pie with beef. I once partnered with Chef Roland Passot in a Foodie Chap Shepherd’s Pie cook-off against two Michelin starred chefs Dominique Crenn and Chef Russell Jackson (now on the Food Network). Team Mayclem & Passot took home the top prize -- it was the foie gras and truffles that won over the judges. Being a gent I gave my trophy to team Crenn & Jackson. But I will forever enjoy the bragging rights -- Best Shepherd’s Pie with Chef Roland Passot.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who is your partner and how did you meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I have been with my partner, photographer Rick Camargo, for seven years. We met at a BBQ at a pal's house in 2006. It was love over steak and we have not looked back. He drives me, inspires me, supports me and puts up with me. I am a most lucky man.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite food haunts and how did you get so interested in food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Here are spots I have eaten at recently and enjoyed:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>New spot:\u003c/strong> \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. Every dish was bangin' with flavor.\u003c/li>\n\u003cli>\u003cstrong>At the counter:\u003c/strong> \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Bartenders with tenure and mad bar skills -- and you can eat the whole menu.\u003c/li>\n\u003cli>\u003cstrong>Cheap eats:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/the-galley-san-francisco\">The Galley\u003c/a> at Clooney's with Chef Justin Navarro-- pub grub with flair and surprises. His French onion soup sandwich -- wow!\u003c/li>\n\u003cli>\u003cstrong>Neighborhood spot:\u003c/strong> \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley: Solid food with a non-fussy inviting vibe.\u003c/li>\n\u003c/ul>\n\u003cp>My love affair with food began in 1988 when I moved to France for a job as a journalist on an Anglo-French radio station. A dish called \u003cem>Veau et champignon a la crème\u003c/em> changed my life. It was my introduction to French food and the culinary love fest was on. However, I credit the 200-plus chefs I have interviewed for “Eye on the Bay” and on KCBS as the Foodie Chap as the real reason I appreciate food and have a love for the culinary arts. These hard-working men and women are steadfast in their commitment every day to quality on every plate at every service. They have taught me to appreciate the purveyors and farmers, without whom we would have no reason to eat out. We are spoiled here, so very spoiled, with the abundance of fresh food, quality chefs and diversity of cuisine. My curiosity regarding all things culinary became an interest, a love and a passion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You do a lot of charity emcee work and acting. What have you worked on recently and what is in the immediate future?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> My spare time is filled with charity commitments and I have my favorites. I recently hosted La Cocina’s Gala Dinner. What a special night in the company of amazing women who came to America as immigrants and now, with a some guidance from \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and a kitchen to work out of, they are in business and thriving. I also hosted events recently for SF & Marin Food Bank, Project Open Hand, SF CASA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I hope to launch a TV version of Foodie Chap in the next year. A solid local show committed to food and chefs would be great and I hope to be able to bring that to air on TV or your tablet in 2014.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Old Weang Ping Village: Not a Business, a Sanctuary. ",
"title": "Old Weang Ping Village: Not a Business, a Sanctuary. ",
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"content": "\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n",
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"excerpt": "After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ",
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"description": "After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
"title": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66656,66657,66649\" width=\"1000\"]\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66645,66644,66671\" width=\"1000\"]\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB's photo gallery of the festivities!",
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"description": "This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB's photo gallery of the festivities!",
"title": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights | KQED",
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"headline": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Horta Culture.",
"title": " Horta Culture.",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-in-Vase1.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-in-Vase1.png\" title=\"Horta in vase. Photo: Michael Procopio\" alt=\"Horta in vase. Photo: Michael Procopio\" width=\"300\" class=\"alignleft size-full wp-image-66351\">\u003c/a>There’s an unassuming little dish we serve at our restaurant. It isn’t offered on our menu and yet everyone seems to know it’s there for them, should they need it.\u003c/p>\n\u003cp>The Greeks ask for it by its name: \u003cem>horta.\u003c/em> Non-Greeks ask for “a side of braised greens” because they either don’t know the proper term for it or do know but are afraid to sound out the first, faintly phlegmy syllable in public.\u003c/p>\n\u003cp>Calling \u003cem>horta\u003c/em> “braised greens” is an act of descriptive kindness and far more appetizing than calling them what they essentially are, which is boiled weeds. At our place of business, however, the dish is made from ingredients which are anything but weeds: the chard and mustard greens we use are deliberately cultivated and harvested by organic farmers. More esoteric greens like \u003ca href=\"https://en.wikipedia.org/wiki/Lamb%27s_Ear\">lamb’s ear\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Amaranth\">amaranth\u003c/a> are added when the season allows, but they are grown from seed and carefully nurtured. There is nothing remotely wild about our bowls of \u003cem>horta\u003c/em>, but there are people who are clearly wild about them.\u003c/p>\n\u003cp>\u003cem>Horta\u003c/em> fleshes out the plates of rib eye steak and Greek potatoes we serve; it pillows the heads of whole grilled fish; it nests under lamb shanks ordered by the orzo-averse. It is piled into bowls, hot and limp, with a bit of its cooking liquid and a little olive oil, then brought out to guests with half of a lemon tied up in cheese cloth and green ribbon like a church bonnet. It’s never the star of the meal, but it has a way of making its presence felt.\u003c/p>\n\u003cp>Non-Greeks often order it because it sounds like a healthy addition to their meal. Young and middle-aged Greeks might order it out of habit, because it’s more or less always been a part of their dinners or, in some cases as one friend confided, “because it reminds me of my parents, who always kept an empty bag in the trunk of the car in case they saw greens growing by the side of the road. They’d kick us kids out of the car and make us pick f***ing weeds until the bag was full because they could never pass up free food.” I’d always thought his remark some sort of loving, familial joke about perceived Greek cheapness, which it was, but it was also a sort of testament to Greek resourcefulness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because there was a time when, if they did pass up a free meal, they might have died of starvation.\u003c/p>\n\u003cp>Whenever I bring a bowl of greens to older Greeks-- the ones from the Old Country who survived the war-- I always wonder if its presence at their table is practical or symbolic or both. Did they order \u003cem>horta\u003c/em> because they simply need the roughage at their age, or are they paying homage to the very thing that may have helped them beat hunger-- and the Nazis-- and come out of World War II alive? I’ve never dared to ask.\u003c/p>\n\u003cp>In April of 1941, Greece fell to the Axis armies of Germany, Italy, and Bulgaria. What followed was three and a half years of harsh occupation, economic destruction, murder, and starvation. The occupying forces requisitioned most of the available food stuffs for their armies, leaving the Greeks with very little upon which to survive. Livestock was slaughtered, farms placed under guard, transport trucks commandeered. The cities and islands like Mykonos and Chios, which depended upon shipments of food from the mainland in peaceful times, suffered the worst. During the winter of 1941-42, as many as 1,000 people a day were dying from hunger in Athens. It is estimated that more than 300,000 civilians died from malnutrition and starvation during the war.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Lemons-squeezed.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Lemons-squeezed.png\" title=\"Lemons squeezed. Photo: Michael Procopio\" alt=\"Lemons squeezed. Photo: Michael Procopio\" width=\"300\" class=\"alignright size-full wp-image-66352\">\u003c/a>Those fortunate enough to live in the countryside foraged for survival. Wild greens such as dandelions, wild sorrel, mustard, fennel, sow-thistle, sea-beans-- anything non-poisonous and edible-- were gathered, boiled, and eaten. Olive oil was unavailable to many, and lemons were often difficult to come by. Another friend recently recounted the story of how his father would sometimes rummage through garbage cans for spent lemon halves to help make the weeds more palatable. \u003cem>Horta\u003c/em> was often eaten alone, leaving nothing but the acrid taste of the greens on the tongue. Resistance fighters survived on little more than nettles and other wild herbs in the mountains of Northern Greece; their diet almost as bitter as the fight they waged against their occupiers-- a fight they eventually won.\u003c/p>\n\u003cp>I sometimes wonder how many people survived the Occupation (and the ensuing civil war) thanks to piles of boiled weeds. I don’t think there’s any accurate way to measure. What I do know is that my respect for them has grown over time, thanks to a better understanding of their special Greek culture or, as I like to think of it, horta culture.\u003c/p>\n\u003cp>In 1943 Greece, a bowl of greens might have sat alone on the dinner table. In the 2013, it’s a struggle to find a spot for them on a table already crowded with more food than anyone could possibly consume, but they always make a place for it. With all the other, more lively dishes to compete with, no one may actually eat the \u003cem>horta\u003c/em>, but it’s always comforting to know that it’s there, should anyone truly need it again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-cooked.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-cooked.png\" alt=\"Horta cooked. Photo: Michael Procopio\" width=\"604\" height=\"606\" class=\"aligncenter size-full wp-image-66350\">\u003c/a>\u003c/p>\n\u003ch2>Horta\u003c/h2>\n\u003cp>You can use any type of greens you like to make \u003cem>horta\u003c/em>. Feel free to get creative, but don’t give it too much thought. Use what you have on hand. I prefer mine faintly bitter, which no one who knows me would find the least bit surprising.\u003c/p>\n\u003cp>The following recipe is just a guideline, since amounts are elastic and easily adjustable, just like the pants one should wear if one were having dinner at a Greek family’s house in non-famine times.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Serves two. Or one, if it is all one is eating.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003cbr>\n\u003c/strong>\n\u003cli>1 bunch of dandelion greens\u003c/li>\n\u003cli>1 bunch of beet greens\u003c/li>\n\u003cli>About 4 cups of water\u003c/li>\n\u003cli>Plenty of kosher salt\u003c/li>\n\u003cli>1 lemon, halved\u003c/li>\n\u003cli> Olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Add water to a large, deep pot. Add a scant handful of salt to the water and bring to a simmer.\u003c/li>\n\u003cli>Wash the greens until they are clean enough that you would wish to stick them in your mouth uncooked. Tear the leaf stalks in half, stalks and all (unless you’re using something with a particularly thick stem like kale) and drop them into the bubbling water. Stir the greens down until they are wilted and submerged. Cover and let simmer for about 10 minutes. Check for tenderness, paying attention to the doneness of the stalks. When they are properly supple, remove the greens from the water. Strain gently in a colander. Do not press excess moisture from them.\u003c/li>\n\u003cli>To serve, place the horta in a serving bowl, squeeze a lemon half over them, drizzle with olive oil and taste. If needed, sprinkle with a little more salt. Place the second half of lemon in the bowl, off to the side. Wrapping them in cheese cloth and ribbon is a lovely touch, but wholly unnecessary.\u003c/li>\n\u003cli>Eat and be grateful that you have more food available to you in your refrigerator, should you need it.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "There’s an unassuming little dish we serve at our restaurant. The Greeks ask for it by its name: horta. Non-Greeks ask for “a side of braised greens” because they either don’t know the proper term for it or do know but are afraid to sound out the first, faintly phlegmy syllable in public.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-in-Vase1.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-in-Vase1.png\" title=\"Horta in vase. Photo: Michael Procopio\" alt=\"Horta in vase. Photo: Michael Procopio\" width=\"300\" class=\"alignleft size-full wp-image-66351\">\u003c/a>There’s an unassuming little dish we serve at our restaurant. It isn’t offered on our menu and yet everyone seems to know it’s there for them, should they need it.\u003c/p>\n\u003cp>The Greeks ask for it by its name: \u003cem>horta.\u003c/em> Non-Greeks ask for “a side of braised greens” because they either don’t know the proper term for it or do know but are afraid to sound out the first, faintly phlegmy syllable in public.\u003c/p>\n\u003cp>Calling \u003cem>horta\u003c/em> “braised greens” is an act of descriptive kindness and far more appetizing than calling them what they essentially are, which is boiled weeds. At our place of business, however, the dish is made from ingredients which are anything but weeds: the chard and mustard greens we use are deliberately cultivated and harvested by organic farmers. More esoteric greens like \u003ca href=\"https://en.wikipedia.org/wiki/Lamb%27s_Ear\">lamb’s ear\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Amaranth\">amaranth\u003c/a> are added when the season allows, but they are grown from seed and carefully nurtured. There is nothing remotely wild about our bowls of \u003cem>horta\u003c/em>, but there are people who are clearly wild about them.\u003c/p>\n\u003cp>\u003cem>Horta\u003c/em> fleshes out the plates of rib eye steak and Greek potatoes we serve; it pillows the heads of whole grilled fish; it nests under lamb shanks ordered by the orzo-averse. It is piled into bowls, hot and limp, with a bit of its cooking liquid and a little olive oil, then brought out to guests with half of a lemon tied up in cheese cloth and green ribbon like a church bonnet. It’s never the star of the meal, but it has a way of making its presence felt.\u003c/p>\n\u003cp>Non-Greeks often order it because it sounds like a healthy addition to their meal. Young and middle-aged Greeks might order it out of habit, because it’s more or less always been a part of their dinners or, in some cases as one friend confided, “because it reminds me of my parents, who always kept an empty bag in the trunk of the car in case they saw greens growing by the side of the road. They’d kick us kids out of the car and make us pick f***ing weeds until the bag was full because they could never pass up free food.” I’d always thought his remark some sort of loving, familial joke about perceived Greek cheapness, which it was, but it was also a sort of testament to Greek resourcefulness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because there was a time when, if they did pass up a free meal, they might have died of starvation.\u003c/p>\n\u003cp>Whenever I bring a bowl of greens to older Greeks-- the ones from the Old Country who survived the war-- I always wonder if its presence at their table is practical or symbolic or both. Did they order \u003cem>horta\u003c/em> because they simply need the roughage at their age, or are they paying homage to the very thing that may have helped them beat hunger-- and the Nazis-- and come out of World War II alive? I’ve never dared to ask.\u003c/p>\n\u003cp>In April of 1941, Greece fell to the Axis armies of Germany, Italy, and Bulgaria. What followed was three and a half years of harsh occupation, economic destruction, murder, and starvation. The occupying forces requisitioned most of the available food stuffs for their armies, leaving the Greeks with very little upon which to survive. Livestock was slaughtered, farms placed under guard, transport trucks commandeered. The cities and islands like Mykonos and Chios, which depended upon shipments of food from the mainland in peaceful times, suffered the worst. During the winter of 1941-42, as many as 1,000 people a day were dying from hunger in Athens. It is estimated that more than 300,000 civilians died from malnutrition and starvation during the war.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Lemons-squeezed.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Lemons-squeezed.png\" title=\"Lemons squeezed. Photo: Michael Procopio\" alt=\"Lemons squeezed. Photo: Michael Procopio\" width=\"300\" class=\"alignright size-full wp-image-66352\">\u003c/a>Those fortunate enough to live in the countryside foraged for survival. Wild greens such as dandelions, wild sorrel, mustard, fennel, sow-thistle, sea-beans-- anything non-poisonous and edible-- were gathered, boiled, and eaten. Olive oil was unavailable to many, and lemons were often difficult to come by. Another friend recently recounted the story of how his father would sometimes rummage through garbage cans for spent lemon halves to help make the weeds more palatable. \u003cem>Horta\u003c/em> was often eaten alone, leaving nothing but the acrid taste of the greens on the tongue. Resistance fighters survived on little more than nettles and other wild herbs in the mountains of Northern Greece; their diet almost as bitter as the fight they waged against their occupiers-- a fight they eventually won.\u003c/p>\n\u003cp>I sometimes wonder how many people survived the Occupation (and the ensuing civil war) thanks to piles of boiled weeds. I don’t think there’s any accurate way to measure. What I do know is that my respect for them has grown over time, thanks to a better understanding of their special Greek culture or, as I like to think of it, horta culture.\u003c/p>\n\u003cp>In 1943 Greece, a bowl of greens might have sat alone on the dinner table. In the 2013, it’s a struggle to find a spot for them on a table already crowded with more food than anyone could possibly consume, but they always make a place for it. With all the other, more lively dishes to compete with, no one may actually eat the \u003cem>horta\u003c/em>, but it’s always comforting to know that it’s there, should anyone truly need it again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-cooked.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-cooked.png\" alt=\"Horta cooked. Photo: Michael Procopio\" width=\"604\" height=\"606\" class=\"aligncenter size-full wp-image-66350\">\u003c/a>\u003c/p>\n\u003ch2>Horta\u003c/h2>\n\u003cp>You can use any type of greens you like to make \u003cem>horta\u003c/em>. Feel free to get creative, but don’t give it too much thought. Use what you have on hand. I prefer mine faintly bitter, which no one who knows me would find the least bit surprising.\u003c/p>\n\u003cp>The following recipe is just a guideline, since amounts are elastic and easily adjustable, just like the pants one should wear if one were having dinner at a Greek family’s house in non-famine times.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves two. Or one, if it is all one is eating.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003cbr>\n\u003c/strong>\n\u003cli>1 bunch of dandelion greens\u003c/li>\n\u003cli>1 bunch of beet greens\u003c/li>\n\u003cli>About 4 cups of water\u003c/li>\n\u003cli>Plenty of kosher salt\u003c/li>\n\u003cli>1 lemon, halved\u003c/li>\n\u003cli> Olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Add water to a large, deep pot. Add a scant handful of salt to the water and bring to a simmer.\u003c/li>\n\u003cli>Wash the greens until they are clean enough that you would wish to stick them in your mouth uncooked. Tear the leaf stalks in half, stalks and all (unless you’re using something with a particularly thick stem like kale) and drop them into the bubbling water. Stir the greens down until they are wilted and submerged. Cover and let simmer for about 10 minutes. Check for tenderness, paying attention to the doneness of the stalks. When they are properly supple, remove the greens from the water. Strain gently in a colander. Do not press excess moisture from them.\u003c/li>\n\u003cli>To serve, place the horta in a serving bowl, squeeze a lemon half over them, drizzle with olive oil and taste. If needed, sprinkle with a little more salt. Place the second half of lemon in the bowl, off to the side. Wrapping them in cheese cloth and ribbon is a lovely touch, but wholly unnecessary.\u003c/li>\n\u003cli>Eat and be grateful that you have more food available to you in your refrigerator, should you need it.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Ramen To Rotini: Following The Noodles Of The Silk Road ",
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"content": "\u003cfigure id=\"attachment_65974\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\" alt=\"A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/07/20130720_wesat_08.mp3\"] \u003c/p>\n\u003cp>Post by Anna Haensch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">The Salt at NPR Food\u003c/a> (7/20/13)\u003c/p>\n\u003cp>Popular lore has it that the Italian merchant Marco Polo was responsible for introducing the noodle to China. This legend appeals to Italians, but if you ask the Chinese, they may beg to differ.\u003c/p>\n\u003cfigure id=\"attachment_65977\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route-290x162.jpg\" alt=\"The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\" width=\"290\" height=\"162\" class=\"size-medium wp-image-65977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>In her latest book, \u003cem>\u003ca href=\"http://jenlinliu.com/blog/\">On the Noodle Road\u003c/a>, \u003c/em>author \u003ca href=\"http://jenlinliu.com\">Jen Lin-Liu\u003c/a> chronicles a six-month journey along the historic Silk Road from eastern China, through central Asia, Turkey, Iran and eventually arriving in Italy, in search of the true origin of the noodle.\u003c/p>\n\u003cp>As Lin-Liu tells NPR's Linda Wertheimer, the myth of pasta traveling from West to East was first popularized by \u003cem>Macaroni Journal\u003c/em>, the official trade journal of the pasta manufacturers of the U.S. In 1929, the journal had a story \"about how Marco Polo arrived at a destination that seemed more South Pacific than Chinese and came across natives drying strands of dough.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But this couldn't possibly be correct. \"As it turns out, the Chinese don't dry their pasta the way that Italians do,\" she says.\u003c/p>\n\u003cp>So what are the historical origins of noodles in China?\u003c/p>\n\u003cp>\"China has had a longer tradition of bread than noodles, and the ripping of dough — either boiled or cooked — into a wok of boiling water was how noodles first originated in China,\" says Lin-Liu.\u003c/p>\n\u003cp>In the Tibetan province of Qinghai, Lin-Liu finds women in a restaurant kitchen ripping long, flat strands of noodles by hand to make the square-shaped noodles that are typical to the region. Boiled in water, they are served up in a light mutton broth.\u003c/p>\n\u003cp>\"They're the right texture, chewy; just the right size, like a large postage stamp; and they're stir-fried in a spicy broth with bits of green peppers and onions and either lamb or beef. And they're delicious,\" Lin-Liu says.\u003c/p>\n\u003cfigure id=\"attachment_65976\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti-290x217.jpg\" alt=\"In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Heading further west, she comes across all manner of small dough parcels containing spiced meats, vegetables and cheeses. The wontons and dumplings of China give way to the \u003cem>manta\u003c/em> of Central Asia, the similarly named \u003cem>manti\u003c/em> of Turkey, and finally, the tortellini of Italy.\u003c/p>\n\u003cp>\"Some people theorized that Ghengis Khan was responsible for carrying these filled pasta dishes all the way from China through Eastern Europe, where of course you have pierogies and other similar dishes,\" says Lin-Liu.\u003c/p>\n\u003cp>But who does pasta best?\u003c/p>\n\u003cp>\"I think that there's a real toss-up between Italy and China,\" Lin-Liu says. \"At both ends of the Silk Road, you really get a refinement of pasta and noodles that you don't really see in the central part of the route.\"\u003c/p>\n\u003cp>But this diversity along the way is what Lin-Liu believes make noodles so pleasurable. Not only can they be prepared in such different ways, but they can be topped with almost anything.\u003cbr>\n\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65974\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\" alt=\"A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">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 Anna Haensch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">The Salt at NPR Food\u003c/a> (7/20/13)\u003c/p>\n\u003cp>Popular lore has it that the Italian merchant Marco Polo was responsible for introducing the noodle to China. This legend appeals to Italians, but if you ask the Chinese, they may beg to differ.\u003c/p>\n\u003cfigure id=\"attachment_65977\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route-290x162.jpg\" alt=\"The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\" width=\"290\" height=\"162\" class=\"size-medium wp-image-65977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>In her latest book, \u003cem>\u003ca href=\"http://jenlinliu.com/blog/\">On the Noodle Road\u003c/a>, \u003c/em>author \u003ca href=\"http://jenlinliu.com\">Jen Lin-Liu\u003c/a> chronicles a six-month journey along the historic Silk Road from eastern China, through central Asia, Turkey, Iran and eventually arriving in Italy, in search of the true origin of the noodle.\u003c/p>\n\u003cp>As Lin-Liu tells NPR's Linda Wertheimer, the myth of pasta traveling from West to East was first popularized by \u003cem>Macaroni Journal\u003c/em>, the official trade journal of the pasta manufacturers of the U.S. In 1929, the journal had a story \"about how Marco Polo arrived at a destination that seemed more South Pacific than Chinese and came across natives drying strands of dough.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But this couldn't possibly be correct. \"As it turns out, the Chinese don't dry their pasta the way that Italians do,\" she says.\u003c/p>\n\u003cp>So what are the historical origins of noodles in China?\u003c/p>\n\u003cp>\"China has had a longer tradition of bread than noodles, and the ripping of dough — either boiled or cooked — into a wok of boiling water was how noodles first originated in China,\" says Lin-Liu.\u003c/p>\n\u003cp>In the Tibetan province of Qinghai, Lin-Liu finds women in a restaurant kitchen ripping long, flat strands of noodles by hand to make the square-shaped noodles that are typical to the region. Boiled in water, they are served up in a light mutton broth.\u003c/p>\n\u003cp>\"They're the right texture, chewy; just the right size, like a large postage stamp; and they're stir-fried in a spicy broth with bits of green peppers and onions and either lamb or beef. And they're delicious,\" Lin-Liu says.\u003c/p>\n\u003cfigure id=\"attachment_65976\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti-290x217.jpg\" alt=\"In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Heading further west, she comes across all manner of small dough parcels containing spiced meats, vegetables and cheeses. The wontons and dumplings of China give way to the \u003cem>manta\u003c/em> of Central Asia, the similarly named \u003cem>manti\u003c/em> of Turkey, and finally, the tortellini of Italy.\u003c/p>\n\u003cp>\"Some people theorized that Ghengis Khan was responsible for carrying these filled pasta dishes all the way from China through Eastern Europe, where of course you have pierogies and other similar dishes,\" says Lin-Liu.\u003c/p>\n\u003cp>But who does pasta best?\u003c/p>\n\u003cp>\"I think that there's a real toss-up between Italy and China,\" Lin-Liu says. \"At both ends of the Silk Road, you really get a refinement of pasta and noodles that you don't really see in the central part of the route.\"\u003c/p>\n\u003cp>But this diversity along the way is what Lin-Liu believes make noodles so pleasurable. Not only can they be prepared in such different ways, but they can be topped with almost anything.\u003cbr>\n\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/195592468/Eating-On-The-Wild-Side-A-Field-Guide-To-Nutritious-Food?ft=1&f=13\">Fresh Air WHYY\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/07/20130710_fa_02.mp3\"] \u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/eating-wild-side.jpg\" alt=\"Eating on the Wild Side\" width=\"300\" height=\"465\" class=\"alignleft size-full wp-image-65064\">\u003c/a>We like to think that if we eat our recommended daily allowance of fruits and vegetables, we're doing right by our bodies. Think again, says health writer Jo Robinson.\u003c/p>\n\u003cp>In her \u003ca href=\"http://www.amazon.com/Eating-Wild-Side-Missing-Optimum/dp/0316227943\">new book\u003c/a>, \u003cem>Eating on the Wild Side\u003c/em>, Robinson argues that our prehistoric ancestors picked and gathered wild plants that were in many ways far healthier than the stuff we buy today at farmers' markets.\u003c/p>\n\u003cp>But this change, she says, isn't the result of the much-bemoaned modern, industrial food system. It has been thousands of years in the making — ever since humans first took up farming (some \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/05/farming-got-hip-in-iran-some-12000-years-ago-ancient-seeds-reveal/\">12,000 years ago\u003c/a>, more or less) and decided to \"cultivate the wild plants that were the most pleasurable to eat,\" she writes. More pleasurable generally meant less bitter and higher in sugar, starch or oil.\u003c/p>\n\u003cp>\"Basically,\" Robinson tells \u003cem>Fresh Air\u003c/em>'s Dave Davies, \"we looked around at all this wild food that we had been eating for millennia, forever, and we kind of said to each other, 'We're getting tired of eating this bitter, chewy, fibrous, low-sugar food, and we can do better than that!'\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But over the centuries, Robinson says, those choices in human agriculture led to a dramatic loss in the nutrient value of the plants we eat most commonly — something she says we had no way of knowing until recently, when modern technology made it possible to do so.\u003c/p>\n\u003cp>But Robinson isn't arguing that we should all go back to foraging for our dinner. Rather, she calls her book \"a field guide to nutritious food.\" Drawing on hundreds of scientific studies, she uses her book to lay out which commonly available foods offer the best nutritional bang for the bite.\u003c/p>\n\u003cp>We learn, for example, that longer cooking can boost tomatoes' health benefits. And that broccoli begins to lose cancer-fighting compounds within 24 hours of harvest — that's why it's one of the foods that Robinson suggests people eat \"as fresh as possible.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_65067\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/robinson-author.jpg\" alt=\"For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\" width=\"300\" class=\"size-full wp-image-65067\">\u003cfigcaption class=\"wp-caption-text\">For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On prehistoric bananas\u003c/strong>\u003cbr>\n\"To peel them you had to get a machete or something similar to that to take off the skins, so we looked around and one of our remote ancestors came upon a mutant banana. This was nature's mutant — nature is making mutations all the time — and that's how we get all of the varieties that we have in our fruits and vegetables. Well, this particular mutation did away with the seeds, so that the seeds had been diminished to tiny black dots, and if you look at the bananas in our supermarket, that's what you'll see: no viable seeds but just these little dots.\"\u003c/p>\n\u003cp>\u003cstrong> On her focus on 'phytonutrients'\u003c/strong>\u003cbr>\n\"These are molecular nutrients; they're not macronutrients, and the reason that I'm focusing on them is that we're just beginning to realize that these plant compounds — the technical name for them is 'polyphenols' [but] I call them 'phytonutrients' — they play a role in every cell and system of our bodies, and every month, new information is published showing these phytonutrients are really essential for optimum health. ... [T]hese are the things we've reduced more than any of the other nutrients.\"\u003c/p>\n\u003cp>\u003cstrong> On why we should eat dandelions\u003c/strong>\u003cbr>\n\"[G]o out and find a dandelion leaf, rinse it well, and take a bite, and pay attention to your senses. For the first 10 seconds you won't sense much at all, except you'll notice that the leaf is hairy, and quite dense, quite chewy. Then, this bloom of bitterness [will] come at the roof of your mouth and go down your throat, and it's going to stay there for about 10 minutes. And many of the wild plants that we used to eat had levels of bitterness similar to that dandelion. ... Compared to spinach, which we consider a superfood, [a dandelion] has twice as much calcium, and three times as much vitamin A, five times more vitamins K and E, and eight times more antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong> On maximizing the nutrients in lettuce\u003c/strong>\u003cbr>\n\"If you take your lettuce right from the store and rinse it and dry it and then, if you rip it into bite-sized pieces before you store it, you're going to increase the antioxidant activity ... fourfold. The next time you eat it, it's going to have four times as many antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong>On which produce you should eat as fresh as possible\u003c/strong>\u003cbr>\n\"There [are] fruits and vegetables that also burn up their antioxidants and their sugar at a really rapid rate, and they happen to be those superstars of nutrition that we're all encouraged to eat. So I'm just going to give you a list of things you should get as fresh as possible, perhaps from a farmers' market, which ... is going to be probably fresher than from the supermarket, and eat as soon as possible. So it would be artichokes, arugula, asparagus, broccoli, Brussels sprouts, kale, lettuce, parsley, mushrooms and spinach. ...\u003c/p>\n\u003cp>I think you should have an 'Eat Me First' list on your refrigerator of those [foods] that you should eat the day you bring them home, or the next day. It could [make] a measurable difference in your health.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health#excerpt\">Read an Excerpt from \u003cem>Eating On The Wild Side\u003c/em>\u003c/a> (NPR.org)\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": "Our modern fruits, grains and vegetables aren't nearly as nutrition-packed as their wild counterparts were thousands of years ago, says health writer Jo Robinson. Her new book offers advice on how to shop the produce aisle to select for foods that offer the best nutritional bang for the bite.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/195592468/Eating-On-The-Wild-Side-A-Field-Guide-To-Nutritious-Food?ft=1&f=13\">Fresh Air WHYY\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/eating-wild-side.jpg\" alt=\"Eating on the Wild Side\" width=\"300\" height=\"465\" class=\"alignleft size-full wp-image-65064\">\u003c/a>We like to think that if we eat our recommended daily allowance of fruits and vegetables, we're doing right by our bodies. Think again, says health writer Jo Robinson.\u003c/p>\n\u003cp>In her \u003ca href=\"http://www.amazon.com/Eating-Wild-Side-Missing-Optimum/dp/0316227943\">new book\u003c/a>, \u003cem>Eating on the Wild Side\u003c/em>, Robinson argues that our prehistoric ancestors picked and gathered wild plants that were in many ways far healthier than the stuff we buy today at farmers' markets.\u003c/p>\n\u003cp>But this change, she says, isn't the result of the much-bemoaned modern, industrial food system. It has been thousands of years in the making — ever since humans first took up farming (some \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/05/farming-got-hip-in-iran-some-12000-years-ago-ancient-seeds-reveal/\">12,000 years ago\u003c/a>, more or less) and decided to \"cultivate the wild plants that were the most pleasurable to eat,\" she writes. More pleasurable generally meant less bitter and higher in sugar, starch or oil.\u003c/p>\n\u003cp>\"Basically,\" Robinson tells \u003cem>Fresh Air\u003c/em>'s Dave Davies, \"we looked around at all this wild food that we had been eating for millennia, forever, and we kind of said to each other, 'We're getting tired of eating this bitter, chewy, fibrous, low-sugar food, and we can do better than that!'\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But over the centuries, Robinson says, those choices in human agriculture led to a dramatic loss in the nutrient value of the plants we eat most commonly — something she says we had no way of knowing until recently, when modern technology made it possible to do so.\u003c/p>\n\u003cp>But Robinson isn't arguing that we should all go back to foraging for our dinner. Rather, she calls her book \"a field guide to nutritious food.\" Drawing on hundreds of scientific studies, she uses her book to lay out which commonly available foods offer the best nutritional bang for the bite.\u003c/p>\n\u003cp>We learn, for example, that longer cooking can boost tomatoes' health benefits. And that broccoli begins to lose cancer-fighting compounds within 24 hours of harvest — that's why it's one of the foods that Robinson suggests people eat \"as fresh as possible.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_65067\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/robinson-author.jpg\" alt=\"For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\" width=\"300\" class=\"size-full wp-image-65067\">\u003cfigcaption class=\"wp-caption-text\">For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On prehistoric bananas\u003c/strong>\u003cbr>\n\"To peel them you had to get a machete or something similar to that to take off the skins, so we looked around and one of our remote ancestors came upon a mutant banana. This was nature's mutant — nature is making mutations all the time — and that's how we get all of the varieties that we have in our fruits and vegetables. Well, this particular mutation did away with the seeds, so that the seeds had been diminished to tiny black dots, and if you look at the bananas in our supermarket, that's what you'll see: no viable seeds but just these little dots.\"\u003c/p>\n\u003cp>\u003cstrong> On her focus on 'phytonutrients'\u003c/strong>\u003cbr>\n\"These are molecular nutrients; they're not macronutrients, and the reason that I'm focusing on them is that we're just beginning to realize that these plant compounds — the technical name for them is 'polyphenols' [but] I call them 'phytonutrients' — they play a role in every cell and system of our bodies, and every month, new information is published showing these phytonutrients are really essential for optimum health. ... [T]hese are the things we've reduced more than any of the other nutrients.\"\u003c/p>\n\u003cp>\u003cstrong> On why we should eat dandelions\u003c/strong>\u003cbr>\n\"[G]o out and find a dandelion leaf, rinse it well, and take a bite, and pay attention to your senses. For the first 10 seconds you won't sense much at all, except you'll notice that the leaf is hairy, and quite dense, quite chewy. Then, this bloom of bitterness [will] come at the roof of your mouth and go down your throat, and it's going to stay there for about 10 minutes. And many of the wild plants that we used to eat had levels of bitterness similar to that dandelion. ... Compared to spinach, which we consider a superfood, [a dandelion] has twice as much calcium, and three times as much vitamin A, five times more vitamins K and E, and eight times more antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong> On maximizing the nutrients in lettuce\u003c/strong>\u003cbr>\n\"If you take your lettuce right from the store and rinse it and dry it and then, if you rip it into bite-sized pieces before you store it, you're going to increase the antioxidant activity ... fourfold. The next time you eat it, it's going to have four times as many antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong>On which produce you should eat as fresh as possible\u003c/strong>\u003cbr>\n\"There [are] fruits and vegetables that also burn up their antioxidants and their sugar at a really rapid rate, and they happen to be those superstars of nutrition that we're all encouraged to eat. So I'm just going to give you a list of things you should get as fresh as possible, perhaps from a farmers' market, which ... is going to be probably fresher than from the supermarket, and eat as soon as possible. So it would be artichokes, arugula, asparagus, broccoli, Brussels sprouts, kale, lettuce, parsley, mushrooms and spinach. ...\u003c/p>\n\u003cp>I think you should have an 'Eat Me First' list on your refrigerator of those [foods] that you should eat the day you bring them home, or the next day. It could [make] a measurable difference in your health.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health#excerpt\">Read an Excerpt from \u003cem>Eating On The Wild Side\u003c/em>\u003c/a> (NPR.org)\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": "The Science Of Twinkies: How Do They Last So Long?",
"title": "The Science Of Twinkies: How Do They Last So Long?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65013\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2-1024x767.jpg\" alt=\"Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-65013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/200465360/the-science-of-twinkies-how-do-they-last-so-long\">The Salt at NPR Food\u003c/a> (7/10/13)\u003c/p>\n\u003cp>We have to confess: When we heard that Twinkies will have nearly double the shelf life, 45 days, when they return to stores next week, our first reaction was – days? Not years?\u003c/p>\n\u003cp>Urban legend has long deemed Twinkies the cockroaches of the snack food world, a treat that can survive for decades, what humanity would have left to eat come the apocalypse. The true shelf life — which used to be 26 days — seems somewhat less impressive by comparison.\u003c/p>\n\u003cp>While the Twinkie is indeed a highly processed food — its three dozen or so ingredients include polysorbate 60, sodium stearoyl lactylate and others that could only come from a lab — it isn't any more so than thousands of other food products out there.\u003c/p>\n\u003cp>\"It is absolutely typical of all processed foods,\" says Steve Ettlinger, who spent five years tracing the origins of ingredients in many processed foods for his book \u003ca href=\"http://www.twinkiedeconstructed.com/Twinkiewebsite/Welcome.html\">Twinkie, Deconstructed\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Perhaps disappointing to foodies, it's mostly flour and sugar,\" he tells The Salt.\u003c/p>\n\u003cp>So why does the Twinkie persist in the popular imagination as a paragon of delicious, unnatural food creations? Perhaps it is the way the snacks seem to override our senses. Unwrapped from their plastic packaging, these sponge cakes appear impossibly soft, their filling so creamy — not rancid, as logic tells us that any milk product left out for days must surely be.\u003c/p>\n\u003cp>Indeed, most of the items on Twinkies' long list of ingredients go into pulling off that hat trick. Normally, you need butter, milk and eggs to give cakes their moisture and tenderness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\" alt=\" My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into Twinkie, Deconstructed. What into What America Eats\" width=\"300\" height=\"458\" class=\"alignleft size-full wp-image-65012\">\u003c/a>But butter, milk and eggs spoil, so Twinkies needed a way to defy the laws of baked-good longevity. That job is filled by ingredients like monoglycerides and diglycerides, emulsifiers, also found in real milk, that love to bind with oil, and sodium stearoyl lactylate, which likes to bind with water, Ettinger says.\u003c/p>\n\u003cp>The butter flavor comes from diacetyl, the same compound food scientists use in microwave popcorn and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/194212435/fruity-with-a-hint-of-bologna-a-slacker-s-guide-to-wine-tasting\">\"buttery\" Chardonnays\u003c/a>.\u003c/p>\n\u003cp>Eggs get a culinary understudy: Polysorbate 60, an emulsifier derived from oil palm trees, corn syrup and ethylene oxide (which, Ettlinger says, is \"derived from an oil well\"). With polysorbate 60, he says, \"you can get this wonderful goo that resembles egg yolk, only more powerful.\" There is the teensiest big of real egg in Twinkies – about 1/500th of an egg in each cake, by Ettlinger's calculations. \"I could never fathom why,\" he says.\u003c/p>\n\u003cp>Interestingly, though all these ingredients help extend the Twinkies' shelf life, the only proper \"preservative\" used is sorbic acid, he says.\u003c/p>\n\u003cp>So yes, there's a lot of food science packed into the yellow baked snack, though the exact proportions of the recipe remain top secret. (Ettlinger says he was once jokingly told by a Twinkie bakery in Maine that \"if I knew the actual recipe for the crème, they would have to kill me.\")\u003c/p>\n\u003cp>And though we're dying to know just what changes Hostess Brands LLC has made to keep Twinkies \"fresh\" nearly twice as long — from 26 days to 45 days — when they return to shelves on July 15, that, too, is likely to remain a mystery. (A spokesperson for Hostess, which is under \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/24/195232446/twinkies-ho-hos-other-hostess-cakes-to-return-on-july-15\">new ownership\u003c/a>, told the Associated Press that the longer-lasting Twinkies were actually introduced by the old company shortly before it was liquidated.)\u003c/p>\n\u003cp>Of course, we've all heard of people who've kept their Twinkies around for much longer – including a Maine school that's held on to one snack cake for \u003ca href=\"http://bangordailynews.com/2012/11/21/news/hancock/38-year-old-twinkie-worlds-oldest-still-a-sweet-treat-at-blue-hill-school/\">nearly 40 years\u003c/a>, part of a very long-running science experiment. (That Twinkie hasn't crumbled yet, but in photos, it appears a ghastly ash gray.)\u003c/p>\n\u003cp>Heck, at NPR's Science Desk, we even started our own experiment a year-and-a-half ago, after \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/11/145068773/10-things-to-do-with-a-twinkie\">hearing of Hostess' financial woes\u003c/a>. Our findings? So far, the subject shows no signs of disintegrating — or of still being edible: It's now hard as a rock. \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": "When Twinkies hit the stores again on July 15, they're shelf life will be nearly twice as long as it used to be: 45 days. (We were surprised it wasn't longer.) There's a whole lot of food science employed to help the creme-filled cake defy the laws of baked-good longevity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65013\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2-1024x767.jpg\" alt=\"Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-65013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/200465360/the-science-of-twinkies-how-do-they-last-so-long\">The Salt at NPR Food\u003c/a> (7/10/13)\u003c/p>\n\u003cp>We have to confess: When we heard that Twinkies will have nearly double the shelf life, 45 days, when they return to stores next week, our first reaction was – days? Not years?\u003c/p>\n\u003cp>Urban legend has long deemed Twinkies the cockroaches of the snack food world, a treat that can survive for decades, what humanity would have left to eat come the apocalypse. The true shelf life — which used to be 26 days — seems somewhat less impressive by comparison.\u003c/p>\n\u003cp>While the Twinkie is indeed a highly processed food — its three dozen or so ingredients include polysorbate 60, sodium stearoyl lactylate and others that could only come from a lab — it isn't any more so than thousands of other food products out there.\u003c/p>\n\u003cp>\"It is absolutely typical of all processed foods,\" says Steve Ettlinger, who spent five years tracing the origins of ingredients in many processed foods for his book \u003ca href=\"http://www.twinkiedeconstructed.com/Twinkiewebsite/Welcome.html\">Twinkie, Deconstructed\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Perhaps disappointing to foodies, it's mostly flour and sugar,\" he tells The Salt.\u003c/p>\n\u003cp>So why does the Twinkie persist in the popular imagination as a paragon of delicious, unnatural food creations? Perhaps it is the way the snacks seem to override our senses. Unwrapped from their plastic packaging, these sponge cakes appear impossibly soft, their filling so creamy — not rancid, as logic tells us that any milk product left out for days must surely be.\u003c/p>\n\u003cp>Indeed, most of the items on Twinkies' long list of ingredients go into pulling off that hat trick. Normally, you need butter, milk and eggs to give cakes their moisture and tenderness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\" alt=\" My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into Twinkie, Deconstructed. What into What America Eats\" width=\"300\" height=\"458\" class=\"alignleft size-full wp-image-65012\">\u003c/a>But butter, milk and eggs spoil, so Twinkies needed a way to defy the laws of baked-good longevity. That job is filled by ingredients like monoglycerides and diglycerides, emulsifiers, also found in real milk, that love to bind with oil, and sodium stearoyl lactylate, which likes to bind with water, Ettinger says.\u003c/p>\n\u003cp>The butter flavor comes from diacetyl, the same compound food scientists use in microwave popcorn and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/194212435/fruity-with-a-hint-of-bologna-a-slacker-s-guide-to-wine-tasting\">\"buttery\" Chardonnays\u003c/a>.\u003c/p>\n\u003cp>Eggs get a culinary understudy: Polysorbate 60, an emulsifier derived from oil palm trees, corn syrup and ethylene oxide (which, Ettlinger says, is \"derived from an oil well\"). With polysorbate 60, he says, \"you can get this wonderful goo that resembles egg yolk, only more powerful.\" There is the teensiest big of real egg in Twinkies – about 1/500th of an egg in each cake, by Ettlinger's calculations. \"I could never fathom why,\" he says.\u003c/p>\n\u003cp>Interestingly, though all these ingredients help extend the Twinkies' shelf life, the only proper \"preservative\" used is sorbic acid, he says.\u003c/p>\n\u003cp>So yes, there's a lot of food science packed into the yellow baked snack, though the exact proportions of the recipe remain top secret. (Ettlinger says he was once jokingly told by a Twinkie bakery in Maine that \"if I knew the actual recipe for the crème, they would have to kill me.\")\u003c/p>\n\u003cp>And though we're dying to know just what changes Hostess Brands LLC has made to keep Twinkies \"fresh\" nearly twice as long — from 26 days to 45 days — when they return to shelves on July 15, that, too, is likely to remain a mystery. (A spokesperson for Hostess, which is under \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/24/195232446/twinkies-ho-hos-other-hostess-cakes-to-return-on-july-15\">new ownership\u003c/a>, told the Associated Press that the longer-lasting Twinkies were actually introduced by the old company shortly before it was liquidated.)\u003c/p>\n\u003cp>Of course, we've all heard of people who've kept their Twinkies around for much longer – including a Maine school that's held on to one snack cake for \u003ca href=\"http://bangordailynews.com/2012/11/21/news/hancock/38-year-old-twinkie-worlds-oldest-still-a-sweet-treat-at-blue-hill-school/\">nearly 40 years\u003c/a>, part of a very long-running science experiment. (That Twinkie hasn't crumbled yet, but in photos, it appears a ghastly ash gray.)\u003c/p>\n\u003cp>Heck, at NPR's Science Desk, we even started our own experiment a year-and-a-half ago, after \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/11/145068773/10-things-to-do-with-a-twinkie\">hearing of Hostess' financial woes\u003c/a>. Our findings? So far, the subject shows no signs of disintegrating — or of still being edible: It's now hard as a rock. \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": "The Art Of Food: Museum Celebrates Iconic Catalan Chef's Cuisine",
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"content": "\u003cfigure id=\"attachment_64809\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria1-1024x686.jpg\" alt=\"Catalan chef Ferran Adrià poses with plasticine models of his food on display at Somerset House in London. A new exhibit looks back at the influential modernist chef and his landmark restaurant, El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\" width=\"1024\" height=\"686\" class=\"size-large wp-image-64809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catalan chef Ferran Adrià poses with plasticine models of his food on display at Somerset House in London. A new exhibit looks back at the influential modernist chef and his landmark restaurant, El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/06/199047678/museum-exhibit-celebrates-iconic-spanish-chef-s-food-as-art\">The Salt at NPR Food\u003c/a> (7/6/13)\u003c/p>\n\u003cp>The man once hailed as the \"Salvador Dali of the kitchen\" is getting his own art exhibit.\u003c/p>\n\u003cp>Ferran Adrià might not be a household name, but for nearly three decades, as chef and mastermind of the acclaimed Catalan Spanish restaurant El Bulli, he moussed, foamed and otherwise re-imagined cuisine in modernist ways that have inspired many of the world's top chefs.\u003c/p>\n\u003cp>Hailed as the world's best restaurant, El Bulli closed in 2011. But a new exhibit that opened Friday at London's \u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">Somerset House\u003c/a> offers food aficionados a chance to peek inside the mind of a man hailed for his culinary creativity.\u003c/p>\n\u003cp>\"Probably no other chef has the name value, reputation or substance to sustain this kind of exhibit,\" Claire Catterall, director of exhibitions at Somerset House, tells The Salt. \"Ferran is unique, because he's really changed cooking in a way no other chef has; and so many of the world's chefs have studied at El Bulli, so it is really where it all starts.\"\u003c/p>\n\u003cfigure id=\"attachment_64810\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria2-1024x677.jpg\" alt='Ferran Adrià looks at a giant French bulldog made out of meringue, part of the exhibit \"El Bulli: Ferran Adrià and The Art of Food Photo: Matthew Lloyd/Getty Images for Somerset House' width=\"1024\" height=\"677\" class=\"size-large wp-image-64810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ferran Adrià looks at a giant French bulldog made out of meringue, part of the exhibit \"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>\" covers two floors of the arts and culture space. It starts with a history of El Bulli, charting its evolution from a mini-golf course owned by a German couple who kept French bulldogs they affectionately called \"bullis,\" to a beach bar, and later a grill room restaurant. By 1980, it had become one of the best restaurants on the Iberian Peninsula. Adrià arrived four years later and took over the kitchen completely in 1987, earning it three Michelin stars, a reputation for innovation, and the respect of the food world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Throughout his career at El Bulli, Adrià kept extensive records. Display cases show correspondence, historical photographs, and a replica of a box of 17 different kinds of elaborately produced chocolate bonbons served at the end of each multi-course, $325 meal at El Bulli.\u003c/p>\n\u003cfigure id=\"attachment_64811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria3-1024x683.jpg\" alt=\"The museum exhibit includes a replica of a box of 17 different kinds of elaborately produced chocolate bon-bons served at the end of each multi-course meal at El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\" width=\"1024\" height=\"683\" class=\"size-large wp-image-64811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The museum exhibit includes a replica of a box of 17 different kinds of elaborately produced chocolate bon-bons served at the end of each multi-course meal at El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Upstairs, elaborate clay models show dishes in the development phase, as well as \"before\" and \"after\" drawings, revealing the meticulous way Adrià and his team worked. The highlight is a wall of small video monitors, visual demonstrations of El Bulli's inventive recipes, heavy on foams, creams, aerated ingredients and other innovative approaches to gastronomy.\u003c/p>\n\u003cfigure id=\"attachment_64812\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria4-1024x821.jpg\" alt=\"The Soup, 2004. Photo: Francesc Guillamet/Courtesy of Somerset House\" width=\"1024\" height=\"821\" class=\"size-large wp-image-64812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Soup, 2004. Photo: Francesc Guillamet/Courtesy of Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Many have previously called Adrià an artist, but for a chef and restaurant to be the subject of an entire exhibit is a first. While Somerset House hasn't come under fire from art critics, Catterall confesses this exhibit, much like Adrià's style, is highly experimental.\u003c/p>\n\u003cp>\"I have heard everyone's watching it very intently to see what's in it,\" she says, \"but also whether people will come. ... We're quietly hopeful.\"\u003c/p>\n\u003cp>Adrià says there's reason for optimism. \"Cuisine is a language that everyone understands,\" he tells The Salt.\u003c/p>\n\u003cp>The exhibit offers a small preview of the museum he's creating at the El Bulli Foundation in Spain, set to open in 2015, where there will be professional cooking workshops, as well as special dinners to benefit charities and the foundation. There are even plans for \u003ca href=\"http://bullipedia.net/\">Bullipedia\u003c/a>, a cooking Wikipedia of sorts for chefs and the public.\u003c/p>\n\u003cp>\"My dream is that in 150 years, the El Bulli Foundation is still here to help with creativity and inspire chefs,\" Adrià says.\u003c/p>\n\u003cfigure id=\"attachment_64808\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria5-1024x682.jpg\" alt=\"Ferran Adrià with his team at El Bulli. Photo: Maribel Ruaz de Erenchun/Courtesy of Somerset House\" width=\"1024\" height=\"682\" class=\"size-large wp-image-64808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ferran Adrià with his team at El Bulli. Photo: Maribel Ruaz de Erenchun/Courtesy of Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>In an age when it's rare to go to a restaurant without seeing someone snap a photo of food, it's hard to imagine the legacy of El Bulli dying anytime soon. Catterall says the relatively recent pop culture trend has made \"food as art\" acceptable. She hopes it will encourage people to talk even more about food.\u003c/p>\n\u003cp>\"People have become a lot more sophisticated in their knowledge of food, a lot more interested in food, and that certainly didn't exist 10 years ago,\" she says. \"People love their restaurants, going out to eat, but they haven't appreciated it in this way.\"\u003c/p>\n\u003cp>\u003cem>Somerset House will host\u003c/em>\u003cem> \u003c/em>\"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>\" through Sept. 29, 2013. The exhibit will also travel to Boston's \u003ca href=\"http://www.mos.org/\">Museum of Science\u003c/a>, Moscow and other cities around the world. \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_64809\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria1-1024x686.jpg\" alt=\"Catalan chef Ferran Adrià poses with plasticine models of his food on display at Somerset House in London. A new exhibit looks back at the influential modernist chef and his landmark restaurant, El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\" width=\"1024\" height=\"686\" class=\"size-large wp-image-64809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catalan chef Ferran Adrià poses with plasticine models of his food on display at Somerset House in London. A new exhibit looks back at the influential modernist chef and his landmark restaurant, El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/06/199047678/museum-exhibit-celebrates-iconic-spanish-chef-s-food-as-art\">The Salt at NPR Food\u003c/a> (7/6/13)\u003c/p>\n\u003cp>The man once hailed as the \"Salvador Dali of the kitchen\" is getting his own art exhibit.\u003c/p>\n\u003cp>Ferran Adrià might not be a household name, but for nearly three decades, as chef and mastermind of the acclaimed Catalan Spanish restaurant El Bulli, he moussed, foamed and otherwise re-imagined cuisine in modernist ways that have inspired many of the world's top chefs.\u003c/p>\n\u003cp>Hailed as the world's best restaurant, El Bulli closed in 2011. But a new exhibit that opened Friday at London's \u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">Somerset House\u003c/a> offers food aficionados a chance to peek inside the mind of a man hailed for his culinary creativity.\u003c/p>\n\u003cp>\"Probably no other chef has the name value, reputation or substance to sustain this kind of exhibit,\" Claire Catterall, director of exhibitions at Somerset House, tells The Salt. \"Ferran is unique, because he's really changed cooking in a way no other chef has; and so many of the world's chefs have studied at El Bulli, so it is really where it all starts.\"\u003c/p>\n\u003cfigure id=\"attachment_64810\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria2-1024x677.jpg\" alt='Ferran Adrià looks at a giant French bulldog made out of meringue, part of the exhibit \"El Bulli: Ferran Adrià and The Art of Food Photo: Matthew Lloyd/Getty Images for Somerset House' width=\"1024\" height=\"677\" class=\"size-large wp-image-64810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ferran Adrià looks at a giant French bulldog made out of meringue, part of the exhibit \"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>\" covers two floors of the arts and culture space. It starts with a history of El Bulli, charting its evolution from a mini-golf course owned by a German couple who kept French bulldogs they affectionately called \"bullis,\" to a beach bar, and later a grill room restaurant. By 1980, it had become one of the best restaurants on the Iberian Peninsula. Adrià arrived four years later and took over the kitchen completely in 1987, earning it three Michelin stars, a reputation for innovation, and the respect of the food world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Throughout his career at El Bulli, Adrià kept extensive records. Display cases show correspondence, historical photographs, and a replica of a box of 17 different kinds of elaborately produced chocolate bonbons served at the end of each multi-course, $325 meal at El Bulli.\u003c/p>\n\u003cfigure id=\"attachment_64811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria3-1024x683.jpg\" alt=\"The museum exhibit includes a replica of a box of 17 different kinds of elaborately produced chocolate bon-bons served at the end of each multi-course meal at El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\" width=\"1024\" height=\"683\" class=\"size-large wp-image-64811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The museum exhibit includes a replica of a box of 17 different kinds of elaborately produced chocolate bon-bons served at the end of each multi-course meal at El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Upstairs, elaborate clay models show dishes in the development phase, as well as \"before\" and \"after\" drawings, revealing the meticulous way Adrià and his team worked. The highlight is a wall of small video monitors, visual demonstrations of El Bulli's inventive recipes, heavy on foams, creams, aerated ingredients and other innovative approaches to gastronomy.\u003c/p>\n\u003cfigure id=\"attachment_64812\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria4-1024x821.jpg\" alt=\"The Soup, 2004. Photo: Francesc Guillamet/Courtesy of Somerset House\" width=\"1024\" height=\"821\" class=\"size-large wp-image-64812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Soup, 2004. Photo: Francesc Guillamet/Courtesy of Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Many have previously called Adrià an artist, but for a chef and restaurant to be the subject of an entire exhibit is a first. While Somerset House hasn't come under fire from art critics, Catterall confesses this exhibit, much like Adrià's style, is highly experimental.\u003c/p>\n\u003cp>\"I have heard everyone's watching it very intently to see what's in it,\" she says, \"but also whether people will come. ... We're quietly hopeful.\"\u003c/p>\n\u003cp>Adrià says there's reason for optimism. \"Cuisine is a language that everyone understands,\" he tells The Salt.\u003c/p>\n\u003cp>The exhibit offers a small preview of the museum he's creating at the El Bulli Foundation in Spain, set to open in 2015, where there will be professional cooking workshops, as well as special dinners to benefit charities and the foundation. There are even plans for \u003ca href=\"http://bullipedia.net/\">Bullipedia\u003c/a>, a cooking Wikipedia of sorts for chefs and the public.\u003c/p>\n\u003cp>\"My dream is that in 150 years, the El Bulli Foundation is still here to help with creativity and inspire chefs,\" Adrià says.\u003c/p>\n\u003cfigure id=\"attachment_64808\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria5-1024x682.jpg\" alt=\"Ferran Adrià with his team at El Bulli. Photo: Maribel Ruaz de Erenchun/Courtesy of Somerset House\" width=\"1024\" height=\"682\" class=\"size-large wp-image-64808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ferran Adrià with his team at El Bulli. Photo: Maribel Ruaz de Erenchun/Courtesy of Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>In an age when it's rare to go to a restaurant without seeing someone snap a photo of food, it's hard to imagine the legacy of El Bulli dying anytime soon. Catterall says the relatively recent pop culture trend has made \"food as art\" acceptable. She hopes it will encourage people to talk even more about food.\u003c/p>\n\u003cp>\"People have become a lot more sophisticated in their knowledge of food, a lot more interested in food, and that certainly didn't exist 10 years ago,\" she says. \"People love their restaurants, going out to eat, but they haven't appreciated it in this way.\"\u003c/p>\n\u003cp>\u003cem>Somerset House will host\u003c/em>\u003cem> \u003c/em>\"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>\" through Sept. 29, 2013. The exhibit will also travel to Boston's \u003ca href=\"http://www.mos.org/\">Museum of Science\u003c/a>, Moscow and other cities around the world. \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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"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": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"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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"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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"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.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"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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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
"link": "/podcasts/rightnowish",
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