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"content": "\u003cfigure id=\"attachment_64680\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-barley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-barley.jpg\" alt=\"An ancient wild barley sample recovered from Chogha Golan, Iran. Photo: Courtesy of TISARP/Science\" width=\"500\" class=\"size-full wp-image-64680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ancient wild barley sample recovered from Chogha Golan, Iran. Photo: Courtesy of TISARP/Science\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Rhitu Chatterjee, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/198453031/farming-got-hip-in-iran-some-12-000-years-ago-ancient-seeds-reveal\">The Salt at NPR Food\u003c/a> (7/5/13)\u003c/p>\n\u003cp>Archaeologists digging in the foothills of Iran's Zagros Mountains have discovered the remains of a Stone Age farming community. It turns out that people living there were growing plants like barley, peas and lentils as early as 12,000 years ago.\u003c/p>\n\u003cp>The findings offer a rare snapshot of a time when humans first started experimenting with farming. They also show that Iran was an important player in the origin of agriculture.\u003c/p>\n\u003cp>In 2009, archaeologist \u003ca href=\"http://www.geo.uni-tuebingen.de/arbeitsgruppen/urgeschichte-und-naturwissenschaftliche-archaeologie/aeltere-urgeschichte-quartaeroekologie/mitarbeiter/prof-nicholas-j-conard-phd.html\">Nicholas Conard\u003c/a> of the University of Tubingen led an excavation in the foothills of the Zagros, a mountain range that runs along the Iran-Iraq border.\u003c/p>\n\u003cp>Based on the suggestion of an Iranian colleague, he'd picked an area close to the border with Iraq and began excavating a mound about eight meters high. Before long, they hit pay dirt: The sediments were rich with artifacts. \"Sculpted clay objects, clay cones, depictions of animals and humans,\" says Conard.\u003c/p>\n\u003cfigure id=\"attachment_64681\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-stoneagefarming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-stoneagefarming.jpg\" alt=\"The seeds and other evidence of Stone Age farming, including tools that looked like sickles, were uncovered at a dig site in the foothills of Iran's Zagros mountains. Photo: Courtesy TISARP/University of Tubingen\" width=\"1120\" height=\"839\" class=\"size-full wp-image-64681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seeds and other evidence of Stone Age farming, including tools that looked like sickles, were uncovered at a dig site in the foothills of Iran's Zagros mountains. Photo: Courtesy TISARP/University of Tubingen\u003c/figcaption>\u003c/figure>\n\u003cp>There were stone tools, too: things that looked like sickles, and mortar and pestles, some clearly used for grinding food. And then there were the grains and seeds — hundreds of them, charred but otherwise intact and well preserved.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, Conard is no botanist. He's an expert on stone tools. But even his untrained eye recognized some of the grains.\u003c/p>\n\u003cp>\"They look like lentils you might buy at the store, or pieces of wheat or barley you might have encountered in other aspects of life.\"\u003c/p>\n\u003cp>He suspected he was looking at an \"agricultural village,\" but he sent the grains to his colleague \u003ca href=\"http://www.geo.uni-tuebingen.de/arbeitsgruppen/urgeschichte-und-naturwissenschaftliche-archaeologie/aeltere-urgeschichte-quartaeroekologie/mitarbeiter/riehl.html\">Simone Riehl\u003c/a> to double check.\u003c/p>\n\u003cp>Bingo.\u003c/p>\n\u003cp>\"That was a fantastic feeling, when I first get these plant remains under the microscope,\" says Riehl, an archaeobotanist at the University of Tubingen.\u003c/p>\n\u003cp>She confirmed that the grains were indeed varieties of lentils, barley and peas. She also identified a range of nuts and grasses, and a kind of wheat called Emmer, known to be a commonly grown crop in later centuries throughout the Middle East.\u003c/p>\n\u003cp>But most of the grains Riehl looked at were pre-agricultural. \"They were cultivating what we consider wild progenitors of modern crops,\" says Riehl.\u003c/p>\n\u003cp>In other words, 12,000 years ago, people were simply taking wild plants and growing them in fields. They hadn't started breeding crops yet, selecting varieties for yield and other desirable qualities.\u003c/p>\n\u003cp>\"They were probably just trying to secure their everyday needs,\" says Riehl.\u003c/p>\n\u003cp>Now, Riehl's samples spanned a period of two thousand years. And in the younger samples, those about 10,000 years old, she did detect the first signs of domestication: The Emmer wheat from this period had tougher ears. \"That's because of human selection,\" she says. Those tough ears, she explains, helped keep the grains from falling to the ground when they were ripe. It made harvesting a lot easier.\u003c/p>\n\u003cp>Experts in prehistoric agriculture have welcomed the study, which is published in the latest issue of the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>\"It's allowing us to push back our picture of early agriculture to these very, very initial stages, when people are beginning to play around with plants and their environment,\" says \u003ca href=\"http://anthropology.si.edu/archaeobio/zeder.html\">Melinda Zeder\u003c/a>, curator of old world archaeology at the Smithsonian Museum of Natural History.\u003c/p>\n\u003cp>The study also changes our understanding about the geographic origins of agriculture, she says.\u003c/p>\n\u003cp>Until now, she says scientists had thought agriculture arose in the western parts of the Fertile Crescent — a region that includes Iraq, Turkey, Syria, Jordan and Israel — because that's where all previous evidences of early agriculture came from.\u003c/p>\n\u003cp>Iran, on the other hand, is on the eastern edges of the Crescent, and was thought to be \"a non-player in the history of agriculture,\" says Zeder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The new study proves otherwise, she says. It shows that communities across the entire Fertile Crescent started experimenting with farming around the same time. And that, says Zeder, is exciting.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64680\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-barley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-barley.jpg\" alt=\"An ancient wild barley sample recovered from Chogha Golan, Iran. Photo: Courtesy of TISARP/Science\" width=\"500\" class=\"size-full wp-image-64680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ancient wild barley sample recovered from Chogha Golan, Iran. Photo: Courtesy of TISARP/Science\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Rhitu Chatterjee, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/198453031/farming-got-hip-in-iran-some-12-000-years-ago-ancient-seeds-reveal\">The Salt at NPR Food\u003c/a> (7/5/13)\u003c/p>\n\u003cp>Archaeologists digging in the foothills of Iran's Zagros Mountains have discovered the remains of a Stone Age farming community. It turns out that people living there were growing plants like barley, peas and lentils as early as 12,000 years ago.\u003c/p>\n\u003cp>The findings offer a rare snapshot of a time when humans first started experimenting with farming. They also show that Iran was an important player in the origin of agriculture.\u003c/p>\n\u003cp>In 2009, archaeologist \u003ca href=\"http://www.geo.uni-tuebingen.de/arbeitsgruppen/urgeschichte-und-naturwissenschaftliche-archaeologie/aeltere-urgeschichte-quartaeroekologie/mitarbeiter/prof-nicholas-j-conard-phd.html\">Nicholas Conard\u003c/a> of the University of Tubingen led an excavation in the foothills of the Zagros, a mountain range that runs along the Iran-Iraq border.\u003c/p>\n\u003cp>Based on the suggestion of an Iranian colleague, he'd picked an area close to the border with Iraq and began excavating a mound about eight meters high. Before long, they hit pay dirt: The sediments were rich with artifacts. \"Sculpted clay objects, clay cones, depictions of animals and humans,\" says Conard.\u003c/p>\n\u003cfigure id=\"attachment_64681\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-stoneagefarming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-stoneagefarming.jpg\" alt=\"The seeds and other evidence of Stone Age farming, including tools that looked like sickles, were uncovered at a dig site in the foothills of Iran's Zagros mountains. Photo: Courtesy TISARP/University of Tubingen\" width=\"1120\" height=\"839\" class=\"size-full wp-image-64681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seeds and other evidence of Stone Age farming, including tools that looked like sickles, were uncovered at a dig site in the foothills of Iran's Zagros mountains. Photo: Courtesy TISARP/University of Tubingen\u003c/figcaption>\u003c/figure>\n\u003cp>There were stone tools, too: things that looked like sickles, and mortar and pestles, some clearly used for grinding food. And then there were the grains and seeds — hundreds of them, charred but otherwise intact and well preserved.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, Conard is no botanist. He's an expert on stone tools. But even his untrained eye recognized some of the grains.\u003c/p>\n\u003cp>\"They look like lentils you might buy at the store, or pieces of wheat or barley you might have encountered in other aspects of life.\"\u003c/p>\n\u003cp>He suspected he was looking at an \"agricultural village,\" but he sent the grains to his colleague \u003ca href=\"http://www.geo.uni-tuebingen.de/arbeitsgruppen/urgeschichte-und-naturwissenschaftliche-archaeologie/aeltere-urgeschichte-quartaeroekologie/mitarbeiter/riehl.html\">Simone Riehl\u003c/a> to double check.\u003c/p>\n\u003cp>Bingo.\u003c/p>\n\u003cp>\"That was a fantastic feeling, when I first get these plant remains under the microscope,\" says Riehl, an archaeobotanist at the University of Tubingen.\u003c/p>\n\u003cp>She confirmed that the grains were indeed varieties of lentils, barley and peas. She also identified a range of nuts and grasses, and a kind of wheat called Emmer, known to be a commonly grown crop in later centuries throughout the Middle East.\u003c/p>\n\u003cp>But most of the grains Riehl looked at were pre-agricultural. \"They were cultivating what we consider wild progenitors of modern crops,\" says Riehl.\u003c/p>\n\u003cp>In other words, 12,000 years ago, people were simply taking wild plants and growing them in fields. They hadn't started breeding crops yet, selecting varieties for yield and other desirable qualities.\u003c/p>\n\u003cp>\"They were probably just trying to secure their everyday needs,\" says Riehl.\u003c/p>\n\u003cp>Now, Riehl's samples spanned a period of two thousand years. And in the younger samples, those about 10,000 years old, she did detect the first signs of domestication: The Emmer wheat from this period had tougher ears. \"That's because of human selection,\" she says. Those tough ears, she explains, helped keep the grains from falling to the ground when they were ripe. It made harvesting a lot easier.\u003c/p>\n\u003cp>Experts in prehistoric agriculture have welcomed the study, which is published in the latest issue of the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>\"It's allowing us to push back our picture of early agriculture to these very, very initial stages, when people are beginning to play around with plants and their environment,\" says \u003ca href=\"http://anthropology.si.edu/archaeobio/zeder.html\">Melinda Zeder\u003c/a>, curator of old world archaeology at the Smithsonian Museum of Natural History.\u003c/p>\n\u003cp>The study also changes our understanding about the geographic origins of agriculture, she says.\u003c/p>\n\u003cp>Until now, she says scientists had thought agriculture arose in the western parts of the Fertile Crescent — a region that includes Iraq, Turkey, Syria, Jordan and Israel — because that's where all previous evidences of early agriculture came from.\u003c/p>\n\u003cp>Iran, on the other hand, is on the eastern edges of the Crescent, and was thought to be \"a non-player in the history of agriculture,\" says Zeder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The new study proves otherwise, she says. It shows that communities across the entire Fertile Crescent started experimenting with farming around the same time. And that, says Zeder, is exciting.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ",
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"content": "\u003cfigure id=\"attachment_64463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\" alt=\"The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>This Fourth of July many of us are planning to pull out that checkered tablecloth, fire up the grill and make the perfect all-American meal. It’s a tradition as integral as fireworks. Hot dogs, hamburgers, chicken, ribs and oysters. In the Bay Area, oysters are a great choice to serve to your hungry guests-- one local food that is sure to please. \u003c/p>\n\u003cfigure id=\"attachment_64465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\" alt=\"Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But first, a brief history lesson. \u003ca href=\"http://host.madison.com/lifestyles/food_and_cooking/burgers-on-july-not-for-the-founding-fathers/article_33736a9b-a7fc-5139-bc94-50c0c6360bea.html\">Our founding fathers, think Ben Franklin, Thomas Jefferson and John Adams, probably ate oysters.\u003c/a> The first Independence Day celebration took place at a Philadelphia public house in 1776. Because Philadelphia was a major port city, the meal likely would have included local seafood such as oysters. \u003c/p>\n\u003cfigure id=\"attachment_64340\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\" alt=\"John Trumbull's painting, Declaration of Independence. Photography courtesy of US Capitol.\" width=\"1024\" height=\"678\" class=\"size-full wp-image-64340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Trumbull's painting, Declaration of Independence. \u003ca href=\"http://commons.wikimedia.org/wiki/File:John_Trumbull_-_Declaration_of_Independence_-_WGA23100.jpg\">Photography courtesy of US Capitol\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>I couldn’t think of a better time to talk about these half-shell delights than with some of the foremost experts on the matter: the Sancimino family from \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a> in Nob Hill, an 18-seat counter fish market. It’s always packed with hungry patrons willing to wait hours for a coveted seat. Bon Appétit recently named Swan one of the \"\u003ca href=\"http://www.bonappetit.com/magazine/20-most-important-restaurants-2013/restaurants/swan-oyster-depot\">twenty most important restaurants in the America\u003c/a>.\" \u003ca href=\"http://www.travelchannel.com/video/what-to-do-in-san-francisco\">Anthony Bourdain\u003c/a>, Bing Crosby and Francis Ford Coppola have all been known to frequent the joint at one time or another. \u003c/p>\n\u003cfigure id=\"attachment_64358\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\" alt=\"The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has been around for over 100 years. The Sanciminos have owned it in since 1946 and their expertise is revealed through the quality of the food they serve. They seem to know everything about seafood, especially oysters. \u003c/p>\n\u003cp>\"He was a bold man that first ate an oyster, \"so said Jonathan Swift way back when in ye olde’ days of yesteryear. Indeed, oysters, also known as “bivalve mollusks” have a variety of different tastes. Some are briny, an intense salty flavor, others almost sweet. There are so many different types, Kumamoto, Virginica and Olympia--just to name a few. Trying to choose from a variety of oysters can be an intimidating experience. I decided to seek assistance. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a recent Wednesday morning, I had the chance to catch up with Kevin Sancimino, described by his brothers as “the oyster expert.” Kevin has a venerable wealth of oyster knowledge. He explained there are five main types of oyster species consumed in the United States: Pacific Oyster, Atlantic Oyster, Kumamoto, European Flat and the Olympia. Each has it’s own unique size, shape, taste, and texture.\u003c/p>\n\u003cfigure id=\"attachment_64466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\" alt=\"Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>Swan’s carries a variety of oysters each day. The menu changes based on what’s fresh. Some are local and come directly from \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a>, while others are shipped from the East Coast. The family picks them up at Pier 33 each morning. \u003c/p>\n\u003cfigure id=\"attachment_64345\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\" alt=\"Daily oyster selections. Photo: Gina Scialabba\" width=\"500\" class=\"size-full wp-image-64345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daily oyster selections. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited, he presented me with a platter of oysters on the half shell fit for a queen, or a hungry journalist. \u003c/p>\n\u003cfigure id=\"attachment_64468\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\" alt=\"Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\" width=\"500\" class=\"size-full wp-image-64468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing is certain, everyone has his or her favorite variety of species. Each family members had their own take on what is the most flavorful oyster. \u003c/p>\n\u003cp>“We keep a variety of oysters because there is no ‘best oyster’\" Kevin said. “People like what they like.”\u003c/p>\n\u003cp>I asked Kevin to give me some tips on the right way to barbecue an oyster. To shuck or not to shuck? He told me that most people don’t bother to shuck the oyster. They simply throw it over an open flame and let it naturally separate. Sounds like a time-saving convenience, right? \u003c/p>\n\u003cfigure id=\"attachment_64347\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\" alt=\"Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>While, that might sound like a good idea, Kevin doesn’t recommend it. “The best way is to shuck it. That’s what we do at family events. Separate it. Put it on the barbecue, put some sauce on it, and you wait,” he said. Here's some tips on how to correctly shuck an oyster: \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=6g5_7g9I1gM]\u003c/p>\n\u003cp>But, how long should you cook these delicate sea creatures? Not long. His warning: Don’t let the oyster shrivel up. \u003c/p>\n\u003cblockquote>\u003cp>“Wait until you see a little black dryness start to appear on the shell,” Kevin said. “The oyster will start to shrivel a little bit. That’s when it’s done. The sauce will start to bubble almost like it’s poaching in the shell. To me, that is the best way to barbecue an oyster.”\u003c/p>\u003c/blockquote>\n\u003cp>Kevin told me about three of his favorite oysters. Some are barbecue-worthy, while others aren’t. Check out his picks. Do you agree? What are some of your favorites? \u003c/p>\n\u003ch2>Pacific Oyster/Miyagi\u003c/h2>\n\u003cp> \u003cstrong>Species Name: Crassostrea Gigas\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\" alt=\"Drakes Bay are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a> are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The Pacific oyster is native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. Most farm-raised oysters in the Pacific Northwest are Pacific oysters. They’ve got fluted, pointed shells that are usually rough and jagged. They go by a variety of names: Miyagi, Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay. Some people describe them as creamy or buttery, not overly firm. Others say they are herbaceous, vegetal, or melonly. They can be extremely briny, a fancy way of saying “salty.” Whatever your take on these, the Miyagi is the most commonly grown and consumed oyster on the West Coast. Indeed, Kevin thinks these oysters are the best to barbecue. Whether with hot sauce, barbecue sauce or even a little pesto. \u003c/p>\n\u003cblockquote>\u003cp>“These are by far my favorite oysters to barbecue,” he said. “The sauce cooks on the oysters, so it’s not as overwhelming.”\u003c/p>\u003c/blockquote>\n\u003ch2>The Atlantic Oyster\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Virginica\u003c/strong>\u003cbr>\n \u003cstrong> Examples: Blue Point, Chathams, Beausoleil, Pemaquid, Wellfleet\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\" alt=\"Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>These are Kevin’s second favorite choice to barbecue, especially the Blue Points. If you’ve only had oysters one time in your life, these are most likely what you consumed. They are the “traditional American oyster,” Kevin said. The Virginica oyster is native to the East Coast, Cape Cod and Nova Scotia, and are distinguished by their tear drop shape, smooth shells, and uniform colors: brown, cream, or forest green. They are dense and flavorful. Chathams, for instance, pack the raw slap of the Atlantic, a pure brine wallop. Really, these are as intense as any oysters on the east coast, unbelievably salty and with a kind of concentrated, anchovyesque savoriness. The shells are the color of Chatham–gray shingles, green sea--and they do indeed seem to open easily every time. Wellfleets oysters tend to be long and strong-shelled. Experienced tasters know that they are plump and clean with a distinctively good balance of creamy sweetness and brine. \u003c/p>\n\u003ch2>The Kumamoto\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Sikamea\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Humboldt Kumamoto, Shelton Kumamoto, Royale Kumamoto\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64474\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\" alt=\"Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>The Kumamoto oyster is originally from Japan. Kumamotos are known for their small size, deep cup, creamy texture, and cucumber-melon finish. The tastes can vary depending on where they are farmed: Baja California, Humboldt Bay, or Puget Sound. Kumamotos are worshipped for their amazing sweetness and clean, fruity aromas. Kevin does not recommend barbecuing this variety, but he says many people do. That’s why he included it on the list. He knows plenty of people who swear by barbecuing these little suckers. Just don’t overcook them. \u003c/p>\n\u003cblockquote>\u003cp>“You have to be careful with the Kumamoto. You try barbecuing theses guys and they are going to shrivel and wither down to nothing,” he warns.\u003c/p>\u003c/blockquote>\n\u003cp>His suggestion---Just eat them raw with a little mignonette sauce, a condiment usually made with minced shallots, cracked pepper, and vinegar. \u003c/p>\n\u003cfigure id=\"attachment_64354\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\" alt=\"People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>So, this Fourth of July try something special. Unlock the magic of the ocean. Embrace the American spirit of individualism. Throw out the corn on the cob recipe and start shucking. As Shakespeare said in The Merry Wives of Windsor, “The world's mine oyster...”\u003c/p>\n\u003cp>\u003cstrong>Restaurant Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/NKpsy\">Map\u003c/a>\u003cbr>\n1517 Polk Street (between California Street & Sacramento Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 673-2757\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\tMonday-Saturday: 10:30am-5:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SwanOysterDepot?ref=ts&fref=ts\">Swan Oyster Depot SF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Not sure what to serve this Fourth of July? Think oysters. We talked to resident oyster expert Kevin Sancimino from Swan Oyster Depot. He gave us his picks on the best oysters to barbecue this holiday weekend.",
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"description": "Not sure what to serve this Fourth of July? Think oysters. We talked to resident oyster expert Kevin Sancimino from Swan Oyster Depot. He gave us his picks on the best oysters to barbecue this holiday weekend.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\" alt=\"The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>This Fourth of July many of us are planning to pull out that checkered tablecloth, fire up the grill and make the perfect all-American meal. It’s a tradition as integral as fireworks. Hot dogs, hamburgers, chicken, ribs and oysters. In the Bay Area, oysters are a great choice to serve to your hungry guests-- one local food that is sure to please. \u003c/p>\n\u003cfigure id=\"attachment_64465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\" alt=\"Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But first, a brief history lesson. \u003ca href=\"http://host.madison.com/lifestyles/food_and_cooking/burgers-on-july-not-for-the-founding-fathers/article_33736a9b-a7fc-5139-bc94-50c0c6360bea.html\">Our founding fathers, think Ben Franklin, Thomas Jefferson and John Adams, probably ate oysters.\u003c/a> The first Independence Day celebration took place at a Philadelphia public house in 1776. Because Philadelphia was a major port city, the meal likely would have included local seafood such as oysters. \u003c/p>\n\u003cfigure id=\"attachment_64340\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\" alt=\"John Trumbull's painting, Declaration of Independence. Photography courtesy of US Capitol.\" width=\"1024\" height=\"678\" class=\"size-full wp-image-64340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Trumbull's painting, Declaration of Independence. \u003ca href=\"http://commons.wikimedia.org/wiki/File:John_Trumbull_-_Declaration_of_Independence_-_WGA23100.jpg\">Photography courtesy of US Capitol\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>I couldn’t think of a better time to talk about these half-shell delights than with some of the foremost experts on the matter: the Sancimino family from \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a> in Nob Hill, an 18-seat counter fish market. It’s always packed with hungry patrons willing to wait hours for a coveted seat. Bon Appétit recently named Swan one of the \"\u003ca href=\"http://www.bonappetit.com/magazine/20-most-important-restaurants-2013/restaurants/swan-oyster-depot\">twenty most important restaurants in the America\u003c/a>.\" \u003ca href=\"http://www.travelchannel.com/video/what-to-do-in-san-francisco\">Anthony Bourdain\u003c/a>, Bing Crosby and Francis Ford Coppola have all been known to frequent the joint at one time or another. \u003c/p>\n\u003cfigure id=\"attachment_64358\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\" alt=\"The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has been around for over 100 years. The Sanciminos have owned it in since 1946 and their expertise is revealed through the quality of the food they serve. They seem to know everything about seafood, especially oysters. \u003c/p>\n\u003cp>\"He was a bold man that first ate an oyster, \"so said Jonathan Swift way back when in ye olde’ days of yesteryear. Indeed, oysters, also known as “bivalve mollusks” have a variety of different tastes. Some are briny, an intense salty flavor, others almost sweet. There are so many different types, Kumamoto, Virginica and Olympia--just to name a few. Trying to choose from a variety of oysters can be an intimidating experience. I decided to seek assistance. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a recent Wednesday morning, I had the chance to catch up with Kevin Sancimino, described by his brothers as “the oyster expert.” Kevin has a venerable wealth of oyster knowledge. He explained there are five main types of oyster species consumed in the United States: Pacific Oyster, Atlantic Oyster, Kumamoto, European Flat and the Olympia. Each has it’s own unique size, shape, taste, and texture.\u003c/p>\n\u003cfigure id=\"attachment_64466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\" alt=\"Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>Swan’s carries a variety of oysters each day. The menu changes based on what’s fresh. Some are local and come directly from \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a>, while others are shipped from the East Coast. The family picks them up at Pier 33 each morning. \u003c/p>\n\u003cfigure id=\"attachment_64345\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\" alt=\"Daily oyster selections. Photo: Gina Scialabba\" width=\"500\" class=\"size-full wp-image-64345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daily oyster selections. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited, he presented me with a platter of oysters on the half shell fit for a queen, or a hungry journalist. \u003c/p>\n\u003cfigure id=\"attachment_64468\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\" alt=\"Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\" width=\"500\" class=\"size-full wp-image-64468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing is certain, everyone has his or her favorite variety of species. Each family members had their own take on what is the most flavorful oyster. \u003c/p>\n\u003cp>“We keep a variety of oysters because there is no ‘best oyster’\" Kevin said. “People like what they like.”\u003c/p>\n\u003cp>I asked Kevin to give me some tips on the right way to barbecue an oyster. To shuck or not to shuck? He told me that most people don’t bother to shuck the oyster. They simply throw it over an open flame and let it naturally separate. Sounds like a time-saving convenience, right? \u003c/p>\n\u003cfigure id=\"attachment_64347\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\" alt=\"Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>While, that might sound like a good idea, Kevin doesn’t recommend it. “The best way is to shuck it. That’s what we do at family events. Separate it. Put it on the barbecue, put some sauce on it, and you wait,” he said. Here's some tips on how to correctly shuck an oyster: \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/6g5_7g9I1gM'\n title='//www.youtube.com/embed/6g5_7g9I1gM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But, how long should you cook these delicate sea creatures? Not long. His warning: Don’t let the oyster shrivel up. \u003c/p>\n\u003cblockquote>\u003cp>“Wait until you see a little black dryness start to appear on the shell,” Kevin said. “The oyster will start to shrivel a little bit. That’s when it’s done. The sauce will start to bubble almost like it’s poaching in the shell. To me, that is the best way to barbecue an oyster.”\u003c/p>\u003c/blockquote>\n\u003cp>Kevin told me about three of his favorite oysters. Some are barbecue-worthy, while others aren’t. Check out his picks. Do you agree? What are some of your favorites? \u003c/p>\n\u003ch2>Pacific Oyster/Miyagi\u003c/h2>\n\u003cp> \u003cstrong>Species Name: Crassostrea Gigas\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\" alt=\"Drakes Bay are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a> are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The Pacific oyster is native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. Most farm-raised oysters in the Pacific Northwest are Pacific oysters. They’ve got fluted, pointed shells that are usually rough and jagged. They go by a variety of names: Miyagi, Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay. Some people describe them as creamy or buttery, not overly firm. Others say they are herbaceous, vegetal, or melonly. They can be extremely briny, a fancy way of saying “salty.” Whatever your take on these, the Miyagi is the most commonly grown and consumed oyster on the West Coast. Indeed, Kevin thinks these oysters are the best to barbecue. Whether with hot sauce, barbecue sauce or even a little pesto. \u003c/p>\n\u003cblockquote>\u003cp>“These are by far my favorite oysters to barbecue,” he said. “The sauce cooks on the oysters, so it’s not as overwhelming.”\u003c/p>\u003c/blockquote>\n\u003ch2>The Atlantic Oyster\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Virginica\u003c/strong>\u003cbr>\n \u003cstrong> Examples: Blue Point, Chathams, Beausoleil, Pemaquid, Wellfleet\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\" alt=\"Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>These are Kevin’s second favorite choice to barbecue, especially the Blue Points. If you’ve only had oysters one time in your life, these are most likely what you consumed. They are the “traditional American oyster,” Kevin said. The Virginica oyster is native to the East Coast, Cape Cod and Nova Scotia, and are distinguished by their tear drop shape, smooth shells, and uniform colors: brown, cream, or forest green. They are dense and flavorful. Chathams, for instance, pack the raw slap of the Atlantic, a pure brine wallop. Really, these are as intense as any oysters on the east coast, unbelievably salty and with a kind of concentrated, anchovyesque savoriness. The shells are the color of Chatham–gray shingles, green sea--and they do indeed seem to open easily every time. Wellfleets oysters tend to be long and strong-shelled. Experienced tasters know that they are plump and clean with a distinctively good balance of creamy sweetness and brine. \u003c/p>\n\u003ch2>The Kumamoto\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Sikamea\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Humboldt Kumamoto, Shelton Kumamoto, Royale Kumamoto\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64474\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\" alt=\"Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>The Kumamoto oyster is originally from Japan. Kumamotos are known for their small size, deep cup, creamy texture, and cucumber-melon finish. The tastes can vary depending on where they are farmed: Baja California, Humboldt Bay, or Puget Sound. Kumamotos are worshipped for their amazing sweetness and clean, fruity aromas. Kevin does not recommend barbecuing this variety, but he says many people do. That’s why he included it on the list. He knows plenty of people who swear by barbecuing these little suckers. Just don’t overcook them. \u003c/p>\n\u003cblockquote>\u003cp>“You have to be careful with the Kumamoto. You try barbecuing theses guys and they are going to shrivel and wither down to nothing,” he warns.\u003c/p>\u003c/blockquote>\n\u003cp>His suggestion---Just eat them raw with a little mignonette sauce, a condiment usually made with minced shallots, cracked pepper, and vinegar. \u003c/p>\n\u003cfigure id=\"attachment_64354\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\" alt=\"People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>So, this Fourth of July try something special. Unlock the magic of the ocean. Embrace the American spirit of individualism. Throw out the corn on the cob recipe and start shucking. As Shakespeare said in The Merry Wives of Windsor, “The world's mine oyster...”\u003c/p>\n\u003cp>\u003cstrong>Restaurant Information:\u003c/strong>\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/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/NKpsy\">Map\u003c/a>\u003cbr>\n1517 Polk Street (between California Street & Sacramento Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 673-2757\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\tMonday-Saturday: 10:30am-5:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SwanOysterDepot?ref=ts&fref=ts\">Swan Oyster Depot SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic \"Got Pork\" Tattoo",
"title": "Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic \"Got Pork\" Tattoo",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\" alt='Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd' width=\"1000\" height=\"750\" class=\"size-full wp-image-64031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Celeb chef Michael Symon is a familiar face on \u003ca href=\"http://beta.abc.go.com/shows/the-chew/recipesearch?q=Michael%20Symon\">The Chew\u003c/a>, Iron Chef, \u003ca href=\"http://www.youtube.com/watch?v=51zgR00QjYw\">The Best Thing I Ever Ate\u003c/a>, and has popped up on other TV shows. The gregarious James Beard award-winner is a Cleveland and New York-based restaurateur and the chef-owner of numerous restaurants in the greater Cleveland area: \u003ca href=\"http://lolabistro.com/\">Lola\u003c/a>, Lolita, The B Spot and Michael Symon's Roast (also known as Roast) in Detroit. Symon grew up in a family with Greek and Sicilian roots and has written for \u003cem>Bon Appétit\u003c/em>, \u003cem>Esquire\u003c/em>, \u003cem>Food Arts\u003c/em>, \u003cem>Gourmet\u003c/em>, \u003cem>Saveur\u003c/em> and \u003cem>O Magazine\u003c/em>. Because his cooking is known as “meat-centric” -- one of his books is even called \u003ca href=\"http://www.randomhouse.com/book/213123/michael-symons-carnivore-by-michael-symon\">Michael Symon’s Carnivore\u003c/a> -- I wanted to witness him butchering a young pig and chat over menu items like strawberry BLTs and country pork rib with smoked tomato and roasted peppers at a recent Knob Creek Bourbon dinner at Rich Table. Knob Creek’s dinner series was billed as a unique nose-to-tail dining experience showcasing Kentucky small batch bourbon and “big, full, signature flavor in dishes created by the country’s best chefs.” Witnessing celeb-butcher demos before or during a meal is not necessarily a new trend to the Bay Area. Events at diverse locales ranging from \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/07/bloodhound_butchery_farr_beef.php\">Bloodhound\u003c/a> bar in 2009, to \u003ca href=\"http://www.eatmedaily.com/2009/10/futurist-banquet-at-sfmoma-openfuture-spinning-marinettis-wheels-events-food-art/\">SFMOMA\u003c/a> and the popular 2010 \u003ca href=\"http://www.youtube.com/watch?v=8nRAwRcCld4\">Eat Real Festival\u003c/a> Steer Competition helped initiate butchery-while-you-eat into a full-fledged trend years ago. Symon busted out the hacksaw for his demo and we soon sat down to learn finer sipping points like breathing in the spirit with an open mouth to avoid getting potent alcohol fumes. The Bay Area is one of the biggest bourbon markets and this meat-centric dinner appeared to be nearly sold out. It feels like bourbon drinking and meat eating go hand in hand: Symon and a few guests joked about whether or not there were any vegetarians in the house--even the dessert from Chef Sarah Rich had bacon bits in it. \u003c/p>\n\u003cp>Michael Symon did ask during his butchering demo if we have good peaches in the Bay Area, and riffed with Rich Table chef Evan Rich about how amazing New Jersey & Cleveland peaches, corn and tomatoes can be--a chance to rev up a good-natured West Coast vs. everyone else rivalry, perhaps? According to Symon, Thomas Keller loved the corn from Cleveland so much he said, \"You've gotta send me some of this corn,\" when he visited Symon's restaurant in Cleveland. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=JYHMwZwqtVo]\u003c/p>\n\u003cp>Symon may be working with Knob Creek because he says he's been a longtime bourbon drinker and that good things -- like dry-aging beef, and making prosciutto -- take time. While attentive and chatty throughout the event, Symon did have other business to attend to and headed out towards the end of the porcine meal to catch a red-eye flight to NYC for two early morning tapings of The Chew.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is your connection to the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I have a lot of chef friends: \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a>. It’s a great food town. It doesn’t get much better than San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think about Greek food in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I fly out tonight, so no eating on this trip. I went to Kokkari five or six years ago and it was good. Greek restaurants in the United States are incredibly bad. [Laughs.] It’s one of the mothers of all cuisines yet you don’t see that in restaurants. There \u003cem>are \u003c/em>great spots, like Cleopatra’s Needle in New York. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your connection to Rich Table?\u003c/strong> [Knob Creek hosted a bourbon dinner at Rich Table in December 2012].\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I haven’t been before. This is my first time. It’s a beautiful space, with nice people. You can kind of feel the love in the restaurant, which is nice.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You say that your focus is on meat-centric cuisine. What does that mean? What kind of meat do you use and value? What meat would be essential to have in a “desert island” type of situation?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I am a Midwestern guy and a chef that grew up in the Midwest and opened his first restaurant in the West. When we opened our first restaurant 17 years ago we could get walleye perch. It was tough to get great meat, fish and vegetables back then. Early on in my career that’s what I focused on in my cooking. I was able to establish fantastic relationships with farmers. We would bring in what they had, and they’d say, “Take it, this is what I got,” and we had to learn how to use the entire animal. I was never really thinking of it but doing it for all this time made us very sustainable and farmer friendly. \u003c/p>\n\u003cp>My favorite meat to work with is pork. It’s just so versatile. That's would be what I would lean towards for my desert island animal. There’s so many parts you can cure and make last. You can make things for immediate results and versatility. I have a pig tattooed on my chest. I got it at \u003ca href=\"http://www.voodoomonkey.org/\">Voodoo Monkey\u003c/a>, 17 years ago.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are current food trends?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> The farm-to-table movement continues to go in the right direction thanks to the work of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. But cities like San Francisco really drive that and it’s continuing to take a real foothold with anyone that really loves food. I continue to eat Korean and Vietnamese and Chinese food. Those are cuisines that I wasn’t trained in and I don't cook often. I’ll go to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a> and chow down because that’s not something I would make for myself at home.\u003c/p>\n\n",
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"excerpt": "Chef Michael Symon loves pork so much, he has a pig tattoo on his shoulder. Symon, who is on the TV show The Chew and has appeared on Iron Chef, talks about \"meat-centric\" cuisine at a Knob Creek Bourbon dinner at San Francisco's hot spot -- Rich Table.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\" alt='Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd' width=\"1000\" height=\"750\" class=\"size-full wp-image-64031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Celeb chef Michael Symon is a familiar face on \u003ca href=\"http://beta.abc.go.com/shows/the-chew/recipesearch?q=Michael%20Symon\">The Chew\u003c/a>, Iron Chef, \u003ca href=\"http://www.youtube.com/watch?v=51zgR00QjYw\">The Best Thing I Ever Ate\u003c/a>, and has popped up on other TV shows. The gregarious James Beard award-winner is a Cleveland and New York-based restaurateur and the chef-owner of numerous restaurants in the greater Cleveland area: \u003ca href=\"http://lolabistro.com/\">Lola\u003c/a>, Lolita, The B Spot and Michael Symon's Roast (also known as Roast) in Detroit. Symon grew up in a family with Greek and Sicilian roots and has written for \u003cem>Bon Appétit\u003c/em>, \u003cem>Esquire\u003c/em>, \u003cem>Food Arts\u003c/em>, \u003cem>Gourmet\u003c/em>, \u003cem>Saveur\u003c/em> and \u003cem>O Magazine\u003c/em>. Because his cooking is known as “meat-centric” -- one of his books is even called \u003ca href=\"http://www.randomhouse.com/book/213123/michael-symons-carnivore-by-michael-symon\">Michael Symon’s Carnivore\u003c/a> -- I wanted to witness him butchering a young pig and chat over menu items like strawberry BLTs and country pork rib with smoked tomato and roasted peppers at a recent Knob Creek Bourbon dinner at Rich Table. Knob Creek’s dinner series was billed as a unique nose-to-tail dining experience showcasing Kentucky small batch bourbon and “big, full, signature flavor in dishes created by the country’s best chefs.” Witnessing celeb-butcher demos before or during a meal is not necessarily a new trend to the Bay Area. Events at diverse locales ranging from \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/07/bloodhound_butchery_farr_beef.php\">Bloodhound\u003c/a> bar in 2009, to \u003ca href=\"http://www.eatmedaily.com/2009/10/futurist-banquet-at-sfmoma-openfuture-spinning-marinettis-wheels-events-food-art/\">SFMOMA\u003c/a> and the popular 2010 \u003ca href=\"http://www.youtube.com/watch?v=8nRAwRcCld4\">Eat Real Festival\u003c/a> Steer Competition helped initiate butchery-while-you-eat into a full-fledged trend years ago. Symon busted out the hacksaw for his demo and we soon sat down to learn finer sipping points like breathing in the spirit with an open mouth to avoid getting potent alcohol fumes. The Bay Area is one of the biggest bourbon markets and this meat-centric dinner appeared to be nearly sold out. It feels like bourbon drinking and meat eating go hand in hand: Symon and a few guests joked about whether or not there were any vegetarians in the house--even the dessert from Chef Sarah Rich had bacon bits in it. \u003c/p>\n\u003cp>Michael Symon did ask during his butchering demo if we have good peaches in the Bay Area, and riffed with Rich Table chef Evan Rich about how amazing New Jersey & Cleveland peaches, corn and tomatoes can be--a chance to rev up a good-natured West Coast vs. everyone else rivalry, perhaps? According to Symon, Thomas Keller loved the corn from Cleveland so much he said, \"You've gotta send me some of this corn,\" when he visited Symon's restaurant in Cleveland. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/JYHMwZwqtVo'\n title='//www.youtube.com/embed/JYHMwZwqtVo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Symon may be working with Knob Creek because he says he's been a longtime bourbon drinker and that good things -- like dry-aging beef, and making prosciutto -- take time. While attentive and chatty throughout the event, Symon did have other business to attend to and headed out towards the end of the porcine meal to catch a red-eye flight to NYC for two early morning tapings of The Chew.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is your connection to the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I have a lot of chef friends: \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a>. It’s a great food town. It doesn’t get much better than San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think about Greek food in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I fly out tonight, so no eating on this trip. I went to Kokkari five or six years ago and it was good. Greek restaurants in the United States are incredibly bad. [Laughs.] It’s one of the mothers of all cuisines yet you don’t see that in restaurants. There \u003cem>are \u003c/em>great spots, like Cleopatra’s Needle in New York. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your connection to Rich Table?\u003c/strong> [Knob Creek hosted a bourbon dinner at Rich Table in December 2012].\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I haven’t been before. This is my first time. It’s a beautiful space, with nice people. You can kind of feel the love in the restaurant, which is nice.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You say that your focus is on meat-centric cuisine. What does that mean? What kind of meat do you use and value? What meat would be essential to have in a “desert island” type of situation?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I am a Midwestern guy and a chef that grew up in the Midwest and opened his first restaurant in the West. When we opened our first restaurant 17 years ago we could get walleye perch. It was tough to get great meat, fish and vegetables back then. Early on in my career that’s what I focused on in my cooking. I was able to establish fantastic relationships with farmers. We would bring in what they had, and they’d say, “Take it, this is what I got,” and we had to learn how to use the entire animal. I was never really thinking of it but doing it for all this time made us very sustainable and farmer friendly. \u003c/p>\n\u003cp>My favorite meat to work with is pork. It’s just so versatile. That's would be what I would lean towards for my desert island animal. There’s so many parts you can cure and make last. You can make things for immediate results and versatility. I have a pig tattooed on my chest. I got it at \u003ca href=\"http://www.voodoomonkey.org/\">Voodoo Monkey\u003c/a>, 17 years ago.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are current food trends?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> The farm-to-table movement continues to go in the right direction thanks to the work of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. But cities like San Francisco really drive that and it’s continuing to take a real foothold with anyone that really loves food. I continue to eat Korean and Vietnamese and Chinese food. Those are cuisines that I wasn’t trained in and I don't cook often. I’ll go to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a> and chow down because that’s not something I would make for myself at home.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Paula Deen: Child Of Dixie, Meet The Internet Age",
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"content": "\u003cfigure id=\"attachment_63924\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/pauladeen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/pauladeen-1024x768.jpg\" alt=\"Will Paula Deen's admission of using a racial slur crumble her empire? Photo: Courtesy of Food Network/AP\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Paula Deen's admission of using a racial slur crumble her empire? Photo: Courtesy of Food Network/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193984884/paula-deen-child-of-dixie-meet-the-internet-age\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>Paula Deen may be famous for her deep-fried Southern cooking, but the Internet isn't buying her defense that she used a racial slur because of her deep Dixie roots.\u003c/p>\n\u003cp>News that Food Network star \u003ca href=\"http://www.cnn.com/2013/06/19/showbiz/paula-deen-racial-slur/index.html\">Deen admitted\u003c/a> to using the N-word has set the Internet on fire, inspiring the Twitter hashtag \u003ca href=\"https://twitter.com/search?q=%23PaulasBestDishes&src=tyah\">#PaulasBestDishes\u003c/a>. (Eater has \u003ca href=\"http://eater.com/archives/2013/06/19/the-best-and-worst-paulasbestdishes-tweets-mocking-paula-deen.php\">rounded up\u003c/a> some of the best and worst of the breed.) Among the sample fare:\u003c/p>\n\u003cblockquote>\n\u003cul>\n\u003cli>\"cobblers filled with \"Strange\" Fruit\" (a reference to a\u003ca href=\"http://www.npr.org/2012/09/05/158933012/the-strange-story-of-the-man-behind-strange-fruit\"> racially loaded Billie Holiday song\u003c/a>)\u003c/li>\n\u003cli>\"Brie at last. Brie at last!\"\u003c/li>\n\u003cli>\"Paula Deen can teach you how to properly segregate the eggs whites from the colored yolk.\"\u003c/li>\n\u003cli>\"We Shall Over-Crumb Cake\"\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>Deen's admission that she used the epithet came during a deposition in a sexual and racial harassment lawsuit filed against her and her brother by a former employee. Trying to contain the controversy, Paula Deen Enterprises issued a statement Thursday that suggested Deen's use of the N-word occurred long ago — after all, she was born in Georgia in 1947, at a time when segregation was still the law of the land in the South. The company statement read in part:\u003c/p>\n\u003cblockquote>\n\u003cp>\"During a deposition where she swore to tell the truth, Ms. Deen recounted having used a racial epithet in the past, speaking largely about a time in American history which was quite different than today,\" the statement reads. \"[Paula] was born 60 years ago when America's South had schools that were segregated, different bathrooms, different restaurants and Americans rode in different parts of the bus. This is not today.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>For those of you just catching up with this story, when Deen was asked by an attorney whether she had used the N-word, she responded, according to the \u003ca href=\"http://www.scribd.com/fullscreen/148813272?access_key=key-1bwrp0z47fo5v3xlbcs7&allow_share=true\">transcript\u003c/a>, \"Yes, of course. ... But that's just not a word that we use as time has gone on. Things have changed since the '60s in the South.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Her attorney Bill Franklin added in a statement that, contrary to media reports, Deen does not condone or find the use of racial epithets acceptable.\u003c/p>\n\u003cp>What the statements of Deen's representatives don't address, however, is the racial tone-deafness that Deen is alleged to have displayed in more recent years.\u003c/p>\n\u003cp>According to the lawsuit, for her brother's wedding in 2007, Deen allegedly wanted a \"true Southern plantation-style wedding\" — including hiring middle-aged black men to serve as waiters in white jackets and black bow ties. As NPR's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=193965215\">Kathy Lohr reports\u003c/a> on \u003cem>All Things Considered,\u003c/em> during her deposition, Deen said she admired the waiters' professionalism. But Deen denied a former employee's allegations that she used the N-word to describe these black waiters. That allegation probably inspired this #PaulasBestDishes tweet: \"Old-timey black tuxedo cake, served by non-uppity black servants.\"\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=193965215\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130620_atc_07.mp3\"] \u003c/p>\n\u003cp>But is all this Paula punning and panning likely to crumble her buttery empire — which includes not just TV shows but also cookbooks, a magazine and several restaurants?\u003c/p>\n\u003cp>\"I think anyone in good conscience will have to pause in thinking about supporting her company in light of this,\" says \u003ca href=\"http://userwww.service.emory.edu/~tforman/\">Tyrone Forman\u003c/a>, a sociology professor at Emory University.\u003c/p>\n\u003cp>\"She sells food and catering but also image,\" Forman told Lohr.\u003c/p>\n\u003cp>A spokeswoman for Food Network told NPR that the network will not tolerate any form of discrimination and is monitoring the situation.\u003c/p>\n\u003cp>Ultimately, Deen's fate may lie in the hands of fans, many of whom profess an emotional connection with the celebrity chef. As food anthropologist Christine DuBois \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/26/142728673/with-paula-deen-its-not-really-about-the-pie\">told The Salt\u003c/a> back in 2011, for some fans, Deen \"becomes that wonderful neighbor or that grandma who's missing in our lives.\" But if Grandma says something racially insensitive, do you stop inviting her over for dinner? \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_63924\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/pauladeen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/pauladeen-1024x768.jpg\" alt=\"Will Paula Deen's admission of using a racial slur crumble her empire? Photo: Courtesy of Food Network/AP\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Paula Deen's admission of using a racial slur crumble her empire? Photo: Courtesy of Food Network/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193984884/paula-deen-child-of-dixie-meet-the-internet-age\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>Paula Deen may be famous for her deep-fried Southern cooking, but the Internet isn't buying her defense that she used a racial slur because of her deep Dixie roots.\u003c/p>\n\u003cp>News that Food Network star \u003ca href=\"http://www.cnn.com/2013/06/19/showbiz/paula-deen-racial-slur/index.html\">Deen admitted\u003c/a> to using the N-word has set the Internet on fire, inspiring the Twitter hashtag \u003ca href=\"https://twitter.com/search?q=%23PaulasBestDishes&src=tyah\">#PaulasBestDishes\u003c/a>. (Eater has \u003ca href=\"http://eater.com/archives/2013/06/19/the-best-and-worst-paulasbestdishes-tweets-mocking-paula-deen.php\">rounded up\u003c/a> some of the best and worst of the breed.) Among the sample fare:\u003c/p>\n\u003cblockquote>\n\u003cul>\n\u003cli>\"cobblers filled with \"Strange\" Fruit\" (a reference to a\u003ca href=\"http://www.npr.org/2012/09/05/158933012/the-strange-story-of-the-man-behind-strange-fruit\"> racially loaded Billie Holiday song\u003c/a>)\u003c/li>\n\u003cli>\"Brie at last. Brie at last!\"\u003c/li>\n\u003cli>\"Paula Deen can teach you how to properly segregate the eggs whites from the colored yolk.\"\u003c/li>\n\u003cli>\"We Shall Over-Crumb Cake\"\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>Deen's admission that she used the epithet came during a deposition in a sexual and racial harassment lawsuit filed against her and her brother by a former employee. Trying to contain the controversy, Paula Deen Enterprises issued a statement Thursday that suggested Deen's use of the N-word occurred long ago — after all, she was born in Georgia in 1947, at a time when segregation was still the law of the land in the South. The company statement read in part:\u003c/p>\n\u003cblockquote>\n\u003cp>\"During a deposition where she swore to tell the truth, Ms. Deen recounted having used a racial epithet in the past, speaking largely about a time in American history which was quite different than today,\" the statement reads. \"[Paula] was born 60 years ago when America's South had schools that were segregated, different bathrooms, different restaurants and Americans rode in different parts of the bus. This is not today.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>For those of you just catching up with this story, when Deen was asked by an attorney whether she had used the N-word, she responded, according to the \u003ca href=\"http://www.scribd.com/fullscreen/148813272?access_key=key-1bwrp0z47fo5v3xlbcs7&allow_share=true\">transcript\u003c/a>, \"Yes, of course. ... But that's just not a word that we use as time has gone on. Things have changed since the '60s in the South.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Her attorney Bill Franklin added in a statement that, contrary to media reports, Deen does not condone or find the use of racial epithets acceptable.\u003c/p>\n\u003cp>What the statements of Deen's representatives don't address, however, is the racial tone-deafness that Deen is alleged to have displayed in more recent years.\u003c/p>\n\u003cp>According to the lawsuit, for her brother's wedding in 2007, Deen allegedly wanted a \"true Southern plantation-style wedding\" — including hiring middle-aged black men to serve as waiters in white jackets and black bow ties. As NPR's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=193965215\">Kathy Lohr reports\u003c/a> on \u003cem>All Things Considered,\u003c/em> during her deposition, Deen said she admired the waiters' professionalism. But Deen denied a former employee's allegations that she used the N-word to describe these black waiters. That allegation probably inspired this #PaulasBestDishes tweet: \"Old-timey black tuxedo cake, served by non-uppity black servants.\"\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=193965215\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>But is all this Paula punning and panning likely to crumble her buttery empire — which includes not just TV shows but also cookbooks, a magazine and several restaurants?\u003c/p>\n\u003cp>\"I think anyone in good conscience will have to pause in thinking about supporting her company in light of this,\" says \u003ca href=\"http://userwww.service.emory.edu/~tforman/\">Tyrone Forman\u003c/a>, a sociology professor at Emory University.\u003c/p>\n\u003cp>\"She sells food and catering but also image,\" Forman told Lohr.\u003c/p>\n\u003cp>A spokeswoman for Food Network told NPR that the network will not tolerate any form of discrimination and is monitoring the situation.\u003c/p>\n\u003cp>Ultimately, Deen's fate may lie in the hands of fans, many of whom profess an emotional connection with the celebrity chef. As food anthropologist Christine DuBois \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/26/142728673/with-paula-deen-its-not-really-about-the-pie\">told The Salt\u003c/a> back in 2011, for some fans, Deen \"becomes that wonderful neighbor or that grandma who's missing in our lives.\" But if Grandma says something racially insensitive, do you stop inviting her over for dinner? \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": "He's An Impostor, The Navy Says About Cap'n Crunch ",
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"content": "\u003cfigure id=\"attachment_63823\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/capn-crunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/capn-crunch-1024x575.jpg\" alt=\"Say it ain't so, Cap'n. Photo: Quaker Oats Company/PepsiCo\" width=\"1024\" height=\"575\" class=\"size-large wp-image-63823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Say it ain't so, Cap'n. Photo: Quaker Oats Company/PepsiCo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/20/193875243/hes-an-impostor-the-navy-says-about-capn-crunch\">The Two-Way at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>We don't know how, but we missed a major scandal brewing in the Navy for decades. It's important, so even if we're a little late to the story we still wanted to point it out: Cap'n Crunch is an impostor.\u003c/p>\n\u003cp>The Cap'n \u003ca href=\"http://foodbeast.com/content/2013/06/14/today-i-learned-captain-crunch-is-a-liar-and-a-fraud/#.UcMb6vbSPnV\">was unmasked on June 14 by a food blogger\u003c/a>, who noticed the uniform he wears on cereal boxes had the stripes of a commander, not a captain. That is: A captain has four stripes on his sleeve, while a commander has three.\u003c/p>\n\u003cp>As the story spread, the Navy confirmed what you might be fearing: Cap'n Crunch is a fraud, tricking innocent children since his introduction in 1963.\u003c/p>\n\u003cp>The Navy \u003ca href=\"http://www.foreignpolicy.com/articles/2013/06/19/navy_responds_to_crunch_scandal\">told Foreign Policy\u003c/a> (paywall):\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'You are correct that Cap'n Crunch appears to be wearing the rank of a U.S. Navy commander,' Lt. Cmdr. Sarah Flaherty, a U.S. Navy spokeswoman, tells Foreign Policy. 'Oddly, our personnel records do not show a \"Cap'n Crunch\" who currently serves or has served in the Navy.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>What's more: We put our investigative reporter hat on and went digging. We pulled up \u003ca href=\"http://www.google.com/imgres?imgurl=http://3.bp.blogspot.com/_Y8m29ZLX5ag/SRvKPKzBDPI/AAAAAAAABww/VMtqNNLW0OI/s400/CAP'N%2BCRUNCH%2BB%2526W.jpg&imgrefurl=http://powsley.blogspot.com/2008_11_01_archive.html&h=400&w=344&sz=28&tbnid=LDc8GtbZ6s0tOM:&tbnh=85&tbnw=73&zoom=1&usg=__9LlZy8PCcyG5t9RMATLCtxm8lJ8=&docid=h-jSfAbBHptMzM&sa=X&ei=pR7DUfq_HLWj4AOlpYHoAw&ved=0CFgQ9QEwBw&dur=45#imgdii=LDc8GtbZ6s0tOM%3A%3BRsbLXXlF0y8m8M%3BLDc8GtbZ6s0tOM%3A\">historical images of the Cap'n,\u003c/a> and they showed that on some occasions he sported one stripe, on others two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cap'n Crunch is trying to \u003ca href=\"https://twitter.com/RealCapnCrunch\">tweet away the crisis\u003c/a>. \u003ca href=\"https://twitter.com/RealCapnCrunch/status/347063263651065856\">He said\u003c/a>:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>So much fuss about my name. O, be some other name. What’s in a name? That which we call Cap’n Crunch, by any other name would taste as sweet\u003c/p>\n\u003cp>— Cap'n Crunch (@RealCapnCrunch) \u003ca href=\"https://twitter.com/RealCapnCrunch/statuses/347063263651065856\">June 18, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\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_63823\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/capn-crunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/capn-crunch-1024x575.jpg\" alt=\"Say it ain't so, Cap'n. Photo: Quaker Oats Company/PepsiCo\" width=\"1024\" height=\"575\" class=\"size-large wp-image-63823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Say it ain't so, Cap'n. Photo: Quaker Oats Company/PepsiCo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/20/193875243/hes-an-impostor-the-navy-says-about-capn-crunch\">The Two-Way at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>We don't know how, but we missed a major scandal brewing in the Navy for decades. It's important, so even if we're a little late to the story we still wanted to point it out: Cap'n Crunch is an impostor.\u003c/p>\n\u003cp>The Cap'n \u003ca href=\"http://foodbeast.com/content/2013/06/14/today-i-learned-captain-crunch-is-a-liar-and-a-fraud/#.UcMb6vbSPnV\">was unmasked on June 14 by a food blogger\u003c/a>, who noticed the uniform he wears on cereal boxes had the stripes of a commander, not a captain. That is: A captain has four stripes on his sleeve, while a commander has three.\u003c/p>\n\u003cp>As the story spread, the Navy confirmed what you might be fearing: Cap'n Crunch is a fraud, tricking innocent children since his introduction in 1963.\u003c/p>\n\u003cp>The Navy \u003ca href=\"http://www.foreignpolicy.com/articles/2013/06/19/navy_responds_to_crunch_scandal\">told Foreign Policy\u003c/a> (paywall):\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'You are correct that Cap'n Crunch appears to be wearing the rank of a U.S. Navy commander,' Lt. Cmdr. Sarah Flaherty, a U.S. Navy spokeswoman, tells Foreign Policy. 'Oddly, our personnel records do not show a \"Cap'n Crunch\" who currently serves or has served in the Navy.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>What's more: We put our investigative reporter hat on and went digging. We pulled up \u003ca href=\"http://www.google.com/imgres?imgurl=http://3.bp.blogspot.com/_Y8m29ZLX5ag/SRvKPKzBDPI/AAAAAAAABww/VMtqNNLW0OI/s400/CAP'N%2BCRUNCH%2BB%2526W.jpg&imgrefurl=http://powsley.blogspot.com/2008_11_01_archive.html&h=400&w=344&sz=28&tbnid=LDc8GtbZ6s0tOM:&tbnh=85&tbnw=73&zoom=1&usg=__9LlZy8PCcyG5t9RMATLCtxm8lJ8=&docid=h-jSfAbBHptMzM&sa=X&ei=pR7DUfq_HLWj4AOlpYHoAw&ved=0CFgQ9QEwBw&dur=45#imgdii=LDc8GtbZ6s0tOM%3A%3BRsbLXXlF0y8m8M%3BLDc8GtbZ6s0tOM%3A\">historical images of the Cap'n,\u003c/a> and they showed that on some occasions he sported one stripe, on others two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cap'n Crunch is trying to \u003ca href=\"https://twitter.com/RealCapnCrunch\">tweet away the crisis\u003c/a>. \u003ca href=\"https://twitter.com/RealCapnCrunch/status/347063263651065856\">He said\u003c/a>:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>So much fuss about my name. O, be some other name. What’s in a name? That which we call Cap’n Crunch, by any other name would taste as sweet\u003c/p>\n\u003cp>— Cap'n Crunch (@RealCapnCrunch) \u003ca href=\"https://twitter.com/RealCapnCrunch/statuses/347063263651065856\">June 18, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_63485\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/greencoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/greencoffee-1024x574.jpg\" alt=\"Raw, green coffee beans. To roast or not? Photo: Aidan/via Flickr\" width=\"1024\" height=\"574\" class=\"size-large wp-image-63485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw, green coffee beans. To roast or not? Photo: Aidan/ \u003ca href=\"http://www.flickr.com/photos/aidanwojtas/4286834727/\">via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/14/191540988/sorry-dr-oz-green-coffee-cant-even-slim-down-chubby-mice\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>The diet world has a new golden child: green coffee extract.\u003c/p>\n\u003cp>A \"miracle fat burner!\" \"One of the most important discoveries made\" in weight loss science, the heart surgeon Dr. Mehmet Oz \u003ca href=\"http://www.doctoroz.com/videos/green-coffee-bean-project\">said\u003c/a> about the little pills — which are produced by grinding up raw, unroasted coffee, and then soaking the result in alcohol to pull out the antioxidants.\u003c/p>\n\u003cp>But alas, the history of dieting is littered with failed concoctions and potions. And now, a study in mice casts doubts on green coffee's weight-loss benefits — and even offers some preliminary evidence that it could be harmful.\u003c/p>\n\u003cp>The main ingredient in green coffee extract — an antioxidant called \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=1794427\">chlorogenic acid\u003c/a> — didn't help obese mice shed the pounds over a 12-week period, scientists at the University of Western Australia \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf400920x\">reported\u003c/a> in the \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>. Instead, the compound gave the little rodents the early symptoms of diabetes: The animals were less sensitive to insulin and had higher blood-sugar levels between meals, compared with their overweight comrades who didn't get the antioxidant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, mice aren't people. And such experiments don't prove that green coffee extract isn't safe. But even in people, the evidence that the supplement melts off pounds is, well, slim.\u003c/p>\n\u003cp>A meta-analysis a few years ago combined the results from three small, short-term trials. The authors \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2943088/\">found\u003c/a> that green coffee extract was associated with losing about 5 pounds. But this slimming effect vanished when the authors analyzed the two studies that used the type of supplement recommended by Dr. Oz — green coffee extract enriched with chlorogenic acid.\u003c/p>\n\u003cp>More recently, Oz himself jumped into the research realm and offered his own evidence that green coffee isn't a fraud, as he puts it.\u003c/p>\n\u003cp>Oz had about 100 women from his audience run an experiment. He sent half of them pills with green coffee extract and the other half placebos. \"We found that taking green coffee extract doubles your weight loss,\" Oz \u003ca href=\"http://www.doctoroz.com/videos/green-coffee-bean-extract-fat-burner-or-fraud-pt-1\">said\u003c/a> on his TV show in September.\u003c/p>\n\u003cp>Sounds fantastic. But let's take a closer look at the study. It lasted two weeks. And on average, the women who took the coffee extract dropped 2 pounds, while those who got the placebo lost an average of 1 pound. Was the difference statistically significant? We don't know. Oz hasn't published the experiment, and his people didn't respond to our request for comment.\u003c/p>\n\u003cp>But here's the kicker: Both groups also kept journals recording their diets. And there's \u003ca href=\"http://www.cnpp.usda.gov/Publications/NutritionInsights/Insight48.pdf\">strong evidence\u003c/a> that keeping track of your diet does improve weight loss.\u003c/p>\n\u003cp>And a journal is cheaper than green coffee pills. Even Oz admits that. \"I know $30 a day costs a lot,\" he said on his show. \"If that's too much for you, the free option is a food journal.\" \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_63485\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/greencoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/greencoffee-1024x574.jpg\" alt=\"Raw, green coffee beans. To roast or not? Photo: Aidan/via Flickr\" width=\"1024\" height=\"574\" class=\"size-large wp-image-63485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw, green coffee beans. To roast or not? Photo: Aidan/ \u003ca href=\"http://www.flickr.com/photos/aidanwojtas/4286834727/\">via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/14/191540988/sorry-dr-oz-green-coffee-cant-even-slim-down-chubby-mice\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>The diet world has a new golden child: green coffee extract.\u003c/p>\n\u003cp>A \"miracle fat burner!\" \"One of the most important discoveries made\" in weight loss science, the heart surgeon Dr. Mehmet Oz \u003ca href=\"http://www.doctoroz.com/videos/green-coffee-bean-project\">said\u003c/a> about the little pills — which are produced by grinding up raw, unroasted coffee, and then soaking the result in alcohol to pull out the antioxidants.\u003c/p>\n\u003cp>But alas, the history of dieting is littered with failed concoctions and potions. And now, a study in mice casts doubts on green coffee's weight-loss benefits — and even offers some preliminary evidence that it could be harmful.\u003c/p>\n\u003cp>The main ingredient in green coffee extract — an antioxidant called \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=1794427\">chlorogenic acid\u003c/a> — didn't help obese mice shed the pounds over a 12-week period, scientists at the University of Western Australia \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf400920x\">reported\u003c/a> in the \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>. Instead, the compound gave the little rodents the early symptoms of diabetes: The animals were less sensitive to insulin and had higher blood-sugar levels between meals, compared with their overweight comrades who didn't get the antioxidant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, mice aren't people. And such experiments don't prove that green coffee extract isn't safe. But even in people, the evidence that the supplement melts off pounds is, well, slim.\u003c/p>\n\u003cp>A meta-analysis a few years ago combined the results from three small, short-term trials. The authors \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2943088/\">found\u003c/a> that green coffee extract was associated with losing about 5 pounds. But this slimming effect vanished when the authors analyzed the two studies that used the type of supplement recommended by Dr. Oz — green coffee extract enriched with chlorogenic acid.\u003c/p>\n\u003cp>More recently, Oz himself jumped into the research realm and offered his own evidence that green coffee isn't a fraud, as he puts it.\u003c/p>\n\u003cp>Oz had about 100 women from his audience run an experiment. He sent half of them pills with green coffee extract and the other half placebos. \"We found that taking green coffee extract doubles your weight loss,\" Oz \u003ca href=\"http://www.doctoroz.com/videos/green-coffee-bean-extract-fat-burner-or-fraud-pt-1\">said\u003c/a> on his TV show in September.\u003c/p>\n\u003cp>Sounds fantastic. But let's take a closer look at the study. It lasted two weeks. And on average, the women who took the coffee extract dropped 2 pounds, while those who got the placebo lost an average of 1 pound. Was the difference statistically significant? We don't know. Oz hasn't published the experiment, and his people didn't respond to our request for comment.\u003c/p>\n\u003cp>But here's the kicker: Both groups also kept journals recording their diets. And there's \u003ca href=\"http://www.cnpp.usda.gov/Publications/NutritionInsights/Insight48.pdf\">strong evidence\u003c/a> that keeping track of your diet does improve weight loss.\u003c/p>\n\u003cp>And a journal is cheaper than green coffee pills. Even Oz admits that. \"I know $30 a day costs a lot,\" he said on his show. \"If that's too much for you, the free option is a food journal.\" \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": "On National Doughnut Day, Free Food And Feel-Good History",
"title": "On National Doughnut Day, Free Food And Feel-Good History",
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"content": "\u003cfigure id=\"attachment_63106\" class=\"wp-caption aligncenter\" style=\"max-width: 363px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/doughnut_dollies_1918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/doughnut_dollies_1918.jpg\" alt=\"The cover of the Salvation Army's <em>War Cry</em> magazine from 1918 commemorates the "Doughnut Girl." Photo: Wikimedia Commons\" width=\"363\" height=\"500\" class=\"size-full wp-image-63106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cover of the Salvation Army's \u003cem>War Cry\u003c/em> magazine from 1918 commemorates the \"Doughnut Girl.\" Photo: \u003ca href=\"http://en.wikipedia.org/wiki/File:Doughnut_Dollies_1918_France.jpg\">Wikimedia Commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/189514005/on-national-doughnut-day-free-food-and-feel-good-history\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>We here at The Salt tend to look at themed food holidays with a heavy dose of skepticism. Most of these days sound \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/30/157495061/fun-and-olympic-games-on-national-cheesecake-day\">more like marketing schemes\u003c/a> than true reasons for a national day of remembrance.\u003c/p>\n\u003cp>So we were pleasantly surprised to learn that there is a\u003cem> bona fide\u003c/em> historical reason to chow down on a deep-fried pastry today to mark National Doughnut Day.\u003c/p>\n\u003cp>Turns out, during World War I, women volunteers with the \u003ca href=\"http://www.salvationarmyusa.org/donut\">Salvation Army\u003c/a> would fry up and hand out doughnuts as a form of comfort food to American GIs serving overseas. To honor these women's service and raise funds during the Great Depression, in 1938 the the Salvation Army's Chicago branch declared the first Friday in June to be National Doughnut Day. These \"dough girls\" or \"dough lassies,\" as they were called, continued the tradition during World War II.\u003c/p>\n\u003cp>Doughnuts held a special place in American servicemen's hearts during the Vietnam War as well. Angie Williams, wife of former Vietnam POW Orson Swindle, \u003ca href=\"http://blog.usni.org/2009/11/10/today-is-national-donut-day-a-funny-pow-story\">told the U.S. Naval Institute's blog\u003c/a> that her husband invented his own version of National Doughnut Day during the six years he was held captive at \u003ca href=\"http://en.wikipedia.org/wiki/Son_Tay_prison_camp\">Son Tay\u003c/a> prison camp. Apparently, \u003ca href=\"http://projects.militarytimes.com/citations-medals-awards/recipient.php?recipientid=23938\">Swindle\u003c/a> — who had dropped more than 50 pounds during his captivity — convinced his jailers that Nov. 10 was National Doughnut Day, which he described as a big national holiday for Americans. As Williams recounts in the blog:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A few weeks went by, and to everyone's great surprise, on November 10 the prisoners at Son Tay prison — known for being one of the worst —and also for the \u003ca href=\"http://www.airforcemag.com/MagazineArchive/Pages/1995/November%201995/1195raid.aspx\">failed rescue attempt\u003c/a> — were served sticky buns and — Orson was the hero of the day!\"\u003c/p>\n\u003c/blockquote>\n\u003cp>These days, doughnuts are a \u003ca href=\"http://www.ibisworld.com/industry/doughnut-stores.html\">$12 billion industry\u003c/a>. And corporate vendors will be more than happy to use Friday's occasion to push their sugary treats on consumers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many of them are offering doughnuts for free. (But good luck trying to score a cronut — free or otherwise. Lines for this \u003ca href=\"http://www.huffingtonpost.com/2013/06/05/whos-buying-cronuts_n_3389694.html\">croissant-doughnut\u003c/a> hybrid reportedly start forming at 6 a.m. outside a New York bakery.)\u003c/p>\n\u003cp>You'll have better luck at Krispy Kreme, where customers can get a free doughnut of any variety (\u003ca href=\"http://nationaldoughnutday2013.com/\">get the details\u003c/a>). At \u003ca href=\"https://www.facebook.com/events/116314318409365/\">Dunkin' Donuts\u003c/a>, the free doughnut comes with the purchase of a beverage.\u003c/p>\n\u003cp>While you're there, you can also check out the company's new \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/03/188341217/sandwich-monday-dunkin-donuts-glazed-donut-breakfast-sandwich\">Glazed Donut Breakfast Sandwich\u003c/a>, a bacon, egg, cheese and pastry concoction. Of course, after a meal like that, it will probably comfort you to know that this is also \u003ca href=\"http://american.redcross.org/site/PageServer?pagename=gen_cpraed\">National CPR/AED Awareness Week\u003c/a>, designed to make sure Americans know how to use an automated external defibrillator. Hope you brushed up on your resuscitation skills, folks.\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": "Friday's holiday wasn't the brain child of doughnut vendors trying to push their sugary, deep-fried treats (though some will give them to you for free). The holiday stems from the wartime volunteer service of \"dough girls\" — and even helped to lighten the dark days of Vietnam POWs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63106\" class=\"wp-caption aligncenter\" style=\"max-width: 363px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/doughnut_dollies_1918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/doughnut_dollies_1918.jpg\" alt=\"The cover of the Salvation Army's <em>War Cry</em> magazine from 1918 commemorates the "Doughnut Girl." Photo: Wikimedia Commons\" width=\"363\" height=\"500\" class=\"size-full wp-image-63106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cover of the Salvation Army's \u003cem>War Cry\u003c/em> magazine from 1918 commemorates the \"Doughnut Girl.\" Photo: \u003ca href=\"http://en.wikipedia.org/wiki/File:Doughnut_Dollies_1918_France.jpg\">Wikimedia Commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/189514005/on-national-doughnut-day-free-food-and-feel-good-history\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>We here at The Salt tend to look at themed food holidays with a heavy dose of skepticism. Most of these days sound \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/30/157495061/fun-and-olympic-games-on-national-cheesecake-day\">more like marketing schemes\u003c/a> than true reasons for a national day of remembrance.\u003c/p>\n\u003cp>So we were pleasantly surprised to learn that there is a\u003cem> bona fide\u003c/em> historical reason to chow down on a deep-fried pastry today to mark National Doughnut Day.\u003c/p>\n\u003cp>Turns out, during World War I, women volunteers with the \u003ca href=\"http://www.salvationarmyusa.org/donut\">Salvation Army\u003c/a> would fry up and hand out doughnuts as a form of comfort food to American GIs serving overseas. To honor these women's service and raise funds during the Great Depression, in 1938 the the Salvation Army's Chicago branch declared the first Friday in June to be National Doughnut Day. These \"dough girls\" or \"dough lassies,\" as they were called, continued the tradition during World War II.\u003c/p>\n\u003cp>Doughnuts held a special place in American servicemen's hearts during the Vietnam War as well. Angie Williams, wife of former Vietnam POW Orson Swindle, \u003ca href=\"http://blog.usni.org/2009/11/10/today-is-national-donut-day-a-funny-pow-story\">told the U.S. Naval Institute's blog\u003c/a> that her husband invented his own version of National Doughnut Day during the six years he was held captive at \u003ca href=\"http://en.wikipedia.org/wiki/Son_Tay_prison_camp\">Son Tay\u003c/a> prison camp. Apparently, \u003ca href=\"http://projects.militarytimes.com/citations-medals-awards/recipient.php?recipientid=23938\">Swindle\u003c/a> — who had dropped more than 50 pounds during his captivity — convinced his jailers that Nov. 10 was National Doughnut Day, which he described as a big national holiday for Americans. As Williams recounts in the blog:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A few weeks went by, and to everyone's great surprise, on November 10 the prisoners at Son Tay prison — known for being one of the worst —and also for the \u003ca href=\"http://www.airforcemag.com/MagazineArchive/Pages/1995/November%201995/1195raid.aspx\">failed rescue attempt\u003c/a> — were served sticky buns and — Orson was the hero of the day!\"\u003c/p>\n\u003c/blockquote>\n\u003cp>These days, doughnuts are a \u003ca href=\"http://www.ibisworld.com/industry/doughnut-stores.html\">$12 billion industry\u003c/a>. And corporate vendors will be more than happy to use Friday's occasion to push their sugary treats on consumers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many of them are offering doughnuts for free. (But good luck trying to score a cronut — free or otherwise. Lines for this \u003ca href=\"http://www.huffingtonpost.com/2013/06/05/whos-buying-cronuts_n_3389694.html\">croissant-doughnut\u003c/a> hybrid reportedly start forming at 6 a.m. outside a New York bakery.)\u003c/p>\n\u003cp>You'll have better luck at Krispy Kreme, where customers can get a free doughnut of any variety (\u003ca href=\"http://nationaldoughnutday2013.com/\">get the details\u003c/a>). At \u003ca href=\"https://www.facebook.com/events/116314318409365/\">Dunkin' Donuts\u003c/a>, the free doughnut comes with the purchase of a beverage.\u003c/p>\n\u003cp>While you're there, you can also check out the company's new \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/03/188341217/sandwich-monday-dunkin-donuts-glazed-donut-breakfast-sandwich\">Glazed Donut Breakfast Sandwich\u003c/a>, a bacon, egg, cheese and pastry concoction. Of course, after a meal like that, it will probably comfort you to know that this is also \u003ca href=\"http://american.redcross.org/site/PageServer?pagename=gen_cpraed\">National CPR/AED Awareness Week\u003c/a>, designed to make sure Americans know how to use an automated external defibrillator. Hope you brushed up on your resuscitation skills, folks.\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": "Antonio Lee: The Chef, The Legend, The Grandpa",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/in-america.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/in-america.jpg\" alt=\"Antonio Lee, Jade East, Long Island (circa 1965)\" width=\"1000\" height=\"732\" class=\"alignnone size-full wp-image-62972\">\u003c/a>\u003c/p>\n\u003cp>When I think about my culinary influences, there is a certain chef that comes to mind first: \u003cstrong>Antonio Lee\u003c/strong>. The man, the legend, my grandpa. My mother’s father, known to us as \u003cem>Gong Gong\u003c/em>, worked as a cook for a number of years in New York’s Chinatown, and also opened up a restaurant of his own called \u003cstrong>Jade East\u003c/strong>, out on Long Island circa 1965.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/chef-lee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/chef-lee.jpg\" alt=\"On the right: Antonio Lee, like a boss\" width=\"555\" height=\"700\" class=\"alignnone size-full wp-image-62966\">\u003c/a>\u003c/p>\n\u003cp>Growing up, I didn’t know all the details, but what I did know was, my grandpa must have been a big deal (or a Chinese mafioso) because everyone in town knew him. We always got the star treatment when we dined out in Chinatown.\u003c/p>\n\u003cp>Gong Gong shaped many of my earliest food memories. He introduced me to the gold standard of \u003cem>char siu bao\u003c/em> at an early age. While my older brother was in school (sucka), Gong Gong and I would hold court at our booth at \u003ca href=\"http://lickmyspoon.com/restaurants/dim-sum-love/\">Hop Sing\u003c/a>. Chinese newspaper in hand, he would sip on his coffee with cream while I tried to wrap my two-year-old mind around the layered complexity of the barbecued pork bun in my chubby little fist. It was savory, it was sweet, it was meaty, yet it was a bun. What was this sorcery? I still don’t know.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While my parents worked, Gong Gong made us dinner. The things that came out of that tiny New York apartment kitchen would astound. Steak broiled in a toaster oven? You betcha. Soups, whole fish, stir frys, fried chicken, short ribs, lobster in XO sauce…you name it, all made with pretty much one pot, a cleaver, a wok, and a rice cooker. There was no sous vide immersion circulator, no Vitamix, no fancy gadgets or expensive cookware. There was barely a wooden spoon in that kitchen. Come to think of it, I don’t think he even had a wooden spoon.\u003c/p>\n\u003cp>On holidays and special occasions, my grandma, \u003cem>Paw Paw\u003c/em>, would be in charge of special dishes like deep fried glutinous rice dumplings (\u003cem>ham sui gok\u003c/em>), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/13/white-turnip-pudding-cake-lo-bok-go/\">turnip cake\u003c/a> (\u003cem>lo bok go\u003c/em>), and sticky rice wrapped in lotus leaves (\u003cem>jong\u003c/em>), but certain dishes fell firmly in Gong Gong’s territory. Like his famous crispy \u003cstrong>Chinese Fried Chicken\u003c/strong> (\u003cem>ja jee gai\u003c/em>).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-005.jpg\" alt=\"Chinese Fried Chicken\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-62967\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-011.jpg\" alt=\"Gong Gong making his famous Chinese Fried Chicken\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-62968\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-012.jpg\" alt=\"Chinese Fried Chicken (Ja Jee Gai)\" width=\"525\" height=\"700\" class=\"alignnone size-full wp-image-62969\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-016.jpg\" alt=\"Chinese Fried Chicken (Ja Jee Gai)\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-62970\">\u003c/a>\u003c/p>\n\u003cp>My grandpa would season that chicken with his secret salt and spice blend and hang it from its neck to dry out for a day by the window, next to his army of orchid plants. By the time that chicken got sick of the view, it would be ready for its hot oil jacuzzi bath. The air-dried skin would crisp up golden and crackly, while the meat stayed juicy and tender. Perfection every time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BODEGA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BODEGA.jpg\" alt=\"Grandpa at his store in Cuba\" width=\"1000\" height=\"811\" class=\"alignnone size-full wp-image-62965\">\u003c/a>\u003c/p>\n\u003cp>Gong Gong passed away in April at the ripe old age of 92. While I'm comforted knowing he lived a full life, I am still filled with sadness and regret for not having sooner asked him all the questions I have: \u003c/p>\n\u003cblockquote>\u003cp>\nWhat were your favorite parts of life from China to Cuba to Miami to New York City?\u003cbr>\nWhat’s the best meal you ever had?\u003cbr>\nWhat was your signature dish at Jade East?\u003cbr>\nWhere in the world do you wish you had seen?\u003cbr>\nWhat’s the first thing you ever cooked for Paw Paw?\u003cbr>\nWhat was my mom like as a child?\u003cbr>\nWhat exactly do you rub on that fried chicken?\u003cbr>\nWhy are your barbecued short ribs so stupid delicious?\u003c/p>\u003c/blockquote>\n\u003cp>My aunt attempted to document grandpa’s crispy fried chicken recipe last year when I was working on a recipe book for my brother’s wedding. There are some holes in it, and the quantities and timing may need tweaking, but I’ll include it anyway as a road map, until I am hopefully able to reproduce it one day (or at least come acceptably close).\u003c/p>\n\u003cp>Thank you, Gong Gong, for the things you’ve taught me. I hope I can accomplish a fraction of what you’ve done in your lifetime, and fry a chicken you’d be proud of.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/IMG_0184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/IMG_0184.jpg\" alt=\"That's my g-pa\" width=\"700\" height=\"700\" class=\"alignnone size-full wp-image-62971\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gong Gong’s Chinese Fried Chicken (Ja Jee Gai)\u003c/strong>\u003cbr>\n\u003cem>This was one of my grandpa’s famous dishes. The chicken is allowed to air-dry at least 8 hours to ensure an extra crispy, crackling, golden skin. This recipe is a work in progress, as I’m still trying to sleuth out parts of the recipe, but for now, I wanted to post this as a road map. Happy navigating!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb whole chicken\u003cbr>\n2 teaspoons maltose syrup (Yu Yee brand)\u003cbr>\n2 tablespoons Chinese black vinegar (\u003ca href=\"http://www.asiansupermarket365.com/Great-Wall-Tian-Jin-Vinegar-p/hgwvylj.htm\">Great Wall\u003c/a> brand)\u003cbr>\n2 tablespoons secret 8-spice seasoned salt blend*\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean the chicken, removing any goodies left in the cavity. Rub the cavity of the chicken with the salt blend.\u003c/li>\n\u003cli>Bring a large pot of water to a boil. Add the maltose syrup and vinegar to the water. Stir until the syrup dissolves.\u003c/li>\n\u003cli>Hold the chicken by the neck over the pot of hot water. Using a ladle, shower the chicken with hot water a spoonful at a time. Do this about 15-20 times until the chicken takes on a golden tan.\u003c/li>\n\u003cli>Hang the chicken by the neck by the window to air dry for at least 8 hours, preferably overnight. Don’t worry, the chicken will not spoil in room temperature for the extended period of time because the cavity has been cured with salt. (If this makes you nervous, you can also try placing the chicken on a wire rack and drying it out in the fridge). This process will prevent the oil from spattering when you deep fry the chicken.\u003c/li>\n\u003cli>When you are ready to fry the chicken, fill a large wok three quarters of the way full with vegetable oil. Turn the flame up high to heat up the oil. Once the oil is very hot, place the chicken breast down into the wok and cook for 10 minutes. Three quarters of the chicken should be submerged in the oil. As the breast is being cooked, use a ladle to baste the top of the chicken with the hot oil.\u003c/li>\n\u003cli>Carefully turn the chicken so that the breast faces up. Cook for 5 minutes. Baste the breast of the chicken with hot oil as the back is being cooked.\u003c/li>\n\u003cli>Lift the chicken out of the wok and place on a paper towel-lined tray to absorb the excess oil. Serve with a little dish of that special seasoned salt for dipping.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>* I’m told that Gong Gong’s proprietary seasoned salt is a blend of 8 spices. Essentially, Chinese five spice plus a few extra. Here are some spices I’d start playing with: black pepper, white pepper, Sichuan pepper, cinnamon, star anise, fennel seed, clove, ginger, nutmeg, orange peel…\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Once you’ve nailed your spice blend, make the seasoned salt by dry-roasting Kosher salt with your ground spices, stirring and shaking the pan until the spices are toasted and fragrant.\u003c/p>\n\n",
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"excerpt": "A tribute to Stephanie Hua's grandfather...and the recipe for his famous crispy, crackling skinned Chinese Fried Chicken (Ja Jee Gai).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/in-america.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/in-america.jpg\" alt=\"Antonio Lee, Jade East, Long Island (circa 1965)\" width=\"1000\" height=\"732\" class=\"alignnone size-full wp-image-62972\">\u003c/a>\u003c/p>\n\u003cp>When I think about my culinary influences, there is a certain chef that comes to mind first: \u003cstrong>Antonio Lee\u003c/strong>. The man, the legend, my grandpa. My mother’s father, known to us as \u003cem>Gong Gong\u003c/em>, worked as a cook for a number of years in New York’s Chinatown, and also opened up a restaurant of his own called \u003cstrong>Jade East\u003c/strong>, out on Long Island circa 1965.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/chef-lee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/chef-lee.jpg\" alt=\"On the right: Antonio Lee, like a boss\" width=\"555\" height=\"700\" class=\"alignnone size-full wp-image-62966\">\u003c/a>\u003c/p>\n\u003cp>Growing up, I didn’t know all the details, but what I did know was, my grandpa must have been a big deal (or a Chinese mafioso) because everyone in town knew him. We always got the star treatment when we dined out in Chinatown.\u003c/p>\n\u003cp>Gong Gong shaped many of my earliest food memories. He introduced me to the gold standard of \u003cem>char siu bao\u003c/em> at an early age. While my older brother was in school (sucka), Gong Gong and I would hold court at our booth at \u003ca href=\"http://lickmyspoon.com/restaurants/dim-sum-love/\">Hop Sing\u003c/a>. Chinese newspaper in hand, he would sip on his coffee with cream while I tried to wrap my two-year-old mind around the layered complexity of the barbecued pork bun in my chubby little fist. It was savory, it was sweet, it was meaty, yet it was a bun. What was this sorcery? I still don’t know.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While my parents worked, Gong Gong made us dinner. The things that came out of that tiny New York apartment kitchen would astound. Steak broiled in a toaster oven? You betcha. Soups, whole fish, stir frys, fried chicken, short ribs, lobster in XO sauce…you name it, all made with pretty much one pot, a cleaver, a wok, and a rice cooker. There was no sous vide immersion circulator, no Vitamix, no fancy gadgets or expensive cookware. There was barely a wooden spoon in that kitchen. Come to think of it, I don’t think he even had a wooden spoon.\u003c/p>\n\u003cp>On holidays and special occasions, my grandma, \u003cem>Paw Paw\u003c/em>, would be in charge of special dishes like deep fried glutinous rice dumplings (\u003cem>ham sui gok\u003c/em>), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/13/white-turnip-pudding-cake-lo-bok-go/\">turnip cake\u003c/a> (\u003cem>lo bok go\u003c/em>), and sticky rice wrapped in lotus leaves (\u003cem>jong\u003c/em>), but certain dishes fell firmly in Gong Gong’s territory. Like his famous crispy \u003cstrong>Chinese Fried Chicken\u003c/strong> (\u003cem>ja jee gai\u003c/em>).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-005.jpg\" alt=\"Chinese Fried Chicken\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-62967\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-011.jpg\" alt=\"Gong Gong making his famous Chinese Fried Chicken\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-62968\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-012.jpg\" alt=\"Chinese Fried Chicken (Ja Jee Gai)\" width=\"525\" height=\"700\" class=\"alignnone size-full wp-image-62969\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-016.jpg\" alt=\"Chinese Fried Chicken (Ja Jee Gai)\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-62970\">\u003c/a>\u003c/p>\n\u003cp>My grandpa would season that chicken with his secret salt and spice blend and hang it from its neck to dry out for a day by the window, next to his army of orchid plants. By the time that chicken got sick of the view, it would be ready for its hot oil jacuzzi bath. The air-dried skin would crisp up golden and crackly, while the meat stayed juicy and tender. Perfection every time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BODEGA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BODEGA.jpg\" alt=\"Grandpa at his store in Cuba\" width=\"1000\" height=\"811\" class=\"alignnone size-full wp-image-62965\">\u003c/a>\u003c/p>\n\u003cp>Gong Gong passed away in April at the ripe old age of 92. While I'm comforted knowing he lived a full life, I am still filled with sadness and regret for not having sooner asked him all the questions I have: \u003c/p>\n\u003cblockquote>\u003cp>\nWhat were your favorite parts of life from China to Cuba to Miami to New York City?\u003cbr>\nWhat’s the best meal you ever had?\u003cbr>\nWhat was your signature dish at Jade East?\u003cbr>\nWhere in the world do you wish you had seen?\u003cbr>\nWhat’s the first thing you ever cooked for Paw Paw?\u003cbr>\nWhat was my mom like as a child?\u003cbr>\nWhat exactly do you rub on that fried chicken?\u003cbr>\nWhy are your barbecued short ribs so stupid delicious?\u003c/p>\u003c/blockquote>\n\u003cp>My aunt attempted to document grandpa’s crispy fried chicken recipe last year when I was working on a recipe book for my brother’s wedding. There are some holes in it, and the quantities and timing may need tweaking, but I’ll include it anyway as a road map, until I am hopefully able to reproduce it one day (or at least come acceptably close).\u003c/p>\n\u003cp>Thank you, Gong Gong, for the things you’ve taught me. I hope I can accomplish a fraction of what you’ve done in your lifetime, and fry a chicken you’d be proud of.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/IMG_0184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/IMG_0184.jpg\" alt=\"That's my g-pa\" width=\"700\" height=\"700\" class=\"alignnone size-full wp-image-62971\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gong Gong’s Chinese Fried Chicken (Ja Jee Gai)\u003c/strong>\u003cbr>\n\u003cem>This was one of my grandpa’s famous dishes. The chicken is allowed to air-dry at least 8 hours to ensure an extra crispy, crackling, golden skin. This recipe is a work in progress, as I’m still trying to sleuth out parts of the recipe, but for now, I wanted to post this as a road map. Happy navigating!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb whole chicken\u003cbr>\n2 teaspoons maltose syrup (Yu Yee brand)\u003cbr>\n2 tablespoons Chinese black vinegar (\u003ca href=\"http://www.asiansupermarket365.com/Great-Wall-Tian-Jin-Vinegar-p/hgwvylj.htm\">Great Wall\u003c/a> brand)\u003cbr>\n2 tablespoons secret 8-spice seasoned salt blend*\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean the chicken, removing any goodies left in the cavity. Rub the cavity of the chicken with the salt blend.\u003c/li>\n\u003cli>Bring a large pot of water to a boil. Add the maltose syrup and vinegar to the water. Stir until the syrup dissolves.\u003c/li>\n\u003cli>Hold the chicken by the neck over the pot of hot water. Using a ladle, shower the chicken with hot water a spoonful at a time. Do this about 15-20 times until the chicken takes on a golden tan.\u003c/li>\n\u003cli>Hang the chicken by the neck by the window to air dry for at least 8 hours, preferably overnight. Don’t worry, the chicken will not spoil in room temperature for the extended period of time because the cavity has been cured with salt. (If this makes you nervous, you can also try placing the chicken on a wire rack and drying it out in the fridge). This process will prevent the oil from spattering when you deep fry the chicken.\u003c/li>\n\u003cli>When you are ready to fry the chicken, fill a large wok three quarters of the way full with vegetable oil. Turn the flame up high to heat up the oil. Once the oil is very hot, place the chicken breast down into the wok and cook for 10 minutes. Three quarters of the chicken should be submerged in the oil. As the breast is being cooked, use a ladle to baste the top of the chicken with the hot oil.\u003c/li>\n\u003cli>Carefully turn the chicken so that the breast faces up. Cook for 5 minutes. Baste the breast of the chicken with hot oil as the back is being cooked.\u003c/li>\n\u003cli>Lift the chicken out of the wok and place on a paper towel-lined tray to absorb the excess oil. Serve with a little dish of that special seasoned salt for dipping.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>* I’m told that Gong Gong’s proprietary seasoned salt is a blend of 8 spices. Essentially, Chinese five spice plus a few extra. Here are some spices I’d start playing with: black pepper, white pepper, Sichuan pepper, cinnamon, star anise, fennel seed, clove, ginger, nutmeg, orange peel…\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once you’ve nailed your spice blend, make the seasoned salt by dry-roasting Kosher salt with your ground spices, stirring and shaking the pan until the spices are toasted and fragrant.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The French Learned To Make Wine From Italians 2,400 Years Ago",
"title": "The French Learned To Make Wine From Italians 2,400 Years Ago",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62873\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetapestry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetapestry.jpg\" alt=\"This French tapestry depicts noblemen and women treading and pressing grapes to make wine circa 1500. By then, the French had already been making wine for at least 2,000 years. Photo: Hulton Archive/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-62873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This French tapestry depicts noblemen and women treading and pressing grapes to make wine circa 1500. By then, the French had already been making wine for at least 2,000 years. Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187578563/french-learned-to-make-wine-from-italians-2-400-years-ago\">The Salt at NPR Food\u003c/a> (6/4/13)\u003c/p>\n\u003cp>The French weren't the first to make wine? Mon dieu! But as anyone who has sipped a Bordeaux, Champagne or Burgundy can tell you, the French got pretty good at it once they learned how. And thanks to some molecular archaeology, researchers can now confirm they picked up these skills as early as 425 B.C.\u003c/p>\n\u003cp>So who taught the French the art of viniculture? Probably the ancient Italians, says the man with perhaps the coolest nickname in science research — the \"Indiana Jones of alcohol,\" \u003ca href=\"http://www.penn.museum/sites/biomoleculararchaeology/?page_id=10\">Patrick McGovern\u003c/a>.\u003c/p>\n\u003cp>The Eurasian grape — \u003cem>Vitis vinifera\u003c/em>, the source of 99 percent of the world's wine — was first domesticated about 9,000 years ago in the mountains of the Near East, says McGovern, a biomolecular archaeologist at the University of Pennsylvania Museum. Later, Canaanite, Phoenician and Greek merchants all played a part in spreading that wine culture across the Mediterranean.\u003c/p>\n\u003cfigure id=\"attachment_62872\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wine-ancientwinepress.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wine-ancientwinepress-290x290.jpg\" alt=\"Chemical tests confirmed that this ancient wine press, found in southern France, was being used to release bacchanalian joy as early as 425 B.C. Photograph courtesy of Michel Py, UFRAL\" width=\"290\" height=\"290\" class=\"size-medium wp-image-62872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chemical tests confirmed that this ancient wine press, found in southern France, was being used to release bacchanalian joy as early as 425 B.C. Photograph courtesy of Michel Py, UFRAL\u003c/figcaption>\u003c/figure>\n\u003cp>Around the eighth century B.C., the Phoenicians of the Fertile Crescent helped the Etruscans set up vineyards in central Italy, he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The Etruscan industry started to take off,\" says McGovern. And within 200 years, he says, \"they did the same as the Phoenicians: building ships and carrying their wine over to southern France.\"\u003c/p>\n\u003cp>To figure out just when France's wine culture began, McGovern and his colleagues analyzed organic residues that had seeped into jars recovered from the ancient French port city of Lattara (now known as Lattes). The jars were distinctly Etruscan in style, which told the researchers that they had been imported. As the researchers \u003ca href=\"http://www.pnas.org/content/early/2013/05/30/1216126110\">report\u003c/a> this week in the\u003cstrong> \u003c/strong>\u003cem>Proceedings of the National Academy of Sciences,\u003c/em> their tests confirmed the jars had contained wine from 500 to 475 B.C.\u003c/p>\n\u003cp>That act of importation soon led to imitation, the authors say: Once the French got a taste of the Etruscans' intoxicating drink, they wanted in on the action. It was \"a relatively short time\" (100 years or so) before grapevines were transplanted and local wine production got underway in southern France — probably \"under Etruscan tutelage\" at first, McGovern and his colleagues write.\u003c/p>\n\u003cp>The researchers found biomarkers for grapes in the limestone of a pressing platform (also from Lattara) from about 425 B.C. Not only did this indicate that it was used as a wine press, and that the locals were vinting their own wine by that time, but it also confirmed the tool as the earliest chemically identified wine press. It's possible the French were making wine even earlier than this, but McGovern's research provides the first chemically confirmed date.\u003c/p>\n\u003cp>McGovern —\u003cstrong> \u003c/strong>who has spent much of his career tracing viniculture history — says that wine culture drove cross-civilization interactions. (One might say it still plays a pretty important role in easing social interactions.)\u003c/p>\n\u003cp>\"When [rulers] get interested and they start incorporating wine into their everyday lives, then it works its way into the religious ceremonies,\" he says. \"And then it filters down to the average person after a while. It's a lot like the New World spread of wine culture out to California, Australia, New Zealand and so on.\"\u003c/p>\n\u003cp>But perhaps the wine we toast with today would taste vastly different if it hadn't been for those pioneer French vintners more than two millennia ago.\u003c/p>\n\u003cp>\"During the Middle Ages (and later) — especially in the monasteries — the French refined winemaking in such a way that it became the world's standard,\" he says. \"As such, when New World wineries were established, they almost always transplanted French cultivars.\" \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_62873\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetapestry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetapestry.jpg\" alt=\"This French tapestry depicts noblemen and women treading and pressing grapes to make wine circa 1500. By then, the French had already been making wine for at least 2,000 years. Photo: Hulton Archive/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-62873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This French tapestry depicts noblemen and women treading and pressing grapes to make wine circa 1500. By then, the French had already been making wine for at least 2,000 years. Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187578563/french-learned-to-make-wine-from-italians-2-400-years-ago\">The Salt at NPR Food\u003c/a> (6/4/13)\u003c/p>\n\u003cp>The French weren't the first to make wine? Mon dieu! But as anyone who has sipped a Bordeaux, Champagne or Burgundy can tell you, the French got pretty good at it once they learned how. And thanks to some molecular archaeology, researchers can now confirm they picked up these skills as early as 425 B.C.\u003c/p>\n\u003cp>So who taught the French the art of viniculture? Probably the ancient Italians, says the man with perhaps the coolest nickname in science research — the \"Indiana Jones of alcohol,\" \u003ca href=\"http://www.penn.museum/sites/biomoleculararchaeology/?page_id=10\">Patrick McGovern\u003c/a>.\u003c/p>\n\u003cp>The Eurasian grape — \u003cem>Vitis vinifera\u003c/em>, the source of 99 percent of the world's wine — was first domesticated about 9,000 years ago in the mountains of the Near East, says McGovern, a biomolecular archaeologist at the University of Pennsylvania Museum. Later, Canaanite, Phoenician and Greek merchants all played a part in spreading that wine culture across the Mediterranean.\u003c/p>\n\u003cfigure id=\"attachment_62872\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wine-ancientwinepress.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wine-ancientwinepress-290x290.jpg\" alt=\"Chemical tests confirmed that this ancient wine press, found in southern France, was being used to release bacchanalian joy as early as 425 B.C. Photograph courtesy of Michel Py, UFRAL\" width=\"290\" height=\"290\" class=\"size-medium wp-image-62872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chemical tests confirmed that this ancient wine press, found in southern France, was being used to release bacchanalian joy as early as 425 B.C. Photograph courtesy of Michel Py, UFRAL\u003c/figcaption>\u003c/figure>\n\u003cp>Around the eighth century B.C., the Phoenicians of the Fertile Crescent helped the Etruscans set up vineyards in central Italy, he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The Etruscan industry started to take off,\" says McGovern. And within 200 years, he says, \"they did the same as the Phoenicians: building ships and carrying their wine over to southern France.\"\u003c/p>\n\u003cp>To figure out just when France's wine culture began, McGovern and his colleagues analyzed organic residues that had seeped into jars recovered from the ancient French port city of Lattara (now known as Lattes). The jars were distinctly Etruscan in style, which told the researchers that they had been imported. As the researchers \u003ca href=\"http://www.pnas.org/content/early/2013/05/30/1216126110\">report\u003c/a> this week in the\u003cstrong> \u003c/strong>\u003cem>Proceedings of the National Academy of Sciences,\u003c/em> their tests confirmed the jars had contained wine from 500 to 475 B.C.\u003c/p>\n\u003cp>That act of importation soon led to imitation, the authors say: Once the French got a taste of the Etruscans' intoxicating drink, they wanted in on the action. It was \"a relatively short time\" (100 years or so) before grapevines were transplanted and local wine production got underway in southern France — probably \"under Etruscan tutelage\" at first, McGovern and his colleagues write.\u003c/p>\n\u003cp>The researchers found biomarkers for grapes in the limestone of a pressing platform (also from Lattara) from about 425 B.C. Not only did this indicate that it was used as a wine press, and that the locals were vinting their own wine by that time, but it also confirmed the tool as the earliest chemically identified wine press. It's possible the French were making wine even earlier than this, but McGovern's research provides the first chemically confirmed date.\u003c/p>\n\u003cp>McGovern —\u003cstrong> \u003c/strong>who has spent much of his career tracing viniculture history — says that wine culture drove cross-civilization interactions. (One might say it still plays a pretty important role in easing social interactions.)\u003c/p>\n\u003cp>\"When [rulers] get interested and they start incorporating wine into their everyday lives, then it works its way into the religious ceremonies,\" he says. \"And then it filters down to the average person after a while. It's a lot like the New World spread of wine culture out to California, Australia, New Zealand and so on.\"\u003c/p>\n\u003cp>But perhaps the wine we toast with today would taste vastly different if it hadn't been for those pioneer French vintners more than two millennia ago.\u003c/p>\n\u003cp>\"During the Middle Ages (and later) — especially in the monasteries — the French refined winemaking in such a way that it became the world's standard,\" he says. \"As such, when New World wineries were established, they almost always transplanted French cultivars.\" \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": "Celebrate the Ferry Plaza Farmers' Market 20th Birthday Bash with CUESA",
"title": "Celebrate the Ferry Plaza Farmers' Market 20th Birthday Bash with CUESA",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62064\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\" alt=\" Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62064\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>On May 18, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> will be celebrating the \u003ca href=\"http://www.cuesa.org/events/2013/ferry-plaza-farmers-market-20th-birthday-bash\">20th Birthday Bash\u003c/a> of the Ferry Plaza Farmers' Market, with special events throughout the Saturday morning market. \u003c/p>\n\u003cp>For $20 a ticket ($10 for children 10 and under), market goers can create their own seasonal fruit shortcakes at stations \"curated\" with market ingredients prepared by four top local pastry chefs: William Werner of \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>, Francis Ang of \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>, Jen Musty of \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, and Luis Villavelazquez of \u003ca href=\"http://www.cuesa.org/artisan/les-elements-patisserie\">Les Elements Patisserie\u003c/a>. There will also be coffee, tea, and a juice and mimosa bar filled with fresh-squeezed juices, fresh fruit and vegetable purees (don't miss the surprisingly refreshing fennel-frond puree), sparkling water and Champagne. The market's founders will do a presentation at 11am.\u003c/p>\n\u003cfigure id=\"attachment_62137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\" alt=\"Preview of the mimosa bar\" width=\"400\" class=\"size-full wp-image-62137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preview of the mimosa bar\u003c/figcaption>\u003c/figure>\n\u003cp>The first regular weekly markets, held in front of the Ferry Building, happened in 1993. Do you remember 1993? I do. The scars of 1989's 6.8 Loma Prieta quake still criss-crossed the city. A post-earthquake, post-financial crash, pre-tech boom recession meant jobs were scarce but rents were cheap. But change was coming, mostly notably along the waterfront. Since 1958, the Embaracadero Freeway had sliced across the northeastern edge of the city, throwing the piers from the Bay Bridge northwards into concrete-shadowed gloom. Ferries still left from the Ferry Building, but to get to them, you scuttled as fast as possible through the building's dimly lit, grubby passages, no more inviting than a New York City subway tunnel. Then, in 1991, the earthquake-damaged freeway was finally removed, and the City realized it had a civic jewel--the greatly underutilized Ferry Building, suddenly revealed in all its Market Street-anchoring glory--on its hands. It would take another seven years before renovations would begin that would return the Ferry Building to a modernized, food-glorying version of its original 1898 self--but in the bare stretches of concrete out front (remember, those pretty, palm-dotted, skateboard-ready plazas are still at least a decade away), a culinary revolution was getting underway, one head of oak-leaf lettuce at a time. \u003c/p>\n\u003cfigure id=\"attachment_62066\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\" alt=\"Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\" width=\"1024\" height=\"695\" class=\"size-full wp-image-62066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>In 1992, a small group of San Franciscans including Sibella Kraus, then a forager and produce-finder for Alice Waters at Chez Panisse, writer, restaurant critic and Hayes Street Grill chef/owner Patricia Unterman, and local developer Tom Sargeant organized themselves into the San Francisco Public Market Collaborative, with the idea of reclaiming the waterfront for a public market that would connect farmers directly with chefs and home cooks--in fact, with any curious city eaters. After endless meetings with representatives from the City and the Port, they got grudging approval for a one-time-only open-air market in Ferry Plaza parking lot on Sept. 12, 1992. At the time, the Alemany Market, located near the freeways at the base of Bernal Heights, was the city's only regular farmers' market. If you were a chef, you relied on distributors and vendors from the wholesale produce market near Bayview. If you needed speciality items, you could swing through Chinatown, the Richmond, or the Mission, if you had time, but mostly, you talked to your delivery guys on the phone, and hoped they'd show up with something close to what you'd asked for. \u003c/p>\n\u003cp>The success of the one-day market took even the optimists of the collaborative by surprise. The group immediately began pressuring the city to give permission for a regular market, bringing farmers and urbanites together on a weekly basis. By 1993, there was already a few months of precedent: the Heart of the City Farmers' Market had set up in Civic Center in early spring. Starting in May, the market slowly gained momentum, and word spread between interested cooks and farmers alike. Here was the place to come to get stuff fresh, straight from the ground. Farmers were learning, too, that these new customers were curious. They didn't just want as many bunches for a dollar as they could get; they wanted to sniff and taste and know what it was they were seeing. By the time the summer was over, the farmers didn't want to leave. They'd found a new outlet for their produce, one that required a lot of more hands-on time, but also could command a better price that wholesaling. And there were relationships forming, between up-at-3-am farmers from Watsonville and Guinda and city customers who were entranced at the idea of farm-fresh corn and just-picked melons showing up just down the hills from their Telegraph Hill doorsteps once a week. After yet more negotiating with the city, and the market became a year-round event. \u003c/p>\n\u003cfigure id=\"attachment_62143\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\" alt=\"Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\" width=\"1024\" height=\"678\" class=\"size-full wp-image-62143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\u003c/figcaption>\u003c/figure>\n\u003cp>And from the beginning, the chefs came, too. In those first years, as I was learning my way around the city's food scene as the weekly restaurant critic for the San Francisco Bay Guardian, every trip to the market was punctuated by running into a half-dozen other food writers, editors, cookbook authors, and chefs. It was a pretty small world, and for a few hours every Saturday morning, it really was a village. (Look, there's Alice, sniffing the peaches!) The original core group of founders had reorganized into \u003ca href=\"http://www.cuesa.org\">CUESA, the Center for Urban Education about Sustainable Agriculture\u003c/a>--none of which were the food-world buzzwords that they are today. From the beginning, the market's organizers had a larger vision: to educate minds as well as palates, and to change the way people, both home cooks and chefs, thought about the process of getting food to their tables. Meeting farmers every week, hearing how the weather or gas prices or labor issues were affecting their crops, seeing how their produce was shaped not season by season but week by week, was a living education for everyone shopping at the market. And farmers learned, too: about what they could sell, what flew off the table and what, like puntarelle, minaret-shaped romesco broccoli, padron peppers, or fuzzy-sheathed green almonds, needed a little more nudging to get piled into the chefs' carts and make it onto menus across the city. \u003c/p>\n\u003cfigure id=\"attachment_62067\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\" alt=\"David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\" width=\"1024\" height=\"674\" class=\"size-full wp-image-62067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>As the renovations of the waterfront and the Ferry Building got underway, the market moved to accommodate the construction, from various parking lots around the building, then north to another parking lot off Green Street near the Embarcadero. It remained for several years, then moved back, now to wrap around the Ferry Building, filling the back parking lot and wrapping around the building. I can still remember one blustery December 31, a vendor calling out, \"Free rutabaga with every purchase!\" and the delicious rutabaga-potato mash I made on New Year's Day. Or the blissfully sunny February days, the market stalls glowing with sunshine-colored citrus, everyone outside eating oysters, when I'd come back to visit from self-imposed exile in gray, slushy, freezing New York City and wonder why I'd ever left. (Three years away from San Francisco was all I could stand.)\u003c/p>\n\u003cfigure id=\"attachment_62152\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\" alt=\"Autumn market sign. Photo: Courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn market sign. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>There was a brief, unsuccessful attempt at a Sunday morning market; much more popular were the two lunchtime markets for downtown workers and weekday visitors on Tuesdays and Thursdays. Innovations at the market--from the Waste Wise initiative, which brought large-scale composting and recycling to the market, to the ban on plastic shopping bags, later adopted by the city as a whole, has made a small but significant change for the better in the way we shop and eat. Hundreds of schoolchildren come through the market every year, learning where their food comes from, and how it gets from dirt to plate. \u003c/p>\n\u003cfigure id=\"attachment_62147\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\" alt=\"Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\" width=\"1024\" height=\"677\" class=\"size-full wp-image-62147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, says executive director David Stockdale, he talks with people from all over the world who are interested in learning from the market. Many of the vendors with brick-and-mortar shops inside the Ferry Building--\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/14/qa-with-michael-recchiuti-about-chocolate-lab-and-the-holidays/\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/24/behind-the-legend-of-frog-hollow-farm/\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/03/american-eatery-from-prather-ranch-meat-co/\">Prather Ranch\u003c/a>, and soon \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/26/rancho-gordos-ferry-building-store-is-coming-soon-qa-with-steve-sando/\">Rancho Gordo\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphrey Slocombe\u003c/a>--started out as vendors in one of the three weekly markets. It's become not just a market but an educational tool, a visitors' destination, a fun place to go for breakfast or lunch, and a showcase for some of Northern and Central California's best produce, week in and week out. Happy birthday, CUESA, and thank you for all you've done. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Do you have memories of the early days of the Ferry Plaza Farmers Market? Please share in the comments section, below. \u003c/em>\u003c/p>\n\n",
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"excerpt": "In honor of its 20th anniversary, Bay Area Bites looks back on how the Ferry Plaza Farmers' Market has become a San Francisco institution for chefs, home cooks, and curious eaters from around the world. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62064\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\" alt=\" Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62064\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>On May 18, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> will be celebrating the \u003ca href=\"http://www.cuesa.org/events/2013/ferry-plaza-farmers-market-20th-birthday-bash\">20th Birthday Bash\u003c/a> of the Ferry Plaza Farmers' Market, with special events throughout the Saturday morning market. \u003c/p>\n\u003cp>For $20 a ticket ($10 for children 10 and under), market goers can create their own seasonal fruit shortcakes at stations \"curated\" with market ingredients prepared by four top local pastry chefs: William Werner of \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>, Francis Ang of \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>, Jen Musty of \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, and Luis Villavelazquez of \u003ca href=\"http://www.cuesa.org/artisan/les-elements-patisserie\">Les Elements Patisserie\u003c/a>. There will also be coffee, tea, and a juice and mimosa bar filled with fresh-squeezed juices, fresh fruit and vegetable purees (don't miss the surprisingly refreshing fennel-frond puree), sparkling water and Champagne. The market's founders will do a presentation at 11am.\u003c/p>\n\u003cfigure id=\"attachment_62137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\" alt=\"Preview of the mimosa bar\" width=\"400\" class=\"size-full wp-image-62137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preview of the mimosa bar\u003c/figcaption>\u003c/figure>\n\u003cp>The first regular weekly markets, held in front of the Ferry Building, happened in 1993. Do you remember 1993? I do. The scars of 1989's 6.8 Loma Prieta quake still criss-crossed the city. A post-earthquake, post-financial crash, pre-tech boom recession meant jobs were scarce but rents were cheap. But change was coming, mostly notably along the waterfront. Since 1958, the Embaracadero Freeway had sliced across the northeastern edge of the city, throwing the piers from the Bay Bridge northwards into concrete-shadowed gloom. Ferries still left from the Ferry Building, but to get to them, you scuttled as fast as possible through the building's dimly lit, grubby passages, no more inviting than a New York City subway tunnel. Then, in 1991, the earthquake-damaged freeway was finally removed, and the City realized it had a civic jewel--the greatly underutilized Ferry Building, suddenly revealed in all its Market Street-anchoring glory--on its hands. It would take another seven years before renovations would begin that would return the Ferry Building to a modernized, food-glorying version of its original 1898 self--but in the bare stretches of concrete out front (remember, those pretty, palm-dotted, skateboard-ready plazas are still at least a decade away), a culinary revolution was getting underway, one head of oak-leaf lettuce at a time. \u003c/p>\n\u003cfigure id=\"attachment_62066\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\" alt=\"Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\" width=\"1024\" height=\"695\" class=\"size-full wp-image-62066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>In 1992, a small group of San Franciscans including Sibella Kraus, then a forager and produce-finder for Alice Waters at Chez Panisse, writer, restaurant critic and Hayes Street Grill chef/owner Patricia Unterman, and local developer Tom Sargeant organized themselves into the San Francisco Public Market Collaborative, with the idea of reclaiming the waterfront for a public market that would connect farmers directly with chefs and home cooks--in fact, with any curious city eaters. After endless meetings with representatives from the City and the Port, they got grudging approval for a one-time-only open-air market in Ferry Plaza parking lot on Sept. 12, 1992. At the time, the Alemany Market, located near the freeways at the base of Bernal Heights, was the city's only regular farmers' market. If you were a chef, you relied on distributors and vendors from the wholesale produce market near Bayview. If you needed speciality items, you could swing through Chinatown, the Richmond, or the Mission, if you had time, but mostly, you talked to your delivery guys on the phone, and hoped they'd show up with something close to what you'd asked for. \u003c/p>\n\u003cp>The success of the one-day market took even the optimists of the collaborative by surprise. The group immediately began pressuring the city to give permission for a regular market, bringing farmers and urbanites together on a weekly basis. By 1993, there was already a few months of precedent: the Heart of the City Farmers' Market had set up in Civic Center in early spring. Starting in May, the market slowly gained momentum, and word spread between interested cooks and farmers alike. Here was the place to come to get stuff fresh, straight from the ground. Farmers were learning, too, that these new customers were curious. They didn't just want as many bunches for a dollar as they could get; they wanted to sniff and taste and know what it was they were seeing. By the time the summer was over, the farmers didn't want to leave. They'd found a new outlet for their produce, one that required a lot of more hands-on time, but also could command a better price that wholesaling. And there were relationships forming, between up-at-3-am farmers from Watsonville and Guinda and city customers who were entranced at the idea of farm-fresh corn and just-picked melons showing up just down the hills from their Telegraph Hill doorsteps once a week. After yet more negotiating with the city, and the market became a year-round event. \u003c/p>\n\u003cfigure id=\"attachment_62143\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\" alt=\"Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\" width=\"1024\" height=\"678\" class=\"size-full wp-image-62143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\u003c/figcaption>\u003c/figure>\n\u003cp>And from the beginning, the chefs came, too. In those first years, as I was learning my way around the city's food scene as the weekly restaurant critic for the San Francisco Bay Guardian, every trip to the market was punctuated by running into a half-dozen other food writers, editors, cookbook authors, and chefs. It was a pretty small world, and for a few hours every Saturday morning, it really was a village. (Look, there's Alice, sniffing the peaches!) The original core group of founders had reorganized into \u003ca href=\"http://www.cuesa.org\">CUESA, the Center for Urban Education about Sustainable Agriculture\u003c/a>--none of which were the food-world buzzwords that they are today. From the beginning, the market's organizers had a larger vision: to educate minds as well as palates, and to change the way people, both home cooks and chefs, thought about the process of getting food to their tables. Meeting farmers every week, hearing how the weather or gas prices or labor issues were affecting their crops, seeing how their produce was shaped not season by season but week by week, was a living education for everyone shopping at the market. And farmers learned, too: about what they could sell, what flew off the table and what, like puntarelle, minaret-shaped romesco broccoli, padron peppers, or fuzzy-sheathed green almonds, needed a little more nudging to get piled into the chefs' carts and make it onto menus across the city. \u003c/p>\n\u003cfigure id=\"attachment_62067\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\" alt=\"David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\" width=\"1024\" height=\"674\" class=\"size-full wp-image-62067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>As the renovations of the waterfront and the Ferry Building got underway, the market moved to accommodate the construction, from various parking lots around the building, then north to another parking lot off Green Street near the Embarcadero. It remained for several years, then moved back, now to wrap around the Ferry Building, filling the back parking lot and wrapping around the building. I can still remember one blustery December 31, a vendor calling out, \"Free rutabaga with every purchase!\" and the delicious rutabaga-potato mash I made on New Year's Day. Or the blissfully sunny February days, the market stalls glowing with sunshine-colored citrus, everyone outside eating oysters, when I'd come back to visit from self-imposed exile in gray, slushy, freezing New York City and wonder why I'd ever left. (Three years away from San Francisco was all I could stand.)\u003c/p>\n\u003cfigure id=\"attachment_62152\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\" alt=\"Autumn market sign. Photo: Courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn market sign. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>There was a brief, unsuccessful attempt at a Sunday morning market; much more popular were the two lunchtime markets for downtown workers and weekday visitors on Tuesdays and Thursdays. Innovations at the market--from the Waste Wise initiative, which brought large-scale composting and recycling to the market, to the ban on plastic shopping bags, later adopted by the city as a whole, has made a small but significant change for the better in the way we shop and eat. Hundreds of schoolchildren come through the market every year, learning where their food comes from, and how it gets from dirt to plate. \u003c/p>\n\u003cfigure id=\"attachment_62147\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\" alt=\"Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\" width=\"1024\" height=\"677\" class=\"size-full wp-image-62147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, says executive director David Stockdale, he talks with people from all over the world who are interested in learning from the market. Many of the vendors with brick-and-mortar shops inside the Ferry Building--\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/14/qa-with-michael-recchiuti-about-chocolate-lab-and-the-holidays/\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/24/behind-the-legend-of-frog-hollow-farm/\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/03/american-eatery-from-prather-ranch-meat-co/\">Prather Ranch\u003c/a>, and soon \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/26/rancho-gordos-ferry-building-store-is-coming-soon-qa-with-steve-sando/\">Rancho Gordo\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphrey Slocombe\u003c/a>--started out as vendors in one of the three weekly markets. It's become not just a market but an educational tool, a visitors' destination, a fun place to go for breakfast or lunch, and a showcase for some of Northern and Central California's best produce, week in and week out. Happy birthday, CUESA, and thank you for all you've done. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_62036\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/michael-pollan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/michael-pollan-290x163.jpg\" alt=\"Michael Pollan. Photo: Alia Malley/michaelpollan.com\" width=\"290\" height=\"163\" class=\"size-medium wp-image-62036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan. Photo: Alia Malley/michaelpollan.com\u003c/figcaption>\u003c/figure>\n\u003cp>As in his previous books, Michael Pollan argues in \"Cooked\" that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. But this time he takes a more hands-on approach, doing apprenticeships with a variety of culinary masters who teach him the fine points of fermentation, the benefits of bacteria, and other secrets of honest cuisine. He joins \u003ca href=\"http://www.kqed.org/a/forum/R201305161000\">KQED's Forum\u003c/a> in the studio.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> from KQED's Forum: [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/05/20130516bforum.mp3\"]\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201305161000\">Original Broadcast\u003c/a>: Thursday, May 16, 2013 -- 10:00 AM\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\n\u003cp> Michael Pollan, professor of journalism at UC Berkeley and author of \"Cooked: A Natural History of Transformation\"\u003c/p>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Fplaylists%2F5761026\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cp> \u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://michaelpollan.com/books/cooked/\">MichaelPollan.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html\">Some of My Best Friends Are Germs\u003c/a> : NYTimes.com\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/22/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked/\">Fire, Water, Air, Earth: Michael Pollan Gets Elemental In ‘Cooked’\u003c/a> : NPRFood via BAB\u003c/li>\n\u003cli>\u003ca href=\"http://www.bostonglobe.com/arts/books/2013/04/30/book-review-cooked-michael-pollan/JLV7kVuIzKJksvD8sNyM2L/story.html\">‘Cooked’ by Michael Pollan\u003c/a> : BostonGlobe.com\u003c/li>\n\u003cli>\u003ca href=\"http://thehill.com/blogs/on-the-money/agriculture/299555-senate-begins-markup-of-955-billion-farm-bill\">Senate Agriculture Panel Approves Farm Bill\u003c/a> : TheHill.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/141903548/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_17604\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe>\u003cbr>\n\u003cem>Excerpted from COOKED by Michael Pollan. Reprinted by arrangement with The Penguin Press, a member of Penguin Group (USA), Inc. Copyright (c) Michael Pollan, 2013.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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