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"disqusTitle": "Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"560\" height=\"551\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>Aren't skeletons, with their cavernous eye sockets and leering gap-toothed grins, supposed to inspire screams of terror?\u003c/p>\n\u003cp>Growing up in the central Mexican city of San Miguel de Allende, Adrian Orozco Blair, a 26-year student now living in San Francisco, didn't find the skeletons that are an integral part of \u003ca href=\"http://gomexico.about.com/od/festivalsholidays/p/day_of_the_dead.htm\">Day of the Dead\u003c/a> celebrations to be spooky, \"because the skulls were sweet sugar candy and you could eat them. We had an altar in our house with pictures of our cherished ancestors. Lighting the candles was a serious moment of acknowledgement, but the altars were so colorful and full of food that it took away the scariness.\" In fact, he still treasures Day of the Dead as \"a way the natural cycles of life are celebrated and a time when the existence of death is befriended.\"\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Dia de los Muertos\u003c/a> (Day of the Dead) traces its roots to an Aztec festival that merged with the Catholic All Saints and All Souls days. Celebrated in central and southern Mexico on November 1 and 2, families spend weeks before preparing home altars. At midnight on October 31, the gates of heaven are believed to open so that the spirits of deceased children may reunite with their families for one day. Altars are decorated with toys, candy, chocolate, little glasses of milk and small sugar skulls. On November 2, the adult spirits descend to enjoy the festivities and the altars may be set with tequila or the corn-based drink \u003ca href=\"http://en.wikipedia.org/wiki/Atole\">\u003cem>atole\u003c/em>\u003c/a> and favored personal objects of the deceased. In the afternoon, families move the celebration to the cemeteries, to clean graves and reminisce about their departed loved ones while enjoying a feast.\u003c/p>\n\u003cp>Regional traditions influence the exact make-up of the altars, but common elements include candles, marigolds, incense, photos of the deceased, cut-out paper banners, fruit, candied pumpkin, mole sauce, stacks of tortillas, pan de muerto (sweet egg bread, fashioned with a bone-shaped top) and decorated sugar skulls. These last two edible items caught my fancy and after a little looking, I've complied a list of places to buy or learn to make sugar skulls and pan de muerto in the coming week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\">\u003cimg class=\"alignnone size-full wp-image-50164\" title=\"eleanor of ethnic arts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\" alt=\"eleanor of ethnic arts\" width=\"400\" height=\"482\">\u003c/a>\u003cbr>\n\u003cem>Eleanor Hopewell, owner Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://ethnicarts.com/\">Ethnic Arts\u003c/a> -- a shop much more like a museum -- amid Indonesian shadow puppets, African masks and Indian painted silks, stands a traditional Mexican altar set with candles, sodas, fruit and figurines of skeletons in a myriad of guises from bride and groom, to \"lady of the night\" and even dog and cat skeletons. The altar is decorated with cut-out tissue paper panels, surrounded by marigolds and day-glo colored skulls. Nearby is a large table set with pre-made sugar skulls and everything to decorate your own: bags of bright colored icing, foil, feathers, glitter and sequins. Owner Eleanor Hopewell has been offering this table of materials to children and adults in the community for 25 years.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\">\u003cimg class=\"alignnone size-full wp-image-50167\" title=\"DIY sugar skull\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\" alt=\"DIY sugar skull\" width=\"560\" height=\"379\">\u003c/a>\u003cbr>\n\u003cem>DIY sugar skull decorating for kids and adults $5/skull at Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>Hopewell, who has traveled extensively in Mexico, was struck by the fun, festive spirit of Oaxaca's candle-lit processions to the cemetery, the bright colors and sharing of good memories that accompany inviting the spirits of loved ones to come back and visit. A picture of Hopewell's own mother is placed on the altar because, \"Mom always loved a good party.\" Hopewell tells me the mood of the Mexican Day of the Dead celebrations she experienced was not gloomy but upbeat and inviting. \"It's common to write the dead person's name on one sugar skull and your name on the other. It's not morbid, it serves as an invitation to show you want their spirit to come and be with you.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\">\u003cimg class=\"alignnone size-full wp-image-50168\" title=\"molds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\" alt=\"molds\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where to Buy or Make your Own Sugar Skulls and Pan de Muerto or Join the Festivities \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ethnicarts.com\">Ethnic Arts\u003c/a> -- decorate your own sugar skull -- $5 during store hours 11-6 (good to call ahead as local school groups may be there)\u003cbr>\n1314 Tenth Street, Berkeley (moving to 2236 San Pablo in mid-Nov.)\u003cbr>\n(510) 527-5270\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50165\" title=\"bread bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\" alt=\"bread bakery\" width=\"560\" height=\"474\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto topped with \"bones\" from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/casa-latina-bakery-berkeley\">Casa Latina Bakery\u003c/a> -- Pan de Muerto, decorative sugar skulls and small edible chocolate skulls.\u003cbr>\n1805 San Pablo Ave., Berkeley\u003cbr>\n(510) 558-7177\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>The Oakland Museum of California is hosting their 18th annual \u003ca href=\"http://museumca.org/calendar/18th-annual-community-celebration-days-dead\">Community Celebration for Days of the Dead\u003c/a> Sunday \u003cstrong>October 21. 12-4:30\u003c/strong> with dance and musical performances and vendors selling pan de muerto, sugar skulls and other craft items to decorate your home altar.\u003c/p>\n\u003cp>\u003cstrong>NEW ADDITIONS:\u003c/strong>\u003c/p>\n\u003cp>Oakland's Unity Council sponsors its 17th annual \u003ca href=\"http://www.unitycouncil.org/dia-de-los-muertos/\">Dia de los Muertos Festival\u003c/a> on \u003cstrong>Sunday October 28, 10-5,\u003c/strong> Fruitvale Village, features live music, Aztec dancers, altars and more.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/422301724496589/\">North Berkeley's Dia de los Muertos\u003c/a> Celebration on \u003cstrong>Friday November 2, from 5-9pm\u003c/strong> promises a candlelight procession led by Aztec dancers. Revelers are encouraged to wear costumes or giant paper mâché heads.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\">\u003cimg class=\"alignnone size-full wp-image-50169\" title=\"pan de muerto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\" alt=\"pan de muerto\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cp>A print shop on Mission Street called \u003ca href=\"http://www.autumnpress.com/autumn-express/exp/shop/category.aspx?catid=82\">Autumn Express\u003c/a> is offering a skull decorating workshop\u003cstrong> Tuesday October 23 from 5-6pm\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Panaderia\u003c/a> on 24th Street will bake Pan de Muerto throughout the month.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> is hosting \u003ca href=\"http://www.lacocinasf.org/events/october-24th-dia-de-los-muertos/\">an evening exploring the Day of the Dead\u003c/a> food and culture connection at their Folsom street center in the Mission on \u003cstrong>Wednesday October 24, 6:30-9pm\u003c/strong> with one of the graduates of their incubator program, Chef Luis Valdez, a fifth-generation Yucatecan bread maker and co-owner with his wife of \u003ca href=\"http://chaacmool.com/\">Chaac Mool\u003c/a> food cart and catering. Chef Valdez will teach participants how to make traditional breads and other dishes for Day of the Dead. The event includes dinner and drinks.\u003c/p>\n\u003cp>\u003cstrong>On November 2, 6-11pm\u003c/strong> -- San Francisco’s Annual \u003ca href=\"http://www.dayofthedeadsf.org/\">Procession and Festival of Altars\u003c/a> at Garfield Park sponsored by The Marigold Project\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\">\u003cimg class=\"alignnone size-full wp-image-50222\" title=\"skull fabric\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\" alt=\"skull fabric\" width=\"400\" height=\"536\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"560\" height=\"551\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>Aren't skeletons, with their cavernous eye sockets and leering gap-toothed grins, supposed to inspire screams of terror?\u003c/p>\n\u003cp>Growing up in the central Mexican city of San Miguel de Allende, Adrian Orozco Blair, a 26-year student now living in San Francisco, didn't find the skeletons that are an integral part of \u003ca href=\"http://gomexico.about.com/od/festivalsholidays/p/day_of_the_dead.htm\">Day of the Dead\u003c/a> celebrations to be spooky, \"because the skulls were sweet sugar candy and you could eat them. We had an altar in our house with pictures of our cherished ancestors. Lighting the candles was a serious moment of acknowledgement, but the altars were so colorful and full of food that it took away the scariness.\" In fact, he still treasures Day of the Dead as \"a way the natural cycles of life are celebrated and a time when the existence of death is befriended.\"\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Dia de los Muertos\u003c/a> (Day of the Dead) traces its roots to an Aztec festival that merged with the Catholic All Saints and All Souls days. Celebrated in central and southern Mexico on November 1 and 2, families spend weeks before preparing home altars. At midnight on October 31, the gates of heaven are believed to open so that the spirits of deceased children may reunite with their families for one day. Altars are decorated with toys, candy, chocolate, little glasses of milk and small sugar skulls. On November 2, the adult spirits descend to enjoy the festivities and the altars may be set with tequila or the corn-based drink \u003ca href=\"http://en.wikipedia.org/wiki/Atole\">\u003cem>atole\u003c/em>\u003c/a> and favored personal objects of the deceased. In the afternoon, families move the celebration to the cemeteries, to clean graves and reminisce about their departed loved ones while enjoying a feast.\u003c/p>\n\u003cp>Regional traditions influence the exact make-up of the altars, but common elements include candles, marigolds, incense, photos of the deceased, cut-out paper banners, fruit, candied pumpkin, mole sauce, stacks of tortillas, pan de muerto (sweet egg bread, fashioned with a bone-shaped top) and decorated sugar skulls. These last two edible items caught my fancy and after a little looking, I've complied a list of places to buy or learn to make sugar skulls and pan de muerto in the coming week.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\">\u003cimg class=\"alignnone size-full wp-image-50164\" title=\"eleanor of ethnic arts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\" alt=\"eleanor of ethnic arts\" width=\"400\" height=\"482\">\u003c/a>\u003cbr>\n\u003cem>Eleanor Hopewell, owner Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://ethnicarts.com/\">Ethnic Arts\u003c/a> -- a shop much more like a museum -- amid Indonesian shadow puppets, African masks and Indian painted silks, stands a traditional Mexican altar set with candles, sodas, fruit and figurines of skeletons in a myriad of guises from bride and groom, to \"lady of the night\" and even dog and cat skeletons. The altar is decorated with cut-out tissue paper panels, surrounded by marigolds and day-glo colored skulls. Nearby is a large table set with pre-made sugar skulls and everything to decorate your own: bags of bright colored icing, foil, feathers, glitter and sequins. Owner Eleanor Hopewell has been offering this table of materials to children and adults in the community for 25 years.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\">\u003cimg class=\"alignnone size-full wp-image-50167\" title=\"DIY sugar skull\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\" alt=\"DIY sugar skull\" width=\"560\" height=\"379\">\u003c/a>\u003cbr>\n\u003cem>DIY sugar skull decorating for kids and adults $5/skull at Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>Hopewell, who has traveled extensively in Mexico, was struck by the fun, festive spirit of Oaxaca's candle-lit processions to the cemetery, the bright colors and sharing of good memories that accompany inviting the spirits of loved ones to come back and visit. A picture of Hopewell's own mother is placed on the altar because, \"Mom always loved a good party.\" Hopewell tells me the mood of the Mexican Day of the Dead celebrations she experienced was not gloomy but upbeat and inviting. \"It's common to write the dead person's name on one sugar skull and your name on the other. It's not morbid, it serves as an invitation to show you want their spirit to come and be with you.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\">\u003cimg class=\"alignnone size-full wp-image-50168\" title=\"molds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\" alt=\"molds\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where to Buy or Make your Own Sugar Skulls and Pan de Muerto or Join the Festivities \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ethnicarts.com\">Ethnic Arts\u003c/a> -- decorate your own sugar skull -- $5 during store hours 11-6 (good to call ahead as local school groups may be there)\u003cbr>\n1314 Tenth Street, Berkeley (moving to 2236 San Pablo in mid-Nov.)\u003cbr>\n(510) 527-5270\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50165\" title=\"bread bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\" alt=\"bread bakery\" width=\"560\" height=\"474\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto topped with \"bones\" from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/casa-latina-bakery-berkeley\">Casa Latina Bakery\u003c/a> -- Pan de Muerto, decorative sugar skulls and small edible chocolate skulls.\u003cbr>\n1805 San Pablo Ave., Berkeley\u003cbr>\n(510) 558-7177\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>The Oakland Museum of California is hosting their 18th annual \u003ca href=\"http://museumca.org/calendar/18th-annual-community-celebration-days-dead\">Community Celebration for Days of the Dead\u003c/a> Sunday \u003cstrong>October 21. 12-4:30\u003c/strong> with dance and musical performances and vendors selling pan de muerto, sugar skulls and other craft items to decorate your home altar.\u003c/p>\n\u003cp>\u003cstrong>NEW ADDITIONS:\u003c/strong>\u003c/p>\n\u003cp>Oakland's Unity Council sponsors its 17th annual \u003ca href=\"http://www.unitycouncil.org/dia-de-los-muertos/\">Dia de los Muertos Festival\u003c/a> on \u003cstrong>Sunday October 28, 10-5,\u003c/strong> Fruitvale Village, features live music, Aztec dancers, altars and more.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/422301724496589/\">North Berkeley's Dia de los Muertos\u003c/a> Celebration on \u003cstrong>Friday November 2, from 5-9pm\u003c/strong> promises a candlelight procession led by Aztec dancers. Revelers are encouraged to wear costumes or giant paper mâché heads.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\">\u003cimg class=\"alignnone size-full wp-image-50169\" title=\"pan de muerto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\" alt=\"pan de muerto\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cp>A print shop on Mission Street called \u003ca href=\"http://www.autumnpress.com/autumn-express/exp/shop/category.aspx?catid=82\">Autumn Express\u003c/a> is offering a skull decorating workshop\u003cstrong> Tuesday October 23 from 5-6pm\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Panaderia\u003c/a> on 24th Street will bake Pan de Muerto throughout the month.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> is hosting \u003ca href=\"http://www.lacocinasf.org/events/october-24th-dia-de-los-muertos/\">an evening exploring the Day of the Dead\u003c/a> food and culture connection at their Folsom street center in the Mission on \u003cstrong>Wednesday October 24, 6:30-9pm\u003c/strong> with one of the graduates of their incubator program, Chef Luis Valdez, a fifth-generation Yucatecan bread maker and co-owner with his wife of \u003ca href=\"http://chaacmool.com/\">Chaac Mool\u003c/a> food cart and catering. Chef Valdez will teach participants how to make traditional breads and other dishes for Day of the Dead. The event includes dinner and drinks.\u003c/p>\n\u003cp>\u003cstrong>On November 2, 6-11pm\u003c/strong> -- San Francisco’s Annual \u003ca href=\"http://www.dayofthedeadsf.org/\">Procession and Festival of Altars\u003c/a> at Garfield Park sponsored by The Marigold Project\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\">\u003cimg class=\"alignnone size-full wp-image-50222\" title=\"skull fabric\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\" alt=\"skull fabric\" width=\"400\" height=\"536\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"title": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \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: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\" alt=\"Traci des Jardins and Willie Brown\" title=\"Traci des Jardins and Willie Brown\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-49002\">\u003c/a>\u003cbr>\n\u003cem>Traci des Jardins and Willie Brown at Jardinière anniversary party. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>This month in Hayes Valley, \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> Restaurant and chef-owner \u003ca href=\"https://twitter.com/chef_traci\">Traci Des Jardins\u003c/a> celebrate 15 years of business, a notable feat for any fine dining spot. Along with launching a revamped menu, Des Jardins and executive chef \u003ca href=\"http://www.sfgate.com/food/article/The-Inside-Scoop-New-chef-wine-director-head-up-3268029.php\">Morgan Mueller\u003c/a> hosted a party at Jardinière attended by luminaries from both the culinary and political worlds, including Jardinière alums and folks like Willie Brown. In other exciting news, Des Jardins flew to Southern California days later to help her friend \u003ca href=\"http://marysueandsusan.com/about/about_msm.htm\">Mary Sue Milliken\u003c/a> -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Suzanne_Goin\">Suzanne Goin\u003c/a>, Karen Hatfield, \u003ca href=\"http://www.youtube.com/watch?v=em8B1iCQl7E\">Hans Rockenwagner\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef-masters/bio/michael-cimarusti\">Michael Cimarusti\u003c/a>, and \u003ca href=\"http://melisse.com/josiah-citrin\">Josiah Citrin\u003c/a> for a sold out dinner \u003ca href=\"https://donate.barackobama.com/page/outreach/view/2012/Food4Thought\">event\u003c/a> to raise funds for President Obama’s re-election. \u003c/p>\n\u003cp>Des Jardins is known for her cooking, \u003ca href=\"http://tracidesjardins.com/chef\">awards\u003c/a> from Esquire, SF Chronicle, James Beard, Food & Wine, philanthropy and time on TV for Top Chef: Masters, Iron Chef (remember how she beat Mario Batali, anyone?), and The Next Iron Chef. Des Jardins is chef/co-owner of Mijita Cocina Mexicana as well as Chef and Partner of Public House and Manzanita. She shared her thoughts with Bay Area Bites via telephone interview and her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How have you stayed in business for 15 years? What are the secrets of success? Do you have any horror stories?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> There’s been a lot of ups and downs and we had the boom years in the early years. Back then, the restaurant was so busy and honestly there was a lot of money coming in. Our problems were control and keeping track of everything and the real trick was getting ready for service every day. I was 32 when I opened the restaurant and was more the chef in the kitchen. I’ve evolved to more of a business person and am always looking at how to stay in business. You have to have business acumen and know what’s happening behind the scenes. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> said “it’s a nickel and dime business and you have to track every nickel and dime.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most important thing -- and I tell my managers this all the time -- is the guest experience. That is the best marketing tool. You have to be a good listener and listen to what the guests feedback is and what that means. It’s key to being a good chef or restaurateur. The guests will tell you and that’s the name of the game. \u003c/p>\n\u003cp>The first three to four years with Jardinière were insanely busy and then after 9/11 things got a lot trickier. When 9/11 happened our revenue dropped by 20 percent or something like that day to day. That was our most challenging time. 9/11 just sort of sealed the deal and it was really hard. I think a lot of people went out of business at that time. Over the last decade, we haven’t had as many fluctuations but the costs have gone up so much. The public doesn't really see that. How much things cost has changed so much. Our percentages have dwindled due to uncontrollable costs on things like mandatory healthcare.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\" alt=\"Chef Morgan and Traci Des Jardins\" title=\"Chef Morgan and Traci Des Jardins\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49001\">\u003c/a>\u003cbr>\n\u003cem>Chef Morgan Mueller and Traci Des Jardins. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about running a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The best is that our job is to make people happy. That makes it super, super fun and satisfying. It’s horrifying when they aren’t happy. People are coming in to have a good time and our job is to deliver. It’s kind of like theatre and you’re putting on the best show possible. When the day ends, then the show begins again. There are a lot of tiny, tiny details. My job is super fun; the business part I don't love but the feeding people part is fantastic.\u003c/p>\n\u003cp>The worst part is the amount of effort that goes into what we do every day. There’s not a huge monetary reward. It’s an act of love. Maybe people are making a ton of money and yet -- it seems so expensive. If you knew what goes into that experience then that’s hard. It’s even been exacerbated with the whole celebrity thing because people think that if you are on TV then you must have millions of dollars and you must have a Ferrari (laughs). People are making money from product lines and endorsements and there are folks making a tremendous amount of money but I’m not one of them. With the whole celebrity thing, people think that’s the kind of lifestyle were living. Right now, I’m sitting in my office and it’s really a storeroom. There are dry goods, an ice cream machine, and no place to sit. It’s not all that glamorous. But I love it. That’s the great thing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you talk about your role becoming a successful woman in the culinary field? Do you have any positive versus negative experiences regarding being a female in a male dominated profession?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>I’ve never felt discriminated against in this business. I was so young when I started. A lot of what I endured was pure naïveté and putting my head down and I was determined and dogged and I didn’t think about “yeah, I was the only woman.” I didn’t focus on that. I was smaller and wasn’t as strong and the actual physicality was a challenge. It’s harder for me to pick up big bags of stuff; that’s made it harder. Was it hard? Yeah. But it’s hard for everybody. You’ve got to be tough and strong. I think it’s the same answer as every other industry: when faced with taking care of family -- when women have to make that choice, they’re always going to pick the family. That kind of bleeds a lot of people out of the field. When they get to childbearing years, it’s pretty hard to be able to that in our business. Is that discrimination? I think it’s choice. \u003c/p>\n\u003cp>One form of discrimination is more to do with a woman who’s older, which is a Hollywood thing. Actors can be sexy into their 60s and 70s and the women actresses aren’t. It’s the same thing and exacerbated with the celebrity of chefs. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: Did you feel or notice that when you were on TV? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong> I didn't feel it personally. If you look at the men who have been successful and most of the women who are successful, it’s sex appeal and showing cleavage. Right? That’s kind of interesting. For the men, that’s not criteria. They don’t have to be strikingly handsome. None of it’s absolute. There are exceptions.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most excited about on the new menu?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The evolution of the food. I’m excited about the next 15 years. I want this restaurant to be 30 years old. It requires evolution and change. We’ve started out kind of small by changing the format and focus. The menu changes are about my own taste and about what I want to express in the food: I want to have smaller portions because it’s healthier. I don’t like a ton of ingredients -- mostly three to five ingredients. I also want distilled flavors. I’m returning to simplicity. The evolution of the menu is also driven by the products we have here, and the idea is to let them shine. Less is more; accent natural fabulousness and let the ingredients shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\" alt=\"Traci Des Jardin with Jardinere alumni\" title=\"Traci Des Jardin with Jardinere alumni\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49003\">\u003c/a>\u003cbr>\n\u003cem>Jardinière Alums: L to R with Traci Des Jardins: Lizzie Binder, Deepak Kaul, Michael Hung, Morgan Mueller, Robbie Lewis and Richard Reddington. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've groomed many chefs who have gone on to do their own thing. What’s that like and who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> I don't know that I’ve been so great at mentoring. That’s shepherding. The people who have come through my kitchen have been influenced by me. But I wish I had been more of a mentor. It could be something I work on in the next 15 years. I give just by being. I learned by watching. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieperont\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Joachim_Splichal\">Joachim Splichal\u003c/a> are people who had the same sort of huge influence on me. There are also people who’ve taught me a lot about business. I’ve sought out counsel from people and that’s been key to learning for sure. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 300 Grove St. (at Franklin) \u003ca href=\"http://goo.gl/maps/5LaSz\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94102.\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> (415) 861-5555\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open everyday at 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/JardiniereSF\">@JardiniereSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/jardinieresf\">Jardinière\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\" alt=\"Traci des Jardins and Willie Brown\" title=\"Traci des Jardins and Willie Brown\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-49002\">\u003c/a>\u003cbr>\n\u003cem>Traci des Jardins and Willie Brown at Jardinière anniversary party. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>This month in Hayes Valley, \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> Restaurant and chef-owner \u003ca href=\"https://twitter.com/chef_traci\">Traci Des Jardins\u003c/a> celebrate 15 years of business, a notable feat for any fine dining spot. Along with launching a revamped menu, Des Jardins and executive chef \u003ca href=\"http://www.sfgate.com/food/article/The-Inside-Scoop-New-chef-wine-director-head-up-3268029.php\">Morgan Mueller\u003c/a> hosted a party at Jardinière attended by luminaries from both the culinary and political worlds, including Jardinière alums and folks like Willie Brown. In other exciting news, Des Jardins flew to Southern California days later to help her friend \u003ca href=\"http://marysueandsusan.com/about/about_msm.htm\">Mary Sue Milliken\u003c/a> -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Suzanne_Goin\">Suzanne Goin\u003c/a>, Karen Hatfield, \u003ca href=\"http://www.youtube.com/watch?v=em8B1iCQl7E\">Hans Rockenwagner\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef-masters/bio/michael-cimarusti\">Michael Cimarusti\u003c/a>, and \u003ca href=\"http://melisse.com/josiah-citrin\">Josiah Citrin\u003c/a> for a sold out dinner \u003ca href=\"https://donate.barackobama.com/page/outreach/view/2012/Food4Thought\">event\u003c/a> to raise funds for President Obama’s re-election. \u003c/p>\n\u003cp>Des Jardins is known for her cooking, \u003ca href=\"http://tracidesjardins.com/chef\">awards\u003c/a> from Esquire, SF Chronicle, James Beard, Food & Wine, philanthropy and time on TV for Top Chef: Masters, Iron Chef (remember how she beat Mario Batali, anyone?), and The Next Iron Chef. Des Jardins is chef/co-owner of Mijita Cocina Mexicana as well as Chef and Partner of Public House and Manzanita. She shared her thoughts with Bay Area Bites via telephone interview and her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How have you stayed in business for 15 years? What are the secrets of success? Do you have any horror stories?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> There’s been a lot of ups and downs and we had the boom years in the early years. Back then, the restaurant was so busy and honestly there was a lot of money coming in. Our problems were control and keeping track of everything and the real trick was getting ready for service every day. I was 32 when I opened the restaurant and was more the chef in the kitchen. I’ve evolved to more of a business person and am always looking at how to stay in business. You have to have business acumen and know what’s happening behind the scenes. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> said “it’s a nickel and dime business and you have to track every nickel and dime.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most important thing -- and I tell my managers this all the time -- is the guest experience. That is the best marketing tool. You have to be a good listener and listen to what the guests feedback is and what that means. It’s key to being a good chef or restaurateur. The guests will tell you and that’s the name of the game. \u003c/p>\n\u003cp>The first three to four years with Jardinière were insanely busy and then after 9/11 things got a lot trickier. When 9/11 happened our revenue dropped by 20 percent or something like that day to day. That was our most challenging time. 9/11 just sort of sealed the deal and it was really hard. I think a lot of people went out of business at that time. Over the last decade, we haven’t had as many fluctuations but the costs have gone up so much. The public doesn't really see that. How much things cost has changed so much. Our percentages have dwindled due to uncontrollable costs on things like mandatory healthcare.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\" alt=\"Chef Morgan and Traci Des Jardins\" title=\"Chef Morgan and Traci Des Jardins\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49001\">\u003c/a>\u003cbr>\n\u003cem>Chef Morgan Mueller and Traci Des Jardins. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about running a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The best is that our job is to make people happy. That makes it super, super fun and satisfying. It’s horrifying when they aren’t happy. People are coming in to have a good time and our job is to deliver. It’s kind of like theatre and you’re putting on the best show possible. When the day ends, then the show begins again. There are a lot of tiny, tiny details. My job is super fun; the business part I don't love but the feeding people part is fantastic.\u003c/p>\n\u003cp>The worst part is the amount of effort that goes into what we do every day. There’s not a huge monetary reward. It’s an act of love. Maybe people are making a ton of money and yet -- it seems so expensive. If you knew what goes into that experience then that’s hard. It’s even been exacerbated with the whole celebrity thing because people think that if you are on TV then you must have millions of dollars and you must have a Ferrari (laughs). People are making money from product lines and endorsements and there are folks making a tremendous amount of money but I’m not one of them. With the whole celebrity thing, people think that’s the kind of lifestyle were living. Right now, I’m sitting in my office and it’s really a storeroom. There are dry goods, an ice cream machine, and no place to sit. It’s not all that glamorous. But I love it. That’s the great thing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you talk about your role becoming a successful woman in the culinary field? Do you have any positive versus negative experiences regarding being a female in a male dominated profession?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>I’ve never felt discriminated against in this business. I was so young when I started. A lot of what I endured was pure naïveté and putting my head down and I was determined and dogged and I didn’t think about “yeah, I was the only woman.” I didn’t focus on that. I was smaller and wasn’t as strong and the actual physicality was a challenge. It’s harder for me to pick up big bags of stuff; that’s made it harder. Was it hard? Yeah. But it’s hard for everybody. You’ve got to be tough and strong. I think it’s the same answer as every other industry: when faced with taking care of family -- when women have to make that choice, they’re always going to pick the family. That kind of bleeds a lot of people out of the field. When they get to childbearing years, it’s pretty hard to be able to that in our business. Is that discrimination? I think it’s choice. \u003c/p>\n\u003cp>One form of discrimination is more to do with a woman who’s older, which is a Hollywood thing. Actors can be sexy into their 60s and 70s and the women actresses aren’t. It’s the same thing and exacerbated with the celebrity of chefs. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: Did you feel or notice that when you were on TV? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong> I didn't feel it personally. If you look at the men who have been successful and most of the women who are successful, it’s sex appeal and showing cleavage. Right? That’s kind of interesting. For the men, that’s not criteria. They don’t have to be strikingly handsome. None of it’s absolute. There are exceptions.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most excited about on the new menu?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The evolution of the food. I’m excited about the next 15 years. I want this restaurant to be 30 years old. It requires evolution and change. We’ve started out kind of small by changing the format and focus. The menu changes are about my own taste and about what I want to express in the food: I want to have smaller portions because it’s healthier. I don’t like a ton of ingredients -- mostly three to five ingredients. I also want distilled flavors. I’m returning to simplicity. The evolution of the menu is also driven by the products we have here, and the idea is to let them shine. Less is more; accent natural fabulousness and let the ingredients shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\" alt=\"Traci Des Jardin with Jardinere alumni\" title=\"Traci Des Jardin with Jardinere alumni\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49003\">\u003c/a>\u003cbr>\n\u003cem>Jardinière Alums: L to R with Traci Des Jardins: Lizzie Binder, Deepak Kaul, Michael Hung, Morgan Mueller, Robbie Lewis and Richard Reddington. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've groomed many chefs who have gone on to do their own thing. What’s that like and who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> I don't know that I’ve been so great at mentoring. That’s shepherding. The people who have come through my kitchen have been influenced by me. But I wish I had been more of a mentor. It could be something I work on in the next 15 years. I give just by being. I learned by watching. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieperont\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Joachim_Splichal\">Joachim Splichal\u003c/a> are people who had the same sort of huge influence on me. There are also people who’ve taught me a lot about business. I’ve sought out counsel from people and that’s been key to learning for sure. \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.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 300 Grove St. (at Franklin) \u003ca href=\"http://goo.gl/maps/5LaSz\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94102.\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> (415) 861-5555\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open everyday at 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/JardiniereSF\">@JardiniereSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/jardinieresf\">Jardinière\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> No. I like trash and treasure. (laughs). I live with an eleven year old son, Jess. He loves pork rinds from a bag like I do. He likes crinkle cut French fries like I do. I kind of like the extremes on the spectrum. We each had a trashy sausage biscuit today. I like excellence in both forms. You can be really good at trashy food and elegant food and I appreciate that. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> No. I like trash and treasure. (laughs). I live with an eleven year old son, Jess. He loves pork rinds from a bag like I do. He likes crinkle cut French fries like I do. I kind of like the extremes on the spectrum. We each had a trashy sausage biscuit today. I like excellence in both forms. You can be really good at trashy food and elegant food and I appreciate that. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\">\u003cimg class=\"alignnone size-full wp-image-48117\" title=\"Laura Werlin. Photo courtesy of Maren Caruso\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\" alt=\"Laura Werlin. Photo courtesy of Maren Caruso\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Laura Werlin. Photo courtesy of Maren Caruso\u003c/em>\u003c/p>\n\u003cp>Perhaps the best way to get a hold of cheese expert Laura Werlin is first checking her \u003ca href=\"https://twitter.com/cheezelady\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Laura-Werlin/108896749140707\">Facebook\u003c/a> accounts to find out which city or country she’s in. Werlin is a one-woman show in cheese and spends her time speaking, researching, cooking, writing, and teaching. You may have seen her talking about cheese in a down to earth, knowledgeable yet fun style on CNN, QVC, the Martha Stewart Show, the CBS Early Show or \u003ca href=\"http://www.chow.com/search?query=laura+werlin&type=\">CHOW.com\u003c/a>; her written work pops up nationally in Food & Wine, Fine Cooking, Saveur, and Cooking Light magazines.\u003c/p>\n\u003cp>Werlin’s forays to industry conferences keep her up to date on the latest and greatest in cheese. She has written five cheese-centric books and nabbed a James Beard award for \u003ca href=\"http://laurawerlin.com/The-All-American-Cheese-and-Wine-Book\">The All American Cheese and Wine Book\u003c/a>. Her sixth book \u003ca href=\"http://www.barnesandnoble.com/w/mac-cheese-please-laura-werlin/1111938316\">Mac & Cheese, Please!\u003c/a> will be released at the end of the year. Werlin is an instructor at \u003ca href=\"http://www.cheeseschoolsf.com/\">The Cheese School of San Francisco\u003c/a>, and will be teaching an American cheese class there on October 9th.\u003c/p>\n\u003cp>Ever since I signed up for cooking school in San Francisco in 2000, I’ve seen how Werlin’s professional work is often brought up in discussions about cheese. I was curious to know how exactly she got into working full-time with cheese. (Doesn’t it sound like a fun job?) We first worked together indirectly when I supplied her with volunteers for a cooking demo when I was an Event Manager for SF Chefs in 2010. Last year, I did paid content work for her website. For this Bay Area Bites piece, I interviewed Werlin via telephone and email. Her comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been a cheese expert since 2000, but what got you into cheese?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I studied Mass Communications at Cal with the dream of being on TV news. I worked at KRON news and bounced around in the news. Then I got a job in the field in Bakersfield. Later at KPIX I was the assignment manager and would figure out what to assign to reporters. I ended my time at KGO as a field producer for women in business, where I went out and interviewed people. TV news was my love and I did my best to do stories on food and wine people because that was also my love. After many years in the TV news business, I decided I was tired of it so I struck out to be a food writer. I ended up getting a couple of general food articles published that had nothing to do with cheese.\u003c/p>\n\u003cp>I feel like cheese found me. I wasn’t looking for a subject, and cheese found me. The first story was my book, where I got inspired to write about cheese. I knew instantly that my subject would be cheese. I’ve been lucky and had a charmed life as an author. I found an agent who found a publisher who liked the idea of a book on American cheese by an unknown author. That’s when my first book came out \u003ca href=\"http://www.amazon.com/The-American-Cheese-Laura-Werlin/dp/1556709900\">The New American Cheese\u003c/a>.\u003c/p>\n\u003cp>The way you become an expert is to write a book about it. I didn’t come to cheese because I knew about it. It was something I was very passionate about but I knew nothing about it. In the course of writing it, that was when I started really learning about it. And the learning never stopped.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about cheese? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I get a lot of info at the cheese counter. It almost doesn’t matter where that is: a cheese shop, a Whole Foods…. If something looks intriguing, I buy it.\u003c/p>\n\u003cp>There’s one book that I think is great called Mastering Cheese by \u003ca href=\"http://www.maxmccalman.com/\">Max McMalman\u003c/a> who is Maître Fromager in New York. Also I go to conferences and get information there.\u003c/p>\n\u003cp>I took a trip to Holland to learn about Dutch cheese. I go to farms as much as possible but ironically with my travel schedule being what it is, I do that less and less.\u003c/p>\n\u003cp>Often I will call a cheese maker. There isn’t one way -- you just learn about it. I like a book called \u003ca href=\"http://www.amazon.com/Growing-Farmer-Learned-Live-Land/dp/0393070859\">Growing a Farmer\u003c/a> and it’s the story of how Kurt Timmermeister came to be a cheese maker. He was an unlikely person from Vashon Island for that to happen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Earlier this month, you were at the \u003ca href=\"http://www.lafw.com/\">Los Angeles Food & Wine Festival\u003c/a>. Events and travel make up much of your work. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I do travel for cheese, that’s for sure. This is the second year for me at the LA Food & Wine Fest. That’s indicative of a lot of what I do. For the \u003ca href=\"http://www.foodandwine.com/classic\">Food & Wine Classic at Aspen\u003c/a>, this is my 7th year. I do the \u003ca href=\"http://corporate.sobefest.com/\">South Beach Wine and Food Festival\u003c/a> and The \u003ca href=\"http://www.santafewineandchile.org/\">Santa Fe Wine & Chile Fiesta\u003c/a>, which is in its 21st year.\u003c/p>\n\u003cp>In between I always wonder what I do each day. I’m never doing anything fun or frivolous. I consider myself an educator basically making cheese fun and psychologically accessible. People are wary and they buy the same cheese. They feel like there’s a right and wrong and they get hung up on that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you think pronunciation has something to do with people’s fear... similar to not ordering wine because you’re not sure how to say it to the waiter?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I think it’s a foreign word and I do the same thing with imported wine. With cheese, it’s more being afraid that it’s foreign and they’re not going to like it. I wouldn’t call us Americans a courageous lot. There has to be some familiarity or someone close by who can vouch for it. When you have cheeses that are like the gym socks that you haven’t washed -- it’s counterintuitive. Never mind that it can be transcendent to eat that gym sock cheese.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I can’t say that I have any mentors. What I would say is the thing that has motivated me all along are the cheese makers themselves. When I used to go to the old farmers' market before it came the ferry building, I made a beeline to the cheese makers. I loved talking to them and I loved what they do and I still feel that way. They’re my inspiration.\u003c/p>\n\u003cp>They are not mentors but people I was inspired early on by are \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> because I met them at McEvoy Olive oil and I was at their table. I was familiar but I thought they were a God and Goddess and I just wanted to be like them. [Laughs.] Hasn’t happened but it’s an inspiration.\u003c/p>\n\u003cp>What impressed me was they were really accessible as people and they were so quietly confident. They knew their stuff. Particularly in this day and age, anyone can call themselves a cook. It mattered to them. Don't get me wrong I think food TV is great -- and PBS is a pioneer. Like anything that gets popular, it gets dumbed down and it’s hard to ferret out who’s good at what they do and who’s good at being on television.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of cheese in the Bay Area? Where are we with cheese knowledge and cheese appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> We're more sophisticated than the rest of the country. No matter what neighborhood you live in, it's near a cheese shop or a Whole Foods. Also, we're just down the road from Pt. Reyes and see the cheese made at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. We have access to the cheese makers. That’s helpful in breaking down the intimidation factor and helps increase our desire to include cheese in our every day lives.\u003c/p>\n\u003cp>We have a lot of farmers’ markets and that’s a great leveling opportunity. It’s a chance to taste cheese from the cheese maker.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What cheeses are good for September -- at home and for picnics?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> Cheese ages at different rates. Sometimes a cheese made in last September is coming ripe in this September. You have a year-old cheese that could be great fun. I like a cheese called \u003ca href=\"http://www.uplandscheese.com/cheese.html\">Pleasant Ridge Reserve\u003c/a> anywhere in the 12-14 month range. Sometimes, you need to be looking back a year. Ask the cheese monger, “What was made last year, what’s good now?”\u003c/p>\n\u003cp>Also you’ve had the entire spring and summer where there are cheeses like a fresh chevre. Or try a sheep milk ricotta from \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> that is awesome.\u003c/p>\n\u003cp>Or cheese from June and July are coming to perfection. It’s a little bit of looking back and using your cheese monger as help.\u003c/p>\n\u003cp>If it’s hot, I tend to go for a lighter cheese like \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> which is creamy and delicious. Maybe don't go for a bandage wrapped cheddar. During the day that wouldn’t be my go-to cheese. In the end what you want to surround yourself with is a variety of maybe three cheeses from different milks.\u003c/p>\n\u003cp>Specifically for September, go for sheep and goats milk that are less changed. They start drying up later in the fall. If you want something fresh and seasonal, our cows here have opposite seasons. The grasses out in February then dry up in summertime. It’s okay because there’s still grass. Cows milk cheese made in February or March may be particularly delicious from California.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> It’s not really a guilty pleasure but I’m totally in love with beef jerky. I can’t tell you why. There’s the texture and the flavor and it’s often like ingesting leather.\u003c/p>\n\u003cp>I’m a big peanut butter fan and will eat a \u003ca href=\"http://www.hersheys.com/reeses/products.aspx#/REESE'S-Peanut-Butter-Cups\">Reese’s\u003c/a> anytime.\u003c/p>\n\u003cp>I’ve never met a potato chip I don't like. I’m more of a salty girl than a sweet one, although I try to be sweet!\u003c/p>\n\u003cp>\u003ca href=\"http://www.chow.com/food-news/55147/how-to-make-grilled-cheese-with-laura-werlin/\">\u003cstrong>How to Make Grilled Cheese with Laura Werlin\u003c/strong>\u003c/a> (CHOW)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"270\">\u003cparam name=\"movie\" value=\"http://canstatic.cbs.com/chrome/canplayer.swf?pid=BL1Igbf5Fw6g&partner=chow&gen=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed width=\"480\" height=\"270\" src=\"http://canstatic.cbs.com/chrome/canplayer.swf?pid=BL1Igbf5Fw6g&partner=chow&gen=1\" allowfullscreen=\"true\" allowscriptaccess=\"always\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"datePublished": "2012-08-29T08:00:58-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\">\u003cimg class=\"alignnone size-full wp-image-48117\" title=\"Laura Werlin. Photo courtesy of Maren Caruso\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\" alt=\"Laura Werlin. Photo courtesy of Maren Caruso\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Laura Werlin. Photo courtesy of Maren Caruso\u003c/em>\u003c/p>\n\u003cp>Perhaps the best way to get a hold of cheese expert Laura Werlin is first checking her \u003ca href=\"https://twitter.com/cheezelady\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Laura-Werlin/108896749140707\">Facebook\u003c/a> accounts to find out which city or country she’s in. Werlin is a one-woman show in cheese and spends her time speaking, researching, cooking, writing, and teaching. You may have seen her talking about cheese in a down to earth, knowledgeable yet fun style on CNN, QVC, the Martha Stewart Show, the CBS Early Show or \u003ca href=\"http://www.chow.com/search?query=laura+werlin&type=\">CHOW.com\u003c/a>; her written work pops up nationally in Food & Wine, Fine Cooking, Saveur, and Cooking Light magazines.\u003c/p>\n\u003cp>Werlin’s forays to industry conferences keep her up to date on the latest and greatest in cheese. She has written five cheese-centric books and nabbed a James Beard award for \u003ca href=\"http://laurawerlin.com/The-All-American-Cheese-and-Wine-Book\">The All American Cheese and Wine Book\u003c/a>. Her sixth book \u003ca href=\"http://www.barnesandnoble.com/w/mac-cheese-please-laura-werlin/1111938316\">Mac & Cheese, Please!\u003c/a> will be released at the end of the year. Werlin is an instructor at \u003ca href=\"http://www.cheeseschoolsf.com/\">The Cheese School of San Francisco\u003c/a>, and will be teaching an American cheese class there on October 9th.\u003c/p>\n\u003cp>Ever since I signed up for cooking school in San Francisco in 2000, I’ve seen how Werlin’s professional work is often brought up in discussions about cheese. I was curious to know how exactly she got into working full-time with cheese. (Doesn’t it sound like a fun job?) We first worked together indirectly when I supplied her with volunteers for a cooking demo when I was an Event Manager for SF Chefs in 2010. Last year, I did paid content work for her website. For this Bay Area Bites piece, I interviewed Werlin via telephone and email. Her comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been a cheese expert since 2000, but what got you into cheese?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I studied Mass Communications at Cal with the dream of being on TV news. I worked at KRON news and bounced around in the news. Then I got a job in the field in Bakersfield. Later at KPIX I was the assignment manager and would figure out what to assign to reporters. I ended my time at KGO as a field producer for women in business, where I went out and interviewed people. TV news was my love and I did my best to do stories on food and wine people because that was also my love. After many years in the TV news business, I decided I was tired of it so I struck out to be a food writer. I ended up getting a couple of general food articles published that had nothing to do with cheese.\u003c/p>\n\u003cp>I feel like cheese found me. I wasn’t looking for a subject, and cheese found me. The first story was my book, where I got inspired to write about cheese. I knew instantly that my subject would be cheese. I’ve been lucky and had a charmed life as an author. I found an agent who found a publisher who liked the idea of a book on American cheese by an unknown author. That’s when my first book came out \u003ca href=\"http://www.amazon.com/The-American-Cheese-Laura-Werlin/dp/1556709900\">The New American Cheese\u003c/a>.\u003c/p>\n\u003cp>The way you become an expert is to write a book about it. I didn’t come to cheese because I knew about it. It was something I was very passionate about but I knew nothing about it. In the course of writing it, that was when I started really learning about it. And the learning never stopped.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about cheese? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I get a lot of info at the cheese counter. It almost doesn’t matter where that is: a cheese shop, a Whole Foods…. If something looks intriguing, I buy it.\u003c/p>\n\u003cp>There’s one book that I think is great called Mastering Cheese by \u003ca href=\"http://www.maxmccalman.com/\">Max McMalman\u003c/a> who is Maître Fromager in New York. Also I go to conferences and get information there.\u003c/p>\n\u003cp>I took a trip to Holland to learn about Dutch cheese. I go to farms as much as possible but ironically with my travel schedule being what it is, I do that less and less.\u003c/p>\n\u003cp>Often I will call a cheese maker. There isn’t one way -- you just learn about it. I like a book called \u003ca href=\"http://www.amazon.com/Growing-Farmer-Learned-Live-Land/dp/0393070859\">Growing a Farmer\u003c/a> and it’s the story of how Kurt Timmermeister came to be a cheese maker. He was an unlikely person from Vashon Island for that to happen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Earlier this month, you were at the \u003ca href=\"http://www.lafw.com/\">Los Angeles Food & Wine Festival\u003c/a>. Events and travel make up much of your work. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I do travel for cheese, that’s for sure. This is the second year for me at the LA Food & Wine Fest. That’s indicative of a lot of what I do. For the \u003ca href=\"http://www.foodandwine.com/classic\">Food & Wine Classic at Aspen\u003c/a>, this is my 7th year. I do the \u003ca href=\"http://corporate.sobefest.com/\">South Beach Wine and Food Festival\u003c/a> and The \u003ca href=\"http://www.santafewineandchile.org/\">Santa Fe Wine & Chile Fiesta\u003c/a>, which is in its 21st year.\u003c/p>\n\u003cp>In between I always wonder what I do each day. I’m never doing anything fun or frivolous. I consider myself an educator basically making cheese fun and psychologically accessible. People are wary and they buy the same cheese. They feel like there’s a right and wrong and they get hung up on that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you think pronunciation has something to do with people’s fear... similar to not ordering wine because you’re not sure how to say it to the waiter?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I think it’s a foreign word and I do the same thing with imported wine. With cheese, it’s more being afraid that it’s foreign and they’re not going to like it. I wouldn’t call us Americans a courageous lot. There has to be some familiarity or someone close by who can vouch for it. When you have cheeses that are like the gym socks that you haven’t washed -- it’s counterintuitive. Never mind that it can be transcendent to eat that gym sock cheese.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I can’t say that I have any mentors. What I would say is the thing that has motivated me all along are the cheese makers themselves. When I used to go to the old farmers' market before it came the ferry building, I made a beeline to the cheese makers. I loved talking to them and I loved what they do and I still feel that way. They’re my inspiration.\u003c/p>\n\u003cp>They are not mentors but people I was inspired early on by are \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> because I met them at McEvoy Olive oil and I was at their table. I was familiar but I thought they were a God and Goddess and I just wanted to be like them. [Laughs.] Hasn’t happened but it’s an inspiration.\u003c/p>\n\u003cp>What impressed me was they were really accessible as people and they were so quietly confident. They knew their stuff. Particularly in this day and age, anyone can call themselves a cook. It mattered to them. Don't get me wrong I think food TV is great -- and PBS is a pioneer. Like anything that gets popular, it gets dumbed down and it’s hard to ferret out who’s good at what they do and who’s good at being on television.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of cheese in the Bay Area? Where are we with cheese knowledge and cheese appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> We're more sophisticated than the rest of the country. No matter what neighborhood you live in, it's near a cheese shop or a Whole Foods. Also, we're just down the road from Pt. Reyes and see the cheese made at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. We have access to the cheese makers. That’s helpful in breaking down the intimidation factor and helps increase our desire to include cheese in our every day lives.\u003c/p>\n\u003cp>We have a lot of farmers’ markets and that’s a great leveling opportunity. It’s a chance to taste cheese from the cheese maker.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What cheeses are good for September -- at home and for picnics?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> Cheese ages at different rates. Sometimes a cheese made in last September is coming ripe in this September. You have a year-old cheese that could be great fun. I like a cheese called \u003ca href=\"http://www.uplandscheese.com/cheese.html\">Pleasant Ridge Reserve\u003c/a> anywhere in the 12-14 month range. Sometimes, you need to be looking back a year. Ask the cheese monger, “What was made last year, what’s good now?”\u003c/p>\n\u003cp>Also you’ve had the entire spring and summer where there are cheeses like a fresh chevre. Or try a sheep milk ricotta from \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> that is awesome.\u003c/p>\n\u003cp>Or cheese from June and July are coming to perfection. It’s a little bit of looking back and using your cheese monger as help.\u003c/p>\n\u003cp>If it’s hot, I tend to go for a lighter cheese like \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> which is creamy and delicious. Maybe don't go for a bandage wrapped cheddar. During the day that wouldn’t be my go-to cheese. In the end what you want to surround yourself with is a variety of maybe three cheeses from different milks.\u003c/p>\n\u003cp>Specifically for September, go for sheep and goats milk that are less changed. They start drying up later in the fall. If you want something fresh and seasonal, our cows here have opposite seasons. The grasses out in February then dry up in summertime. It’s okay because there’s still grass. Cows milk cheese made in February or March may be particularly delicious from California.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> It’s not really a guilty pleasure but I’m totally in love with beef jerky. I can’t tell you why. There’s the texture and the flavor and it’s often like ingesting leather.\u003c/p>\n\u003cp>I’m a big peanut butter fan and will eat a \u003ca href=\"http://www.hersheys.com/reeses/products.aspx#/REESE'S-Peanut-Butter-Cups\">Reese’s\u003c/a> anytime.\u003c/p>\n\u003cp>I’ve never met a potato chip I don't like. I’m more of a salty girl than a sweet one, although I try to be sweet!\u003c/p>\n\u003cp>\u003ca href=\"http://www.chow.com/food-news/55147/how-to-make-grilled-cheese-with-laura-werlin/\">\u003cstrong>How to Make Grilled Cheese with Laura Werlin\u003c/strong>\u003c/a> (CHOW)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Publish like a Local: Nion McEvoy and Chronicle Books ",
"title": "Publish like a Local: Nion McEvoy and Chronicle Books ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>WHEN:\u003c/strong> Wednesday, August 22, 9:00 am-7:00 pm\u003cbr>\nThursday, August 23, 9:00 am-7:00 pm\u003cbr>\nFriday, August 24, 9:00 am-7:00 pm\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Nion McEvoy, who has owned and operated the San Francisco-based Chronicle Books since 1999. Social media is an integral part of the company’s strategy, and McEvoy shares why he keeps the independent publishing house in San Francisco. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>WHEN:\u003c/strong> Wednesday, August 22, 9:00 am-7:00 pm\u003cbr>\nThursday, August 23, 9:00 am-7:00 pm\u003cbr>\nFriday, August 24, 9:00 am-7:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating Julia Child's 100th Birthday: Jacques Pépin Tribute Video + How Julia Met Jacques",
"title": "Celebrating Julia Child's 100th Birthday: Jacques Pépin Tribute Video + How Julia Met Jacques",
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"content": "\u003cp>\u003cem>Jacques Pépin's centennial celebration tribute video to Julia Child. Produced by Mike Klozar.\u003c/em>\u003c/p>\n\u003cp>She was the Paris-loving home cook from California who made French cuisine accessible to generations of supermarket shoppers. Apprenticed to restaurant work at 13, once the private chef to Charles de Gaulle, he was the French-born, classically trained chef who made America his home. Their friendship stretched through decades, through hundreds of meals and over many bottles of wine. But how did culinary icons \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> first meet? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\" alt=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" title=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" width=\"300\" height=\"417\" class=\"alignleft size-full wp-image-47602\">\u003c/a>In 1960, Jacques Pépin had been living in the States for just a few months, working for Henri Soulé at Le Pavillon, where Manhattan's crème de la crème swapped society gossip over \u003cem>quenelles de brochet.\u003c/em> It was a quick way to learn the who's who of New York's many overlapping power circles, including the media. Through \u003ca href=\"http://www.nytimes.com/2012/05/09/dining/craig-claiborne-a-force-in-the-food-revolution.html\">Craig Claiborne\u003c/a>, the influential food editor of the New York Times, Pepin become friends with Helen McCully, the editor of the then-popular magazines McCall's and House Beautiful. When she snagged an advance review copy of Child's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">Mastering the Art of French Cooking\u003c/a>, she took it straight to Pépin. As Pépin recalled in \u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html?_r=1&ref=dining\">Memories of a Friend, Sidekick, and Foil,\u003c/a> McCully told him that the author was from California, and was \"a very tall woman with a really terrible voice.\" She invited Child over, Pépin cooked, they talked food and France and a lifelong professional partnership was born, thanks to their dedication to classic French cooking and their mutual respect and fondness for each other's home countries. (Pépin left Le Pavillon not long after, lured away by his colleague Pierre Franey, who had been Le Pavillon's executive chef, to work in culinary development for the Howard Johnson's motel and restaurant chain.)\u003c/p>\n\u003cp>When their schedules allowed, they taught classes together at Boston University, where Pépin was teaching, or did tag-team cooking demonstrations. Child, a public-television star since the early 60s, took their friendship onto the screen, pairing with him for \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-in-concert-series/\">Cooking in Concert\u003c/a>, two he-says, she-says specials that were filmed at Boston University and aired on PBS. He was precise, with warp-speed knife skills; she supplied the gently teasing banter and grand dame presence. Here, Julia and Jacques melt, whisk, and bake their way through an extravagant amount of butter as they prepare a lavish meal for formal entertaining: rolled flounder fillets with beurre blanc, standing rib roast of beef, asparagus, mashed potatoes, and strawberry tarts. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"640\" height=\"448\" src=\"http://player.pbs.org/viralplayer/2257769718/\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their rapport and the information-packed usefulness of their decades of mutual experience led to Pépin making \u003ca href=\"http://video.pbs.org/video/2256986760/\">lobster souffle\u003c/a> and \u003ca href=\"http://video.pbs.org/video/2256997672/\">braised sweetbreads in puff pastry with black truffle Madeira sauce\u003c/a> on \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-with-master-chefs/\">Julia Child: Cooking with Master Chefs\u003c/a> and then to the popular series \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home.\u003c/a> Filmed in Child's \u003ca href=\"http://www.pbs.org/food/features/smithsonian-julia-child-kitchen/\">kitchen\u003c/a> in Cambridge, which had been revamped to accommodate the demands of cooking on camera, the show ran for 22 episodes and won both an Emmy and a James Beard Foundation Award. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375404317/kqedorg-20\">Julia and Jacques Cooking at Home\u003c/a>, a cookbook of recipes extrapolated from the shows, followed in 1999. As Pépin admitted, Child loosened him up; for what other cook would he have gone in front of the camera in a toga to introduce Caesar Salad? \u003c/p>\n\u003cp>\u003cem>Want to see your favorite episodes again? In honor of Julia's centennial, KQED is rebroadcasting a selection of episodes of \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home\u003c/a> throughout August. \u003c/em>\u003c/p>\n\u003cp>Here is a fun Interactive game from KQED's Julia Child tribute page:\u003cbr>\n\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">\u003cstrong>Julia Child Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Caesar Salad, Julia's Way\u003c/strong>\u003cbr>\nJulia is probably one of the few people around who saw the real Caesar Cardini making his salad. Her parents took her to his restaurant in Tijuana when she was just nine years old. She says, \"You don't want herbs and anchovies and things like that in it, those would adulterate it.\" Jacques, on the other hand, loves anchovies in his Caesar salad.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n18 to 24 crisp, narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine hearts (about 1 pound)\u003cbr>\n1 cup plain toasted croutons (see recipe below)\u003cbr>\n1 large clove garlic, peeled\u003cbr>\n1/4 cup or more excellent olive oil\u003cbr>\nSalt\u003cbr>\n1 large very fresh egg\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 whole lemon, halved and seeded\u003cbr>\nWorcestershire sauce\u003cbr>\n2 tablespoons freshly grated Parmesan cheese, imported Parmagiano Reggiano only\u003c/p>\n\u003cp>1. From a large head of romaine lettuce, remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length -- you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads; fortunately, romaine keeps reasonably well under refrigeration.)\u003c/p>\n\u003cp>2. To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic, and mash again with the knife, rubbing and pressing to make a soft puree.\u003c/p>\n\u003cp>3. Scrape the puree into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the puree through a small sieve into a pan before adding the extra oil and croutons. Discard the bits of garlic.)\u003c/p>\n\u003cp>4. To coddle the egg, bring a small saucepan of water to the simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer it for exactly 1 minute. \u003c/p>\n\u003cp>5. Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing. Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them toward you, so they tumble over like a wave. Sprinkle with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of Worcestershire, and toss again. Taste for seasoning and add more if needed.\u003c/p>\n\u003cp>6. Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.\u003c/p>\n\u003cp>7. Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.\u003c/p>\n\u003cp>\u003cstrong>Homemade Croutons\u003c/strong>\u003cbr>\nThese croutons are essential for our Caesar salad and a fine addition to a basic green salad as well as soups. You can brush the cubes with melted butter before toasting, if you like, or flavor them after with garlic oil, as in the Caesar recipe. It's easy to make a large batch and freeze any croutons you are not using the same day. Reheat frozen croutons in a low oven until crisp.\u003c/p>\n\u003cp>4 or 5 thick slices of French or Italian bread, crusts removed\u003c/p>\n\u003cp>1. Preheat the oven to 350 degrees F. Slice bread into 1/2 inch strips, and then the strips into 1/2 inch cubes, to make 4 cups. \u003c/p>\n\u003cp>2. Spread the cubes in a single layer on a cookie sheet and set in the oven for about 10 minutes, turning once or twice, until lightly toasted on all sides. Spread the cubes on a tray to cool before using or freezing.\u003c/p>\n\u003cul>\n\u003cstrong>Julia Child features at KQED Food:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child tribute page\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/09/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show/\">Celebrating Julia Child's Centennial: How “The French Chef” Became TV’s First Hit Cooking Show\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Jacques Pépin tribute to Julia Child at The New York Times:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html\">Memories of a Friend, Sidekick and Foil\u003c/a> \u003c/p>\n\n",
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"excerpt": "She was a Paris-loving home cook from California. He was a classically trained French chef relocated to America. But when Julia met Jacques, a lifetime culinary friendship and television partnership was born. With videos from Julia and Jacques Cooking at Home, a tribute video from Jacques, and a recipe for Caesar Salad Julia's Way. ",
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"title": "Celebrating Julia Child's 100th Birthday: Jacques Pépin Tribute Video + How Julia Met Jacques | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Jacques Pépin's centennial celebration tribute video to Julia Child. Produced by Mike Klozar.\u003c/em>\u003c/p>\n\u003cp>She was the Paris-loving home cook from California who made French cuisine accessible to generations of supermarket shoppers. Apprenticed to restaurant work at 13, once the private chef to Charles de Gaulle, he was the French-born, classically trained chef who made America his home. Their friendship stretched through decades, through hundreds of meals and over many bottles of wine. But how did culinary icons \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> first meet? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\" alt=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" title=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" width=\"300\" height=\"417\" class=\"alignleft size-full wp-image-47602\">\u003c/a>In 1960, Jacques Pépin had been living in the States for just a few months, working for Henri Soulé at Le Pavillon, where Manhattan's crème de la crème swapped society gossip over \u003cem>quenelles de brochet.\u003c/em> It was a quick way to learn the who's who of New York's many overlapping power circles, including the media. Through \u003ca href=\"http://www.nytimes.com/2012/05/09/dining/craig-claiborne-a-force-in-the-food-revolution.html\">Craig Claiborne\u003c/a>, the influential food editor of the New York Times, Pepin become friends with Helen McCully, the editor of the then-popular magazines McCall's and House Beautiful. When she snagged an advance review copy of Child's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">Mastering the Art of French Cooking\u003c/a>, she took it straight to Pépin. As Pépin recalled in \u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html?_r=1&ref=dining\">Memories of a Friend, Sidekick, and Foil,\u003c/a> McCully told him that the author was from California, and was \"a very tall woman with a really terrible voice.\" She invited Child over, Pépin cooked, they talked food and France and a lifelong professional partnership was born, thanks to their dedication to classic French cooking and their mutual respect and fondness for each other's home countries. (Pépin left Le Pavillon not long after, lured away by his colleague Pierre Franey, who had been Le Pavillon's executive chef, to work in culinary development for the Howard Johnson's motel and restaurant chain.)\u003c/p>\n\u003cp>When their schedules allowed, they taught classes together at Boston University, where Pépin was teaching, or did tag-team cooking demonstrations. Child, a public-television star since the early 60s, took their friendship onto the screen, pairing with him for \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-in-concert-series/\">Cooking in Concert\u003c/a>, two he-says, she-says specials that were filmed at Boston University and aired on PBS. He was precise, with warp-speed knife skills; she supplied the gently teasing banter and grand dame presence. Here, Julia and Jacques melt, whisk, and bake their way through an extravagant amount of butter as they prepare a lavish meal for formal entertaining: rolled flounder fillets with beurre blanc, standing rib roast of beef, asparagus, mashed potatoes, and strawberry tarts. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"640\" height=\"448\" src=\"http://player.pbs.org/viralplayer/2257769718/\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their rapport and the information-packed usefulness of their decades of mutual experience led to Pépin making \u003ca href=\"http://video.pbs.org/video/2256986760/\">lobster souffle\u003c/a> and \u003ca href=\"http://video.pbs.org/video/2256997672/\">braised sweetbreads in puff pastry with black truffle Madeira sauce\u003c/a> on \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-with-master-chefs/\">Julia Child: Cooking with Master Chefs\u003c/a> and then to the popular series \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home.\u003c/a> Filmed in Child's \u003ca href=\"http://www.pbs.org/food/features/smithsonian-julia-child-kitchen/\">kitchen\u003c/a> in Cambridge, which had been revamped to accommodate the demands of cooking on camera, the show ran for 22 episodes and won both an Emmy and a James Beard Foundation Award. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375404317/kqedorg-20\">Julia and Jacques Cooking at Home\u003c/a>, a cookbook of recipes extrapolated from the shows, followed in 1999. As Pépin admitted, Child loosened him up; for what other cook would he have gone in front of the camera in a toga to introduce Caesar Salad? \u003c/p>\n\u003cp>\u003cem>Want to see your favorite episodes again? In honor of Julia's centennial, KQED is rebroadcasting a selection of episodes of \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home\u003c/a> throughout August. \u003c/em>\u003c/p>\n\u003cp>Here is a fun Interactive game from KQED's Julia Child tribute page:\u003cbr>\n\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">\u003cstrong>Julia Child Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Caesar Salad, Julia's Way\u003c/strong>\u003cbr>\nJulia is probably one of the few people around who saw the real Caesar Cardini making his salad. Her parents took her to his restaurant in Tijuana when she was just nine years old. She says, \"You don't want herbs and anchovies and things like that in it, those would adulterate it.\" Jacques, on the other hand, loves anchovies in his Caesar salad.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n18 to 24 crisp, narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine hearts (about 1 pound)\u003cbr>\n1 cup plain toasted croutons (see recipe below)\u003cbr>\n1 large clove garlic, peeled\u003cbr>\n1/4 cup or more excellent olive oil\u003cbr>\nSalt\u003cbr>\n1 large very fresh egg\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 whole lemon, halved and seeded\u003cbr>\nWorcestershire sauce\u003cbr>\n2 tablespoons freshly grated Parmesan cheese, imported Parmagiano Reggiano only\u003c/p>\n\u003cp>1. From a large head of romaine lettuce, remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length -- you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads; fortunately, romaine keeps reasonably well under refrigeration.)\u003c/p>\n\u003cp>2. To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic, and mash again with the knife, rubbing and pressing to make a soft puree.\u003c/p>\n\u003cp>3. Scrape the puree into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the puree through a small sieve into a pan before adding the extra oil and croutons. Discard the bits of garlic.)\u003c/p>\n\u003cp>4. To coddle the egg, bring a small saucepan of water to the simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer it for exactly 1 minute. \u003c/p>\n\u003cp>5. Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing. Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them toward you, so they tumble over like a wave. Sprinkle with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of Worcestershire, and toss again. Taste for seasoning and add more if needed.\u003c/p>\n\u003cp>6. Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.\u003c/p>\n\u003cp>7. Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.\u003c/p>\n\u003cp>\u003cstrong>Homemade Croutons\u003c/strong>\u003cbr>\nThese croutons are essential for our Caesar salad and a fine addition to a basic green salad as well as soups. You can brush the cubes with melted butter before toasting, if you like, or flavor them after with garlic oil, as in the Caesar recipe. It's easy to make a large batch and freeze any croutons you are not using the same day. Reheat frozen croutons in a low oven until crisp.\u003c/p>\n\u003cp>4 or 5 thick slices of French or Italian bread, crusts removed\u003c/p>\n\u003cp>1. Preheat the oven to 350 degrees F. Slice bread into 1/2 inch strips, and then the strips into 1/2 inch cubes, to make 4 cups. \u003c/p>\n\u003cp>2. Spread the cubes in a single layer on a cookie sheet and set in the oven for about 10 minutes, turning once or twice, until lightly toasted on all sides. Spread the cubes on a tray to cool before using or freezing.\u003c/p>\n\u003cul>\n\u003cstrong>Julia Child features at KQED Food:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child tribute page\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/09/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show/\">Celebrating Julia Child's Centennial: How “The French Chef” Became TV’s First Hit Cooking Show\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jacques Pépin tribute to Julia Child at The New York Times:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html\">Memories of a Friend, Sidekick and Foil\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show",
"title": "Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\" alt=\"Julia Child on The French Chef making French Onion Soup\" title=\"Julia Child on The French Chef making French Onion Soup\" width=\"560\" height=\"439\" class=\"alignnone size-full wp-image-46918\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Onion Soup\u003c/em>\u003c/p>\n\u003cp>Julia Child would have been 100 years old this month. In her honor, \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED\u003c/a> and \u003ca href=\"http://www.pbs.org/food/julia-child-100-birthday/\">PBS\u003c/a> will be celebrating her centennial in the weeks leading up to her birthday on August 15. Thinking about Child's many contributions to the way we eat, talk, and think about food, it's instructive to go back to see how her original television show, \u003ca href=\"http://www.pbs.org/food/shows/the-french-chef/\">The French Chef\u003c/a>, became a hit. In its cookbook tie-in, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child explains the unexpected way that her \u003ca href=\"http://www.juliachildfoundation.org/timeline.html\">fifty-year career\u003c/a> in television got its start. \u003c/p>\n\u003cp>All it took were twenty-seven letters sent to the studios of Boston's public television station, \u003ca href=\"http://www.wgbh.org/topics/Julia-Child-100-371\">WGBH-TV\u003c/a>. At the time \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\"> Mastering the Art of French Cooking\u003c/a> was published, a Parisian friend of the Childs, Beatrice Braude, was working at the station. Braude suggested promoting the book with an appearance by Julia on one of the station's book-review programs. Julia agreed, and hoping to \"liven things up a little,\" arrived for her interview bearing a dozen eggs and an eye-catchingly huge copper bowl. During the talk, Child pulled out a whisk, grabbed her enormous bowl, and showed how the right flick of the wrist could turn a few egg whites into a mountain of billowing froth. Much to everyone's surprise, more than two dozen viewers wrote in, asking for more from the French chef with the flutey voice and American attitude. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\" alt=\"Julia Child on The French Chef making French Tarts, Apple Style\" title=\"Julia Child on The French Chef making French Tarts, Apple Style\" width=\"560\" height=\"435\" class=\"alignnone size-full wp-image-46917\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Tarts, Apple Style\u003c/em>\u003c/p>\n\u003cp>This was the early 1960s. French chef \u003ca href=\"http://www.sfgate.com/restaurants/article/Rene-Verdon-French-chef-for-JFK-White-House-dies-2477797.php\">Rene Verdon\u003c/a> was cooking in the White House. First Lady Jacqueline Kennedy spoke French to European heads of state while wearing Chanel and Givenchy. Jet travel was booming; suddenly, for those who could afford it, a trip to Europe meant a few hours on a plane, not a week on a ship. In the right place at the right time came Julia, an indomitable, sunny-faced Californian able to translate the elegant mysteries of French cuisine for television-watching, supermarket-shopping Americans. WGBH asked Julia if she'd like to try making three pilot shows, each thirty minutes, demonstrating the French way of cooking. Julia agreed, only to find out that the station's studio had burned to the ground a few months before. They found makeshift accomodation in a display kitchen at the Boston Gas Company. Equipment was loaded into the Childs' station wagon, unloaded in the gas company's lobby, and with barely a rehearsal, the first show was taped. As Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>It was out of the question for us to film a live show since we had only two cameras attached by long cables to a mobile bus. Besides, with an absolutely amateur performer, it would have been far too risky. We decided, however, that it would be taped as though it were live. Unless the sky fell in, the camera failed or the lights went off, there would be no stops, and no corrections--just a straight thirty minutes from start to finish. This was a good fundamental decision, I think. I hate to stop. . . Besides, I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.\"\u003c/p>\u003c/blockquote>\n\u003cp>Watching that first show, which aired on July 26, 1962, Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened around the stove, and WGBH-TV lurched into educational TV's first cooking program.\"\u003c/p>\u003c/blockquote>\n\u003cp>Because the genre was so new, the station gave Child free rein to develop the show her own way, without focus groups or media training.The show found a semi-permanent home in the Cambridge Electric Company's display kitchen, located in a spacious loft that, conveniently, had three entrances: a front stairway, a freight elevator, and a fire escape descending into the parking lot. \u003c/p>\n\u003cblockquote>\u003cp>Nobody at WGBH had the slightest idea what we were cooking in our loft until the cameras were lugged up the outside fire escape at 10 o'clock on Wednesdays and Fridays to beging the tapings. . . [Assistant Producer] Ruth Lockwood and I had complete freedom to work up anything we wished and to present it in any manner we chose.\" \u003c/p>\u003c/blockquote>\n\u003cp>Since this was educational television, however, Child wanted \"to demonstrate that [French cooking] is not merely good cooking, but that it follows definite rules...I, myself, will not do anything unless I know why.\" She didn't just sauté and flambé, she explained the whys and hows for whipping egg whites, perfecting emulsions like mayonnaise or hollandaise sauce, or clarifying a stock, all as a means of \"taking the bugaboo out of French cooking.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first 13 shows that Child shot are no longer available; at the time, \"The French Chef\" was limited only to local viewers watching WGBH on Channel 2 in New England. By the time other public television stations started requesting the show, the original tapes were worn out. Child didn't regret their loss; instead, she revisited almost all of the same recipes later in the series, when she was more comfortable in front of the camera. Here you can see Child slicing onions like mad for \u003cem>Your Own French Onion Soup,\u003c/em> one of the earliest shows.\u003c/p>\n\u003cp>https://youtu.be/dw0Ij1Fxgq4\u003c/p>\n\u003cp>Shot in black and white, with pots and pans supplied from the Childs' own kitchen, the show is remarkably lacking in nearly everything we've come to expect in the cooking shows that now run back-to-back for hours on TV. There's no flash, no fast cutting, no sexing up the tomatoes. Hot sauce is nowhere to found. Nothing is barbecued or piled on top of a doughnut. Behind the scenes, instead of a squadron of interns chopping and washing in an unseen prep kitchen, there was Julia's husband Paul, dishwasher, equipment-hauler, and general factotum. She talked off the cuff, and was more than willing to crack herself up being downright goofy, as this fabulously wacky clip (shot after the show had moved into color) about roast chicken proves. \u003c/p>\n\u003cp>http://www.youtube.com/embed/h8prY-yHYoE\u003c/p>\n\u003cp>And yet, viewers tuned in, week after week, and learned to make buttery pastry crusts, \u003ca href=\"http://www.wgbh.org/articles/The-French-Chef-Coq-au-Vin-6970\">coq au vin\u003c/a>, bouillabaisse, even \"hamburgers à la française\" dolled up with red-wine and bone-marrow sauce bordelaise. As she says in \u003cem>French Tarts, Apple Style\u003c/em>, \"It's not too difficult to do if you've seen it done.\" That was what made her popular: she believed that anyone, anywhere, could learn to cook delicious French food. All you needed to do was pay attention and practice, just as she had. \u003c/p>\n\u003cp>https://youtu.be/DH3IoEEvzlw\u003c/p>\n\u003cp>Happy birthday, Julia Child. Let's warm up these foggy August nights with a bubbling-hot bowl of her classic, cheese-topped onion soup. \u003c/p>\n\u003cp>\u003cstrong>Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)\u003c/strong>\u003cbr>\nIntroducing this recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child writes, \"Soupe à l'oignon, a large bowl of it bubbling under a brown crust of cheese, is practically a meal in itself. Serve it after a football game, at a Sunday night supper, or as a midnight snack. Its rich aroma, wonderful flavor and savor, have made French onion soup a word favorite.\" Given that this was the early 60s, she also suggested that by adding wine, a bay leaf, and a pinch of thyme, readers could give a little French flair even to canned or dehydrated onion soup. And while encouraging readers to start with a homemade beef bouillon--\"beef bones and shank meat simmered for several hours with the usual carrots, onions, celery, seasonings, and herbs\"--she also acknowledged that canned bouillon could be used instead, \"if your own bouillon is lacking.\"\u003c/p>\n\u003cp>\u003cem>Adapted from The French Chef Cookbook by Julia Child.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n5-6 cups thinly sliced yellow onions (1 1/2 lbs)\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n3 tablespoons flour\u003cbr>\n2 quarts hot beef bouillon (if using canned bouillon, dilute with 2 cups of water)\u003cbr>\n1 cup red or white wine\u003cbr>\n1 bay leaf\u003cbr>\n1/2 teaspoon sage\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For Croûtes and Cheese Topping:\u003c/strong>\u003cbr>\n1 sweet baguette\u003cbr>\nOlive oil or melted butter\u003cbr>\n1/4 cup cognac, optional\u003cbr>\n1 small (2-inch) onion or shallot, peeled\u003cbr>\nA 2-ounce piece Swiss cheese\u003cbr>\n1 1/2 cups grated Swiss and Parmesan cheese, mixed\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Melt the butter and oil in a large, deep saucepan; add the onions and stir to coat with the butter. Cover the pan and cook over moderately low heat for 15-20 minutes, stirring occasionally, until onions are tender and translucent.\u003c/li>\n\u003cli>Uncover the pan, raise heat to medium high, and stir in the salt and sugar. (Sugar, by caramelizing, helps onions to brown.) Cook for about 30 minutes, stirring frequently, until onions have turned an even deep golden brown.\u003c/li>\n\u003cli>Lower heat to medium, stir in flour, and add a bit more butter if flour does not absorb into a paste with the onions. Cook, stirring continually, for about 2 minutes to brown flour lightly.\u003c/li>\n\u003cli>In a separate pot, heat bouillon. Pour about a cup of hot bouillon into onion mixture, whisking to combine. Add the rest of the bouillon and the wine, bay and sage, and bring to a simmer. Simmer slowly for 30-40 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cli>While soup is simmering, make the croûtes. Preheat oven to 325°F. Cut bread into slices 1 inch thick, paint lightly with oil or butter and arrange in one layer on a baking sheet. Bake in the oven for 15-20 minutes, until beginning to brown lightly; turn slices and brown lightly for 15-20 minutes on the other side. Remove croûtes from oven. Turn oven up to 350°F.\u003c/li>\n\u003cli>Add the optional cognac and grate in the onion. Pour the hot soup into a serving casserole, baking dish, or into individual oven-proof bowls. Shave the 2-ounce piece of cheese into fine slivers and strew over the soup.\u003c/li>\n\u003cli>Place a closely packed layer of croûtes over the top of the soup and spread on the grated cheese, covering the croûtes completely. (If using individual bowls, top each bowl with one or two croutes as needed to cover the top of soup. Divide the cheese between the bowls.) Sprinkle a tablespoon of oil or butter over the cheese, and set soup on the middle rack of the oven. (If using individual bowls, place bowls on a baking sheet.) Bake for about 30 minutes, until soup is bubbling slowly and cheese has melted.\u003c/li>\n\u003cli>Meanwhile, preheat your broiler. Just before serving, run the soup under the broiler for a moment to brown the cheese lightly. Pass the remaining croûtes in a bread tray along with the soup.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>For more Julia Child recipes, videos, audio interviews, books and resources check out \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED's Julia Child portal\u003c/a> in KQED Food.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "How did Julia Child get her start as one of television's most iconic chefs? In honor of Child's upcoming centennial, we've got two classic black-and-white shows from her original series, The French Chef, plus her recipe for bubbling, cheese-topped French onion soup. ",
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"description": "How did Julia Child get her start as one of television's most iconic chefs? In honor of Child's upcoming centennial, we've got two classic black-and-white shows from her original series, The French Chef, plus her recipe for bubbling, cheese-topped French onion soup. ",
"title": "Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\" alt=\"Julia Child on The French Chef making French Onion Soup\" title=\"Julia Child on The French Chef making French Onion Soup\" width=\"560\" height=\"439\" class=\"alignnone size-full wp-image-46918\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Onion Soup\u003c/em>\u003c/p>\n\u003cp>Julia Child would have been 100 years old this month. In her honor, \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED\u003c/a> and \u003ca href=\"http://www.pbs.org/food/julia-child-100-birthday/\">PBS\u003c/a> will be celebrating her centennial in the weeks leading up to her birthday on August 15. Thinking about Child's many contributions to the way we eat, talk, and think about food, it's instructive to go back to see how her original television show, \u003ca href=\"http://www.pbs.org/food/shows/the-french-chef/\">The French Chef\u003c/a>, became a hit. In its cookbook tie-in, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child explains the unexpected way that her \u003ca href=\"http://www.juliachildfoundation.org/timeline.html\">fifty-year career\u003c/a> in television got its start. \u003c/p>\n\u003cp>All it took were twenty-seven letters sent to the studios of Boston's public television station, \u003ca href=\"http://www.wgbh.org/topics/Julia-Child-100-371\">WGBH-TV\u003c/a>. At the time \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\"> Mastering the Art of French Cooking\u003c/a> was published, a Parisian friend of the Childs, Beatrice Braude, was working at the station. Braude suggested promoting the book with an appearance by Julia on one of the station's book-review programs. Julia agreed, and hoping to \"liven things up a little,\" arrived for her interview bearing a dozen eggs and an eye-catchingly huge copper bowl. During the talk, Child pulled out a whisk, grabbed her enormous bowl, and showed how the right flick of the wrist could turn a few egg whites into a mountain of billowing froth. Much to everyone's surprise, more than two dozen viewers wrote in, asking for more from the French chef with the flutey voice and American attitude. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\" alt=\"Julia Child on The French Chef making French Tarts, Apple Style\" title=\"Julia Child on The French Chef making French Tarts, Apple Style\" width=\"560\" height=\"435\" class=\"alignnone size-full wp-image-46917\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Tarts, Apple Style\u003c/em>\u003c/p>\n\u003cp>This was the early 1960s. French chef \u003ca href=\"http://www.sfgate.com/restaurants/article/Rene-Verdon-French-chef-for-JFK-White-House-dies-2477797.php\">Rene Verdon\u003c/a> was cooking in the White House. First Lady Jacqueline Kennedy spoke French to European heads of state while wearing Chanel and Givenchy. Jet travel was booming; suddenly, for those who could afford it, a trip to Europe meant a few hours on a plane, not a week on a ship. In the right place at the right time came Julia, an indomitable, sunny-faced Californian able to translate the elegant mysteries of French cuisine for television-watching, supermarket-shopping Americans. WGBH asked Julia if she'd like to try making three pilot shows, each thirty minutes, demonstrating the French way of cooking. Julia agreed, only to find out that the station's studio had burned to the ground a few months before. They found makeshift accomodation in a display kitchen at the Boston Gas Company. Equipment was loaded into the Childs' station wagon, unloaded in the gas company's lobby, and with barely a rehearsal, the first show was taped. As Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>It was out of the question for us to film a live show since we had only two cameras attached by long cables to a mobile bus. Besides, with an absolutely amateur performer, it would have been far too risky. We decided, however, that it would be taped as though it were live. Unless the sky fell in, the camera failed or the lights went off, there would be no stops, and no corrections--just a straight thirty minutes from start to finish. This was a good fundamental decision, I think. I hate to stop. . . Besides, I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.\"\u003c/p>\u003c/blockquote>\n\u003cp>Watching that first show, which aired on July 26, 1962, Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened around the stove, and WGBH-TV lurched into educational TV's first cooking program.\"\u003c/p>\u003c/blockquote>\n\u003cp>Because the genre was so new, the station gave Child free rein to develop the show her own way, without focus groups or media training.The show found a semi-permanent home in the Cambridge Electric Company's display kitchen, located in a spacious loft that, conveniently, had three entrances: a front stairway, a freight elevator, and a fire escape descending into the parking lot. \u003c/p>\n\u003cblockquote>\u003cp>Nobody at WGBH had the slightest idea what we were cooking in our loft until the cameras were lugged up the outside fire escape at 10 o'clock on Wednesdays and Fridays to beging the tapings. . . [Assistant Producer] Ruth Lockwood and I had complete freedom to work up anything we wished and to present it in any manner we chose.\" \u003c/p>\u003c/blockquote>\n\u003cp>Since this was educational television, however, Child wanted \"to demonstrate that [French cooking] is not merely good cooking, but that it follows definite rules...I, myself, will not do anything unless I know why.\" She didn't just sauté and flambé, she explained the whys and hows for whipping egg whites, perfecting emulsions like mayonnaise or hollandaise sauce, or clarifying a stock, all as a means of \"taking the bugaboo out of French cooking.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first 13 shows that Child shot are no longer available; at the time, \"The French Chef\" was limited only to local viewers watching WGBH on Channel 2 in New England. By the time other public television stations started requesting the show, the original tapes were worn out. Child didn't regret their loss; instead, she revisited almost all of the same recipes later in the series, when she was more comfortable in front of the camera. Here you can see Child slicing onions like mad for \u003cem>Your Own French Onion Soup,\u003c/em> one of the earliest shows.\u003c/p>\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/dw0Ij1Fxgq4'\n title='//www.youtube.com/embed/dw0Ij1Fxgq4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Shot in black and white, with pots and pans supplied from the Childs' own kitchen, the show is remarkably lacking in nearly everything we've come to expect in the cooking shows that now run back-to-back for hours on TV. There's no flash, no fast cutting, no sexing up the tomatoes. Hot sauce is nowhere to found. Nothing is barbecued or piled on top of a doughnut. Behind the scenes, instead of a squadron of interns chopping and washing in an unseen prep kitchen, there was Julia's husband Paul, dishwasher, equipment-hauler, and general factotum. She talked off the cuff, and was more than willing to crack herself up being downright goofy, as this fabulously wacky clip (shot after the show had moved into color) about roast chicken proves. \u003c/p>\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/h8prY-yHYoE'\n title='//www.youtube.com/embed/h8prY-yHYoE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>And yet, viewers tuned in, week after week, and learned to make buttery pastry crusts, \u003ca href=\"http://www.wgbh.org/articles/The-French-Chef-Coq-au-Vin-6970\">coq au vin\u003c/a>, bouillabaisse, even \"hamburgers à la française\" dolled up with red-wine and bone-marrow sauce bordelaise. As she says in \u003cem>French Tarts, Apple Style\u003c/em>, \"It's not too difficult to do if you've seen it done.\" That was what made her popular: she believed that anyone, anywhere, could learn to cook delicious French food. All you needed to do was pay attention and practice, just as she had. \u003c/p>\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/DH3IoEEvzlw'\n title='//www.youtube.com/embed/DH3IoEEvzlw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Happy birthday, Julia Child. Let's warm up these foggy August nights with a bubbling-hot bowl of her classic, cheese-topped onion soup. \u003c/p>\n\u003cp>\u003cstrong>Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)\u003c/strong>\u003cbr>\nIntroducing this recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child writes, \"Soupe à l'oignon, a large bowl of it bubbling under a brown crust of cheese, is practically a meal in itself. Serve it after a football game, at a Sunday night supper, or as a midnight snack. Its rich aroma, wonderful flavor and savor, have made French onion soup a word favorite.\" Given that this was the early 60s, she also suggested that by adding wine, a bay leaf, and a pinch of thyme, readers could give a little French flair even to canned or dehydrated onion soup. And while encouraging readers to start with a homemade beef bouillon--\"beef bones and shank meat simmered for several hours with the usual carrots, onions, celery, seasonings, and herbs\"--she also acknowledged that canned bouillon could be used instead, \"if your own bouillon is lacking.\"\u003c/p>\n\u003cp>\u003cem>Adapted from The French Chef Cookbook by Julia Child.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n5-6 cups thinly sliced yellow onions (1 1/2 lbs)\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n3 tablespoons flour\u003cbr>\n2 quarts hot beef bouillon (if using canned bouillon, dilute with 2 cups of water)\u003cbr>\n1 cup red or white wine\u003cbr>\n1 bay leaf\u003cbr>\n1/2 teaspoon sage\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For Croûtes and Cheese Topping:\u003c/strong>\u003cbr>\n1 sweet baguette\u003cbr>\nOlive oil or melted butter\u003cbr>\n1/4 cup cognac, optional\u003cbr>\n1 small (2-inch) onion or shallot, peeled\u003cbr>\nA 2-ounce piece Swiss cheese\u003cbr>\n1 1/2 cups grated Swiss and Parmesan cheese, mixed\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Melt the butter and oil in a large, deep saucepan; add the onions and stir to coat with the butter. Cover the pan and cook over moderately low heat for 15-20 minutes, stirring occasionally, until onions are tender and translucent.\u003c/li>\n\u003cli>Uncover the pan, raise heat to medium high, and stir in the salt and sugar. (Sugar, by caramelizing, helps onions to brown.) Cook for about 30 minutes, stirring frequently, until onions have turned an even deep golden brown.\u003c/li>\n\u003cli>Lower heat to medium, stir in flour, and add a bit more butter if flour does not absorb into a paste with the onions. Cook, stirring continually, for about 2 minutes to brown flour lightly.\u003c/li>\n\u003cli>In a separate pot, heat bouillon. Pour about a cup of hot bouillon into onion mixture, whisking to combine. Add the rest of the bouillon and the wine, bay and sage, and bring to a simmer. Simmer slowly for 30-40 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cli>While soup is simmering, make the croûtes. Preheat oven to 325°F. Cut bread into slices 1 inch thick, paint lightly with oil or butter and arrange in one layer on a baking sheet. Bake in the oven for 15-20 minutes, until beginning to brown lightly; turn slices and brown lightly for 15-20 minutes on the other side. Remove croûtes from oven. Turn oven up to 350°F.\u003c/li>\n\u003cli>Add the optional cognac and grate in the onion. Pour the hot soup into a serving casserole, baking dish, or into individual oven-proof bowls. Shave the 2-ounce piece of cheese into fine slivers and strew over the soup.\u003c/li>\n\u003cli>Place a closely packed layer of croûtes over the top of the soup and spread on the grated cheese, covering the croûtes completely. (If using individual bowls, top each bowl with one or two croutes as needed to cover the top of soup. Divide the cheese between the bowls.) Sprinkle a tablespoon of oil or butter over the cheese, and set soup on the middle rack of the oven. (If using individual bowls, place bowls on a baking sheet.) Bake for about 30 minutes, until soup is bubbling slowly and cheese has melted.\u003c/li>\n\u003cli>Meanwhile, preheat your broiler. Just before serving, run the soup under the broiler for a moment to brown the cheese lightly. Pass the remaining croûtes in a bread tray along with the soup.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For more Julia Child recipes, videos, audio interviews, books and resources check out \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED's Julia Child portal\u003c/a> in KQED Food.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles560.jpg\" alt=\" Marion Cunningham Yeast-Raised Waffles\" title=\" Marion Cunningham Yeast-Raised Waffles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-45945\">\u003c/a>\u003c/p>\n\u003cp>Kas Neteler remembers when she first heard of Marion Cunningham. \"When I got my first apartment, my mother gave me a copy of Fannie Farmer. She was convinced I'd starve without it.\"\u003c/p>\n\u003cp>How many mothers, fathers, grandparents, godparents and well-meaning aunts and uncles have done the same? Marion Cunningham, who died on July 12 at the age of 90, left us a legacy of straightforward American cooking through her thousands of recipes, hundreds of articles and \u003ca href=\"http://www.amazon.com/Marion-Cunningham/e/B000APTV3C/ref=ntt_athr_dp_pel_1\">eight books\u003c/a>. But nothing cemented her reputation--or helped Americans get solid, nutritious meals on the table, day after day--like her two comprehensive updates of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0679450815/kqedorg-20\">The Fannie Farmer Cookbook\u003c/a>. \u003c/p>\n\u003cp>These fat, comfortable, soup-to-nuts tomes are the books every cook needs in the kitchen. (The most recent edition slimmed down many recipes, put in some contemporary additions, and added a microwave section. Presciently, however, the preserving and pickling section was left intact, rather than being dumped as old-fashioned as it was in the 1997 revision of the equally venerable \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0684818701/kqedorg-20\">Joy of Cooking\u003c/a>.) No matter how much you rely on takeout pad Thai, or quinoa-and-seitan salad, someday (probably about three years after the birth of your first child) you are going to be hit by a craving to make homemade blueberry muffins, or split-pea soup, or poached eggs, and Fannie Farmer will be there for you, patient and calm, ready to bring you a world of waffles and Thanksgiving gravy and cup custard. \u003c/p>\n\u003cp>As Kim Severson wrote in \u003ca href=\"http://www.sfgate.com/bayarea/article/A-Cooking-Kinship-Marion-Cunningham-and-Alice-2915480.php\">A Cooking Kinship\u003c/a>, a Chronicle article from 2001 about Cunningham's longtime friendship with Alice Waters, \u003c/p>\n\u003cblockquote>\u003cp>\"In a way, the women personify an essential truth about how America eats. We wish we shopped and cooked like Waters, but really we cook and shop like Cunningham -- if we shop or cook at all.\"\u003c/p>\u003c/blockquote>\n\u003cp>Issued in 1979 and 1990, the 12th and 13th editions of this venerable cookbook (first issued in 1896 by Fannie Farmer herself, founder of the Boston Cooking School) didn't assume that readers knew how to hard-boil an egg, fix a broken hollandaise sauce, or cut up a chicken. But neither did the books talk down to readers, or presume that new cooks would rather rely on the Pillsbury Dough Boy and Hamburger Helper than learn to make biscuits and meatloaf from scratch. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Born in rural Southern California in 1922, Cunningham was a 50-year-old Walnut Creek wife and stay-at-home mother who had battled both agoraphobia and alcoholism when she met venerated cooking teacher and American arbiter of taste James Beard. She took his cooking classes, became his assistant, and turned him on to the charms of a funny little French restaurant in Berkeley, open for just a couple of years, called \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. She wasn't a chef, she was a home cook, who shopped at the supermarket and liked to poke through other shopper's carts to see what they were cooking. No matter how her pal Alice Waters goaded her, she liked iceberg lettuce and drank black coffee with any meal, even in France. She still remembered the basic training of her high school home-ec classes. \u003c/p>\n\u003cp>Thus, when longtime cookbook editor Judith Jones gave her the job of revising the Fannie Farmer books, she knew that the new editions had to preserve Fannie Farmer's culinary heritage of good, plain, feed-the-family recipes, which had grown to encompass over 75 years of American cooking. At the same time, they also had to instruct a new generation of cooks who, perhaps for the first time, weren't learning to cook alongside Mom, because Mom had put on a blouse with a bow, or a hard hat and overalls, and gone to work. (In elementary school in the 70s, we still had home-ec classes, co-ed by now, as was wood and metal shop. As I recall, though, the curriculum imagined cooking as having the same usefulness as macrame. We shaped pizza out of biscuit mix, made peanut brittle, and were endlessly catechized about the correct way to wash dishes.)\u003c/p>\n\u003cp>Most importantly, the recipes had to work, to reassure cooks at all levels that they could rely on the big yellow books for any dish or menu. Her recipes might not have been the most adventurous, and they definitely weren't cutting-edge, but the ingredients were easy to find, the instructions were clear at every step, and the results reliable every time. Frost a birthday cake? Broil a steak? Roast a turkey? Make applesauce? Fannie, or more accurately Marion, was there to tell you. She didn't show off, but she knew everything you needed to know. \u003c/p>\n\u003cp>Those 800+ pages of Fannie Farmer became Cunningham's pedestal. She taught, wrote more books, including the sturdy, reassuring basic-skills book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375401180/kqedorg-20\">Learning to Cook with Marion Cunningham\u003c/a>, spread the gospel of light-as-air yeast-raised waffles (batter made the night before, left to rise on the countertop, then leavened again at the last minute with eggs and baking soda), wrote a longtime home-cooking column for the \u003ca href=\"http://www.sfgate.com\">San Francisco Chronicle\u003c/a>, worked as a restaurant consultant, tooled around San Francisco in her beloved Jaguar (bought with an early royalty check), and dined out frequently with friends, including her fellow Chronicle writer \u003ca href=\"https://twitter.com/michaelbauer1\">Michael Bauer\u003c/a>, who took her along on numerous restaurant-reviewing forays. \u003c/p>\n\u003cp>Over the years, she generously mentored young chefs she believed in, from Zuni Cafe's Judy Rogers (whom she met when Rogers was cooking at the Union Hotel in Benicia) to Camino's Russell Moore and Bluestem Brasserie's James Ormsby. \u003ca href=\"http://www.bakersdozensf.org\">Baker's Dozen\u003c/a>, which she co-founded in 1989, was part pastry laboratory, part support group and coffee klatch for (mostly) professional bakers, especially those writing books or articles for the general public. For her, getting to enjoy the company of family and friends around the table, sharing the everyday moments of life, was the real reason for cooking, and she emphasized this in every book she wrote. \u003c/p>\n\u003cp>Re-reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394555295/kqedorg-20\">The Breakfast Book\u003c/a>, which I've given (with waffle iron) to every newlywed couple I've ever known, I was charmed to discover her voice again, encouraging and surprisingly droll. After pointing out the importance of reconnecting with families at breakfast time, before the busyness of the day takes over, she later acknowledges that \u003c/p>\n\u003cblockquote>\u003cp>\"One of the most blissful escapes is breakfast in bed with something good to read. Breakfast in bed is cozy, quiet, and private. I instantly forget that it was I who fixed the tray.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here, preserved and reproducible, are the old-fashioned, early-to-mid-century recipes that might otherwise be lost under the onslaught of GoGurts and Egg McMuffins: the Goldenrod and Featherbed Eggs, Date Nut Bread and Sally Lunn, Red Flannel Hash, Kedgeree, and Indian Pudding. It's also the home of that famous waffle recipe, whose delicacy and crunch may have less to do with yeast and baking soda than with the full stick of butter melted into the batter. (The recipe can also be found in the 1979 edition of Fannie Farmer.) Her California sensibility comes out with recipes for figs, persimmons, salsa verde (\"as zingy and peppery as a mariachi band\"), homemade yogurt and granola. \u003c/p>\n\u003cp>A few years ago, Neteler crossed paths with Cunningham. \"I met Marion and told her the story and mentioned I still use my well-worn copy. She gave me a knowing smile and kind words.\" \u003c/p>\n\u003cp>She must have heard that story, or one just like it, hundreds of times over her 40-year career. But it pleased her every time. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Yeast-Raised Waffles\u003c/strong>\u003cbr>\nThis recipe is adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394555295/kqedorg-20\">The Breakfast Book\u003c/a> by Marion Cunningham. I've halved the amounts of butter and yeast called for in the original and suggested a mix of flours to give a little more textural interest to the batter. The slow overnight rise gives a slight sourdough tang to the waffles, making them a good choice with savory accompaniments like bacon or sausage.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8 standard-size waffles\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes, plus 8 hours' rising time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 8-10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 18-20 minutes, plus 8 hours' rising time\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup warm water\u003cbr>\n1 1/4 tsp (half a package) dry yeast\u003cbr>\n2 cups milk, warmed\u003cbr>\n4 tbsp butter, melted\u003cbr>\n1 tsp salt\u003cbr>\n1 tsp sugar\u003cbr>\n1 cup all-purpose flour\u003cbr>\n2/3 cup whole-wheat pastry flour\u003cbr>\n1/3 cup cornmeal\u003cbr>\n2 eggs\u003cbr>\n1/4 tsp baking soda\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl (to give the batter room to rise), pour in the warm water and sprinkle in the yeast. Let stand to dissolve for a few minutes.\u003c/p>\n\u003cp>2. Add the milk, butter, salt, sugar, and flours, beating quickly until smooth and blended. (Cunningham attacks the lumps with a hand-held rotary, or egg, beater, a kitchen implement that's probably as archaic for the under-30 set as a rotary phone.) \u003c/p>\n\u003cp>3. Cover with plastic wrap and let stand overnight at room temperature. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Preheat your waffle iron. Just before cooking the waffles, beat in eggs and baking soda. Use about 1/2 cup of batter per waffle. Bake until golden. Serve immediately. \u003c/p>\n\n",
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"excerpt": "Remembering longtime Bay Area cookbook author, writer, and teacher Marion Cunningham, whose updates of \"The Fannie Farmer Cookbook,\" among others, were the batter-splattered, soup-splashed go-tos for a modern generation of cooks. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles560.jpg\" alt=\" Marion Cunningham Yeast-Raised Waffles\" title=\" Marion Cunningham Yeast-Raised Waffles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-45945\">\u003c/a>\u003c/p>\n\u003cp>Kas Neteler remembers when she first heard of Marion Cunningham. \"When I got my first apartment, my mother gave me a copy of Fannie Farmer. She was convinced I'd starve without it.\"\u003c/p>\n\u003cp>How many mothers, fathers, grandparents, godparents and well-meaning aunts and uncles have done the same? Marion Cunningham, who died on July 12 at the age of 90, left us a legacy of straightforward American cooking through her thousands of recipes, hundreds of articles and \u003ca href=\"http://www.amazon.com/Marion-Cunningham/e/B000APTV3C/ref=ntt_athr_dp_pel_1\">eight books\u003c/a>. But nothing cemented her reputation--or helped Americans get solid, nutritious meals on the table, day after day--like her two comprehensive updates of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0679450815/kqedorg-20\">The Fannie Farmer Cookbook\u003c/a>. \u003c/p>\n\u003cp>These fat, comfortable, soup-to-nuts tomes are the books every cook needs in the kitchen. (The most recent edition slimmed down many recipes, put in some contemporary additions, and added a microwave section. Presciently, however, the preserving and pickling section was left intact, rather than being dumped as old-fashioned as it was in the 1997 revision of the equally venerable \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0684818701/kqedorg-20\">Joy of Cooking\u003c/a>.) No matter how much you rely on takeout pad Thai, or quinoa-and-seitan salad, someday (probably about three years after the birth of your first child) you are going to be hit by a craving to make homemade blueberry muffins, or split-pea soup, or poached eggs, and Fannie Farmer will be there for you, patient and calm, ready to bring you a world of waffles and Thanksgiving gravy and cup custard. \u003c/p>\n\u003cp>As Kim Severson wrote in \u003ca href=\"http://www.sfgate.com/bayarea/article/A-Cooking-Kinship-Marion-Cunningham-and-Alice-2915480.php\">A Cooking Kinship\u003c/a>, a Chronicle article from 2001 about Cunningham's longtime friendship with Alice Waters, \u003c/p>\n\u003cblockquote>\u003cp>\"In a way, the women personify an essential truth about how America eats. We wish we shopped and cooked like Waters, but really we cook and shop like Cunningham -- if we shop or cook at all.\"\u003c/p>\u003c/blockquote>\n\u003cp>Issued in 1979 and 1990, the 12th and 13th editions of this venerable cookbook (first issued in 1896 by Fannie Farmer herself, founder of the Boston Cooking School) didn't assume that readers knew how to hard-boil an egg, fix a broken hollandaise sauce, or cut up a chicken. But neither did the books talk down to readers, or presume that new cooks would rather rely on the Pillsbury Dough Boy and Hamburger Helper than learn to make biscuits and meatloaf from scratch. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Born in rural Southern California in 1922, Cunningham was a 50-year-old Walnut Creek wife and stay-at-home mother who had battled both agoraphobia and alcoholism when she met venerated cooking teacher and American arbiter of taste James Beard. She took his cooking classes, became his assistant, and turned him on to the charms of a funny little French restaurant in Berkeley, open for just a couple of years, called \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. She wasn't a chef, she was a home cook, who shopped at the supermarket and liked to poke through other shopper's carts to see what they were cooking. No matter how her pal Alice Waters goaded her, she liked iceberg lettuce and drank black coffee with any meal, even in France. She still remembered the basic training of her high school home-ec classes. \u003c/p>\n\u003cp>Thus, when longtime cookbook editor Judith Jones gave her the job of revising the Fannie Farmer books, she knew that the new editions had to preserve Fannie Farmer's culinary heritage of good, plain, feed-the-family recipes, which had grown to encompass over 75 years of American cooking. At the same time, they also had to instruct a new generation of cooks who, perhaps for the first time, weren't learning to cook alongside Mom, because Mom had put on a blouse with a bow, or a hard hat and overalls, and gone to work. (In elementary school in the 70s, we still had home-ec classes, co-ed by now, as was wood and metal shop. As I recall, though, the curriculum imagined cooking as having the same usefulness as macrame. We shaped pizza out of biscuit mix, made peanut brittle, and were endlessly catechized about the correct way to wash dishes.)\u003c/p>\n\u003cp>Most importantly, the recipes had to work, to reassure cooks at all levels that they could rely on the big yellow books for any dish or menu. Her recipes might not have been the most adventurous, and they definitely weren't cutting-edge, but the ingredients were easy to find, the instructions were clear at every step, and the results reliable every time. Frost a birthday cake? Broil a steak? Roast a turkey? Make applesauce? Fannie, or more accurately Marion, was there to tell you. She didn't show off, but she knew everything you needed to know. \u003c/p>\n\u003cp>Those 800+ pages of Fannie Farmer became Cunningham's pedestal. She taught, wrote more books, including the sturdy, reassuring basic-skills book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375401180/kqedorg-20\">Learning to Cook with Marion Cunningham\u003c/a>, spread the gospel of light-as-air yeast-raised waffles (batter made the night before, left to rise on the countertop, then leavened again at the last minute with eggs and baking soda), wrote a longtime home-cooking column for the \u003ca href=\"http://www.sfgate.com\">San Francisco Chronicle\u003c/a>, worked as a restaurant consultant, tooled around San Francisco in her beloved Jaguar (bought with an early royalty check), and dined out frequently with friends, including her fellow Chronicle writer \u003ca href=\"https://twitter.com/michaelbauer1\">Michael Bauer\u003c/a>, who took her along on numerous restaurant-reviewing forays. \u003c/p>\n\u003cp>Over the years, she generously mentored young chefs she believed in, from Zuni Cafe's Judy Rogers (whom she met when Rogers was cooking at the Union Hotel in Benicia) to Camino's Russell Moore and Bluestem Brasserie's James Ormsby. \u003ca href=\"http://www.bakersdozensf.org\">Baker's Dozen\u003c/a>, which she co-founded in 1989, was part pastry laboratory, part support group and coffee klatch for (mostly) professional bakers, especially those writing books or articles for the general public. For her, getting to enjoy the company of family and friends around the table, sharing the everyday moments of life, was the real reason for cooking, and she emphasized this in every book she wrote. \u003c/p>\n\u003cp>Re-reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394555295/kqedorg-20\">The Breakfast Book\u003c/a>, which I've given (with waffle iron) to every newlywed couple I've ever known, I was charmed to discover her voice again, encouraging and surprisingly droll. After pointing out the importance of reconnecting with families at breakfast time, before the busyness of the day takes over, she later acknowledges that \u003c/p>\n\u003cblockquote>\u003cp>\"One of the most blissful escapes is breakfast in bed with something good to read. Breakfast in bed is cozy, quiet, and private. I instantly forget that it was I who fixed the tray.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here, preserved and reproducible, are the old-fashioned, early-to-mid-century recipes that might otherwise be lost under the onslaught of GoGurts and Egg McMuffins: the Goldenrod and Featherbed Eggs, Date Nut Bread and Sally Lunn, Red Flannel Hash, Kedgeree, and Indian Pudding. It's also the home of that famous waffle recipe, whose delicacy and crunch may have less to do with yeast and baking soda than with the full stick of butter melted into the batter. (The recipe can also be found in the 1979 edition of Fannie Farmer.) Her California sensibility comes out with recipes for figs, persimmons, salsa verde (\"as zingy and peppery as a mariachi band\"), homemade yogurt and granola. \u003c/p>\n\u003cp>A few years ago, Neteler crossed paths with Cunningham. \"I met Marion and told her the story and mentioned I still use my well-worn copy. She gave me a knowing smile and kind words.\" \u003c/p>\n\u003cp>She must have heard that story, or one just like it, hundreds of times over her 40-year career. But it pleased her every time. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Yeast-Raised Waffles\u003c/strong>\u003cbr>\nThis recipe is adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394555295/kqedorg-20\">The Breakfast Book\u003c/a> by Marion Cunningham. I've halved the amounts of butter and yeast called for in the original and suggested a mix of flours to give a little more textural interest to the batter. The slow overnight rise gives a slight sourdough tang to the waffles, making them a good choice with savory accompaniments like bacon or sausage.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8 standard-size waffles\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes, plus 8 hours' rising time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 8-10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 18-20 minutes, plus 8 hours' rising time\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup warm water\u003cbr>\n1 1/4 tsp (half a package) dry yeast\u003cbr>\n2 cups milk, warmed\u003cbr>\n4 tbsp butter, melted\u003cbr>\n1 tsp salt\u003cbr>\n1 tsp sugar\u003cbr>\n1 cup all-purpose flour\u003cbr>\n2/3 cup whole-wheat pastry flour\u003cbr>\n1/3 cup cornmeal\u003cbr>\n2 eggs\u003cbr>\n1/4 tsp baking soda\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl (to give the batter room to rise), pour in the warm water and sprinkle in the yeast. Let stand to dissolve for a few minutes.\u003c/p>\n\u003cp>2. Add the milk, butter, salt, sugar, and flours, beating quickly until smooth and blended. (Cunningham attacks the lumps with a hand-held rotary, or egg, beater, a kitchen implement that's probably as archaic for the under-30 set as a rotary phone.) \u003c/p>\n\u003cp>3. Cover with plastic wrap and let stand overnight at room temperature. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Preheat your waffle iron. Just before cooking the waffles, beat in eggs and baking soda. Use about 1/2 cup of batter per waffle. Bake until golden. Serve immediately. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
"title": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n",
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"excerpt": "Mary Ladd reports on the history behind the SF Chefs food festival, which is celebrating its fourth year this summer with a bounty of dinners, tastings, classes, and cooking demos. SF Chefs is the brainchild of the Golden Gate Restaurant Association and celebrates our culinary community.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Film \"Soul Food Junkies\" Examines African American Cuisine and Culture",
"title": "Film \"Soul Food Junkies\" Examines African American Cuisine and Culture",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/37075801\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/37075801\">\"Soul Food Junkies\" 2012 Trailer\u003c/a> from \u003ca href=\"http://vimeo.com/byronhurt\">Byron Hurt\u003c/a>.\u003c/p>\n\u003cp>Mac and cheese oozing buttery-goodness, thickly-crusted golden fried chicken, greens swimming in pork fat, chunky ribs slathered in smoky sauce, red velvet cake sporting an inch of icing. Are these a cherished part of African American culture or a recipe for an early death? The answer is both, as last Thursday’s West Coast premiere of \u003ca href=\"http://www.bhurt.com/\">Byron Hurt\u003c/a>’s movie \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> vividly demonstrated. The screening at the \u003ca href=\"http://www.oakarts.org/\">Oakland School for the Arts\u003c/a> was co-sponsored by KQED and \u003ca href=\"http://bayarea.the-hub.net/\">the HUB\u003c/a>. The event closed the \u003ca href=\"http://www.huboakland.net/hub-oakland-kqed-co-sponsor-the-oakland-innovation-film-lab-june-18-21-2012/\">The Oakland Innovation Film Lab\u003c/a> and was followed by a panel discussion with local food activists and a spread of treats from \u003ca href=\"http://www.yelp.com/biz/souley-vegan-oakland\">Souley Vegan Restaurant\u003c/a> in Oakland. All three aspects of the evening were enthusiastically received by the young, artistic-looking, urban, mostly African American crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\" alt=\"Tamearra Dyson\" title=\"Tamearra Dyson\" width=\"400\" height=\"539\" class=\"alignnone size-full wp-image-44995\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Tamearra Dyson and a plate of fried okra\u003c/em>\u003c/p>\n\u003cp>In this documentary film, selected by KQED’s \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8630\">Independent Lens Series\u003c/a> to air in the upcoming 2012-13 season, Hurt uses his own family’s story as a through-line, centering on his father’s unflagging devotion to the artery-clogging classic dishes in the soul food repertoire. Hurt recalls that growing up he wanted to be just like his “Pops” and copied his Sunday breakfast ritual of grits and eggs, smothered with cheese, salt pork and bacon. After college, Hurt, (as well as his sister and mother) altered their diets. But, his father continued to gain weight, refusing to change his eating habits, even in the face of the pancreatic cancer that ultimately took his life at an early age. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hurt's personal story is flanked throughout the film by commentary from a range of historians, scholars, soul food chefs, doctors, and everyday folk who illuminate the cultural complexities in the African American relationship to food. “Soul food is a repository for our history,” says one. \u003c/p>\n\u003cp>Discussions about food in the historical context of slavery and the Jim Crow era help to illuminate the subject. Slavery was an economic institution and slaves had to be fed enough to survive the long voyage. Once here, some were expected to grow their own food and others hunted and fished like they did back in Africa. Also, female slaves were doing the cooking for the people in the big house and taking care of the children. “The hand of the African in the pot transformed Southern cooking,” comments one food expert. “Survival food for slaves became delicacies.”\u003c/p>\n\u003cp>“Slaves did what they needed to do to survive and make it through harsh times,\" explains Hurt. \"Then that way of cooking got passed down from generation to generation. And today there is a reluctance to let go of the vestiges of the way of life of our forefathers and foremothers, even though things have changed: foods are now processed and full of chemicals and we’re not as active as previous generations.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\" alt=\"soul food junkies fried chicken\" title=\"soul food junkies fried chicken\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45002\">\u003c/a>\u003cbr>\n\u003cem>Fried chicken. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>Hurt’s mother describes the reasons she always prepared box lunches for the family to eat on their annual drives from their home in Long Island to Georgia. Because of Jim Crow laws, Black people could not be sure of finding hotels or restaurants that would serve them during road trips and so routinely brought hearty lunches of fried chicken and sides to keep them satisfied until they reached their destination.\u003c/p>\n\u003cp>More recent history shows that there has been a movement for healthy food awareness in African American culture for many years. “The best moments of the black freedom struggle, was with organizations like the \u003ca href=\"http://en.wikipedia.org/wiki/Black_Panther_Party\">Black Panthers\u003c/a>,\" comments a food historian. \"They understood the relationship of developing a Black nation and the necessity of developing a healthy diet.” \u003c/p>\n\u003cp>Others interviewed in the film, however, are still very attached to Soul Food (the term was first coined in the '60s) and find creative rationalizations to keep eating it, such as, “Eve was made out of Adam’s rib, so ribs must be good.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\" alt=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" title=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45004\">\u003c/a>\u003cbr>\n\u003cem>Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>A poignant scene has Hurt stopping by some tailgating partiers at Mississippi's Jackson State University. The affable group of guys shows Hurt their “Junk Pot”--a huge stock pot filled with corn, pigs ears, pig feet and “everything else that’s not good for you.” With classic Southern hospitality, they invite him to have a sample. Hurt, who has stopped eating pork, doesn’t wish to offend these gentlemen, and so delicately extracts a small cob of corn to taste. This ploy does not escape the partiers who insist he take some meat. Hurt finally does sample a dripping turkey neck and reluctantly admits how delicious it is.\u003c/p>\n\u003cp>Educating any cultural group about the unhealthiness of treasured comfort food is a challenge because the concept of “comfort” connects us to foods that mom or grandma made and even fed us with her own hands. This primal, sensory gratification exists on an emotional, pre-verbal level, which does not speak the rational language of blood pressure screenings. In 2010, \u003ca href=\"http://saulsdeli.com/deli/referendum-on-the-deli-menu/\">Saul’s Deli in Berkeley\u003c/a> engaged in a similar debate and dialogue regarding nostalgia for “real” deli food (e.g. mile-high pastrami sandwiches) vs. the wisdom of sustainability. \u003c/p>\n\u003cp>As a woman in \u003cstrong>Soul Food Junkies\u003c/strong> put it simply, “It’s comfort food, you eat it and it makes you feel better.” \u003c/p>\n\u003cp>Yet, in the face of staggering statistics of diabetes, high blood pressure, and certain types of cancer rampant the African American community, food experts in the film comment on the urgent need to increase awareness and make changes now, before it’s too late. \u003c/p>\n\u003cblockquote>\u003cp>“If you want to wipe out an entire generation of people and engage in a 21st century genocide, all you have to do is to continue doing what we’re doing and deprive people of access to healthy food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Food justice, food deserts, lack of access to healthy food and the proliferation of fast food all play a critical role in this discussion. As one food scholar puts it, “In America, there is a class-based apartheid in the food system.” Hurt realizes that traditions, especially those that speak to times of family togetherness and comfort, are resistant to change. Instead of quitting classic soul food dishes cold turkey, some cooks in the film choose to tweak traditional recipes, like making oven-baked, skinless chicken instead of deep-fried. “We have to make it a part of popular culture. We have the power to change and if we don’t, we’ll be sick and die.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> makes clear that hope for the future rests with the children. One of the last shots in the film is a group of African American elementary school children from \u003ca href=\"http://www.stphilipsacademy.org/\">St. Philips Academy\u003c/a> in Newark, New Jersey. The school’s “family-style lunch program, rooftop garden, teaching kitchen and science lab encourage an understanding of sustainability from seed to table.” We see the children yell happily, “Vegetables are Soul Food!”\u003c/p>\n\u003cp>Hurt’s last film, \u003ca href=\"http://www.bhurt.com/beyondBeatsAndRhymes.php\">Hip-Hop: Beyond Beats and Rhymes\u003c/a>, an award-winning documentary, was also selected for Independent Lens. It examines \"masculinity and manhood in rap and hip-hop, where creative genius collides with misogyny, violence and homophobia, exposing the complex intersections of culture and commerce.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\" alt=\"Byron Hurt credit Rebecca Bfresh McDonald\" title=\"Byron Hurt credit Rebecca Bfresh McDonald\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-45014\">\u003c/a>\u003cbr>\n\u003cem> Filmmaker Byron Hurt. Photo: Rebecca Bfresh McDonald\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>INTERVIEW WITH BYRON HURT\u003c/strong>\u003c/p>\n\u003cp>BAB briefly interviewed \u003ca href=\"https://twitter.com/#!/byronhurt\">Byron Hurt\u003c/a> by phone, while he was attending the \u003ca href=\"http://abff.com/festival/\">American Black Film Festival\u003c/a> in Miami where \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> won Best Documentary.\u003c/p>\n\u003cp>\u003cstrong>First you took on hip-hop and now soul food, are you trying to change African American culture?\u003c/strong>\u003cbr>\nI’d say I’m trying to make the culture better and stronger and challenge people to think critically about their culture.\u003c/p>\n\u003cp>\u003cstrong>What is your goal?\u003c/strong>\u003cbr>\nTo challenge and inform people’s thinking. I‘m trying to create tools that inspire and educate so there can be a transformation and evolution to greater self-awareness. I used myself and my family as examples of what happens when you decide to change your diet and when you don’t. There might be many people out there who have been wanting to change, but need a nudge or some inspiration. Or maybe they want to help a family member or co-worker to change.\u003c/p>\n\u003cp>\u003cstrong>Isn’t comfort food hard to be rational about?\u003c/strong>\u003cbr>\nIt is a very hard thing. I may have underestimated how hard it is. I saw with my own eyes that despite all the health challenges, it was still difficult for my father to change the way he ate.\u003c/p>\n\u003cp>\u003cstrong>What inspired you personally to change your diet?\u003c/strong>\u003cbr>\nIt was my sister who set the first example in my family when she changed to a plant-based diet and I saw how healthy she looked. I had started to gain weight in my late 20s and early 30s. I realized that not being involved in athletics anymore [Hurt was a football quarterback in college] I couldn’t continue to eat and eat and eat the same way I had been. So I changed my diet and lost weight and felt better. My mom was more open than my father. She was a nurturer. She changed the way she cooked because she wanted to make us happy.\u003c/p>\n\u003cp>\u003cstrong>LOCAL RESPONSE FROM PANEL\u003c/strong>\u003c/p>\n\u003cp>Closer to home, the panel of food activists after the Oakland screening of \u003cstrong>Soul Food Junkies\u003c/strong> said much to stir up the crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\" alt=\"Aekta Shah of I-SEEED\" title=\"Aekta Shah of I-SEEED\" width=\"300\" height=\"352\" class=\"alignnone size-full wp-image-45017\">\u003c/a>\u003cbr>\n\u003cem>Aekta Shah of I-SEEED at Harvard. Photo courtesy of Aekta Shah\u003c/em>\u003c/p>\n\u003cp>Aekta Shah, who works with \u003ca href=\"http://iseeed.org/\">I-SEEED\u003c/a> -- The Institute for Sustainable Economic, Educational, and Environmental Design, described two exciting projects. In 2011, about 30 high school students from Oakland, Richmond and San Leandro hit the streets to check out the statistics from the Alameda County Department of Public Health report that there were about 100 grocery stores in Oakland. First the students had to come up with their own definition of “grocery store.” Does that mean it carries fresh produce? Skim, 1% and 2% milk, instead of just whole milk? A certain ratio of healthy to junk food? Affordable choices? Then they formed teams and walked through stores in their own neighborhoods, documenting what they found, recording audio testimonials, taking photos of the shelves. The students uploaded their data and photos onto a Google-map-like interface and ultimately shared their findings with representatives of Alameda County Public Health Department to begin a dialogue around community-based solutions to these issues of food access. In a related follow up, \u003ca href=\"https://www.facebook.com/ISEEED\">I-SEEED\u003c/a> is in conversation with \u003ca href=\"http://www.cafreshworks.com/\">California FreshWorks\u003c/a> around partnering to help finance owners of neighborhood liquor stores to transform their stores into grocery stores stocking healthy food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\" alt=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" title=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" width=\"560\" height=\"468\" class=\"alignnone size-full wp-image-44994\">\u003c/a>\u003cbr>\n\u003cem>Eco-chef and author Bryant Terry. Photo: Jennifer Martin\u003c/em>\u003c/p>\n\u003cp>Eco-chef, food activist and author of several \u003ca href=\"http://www.bryant-terry.com/autho/\">vegan soul food cookbooks\u003c/a>, \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> spoke eloquently both as a commenter in Hurt’s film as well as a panelist. The problem, says Terry, is not soul food per se, but the industrialization of our food supply. The industrial food complex spends billions of dollars trying to convince people to eat food that’s the worst for them: highest in fat and sugar.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/bryantterry\">Terry\u003c/a>, who moved to Oakland in 2006 for its natural beauty and calls the Bay Area “my spiritual home,” points out that, “Eating close to the land is not a new invention, African Americas have been green, with aunties and grandmothers who grew their own food for generations. You can still be a “brother of color and eat healthy. You don’t have to be a crunchy-granola, Birkenstock-wearing hippie.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"When people say African American cuisine, they think it’s synonymous with Soul Food, the deep-fried fatty meats like fried chicken and sugary desserts like red velvet cake -- which used to be just for holidays and celebrations. I’m not necessarily trying to discard those completely but get people to recognize these are only a part of our food ways. Things have changed over the past 40-50 years. My grandparents had an urban farm. They grew vegetables, fruits and nuts. Any dietician would tell you we should all be eating more fruit and vegetables. Somehow growing food has taken on the meaning of being backward and just country folk. But it is vital to our society.\"\u003c/p>\n\u003cblockquote>\u003cp>\"We are in a war!,\" declared Terry, \"If people are not aware and do not learn how to grow their own food they will be starving in a few decades. Corporations like Whole Foods are not the answer. What’s important is that people empower themselves to be self-sufficient!\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Soul Food Junkies, a new film by Byron Hurt which will be featured on KQED's Independent Lens series, had its West Coast premiere in Oakland. Soul Food is both a beloved part of African American culture and a leading cause behind the epidemic of diabetes, heart disease and other health issues. The film details the historical and social influences on soul food and efforts by many to change the eating habits of a whole generation.",
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"description": "Soul Food Junkies, a new film by Byron Hurt which will be featured on KQED's Independent Lens series, had its West Coast premiere in Oakland. Soul Food is both a beloved part of African American culture and a leading cause behind the epidemic of diabetes, heart disease and other health issues. The film details the historical and social influences on soul food and efforts by many to change the eating habits of a whole generation.",
"title": "Film \"Soul Food Junkies\" Examines African American Cuisine and Culture | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/37075801\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/37075801\">\"Soul Food Junkies\" 2012 Trailer\u003c/a> from \u003ca href=\"http://vimeo.com/byronhurt\">Byron Hurt\u003c/a>.\u003c/p>\n\u003cp>Mac and cheese oozing buttery-goodness, thickly-crusted golden fried chicken, greens swimming in pork fat, chunky ribs slathered in smoky sauce, red velvet cake sporting an inch of icing. Are these a cherished part of African American culture or a recipe for an early death? The answer is both, as last Thursday’s West Coast premiere of \u003ca href=\"http://www.bhurt.com/\">Byron Hurt\u003c/a>’s movie \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> vividly demonstrated. The screening at the \u003ca href=\"http://www.oakarts.org/\">Oakland School for the Arts\u003c/a> was co-sponsored by KQED and \u003ca href=\"http://bayarea.the-hub.net/\">the HUB\u003c/a>. The event closed the \u003ca href=\"http://www.huboakland.net/hub-oakland-kqed-co-sponsor-the-oakland-innovation-film-lab-june-18-21-2012/\">The Oakland Innovation Film Lab\u003c/a> and was followed by a panel discussion with local food activists and a spread of treats from \u003ca href=\"http://www.yelp.com/biz/souley-vegan-oakland\">Souley Vegan Restaurant\u003c/a> in Oakland. All three aspects of the evening were enthusiastically received by the young, artistic-looking, urban, mostly African American crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\" alt=\"Tamearra Dyson\" title=\"Tamearra Dyson\" width=\"400\" height=\"539\" class=\"alignnone size-full wp-image-44995\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Tamearra Dyson and a plate of fried okra\u003c/em>\u003c/p>\n\u003cp>In this documentary film, selected by KQED’s \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8630\">Independent Lens Series\u003c/a> to air in the upcoming 2012-13 season, Hurt uses his own family’s story as a through-line, centering on his father’s unflagging devotion to the artery-clogging classic dishes in the soul food repertoire. Hurt recalls that growing up he wanted to be just like his “Pops” and copied his Sunday breakfast ritual of grits and eggs, smothered with cheese, salt pork and bacon. After college, Hurt, (as well as his sister and mother) altered their diets. But, his father continued to gain weight, refusing to change his eating habits, even in the face of the pancreatic cancer that ultimately took his life at an early age. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hurt's personal story is flanked throughout the film by commentary from a range of historians, scholars, soul food chefs, doctors, and everyday folk who illuminate the cultural complexities in the African American relationship to food. “Soul food is a repository for our history,” says one. \u003c/p>\n\u003cp>Discussions about food in the historical context of slavery and the Jim Crow era help to illuminate the subject. Slavery was an economic institution and slaves had to be fed enough to survive the long voyage. Once here, some were expected to grow their own food and others hunted and fished like they did back in Africa. Also, female slaves were doing the cooking for the people in the big house and taking care of the children. “The hand of the African in the pot transformed Southern cooking,” comments one food expert. “Survival food for slaves became delicacies.”\u003c/p>\n\u003cp>“Slaves did what they needed to do to survive and make it through harsh times,\" explains Hurt. \"Then that way of cooking got passed down from generation to generation. And today there is a reluctance to let go of the vestiges of the way of life of our forefathers and foremothers, even though things have changed: foods are now processed and full of chemicals and we’re not as active as previous generations.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\" alt=\"soul food junkies fried chicken\" title=\"soul food junkies fried chicken\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45002\">\u003c/a>\u003cbr>\n\u003cem>Fried chicken. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>Hurt’s mother describes the reasons she always prepared box lunches for the family to eat on their annual drives from their home in Long Island to Georgia. Because of Jim Crow laws, Black people could not be sure of finding hotels or restaurants that would serve them during road trips and so routinely brought hearty lunches of fried chicken and sides to keep them satisfied until they reached their destination.\u003c/p>\n\u003cp>More recent history shows that there has been a movement for healthy food awareness in African American culture for many years. “The best moments of the black freedom struggle, was with organizations like the \u003ca href=\"http://en.wikipedia.org/wiki/Black_Panther_Party\">Black Panthers\u003c/a>,\" comments a food historian. \"They understood the relationship of developing a Black nation and the necessity of developing a healthy diet.” \u003c/p>\n\u003cp>Others interviewed in the film, however, are still very attached to Soul Food (the term was first coined in the '60s) and find creative rationalizations to keep eating it, such as, “Eve was made out of Adam’s rib, so ribs must be good.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\" alt=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" title=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45004\">\u003c/a>\u003cbr>\n\u003cem>Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>A poignant scene has Hurt stopping by some tailgating partiers at Mississippi's Jackson State University. The affable group of guys shows Hurt their “Junk Pot”--a huge stock pot filled with corn, pigs ears, pig feet and “everything else that’s not good for you.” With classic Southern hospitality, they invite him to have a sample. Hurt, who has stopped eating pork, doesn’t wish to offend these gentlemen, and so delicately extracts a small cob of corn to taste. This ploy does not escape the partiers who insist he take some meat. Hurt finally does sample a dripping turkey neck and reluctantly admits how delicious it is.\u003c/p>\n\u003cp>Educating any cultural group about the unhealthiness of treasured comfort food is a challenge because the concept of “comfort” connects us to foods that mom or grandma made and even fed us with her own hands. This primal, sensory gratification exists on an emotional, pre-verbal level, which does not speak the rational language of blood pressure screenings. In 2010, \u003ca href=\"http://saulsdeli.com/deli/referendum-on-the-deli-menu/\">Saul’s Deli in Berkeley\u003c/a> engaged in a similar debate and dialogue regarding nostalgia for “real” deli food (e.g. mile-high pastrami sandwiches) vs. the wisdom of sustainability. \u003c/p>\n\u003cp>As a woman in \u003cstrong>Soul Food Junkies\u003c/strong> put it simply, “It’s comfort food, you eat it and it makes you feel better.” \u003c/p>\n\u003cp>Yet, in the face of staggering statistics of diabetes, high blood pressure, and certain types of cancer rampant the African American community, food experts in the film comment on the urgent need to increase awareness and make changes now, before it’s too late. \u003c/p>\n\u003cblockquote>\u003cp>“If you want to wipe out an entire generation of people and engage in a 21st century genocide, all you have to do is to continue doing what we’re doing and deprive people of access to healthy food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Food justice, food deserts, lack of access to healthy food and the proliferation of fast food all play a critical role in this discussion. As one food scholar puts it, “In America, there is a class-based apartheid in the food system.” Hurt realizes that traditions, especially those that speak to times of family togetherness and comfort, are resistant to change. Instead of quitting classic soul food dishes cold turkey, some cooks in the film choose to tweak traditional recipes, like making oven-baked, skinless chicken instead of deep-fried. “We have to make it a part of popular culture. We have the power to change and if we don’t, we’ll be sick and die.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> makes clear that hope for the future rests with the children. One of the last shots in the film is a group of African American elementary school children from \u003ca href=\"http://www.stphilipsacademy.org/\">St. Philips Academy\u003c/a> in Newark, New Jersey. The school’s “family-style lunch program, rooftop garden, teaching kitchen and science lab encourage an understanding of sustainability from seed to table.” We see the children yell happily, “Vegetables are Soul Food!”\u003c/p>\n\u003cp>Hurt’s last film, \u003ca href=\"http://www.bhurt.com/beyondBeatsAndRhymes.php\">Hip-Hop: Beyond Beats and Rhymes\u003c/a>, an award-winning documentary, was also selected for Independent Lens. It examines \"masculinity and manhood in rap and hip-hop, where creative genius collides with misogyny, violence and homophobia, exposing the complex intersections of culture and commerce.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\" alt=\"Byron Hurt credit Rebecca Bfresh McDonald\" title=\"Byron Hurt credit Rebecca Bfresh McDonald\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-45014\">\u003c/a>\u003cbr>\n\u003cem> Filmmaker Byron Hurt. Photo: Rebecca Bfresh McDonald\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>INTERVIEW WITH BYRON HURT\u003c/strong>\u003c/p>\n\u003cp>BAB briefly interviewed \u003ca href=\"https://twitter.com/#!/byronhurt\">Byron Hurt\u003c/a> by phone, while he was attending the \u003ca href=\"http://abff.com/festival/\">American Black Film Festival\u003c/a> in Miami where \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> won Best Documentary.\u003c/p>\n\u003cp>\u003cstrong>First you took on hip-hop and now soul food, are you trying to change African American culture?\u003c/strong>\u003cbr>\nI’d say I’m trying to make the culture better and stronger and challenge people to think critically about their culture.\u003c/p>\n\u003cp>\u003cstrong>What is your goal?\u003c/strong>\u003cbr>\nTo challenge and inform people’s thinking. I‘m trying to create tools that inspire and educate so there can be a transformation and evolution to greater self-awareness. I used myself and my family as examples of what happens when you decide to change your diet and when you don’t. There might be many people out there who have been wanting to change, but need a nudge or some inspiration. Or maybe they want to help a family member or co-worker to change.\u003c/p>\n\u003cp>\u003cstrong>Isn’t comfort food hard to be rational about?\u003c/strong>\u003cbr>\nIt is a very hard thing. I may have underestimated how hard it is. I saw with my own eyes that despite all the health challenges, it was still difficult for my father to change the way he ate.\u003c/p>\n\u003cp>\u003cstrong>What inspired you personally to change your diet?\u003c/strong>\u003cbr>\nIt was my sister who set the first example in my family when she changed to a plant-based diet and I saw how healthy she looked. I had started to gain weight in my late 20s and early 30s. I realized that not being involved in athletics anymore [Hurt was a football quarterback in college] I couldn’t continue to eat and eat and eat the same way I had been. So I changed my diet and lost weight and felt better. My mom was more open than my father. She was a nurturer. She changed the way she cooked because she wanted to make us happy.\u003c/p>\n\u003cp>\u003cstrong>LOCAL RESPONSE FROM PANEL\u003c/strong>\u003c/p>\n\u003cp>Closer to home, the panel of food activists after the Oakland screening of \u003cstrong>Soul Food Junkies\u003c/strong> said much to stir up the crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\" alt=\"Aekta Shah of I-SEEED\" title=\"Aekta Shah of I-SEEED\" width=\"300\" height=\"352\" class=\"alignnone size-full wp-image-45017\">\u003c/a>\u003cbr>\n\u003cem>Aekta Shah of I-SEEED at Harvard. Photo courtesy of Aekta Shah\u003c/em>\u003c/p>\n\u003cp>Aekta Shah, who works with \u003ca href=\"http://iseeed.org/\">I-SEEED\u003c/a> -- The Institute for Sustainable Economic, Educational, and Environmental Design, described two exciting projects. In 2011, about 30 high school students from Oakland, Richmond and San Leandro hit the streets to check out the statistics from the Alameda County Department of Public Health report that there were about 100 grocery stores in Oakland. First the students had to come up with their own definition of “grocery store.” Does that mean it carries fresh produce? Skim, 1% and 2% milk, instead of just whole milk? A certain ratio of healthy to junk food? Affordable choices? Then they formed teams and walked through stores in their own neighborhoods, documenting what they found, recording audio testimonials, taking photos of the shelves. The students uploaded their data and photos onto a Google-map-like interface and ultimately shared their findings with representatives of Alameda County Public Health Department to begin a dialogue around community-based solutions to these issues of food access. In a related follow up, \u003ca href=\"https://www.facebook.com/ISEEED\">I-SEEED\u003c/a> is in conversation with \u003ca href=\"http://www.cafreshworks.com/\">California FreshWorks\u003c/a> around partnering to help finance owners of neighborhood liquor stores to transform their stores into grocery stores stocking healthy food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\" alt=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" title=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" width=\"560\" height=\"468\" class=\"alignnone size-full wp-image-44994\">\u003c/a>\u003cbr>\n\u003cem>Eco-chef and author Bryant Terry. Photo: Jennifer Martin\u003c/em>\u003c/p>\n\u003cp>Eco-chef, food activist and author of several \u003ca href=\"http://www.bryant-terry.com/autho/\">vegan soul food cookbooks\u003c/a>, \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> spoke eloquently both as a commenter in Hurt’s film as well as a panelist. The problem, says Terry, is not soul food per se, but the industrialization of our food supply. The industrial food complex spends billions of dollars trying to convince people to eat food that’s the worst for them: highest in fat and sugar.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/bryantterry\">Terry\u003c/a>, who moved to Oakland in 2006 for its natural beauty and calls the Bay Area “my spiritual home,” points out that, “Eating close to the land is not a new invention, African Americas have been green, with aunties and grandmothers who grew their own food for generations. You can still be a “brother of color and eat healthy. You don’t have to be a crunchy-granola, Birkenstock-wearing hippie.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When people say African American cuisine, they think it’s synonymous with Soul Food, the deep-fried fatty meats like fried chicken and sugary desserts like red velvet cake -- which used to be just for holidays and celebrations. I’m not necessarily trying to discard those completely but get people to recognize these are only a part of our food ways. Things have changed over the past 40-50 years. My grandparents had an urban farm. They grew vegetables, fruits and nuts. Any dietician would tell you we should all be eating more fruit and vegetables. Somehow growing food has taken on the meaning of being backward and just country folk. But it is vital to our society.\"\u003c/p>\n\u003cblockquote>\u003cp>\"We are in a war!,\" declared Terry, \"If people are not aware and do not learn how to grow their own food they will be starving in a few decades. Corporations like Whole Foods are not the answer. What’s important is that people empower themselves to be self-sufficient!\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ",
"title": "LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n",
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"excerpt": "In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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