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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/09/20170904_me_3_2_1_beeeep_your_microwaves_50th_anniversary_is_ready.mp3\u003c/p>\n\u003cp>Just like comedian \u003ca href=\"http://www.rodney.com/\">Rodney Dangerfield\u003c/a>, the microwave oven often gets no respect. Every kitchen has one, but no self-respecting cook would admit to using it for anything more than just heating up last night's pasta. But it's hard to deny the influence the food-nuker has had on American life, and this year marks 50 years since its arrival.\u003c/p>\n\u003cp>The first countertop microwave was the Amana Radarange, which debuted in 1967 and sold for $495. It's the appliance that made zapping your food as routine as brushing your teeth.\u003c/p>\n\u003cp>It was called the \"Radarange\" because of a happy accident by an engineer who was working for the defense contractor Raytheon in the 1940s. Percy Spencer was using a magnetron, a device that generates the radio waves that are at the heart of radar technology. When he turned on the magnetron, he noticed that the candy bar in his front pocket was starting to melt.\u003c/p>\n\u003cp>\u003ca href=\"http://explore.georgetown.edu/people/tjorge01/\">Timothy Jorgensen\u003c/a>, an associate professor of radiation medicine at Georgetown University, said Spencer then took the magnetron and pointed it at a raw egg.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"And the egg quickly heated up and exploded. And then he got some popcorn kernels and the popcorn kernels started to pop. So you can see where this is going.\"\u003c/p>\n\u003cp>Raytheon went on to patent the microwave oven. But the first attempts at microwaves didn't catch on. They were huge, expensive and Jorgensen said the dishes came out looking kind of gross.\u003c/p>\n\u003cp>\"It didn't make the food brown like people were used to seeing from the oven. So there were spray-on things that you would spray on meats and things to make it brown and make it look like it had cooked in the oven.\"\u003c/p>\n\u003cp>Creepy.\u003c/p>\n\u003cp>Fast forward to today and it's still sometimes hard to find microwave dishes that actually look like something you want to eat.\u003c/p>\n\u003cp>Joe Yonan, the food and dining editor for The \u003ca href=\"https://www.washingtonpost.com/food/?utm_term=.a5befae21bc0\">Washington Post\u003c/a>, makes a delicious microwave dessert called \"\u003ca href=\"https://www.washingtonpost.com/recipes/strawberry-air-cakes-vanilla-cream/15981/?utm_term=.8a153527e2d9\">Strawberry Air Cakes\u003c/a>.\"\u003c/p>\n\u003cp>It tastes like strawberry shortcake, but when it first comes out of the oven, it looks like an alien blob. Yonan says the key to microwave cooking is understanding what the ovens do well.\u003c/p>\n\u003cp>\"If you think about it, a microwave is targeting water. It's heating up the water molecules in the food. So steaming is great.\"\u003c/p>\n\u003cp>All it takes are a few splashes of water and couple of minutes in the microwave and green beans come out crisp and tasty, not mushy.\u003c/p>\n\u003cp>Microwave \u003ca href=\"http://www.eatingwell.com/recipe/251600/microwave-potato-chips/\">potato chips\u003c/a> are all the rage on the Internet. They're crunchy, delicious and much healthier than anything that comes from a bag.\u003c/p>\n\u003cp>But Yonan says unless you're stuck on a desert island and the only machine you have is a microwave, don't use it to cook meat. He says meats need to heat up more slowly to get the right the taste and texture.\u003c/p>\n\u003cp>But you can't call yourself a real cook unless you've ruined a meal or two in the microwave. As they saying goes, there's no such thing as a mistake in the kitchen, just a new recipe waiting to be born. Think of it as your chance to add a page to the now 50-year-old history of the little electromagnetic box that could. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just like comedian \u003ca href=\"http://www.rodney.com/\">Rodney Dangerfield\u003c/a>, the microwave oven often gets no respect. Every kitchen has one, but no self-respecting cook would admit to using it for anything more than just heating up last night's pasta. But it's hard to deny the influence the food-nuker has had on American life, and this year marks 50 years since its arrival.\u003c/p>\n\u003cp>The first countertop microwave was the Amana Radarange, which debuted in 1967 and sold for $495. It's the appliance that made zapping your food as routine as brushing your teeth.\u003c/p>\n\u003cp>It was called the \"Radarange\" because of a happy accident by an engineer who was working for the defense contractor Raytheon in the 1940s. Percy Spencer was using a magnetron, a device that generates the radio waves that are at the heart of radar technology. When he turned on the magnetron, he noticed that the candy bar in his front pocket was starting to melt.\u003c/p>\n\u003cp>\u003ca href=\"http://explore.georgetown.edu/people/tjorge01/\">Timothy Jorgensen\u003c/a>, an associate professor of radiation medicine at Georgetown University, said Spencer then took the magnetron and pointed it at a raw egg.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"And the egg quickly heated up and exploded. And then he got some popcorn kernels and the popcorn kernels started to pop. So you can see where this is going.\"\u003c/p>\n\u003cp>Raytheon went on to patent the microwave oven. But the first attempts at microwaves didn't catch on. They were huge, expensive and Jorgensen said the dishes came out looking kind of gross.\u003c/p>\n\u003cp>\"It didn't make the food brown like people were used to seeing from the oven. So there were spray-on things that you would spray on meats and things to make it brown and make it look like it had cooked in the oven.\"\u003c/p>\n\u003cp>Creepy.\u003c/p>\n\u003cp>Fast forward to today and it's still sometimes hard to find microwave dishes that actually look like something you want to eat.\u003c/p>\n\u003cp>Joe Yonan, the food and dining editor for The \u003ca href=\"https://www.washingtonpost.com/food/?utm_term=.a5befae21bc0\">Washington Post\u003c/a>, makes a delicious microwave dessert called \"\u003ca href=\"https://www.washingtonpost.com/recipes/strawberry-air-cakes-vanilla-cream/15981/?utm_term=.8a153527e2d9\">Strawberry Air Cakes\u003c/a>.\"\u003c/p>\n\u003cp>It tastes like strawberry shortcake, but when it first comes out of the oven, it looks like an alien blob. Yonan says the key to microwave cooking is understanding what the ovens do well.\u003c/p>\n\u003cp>\"If you think about it, a microwave is targeting water. It's heating up the water molecules in the food. So steaming is great.\"\u003c/p>\n\u003cp>All it takes are a few splashes of water and couple of minutes in the microwave and green beans come out crisp and tasty, not mushy.\u003c/p>\n\u003cp>Microwave \u003ca href=\"http://www.eatingwell.com/recipe/251600/microwave-potato-chips/\">potato chips\u003c/a> are all the rage on the Internet. They're crunchy, delicious and much healthier than anything that comes from a bag.\u003c/p>\n\u003cp>But Yonan says unless you're stuck on a desert island and the only machine you have is a microwave, don't use it to cook meat. He says meats need to heat up more slowly to get the right the taste and texture.\u003c/p>\n\u003cp>But you can't call yourself a real cook unless you've ruined a meal or two in the microwave. As they saying goes, there's no such thing as a mistake in the kitchen, just a new recipe waiting to be born. Think of it as your chance to add a page to the now 50-year-old history of the little electromagnetic box that could. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Black Food Historian Explores His Bittersweet Connection To Robert E. Lee",
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"content": "\u003cp>Over the past few months, as the contentious ghost of Robert E. Lee galloped through the headlines, Southern food historian Michael W. Twitty's thoughts turned to the bittersweet connection his family shares with the Confederate general.\u003c/p>\n\u003cp>On April 9, 1865, Twitty's great-great grandfather, Elijah Mitchell, and his older brother, George, happened to be on a street in the village of Appomattox Court House, Va., when General Lee, in full dress uniform, exited the McLean House after surrendering to Union General Ulysses S. Grant. It didn't take long for the two teenage lads to grasp the import of that ceremonial tableau.\u003c/p>\n\u003cfigure id=\"attachment_120375\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85.jpg\" alt=\"When he was 15, Elijah Mitchell, Twitty's great-great-grandfather, saw General Robert E. Lee emerge from McLean House in Appomattox, Va., after surrendering to General Ulysses S. Grant. He was one of the first slaves to know that the war was over. His owner freed him immediately.\" width=\"300\" class=\"size-full wp-image-120375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-160x189.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-240x283.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-375x442.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-520x613.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">When he was 15, Elijah Mitchell, Twitty's great-great-grandfather, saw General Robert E. Lee emerge from McLean House in Appomattox, Va., after surrendering to General Ulysses S. Grant. He was one of the first slaves to know that the war was over. His owner freed him immediately. \u003ccite>(Courtesy of Michael Twitty)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"At that moment, as the Confederacy's 150-year mourning period began,\" writes Twitty in his new book, \u003cem>\u003ca href=\"https://www.amazon.com/Cooking-Gene-Journey-African-American-Culinary/dp/0062379291\">The Cooking Gene\u003c/a>\u003c/em>, \"my great-great grandfather and his brother counted themselves among the first black people to find out that the long nightmare of American slavery — nearly three centuries in the making — was over. Their slaveholder, Blake Mitchell, immediately declared them free — even as they still held his horse in place, waiting for whatever was to come next.\"\u003c/p>\n\u003cp>Twitty's prose movingly captures this momentous and profoundly personal moment and provides a glimpse of the scope and tone of his deeply researched, sometimes rambling, but altogether fascinating book that braids personal memoir, genealogy and culinary excavation to tell the story of a whole people through the lineage of their food.\u003c/p>\n\u003cp>Food is Twitty's flag. \"They took our names, they took our gods, they took our religion but they didn't take our food,\" he says. His aim is twofold: to puzzle out \"a recipe of who I am and where I came from,\" and, in doing so, to document how his captive ancestors radically enriched the diet of the antebellum South. They did this both through the produce — rice, okra, peanuts, cowpeas — that came with them on those slave ships from Africa, and through their skills in creating an \"edible jazz\" of barbecue, fried chicken, jambalaya, feijoada, spicy peanut stews, crispy okra, rice pudding and innumerable other dishes from their impoverished pantries. They were exemplars of farm-to-table and nose-to-tail cooking long before these hip terms were even coined.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In Twitty's percussive phrase, the \"enslaved enslaved the palate of those who enslaved them.\"\u003c/p>\n\u003cp>Today, as the vexed debate over Confederate monuments \u003ca href=\"https://www.nytimes.com/interactive/2017/08/16/us/confederate-monuments-removed.html?_r=0\">consumes the country\u003c/a>, Twitty's book makes for important reading. Food historians like Twitty, much like the groups rallying for and against the monuments, are enjoined in the battle of memory — in Twitty's case, the memory of who \"owns\" Southern food, and what role African Americans have in that commemoration. Twitty's frontline may be the kitchen rather than the traffic circle, but his subject is as viscerally intertwined with race as any Confederate monument.\u003c/p>\n\u003cp>\"Our influence across the South,\" he writes, \"conquered more territory than any Confederate army ever managed.\"\u003c/p>\n\u003cp>A ringing statement, for which unwitting support can be found from no less than the \u003cem>beau ideal\u003c/em> of the Confederacy. Lee, who loved his black cook's fried chicken, \u003ca href=\"http://www.smithsonianmag.com/history/making-sense-of-robert-e-lee-85017563/\">once said\u003c/a> that all he wanted was \"a Virginia farm — no end of cream and fresh butter — and fried chicken. Not one fried chicken or two — but unlimited fried chicken.\" Moreover, during the Union blockade, when the South faced starvation, Lee praised the cowpea (also called black-eyed pea or cornfield pea) as \"the only unfailing friend the Confederacy ever had.\" Ironically, it was the humble West African cowpea and the African peanut that kept Southerners fed when bread was scarce. \"Living proof that African civilization was part and parcel of Southern existence,\" says Twitty. \"They couldn't do it without us.\"\u003c/p>\n\u003cp>One of Twitty's projects is his \"Southern Discomfort Tour\" — a journey through the \"forgotten little Africa\" of the Old South. His approach is not that of a historian, but rather a \"historical interpreter\": He picks cotton, chops wood, works in rice fields and cooks for audiences in plantation kitchens while dressed in slave clothing to recreate what his ancestors had to endure.\u003c/p>\n\u003cfigure id=\"attachment_120378\" class=\"wp-caption alignright\" style=\"max-width: 341px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85.png\" alt='Twitty cooks in plantation kitchens to convey to others the story and legacy of African Americans in the South. His approach is not that of a historian, but rather a \"historical interpreter.\"' width=\"341\" height=\"454\" class=\"size-full wp-image-120378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85.png 341w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85-240x320.png 240w\" sizes=\"(max-width: 341px) 100vw, 341px\">\u003cfigcaption class=\"wp-caption-text\">Twitty cooks in plantation kitchens to convey to others the story and legacy of African Americans in the South. His approach is not that of a historian, but rather a \"historical interpreter.\" \u003ccite>(Courtesy of Corey H. Weierke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On one such trip to Virginia, Twitty cooked at Lee's birth home, Stratford Hall, an imposing brick manor with a commanding view of the Potomac. He says:\u003c/p>\n\u003cp>\"It's a big, old, cavernous kitchen. You could roast a whole ox in the fireplace if you wanted. The floor is all brick, so the cook could use the entire surface of the floor as a range. That brick floor will make your back ache and your feet feel like cement at the end of the day. Here I was, roasting chickens, making persimmon pudding, hot rolls, rabbit stew, oysters, and the light kept changing and getting darker and darker and the pots felt heavier and heavier. I'm in my interpreter's clothing — trousers, waistcoat, long shirt, kerchief — and caught between humidity and a December chill and it was the first time I really connected with the idea that not only was this not easy — it was tortuous.\"\u003c/p>\n\u003cp>And then there were the guests. A woman from the United Daughters of the Confederacy chose to pivot from an uncomfortable discussion on slavery to Stratford Hall's architectural details. The Daughters then went upstairs, and in Twitty's \u003ca href=\"https://www.youtube.com/watch?v=EhxjC3XX54g\">incredulous words\u003c/a>, \"wept over the crib of Robert E. Lee and prayed over it.\"\u003c/p>\n\u003cp>\"At that moment,\" he says, \"I had to run, I had to go, I felt I might have a one-man slave revolt.\"\u003c/p>\n\u003cp>On another occasion, at a South Carolina plantation, when an elderly German observed that America needed to deal with slavery like Germany had dealt with the Holocaust, the room of older white Southerners cleared out. \"They couldn't take it,\" Twitty \u003ca href=\"https://www.youtube.com/watch?v=JYE0dG80JTw&t=1844s\">said in an interview\u003c/a>. \"They were there for us to be happy and cook and create wonderful smells in the kitchen. I'm not indicting them — they were older, probably the same age as the German man, but fed completely different messages of power, race, identity and truth.\"\u003c/p>\n\u003cp>Those messages also fueled the \u003ca href=\"https://twitter.com/KosherSoul/status/900570816487849984\">fusillade of tweets\u003c/a> that Twitty directed at President Donald Trump in response to the latter's tweet that removing statues was like ripping apart the country's history and culture. But Twitty also cautions that while toppling statues may be exhilarating, it may also be a simplistic show of justice. \"In my former town, Rockville, Maryland, they covered up the statue in honor of the Confederate solider the first time this debate had cultural currency,\" he says. \"And guess what? Systemic racism still exists. Honestly, maybe we should reverse it. It feels like we are eating the icing before the cake. Fight and demolish systemic racism and micro-aggressions and then celebrate by removing symbols of the old guard.\"\u003c/p>\n\u003cp>Seeking \"culinary justice\" for African Americans is Twitty's contribution to this long fight. It's what propels his blog, \u003ca href=\"https://afroculinaria.com/\">Afroculinaria.com\u003c/a>, what made him object to an article hailing a Southern white chef for \u003ca href=\"https://afroculinaria.com/2016/03/23/dear-sean-we-need-to-talk/\">\"discovering\"\u003c/a> the African roots of Southern cuisine; and what prompted him to write an \u003ca href=\"https://afroculinaria.com/2013/06/25/an-open-letter-to-paula-deen/\">open letter\u003c/a> to Georgia chef \u003ca href=\"http://www.npr.org/2013/06/27/196133579/racial-slur-puts-paula-deens-empire-at-risk\">Paula Deen\u003c/a> — he calls her \"a cousin, not a combatant\" — inviting her to discuss race over a shared meal at a plantation. \"The South,\" he wrote, \"isn't the birthplace or the natural home of America's racism. It has changed in many ways for the better, but now we have politicians and legislators trying to reverse the clock because they were horrified that a Black man got into the Oval Office. So we have a lot of work to do. I will sit anybody down at the same table, but they have to be willing to not go back to the patterns of the past. \u003cem>Sankofa \u003c/em>— in the words of my Akan ancestors: take the good from the past and move forward.\" His letter went viral, but Deen didn't respond.\u003c/p>\n\u003cp>As someone who is black, gay and Jewish, Twitty is emblematic of everything neo-Nazis rail against. His calm retort is that \"America is the only place on earth where I'm possible, and that is the dirty little secret behind these hate groups. They are here to take away the possibilities that America the Ideal represents.\" Undeterred by the Charlottesville riot, Twitty will soon \u003ca href=\"http://www.heritageharvestfestival.com/speakers/michael-w-twitty/\">be there\u003c/a>, cooking at the Monticello kitchen where Thomas Jefferson's enslaved \u003cem>chef de cuisine\u003c/em> \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/17/449447335/behind-the-founding-foodie-a-french-trained-chef-bound-by-slavery\">James Hemings\u003c/a> once turned out gourmet confections. Hemings' legacy is as important to him as that of Elijah Mitchell, his great-great grandfather.\u003c/p>\n\u003cp>What happened to young Elijah? \"He got land from the Mitchells after being a free hand for a while and a domestic,\" says Twitty. \"He married twice and taught his wife and children to read and write. I'm really proud he valued education — as many Reconstruction-era black folk did — and he lived to a good old age and was a revered family man. He was handsome and smartly dressed in all the photographs of him. Not bad for a man who started life as a \u003cem>punkah\u003c/em> puller (\u003cem>punkah\u003c/em> is the Hindi word for fan), fanning white people in chains.\"\u003c/p>\n\u003cp>Elijah Mitchell died in 1923, during Jim Crow, when Confederate statues were going up across the South. He probably never imagined that one day his great-great grandson would recall his life story against the backdrop of those statues coming down.\u003c/p>\n\u003cp>\u003ca href=\"http://ninamartyris.pressfolios.com/\">Nina Martyris\u003c/a>\u003cem> \u003c/em>\u003cem>is a journalist based in Knoxville, Tenn.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the past few months, as the contentious ghost of Robert E. Lee galloped through the headlines, Southern food historian Michael W. Twitty's thoughts turned to the bittersweet connection his family shares with the Confederate general.\u003c/p>\n\u003cp>On April 9, 1865, Twitty's great-great grandfather, Elijah Mitchell, and his older brother, George, happened to be on a street in the village of Appomattox Court House, Va., when General Lee, in full dress uniform, exited the McLean House after surrendering to Union General Ulysses S. Grant. It didn't take long for the two teenage lads to grasp the import of that ceremonial tableau.\u003c/p>\n\u003cfigure id=\"attachment_120375\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85.jpg\" alt=\"When he was 15, Elijah Mitchell, Twitty's great-great-grandfather, saw General Robert E. Lee emerge from McLean House in Appomattox, Va., after surrendering to General Ulysses S. Grant. He was one of the first slaves to know that the war was over. His owner freed him immediately.\" width=\"300\" class=\"size-full wp-image-120375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-160x189.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-240x283.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-375x442.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/grandfather_custom-06341306883b7c5bd2c60ebc79878e04e3d56983-s700-c85-520x613.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">When he was 15, Elijah Mitchell, Twitty's great-great-grandfather, saw General Robert E. Lee emerge from McLean House in Appomattox, Va., after surrendering to General Ulysses S. Grant. He was one of the first slaves to know that the war was over. His owner freed him immediately. \u003ccite>(Courtesy of Michael Twitty)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"At that moment, as the Confederacy's 150-year mourning period began,\" writes Twitty in his new book, \u003cem>\u003ca href=\"https://www.amazon.com/Cooking-Gene-Journey-African-American-Culinary/dp/0062379291\">The Cooking Gene\u003c/a>\u003c/em>, \"my great-great grandfather and his brother counted themselves among the first black people to find out that the long nightmare of American slavery — nearly three centuries in the making — was over. Their slaveholder, Blake Mitchell, immediately declared them free — even as they still held his horse in place, waiting for whatever was to come next.\"\u003c/p>\n\u003cp>Twitty's prose movingly captures this momentous and profoundly personal moment and provides a glimpse of the scope and tone of his deeply researched, sometimes rambling, but altogether fascinating book that braids personal memoir, genealogy and culinary excavation to tell the story of a whole people through the lineage of their food.\u003c/p>\n\u003cp>Food is Twitty's flag. \"They took our names, they took our gods, they took our religion but they didn't take our food,\" he says. His aim is twofold: to puzzle out \"a recipe of who I am and where I came from,\" and, in doing so, to document how his captive ancestors radically enriched the diet of the antebellum South. They did this both through the produce — rice, okra, peanuts, cowpeas — that came with them on those slave ships from Africa, and through their skills in creating an \"edible jazz\" of barbecue, fried chicken, jambalaya, feijoada, spicy peanut stews, crispy okra, rice pudding and innumerable other dishes from their impoverished pantries. They were exemplars of farm-to-table and nose-to-tail cooking long before these hip terms were even coined.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Twitty's percussive phrase, the \"enslaved enslaved the palate of those who enslaved them.\"\u003c/p>\n\u003cp>Today, as the vexed debate over Confederate monuments \u003ca href=\"https://www.nytimes.com/interactive/2017/08/16/us/confederate-monuments-removed.html?_r=0\">consumes the country\u003c/a>, Twitty's book makes for important reading. Food historians like Twitty, much like the groups rallying for and against the monuments, are enjoined in the battle of memory — in Twitty's case, the memory of who \"owns\" Southern food, and what role African Americans have in that commemoration. Twitty's frontline may be the kitchen rather than the traffic circle, but his subject is as viscerally intertwined with race as any Confederate monument.\u003c/p>\n\u003cp>\"Our influence across the South,\" he writes, \"conquered more territory than any Confederate army ever managed.\"\u003c/p>\n\u003cp>A ringing statement, for which unwitting support can be found from no less than the \u003cem>beau ideal\u003c/em> of the Confederacy. Lee, who loved his black cook's fried chicken, \u003ca href=\"http://www.smithsonianmag.com/history/making-sense-of-robert-e-lee-85017563/\">once said\u003c/a> that all he wanted was \"a Virginia farm — no end of cream and fresh butter — and fried chicken. Not one fried chicken or two — but unlimited fried chicken.\" Moreover, during the Union blockade, when the South faced starvation, Lee praised the cowpea (also called black-eyed pea or cornfield pea) as \"the only unfailing friend the Confederacy ever had.\" Ironically, it was the humble West African cowpea and the African peanut that kept Southerners fed when bread was scarce. \"Living proof that African civilization was part and parcel of Southern existence,\" says Twitty. \"They couldn't do it without us.\"\u003c/p>\n\u003cp>One of Twitty's projects is his \"Southern Discomfort Tour\" — a journey through the \"forgotten little Africa\" of the Old South. His approach is not that of a historian, but rather a \"historical interpreter\": He picks cotton, chops wood, works in rice fields and cooks for audiences in plantation kitchens while dressed in slave clothing to recreate what his ancestors had to endure.\u003c/p>\n\u003cfigure id=\"attachment_120378\" class=\"wp-caption alignright\" style=\"max-width: 341px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85.png\" alt='Twitty cooks in plantation kitchens to convey to others the story and legacy of African Americans in the South. His approach is not that of a historian, but rather a \"historical interpreter.\"' width=\"341\" height=\"454\" class=\"size-full wp-image-120378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85.png 341w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/image001_custom-a6b881c96f147b76bec9418b7b2e435bb0afd4cd-s700-c85-240x320.png 240w\" sizes=\"(max-width: 341px) 100vw, 341px\">\u003cfigcaption class=\"wp-caption-text\">Twitty cooks in plantation kitchens to convey to others the story and legacy of African Americans in the South. His approach is not that of a historian, but rather a \"historical interpreter.\" \u003ccite>(Courtesy of Corey H. Weierke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On one such trip to Virginia, Twitty cooked at Lee's birth home, Stratford Hall, an imposing brick manor with a commanding view of the Potomac. He says:\u003c/p>\n\u003cp>\"It's a big, old, cavernous kitchen. You could roast a whole ox in the fireplace if you wanted. The floor is all brick, so the cook could use the entire surface of the floor as a range. That brick floor will make your back ache and your feet feel like cement at the end of the day. Here I was, roasting chickens, making persimmon pudding, hot rolls, rabbit stew, oysters, and the light kept changing and getting darker and darker and the pots felt heavier and heavier. I'm in my interpreter's clothing — trousers, waistcoat, long shirt, kerchief — and caught between humidity and a December chill and it was the first time I really connected with the idea that not only was this not easy — it was tortuous.\"\u003c/p>\n\u003cp>And then there were the guests. A woman from the United Daughters of the Confederacy chose to pivot from an uncomfortable discussion on slavery to Stratford Hall's architectural details. The Daughters then went upstairs, and in Twitty's \u003ca href=\"https://www.youtube.com/watch?v=EhxjC3XX54g\">incredulous words\u003c/a>, \"wept over the crib of Robert E. Lee and prayed over it.\"\u003c/p>\n\u003cp>\"At that moment,\" he says, \"I had to run, I had to go, I felt I might have a one-man slave revolt.\"\u003c/p>\n\u003cp>On another occasion, at a South Carolina plantation, when an elderly German observed that America needed to deal with slavery like Germany had dealt with the Holocaust, the room of older white Southerners cleared out. \"They couldn't take it,\" Twitty \u003ca href=\"https://www.youtube.com/watch?v=JYE0dG80JTw&t=1844s\">said in an interview\u003c/a>. \"They were there for us to be happy and cook and create wonderful smells in the kitchen. I'm not indicting them — they were older, probably the same age as the German man, but fed completely different messages of power, race, identity and truth.\"\u003c/p>\n\u003cp>Those messages also fueled the \u003ca href=\"https://twitter.com/KosherSoul/status/900570816487849984\">fusillade of tweets\u003c/a> that Twitty directed at President Donald Trump in response to the latter's tweet that removing statues was like ripping apart the country's history and culture. But Twitty also cautions that while toppling statues may be exhilarating, it may also be a simplistic show of justice. \"In my former town, Rockville, Maryland, they covered up the statue in honor of the Confederate solider the first time this debate had cultural currency,\" he says. \"And guess what? Systemic racism still exists. Honestly, maybe we should reverse it. It feels like we are eating the icing before the cake. Fight and demolish systemic racism and micro-aggressions and then celebrate by removing symbols of the old guard.\"\u003c/p>\n\u003cp>Seeking \"culinary justice\" for African Americans is Twitty's contribution to this long fight. It's what propels his blog, \u003ca href=\"https://afroculinaria.com/\">Afroculinaria.com\u003c/a>, what made him object to an article hailing a Southern white chef for \u003ca href=\"https://afroculinaria.com/2016/03/23/dear-sean-we-need-to-talk/\">\"discovering\"\u003c/a> the African roots of Southern cuisine; and what prompted him to write an \u003ca href=\"https://afroculinaria.com/2013/06/25/an-open-letter-to-paula-deen/\">open letter\u003c/a> to Georgia chef \u003ca href=\"http://www.npr.org/2013/06/27/196133579/racial-slur-puts-paula-deens-empire-at-risk\">Paula Deen\u003c/a> — he calls her \"a cousin, not a combatant\" — inviting her to discuss race over a shared meal at a plantation. \"The South,\" he wrote, \"isn't the birthplace or the natural home of America's racism. It has changed in many ways for the better, but now we have politicians and legislators trying to reverse the clock because they were horrified that a Black man got into the Oval Office. So we have a lot of work to do. I will sit anybody down at the same table, but they have to be willing to not go back to the patterns of the past. \u003cem>Sankofa \u003c/em>— in the words of my Akan ancestors: take the good from the past and move forward.\" His letter went viral, but Deen didn't respond.\u003c/p>\n\u003cp>As someone who is black, gay and Jewish, Twitty is emblematic of everything neo-Nazis rail against. His calm retort is that \"America is the only place on earth where I'm possible, and that is the dirty little secret behind these hate groups. They are here to take away the possibilities that America the Ideal represents.\" Undeterred by the Charlottesville riot, Twitty will soon \u003ca href=\"http://www.heritageharvestfestival.com/speakers/michael-w-twitty/\">be there\u003c/a>, cooking at the Monticello kitchen where Thomas Jefferson's enslaved \u003cem>chef de cuisine\u003c/em> \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/17/449447335/behind-the-founding-foodie-a-french-trained-chef-bound-by-slavery\">James Hemings\u003c/a> once turned out gourmet confections. Hemings' legacy is as important to him as that of Elijah Mitchell, his great-great grandfather.\u003c/p>\n\u003cp>What happened to young Elijah? \"He got land from the Mitchells after being a free hand for a while and a domestic,\" says Twitty. \"He married twice and taught his wife and children to read and write. I'm really proud he valued education — as many Reconstruction-era black folk did — and he lived to a good old age and was a revered family man. He was handsome and smartly dressed in all the photographs of him. Not bad for a man who started life as a \u003cem>punkah\u003c/em> puller (\u003cem>punkah\u003c/em> is the Hindi word for fan), fanning white people in chains.\"\u003c/p>\n\u003cp>Elijah Mitchell died in 1923, during Jim Crow, when Confederate statues were going up across the South. He probably never imagined that one day his great-great grandson would recall his life story against the backdrop of those statues coming down.\u003c/p>\n\u003cp>\u003ca href=\"http://ninamartyris.pressfolios.com/\">Nina Martyris\u003c/a>\u003cem> \u003c/em>\u003cem>is a journalist based in Knoxville, Tenn.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How The 'Battling' Kellogg Brothers Revolutionized American Breakfast",
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"content": "\u003cp>\u003cstrong>Listen to the story on Fresh Air:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/fa/2017/08/20170808_fa_01.mp3\u003c/p>\n\u003cp>Today, the typical American grocery store might devote an entire aisle to breakfast cereal, but that wasn't always the case. In fact, boxed cereals were an invention of the 20th century, designed and marketed by two brothers from Michigan.\u003c/p>\n\u003cp>Dr. John Harvey Kellogg had first conceived of a healthy, plant-based breakfast in his capacity as the director of the Seventh-day Adventist sanitarium in Battle Creek, Mich. His younger brother, Will, was the business innovator, who figured out how to market John's creation.\u003c/p>\n\u003cp>Medical historian Howard Markel describes the mass production of Kellogg's Corn Flakes in 1906 as an event that took the world by storm. \"You could simply pour breakfast out of a box,\" he says. \"Even dad could make breakfast now.\"\u003c/p>\n\u003cfigure id=\"attachment_119753\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85.jpg\" alt=\"While Dr. John Harvey Kellogg (left) was prescient about the concept of wellness. His brother, Will Keith Kellogg, right, was the marketing mastermind behind the Kellogg company's success.\" width=\"600\" height=\"300\" class=\"size-full wp-image-119753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-520x260.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">While Dr. John Harvey Kellogg (left) was prescient about the concept of wellness. His brother, Will Keith Kellogg, right, was the marketing mastermind behind the Kellogg company's success. \u003ccite>(Library of Congress/Wikipedia; Will Keith Kellogg Foundation/Wikipedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But despite their business success, the brothers' relationship was contentious. A series of lawsuits ended with the Will being awarded the rights to the family name.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Will later made a mint off of bran cereals, even though that was truly John Harvey's creation,\" Markel says. \"There was a lot of bad blood between them, and then after the lawsuit they rarely, if ever, spoke to one another again.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On American breakfast before the days of boxed cereal \u003c/strong>\u003c/p>\n\u003cp>If you look at what people ate in America in the late 19th century or even the early 20th century, it was very heavy in animal fats, often cured meats. So they're very salty, a lot of sugar. You would have for breakfast, potatoes that were fried in the congealed fat from the night before. A lot of alcohol and caffeine [were] consumed, a lot of carbohydrates.\u003c/p>\n\u003cfigure id=\"attachment_119754\" class=\"wp-caption alignright\" style=\"max-width: 292px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85.jpg\" alt=\"The Kelloggs The Battling Brothers of Battle Creek by Howard Markel\" width=\"292\" height=\"432\" class=\"size-full wp-image-119754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85.jpg 292w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85-240x355.jpg 240w\" sizes=\"(max-width: 292px) 100vw, 292px\">\u003cfigcaption class=\"wp-caption-text\">The Kelloggs\u003cbr>The Battling Brothers of Battle Creek\u003cbr>by Howard Markel\u003c/figcaption>\u003c/figure>\n\u003cp>And making breakfast was an ordeal. Even if you made porridge or mush, these whole grains took hours to melt down and make into a mush or a soft form. So these poor mothers were getting up very early and they're probably taking care of their children all night. They had to start a wood burning fire. And so making breakfast was a great ordeal.\u003c/p>\n\u003cp>But John Harvey Kellogg invented [cereal] for the [invalid] people who came to his Battle Creek sanitarium. It was his little brother Will who realized there are a lot more people who are healthy and just want a convenient, tasty breakfast, than those who are ill and need an easily digestible breakfast.\u003c/p>\n\u003cp>\u003cstrong>On how the flake cereal was born \u003c/strong>\u003c/p>\n\u003cp>[The brothers] first started serving double-baked zwieback biscuits out of whole graham grain. ... [Dr. Kellogg] decided to grind up the zwieback into little crumbs, and that was their first cereal. He called it granola.\u003c/p>\n\u003cp>But they weren't happy with that, Dr. Kellogg or his brother. And they thought, there's got to be a better way to make cereal than just grinding up toasted bread, basically. And so they worked and they worked and they worked and Dr. Kellogg tells a story that he had a dream of how to make flake cereal and that's how the whole thing began.\u003c/p>\n\u003cp>\u003cstrong>On Dr. John Harvey Kellogg's concept of wellness \u003c/strong>\u003c/p>\n\u003cp>[Dr. Kellogg] called it \"biologic living,\" and he was really prescient about this. Don't forget, at the turn of the last century, most doctors were fixated on diseases — not preventing them, but treating them once they occurred. ... Dr. Kellogg was all about preventing these diseases before they ever happened, by living a healthy life. That included exercise, a lot of vigorous physical activity, eating a grain and vegetable diet, avoiding animal fats or meats or as he called it, \"flesh-eating.\" ... No alcohol, no caffeine of any kind.\u003c/p>\n\u003cp>He also was very chaste and reminded both his readers and his followers that sex outside of the marriage, of course, was not a good idea, but [that] sex for anything other than procreation really sapped the soul and sapped the spirit. And of course, he was very much opposed to masturbation of any kind, something he wrote about extensively and called \"the solitary vice.\"\u003c/p>\n\u003cp>\u003cstrong>On John Harvey's connection to the co-founders of the Seventh-day Adventist Church \u003c/strong>\u003c/p>\n\u003cp>John Harvey, even as a young boy and a young man, just exuded brilliance and was curious about everything. ... The co-founders of the denomination ... realized this young man was quite special, so they groomed him and a big part of Seventh-day Adventism.\u003c/p>\n\u003cp>He later came to edit their magazine called \u003cem>The Health Reformer\u003c/em>, which John Harvey later changed the name to \u003cem>Good Health,\u003c/em> because he realized that people don't like reform. They like to be healthy, but they don't want somebody telling them to reform. So they realized that John Harvey could be the head of their health avenue, the health section of their denomination.\u003c/p>\n\u003cp>\u003cstrong>On Will, the marketing genius \u003c/strong>\u003c/p>\n\u003cp>John, the older brother, never missed an opportunity to pick on or humiliate his younger brother, from childhood on. ... Will was this business genius who knew how to run a very large organization, not only keep accounts, but come up with new methods to keep accounts in a better way. He was brilliant at human resources, because you had thousands of employees doing all sorts of different tasks, and he just had his hand in every pot, and knew how to do it. ... The psychic cost of being made fun of and treated as a lackey was very difficult for Will's psyche.\u003c/p>\n\u003cp>\u003cstrong>On the brothers' fight over the brand name Kellogg's \u003c/strong>\u003c/p>\n\u003cp>As soon as poor Will became successful and John Harvey sold him the rights and made a mint off of Corn Flake stock, [John Harvey] started making his own cereal and calling it \"Kellogg's.\" And, of course, Will, by this time ... was investing millions of dollars a year in ads, and he felt that another Kellogg-named product, that was not nearly as tasty as his product, would harm his company.\u003c/p>\n\u003cp>So he sued John Harvey, and then John Harvey sued Will. And this lawsuit, even though there were peaks and valleys and agreements and disagreements, it went for almost a decade, going all the way to the Michigan State Supreme Court. The basic question was, \"Who was the real Kellogg? Who had the right to use the name Kellogg on a box of cereal?\"\u003c/p>\n\u003cp>Will said, \"Everybody who hears the name Kellogg's thinks of Corn Flakes now.\" By that time — this is early 1920 — they did.\u003c/p>\n\u003cp>The judges agreed with Will and he won the case, and poor John Harvey had to pay all the legal costs and everything else, and he could only put his name in tiny writing on the bottom of the box for any cereal he created.\u003c/p>\n\u003cp>\u003cem>Sam Briger and Heidi Saman produced and edited the audio of this interview. Bridget Bentz and Molly Seavy-Nesper adapted it for the Web.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, the typical American grocery store might devote an entire aisle to breakfast cereal, but that wasn't always the case. In fact, boxed cereals were an invention of the 20th century, designed and marketed by two brothers from Michigan.\u003c/p>\n\u003cp>Dr. John Harvey Kellogg had first conceived of a healthy, plant-based breakfast in his capacity as the director of the Seventh-day Adventist sanitarium in Battle Creek, Mich. His younger brother, Will, was the business innovator, who figured out how to market John's creation.\u003c/p>\n\u003cp>Medical historian Howard Markel describes the mass production of Kellogg's Corn Flakes in 1906 as an event that took the world by storm. \"You could simply pour breakfast out of a box,\" he says. \"Even dad could make breakfast now.\"\u003c/p>\n\u003cfigure id=\"attachment_119753\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85.jpg\" alt=\"While Dr. John Harvey Kellogg (left) was prescient about the concept of wellness. His brother, Will Keith Kellogg, right, was the marketing mastermind behind the Kellogg company's success.\" width=\"600\" height=\"300\" class=\"size-full wp-image-119753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/kelloggbrothers_custom-d008f5160261dbe226e43962379e47d716929a59-s600-c85-520x260.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">While Dr. John Harvey Kellogg (left) was prescient about the concept of wellness. His brother, Will Keith Kellogg, right, was the marketing mastermind behind the Kellogg company's success. \u003ccite>(Library of Congress/Wikipedia; Will Keith Kellogg Foundation/Wikipedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But despite their business success, the brothers' relationship was contentious. A series of lawsuits ended with the Will being awarded the rights to the family name.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Will later made a mint off of bran cereals, even though that was truly John Harvey's creation,\" Markel says. \"There was a lot of bad blood between them, and then after the lawsuit they rarely, if ever, spoke to one another again.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On American breakfast before the days of boxed cereal \u003c/strong>\u003c/p>\n\u003cp>If you look at what people ate in America in the late 19th century or even the early 20th century, it was very heavy in animal fats, often cured meats. So they're very salty, a lot of sugar. You would have for breakfast, potatoes that were fried in the congealed fat from the night before. A lot of alcohol and caffeine [were] consumed, a lot of carbohydrates.\u003c/p>\n\u003cfigure id=\"attachment_119754\" class=\"wp-caption alignright\" style=\"max-width: 292px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85.jpg\" alt=\"The Kelloggs The Battling Brothers of Battle Creek by Howard Markel\" width=\"292\" height=\"432\" class=\"size-full wp-image-119754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85.jpg 292w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/9780307907271_custom-6309ec620b7bd94725429b770480b7a42e9bf2ab-s600-c85-240x355.jpg 240w\" sizes=\"(max-width: 292px) 100vw, 292px\">\u003cfigcaption class=\"wp-caption-text\">The Kelloggs\u003cbr>The Battling Brothers of Battle Creek\u003cbr>by Howard Markel\u003c/figcaption>\u003c/figure>\n\u003cp>And making breakfast was an ordeal. Even if you made porridge or mush, these whole grains took hours to melt down and make into a mush or a soft form. So these poor mothers were getting up very early and they're probably taking care of their children all night. They had to start a wood burning fire. And so making breakfast was a great ordeal.\u003c/p>\n\u003cp>But John Harvey Kellogg invented [cereal] for the [invalid] people who came to his Battle Creek sanitarium. It was his little brother Will who realized there are a lot more people who are healthy and just want a convenient, tasty breakfast, than those who are ill and need an easily digestible breakfast.\u003c/p>\n\u003cp>\u003cstrong>On how the flake cereal was born \u003c/strong>\u003c/p>\n\u003cp>[The brothers] first started serving double-baked zwieback biscuits out of whole graham grain. ... [Dr. Kellogg] decided to grind up the zwieback into little crumbs, and that was their first cereal. He called it granola.\u003c/p>\n\u003cp>But they weren't happy with that, Dr. Kellogg or his brother. And they thought, there's got to be a better way to make cereal than just grinding up toasted bread, basically. And so they worked and they worked and they worked and Dr. Kellogg tells a story that he had a dream of how to make flake cereal and that's how the whole thing began.\u003c/p>\n\u003cp>\u003cstrong>On Dr. John Harvey Kellogg's concept of wellness \u003c/strong>\u003c/p>\n\u003cp>[Dr. Kellogg] called it \"biologic living,\" and he was really prescient about this. Don't forget, at the turn of the last century, most doctors were fixated on diseases — not preventing them, but treating them once they occurred. ... Dr. Kellogg was all about preventing these diseases before they ever happened, by living a healthy life. That included exercise, a lot of vigorous physical activity, eating a grain and vegetable diet, avoiding animal fats or meats or as he called it, \"flesh-eating.\" ... No alcohol, no caffeine of any kind.\u003c/p>\n\u003cp>He also was very chaste and reminded both his readers and his followers that sex outside of the marriage, of course, was not a good idea, but [that] sex for anything other than procreation really sapped the soul and sapped the spirit. And of course, he was very much opposed to masturbation of any kind, something he wrote about extensively and called \"the solitary vice.\"\u003c/p>\n\u003cp>\u003cstrong>On John Harvey's connection to the co-founders of the Seventh-day Adventist Church \u003c/strong>\u003c/p>\n\u003cp>John Harvey, even as a young boy and a young man, just exuded brilliance and was curious about everything. ... The co-founders of the denomination ... realized this young man was quite special, so they groomed him and a big part of Seventh-day Adventism.\u003c/p>\n\u003cp>He later came to edit their magazine called \u003cem>The Health Reformer\u003c/em>, which John Harvey later changed the name to \u003cem>Good Health,\u003c/em> because he realized that people don't like reform. They like to be healthy, but they don't want somebody telling them to reform. So they realized that John Harvey could be the head of their health avenue, the health section of their denomination.\u003c/p>\n\u003cp>\u003cstrong>On Will, the marketing genius \u003c/strong>\u003c/p>\n\u003cp>John, the older brother, never missed an opportunity to pick on or humiliate his younger brother, from childhood on. ... Will was this business genius who knew how to run a very large organization, not only keep accounts, but come up with new methods to keep accounts in a better way. He was brilliant at human resources, because you had thousands of employees doing all sorts of different tasks, and he just had his hand in every pot, and knew how to do it. ... The psychic cost of being made fun of and treated as a lackey was very difficult for Will's psyche.\u003c/p>\n\u003cp>\u003cstrong>On the brothers' fight over the brand name Kellogg's \u003c/strong>\u003c/p>\n\u003cp>As soon as poor Will became successful and John Harvey sold him the rights and made a mint off of Corn Flake stock, [John Harvey] started making his own cereal and calling it \"Kellogg's.\" And, of course, Will, by this time ... was investing millions of dollars a year in ads, and he felt that another Kellogg-named product, that was not nearly as tasty as his product, would harm his company.\u003c/p>\n\u003cp>So he sued John Harvey, and then John Harvey sued Will. And this lawsuit, even though there were peaks and valleys and agreements and disagreements, it went for almost a decade, going all the way to the Michigan State Supreme Court. The basic question was, \"Who was the real Kellogg? Who had the right to use the name Kellogg on a box of cereal?\"\u003c/p>\n\u003cp>Will said, \"Everybody who hears the name Kellogg's thinks of Corn Flakes now.\" By that time — this is early 1920 — they did.\u003c/p>\n\u003cp>The judges agreed with Will and he won the case, and poor John Harvey had to pay all the legal costs and everything else, and he could only put his name in tiny writing on the bottom of the box for any cereal he created.\u003c/p>\n\u003cp>\u003cem>Sam Briger and Heidi Saman produced and edited the audio of this interview. Bridget Bentz and Molly Seavy-Nesper adapted it for the Web.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Does Your Family's Century-Old Pyrex Still Rule The Kitchen?",
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"content": "\u003cp>In 1915, an advertisement proclaiming, \"Bake in a glass!\" appeared in the pages of \u003cem>Good Housekeeping\u003c/em>. Corning Glass Works in New York had created a product that allowed food to be mixed, baked and served all in the same dish. By 1919, 4 million pieces of Pyrex — a new, durable glassware — had been sold to customers throughout the United States.\u003c/p>\n\u003cp>Compared to modern kitchen items, vintage Pyrex — which is heavy, increasingly expensive and not dishwasher safe — doesn't seem immediately practical. Yet people remain obsessed with the old Pyrex — not just to look at but to actually use.\u003c/p>\n\u003cp>Michael Barber, author of the \u003ca href=\"http://www.pyrexpassion.com/blog.html\">\u003cem>Pyrex Passion\u003c/em>\u003c/a> blog and guides to various patterns and colors of the dishware, started thinking about vintage Pyrex while helping his mother clean out her house. \"She had some bread making bowls she was getting ready to donate,\" he said. He remembered her baking with the pieces during his childhood. He took them home instead, later discovering that they had first belonged to his grandmother — he was the third generation to use them.\u003c/p>\n\u003cp>\"I went online to find the rest of the set and got lost in the world of all the opal Pyrex patterns and designs,\" Barber says. \"I thought they were so beautiful and we don't have anything like that these days.\"\u003c/p>\n\u003cfigure id=\"attachment_119391\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab.jpg\" alt=\"Pyrex has been passed down from generation to generation and has retained both its durability and bright colors.\" width=\"750\" height=\"734\" class=\"size-full wp-image-119391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-375x367.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-520x509.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-64x64.jpg 64w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Pyrex has been passed down from generation to generation and has retained both its durability and bright colors. \u003ccite>(Courtesy of Morgan Mancha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the earliest Pyrex was made of clear glass, in 1947 Corning debuted a set of different-sized colored mixing bowls that could nest together like Russian dolls to save space. They were made out of soda lime opal glass, which had originally been used in military cafeterias. Pearl white on the inside, the outsides of the four-bowl set were each yellow, green, red and blue. My grandma had a set — your mother or grandmother likely did too. Pyrex was already popular, but these color bowls created a legacy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It was the combination of the affordability of it and the fact that there was some effort to tailor it to what people needed,\" explains Regan Brumagen, one of the curators of the \u003ca href=\"http://www.cmog.org/\">Corning Museum of Glass\u003c/a>' Pyrex exhibit, which ended in 2016. \"I'm not just talking about in terms of efficiency but also psychologically.\" After World War II, Americans were ready to fill their lives — and kitchens — with cheerful colors and kitsch.\u003c/p>\n\u003cp>From the very beginning, Pyrex was a product for women designed by women. Though a male Corning scientist developed the technology for a glass that could withstand quick changes in temperature, it was his wife Bessie Littleton who suggested it be applied to kitchenware. She baked a sponge cake in a sawed-off jar to prove her point.\u003c/p>\n\u003cp>As Pyrex began to take off, female home economists were hired by Corning to research, test and promote new versions of the product. Lucy Maltby, who initially ran the company's consumer services office, ended up creating a test kitchen that was designed to anticipate consumer needs before they were even requested: handles big enough to grip without burning your hands and mixing bowls sized to fit cake mixes of the time so the batter didn't spill over.\u003c/p>\n\u003cfigure id=\"attachment_119389\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665.jpg\" alt=\"After World War II, Americans were ready to fill their lives — and kitchens — with cheerful colors and kitsch.\" width=\"2000\" height=\"2000\" class=\"size-full wp-image-119389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-150x150.jpg 150w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After World War II, Americans were ready to fill their lives — and kitchens — with cheerful colors and kitsch. \u003ccite>(Courtesy of Morgan Mancha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barber's collection eventually expanded to include every piece of opal Pyrex ever made. He guesses he has roughly 4,000 pieces scattered throughout his home. In contrast, Kristina West's collection of more than 300 pieces seems small, but she's no less passionate. She is the admin of the Facebook group \"Pyrex Passion,\" which has nearly 17,000 members. She also started a Pyrex swap in her home state of Tennessee where collectors could meet and exchange tips and vintage Pyrex. She says it's now the largest swap in the United States.\u003c/p>\n\u003cp>\"I'm always surprised by the number of people collecting that didn't know how many others were out there,\" she says. \"It's like their secret shame.\" With the Internet, Pyrex collectors have become more public and for many, connecting over Pyrex is a way to meet new friends. It's impossible to avoid vintage Pyrex — Instagram and Pinterest are overflowing with photos of kitchens dotted with Pyrex or display cabinets filled with matching dish sets.\u003c/p>\n\u003cfigure id=\"attachment_119392\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352.jpg\" alt=\"From the very beginning, Pyrex was a product for women designed by women.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-119392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">From the very beginning, Pyrex was a product for women designed by women. \u003ccite>(Courtesy of Morgan Mancha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People who walk into Morgan Mancha's house for the first time can't avoid noticing the Pyrex on display in nearly every room of her house. She lives in a mid-century modern home in Riverside, Calif., and started collecting the kitchenware when she was searching thrift shops to find dishes that would match her home. Mancha now has more than 3,000 pieces, enough that she can't possibly keep everything on display despite her four Pyrex-filled hutches.\u003c/p>\n\u003cp>Even though some pieces of Pyrex can be worth up to $3,000, it seems impossible to find a Pyrex collector that doesn't also cook with them. For people worried about making food in plastic containers, glass Pyrex is relatively clean and the vintage pieces are American made. And while they're old, they're also surprisingly durable.\u003c/p>\n\u003cp>\"I tend to have a heavy hand in the kitchen,\" Mancha says. \"I break things, but when I drop Pyrex bowls, they bounce back up again.\" One famous Pyrex ad shows someone dropping Pyrex from a ladder without breaking when it hits the ground.\u003c/p>\n\u003cp>It's inevitable that the current mid-century modern craze will eventually end, but collectors don't believe the Pyrex will disappear along with it. \"I think it will always remain collectible, just because of the durability of it,\" says Barber. \"These bowls can be carried on through five generations and still look as good and be as useful as they were 100 years ago.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.twitter.com/tkdano\">Tove K. Danovich\u003c/a> \u003cem>is a journalist based in Portland, Ore\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It wouldn't be surprising. The cheerful, vintage pieces are durable and able to help with almost any culinary task. And passionate collectors have devoted blogs, fan groups and social media to it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 1915, an advertisement proclaiming, \"Bake in a glass!\" appeared in the pages of \u003cem>Good Housekeeping\u003c/em>. Corning Glass Works in New York had created a product that allowed food to be mixed, baked and served all in the same dish. By 1919, 4 million pieces of Pyrex — a new, durable glassware — had been sold to customers throughout the United States.\u003c/p>\n\u003cp>Compared to modern kitchen items, vintage Pyrex — which is heavy, increasingly expensive and not dishwasher safe — doesn't seem immediately practical. Yet people remain obsessed with the old Pyrex — not just to look at but to actually use.\u003c/p>\n\u003cp>Michael Barber, author of the \u003ca href=\"http://www.pyrexpassion.com/blog.html\">\u003cem>Pyrex Passion\u003c/em>\u003c/a> blog and guides to various patterns and colors of the dishware, started thinking about vintage Pyrex while helping his mother clean out her house. \"She had some bread making bowls she was getting ready to donate,\" he said. He remembered her baking with the pieces during his childhood. He took them home instead, later discovering that they had first belonged to his grandmother — he was the third generation to use them.\u003c/p>\n\u003cp>\"I went online to find the rest of the set and got lost in the world of all the opal Pyrex patterns and designs,\" Barber says. \"I thought they were so beautiful and we don't have anything like that these days.\"\u003c/p>\n\u003cfigure id=\"attachment_119391\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab.jpg\" alt=\"Pyrex has been passed down from generation to generation and has retained both its durability and bright colors.\" width=\"750\" height=\"734\" class=\"size-full wp-image-119391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-375x367.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-520x509.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5088_custom-53f16cb5ca6c0f0ff70fe3ca575a5967acd24fab-64x64.jpg 64w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Pyrex has been passed down from generation to generation and has retained both its durability and bright colors. \u003ccite>(Courtesy of Morgan Mancha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the earliest Pyrex was made of clear glass, in 1947 Corning debuted a set of different-sized colored mixing bowls that could nest together like Russian dolls to save space. They were made out of soda lime opal glass, which had originally been used in military cafeterias. Pearl white on the inside, the outsides of the four-bowl set were each yellow, green, red and blue. My grandma had a set — your mother or grandmother likely did too. Pyrex was already popular, but these color bowls created a legacy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It was the combination of the affordability of it and the fact that there was some effort to tailor it to what people needed,\" explains Regan Brumagen, one of the curators of the \u003ca href=\"http://www.cmog.org/\">Corning Museum of Glass\u003c/a>' Pyrex exhibit, which ended in 2016. \"I'm not just talking about in terms of efficiency but also psychologically.\" After World War II, Americans were ready to fill their lives — and kitchens — with cheerful colors and kitsch.\u003c/p>\n\u003cp>From the very beginning, Pyrex was a product for women designed by women. Though a male Corning scientist developed the technology for a glass that could withstand quick changes in temperature, it was his wife Bessie Littleton who suggested it be applied to kitchenware. She baked a sponge cake in a sawed-off jar to prove her point.\u003c/p>\n\u003cp>As Pyrex began to take off, female home economists were hired by Corning to research, test and promote new versions of the product. Lucy Maltby, who initially ran the company's consumer services office, ended up creating a test kitchen that was designed to anticipate consumer needs before they were even requested: handles big enough to grip without burning your hands and mixing bowls sized to fit cake mixes of the time so the batter didn't spill over.\u003c/p>\n\u003cfigure id=\"attachment_119389\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665.jpg\" alt=\"After World War II, Americans were ready to fill their lives — and kitchens — with cheerful colors and kitsch.\" width=\"2000\" height=\"2000\" class=\"size-full wp-image-119389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3562_sq-39fb06ad691ca0a9275990b0e7a186c63f484665-150x150.jpg 150w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After World War II, Americans were ready to fill their lives — and kitchens — with cheerful colors and kitsch. \u003ccite>(Courtesy of Morgan Mancha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barber's collection eventually expanded to include every piece of opal Pyrex ever made. He guesses he has roughly 4,000 pieces scattered throughout his home. In contrast, Kristina West's collection of more than 300 pieces seems small, but she's no less passionate. She is the admin of the Facebook group \"Pyrex Passion,\" which has nearly 17,000 members. She also started a Pyrex swap in her home state of Tennessee where collectors could meet and exchange tips and vintage Pyrex. She says it's now the largest swap in the United States.\u003c/p>\n\u003cp>\"I'm always surprised by the number of people collecting that didn't know how many others were out there,\" she says. \"It's like their secret shame.\" With the Internet, Pyrex collectors have become more public and for many, connecting over Pyrex is a way to meet new friends. It's impossible to avoid vintage Pyrex — Instagram and Pinterest are overflowing with photos of kitchens dotted with Pyrex or display cabinets filled with matching dish sets.\u003c/p>\n\u003cfigure id=\"attachment_119392\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352.jpg\" alt=\"From the very beginning, Pyrex was a product for women designed by women.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-119392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_0809_custom-9617a9a9cf4fa20e9dd1868842ccc354e9fe7352-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">From the very beginning, Pyrex was a product for women designed by women. \u003ccite>(Courtesy of Morgan Mancha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People who walk into Morgan Mancha's house for the first time can't avoid noticing the Pyrex on display in nearly every room of her house. She lives in a mid-century modern home in Riverside, Calif., and started collecting the kitchenware when she was searching thrift shops to find dishes that would match her home. Mancha now has more than 3,000 pieces, enough that she can't possibly keep everything on display despite her four Pyrex-filled hutches.\u003c/p>\n\u003cp>Even though some pieces of Pyrex can be worth up to $3,000, it seems impossible to find a Pyrex collector that doesn't also cook with them. For people worried about making food in plastic containers, glass Pyrex is relatively clean and the vintage pieces are American made. And while they're old, they're also surprisingly durable.\u003c/p>\n\u003cp>\"I tend to have a heavy hand in the kitchen,\" Mancha says. \"I break things, but when I drop Pyrex bowls, they bounce back up again.\" One famous Pyrex ad shows someone dropping Pyrex from a ladder without breaking when it hits the ground.\u003c/p>\n\u003cp>It's inevitable that the current mid-century modern craze will eventually end, but collectors don't believe the Pyrex will disappear along with it. \"I think it will always remain collectible, just because of the durability of it,\" says Barber. \"These bowls can be carried on through five generations and still look as good and be as useful as they were 100 years ago.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.twitter.com/tkdano\">Tove K. Danovich\u003c/a> \u003cem>is a journalist based in Portland, Ore\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Italy's Coffee Culture Brims With Rituals And Mysterious Rules",
"title": "Italy's Coffee Culture Brims With Rituals And Mysterious Rules",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/07/20170714_me_italys_coffee_culture_brims_with_rituals_and_mysterious_rules.mp3\u003c/p>\n\u003cp>Coffee — it's something many can't start the day without. In Italy, it is a cultural mainstay, and the country is perhaps the beverage's spiritual home.\u003c/p>\n\u003cp>After all, Italy gave us the lingo — espresso, cappuccino, latte — and its coffee culture is filled with rituals and mysterious rules.\u003c/p>\n\u003cp>Caffé Greco is Rome's oldest café. Founded in 1760, it's also the second oldest in all of Italy, after Florian in Venice.\u003c/p>\n\u003cfigure id=\"attachment_119154\" class=\"wp-caption aligncenter\" style=\"max-width: 1438px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae.jpg\" alt=\"The entrance to Caffé Greco, the oldest café in Rome.\" width=\"1438\" height=\"1383\" class=\"size-full wp-image-119154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae.jpg 1438w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-800x769.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-768x739.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-1020x981.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-1180x1135.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-960x923.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-240x231.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-375x361.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-520x500.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-32x32.jpg 32w\" sizes=\"(max-width: 1438px) 100vw, 1438px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Caffé Greco, the oldest café in Rome. \u003ccite>(Sylvia Poggioli/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent hot summer afternoon, Caffé Greco was packed with tourists on settees upholstered in red velvet. They sipped coffee served on tiny, marble tables, while admiring 18th-century landscape paintings that hang along damask-lined walls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maitre d' Simone Rampone said that thanks to the quality of its coffee, Caffé Greco soon became very popular and was a favorite of writers from all over Europe, such as \"Byron, Shelley, Keats, Gogol from Russia, Stendhal.\" He pointed out that we were sitting on the couch that belonged to Hans Christian Andersen, who for a time lived upstairs.\u003c/p>\n\u003cp>Coffee was introduced to Europe in the 17th century. But it wasn't until the invention of a steam-driven, coffee-making machine in the late 19th century that Italy gave the world espresso.\u003c/p>\n\u003cp>Espresso is not a particular coffee bean or type of roast. It's a method to brew finely ground and compacted coffee very fast, with very hot water, at very high pressure.\u003c/p>\n\u003cp>Moreno Faina is the director of the University of Coffee, based in Trieste. Owned by the Illy coffee company, it holds courses for baristas, coffee producers and coffee bar managers. This is how he describes Italy's signature coffee beverage.\u003c/p>\n\u003cfigure id=\"attachment_119155\" class=\"wp-caption aligncenter\" style=\"max-width: 1451px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4.jpg\" alt=\"Caffé Greco maitre d' Simone Rampone sits on Hans Christian Andersen's couch.\" width=\"1451\" height=\"1306\" class=\"size-full wp-image-119155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4.jpg 1451w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-160x144.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-800x720.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-768x691.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-1020x918.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-1180x1062.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-960x864.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-240x216.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-375x338.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-520x468.jpg 520w\" sizes=\"(max-width: 1451px) 100vw, 1451px\">\u003cfigcaption class=\"wp-caption-text\">Caffé Greco maitre d' Simone Rampone sits on Hans Christian Andersen's couch. \u003ccite>(Sylvia Poggioli/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"So you need an espresso, you ask for an espresso and a barista will serve immediately the espresso just for you. In all other cases,\" adds Faina, \"when you ask for a coffee, the coffee has already been prepared, while espresso must be prepared on express order.\"\u003c/p>\n\u003cp>A landmark in Rome's Monti neighborhood is the Er Baretto café. Owner Marco Eskandar, an Egyptian by birth, and longtime Italian resident, reveals the secret of good espresso.\u003c/p>\n\u003cp>\"It's the 5 M's,\" says Eskandar. \"M\u003cem>iscela\u003c/em> — blend; \u003cem>macchina, \u003c/em>the coffee machine; \u003cem>macinino, \u003c/em>the grinder; \u003cem>manutenzione, \u003c/em>machine maintenance; and \u003cem>mano,\u003c/em> the skill of the barista.\"\u003c/p>\n\u003cp>Eskandar is also a master of cappuccino — espresso and milk named for the color of the robes of Capuchin monks.\u003c/p>\n\u003cp>While the coffee brews, he twirls a metal pitcher of milk under a spout of steam. When the milk turns frothy, he carefully pours it over the espresso, making it the canvas for a little work of art — a beautiful white tulip.\u003c/p>\n\u003cp>According to Italian custom, I am violating an Italian taboo: It's afternoon and cappuccino is considered a breakfast beverage never, ever to be consumed after late morning.\u003c/p>\n\u003cp>Elizabeth Minchilli — an American who writes about Italian food, wine and culture — says this unwritten law derives from a national obsession with digestion.\u003c/p>\n\u003cp>\"I don't think after a meal you would have a warm cup of milk,\" she says. Echoing the Italian coffee mantra, she says, \"it's \u003cem>pesante\u003c/em>, it's heavy!\"\u003c/p>\n\u003cp>Minchilli often warns Americans that if they order a latte here, all they'll get is a glass of milk. She stresses that Italian coffee culture has much to do with when and where the beverage is consumed.\u003c/p>\n\u003cp>\"It's always this social occasion, whether it is in the morning, afternoon, or 6 in the evening, and there are rituals that go along with it,\" she says.\u003c/p>\n\u003cp>The most common ritual is drinking coffee standing up at a bar, chatting with the barista.\u003c/p>\n\u003cp>Here in Rome, you'll often hear a person order an espresso or cappuccino served in a glass — many claim it tastes better than in a porcelain cup.\u003c/p>\n\u003cp>And there are many varieties to choose from, from \u003cem>caffé' macchiato\u003c/em> — stained with a swirl of milk, to \u003cem>caffé corretto\u003c/em> — an espresso corrected with a shot of grappa or cognac. And, for summer, says Minchilli, there are refreshing variations.\u003c/p>\n\u003cp>\"\u003cem>Shakerato\u003c/em>, it's when they put a shot of espresso into a cocktail shaker with ice and shake it, shake it, shake it, until it gets foamy and the ice kind of melts and crystalizes and then they pour it into a goblet. And that's fantastic!\"\u003c/p>\n\u003cp>Then, there's \u003cem>Granita di Caffé\u003c/em> — a frozen mix of coffee, sugar and water usually served with a big dollop of whipped cream on top — which is how Italians even turned their beloved espresso into dessert. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Italy%27s+Coffee+Culture+Brims+With+Rituals+And+Mysterious+Rules&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n",
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"excerpt": "Can you drink cappuccino after breakfast? Should you take espresso in a cup or a glass? Italy, perhaps the spiritual home of coffee, has much to say about when and how to enjoy it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coffee — it's something many can't start the day without. In Italy, it is a cultural mainstay, and the country is perhaps the beverage's spiritual home.\u003c/p>\n\u003cp>After all, Italy gave us the lingo — espresso, cappuccino, latte — and its coffee culture is filled with rituals and mysterious rules.\u003c/p>\n\u003cp>Caffé Greco is Rome's oldest café. Founded in 1760, it's also the second oldest in all of Italy, after Florian in Venice.\u003c/p>\n\u003cfigure id=\"attachment_119154\" class=\"wp-caption aligncenter\" style=\"max-width: 1438px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae.jpg\" alt=\"The entrance to Caffé Greco, the oldest café in Rome.\" width=\"1438\" height=\"1383\" class=\"size-full wp-image-119154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae.jpg 1438w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-800x769.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-768x739.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-1020x981.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-1180x1135.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-960x923.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-240x231.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-375x361.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-520x500.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-32x32.jpg 32w\" sizes=\"(max-width: 1438px) 100vw, 1438px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Caffé Greco, the oldest café in Rome. \u003ccite>(Sylvia Poggioli/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent hot summer afternoon, Caffé Greco was packed with tourists on settees upholstered in red velvet. They sipped coffee served on tiny, marble tables, while admiring 18th-century landscape paintings that hang along damask-lined walls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maitre d' Simone Rampone said that thanks to the quality of its coffee, Caffé Greco soon became very popular and was a favorite of writers from all over Europe, such as \"Byron, Shelley, Keats, Gogol from Russia, Stendhal.\" He pointed out that we were sitting on the couch that belonged to Hans Christian Andersen, who for a time lived upstairs.\u003c/p>\n\u003cp>Coffee was introduced to Europe in the 17th century. But it wasn't until the invention of a steam-driven, coffee-making machine in the late 19th century that Italy gave the world espresso.\u003c/p>\n\u003cp>Espresso is not a particular coffee bean or type of roast. It's a method to brew finely ground and compacted coffee very fast, with very hot water, at very high pressure.\u003c/p>\n\u003cp>Moreno Faina is the director of the University of Coffee, based in Trieste. Owned by the Illy coffee company, it holds courses for baristas, coffee producers and coffee bar managers. This is how he describes Italy's signature coffee beverage.\u003c/p>\n\u003cfigure id=\"attachment_119155\" class=\"wp-caption aligncenter\" style=\"max-width: 1451px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4.jpg\" alt=\"Caffé Greco maitre d' Simone Rampone sits on Hans Christian Andersen's couch.\" width=\"1451\" height=\"1306\" class=\"size-full wp-image-119155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4.jpg 1451w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-160x144.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-800x720.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-768x691.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-1020x918.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-1180x1062.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-960x864.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-240x216.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-375x338.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-520x468.jpg 520w\" sizes=\"(max-width: 1451px) 100vw, 1451px\">\u003cfigcaption class=\"wp-caption-text\">Caffé Greco maitre d' Simone Rampone sits on Hans Christian Andersen's couch. \u003ccite>(Sylvia Poggioli/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"So you need an espresso, you ask for an espresso and a barista will serve immediately the espresso just for you. In all other cases,\" adds Faina, \"when you ask for a coffee, the coffee has already been prepared, while espresso must be prepared on express order.\"\u003c/p>\n\u003cp>A landmark in Rome's Monti neighborhood is the Er Baretto café. Owner Marco Eskandar, an Egyptian by birth, and longtime Italian resident, reveals the secret of good espresso.\u003c/p>\n\u003cp>\"It's the 5 M's,\" says Eskandar. \"M\u003cem>iscela\u003c/em> — blend; \u003cem>macchina, \u003c/em>the coffee machine; \u003cem>macinino, \u003c/em>the grinder; \u003cem>manutenzione, \u003c/em>machine maintenance; and \u003cem>mano,\u003c/em> the skill of the barista.\"\u003c/p>\n\u003cp>Eskandar is also a master of cappuccino — espresso and milk named for the color of the robes of Capuchin monks.\u003c/p>\n\u003cp>While the coffee brews, he twirls a metal pitcher of milk under a spout of steam. When the milk turns frothy, he carefully pours it over the espresso, making it the canvas for a little work of art — a beautiful white tulip.\u003c/p>\n\u003cp>According to Italian custom, I am violating an Italian taboo: It's afternoon and cappuccino is considered a breakfast beverage never, ever to be consumed after late morning.\u003c/p>\n\u003cp>Elizabeth Minchilli — an American who writes about Italian food, wine and culture — says this unwritten law derives from a national obsession with digestion.\u003c/p>\n\u003cp>\"I don't think after a meal you would have a warm cup of milk,\" she says. Echoing the Italian coffee mantra, she says, \"it's \u003cem>pesante\u003c/em>, it's heavy!\"\u003c/p>\n\u003cp>Minchilli often warns Americans that if they order a latte here, all they'll get is a glass of milk. She stresses that Italian coffee culture has much to do with when and where the beverage is consumed.\u003c/p>\n\u003cp>\"It's always this social occasion, whether it is in the morning, afternoon, or 6 in the evening, and there are rituals that go along with it,\" she says.\u003c/p>\n\u003cp>The most common ritual is drinking coffee standing up at a bar, chatting with the barista.\u003c/p>\n\u003cp>Here in Rome, you'll often hear a person order an espresso or cappuccino served in a glass — many claim it tastes better than in a porcelain cup.\u003c/p>\n\u003cp>And there are many varieties to choose from, from \u003cem>caffé' macchiato\u003c/em> — stained with a swirl of milk, to \u003cem>caffé corretto\u003c/em> — an espresso corrected with a shot of grappa or cognac. And, for summer, says Minchilli, there are refreshing variations.\u003c/p>\n\u003cp>\"\u003cem>Shakerato\u003c/em>, it's when they put a shot of espresso into a cocktail shaker with ice and shake it, shake it, shake it, until it gets foamy and the ice kind of melts and crystalizes and then they pour it into a goblet. And that's fantastic!\"\u003c/p>\n\u003cp>Then, there's \u003cem>Granita di Caffé\u003c/em> — a frozen mix of coffee, sugar and water usually served with a big dollop of whipped cream on top — which is how Italians even turned their beloved espresso into dessert. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Italy%27s+Coffee+Culture+Brims+With+Rituals+And+Mysterious+Rules&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chinese Laborers Built Sonoma's Wineries. Racist Neighbors Drove Them Out",
"title": "Chinese Laborers Built Sonoma's Wineries. Racist Neighbors Drove Them Out",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_119114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/transporting-wine-95f9af075d22ecf0aef6d5e5429b26f9702c44ff-e1499978410695.jpg\" alt=\"Chinese workers transport wine at Buena Vista, the oldest winery in California's Sonoma County, built in the mid-1800s. From the backbreaking labor of clearing roads and digging out caves to highly skilled horticultural work, Chinese laborers helped build Sonoma's wine country.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-119114\">\u003cfigcaption class=\"wp-caption-text\">Chinese workers transport wine at Buena Vista, the oldest winery in California's Sonoma County, built in the mid-1800s. From the backbreaking labor of clearing roads and digging out caves to highly skilled horticultural work, Chinese laborers helped build Sonoma's wine country. \u003ccite>(Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Sonoma Valley about an hour north of San Francisco, there are many reminders of the immigrants who built California's wine industry: tasting rooms that look like Italian villas or signs bearing French names. But you won't see any vestiges of the group that made up an estimated 80 percent of the workforce that first put Sonoma vineyards on the map: the Chinese.\u003c/p>\n\u003cp>\"Not many Chinese people in this little town now,\" says Jack Ding, an immigrant from Jiangsu, China, who has been living in Sonoma since 2008. \"But some of my neighbors and friends said, 'Hey Jack, you're Chinese. Let me tell you stories of Chinese who lived here 50, 100 or 150 years ago.' These were verbal stories from the family, generation by generation.\"\u003c/p>\n\u003cp>One of those friends was Gordon Phillips, a retired attorney and local historian who spent nine years researching the history of Chinese in Sonoma, poring over books, census data and old newspapers searching for articles, editorials and political advertisements mentioning Chinese workers. \"All these vintners were making money off these initial Chinese workers and nobody knows about it,\" Phillips says.\u003c/p>\n\u003cp>To understand how Chinese workers arrived in California's wine country, one must look to the east — to the Sierra Nevada. As the Gold Rush of the mid-1800s petered out and the construction of the transcontinental railroad neared completion, there were Chinese immigrants looking for work. That's where two key immigrants came into play. In 1857, a wealthy Hungarian named Agoston Haraszthy purchased a ranch in Sonoma Valley and named it Buena Vista, with the vision of introducing winemaking techniques from his homeland. Historian Charles L. Sullivan, author of numerous books about California's wine industry, calls Haraszthy \"the great supporter of Chinese labor in the vineyards.\"\u003c/p>\n\u003cfigure id=\"attachment_119113\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ho-po_sq-127369c2e65bc54adcb3d96966979fa6b30cbb26-e1499978486820.jpg\" alt=\"Ho Po, a Chinese labor contractor from San Francisco, sent 150 of his countrymen to build Buena Vista.\" width=\"1920\" height=\"1921\" class=\"size-full wp-image-119113\">\u003cfigcaption class=\"wp-caption-text\">Ho Po, a Chinese labor contractor from San Francisco, sent 150 of his countrymen to build Buena Vista. \u003ccite>(Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Haraszthy turned to Ho Po, a Chinese labor contractor from San Francisco, who sent 150 of his countrymen to build Buena Vista, Sonoma's oldest commercial winery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Those caves are still in use today at Buena Vista winery, where visitors can tour the 15-by-30-foot spaces carved out of rock. \"Workers literally dug the caves by hand,\" says Tom Blackwood, general manager of Buena Vista Winery. \"They still have the original markings. Those were the same skills they were using through the railroad.\"\u003c/p>\n\u003cp>Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. \"We feel it's more important than ever to talk about the reason we exist and the people who contributed to it — Chinese, Hungarian, French,\" says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011.\u003c/p>\n\u003cp>Cecilia Tsu, a history professor at the University of California, Davis who studies Asian-Americans in the West, points out that winemaking is much more labor-intensive than wheat or other crops grown earlier in the state.\u003c/p>\n\u003cfigure id=\"attachment_119115\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c.jpg\" alt=\"Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. "We feel it's more important than ever to talk about the reason we exist and the people who contributed to it − Chinese, Hungarian, French," says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011.\" width=\"641\" height=\"641\" class=\"size-full wp-image-119115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-150x150.jpg 150w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. \"We feel it's more important than ever to talk about the reason we exist and the people who contributed to it − Chinese, Hungarian, French,\" says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011. \u003ccite>( Eadweard Muybridge/Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Chinese immigrants were indispensable on multiple levels,\" says Tsu. \"They built roads; cleared land for farming; planted, pruned and harvested grapes. They did backbreaking, physical labor, as well as horticultural work that required significant knowledge and skill.\"\u003c/p>\n\u003cp>Without Chinese workers, perhaps California wouldn't be famous for its most popular varietals. In his 2004 book \u003cem>The Beasts of the Field,\u003c/em> Richard Steven Street notes that between 1856 and 1869, Chinese planted the majority of Sonoma County's 3.2 million grapevines. \"The Chinese also played a key role in improving wine quality by ripping out old mission grape vineyards and replanting them with Riesling, Muscatel, Traminer, Black Hamburg, Cabernet Sauvignon, Chardonnay, and other fine French and European varieties,\" writes Street.\u003c/p>\n\u003cp>However, as the vineyards grew, so did backlash against the Chinese on the West Coast. Anti-Chinese leagues were formed in many counties, with whites accusing Chinese of undercutting wages. Asians were paid about $30 per month, while white workers were paid up to $50 monthly. Others complained that the Chinese were unable to assimilate into local culture. Racism was common in nearby wine-producing areas, such as Napa and the Russian River Valley, although the Sonoma Valley might have been more hospitable.\u003c/p>\n\u003cp>\"There was virtually no organized anti-Chinese agitation in the Sonoma Valley during the 1870s, much unlike what was common throughout much of the Bay Area, particularly in San Jose, Santa Rosa and Petaluma, even Napa,\" writes Sullivan in a \u003ca href=\"http://waywardtendrils.com/pdfs/vol.24_2014.pdf\">2014 article in the Wayward Tendrils Quarterly\u003c/a>. Haraszthy refused to stop employing Chinese at Buena Vista, despite the growing political opposition. He began carrying a gun to protect himself, and in 1868, he fled to Nicaragua to produce rum.\u003c/p>\n\u003cp>Meanwhile in wine country, nativist sentiments continued to take root. By 1877, lawmakers in Washington, D.C., debated a bill to stop Chinese immigration. Sonoma Valley grape grower John Hill testified in Congress to defend Chinese labor. \"He explained that Sonoma Valley grape growers depended on the 500 Chinese laborers employed in his 'neighborhood,' \" Phillips wrote in his 2015 thesis for his master's degree from Sonoma State University.\u003c/p>\n\u003cp>But spurred on by Denis Kearney's Workingmen's Party, a labor-oriented political group that supported nativist policies, Congress eventually passed the Chinese Exclusion Act in 1882, barring nearly all immigration from China. And whites drove out Chinese from many rural areas throughout the West. \"There was a movement to forcibly remove all the Chinese from Sonoma by starving them out — don't hire, don't patronize any shops that hire Chinese. During that period, a lot of Chinese left Sonoma. They were chewing on weeds down by the riverbanks, things got so bad,\" explains Phillips. According to U.S. Census data, the Chinese population in Sonoma County dropped \u003ca href=\"https://www2.census.gov/prod2/decennial/documents/1890a_v1-13.pdf\">from 1,145 in 1890\u003c/a> to \u003ca href=\"https://www2.census.gov/prod2/decennial/documents/1890a_v1-13.pdf\">fewer than 200 in 1930\u003c/a>.\u003c/p>\n\u003cp>That ugly past isn't always highlighted in the popular lore of the West. Nor are the contributions of the Chinese. \"We tend to assume that native-born American growers and maybe some European immigrants were pioneers of viticulture in California,\" Tsu says. \"[But] in reality, they were utterly dependent on Chinese immigrant labor.\"\u003c/p>\n\u003cp>That erasure bothers Ding. \"It feels bad,\" he says. \"I went to a bookstore to look at Sonoma history books. I bought one, and I didn't see any pictures of the Chinese laborers.\"\u003c/p>\n\u003cp>Recently, there's been a movement to call attention to the Chinese legacy in wine country. Last fall, Phillips and Ding — along with the Sonoma-Penglai Sister City Committee — went before the Sonoma City Council to propose the building of a monument to the early Chinese. The council unanimously voted to approve the construction of a \u003cem>ting\u003c/em> (a tile-roofed covered pavilion) in a city park. \"It's a physical object that people can see is Chinese,\" explains Phillips. \"It'll attract their attention to something Chinese. When they read the plaque, they'll realize the vineyards are here based on a lot of Chinese labor.\"\u003c/p>\n\u003cp>However, the city isn't funding the $75,000 cost of construction. The northeastern Chinese city of Penglai, also known for wine production, is donating $25,000. With other \u003ca href=\"https://sonomasistercitiesassociation.org/donors-to-the-wine-country-chinese-legacy-project-we-thank-you/\">fundraising\u003c/a>, the volunteers have raised $50,000. Construction is expected to begin as soon as the remainder of the money is raised.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grace Hwang Lynch is a multimedia journalist based in the San Francisco Bay Area. She is currently working on a memoir about food, identity and caretaking. Follow her blog, \u003c/em>\u003ca href=\"http://hapamama.com/\">HapaMama.com\u003c/a>\u003cem>, or on Twitter @GraceHwangLynch.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Enjoying a chardonnay or cabernet sauvignon? In the 1800s, Chinese immigrants helped introduce those iconic varietals to California's wine country. But as vineyards grew, so did anti-Chinese fervor.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_119114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/transporting-wine-95f9af075d22ecf0aef6d5e5429b26f9702c44ff-e1499978410695.jpg\" alt=\"Chinese workers transport wine at Buena Vista, the oldest winery in California's Sonoma County, built in the mid-1800s. From the backbreaking labor of clearing roads and digging out caves to highly skilled horticultural work, Chinese laborers helped build Sonoma's wine country.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-119114\">\u003cfigcaption class=\"wp-caption-text\">Chinese workers transport wine at Buena Vista, the oldest winery in California's Sonoma County, built in the mid-1800s. From the backbreaking labor of clearing roads and digging out caves to highly skilled horticultural work, Chinese laborers helped build Sonoma's wine country. \u003ccite>(Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Sonoma Valley about an hour north of San Francisco, there are many reminders of the immigrants who built California's wine industry: tasting rooms that look like Italian villas or signs bearing French names. But you won't see any vestiges of the group that made up an estimated 80 percent of the workforce that first put Sonoma vineyards on the map: the Chinese.\u003c/p>\n\u003cp>\"Not many Chinese people in this little town now,\" says Jack Ding, an immigrant from Jiangsu, China, who has been living in Sonoma since 2008. \"But some of my neighbors and friends said, 'Hey Jack, you're Chinese. Let me tell you stories of Chinese who lived here 50, 100 or 150 years ago.' These were verbal stories from the family, generation by generation.\"\u003c/p>\n\u003cp>One of those friends was Gordon Phillips, a retired attorney and local historian who spent nine years researching the history of Chinese in Sonoma, poring over books, census data and old newspapers searching for articles, editorials and political advertisements mentioning Chinese workers. \"All these vintners were making money off these initial Chinese workers and nobody knows about it,\" Phillips says.\u003c/p>\n\u003cp>To understand how Chinese workers arrived in California's wine country, one must look to the east — to the Sierra Nevada. As the Gold Rush of the mid-1800s petered out and the construction of the transcontinental railroad neared completion, there were Chinese immigrants looking for work. That's where two key immigrants came into play. In 1857, a wealthy Hungarian named Agoston Haraszthy purchased a ranch in Sonoma Valley and named it Buena Vista, with the vision of introducing winemaking techniques from his homeland. Historian Charles L. Sullivan, author of numerous books about California's wine industry, calls Haraszthy \"the great supporter of Chinese labor in the vineyards.\"\u003c/p>\n\u003cfigure id=\"attachment_119113\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ho-po_sq-127369c2e65bc54adcb3d96966979fa6b30cbb26-e1499978486820.jpg\" alt=\"Ho Po, a Chinese labor contractor from San Francisco, sent 150 of his countrymen to build Buena Vista.\" width=\"1920\" height=\"1921\" class=\"size-full wp-image-119113\">\u003cfigcaption class=\"wp-caption-text\">Ho Po, a Chinese labor contractor from San Francisco, sent 150 of his countrymen to build Buena Vista. \u003ccite>(Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Haraszthy turned to Ho Po, a Chinese labor contractor from San Francisco, who sent 150 of his countrymen to build Buena Vista, Sonoma's oldest commercial winery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Those caves are still in use today at Buena Vista winery, where visitors can tour the 15-by-30-foot spaces carved out of rock. \"Workers literally dug the caves by hand,\" says Tom Blackwood, general manager of Buena Vista Winery. \"They still have the original markings. Those were the same skills they were using through the railroad.\"\u003c/p>\n\u003cp>Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. \"We feel it's more important than ever to talk about the reason we exist and the people who contributed to it — Chinese, Hungarian, French,\" says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011.\u003c/p>\n\u003cp>Cecilia Tsu, a history professor at the University of California, Davis who studies Asian-Americans in the West, points out that winemaking is much more labor-intensive than wheat or other crops grown earlier in the state.\u003c/p>\n\u003cfigure id=\"attachment_119115\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c.jpg\" alt=\"Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. "We feel it's more important than ever to talk about the reason we exist and the people who contributed to it − Chinese, Hungarian, French," says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011.\" width=\"641\" height=\"641\" class=\"size-full wp-image-119115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-150x150.jpg 150w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. \"We feel it's more important than ever to talk about the reason we exist and the people who contributed to it − Chinese, Hungarian, French,\" says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011. \u003ccite>( Eadweard Muybridge/Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Chinese immigrants were indispensable on multiple levels,\" says Tsu. \"They built roads; cleared land for farming; planted, pruned and harvested grapes. They did backbreaking, physical labor, as well as horticultural work that required significant knowledge and skill.\"\u003c/p>\n\u003cp>Without Chinese workers, perhaps California wouldn't be famous for its most popular varietals. In his 2004 book \u003cem>The Beasts of the Field,\u003c/em> Richard Steven Street notes that between 1856 and 1869, Chinese planted the majority of Sonoma County's 3.2 million grapevines. \"The Chinese also played a key role in improving wine quality by ripping out old mission grape vineyards and replanting them with Riesling, Muscatel, Traminer, Black Hamburg, Cabernet Sauvignon, Chardonnay, and other fine French and European varieties,\" writes Street.\u003c/p>\n\u003cp>However, as the vineyards grew, so did backlash against the Chinese on the West Coast. Anti-Chinese leagues were formed in many counties, with whites accusing Chinese of undercutting wages. Asians were paid about $30 per month, while white workers were paid up to $50 monthly. Others complained that the Chinese were unable to assimilate into local culture. Racism was common in nearby wine-producing areas, such as Napa and the Russian River Valley, although the Sonoma Valley might have been more hospitable.\u003c/p>\n\u003cp>\"There was virtually no organized anti-Chinese agitation in the Sonoma Valley during the 1870s, much unlike what was common throughout much of the Bay Area, particularly in San Jose, Santa Rosa and Petaluma, even Napa,\" writes Sullivan in a \u003ca href=\"http://waywardtendrils.com/pdfs/vol.24_2014.pdf\">2014 article in the Wayward Tendrils Quarterly\u003c/a>. Haraszthy refused to stop employing Chinese at Buena Vista, despite the growing political opposition. He began carrying a gun to protect himself, and in 1868, he fled to Nicaragua to produce rum.\u003c/p>\n\u003cp>Meanwhile in wine country, nativist sentiments continued to take root. By 1877, lawmakers in Washington, D.C., debated a bill to stop Chinese immigration. Sonoma Valley grape grower John Hill testified in Congress to defend Chinese labor. \"He explained that Sonoma Valley grape growers depended on the 500 Chinese laborers employed in his 'neighborhood,' \" Phillips wrote in his 2015 thesis for his master's degree from Sonoma State University.\u003c/p>\n\u003cp>But spurred on by Denis Kearney's Workingmen's Party, a labor-oriented political group that supported nativist policies, Congress eventually passed the Chinese Exclusion Act in 1882, barring nearly all immigration from China. And whites drove out Chinese from many rural areas throughout the West. \"There was a movement to forcibly remove all the Chinese from Sonoma by starving them out — don't hire, don't patronize any shops that hire Chinese. During that period, a lot of Chinese left Sonoma. They were chewing on weeds down by the riverbanks, things got so bad,\" explains Phillips. According to U.S. Census data, the Chinese population in Sonoma County dropped \u003ca href=\"https://www2.census.gov/prod2/decennial/documents/1890a_v1-13.pdf\">from 1,145 in 1890\u003c/a> to \u003ca href=\"https://www2.census.gov/prod2/decennial/documents/1890a_v1-13.pdf\">fewer than 200 in 1930\u003c/a>.\u003c/p>\n\u003cp>That ugly past isn't always highlighted in the popular lore of the West. Nor are the contributions of the Chinese. \"We tend to assume that native-born American growers and maybe some European immigrants were pioneers of viticulture in California,\" Tsu says. \"[But] in reality, they were utterly dependent on Chinese immigrant labor.\"\u003c/p>\n\u003cp>That erasure bothers Ding. \"It feels bad,\" he says. \"I went to a bookstore to look at Sonoma history books. I bought one, and I didn't see any pictures of the Chinese laborers.\"\u003c/p>\n\u003cp>Recently, there's been a movement to call attention to the Chinese legacy in wine country. Last fall, Phillips and Ding — along with the Sonoma-Penglai Sister City Committee — went before the Sonoma City Council to propose the building of a monument to the early Chinese. The council unanimously voted to approve the construction of a \u003cem>ting\u003c/em> (a tile-roofed covered pavilion) in a city park. \"It's a physical object that people can see is Chinese,\" explains Phillips. \"It'll attract their attention to something Chinese. When they read the plaque, they'll realize the vineyards are here based on a lot of Chinese labor.\"\u003c/p>\n\u003cp>However, the city isn't funding the $75,000 cost of construction. The northeastern Chinese city of Penglai, also known for wine production, is donating $25,000. With other \u003ca href=\"https://sonomasistercitiesassociation.org/donors-to-the-wine-country-chinese-legacy-project-we-thank-you/\">fundraising\u003c/a>, the volunteers have raised $50,000. Construction is expected to begin as soon as the remainder of the money is raised.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grace Hwang Lynch is a multimedia journalist based in the San Francisco Bay Area. She is currently working on a memoir about food, identity and caretaking. Follow her blog, \u003c/em>\u003ca href=\"http://hapamama.com/\">HapaMama.com\u003c/a>\u003cem>, or on Twitter @GraceHwangLynch.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "What Did Thoreau Really Eat? You Might Be Surprised",
"title": "What Did Thoreau Really Eat? You Might Be Surprised",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There's no shortage of myths about Henry David Thoreau, even in this American literary superhero's hometown of Concord, Mass. In fact, my informal poll of locals reveals that it's the rare person who knows what the 19th-century naturalist grew at Walden Pond, let alone how he survived.\u003c/p>\n\u003cp>Apparently, even as the town celebrates Thoreau's \u003ca href=\"http://www.thoreausociety.org/event/thoreau-bicentennial-gathering-celebrating-life-works-and-legacy-henry-david-thoreau\">bicentennial birthday bash\u003c/a>, the truth about his diet is as elusive as any celebrity's.\u003c/p>\n\u003cp>To get the real skinny on Thoreau's eating habits, I did a little research. Then, after a quick tour of Wikipedia and \u003cem>CliffsNotes, \u003c/em>I consulted biographers past and present, visited the family farm and immersed myself in \u003cem>Walden – \u003c/em>Thoreau's first-hand account of his two-year staycation in Concord's exurban wilderness.\u003c/p>\n\u003cp>What I learned about the proto-ecologist's plant-based diet could be the next, new diet book, but, well, been there, done that. No, if my crash course taught me anything, it's this Thoreau-ism: \"Rather than love, than money, than fame, give me truth.\"\u003c/p>\n\u003cp>What follows is the truth about five dietary myths, plus a celebratory recipe for a Thoreauvian punch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Myth #1: Thoreau was a vegetarian\u003c/strong>\u003c/p>\n\u003cp>\"Sorry, not quite,\" says Laura Dassow Walls, author of the new biography \u003ca href=\"http://www.press.uchicago.edu/ucp/books/book/chicago/H/bo23013074.html\">Henry David Thoreau: A Life\u003c/a>\u003cem>. \u003c/em>Thoreau experimented with vegetarianism as a more ethical way of living, Walls explains. He was certainly mindful, but never rigid about his diet. Like food guru \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, Thoreau was essentially a \"reducetarian\" (he reduced the amount of meat he consumed), and a frugal one at that. While at Walden, he cut costs by eliminating tea, coffee, butter, milk, and exchanging his home-grown beans for rice.\u003c/p>\n\u003cp>\"When he was with other people,\" Walls writes, \"especially if there was no choice (like eating salted pork on camping trips), he'd go along with whatever they ate. If his hosts served meat, he'd eat some. But he strongly preferred rice and vegetables.\"\u003c/p>\n\u003cp>By today's standards, the polite vegetarian didn't have the most balanced diet, but he did have remarkable foresight. Long before Pollan penned his popular dietary prescription, \"Eat food, not too much, mostly plants,\" Thoreau was doing just that.\u003c/p>\n\u003cp>\u003cstrong>Myth #2:\u003c/strong> \u003cstrong>Thoreau ate woodchuck\u003c/strong>\u003c/p>\n\u003cp>It's a matter of scholarly debate whether Thoreau literally or metaphorically ate woodchuck, but Walls believes Concord's native transcendentalist did what he said he did in \u003cem>Walden – \u003c/em>he ate a woodchuck.\u003c/p>\n\u003cp>\"Once, on the suggestion of a friend,\" she says, \"Thoreau did kill, cook and eat a woodchuck that was eating his beans. But he decided that was a lousy way to treat a woodchuck and he never did it again.\"\u003c/p>\n\u003cp>Not to mention, the Thoreau-described \"musky\" flavor of the woodchuck might have been less than palatable.\u003c/p>\n\u003cp>\u003cstrong>Myth #3: Thoreau invented raisin bread\u003c/strong>\u003c/p>\n\u003cp>Thoreau was far from the first to mix raisins into homemade bread, and yet rumor has it that the frugal homesteader invented raisin bread. Biographer \u003ca href=\"http://www.thoreausociety.org/news-article/days-henry-thoreau-50th-anniversary-retrospective\">Walter Harding\u003c/a> suspected the rumor was inadvertently started by Concord housewives, \"who delighted in being shocked by Thoreau's antics,\" and was surely perpetuated by a \u003cem>1943 Ladies Home Journal \u003c/em>article that deemed \"the one-time nature hound\" the father of this culinary invention.\u003c/p>\n\u003cp>After discovering a raisin bread recipe in a 1671 British cookbook, Harding eventually set the record straight in \u003ca href=\"http://archive.org/stream/thoreausociety1990191unse/thoreausociety1990191unse_djvu.txt\">Thoreau Society Bulletin\u003c/a>. Apparently raisin bread, aka plum cake, was commonplace as early as Elizabethan England.\u003c/p>\n\u003cp>And yet, if you ask OK Google \"Who invented raisin bread?\" she'll tell you it was Henry David Thoreau. Go figure.\u003c/p>\n\u003cp>\u003cstrong>Myth #4: Thoreau stole pies\u003c/strong>\u003c/p>\n\u003cp>There's not a shred of evidence that Thoreau stole pies off neighbors' windowsills, but the myth persists. Although the oft-maligned introvert may have had a sweet tooth, he had no reason to steal what his mother was only too happy to bake for her beloved son. \"After dinner,\" Walls explains, \"his mother would pack up some food to send home with him to Walden, and you can bet she put in some pies.\"\u003c/p>\n\u003cp>Of course, there's no proof that Thoreau\u003cem> didn't \u003c/em>steal pies, but, at this late date, who wants to dispel a mother's love story?\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\u003cstrong>Myth #5: Malnutrition killed Thoreau\u003c/strong>\u003c/p>\n\u003cp>There's no dispute that Thoreau battled bouts of tuberculosis, but, one modern-day medical theory suggests that Thoreau was responsible for his death by TB. More specifically, the late \u003ca href=\"https://www.seleneriverpress.com/historical/thoreau-pulmonary-tuberculosis-and-dietary-deficiency/\">Benjamin Sandler, MD\u003c/a>, who specialized in preventive nutrition, theorized that Thoreau's high-carb, low-protein \"Walden Diet\" made him especially susceptible to the lung infection that abruptly ended his life at age 44.\u003c/p>\n\u003cp>In fact, Thoreau contracted tuberculosis in 1835, a decade before he decamped to Walden. In addition, according to Thoreau scholar Corinne H. Smith, author of \u003ca href=\"https://www.amazon.com/Westward-Go-Free-Tracing-Thoreaus/dp/1927043301\">\u003cem>Westward I Go Free\u003c/em>\u003c/a>, \"TB then was like cancer is now. It was the biggest killer [around]. Whole families seemed to get it, but no one knew it was communicable.\" It killed Thoreau's grandfather and older sister, and would likely have killed his brother if he didn't die of tetanus.\u003c/p>\n\u003cp>What's more, until his dying days, Thoreau was the picture of health. \"When Thoreau was well,\" Walls says, \"his friends marveled at his strength and stamina. He could outwalk them all, skate 30 miles in a day, run straight up mountainsides ... If he hadn't been [so] physically active, he would likely have died much younger.\"\u003c/p>\n\u003cp>Thoreau blamed his TB on the cold, rainy weather. But, as Smith notes, Thoreau's friend Bronson Alcott caught a bad bug at a teacher's conference and passed it on to Thoreau around the same time. \"In a way,\" Smith chuckles, \"you could blame Bronson.\"\u003c/p>\n\u003cfigure id=\"attachment_119018\" class=\"wp-caption aligncenter\" style=\"max-width: 1989px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b.jpg\" alt=\"The Rhubarb Shrub a is Colonial-day drink made from a syrup of rhubarb, vinegar and sugar.\" width=\"1989\" height=\"1735\" class=\"size-full wp-image-119018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b.jpg 1989w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-160x140.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-800x698.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-768x670.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-1020x890.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-1180x1029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-960x837.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-520x454.jpg 520w\" sizes=\"(max-width: 1989px) 100vw, 1989px\">\u003cfigcaption class=\"wp-caption-text\">The Rhubarb Shrub a is Colonial-day drink made from a syrup of rhubarb, vinegar and sugar. \u003ccite>(Jean Fain for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch3>Thoreau Farm Rhubarb Shrub\u003c/h3>\n\u003cp>There are more dietary truths to tell, but there's also a bicentennial to celebrate. To that end, here's a celebratory recipe for Thoreau Farm's \u003ca href=\"http://thoreaufarm.org/2016/07/could-rhubarb-have-made-henrys-tongue-so-tart/\">Rhubarb Shrub,\u003c/a> a Colonial-day drink made from a syrup of rhubarb, vinegar and sugar. It's a little bland for my taste, but maybe that's the point. Thoreau's diet was simplicity itself. Still, if I make it again, I'll be sure to add strawberries.\u003c/p>\n\u003cp>Thoreau may have been a teetotaler, but feel free to spike this Thoreauvian punch with brandy or rum and raise a glass to Henry David. Cheers!\u003c/p>\n\u003cp>Yield: 20 punch cups\u003c/p>\n\u003cp>4 cups water\u003c/p>\n\u003cp>2 lbs. rhubarb (about 7 cups), sliced\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3/4 tsp. cinnamon\u003c/p>\n\u003cp>3/4 tsp. powdered ginger\u003c/p>\n\u003cp>1/4 cup apple cider vinegar\u003c/p>\n\u003cp>32 ounces seltzer water, chilled\u003c/p>\n\u003cp>Put the sliced rhubarb into a pan with 2 cups of water. Bring to a boil and simmer until tender, about 15 minutes. Remove from heat; add the sugar, vinegar and spices, stirring well. Strain thru a sieve, saving juice and pulp separately*. Add remaining water. There will be about 4-1/2 cups rhubarb juice. Chill. When ready to serve, pour juice into punch bowl with ice and the seltzer.\u003c/p>\n\u003cp>(*Pulp may be served later as a dessert with a dab of whipped cream on top.)\u003c/p>\n\u003cp>\u003cem>Jean Fain is a Harvard Medical School-affiliated psychotherapist and the author of \"The Self-Compassion Diet.\"\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "There's no shortage of dietary lore about naturalist and \u003cem>Walden\u003c/em> author Henry David Thoreau, so as his bicentennial birthday bash arrives, we wish to debunk these myths deliberately.",
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"description": "There's no shortage of dietary lore about naturalist and Walden author Henry David Thoreau, so as his bicentennial birthday bash arrives, we wish to debunk these myths deliberately.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's no shortage of myths about Henry David Thoreau, even in this American literary superhero's hometown of Concord, Mass. In fact, my informal poll of locals reveals that it's the rare person who knows what the 19th-century naturalist grew at Walden Pond, let alone how he survived.\u003c/p>\n\u003cp>Apparently, even as the town celebrates Thoreau's \u003ca href=\"http://www.thoreausociety.org/event/thoreau-bicentennial-gathering-celebrating-life-works-and-legacy-henry-david-thoreau\">bicentennial birthday bash\u003c/a>, the truth about his diet is as elusive as any celebrity's.\u003c/p>\n\u003cp>To get the real skinny on Thoreau's eating habits, I did a little research. Then, after a quick tour of Wikipedia and \u003cem>CliffsNotes, \u003c/em>I consulted biographers past and present, visited the family farm and immersed myself in \u003cem>Walden – \u003c/em>Thoreau's first-hand account of his two-year staycation in Concord's exurban wilderness.\u003c/p>\n\u003cp>What I learned about the proto-ecologist's plant-based diet could be the next, new diet book, but, well, been there, done that. No, if my crash course taught me anything, it's this Thoreau-ism: \"Rather than love, than money, than fame, give me truth.\"\u003c/p>\n\u003cp>What follows is the truth about five dietary myths, plus a celebratory recipe for a Thoreauvian punch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Myth #1: Thoreau was a vegetarian\u003c/strong>\u003c/p>\n\u003cp>\"Sorry, not quite,\" says Laura Dassow Walls, author of the new biography \u003ca href=\"http://www.press.uchicago.edu/ucp/books/book/chicago/H/bo23013074.html\">Henry David Thoreau: A Life\u003c/a>\u003cem>. \u003c/em>Thoreau experimented with vegetarianism as a more ethical way of living, Walls explains. He was certainly mindful, but never rigid about his diet. Like food guru \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, Thoreau was essentially a \"reducetarian\" (he reduced the amount of meat he consumed), and a frugal one at that. While at Walden, he cut costs by eliminating tea, coffee, butter, milk, and exchanging his home-grown beans for rice.\u003c/p>\n\u003cp>\"When he was with other people,\" Walls writes, \"especially if there was no choice (like eating salted pork on camping trips), he'd go along with whatever they ate. If his hosts served meat, he'd eat some. But he strongly preferred rice and vegetables.\"\u003c/p>\n\u003cp>By today's standards, the polite vegetarian didn't have the most balanced diet, but he did have remarkable foresight. Long before Pollan penned his popular dietary prescription, \"Eat food, not too much, mostly plants,\" Thoreau was doing just that.\u003c/p>\n\u003cp>\u003cstrong>Myth #2:\u003c/strong> \u003cstrong>Thoreau ate woodchuck\u003c/strong>\u003c/p>\n\u003cp>It's a matter of scholarly debate whether Thoreau literally or metaphorically ate woodchuck, but Walls believes Concord's native transcendentalist did what he said he did in \u003cem>Walden – \u003c/em>he ate a woodchuck.\u003c/p>\n\u003cp>\"Once, on the suggestion of a friend,\" she says, \"Thoreau did kill, cook and eat a woodchuck that was eating his beans. But he decided that was a lousy way to treat a woodchuck and he never did it again.\"\u003c/p>\n\u003cp>Not to mention, the Thoreau-described \"musky\" flavor of the woodchuck might have been less than palatable.\u003c/p>\n\u003cp>\u003cstrong>Myth #3: Thoreau invented raisin bread\u003c/strong>\u003c/p>\n\u003cp>Thoreau was far from the first to mix raisins into homemade bread, and yet rumor has it that the frugal homesteader invented raisin bread. Biographer \u003ca href=\"http://www.thoreausociety.org/news-article/days-henry-thoreau-50th-anniversary-retrospective\">Walter Harding\u003c/a> suspected the rumor was inadvertently started by Concord housewives, \"who delighted in being shocked by Thoreau's antics,\" and was surely perpetuated by a \u003cem>1943 Ladies Home Journal \u003c/em>article that deemed \"the one-time nature hound\" the father of this culinary invention.\u003c/p>\n\u003cp>After discovering a raisin bread recipe in a 1671 British cookbook, Harding eventually set the record straight in \u003ca href=\"http://archive.org/stream/thoreausociety1990191unse/thoreausociety1990191unse_djvu.txt\">Thoreau Society Bulletin\u003c/a>. Apparently raisin bread, aka plum cake, was commonplace as early as Elizabethan England.\u003c/p>\n\u003cp>And yet, if you ask OK Google \"Who invented raisin bread?\" she'll tell you it was Henry David Thoreau. Go figure.\u003c/p>\n\u003cp>\u003cstrong>Myth #4: Thoreau stole pies\u003c/strong>\u003c/p>\n\u003cp>There's not a shred of evidence that Thoreau stole pies off neighbors' windowsills, but the myth persists. Although the oft-maligned introvert may have had a sweet tooth, he had no reason to steal what his mother was only too happy to bake for her beloved son. \"After dinner,\" Walls explains, \"his mother would pack up some food to send home with him to Walden, and you can bet she put in some pies.\"\u003c/p>\n\u003cp>Of course, there's no proof that Thoreau\u003cem> didn't \u003c/em>steal pies, but, at this late date, who wants to dispel a mother's love story?\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\u003cstrong>Myth #5: Malnutrition killed Thoreau\u003c/strong>\u003c/p>\n\u003cp>There's no dispute that Thoreau battled bouts of tuberculosis, but, one modern-day medical theory suggests that Thoreau was responsible for his death by TB. More specifically, the late \u003ca href=\"https://www.seleneriverpress.com/historical/thoreau-pulmonary-tuberculosis-and-dietary-deficiency/\">Benjamin Sandler, MD\u003c/a>, who specialized in preventive nutrition, theorized that Thoreau's high-carb, low-protein \"Walden Diet\" made him especially susceptible to the lung infection that abruptly ended his life at age 44.\u003c/p>\n\u003cp>In fact, Thoreau contracted tuberculosis in 1835, a decade before he decamped to Walden. In addition, according to Thoreau scholar Corinne H. Smith, author of \u003ca href=\"https://www.amazon.com/Westward-Go-Free-Tracing-Thoreaus/dp/1927043301\">\u003cem>Westward I Go Free\u003c/em>\u003c/a>, \"TB then was like cancer is now. It was the biggest killer [around]. Whole families seemed to get it, but no one knew it was communicable.\" It killed Thoreau's grandfather and older sister, and would likely have killed his brother if he didn't die of tetanus.\u003c/p>\n\u003cp>What's more, until his dying days, Thoreau was the picture of health. \"When Thoreau was well,\" Walls says, \"his friends marveled at his strength and stamina. He could outwalk them all, skate 30 miles in a day, run straight up mountainsides ... If he hadn't been [so] physically active, he would likely have died much younger.\"\u003c/p>\n\u003cp>Thoreau blamed his TB on the cold, rainy weather. But, as Smith notes, Thoreau's friend Bronson Alcott caught a bad bug at a teacher's conference and passed it on to Thoreau around the same time. \"In a way,\" Smith chuckles, \"you could blame Bronson.\"\u003c/p>\n\u003cfigure id=\"attachment_119018\" class=\"wp-caption aligncenter\" style=\"max-width: 1989px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b.jpg\" alt=\"The Rhubarb Shrub a is Colonial-day drink made from a syrup of rhubarb, vinegar and sugar.\" width=\"1989\" height=\"1735\" class=\"size-full wp-image-119018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b.jpg 1989w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-160x140.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-800x698.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-768x670.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-1020x890.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-1180x1029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-960x837.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-520x454.jpg 520w\" sizes=\"(max-width: 1989px) 100vw, 1989px\">\u003cfigcaption class=\"wp-caption-text\">The Rhubarb Shrub a is Colonial-day drink made from a syrup of rhubarb, vinegar and sugar. \u003ccite>(Jean Fain for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch3>Thoreau Farm Rhubarb Shrub\u003c/h3>\n\u003cp>There are more dietary truths to tell, but there's also a bicentennial to celebrate. To that end, here's a celebratory recipe for Thoreau Farm's \u003ca href=\"http://thoreaufarm.org/2016/07/could-rhubarb-have-made-henrys-tongue-so-tart/\">Rhubarb Shrub,\u003c/a> a Colonial-day drink made from a syrup of rhubarb, vinegar and sugar. It's a little bland for my taste, but maybe that's the point. Thoreau's diet was simplicity itself. Still, if I make it again, I'll be sure to add strawberries.\u003c/p>\n\u003cp>Thoreau may have been a teetotaler, but feel free to spike this Thoreauvian punch with brandy or rum and raise a glass to Henry David. Cheers!\u003c/p>\n\u003cp>Yield: 20 punch cups\u003c/p>\n\u003cp>4 cups water\u003c/p>\n\u003cp>2 lbs. rhubarb (about 7 cups), sliced\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3/4 tsp. cinnamon\u003c/p>\n\u003cp>3/4 tsp. powdered ginger\u003c/p>\n\u003cp>1/4 cup apple cider vinegar\u003c/p>\n\u003cp>32 ounces seltzer water, chilled\u003c/p>\n\u003cp>Put the sliced rhubarb into a pan with 2 cups of water. Bring to a boil and simmer until tender, about 15 minutes. Remove from heat; add the sugar, vinegar and spices, stirring well. Strain thru a sieve, saving juice and pulp separately*. Add remaining water. There will be about 4-1/2 cups rhubarb juice. Chill. When ready to serve, pour juice into punch bowl with ice and the seltzer.\u003c/p>\n\u003cp>(*Pulp may be served later as a dessert with a dab of whipped cream on top.)\u003c/p>\n\u003cp>\u003cem>Jean Fain is a Harvard Medical School-affiliated psychotherapist and the author of \"The Self-Compassion Diet.\"\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>A\u003ca href=\"http://www.npr.org/sections/thetwo-way/2017/07/06/535861448/does-a-newly-discovered-photo-show-amelia-earhart-survived-a-crash-landing\"> recently discovered photograph\u003c/a> that some believe shows Amelia Earhart alive and well on an atoll in the Marshall Islands has exhumed the never really buried mystery about the pioneering aviator's disappearance after her Lockheed Electra vanished in the south Pacific on July 2, 1937.\u003c/p>\n\u003cp>But while feverish speculation of how she died has long dominated her story, breeding ghoulish theories including that her body was \u003ca href=\"http://www.smithsonianmag.com/smart-news/coconut-crabs-eat-everything-from-kittens-to-maybe-amelia-earhart-180948206/\">eaten by giant coconut crabs\u003c/a>, it might be more enlightening to look at what she liked to eat on those long 15-hour solo flights across the oceans.\u003c/p>\n\u003cp>It was a topic of keen interest to American women at the time.\u003c/p>\n\u003cp>\"A question I'm asked frequently concerns what a pilot eats on long flights,\" Earhart said in a \u003ca href=\"http://earchives.lib.purdue.edu/cdm/compoundobject/collection/epurdue/id/491/rec/75\">radio interview\u003c/a> she gave between 1935 and 1937. \"This aspect of 'aeronautical housekeeping' particularly interests women.\"\u003c/p>\n\u003cp>Her answer was simple and surprising. \"Tomato juice is my favorite 'working' beverage, and food too,\" said Earhart. \"In colder weather, it may be heated and kept hot in a thermos.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Earhart got her license in 1923, the aviation industry was in its infancy, and as she pointed out, not much scientific research had been done on the right kind of diets for pilots and passengers. It offered \"a fascinating field for research,\" she said, but until then, her in-flight menu was determined by three rules.\u003c/p>\n\u003cfigure id=\"attachment_118975\" class=\"wp-caption aligncenter\" style=\"max-width: 799px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382.jpg\" alt=\"Some experts believe that this recently discovered photo shows famed aviator Amelia Earhart and her navigator, Fred Noonan, in the Marshall Islands.\" width=\"799\" height=\"599\" class=\"size-full wp-image-118975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382.jpg 799w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382-520x390.jpg 520w\" sizes=\"(max-width: 799px) 100vw, 799px\">\u003cfigcaption class=\"wp-caption-text\">Some experts believe that this recently discovered photo shows famed aviator Amelia Earhart and her navigator, Fred Noonan, in the Marshall Islands. \u003ccite>(U.S. National Archives/Courtesy Les Kinney)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first, she said, was to be fed enough to \"prevent fatigue but not enough to prevent drowsiness.\" This balance may be difficult to achieve because it's hard to exercise in a cockpit, she said, and added jokingly, \"Probably football players are easier to feed than pilots.\"\u003c/p>\n\u003cp>The second was that the food had to be something that she could eat easily — she was fond of Chinese, but chopsticks in a cockpit were a tricky affair. \"Since pilots have only two hands and dozens of things to do, mealtime technique has to be simple,\" she explained. \"So I've developed a gadget which is really a fat ice pick. With the can between my knees, one-handed, I punch a hole in the top. A straw just fits the hole — and the rest is easy.\"\u003c/p>\n\u003cp>Tomato juice and a few squares of chocolate is what sustained her on her historic 1932 solo flight across the Atlantic, from Newfoundland to Londonderry, Ireland. Sometimes a handful of raisins or a swig of cocoa from a thermos supplemented the tomato juice. And on her 1935 solo flight from Mexico City to New York, her \"mainstay was a hard-boiled egg.\" Easy to munch on, eggs were no doubt on her mind when writing a log entry, in which she described the \"little clouds\" as \"white scrambled eggs.\"\u003c/p>\n\u003cp>Her third rule had to do with weight. Earhart was obsessed with weight — not her own, she seemed naturally slender, but that of her aircraft. She carried as little aboard as possible — a handkerchief, a tube of cold cream, tomato juice — to allow for more fuel. As she tartly told her husband and manager George Putnam,\"My concern was simply to fly alone to Europe. Extra clothes and extra food would have been extra weight and extra worry. A pilot whose land plane falls into the Atlantic is not consoled by caviar sandwiches.\"\u003c/p>\n\u003cp>Very often, she simply relied on the generosity of people wherever she landed, and since it was often a field, she was almost always assured of a rustic welcome. In Londonderry, after touching down in a pasture and \"frightening a few cows\" and startling the locals, she was hurried to a farmer's peat-roofed cottage where she was plied with hot cups of tea. Once, she landed in an Illinois farm, and was taken home for a chicken dinner. She enjoyed these meals. More tedious was the string of official dinners she had to smile and small talk her way through as she flew around the world.\u003c/p>\n\u003cp>Fame brought its own pressures, both from the press, who dogged her relentlessly, and her spouse. Putnam, a publisher who divorced his first wife to marry Earhart, was in many ways the wind beneath her wings — organizing her flights and managing her numerous engagements. \"They discovered a mutual passion for speed, adventure and Chinese food,\" writes Candace Fleming in \u003cem>Amelia Lost: The Life and Disappearance of Amelia Earhart. \u003c/em>But Putnam was also a pushy publicist, and the wind beneath Earhart's wings could sometimes get uncomfortably blustery. According to one much-cited anecdote, Putnam insisted that she sign 10 autographs before sipping her morning orange juice, and another 15 before getting to her bacon and eggs. Earhart probably obliged but pushed back on other fronts in her own quiet way.\u003c/p>\n\u003cp>The press adored her, but things often spun out of control — most notably in what she came to cuttingly refer to as her \"starvation interview.\" Earhart was invited to the White House by the Roosevelts, after which, a reporter asked what she thought of the food there — no doubt because of the notoriously bad fare (stuffed eggs and prunes) served by the Roosevelts' battle-axe housekeeper, a subject that had become a national joke. Earhart said she had been so busy with engagements that she had hardly eaten at the White House. To her utter mortification, this was twisted around to read that she hadn't been given enough to eat.\u003c/p>\n\u003cp>Horrified, Earhart wrote immediately to Eleanor Roosevelt to clarify that she \"would never put out the smart ungracious stuff\" that had been printed. \"Perhaps you will let me raid the ice-box sometime,\" she ended, \"not because it's necessary but because it's fun.\" Mrs Roosevelt wrote back assuring her that she had been the \"perfect guest\" and was welcome back. She added a game PS: \"I shall give you a key to the ice-box next time!\"\u003c/p>\n\u003cp>A few years later, in 1937, Earhart and navigator Fred Noonan set off on the ultimate challenge: to circle the planet, or in Earhart's elegant phrase, fly around the earth \"as near its waistline as could be.\" They had completed 22,000 miles of their 29,000 mile journey when they prepared to take off from Lae, New Guinea to Howland Island in the central Pacific Ocean.\u003c/p>\n\u003cp>But all was not well. In \u003cem>The Sound of Wings\u003c/em>, biographer Mary S. Lovell notes that in the last photos taken of Earhart, she looked emaciated and drained. By this time she had been flying a month and her diet had zig-zagged between fasting and feasting — tomato juice followed by lavish banquets wherever she landed for a fuel stop and rest.\u003c/p>\n\u003cp>Her \"physical endurance was never great,\" writes Lovell, and now she was under slept and had been suffering from diarrhea. Leaving behind even her favorite elephant-toe bracelet and pistol to make room for more fuel, she and Noonan boarded the Electra with a few cans of tomato juice, and took off.\u003c/p>\n\u003cp>They never reached Howland Island. No doubt their deaths were not pleasant — whether the end came through drowning, starvation, or being locked up in a Japanese prison. But Earhart's tragic death should be always balanced with her brave spirit, the fun she had, and the sheer romance of her career, which was captured in what she called her \"brightest gastronomic memory.\"\u003c/p>\n\u003cp>It occurred over the Pacific about midway between Honolulu and California. \"It was a night of stars,\" Earhart recalled in her radio interview. \"Above, the clouds they hung so close it seemed I could reach out from the cockpit and touch them. And there, 8000 feet over the sea, in a very solitary world with only the stars for company I luxuriated in a cup of cocoa — altogether the strangest midnight lunch I can remember.\"\u003c/p>\n\u003cp>What a glorious way to remember her — with a cup of cocoa flying among the stars.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ninamartyris.pressfolios.com/\">Nina Martyris\u003c/a>\u003cem> \u003c/em>\u003cem>is a journalist based in Knoxville, Tenn.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The question American often women asked Earhart was what she ate during her long flights. She said she used three rules for her in-flight menu. Once on the ground, she relied on people's generosity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A\u003ca href=\"http://www.npr.org/sections/thetwo-way/2017/07/06/535861448/does-a-newly-discovered-photo-show-amelia-earhart-survived-a-crash-landing\"> recently discovered photograph\u003c/a> that some believe shows Amelia Earhart alive and well on an atoll in the Marshall Islands has exhumed the never really buried mystery about the pioneering aviator's disappearance after her Lockheed Electra vanished in the south Pacific on July 2, 1937.\u003c/p>\n\u003cp>But while feverish speculation of how she died has long dominated her story, breeding ghoulish theories including that her body was \u003ca href=\"http://www.smithsonianmag.com/smart-news/coconut-crabs-eat-everything-from-kittens-to-maybe-amelia-earhart-180948206/\">eaten by giant coconut crabs\u003c/a>, it might be more enlightening to look at what she liked to eat on those long 15-hour solo flights across the oceans.\u003c/p>\n\u003cp>It was a topic of keen interest to American women at the time.\u003c/p>\n\u003cp>\"A question I'm asked frequently concerns what a pilot eats on long flights,\" Earhart said in a \u003ca href=\"http://earchives.lib.purdue.edu/cdm/compoundobject/collection/epurdue/id/491/rec/75\">radio interview\u003c/a> she gave between 1935 and 1937. \"This aspect of 'aeronautical housekeeping' particularly interests women.\"\u003c/p>\n\u003cp>Her answer was simple and surprising. \"Tomato juice is my favorite 'working' beverage, and food too,\" said Earhart. \"In colder weather, it may be heated and kept hot in a thermos.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Earhart got her license in 1923, the aviation industry was in its infancy, and as she pointed out, not much scientific research had been done on the right kind of diets for pilots and passengers. It offered \"a fascinating field for research,\" she said, but until then, her in-flight menu was determined by three rules.\u003c/p>\n\u003cfigure id=\"attachment_118975\" class=\"wp-caption aligncenter\" style=\"max-width: 799px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382.jpg\" alt=\"Some experts believe that this recently discovered photo shows famed aviator Amelia Earhart and her navigator, Fred Noonan, in the Marshall Islands.\" width=\"799\" height=\"599\" class=\"size-full wp-image-118975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382.jpg 799w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/marshallislands-13e0404de87e74e261d6765e8eaf3641ab88f382-520x390.jpg 520w\" sizes=\"(max-width: 799px) 100vw, 799px\">\u003cfigcaption class=\"wp-caption-text\">Some experts believe that this recently discovered photo shows famed aviator Amelia Earhart and her navigator, Fred Noonan, in the Marshall Islands. \u003ccite>(U.S. National Archives/Courtesy Les Kinney)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first, she said, was to be fed enough to \"prevent fatigue but not enough to prevent drowsiness.\" This balance may be difficult to achieve because it's hard to exercise in a cockpit, she said, and added jokingly, \"Probably football players are easier to feed than pilots.\"\u003c/p>\n\u003cp>The second was that the food had to be something that she could eat easily — she was fond of Chinese, but chopsticks in a cockpit were a tricky affair. \"Since pilots have only two hands and dozens of things to do, mealtime technique has to be simple,\" she explained. \"So I've developed a gadget which is really a fat ice pick. With the can between my knees, one-handed, I punch a hole in the top. A straw just fits the hole — and the rest is easy.\"\u003c/p>\n\u003cp>Tomato juice and a few squares of chocolate is what sustained her on her historic 1932 solo flight across the Atlantic, from Newfoundland to Londonderry, Ireland. Sometimes a handful of raisins or a swig of cocoa from a thermos supplemented the tomato juice. And on her 1935 solo flight from Mexico City to New York, her \"mainstay was a hard-boiled egg.\" Easy to munch on, eggs were no doubt on her mind when writing a log entry, in which she described the \"little clouds\" as \"white scrambled eggs.\"\u003c/p>\n\u003cp>Her third rule had to do with weight. Earhart was obsessed with weight — not her own, she seemed naturally slender, but that of her aircraft. She carried as little aboard as possible — a handkerchief, a tube of cold cream, tomato juice — to allow for more fuel. As she tartly told her husband and manager George Putnam,\"My concern was simply to fly alone to Europe. Extra clothes and extra food would have been extra weight and extra worry. A pilot whose land plane falls into the Atlantic is not consoled by caviar sandwiches.\"\u003c/p>\n\u003cp>Very often, she simply relied on the generosity of people wherever she landed, and since it was often a field, she was almost always assured of a rustic welcome. In Londonderry, after touching down in a pasture and \"frightening a few cows\" and startling the locals, she was hurried to a farmer's peat-roofed cottage where she was plied with hot cups of tea. Once, she landed in an Illinois farm, and was taken home for a chicken dinner. She enjoyed these meals. More tedious was the string of official dinners she had to smile and small talk her way through as she flew around the world.\u003c/p>\n\u003cp>Fame brought its own pressures, both from the press, who dogged her relentlessly, and her spouse. Putnam, a publisher who divorced his first wife to marry Earhart, was in many ways the wind beneath her wings — organizing her flights and managing her numerous engagements. \"They discovered a mutual passion for speed, adventure and Chinese food,\" writes Candace Fleming in \u003cem>Amelia Lost: The Life and Disappearance of Amelia Earhart. \u003c/em>But Putnam was also a pushy publicist, and the wind beneath Earhart's wings could sometimes get uncomfortably blustery. According to one much-cited anecdote, Putnam insisted that she sign 10 autographs before sipping her morning orange juice, and another 15 before getting to her bacon and eggs. Earhart probably obliged but pushed back on other fronts in her own quiet way.\u003c/p>\n\u003cp>The press adored her, but things often spun out of control — most notably in what she came to cuttingly refer to as her \"starvation interview.\" Earhart was invited to the White House by the Roosevelts, after which, a reporter asked what she thought of the food there — no doubt because of the notoriously bad fare (stuffed eggs and prunes) served by the Roosevelts' battle-axe housekeeper, a subject that had become a national joke. Earhart said she had been so busy with engagements that she had hardly eaten at the White House. To her utter mortification, this was twisted around to read that she hadn't been given enough to eat.\u003c/p>\n\u003cp>Horrified, Earhart wrote immediately to Eleanor Roosevelt to clarify that she \"would never put out the smart ungracious stuff\" that had been printed. \"Perhaps you will let me raid the ice-box sometime,\" she ended, \"not because it's necessary but because it's fun.\" Mrs Roosevelt wrote back assuring her that she had been the \"perfect guest\" and was welcome back. She added a game PS: \"I shall give you a key to the ice-box next time!\"\u003c/p>\n\u003cp>A few years later, in 1937, Earhart and navigator Fred Noonan set off on the ultimate challenge: to circle the planet, or in Earhart's elegant phrase, fly around the earth \"as near its waistline as could be.\" They had completed 22,000 miles of their 29,000 mile journey when they prepared to take off from Lae, New Guinea to Howland Island in the central Pacific Ocean.\u003c/p>\n\u003cp>But all was not well. In \u003cem>The Sound of Wings\u003c/em>, biographer Mary S. Lovell notes that in the last photos taken of Earhart, she looked emaciated and drained. By this time she had been flying a month and her diet had zig-zagged between fasting and feasting — tomato juice followed by lavish banquets wherever she landed for a fuel stop and rest.\u003c/p>\n\u003cp>Her \"physical endurance was never great,\" writes Lovell, and now she was under slept and had been suffering from diarrhea. Leaving behind even her favorite elephant-toe bracelet and pistol to make room for more fuel, she and Noonan boarded the Electra with a few cans of tomato juice, and took off.\u003c/p>\n\u003cp>They never reached Howland Island. No doubt their deaths were not pleasant — whether the end came through drowning, starvation, or being locked up in a Japanese prison. But Earhart's tragic death should be always balanced with her brave spirit, the fun she had, and the sheer romance of her career, which was captured in what she called her \"brightest gastronomic memory.\"\u003c/p>\n\u003cp>It occurred over the Pacific about midway between Honolulu and California. \"It was a night of stars,\" Earhart recalled in her radio interview. \"Above, the clouds they hung so close it seemed I could reach out from the cockpit and touch them. And there, 8000 feet over the sea, in a very solitary world with only the stars for company I luxuriated in a cup of cocoa — altogether the strangest midnight lunch I can remember.\"\u003c/p>\n\u003cp>What a glorious way to remember her — with a cup of cocoa flying among the stars.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "How The Story Of Beer Is The Story Of America",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you crack open a beer this Fourth of July, history might not be the first thing on your mind. But for \u003ca href=\"http://americanhistory.si.edu/profile/1296\">Theresa McCulla\u003c/a>, the first brewing historian at the Smithsonian's National Museum of American History, the story of beer is the story of America.\u003c/p>\n\u003cp>\"If you want to talk about the history of immigration in America, or urbanization or the expansion of transportation networks, really any subject that you want to explore, you can talk about through beer,\" McCulla says.\u003c/p>\n\u003cp>Since taking the job earlier this year, she has combed through the Smithsonian's archives and pulled out treasures that show beer's part in American history — whether that has to do with advertising, technology, gender roles or even popular entertainment.\u003c/p>\n\u003cp>Pointing to some sheet music in the collection for a song called \"Budweiser Is a Friend of Mine,\" she explains that the tune premiered on Broadway at the Ziegfeld Follies in 1907.\u003c/p>\n\u003cfigure id=\"attachment_118758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1020x492.jpg\" alt=\"An advertisement for Budweiser beer, Anheuser-Busch, St. Louis, Mo.\" width=\"640\" height=\"309\" class=\"size-large wp-image-118758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1020x492.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-160x77.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-800x386.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-768x370.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1180x569.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-960x463.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-240x116.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-375x181.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-520x251.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85.jpg 1300w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">An advertisement for Budweiser beer, Anheuser-Busch, St. Louis, Mo. \u003ccite>(National Museum of American History, Archives Center)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They lyrics of the song tell the story of a man who goes out drinking in a bar and sings about how he prefers his Budweiser to his wife, because his beer does not talk back to him,\" McCulla says. \"But the song concludes with his wife pouring him a schooner of Budweiser at home so he does not need to drink elsewhere.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can't truly tell the American story of beer, though, without talking about immigration. More than a million \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/03/513263766/budweiser-s-super-bowl-ad-misses-the-real-timelier-story-about-immigrants-and-be\">German immigrants came\u003c/a> to the U.S. in the second half of the 1800s – and they were beer drinkers.\u003c/p>\n\u003cp>\"They brought new kinds of brewing yeast, they brought different kinds of brewing methods, and suddenly they produced this lager beer – a very light, crisp brew that became very popular with Americans,\" McCulla says.\u003c/p>\n\u003cp>Those immigrants transformed the kind of beer Americans drink and established a new industry in the process. The drink evolved from heavy, English-style ales to the cold, quaffable style that's common today. And instead of home brews, by 1900 many cities had entire neighborhoods full of breweries.\u003c/p>\n\u003cp>McCulla says one of the most interesting aspects of the story of American beer is that it has come full circle: from the early days of home brews, to mass-produced beer, through the crash of Prohibition and back to a resurgence of microbreweries.\u003c/p>\n\u003cfigure id=\"attachment_118753\" class=\"wp-caption aligncenter\" style=\"max-width: 707px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7.jpg\" alt='This beer tray, circa 1905 - from the Beer Drivers Union 132 — shows a driver and a brewer working together. It says in German \"Liberty, Equality, Fraternity.\"' width=\"707\" height=\"530\" class=\"size-full wp-image-118753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7.jpg 707w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-520x390.jpg 520w\" sizes=\"(max-width: 707px) 100vw, 707px\">\u003cfigcaption class=\"wp-caption-text\">This beer tray, circa 1905 - from the Beer Drivers Union 132 — shows a driver and a brewer working together. It says in German \"Liberty, Equality, Fraternity.\" \u003ccite>(National Museum of American History)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We now have so many breweries in this country, we have exceeded the pre-Prohibition number of breweries,\" McCulla says. \"We have reached over 5,000 breweries at this point, so it's truly the golden age to be a beer drinker.\"\u003c/p>\n\u003cp>Not far from the Smithsonian, this entire cycle is happening in one place. Outside the \u003ca href=\"https://portnerbrewhouse.com/\">Portner Brewhouse\u003c/a> in Alexandria, Va., a sign says: \"Established 1869, Re-Established 2012.\" The company was founded by Robert Portner, a German immigrant. At its peak, the company was the biggest employer in the city. More than 600 people worked for Portner, churning out more than 6 million bottles of beer every year.\u003c/p>\n\u003cp>Portner's company was forced to close during Prohibition in 1916. But a century later, sisters Catherine and Margaret Portner, two of his great-great granddaughters, reopened the brewery just a few miles from its original site.\u003c/p>\n\u003cp>Some of the company's early marketing materials are in the Smithsonian's collection. The original advertisements note Robert Portner's company as the original king of beers, says Catherine Portner — long before Budweiser began using that phrase.\u003c/p>\n\u003cfigure id=\"attachment_118754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1020x765.jpg\" alt=\"Sisters Catherine (left) and Margaret Portner have re-established Portner's Brewery, which was opened in Alexandria, Va., in 1869 by their great-great grandfather, then closed during Prohibition.\" width=\"640\" height=\"480\" class=\"size-large wp-image-118754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Sisters Catherine (left) and Margaret Portner have re-established Portner's Brewery, which was opened in Alexandria, Va., in 1869 by their great-great grandfather, then closed during Prohibition. \u003ccite>(Ari Shapiro/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Historical artifacts line the walls of the Portner Brewhouse, and the kitchen serves up food with a German twist. And at the in-house brewery, the sisters have recreated some of the original Portner's brews, based on the notes that Robert Portner wrote in German. But they've also made some innovations themselves.\u003c/p>\n\u003cp>And, harkening back to the early days of home brewing, the company also has a \"\u003ca href=\"https://portnerbrewhouse.com/craft-beer-test-kitchen/\">Craft Beer Test Kitchen Series\u003c/a>,\" which gives home brewers professional experience and feedback on their original recipes, which are brewed at Portner's and then sold to thirsty customers.\u003c/p>\n\u003cp>Catherine Portner pours a cloudy yellow beer from the tap. \"This is the Hofbrau Pilsner that we have reconstructed from the Robert Portner brewing company,\" she says. The Pilsner was one of the company's flagship beers.\u003c/p>\n\u003cp>It doesn't look or taste like a glass full of American history, or technology or immigration – even though on some level, it is all of those things. It just tastes like a really good beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Smithsonian's first brewing historian explores everything from immigration to urbanization through the lens of beer. And with the boom in microbrewing, she says beer's story has come full circle.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you crack open a beer this Fourth of July, history might not be the first thing on your mind. But for \u003ca href=\"http://americanhistory.si.edu/profile/1296\">Theresa McCulla\u003c/a>, the first brewing historian at the Smithsonian's National Museum of American History, the story of beer is the story of America.\u003c/p>\n\u003cp>\"If you want to talk about the history of immigration in America, or urbanization or the expansion of transportation networks, really any subject that you want to explore, you can talk about through beer,\" McCulla says.\u003c/p>\n\u003cp>Since taking the job earlier this year, she has combed through the Smithsonian's archives and pulled out treasures that show beer's part in American history — whether that has to do with advertising, technology, gender roles or even popular entertainment.\u003c/p>\n\u003cp>Pointing to some sheet music in the collection for a song called \"Budweiser Is a Friend of Mine,\" she explains that the tune premiered on Broadway at the Ziegfeld Follies in 1907.\u003c/p>\n\u003cfigure id=\"attachment_118758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1020x492.jpg\" alt=\"An advertisement for Budweiser beer, Anheuser-Busch, St. Louis, Mo.\" width=\"640\" height=\"309\" class=\"size-large wp-image-118758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1020x492.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-160x77.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-800x386.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-768x370.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1180x569.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-960x463.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-240x116.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-375x181.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-520x251.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85.jpg 1300w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">An advertisement for Budweiser beer, Anheuser-Busch, St. Louis, Mo. \u003ccite>(National Museum of American History, Archives Center)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They lyrics of the song tell the story of a man who goes out drinking in a bar and sings about how he prefers his Budweiser to his wife, because his beer does not talk back to him,\" McCulla says. \"But the song concludes with his wife pouring him a schooner of Budweiser at home so he does not need to drink elsewhere.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can't truly tell the American story of beer, though, without talking about immigration. More than a million \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/03/513263766/budweiser-s-super-bowl-ad-misses-the-real-timelier-story-about-immigrants-and-be\">German immigrants came\u003c/a> to the U.S. in the second half of the 1800s – and they were beer drinkers.\u003c/p>\n\u003cp>\"They brought new kinds of brewing yeast, they brought different kinds of brewing methods, and suddenly they produced this lager beer – a very light, crisp brew that became very popular with Americans,\" McCulla says.\u003c/p>\n\u003cp>Those immigrants transformed the kind of beer Americans drink and established a new industry in the process. The drink evolved from heavy, English-style ales to the cold, quaffable style that's common today. And instead of home brews, by 1900 many cities had entire neighborhoods full of breweries.\u003c/p>\n\u003cp>McCulla says one of the most interesting aspects of the story of American beer is that it has come full circle: from the early days of home brews, to mass-produced beer, through the crash of Prohibition and back to a resurgence of microbreweries.\u003c/p>\n\u003cfigure id=\"attachment_118753\" class=\"wp-caption aligncenter\" style=\"max-width: 707px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7.jpg\" alt='This beer tray, circa 1905 - from the Beer Drivers Union 132 — shows a driver and a brewer working together. It says in German \"Liberty, Equality, Fraternity.\"' width=\"707\" height=\"530\" class=\"size-full wp-image-118753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7.jpg 707w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-520x390.jpg 520w\" sizes=\"(max-width: 707px) 100vw, 707px\">\u003cfigcaption class=\"wp-caption-text\">This beer tray, circa 1905 - from the Beer Drivers Union 132 — shows a driver and a brewer working together. It says in German \"Liberty, Equality, Fraternity.\" \u003ccite>(National Museum of American History)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We now have so many breweries in this country, we have exceeded the pre-Prohibition number of breweries,\" McCulla says. \"We have reached over 5,000 breweries at this point, so it's truly the golden age to be a beer drinker.\"\u003c/p>\n\u003cp>Not far from the Smithsonian, this entire cycle is happening in one place. Outside the \u003ca href=\"https://portnerbrewhouse.com/\">Portner Brewhouse\u003c/a> in Alexandria, Va., a sign says: \"Established 1869, Re-Established 2012.\" The company was founded by Robert Portner, a German immigrant. At its peak, the company was the biggest employer in the city. More than 600 people worked for Portner, churning out more than 6 million bottles of beer every year.\u003c/p>\n\u003cp>Portner's company was forced to close during Prohibition in 1916. But a century later, sisters Catherine and Margaret Portner, two of his great-great granddaughters, reopened the brewery just a few miles from its original site.\u003c/p>\n\u003cp>Some of the company's early marketing materials are in the Smithsonian's collection. The original advertisements note Robert Portner's company as the original king of beers, says Catherine Portner — long before Budweiser began using that phrase.\u003c/p>\n\u003cfigure id=\"attachment_118754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1020x765.jpg\" alt=\"Sisters Catherine (left) and Margaret Portner have re-established Portner's Brewery, which was opened in Alexandria, Va., in 1869 by their great-great grandfather, then closed during Prohibition.\" width=\"640\" height=\"480\" class=\"size-large wp-image-118754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Sisters Catherine (left) and Margaret Portner have re-established Portner's Brewery, which was opened in Alexandria, Va., in 1869 by their great-great grandfather, then closed during Prohibition. \u003ccite>(Ari Shapiro/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Historical artifacts line the walls of the Portner Brewhouse, and the kitchen serves up food with a German twist. And at the in-house brewery, the sisters have recreated some of the original Portner's brews, based on the notes that Robert Portner wrote in German. But they've also made some innovations themselves.\u003c/p>\n\u003cp>And, harkening back to the early days of home brewing, the company also has a \"\u003ca href=\"https://portnerbrewhouse.com/craft-beer-test-kitchen/\">Craft Beer Test Kitchen Series\u003c/a>,\" which gives home brewers professional experience and feedback on their original recipes, which are brewed at Portner's and then sold to thirsty customers.\u003c/p>\n\u003cp>Catherine Portner pours a cloudy yellow beer from the tap. \"This is the Hofbrau Pilsner that we have reconstructed from the Robert Portner brewing company,\" she says. The Pilsner was one of the company's flagship beers.\u003c/p>\n\u003cp>It doesn't look or taste like a glass full of American history, or technology or immigration – even though on some level, it is all of those things. It just tastes like a really good beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In most American cities these days, it seems like there's a Chinese restaurant on every other street corner.\u003c/p>\n\u003cp>But in the late 1800s, that ubiquity was exactly what certain white establishment figures feared,\u003cstrong> \u003c/strong>according to a \u003ca href=\"https://papers.ssrn.com/sol3/papers.cfm?abstract_id=2948030\">new study\u003c/a> co-written by Gabriel \"Jack\" Chin, a law professor at the University of California, Davis.\u003c/p>\n\u003cp>Chin examined how white union workers and lawmakers waged a nationwide \"war\" on Chinese restaurants in America from 1890 to 1920. \"It shows this tradition of an expectation on the part of some white Americans that public policy should be organized for the benefit of their employment,\" says Chin, who adds that he sees parallels with anti-immigrant policies being put forth today.\u003c/p>\n\u003cp>In 1882, Congress passed the \u003ca href=\"http://www.npr.org/sections/codeswitch/2017/05/05/527091890/the-135-year-bridge-between-the-chinese-exclusion-act-and-a-proposed-travel-ban\">Chinese Exclusion Act\u003c/a>, which barred Chinese immigrants from entering the U.S. for decades. Some white Americans worried that Chinese laborers would steal their jobs and hijack their opportunity.\u003c/p>\n\u003cp>And this xenophobic fear carried over to the restaurant industry. Chinese restaurants — known by some at the time as \"chop suey houses\" — were understood to be a good value, offering inexpensive meals in an exotic setting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The economic menace [of Chinese restaurants] was twofold,\" says Chin. \"First, if Chinese people had the opportunity to earn a living, then they might stay. And their communities would continue to exist, and the Chinese presence, which many objected to, would continue.\"\u003c/p>\n\u003cp>The second thing, says Chin, is that \"if Chinese restaurants made Chinese food available at a relatively low price and then American restaurants wouldn't be able to compete, either the wage scales for American restaurants would have to go down or they would close.\"\u003c/p>\n\u003cp>And then, there was the pervasive idea that Chinese men were lecherous threats to white women. Chinese restaurants were considered \"dens of vice,\" Chin says, where white women were at risk of moral corruption by way of sex, opium and alcohol.\u003c/p>\n\u003cp>I talked with Chin about his research and how anti-immigrant sentiment can manifest itself in even the most \"creative\" of methods. He told me about six different ways that Chinese restaurants were targeted:\u003c/p>\n\u003cp>\u003cstrong>1. Race riots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>There were Chinese communities expelled from Western and Mountain States through race riots, Chin says, where Chinese restaurateurs or miners were beaten or quite literally burned from their homes.\u003c/p>\n\u003cp>\u003cstrong>2. Boycotts \u003c/strong>\u003c/p>\n\u003cp>Unions representing cooks, waiters and bartenders organized largely unsuccessful boycotts against Chinese restaurants in many places, including Massachusetts, Arizona, California, Montana, Minnesota and Ohio. The unions imposed fines on union members who ate at Chinese restaurants, Chin says, but couldn't keep their members from eating there: \"Individual members of the public had incentives to cheat because the food was understood to be a good value at the time.\"\u003c/p>\n\u003cp>And, Chin points out, for the most part, these unions weren't trying to enlist Chinese restaurant workers to join their ranks. Instead, they were vying for Chinese employees to be replaced by white workers.\u003c/p>\n\u003cp>\u003cstrong>3. A peculiar law\u003c/strong>\u003c/p>\n\u003cp>When boycotts were largely unsuccessful, the unions turned to the legal system. At the American Federation of Labor's 1913 convention, organizers proposed that all states should pass laws that barred white women from working or patronizing Chinese or Japanese restaurants for both moral and economic reasons, Chin says. (A similar law had been enacted in Saskatchewan, Canada, and upheld by Canada's Supreme Court.)\u003c/p>\n\u003cp>States including Montana, Pennsylvania, Massachusetts, Washington and Oregon saw versions of the bill, which were ultimately unsuccessful. In Massachusetts, for example, the state Supreme Judicial Court struck down the law on the grounds that it was discriminatory.\u003c/p>\n\u003cp>\u003cstrong>4. Government agencies and licenses \u003c/strong>\u003c/p>\n\u003cp>Chin points to old newspaper reports that show that government agencies refused to issue business or restaurant licenses to Chinese restaurateurs, citing various reasons: Some officials claimed they had already issued enough licenses. Others said they would not issue licenses to people who were not citizens. And since Chinese people couldn't naturalize, this targeted them.\u003c/p>\n\u003cp>\u003cstrong>5. Policing \u003c/strong>\u003c/p>\n\u003cp>While the proposed white women's labor law was never officially enacted, some police officers began patrolling the restaurants of their own volition, Chin says. \"We see newspaper reports,\" he explains, \"where the police in the first decades of the 20th century believed they had the authority, and exercised it, simply to issue orders in the public interest.\" For example, he adds, \"when there were concerns about white women patronizing Chinese restaurants and when the police thought this was prejudicial to the safety of white women, they would simply order white women out.\"\u003c/p>\n\u003cp>In 1909, the murder of a \u003ca href=\"https://tenement.org/blog/where-miss-sigel-met-her-slayer/\">prominent white union leader's daughter by a Chinese restaurant worker\u003c/a> inflamed tensions. In June of that year, Leon Ling reportedly strangled Elsie Sigel in a jealous rage and stuffed her body into a trunk in his bedroom. Sigel had met Ling when she worked in Manhattan's Chinatown as a missionary, and her death and the subsequent manhunt for her killer sparked a wave of racial profiling across the country.\u003c/p>\n\u003cp>Newspapers hyped the story, with headlines like \"Was Strangled By Her Chinese Lover: Granddaughter of General Sigel Slain in the Slums of New York.\" The case seemed to justify the fears that union workers had of all the misfortunes that would spring from Chinese restaurants. \"To be a Chinaman these days,\" one Connecticut newspaper wrote, \"is to be at least a suspect in the murder of Elsie Sigel.\"\u003c/p>\n\u003cp>\u003cstrong>6. Banning private booths \u003c/strong>\u003c/p>\n\u003cp>Private booths were little rooms where customers could dine; they were often found in Chinese restaurants. But in 1917, the United States Public Health Service published a model ordinance that prohibited private booths, Chin says. Some people campaigned to get rid of them, \"because in chop suey restaurants and other restaurants, nefarious things could happen behind the curtain.\" This was a way to specifically target Chinese restaurants.\u003c/p>\n\u003cp>While Chinese restaurants were able to weather these affronts from the unions — Chinese \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/22/467113401/lo-mein-loophole-how-u-s-immigration-law-fueled-a-chinese-restaurant-boom\" target=\"_blank\">restaurants even surged \u003c/a>in New York City during this time because of a loophole that allowed small-business owners visas into the U.S. — Chin argues that enough damage had been done. The anti-Chinese viewpoints of white labor unionists helped solidify the notion that Chinese people were both economic and moral threats to white Americans and paved the way for the passage of the Immigration Acts of 1917 and 1924, which more broadly restricted the immigration of people from all Asian countries.\u003c/p>\n\u003cp>It wasn't until there was a dramatic drop in Chinese immigrants in the U.S. that union organizers began to ease up on their targeting of Chinese restaurants.\u003c/p>\n\u003cp>\"The issue wasn't Chinese restaurants per se,\" Chin says. \"It was: What if Chinese restaurants grow and grow and drive out American restaurants — then what?\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In most American cities these days, it seems like there's a Chinese restaurant on every other street corner.\u003c/p>\n\u003cp>But in the late 1800s, that ubiquity was exactly what certain white establishment figures feared,\u003cstrong> \u003c/strong>according to a \u003ca href=\"https://papers.ssrn.com/sol3/papers.cfm?abstract_id=2948030\">new study\u003c/a> co-written by Gabriel \"Jack\" Chin, a law professor at the University of California, Davis.\u003c/p>\n\u003cp>Chin examined how white union workers and lawmakers waged a nationwide \"war\" on Chinese restaurants in America from 1890 to 1920. \"It shows this tradition of an expectation on the part of some white Americans that public policy should be organized for the benefit of their employment,\" says Chin, who adds that he sees parallels with anti-immigrant policies being put forth today.\u003c/p>\n\u003cp>In 1882, Congress passed the \u003ca href=\"http://www.npr.org/sections/codeswitch/2017/05/05/527091890/the-135-year-bridge-between-the-chinese-exclusion-act-and-a-proposed-travel-ban\">Chinese Exclusion Act\u003c/a>, which barred Chinese immigrants from entering the U.S. for decades. Some white Americans worried that Chinese laborers would steal their jobs and hijack their opportunity.\u003c/p>\n\u003cp>And this xenophobic fear carried over to the restaurant industry. Chinese restaurants — known by some at the time as \"chop suey houses\" — were understood to be a good value, offering inexpensive meals in an exotic setting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The economic menace [of Chinese restaurants] was twofold,\" says Chin. \"First, if Chinese people had the opportunity to earn a living, then they might stay. And their communities would continue to exist, and the Chinese presence, which many objected to, would continue.\"\u003c/p>\n\u003cp>The second thing, says Chin, is that \"if Chinese restaurants made Chinese food available at a relatively low price and then American restaurants wouldn't be able to compete, either the wage scales for American restaurants would have to go down or they would close.\"\u003c/p>\n\u003cp>And then, there was the pervasive idea that Chinese men were lecherous threats to white women. Chinese restaurants were considered \"dens of vice,\" Chin says, where white women were at risk of moral corruption by way of sex, opium and alcohol.\u003c/p>\n\u003cp>I talked with Chin about his research and how anti-immigrant sentiment can manifest itself in even the most \"creative\" of methods. He told me about six different ways that Chinese restaurants were targeted:\u003c/p>\n\u003cp>\u003cstrong>1. Race riots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>There were Chinese communities expelled from Western and Mountain States through race riots, Chin says, where Chinese restaurateurs or miners were beaten or quite literally burned from their homes.\u003c/p>\n\u003cp>\u003cstrong>2. Boycotts \u003c/strong>\u003c/p>\n\u003cp>Unions representing cooks, waiters and bartenders organized largely unsuccessful boycotts against Chinese restaurants in many places, including Massachusetts, Arizona, California, Montana, Minnesota and Ohio. The unions imposed fines on union members who ate at Chinese restaurants, Chin says, but couldn't keep their members from eating there: \"Individual members of the public had incentives to cheat because the food was understood to be a good value at the time.\"\u003c/p>\n\u003cp>And, Chin points out, for the most part, these unions weren't trying to enlist Chinese restaurant workers to join their ranks. Instead, they were vying for Chinese employees to be replaced by white workers.\u003c/p>\n\u003cp>\u003cstrong>3. A peculiar law\u003c/strong>\u003c/p>\n\u003cp>When boycotts were largely unsuccessful, the unions turned to the legal system. At the American Federation of Labor's 1913 convention, organizers proposed that all states should pass laws that barred white women from working or patronizing Chinese or Japanese restaurants for both moral and economic reasons, Chin says. (A similar law had been enacted in Saskatchewan, Canada, and upheld by Canada's Supreme Court.)\u003c/p>\n\u003cp>States including Montana, Pennsylvania, Massachusetts, Washington and Oregon saw versions of the bill, which were ultimately unsuccessful. In Massachusetts, for example, the state Supreme Judicial Court struck down the law on the grounds that it was discriminatory.\u003c/p>\n\u003cp>\u003cstrong>4. Government agencies and licenses \u003c/strong>\u003c/p>\n\u003cp>Chin points to old newspaper reports that show that government agencies refused to issue business or restaurant licenses to Chinese restaurateurs, citing various reasons: Some officials claimed they had already issued enough licenses. Others said they would not issue licenses to people who were not citizens. And since Chinese people couldn't naturalize, this targeted them.\u003c/p>\n\u003cp>\u003cstrong>5. Policing \u003c/strong>\u003c/p>\n\u003cp>While the proposed white women's labor law was never officially enacted, some police officers began patrolling the restaurants of their own volition, Chin says. \"We see newspaper reports,\" he explains, \"where the police in the first decades of the 20th century believed they had the authority, and exercised it, simply to issue orders in the public interest.\" For example, he adds, \"when there were concerns about white women patronizing Chinese restaurants and when the police thought this was prejudicial to the safety of white women, they would simply order white women out.\"\u003c/p>\n\u003cp>In 1909, the murder of a \u003ca href=\"https://tenement.org/blog/where-miss-sigel-met-her-slayer/\">prominent white union leader's daughter by a Chinese restaurant worker\u003c/a> inflamed tensions. In June of that year, Leon Ling reportedly strangled Elsie Sigel in a jealous rage and stuffed her body into a trunk in his bedroom. Sigel had met Ling when she worked in Manhattan's Chinatown as a missionary, and her death and the subsequent manhunt for her killer sparked a wave of racial profiling across the country.\u003c/p>\n\u003cp>Newspapers hyped the story, with headlines like \"Was Strangled By Her Chinese Lover: Granddaughter of General Sigel Slain in the Slums of New York.\" The case seemed to justify the fears that union workers had of all the misfortunes that would spring from Chinese restaurants. \"To be a Chinaman these days,\" one Connecticut newspaper wrote, \"is to be at least a suspect in the murder of Elsie Sigel.\"\u003c/p>\n\u003cp>\u003cstrong>6. Banning private booths \u003c/strong>\u003c/p>\n\u003cp>Private booths were little rooms where customers could dine; they were often found in Chinese restaurants. But in 1917, the United States Public Health Service published a model ordinance that prohibited private booths, Chin says. Some people campaigned to get rid of them, \"because in chop suey restaurants and other restaurants, nefarious things could happen behind the curtain.\" This was a way to specifically target Chinese restaurants.\u003c/p>\n\u003cp>While Chinese restaurants were able to weather these affronts from the unions — Chinese \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/22/467113401/lo-mein-loophole-how-u-s-immigration-law-fueled-a-chinese-restaurant-boom\" target=\"_blank\">restaurants even surged \u003c/a>in New York City during this time because of a loophole that allowed small-business owners visas into the U.S. — Chin argues that enough damage had been done. The anti-Chinese viewpoints of white labor unionists helped solidify the notion that Chinese people were both economic and moral threats to white Americans and paved the way for the passage of the Immigration Acts of 1917 and 1924, which more broadly restricted the immigration of people from all Asian countries.\u003c/p>\n\u003cp>It wasn't until there was a dramatic drop in Chinese immigrants in the U.S. that union organizers began to ease up on their targeting of Chinese restaurants.\u003c/p>\n\u003cp>\"The issue wasn't Chinese restaurants per se,\" Chin says. \"It was: What if Chinese restaurants grow and grow and drive out American restaurants — then what?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Though most of us are unfamiliar with the man behind the brand, we understand the name James Beard as synonymous with excellence in all things culinary. An \u003ca href=\"https://www.jamesbeard.org/awards\" target=\"_blank\">annual event named after him\u003c/a> has been honoring America's best chefs, restaurants and food-related media since 1990. The new film \u003cem>James Beard: America's First Foodie\u003c/em> chronicles the life of the man Julia Child referred to as \"the quintessential American cook,\" kicking off a \"Chefs Flight\" of four documentaries profiling Beard, Child, Alice Waters and Jacques Pépin for \u003cem>American Masters\u003c/em>' 31st season Friday, May 19 at 9:00pm on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=24298\" target=\"_blank\">KQED 9\u003c/a>.\u003c/p>\n\u003cp>https://youtu.be/okjaNGs6ViE\u003c/p>\n\u003cp>James Beard was born in Portland, Oregon at the dawn of the 20th century to a mother, Elizabeth, who owned a small hotel and was something of a local sensation, both for her cooking and for her liberated lifestyle. The early education she provided in buying and preparing fresh, local foods in season would become the guiding principle for the food movement her son later catalyzed. By his own account, the young Beard was as unrestrained by convention as his libertine mother, understanding at an early age that he was homosexual. He was expelled from Reed College, where he studied acting, for engaging in (then-illegal) same-sex activity. At 19, Beard headed to Europe to study opera, but ended up exercising his large appetite in the bistros of Paris, whose practices he taught to others when he returned to Oregon. \u003c/p>\n\u003cp>Beard moved to New York in 1937, surviving lean times by cooking for friends in exchange for his supper. From these gatherings came his first success. He and William Rhode (later the editor of \u003ca href=\"http://www.gourmet.com/\" target=\"_blank\">\u003cem>Gourmet\u003c/em> magazine\u003c/a>) started a catering business called Hors D'Oeuvre, Inc, which provided the recipes for his first cookbook, \u003ca href=\"https://www.amazon.com/Doeuvre-Canapes-Library-American-Cooking/dp/076240664X\" target=\"_blank\">\u003cem>Hors d'oeuvre and Canapes\u003c/em>\u003c/a>, published in 1940. He followed that success with \u003ca href=\"https://www.amazon.com/Cook-outdoors-James-Beard/dp/B0007E2IPO/ref=sr_1_1?s=books&ie=UTF8&qid=1493846521&sr=1-1&keywords=cook+it+outdoors+james+beard\" target=\"_blank\">\u003cem>Cook It Outdoors\u003c/em>\u003c/a>, \"believed to be the first serious book on outdoor cooking,\" according to his \u003ca href=\"http://www.nytimes.com/1985/01/24/nyregion/james-beard-authority-on-food-dies.html\" target=\"_blank\">\u003cem>New York Times\u003c/em> obituary\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_117055\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-1020x1299.jpeg\" alt=\"\" width=\"640\" height=\"815\" class=\"size-large wp-image-117055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-1020x1299.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-160x204.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-800x1019.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-768x978.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-1180x1503.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-960x1223.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-240x306.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-375x478.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-520x662.jpeg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chef James Beard at Reed College \u003ccite>(Courtesy of Reed College)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1946, Beard hosted \u003cem>I Love to Eat\u003c/em> for two seasons on NBC, introducing cooking to TV. He founded The James Beard Cooking School in 1955, teaching people around the country how to cook for the next thirty years. The school eventually settled in Seaside, Oregon, where he taught each summer using the same fresh ingredients his mother prepared in his youth, and in the kitchen of his Greenwich Village brownstone in Manhattan, which also became a popular hangout for the rich and famous. Beard's good friend Julia Child lobbied for the preservation of his Manhattan home shortly after he died in 1985 and, through the efforts of Peter Krump, a former student, and a cadre of well-connected friends, the James Beard Foundation was born.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pbs.org/wnet/americanmasters/james-beard-americas-first-foodie-film/8432/\" target=\"_blank\">\u003cem>America's First Foodie\u003c/em>\u003c/a> traces Beard's influence through the many chefs that surrounded him and came after, including Julia Child, Alice Waters, Jeremiah Tower and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/12/jacques-ppin-the-art-of-craft-reveals-how-a-french-chef-became-an-american-master/\" target=\"_blank\">Jacques Pépin\u003c/a>, but what remains a mystery is the spirit that animated so many to come together to preserve his legacy. Several close friends affirm Beard's charms, but the man himself is unfortunately not on hand to glamour the viewer. How does one capture the \"life of the party\" when the party has been over for decades?\u003c/p>\n\u003cfigure id=\"attachment_117056\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--1020x1169.jpeg\" alt=\"\" width=\"640\" height=\"733\" class=\"size-large wp-image-117056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--1020x1169.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--160x183.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--800x917.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--768x880.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--1180x1353.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--960x1101.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--240x275.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--375x430.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--520x596.jpeg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Julia Child, James Beard and Edna Lewis \u003ccite>(Dan Wynn/Courtesy of the Wynn family and the James Beard Foundation)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are testimonials to Beard's innovation, intelligence and wit. We hear that he was a master raconteur, loved a juicy piece of gossip, and was something of a scoundrel, skipping out on countless restaurant checks and flashing some of his guests and neighbors. \u003c/p>\n\u003cp>Beard scandalized his peers by endorsing everything from Planters Peanuts to Adolph's Meat Tenderizer to raise money for his cooking school, a move he later regretted, referring to himself as a \"gastronomic whore.\" We see a few saucy quotes from his books and learn of his participation in the design of The Four Seasons, an influential New York eatery that combined Beard's twin loves of theater and food. Interesting tidbit: the restaurant was among the first to change its menu seasonally, hence the name. Nevertheless, there are some awkward moments regarding Beard's personal life that darken the otherwise rosy portrait of the man who helped launch the farm to table movement, not the least of which is the low opinion many of his close friends held of his (apparently) life-long companion.\u003c/p>\n\u003cp>The film is a bit like a soufflé that fails to rise. All the right ingredients are present and seemingly in the correct proportions: celebrity chef testimonials, a few Beard recipes prepared by Jacques Pépin and Naomi Pomery, archival images of Beard's youth and early education, early TV appearances by the man himself, and glitzy footage of James Beard Awards bestowed. But something is missing; perhaps it is just the impossibility of knowing the true power of a celebrity's charm without the man present to demonstrate. \u003c/p>\n\u003cfigure id=\"attachment_117057\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/jb-with-mustache-young056-800x963.jpeg\" alt=\"\" width=\"800\" height=\"963\" class=\"size-medium wp-image-117057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-800x963.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-160x193.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-768x924.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-1020x1227.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-1180x1420.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-960x1155.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-240x289.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-375x451.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-520x626.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef James Beard \u003ccite>(Dan Wynn/Courtesy of the Wynn family and the James Beard Foundation)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no denying Beard's outsized personality and seemingly unquenchable lust for life. We learn how his innovations continue to proliferate within the food community today, though the film is unable to effectively convey the ineffable quality that made James Beard so beloved among his peers, inspiring a group of dedicated influencers to create a monument to his memory that became \"the Academy Awards of the food world.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The man whose face adorns the ultimate culinary seal of approval loved people, according to Julia Child, \"loved his work, loved gossip, loved to eat, [and] loved a good time.\" Seems like those are the very qualities necessary -- other than the food itself -- for a good meal, and the ones that cannot be prescribed in a cookbook. And maybe that's the secret to James Beard, he contained that extra something special that made a good dinner party great. \u003c/p>\n\n",
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"excerpt": "American Masters kicks off a \"Chefs Flight\" of four food documentaries with a new film about James Beard. The show airs on KQED 9 Friday, May 19 at 9:00pm. ",
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"description": "American Masters kicks off a "Chefs Flight" of four food documentaries with a new film about James Beard. The show airs on KQED 9 Friday, May 19 at 9:00pm. ",
"title": "American Masters Chefs Flight Presents 'James Beard: America's First Foodie' | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Though most of us are unfamiliar with the man behind the brand, we understand the name James Beard as synonymous with excellence in all things culinary. An \u003ca href=\"https://www.jamesbeard.org/awards\" target=\"_blank\">annual event named after him\u003c/a> has been honoring America's best chefs, restaurants and food-related media since 1990. The new film \u003cem>James Beard: America's First Foodie\u003c/em> chronicles the life of the man Julia Child referred to as \"the quintessential American cook,\" kicking off a \"Chefs Flight\" of four documentaries profiling Beard, Child, Alice Waters and Jacques Pépin for \u003cem>American Masters\u003c/em>' 31st season Friday, May 19 at 9:00pm on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=24298\" target=\"_blank\">KQED 9\u003c/a>.\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/okjaNGs6ViE'\n title='//www.youtube.com/embed/okjaNGs6ViE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>James Beard was born in Portland, Oregon at the dawn of the 20th century to a mother, Elizabeth, who owned a small hotel and was something of a local sensation, both for her cooking and for her liberated lifestyle. The early education she provided in buying and preparing fresh, local foods in season would become the guiding principle for the food movement her son later catalyzed. By his own account, the young Beard was as unrestrained by convention as his libertine mother, understanding at an early age that he was homosexual. He was expelled from Reed College, where he studied acting, for engaging in (then-illegal) same-sex activity. At 19, Beard headed to Europe to study opera, but ended up exercising his large appetite in the bistros of Paris, whose practices he taught to others when he returned to Oregon. \u003c/p>\n\u003cp>Beard moved to New York in 1937, surviving lean times by cooking for friends in exchange for his supper. From these gatherings came his first success. He and William Rhode (later the editor of \u003ca href=\"http://www.gourmet.com/\" target=\"_blank\">\u003cem>Gourmet\u003c/em> magazine\u003c/a>) started a catering business called Hors D'Oeuvre, Inc, which provided the recipes for his first cookbook, \u003ca href=\"https://www.amazon.com/Doeuvre-Canapes-Library-American-Cooking/dp/076240664X\" target=\"_blank\">\u003cem>Hors d'oeuvre and Canapes\u003c/em>\u003c/a>, published in 1940. He followed that success with \u003ca href=\"https://www.amazon.com/Cook-outdoors-James-Beard/dp/B0007E2IPO/ref=sr_1_1?s=books&ie=UTF8&qid=1493846521&sr=1-1&keywords=cook+it+outdoors+james+beard\" target=\"_blank\">\u003cem>Cook It Outdoors\u003c/em>\u003c/a>, \"believed to be the first serious book on outdoor cooking,\" according to his \u003ca href=\"http://www.nytimes.com/1985/01/24/nyregion/james-beard-authority-on-food-dies.html\" target=\"_blank\">\u003cem>New York Times\u003c/em> obituary\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_117055\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-1020x1299.jpeg\" alt=\"\" width=\"640\" height=\"815\" class=\"size-large wp-image-117055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-1020x1299.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-160x204.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-800x1019.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-768x978.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-1180x1503.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-960x1223.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-240x306.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-375x478.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/BeardJames-on-the-radio-at-reed-520x662.jpeg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chef James Beard at Reed College \u003ccite>(Courtesy of Reed College)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1946, Beard hosted \u003cem>I Love to Eat\u003c/em> for two seasons on NBC, introducing cooking to TV. He founded The James Beard Cooking School in 1955, teaching people around the country how to cook for the next thirty years. The school eventually settled in Seaside, Oregon, where he taught each summer using the same fresh ingredients his mother prepared in his youth, and in the kitchen of his Greenwich Village brownstone in Manhattan, which also became a popular hangout for the rich and famous. Beard's good friend Julia Child lobbied for the preservation of his Manhattan home shortly after he died in 1985 and, through the efforts of Peter Krump, a former student, and a cadre of well-connected friends, the James Beard Foundation was born.\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.pbs.org/wnet/americanmasters/james-beard-americas-first-foodie-film/8432/\" target=\"_blank\">\u003cem>America's First Foodie\u003c/em>\u003c/a> traces Beard's influence through the many chefs that surrounded him and came after, including Julia Child, Alice Waters, Jeremiah Tower and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/12/jacques-ppin-the-art-of-craft-reveals-how-a-french-chef-became-an-american-master/\" target=\"_blank\">Jacques Pépin\u003c/a>, but what remains a mystery is the spirit that animated so many to come together to preserve his legacy. Several close friends affirm Beard's charms, but the man himself is unfortunately not on hand to glamour the viewer. How does one capture the \"life of the party\" when the party has been over for decades?\u003c/p>\n\u003cfigure id=\"attachment_117056\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--1020x1169.jpeg\" alt=\"\" width=\"640\" height=\"733\" class=\"size-large wp-image-117056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--1020x1169.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--160x183.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--800x917.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--768x880.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--1180x1353.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--960x1101.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--240x275.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--375x430.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/James-Beard-Julia-Child-Edna-Lewis-photo-Dan-Wynn--520x596.jpeg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Julia Child, James Beard and Edna Lewis \u003ccite>(Dan Wynn/Courtesy of the Wynn family and the James Beard Foundation)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are testimonials to Beard's innovation, intelligence and wit. We hear that he was a master raconteur, loved a juicy piece of gossip, and was something of a scoundrel, skipping out on countless restaurant checks and flashing some of his guests and neighbors. \u003c/p>\n\u003cp>Beard scandalized his peers by endorsing everything from Planters Peanuts to Adolph's Meat Tenderizer to raise money for his cooking school, a move he later regretted, referring to himself as a \"gastronomic whore.\" We see a few saucy quotes from his books and learn of his participation in the design of The Four Seasons, an influential New York eatery that combined Beard's twin loves of theater and food. Interesting tidbit: the restaurant was among the first to change its menu seasonally, hence the name. Nevertheless, there are some awkward moments regarding Beard's personal life that darken the otherwise rosy portrait of the man who helped launch the farm to table movement, not the least of which is the low opinion many of his close friends held of his (apparently) life-long companion.\u003c/p>\n\u003cp>The film is a bit like a soufflé that fails to rise. All the right ingredients are present and seemingly in the correct proportions: celebrity chef testimonials, a few Beard recipes prepared by Jacques Pépin and Naomi Pomery, archival images of Beard's youth and early education, early TV appearances by the man himself, and glitzy footage of James Beard Awards bestowed. But something is missing; perhaps it is just the impossibility of knowing the true power of a celebrity's charm without the man present to demonstrate. \u003c/p>\n\u003cfigure id=\"attachment_117057\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/jb-with-mustache-young056-800x963.jpeg\" alt=\"\" width=\"800\" height=\"963\" class=\"size-medium wp-image-117057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-800x963.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-160x193.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-768x924.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-1020x1227.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-1180x1420.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-960x1155.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-240x289.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-375x451.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/jb-with-mustache-young056-520x626.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef James Beard \u003ccite>(Dan Wynn/Courtesy of the Wynn family and the James Beard Foundation)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no denying Beard's outsized personality and seemingly unquenchable lust for life. We learn how his innovations continue to proliferate within the food community today, though the film is unable to effectively convey the ineffable quality that made James Beard so beloved among his peers, inspiring a group of dedicated influencers to create a monument to his memory that became \"the Academy Awards of the food world.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The man whose face adorns the ultimate culinary seal of approval loved people, according to Julia Child, \"loved his work, loved gossip, loved to eat, [and] loved a good time.\" Seems like those are the very qualities necessary -- other than the food itself -- for a good meal, and the ones that cannot be prescribed in a cookbook. And maybe that's the secret to James Beard, he contained that extra something special that made a good dinner party great. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero",
"title": "Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In 2015, after a 10-year legal battle, the Library of Congress released a trove of Rosa Parks' personal documents. Last year the papers were put online for the first time. They include postcards from the Rev. Martin Luther King Jr., lists of volunteers for the Montgomery Bus Boycott, and pages and pages of journals.\u003c/p>\n\u003cp>Buried in the Parks collection is another document that doesn't have as much historical significance – but it got my attention. It's a pancake recipe, written on the back of an envelope.\u003c/p>\n\u003cp>At first glance, Parks' recipe for \"Featherlite Pancakes\" seems little more than a charming footnote, especially because of the novelty of including peanut butter in pancake batter.\u003c/p>\n\u003cp>But as we find in this week's episode of \u003ca href=\"http://www.sporkful.com\">The Sporkful food podcast\u003c/a>, this recipe is actually a window into a time and place, and a person most of us know little about.\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/4895bff0-f8ca-4e7b-b8f2-64784c9df090/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We have all these misconceptions about [Rosa Parks],\" says food writer \u003ca href=\"http://www.foodculturist.com/\">Nicole Taylor\u003c/a>, author of \u003ca href=\"https://www.amazon.com/Up-South-Cookbook-Chasing-Brooklyn/dp/1581573014\">\u003cem>The Up South Cookbook\u003c/em>\u003c/a>. \"She's human. And the pancakes are the most human thing.\"\u003c/p>\n\u003cp>\u003cstrong>What's in an envelope?\u003c/strong>\u003c/p>\n\u003cp>The fact that Parks wrote this recipe on the back of a banking envelope, and that the bank was in Detroit, tells us a lot about her life after Dec. 1, 1955, when she refused to give up her seat on that bus in Montgomery, Ala.\u003c/p>\n\u003cp>\"She had lost her job for taking the stand that she did,\" explains Adrienne Cannon, who curates the \u003ca href=\"https://www.loc.gov/collections/rosa-parks-papers/about-this-collection/\">Rosa Parks papers\u003c/a> at the Library of Congress. \"Both she and her husband were receiving death threats. And she was struggling to find gainful employment again.\"\u003c/p>\n\u003cp>This discrimination eventually forced Parks and her husband to move to Detroit, where she'd end up spending more than half her life. They always struggled financially and she had to be frugal, which is why she reused papers, like banking envelopes, for recipes.\u003c/p>\n\u003cp>\u003cstrong>A 'quintessentially African-American' recipe\u003c/strong>\u003c/p>\n\u003cp>When I brought a copy of the recipe to Detroit and showed it to Rosa Parks' niece, Sheila McCauley Keys, she was surprised: \"Why would you put peanut butter in pancakes?\"\u003c/p>\n\u003cp>Food writer Nicole Taylor had a similar reaction. \"Adding peanut butter into a pancake mix, you don't see that a lot,\" she says. \"But then the Tuskegee thing.\"\u003c/p>\n\u003cfigure id=\"attachment_117083\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg\" alt=\"Rosa Parks' "Featherlite Pancakes" recipe calls for peanut butter.\" width=\"640\" height=\"1141\" class=\"size-large wp-image-117083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-800x1426.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-768x1369.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1180x2103.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-960x1711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-240x428.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-375x668.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-520x927.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11.jpg 1519w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' \"Featherlite Pancakes\" recipe calls for peanut butter. \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or as curator Adrienne Cannon calls it, \"the peanut connection.\"\u003c/p>\n\u003cp>Rosa Parks was born in 1913 in Tuskegee, Ala., home of Tuskegee Institute, where George Washington Carver gained fame for his work with peanuts. His goal was to help black farmers in the South grow a cash crop other than cotton, so they could support themselves better in the years after slavery. By the 1920s Carver was a household name, and by 1940 peanut production was second only to cotton in the South.\u003c/p>\n\u003cp>But the connection between African-American food and peanuts is rooted even deeper. Indigenous to South America, peanuts traveled to the Caribbean and then to Africa, where they were infused into African cuisine. Peanuts came to the American South via the slave trade.\u003c/p>\n\u003cp>\"They were cultivated by African slaves to supplement their diets,\" Cannon explains. \"They were also fed to hogs. But it wasn't really until Carver's publications in the early 20th century that [peanuts] become loved not just by African-Americans but by the rest of the populace.\"\u003c/p>\n\u003cp>Neither Cannon nor Taylor had heard of putting peanut butter in pancake batter before seeing Rosa Parks' recipe. But if the idea would come from anywhere, it would be from Southern African-American food traditions.\u003c/p>\n\u003cp>Says Cannon, \"This recipe is quintessentially African-American.\"\u003c/p>\n\u003cp>And it's quintessentially Rosa Parks. Not only did she grow up in Alabama at the same time George Washington Carver was doing his work there, but as her niece Deborah Ann Ross told me, \"She loved peanut butter. That's probably what made her write this down.\"\u003c/p>\n\u003cfigure id=\"attachment_117091\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg\" alt=\"Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989\" width=\"1024\" height=\"699\" class=\"size-full wp-image-117091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-1020x696.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989 \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rosa Parks in the kitchen\u003c/strong>\u003c/p>\n\u003cp>Parks and her husband never had kids of their own, but it's clear she loved children. She often cared for, and cooked for, her 11 nieces and nephews. Her niece Sheila McCauley Keys wrote \u003ca href=\"https://www.amazon.com/Our-Auntie-Rosa-Remembers-Lessons/dp/1101983205\">a book\u003c/a> that includes many of her \"Auntie Rosa's\" recipes.\u003c/p>\n\u003cfigure id=\"attachment_117085\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg\" alt=\"Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman.\" width=\"1279\" height=\"959\" class=\"size-full wp-image-117085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-520x390.jpg 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited Keys and Ross in Detroit for this episode of \u003cem>The Sporkful\u003c/em> podcast, they cooked up several of their aunt's recipes — chicken and dumplings, cornbread griddle cakes, cabbage and bacon, and lemonade.\u003c/p>\n\u003cp>Auntie Rosa's lemonade involved simmering the lemons in water for 30 minutes, which on a hot day could feel like a long time to wait for a drink.\u003c/p>\n\u003cp>\"She would be in that kitchen, and you were not invited in,\" recalls Keys. \"You would just hear pots and pans. But eventually, when it came out, it was the best thing ever.\"\u003c/p>\n\u003cp>As Nicole Taylor and I cooked those peanut butter pancakes, we found ourselves thinking a lot about what it might've been like to cook with Rosa Parks. Did she wear her usual formal outfit in the kitchen, or something more comfortable? Which brand of flour did she prefer? And would she approve of putting buttermilk, instead of milk, in the batter, as Nicole did?\u003c/p>\n\u003cp>One thing was for sure: When we took our first bites, we found the pancakes were true to their name – featherlite.\u003c/p>\n\u003cfigure id=\"attachment_117086\" class=\"wp-caption aligncenter\" style=\"max-width: 1631px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg\" alt=\"While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks.\" width=\"1631\" height=\"1223\" class=\"size-full wp-image-117086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg 1631w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-520x390.jpg 520w\" sizes=\"(max-width: 1631px) 100vw, 1631px\">\u003cfigcaption class=\"wp-caption-text\">While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can taste the peanut butter. The peanut butter really hits the back [of your tongue] quickly,\" says Taylor. \"I've had two bites without syrup. That says a lot.\"\u003c/p>\n\u003cp>\"It makes me look at [Rosa Parks] as more of a 'normal person,' \" Taylor says of making and eating the pancakes. \"She had to eat. She wasn't just this person who was all about the civil rights movement. She cared about nurturing and feeding her family. The pancake recipe makes me feel closer to her.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman is the James Beard Award-nominated host of \u003c/em>\u003ca href=\"http://www.sporkful.com\">\u003cem>The Sporkful podcast\u003c/em>\u003c/a>\u003cem>, which is available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you get your podcasts.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2015, after a 10-year legal battle, the Library of Congress released a trove of Rosa Parks' personal documents. Last year the papers were put online for the first time. They include postcards from the Rev. Martin Luther King Jr., lists of volunteers for the Montgomery Bus Boycott, and pages and pages of journals.\u003c/p>\n\u003cp>Buried in the Parks collection is another document that doesn't have as much historical significance – but it got my attention. It's a pancake recipe, written on the back of an envelope.\u003c/p>\n\u003cp>At first glance, Parks' recipe for \"Featherlite Pancakes\" seems little more than a charming footnote, especially because of the novelty of including peanut butter in pancake batter.\u003c/p>\n\u003cp>But as we find in this week's episode of \u003ca href=\"http://www.sporkful.com\">The Sporkful food podcast\u003c/a>, this recipe is actually a window into a time and place, and a person most of us know little about.\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/4895bff0-f8ca-4e7b-b8f2-64784c9df090/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We have all these misconceptions about [Rosa Parks],\" says food writer \u003ca href=\"http://www.foodculturist.com/\">Nicole Taylor\u003c/a>, author of \u003ca href=\"https://www.amazon.com/Up-South-Cookbook-Chasing-Brooklyn/dp/1581573014\">\u003cem>The Up South Cookbook\u003c/em>\u003c/a>. \"She's human. And the pancakes are the most human thing.\"\u003c/p>\n\u003cp>\u003cstrong>What's in an envelope?\u003c/strong>\u003c/p>\n\u003cp>The fact that Parks wrote this recipe on the back of a banking envelope, and that the bank was in Detroit, tells us a lot about her life after Dec. 1, 1955, when she refused to give up her seat on that bus in Montgomery, Ala.\u003c/p>\n\u003cp>\"She had lost her job for taking the stand that she did,\" explains Adrienne Cannon, who curates the \u003ca href=\"https://www.loc.gov/collections/rosa-parks-papers/about-this-collection/\">Rosa Parks papers\u003c/a> at the Library of Congress. \"Both she and her husband were receiving death threats. And she was struggling to find gainful employment again.\"\u003c/p>\n\u003cp>This discrimination eventually forced Parks and her husband to move to Detroit, where she'd end up spending more than half her life. They always struggled financially and she had to be frugal, which is why she reused papers, like banking envelopes, for recipes.\u003c/p>\n\u003cp>\u003cstrong>A 'quintessentially African-American' recipe\u003c/strong>\u003c/p>\n\u003cp>When I brought a copy of the recipe to Detroit and showed it to Rosa Parks' niece, Sheila McCauley Keys, she was surprised: \"Why would you put peanut butter in pancakes?\"\u003c/p>\n\u003cp>Food writer Nicole Taylor had a similar reaction. \"Adding peanut butter into a pancake mix, you don't see that a lot,\" she says. \"But then the Tuskegee thing.\"\u003c/p>\n\u003cfigure id=\"attachment_117083\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg\" alt=\"Rosa Parks' "Featherlite Pancakes" recipe calls for peanut butter.\" width=\"640\" height=\"1141\" class=\"size-large wp-image-117083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-800x1426.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-768x1369.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1180x2103.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-960x1711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-240x428.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-375x668.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-520x927.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11.jpg 1519w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' \"Featherlite Pancakes\" recipe calls for peanut butter. \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or as curator Adrienne Cannon calls it, \"the peanut connection.\"\u003c/p>\n\u003cp>Rosa Parks was born in 1913 in Tuskegee, Ala., home of Tuskegee Institute, where George Washington Carver gained fame for his work with peanuts. His goal was to help black farmers in the South grow a cash crop other than cotton, so they could support themselves better in the years after slavery. By the 1920s Carver was a household name, and by 1940 peanut production was second only to cotton in the South.\u003c/p>\n\u003cp>But the connection between African-American food and peanuts is rooted even deeper. Indigenous to South America, peanuts traveled to the Caribbean and then to Africa, where they were infused into African cuisine. Peanuts came to the American South via the slave trade.\u003c/p>\n\u003cp>\"They were cultivated by African slaves to supplement their diets,\" Cannon explains. \"They were also fed to hogs. But it wasn't really until Carver's publications in the early 20th century that [peanuts] become loved not just by African-Americans but by the rest of the populace.\"\u003c/p>\n\u003cp>Neither Cannon nor Taylor had heard of putting peanut butter in pancake batter before seeing Rosa Parks' recipe. But if the idea would come from anywhere, it would be from Southern African-American food traditions.\u003c/p>\n\u003cp>Says Cannon, \"This recipe is quintessentially African-American.\"\u003c/p>\n\u003cp>And it's quintessentially Rosa Parks. Not only did she grow up in Alabama at the same time George Washington Carver was doing his work there, but as her niece Deborah Ann Ross told me, \"She loved peanut butter. That's probably what made her write this down.\"\u003c/p>\n\u003cfigure id=\"attachment_117091\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg\" alt=\"Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989\" width=\"1024\" height=\"699\" class=\"size-full wp-image-117091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-1020x696.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989 \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rosa Parks in the kitchen\u003c/strong>\u003c/p>\n\u003cp>Parks and her husband never had kids of their own, but it's clear she loved children. She often cared for, and cooked for, her 11 nieces and nephews. Her niece Sheila McCauley Keys wrote \u003ca href=\"https://www.amazon.com/Our-Auntie-Rosa-Remembers-Lessons/dp/1101983205\">a book\u003c/a> that includes many of her \"Auntie Rosa's\" recipes.\u003c/p>\n\u003cfigure id=\"attachment_117085\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg\" alt=\"Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman.\" width=\"1279\" height=\"959\" class=\"size-full wp-image-117085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-520x390.jpg 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited Keys and Ross in Detroit for this episode of \u003cem>The Sporkful\u003c/em> podcast, they cooked up several of their aunt's recipes — chicken and dumplings, cornbread griddle cakes, cabbage and bacon, and lemonade.\u003c/p>\n\u003cp>Auntie Rosa's lemonade involved simmering the lemons in water for 30 minutes, which on a hot day could feel like a long time to wait for a drink.\u003c/p>\n\u003cp>\"She would be in that kitchen, and you were not invited in,\" recalls Keys. \"You would just hear pots and pans. But eventually, when it came out, it was the best thing ever.\"\u003c/p>\n\u003cp>As Nicole Taylor and I cooked those peanut butter pancakes, we found ourselves thinking a lot about what it might've been like to cook with Rosa Parks. Did she wear her usual formal outfit in the kitchen, or something more comfortable? Which brand of flour did she prefer? And would she approve of putting buttermilk, instead of milk, in the batter, as Nicole did?\u003c/p>\n\u003cp>One thing was for sure: When we took our first bites, we found the pancakes were true to their name – featherlite.\u003c/p>\n\u003cfigure id=\"attachment_117086\" class=\"wp-caption aligncenter\" style=\"max-width: 1631px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg\" alt=\"While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks.\" width=\"1631\" height=\"1223\" class=\"size-full wp-image-117086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg 1631w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-520x390.jpg 520w\" sizes=\"(max-width: 1631px) 100vw, 1631px\">\u003cfigcaption class=\"wp-caption-text\">While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can taste the peanut butter. The peanut butter really hits the back [of your tongue] quickly,\" says Taylor. \"I've had two bites without syrup. That says a lot.\"\u003c/p>\n\u003cp>\"It makes me look at [Rosa Parks] as more of a 'normal person,' \" Taylor says of making and eating the pancakes. \"She had to eat. She wasn't just this person who was all about the civil rights movement. She cared about nurturing and feeding her family. The pancake recipe makes me feel closer to her.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman is the James Beard Award-nominated host of \u003c/em>\u003ca href=\"http://www.sporkful.com\">\u003cem>The Sporkful podcast\u003c/em>\u003c/a>\u003cem>, which is available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you get your podcasts.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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