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"content": "\u003cp>It's hard enough to eat healthy even when you have access to grocery stores, sharp knives and refrigerators. But for those in prison, it can be almost impossible.\u003c/p>\n\u003cp>Behind bars, it often takes ingenuity, a hodgepodge of commissary items and food shipped from loved ones to even approximate a proper diet. This is what Albert \"Prodigy\" Johnson, of the influential hip-hop duo \u003ca href=\"https://www.facebook.com/MobbDeepQB/\">Mobb Deep\u003c/a> — you might remember their '90s hit single \"Shook Ones, Part II\" — discovered after he was sentenced for illegally possessing a firearm in 2007.\u003c/p>\n\u003cp>Knowing what to eat and how to make it is evidently such an important part of prison life that there's an entire cottage industry of cookbooks written on the subject. \u003ca href=\"https://www.prisonfellowship.org/documents/prisonfellowship/2012/prison_survival_guide.pdf\">Inmate survival guides\u003c/a> often have a section on food and how to use the commissary to augment prison diets. \u003cem>Commissary Kitchen: My Infamous Prison Cookbook,\u003c/em> which will be published this month, is written by Prodigy and journalist Kathy landoli (she prefers to lowercase her surname).\u003c/p>\n\u003cp>In the book, Prodigy describes how his lifelong battle with sickle cell made him hyper-conscious of what he ate while incarcerated.\u003c/p>\n\u003cp>\"I couldn't afford to get sick in prison,\" he writes. \"My sickle cell is no joke, so I couldn't eat poorly or not exercise. And everything in jail is designed to do the exact opposite.\" This is just a hint of what sets \u003cem>Commissary Kitchen \u003c/em>apart from other books in the genre — it's about Prodigy's experience of prison as much, if not more than, about the food itself. Unlike most cookbooks, there will also be an audio version read by Prodigy — recipes included.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the prison menus did change, he writes that there was only one green vegetable that made it onto his cafeteria tray — green beans — and it was served only once a week. Even though he tried to eat healthy, readers of the book will notice the recipes are a far cry from anything Gwyneth Paltrow would whip up in her kitchen. \"It's not all healthy stuff,\" Prodigy told NPR in an interview. \"There's a lot of butter and seasonings — it's as healthy as I could get in the prison system.\"\u003c/p>\n\u003cp>Just because inmates have access to the prison cafeteria doesn't mean that they have enough to eat. Prison meals are often so cheap, meager and bad that they've incited riots, caused starving inmates to supplement their diets with \"toothpaste and toilet paper,\" and sparked investigations from human rights organizations, according to the \u003ca href=\"https://www.themarshallproject.org/2015/07/07/what-s-in-a-prison-meal#.bWj9dfxA4\">Marshall Project\u003c/a>, a criminal justice advocacy nonprofit.\u003c/p>\n\u003cfigure id=\"attachment_112566\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780997146233_custom-9afaad62812a9282f853be7935ec2ebb5f772c1a-s700-c85.jpg\" alt=\"Commissary Kitchen My Infamous Prison Cookbook by Albert Johnson, Kathy Iandoli and Eddie Huang\" width=\"400\" height=\"492\" class=\"size-full wp-image-112566\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/496883049/commissary-kitchen-my-infamous-prison-cookbook\">Commissary Kitchen\u003c/a>\u003cbr>My Infamous Prison Cookbook\u003cbr>by Albert Johnson, Kathy Iandoli and Eddie Huang\u003c/figcaption>\u003c/figure>\n\u003cp>Access to food is such a part of prison life that inmates use \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/26/491236253/ramen-noodles-are-now-the-prison-currency-of-choice\">ramen\u003c/a> as currency to trade for gifts and services. As punishment, guards can restrict access to the commissary or dole out portions of the cardboard-flavored food brick known as Nutraloaf in lieu of regular meals.\u003c/p>\n\u003cp>Prodigy says that the prison \"day room\" — a common area of sorts — was where inmates did all of their cooking. \"In the building I was in, there was about 30-40 inmates in that particular dorm, and we'd all have to share one microwave and one toaster oven and take turns cooking there,\" he says. Those who try to cook during allotted times to avoid prison fodder might have to use a knife so dull that \"it only works as a stirrer,\" Prodigy writes. Some inmates try to save can lids — \"the sharpest object you can get\" — because they can be held sideways to chop food.\u003c/p>\n\u003cp>Only correctional officers can access refrigerators. But despite this, Prodigy managed to make curry gravy, macaroni and tuna salads, baked seafood with vegetables and sweet potato pie – all recipes that are available in the book.\u003c/p>\n\u003cp>In addition to wanting to eat better food, there's another reason cooking is such a popular pastime in prison. \"It's just relaxing and you almost forget where you're at for an hour or two,\" Prodigy says. \"It helps people get along, too. Sometimes if you've got a group of people in there that are cool with each other, we'd order a chicken [from the commissary] together or make a dinner.\"\u003c/p>\n\u003cp>The further you go into the book, the less healthy (and, in Prodigy's estimation, more disgusting) recipes become. Near the end, there are recipes like \"Prison Surprise:\" a mixture of ramen noodles, Doritos, Jack Mack (canned mackerel) and hot sauce. Prodigy ends his cooking instructions for these dishes with \"Good luck, yo.\"\u003c/p>\n\u003cp>The most important part of prison cooking, Prodigy writes, is the seasonings. Luckily, the commissary offered a lot of them: hot sauce, soy sauce, sugar, mayonnaise, ketchup, barbecue sauce and honey. He could also get spices like Goya Sazón and Adobo, as well as garlic, onion and curry powders. Ramen seasoning packets were popular behind bars, he says, but because each packet contains about 1,000 mg of sodium, he stayed away.\u003c/p>\n\u003cp>Prodigy credits the success of his prison recipes to an inmate from the Virgin Islands who had been a chef on the outside. Prodigy and others gave this inmate food to cook, and soon the chef started explaining how to do things like debone canned fish or create a sauce.\u003c/p>\n\u003cp>\"He was showing me different techniques and eventually I started making up my own recipes and cooking them,\" Prodigy writes. \"I found that preparation is everything when you cook.\" He says that even people on the outside heap on spices when food is done cooking rather than during the prep stages, when you can get the best flavor.\u003c/p>\n\u003cp>Despite the cooking tips, \u003cem>Commissary Kitchen \u003c/em>is as much about the politics of prison life as it is about making meals from almost nothing. Prodigy writes about difficult relationships between inmates and corrections officers, whom he alleges were running prostitution rings and asking for sexual favors in exchange for extra food.\u003c/p>\n\u003cp>Ultimately, these aren't recipes you're likely to try at home — though they might be just the thing when your refrigerator is bare. (Prodigy says they are marketing the book on college campuses, since dorm-room cooking implements aren't so different from what inmates are allowed.) Unlike most cookbooks, this food is not about beautiful recipes or seasonal ingredients. Prodigy writes that \"in a world where prisoners are treated like animals,\" preparing food made them feel human.\u003c/p>\n\u003cp>And perhaps reading \u003cem>Commissary Kitchen\u003c/em> and other prison cookbooks can \"give people more of an understanding of the kind of people that are locked up in jail,\" Prodigy says. \"You have people there from all walks of life: people who made mistakes and have to deal with the consequences, mothers and fathers. You wouldn't expect them to be behind bars.\" But there they are, feeding themselves and just trying to get to know each other over a home-cooked meal.\u003c/p>\n\u003cp>As Prodigy writes, \"This book won't make you a better cook, but it might make you a better person.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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>It's hard enough to eat healthy even when you have access to grocery stores, sharp knives and refrigerators. But for those in prison, it can be almost impossible.\u003c/p>\n\u003cp>Behind bars, it often takes ingenuity, a hodgepodge of commissary items and food shipped from loved ones to even approximate a proper diet. This is what Albert \"Prodigy\" Johnson, of the influential hip-hop duo \u003ca href=\"https://www.facebook.com/MobbDeepQB/\">Mobb Deep\u003c/a> — you might remember their '90s hit single \"Shook Ones, Part II\" — discovered after he was sentenced for illegally possessing a firearm in 2007.\u003c/p>\n\u003cp>Knowing what to eat and how to make it is evidently such an important part of prison life that there's an entire cottage industry of cookbooks written on the subject. \u003ca href=\"https://www.prisonfellowship.org/documents/prisonfellowship/2012/prison_survival_guide.pdf\">Inmate survival guides\u003c/a> often have a section on food and how to use the commissary to augment prison diets. \u003cem>Commissary Kitchen: My Infamous Prison Cookbook,\u003c/em> which will be published this month, is written by Prodigy and journalist Kathy landoli (she prefers to lowercase her surname).\u003c/p>\n\u003cp>In the book, Prodigy describes how his lifelong battle with sickle cell made him hyper-conscious of what he ate while incarcerated.\u003c/p>\n\u003cp>\"I couldn't afford to get sick in prison,\" he writes. \"My sickle cell is no joke, so I couldn't eat poorly or not exercise. And everything in jail is designed to do the exact opposite.\" This is just a hint of what sets \u003cem>Commissary Kitchen \u003c/em>apart from other books in the genre — it's about Prodigy's experience of prison as much, if not more than, about the food itself. Unlike most cookbooks, there will also be an audio version read by Prodigy — recipes included.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the prison menus did change, he writes that there was only one green vegetable that made it onto his cafeteria tray — green beans — and it was served only once a week. Even though he tried to eat healthy, readers of the book will notice the recipes are a far cry from anything Gwyneth Paltrow would whip up in her kitchen. \"It's not all healthy stuff,\" Prodigy told NPR in an interview. \"There's a lot of butter and seasonings — it's as healthy as I could get in the prison system.\"\u003c/p>\n\u003cp>Just because inmates have access to the prison cafeteria doesn't mean that they have enough to eat. Prison meals are often so cheap, meager and bad that they've incited riots, caused starving inmates to supplement their diets with \"toothpaste and toilet paper,\" and sparked investigations from human rights organizations, according to the \u003ca href=\"https://www.themarshallproject.org/2015/07/07/what-s-in-a-prison-meal#.bWj9dfxA4\">Marshall Project\u003c/a>, a criminal justice advocacy nonprofit.\u003c/p>\n\u003cfigure id=\"attachment_112566\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780997146233_custom-9afaad62812a9282f853be7935ec2ebb5f772c1a-s700-c85.jpg\" alt=\"Commissary Kitchen My Infamous Prison Cookbook by Albert Johnson, Kathy Iandoli and Eddie Huang\" width=\"400\" height=\"492\" class=\"size-full wp-image-112566\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/496883049/commissary-kitchen-my-infamous-prison-cookbook\">Commissary Kitchen\u003c/a>\u003cbr>My Infamous Prison Cookbook\u003cbr>by Albert Johnson, Kathy Iandoli and Eddie Huang\u003c/figcaption>\u003c/figure>\n\u003cp>Access to food is such a part of prison life that inmates use \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/26/491236253/ramen-noodles-are-now-the-prison-currency-of-choice\">ramen\u003c/a> as currency to trade for gifts and services. As punishment, guards can restrict access to the commissary or dole out portions of the cardboard-flavored food brick known as Nutraloaf in lieu of regular meals.\u003c/p>\n\u003cp>Prodigy says that the prison \"day room\" — a common area of sorts — was where inmates did all of their cooking. \"In the building I was in, there was about 30-40 inmates in that particular dorm, and we'd all have to share one microwave and one toaster oven and take turns cooking there,\" he says. Those who try to cook during allotted times to avoid prison fodder might have to use a knife so dull that \"it only works as a stirrer,\" Prodigy writes. Some inmates try to save can lids — \"the sharpest object you can get\" — because they can be held sideways to chop food.\u003c/p>\n\u003cp>Only correctional officers can access refrigerators. But despite this, Prodigy managed to make curry gravy, macaroni and tuna salads, baked seafood with vegetables and sweet potato pie – all recipes that are available in the book.\u003c/p>\n\u003cp>In addition to wanting to eat better food, there's another reason cooking is such a popular pastime in prison. \"It's just relaxing and you almost forget where you're at for an hour or two,\" Prodigy says. \"It helps people get along, too. Sometimes if you've got a group of people in there that are cool with each other, we'd order a chicken [from the commissary] together or make a dinner.\"\u003c/p>\n\u003cp>The further you go into the book, the less healthy (and, in Prodigy's estimation, more disgusting) recipes become. Near the end, there are recipes like \"Prison Surprise:\" a mixture of ramen noodles, Doritos, Jack Mack (canned mackerel) and hot sauce. Prodigy ends his cooking instructions for these dishes with \"Good luck, yo.\"\u003c/p>\n\u003cp>The most important part of prison cooking, Prodigy writes, is the seasonings. Luckily, the commissary offered a lot of them: hot sauce, soy sauce, sugar, mayonnaise, ketchup, barbecue sauce and honey. He could also get spices like Goya Sazón and Adobo, as well as garlic, onion and curry powders. Ramen seasoning packets were popular behind bars, he says, but because each packet contains about 1,000 mg of sodium, he stayed away.\u003c/p>\n\u003cp>Prodigy credits the success of his prison recipes to an inmate from the Virgin Islands who had been a chef on the outside. Prodigy and others gave this inmate food to cook, and soon the chef started explaining how to do things like debone canned fish or create a sauce.\u003c/p>\n\u003cp>\"He was showing me different techniques and eventually I started making up my own recipes and cooking them,\" Prodigy writes. \"I found that preparation is everything when you cook.\" He says that even people on the outside heap on spices when food is done cooking rather than during the prep stages, when you can get the best flavor.\u003c/p>\n\u003cp>Despite the cooking tips, \u003cem>Commissary Kitchen \u003c/em>is as much about the politics of prison life as it is about making meals from almost nothing. Prodigy writes about difficult relationships between inmates and corrections officers, whom he alleges were running prostitution rings and asking for sexual favors in exchange for extra food.\u003c/p>\n\u003cp>Ultimately, these aren't recipes you're likely to try at home — though they might be just the thing when your refrigerator is bare. (Prodigy says they are marketing the book on college campuses, since dorm-room cooking implements aren't so different from what inmates are allowed.) Unlike most cookbooks, this food is not about beautiful recipes or seasonal ingredients. Prodigy writes that \"in a world where prisoners are treated like animals,\" preparing food made them feel human.\u003c/p>\n\u003cp>And perhaps reading \u003cem>Commissary Kitchen\u003c/em> and other prison cookbooks can \"give people more of an understanding of the kind of people that are locked up in jail,\" Prodigy says. \"You have people there from all walks of life: people who made mistakes and have to deal with the consequences, mothers and fathers. You wouldn't expect them to be behind bars.\" But there they are, feeding themselves and just trying to get to know each other over a home-cooked meal.\u003c/p>\n\u003cp>As Prodigy writes, \"This book won't make you a better cook, but it might make you a better person.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "What's Behind Oregon's Marionberry Mania?",
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"content": "\u003cp>Blackberries grow so voraciously in the Pacific Northwest that it's not rare to stumble across rural barns or abandoned homes that have been completely consumed by the thorny vine. Let them grow too close to a window, and they'll break the glass. They're common — easy to forage and hard to get too excited about. At least compared to the marionberry, a type of blackberry that has become an Oregon obsession.\u003c/p>\n\u003cp>One of the reasons the marionberry is so beloved is because it is entirely a product of Oregon. It's \"born and raised\" in state, so to speak.\u003c/p>\n\u003cp>The marionberry, a cross between Chehalem and Olallie blackberries, was bred at Oregon State University as part of a berry-developing partnership with the U.S. Department of Agriculture that dates back to the early 1900s. It's named for Marion County in the Willamette Valley, where most of the field trials took place (not for former D.C. Mayor \u003ca href=\"https://www.washingtonpost.com/local/obituaries/marion-barry-dies-4-term-dc-mayor-the-most-powerful-local-politician-of-his-generation/2014/11/23/331ad222-c5da-11df-94e1-c5afa35a9e59_story.html\">Marion Barry\u003c/a>).\u003c/p>\n\u003cp>When the berry was introduced in the 1950s, it was widely hailed as the most delicious blackberry commercial cultivar around. Even today, people rave over its tart-yet-sweet flavor — think of a cross between raspberries and blackberries. (Though there is some raspberry in its DNA, the red fruits are more like a genetic great-great grandparent to the marionberry.)\u003c/p>\n\u003cp>\"It's a mythology here,\" says OSU research geneticist \u003ca href=\"http://horticulture.oregonstate.edu/content/chad-e-finn\">Chad Finn\u003c/a>. Marionberries were \"pretty special even before the [berry] industry started to promote marions.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2009 the state proposed making it the official state berry but withdrew legislation after a Kotata blackberry farmer objected.\u003c/p>\n\u003cp>Marionberries have done just fine without an official status. Each year during their short July fresh season, the berries are gobbled up by residents.\u003c/p>\n\u003cp>Within the state you can find marionberry pie, ice cream, liquor, beer, jams ... anything you can put a berry in. Oregon grows 28 to 33 million pounds a year, most of it devoured before the rest of the country ever gets a taste.\u003c/p>\n\u003cp>\"If you go to Provo, Utah, you probably won't find frozen marionberries, but you will if you go to any grocery store, even Safeway, here in Oregon,\" says \u003ca href=\"http://www.oregonrediviva.com/Oregon_Rediviva/Welcome.html\">Richard Engeman\u003c/a>, a regional historian.\u003c/p>\n\u003cp>\"Marion is too soft to ship anywhere fresh,\" says Finn, adding that even getting it to the farmers market in saleable condition is a challenge. \"I'm sure most of the fresh fruit is consumed locally, and I'm sure because of it, there's a local love for it,\" he explains.\u003c/p>\n\u003cp>Portland, Ore., has an thriving makers culture, which extends to food and drink in particular. It's not surprising that the love for local products would encompass local ingredients as well, which is why you can find marion blackberry liqueur from Clear Creek distillery, vodka from Wild Roots, and a whiskey from Eastside Distilling.\u003c/p>\n\u003cp>Rogue Ales has made a marionberry braggot-style beer for the last three years, sourcing the berries from its own farm. President Brett Joyce explains that while the beer is one of the brewer's\u003cstrong> \u003c/strong>most complicated — there are a whopping 17 different ingredients used to flavor and make it — the marionberry shines through both in the flavor and the packaging. In fact, the brown glass used to bottle the beer is painted purple.\u003c/p>\n\u003cp>Yet Engeman proposes another reason for the marionberry's success in Oregon, and it's not just the popularity of eating local.\u003c/p>\n\u003cp>\"We don't have that kind of regional cuisine you can see in parts of the Deep South or the Midwest, where you can even find sub-sub regional styles,\" he says. \"What we do have is distinctive ingredients.\"\u003c/p>\n\u003cp>There's nothing like the fiercely Southern pecan pie in the Pacific Northwest, \"but you take a peach cobbler and put marionberries in it,\" he says, \"and you have something that resembles a specialty.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>Blackberries grow so voraciously in the Pacific Northwest that it's not rare to stumble across rural barns or abandoned homes that have been completely consumed by the thorny vine. Let them grow too close to a window, and they'll break the glass. They're common — easy to forage and hard to get too excited about. At least compared to the marionberry, a type of blackberry that has become an Oregon obsession.\u003c/p>\n\u003cp>One of the reasons the marionberry is so beloved is because it is entirely a product of Oregon. It's \"born and raised\" in state, so to speak.\u003c/p>\n\u003cp>The marionberry, a cross between Chehalem and Olallie blackberries, was bred at Oregon State University as part of a berry-developing partnership with the U.S. Department of Agriculture that dates back to the early 1900s. It's named for Marion County in the Willamette Valley, where most of the field trials took place (not for former D.C. Mayor \u003ca href=\"https://www.washingtonpost.com/local/obituaries/marion-barry-dies-4-term-dc-mayor-the-most-powerful-local-politician-of-his-generation/2014/11/23/331ad222-c5da-11df-94e1-c5afa35a9e59_story.html\">Marion Barry\u003c/a>).\u003c/p>\n\u003cp>When the berry was introduced in the 1950s, it was widely hailed as the most delicious blackberry commercial cultivar around. Even today, people rave over its tart-yet-sweet flavor — think of a cross between raspberries and blackberries. (Though there is some raspberry in its DNA, the red fruits are more like a genetic great-great grandparent to the marionberry.)\u003c/p>\n\u003cp>\"It's a mythology here,\" says OSU research geneticist \u003ca href=\"http://horticulture.oregonstate.edu/content/chad-e-finn\">Chad Finn\u003c/a>. Marionberries were \"pretty special even before the [berry] industry started to promote marions.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2009 the state proposed making it the official state berry but withdrew legislation after a Kotata blackberry farmer objected.\u003c/p>\n\u003cp>Marionberries have done just fine without an official status. Each year during their short July fresh season, the berries are gobbled up by residents.\u003c/p>\n\u003cp>Within the state you can find marionberry pie, ice cream, liquor, beer, jams ... anything you can put a berry in. Oregon grows 28 to 33 million pounds a year, most of it devoured before the rest of the country ever gets a taste.\u003c/p>\n\u003cp>\"If you go to Provo, Utah, you probably won't find frozen marionberries, but you will if you go to any grocery store, even Safeway, here in Oregon,\" says \u003ca href=\"http://www.oregonrediviva.com/Oregon_Rediviva/Welcome.html\">Richard Engeman\u003c/a>, a regional historian.\u003c/p>\n\u003cp>\"Marion is too soft to ship anywhere fresh,\" says Finn, adding that even getting it to the farmers market in saleable condition is a challenge. \"I'm sure most of the fresh fruit is consumed locally, and I'm sure because of it, there's a local love for it,\" he explains.\u003c/p>\n\u003cp>Portland, Ore., has an thriving makers culture, which extends to food and drink in particular. It's not surprising that the love for local products would encompass local ingredients as well, which is why you can find marion blackberry liqueur from Clear Creek distillery, vodka from Wild Roots, and a whiskey from Eastside Distilling.\u003c/p>\n\u003cp>Rogue Ales has made a marionberry braggot-style beer for the last three years, sourcing the berries from its own farm. President Brett Joyce explains that while the beer is one of the brewer's\u003cstrong> \u003c/strong>most complicated — there are a whopping 17 different ingredients used to flavor and make it — the marionberry shines through both in the flavor and the packaging. In fact, the brown glass used to bottle the beer is painted purple.\u003c/p>\n\u003cp>Yet Engeman proposes another reason for the marionberry's success in Oregon, and it's not just the popularity of eating local.\u003c/p>\n\u003cp>\"We don't have that kind of regional cuisine you can see in parts of the Deep South or the Midwest, where you can even find sub-sub regional styles,\" he says. \"What we do have is distinctive ingredients.\"\u003c/p>\n\u003cp>There's nothing like the fiercely Southern pecan pie in the Pacific Northwest, \"but you take a peach cobbler and put marionberries in it,\" he says, \"and you have something that resembles a specialty.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food for the Soul at the Mill Valley Film Festival",
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"content": "\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\n\u003cp>https://vimeo.com/181401441\u003c/p>\n\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\n\u003cp>https://vimeo.com/174869482\u003c/p>\n\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n",
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"excerpt": "In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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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/2016/09/20160929_me_cup_noodles_turns_45_a_closer_look_at_the_revolutionary_ramen_creation.mp3\u003c/p>\n\u003cp>Cup Noodles, the dorm-room staple that cooks in three minutes, turns 45 this month. There's no better place to celebrate than its very own \u003ca href=\"http://www.cupnoodles-museum.jp/english/\">museum\u003c/a> in Yokohama, Japan.\u003c/p>\n\u003cp>\"This is the museum that really honors the creator of instant ramen and Cup Noodles,\" says museum manager Yuya Ichikawa, who leads me on a tour.\u003c/p>\n\u003cp>Here you'll find a floor-to-ceiling display of every flavor of instant ramen put out since the mid-20th century; a kitchen to prepare fresh ramen noodles; a sprawling assembly line — reservations required — to create your own Cup Noodles concoction to take home.\u003c/p>\n\u003cfigure id=\"attachment_112424\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85.jpg\" alt=\"Visitors view a display of Cup Noodles packages from around the world.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-112424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-960x640.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Visitors view a display of Cup Noodles packages from around the world. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, of course, the place is filled with tributes to the Cup Noodles creator — a man named Momofuku Ando.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ando first came up with instant ramen noodles while working in a backyard shed in 1958. Before then, ramen noodles couldn't be stored or cooked quickly — only bought fresh and served after a long boil. Ando devoted himself to figuring out how to take cooked noodles and dry them out to preserve them so they could cook almost instantly, on demand.\u003c/p>\n\u003cfigure id=\"attachment_112423\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85.jpg\" alt=\"Visitors make their own noodles in the museum's working kitchen.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-112423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-960x639.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Visitors make their own noodles in the museum's working kitchen. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"He tried many many methods of drying the ramen, but he could never find anything that worked perfectly well. And then one day he was watching his wife make tempura [battered deep-fried food] and he realized, this is how it can be done,\" Ichikawa explains.\u003c/p>\n\u003cp>Ando's first innovation: To make noodles \"instant,\" they are lightly fried in oil for a few seconds, then dried and packaged.\u003c/p>\n\u003cfigure id=\"attachment_112426\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-400x271.jpg\" alt='Cup Noodles — sold in Japan as Cup Noodle (no \"s\").' width=\"400\" height=\"271\" class=\"size-thumbnail wp-image-112426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200.jpg 1200w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Cup Noodles -- sold in Japan as Cup Noodle (no \"s\"). \u003ccite>(Chris McGrath/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But ramen really took off with another of Ando's simple but brilliant ideas: selling dried instant noodles in a cup, so you wouldn't have to find a vessel to cook or eat them in.\u003c/p>\n\u003cp>A trip to the United States in the 1960s inspired Ando's cup creation, when he watched people break up his original rectangular blocks of instant ramen to fit into cups for consumption.\u003c/p>\n\u003cp>Voilà! Cup Noodles was born. And released 45 years ago, in September 1971.\u003c/p>\n\u003cp>Ando's creation has remained hugely popular. The World Instant Noodles Association counts\u003ca href=\"http://instantnoodles.org/en/noodles/market.html\"> 97 billion packages of instant ramen sold globally\u003c/a> in 2015. And Cup Noodles is now available in more than 80 countries.\u003c/p>\n\u003cfigure id=\"attachment_112425\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85.jpg\" alt=\"Crowds fill the Cup Noodles Museum in Yokohama, Japan, to decorate their own branded cups before creating personal noodle flavor blends.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-112425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-960x639.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Crowds fill the Cup Noodles Museum in Yokohama, Japan, to decorate their own branded cups before creating personal noodle flavor blends. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Cup Noodles Museum has a million visitors a year and is so packed, it's hard to turn around without colliding into a devotee.\u003c/p>\n\u003cp>\"We're university students, so quite devoted,\" says Canadian tourist Kayla Whitehead, visiting with a college friend. \"I don't really get too creative. Just the sauce packet and the water, it's all I do. All about ease of use.\"\u003c/p>\n\u003cp>To serve its global customers, Nissin makes culturally specific adaptations, like different flavors for different national palates. Even the length of noodle changes.\u003c/p>\n\u003cp>An example: In Asia,\u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\"> loudly slurping your noodles\u003c/a> is considered a compliment to the chef. Not so much in the U.S.\u003c/p>\n\u003cp>\"Americans don't like to slurp their noodles. So they make the length of the noodles for the American version smaller so they don't have to suck it up,\" says Ichikawa.\u003c/p>\n\u003cfigure id=\"attachment_112410\" class=\"wp-caption aligncenter\" style=\"max-width: 2625px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2.jpg\" alt=\"Customers crowd the museum gift shop.\" width=\"2625\" height=\"1748\" class=\"size-full wp-image-112410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2.jpg 2625w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-960x639.jpg 960w\" sizes=\"(max-width: 2625px) 100vw, 2625px\">\u003cfigcaption class=\"wp-caption-text\">Customers crowd the museum gift shop. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cup Noodles' popularity is not in question. But sodium-loaded and lightly fried, this stuff isn't exactly the healthiest. Even the Cup Noodles Museum manager recommends more balance in your diet. But he did mention a little trivia.\u003c/p>\n\u003cp>\"The founder of our company, he ate chicken ramen every day of his life,\" Ichikawa said.\u003c/p>\n\u003cp>On that Cup Noodles-a-day diet, Momofuku Ando lived to be 96.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jake Adelstein contributed to this story.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Today instant ramen is consumed in at least 80 countries — with culturally specific adaptations. The U.S., for instance, gets shorter noodles, because Americans don't slurp them up like the Japanese.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cup Noodles, the dorm-room staple that cooks in three minutes, turns 45 this month. There's no better place to celebrate than its very own \u003ca href=\"http://www.cupnoodles-museum.jp/english/\">museum\u003c/a> in Yokohama, Japan.\u003c/p>\n\u003cp>\"This is the museum that really honors the creator of instant ramen and Cup Noodles,\" says museum manager Yuya Ichikawa, who leads me on a tour.\u003c/p>\n\u003cp>Here you'll find a floor-to-ceiling display of every flavor of instant ramen put out since the mid-20th century; a kitchen to prepare fresh ramen noodles; a sprawling assembly line — reservations required — to create your own Cup Noodles concoction to take home.\u003c/p>\n\u003cfigure id=\"attachment_112424\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85.jpg\" alt=\"Visitors view a display of Cup Noodles packages from around the world.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-112424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-960x640.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Visitors view a display of Cup Noodles packages from around the world. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, of course, the place is filled with tributes to the Cup Noodles creator — a man named Momofuku Ando.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ando first came up with instant ramen noodles while working in a backyard shed in 1958. Before then, ramen noodles couldn't be stored or cooked quickly — only bought fresh and served after a long boil. Ando devoted himself to figuring out how to take cooked noodles and dry them out to preserve them so they could cook almost instantly, on demand.\u003c/p>\n\u003cfigure id=\"attachment_112423\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85.jpg\" alt=\"Visitors make their own noodles in the museum's working kitchen.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-112423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-960x639.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Visitors make their own noodles in the museum's working kitchen. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"He tried many many methods of drying the ramen, but he could never find anything that worked perfectly well. And then one day he was watching his wife make tempura [battered deep-fried food] and he realized, this is how it can be done,\" Ichikawa explains.\u003c/p>\n\u003cp>Ando's first innovation: To make noodles \"instant,\" they are lightly fried in oil for a few seconds, then dried and packaged.\u003c/p>\n\u003cfigure id=\"attachment_112426\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-400x271.jpg\" alt='Cup Noodles — sold in Japan as Cup Noodle (no \"s\").' width=\"400\" height=\"271\" class=\"size-thumbnail wp-image-112426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200.jpg 1200w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Cup Noodles -- sold in Japan as Cup Noodle (no \"s\"). \u003ccite>(Chris McGrath/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But ramen really took off with another of Ando's simple but brilliant ideas: selling dried instant noodles in a cup, so you wouldn't have to find a vessel to cook or eat them in.\u003c/p>\n\u003cp>A trip to the United States in the 1960s inspired Ando's cup creation, when he watched people break up his original rectangular blocks of instant ramen to fit into cups for consumption.\u003c/p>\n\u003cp>Voilà! Cup Noodles was born. And released 45 years ago, in September 1971.\u003c/p>\n\u003cp>Ando's creation has remained hugely popular. The World Instant Noodles Association counts\u003ca href=\"http://instantnoodles.org/en/noodles/market.html\"> 97 billion packages of instant ramen sold globally\u003c/a> in 2015. And Cup Noodles is now available in more than 80 countries.\u003c/p>\n\u003cfigure id=\"attachment_112425\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85.jpg\" alt=\"Crowds fill the Cup Noodles Museum in Yokohama, Japan, to decorate their own branded cups before creating personal noodle flavor blends.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-112425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-960x639.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Crowds fill the Cup Noodles Museum in Yokohama, Japan, to decorate their own branded cups before creating personal noodle flavor blends. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Cup Noodles Museum has a million visitors a year and is so packed, it's hard to turn around without colliding into a devotee.\u003c/p>\n\u003cp>\"We're university students, so quite devoted,\" says Canadian tourist Kayla Whitehead, visiting with a college friend. \"I don't really get too creative. Just the sauce packet and the water, it's all I do. All about ease of use.\"\u003c/p>\n\u003cp>To serve its global customers, Nissin makes culturally specific adaptations, like different flavors for different national palates. Even the length of noodle changes.\u003c/p>\n\u003cp>An example: In Asia,\u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\"> loudly slurping your noodles\u003c/a> is considered a compliment to the chef. Not so much in the U.S.\u003c/p>\n\u003cp>\"Americans don't like to slurp their noodles. So they make the length of the noodles for the American version smaller so they don't have to suck it up,\" says Ichikawa.\u003c/p>\n\u003cfigure id=\"attachment_112410\" class=\"wp-caption aligncenter\" style=\"max-width: 2625px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2.jpg\" alt=\"Customers crowd the museum gift shop.\" width=\"2625\" height=\"1748\" class=\"size-full wp-image-112410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2.jpg 2625w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-960x639.jpg 960w\" sizes=\"(max-width: 2625px) 100vw, 2625px\">\u003cfigcaption class=\"wp-caption-text\">Customers crowd the museum gift shop. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cup Noodles' popularity is not in question. But sodium-loaded and lightly fried, this stuff isn't exactly the healthiest. Even the Cup Noodles Museum manager recommends more balance in your diet. But he did mention a little trivia.\u003c/p>\n\u003cp>\"The founder of our company, he ate chicken ramen every day of his life,\" Ichikawa said.\u003c/p>\n\u003cp>On that Cup Noodles-a-day diet, Momofuku Ando lived to be 96.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jake Adelstein contributed to this story.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "If You Think Eating Is A Political Act, Say Thanks To Frances Moore Lappe",
"title": "If You Think Eating Is A Political Act, Say Thanks To Frances Moore Lappe",
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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/2016/09/20160922_me_anna_lappe_food_movement.mp3\u003c/p>\n\u003cp>When Frances Moore Lappe wrote the best-selling \u003cem>Diet For A Small Planet\u003c/em> back in 1971, she helped start a conversation about the social and environmental impacts of the foods we choose.\u003c/p>\n\u003cp>And, back then, what she had to say was revolutionary. Her idea that a plant-centered diet could be better for the planet — and our health — than a meat-centered diet was considered radical. \"It was heresy,\" Lappe told me during a recent interview.\u003c/p>\n\u003cp>So, what inspired her thinking? Well, let's go back in time a moment. When Americans turned on the evening news in the 1970s, they couldn't escape images of famine.\u003c/p>\n\u003cp>At the time, some experts were predicting a doomsday scenario. The argument was this: As the population grew, food shortages would worsen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Back in 1982, Lappe described her thinking during an interview on NPR's \u003cem>All Things Considered\u003c/em>. \"When I first start looking at these issues, I was very much influenced by the ecology movement ... and metaphors that were telling us that we'd actually reached the Earth's limits to feed people,\" she said.\u003c/p>\n\u003cp>But Lappe argued it didn't need to be this way. She pointed out that there were more than enough calories being produced to feed the world. It's just that much of the grain being grown wasn't used to feed people.\u003c/p>\n\u003cp>\"One of the reasons for world hunger was the American demand for meat, which meant that much of the world's grain was going to feed cattle rather than people.\" This was how NPR's \u003cem>All Things Considered\u003c/em> host Noah Adams described Lappe's argument in the 1982 piece.\u003c/p>\n\u003cp>And as Lappe went on to tell Adams: \"So my message was, look, in fact we have this tremendous abundance\" of food grown. But \"it's the economic and political structures [that] determine whether or not that production is actually meeting the needs of human beings.\"\u003c/p>\n\u003cp>Now, remember, back in the 1970s, meat was at the center of Americans' plates. A steak dinner was a symbol of security and prosperity. Nobody was snacking on edamame, and kale was not yet celebrated.\u003c/p>\n\u003cp>So, when Lappe began promoting a diet rich in vegetables, beans and grains, people were dismayed. \"It was shocking,\" Lappe says, \"especially coming from a girl who grew up in cow town, Fort Worth, Texas.\"\u003c/p>\n\u003cp>\u003cem>Diet For A Small Planet\u003c/em> is filled with vegetarian recipes. Leafing through, I spot one for a spinach lasagna, soy burgers, vegetable enchiladas — nothing that seems too unfamiliar, and definitely not radical, today.\u003c/p>\n\u003cp>But back then, \"people told me their parents said they would die of malnutrition if they followed the advice I was giving in the book,\" Lappe recalls with a laugh.\u003c/p>\n\u003cp>Today, lots of us have have heard the arguments about the environmental impacts of meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, recent studies estimate that it can take 6 pounds of grain and about 50 gallons of water to produce the meat for one hamburger.\u003c/p>\n\u003cp>And, today, we're also bombarded with \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/26/465431695/eat-less-meat-were-told-but-americans-habits-are-slow-to-change\">messages to eat less red meat\u003c/a>, from the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=129025298\">Meatless Monday \u003c/a>campaign to the World Health Organization's proclamation that excessive red meat consumption is linked to cancer.\u003c/p>\n\u003cp>But back then, people hadn't begun to connect these dots.\u003c/p>\n\u003cp>So Lappe used the shock and dismay over her veggie recipes to her advantage. With the buzz her book created, she was invited on to talk shows. The shows all wanted to talk recipes and cooking. But she had a bigger message to deliver.\u003c/p>\n\u003cp>\"I remember when I finally made it on to the [NBC] \u003cem>Today\u003c/em> show, [host] Brian Gumbel asked me, 'Ms. Lappe, What did you have for breakfast?' And I went from that question to [explain] the political and economic roots of world hunger.\"\u003c/p>\n\u003cp> Lappe has never given up on this work. She's gone on to write many more books, including \u003cem>Food First: Beyond The Myth Of Scarcity\u003c/em>. And, along with her daughter, Anna Lappe, in 2003 she published \u003cem>Hope's Edge\u003c/em>, which picked up where \u003cem>Diet For A Small Planet\u003c/em> left off.\u003c/p>\n\u003cp>Anna Lappe has followed in her mother's footsteps. When I interviewed them together for this story, the mother-daughter duo could almost finish each other's sentences — even though they sat thousands of miles apart. (Frances was in a studio in Boston, Anna in the Oakland, Calif. area, where she now lives.) They're separated by coasts, but seem very much in sync.\u003c/p>\n\u003cp>Anna is advocating on a range of issues in the food system. She's written a book,\u003cem> Diet For A Hot Planet\u003c/em>, on how agriculture and our food choices influence greenhouse gas emissions and climate change. She's also \u003ca href=\"http://tedxtalks.ted.com/video/Marketing-Food-to-Children-Anna\">weighed in\u003c/a> on the way snacks and sugary drinks are marketed to children.\u003c/p>\n\u003cp>Now, among other projects, she has developed an initiative called \u003ca href=\"http://www.voicesofthefoodchain.com/\">Voices of the Food Chain\u003c/a>, aimed at helping share the stories of people who work in the food system. She is also working with groups across the country on the \u003ca href=\"http://www.goodfoodcities.org\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://www.goodfoodcities.org&source=gmail&ust=1474671212007000&usg=AFQjCNHZ15kvoiwUXdIS6VuqA2983zxi-g\">Good Food Purchasing Program\u003c/a>; the goal is to \"promote the power of using our public food dollars to create a food system that aligns with the values of fairness to workers, animal welfare, nutrition and health, local economies and environmental sustainability.\"\u003c/p>\n\u003cp>Anna says there's still a lot of work to do to promote food choices that are healthy for people and the planet. But she told me she's encouraged. \"I think there's been enormous change ... over the last 45 years,\" she says. She points to the growth of farmers markets, farm-to-school programs, greater access to healthful food in schools and the growth of community-supported agriculture, or CSA, initiatives.\u003c/p>\n\u003cp>She says one particularly sweet moment for her came last year. Jim Cramer, the popular CNBC host of \u003cem>Mad Money,\u003c/em> did a whole segment on \"\u003ca href=\"http://www.cnbc.com/2015/03/30/organic-cropland-for-cash-yes-please.html\">organic cropland for cash\u003c/a>.\" The piece pointed out that sustainably farmed organic fruits and vegetables are becoming more mainstream. And big investors, such as\u003ca href=\"http://www.farmlandlp.com/\"> Farmland LP\u003c/a>, are converting conventional farmland into organic farmland.\u003c/p>\n\u003cp>\"Most people will tell you organic food is for rich people, that it can't feed the world. Well, guess what? None of that is true!\" Cramer intoned in his shock jock style.\u003c/p>\n\u003cp>Frances and Anna were both tickled by this. \"When Jim Cramer is starting to sound like Frances Moore Lappe, I think we can say some progress has been made,\" Anna told me. \"I love it,\" Frances chimed in.\u003c/p>\n\u003cp>Frances, now 72, says she is still optimistic. She acknowledges there's still hunger and malnutrition around the globe. But she tweeted out a quote from I.F. Stone earlier this week that read:\u003c/p>\n\u003cp>\"If you expect to see the final results of your work, you simply have not asked a big enough question.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>\u003c/p>\n\u003cp>When Frances Moore Lappe wrote the best-selling \u003cem>Diet For A Small Planet\u003c/em> back in 1971, she helped start a conversation about the social and environmental impacts of the foods we choose.\u003c/p>\n\u003cp>And, back then, what she had to say was revolutionary. Her idea that a plant-centered diet could be better for the planet — and our health — than a meat-centered diet was considered radical. \"It was heresy,\" Lappe told me during a recent interview.\u003c/p>\n\u003cp>So, what inspired her thinking? Well, let's go back in time a moment. When Americans turned on the evening news in the 1970s, they couldn't escape images of famine.\u003c/p>\n\u003cp>At the time, some experts were predicting a doomsday scenario. The argument was this: As the population grew, food shortages would worsen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in 1982, Lappe described her thinking during an interview on NPR's \u003cem>All Things Considered\u003c/em>. \"When I first start looking at these issues, I was very much influenced by the ecology movement ... and metaphors that were telling us that we'd actually reached the Earth's limits to feed people,\" she said.\u003c/p>\n\u003cp>But Lappe argued it didn't need to be this way. She pointed out that there were more than enough calories being produced to feed the world. It's just that much of the grain being grown wasn't used to feed people.\u003c/p>\n\u003cp>\"One of the reasons for world hunger was the American demand for meat, which meant that much of the world's grain was going to feed cattle rather than people.\" This was how NPR's \u003cem>All Things Considered\u003c/em> host Noah Adams described Lappe's argument in the 1982 piece.\u003c/p>\n\u003cp>And as Lappe went on to tell Adams: \"So my message was, look, in fact we have this tremendous abundance\" of food grown. But \"it's the economic and political structures [that] determine whether or not that production is actually meeting the needs of human beings.\"\u003c/p>\n\u003cp>Now, remember, back in the 1970s, meat was at the center of Americans' plates. A steak dinner was a symbol of security and prosperity. Nobody was snacking on edamame, and kale was not yet celebrated.\u003c/p>\n\u003cp>So, when Lappe began promoting a diet rich in vegetables, beans and grains, people were dismayed. \"It was shocking,\" Lappe says, \"especially coming from a girl who grew up in cow town, Fort Worth, Texas.\"\u003c/p>\n\u003cp>\u003cem>Diet For A Small Planet\u003c/em> is filled with vegetarian recipes. Leafing through, I spot one for a spinach lasagna, soy burgers, vegetable enchiladas — nothing that seems too unfamiliar, and definitely not radical, today.\u003c/p>\n\u003cp>But back then, \"people told me their parents said they would die of malnutrition if they followed the advice I was giving in the book,\" Lappe recalls with a laugh.\u003c/p>\n\u003cp>Today, lots of us have have heard the arguments about the environmental impacts of meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, recent studies estimate that it can take 6 pounds of grain and about 50 gallons of water to produce the meat for one hamburger.\u003c/p>\n\u003cp>And, today, we're also bombarded with \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/26/465431695/eat-less-meat-were-told-but-americans-habits-are-slow-to-change\">messages to eat less red meat\u003c/a>, from the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=129025298\">Meatless Monday \u003c/a>campaign to the World Health Organization's proclamation that excessive red meat consumption is linked to cancer.\u003c/p>\n\u003cp>But back then, people hadn't begun to connect these dots.\u003c/p>\n\u003cp>So Lappe used the shock and dismay over her veggie recipes to her advantage. With the buzz her book created, she was invited on to talk shows. The shows all wanted to talk recipes and cooking. But she had a bigger message to deliver.\u003c/p>\n\u003cp>\"I remember when I finally made it on to the [NBC] \u003cem>Today\u003c/em> show, [host] Brian Gumbel asked me, 'Ms. Lappe, What did you have for breakfast?' And I went from that question to [explain] the political and economic roots of world hunger.\"\u003c/p>\n\u003cp> Lappe has never given up on this work. She's gone on to write many more books, including \u003cem>Food First: Beyond The Myth Of Scarcity\u003c/em>. And, along with her daughter, Anna Lappe, in 2003 she published \u003cem>Hope's Edge\u003c/em>, which picked up where \u003cem>Diet For A Small Planet\u003c/em> left off.\u003c/p>\n\u003cp>Anna Lappe has followed in her mother's footsteps. When I interviewed them together for this story, the mother-daughter duo could almost finish each other's sentences — even though they sat thousands of miles apart. (Frances was in a studio in Boston, Anna in the Oakland, Calif. area, where she now lives.) They're separated by coasts, but seem very much in sync.\u003c/p>\n\u003cp>Anna is advocating on a range of issues in the food system. She's written a book,\u003cem> Diet For A Hot Planet\u003c/em>, on how agriculture and our food choices influence greenhouse gas emissions and climate change. She's also \u003ca href=\"http://tedxtalks.ted.com/video/Marketing-Food-to-Children-Anna\">weighed in\u003c/a> on the way snacks and sugary drinks are marketed to children.\u003c/p>\n\u003cp>Now, among other projects, she has developed an initiative called \u003ca href=\"http://www.voicesofthefoodchain.com/\">Voices of the Food Chain\u003c/a>, aimed at helping share the stories of people who work in the food system. She is also working with groups across the country on the \u003ca href=\"http://www.goodfoodcities.org\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://www.goodfoodcities.org&source=gmail&ust=1474671212007000&usg=AFQjCNHZ15kvoiwUXdIS6VuqA2983zxi-g\">Good Food Purchasing Program\u003c/a>; the goal is to \"promote the power of using our public food dollars to create a food system that aligns with the values of fairness to workers, animal welfare, nutrition and health, local economies and environmental sustainability.\"\u003c/p>\n\u003cp>Anna says there's still a lot of work to do to promote food choices that are healthy for people and the planet. But she told me she's encouraged. \"I think there's been enormous change ... over the last 45 years,\" she says. She points to the growth of farmers markets, farm-to-school programs, greater access to healthful food in schools and the growth of community-supported agriculture, or CSA, initiatives.\u003c/p>\n\u003cp>She says one particularly sweet moment for her came last year. Jim Cramer, the popular CNBC host of \u003cem>Mad Money,\u003c/em> did a whole segment on \"\u003ca href=\"http://www.cnbc.com/2015/03/30/organic-cropland-for-cash-yes-please.html\">organic cropland for cash\u003c/a>.\" The piece pointed out that sustainably farmed organic fruits and vegetables are becoming more mainstream. And big investors, such as\u003ca href=\"http://www.farmlandlp.com/\"> Farmland LP\u003c/a>, are converting conventional farmland into organic farmland.\u003c/p>\n\u003cp>\"Most people will tell you organic food is for rich people, that it can't feed the world. Well, guess what? None of that is true!\" Cramer intoned in his shock jock style.\u003c/p>\n\u003cp>Frances and Anna were both tickled by this. \"When Jim Cramer is starting to sound like Frances Moore Lappe, I think we can say some progress has been made,\" Anna told me. \"I love it,\" Frances chimed in.\u003c/p>\n\u003cp>Frances, now 72, says she is still optimistic. She acknowledges there's still hunger and malnutrition around the globe. But she tweeted out a quote from I.F. Stone earlier this week that read:\u003c/p>\n\u003cp>\"If you expect to see the final results of your work, you simply have not asked a big enough question.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Which Way Should I Lean In The Current War Over Vietnamese Cuisine?",
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"content": "\u003cp>People take pride in the food they eat, and ethnic communities especially form and retain their identities around their traditional cuisines. What’s Italian without pasta? Or the Thai without their Tom Yum Goong?\u003c/p>\n\u003cp>For the Vietnamese, it is, of course, pho soup, that delectable and aromatic noodle dish that have Vietnamese fighting \u003ci>each other\u003c/i> over how best to make it—northerners and southerners have their own interpretation—and pho now finds itself in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/13/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity/\" target=\"_blank\">controversy over a video made by \u003cem>Bon Appétit\u003c/em> featuring a white chef\u003c/a> telling people how to enjoy the dish.\u003c/p>\n\u003cp>At one end, there are those who bristle at a white man telling them how to eat their own food, claiming that \u003cem>Bon Appétit\u003c/em> is practicing cultural appropriation. At the other end, there are those who speak of freedom of expression— freedom to eat and cook whatever they want, it’s a free a country, and it’s all protected by the first amendment. [The \u003ca href=\"http://www.bonappetit.com/story/how-you-should-eating-pho\" target=\"_blank\">\u003cem>Bon Appétit\u003c/em> video has since been pulled\u003c/a>].\u003c/p>\n\u003cp>My feeling on this is a little complicated. To even get to the issue of cultural appropriation, it is inevitable that one should ask first and foremost, “what is authentic?”\u003c/p>\n\u003cp>If you go for back far enough, everything is borrowed. Pasta, a combination of noodle and tomato, makes a national dish but it is a combination of noodle and tomato. Marco Polo, as legend has it, brought back the noodle from China, and the tomato which makes the sauce came back with the conquistadors who conquered South America.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Vietnamese cooking has been anything but authentic if you go back far enough. Vietnam had her hands in many pots, from India to France, from Thailand to China. The Banh Mi, which now dominates the sandwich industry in the U.S., is a borrowed fare from the French baguette. Yet in Vietnam, hardly anyone thinks about France when they sit down and eat their favorite dish in the morning.\u003c/p>\n\u003cfigure id=\"attachment_112186\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/FullSizeRender-6-768x1024-400x533.jpg\" alt=\"Pate’ Chaud is a Vietnamese dish adapted from the French, eaten daily in Vietnam.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-112186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/FullSizeRender-6-768x1024-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/FullSizeRender-6-768x1024.jpg 768w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Pate’ Chaud is a Vietnamese dish adapted from the French, eaten daily in Vietnam. \u003ccite>(Andrew Lam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, appropriation and adaptations are the survival instincts of the Vietnamese who have to deal with a long and arduous history of being dominated and colonized by one powerful country after the next. Vietnamese language itself is an almagamation of Chinese, French, Khmer and an array of colliding local tribal dialects. The same can be said of its spirituality: Atop a traditional Vietnamese altar, a visitor will find various Buddhas, faded images of grandpa and grandma, and statues of Taoist saints. This combination of Mahayana Buddhism, Confucianism, and Taoism known as \u003cem>tam giao\u003c/em> is the result of efforts to integrate religious ideas that arrived in the country over the millennia. Ancestor worship is mixed with yearnings for Buddhist nirvana while the temporal world is measured through the Taoist flow of life force known as the \u003cem>qi\u003c/em>.\u003c/p>\n\u003cp>Then there is the story of Vietnam’s indigenous religion, Cao Dai, established in the mid-1920s, which goes so far as to integrate and reconcile the world’s major religions. In its cosmos it perceives Hinduism, Judaism, Zoroastrianism, Buddhism, Taoism, Confucianism, Christianity, and Islam all as human efforts to worship and communicate with the one Supreme Being. It numbers Moses, Joan of Arc, Louis Pasteur, Victor Hugo, Sun Yat-Sen, Jesus Christ, and the Vietnamese poet Trạng Trình among its many prophets and saints. Graham Greene, in his Vietnam novel \u003cem>The Quiet American\u003c/em>, called Cao Dai the “prophecy of planchette,” as its spiritualists receive messages of wisdom from the various saints in séances.\u003c/p>\n\u003cp>Little wonder that we would see a mixture in Vietnamese cuisine as well. In \u003cem>bò kho\u003c/em>, or beef stew, to cite but one example, there’s beef, carrot, and tomato brought by the French, curry powder from India, cinnamon from Ceylon, star anise from China, and chilies, lemongrass, and fish sauce from Vietnam itself. If you feel like it, pour in a little red wine from Bordeaux and it will still work beautifully. Vietnamese cooking thrives on integrating new ingredients to achieve new balances. What is invention, after all, if not one part theft and two parts reinterpretation?\u003c/p>\n\u003cp>Pho, too, arguably the most authentic Vietnamese dish, didn’t come into being without the help of other civilizations. What’s almost certain is that it came from North Vietnam, specifically Hanoi, about a century ago. What is less certain is how. Seminars on the dish have scholars from all over the world arguing whether the word came from the French word \u003cem>feu\u003c/em> (fire) – as in the dish \u003cem>pot-au-feu\u003c/em> – or whether it descended from the word \u003cem>Fen\u003c/em>– Chinese for rice noodle. Star anise, native to southwest China, is used in combination with Vietnamese fish sauce to give it its distinct flavor, but French onion is also used to sweeten the broth. Cardamom comes from India but noodle is definitely Chinese. Yet in Vietnam, beef was rarely eaten until the French came in the late 1800s.\u003c/p>\n\u003cp>The nature of all creativity is to borrow and remake – that is to say, transgression and appropriation. Some of today’s newly invented dishes are a marriage from various traditions, an add on, a homage. The Chicago deep dish pizza was once thin and simple from Naples. And if you haven’t tasted a Korean barbecue short-rib taco, popularly known as the Kogi, you must. Chased with chili salsa, kimchi and crushed sesame seeds, the Kogi is an invention daring that it started with roaming trucks in Southern California but people lined the street waiting for their arrival. What is avant-garde today may very well become traditional fare \u003cspan class=\"aBn\" tabindex=\"0\" data-term=\"goog_220180236\">tomorrow\u003c/span>.\u003c/p>\n\u003cfigure id=\"attachment_112188\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Screen-Shot-2016-07-20-at-11.38.34-AM-1-300x204.png\" alt=\"Andrew Lam\" width=\"300\" height=\"204\" class=\"size-full wp-image-112188\">\u003cfigcaption class=\"wp-caption-text\">Andrew Lam\u003c/figcaption>\u003c/figure>\n\u003cp>Having said all this, however, as a Vietnamese American, I confess to sharing that feeling of being slighted in seeing my own traditional dishes being “explained” by an “outsider.” Why? Because in the modern world, those who sell themselves off as experts while ignoring those who have been practicing their living culinary tradition for generations are committing the sin of omission. It is like having an intellectual panel on America’s diversity but the panelists are all white males. Or casting Matt Damon as the lead hero in films like \u003cem>The Great Wall\u003c/em>, or god forbid, a white actress to play Mulan in the next Disney film, inserting whiteness at the center of the story when historically there was none. That insistence on being the center of someone else’s story is both at once myopic and narcissistic, and the lack of awareness or perhaps mere laziness of not reaching out to the other is jarring, if not damning, and that self importance backfires in the age of social media and global consciousness.\u003c/p>\n\u003cp>I wonder: would it be a lot of work for \u003cem>Bon Appétit\u003c/em> to ask an array of Vietnamese American chefs known for cooking amazing pho to chime in on what makes a Vietnamese dish taste good and how to prepare it? Wouldn’t it be more wonderful if we see different interpretations of the dish but still nodding to the living culinary culture of a people as practiced everyday?\u003c/p>\n\u003cp>In our world, free and full of creativity, you should have the right to make any dishes you like, and reinvent and resell it.\u003c/p>\n\u003cp>But at the same time, you shouldn’t be able to get away with it when you pretend to have expertise of others’ cultures while ignoring the people who practice them. One should at the very least pay the proper homage, and be humble as one the many practitioners in the tasting game – and not claiming oneself as its master.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Andrew Lam\u003c/strong> is an editor at New America Media in San Francisco and the author of “\u003ca href=\"https://www.amazon.com/Birds-Paradise-Lost-Andrew-Lam/dp/1597092681/188-1751668-8340735?ie=UTF8&*Version*=1&*entries*=0\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/Birds-Paradise-Lost-Andrew-Lam/dp/1597092681/188-1751668-8340735?ie%3DUTF8%26*Version*%3D1%26*entries*%3D0&source=gmail&ust=1474481153981000&usg=AFQjCNEqegprjaCYcRdYtS61O6YG_Xu3wA\">Birds of Paradise Lost\u003c/a>,” a collection of stories about Vietnamese refugees in San Francisco, “\u003ca href=\"https://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380/ref=pd_sim_14_2?ie=UTF8&dpID=51RyxVec2fL&dpSrc=sims&preST=_AC_UL320_SR208%2C320_&psc=1&refRID=V41T34VP5V3JFPFNX93E\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380/ref%3Dpd_sim_14_2?ie%3DUTF8%26dpID%3D51RyxVec2fL%26dpSrc%3Dsims%26preST%3D_AC_UL320_SR208%252C320_%26psc%3D1%26refRID%3DV41T34VP5V3JFPFNX93E&source=gmail&ust=1474481153981000&usg=AFQjCNHxAkA8H5by8xoZeiI5R3LETJceMw\">East Eats West: Writing in Two Hemispheres\u003c/a>,” a book of essays on East-West relations, and a memoir, “\u003ca href=\"https://www.amazon.com/Perfume-Dreams-Reflections-Vietnamese-Diaspora/dp/1597140201/ref=pd_sim_14_3?ie=UTF8&dpID=41KMCE84YDL&dpSrc=sims&preST=_AC_UL320_SR194%2C320_&psc=1&refRID=72B6VF120CAV4JKQ685A\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/Perfume-Dreams-Reflections-Vietnamese-Diaspora/dp/1597140201/ref%3Dpd_sim_14_3?ie%3DUTF8%26dpID%3D41KMCE84YDL%26dpSrc%3Dsims%26preST%3D_AC_UL320_SR194%252C320_%26psc%3D1%26refRID%3D72B6VF120CAV4JKQ685A&source=gmail&ust=1474481153981000&usg=AFQjCNEEIz058B9ujsJu5QNikI4hp_IxaA\">Perfume Dreams: Reflections on the Vietnamese Diaspora.\u003c/a>\"\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>People take pride in the food they eat, and ethnic communities especially form and retain their identities around their traditional cuisines. What’s Italian without pasta? Or the Thai without their Tom Yum Goong?\u003c/p>\n\u003cp>For the Vietnamese, it is, of course, pho soup, that delectable and aromatic noodle dish that have Vietnamese fighting \u003ci>each other\u003c/i> over how best to make it—northerners and southerners have their own interpretation—and pho now finds itself in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/13/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity/\" target=\"_blank\">controversy over a video made by \u003cem>Bon Appétit\u003c/em> featuring a white chef\u003c/a> telling people how to enjoy the dish.\u003c/p>\n\u003cp>At one end, there are those who bristle at a white man telling them how to eat their own food, claiming that \u003cem>Bon Appétit\u003c/em> is practicing cultural appropriation. At the other end, there are those who speak of freedom of expression— freedom to eat and cook whatever they want, it’s a free a country, and it’s all protected by the first amendment. [The \u003ca href=\"http://www.bonappetit.com/story/how-you-should-eating-pho\" target=\"_blank\">\u003cem>Bon Appétit\u003c/em> video has since been pulled\u003c/a>].\u003c/p>\n\u003cp>My feeling on this is a little complicated. To even get to the issue of cultural appropriation, it is inevitable that one should ask first and foremost, “what is authentic?”\u003c/p>\n\u003cp>If you go for back far enough, everything is borrowed. Pasta, a combination of noodle and tomato, makes a national dish but it is a combination of noodle and tomato. Marco Polo, as legend has it, brought back the noodle from China, and the tomato which makes the sauce came back with the conquistadors who conquered South America.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Vietnamese cooking has been anything but authentic if you go back far enough. Vietnam had her hands in many pots, from India to France, from Thailand to China. The Banh Mi, which now dominates the sandwich industry in the U.S., is a borrowed fare from the French baguette. Yet in Vietnam, hardly anyone thinks about France when they sit down and eat their favorite dish in the morning.\u003c/p>\n\u003cfigure id=\"attachment_112186\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/FullSizeRender-6-768x1024-400x533.jpg\" alt=\"Pate’ Chaud is a Vietnamese dish adapted from the French, eaten daily in Vietnam.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-112186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/FullSizeRender-6-768x1024-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/FullSizeRender-6-768x1024.jpg 768w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Pate’ Chaud is a Vietnamese dish adapted from the French, eaten daily in Vietnam. \u003ccite>(Andrew Lam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, appropriation and adaptations are the survival instincts of the Vietnamese who have to deal with a long and arduous history of being dominated and colonized by one powerful country after the next. Vietnamese language itself is an almagamation of Chinese, French, Khmer and an array of colliding local tribal dialects. The same can be said of its spirituality: Atop a traditional Vietnamese altar, a visitor will find various Buddhas, faded images of grandpa and grandma, and statues of Taoist saints. This combination of Mahayana Buddhism, Confucianism, and Taoism known as \u003cem>tam giao\u003c/em> is the result of efforts to integrate religious ideas that arrived in the country over the millennia. Ancestor worship is mixed with yearnings for Buddhist nirvana while the temporal world is measured through the Taoist flow of life force known as the \u003cem>qi\u003c/em>.\u003c/p>\n\u003cp>Then there is the story of Vietnam’s indigenous religion, Cao Dai, established in the mid-1920s, which goes so far as to integrate and reconcile the world’s major religions. In its cosmos it perceives Hinduism, Judaism, Zoroastrianism, Buddhism, Taoism, Confucianism, Christianity, and Islam all as human efforts to worship and communicate with the one Supreme Being. It numbers Moses, Joan of Arc, Louis Pasteur, Victor Hugo, Sun Yat-Sen, Jesus Christ, and the Vietnamese poet Trạng Trình among its many prophets and saints. Graham Greene, in his Vietnam novel \u003cem>The Quiet American\u003c/em>, called Cao Dai the “prophecy of planchette,” as its spiritualists receive messages of wisdom from the various saints in séances.\u003c/p>\n\u003cp>Little wonder that we would see a mixture in Vietnamese cuisine as well. In \u003cem>bò kho\u003c/em>, or beef stew, to cite but one example, there’s beef, carrot, and tomato brought by the French, curry powder from India, cinnamon from Ceylon, star anise from China, and chilies, lemongrass, and fish sauce from Vietnam itself. If you feel like it, pour in a little red wine from Bordeaux and it will still work beautifully. Vietnamese cooking thrives on integrating new ingredients to achieve new balances. What is invention, after all, if not one part theft and two parts reinterpretation?\u003c/p>\n\u003cp>Pho, too, arguably the most authentic Vietnamese dish, didn’t come into being without the help of other civilizations. What’s almost certain is that it came from North Vietnam, specifically Hanoi, about a century ago. What is less certain is how. Seminars on the dish have scholars from all over the world arguing whether the word came from the French word \u003cem>feu\u003c/em> (fire) – as in the dish \u003cem>pot-au-feu\u003c/em> – or whether it descended from the word \u003cem>Fen\u003c/em>– Chinese for rice noodle. Star anise, native to southwest China, is used in combination with Vietnamese fish sauce to give it its distinct flavor, but French onion is also used to sweeten the broth. Cardamom comes from India but noodle is definitely Chinese. Yet in Vietnam, beef was rarely eaten until the French came in the late 1800s.\u003c/p>\n\u003cp>The nature of all creativity is to borrow and remake – that is to say, transgression and appropriation. Some of today’s newly invented dishes are a marriage from various traditions, an add on, a homage. The Chicago deep dish pizza was once thin and simple from Naples. And if you haven’t tasted a Korean barbecue short-rib taco, popularly known as the Kogi, you must. Chased with chili salsa, kimchi and crushed sesame seeds, the Kogi is an invention daring that it started with roaming trucks in Southern California but people lined the street waiting for their arrival. What is avant-garde today may very well become traditional fare \u003cspan class=\"aBn\" tabindex=\"0\" data-term=\"goog_220180236\">tomorrow\u003c/span>.\u003c/p>\n\u003cfigure id=\"attachment_112188\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Screen-Shot-2016-07-20-at-11.38.34-AM-1-300x204.png\" alt=\"Andrew Lam\" width=\"300\" height=\"204\" class=\"size-full wp-image-112188\">\u003cfigcaption class=\"wp-caption-text\">Andrew Lam\u003c/figcaption>\u003c/figure>\n\u003cp>Having said all this, however, as a Vietnamese American, I confess to sharing that feeling of being slighted in seeing my own traditional dishes being “explained” by an “outsider.” Why? Because in the modern world, those who sell themselves off as experts while ignoring those who have been practicing their living culinary tradition for generations are committing the sin of omission. It is like having an intellectual panel on America’s diversity but the panelists are all white males. Or casting Matt Damon as the lead hero in films like \u003cem>The Great Wall\u003c/em>, or god forbid, a white actress to play Mulan in the next Disney film, inserting whiteness at the center of the story when historically there was none. That insistence on being the center of someone else’s story is both at once myopic and narcissistic, and the lack of awareness or perhaps mere laziness of not reaching out to the other is jarring, if not damning, and that self importance backfires in the age of social media and global consciousness.\u003c/p>\n\u003cp>I wonder: would it be a lot of work for \u003cem>Bon Appétit\u003c/em> to ask an array of Vietnamese American chefs known for cooking amazing pho to chime in on what makes a Vietnamese dish taste good and how to prepare it? Wouldn’t it be more wonderful if we see different interpretations of the dish but still nodding to the living culinary culture of a people as practiced everyday?\u003c/p>\n\u003cp>In our world, free and full of creativity, you should have the right to make any dishes you like, and reinvent and resell it.\u003c/p>\n\u003cp>But at the same time, you shouldn’t be able to get away with it when you pretend to have expertise of others’ cultures while ignoring the people who practice them. One should at the very least pay the proper homage, and be humble as one the many practitioners in the tasting game – and not claiming oneself as its master.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Andrew Lam\u003c/strong> is an editor at New America Media in San Francisco and the author of “\u003ca href=\"https://www.amazon.com/Birds-Paradise-Lost-Andrew-Lam/dp/1597092681/188-1751668-8340735?ie=UTF8&*Version*=1&*entries*=0\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/Birds-Paradise-Lost-Andrew-Lam/dp/1597092681/188-1751668-8340735?ie%3DUTF8%26*Version*%3D1%26*entries*%3D0&source=gmail&ust=1474481153981000&usg=AFQjCNEqegprjaCYcRdYtS61O6YG_Xu3wA\">Birds of Paradise Lost\u003c/a>,” a collection of stories about Vietnamese refugees in San Francisco, “\u003ca href=\"https://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380/ref=pd_sim_14_2?ie=UTF8&dpID=51RyxVec2fL&dpSrc=sims&preST=_AC_UL320_SR208%2C320_&psc=1&refRID=V41T34VP5V3JFPFNX93E\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380/ref%3Dpd_sim_14_2?ie%3DUTF8%26dpID%3D51RyxVec2fL%26dpSrc%3Dsims%26preST%3D_AC_UL320_SR208%252C320_%26psc%3D1%26refRID%3DV41T34VP5V3JFPFNX93E&source=gmail&ust=1474481153981000&usg=AFQjCNHxAkA8H5by8xoZeiI5R3LETJceMw\">East Eats West: Writing in Two Hemispheres\u003c/a>,” a book of essays on East-West relations, and a memoir, “\u003ca href=\"https://www.amazon.com/Perfume-Dreams-Reflections-Vietnamese-Diaspora/dp/1597140201/ref=pd_sim_14_3?ie=UTF8&dpID=41KMCE84YDL&dpSrc=sims&preST=_AC_UL320_SR194%2C320_&psc=1&refRID=72B6VF120CAV4JKQ685A\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/Perfume-Dreams-Reflections-Vietnamese-Diaspora/dp/1597140201/ref%3Dpd_sim_14_3?ie%3DUTF8%26dpID%3D41KMCE84YDL%26dpSrc%3Dsims%26preST%3D_AC_UL320_SR194%252C320_%26psc%3D1%26refRID%3D72B6VF120CAV4JKQ685A&source=gmail&ust=1474481153981000&usg=AFQjCNEEIz058B9ujsJu5QNikI4hp_IxaA\">Perfume Dreams: Reflections on the Vietnamese Diaspora.\u003c/a>\"\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/09/20160907_atc_celebrating_the_choco_taco.mp3\u003c/p>\n\u003cp>It's a classic summertime treat, the kind you might get from an ice cream truck.\u003c/p>\n\u003cp>It's a sugar cone, in the shape of a taco, filled with light vanilla ice cream dipped in chocolate with nuts on top. It's the Choco Taco.\u003c/p>\n\u003cp>But where did this highly engineered dessert come from?\u003c/p>\n\u003cp>Food writer Jason Cohen took a \u003ca href=\"http://www.eater.com/2016/8/26/12636162/choco-taco-klondike-ice-cream-chocolate\" target=\"_blank\">deep dive into the history\u003c/a> of the Choco Taco and how it is inspiring high-end chefs and ice cream vendors across the country. He tells NPR's Audie Cornish the story of how this novelty was created.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cohen stumbled upon this story on a visit to Philadelphia. He was waiting in line at an exclusive pizza joint, when he struck up a conversation with the man in front of him.\u003c/p>\n\u003cp>\"The guy in front of me, you know we were just chatting, because that's what you do when you're waiting in line for food, and he's telling me secrets of how to get this pizza,\" Cohen says. \"And he turns to me and says, 'I'm famous, you know?' And I was like, 'Oh, really? For what?' And he tells me, 'I invented the Choco Taco.' \"\u003c/p>\n\u003cp>That man was Alan Drazen, who told Cohen he came up with the idea for the Choco Taco back in 1983. Drazen began as a truck driver for Good Humor in Philadelphia before going into management with Jack & Jill in 1974. It struck him that Jack & Jill didn't have anything unique beyond the usual ice cream fare.\u003c/p>\n\u003cp>\"He was just trying to come up with the product for the company, and Mexican food was the hot food category at the time, and somehow this magic moment struck,\" Cohen says.\u003c/p>\n\u003cp>Cohen says Drazen sometimes embellishes that story for dramatic affect.\u003c/p>\n\u003cp>\"But he knows that people don't want to hear that,\" Cohen says. \"What they want to hear is that he grew up loving ice cream and loving tacos and always dreamed of mixing it. Or he tells people that he was on a trip to Mexico and got stranded in the desert somewhere and saw it in mirage.\"\u003c/p>\n\u003cp>The Choco Taco was originally distributed through wholesalers selling it to ice cream trucks. It gradually entered the mainstream after the company that originally made and distributed it was bought by Unilever. When Taco Bell started carrying it, the Choco Taco became a mainstay in American food culture.\u003c/p>\n\u003cp>Though eating a Choco Taco doesn't typically remind one of eating Mexican food, the idea was tapping into a trend of that particular time.\u003c/p>\n\u003cp>\"Well, it's just a gimmick, obviously,\" Cohen says. \"But I guess at the time it was just before salsa was becoming the hotter condiment than ketchup in an off-cited statistic, and the fast casual Mexican-style food was starting to spread around the country. So he just knew it would be a good hook. And of course, it is a good hook because everything's better as a taco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>\u003c/p>\n\u003cp>It's a classic summertime treat, the kind you might get from an ice cream truck.\u003c/p>\n\u003cp>It's a sugar cone, in the shape of a taco, filled with light vanilla ice cream dipped in chocolate with nuts on top. It's the Choco Taco.\u003c/p>\n\u003cp>But where did this highly engineered dessert come from?\u003c/p>\n\u003cp>Food writer Jason Cohen took a \u003ca href=\"http://www.eater.com/2016/8/26/12636162/choco-taco-klondike-ice-cream-chocolate\" target=\"_blank\">deep dive into the history\u003c/a> of the Choco Taco and how it is inspiring high-end chefs and ice cream vendors across the country. He tells NPR's Audie Cornish the story of how this novelty was created.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cohen stumbled upon this story on a visit to Philadelphia. He was waiting in line at an exclusive pizza joint, when he struck up a conversation with the man in front of him.\u003c/p>\n\u003cp>\"The guy in front of me, you know we were just chatting, because that's what you do when you're waiting in line for food, and he's telling me secrets of how to get this pizza,\" Cohen says. \"And he turns to me and says, 'I'm famous, you know?' And I was like, 'Oh, really? For what?' And he tells me, 'I invented the Choco Taco.' \"\u003c/p>\n\u003cp>That man was Alan Drazen, who told Cohen he came up with the idea for the Choco Taco back in 1983. Drazen began as a truck driver for Good Humor in Philadelphia before going into management with Jack & Jill in 1974. It struck him that Jack & Jill didn't have anything unique beyond the usual ice cream fare.\u003c/p>\n\u003cp>\"He was just trying to come up with the product for the company, and Mexican food was the hot food category at the time, and somehow this magic moment struck,\" Cohen says.\u003c/p>\n\u003cp>Cohen says Drazen sometimes embellishes that story for dramatic affect.\u003c/p>\n\u003cp>\"But he knows that people don't want to hear that,\" Cohen says. \"What they want to hear is that he grew up loving ice cream and loving tacos and always dreamed of mixing it. Or he tells people that he was on a trip to Mexico and got stranded in the desert somewhere and saw it in mirage.\"\u003c/p>\n\u003cp>The Choco Taco was originally distributed through wholesalers selling it to ice cream trucks. It gradually entered the mainstream after the company that originally made and distributed it was bought by Unilever. When Taco Bell started carrying it, the Choco Taco became a mainstay in American food culture.\u003c/p>\n\u003cp>Though eating a Choco Taco doesn't typically remind one of eating Mexican food, the idea was tapping into a trend of that particular time.\u003c/p>\n\u003cp>\"Well, it's just a gimmick, obviously,\" Cohen says. \"But I guess at the time it was just before salsa was becoming the hotter condiment than ketchup in an off-cited statistic, and the fast casual Mexican-style food was starting to spread around the country. So he just knew it would be a good hook. And of course, it is a good hook because everything's better as a taco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Most of the world didn't know anyone lived in the highlands of Papua New Guinea until the 1930s, when Australian gold prospectors surveying the area realized there were about a million people there.\u003c/p>\n\u003cp>When researchers made their way to those villages in the 1950s, they found something disturbing. Among a tribe of about 11,000 people called the Fore, up to 200 people a year had been dying of an inexplicable illness. They called the disease \u003cem>kuru\u003c/em>, which means \"shivering\" or \"trembling.\"\u003c/p>\n\u003cp>Once symptoms set in, it was a swift demise. First, they'd have trouble walking, a sign that they were about to lose control over their limbs. They'd also lose control over their emotions, which is why people \u003ca href=\"http://link.springer.com/book/10.1007%2F978-1-4612-4490-5\">called it\u003c/a> the \"laughing death.\" Within a year, they couldn't get up off the floor, feed themselves or control their bodily functions.\u003c/p>\n\u003cp>Many locals were convinced it was the result of sorcery. The disease primarily hit adult women and children younger than 8 years old. In some villages, there were almost no young women left.\u003c/p>\n\u003cp>\"They were obsessed with trying to save themselves because they knew demographically that they were on the brink of extinction,\" says \u003ca href=\"http://www.gc.cuny.edu/Page-Elements/Academics-Research-Centers-Initiatives/Doctoral-Programs/Anthropology/Faculty/Emeritus-Faculty/Shirley-Lindenbaum\">Shirley Lindenbaum\u003c/a>, a medical anthropologist with the City University of New York.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But what was causing it? That answer eluded researchers for years. After \u003ca href=\"http://www.amjmed.com/article/0002-9343(59)90251-7/abstract\">ruling out\u003c/a> an exhaustive list of contaminants, they thought it must be genetic. So in 1961, Lindenbaum traveled from village to village mapping family trees so researchers could settle the issue.\u003c/p>\n\u003cp>But Lindenbaum, who continues to \u003ca href=\"https://books.google.com/books?hl=en&lr=&id=gkceCwAAQBAJ&oi=fnd&pg=PP1&dq=fore+papua+new+guinea&ots=upOaKZ2zUM&sig=3VILv5c4ww43SXx40CdNaRTQK28#v=onepage&q=fore%20papua%20new%20guinea&f=false\">write about\u003c/a> the epidemic, knew it couldn't be genetic, because it affected women and children in the same social groups, but not in the same genetic groups. She also knew that it had started in villages in the north around the turn of the century, and then moved south over the decades.\u003c/p>\n\u003cp>Lindenbaum had a hunch about what was going on, and she turned out to be right. It had to do with funerals. Specifically, it had to do with eating dead bodies at funerals.\u003c/p>\n\u003cp>In many villages, when a person died, they would be cooked and consumed. It was an act of love and grief.\u003c/p>\n\u003cp>As one medical researcher\u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2581657/\"> described\u003c/a>, \"If the body was buried it was eaten by worms; if it was placed on a platform it was eaten by maggots; the Fore believed it was much better that the body was eaten by people who loved the deceased than by worms and insects.\"\u003c/p>\n\u003cp>Women removed the brain, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2581657/#bib2\">mixed\u003c/a> it with ferns, and cooked it in tubes of bamboo. They fire-roasted and ate everything except the gall bladder. It was primarily adult women who did so, says Lindenbaum, because their bodies were thought to be capable of housing and taming the dangerous spirit that would accompany a dead body.\u003c/p>\n\u003cp>\"So, the women took on the role of consuming the dead body and giving it a safe place inside their own body — taming it, for a period of time, during this dangerous period of mortuary ceremonies,\" says Lindenbaum.\u003c/p>\n\u003cp>But women would occasionally pass pieces of the feast to children. \"Snacks,\" says Lindenbaum. \"They ate what their mothers gave them,\" she says, until the boys hit a certain age and went off to live with the men. \"Then, they were told not to touch that stuff.\"\u003c/p>\n\u003cp>Finally, after urging from researchers like Lindenbaum, biologists came around to the idea that the strange disease stemmed from eating dead people. The case was closed after a group at the U.S. National Institutes of Health injected infected human brain into chimpanzees, and watched symptoms of kuru develop in the animals months later. The group, which \u003ca href=\"http://www.nobelprize.org/nobel_prizes/medicine/laureates/1976/gajdusek-lecture.html\">won a\u003c/a> Nobel Prize for the findings, dubbed it a \"slow virus.\"\u003c/p>\n\u003cp>But it wasn't a virus — or a bacterium, fungus, or parasite. It was an entirely new infectious agent, one that had no genetic material, could survive being boiled, and wasn't even alive.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.nobelprize.org/nobel_prizes/medicine/laureates/1997/\">another group\u003c/a> would find years later, it was just a twisted protein, capable of performing the microscopic equivalent of a Jedi mind trick, compelling normal proteins on the surface of nerve cells in the brain to contort just like them. The so-called \"prions,\" or \"proteinaceous infectious particles,\" would eventually misfold enough proteins to kill pockets of nerve cells in the brain, leaving the cerebellum riddled with holes, like a sponge.\u003c/p>\n\u003cp>The process was so odd that \u003ca href=\"http://www.nobelprize.org/nobel_prizes/medicine/laureates/1997/medanim/animation.html\">some compared\u003c/a> it to Dr. Jekyll's transformation to Mr. Hyde: \"the same entity but in two manifestations — a 'kind', innocuous one and a 'vicious', lethal one.\"\u003c/p>\n\u003cp>The epidemic likely started when one person in a Fore village developed sporadic \u003ca href=\"http://www.cdc.gov/prions/cjd/index.html\">Creutzfeldt-Jakob Disease\u003c/a>, a degenerative neurological disorder similar to kuru. According to the Centers for Disease Control and Prevention, \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0008521\">about \u003c/a>one in a million people in the U.S. develop CJD\u003cstrong> --\u003c/strong> the difference is that others rarely come into contact with infected human tissue.\u003c/p>\n\u003cp>Though the Fore stopped the practice of mortuary feasts more than 50 years ago, cases of kuru continued to surface over the years, because the prions could take decades to show their effects.\u003c/p>\n\u003cp>According to \u003ca href=\"http://oasisapps.curtin.edu.au/staff/profile/view/M.Alpers\">Michael Alpers\u003c/a>, a medical researcher at Curtin University in Australia who \u003ca href=\"http://rstb.royalsocietypublishing.org/content/363/1510/3725\">tracked kuru\u003c/a> cases for decades, the last person with kuru died in 2009. His team continued surveillance until 2012, when the epidemic was officially declared over. \"I have followed up a few rumoured cases since then but they were not kuru,\" he wrote in an email.\u003c/p>\n\u003cfigure id=\"attachment_111901\" class=\"wp-caption aligncenter\" style=\"max-width: 3262px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334.jpg\" alt='When Lindenbaum visited a South Fore village in 2008, one man said excitedly, \"See how many children we have now?\"' width=\"3262\" height=\"2446\" class=\"size-full wp-image-111901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334.jpg 3262w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334-960x720.jpg 960w\" sizes=\"(max-width: 3262px) 100vw, 3262px\">\u003cfigcaption class=\"wp-caption-text\">When Lindenbaum visited a South Fore village in 2008, one man said excitedly, \"See how many children we have now?\" \u003ccite>(Courtesy Shirley Lindenbaum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But while they remain rare, transmissible prion diseases did not die out with the last kuru case, as people have found repeatedly in recent decades. After eating infected beef, people have developed variant CJD, which results from eating the meat of cattle infected with \u003ca href=\"http://www.npr.org/tags/151357243/mad-cow-disease\">mad cow disease\u003c/a>. Dr. Ermias Belay, a prion disease \u003ca href=\"http://wwwnc.cdc.gov/eid/page/editors#belay\">researcher\u003c/a> with the Centers for Disease Control and Prevention, says that's the only scenario in which there is \"definitive evidence\" that humans can develop a prion disease after eating the infected meat of another species.\u003c/p>\n\u003cp>But, he says, there are still a lot of open questions about how and why humans get prion diseases.\u003c/p>\n\u003cp>For one, it's still a mystery why animals, including humans, have those proteins in the first place — the Jekylls that can be so easily turned into Hydes. One leading hypothesis, \u003ca href=\"http://www.nature.com/nature/journal/v536/n7617/full/nature19312.html\">described\u003c/a> recently in the journal \u003cem>Nature\u003c/em>, is that they play an important role in the protective coating around nerves.\u003c/p>\n\u003cp>But here's the bigger question, says Belay: \"How many of these diseases actually jump species and affect humans?\"\u003c/p>\n\u003cp>Kuru showed that people could get a prion disease from eating infected people. Mad cow disease showed that people can get a prion disease from eating infected cow. But what about other prion diseases in other animals? Could, say, hunters get sick from eating infected deer? That's what researchers in North America, including Belay, are trying to find out right now.\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.cdc.gov/prions/cwd/index.html\">Chronic wasting disease\u003c/a> in North America is spreading fast,\" says Belay. The disease causes infected wild deer and elk to starve to death. \"In early 2000, we had about three states that reported CWD in the wild in deer and elk. \u003ca href=\"http://www.cdc.gov/prions/cwd/occurrence.html\">Today\u003c/a>, that number is 21.\"\u003c/p>\n\u003cp>Belay says the disease is \"a little bit concerning\" because, unlike mad cow disease and kuru, where infectious prions were concentrated in the brain and nervous system tissue, in an animal with chronic wasting disease, the misfolded prions show up all over the body. They can even be found in saliva, feces and urine, which could explain how the disease is spreading so quickly among wild deer and elk.\u003c/p>\n\u003cp>The CDC is working with public health authorities in Wyoming and Colorado to monitor hunters for signs of prion disease.\u003c/p>\n\u003cp>\"Unfortunately, because these diseases have long incubation periods, it's not easy to monitor transmission,\" says Belay. He says he and his colleagues have yet to find any evidence that hunters have picked up chronic wasting disease from the meat of infected wild animals.\u003c/p>\n\u003cp>\"And that, in itself, is good news for us,\" he says.\u003c/p>\n\u003cp>But, as with kuru, it will take years — maybe even decades — before he can know for sure.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "For decades a rare disease crawled across Papua New Guinea. When scientists realized what was behind kuru, it caught everyone by surprise. But similar diseases can still be transmitted through food.",
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"description": "For decades a rare disease crawled across Papua New Guinea. When scientists realized what was behind kuru, it caught everyone by surprise. But similar diseases can still be transmitted through food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most of the world didn't know anyone lived in the highlands of Papua New Guinea until the 1930s, when Australian gold prospectors surveying the area realized there were about a million people there.\u003c/p>\n\u003cp>When researchers made their way to those villages in the 1950s, they found something disturbing. Among a tribe of about 11,000 people called the Fore, up to 200 people a year had been dying of an inexplicable illness. They called the disease \u003cem>kuru\u003c/em>, which means \"shivering\" or \"trembling.\"\u003c/p>\n\u003cp>Once symptoms set in, it was a swift demise. First, they'd have trouble walking, a sign that they were about to lose control over their limbs. They'd also lose control over their emotions, which is why people \u003ca href=\"http://link.springer.com/book/10.1007%2F978-1-4612-4490-5\">called it\u003c/a> the \"laughing death.\" Within a year, they couldn't get up off the floor, feed themselves or control their bodily functions.\u003c/p>\n\u003cp>Many locals were convinced it was the result of sorcery. The disease primarily hit adult women and children younger than 8 years old. In some villages, there were almost no young women left.\u003c/p>\n\u003cp>\"They were obsessed with trying to save themselves because they knew demographically that they were on the brink of extinction,\" says \u003ca href=\"http://www.gc.cuny.edu/Page-Elements/Academics-Research-Centers-Initiatives/Doctoral-Programs/Anthropology/Faculty/Emeritus-Faculty/Shirley-Lindenbaum\">Shirley Lindenbaum\u003c/a>, a medical anthropologist with the City University of New York.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But what was causing it? That answer eluded researchers for years. After \u003ca href=\"http://www.amjmed.com/article/0002-9343(59)90251-7/abstract\">ruling out\u003c/a> an exhaustive list of contaminants, they thought it must be genetic. So in 1961, Lindenbaum traveled from village to village mapping family trees so researchers could settle the issue.\u003c/p>\n\u003cp>But Lindenbaum, who continues to \u003ca href=\"https://books.google.com/books?hl=en&lr=&id=gkceCwAAQBAJ&oi=fnd&pg=PP1&dq=fore+papua+new+guinea&ots=upOaKZ2zUM&sig=3VILv5c4ww43SXx40CdNaRTQK28#v=onepage&q=fore%20papua%20new%20guinea&f=false\">write about\u003c/a> the epidemic, knew it couldn't be genetic, because it affected women and children in the same social groups, but not in the same genetic groups. She also knew that it had started in villages in the north around the turn of the century, and then moved south over the decades.\u003c/p>\n\u003cp>Lindenbaum had a hunch about what was going on, and she turned out to be right. It had to do with funerals. Specifically, it had to do with eating dead bodies at funerals.\u003c/p>\n\u003cp>In many villages, when a person died, they would be cooked and consumed. It was an act of love and grief.\u003c/p>\n\u003cp>As one medical researcher\u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2581657/\"> described\u003c/a>, \"If the body was buried it was eaten by worms; if it was placed on a platform it was eaten by maggots; the Fore believed it was much better that the body was eaten by people who loved the deceased than by worms and insects.\"\u003c/p>\n\u003cp>Women removed the brain, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2581657/#bib2\">mixed\u003c/a> it with ferns, and cooked it in tubes of bamboo. They fire-roasted and ate everything except the gall bladder. It was primarily adult women who did so, says Lindenbaum, because their bodies were thought to be capable of housing and taming the dangerous spirit that would accompany a dead body.\u003c/p>\n\u003cp>\"So, the women took on the role of consuming the dead body and giving it a safe place inside their own body — taming it, for a period of time, during this dangerous period of mortuary ceremonies,\" says Lindenbaum.\u003c/p>\n\u003cp>But women would occasionally pass pieces of the feast to children. \"Snacks,\" says Lindenbaum. \"They ate what their mothers gave them,\" she says, until the boys hit a certain age and went off to live with the men. \"Then, they were told not to touch that stuff.\"\u003c/p>\n\u003cp>Finally, after urging from researchers like Lindenbaum, biologists came around to the idea that the strange disease stemmed from eating dead people. The case was closed after a group at the U.S. National Institutes of Health injected infected human brain into chimpanzees, and watched symptoms of kuru develop in the animals months later. The group, which \u003ca href=\"http://www.nobelprize.org/nobel_prizes/medicine/laureates/1976/gajdusek-lecture.html\">won a\u003c/a> Nobel Prize for the findings, dubbed it a \"slow virus.\"\u003c/p>\n\u003cp>But it wasn't a virus — or a bacterium, fungus, or parasite. It was an entirely new infectious agent, one that had no genetic material, could survive being boiled, and wasn't even alive.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.nobelprize.org/nobel_prizes/medicine/laureates/1997/\">another group\u003c/a> would find years later, it was just a twisted protein, capable of performing the microscopic equivalent of a Jedi mind trick, compelling normal proteins on the surface of nerve cells in the brain to contort just like them. The so-called \"prions,\" or \"proteinaceous infectious particles,\" would eventually misfold enough proteins to kill pockets of nerve cells in the brain, leaving the cerebellum riddled with holes, like a sponge.\u003c/p>\n\u003cp>The process was so odd that \u003ca href=\"http://www.nobelprize.org/nobel_prizes/medicine/laureates/1997/medanim/animation.html\">some compared\u003c/a> it to Dr. Jekyll's transformation to Mr. Hyde: \"the same entity but in two manifestations — a 'kind', innocuous one and a 'vicious', lethal one.\"\u003c/p>\n\u003cp>The epidemic likely started when one person in a Fore village developed sporadic \u003ca href=\"http://www.cdc.gov/prions/cjd/index.html\">Creutzfeldt-Jakob Disease\u003c/a>, a degenerative neurological disorder similar to kuru. According to the Centers for Disease Control and Prevention, \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0008521\">about \u003c/a>one in a million people in the U.S. develop CJD\u003cstrong> --\u003c/strong> the difference is that others rarely come into contact with infected human tissue.\u003c/p>\n\u003cp>Though the Fore stopped the practice of mortuary feasts more than 50 years ago, cases of kuru continued to surface over the years, because the prions could take decades to show their effects.\u003c/p>\n\u003cp>According to \u003ca href=\"http://oasisapps.curtin.edu.au/staff/profile/view/M.Alpers\">Michael Alpers\u003c/a>, a medical researcher at Curtin University in Australia who \u003ca href=\"http://rstb.royalsocietypublishing.org/content/363/1510/3725\">tracked kuru\u003c/a> cases for decades, the last person with kuru died in 2009. His team continued surveillance until 2012, when the epidemic was officially declared over. \"I have followed up a few rumoured cases since then but they were not kuru,\" he wrote in an email.\u003c/p>\n\u003cfigure id=\"attachment_111901\" class=\"wp-caption aligncenter\" style=\"max-width: 3262px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334.jpg\" alt='When Lindenbaum visited a South Fore village in 2008, one man said excitedly, \"See how many children we have now?\"' width=\"3262\" height=\"2446\" class=\"size-full wp-image-111901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334.jpg 3262w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/lindenbaum-photo-2008-67861d3e148b49f8c1fe71ef74c52d7a18f2f334-960x720.jpg 960w\" sizes=\"(max-width: 3262px) 100vw, 3262px\">\u003cfigcaption class=\"wp-caption-text\">When Lindenbaum visited a South Fore village in 2008, one man said excitedly, \"See how many children we have now?\" \u003ccite>(Courtesy Shirley Lindenbaum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But while they remain rare, transmissible prion diseases did not die out with the last kuru case, as people have found repeatedly in recent decades. After eating infected beef, people have developed variant CJD, which results from eating the meat of cattle infected with \u003ca href=\"http://www.npr.org/tags/151357243/mad-cow-disease\">mad cow disease\u003c/a>. Dr. Ermias Belay, a prion disease \u003ca href=\"http://wwwnc.cdc.gov/eid/page/editors#belay\">researcher\u003c/a> with the Centers for Disease Control and Prevention, says that's the only scenario in which there is \"definitive evidence\" that humans can develop a prion disease after eating the infected meat of another species.\u003c/p>\n\u003cp>But, he says, there are still a lot of open questions about how and why humans get prion diseases.\u003c/p>\n\u003cp>For one, it's still a mystery why animals, including humans, have those proteins in the first place — the Jekylls that can be so easily turned into Hydes. One leading hypothesis, \u003ca href=\"http://www.nature.com/nature/journal/v536/n7617/full/nature19312.html\">described\u003c/a> recently in the journal \u003cem>Nature\u003c/em>, is that they play an important role in the protective coating around nerves.\u003c/p>\n\u003cp>But here's the bigger question, says Belay: \"How many of these diseases actually jump species and affect humans?\"\u003c/p>\n\u003cp>Kuru showed that people could get a prion disease from eating infected people. Mad cow disease showed that people can get a prion disease from eating infected cow. But what about other prion diseases in other animals? Could, say, hunters get sick from eating infected deer? That's what researchers in North America, including Belay, are trying to find out right now.\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.cdc.gov/prions/cwd/index.html\">Chronic wasting disease\u003c/a> in North America is spreading fast,\" says Belay. The disease causes infected wild deer and elk to starve to death. \"In early 2000, we had about three states that reported CWD in the wild in deer and elk. \u003ca href=\"http://www.cdc.gov/prions/cwd/occurrence.html\">Today\u003c/a>, that number is 21.\"\u003c/p>\n\u003cp>Belay says the disease is \"a little bit concerning\" because, unlike mad cow disease and kuru, where infectious prions were concentrated in the brain and nervous system tissue, in an animal with chronic wasting disease, the misfolded prions show up all over the body. They can even be found in saliva, feces and urine, which could explain how the disease is spreading so quickly among wild deer and elk.\u003c/p>\n\u003cp>The CDC is working with public health authorities in Wyoming and Colorado to monitor hunters for signs of prion disease.\u003c/p>\n\u003cp>\"Unfortunately, because these diseases have long incubation periods, it's not easy to monitor transmission,\" says Belay. He says he and his colleagues have yet to find any evidence that hunters have picked up chronic wasting disease from the meat of infected wild animals.\u003c/p>\n\u003cp>\"And that, in itself, is good news for us,\" he says.\u003c/p>\n\u003cp>But, as with kuru, it will take years — maybe even decades — before he can know for sure.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Gold-Hungry Forty-Niners Also Plundered Something Else: Eggs",
"title": "The Gold-Hungry Forty-Niners Also Plundered Something Else: Eggs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160815_me_the_gold-hungry_forty-niners_also_plundered_something_else_eggs.mp3\u003c/p>\n\u003cp>You've heard of the San Francisco gold rush. But that rush spurred another, lesser-known event: the egg rush. The legions of miners who swept into the region in the 1850s hoping to strike gold all had to be fed. And they needed protein to stay strong. But when food shortages hit, wily entrepreneurs looked for eggs in an unlikely source: the Farallon Islands.\u003c/p>\n\u003cp>Completely isolated and surrounded by great white sharks and sea lions, \"the Farallon Islands are the most forbidding piece of real estate to be found within the city limits of San Francisco,\" says Gary Kamiya, a journalist and author of \u003cem>Cool Gray City of Love: 49 Views of San Francisco\u003c/em>. \"The islands are 28 miles outside the Golden Gate in extremely turbulent, dangerous seas.\"\u003c/p>\n\u003cp>But these rocky, skeletal islands did have one attractive quality for gold miners: They harbored the largest seabird rockery in the contiguous United States, and therefore were rife with plenty of protein-rich eggs.\u003c/p>\n\u003cp>Getting these eggs wasn't easy. The islands \"look like a piece of the moon that fell into the sea,\" says Mary Jane Schram of the Gulf of the Farallones National Marine Sanctuary. \"There are really no shores where you can land a small boat except with great perils.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Between 1849 and 1854, thousands of fortune-hunters flooded into San Francisco from all over the world. Kamiya describes the city as a combination of casinos, campgrounds and brothels.\u003c/p>\n\u003cfigure id=\"attachment_111430\" class=\"wp-caption aligncenter\" style=\"max-width: 2297px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1.jpg\" alt=\"The South Farallon Island\" width=\"2297\" height=\"1434\" class=\"size-full wp-image-111430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1.jpg 2297w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-400x250.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-1440x899.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-1180x737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-960x599.jpg 960w\" sizes=\"(max-width: 2297px) 100vw, 2297px\">\u003cfigcaption class=\"wp-caption-text\">The South Farallon Island \u003ccite>(The British Library/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Early on, some shrewd forty-niners began to realize that there was more money to be made mining the miners than there was in mining the gold fields,\" Kamiya says. Dozens of crude eating joints sprang up around the city, and hundreds of voracious miners would crowd into tents, eating in shifts. \"The egg was one of the foodstuffs that was in such short supply.\"\u003c/p>\n\u003cp>Eva Chrysanthe, an artist and chronicler of the history of the Farallones, describes San Francisco at this time as a \"protein-hungry town.\" What few chickens there were had been devoured, she says, and people were foraging. \"After you wipe out all the bird nests on shore, then you go out to the Farallones.\"\u003c/p>\n\u003cp>The first egg entrepreneur was Doc Robinson, a pharmacist. He and his brother-in-law, Orin, would sail out to the Farallon Islands and haul back dozens of murre eggs, which they would then sell to restaurants and grocery stores.\u003c/p>\n\u003cp>The work was \"tough, dirty and dangerous,\" says Kamiya. \"The murres lay their eggs up on these towering, steep cliffs — higher than Nob Hill.\"\u003c/p>\n\u003cp>And though Robinson and his brother-in-law were able to poach $3,000 worth of eggs, they had \"no interest in going back. It was a hellish experience,\" says Crysanthe.\u003c/p>\n\u003cp>But the idea took hold: Robinson's egg business kicked off the \"egg rush.\"\u003c/p>\n\u003cfigure id=\"attachment_111431\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1.jpg\" alt=\"The common murre (Uria aalge), which was a source of eggs for San Francisco's egg rush. Engraving by John Gould, William Hart, H. C. Richter.\" width=\"2000\" height=\"1401\" class=\"size-full wp-image-111431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-960x672.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The common murre (Uria aalge), which was a source of eggs for San Francisco's egg rush. Engraving by John Gould, William Hart, H. C. Richter. \u003ccite>( Dea/G. Dagli Orti/Agostini/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The eggs of the common murre — a penguin-like bird — were the most sought-after, most delectable on the Farallones. Strange, beautiful, blue-speckled and pointy-tipped, they are about twice the size of chicken eggs.\u003c/p>\n\u003cp>When fried, \"the white of the murre egg stays clear and gelatinous. The yolk is deep reddish, and very unappetizing to look at,\" says Keith Hanson, a bird illustrator.\u003c/p>\n\u003cp>In 1851, six men formed the Pacific Egg Co., which claimed exclusive rights to the islands, says Peter White, author of \u003cem>The Farallon Islands: Sentinels of the Golden Gate.\u003c/em> In May, when the birds first began to lay, the company would land 10 to 30 men, mostly Italian and Greek, on the Farallones' talus-filled shores. They came in little rowboats — in itself a test of stamina.\u003c/p>\n\u003cp>Kamiya is amazed at the derring-do of these men: \"They'd send the men up to these sheer guano-stinking cliffs, being attacked by swirling gulls. These were rough-necked guys, waterfront types, climbing up and pushing eggs into their special egg pockets in their egg shirts.\"\u003c/p>\n\u003cfigure id=\"attachment_111432\" class=\"wp-caption aligncenter\" style=\"max-width: 1584px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1.jpg\" alt=\"Eggs of the common murre collected from the Farallon Islands in the 1880s.\" width=\"1584\" height=\"1178\" class=\"size-full wp-image-111432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1.jpg 1584w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-768x571.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-1440x1071.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-1180x878.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-960x714.jpg 960w\" sizes=\"(max-width: 1584px) 100vw, 1584px\">\u003cfigcaption class=\"wp-caption-text\">Eggs of the common murre collected from the Farallon Islands in the 1880s. \u003ccite>(Smithsonian Libraries/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the egg-pickers went in for the first time, they would smash every egg. \"That way they could be assured that the next day, when they returned, every egg gathered would be fresh,\" White says.\u003c/p>\n\u003cp>The eggers starting coming out at about the same time the lighthouse was being built on the Farallones, says biologist Peter Pyle. \"They've got hundreds of these ships coming in response to the gold rush, and a lot of them crashed on the Farallones.\"\u003c/p>\n\u003cp>Being a lighthouse keeper on the Farallones was a severe, lonely and harsh duty, says Gary Kamiya. \"And then they had to contend with these raucous, aggressive eggers.\"\u003c/p>\n\u003cp>Rival eggers would sail out to challenge them. \"One man in particular, David Batchelder, just kept showing up with his own bands of roughnecks,\" Kamiya says. \"The Great Egg Wars of the Farallones took place just a few weeks before the Battle of Gettysburg.\"\u003c/p>\n\u003cp>On June 3, 1863, three boatloads of heavily armed men came to the islands. They even had a cannon with them.\u003c/p>\n\u003cp>\"The guys at the egg company yelled out to them, 'Land at your peril!' \" Kamiya says. \"Batchelder said, 'I'll land! I'll go through hell!' Then he and his men spent the night drinking. They got themselves into an aggressive, alcohol-fueled state.\"\u003c/p>\n\u003cfigure id=\"attachment_111433\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-400x503.jpg\" alt='\"Scottie the egger\" wearing a shirt typical of egg hunters. The shirts had built-in pouches to make egg collecting easier.' width=\"400\" height=\"503\" class=\"size-thumbnail wp-image-111433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-400x503.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-1440x1810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-1180x1483.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-960x1206.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\"Scottie the egger\" wearing a shirt typical of egg hunters. The shirts had built-in pouches to make egg collecting easier. \u003ccite>(Arthur Bolton/California Academy of Sciences)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the egg company warned them, they opened fire. The first casualty was one of the egg company employees, Edwin Perkins, who died after being shot through the stomach. Five of the boatmen were shot, and eventually driven off.\u003c/p>\n\u003cp>Finally, the federal government ruled all commercial eggers off of the islands. Any egging after that was done by the lighthouse-keepers. \"But it was black-market trading, trying to line their pockets with eggs,\" says Kamiya.\u003c/p>\n\u003cp>The plundering of eggs had caused the murre population to decline year after year, dropping from nearly 400,000 down to 6,000. In the early 1850s, about a half-million eggs were gathered per year.\u003c/p>\n\u003cp>\"For decades, it was said that if you ate any baked goods in San Francisco, you were probably eating murre eggs,\" Kamiya says.\u003c/p>\n\u003cp>But when chickens finally got established in Petaluma, it ended up doing in the murre egg industry. The Farallones are now used by scientists to observe bird and animal life, and to track the recovery of species on the islands.\u003c/p>\n\u003cp>\"It's a robust population now, despite the best efforts of the Farallon eggers,\" Kamiya says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "When food shortages struck San Francisco, wily entrepreneurs raided the dangerous Farallon Islands for protein-rich eggs from seabirds. In the process, they destroyed both wildlife and each other.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160815_me_the_gold-hungry_forty-niners_also_plundered_something_else_eggs.mp3\u003c/p>\n\u003cp>You've heard of the San Francisco gold rush. But that rush spurred another, lesser-known event: the egg rush. The legions of miners who swept into the region in the 1850s hoping to strike gold all had to be fed. And they needed protein to stay strong. But when food shortages hit, wily entrepreneurs looked for eggs in an unlikely source: the Farallon Islands.\u003c/p>\n\u003cp>Completely isolated and surrounded by great white sharks and sea lions, \"the Farallon Islands are the most forbidding piece of real estate to be found within the city limits of San Francisco,\" says Gary Kamiya, a journalist and author of \u003cem>Cool Gray City of Love: 49 Views of San Francisco\u003c/em>. \"The islands are 28 miles outside the Golden Gate in extremely turbulent, dangerous seas.\"\u003c/p>\n\u003cp>But these rocky, skeletal islands did have one attractive quality for gold miners: They harbored the largest seabird rockery in the contiguous United States, and therefore were rife with plenty of protein-rich eggs.\u003c/p>\n\u003cp>Getting these eggs wasn't easy. The islands \"look like a piece of the moon that fell into the sea,\" says Mary Jane Schram of the Gulf of the Farallones National Marine Sanctuary. \"There are really no shores where you can land a small boat except with great perils.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Between 1849 and 1854, thousands of fortune-hunters flooded into San Francisco from all over the world. Kamiya describes the city as a combination of casinos, campgrounds and brothels.\u003c/p>\n\u003cfigure id=\"attachment_111430\" class=\"wp-caption aligncenter\" style=\"max-width: 2297px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1.jpg\" alt=\"The South Farallon Island\" width=\"2297\" height=\"1434\" class=\"size-full wp-image-111430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1.jpg 2297w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-400x250.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-1440x899.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-1180x737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-960x599.jpg 960w\" sizes=\"(max-width: 2297px) 100vw, 2297px\">\u003cfigcaption class=\"wp-caption-text\">The South Farallon Island \u003ccite>(The British Library/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Early on, some shrewd forty-niners began to realize that there was more money to be made mining the miners than there was in mining the gold fields,\" Kamiya says. Dozens of crude eating joints sprang up around the city, and hundreds of voracious miners would crowd into tents, eating in shifts. \"The egg was one of the foodstuffs that was in such short supply.\"\u003c/p>\n\u003cp>Eva Chrysanthe, an artist and chronicler of the history of the Farallones, describes San Francisco at this time as a \"protein-hungry town.\" What few chickens there were had been devoured, she says, and people were foraging. \"After you wipe out all the bird nests on shore, then you go out to the Farallones.\"\u003c/p>\n\u003cp>The first egg entrepreneur was Doc Robinson, a pharmacist. He and his brother-in-law, Orin, would sail out to the Farallon Islands and haul back dozens of murre eggs, which they would then sell to restaurants and grocery stores.\u003c/p>\n\u003cp>The work was \"tough, dirty and dangerous,\" says Kamiya. \"The murres lay their eggs up on these towering, steep cliffs — higher than Nob Hill.\"\u003c/p>\n\u003cp>And though Robinson and his brother-in-law were able to poach $3,000 worth of eggs, they had \"no interest in going back. It was a hellish experience,\" says Crysanthe.\u003c/p>\n\u003cp>But the idea took hold: Robinson's egg business kicked off the \"egg rush.\"\u003c/p>\n\u003cfigure id=\"attachment_111431\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1.jpg\" alt=\"The common murre (Uria aalge), which was a source of eggs for San Francisco's egg rush. Engraving by John Gould, William Hart, H. C. Richter.\" width=\"2000\" height=\"1401\" class=\"size-full wp-image-111431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-960x672.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The common murre (Uria aalge), which was a source of eggs for San Francisco's egg rush. Engraving by John Gould, William Hart, H. C. Richter. \u003ccite>( Dea/G. Dagli Orti/Agostini/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The eggs of the common murre — a penguin-like bird — were the most sought-after, most delectable on the Farallones. Strange, beautiful, blue-speckled and pointy-tipped, they are about twice the size of chicken eggs.\u003c/p>\n\u003cp>When fried, \"the white of the murre egg stays clear and gelatinous. The yolk is deep reddish, and very unappetizing to look at,\" says Keith Hanson, a bird illustrator.\u003c/p>\n\u003cp>In 1851, six men formed the Pacific Egg Co., which claimed exclusive rights to the islands, says Peter White, author of \u003cem>The Farallon Islands: Sentinels of the Golden Gate.\u003c/em> In May, when the birds first began to lay, the company would land 10 to 30 men, mostly Italian and Greek, on the Farallones' talus-filled shores. They came in little rowboats — in itself a test of stamina.\u003c/p>\n\u003cp>Kamiya is amazed at the derring-do of these men: \"They'd send the men up to these sheer guano-stinking cliffs, being attacked by swirling gulls. These were rough-necked guys, waterfront types, climbing up and pushing eggs into their special egg pockets in their egg shirts.\"\u003c/p>\n\u003cfigure id=\"attachment_111432\" class=\"wp-caption aligncenter\" style=\"max-width: 1584px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1.jpg\" alt=\"Eggs of the common murre collected from the Farallon Islands in the 1880s.\" width=\"1584\" height=\"1178\" class=\"size-full wp-image-111432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1.jpg 1584w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-768x571.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-1440x1071.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-1180x878.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-960x714.jpg 960w\" sizes=\"(max-width: 1584px) 100vw, 1584px\">\u003cfigcaption class=\"wp-caption-text\">Eggs of the common murre collected from the Farallon Islands in the 1880s. \u003ccite>(Smithsonian Libraries/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the egg-pickers went in for the first time, they would smash every egg. \"That way they could be assured that the next day, when they returned, every egg gathered would be fresh,\" White says.\u003c/p>\n\u003cp>The eggers starting coming out at about the same time the lighthouse was being built on the Farallones, says biologist Peter Pyle. \"They've got hundreds of these ships coming in response to the gold rush, and a lot of them crashed on the Farallones.\"\u003c/p>\n\u003cp>Being a lighthouse keeper on the Farallones was a severe, lonely and harsh duty, says Gary Kamiya. \"And then they had to contend with these raucous, aggressive eggers.\"\u003c/p>\n\u003cp>Rival eggers would sail out to challenge them. \"One man in particular, David Batchelder, just kept showing up with his own bands of roughnecks,\" Kamiya says. \"The Great Egg Wars of the Farallones took place just a few weeks before the Battle of Gettysburg.\"\u003c/p>\n\u003cp>On June 3, 1863, three boatloads of heavily armed men came to the islands. They even had a cannon with them.\u003c/p>\n\u003cp>\"The guys at the egg company yelled out to them, 'Land at your peril!' \" Kamiya says. \"Batchelder said, 'I'll land! I'll go through hell!' Then he and his men spent the night drinking. They got themselves into an aggressive, alcohol-fueled state.\"\u003c/p>\n\u003cfigure id=\"attachment_111433\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-400x503.jpg\" alt='\"Scottie the egger\" wearing a shirt typical of egg hunters. The shirts had built-in pouches to make egg collecting easier.' width=\"400\" height=\"503\" class=\"size-thumbnail wp-image-111433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-400x503.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-1440x1810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-1180x1483.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-960x1206.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\"Scottie the egger\" wearing a shirt typical of egg hunters. The shirts had built-in pouches to make egg collecting easier. \u003ccite>(Arthur Bolton/California Academy of Sciences)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the egg company warned them, they opened fire. The first casualty was one of the egg company employees, Edwin Perkins, who died after being shot through the stomach. Five of the boatmen were shot, and eventually driven off.\u003c/p>\n\u003cp>Finally, the federal government ruled all commercial eggers off of the islands. Any egging after that was done by the lighthouse-keepers. \"But it was black-market trading, trying to line their pockets with eggs,\" says Kamiya.\u003c/p>\n\u003cp>The plundering of eggs had caused the murre population to decline year after year, dropping from nearly 400,000 down to 6,000. In the early 1850s, about a half-million eggs were gathered per year.\u003c/p>\n\u003cp>\"For decades, it was said that if you ate any baked goods in San Francisco, you were probably eating murre eggs,\" Kamiya says.\u003c/p>\n\u003cp>But when chickens finally got established in Petaluma, it ended up doing in the murre egg industry. The Farallones are now used by scientists to observe bird and animal life, and to track the recovery of species on the islands.\u003c/p>\n\u003cp>\"It's a robust population now, despite the best efforts of the Farallon eggers,\" Kamiya says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands 2016 Announces GastroMagic Lineup: BBQ with Big Boi, Big Freedia Returns, and a Prince Tribute Ice Cream Social",
"title": "Outside Lands 2016 Announces GastroMagic Lineup: BBQ with Big Boi, Big Freedia Returns, and a Prince Tribute Ice Cream Social",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Turkey legs, cotton candy, various fried regrets on sticks -- gone are the days when \"festival food\" means forking over your hard-earned cash for fare that's (at best) boring and (more often) leaves you queasy. At least, if you live in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_111016\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-111016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/chris-1440x960.jpg\" alt=\"Chris Consentino (pictured at GastroMagic 2014) will be back to host and roast a full albacore to the global beats of Jillionaire from Major Lazer.\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Chris Consentino (pictured at GastroMagic 2014) will be back to host and roast a full albacore to the global beats of Jillionaire from Major Lazer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Never mind the 80 restaurants, 40 wineries, 28 breweries and cocktail bars that will be on hand to feed and intoxicate you at this year's \u003ca href=\"http://ww2.kqed.org/pop/2016/04/05/outside-lands-2016-radiohead-lcd-soundsystem-lionel-richie-and-muppets/\" target=\"_blank\">Outside Lands\u003c/a>. In San Francisco, where chefs are rock stars, culinary entertainment -- we're talking \u003cem>spectacles\u003c/em> -- now receives nearly equal billing with artists like LCD Soundsystem, Radiohead and Lionel Richie. (For the uninitiated: Those are the headliners for Friday, Saturday and Sunday nights, respectively, at this year's fest, which takes place Aug. 5 through 7 in Golden Gate Park.)\u003c/p>\n\u003cfigure id=\"attachment_111014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/gastromagic-stage.jpg\" alt=\"GastroMagic stage\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">GastroMagic stage \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, first, the bad news: If you don't have a ticket to the festival yet, you're out of luck -- unless you've got, say, \u003ca href=\"https://sfbay.craigslist.org/sfc/tix/5700332202.html\" target=\"_blank\">$\u003c/a>\u003ca href=\"https://sfbay.craigslist.org/sfc/tix/5700332202.html\" target=\"_blank\">2400 burning a hole in your pocket for a pair of VIP passes\u003c/a>.\u003c/p>\n\u003cp>If, on the other hand, you're one of the lucky souls who nabbed tickets before the fest sold out: Hold your breath. Count to three. \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">The GastroMagic lineup\u003c/a> has been announced, and hedonistic food-based pleasures the likes of which Willy Wonka never dreamed await.\u003c/p>\n\u003ch3>What is GastroMagic?\u003c/h3>\n\u003cp>According to festival organizers,\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\"> GastroMagic\u003c/a> is a \"wild stage devoted to magical mash-ups in food, breakdancing, comedy, music, and cocktails\" that \"invites fans to suspend their sense of reality and normalcy while stepping into a fantastic party.\" This year it will be hosted by local chef and \"Master of the Culinary Wonder,\" Chris Cosentino. Media partner \u003ca href=\"http://www.chefsfeed.com/\" target=\"_blank\">ChefsFeed\u003c/a>, a community of local chefs, will be curating a \"Culinary Olympics Throwdown\" and capturing the madness.\u003c/p>\n\u003ch3>Where is it, and how can I go?\u003c/h3>\n\u003cp>The main GastroMagic stage is located in the “wooded wonderland” that is McLaren Pass, in \u003ca href=\"http://www.sfoutsidelands.com/the-park/attractions\" target=\"_blank\">the festival’s home of Golden Gate Park\u003c/a>, and there’ll also be GastroMagic events neighboring that stage. “Performances” will be taking place on all three days of Outside Lands, and entrance is included in your festival ticket.\u003c/p>\n\u003ch3>What should I see and/or eat?\u003c/h3>\n\u003cp>Okay, so no one seems to peddling edible wallpaper just yet. But if you've never visited this fest within a fest, there's certainly some unexpected magic -- not to mention comedy, talks, twerk sessions, and cocktails -- in store. Here are a few of our stand-out picks; you can check \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">the full lineup below\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/cuesa11.jpg\" alt=\"Trash Talk Cook Off With CUESA in 2015\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trash Talk Cook Off With CUESA in 2015 \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/cuesa%E2%80%99s-trash-talk-redux-with-nightbird-bar-tartine-and-namu\" target=\"_blank\">CUESA's Trash Talk Redux\u003c/a> with Bar Tartine, Calavera, 20th CenturyCafe and Namu Gaji (Friday, 2:55pm)\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Trash has never tasted this good. CUESA's very own Marcy Coburn will guide San Francisco star chefs Cortney Burns, Sophina Uong and Michelle Polzine through an Iron Chef-style competition to create a winning masterpiece from food waste. Using discarded items from Outside Lands' favorite food vendors, along with some of the ugliest produce the city has to offer, the chefs will attempt true culinary alchemy. DJ David Lee, one half of hip-hop duo Golden Age (and co-owner of Namu Gaji) will be keeping the kitchen hot with a tasty trash fire DJ set.\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/bay-area-hipster-chef-roast-with-kyle-kinane-paco-romane-drew-platt-richie-nakano-and-more\" target=\"_blank\">\u003cstrong>Bay Area Hipster Chef Roast\u003c/strong>\u003c/a> \u003cstrong>(Friday, 5:45pm)\u003c/strong>\u003c/p>\n\u003cp>Local comedians Kyle Kinane, Kaseem Bentley, Krista Fatka, and Clare O'Kane roast three-time \"James Mustache Award\" winner, \"Chef Kale Hendrix,\" hosted by San Francisco's own \"adorably self-deprecating\" Paco Romane -- while locally beloved Hapa Ramen guru Richie Nakano will be \"roasting a dish of his very own.\"\u003c/p>\n\u003cfigure id=\"attachment_111006\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-111006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/custome078b1ea52e4d0ecca3f4903b1b528c8.png\" alt=\"Paco Romane and Richie Nakano\" width=\"600\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/custome078b1ea52e4d0ecca3f4903b1b528c8.png 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/custome078b1ea52e4d0ecca3f4903b1b528c8-400x267.png 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Paco Romane and Richie Nakano \u003ccite>(Photo via Outside Lands)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/a-prince-tribute-with-humphry-slocombe\" target=\"_blank\">Raspberry Beret\u003c/a>: A Prince Tribute with Humphry Slocombe (Friday, 7:25pm)\u003c/strong>\u003c/p>\n\u003cp>\"Express your inner Purple One as you indulge in the delights of Humphry Slocombe's limited edition Ube (purple yam) and Raspberry Ice Cream alongside a performance of Prince's all-time classics.\"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/beignets-and-bounce-brunch-with-big-freedia-and-brenda%E2%80%99s-soul-food\" target=\"_blank\">Beignets & Bounce Brunch\u003c/a>\u003c/strong> \u003cstrong>with Big Freedia and Brenda's Soul Food (Saturday, 1:30pm)\u003c/strong>\u003c/p>\n\u003cp>If it ain't broke, don't fix it: \"Straight from New Orleans, Big Freedia AKA the 'Queen of Bounce' is back to shake and wobble during the Third Annual Bounce Brunch. Brenda's Soul Food beignets will be served to the best, bounciest twerkers in the crowd, so come ready to bust some serious moves.\"\u003c/p>\n\u003cp>This one put a huge grin on my face last year, and I have a hard time imagining it won't do that again. I mean, look.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=pGwxP_xV450\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/skew-it-on-the-bar-b-with-big-boi-animals-jon-shook-and-vinny-dotolo-and-state-birds-stuart-brioza\" target=\"_blank\">Skew It On The Bar-B\u003c/a>\u003c/strong> \u003cstrong>with Big Boi, Animal's Jon Shook & Vinny Dotolo and State Bird's Stuart Brioza (Saturday, 7pm)\u003c/strong>\u003c/p>\n\u003cp>\"Jon Shook, Vinny Dotolo and Stuart Brioza, powerhouse chefs from Los Angeles and San Francisco, share the stage and key 'skewing' tips with music icon Big Boi before he transfixes the audience with hip hop magic.\"\u003c/p>\n\u003cfigure id=\"attachment_111005\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-111005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/big-boi-1000j1-800x535.jpg\" alt=\"Big Boi at Outside Lands in 2012. \" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Big Boi at Outside Lands in 2012. \u003ccite>(Photo by Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/sunday-bloody-mary-sunday-with-zoo-station-padrecito-and-baconland\" target=\"_blank\">Sunday Bloody Mary Sunday\u003c/a> with Zoo Station, Padrecito & BaconLand (Sunday, 2:05pm)\u003c/strong>\u003c/p>\n\u003cp>\"It wouldn't be a Sunday without a Bloody Mary... or four. Padrecito will bring four fresh variations of the brunch-time cocktail to the GastroMagic table. Taste them all: Classic Bloody Mary, Bloody Maria, Mezcal Mary, and the Red Snapper. Put some grease in your belly with bacon flights from the BaconLand team. And of course, no better pairing for taking the edge off than a set from San Francisco's ultimate U2 cover band.\"\u003c/p>\n\u003cp>Oh, yeah. Did I forget to mention BaconLand? There's a BaconLand. It looks like this.\u003c/p>\n\u003cfigure id=\"attachment_110998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-110998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/baconflight1000a.jpg\" alt=\"BaconLand's flight\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">BaconLand's flight \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cb>Enough with the watching. How can I eat all this stuff?\u003c/b>\u003c/h3>\n\u003cp>Pro tip: As with last year, several of the GastroMagic performances will have an “intimate tasting table component where fans will have the opportunity to indulge in creations from the show” (ie. you get to eat the stuff they made onstage.) Seats are free but will be offered at certain shows (look for the “**” \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">here\u003c/a>) on a first-come, first-served (literally) basis to the first ten fans to arrive before that particular performance, and that details will be released via the \u003ca href=\"http://www.sfoutsidelands.com/media/apps\" target=\"_blank\">Outside Lands mobile app\u003c/a>.\u003c/p>\n\u003cp>And the rest, my friends? That's up to you and your stomach. I'll see you out there -- don't forget those elastic-waist pants.\u003c/p>\n\u003ch2>Full GastroMagic Lineup\u003c/h2>\n\u003cp>\u003cstrong>FRIDAY AUGUST 5\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CUESA's Trash Talk Redux with Bar Tartine, Calavera, 20th Century Cafeand Namu Gaji\u003c/strong>\u003cbr>\n2:55pm - 3:25pm\u003c/p>\n\u003cp>Trash has never tasted this good. CUESA's very own Marcy Coburn will guide San Francisco star chefs Cortney Burns, Sophina Uong & Michelle Polzine through an Iron Chef-style competition to create a winning masterpiece from food waste. Using discarded items from Outside Lands' favorite food vendors, along with some of the ugliest produce the city has to offer, the chefs will attempt true culinary alchemy. DJ David Lee, one half of hip-hop duo Golden Age (and co-owner of Namu Gaji) will be keeping the kitchen hot with a tasty trash fire DJ set.\u003c/p>\n\u003cp>\u003cstrong>Every Little Thing She Does Is... GastroMagic with Chef Melissa King and Ra Ra Riot Covering The Police\u003c/strong>\u003cbr>\n4:15pm - 4:45pm\u003c/p>\n\u003cp>Members of Ra Ra Riot will be performing as A Humiliating Kick in the Crotch, their brilliantly named Police cover band alter ego. While the Brooklyn indie faves spin us some sweet serenades, Chef Melissa King (Top Chef) will show you all priceless tricks and tips necessary to create gastro magic in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Hipster Chef Roast with Kyle Kinane, Paco Romane, Drew Platt, Richie Nakano and More\u003c/strong>\u003cbr>\n5:45pm - 6:15pm\u003c/p>\n\u003cp>A host of Bay Area comedians join together to roast, toast, and broil three time \"James Mustache Award\" winner, \"Chef Kale Hendrix.\" Featuring searing burns from Kyle Kinane, Kaseem Bentley, Krista Fatka, and Clare O'Kane, the show will be hosted by San Fran's own \"adorably self-deprecating\" Paco Romane. As the comedians put Hendrix to the test, SF's Chef Richie Nakano will be roasting a dish of his very own.\u003c/p>\n\u003cp>\u003cstrong>Raspberry Beret: A Prince Tribute with Humphry Slocombe\u003c/strong>\u003cbr>\n7:25pm - 7:55pm\u003c/p>\n\u003cp>Express your inner Purple One as you indulge in the delights of Humphry Slocombe's limited edition Ube (purple yam) and Raspberry Ice Cream alongside a performance of Prince's all-time classics.\u003c/p>\n\u003cp>\u003cstrong>SATURDAY AUGUST 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Beignets & Bounce Brunch with Big Freedia and Brenda's Soul Food\u003c/strong>\u003cbr>\n1:30pm - 2:00pm\u003c/p>\n\u003cp>Straight from New Orleans, Big Freedia AKA the \"Queen of Bounce\" is back to shake and wobble during the Third Annual Bounce Brunch. Brenda's Soul Food beignets will be served to the best, bounciest twerkers in the crowd, so come ready to bust some serious moves.\u003c/p>\n\u003cp>\u003cstrong>Shark Bites with Jauz, Mother Of Pearl and Guittard\u003c/strong>\u003cbr>\n2:50pm - 3:20pm\u003c/p>\n\u003cp>New York City's spirited mixologist Jane Danger of Mother of Pearl will craft her signature whiskey Shark Eye cocktail before your eyes. Paired with Guittard chocolate bites, it's a combo you won't want to miss. The world touring, genre blending DJ Jauz will spin the beats for this party. It may not be Shark Week, but the water won't be safe.\u003c/p>\n\u003cp>\u003cstrong>Electric Beethoven Acid Test with The Electric Beethoven Band and \u003c/strong>\u003cstrong>Hampton Creek Innovator Ben Roche\u003c/strong>\u003cbr>\n4:10pm - 4:40pm\u003c/p>\n\u003cp>Futuristic food technologist Ben Roche, in conjunction with the Electric Beethoven Band will take you on the ultimate musical-culinary trip. Psychedelic tunes will echo throughout the forest while Roche provides a mysterious twist for your taste buds.\u003c/p>\n\u003cp>\u003cstrong>Culinary Olympics Throwdown with The Northern Chefs Alliance Team USA and Canada Judged By Jo Firestone\u003c/strong>\u003cbr>\n5:40pm - 6:10pm\u003c/p>\n\u003cp>All-star chefs from the USA and Canada, selected by San Francisco's own ChefsFeed, which has an inside connection to the best of food culture and the world's top chefs, will battle it out on the GastroMagic stage to see who will take home the gold from these culinary games. Fierce competitors - to name just a few, Matt Jennings, Jose Enrique and Gabriel Rucker will give Jo Firestone the difficult task of naming the winner after seeing their mastery skills. With her decision, we will finally know whether it's truly time for us all to move to Canada.\u003c/p>\n\u003cp>\u003cstrong>Skew It On The Bar-B with Big Boi, Animal's Jon Shook & Vinny Dotolo and State Bird's Stuart Brioza\u003c/strong>\u003cbr>\n7:00pm - 7:30pm\u003c/p>\n\u003cp>Jon Shook, Vinny Dotolo and Stuart Brioza, powerhouse chefs from Los Angeles and San Francisco, share the stage and key \"skewing\" tips with music icon Big Boi before he transfixes the audience with hip hop magic.\u003c/p>\n\u003cp>\u003cstrong>SUNDAY AUGUST 7\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Sunday Bloody Mary Sunday with Zoo Station, Padrecito & BaconLand\u003c/strong>\u003cbr>\n2:05pm - 2:35pm\u003c/p>\n\u003cp>It wouldn't be a Sunday without a Bloody Mary... or four. Padrecito will bring four fresh variations of the brunch-time cocktail to the Gastro Magic table. Taste them all: Classic Bloody Mary, Bloody Maria, Mezcal Mary, and the Red Snapper. Put some grease in your belly with bacon flights from the BaconLand team. And of course, no better pairing for taking the edge off than a set from San Francisco's ultimate U2 cover band.\u003c/p>\n\u003cp>\u003cstrong>Chris Cosentino and Jillionaire from Major Lazer\u003c/strong>\u003cbr>\n4:25pm - 4:55pm\u003c/p>\n\u003cp>Find your Caribbean groove as one of San Francisco's most celebrated chefs, Chris Cosentino, roasts a full albacore to the global beats of Jillionaire, the Trinidadian born electronic mastermind known for mixing indie and house music with Caribbean rhythms, and a member of Major Lazer.\u003c/p>\n\u003cp>\u003cstrong>Breakdown Breakdance with Stephanie Izard, Belcampo Meat Co. and Beatz N Pieces\u003c/strong>\u003cbr>\n5:55pm - 6:25pm\u003c/p>\n\u003cp>Beats and meats what more could you want? B-boy dance troupe Beatz N Pieces will show you how to move ya body, while Stephanie Izard (Top Chef, Girl & The Goat) and butchers from Belcampo Meat Co. show you how to fill ya tummy! The scents of savory goodness will make your head spin, and the music might just make you spin on your head!\u003c/p>\n\u003cp>\u003cstrong>How To Make Your Yacht Rock with Mustache Harbor & Woodhouse Fish Co.\u003c/strong>\u003cbr>\n7:25pm - 8:05pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Don your best captain's hat and 'stache while you enjoy the high seas in this party straight out of the 70s & 80s. Enjoy custom cocktails, fresh lobster rolls from Woodhouse, and jam out to the smoothest soft rock classics, from Steely Dan to Kenny Loggins, performed by the well-dressed boys of Mustache Harbor.\u003c/p>\n\n",
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"title": "Outside Lands 2016 Announces GastroMagic Lineup: BBQ with Big Boi, Big Freedia Returns, and a Prince Tribute Ice Cream Social | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Turkey legs, cotton candy, various fried regrets on sticks -- gone are the days when \"festival food\" means forking over your hard-earned cash for fare that's (at best) boring and (more often) leaves you queasy. At least, if you live in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_111016\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-111016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/chris-1440x960.jpg\" alt=\"Chris Consentino (pictured at GastroMagic 2014) will be back to host and roast a full albacore to the global beats of Jillionaire from Major Lazer.\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/chris-1440x960-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Chris Consentino (pictured at GastroMagic 2014) will be back to host and roast a full albacore to the global beats of Jillionaire from Major Lazer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Never mind the 80 restaurants, 40 wineries, 28 breweries and cocktail bars that will be on hand to feed and intoxicate you at this year's \u003ca href=\"http://ww2.kqed.org/pop/2016/04/05/outside-lands-2016-radiohead-lcd-soundsystem-lionel-richie-and-muppets/\" target=\"_blank\">Outside Lands\u003c/a>. In San Francisco, where chefs are rock stars, culinary entertainment -- we're talking \u003cem>spectacles\u003c/em> -- now receives nearly equal billing with artists like LCD Soundsystem, Radiohead and Lionel Richie. (For the uninitiated: Those are the headliners for Friday, Saturday and Sunday nights, respectively, at this year's fest, which takes place Aug. 5 through 7 in Golden Gate Park.)\u003c/p>\n\u003cfigure id=\"attachment_111014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/gastromagic-stage.jpg\" alt=\"GastroMagic stage\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gastromagic-stage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">GastroMagic stage \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, first, the bad news: If you don't have a ticket to the festival yet, you're out of luck -- unless you've got, say, \u003ca href=\"https://sfbay.craigslist.org/sfc/tix/5700332202.html\" target=\"_blank\">$\u003c/a>\u003ca href=\"https://sfbay.craigslist.org/sfc/tix/5700332202.html\" target=\"_blank\">2400 burning a hole in your pocket for a pair of VIP passes\u003c/a>.\u003c/p>\n\u003cp>If, on the other hand, you're one of the lucky souls who nabbed tickets before the fest sold out: Hold your breath. Count to three. \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">The GastroMagic lineup\u003c/a> has been announced, and hedonistic food-based pleasures the likes of which Willy Wonka never dreamed await.\u003c/p>\n\u003ch3>What is GastroMagic?\u003c/h3>\n\u003cp>According to festival organizers,\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\"> GastroMagic\u003c/a> is a \"wild stage devoted to magical mash-ups in food, breakdancing, comedy, music, and cocktails\" that \"invites fans to suspend their sense of reality and normalcy while stepping into a fantastic party.\" This year it will be hosted by local chef and \"Master of the Culinary Wonder,\" Chris Cosentino. Media partner \u003ca href=\"http://www.chefsfeed.com/\" target=\"_blank\">ChefsFeed\u003c/a>, a community of local chefs, will be curating a \"Culinary Olympics Throwdown\" and capturing the madness.\u003c/p>\n\u003ch3>Where is it, and how can I go?\u003c/h3>\n\u003cp>The main GastroMagic stage is located in the “wooded wonderland” that is McLaren Pass, in \u003ca href=\"http://www.sfoutsidelands.com/the-park/attractions\" target=\"_blank\">the festival’s home of Golden Gate Park\u003c/a>, and there’ll also be GastroMagic events neighboring that stage. “Performances” will be taking place on all three days of Outside Lands, and entrance is included in your festival ticket.\u003c/p>\n\u003ch3>What should I see and/or eat?\u003c/h3>\n\u003cp>Okay, so no one seems to peddling edible wallpaper just yet. But if you've never visited this fest within a fest, there's certainly some unexpected magic -- not to mention comedy, talks, twerk sessions, and cocktails -- in store. Here are a few of our stand-out picks; you can check \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">the full lineup below\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/cuesa11.jpg\" alt=\"Trash Talk Cook Off With CUESA in 2015\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trash Talk Cook Off With CUESA in 2015 \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/cuesa%E2%80%99s-trash-talk-redux-with-nightbird-bar-tartine-and-namu\" target=\"_blank\">CUESA's Trash Talk Redux\u003c/a> with Bar Tartine, Calavera, 20th CenturyCafe and Namu Gaji (Friday, 2:55pm)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Trash has never tasted this good. CUESA's very own Marcy Coburn will guide San Francisco star chefs Cortney Burns, Sophina Uong and Michelle Polzine through an Iron Chef-style competition to create a winning masterpiece from food waste. Using discarded items from Outside Lands' favorite food vendors, along with some of the ugliest produce the city has to offer, the chefs will attempt true culinary alchemy. DJ David Lee, one half of hip-hop duo Golden Age (and co-owner of Namu Gaji) will be keeping the kitchen hot with a tasty trash fire DJ set.\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/bay-area-hipster-chef-roast-with-kyle-kinane-paco-romane-drew-platt-richie-nakano-and-more\" target=\"_blank\">\u003cstrong>Bay Area Hipster Chef Roast\u003c/strong>\u003c/a> \u003cstrong>(Friday, 5:45pm)\u003c/strong>\u003c/p>\n\u003cp>Local comedians Kyle Kinane, Kaseem Bentley, Krista Fatka, and Clare O'Kane roast three-time \"James Mustache Award\" winner, \"Chef Kale Hendrix,\" hosted by San Francisco's own \"adorably self-deprecating\" Paco Romane -- while locally beloved Hapa Ramen guru Richie Nakano will be \"roasting a dish of his very own.\"\u003c/p>\n\u003cfigure id=\"attachment_111006\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-111006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/custome078b1ea52e4d0ecca3f4903b1b528c8.png\" alt=\"Paco Romane and Richie Nakano\" width=\"600\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/custome078b1ea52e4d0ecca3f4903b1b528c8.png 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/custome078b1ea52e4d0ecca3f4903b1b528c8-400x267.png 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Paco Romane and Richie Nakano \u003ccite>(Photo via Outside Lands)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/a-prince-tribute-with-humphry-slocombe\" target=\"_blank\">Raspberry Beret\u003c/a>: A Prince Tribute with Humphry Slocombe (Friday, 7:25pm)\u003c/strong>\u003c/p>\n\u003cp>\"Express your inner Purple One as you indulge in the delights of Humphry Slocombe's limited edition Ube (purple yam) and Raspberry Ice Cream alongside a performance of Prince's all-time classics.\"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/beignets-and-bounce-brunch-with-big-freedia-and-brenda%E2%80%99s-soul-food\" target=\"_blank\">Beignets & Bounce Brunch\u003c/a>\u003c/strong> \u003cstrong>with Big Freedia and Brenda's Soul Food (Saturday, 1:30pm)\u003c/strong>\u003c/p>\n\u003cp>If it ain't broke, don't fix it: \"Straight from New Orleans, Big Freedia AKA the 'Queen of Bounce' is back to shake and wobble during the Third Annual Bounce Brunch. Brenda's Soul Food beignets will be served to the best, bounciest twerkers in the crowd, so come ready to bust some serious moves.\"\u003c/p>\n\u003cp>This one put a huge grin on my face last year, and I have a hard time imagining it won't do that again. I mean, look.\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/pGwxP_xV450'\n title='//www.youtube.com/embed/pGwxP_xV450'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/skew-it-on-the-bar-b-with-big-boi-animals-jon-shook-and-vinny-dotolo-and-state-birds-stuart-brioza\" target=\"_blank\">Skew It On The Bar-B\u003c/a>\u003c/strong> \u003cstrong>with Big Boi, Animal's Jon Shook & Vinny Dotolo and State Bird's Stuart Brioza (Saturday, 7pm)\u003c/strong>\u003c/p>\n\u003cp>\"Jon Shook, Vinny Dotolo and Stuart Brioza, powerhouse chefs from Los Angeles and San Francisco, share the stage and key 'skewing' tips with music icon Big Boi before he transfixes the audience with hip hop magic.\"\u003c/p>\n\u003cfigure id=\"attachment_111005\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-111005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/big-boi-1000j1-800x535.jpg\" alt=\"Big Boi at Outside Lands in 2012. \" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/big-boi-1000j1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Big Boi at Outside Lands in 2012. \u003ccite>(Photo by Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/sunday-bloody-mary-sunday-with-zoo-station-padrecito-and-baconland\" target=\"_blank\">Sunday Bloody Mary Sunday\u003c/a> with Zoo Station, Padrecito & BaconLand (Sunday, 2:05pm)\u003c/strong>\u003c/p>\n\u003cp>\"It wouldn't be a Sunday without a Bloody Mary... or four. Padrecito will bring four fresh variations of the brunch-time cocktail to the GastroMagic table. Taste them all: Classic Bloody Mary, Bloody Maria, Mezcal Mary, and the Red Snapper. Put some grease in your belly with bacon flights from the BaconLand team. And of course, no better pairing for taking the edge off than a set from San Francisco's ultimate U2 cover band.\"\u003c/p>\n\u003cp>Oh, yeah. Did I forget to mention BaconLand? There's a BaconLand. It looks like this.\u003c/p>\n\u003cfigure id=\"attachment_110998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-110998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/baconflight1000a.jpg\" alt=\"BaconLand's flight\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">BaconLand's flight \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cb>Enough with the watching. How can I eat all this stuff?\u003c/b>\u003c/h3>\n\u003cp>Pro tip: As with last year, several of the GastroMagic performances will have an “intimate tasting table component where fans will have the opportunity to indulge in creations from the show” (ie. you get to eat the stuff they made onstage.) Seats are free but will be offered at certain shows (look for the “**” \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">here\u003c/a>) on a first-come, first-served (literally) basis to the first ten fans to arrive before that particular performance, and that details will be released via the \u003ca href=\"http://www.sfoutsidelands.com/media/apps\" target=\"_blank\">Outside Lands mobile app\u003c/a>.\u003c/p>\n\u003cp>And the rest, my friends? That's up to you and your stomach. I'll see you out there -- don't forget those elastic-waist pants.\u003c/p>\n\u003ch2>Full GastroMagic Lineup\u003c/h2>\n\u003cp>\u003cstrong>FRIDAY AUGUST 5\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CUESA's Trash Talk Redux with Bar Tartine, Calavera, 20th Century Cafeand Namu Gaji\u003c/strong>\u003cbr>\n2:55pm - 3:25pm\u003c/p>\n\u003cp>Trash has never tasted this good. CUESA's very own Marcy Coburn will guide San Francisco star chefs Cortney Burns, Sophina Uong & Michelle Polzine through an Iron Chef-style competition to create a winning masterpiece from food waste. Using discarded items from Outside Lands' favorite food vendors, along with some of the ugliest produce the city has to offer, the chefs will attempt true culinary alchemy. DJ David Lee, one half of hip-hop duo Golden Age (and co-owner of Namu Gaji) will be keeping the kitchen hot with a tasty trash fire DJ set.\u003c/p>\n\u003cp>\u003cstrong>Every Little Thing She Does Is... GastroMagic with Chef Melissa King and Ra Ra Riot Covering The Police\u003c/strong>\u003cbr>\n4:15pm - 4:45pm\u003c/p>\n\u003cp>Members of Ra Ra Riot will be performing as A Humiliating Kick in the Crotch, their brilliantly named Police cover band alter ego. While the Brooklyn indie faves spin us some sweet serenades, Chef Melissa King (Top Chef) will show you all priceless tricks and tips necessary to create gastro magic in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Hipster Chef Roast with Kyle Kinane, Paco Romane, Drew Platt, Richie Nakano and More\u003c/strong>\u003cbr>\n5:45pm - 6:15pm\u003c/p>\n\u003cp>A host of Bay Area comedians join together to roast, toast, and broil three time \"James Mustache Award\" winner, \"Chef Kale Hendrix.\" Featuring searing burns from Kyle Kinane, Kaseem Bentley, Krista Fatka, and Clare O'Kane, the show will be hosted by San Fran's own \"adorably self-deprecating\" Paco Romane. As the comedians put Hendrix to the test, SF's Chef Richie Nakano will be roasting a dish of his very own.\u003c/p>\n\u003cp>\u003cstrong>Raspberry Beret: A Prince Tribute with Humphry Slocombe\u003c/strong>\u003cbr>\n7:25pm - 7:55pm\u003c/p>\n\u003cp>Express your inner Purple One as you indulge in the delights of Humphry Slocombe's limited edition Ube (purple yam) and Raspberry Ice Cream alongside a performance of Prince's all-time classics.\u003c/p>\n\u003cp>\u003cstrong>SATURDAY AUGUST 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Beignets & Bounce Brunch with Big Freedia and Brenda's Soul Food\u003c/strong>\u003cbr>\n1:30pm - 2:00pm\u003c/p>\n\u003cp>Straight from New Orleans, Big Freedia AKA the \"Queen of Bounce\" is back to shake and wobble during the Third Annual Bounce Brunch. Brenda's Soul Food beignets will be served to the best, bounciest twerkers in the crowd, so come ready to bust some serious moves.\u003c/p>\n\u003cp>\u003cstrong>Shark Bites with Jauz, Mother Of Pearl and Guittard\u003c/strong>\u003cbr>\n2:50pm - 3:20pm\u003c/p>\n\u003cp>New York City's spirited mixologist Jane Danger of Mother of Pearl will craft her signature whiskey Shark Eye cocktail before your eyes. Paired with Guittard chocolate bites, it's a combo you won't want to miss. The world touring, genre blending DJ Jauz will spin the beats for this party. It may not be Shark Week, but the water won't be safe.\u003c/p>\n\u003cp>\u003cstrong>Electric Beethoven Acid Test with The Electric Beethoven Band and \u003c/strong>\u003cstrong>Hampton Creek Innovator Ben Roche\u003c/strong>\u003cbr>\n4:10pm - 4:40pm\u003c/p>\n\u003cp>Futuristic food technologist Ben Roche, in conjunction with the Electric Beethoven Band will take you on the ultimate musical-culinary trip. Psychedelic tunes will echo throughout the forest while Roche provides a mysterious twist for your taste buds.\u003c/p>\n\u003cp>\u003cstrong>Culinary Olympics Throwdown with The Northern Chefs Alliance Team USA and Canada Judged By Jo Firestone\u003c/strong>\u003cbr>\n5:40pm - 6:10pm\u003c/p>\n\u003cp>All-star chefs from the USA and Canada, selected by San Francisco's own ChefsFeed, which has an inside connection to the best of food culture and the world's top chefs, will battle it out on the GastroMagic stage to see who will take home the gold from these culinary games. Fierce competitors - to name just a few, Matt Jennings, Jose Enrique and Gabriel Rucker will give Jo Firestone the difficult task of naming the winner after seeing their mastery skills. With her decision, we will finally know whether it's truly time for us all to move to Canada.\u003c/p>\n\u003cp>\u003cstrong>Skew It On The Bar-B with Big Boi, Animal's Jon Shook & Vinny Dotolo and State Bird's Stuart Brioza\u003c/strong>\u003cbr>\n7:00pm - 7:30pm\u003c/p>\n\u003cp>Jon Shook, Vinny Dotolo and Stuart Brioza, powerhouse chefs from Los Angeles and San Francisco, share the stage and key \"skewing\" tips with music icon Big Boi before he transfixes the audience with hip hop magic.\u003c/p>\n\u003cp>\u003cstrong>SUNDAY AUGUST 7\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Sunday Bloody Mary Sunday with Zoo Station, Padrecito & BaconLand\u003c/strong>\u003cbr>\n2:05pm - 2:35pm\u003c/p>\n\u003cp>It wouldn't be a Sunday without a Bloody Mary... or four. Padrecito will bring four fresh variations of the brunch-time cocktail to the Gastro Magic table. Taste them all: Classic Bloody Mary, Bloody Maria, Mezcal Mary, and the Red Snapper. Put some grease in your belly with bacon flights from the BaconLand team. And of course, no better pairing for taking the edge off than a set from San Francisco's ultimate U2 cover band.\u003c/p>\n\u003cp>\u003cstrong>Chris Cosentino and Jillionaire from Major Lazer\u003c/strong>\u003cbr>\n4:25pm - 4:55pm\u003c/p>\n\u003cp>Find your Caribbean groove as one of San Francisco's most celebrated chefs, Chris Cosentino, roasts a full albacore to the global beats of Jillionaire, the Trinidadian born electronic mastermind known for mixing indie and house music with Caribbean rhythms, and a member of Major Lazer.\u003c/p>\n\u003cp>\u003cstrong>Breakdown Breakdance with Stephanie Izard, Belcampo Meat Co. and Beatz N Pieces\u003c/strong>\u003cbr>\n5:55pm - 6:25pm\u003c/p>\n\u003cp>Beats and meats what more could you want? B-boy dance troupe Beatz N Pieces will show you how to move ya body, while Stephanie Izard (Top Chef, Girl & The Goat) and butchers from Belcampo Meat Co. show you how to fill ya tummy! The scents of savory goodness will make your head spin, and the music might just make you spin on your head!\u003c/p>\n\u003cp>\u003cstrong>How To Make Your Yacht Rock with Mustache Harbor & Woodhouse Fish Co.\u003c/strong>\u003cbr>\n7:25pm - 8:05pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don your best captain's hat and 'stache while you enjoy the high seas in this party straight out of the 70s & 80s. Enjoy custom cocktails, fresh lobster rolls from Woodhouse, and jam out to the smoothest soft rock classics, from Steely Dan to Kenny Loggins, performed by the well-dressed boys of Mustache Harbor.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "If War Is Hell, Then Coffee Has Offered U.S. Soldiers Some Salvation",
"title": "If War Is Hell, Then Coffee Has Offered U.S. Soldiers Some Salvation",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/07/20160725_me_if_war_is_hell_then_coffee_has_offered_us_soldiers_some_salvation.mp3\u003c/p>\n\u003cp>In April 1865, at the bloody, bitter end of the Civil War, Ebenezer Nelson Gilpin, a Union cavalryman, wrote in his diary, \"Everything is chaos here. The suspense is almost unbearable.\"\u003c/p>\n\u003cp>\"We are reduced to quarter rations and no coffee,\" he continued. \"And nobody can soldier without coffee.\"\u003c/p>\n\u003cp>If war is hell, then for many soldiers throughout American history, it is coffee that has offered some small salvation. \u003cem>Hidden Kitchens \u003c/em>looks at three American wars through the lens of coffee: the Civil War, Vietnam and Afghanistan.\u003c/p>\n\u003cp>[contextly_sidebar id=\"LioXHxyqjrprTlZ4x05p2wN44tlLgATC\"]\u003c/p>\n\u003ch3>\u003cstrong>The Civil War\u003c/strong>\u003c/h3>\n\u003cp>War, freedom, slavery, secession, union — these are some of the big themes you might expect to find in the diaries of Civil War soldiers. At least, that's what \u003ca href=\"http://americanhistory.si.edu/profile/1214\">Jon Grinspan\u003c/a>, a curator at the Smithsonian's National Museum of American History, assumed when he began digging through war journals in the nation's Civil War archives.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I went looking for the big stories,\" Grinspan says. \"And all they kept talking about was the coffee they had for breakfast, or the coffee they wanted to have for breakfast.\"\u003c/p>\n\u003cp>The word coffee was more present in these diaries than the words \"war,\" \"bullet,\" \"cannon,\" \"slavery,\" \"mother\" or even \"Lincoln.\" \"You can only ignore what they're talking about for so long before you realize that's the story,\" Grinspan says.\u003c/p>\n\u003cp>Union soldiers were given 36 pounds of coffee a year by the government, and they made their daily brew everywhere and with everything: with water from canteens and puddles, brackish bays and Mississippi mud — liquid their horses would not drink. \"Soldiers would drink it before marches, after marches, on patrol, during combat,\" Grinspan tells us.\u003c/p>\n\u003cfigure id=\"attachment_110944\" class=\"wp-caption alignright\" style=\"max-width: 811px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50.jpg\" alt=\"A print shows Army of the Potomac soldiers waiting for coffee at a campfire in an encampment during the Civil War.\" width=\"811\" height=\"1024\" class=\"size-full wp-image-110944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50-400x505.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50-768x970.jpg 768w\" sizes=\"(max-width: 811px) 100vw, 811px\">\u003cfigcaption class=\"wp-caption-text\">A print shows Army of the Potomac soldiers waiting for coffee at a campfire in an encampment during the Civil War. \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Confederacy, on the other hand, was decidedly less caffeinated. As soon as the war began, the Union blockaded Southern ports and cut off the South's access to coffee.\u003c/p>\n\u003cp>\"The Confederates had access to tobacco and Southern foods; Northern soldiers had access to coffee,\" explains \u003ca href=\"http://andrewfsmith.com/\">Andrew F. Smith\u003c/a>, a professor of food studies at the New School in New York, and author of\u003cem> \u003c/em>\u003ca href=\"https://www.amazon.com/Starving-South-How-North-Civil/dp/0312601816\">\u003cem>Starving the South: How the North Won the Civil War\u003c/em>\u003c/a>. \"When there was not a battle going on, Confederate soldiers and Union soldiers met in the middle of fields and exchanged goods,\" Smith says.\u003c/p>\n\u003cp>Desperate Confederate soldiers would invent makeshift coffees, Grinspan tells us, roasting rye, rice, sweet potatoes or beets until they were dark, chocolaty and caramelized.The resulting brew contained no caffeine, but at least it was something warm and brown and consoling.\u003c/p>\n\u003cp>Perhaps the North's access to caffeine gave its soldiers a strategic advantage. At least that's what one Union officer, Gen. Benjamin Butler, thought. He ordered his men to carry coffee in their canteens and planned attacks based on when his men would be most wired. His advice to other generals was: \"If your men get their coffee early in the morning, you can hold.\"\u003c/p>\n\u003cp>Over the course of the war, as the Union army grew, its camps became makeshift cities, housing hundreds of thousands of men. \"They were in battle maybe one or two weeks of the whole year,\" Grinspan says. Most of the time, he adds, \"they weren't shooting their rifles at enemies, being chased or fired upon, but every day they made coffee.\"\u003c/p>\n\u003cp>In 1859 Sharps Rifle Co. began to manufacture a carbine with a hand-cranked grinder built into the butt stock — or handle — of the rifle. Union soldiers would fill the stock with beans, grind them up, dump them out and use the grounds to cook the coffee. As the morning began, one Civil War diarist described a scene of \"little campfires rapidly increasing to hundreds in numbers that would shoot up along the hills and plains.\" The encampment would buzz with the sound of thousands of grinders simultaneously crushing beans. Soon, tens of thousands of muckets (coffee pots) gurgled with fresh brew.\u003c/p>\n\u003cp>\"Here's an irony,\" says Grinspan. \"These soldiers who were fighting ostensibly to end slavery are fueled by this coffee from slave fields in Brazil.\"\u003c/p>\n\u003ch3>\u003cstrong>The Vietnam War\u003c/strong>\u003c/h3>\n\u003cp>Coffee may have powered the Union army during the Civil War, but during the Vietnam War, it fueled the GI anti-war movement.\u003c/p>\n\u003cp>In the late 1960s and early '70s, as soldiers returning from Vietnam began to question the U.S. role in the war, GI coffeehouses sprung up in military towns outside bases across the country. They became a vital gathering place.\u003c/p>\n\u003cp>David Zeiger helped run the Oleo Strut, a GI coffeehouse outside Fort Hood in Killeen, Texas, for three years in the early 1970s. \"An oleo strut,\" he explains, \"is the vertical shock absorber on a helicopter. The concept of the GI coffeehouse was as a shock absorber, a place where GIs could get away from the military and say what they really felt,\" Zeiger says. In 2005, Zeiger, now a filmmaker, made \u003ca href=\"http://www.sirnosir.com/\">\u003cem>Sir, No Sir\u003c/em>\u003c/a>, a documentary about the GI anti-war movement and the story of the Oleo Strut.\u003c/p>\n\u003cp>The first GI coffeehouse -- called UFO (a play on USO) -- opened in 1967, near Fort Jackson in Columbia, S.C. It was founded as a \"hangout for GIs\" by Fred Gardner, a Harvard grad who joined the Army reserves in 1963.\u003c/p>\n\u003cp>\"The UFO became a place where soldiers could gather and talk openly about their worries and frustrations, without the military brass around,\" Gardner recalls. And in Columbia, says Gardner, UFO was a rarity -- a place that \"not just black and white but students and soldiers\" could share.\u003c/p>\n\u003cp>Other GI coffeehouses followed — around two-dozen by 1971, by some accounts. They included the Shelter Half in Tacoma, Wash., near Fort Lewis; the Green Machine outside Camp Pendleton in San Diego; and Mad Anthony Wayne's in Waynesville, Mo., outside Fort Leonard, to name a few. As the anti-war movement heated up, these coffeehouses became places where GIs could get legal counseling on issues like going AWOL and obtaining conscientious objector status, and learn about ways to protest the war.\u003c/p>\n\u003cp>Many coffeehouses also began publishing newspapers, with exposés on poor conditions within military prisons, op-eds from disillusioned soldiers and information about rallies and demonstrations.\u003c/p>\n\u003cfigure id=\"attachment_110945\" class=\"wp-caption alignright\" style=\"max-width: 999px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057.jpg\" alt=\"During the Vietnam War, GI coffeehouses located near military posts became a place for soldiers to gather and organize against the war. Since 2007, veterans of the wars in Iraq and Afghanistan have revived this GI coffeehouse tradition in various locations.\" width=\"999\" height=\"1333\" class=\"size-full wp-image-110945\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-960x1281.jpg 960w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">During the Vietnam War, GI coffeehouses located near military posts became a place for soldiers to gather and organize against the war. Since 2007, veterans of the wars in Iraq and Afghanistan have revived this GI coffeehouse tradition in various locations. \u003ccite>(\u003ca href=\"http://justseeds.org/product/gi-coffeehouses/\">Courtesy of Molly Fair\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>GI coffeehouses caught the eye of those leading the anti-war movement in Hollywood. Actress Jane Fonda's anti-war road show, the FTA — an alternative to the USO shows that she created with Donald Sutherland — frequented the GI coffeehouses. The first time Fonda visited the Oleo Strut, the local newspaper had a big headline: \"Barbarella comes to Killeen, Texas\" (a reference to Fonda's role in a 1960s sci-fi cult film).\u003c/p>\n\u003cp>The coffeehouses also drew the attention of President Lyndon B. Johnson's administration, which monitored their \"subversive activities.\" In August 1968, Army Chief of Staff Gen. William Westmoreland sent LBJ a secret memo noting, \"consensus is that coffeehouses are not yet effectively interfering with significant military interests, and, consequently, suppressive action may be counter-productive,\" as sociologist Tom Wells details in his book \u003cem>The War Within.\u003c/em> The next month, however, Westmoreland reported to Johnson that several Oleo Strut frequenters had been arrested.\u003c/p>\n\u003ch3>\u003cstrong>Afghanistan\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_110946\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d.jpg\" alt=\"Harrison Suarez and Michael Haft met as Marines serving in Afghanistan. After their tour of duty, the two friends came back home and opened Compass Coffee in Washington, D.C.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-110946\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Harrison Suarez and Michael Haft met as Marines serving in Afghanistan. After their tour of duty, the two friends came back home and opened Compass Coffee in Washington, D.C. \u003ccite>(Courtesy of Compass Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The military runs on coffee,\" says Harrison Suarez, co-founder of Compass Coffee in Washington, D.C. \"The Marines especially. It's this ritual.\"\u003c/p>\n\u003cp>Suarez and Michael Haft, who started Compass together, \"first became friends in the Marines over coffee,\" Suarez says, \"learning how to navigate with a map and compass.\" On their first day of training in North Carolina, it was, \"Hey, Gunny, want to get together for a cup of coffee?\" recalls Suarez. \"That's how pretty much every new relationship in the Marines is formed.\"\u003c/p>\n\u003cp>As the war in Afghanistan intensified, both Suarez and Haft deployed there with the 1st Battalion, 9th Marines. One of their missions was to help develop the local police force and army. The two men tried to bond with their new Afghan partners over coffee, Suarez recalls, but the Afghans weren't having it.\u003c/p>\n\u003cp>\"Any time we shared coffee with our Afghan partners, it was just a train wreck,\" Haft says. The Afghan culture is much more about tea. It was important to the friends to embrace local culture, so they quickly learned to stop pushing the java. Regardless of what was in the cups, the experience of gathering together over a hot drink and \"taking time to develop a rapport with your partners that you are fighting alongside holds the same,\" says Suarez.\u003c/p>\n\u003cp>But it was coffee that fueled the American troops stationed there, with Marines sharing morning brew with their platoon commanders as they all gathered to discuss the day's plans. As it was a century earlier, coffee became a ritual of war.\u003c/p>\n\u003cp>When Haft and Suarez returned home after their deployment, their coffee obsession deepened. \"Everybody gets into something when they return home from the war. For us, it was coffee,\" says Haft. A quest to learn how to brew the perfect cup first led them to write a book, and eventually to open Compass Coffee, a roastery and community gathering place in northwest Washington, D.C.\u003c/p>\n\u003cp>And they haven't forgotten their time with the Marines, where their passion for coffee first took root. \"We've sent coffee to Marines on aircraft carriers, to Afghanistan,\" Haft says. \"Basically any time any soldier requested some crazy coffee delivery, we've done our best to accommodate getting it out to them.\"\u003c/p>\n\u003cp>The business has started to expand quickly — there are now several branches of Compass throughout the city, and tins of Compass' signature roasts are available at several local grocery stores.\u003c/p>\n\u003cp>When we visited them at their flagship coffee shop in northwest D.C., the roaster was going strong and new equipment was being installed in the cupping room. The weekly schedule was posted in the staff room, designed using organizing strategies the two friends learned in the Marines.\u003c/p>\n\u003cp>Over a cup of Compass brew, Suarez summed things up. \"Going back all the way to the Civil War and up to our experience in Afghanistan, you've got this common thread of people coming together, sharing their experience, their stories over coffee.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "\"Nobody can soldier without coffee,\" a Union cavalryman wrote in 1865. \u003cem>Hidden Kitchens\u003c/em> looks at three American wars through the lens of coffee: the Civil War, Vietnam and Afghanistan.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/07/20160725_me_if_war_is_hell_then_coffee_has_offered_us_soldiers_some_salvation.mp3\u003c/p>\n\u003cp>In April 1865, at the bloody, bitter end of the Civil War, Ebenezer Nelson Gilpin, a Union cavalryman, wrote in his diary, \"Everything is chaos here. The suspense is almost unbearable.\"\u003c/p>\n\u003cp>\"We are reduced to quarter rations and no coffee,\" he continued. \"And nobody can soldier without coffee.\"\u003c/p>\n\u003cp>If war is hell, then for many soldiers throughout American history, it is coffee that has offered some small salvation. \u003cem>Hidden Kitchens \u003c/em>looks at three American wars through the lens of coffee: the Civil War, Vietnam and Afghanistan.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003ch3>\u003cstrong>The Civil War\u003c/strong>\u003c/h3>\n\u003cp>War, freedom, slavery, secession, union — these are some of the big themes you might expect to find in the diaries of Civil War soldiers. At least, that's what \u003ca href=\"http://americanhistory.si.edu/profile/1214\">Jon Grinspan\u003c/a>, a curator at the Smithsonian's National Museum of American History, assumed when he began digging through war journals in the nation's Civil War archives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I went looking for the big stories,\" Grinspan says. \"And all they kept talking about was the coffee they had for breakfast, or the coffee they wanted to have for breakfast.\"\u003c/p>\n\u003cp>The word coffee was more present in these diaries than the words \"war,\" \"bullet,\" \"cannon,\" \"slavery,\" \"mother\" or even \"Lincoln.\" \"You can only ignore what they're talking about for so long before you realize that's the story,\" Grinspan says.\u003c/p>\n\u003cp>Union soldiers were given 36 pounds of coffee a year by the government, and they made their daily brew everywhere and with everything: with water from canteens and puddles, brackish bays and Mississippi mud — liquid their horses would not drink. \"Soldiers would drink it before marches, after marches, on patrol, during combat,\" Grinspan tells us.\u003c/p>\n\u003cfigure id=\"attachment_110944\" class=\"wp-caption alignright\" style=\"max-width: 811px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50.jpg\" alt=\"A print shows Army of the Potomac soldiers waiting for coffee at a campfire in an encampment during the Civil War.\" width=\"811\" height=\"1024\" class=\"size-full wp-image-110944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50-400x505.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50-768x970.jpg 768w\" sizes=\"(max-width: 811px) 100vw, 811px\">\u003cfigcaption class=\"wp-caption-text\">A print shows Army of the Potomac soldiers waiting for coffee at a campfire in an encampment during the Civil War. \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Confederacy, on the other hand, was decidedly less caffeinated. As soon as the war began, the Union blockaded Southern ports and cut off the South's access to coffee.\u003c/p>\n\u003cp>\"The Confederates had access to tobacco and Southern foods; Northern soldiers had access to coffee,\" explains \u003ca href=\"http://andrewfsmith.com/\">Andrew F. Smith\u003c/a>, a professor of food studies at the New School in New York, and author of\u003cem> \u003c/em>\u003ca href=\"https://www.amazon.com/Starving-South-How-North-Civil/dp/0312601816\">\u003cem>Starving the South: How the North Won the Civil War\u003c/em>\u003c/a>. \"When there was not a battle going on, Confederate soldiers and Union soldiers met in the middle of fields and exchanged goods,\" Smith says.\u003c/p>\n\u003cp>Desperate Confederate soldiers would invent makeshift coffees, Grinspan tells us, roasting rye, rice, sweet potatoes or beets until they were dark, chocolaty and caramelized.The resulting brew contained no caffeine, but at least it was something warm and brown and consoling.\u003c/p>\n\u003cp>Perhaps the North's access to caffeine gave its soldiers a strategic advantage. At least that's what one Union officer, Gen. Benjamin Butler, thought. He ordered his men to carry coffee in their canteens and planned attacks based on when his men would be most wired. His advice to other generals was: \"If your men get their coffee early in the morning, you can hold.\"\u003c/p>\n\u003cp>Over the course of the war, as the Union army grew, its camps became makeshift cities, housing hundreds of thousands of men. \"They were in battle maybe one or two weeks of the whole year,\" Grinspan says. Most of the time, he adds, \"they weren't shooting their rifles at enemies, being chased or fired upon, but every day they made coffee.\"\u003c/p>\n\u003cp>In 1859 Sharps Rifle Co. began to manufacture a carbine with a hand-cranked grinder built into the butt stock — or handle — of the rifle. Union soldiers would fill the stock with beans, grind them up, dump them out and use the grounds to cook the coffee. As the morning began, one Civil War diarist described a scene of \"little campfires rapidly increasing to hundreds in numbers that would shoot up along the hills and plains.\" The encampment would buzz with the sound of thousands of grinders simultaneously crushing beans. Soon, tens of thousands of muckets (coffee pots) gurgled with fresh brew.\u003c/p>\n\u003cp>\"Here's an irony,\" says Grinspan. \"These soldiers who were fighting ostensibly to end slavery are fueled by this coffee from slave fields in Brazil.\"\u003c/p>\n\u003ch3>\u003cstrong>The Vietnam War\u003c/strong>\u003c/h3>\n\u003cp>Coffee may have powered the Union army during the Civil War, but during the Vietnam War, it fueled the GI anti-war movement.\u003c/p>\n\u003cp>In the late 1960s and early '70s, as soldiers returning from Vietnam began to question the U.S. role in the war, GI coffeehouses sprung up in military towns outside bases across the country. They became a vital gathering place.\u003c/p>\n\u003cp>David Zeiger helped run the Oleo Strut, a GI coffeehouse outside Fort Hood in Killeen, Texas, for three years in the early 1970s. \"An oleo strut,\" he explains, \"is the vertical shock absorber on a helicopter. The concept of the GI coffeehouse was as a shock absorber, a place where GIs could get away from the military and say what they really felt,\" Zeiger says. In 2005, Zeiger, now a filmmaker, made \u003ca href=\"http://www.sirnosir.com/\">\u003cem>Sir, No Sir\u003c/em>\u003c/a>, a documentary about the GI anti-war movement and the story of the Oleo Strut.\u003c/p>\n\u003cp>The first GI coffeehouse -- called UFO (a play on USO) -- opened in 1967, near Fort Jackson in Columbia, S.C. It was founded as a \"hangout for GIs\" by Fred Gardner, a Harvard grad who joined the Army reserves in 1963.\u003c/p>\n\u003cp>\"The UFO became a place where soldiers could gather and talk openly about their worries and frustrations, without the military brass around,\" Gardner recalls. And in Columbia, says Gardner, UFO was a rarity -- a place that \"not just black and white but students and soldiers\" could share.\u003c/p>\n\u003cp>Other GI coffeehouses followed — around two-dozen by 1971, by some accounts. They included the Shelter Half in Tacoma, Wash., near Fort Lewis; the Green Machine outside Camp Pendleton in San Diego; and Mad Anthony Wayne's in Waynesville, Mo., outside Fort Leonard, to name a few. As the anti-war movement heated up, these coffeehouses became places where GIs could get legal counseling on issues like going AWOL and obtaining conscientious objector status, and learn about ways to protest the war.\u003c/p>\n\u003cp>Many coffeehouses also began publishing newspapers, with exposés on poor conditions within military prisons, op-eds from disillusioned soldiers and information about rallies and demonstrations.\u003c/p>\n\u003cfigure id=\"attachment_110945\" class=\"wp-caption alignright\" style=\"max-width: 999px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057.jpg\" alt=\"During the Vietnam War, GI coffeehouses located near military posts became a place for soldiers to gather and organize against the war. Since 2007, veterans of the wars in Iraq and Afghanistan have revived this GI coffeehouse tradition in various locations.\" width=\"999\" height=\"1333\" class=\"size-full wp-image-110945\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-960x1281.jpg 960w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">During the Vietnam War, GI coffeehouses located near military posts became a place for soldiers to gather and organize against the war. Since 2007, veterans of the wars in Iraq and Afghanistan have revived this GI coffeehouse tradition in various locations. \u003ccite>(\u003ca href=\"http://justseeds.org/product/gi-coffeehouses/\">Courtesy of Molly Fair\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>GI coffeehouses caught the eye of those leading the anti-war movement in Hollywood. Actress Jane Fonda's anti-war road show, the FTA — an alternative to the USO shows that she created with Donald Sutherland — frequented the GI coffeehouses. The first time Fonda visited the Oleo Strut, the local newspaper had a big headline: \"Barbarella comes to Killeen, Texas\" (a reference to Fonda's role in a 1960s sci-fi cult film).\u003c/p>\n\u003cp>The coffeehouses also drew the attention of President Lyndon B. Johnson's administration, which monitored their \"subversive activities.\" In August 1968, Army Chief of Staff Gen. William Westmoreland sent LBJ a secret memo noting, \"consensus is that coffeehouses are not yet effectively interfering with significant military interests, and, consequently, suppressive action may be counter-productive,\" as sociologist Tom Wells details in his book \u003cem>The War Within.\u003c/em> The next month, however, Westmoreland reported to Johnson that several Oleo Strut frequenters had been arrested.\u003c/p>\n\u003ch3>\u003cstrong>Afghanistan\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_110946\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d.jpg\" alt=\"Harrison Suarez and Michael Haft met as Marines serving in Afghanistan. After their tour of duty, the two friends came back home and opened Compass Coffee in Washington, D.C.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-110946\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Harrison Suarez and Michael Haft met as Marines serving in Afghanistan. After their tour of duty, the two friends came back home and opened Compass Coffee in Washington, D.C. \u003ccite>(Courtesy of Compass Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The military runs on coffee,\" says Harrison Suarez, co-founder of Compass Coffee in Washington, D.C. \"The Marines especially. It's this ritual.\"\u003c/p>\n\u003cp>Suarez and Michael Haft, who started Compass together, \"first became friends in the Marines over coffee,\" Suarez says, \"learning how to navigate with a map and compass.\" On their first day of training in North Carolina, it was, \"Hey, Gunny, want to get together for a cup of coffee?\" recalls Suarez. \"That's how pretty much every new relationship in the Marines is formed.\"\u003c/p>\n\u003cp>As the war in Afghanistan intensified, both Suarez and Haft deployed there with the 1st Battalion, 9th Marines. One of their missions was to help develop the local police force and army. The two men tried to bond with their new Afghan partners over coffee, Suarez recalls, but the Afghans weren't having it.\u003c/p>\n\u003cp>\"Any time we shared coffee with our Afghan partners, it was just a train wreck,\" Haft says. The Afghan culture is much more about tea. It was important to the friends to embrace local culture, so they quickly learned to stop pushing the java. Regardless of what was in the cups, the experience of gathering together over a hot drink and \"taking time to develop a rapport with your partners that you are fighting alongside holds the same,\" says Suarez.\u003c/p>\n\u003cp>But it was coffee that fueled the American troops stationed there, with Marines sharing morning brew with their platoon commanders as they all gathered to discuss the day's plans. As it was a century earlier, coffee became a ritual of war.\u003c/p>\n\u003cp>When Haft and Suarez returned home after their deployment, their coffee obsession deepened. \"Everybody gets into something when they return home from the war. For us, it was coffee,\" says Haft. A quest to learn how to brew the perfect cup first led them to write a book, and eventually to open Compass Coffee, a roastery and community gathering place in northwest Washington, D.C.\u003c/p>\n\u003cp>And they haven't forgotten their time with the Marines, where their passion for coffee first took root. \"We've sent coffee to Marines on aircraft carriers, to Afghanistan,\" Haft says. \"Basically any time any soldier requested some crazy coffee delivery, we've done our best to accommodate getting it out to them.\"\u003c/p>\n\u003cp>The business has started to expand quickly — there are now several branches of Compass throughout the city, and tins of Compass' signature roasts are available at several local grocery stores.\u003c/p>\n\u003cp>When we visited them at their flagship coffee shop in northwest D.C., the roaster was going strong and new equipment was being installed in the cupping room. The weekly schedule was posted in the staff room, designed using organizing strategies the two friends learned in the Marines.\u003c/p>\n\u003cp>Over a cup of Compass brew, Suarez summed things up. \"Going back all the way to the Civil War and up to our experience in Afghanistan, you've got this common thread of people coming together, sharing their experience, their stories over coffee.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Astrophysicist, Wine Lover, Foodie: The Neil deGrasse Tyson You Didn't Know",
"title": "Astrophysicist, Wine Lover, Foodie: The Neil deGrasse Tyson You Didn't Know",
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"content": "\u003cp>You probably know Neil deGrasse Tyson as an astrophysicist with a seemingly endless stream of science fun facts at his command. You might not be aware that he is also a great oenophile and lover of food.\u003c/p>\n\u003cp>Some 16 years ago, before I was a journalist and illustrator, I worked with Neil at the American Museum of Natural History. He would sometimes carry around a small canvas tote bag. As I recall, the bag would contain one of two things: either a weighty, mango-sized meteorite to show to guests of the museum, or a bottle of wine to gift to a colleague.\u003c/p>\n\u003cp>It was pretty symbolic of his twin passions – the heavens, and wine. (By extension, that includes cuisine.) I recently talked with NdGT about how these all collide in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>On how general, broad knowledge of scientific concepts is useful in the kitchen ...\u003c/strong>\u003c/p>\n\u003cp>-The lower-than-32-degrees freezing point of liquids that contain alcohol, like wine, allows you to chill a bottle of white wine to sub-freezing temperatures without it freezing, before you bring it a dinner party. The wine warms up during the travel time to just the right temperature in time for dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>-When emptying water from a narrow-necked bottle after cleaning it, the water will exit the bottle about twice as fast if you swirl it, tornado style. Swirling water creates a path in its center for air to replace the water that's leaving the bottle. Without it, the water from an inverted bottle must glug its way out, taking turns with pulses of air that move in to replace the water that has left the bottle.\u003c/p>\n\u003cp>-If you take a pint of rock-solid ice cream from the freezer and put it in the refrigerator, the temperature difference between the ice cream and the surrounding air will be much less than if you put it on the counter. This slows down the rate at which the ice cream gets warmer, allowing the entire pint to change temperature at a uniform rate. After an hour or so, the ice cream is at a perfect temperature throughout. Whereas, had the pint been left on the counter, the edges get melty first while the center stays solid.\u003c/p>\n\u003cp>\u003cstrong>On what aliens on other planets might eat ...\u003c/strong>\u003c/p>\n\u003cp>Except for salt, everything we eat that has nutritional value was once alive, or was secreted by something that was alive. On the face of it, that's quite barbaric — we all kill living organisms for our nourishment.\u003c/p>\n\u003cp>The ultimate source of all that energy is the Sun. Maybe aliens bypass the middle-man and get their energy directly from their host star, via photosynthesis, or some other method we have yet to divine. In that way, they don't have to kill anything to survive. What would we look like to them?\u003c/p>\n\u003cfigure id=\"attachment_110932\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1.jpg\" alt=\"Neil Degrasse Tyson Food Guide\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-110932\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Neil Degrasse Tyson Food Guide \u003ccite>(Beth Lebwohl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how he would entertain\u003c/strong>\u003cstrong> Isaac Newton, Albert Einstein and Carl Sagan \u003c/strong>\u003cstrong>if they were all having dinner together ...\u003c/strong>\u003c/p>\n\u003cp>I would cook dinner for them myself and serve my finest wines across many courses of food, sampling many different dishes that will include pasta, rice, corn, fish, fowl, lamb, beef, and pork, followed by fruit and a cheese platter. Newton will ask if I am king of my country. And I will reply that farming and food distribution has come a long way since his day. So that now, average people — even people who would be his servants — can eat like royalty.\u003c/p>\n\u003cp>We'd have to catch Newton up on all the scientific and technological advances in society that his discoveries spawned. \"Why are there no horses pulling those metal carriages?Why is there no flame in the lighting fixture?\" \"How do you fit all those music-playing instruments in that tiny hand-held device?\" In Newton's day the concepts of atoms, energy, electricity and motors were not yet developed. After[wards], I tell him we also fly hundreds of people at a time through the air at 500 miles per hour and at 30,000 feet altitude, a hundred thousand times per day. I then say we've travelled to the moon nine times. Right around then, his head explodes. (You can see this might take several dinners.)\u003c/p>\n\u003cp>As for Einstein, I'd just tell him that everything he predicted came true.\u003c/p>\n\u003cp>As for Sagan, I'd alert him that we've continued his legacy by creating a follow-on \u003cem>Cosmos\u003c/em> in 2014 to his original [\u003cem>Cosmos show\u003c/em>] in 1980. From all I know of his character, he'd be delighted to learn of this.\u003c/p>\n\u003cp>\u003cstrong>On how his passion for wine complements his passion for astrophysics ...\u003c/strong>\u003c/p>\n\u003cp>I'm a sucker for cosmically conceived wine names and labels. A wine that immediately comes to mind is Astralis, a Shiraz by the Aussie winemaker Clarendon Hills. The black label boldly displays the Southern Cross [constellation]. Another wine is Luce, a \"Super Tuscan\" wine from Italy, born of the collaboration between American winemaking legend Robert Mondavi, and Italian winemaker Vittorio Frescobaldi. Their bottle does not use a paper label. Instead, they've etched in color — a stylized image of the Sun in the glass bottle itself. (Of course, \u003cem>luce \u003c/em>in Italian means light.) These two wines are not cheap, but they look good on a table, and the wine is pretty good, too.\u003c/p>\n\u003cp>\u003cstrong>On his most cherished quotation about cuisine ...\u003c/strong>\u003c/p>\n\u003cp>It is: \"The sun, with all those planets revolving around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do.\" -Galileo Galilei\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>You probably know Neil deGrasse Tyson as an astrophysicist with a seemingly endless stream of science fun facts at his command. You might not be aware that he is also a great oenophile and lover of food.\u003c/p>\n\u003cp>Some 16 years ago, before I was a journalist and illustrator, I worked with Neil at the American Museum of Natural History. He would sometimes carry around a small canvas tote bag. As I recall, the bag would contain one of two things: either a weighty, mango-sized meteorite to show to guests of the museum, or a bottle of wine to gift to a colleague.\u003c/p>\n\u003cp>It was pretty symbolic of his twin passions – the heavens, and wine. (By extension, that includes cuisine.) I recently talked with NdGT about how these all collide in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>On how general, broad knowledge of scientific concepts is useful in the kitchen ...\u003c/strong>\u003c/p>\n\u003cp>-The lower-than-32-degrees freezing point of liquids that contain alcohol, like wine, allows you to chill a bottle of white wine to sub-freezing temperatures without it freezing, before you bring it a dinner party. The wine warms up during the travel time to just the right temperature in time for dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>-When emptying water from a narrow-necked bottle after cleaning it, the water will exit the bottle about twice as fast if you swirl it, tornado style. Swirling water creates a path in its center for air to replace the water that's leaving the bottle. Without it, the water from an inverted bottle must glug its way out, taking turns with pulses of air that move in to replace the water that has left the bottle.\u003c/p>\n\u003cp>-If you take a pint of rock-solid ice cream from the freezer and put it in the refrigerator, the temperature difference between the ice cream and the surrounding air will be much less than if you put it on the counter. This slows down the rate at which the ice cream gets warmer, allowing the entire pint to change temperature at a uniform rate. After an hour or so, the ice cream is at a perfect temperature throughout. Whereas, had the pint been left on the counter, the edges get melty first while the center stays solid.\u003c/p>\n\u003cp>\u003cstrong>On what aliens on other planets might eat ...\u003c/strong>\u003c/p>\n\u003cp>Except for salt, everything we eat that has nutritional value was once alive, or was secreted by something that was alive. On the face of it, that's quite barbaric — we all kill living organisms for our nourishment.\u003c/p>\n\u003cp>The ultimate source of all that energy is the Sun. Maybe aliens bypass the middle-man and get their energy directly from their host star, via photosynthesis, or some other method we have yet to divine. In that way, they don't have to kill anything to survive. What would we look like to them?\u003c/p>\n\u003cfigure id=\"attachment_110932\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1.jpg\" alt=\"Neil Degrasse Tyson Food Guide\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-110932\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Neil Degrasse Tyson Food Guide \u003ccite>(Beth Lebwohl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how he would entertain\u003c/strong>\u003cstrong> Isaac Newton, Albert Einstein and Carl Sagan \u003c/strong>\u003cstrong>if they were all having dinner together ...\u003c/strong>\u003c/p>\n\u003cp>I would cook dinner for them myself and serve my finest wines across many courses of food, sampling many different dishes that will include pasta, rice, corn, fish, fowl, lamb, beef, and pork, followed by fruit and a cheese platter. Newton will ask if I am king of my country. And I will reply that farming and food distribution has come a long way since his day. So that now, average people — even people who would be his servants — can eat like royalty.\u003c/p>\n\u003cp>We'd have to catch Newton up on all the scientific and technological advances in society that his discoveries spawned. \"Why are there no horses pulling those metal carriages?Why is there no flame in the lighting fixture?\" \"How do you fit all those music-playing instruments in that tiny hand-held device?\" In Newton's day the concepts of atoms, energy, electricity and motors were not yet developed. After[wards], I tell him we also fly hundreds of people at a time through the air at 500 miles per hour and at 30,000 feet altitude, a hundred thousand times per day. I then say we've travelled to the moon nine times. Right around then, his head explodes. (You can see this might take several dinners.)\u003c/p>\n\u003cp>As for Einstein, I'd just tell him that everything he predicted came true.\u003c/p>\n\u003cp>As for Sagan, I'd alert him that we've continued his legacy by creating a follow-on \u003cem>Cosmos\u003c/em> in 2014 to his original [\u003cem>Cosmos show\u003c/em>] in 1980. From all I know of his character, he'd be delighted to learn of this.\u003c/p>\n\u003cp>\u003cstrong>On how his passion for wine complements his passion for astrophysics ...\u003c/strong>\u003c/p>\n\u003cp>I'm a sucker for cosmically conceived wine names and labels. A wine that immediately comes to mind is Astralis, a Shiraz by the Aussie winemaker Clarendon Hills. The black label boldly displays the Southern Cross [constellation]. Another wine is Luce, a \"Super Tuscan\" wine from Italy, born of the collaboration between American winemaking legend Robert Mondavi, and Italian winemaker Vittorio Frescobaldi. Their bottle does not use a paper label. Instead, they've etched in color — a stylized image of the Sun in the glass bottle itself. (Of course, \u003cem>luce \u003c/em>in Italian means light.) These two wines are not cheap, but they look good on a table, and the wine is pretty good, too.\u003c/p>\n\u003cp>\u003cstrong>On his most cherished quotation about cuisine ...\u003c/strong>\u003c/p>\n\u003cp>It is: \"The sun, with all those planets revolving around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do.\" -Galileo Galilei\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
"id": "soldout",
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