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"name": "\u003ca href=\"https://civileats.com/author/dkim/\">Dakota Kim\u003c/a>, \u003ca href=\"https://civileats.com/2018/05/29/growing-california-rice-and-almonds-against-the-grain/\">Civil Eats\u003c/a>",
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"bio": "\u003cstrong>Marcia Gagliardi\u003c/strong> writes a popular insider e-column about the SF dining and drinking scene, get all the latest news at \u003ca href=\"http://www.tablehopper.com\">tablehopper.com\u003c/a>. Follow @tablehopper on \u003ca href=\"https://twitter.com/tablehopper\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/tablehopper/\">Instagram\u003c/a> for more culinary finds! She also writes about low-dose and high-quality cannabis products in her weekly mymilligram newsletter at \u003ca href=\"http://www.mymilligram.com\">mymilligram.com\u003c/a>.",
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"content": "\u003cp>Hunger can trigger cruel words from kind people.\u003c/p>\n\u003cp>A starved dog lover might fantasize about punting the neighbor's Chihuahua that just will not shut up. A puckish but otherwise nice person might snap at a friend, \"Bring me the freaking cheesesteak before I flip this TABLE!\"\u003c/p>\n\u003cp>They are, in a word, \"hangry,\" or irrationally irritable, upset or angry because of hunger. But how hunger turns into hangriness is a mystery, says \u003ca href=\"https://jkmaccormack.com/about/\">Jennifer MacCormack\u003c/a>, a doctoral candidate at the University of North Carolina, Chapel Hill in psychology and neuroscience, who wanted to understand the phenomenon. \"The mechanism isn't clear on how [hunger] affects your emotions or the exact emotional processes,\" she says.\u003c/p>\n\u003cp>To find out, she designed some provocative experiments to rile up hungry people.\u003c/p>\n\u003cp>In one of them, MacCormack had 118 undergraduates fast for five hours or more and 118 others eat a meal before coming to her lab. \"Psych 101 students, bless their heart,\" she says. \"They didn't know this was a study about feeling hangry.\" Unfortunately for them, MacCormack concocted an experiment to annoy them and to see how they responded.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, she had half the people in both groups write an essay about emotions to direct their attention to how they were feeling. The other half wrote an essay about a neutral, unemotional day. \"We wanted to see if [self-awareness] halts creating this hangry emotions and behaviors,\" MacCormack says. Next, she had all of them go through a long, arduous computer exercise. \"I designed this fake task with colored circles. The colors are really glaring and bright and hard to look at, and it's a hard task with a hundred trials,\" she says.\u003c/p>\n\u003cp>Just as the participant was about to finish the assignment, the program would simulate a crash. \"The blue screen of death would show up,\" MacCormack says. The researcher would then go into the room and begin blaming the person for the computer crash. \"Oh, what buttons did you press? You must have caused the crash,\" MacCormack says. \"Then we let them stew for two minutes. Nobody blew up at me, but some people looked nervous and upset. A lot of eye rolls. People crossed their arms.\"\u003c/p>\n\u003cp>After a couple of minutes, MacCormack would have the students fill out an emotion questionnaire, designed to look like a research satisfaction survey, and then let them go. All the students were made a little upset by the experiment, but only the hungry students who hadn't written about their emotions were especially angry.\u003c/p>\n\u003cp>\"They thought the experimenter was more judgmental,\" MacCormack says. \"They said they felt significantly more hate than other people.\"\u003c/p>\n\u003cp>In another experiment, MacCormack had people look at positive, negative or neutral pictures, such as a cute kitten, a snarling dog or a rock. When hungry or sated people looked at positive or neutral pictures, they didn't feel any strong emotional shift in any direction. But when hungry people looked at negative images, they reacted much more strongly than those who had eaten recently.\u003c/p>\n\u003cp>The \u003ca href=\"http://psycnet.apa.org/doiLanding?doi=10.1037%2Femo0000422\">results were published\u003c/a> in the journal \u003cem>Emotion\u003c/em>.\u003c/p>\n\u003cp>The findings suggest two things, says \u003ca href=\"http://www.psychology.ucr.edu/faculty/davis/index.html\">Elizabeth Davis\u003c/a>, a psychologist at the University of California, Riverside, who didn't work on the experiments. First, hunger alone isn't enough to make someone hangry. \"It's context,\" she says. Hungry people need to be in some negative situation or subject to negative stimuli before they start feeling hangry.\u003c/p>\n\u003cp>Second, it seems people are less likely to become hangry if they are aware of their emotions. Hunger makes us slightly unhappy to begin with, but we might not always realize that our mood is shifting, Davis says. So, when we're beset by some woe – like a mean graduate researcher – those negative feelings get directed toward that trigger instead and result in an overreaction. Hunger \"signals to us that something is wrong — that it's time to eat,\" Davis says. But as humans, we may misattribute that aversive feeling to something external before we look into what our body is telling us.\"\u003c/p>\n\u003cp>But if you are aware that you're feeling a little stressed because you're hungry, it's easier to separate those feelings from how something else is making you feel, MacCormack says. \"It becomes more like, 'maybe that person isn't a terrible person. Maybe I'm just hungry.' \"\u003c/p>\n\u003cp>That insight means there are ways for hangry people to cool themselves off a bit. \"Just being a bit more aware is helpful,\" MacCormack says. But the best remedy is probably just to fix the source of the issue first. \"If I do notice I'm getting hangry, I just go and eat something. It has helped to buffer some marital conflicts and stuff,\" she says.\u003c/p>\n\u003cp>The same principle might apply to other physical states, too, Davis says. \"One of the neat things about this paper is this idea that [feelings regulating the body like hunger] are physiology that may be more closely tied to our emotional experiences than we thought,\" she says. So, any other internal signals like feeling cold or hot or pain may have their own versions of hangry.\u003c/p>\n\u003cp>\u003cem>Angus Chen is a journalist in New York. He's on Twitter: \u003c/em>\u003ca href=\"http://www.twitter.com/@angrchen\">@angrchen\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, she had half the people in both groups write an essay about emotions to direct their attention to how they were feeling. The other half wrote an essay about a neutral, unemotional day. \"We wanted to see if [self-awareness] halts creating this hangry emotions and behaviors,\" MacCormack says. Next, she had all of them go through a long, arduous computer exercise. \"I designed this fake task with colored circles. The colors are really glaring and bright and hard to look at, and it's a hard task with a hundred trials,\" she says.\u003c/p>\n\u003cp>Just as the participant was about to finish the assignment, the program would simulate a crash. \"The blue screen of death would show up,\" MacCormack says. The researcher would then go into the room and begin blaming the person for the computer crash. \"Oh, what buttons did you press? You must have caused the crash,\" MacCormack says. \"Then we let them stew for two minutes. Nobody blew up at me, but some people looked nervous and upset. A lot of eye rolls. People crossed their arms.\"\u003c/p>\n\u003cp>After a couple of minutes, MacCormack would have the students fill out an emotion questionnaire, designed to look like a research satisfaction survey, and then let them go. All the students were made a little upset by the experiment, but only the hungry students who hadn't written about their emotions were especially angry.\u003c/p>\n\u003cp>\"They thought the experimenter was more judgmental,\" MacCormack says. \"They said they felt significantly more hate than other people.\"\u003c/p>\n\u003cp>In another experiment, MacCormack had people look at positive, negative or neutral pictures, such as a cute kitten, a snarling dog or a rock. When hungry or sated people looked at positive or neutral pictures, they didn't feel any strong emotional shift in any direction. But when hungry people looked at negative images, they reacted much more strongly than those who had eaten recently.\u003c/p>\n\u003cp>The \u003ca href=\"http://psycnet.apa.org/doiLanding?doi=10.1037%2Femo0000422\">results were published\u003c/a> in the journal \u003cem>Emotion\u003c/em>.\u003c/p>\n\u003cp>The findings suggest two things, says \u003ca href=\"http://www.psychology.ucr.edu/faculty/davis/index.html\">Elizabeth Davis\u003c/a>, a psychologist at the University of California, Riverside, who didn't work on the experiments. First, hunger alone isn't enough to make someone hangry. \"It's context,\" she says. Hungry people need to be in some negative situation or subject to negative stimuli before they start feeling hangry.\u003c/p>\n\u003cp>Second, it seems people are less likely to become hangry if they are aware of their emotions. Hunger makes us slightly unhappy to begin with, but we might not always realize that our mood is shifting, Davis says. So, when we're beset by some woe – like a mean graduate researcher – those negative feelings get directed toward that trigger instead and result in an overreaction. Hunger \"signals to us that something is wrong — that it's time to eat,\" Davis says. But as humans, we may misattribute that aversive feeling to something external before we look into what our body is telling us.\"\u003c/p>\n\u003cp>But if you are aware that you're feeling a little stressed because you're hungry, it's easier to separate those feelings from how something else is making you feel, MacCormack says. \"It becomes more like, 'maybe that person isn't a terrible person. Maybe I'm just hungry.' \"\u003c/p>\n\u003cp>That insight means there are ways for hangry people to cool themselves off a bit. \"Just being a bit more aware is helpful,\" MacCormack says. But the best remedy is probably just to fix the source of the issue first. \"If I do notice I'm getting hangry, I just go and eat something. It has helped to buffer some marital conflicts and stuff,\" she says.\u003c/p>\n\u003cp>The same principle might apply to other physical states, too, Davis says. \"One of the neat things about this paper is this idea that [feelings regulating the body like hunger] are physiology that may be more closely tied to our emotional experiences than we thought,\" she says. So, any other internal signals like feeling cold or hot or pain may have their own versions of hangry.\u003c/p>\n\u003cp>\u003cem>Angus Chen is a journalist in New York. He's on Twitter: \u003c/em>\u003ca href=\"http://www.twitter.com/@angrchen\">@angrchen\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: It’s Time for Rosé and Tacos and Cake and Amatriciana Pizza",
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"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Anthony Bourdain: Serving Up Inclusion",
"title": "Anthony Bourdain: Serving Up Inclusion",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Anthony Bourdain is being mourned, of course, by fellow chefs and foodies for his sardonic exposés about what \u003cem>really \u003c/em>happens in the kitchens of some of America's best restaurants. And for his travels to explore the world's cuisines. But communities of color, women, people who are gender-different from the perceived norm — those people sent heartbroken tributes, too.\u003c/p>\n\u003cp>The chef, food and travel writer and humanitarian was found dead on Friday while with a production crew on a shoot in France for one of his food travelogues. The \u003ca href=\"https://www.npr.org/sections/thesalt/2018/06/08/618185381/anthony-bourdain-chef-and-television-host-has-died-at-61\">cause of death was suicide\u003c/a>.\u003c/p>\n\u003cp>\"If you're from a marginalized, dehumanized community, you know what Anthony Bourdain meant,\" tweeted Mohammad Alsaafin. \"To Palestinians, Iranians, Libyans, undocumented immigrants in the US, abused women...what a loss.\"\u003c/p>\n\u003cp>What a loss indeed. Food historian \u003ca href=\"https://www.washingtonpost.com/outlook/tracing-his-urge-to-cook-through-slavery-and-the-south/2017/08/18/1aeaa6de-6e19-11e7-96ab-5f38140b38cc_story.html?utm_term=.11080b413b31\">Michael W. Twitty\u003c/a> won a coveted James Beard award earlier this spring for \u003cem>The Cooking Gene\u003c/em>: \u003cem>A Journey Through African American Culinary History in the Old South.\u003c/em> He wrote on Twitter, \"For a Black man that has walked the plank for being highly critical of the food world so white, #Anthony Bourdain was special. He called Africa the cradle of civilization, took his cameras to Haiti, honored t he hood with Snoop, broke bread with Obama like a human being...\"\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/hLkC0jNWE5Y\">Obama and Bourdain met when both were traveling in Southeast Asia to share bowls of \u003cem>bun cha\u003c/em>\u003c/a>, a North Vietnamese specialty of spicy pork patties with noodles in a garlicky broth. The people in the restaurant—once they got over their shock at seeing the leader of the free world happily slurping noodles at a nearby table — clearly loved that Obama was eating and enjoying their food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is killer,\" Obama told Bourdain, as he dove in for more. Food writer Andrea Nguyen, whose \u003ca href=\"https://www.epicurious.com/expert-advice/vietnamese-cooking-expert-andrea-nguyen-the-pho-cookbook-recipe-article\">cookbook on the Vietnamese national soup, Pho\u003c/a>, also earned a James Beard award this year, tweeted after that memorable dinner, that the table at which the president and Bourdain dined \"\u003ca href=\"https://twitter.com/ObamaHitsBack/status/1005049996520157184\">was encased like a museum piece at the restaurant\u003c/a>.\" Bourdain, she said \"did much for overlooked causes and cuisines, including that of Vietnam. RIP anh [brother] Tony.\"\u003c/p>\n\u003cp>\u003cstrong>Humanizing Muslims and Arabs ...\u003c/strong>\u003c/p>\n\u003cp>Bourdain saw food as not just sustenance — although sustenance was important — but as a way to convey a message of acceptance, respect, comfort. \u003cem>Parts Unknown\u003c/em> got an award from MPAC (the Muslim Public Affairs Council) for its episode on Israel and Palestine. In his \u003ca href=\"https://www.youtube.com/watch?v=53pRNV8wAws\">acceptance speech\u003c/a>, made by video, Bourdain said, \"The world has visited many terrible things on the Palestinian people, none more shameful than robbing them of their basic humanity.\"\u003c/p>\n\u003cp>Bourdain's death revealed another talent most of us knew nothing about. Laila El-Haddad, his co-author of \u003cem>The Gaza Kitchen: A Palestinian Culinary Journey\u003c/em>, posted a photo on Twitter of Bourdain with her and her tiny daughter. \"He was a master baby whisperer, and a master storyteller, having rocked my 7 month old to sleep in the middle of shooting our episode.\"\u003c/p>\n\u003cp>\"Let's not forget that Anthony Bourdain was one of the few prominent media personalities who regularly humanized Muslims and Arabs as regular, everyday people-without politicizing their lives or stories,\" tweeted Khaled Beydoun, a law professor at the University of Detroit Mercy, and author of \u003cem>American\u003c/em> \u003cem>Islamophobia\u003c/em>.\u003c/p>\n\u003cp>As for Africa, Bourdain declared the continent, \"one of the best arguments for travel I can think of,\" and lauded its ability to exist as a \"functioning multicultural, multilingual, extraordinarily TOLERANT society ... It's someplace that everyone, given the chance, should go.\" (\u003ca href=\"https://www.cnn.com/travel/article/bourdain-parts-unknown-senegal/index.html\">In that episode, he sits down with our own Ofeibea Quist-Arcton\u003c/a> to share a snack in one of the city's bustling street markets.)\u003c/p>\n\u003cp>\u003cstrong>Supporting Women and Immigrants\u003c/strong>\u003c/p>\n\u003cp>Closer to home, Bourdain was an early supporter of #MeToo, noting he'd met several women who'd told him awful stories of abuse. In an interview with \u003cem>The Cut\u003c/em>, Bourdain confessed he'd partially awakened to how widespread the issue of male predation was \u003ca href=\"http://www.nydailynews.com/entertainment/gossip/anthony-bourdain-cooks-asia-argento-rose-mcgowan-article-1.3656784\">when his girlfriend, Asia Argento, confided she was one of disgraced film maker Harvey Weinstein's accusers\u003c/a>.\u003c/p>\n\u003cp>\"I stand unhesitatingly and unwaveringly with the women,\" he wrote on \u003ca href=\"https://medium.com/@Bourdain/on-reacting-to-bad-news-28bc2c4b9adc\">in a 2017 essay on Medium\u003c/a>. And he meant not just in the film industry: \"Right now, nothing else matters but women's stories of what it's like in the industry I have loved and celebrated for nearly 30 years...\"\u003c/p>\n\u003cp>He also clapped back at the country's growing anti-immigrant, especially anti-Mexican, sentiment. \u003ca href=\"http://anthonybourdain.tumblr.com/post/84641290831/under-the-volcano\">On his blog in 2014\u003c/a>, Bourdain noted that, \"Americans love Mexican food ... Despite our ridiculously hypocritical attitudes towards immigration, we demand that Mexicans cook a large percentage of the food we eat, grow the ingredients we need to make that food, clean our houses, mow our lawns, wash our dishes, look after our children. As any chef will tell you, our entire service economy—the restaurant business as we know it—in most American cities, would collapse overnight without Mexican workers.\"\u003c/p>\n\u003cp>It's noticing things like that — and being unafraid to voice those observations in his books, blogs and on his television shows, that made Anthony Bourdain beloved, even revered, by the many communities of marginalized people that he visited, touched and supported.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anthony Bourdain is being mourned, of course, by fellow chefs and foodies for his sardonic exposés about what \u003cem>really \u003c/em>happens in the kitchens of some of America's best restaurants. And for his travels to explore the world's cuisines. But communities of color, women, people who are gender-different from the perceived norm — those people sent heartbroken tributes, too.\u003c/p>\n\u003cp>The chef, food and travel writer and humanitarian was found dead on Friday while with a production crew on a shoot in France for one of his food travelogues. The \u003ca href=\"https://www.npr.org/sections/thesalt/2018/06/08/618185381/anthony-bourdain-chef-and-television-host-has-died-at-61\">cause of death was suicide\u003c/a>.\u003c/p>\n\u003cp>\"If you're from a marginalized, dehumanized community, you know what Anthony Bourdain meant,\" tweeted Mohammad Alsaafin. \"To Palestinians, Iranians, Libyans, undocumented immigrants in the US, abused women...what a loss.\"\u003c/p>\n\u003cp>What a loss indeed. Food historian \u003ca href=\"https://www.washingtonpost.com/outlook/tracing-his-urge-to-cook-through-slavery-and-the-south/2017/08/18/1aeaa6de-6e19-11e7-96ab-5f38140b38cc_story.html?utm_term=.11080b413b31\">Michael W. Twitty\u003c/a> won a coveted James Beard award earlier this spring for \u003cem>The Cooking Gene\u003c/em>: \u003cem>A Journey Through African American Culinary History in the Old South.\u003c/em> He wrote on Twitter, \"For a Black man that has walked the plank for being highly critical of the food world so white, #Anthony Bourdain was special. He called Africa the cradle of civilization, took his cameras to Haiti, honored t he hood with Snoop, broke bread with Obama like a human being...\"\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/hLkC0jNWE5Y\">Obama and Bourdain met when both were traveling in Southeast Asia to share bowls of \u003cem>bun cha\u003c/em>\u003c/a>, a North Vietnamese specialty of spicy pork patties with noodles in a garlicky broth. The people in the restaurant—once they got over their shock at seeing the leader of the free world happily slurping noodles at a nearby table — clearly loved that Obama was eating and enjoying their food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is killer,\" Obama told Bourdain, as he dove in for more. Food writer Andrea Nguyen, whose \u003ca href=\"https://www.epicurious.com/expert-advice/vietnamese-cooking-expert-andrea-nguyen-the-pho-cookbook-recipe-article\">cookbook on the Vietnamese national soup, Pho\u003c/a>, also earned a James Beard award this year, tweeted after that memorable dinner, that the table at which the president and Bourdain dined \"\u003ca href=\"https://twitter.com/ObamaHitsBack/status/1005049996520157184\">was encased like a museum piece at the restaurant\u003c/a>.\" Bourdain, she said \"did much for overlooked causes and cuisines, including that of Vietnam. RIP anh [brother] Tony.\"\u003c/p>\n\u003cp>\u003cstrong>Humanizing Muslims and Arabs ...\u003c/strong>\u003c/p>\n\u003cp>Bourdain saw food as not just sustenance — although sustenance was important — but as a way to convey a message of acceptance, respect, comfort. \u003cem>Parts Unknown\u003c/em> got an award from MPAC (the Muslim Public Affairs Council) for its episode on Israel and Palestine. In his \u003ca href=\"https://www.youtube.com/watch?v=53pRNV8wAws\">acceptance speech\u003c/a>, made by video, Bourdain said, \"The world has visited many terrible things on the Palestinian people, none more shameful than robbing them of their basic humanity.\"\u003c/p>\n\u003cp>Bourdain's death revealed another talent most of us knew nothing about. Laila El-Haddad, his co-author of \u003cem>The Gaza Kitchen: A Palestinian Culinary Journey\u003c/em>, posted a photo on Twitter of Bourdain with her and her tiny daughter. \"He was a master baby whisperer, and a master storyteller, having rocked my 7 month old to sleep in the middle of shooting our episode.\"\u003c/p>\n\u003cp>\"Let's not forget that Anthony Bourdain was one of the few prominent media personalities who regularly humanized Muslims and Arabs as regular, everyday people-without politicizing their lives or stories,\" tweeted Khaled Beydoun, a law professor at the University of Detroit Mercy, and author of \u003cem>American\u003c/em> \u003cem>Islamophobia\u003c/em>.\u003c/p>\n\u003cp>As for Africa, Bourdain declared the continent, \"one of the best arguments for travel I can think of,\" and lauded its ability to exist as a \"functioning multicultural, multilingual, extraordinarily TOLERANT society ... It's someplace that everyone, given the chance, should go.\" (\u003ca href=\"https://www.cnn.com/travel/article/bourdain-parts-unknown-senegal/index.html\">In that episode, he sits down with our own Ofeibea Quist-Arcton\u003c/a> to share a snack in one of the city's bustling street markets.)\u003c/p>\n\u003cp>\u003cstrong>Supporting Women and Immigrants\u003c/strong>\u003c/p>\n\u003cp>Closer to home, Bourdain was an early supporter of #MeToo, noting he'd met several women who'd told him awful stories of abuse. In an interview with \u003cem>The Cut\u003c/em>, Bourdain confessed he'd partially awakened to how widespread the issue of male predation was \u003ca href=\"http://www.nydailynews.com/entertainment/gossip/anthony-bourdain-cooks-asia-argento-rose-mcgowan-article-1.3656784\">when his girlfriend, Asia Argento, confided she was one of disgraced film maker Harvey Weinstein's accusers\u003c/a>.\u003c/p>\n\u003cp>\"I stand unhesitatingly and unwaveringly with the women,\" he wrote on \u003ca href=\"https://medium.com/@Bourdain/on-reacting-to-bad-news-28bc2c4b9adc\">in a 2017 essay on Medium\u003c/a>. And he meant not just in the film industry: \"Right now, nothing else matters but women's stories of what it's like in the industry I have loved and celebrated for nearly 30 years...\"\u003c/p>\n\u003cp>He also clapped back at the country's growing anti-immigrant, especially anti-Mexican, sentiment. \u003ca href=\"http://anthonybourdain.tumblr.com/post/84641290831/under-the-volcano\">On his blog in 2014\u003c/a>, Bourdain noted that, \"Americans love Mexican food ... Despite our ridiculously hypocritical attitudes towards immigration, we demand that Mexicans cook a large percentage of the food we eat, grow the ingredients we need to make that food, clean our houses, mow our lawns, wash our dishes, look after our children. As any chef will tell you, our entire service economy—the restaurant business as we know it—in most American cities, would collapse overnight without Mexican workers.\"\u003c/p>\n\u003cp>It's noticing things like that — and being unafraid to voice those observations in his books, blogs and on his television shows, that made Anthony Bourdain beloved, even revered, by the many communities of marginalized people that he visited, touched and supported.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Azka Mahmood wakes up at 4 in the morning for Suhoor, the meal Muslims eat before starting their fast. From the fridge, she grabs the barley porridge that she prepared the night before, and wolfs it down with her husband, Tariq. They offer their prayers, then go back to sleep before waking again to get their children ready for school.\u003c/p>\n\u003cp>Mahmood's routine is typical of the 4.5 million Muslims in the United States and Canada. Ramadan, the holy month of fasting, is an important time around the world for Muslims, who adapt their pace of life to the needs of the month. Businesses and schools shorten their hours, opening up time for people to gather and reflect.\u003c/p>\n\u003cp>Life in the U.S. continues unabated, but the Ramadan experience for its diverse communities of Muslims varies incredibly upon their work, communities and priorities.\u003c/p>\n\u003cp>Sarah Zaheer Shah, a family physician in Dallas, chooses to be a pragmatist. She and her husband, Sajid, parents of two children, tend to keep things simple. For Sahoor, Shah buys store-bought parathas (flatbreads) that she will eat with scrambled eggs. For Iftar, the meal eaten by Muslims after sunset during Ramadan, she prepares a colorful fruit salad, followed by a simple home-cooked meal made with chicken curry or ground beef.\u003c/p>\n\u003cp>\"Other times of the year, I try to make things from scratch. But during Ramadan, I rely more on processed foods,\" she says. While growing up in Pakistan, it was customary to eat a large Iftar, but now Shah is not in favor of going overboard because she finds it only makes her more tired during her fast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sarah Mir, who started the blog \u003cem>\u003ca href=\"http://www.flourandspiceblog.com/\">Flour & Spice\u003c/a>\u003c/em> out of Toronto, says that during Ramadan you cannot go on as normal, \"You have to be very mindful of the food choices. Otherwise, you will be a grouch the whole day!\"\u003c/p>\n\u003cp>A growing number of Muslim food bloggers and dietitians are producing creative content to address the shifting needs of young Muslims such as Shah and Mir who are looking to streamline their routines during Ramadan and stay healthy; mirroring heightened consciousness about nutrition and fitness.\u003c/p>\n\u003cp>Heifa Odeh, who started the blog \u003cem>\u003ca href=\"http://www.fufuskitchen.com/\">Fufu's Kitchen\u003c/a>\u003c/em>, says her dietary habits are personal: \"I struggled with my weight for years. And food was something I had to change about my life.\" Odeh began to look for ways to make day-to-day Middle Eastern food healthier by incorporating gluten and dairy-free ingredients. She carried this strategy into Ramadan: \"I actually first lost weight during Ramadan because of how I changed the way I eat, and wanted to use my blog to share strategies so others could do the same.\"\u003c/p>\n\u003cp>Abeer Najjar, a Chicago-based chef and food blogger, finds this talk of health and fitness to be a major shift from the Ramadan of her childhood, which centered around sharing a simple Iftar with your family in the evening and a visit to the neighborhood mosque. This month, Najjar has been hit with a series of ads on social media from food and fitness bloggers framing Ramadan as a time to get healthy. But for her, \"Ramadan is a time for me to spend more time on worship, reflection, being mindful and spending time with my family. I don't want to be on my phone all the time.\" Abeer is also uncomfortable with the growing commercialism of Ramadan. \"I think about whether I would be posting to help other Muslims or just to capitalize on Ramadan,\" she says.\u003c/p>\n\u003cp>For some dietitians and food bloggers, fasting and wellness go hand in hand. Shahzadi Devje, Toronto-based dietician, food blogger and chair of the \u003ca href=\"https://the.ismaili/microsite/nutrition\">Ismaili Nutrition Centre\u003c/a>, emphasizes that Ramadan is about discipline and balance. \"Ramadan is a time when people easily get carried away with overindulgence after a long day of fasting and tip the balance,\" she says. Devje works with her clients and readers to suggest small changes in their habits to help keep them energized and hydrated for longer during the fast. For instance, she recommends using chickpea or multi-grain flour to make chapatis instead of white flour, and reducing the consumption of red meat to make way for richly flavored fish and daal (lentil soup). Her biggest message: To focus on spirituality, you need to be feeling your best physically.\u003c/p>\n\u003cp>Izzah Cheema, founder of the blog \u003cem>\u003ca href=\"http://www.teaforturmeric.com/\">Tea for Turmeric\u003c/a>\u003c/em>, shares Devje's sentiment, and collaborates with dieticians and other food bloggers to promote eating habits to help maximize energy during Ramadan. However, she doesn't like to label traditional foods as unhealthy. \"There's great wisdom in our ancestral food,\" says Cheema. \"There's a lot of nutritionists and clean-eating bloggers that say sugar is the devil, fat is the devil. I try to bring a more balanced perspective.\" So Cheema focuses on South Asian ingredients that are loaded with nutrients, and suggests healthy tweaks to traditional Pakistani recipes.\u003c/p>\n\u003cp>Amanda Saab, former contestant on television's \u003ca href=\"https://www.fox.com/masterchef/\">\u003cem>MasterChef\u003c/em>\u003c/a>, blogger at \u003cem>\u003ca href=\"http://amandasplate.com/\">Amanda's Plate\u003c/a>\u003c/em> and founder of the \u003ca href=\"https://www.muslimneighbor.com/#welcome-1\">\"Dinner with Your Muslim Neighbor\"\u003c/a> supper club, grew up in the vibrant Muslim community of Dearborn, Mich., where her grandmother hosts Iftars for about 50 guests every weekend during Ramadan. So it's no surprise that Saab prioritizes gathering and community during the holy month. While she sometimes takes inspiration from chefs and bloggers focused on wellness, she enjoys sharing hacks for Ramadan that allow Muslims to host more easily while reducing food waste.\u003c/p>\n\u003cp>\"Arab hospitality is so generous,\" Saab says. \"This means making a lot of food, which leads to both overindulgence and waste.\" She finds both to be counterproductive to the spirit of Ramadan so she tries to lead by example, by promoting Iftar recipes that can easily double as leftovers or menus that don't feature more than one entrée.\u003c/p>\n\u003cp>For Muslims in cities with much smaller communities, Ramadan may be more intimate, but not any less joyful. Mahmood, who lives in Panama City, Fla., likes to spend time with her children doing different Ramadan activities every day. They decorate the house, make handmade Eid cards or read books that emphasize values such as inclusiveness and kindness.\u003c/p>\n\u003cp>Mahmood spends Ramadan instilling a sense of Muslim identity in her children, but also remembering her roots. \"We don't eat a whole lot of desi [South Asian)] food in the U.S., but Ramadan is a time I make something Pakistani every day,\" she says. \"How can you have Iftar without fruit chaat and samosas?\"\u003c/p>\n\u003cp>\u003cem>Maryam Jillani is a freelance food writer based in Juarez, Mexico. She is founder of the blog \u003c/em>\u003ca href=\"http://www.pakistaneats.com/\">Pakistan Eats\u003c/a>\u003cem> and was \u003c/em>TASTE\u003cem> magazine's first Cook in Residence. You can follow her on Twitter: \u003ca href=\"https://twitter.com/pakistaneats\">@pakistaneats\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Azka Mahmood wakes up at 4 in the morning for Suhoor, the meal Muslims eat before starting their fast. From the fridge, she grabs the barley porridge that she prepared the night before, and wolfs it down with her husband, Tariq. They offer their prayers, then go back to sleep before waking again to get their children ready for school.\u003c/p>\n\u003cp>Mahmood's routine is typical of the 4.5 million Muslims in the United States and Canada. Ramadan, the holy month of fasting, is an important time around the world for Muslims, who adapt their pace of life to the needs of the month. Businesses and schools shorten their hours, opening up time for people to gather and reflect.\u003c/p>\n\u003cp>Life in the U.S. continues unabated, but the Ramadan experience for its diverse communities of Muslims varies incredibly upon their work, communities and priorities.\u003c/p>\n\u003cp>Sarah Zaheer Shah, a family physician in Dallas, chooses to be a pragmatist. She and her husband, Sajid, parents of two children, tend to keep things simple. For Sahoor, Shah buys store-bought parathas (flatbreads) that she will eat with scrambled eggs. For Iftar, the meal eaten by Muslims after sunset during Ramadan, she prepares a colorful fruit salad, followed by a simple home-cooked meal made with chicken curry or ground beef.\u003c/p>\n\u003cp>\"Other times of the year, I try to make things from scratch. But during Ramadan, I rely more on processed foods,\" she says. While growing up in Pakistan, it was customary to eat a large Iftar, but now Shah is not in favor of going overboard because she finds it only makes her more tired during her fast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sarah Mir, who started the blog \u003cem>\u003ca href=\"http://www.flourandspiceblog.com/\">Flour & Spice\u003c/a>\u003c/em> out of Toronto, says that during Ramadan you cannot go on as normal, \"You have to be very mindful of the food choices. Otherwise, you will be a grouch the whole day!\"\u003c/p>\n\u003cp>A growing number of Muslim food bloggers and dietitians are producing creative content to address the shifting needs of young Muslims such as Shah and Mir who are looking to streamline their routines during Ramadan and stay healthy; mirroring heightened consciousness about nutrition and fitness.\u003c/p>\n\u003cp>Heifa Odeh, who started the blog \u003cem>\u003ca href=\"http://www.fufuskitchen.com/\">Fufu's Kitchen\u003c/a>\u003c/em>, says her dietary habits are personal: \"I struggled with my weight for years. And food was something I had to change about my life.\" Odeh began to look for ways to make day-to-day Middle Eastern food healthier by incorporating gluten and dairy-free ingredients. She carried this strategy into Ramadan: \"I actually first lost weight during Ramadan because of how I changed the way I eat, and wanted to use my blog to share strategies so others could do the same.\"\u003c/p>\n\u003cp>Abeer Najjar, a Chicago-based chef and food blogger, finds this talk of health and fitness to be a major shift from the Ramadan of her childhood, which centered around sharing a simple Iftar with your family in the evening and a visit to the neighborhood mosque. This month, Najjar has been hit with a series of ads on social media from food and fitness bloggers framing Ramadan as a time to get healthy. But for her, \"Ramadan is a time for me to spend more time on worship, reflection, being mindful and spending time with my family. I don't want to be on my phone all the time.\" Abeer is also uncomfortable with the growing commercialism of Ramadan. \"I think about whether I would be posting to help other Muslims or just to capitalize on Ramadan,\" she says.\u003c/p>\n\u003cp>For some dietitians and food bloggers, fasting and wellness go hand in hand. Shahzadi Devje, Toronto-based dietician, food blogger and chair of the \u003ca href=\"https://the.ismaili/microsite/nutrition\">Ismaili Nutrition Centre\u003c/a>, emphasizes that Ramadan is about discipline and balance. \"Ramadan is a time when people easily get carried away with overindulgence after a long day of fasting and tip the balance,\" she says. Devje works with her clients and readers to suggest small changes in their habits to help keep them energized and hydrated for longer during the fast. For instance, she recommends using chickpea or multi-grain flour to make chapatis instead of white flour, and reducing the consumption of red meat to make way for richly flavored fish and daal (lentil soup). Her biggest message: To focus on spirituality, you need to be feeling your best physically.\u003c/p>\n\u003cp>Izzah Cheema, founder of the blog \u003cem>\u003ca href=\"http://www.teaforturmeric.com/\">Tea for Turmeric\u003c/a>\u003c/em>, shares Devje's sentiment, and collaborates with dieticians and other food bloggers to promote eating habits to help maximize energy during Ramadan. However, she doesn't like to label traditional foods as unhealthy. \"There's great wisdom in our ancestral food,\" says Cheema. \"There's a lot of nutritionists and clean-eating bloggers that say sugar is the devil, fat is the devil. I try to bring a more balanced perspective.\" So Cheema focuses on South Asian ingredients that are loaded with nutrients, and suggests healthy tweaks to traditional Pakistani recipes.\u003c/p>\n\u003cp>Amanda Saab, former contestant on television's \u003ca href=\"https://www.fox.com/masterchef/\">\u003cem>MasterChef\u003c/em>\u003c/a>, blogger at \u003cem>\u003ca href=\"http://amandasplate.com/\">Amanda's Plate\u003c/a>\u003c/em> and founder of the \u003ca href=\"https://www.muslimneighbor.com/#welcome-1\">\"Dinner with Your Muslim Neighbor\"\u003c/a> supper club, grew up in the vibrant Muslim community of Dearborn, Mich., where her grandmother hosts Iftars for about 50 guests every weekend during Ramadan. So it's no surprise that Saab prioritizes gathering and community during the holy month. While she sometimes takes inspiration from chefs and bloggers focused on wellness, she enjoys sharing hacks for Ramadan that allow Muslims to host more easily while reducing food waste.\u003c/p>\n\u003cp>\"Arab hospitality is so generous,\" Saab says. \"This means making a lot of food, which leads to both overindulgence and waste.\" She finds both to be counterproductive to the spirit of Ramadan so she tries to lead by example, by promoting Iftar recipes that can easily double as leftovers or menus that don't feature more than one entrée.\u003c/p>\n\u003cp>For Muslims in cities with much smaller communities, Ramadan may be more intimate, but not any less joyful. Mahmood, who lives in Panama City, Fla., likes to spend time with her children doing different Ramadan activities every day. They decorate the house, make handmade Eid cards or read books that emphasize values such as inclusiveness and kindness.\u003c/p>\n\u003cp>Mahmood spends Ramadan instilling a sense of Muslim identity in her children, but also remembering her roots. \"We don't eat a whole lot of desi [South Asian)] food in the U.S., but Ramadan is a time I make something Pakistani every day,\" she says. \"How can you have Iftar without fruit chaat and samosas?\"\u003c/p>\n\u003cp>\u003cem>Maryam Jillani is a freelance food writer based in Juarez, Mexico. She is founder of the blog \u003c/em>\u003ca href=\"http://www.pakistaneats.com/\">Pakistan Eats\u003c/a>\u003cem> and was \u003c/em>TASTE\u003cem> magazine's first Cook in Residence. You can follow her on Twitter: \u003ca href=\"https://twitter.com/pakistaneats\">@pakistaneats\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Anthony Bourdain, Chef And Television Host, Has Died At 61",
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"content": "\u003cp>\u003cstrong>Updated at 12:28 p.m. ET\u003c/strong>\u003c/p>\n\u003cp>Chef and television host Anthony Bourdain was found dead in a hotel room in France, his employer CNN said in \u003ca href=\"https://www.cnn.com/2018/06/08/us/anthony-bourdain-obit/index.html?utm_content=2018-06-08T11%3A21%3A43&utm_term=image&utm_source=twCNN&utm_medium=social\">a statement\u003c/a> Friday morning. He was 61. The network and a French official said the cause of death was suicide.\u003c/p>\n\u003cp>\"It is with extraordinary sadness we can confirm the death of our friend and colleague, Anthony Bourdain,\" the network said. \"His love of great adventure, new friends, fine food and drink, and the remarkable stories of the world made him a unique storyteller. His talents never ceased to amaze us and we will miss him very much. Our thoughts and prayers are with his daughter and family at this incredibly difficult time.\"\u003c/p>\n\u003cp>The network said that Bourdain was in France working on an episode of his show \u003cem>Parts Unknown\u003c/em> and that he was found by French chef and friend Eric Ripert. CNN's Brian Stelter \u003ca href=\"https://twitter.com/NewDay/status/1005047736507469825\">said\u003c/a> Bourdain had hanged himself in his hotel room.\u003c/p>\n\u003cp>A French prosecutor confirmed that Bourdain was found in the Chambard luxury hotel in the town of Kaysersberg. \"At this stage, we have no reason to suspect foul play,\" Christian de Rocquigny du Fayel was quoted as saying by \u003cem>The New York Times\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bourdain's death comes just days after fashion designer \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/06/05/617145848/fashion-designer-kate-spade-found-dead-in-apparent-suicide\">Kate Spade was found dead\u003c/a> of an apparent suicide at age 55.\u003c/p>\n\u003cp>Formerly the chef at Les Halles in New York City, Bourdain broke into national fame with his book \u003cem>Kitchen Confidential\u003c/em>. He landed on the Food Network with \u003cem>A Cook's Tour\u003c/em>, then gained a broader audience as star of Travel Channel's \u003cem>Anthony Bourdain: No Reservations\u003c/em>. He moved to CNN in 2013, where Season 11 of his show premiered last month.\u003c/p>\n\u003cfigure id=\"attachment_128839\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85.jpg\" alt=\"Chefs Masa Takayama (left), Eric Ripert and Anthony Bourdain during a screening of Anthony Bourdain: Parts Unknown in 2016 in New York City.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-128839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Masa Takayama (left), Eric Ripert and Anthony Bourdain during a screening of Anthony Bourdain: Parts Unknown in 2016 in New York City. \u003ccite>(Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peabody Award judges \u003ca href=\"http://www.peabodyawards.com/award-profile/anthony-bourdain-parts-unknown-cnn\">honored\u003c/a> Bourdain's \u003cem>Parts Unknown\u003c/em> in 2013 for \"expanding our palates and horizons in equal measure.\"\u003c/p>\n\u003cp>Bourdain also was active in social causes, particularly in highlighting the role of immigrant workers in restaurant kitchens. For years, he was vocal about how immigrants are the backbone of the industry but that their contributions are marginalized and ignored.\u003c/p>\n\u003cp>\"The bald fact is that the entire restaurant industry in America would close down overnight, would never recover, if current immigration laws were enforced quickly and thoroughly across the board,\" Bourdain told \u003ca href=\"http://www.houstonpress.com/2007-12-20/restaurants/illegal-immigrants-in-the-restaurant-industry/\">the Houston Press\u003c/a> in 2007.\u003c/p>\n\u003cp>In 1999, he \u003ca href=\"https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this\">wrote an essay\u003c/a> in \u003cem>The New Yorker \u003c/em>titled, \"Don't Eat Before Reading This\" in which he revealed dirty secrets of the restaurant business. It was professional cooking's unsavoriness that attracted him, said Bourdain, who dropped out of college in the early 1970s and transferred to The Culinary Institute of America.\u003c/p>\n\u003cp>\"I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos,\" he wrote. \"I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths with whom I continue to work; the ever-present smells of roasting bones, searing fish, and simmering liquids; the noise and clatter, the hiss and spray, the flames, the smoke, and the steam.\"\u003c/p>\n\u003cp>Bourdain \u003ca href=\"https://www.newyorker.com/magazine/2017/02/13/anthony-bourdains-moveable-feast\">was open\u003c/a> about having kicked addictions to heroin and cocaine. He was twice married and divorced, and had a daughter, Ariane. Recently, he had shared \u003ca href=\"https://www.instagram.com/p/BjQNT3MHbjk/?taken-by=anthonybourdain\">photos\u003c/a> together with his girlfriend, actress and filmmaker Asia Argento.\u003c/p>\n\u003cp>\"He was my love, my rock, my protector. I am beyond devastated,\" Argento said in a \u003ca href=\"https://twitter.com/AsiaArgento/status/1005116310366269440\">tweet\u003c/a>.\u003c/p>\n\u003cp>Bourdain's death comes as a shock to many people who admired both the man and the life he lived. \"Here is the thing,\" \u003ca href=\"https://twitter.com/JohnBerman/status/1005065698459168771\">wrote\u003c/a> CNN anchor John Berman, \"just one of the things that makes this so hard and confusing. Everyone wanted to be Anthony Bourdain. I did. We all did.\"\u003c/p>\n\u003cp>\"I'm happiest experiencing food in the most purely emotional way,\" Bourdain \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old\">told\u003c/a> NPR's \u003cem>Fresh Air\u003c/em> in 2016. \"When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\"\u003c/p>\n\u003cp>\"Journalists drop into a situation, ask a question, and people sort of tighten up,\" Bourdain said. \"Whereas if you sit down with people and just say, 'Hey what makes you happy? What do you like to eat?' They'll tell you extraordinary things, many of which have nothing to do with food.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>If you or someone you know may be considering suicide, contact the \u003c/em>\u003ca href=\"http://suicidepreventionlifeline.org/\">\u003cem>National Suicide Prevention Lifeline\u003c/em>\u003c/a>\u003cem> at 1-800-273-8255 (En Español: 1-888-628-9454; Deaf and Hard of Hearing: 1-800-799-4889) or the \u003c/em>\u003ca href=\"http://www.crisistextline.org/\">\u003cem>Crisis Text Line\u003c/em>\u003c/a>\u003cem> by texting 741741.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>NPR food editor Maria Godoy contributed to this report.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Anthony+Bourdain%2C+Chef+And+Television+Host%2C+Has+Died+At+61&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Updated at 12:28 p.m. ET\u003c/strong>\u003c/p>\n\u003cp>Chef and television host Anthony Bourdain was found dead in a hotel room in France, his employer CNN said in \u003ca href=\"https://www.cnn.com/2018/06/08/us/anthony-bourdain-obit/index.html?utm_content=2018-06-08T11%3A21%3A43&utm_term=image&utm_source=twCNN&utm_medium=social\">a statement\u003c/a> Friday morning. He was 61. The network and a French official said the cause of death was suicide.\u003c/p>\n\u003cp>\"It is with extraordinary sadness we can confirm the death of our friend and colleague, Anthony Bourdain,\" the network said. \"His love of great adventure, new friends, fine food and drink, and the remarkable stories of the world made him a unique storyteller. His talents never ceased to amaze us and we will miss him very much. Our thoughts and prayers are with his daughter and family at this incredibly difficult time.\"\u003c/p>\n\u003cp>The network said that Bourdain was in France working on an episode of his show \u003cem>Parts Unknown\u003c/em> and that he was found by French chef and friend Eric Ripert. CNN's Brian Stelter \u003ca href=\"https://twitter.com/NewDay/status/1005047736507469825\">said\u003c/a> Bourdain had hanged himself in his hotel room.\u003c/p>\n\u003cp>A French prosecutor confirmed that Bourdain was found in the Chambard luxury hotel in the town of Kaysersberg. \"At this stage, we have no reason to suspect foul play,\" Christian de Rocquigny du Fayel was quoted as saying by \u003cem>The New York Times\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bourdain's death comes just days after fashion designer \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/06/05/617145848/fashion-designer-kate-spade-found-dead-in-apparent-suicide\">Kate Spade was found dead\u003c/a> of an apparent suicide at age 55.\u003c/p>\n\u003cp>Formerly the chef at Les Halles in New York City, Bourdain broke into national fame with his book \u003cem>Kitchen Confidential\u003c/em>. He landed on the Food Network with \u003cem>A Cook's Tour\u003c/em>, then gained a broader audience as star of Travel Channel's \u003cem>Anthony Bourdain: No Reservations\u003c/em>. He moved to CNN in 2013, where Season 11 of his show premiered last month.\u003c/p>\n\u003cfigure id=\"attachment_128839\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85.jpg\" alt=\"Chefs Masa Takayama (left), Eric Ripert and Anthony Bourdain during a screening of Anthony Bourdain: Parts Unknown in 2016 in New York City.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-128839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Masa Takayama (left), Eric Ripert and Anthony Bourdain during a screening of Anthony Bourdain: Parts Unknown in 2016 in New York City. \u003ccite>(Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peabody Award judges \u003ca href=\"http://www.peabodyawards.com/award-profile/anthony-bourdain-parts-unknown-cnn\">honored\u003c/a> Bourdain's \u003cem>Parts Unknown\u003c/em> in 2013 for \"expanding our palates and horizons in equal measure.\"\u003c/p>\n\u003cp>Bourdain also was active in social causes, particularly in highlighting the role of immigrant workers in restaurant kitchens. For years, he was vocal about how immigrants are the backbone of the industry but that their contributions are marginalized and ignored.\u003c/p>\n\u003cp>\"The bald fact is that the entire restaurant industry in America would close down overnight, would never recover, if current immigration laws were enforced quickly and thoroughly across the board,\" Bourdain told \u003ca href=\"http://www.houstonpress.com/2007-12-20/restaurants/illegal-immigrants-in-the-restaurant-industry/\">the Houston Press\u003c/a> in 2007.\u003c/p>\n\u003cp>In 1999, he \u003ca href=\"https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this\">wrote an essay\u003c/a> in \u003cem>The New Yorker \u003c/em>titled, \"Don't Eat Before Reading This\" in which he revealed dirty secrets of the restaurant business. It was professional cooking's unsavoriness that attracted him, said Bourdain, who dropped out of college in the early 1970s and transferred to The Culinary Institute of America.\u003c/p>\n\u003cp>\"I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos,\" he wrote. \"I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths with whom I continue to work; the ever-present smells of roasting bones, searing fish, and simmering liquids; the noise and clatter, the hiss and spray, the flames, the smoke, and the steam.\"\u003c/p>\n\u003cp>Bourdain \u003ca href=\"https://www.newyorker.com/magazine/2017/02/13/anthony-bourdains-moveable-feast\">was open\u003c/a> about having kicked addictions to heroin and cocaine. He was twice married and divorced, and had a daughter, Ariane. Recently, he had shared \u003ca href=\"https://www.instagram.com/p/BjQNT3MHbjk/?taken-by=anthonybourdain\">photos\u003c/a> together with his girlfriend, actress and filmmaker Asia Argento.\u003c/p>\n\u003cp>\"He was my love, my rock, my protector. I am beyond devastated,\" Argento said in a \u003ca href=\"https://twitter.com/AsiaArgento/status/1005116310366269440\">tweet\u003c/a>.\u003c/p>\n\u003cp>Bourdain's death comes as a shock to many people who admired both the man and the life he lived. \"Here is the thing,\" \u003ca href=\"https://twitter.com/JohnBerman/status/1005065698459168771\">wrote\u003c/a> CNN anchor John Berman, \"just one of the things that makes this so hard and confusing. Everyone wanted to be Anthony Bourdain. I did. We all did.\"\u003c/p>\n\u003cp>\"I'm happiest experiencing food in the most purely emotional way,\" Bourdain \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old\">told\u003c/a> NPR's \u003cem>Fresh Air\u003c/em> in 2016. \"When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\"\u003c/p>\n\u003cp>\"Journalists drop into a situation, ask a question, and people sort of tighten up,\" Bourdain said. \"Whereas if you sit down with people and just say, 'Hey what makes you happy? What do you like to eat?' They'll tell you extraordinary things, many of which have nothing to do with food.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>If you or someone you know may be considering suicide, contact the \u003c/em>\u003ca href=\"http://suicidepreventionlifeline.org/\">\u003cem>National Suicide Prevention Lifeline\u003c/em>\u003c/a>\u003cem> at 1-800-273-8255 (En Español: 1-888-628-9454; Deaf and Hard of Hearing: 1-800-799-4889) or the \u003c/em>\u003ca href=\"http://www.crisistextline.org/\">\u003cem>Crisis Text Line\u003c/em>\u003c/a>\u003cem> by texting 741741.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>NPR food editor Maria Godoy contributed to this report.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Anthony+Bourdain%2C+Chef+And+Television+Host%2C+Has+Died+At+61&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Anthony Bourdain's \u003ca href=\"https://twitter.com/bourdain?lang=en\">Twitter profile\u003c/a> just says, \"Enthusiast.\"\u003c/p>\n\u003cp>The chef, food writer, \u003cem>Parts Unknown \u003c/em>host, \u003cem>Top Chef \u003c/em>judge — the enthusiast — \u003ca href=\"https://www.npr.org/2018/06/08/618185381/anthony-bourdain-has-died-at-61-cnn-says\">has died\u003c/a> from an apparent suicide. He was 61.\u003c/p>\n\u003cp>Many of us were introduced to Bourdain through his book about the restaurant world, \u003ca href=\"https://www.npr.org/books/titles/138035265/kitchen-confidential-adventures-in-the-culinary-underbelly\">\u003cem>Kitchen Confidential\u003c/em>\u003c/a>. Here, he wrote about the intensity, the tempers, the swearing, the drugs — he built much of the image we now have of restaurant kitchens as dens of iniquity that somehow produce something divine. But his own kitchens ceased to be his focus long ago. Unlike a lot of other people who might be called \"celebrity chefs,\" Bourdain didn't primarily care about the food he made, but the food he ate.\u003c/p>\n\u003cp>He was, particularly on his TV shows, infinitely curious, literally hungry for everything. He loved restaurants that would look like nothing special to people accustomed to fuss. He believed passionately in street food sold from stalls around the world, not because he fetishized authenticity as a status marker, but as a chance to learn about a place through how it feeds its people. And he believed that you learn the most from the people who make food that other people actually want to eat day in and day out, not just on special occasions. What is more personal than what people put in their bellies? What is more profound than what they share with each other, what they spear with a fork and move to a plate? What — truly, \u003cem>what — \u003c/em>tells us more about ourselves than the things we choose to, day after day, slide down our gullets?\u003c/p>\n\u003cp>So Bourdain didn't focus on standing in a sterile kitchen telling you how to make your own guacamole or how to produce a passable pho at home. He had a food show on the Travel Channel. Then he had one on CNN. Both homes, then unusual for food television, made all the sense in the world. He was open about the fact that he mostly had a TV show so he could travel all over the world and meet people and eat. If he seemed to be profoundly driven about anything, it was not building the most restaurants. It was understanding more of the world each year than he had the year before. And he never suggested pity for the people he visited, no matter what their circumstances. He wasn't there to suggest that a place, even one where the people were accustomed to being seen through the lens of their struggles, needed the touch of your benevolent hand as much as that it deserved your respect.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for CNN, is there anything more profoundly connected to the news than our increasingly tenuous grasp on our ability to coexist? Is there anything more crucial than a counterweight that shows you a place — how many amazing things it has that you have never tried, how many amazing people it has whom you have never met — and asks you to see it as round instead of flat?\u003c/p>\n\u003cp>Bourdain should not be confused, though, with some dulcet-toned host-bot, constantly awash in wonder. He could also be hilariously cutting, particularly when he became a judge on \u003cem>Top Chef\u003c/em> — one of the best, in fact. He was creative and funny, once saying a particularly problematic lobster had the texture of \"doll head.\" Let's be honest: That doesn't even really mean anything. But it's still perfect. You have never tasted a doll head, and yet you somehow know what waxy, unsettling, inanimate plasticity he was going for.\u003c/p>\n\u003cp>\"Enthusiast.\" Yes, exactly. In the way that enthusiasm is best understood not as bland and undiscerning rah-rah pump of the fist, but as undiluted appetite. To see more, do more, talk more, learn more, eat more, walk more, set foot on more acres of ground, float on more stretches of water.\u003c/p>\n\u003cp>Anthony Bourdain, like Roger Ebert before him, had simply grown into one of my guides. Not a moral guide like Jiminy Cricket — he would have been the first to recommend against seeing him that way — but a guide to being, as to paraphrase John Muir, in the world rather than just on it.\u003c/p>\n\u003cp>Bourdain began his career as \u003ca href=\"https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this\">a commentator in \u003cem>The New Yorker\u003c/em>\u003c/a>\u003cem> \u003c/em>explaining that restaurant kitchens were bloody and merciless, chefs were judgmental and vain, everyone was on drugs, and you should not kid yourself about it. It looked, at that time, like his legacy would be rock-star-like, maybe even (ugh) bad-boy-like, ascending to a throne of faux-daring that was all about shock. He was a wonderful writer, evocative and specific and fearless, and if he had wanted to write about restaurant underbellies forever, he could have been that guy.\u003c/p>\n\u003cp>This turned out to be not the case at all. He will be remembered for his curiosity — and curiosity is hopeful. To be an enthusiast is to believe that you will duck around the next corner and find a place where you've never had anything like the bowl of noodles they're going to make for you. To be an explorer, always, without hesitation, is the opposite of cynicism. It's the opposite of surrender to all the blood and innards and, to quote one of his book titles, the nasty bits. To wander is to believe in the expansive worth of the world you live in, and to have faith that you have not run out of people to meet or places to visit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I will miss this deceptively optimistic outlook, among other things. Bourdain may have had a snarl, a cutting tongue and closets full of demons he was often fairly open about. But he treated the world as if he had not given up on it. He treated it as if, at any moment, it might open itself wider, reveal a crack into which he hadn't ever slipped, with pen and paper, with a flashlight and a fork. And he might be able to help other people understand what was inside. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Remembering+Anthony+Bourdain%2C+Explorer+And+Enthusiast&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anthony Bourdain's \u003ca href=\"https://twitter.com/bourdain?lang=en\">Twitter profile\u003c/a> just says, \"Enthusiast.\"\u003c/p>\n\u003cp>The chef, food writer, \u003cem>Parts Unknown \u003c/em>host, \u003cem>Top Chef \u003c/em>judge — the enthusiast — \u003ca href=\"https://www.npr.org/2018/06/08/618185381/anthony-bourdain-has-died-at-61-cnn-says\">has died\u003c/a> from an apparent suicide. He was 61.\u003c/p>\n\u003cp>Many of us were introduced to Bourdain through his book about the restaurant world, \u003ca href=\"https://www.npr.org/books/titles/138035265/kitchen-confidential-adventures-in-the-culinary-underbelly\">\u003cem>Kitchen Confidential\u003c/em>\u003c/a>. Here, he wrote about the intensity, the tempers, the swearing, the drugs — he built much of the image we now have of restaurant kitchens as dens of iniquity that somehow produce something divine. But his own kitchens ceased to be his focus long ago. Unlike a lot of other people who might be called \"celebrity chefs,\" Bourdain didn't primarily care about the food he made, but the food he ate.\u003c/p>\n\u003cp>He was, particularly on his TV shows, infinitely curious, literally hungry for everything. He loved restaurants that would look like nothing special to people accustomed to fuss. He believed passionately in street food sold from stalls around the world, not because he fetishized authenticity as a status marker, but as a chance to learn about a place through how it feeds its people. And he believed that you learn the most from the people who make food that other people actually want to eat day in and day out, not just on special occasions. What is more personal than what people put in their bellies? What is more profound than what they share with each other, what they spear with a fork and move to a plate? What — truly, \u003cem>what — \u003c/em>tells us more about ourselves than the things we choose to, day after day, slide down our gullets?\u003c/p>\n\u003cp>So Bourdain didn't focus on standing in a sterile kitchen telling you how to make your own guacamole or how to produce a passable pho at home. He had a food show on the Travel Channel. Then he had one on CNN. Both homes, then unusual for food television, made all the sense in the world. He was open about the fact that he mostly had a TV show so he could travel all over the world and meet people and eat. If he seemed to be profoundly driven about anything, it was not building the most restaurants. It was understanding more of the world each year than he had the year before. And he never suggested pity for the people he visited, no matter what their circumstances. He wasn't there to suggest that a place, even one where the people were accustomed to being seen through the lens of their struggles, needed the touch of your benevolent hand as much as that it deserved your respect.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for CNN, is there anything more profoundly connected to the news than our increasingly tenuous grasp on our ability to coexist? Is there anything more crucial than a counterweight that shows you a place — how many amazing things it has that you have never tried, how many amazing people it has whom you have never met — and asks you to see it as round instead of flat?\u003c/p>\n\u003cp>Bourdain should not be confused, though, with some dulcet-toned host-bot, constantly awash in wonder. He could also be hilariously cutting, particularly when he became a judge on \u003cem>Top Chef\u003c/em> — one of the best, in fact. He was creative and funny, once saying a particularly problematic lobster had the texture of \"doll head.\" Let's be honest: That doesn't even really mean anything. But it's still perfect. You have never tasted a doll head, and yet you somehow know what waxy, unsettling, inanimate plasticity he was going for.\u003c/p>\n\u003cp>\"Enthusiast.\" Yes, exactly. In the way that enthusiasm is best understood not as bland and undiscerning rah-rah pump of the fist, but as undiluted appetite. To see more, do more, talk more, learn more, eat more, walk more, set foot on more acres of ground, float on more stretches of water.\u003c/p>\n\u003cp>Anthony Bourdain, like Roger Ebert before him, had simply grown into one of my guides. Not a moral guide like Jiminy Cricket — he would have been the first to recommend against seeing him that way — but a guide to being, as to paraphrase John Muir, in the world rather than just on it.\u003c/p>\n\u003cp>Bourdain began his career as \u003ca href=\"https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this\">a commentator in \u003cem>The New Yorker\u003c/em>\u003c/a>\u003cem> \u003c/em>explaining that restaurant kitchens were bloody and merciless, chefs were judgmental and vain, everyone was on drugs, and you should not kid yourself about it. It looked, at that time, like his legacy would be rock-star-like, maybe even (ugh) bad-boy-like, ascending to a throne of faux-daring that was all about shock. He was a wonderful writer, evocative and specific and fearless, and if he had wanted to write about restaurant underbellies forever, he could have been that guy.\u003c/p>\n\u003cp>This turned out to be not the case at all. He will be remembered for his curiosity — and curiosity is hopeful. To be an enthusiast is to believe that you will duck around the next corner and find a place where you've never had anything like the bowl of noodles they're going to make for you. To be an explorer, always, without hesitation, is the opposite of cynicism. It's the opposite of surrender to all the blood and innards and, to quote one of his book titles, the nasty bits. To wander is to believe in the expansive worth of the world you live in, and to have faith that you have not run out of people to meet or places to visit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I will miss this deceptively optimistic outlook, among other things. Bourdain may have had a snarl, a cutting tongue and closets full of demons he was often fairly open about. But he treated the world as if he had not given up on it. He treated it as if, at any moment, it might open itself wider, reveal a crack into which he hadn't ever slipped, with pen and paper, with a flashlight and a fork. And he might be able to help other people understand what was inside. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Remembering+Anthony+Bourdain%2C+Explorer+And+Enthusiast&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When Anthony Bourdain Had Breakfast With Ofeibea Quist-Arcton",
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"content": "\u003cp>\u003cstrong>Editor's Note:\u003c/strong> \u003cem>In 2016, Anthony Bourdain visited Senegal and spoke with NPR's Africa correspondent Ofeibea Quist-Arcton. Their meal and conversation were filmed for his travel-food show \u003c/em>\u003ca href=\"http://www.cnn.com/videos/travel/2016/05/11/anthony-bourdain-parts-unknown-senegal-travel-minute-orig.cnn/video/playlists/bourdain/\">\u003cem>Parts Unknown\u003c/em>\u003c/a>\u003cem> on CNN. With the news of Bourdain's death, we wanted to revisit our interview with Quist-Arcton about that day.\u003c/em>\u003c/p>\n\u003cp>Anthony Bourdain and Ofeibea Quist-Arcton had breakfast at Marche Kermel — a popular market in the heart of Dakar selling fruits, vegetables, herbs, seafood and meat.\u003c/p>\n\u003cp>He was clearly impressed with the food, Quist-Arcton recalls: \"He loved the Senegalese fruit juices and the \u003cem>lakh\u003c/em> we ate. But he seemed even more interested in eating and drinking in the history, the culture, the people, everything about Senegal — and especially its harmony and tolerance.\"\u003c/p>\n\u003cp>He described the country as \"enchanting.\" And he noted that Senegal has managed to avoid the coups, civil wars and dictatorships that have blighted many of its neighbors. And that even though Senegal is a majority Muslim nation, its people elected a Catholic as its first president after independence from France in 1960. He said Senegal is one of those places that \"leads you to believe maybe there is hope in the world.\"\u003c/p>\n\u003cp>\"I liked his curiosity, his openness, his passion, his compassion, his interest and his intellect,\" says Quist-Arcton. \"He seemed to love people — and good food.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We asked her about the meal — and her impressions of Bourdain.\u003c/p>\n\u003cp>\u003cstrong>Did Bourdain seem like an international TV star?\u003c/strong>\u003c/p>\n\u003cp>Anthony Bourdain has traveled all over the world, but he didn't visibly wear that jet-setting \"globe-trotter\" hat. There was a modesty there, and a will to learn. Right from the minute he sat down and we started chatting, you could feel that.\u003c/p>\n\u003cp>\u003cstrong>He does seem very intense.\u003c/strong>\u003c/p>\n\u003cp>I didn't meet him for very long. An hour or two. He is pretty intense, I guess, but positively intense. When he flashed that smile, he seemed just like anyone else you might know. And he was a jolly good listener.\u003c/p>\n\u003cp>I got the impression that he's passionate about people and that shines through the intensity. He wants to learn everything about a country he's exploring! I have the impression that he's fascinated by people and by food and by culture. And politics! He feels like food gets to the heart of a culture. He did say he's traveled around Africa and the world, but he's never been to a country quite like Senegal. I can quite understand why he's captivated. I am too!\u003c/p>\n\u003cp>\u003cstrong>One of the foods you ate with him was lakh — what is that?\u003c/strong>\u003c/p>\n\u003cp>It's a breakfast or even an evening dish. It's like a yogurt with millet and a bit of vanilla essence and orange essence. This one had raisins. It's eaten especially during ceremonies — marriages, naming ceremonies, baptisms, christenings, funerals. It's delicious, creamy and rich, so it's like a meal!\u003c/p>\n\u003cp>\u003cstrong>There were some bottles of liquid on the outdoor table where you and Bourdain ate — are those the fruit juices that Bourdain sampled?\u003c/strong>\u003c/p>\n\u003cp>The Senegalese make juice from just about every fruit you find — the baobab [bouye], the tamarind [tamarin], red sorrel [bissap], mango, pineapple, ditakh. Their juices are totally delicious. We had ginger (the Senegalese call it by the English name, pronounced jinjehrrr) baobab and bissap that morning.\u003c/p>\n\u003cp>\u003cstrong>Any other impressions of Bourdain you can share?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monsieur Bourdain has a lot of tattoos on his arms. Yes, quite a few. You don't see much of that in Africa. We have henna skin decorating and painting here, and I meant to suggest to him to get a lovely abstract henna decoration, but his arms were already pretty covered in tattoos. Oh yes — and his eyes lit up when he talked about his daughter. That immediately endeared him to me. He loves to cook for her. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=When+Anthony+Bourdain+Had+Breakfast+With+Ofeibea+Quist-Arcton&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The chef and television host has died at age 61. NPR's West Africa correspondent Ofeibea Quist-Arcton remembers her meal with him in the open-air market of Senegal, filmed for his TV show.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Editor's Note:\u003c/strong> \u003cem>In 2016, Anthony Bourdain visited Senegal and spoke with NPR's Africa correspondent Ofeibea Quist-Arcton. Their meal and conversation were filmed for his travel-food show \u003c/em>\u003ca href=\"http://www.cnn.com/videos/travel/2016/05/11/anthony-bourdain-parts-unknown-senegal-travel-minute-orig.cnn/video/playlists/bourdain/\">\u003cem>Parts Unknown\u003c/em>\u003c/a>\u003cem> on CNN. With the news of Bourdain's death, we wanted to revisit our interview with Quist-Arcton about that day.\u003c/em>\u003c/p>\n\u003cp>Anthony Bourdain and Ofeibea Quist-Arcton had breakfast at Marche Kermel — a popular market in the heart of Dakar selling fruits, vegetables, herbs, seafood and meat.\u003c/p>\n\u003cp>He was clearly impressed with the food, Quist-Arcton recalls: \"He loved the Senegalese fruit juices and the \u003cem>lakh\u003c/em> we ate. But he seemed even more interested in eating and drinking in the history, the culture, the people, everything about Senegal — and especially its harmony and tolerance.\"\u003c/p>\n\u003cp>He described the country as \"enchanting.\" And he noted that Senegal has managed to avoid the coups, civil wars and dictatorships that have blighted many of its neighbors. And that even though Senegal is a majority Muslim nation, its people elected a Catholic as its first president after independence from France in 1960. He said Senegal is one of those places that \"leads you to believe maybe there is hope in the world.\"\u003c/p>\n\u003cp>\"I liked his curiosity, his openness, his passion, his compassion, his interest and his intellect,\" says Quist-Arcton. \"He seemed to love people — and good food.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We asked her about the meal — and her impressions of Bourdain.\u003c/p>\n\u003cp>\u003cstrong>Did Bourdain seem like an international TV star?\u003c/strong>\u003c/p>\n\u003cp>Anthony Bourdain has traveled all over the world, but he didn't visibly wear that jet-setting \"globe-trotter\" hat. There was a modesty there, and a will to learn. Right from the minute he sat down and we started chatting, you could feel that.\u003c/p>\n\u003cp>\u003cstrong>He does seem very intense.\u003c/strong>\u003c/p>\n\u003cp>I didn't meet him for very long. An hour or two. He is pretty intense, I guess, but positively intense. When he flashed that smile, he seemed just like anyone else you might know. And he was a jolly good listener.\u003c/p>\n\u003cp>I got the impression that he's passionate about people and that shines through the intensity. He wants to learn everything about a country he's exploring! I have the impression that he's fascinated by people and by food and by culture. And politics! He feels like food gets to the heart of a culture. He did say he's traveled around Africa and the world, but he's never been to a country quite like Senegal. I can quite understand why he's captivated. I am too!\u003c/p>\n\u003cp>\u003cstrong>One of the foods you ate with him was lakh — what is that?\u003c/strong>\u003c/p>\n\u003cp>It's a breakfast or even an evening dish. It's like a yogurt with millet and a bit of vanilla essence and orange essence. This one had raisins. It's eaten especially during ceremonies — marriages, naming ceremonies, baptisms, christenings, funerals. It's delicious, creamy and rich, so it's like a meal!\u003c/p>\n\u003cp>\u003cstrong>There were some bottles of liquid on the outdoor table where you and Bourdain ate — are those the fruit juices that Bourdain sampled?\u003c/strong>\u003c/p>\n\u003cp>The Senegalese make juice from just about every fruit you find — the baobab [bouye], the tamarind [tamarin], red sorrel [bissap], mango, pineapple, ditakh. Their juices are totally delicious. We had ginger (the Senegalese call it by the English name, pronounced jinjehrrr) baobab and bissap that morning.\u003c/p>\n\u003cp>\u003cstrong>Any other impressions of Bourdain you can share?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monsieur Bourdain has a lot of tattoos on his arms. Yes, quite a few. You don't see much of that in Africa. We have henna skin decorating and painting here, and I meant to suggest to him to get a lovely abstract henna decoration, but his arms were already pretty covered in tattoos. Oh yes — and his eyes lit up when he talked about his daughter. That immediately endeared him to me. He loves to cook for her. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=When+Anthony+Bourdain+Had+Breakfast+With+Ofeibea+Quist-Arcton&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Worth The Whisk: How The Woman Behind Duke's Mayo Became A Tycoon",
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"content": "\u003cp>Peek into the walk-in refrigerators of the most lauded restaurants in the country, and you will likely find just one store-bought ingredient: Duke's Mayonnaise. But what most people don't know is that the company was founded by a Southern woman at a time when many women like her didn't run businesses.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We make everything from scratch at Rhubarb,\" says John Fleer, a five-time finalist for a James Beard Award and the chef and owner of the farm-to-table restaurant \u003ca href=\"http://rhubarbasheville.com/\">Rhubarb\u003c/a> in Asheville, N.C. \"Duke's is one of the few packaged items we use, but we use the heck out of it,\" he says. And he's pretty serious about his affection for the condiment. \"I don't associate with chefs that don't use it. Or else, I enlighten them,\" he adds with a smile.\u003c/p>\n\u003cp>Fleer and many other professional chefs are not ashamed to admit that their own fresh-whisked mayonnaise can't compete with the magic found in a bottle of Duke's. As the cult of Duke's has racked up converts, and begun to expand beyond its original territory in America's Deep South, even the yellow-capped jars themselves have become treasured collector's items, serving as \u003ca href=\"https://www.washingtonpost.com/lifestyle/food/dukes-mayonnaise-the-southern-spread-with-a-cult-following/2013/11/04/90f508a2-40e5-11e3-a624-41d661b0bb78_story.html?utm_term=.b5bad331d1bf\">wedding centerpieces\u003c/a> and cremation \u003ca href=\"http://abcnews.go.com/News/mans-last-wish-to-be-buried-in-dukes-mayonnaise-jar/blogEntry?id=23183262\">urns\u003c/a>.\u003c/p>\n\u003cp>Unlike most other mass-produced mayonnaise, Duke's contains no sugar. This gives it the signature tang that has kept both chefs and home cooks raving about it since the company was founded over 100 years ago. \"When they teach you how to make mayonnaise in culinary school, they are essentially teaching you how to make Duke's,\" says Fleer. \"It has the right balance of richness and acidity.\"\u003c/p>\n\u003cp>But while the taste of Duke's mayonnaise has become well-known, many people probably don't know the story of how it was created.\u003c/p>\n\u003cfigure id=\"attachment_128815\" class=\"wp-caption aligncenter\" style=\"max-width: 1881px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6.jpg\" alt=\"Housewife Eugenia Duke started making sandwiches for soldiers during World War I out of her Greenville, S.C. home, and eventually created a mayonnaise empire.\" width=\"1881\" height=\"1410\" class=\"size-full wp-image-128815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6.jpg 1881w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-520x390.jpg 520w\" sizes=\"(max-width: 1881px) 100vw, 1881px\">\u003cfigcaption class=\"wp-caption-text\">Housewife Eugenia Duke started making sandwiches for soldiers during World War I out of her Greenville, S.C. home, and eventually created a mayonnaise empire. \u003ccite>(The C.F. Sauer Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary genius behind this mayo is an unlikely one: Eugenia Thomas Slade Duke of Greenville, South Carolina — a self-described housewife who became an entrepreneur and a manufacturing tycoon. Duke was just 18 in 1900 when she married Harry Cuthbert Duke and moved to a rented house in Greenville, according to records compiled for an \u003ca href=\"http://www.upcountryhistory.org/exhibitions-events/changing-exhibits/past-exhibits/\">exhibit honoring Duke\u003c/a> at the \u003ca href=\"http://www.upcountryhistory.org/\">Upcountry History Museum\u003c/a> in South Carolina.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By 1917, the United States had just entered World War I, and Eugenia Duke was determined to help with the war effort. She had no formal training, but she knew how to make a mean sandwich. So she and her daughter Martha turned their small rental house kitchen into a sandwich-making line, turning out the classics like egg salad, chicken salad, and pimento cheese. They sold the sandwiches for 10 cents a piece to the infantryman at nearby Camp Sevier, one of the last stops for soldiers before they were shipped overseas.\u003c/p>\n\u003cp>With many of the men away fighting or training, Duke's first sales force was nearly all female. Word about the Dukes' sandwiches quickly spread, and when the war ended, Eugenia Duke began selling her sandwiches at drugstores. \u003ca href=\"https://www.dukesandwich.com/100-years-1/\">Local lore claims\u003c/a> she sold 10,000 sandwiches in one day in the spring of 1919.\u003c/p>\n\u003cp>By 1923, Eugenia Duke had built a booming sandwich business, but she was struggling to keep up with demand. Her top salesman, C.D. Boyd, suggested that, while her sandwiches were delicious, it was really her mayonnaise that made them irresistible. Realizing that it would be more profitable to distribute jarred mayonnaise than fresh-made sandwiches, Duke did something surprising for a woman of the era: she decided to make the leap from homegrown entrepreneur to manufacturer, explains Bill Donahue, director of marketing until 2017 at \u003ca href=\"https://www.dukebrands.com/\">Duke Brands\u003c/a>.\u003c/p>\n\u003cp>That same year, she launched the Duke's Mayonnaise company and opened one of the first manufacturing facilities in downtown Greenville. During this time, Duke's stature in the community skyrocketed. \"She was a presence in downtown Greenville and active in women's rights and a socialite,\" says Donahue.\u003c/p>\n\u003cp>Duke loved parties and events, and she was known for wearing big hats and a string of pearls, no matter the occasion. She was also incredibly business-savvy — she struck a deal with the Ottaray Hotel, one of the first fashionable hotels in downtown Greenville, to host women's tea parties in the lobby. As the most influential women in Greenville enjoyed a quiet afternoon of sipping tea and catching up, they nibbled on finger sandwiches, made, of course, with Duke's Mayonnaise.\u003c/p>\n\u003cp>Duke was also active in public life. She was involved in the push to pass the 19\u003csup>th\u003c/sup> amendment, granting women the right to vote in 1920. Yet, she was modest about her success. In the same year that she was finally able to cast a ballot, Duke listed her occupation as \"none\" on the 1920 census, even though her sandwich business had been thriving for nearly three years.\u003c/p>\n\u003cp>By 1929, Duke's Mayonnaise was thriving, yet demand was still outpacing what the Greenville factory could produce. When The C.F. Sauer Company, a family-owned spice producer based in Richmond, Virginia, approached Duke about selling her company, she agreed. She stayed on as the mayonnaise spokesperson.\u003c/p>\n\u003cp>By 1950, Duke's daughter, Martha, married and moved to California, and Duke and her husband soon joined her. Yet Eugenia couldn't forget the thrill of entrepreneurial life, and once in California, she launched another sandwich company. She had already sold her name twice — first to C.F. Sauer and again to her bookkeeper, J. Allen Hart, who opened the Duke Sandwich Company. So she called the new business The Duchess Sandwich Company. It sold her signature sandwiches in southern California for over a decade, until Duke died at the age of 90.\u003c/p>\n\u003cp>Today, America's most beloved mayonnaise is still made in Eugenia Duke's hometown of Greenville. And Duke's vision lives on in the thousands of yellow-capped bottles lining grocery store shelves.\u003c/p>\n\u003cp>And we can be grateful to Eugenia Duke that it doesn't take any whisking to make a superb egg salad sandwich.\u003c/p>\n\u003cp>\u003cem>Maria Ribas is a literary agent and founder of \u003c/em>\u003ca href=\"http://cooksplusbooks.com/\">\u003cem>cooks & books\u003c/em>\u003c/a>\u003cem>, a weekly newsletter on food, writing, and cookbooks. \u003c/em>\u003ca href=\"http://www.jarrettdieterle.com/\">\u003cem>Jarrett Dieterle\u003c/em>\u003c/a>\u003cem> is an alcohol policy analyst and spirits writer. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Peek into the walk-in refrigerators of the most lauded restaurants in the country, and you will likely find just one store-bought ingredient: Duke's Mayonnaise. But what most people don't know is that the company was founded by a Southern woman at a time when many women like her didn't run businesses.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We make everything from scratch at Rhubarb,\" says John Fleer, a five-time finalist for a James Beard Award and the chef and owner of the farm-to-table restaurant \u003ca href=\"http://rhubarbasheville.com/\">Rhubarb\u003c/a> in Asheville, N.C. \"Duke's is one of the few packaged items we use, but we use the heck out of it,\" he says. And he's pretty serious about his affection for the condiment. \"I don't associate with chefs that don't use it. Or else, I enlighten them,\" he adds with a smile.\u003c/p>\n\u003cp>Fleer and many other professional chefs are not ashamed to admit that their own fresh-whisked mayonnaise can't compete with the magic found in a bottle of Duke's. As the cult of Duke's has racked up converts, and begun to expand beyond its original territory in America's Deep South, even the yellow-capped jars themselves have become treasured collector's items, serving as \u003ca href=\"https://www.washingtonpost.com/lifestyle/food/dukes-mayonnaise-the-southern-spread-with-a-cult-following/2013/11/04/90f508a2-40e5-11e3-a624-41d661b0bb78_story.html?utm_term=.b5bad331d1bf\">wedding centerpieces\u003c/a> and cremation \u003ca href=\"http://abcnews.go.com/News/mans-last-wish-to-be-buried-in-dukes-mayonnaise-jar/blogEntry?id=23183262\">urns\u003c/a>.\u003c/p>\n\u003cp>Unlike most other mass-produced mayonnaise, Duke's contains no sugar. This gives it the signature tang that has kept both chefs and home cooks raving about it since the company was founded over 100 years ago. \"When they teach you how to make mayonnaise in culinary school, they are essentially teaching you how to make Duke's,\" says Fleer. \"It has the right balance of richness and acidity.\"\u003c/p>\n\u003cp>But while the taste of Duke's mayonnaise has become well-known, many people probably don't know the story of how it was created.\u003c/p>\n\u003cfigure id=\"attachment_128815\" class=\"wp-caption aligncenter\" style=\"max-width: 1881px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6.jpg\" alt=\"Housewife Eugenia Duke started making sandwiches for soldiers during World War I out of her Greenville, S.C. home, and eventually created a mayonnaise empire.\" width=\"1881\" height=\"1410\" class=\"size-full wp-image-128815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6.jpg 1881w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-520x390.jpg 520w\" sizes=\"(max-width: 1881px) 100vw, 1881px\">\u003cfigcaption class=\"wp-caption-text\">Housewife Eugenia Duke started making sandwiches for soldiers during World War I out of her Greenville, S.C. home, and eventually created a mayonnaise empire. \u003ccite>(The C.F. Sauer Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary genius behind this mayo is an unlikely one: Eugenia Thomas Slade Duke of Greenville, South Carolina — a self-described housewife who became an entrepreneur and a manufacturing tycoon. Duke was just 18 in 1900 when she married Harry Cuthbert Duke and moved to a rented house in Greenville, according to records compiled for an \u003ca href=\"http://www.upcountryhistory.org/exhibitions-events/changing-exhibits/past-exhibits/\">exhibit honoring Duke\u003c/a> at the \u003ca href=\"http://www.upcountryhistory.org/\">Upcountry History Museum\u003c/a> in South Carolina.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By 1917, the United States had just entered World War I, and Eugenia Duke was determined to help with the war effort. She had no formal training, but she knew how to make a mean sandwich. So she and her daughter Martha turned their small rental house kitchen into a sandwich-making line, turning out the classics like egg salad, chicken salad, and pimento cheese. They sold the sandwiches for 10 cents a piece to the infantryman at nearby Camp Sevier, one of the last stops for soldiers before they were shipped overseas.\u003c/p>\n\u003cp>With many of the men away fighting or training, Duke's first sales force was nearly all female. Word about the Dukes' sandwiches quickly spread, and when the war ended, Eugenia Duke began selling her sandwiches at drugstores. \u003ca href=\"https://www.dukesandwich.com/100-years-1/\">Local lore claims\u003c/a> she sold 10,000 sandwiches in one day in the spring of 1919.\u003c/p>\n\u003cp>By 1923, Eugenia Duke had built a booming sandwich business, but she was struggling to keep up with demand. Her top salesman, C.D. Boyd, suggested that, while her sandwiches were delicious, it was really her mayonnaise that made them irresistible. Realizing that it would be more profitable to distribute jarred mayonnaise than fresh-made sandwiches, Duke did something surprising for a woman of the era: she decided to make the leap from homegrown entrepreneur to manufacturer, explains Bill Donahue, director of marketing until 2017 at \u003ca href=\"https://www.dukebrands.com/\">Duke Brands\u003c/a>.\u003c/p>\n\u003cp>That same year, she launched the Duke's Mayonnaise company and opened one of the first manufacturing facilities in downtown Greenville. During this time, Duke's stature in the community skyrocketed. \"She was a presence in downtown Greenville and active in women's rights and a socialite,\" says Donahue.\u003c/p>\n\u003cp>Duke loved parties and events, and she was known for wearing big hats and a string of pearls, no matter the occasion. She was also incredibly business-savvy — she struck a deal with the Ottaray Hotel, one of the first fashionable hotels in downtown Greenville, to host women's tea parties in the lobby. As the most influential women in Greenville enjoyed a quiet afternoon of sipping tea and catching up, they nibbled on finger sandwiches, made, of course, with Duke's Mayonnaise.\u003c/p>\n\u003cp>Duke was also active in public life. She was involved in the push to pass the 19\u003csup>th\u003c/sup> amendment, granting women the right to vote in 1920. Yet, she was modest about her success. In the same year that she was finally able to cast a ballot, Duke listed her occupation as \"none\" on the 1920 census, even though her sandwich business had been thriving for nearly three years.\u003c/p>\n\u003cp>By 1929, Duke's Mayonnaise was thriving, yet demand was still outpacing what the Greenville factory could produce. When The C.F. Sauer Company, a family-owned spice producer based in Richmond, Virginia, approached Duke about selling her company, she agreed. She stayed on as the mayonnaise spokesperson.\u003c/p>\n\u003cp>By 1950, Duke's daughter, Martha, married and moved to California, and Duke and her husband soon joined her. Yet Eugenia couldn't forget the thrill of entrepreneurial life, and once in California, she launched another sandwich company. She had already sold her name twice — first to C.F. Sauer and again to her bookkeeper, J. Allen Hart, who opened the Duke Sandwich Company. So she called the new business The Duchess Sandwich Company. It sold her signature sandwiches in southern California for over a decade, until Duke died at the age of 90.\u003c/p>\n\u003cp>Today, America's most beloved mayonnaise is still made in Eugenia Duke's hometown of Greenville. And Duke's vision lives on in the thousands of yellow-capped bottles lining grocery store shelves.\u003c/p>\n\u003cp>And we can be grateful to Eugenia Duke that it doesn't take any whisking to make a superb egg salad sandwich.\u003c/p>\n\u003cp>\u003cem>Maria Ribas is a literary agent and founder of \u003c/em>\u003ca href=\"http://cooksplusbooks.com/\">\u003cem>cooks & books\u003c/em>\u003c/a>\u003cem>, a weekly newsletter on food, writing, and cookbooks. \u003c/em>\u003ca href=\"http://www.jarrettdieterle.com/\">\u003cem>Jarrett Dieterle\u003c/em>\u003c/a>\u003cem> is an alcohol policy analyst and spirits writer. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>We all probably have at least one secret family recipe — think your grandma's chicken parmesan or uncle's \"mystery\" jello mold.\u003c/p>\n\u003cp>But keeping that recipe a secret becomes a bit more complicated when an entire country falls in love with it.\u003c/p>\n\u003cp>That's why Miguel Clarinha isn't taking any chances.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180606_atc_only_6_people_in_the_world_know_the_recipe_for_portugals_famous_tarts.mp3\u003c/p>\n\u003cp>Along with his cousin, Penelope, Clarinha manages \u003ca href=\"http://pasteisdebelem.pt/\">The Antiga Confeitaria de Belem\u003c/a>, an airy bakery and café just outside Lisbon, Portugal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Our recipe has been a secret since 1837,\" says Clarinha. \"It's a tradition — a part of this place.\"\u003c/p>\n\u003cp>The shop features a wide selection of traditional Portuguese cakes and coffees. But the real showstopper Clarinha is talking about is the \u003cem>Pastel de Bélem\u003c/em> (\u003cem>Pasteis\u003c/em> if you're talking about more than one) — a round, flaky and buttery tart with an egg custard filling.\u003c/p>\n\u003cp>\"It's kind of like a crème brulée tart,\" says Lordes Pinero, who drove nearly 200 miles from her home in southern Portugal to visit the shop. \"We're going to ask for the recipe to see if they'll give it to us.\"\u003c/p>\n\u003cp>Pinero will find out soon enough that's she's out of luck. Only six people in the world know this recipe — three of the shop's owners and three entrusted chefs who have been working in the bakery for more than 40 years.\u003c/p>\n\u003cp>\"They were good bakers and also someone that management trusted,\" says Clarinha.\u003c/p>\n\u003cp>Their names are Ramiro, Carlos and Vitor. They work in a back room sealed off by a large white door marked as \"\u003cem>Oficina do Segredo\u003c/em>,\" or secret office. Every morning, the three men knead out huge slabs of the buttery dough and the homemade egg custard filling.\u003c/p>\n\u003cp>That makes enough to produce around 20,000 \u003cem>Pasteis\u003c/em> a day.\u003c/p>\n\u003cp>Imitations, known as the \u003cem>Pastel de Nata\u003c/em>, can be found all over Portugal — all over the world, really. But the tarts made here are called \"\u003cem>Pastel de Belem\u003c/em>,\" named for the town where they were invented back in the 18\u003csup>th\u003c/sup> century — and still baked today.\u003c/p>\n\u003cfigure id=\"attachment_128803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/portugal2_wide-3872926d31fb7bc4fa3cf3bbe567b938999731f6-e1528321370961.jpg\" alt=\"So many customers flock to the shop that Clarinha says the bakery produces more than 20,000 of the homemade custard tarts each day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128803\">\u003cfigcaption class=\"wp-caption-text\">So many customers flock to the shop that Clarinha says the bakery produces more than 20,000 of the homemade custard tarts each day. \u003ccite>(Rebecca Rosman/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It all started at the neighboring Jeronimos Monastery, where monks would use egg whites to starch their clothing. The leftover yolks became dessert.\u003c/p>\n\u003cp>The monastery closed in 1820 following a liberal revolution, but the recipe found new life after being passed down to a sugar refinery owner. In 1837, he opened up a small trading shop where he sold the tarts.\u003c/p>\n\u003cp>That shop still exists today as the bakery's front counter.\u003c/p>\n\u003cp>Clarinha's family took over the business in the early 20\u003csup>th\u003c/sup> century. They now have been overseeing operations for four generations. It's a detail he thinks makes just as big a difference as the secret recipe itself.\u003c/p>\n\u003cp>\"If this wasn't a family-owned business it would have expanded,\" says Clarinha. \"The cakes would probably start being frozen and exposed and franchised ... and that's really not our philosophy.\"\u003c/p>\n\u003cp>It's a tradition that keeps customers coming back. Giles Williams first came to the shop on holiday from London 20 years ago.\u003c/p>\n\u003cp>Immediately when he landed at the airport on a recent trip, he knew exactly where he was taking his friends.\u003c/p>\n\u003cp>\"Every time I come to Lisbon I come here within about the first two hours,\" says Williams. \"They're just the best.\"\u003c/p>\n\u003cp>What makes them the best? It's hard to know without having the exact recipe, but most customers talk about the freshness of the tarts, which are served just out of the oven.\u003c/p>\n\u003cp>\"They're crispy and still warm here, whereas other places we eat them cold,\" says Rosa Morigado, a visitor from France. \"It really tastes different when it's warm ... topped with cinnamon and powdered sugar.\"\u003c/p>\n\u003cp>At only just over a euro a pop, customers also say they can live without learning the secret recipe that lies behind the big white door.\u003c/p>\n\u003cp>Rebecca Rosman is a freelance writer based in Paris. You can follow her on Twitter: \u003ca href=\"https://twitter.com/rebs_rosman?lang=en\">@rebs_rosman\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Our recipe has been a secret since 1837,\" says Clarinha. \"It's a tradition — a part of this place.\"\u003c/p>\n\u003cp>The shop features a wide selection of traditional Portuguese cakes and coffees. But the real showstopper Clarinha is talking about is the \u003cem>Pastel de Bélem\u003c/em> (\u003cem>Pasteis\u003c/em> if you're talking about more than one) — a round, flaky and buttery tart with an egg custard filling.\u003c/p>\n\u003cp>\"It's kind of like a crème brulée tart,\" says Lordes Pinero, who drove nearly 200 miles from her home in southern Portugal to visit the shop. \"We're going to ask for the recipe to see if they'll give it to us.\"\u003c/p>\n\u003cp>Pinero will find out soon enough that's she's out of luck. Only six people in the world know this recipe — three of the shop's owners and three entrusted chefs who have been working in the bakery for more than 40 years.\u003c/p>\n\u003cp>\"They were good bakers and also someone that management trusted,\" says Clarinha.\u003c/p>\n\u003cp>Their names are Ramiro, Carlos and Vitor. They work in a back room sealed off by a large white door marked as \"\u003cem>Oficina do Segredo\u003c/em>,\" or secret office. Every morning, the three men knead out huge slabs of the buttery dough and the homemade egg custard filling.\u003c/p>\n\u003cp>That makes enough to produce around 20,000 \u003cem>Pasteis\u003c/em> a day.\u003c/p>\n\u003cp>Imitations, known as the \u003cem>Pastel de Nata\u003c/em>, can be found all over Portugal — all over the world, really. But the tarts made here are called \"\u003cem>Pastel de Belem\u003c/em>,\" named for the town where they were invented back in the 18\u003csup>th\u003c/sup> century — and still baked today.\u003c/p>\n\u003cfigure id=\"attachment_128803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/portugal2_wide-3872926d31fb7bc4fa3cf3bbe567b938999731f6-e1528321370961.jpg\" alt=\"So many customers flock to the shop that Clarinha says the bakery produces more than 20,000 of the homemade custard tarts each day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128803\">\u003cfigcaption class=\"wp-caption-text\">So many customers flock to the shop that Clarinha says the bakery produces more than 20,000 of the homemade custard tarts each day. \u003ccite>(Rebecca Rosman/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It all started at the neighboring Jeronimos Monastery, where monks would use egg whites to starch their clothing. The leftover yolks became dessert.\u003c/p>\n\u003cp>The monastery closed in 1820 following a liberal revolution, but the recipe found new life after being passed down to a sugar refinery owner. In 1837, he opened up a small trading shop where he sold the tarts.\u003c/p>\n\u003cp>That shop still exists today as the bakery's front counter.\u003c/p>\n\u003cp>Clarinha's family took over the business in the early 20\u003csup>th\u003c/sup> century. They now have been overseeing operations for four generations. It's a detail he thinks makes just as big a difference as the secret recipe itself.\u003c/p>\n\u003cp>\"If this wasn't a family-owned business it would have expanded,\" says Clarinha. \"The cakes would probably start being frozen and exposed and franchised ... and that's really not our philosophy.\"\u003c/p>\n\u003cp>It's a tradition that keeps customers coming back. Giles Williams first came to the shop on holiday from London 20 years ago.\u003c/p>\n\u003cp>Immediately when he landed at the airport on a recent trip, he knew exactly where he was taking his friends.\u003c/p>\n\u003cp>\"Every time I come to Lisbon I come here within about the first two hours,\" says Williams. \"They're just the best.\"\u003c/p>\n\u003cp>What makes them the best? It's hard to know without having the exact recipe, but most customers talk about the freshness of the tarts, which are served just out of the oven.\u003c/p>\n\u003cp>\"They're crispy and still warm here, whereas other places we eat them cold,\" says Rosa Morigado, a visitor from France. \"It really tastes different when it's warm ... topped with cinnamon and powdered sugar.\"\u003c/p>\n\u003cp>At only just over a euro a pop, customers also say they can live without learning the secret recipe that lies behind the big white door.\u003c/p>\n\u003cp>Rebecca Rosman is a freelance writer based in Paris. You can follow her on Twitter: \u003ca href=\"https://twitter.com/rebs_rosman?lang=en\">@rebs_rosman\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Reparations Map for Farmers of Color May Help Right Historical Wrongs",
"title": "A Reparations Map for Farmers of Color May Help Right Historical Wrongs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>In an effort to address centuries of systemic racism, a new online tool seeks to connect Black, brown, and Indigenous farmers with land and resources.\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.soulfirefarm.org/meet-the-farmers/\">Leah Penniman\u003c/a> and her family founded \u003ca href=\"http://www.soulfirefarm.org/\">Soul Fire Farm\u003c/a>, in Petersburg, New York in 2011, they had a vision of a multi-racial, sustainable farming organization that would run food sovereignty programs with the goal of ending racism and injustice in the food system.\u003c/p>\n\u003cp>To achieve these goals, Soul Fire Farm offers training to Black and brown farmers, activism retreats, food justice education, subsidized food distribution, and, as of February, is leading a movement of Black farmers who are calling for reparations for centuries of slavery, systemic racism, and racial inequity in the U.S.\u003c/p>\n\u003cp>“If African-American people [had been] paid $20 per week for our agricultural labor rather than being enslaved, we would have trillions in the bank today,” Penniman says. She adds that those numbers don’t include the many other ways Black and brown people have been excluded from the tools that have allowed white people to succeed for centuries, such as \u003ca href=\"https://www.theguardian.com/commentisfree/2015/oct/13/your-credit-score-is-racist-heres-why\">access to credit\u003c/a>, \u003ca href=\"https://www.colorlines.com/articles/study-report-explores-how-institutional-racism-derails-education-black-boys\">education\u003c/a>, and \u003ca href=\"https://www.nytimes.com/2017/08/24/upshot/how-redlinings-racist-effects-lasted-for-decades.html\">home ownership opportunities\u003c/a>.\u003c/p>\n\u003cp>“There is a reason why the typical white household today has 16 times the wealth of a typical Black household,” Penniman says, noting that the gap is “often traceable back to slavery.” According to the \u003ca href=\"https://www.brookings.edu/blog/social-mobility-memos/2015/01/30/wealth-inheritance-and-social-mobility/\">Brookings Institute\u003c/a>, 35 to 45 percent of wealth in the U.S. is inherited rather than self-made and a recent report from the Center for American Progress on \u003ca href=\"https://www.americanprogress.org/issues/race/reports/2018/02/21/447051/systematic-inequality/\">disparities in wealth\u003c/a> between Blacks and whites suggests that long-held, structural racism is the biggest reason for the gap.\u003c/p>\n\u003cfigure id=\"attachment_128796\" class=\"wp-caption aligncenter\" style=\"max-width: 1203px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group.jpg\" alt=\"The farm team.\" width=\"1203\" height=\"800\" class=\"size-full wp-image-128796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group.jpg 1203w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-1200x798.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-520x346.jpg 520w\" sizes=\"(max-width: 1203px) 100vw, 1203px\">\u003cfigcaption class=\"wp-caption-text\">The farm team. \u003ccite>(Courtesy of Soul Fire Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many organizations and individuals have called for \u003ca href=\"https://abcnews.go.com/2020/story?id=124115&page=1\">reparations\u003c/a>—financial payments made today to help make good on the systemic injustices of the past 400 years—as a way to begin to level the playing field and create equity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Penniman’s \u003ca href=\"https://www.google.com/maps/d/viewer?ll=40.604072549190256%2C-79.89249229375002&z=6&mid=1YvB3PuH8jeR_yoFCLvrKOTQQ3p_5NmkK\">online mapping tool\u003c/a> currently includes 52 organizations around the country led by farmers of color who are calling for reparations. The map details farmers in need of land, resources, and funding, and aims to connect them with organizations, foundations, and individual donors to support their work.\u003c/p>\n\u003cp>Clicking on one of the participating farms on the map reveals details of its operations, its needs, and how to engage with the people who run it. Penniman is careful to point out that the reparations map is an effort designed to be complementary to, but not a substitute for, the larger national effort for reparations being coordinated by the \u003ca href=\"http://www.blackfoodjustice.org/\">National Black Food and Justice Alliance\u003c/a>.\u003c/p>\n\u003ch4>\u003cstrong>The History of Reparations\u003c/strong>\u003c/h4>\n\u003cp>The call for reparations dates back to the federal government’s failure make good on its promise of “40 acres and a mule” to newly freed slaves after the Civil War under General William T. Sherman’s \u003ca href=\"http://ldhi.library.cofc.edu/exhibits/show/after_slavery_educator/unit_three_documents/document_five\">Special Field Order No. 15\u003c/a>, created in January of 1865, and later approved by President Lincoln. By June of the same year, 40,000 freedmen had been settled on 400,000 acres of what was known as Sherman Land in the South.\u003c/p>\n\u003cp>The money generated from farming that land gave Black families the opportunity to create financial mobility and economic security. By 1920, Black Americans owned \u003ca href=\"https://grist.org/food/what-happened-to-americas-black-farmers/\">925,000 farms\u003c/a>, or 14 percent of the farms in the U.S. at that time.\u003c/p>\n\u003cp>Yet, the promise didn’t last. Over time, millions of farmers, including 600,000 Blacks, \u003ca href=\"https://www.thenation.com/article/african-americans-have-lost-acres/\">lost their farms\u003c/a>—often because they lacked legal deeds to the land. By 1975, just 45,000 Black-owned farms remained. The 2012 Census of Agriculture estimated that Black farmers now make up \u003ca href=\"http://www.agcensus.usda.gov/Publications/2012/Online_Resources/Highlights/Black_Farmers/Highlights_Black_Farmers.pdf\">less than 2 percent\u003c/a> of the nation’s farmers and 1 percent of rural landowners.\u003c/p>\n\u003cp>According to Penniman, the promised 40 acres and a mule would be worth $6.4 trillion collectively today. The call for reparations, and efforts like the map, are ways to help make Black farmers and their families whole. Penniman says her group used Google Maps to build the tool because “it’s simple to use and decentralized,” although she says she would love for “a techy person to take this over at some point and make the platform more sophisticated.”\u003c/p>\n\u003cp>The process is simple: Farmers file an application and Soul Fire adds their information to the map. From there the farmer can go into the map and make changes and add information on his or her own farm or needs. “We found that the mapping was more visually engaging compared to using a spreadsheet. Everyone can edit their own pin on the map without a gatekeeper,” Penniman says of the farmers who apply to be a part of the project. To date, more than 53,000 people have visited the map.\u003c/p>\n\u003ch4>\u003cstrong>The Birth of the Reparations Map\u003c/strong>\u003c/h4>\n\u003cp>The original idea to take on reparations came out of a conversation Penniman had with Viviana Moreno, a farmer from Chicago, at Soul Fire Farm’s Black and Latinx Farmers Immersion (BLFI) program. “We were all talking about two farms, Harmony Homestead and Wildseed, as examples of reparations and restoration, and she said we need more of this type of people-to-people giving,” Penniman says.\u003c/p>\n\u003cp>“The realities of being Black, Indigenous, and brown people in the United States means many of us have little to no access to land, [or] many of the resources needed to run a small vegetable farm sustainably,” Moreno says. “As we were discussing this, I asked Penniman ‘Why, if there are so many of us, don’t we create a sort of database that would feature all of our collective needs and projects?’”\u003c/p>\n\u003cp>Penniman liked the idea, and she gathered with a group of Black and brown farmers to create the map over the next few months. As soon as it was up, the group sent invitations to all the farmer-alumni from the BLFI program, as well as to other Black, Indigenous, and brown farmers, asking them to add their projects to the map.\u003c/p>\n\u003cp>The farms and projects currently listed on the map are broadly diverse: Farmers identify as Black, Indigenous, Latinx, and multi-racial, hail from large cities and rural communities, and are seeking help getting started or expanding their work to reach more farmers and eaters.\u003c/p>\n\u003cp>Moreno’s \u003ca href=\"https://www.google.com/maps/d/viewer?ll=41.86956080000001%2C-88.16528319999998&z=18&mid=1YvB3PuH8jeR_yoFCLvrKOTQQ3p_5NmkK\">Catatumbo Cooperative Farm\u003c/a> is now listed on the reparations map, seeking funds to start farming land in rural Illinois. Moreno and her partners, Jazmin Martinez and Nadia Sol Ireri Unzueta Carrasco, are all queer, immigrant worker-owners. Their long-term goal is to acquire land in rural Illinois while maintaining a connection to communities in Chicago.\u003c/p>\n\u003cp>Eduardo Rivera is another farmer that signed on to the reparations map. Currently leasing land outside of Minneapolis for \u003ca href=\"https://sinfronterasfarm.com/our-farm/\">Sin Fronteras Farm\u003c/a>, he hopes to use the map to help him buy land or secure a much longer-term lease than his current leased lands. “I signed on after I saw what Soul Fire was doing and was hoping that it will help me acquire the land I need,” Rivera says.\u003c/p>\n\u003cp>“Being organic gives you more opportunities and access,” he says. “My plans are to grow organic year-round, but I can’t do that on leased land—I think the cost is prohibitive.” Rivera hopes to expand his operations to grow more foods for the Latinx/Mexicanx community and also create an incubator for other indigenous farmers and farmers of color. While it is still too soon to know if the mapping project will get him the land he needs, he says it has gotten him noticed, and he is hopeful.\u003c/p>\n\u003cfigure id=\"attachment_128795\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras.jpg\" alt=\"Eduardo Rivera in the fields at Sin Fronteras Farm and Food.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Eduardo Rivera in the fields at Sin Fronteras Farm and Food. \u003ccite>(Courtesy of Sin Fronteras)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Penniman, there were other projects that informed and inspired them in creating the reparations map. \u003ca href=\"http://www.ncagr.gov/SmallFarms/PigfordIISettlementdocx031011.pdf\">Pigford v. Glickman\u003c/a>, the famous 1990s lawsuit from Black farmers who sued the USDA for racial bias in its lending practices, was the largest civil rights settlement in U.S. history, and it still was not enough to stem the tide of Black land loss, according to Penniman. But she adds that they cannot rely on organizing around policy alone. “We need to rely on reaching out, and touching hearts, and catalyzing action in our communities.”\u003c/p>\n\u003cp>Soul Fire Farms trains farmers to become advocates for reparations. “Someone has to be doing the right storytelling and facing the foundations,” she says. They are calling upon funders to be partners in helping to make Black and brown farmers whole. “It’s not just about money. It’s about power and control. It should be the people who are directly affected who have that power and that control, not those who inherited extracted wealth,” Penniman says.\u003c/p>\n\u003cp>Penniman has a list of specific actions for foundations and other donors who want to help end racism in the food system as part of her upcoming book, \u003cem>\u003ca href=\"http://www.soulfirefarm.org/media/farming-while-black/\">Farming While Black: Soul Fire Farm’s Definitive Guide to Liberation on Land\u003c/a>\u003c/em>. “Some of the things foundations can do are to have more geographic, class, and racial equity, prioritizing funding for the Deep South and underfunded regions, as well as, streamline the reporting and applications process,” she says. “They need to transform the expectations and relationships tied to their funding to support the organizers on the frontlines.”\u003c/p>\n\u003cp>“Being a part of the project also helps us to start a discussion about issues around land justice, reparations, solidarity economies, and much more,” says Moreno. She adds that it is important because their work is not independent of other issues our communities face. “We definitely want to receive tangible resources, yet we are also looking to engage in conversations where we creatively think about what distribution of resources and wealth means and how to center the needs of historically oppressed communities.”\u003c/p>\n\u003cp>Penniman says that both systemic and policy change are important. “Some policies that we should all advocate for [include] passing \u003ca href=\"https://www.congress.gov/bill/115th-congress/house-bill/40\">H.R. 40\u003c/a>,” Rep. John Conyers’ \u003ca href=\"https://www.motherjones.com/crime-justice/2017/09/in-some-parallel-universe-congress-is-debating-how-america-could-atone-for-slavery-1/\">long-introduced but never-discussed proposal\u003c/a> for a commission to study and develop proposals for reparations to African-Americans. Penniman says the bill could lead to such restorative solutions as a guaranteed minimum or \u003ca href=\"https://www.weforum.org/agenda/2017/01/why-we-should-all-have-a-basic-income/\">universal basic income\u003c/a> to cover all basic needs and free and universal education for pre-K through university.\u003c/p>\n\u003cp>While the reparations movement in the U.S. gets the most attention, Penniman points out that it isn’t the only place that is dealing with issues of land and money stolen from farmers of color. “I think there’s a lot of groups within \u003ca href=\"https://viacampesina.org/en/\">Via Campesina\u003c/a>, the international peasant movement, that have called for reparations as well,” she says. “Our work here is echoing that larger global movement in calling for the return of stolen land and resources.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/06/04/a-reparations-map-for-farmers-may-help-right-historical-wrongs/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>In an effort to address centuries of systemic racism, a new online tool seeks to connect Black, brown, and Indigenous farmers with land and resources.\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.soulfirefarm.org/meet-the-farmers/\">Leah Penniman\u003c/a> and her family founded \u003ca href=\"http://www.soulfirefarm.org/\">Soul Fire Farm\u003c/a>, in Petersburg, New York in 2011, they had a vision of a multi-racial, sustainable farming organization that would run food sovereignty programs with the goal of ending racism and injustice in the food system.\u003c/p>\n\u003cp>To achieve these goals, Soul Fire Farm offers training to Black and brown farmers, activism retreats, food justice education, subsidized food distribution, and, as of February, is leading a movement of Black farmers who are calling for reparations for centuries of slavery, systemic racism, and racial inequity in the U.S.\u003c/p>\n\u003cp>“If African-American people [had been] paid $20 per week for our agricultural labor rather than being enslaved, we would have trillions in the bank today,” Penniman says. She adds that those numbers don’t include the many other ways Black and brown people have been excluded from the tools that have allowed white people to succeed for centuries, such as \u003ca href=\"https://www.theguardian.com/commentisfree/2015/oct/13/your-credit-score-is-racist-heres-why\">access to credit\u003c/a>, \u003ca href=\"https://www.colorlines.com/articles/study-report-explores-how-institutional-racism-derails-education-black-boys\">education\u003c/a>, and \u003ca href=\"https://www.nytimes.com/2017/08/24/upshot/how-redlinings-racist-effects-lasted-for-decades.html\">home ownership opportunities\u003c/a>.\u003c/p>\n\u003cp>“There is a reason why the typical white household today has 16 times the wealth of a typical Black household,” Penniman says, noting that the gap is “often traceable back to slavery.” According to the \u003ca href=\"https://www.brookings.edu/blog/social-mobility-memos/2015/01/30/wealth-inheritance-and-social-mobility/\">Brookings Institute\u003c/a>, 35 to 45 percent of wealth in the U.S. is inherited rather than self-made and a recent report from the Center for American Progress on \u003ca href=\"https://www.americanprogress.org/issues/race/reports/2018/02/21/447051/systematic-inequality/\">disparities in wealth\u003c/a> between Blacks and whites suggests that long-held, structural racism is the biggest reason for the gap.\u003c/p>\n\u003cfigure id=\"attachment_128796\" class=\"wp-caption aligncenter\" style=\"max-width: 1203px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group.jpg\" alt=\"The farm team.\" width=\"1203\" height=\"800\" class=\"size-full wp-image-128796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group.jpg 1203w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-1200x798.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-soul-fire-group-520x346.jpg 520w\" sizes=\"(max-width: 1203px) 100vw, 1203px\">\u003cfigcaption class=\"wp-caption-text\">The farm team. \u003ccite>(Courtesy of Soul Fire Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many organizations and individuals have called for \u003ca href=\"https://abcnews.go.com/2020/story?id=124115&page=1\">reparations\u003c/a>—financial payments made today to help make good on the systemic injustices of the past 400 years—as a way to begin to level the playing field and create equity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Penniman’s \u003ca href=\"https://www.google.com/maps/d/viewer?ll=40.604072549190256%2C-79.89249229375002&z=6&mid=1YvB3PuH8jeR_yoFCLvrKOTQQ3p_5NmkK\">online mapping tool\u003c/a> currently includes 52 organizations around the country led by farmers of color who are calling for reparations. The map details farmers in need of land, resources, and funding, and aims to connect them with organizations, foundations, and individual donors to support their work.\u003c/p>\n\u003cp>Clicking on one of the participating farms on the map reveals details of its operations, its needs, and how to engage with the people who run it. Penniman is careful to point out that the reparations map is an effort designed to be complementary to, but not a substitute for, the larger national effort for reparations being coordinated by the \u003ca href=\"http://www.blackfoodjustice.org/\">National Black Food and Justice Alliance\u003c/a>.\u003c/p>\n\u003ch4>\u003cstrong>The History of Reparations\u003c/strong>\u003c/h4>\n\u003cp>The call for reparations dates back to the federal government’s failure make good on its promise of “40 acres and a mule” to newly freed slaves after the Civil War under General William T. Sherman’s \u003ca href=\"http://ldhi.library.cofc.edu/exhibits/show/after_slavery_educator/unit_three_documents/document_five\">Special Field Order No. 15\u003c/a>, created in January of 1865, and later approved by President Lincoln. By June of the same year, 40,000 freedmen had been settled on 400,000 acres of what was known as Sherman Land in the South.\u003c/p>\n\u003cp>The money generated from farming that land gave Black families the opportunity to create financial mobility and economic security. By 1920, Black Americans owned \u003ca href=\"https://grist.org/food/what-happened-to-americas-black-farmers/\">925,000 farms\u003c/a>, or 14 percent of the farms in the U.S. at that time.\u003c/p>\n\u003cp>Yet, the promise didn’t last. Over time, millions of farmers, including 600,000 Blacks, \u003ca href=\"https://www.thenation.com/article/african-americans-have-lost-acres/\">lost their farms\u003c/a>—often because they lacked legal deeds to the land. By 1975, just 45,000 Black-owned farms remained. The 2012 Census of Agriculture estimated that Black farmers now make up \u003ca href=\"http://www.agcensus.usda.gov/Publications/2012/Online_Resources/Highlights/Black_Farmers/Highlights_Black_Farmers.pdf\">less than 2 percent\u003c/a> of the nation’s farmers and 1 percent of rural landowners.\u003c/p>\n\u003cp>According to Penniman, the promised 40 acres and a mule would be worth $6.4 trillion collectively today. The call for reparations, and efforts like the map, are ways to help make Black farmers and their families whole. Penniman says her group used Google Maps to build the tool because “it’s simple to use and decentralized,” although she says she would love for “a techy person to take this over at some point and make the platform more sophisticated.”\u003c/p>\n\u003cp>The process is simple: Farmers file an application and Soul Fire adds their information to the map. From there the farmer can go into the map and make changes and add information on his or her own farm or needs. “We found that the mapping was more visually engaging compared to using a spreadsheet. Everyone can edit their own pin on the map without a gatekeeper,” Penniman says of the farmers who apply to be a part of the project. To date, more than 53,000 people have visited the map.\u003c/p>\n\u003ch4>\u003cstrong>The Birth of the Reparations Map\u003c/strong>\u003c/h4>\n\u003cp>The original idea to take on reparations came out of a conversation Penniman had with Viviana Moreno, a farmer from Chicago, at Soul Fire Farm’s Black and Latinx Farmers Immersion (BLFI) program. “We were all talking about two farms, Harmony Homestead and Wildseed, as examples of reparations and restoration, and she said we need more of this type of people-to-people giving,” Penniman says.\u003c/p>\n\u003cp>“The realities of being Black, Indigenous, and brown people in the United States means many of us have little to no access to land, [or] many of the resources needed to run a small vegetable farm sustainably,” Moreno says. “As we were discussing this, I asked Penniman ‘Why, if there are so many of us, don’t we create a sort of database that would feature all of our collective needs and projects?’”\u003c/p>\n\u003cp>Penniman liked the idea, and she gathered with a group of Black and brown farmers to create the map over the next few months. As soon as it was up, the group sent invitations to all the farmer-alumni from the BLFI program, as well as to other Black, Indigenous, and brown farmers, asking them to add their projects to the map.\u003c/p>\n\u003cp>The farms and projects currently listed on the map are broadly diverse: Farmers identify as Black, Indigenous, Latinx, and multi-racial, hail from large cities and rural communities, and are seeking help getting started or expanding their work to reach more farmers and eaters.\u003c/p>\n\u003cp>Moreno’s \u003ca href=\"https://www.google.com/maps/d/viewer?ll=41.86956080000001%2C-88.16528319999998&z=18&mid=1YvB3PuH8jeR_yoFCLvrKOTQQ3p_5NmkK\">Catatumbo Cooperative Farm\u003c/a> is now listed on the reparations map, seeking funds to start farming land in rural Illinois. Moreno and her partners, Jazmin Martinez and Nadia Sol Ireri Unzueta Carrasco, are all queer, immigrant worker-owners. Their long-term goal is to acquire land in rural Illinois while maintaining a connection to communities in Chicago.\u003c/p>\n\u003cp>Eduardo Rivera is another farmer that signed on to the reparations map. Currently leasing land outside of Minneapolis for \u003ca href=\"https://sinfronterasfarm.com/our-farm/\">Sin Fronteras Farm\u003c/a>, he hopes to use the map to help him buy land or secure a much longer-term lease than his current leased lands. “I signed on after I saw what Soul Fire was doing and was hoping that it will help me acquire the land I need,” Rivera says.\u003c/p>\n\u003cp>“Being organic gives you more opportunities and access,” he says. “My plans are to grow organic year-round, but I can’t do that on leased land—I think the cost is prohibitive.” Rivera hopes to expand his operations to grow more foods for the Latinx/Mexicanx community and also create an incubator for other indigenous farmers and farmers of color. While it is still too soon to know if the mapping project will get him the land he needs, he says it has gotten him noticed, and he is hopeful.\u003c/p>\n\u003cfigure id=\"attachment_128795\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras.jpg\" alt=\"Eduardo Rivera in the fields at Sin Fronteras Farm and Food.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180604-farm-reparations-sin-fronteras-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Eduardo Rivera in the fields at Sin Fronteras Farm and Food. \u003ccite>(Courtesy of Sin Fronteras)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Penniman, there were other projects that informed and inspired them in creating the reparations map. \u003ca href=\"http://www.ncagr.gov/SmallFarms/PigfordIISettlementdocx031011.pdf\">Pigford v. Glickman\u003c/a>, the famous 1990s lawsuit from Black farmers who sued the USDA for racial bias in its lending practices, was the largest civil rights settlement in U.S. history, and it still was not enough to stem the tide of Black land loss, according to Penniman. But she adds that they cannot rely on organizing around policy alone. “We need to rely on reaching out, and touching hearts, and catalyzing action in our communities.”\u003c/p>\n\u003cp>Soul Fire Farms trains farmers to become advocates for reparations. “Someone has to be doing the right storytelling and facing the foundations,” she says. They are calling upon funders to be partners in helping to make Black and brown farmers whole. “It’s not just about money. It’s about power and control. It should be the people who are directly affected who have that power and that control, not those who inherited extracted wealth,” Penniman says.\u003c/p>\n\u003cp>Penniman has a list of specific actions for foundations and other donors who want to help end racism in the food system as part of her upcoming book, \u003cem>\u003ca href=\"http://www.soulfirefarm.org/media/farming-while-black/\">Farming While Black: Soul Fire Farm’s Definitive Guide to Liberation on Land\u003c/a>\u003c/em>. “Some of the things foundations can do are to have more geographic, class, and racial equity, prioritizing funding for the Deep South and underfunded regions, as well as, streamline the reporting and applications process,” she says. “They need to transform the expectations and relationships tied to their funding to support the organizers on the frontlines.”\u003c/p>\n\u003cp>“Being a part of the project also helps us to start a discussion about issues around land justice, reparations, solidarity economies, and much more,” says Moreno. She adds that it is important because their work is not independent of other issues our communities face. “We definitely want to receive tangible resources, yet we are also looking to engage in conversations where we creatively think about what distribution of resources and wealth means and how to center the needs of historically oppressed communities.”\u003c/p>\n\u003cp>Penniman says that both systemic and policy change are important. “Some policies that we should all advocate for [include] passing \u003ca href=\"https://www.congress.gov/bill/115th-congress/house-bill/40\">H.R. 40\u003c/a>,” Rep. John Conyers’ \u003ca href=\"https://www.motherjones.com/crime-justice/2017/09/in-some-parallel-universe-congress-is-debating-how-america-could-atone-for-slavery-1/\">long-introduced but never-discussed proposal\u003c/a> for a commission to study and develop proposals for reparations to African-Americans. Penniman says the bill could lead to such restorative solutions as a guaranteed minimum or \u003ca href=\"https://www.weforum.org/agenda/2017/01/why-we-should-all-have-a-basic-income/\">universal basic income\u003c/a> to cover all basic needs and free and universal education for pre-K through university.\u003c/p>\n\u003cp>While the reparations movement in the U.S. gets the most attention, Penniman points out that it isn’t the only place that is dealing with issues of land and money stolen from farmers of color. “I think there’s a lot of groups within \u003ca href=\"https://viacampesina.org/en/\">Via Campesina\u003c/a>, the international peasant movement, that have called for reparations as well,” she says. “Our work here is echoing that larger global movement in calling for the return of stolen land and resources.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>International House of Pancakes has created a stir by saying that after being IHOP for 60 years, it is \"flippin' our name to IHOb\" — setting off speculation over what that mysterious b could signify.\u003c/p>\n\u003cp>For now, the company isn't saying. IHOP promises to reveal the meaning on June 11.\u003c/p>\n\u003cp>https://twitter.com/IHOP/status/1003682801042915328\u003c/p>\n\u003cp>But the Internet isn't big on waiting. Hungry for answers, people responded to the cryptic tweets: Could it be breakfast? Biscuits? Brunch? The improbable bancakes? Simply, and minimally, bacon? The on-trend bitcoin?\u003c/p>\n\u003cp>Those are a few of the more popular guesses on IHOP's Twitter feed, in a thread that's littered with the company's coy responses — and an annoying/cute (depending on your patience level) insistence on replacing p's with b's.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Please tell me you're joking,\" a Twitter user named \u003ca href=\"https://twitter.com/kaylawayla1224/status/1004181578002690048\">kayla said\u003c/a>.\u003c/p>\n\u003cp>\"Oh blease, this is no joke!\" IHOP replied.\u003c/p>\n\u003cp>Patrick Ford tweeted, \"I'm just over here wanting some answers! Stop b-ing elusive and tell me what the answer b!\" — and the company responded, \"batience, Batrick, batience!\"\u003c/p>\n\u003cp>https://twitter.com/IHOP/status/1004097096448868352\u003c/p>\n\u003cp>After the company wrote, \"There's so many obtions, what could it b?!\" — \u003ca href=\"https://twitter.com/IanCorley/status/1004096831805120513\">Extra D0G replied\u003c/a>, \"Can you not blease?\"\u003c/p>\n\u003cp>Encouraging people to keep guessing, the folks running IHOP's social media account repeatedly cited the endless \"possi-b-ilities.\" But at least two people noted that the company was missing out on a chance \u003ca href=\"https://twitter.com/search?f=tweets&q=bossibilities%20%40IHOP&src=typd\">to say \"bossibilities.\"\u003c/a>\u003c/p>\n\u003cp>One of the only guesses the company dismissed outright was for \"burritos.\" It did so without discussing \"purritos\" — but if you want to see photos of cute cats cozied up in socks, \u003ca href=\"https://www.google.com/search?q=purritos&rlz=1C1GGRV_enUS795US795&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjQv7X6kb_bAhUQ1lMKHetmBwUQ_AUICigB&biw=1545&bih=753\">it's here for you\u003c/a>.\u003c/p>\n\u003cp>The hubbub over the \"b\" comes as IHOP prepares to mark the 60th anniversary of its first restaurant, which opened outside Los Angeles in the summer of 1958.\u003c/p>\n\u003cp>Whatever the IHOPlan is for the chain's widely recognized name, it seems to have been long in the making: The Twitter handle for \u003ca href=\"https://twitter.com/ihob\">IHOb\u003c/a> is already reserved and verified, having joined Twitter in July 2016.\u003c/p>\n\u003cp>According to DINE Brands, which operates both the IHOP and Applebee's restaurant chains, there are currently more than 1,671 IHOP locations in the U.S. In the most recent fiscal year, IHOP stores generated $185 million in revenue, on sales of $3.3 billion.\u003c/p>\n\u003cp>At its \u003ca href=\"http://investors.dineequity.com/static-files/11305cd4-4580-41af-a81e-be6b036182f2\">annual stockholders' meeting\u003c/a> last month, IHOP reported that nearly half of its customers come in during breakfast time. Lunch follows (with 28 percent) and then dinner (16 percent) and late-night service (7 percent). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>But the Internet isn't big on waiting. Hungry for answers, people responded to the cryptic tweets: Could it be breakfast? Biscuits? Brunch? The improbable bancakes? Simply, and minimally, bacon? The on-trend bitcoin?\u003c/p>\n\u003cp>Those are a few of the more popular guesses on IHOP's Twitter feed, in a thread that's littered with the company's coy responses — and an annoying/cute (depending on your patience level) insistence on replacing p's with b's.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Please tell me you're joking,\" a Twitter user named \u003ca href=\"https://twitter.com/kaylawayla1224/status/1004181578002690048\">kayla said\u003c/a>.\u003c/p>\n\u003cp>\"Oh blease, this is no joke!\" IHOP replied.\u003c/p>\n\u003cp>Patrick Ford tweeted, \"I'm just over here wanting some answers! Stop b-ing elusive and tell me what the answer b!\" — and the company responded, \"batience, Batrick, batience!\"\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>After the company wrote, \"There's so many obtions, what could it b?!\" — \u003ca href=\"https://twitter.com/IanCorley/status/1004096831805120513\">Extra D0G replied\u003c/a>, \"Can you not blease?\"\u003c/p>\n\u003cp>Encouraging people to keep guessing, the folks running IHOP's social media account repeatedly cited the endless \"possi-b-ilities.\" But at least two people noted that the company was missing out on a chance \u003ca href=\"https://twitter.com/search?f=tweets&q=bossibilities%20%40IHOP&src=typd\">to say \"bossibilities.\"\u003c/a>\u003c/p>\n\u003cp>One of the only guesses the company dismissed outright was for \"burritos.\" It did so without discussing \"purritos\" — but if you want to see photos of cute cats cozied up in socks, \u003ca href=\"https://www.google.com/search?q=purritos&rlz=1C1GGRV_enUS795US795&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjQv7X6kb_bAhUQ1lMKHetmBwUQ_AUICigB&biw=1545&bih=753\">it's here for you\u003c/a>.\u003c/p>\n\u003cp>The hubbub over the \"b\" comes as IHOP prepares to mark the 60th anniversary of its first restaurant, which opened outside Los Angeles in the summer of 1958.\u003c/p>\n\u003cp>Whatever the IHOPlan is for the chain's widely recognized name, it seems to have been long in the making: The Twitter handle for \u003ca href=\"https://twitter.com/ihob\">IHOb\u003c/a> is already reserved and verified, having joined Twitter in July 2016.\u003c/p>\n\u003cp>According to DINE Brands, which operates both the IHOP and Applebee's restaurant chains, there are currently more than 1,671 IHOP locations in the U.S. In the most recent fiscal year, IHOP stores generated $185 million in revenue, on sales of $3.3 billion.\u003c/p>\n\u003cp>At its \u003ca href=\"http://investors.dineequity.com/static-files/11305cd4-4580-41af-a81e-be6b036182f2\">annual stockholders' meeting\u003c/a> last month, IHOP reported that nearly half of its customers come in during breakfast time. Lunch follows (with 28 percent) and then dinner (16 percent) and late-night service (7 percent). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Growing California Rice and Almonds Against the Grain",
"title": "Growing California Rice and Almonds Against the Grain",
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"content": "\u003cp>\u003cem>These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\u003c/em>\u003c/p>\n\u003cp>In his now-weathered, century-old diary, Manuel Fonseca penned an entry in Portuguese about the many challenges he faced as a new immigrant trying to grow rice in California’s Sacramento Valley. Fonseca planted his first crop in 1916 and found himself wrestling with an alarming number of weeds in the paddies.\u003c/p>\n\u003cp>Despite the challenges, the farm survived, and three generations and a century later, his great-grandson Greg Massa is still growing rice, along with his wife Raquel Krach. Although Greg’s father, Manuel Massa Jr., opted to use herbicides, Greg has chosen to farm organically, meaning he’s facing the same weeds as his great-grandfather, which are difficult to remove once he floods his fields with nourishing waters.\u003c/p>\n\u003cp>“We farm organically because we think spraying poison on food and on our environment is wrong,” Massa says. But being an organic rice farm has been anything but easy, requiring Massa and Krach to employ an arsenal of farming techniques: crop rotation, cover crops, field preparation, timely planting, and deep water followed by drought stress to restrain weeds.\u003c/p>\n\u003cp>“Rice is difficult to grow organically with modern varieties that were bred for high inputs of nitrogen and herbicides to kill weeds,” Massa explains. “Sometimes it works, sometimes it doesn’t. We’ve tried using goats, mowing, and spraying vinegar with limited success.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Set on 200 verdant acres in Hamilton City, \u003ca href=\"http://massaorganics.com/\">Massa Organics\u003c/a> farms rice, almonds, sheep, and pigs. Sandwiched between two majestic national forests, the Mendocino and the Plumas, with the Sacramento River at its feet, Massa Organics is 15 miles from the university town of Chico.\u003c/p>\n\u003cfigure id=\"attachment_128779\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg\" alt=\"Massa Organics’ rice fields after a winter rain.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Massa Organics’ rice fields after a winter rain. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though rice, which Massa sells to restaurants in town, is its primary selling staple, the farm also sells its grass-fed ground lamb at the Chico farmers’ market and raw nonpareil almonds, jars of almond butter, lamb, and pork to farmers’ markets in the Bay Area.\u003c/p>\n\u003cp>In a rice industry dominated by larger producers like \u003ca href=\"http://www.lundberg.com/\">Lundberg\u003c/a> (which does its own \u003ca href=\"http://www.lundberg.com/about/\">conservation work\u003c/a>), Massa Organics is the rare independent brand selling directly to its customers through markets, CSAs, and small retail stores using social media as a marketing tool. Rarer still is the Massa approach to farming as a means of ecological work. The couple views each crop as part of a \u003ca href=\"http://massaorganics.com/how-we-grow/\">fully functioning ecosystem\u003c/a>—the rice as part of a pond ecosystem and the almonds part of a woodland ecosystem—that relies on biodiversity and natural relationships for crop health.\u003c/p>\n\u003ch4>\u003cstrong>An Ecological Approach to Farming\u003c/strong>\u003c/h4>\n\u003cp>Massa and Krach both have Masters’ degrees in ecology and moved to the farm in 1997 with hopes of re-thinking his family’s approach to conventional commodity farming. Though they could have entered academia, the pair was inspired by Krach’s agroecology research on Costa Rican tropical tree plantations growing right next to rainforests without harming them.\u003c/p>\n\u003cp>“I was doing my research on this actual plantation and thought, ‘This is kind of weird that I’m doing this in a research-based situation when we have a real farm,’” Krach says. Hoping to engage in applied ecology that made an immediate difference, she convinced Massa they could convert his family farm into a living experiment.\u003c/p>\n\u003cp>“We chose organic farming as a means of doing conservation work because our methods promote biodiversity by mimicking natural ecosystems,” Massa says.\u003c/p>\n\u003cfigure id=\"attachment_128780\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg\" alt=\"Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Massa’s ancestors, he and Krach chose to farm medium-grain \u003ca href=\"https://healthyliving.azcentral.com/nutrition-of-calrose-rice-12230450.html\">Calrose rice\u003c/a>, a versatile variety bred specifically to flourish in California. The result is a sweet, nutty brown rice high in fiber and taste that Charles Phan, executive chef at the renowned San Francisco restaurant \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>, serves and swears by. But its taste isn’t the only reason that Massa and Krach chose Calrose over jasmine and basmati varieties.\u003c/p>\n\u003cp>“Small farmers in Thailand sell a little jasmine rice, and they’re reliant on that for their income,” Massa said. “Many generations of Thai farmers worked to select jasmine rice to make it what it is. We decided early on we were not going to grow jasmine or basmati because it felt too much like stealing their genetic heritage.”\u003c/p>\n\u003cp>Soon after taking over, Massa and Krach began to transition the land to organic, eventually diversifying the operation, adding almonds, wheat, and several heritage breeds of animals to the mix. By 2002, the rice operation was certified, and the rest followed over the course of the next eight years. Today, their whole operation is certified organic.\u003c/p>\n\u003ch4>\u003cstrong>Creating a Natural Woodland Environment\u003c/strong>\u003c/h4>\n\u003cp>Integrating heritage animal breeds—Dorper sheep, Gloucestershire Old Spots pigs, and Berkshire pigs—has been an important way to improve the farm’s ecological footprint as well.\u003c/p>\n\u003cfigure id=\"attachment_128781\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg\" alt=\"Some of Massa Organics’ piglets.\" width=\"1200\" height=\"1133\" class=\"size-full wp-image-128781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-160x151.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-800x755.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-768x725.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1020x963.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1180x1114.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-960x906.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-375x354.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-520x491.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Some of Massa Organics’ piglets. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krach and Massa have pioneered a natural grazing pattern for their sheep, converting their 30-acre almond orchard into a natural woodland. Every morning, and sometimes in the afternoons, Massa and Krach move an electric fence to cover a different 6,000- to 8,000-square foot area, guiding 100 Dorper sheep and lambs to a new patch of orchard.\u003c/p>\n\u003cp>Mimicking the ancient patterns of pack herbivores like pronghorn antelope, the sheep graze happily on perennials and other grasses. In the process, the herd replicates a natural woodland ecosystem—one that consists of mature trees, understory plants, large mammals, small mammals, birds, and insects all living in symbiosis that serve the crops well.\u003c/p>\n\u003cp>The woodland environment \u003ca href=\"https://civileats.com/2010/05/26/beeline-to-extinction/\">attracts beneficial insects\u003c/a> that protect against pests, and the grazing animals naturally remove weeds, fertilize the almond trees with their waste, and create a richer soil for insects and thus a richer food source for birds.\u003c/p>\n\u003cp>Massa and Krach pasture their 120 pigs as well. In addition to creating natural fertilizer, Krach says the pigs provide a plowing function for the farmers, digging up stubborn weeds, and are mostly fed rice, wheat, safflower, and hay that is grown on the farm. “They’re part of the cycle,” she says. “If they tear up the ground, we can just plow it and move them out.”\u003c/p>\n\u003cp>Agriculture is intricately connected to the larger web of life for the pair. “Everything we do with the animals is totally counter to mass production,” Krach says. “Letting them live like they should is the only way we can imagine.”\u003c/p>\n\u003cp>Spring is a lively time for Krach, as she manages their animal operations. Most of the 45 ewes are pregnant this time of year and hungrily mow down the tall grasses by at least a foot over three or four hours in the field. Krach finds it hard to go inside when she’s standing in three-foot grass watching her ewes and 11 lambs, the babies frolicking in a beautiful pink sunset.\u003c/p>\n\u003cfigure id=\"attachment_128782\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg\" alt=\"Sheep before an approaching storm.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-128782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Sheep before an approaching storm. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s pretty idyllic,” Krach says. “It’s hard work, but raising the sheep is fun, and it’s lambing time, so I can’t get enough of them.”\u003c/p>\n\u003cp>Soon, the lambs will go to the farmers’ market to be sold. Krach sees letting the animals go as part of the cycle and hopes to educate omnivores about where their meat comes from. “We hope we can teach people and they can learn about [how we raise animals] by knowing our farm or buying our products,” she says.\u003c/p>\n\u003ch4>\u003cstrong>Water Limitations and an Ecological Lifestyle\u003c/strong>\u003c/h4>\n\u003cp>Almonds, like meat, have often \u003ca href=\"https://www.motherjones.com/environment/2016/09/california-stil-drought-and-almonds-are-still-sucking-lots-water/\">gotten a bad rap\u003c/a> as a water-thirsty crop in drought-ridden California. But as an almond farmer, Massa sees much of that response as scapegoating.\u003c/p>\n\u003cp>“Yes, it takes some water to grow [almonds], but if you look at what you get out of these nuts, [it’s worth it],” he says. “They’re really full of health benefits—they can \u003ca href=\"https://www.healthline.com/health/diabetes/almonds\">regulate your blood sugar\u003c/a> and hold your hunger at bay for several hours. I’d challenge you to find another crop that could do that.”\u003c/p>\n\u003cp>Greg says rice used to have a similarly bad rap. “In terms of water used per serving, rice can be pretty good. Lots of crops use a lot of water, and in most of California, you can’t dry-farm everything.”\u003c/p>\n\u003cfigure id=\"attachment_128777\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg\" alt=\"150 tons of compost to be spread on the Massa almond orchards.\" width=\"1200\" height=\"1199\" class=\"size-full wp-image-128777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1180x1179.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-150x150.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">150 tons of compost to be spread on the Massa almond orchards. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With two water-intensive crops, Massa Organics is fortunately situated just a few hundred yards from the Sacramento River near its intersection with Stony Creek. Half the land is in an irrigation district with water rights from the river, and the other half of their water comes from what Greg called “very good groundwater,” with minimal sinking of the ground.\u003c/p>\n\u003cp>Massa and Krach’s dedication to ecology and conservation—a view of the bigger picture that goes far beyond profits—has also inspired innovation. They live in a well-insulated, energy-efficient \u003ca href=\"http://massaorganics.com/the-house-that-rice-built\">rice straw-bale farmhouse\u003c/a>, use solar panels to provide approximately 90 percent of the farm’s energy, and use biodiesel made from vegetable oil they recycle from local restaurants to power most of the farm’s vehicles.\u003c/p>\n\u003cp>“Our background in ecology directs everything we do on the land,” Massa says. “We’re always looking to stack enterprises, integrate processes, grow new things, and grow them better.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/05/29/growing-california-rice-and-almonds-against-the-grain/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\r\n\r\n",
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"description": "These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\r\n\r\n",
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"nprByline": "\u003ca href=\"https://civileats.com/author/dkim/\">Dakota Kim\u003c/a>, \u003ca href=\"https://civileats.com/2018/05/29/growing-california-rice-and-almonds-against-the-grain/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\u003c/em>\u003c/p>\n\u003cp>In his now-weathered, century-old diary, Manuel Fonseca penned an entry in Portuguese about the many challenges he faced as a new immigrant trying to grow rice in California’s Sacramento Valley. Fonseca planted his first crop in 1916 and found himself wrestling with an alarming number of weeds in the paddies.\u003c/p>\n\u003cp>Despite the challenges, the farm survived, and three generations and a century later, his great-grandson Greg Massa is still growing rice, along with his wife Raquel Krach. Although Greg’s father, Manuel Massa Jr., opted to use herbicides, Greg has chosen to farm organically, meaning he’s facing the same weeds as his great-grandfather, which are difficult to remove once he floods his fields with nourishing waters.\u003c/p>\n\u003cp>“We farm organically because we think spraying poison on food and on our environment is wrong,” Massa says. But being an organic rice farm has been anything but easy, requiring Massa and Krach to employ an arsenal of farming techniques: crop rotation, cover crops, field preparation, timely planting, and deep water followed by drought stress to restrain weeds.\u003c/p>\n\u003cp>“Rice is difficult to grow organically with modern varieties that were bred for high inputs of nitrogen and herbicides to kill weeds,” Massa explains. “Sometimes it works, sometimes it doesn’t. We’ve tried using goats, mowing, and spraying vinegar with limited success.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Set on 200 verdant acres in Hamilton City, \u003ca href=\"http://massaorganics.com/\">Massa Organics\u003c/a> farms rice, almonds, sheep, and pigs. Sandwiched between two majestic national forests, the Mendocino and the Plumas, with the Sacramento River at its feet, Massa Organics is 15 miles from the university town of Chico.\u003c/p>\n\u003cfigure id=\"attachment_128779\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg\" alt=\"Massa Organics’ rice fields after a winter rain.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Massa Organics’ rice fields after a winter rain. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though rice, which Massa sells to restaurants in town, is its primary selling staple, the farm also sells its grass-fed ground lamb at the Chico farmers’ market and raw nonpareil almonds, jars of almond butter, lamb, and pork to farmers’ markets in the Bay Area.\u003c/p>\n\u003cp>In a rice industry dominated by larger producers like \u003ca href=\"http://www.lundberg.com/\">Lundberg\u003c/a> (which does its own \u003ca href=\"http://www.lundberg.com/about/\">conservation work\u003c/a>), Massa Organics is the rare independent brand selling directly to its customers through markets, CSAs, and small retail stores using social media as a marketing tool. Rarer still is the Massa approach to farming as a means of ecological work. The couple views each crop as part of a \u003ca href=\"http://massaorganics.com/how-we-grow/\">fully functioning ecosystem\u003c/a>—the rice as part of a pond ecosystem and the almonds part of a woodland ecosystem—that relies on biodiversity and natural relationships for crop health.\u003c/p>\n\u003ch4>\u003cstrong>An Ecological Approach to Farming\u003c/strong>\u003c/h4>\n\u003cp>Massa and Krach both have Masters’ degrees in ecology and moved to the farm in 1997 with hopes of re-thinking his family’s approach to conventional commodity farming. Though they could have entered academia, the pair was inspired by Krach’s agroecology research on Costa Rican tropical tree plantations growing right next to rainforests without harming them.\u003c/p>\n\u003cp>“I was doing my research on this actual plantation and thought, ‘This is kind of weird that I’m doing this in a research-based situation when we have a real farm,’” Krach says. Hoping to engage in applied ecology that made an immediate difference, she convinced Massa they could convert his family farm into a living experiment.\u003c/p>\n\u003cp>“We chose organic farming as a means of doing conservation work because our methods promote biodiversity by mimicking natural ecosystems,” Massa says.\u003c/p>\n\u003cfigure id=\"attachment_128780\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg\" alt=\"Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Massa’s ancestors, he and Krach chose to farm medium-grain \u003ca href=\"https://healthyliving.azcentral.com/nutrition-of-calrose-rice-12230450.html\">Calrose rice\u003c/a>, a versatile variety bred specifically to flourish in California. The result is a sweet, nutty brown rice high in fiber and taste that Charles Phan, executive chef at the renowned San Francisco restaurant \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>, serves and swears by. But its taste isn’t the only reason that Massa and Krach chose Calrose over jasmine and basmati varieties.\u003c/p>\n\u003cp>“Small farmers in Thailand sell a little jasmine rice, and they’re reliant on that for their income,” Massa said. “Many generations of Thai farmers worked to select jasmine rice to make it what it is. We decided early on we were not going to grow jasmine or basmati because it felt too much like stealing their genetic heritage.”\u003c/p>\n\u003cp>Soon after taking over, Massa and Krach began to transition the land to organic, eventually diversifying the operation, adding almonds, wheat, and several heritage breeds of animals to the mix. By 2002, the rice operation was certified, and the rest followed over the course of the next eight years. Today, their whole operation is certified organic.\u003c/p>\n\u003ch4>\u003cstrong>Creating a Natural Woodland Environment\u003c/strong>\u003c/h4>\n\u003cp>Integrating heritage animal breeds—Dorper sheep, Gloucestershire Old Spots pigs, and Berkshire pigs—has been an important way to improve the farm’s ecological footprint as well.\u003c/p>\n\u003cfigure id=\"attachment_128781\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg\" alt=\"Some of Massa Organics’ piglets.\" width=\"1200\" height=\"1133\" class=\"size-full wp-image-128781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-160x151.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-800x755.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-768x725.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1020x963.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1180x1114.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-960x906.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-375x354.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-520x491.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Some of Massa Organics’ piglets. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krach and Massa have pioneered a natural grazing pattern for their sheep, converting their 30-acre almond orchard into a natural woodland. Every morning, and sometimes in the afternoons, Massa and Krach move an electric fence to cover a different 6,000- to 8,000-square foot area, guiding 100 Dorper sheep and lambs to a new patch of orchard.\u003c/p>\n\u003cp>Mimicking the ancient patterns of pack herbivores like pronghorn antelope, the sheep graze happily on perennials and other grasses. In the process, the herd replicates a natural woodland ecosystem—one that consists of mature trees, understory plants, large mammals, small mammals, birds, and insects all living in symbiosis that serve the crops well.\u003c/p>\n\u003cp>The woodland environment \u003ca href=\"https://civileats.com/2010/05/26/beeline-to-extinction/\">attracts beneficial insects\u003c/a> that protect against pests, and the grazing animals naturally remove weeds, fertilize the almond trees with their waste, and create a richer soil for insects and thus a richer food source for birds.\u003c/p>\n\u003cp>Massa and Krach pasture their 120 pigs as well. In addition to creating natural fertilizer, Krach says the pigs provide a plowing function for the farmers, digging up stubborn weeds, and are mostly fed rice, wheat, safflower, and hay that is grown on the farm. “They’re part of the cycle,” she says. “If they tear up the ground, we can just plow it and move them out.”\u003c/p>\n\u003cp>Agriculture is intricately connected to the larger web of life for the pair. “Everything we do with the animals is totally counter to mass production,” Krach says. “Letting them live like they should is the only way we can imagine.”\u003c/p>\n\u003cp>Spring is a lively time for Krach, as she manages their animal operations. Most of the 45 ewes are pregnant this time of year and hungrily mow down the tall grasses by at least a foot over three or four hours in the field. Krach finds it hard to go inside when she’s standing in three-foot grass watching her ewes and 11 lambs, the babies frolicking in a beautiful pink sunset.\u003c/p>\n\u003cfigure id=\"attachment_128782\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg\" alt=\"Sheep before an approaching storm.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-128782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Sheep before an approaching storm. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s pretty idyllic,” Krach says. “It’s hard work, but raising the sheep is fun, and it’s lambing time, so I can’t get enough of them.”\u003c/p>\n\u003cp>Soon, the lambs will go to the farmers’ market to be sold. Krach sees letting the animals go as part of the cycle and hopes to educate omnivores about where their meat comes from. “We hope we can teach people and they can learn about [how we raise animals] by knowing our farm or buying our products,” she says.\u003c/p>\n\u003ch4>\u003cstrong>Water Limitations and an Ecological Lifestyle\u003c/strong>\u003c/h4>\n\u003cp>Almonds, like meat, have often \u003ca href=\"https://www.motherjones.com/environment/2016/09/california-stil-drought-and-almonds-are-still-sucking-lots-water/\">gotten a bad rap\u003c/a> as a water-thirsty crop in drought-ridden California. But as an almond farmer, Massa sees much of that response as scapegoating.\u003c/p>\n\u003cp>“Yes, it takes some water to grow [almonds], but if you look at what you get out of these nuts, [it’s worth it],” he says. “They’re really full of health benefits—they can \u003ca href=\"https://www.healthline.com/health/diabetes/almonds\">regulate your blood sugar\u003c/a> and hold your hunger at bay for several hours. I’d challenge you to find another crop that could do that.”\u003c/p>\n\u003cp>Greg says rice used to have a similarly bad rap. “In terms of water used per serving, rice can be pretty good. Lots of crops use a lot of water, and in most of California, you can’t dry-farm everything.”\u003c/p>\n\u003cfigure id=\"attachment_128777\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg\" alt=\"150 tons of compost to be spread on the Massa almond orchards.\" width=\"1200\" height=\"1199\" class=\"size-full wp-image-128777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1180x1179.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-150x150.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">150 tons of compost to be spread on the Massa almond orchards. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With two water-intensive crops, Massa Organics is fortunately situated just a few hundred yards from the Sacramento River near its intersection with Stony Creek. Half the land is in an irrigation district with water rights from the river, and the other half of their water comes from what Greg called “very good groundwater,” with minimal sinking of the ground.\u003c/p>\n\u003cp>Massa and Krach’s dedication to ecology and conservation—a view of the bigger picture that goes far beyond profits—has also inspired innovation. They live in a well-insulated, energy-efficient \u003ca href=\"http://massaorganics.com/the-house-that-rice-built\">rice straw-bale farmhouse\u003c/a>, use solar panels to provide approximately 90 percent of the farm’s energy, and use biodiesel made from vegetable oil they recycle from local restaurants to power most of the farm’s vehicles.\u003c/p>\n\u003cp>“Our background in ecology directs everything we do on the land,” Massa says. “We’re always looking to stack enterprises, integrate processes, grow new things, and grow them better.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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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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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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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.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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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": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"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",
"title": "SOLD OUT: Rethinking Housing in America",
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