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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun-300x300.png\" alt=\"Orange Sun\" title=\"Orange Sun\" width=\"300\" height=\"300\" class=\"alignleft size-medium wp-image-52694\">\u003c/a>It's always the shortest days of the year which seem the longest. When the sunlight packs up and leaves at four in the afternoon, I have to stop and remind myself that I am living in California and not in an Ingmar Bergman film. It confuses me. It makes me wonder where on earth the day went.\u003c/p>\n\u003cp>By the time Winter arrives, my temper is as short as the day is long and my mood is as dark as the night.\u003c/p>\n\u003cp>The fountain of creativity that seems to flow so freely in the Springtime freezes under a layer of ice so thick over The Holidays that it could bear the weight of Santa Claus himself, should he find the time to skate upon it. In November I think to myself, \"I can't write, I can't cook. I can't do anything. It's all over.\" In January, I bubble and froth at the idea of writing again.\u003c/p>\n\u003cp>Every year it's the same thing. I could probably scribble the date in red ink on my calendar if I paid closer attention to the warning signs: insomnia, low energy, high fatalism, the desire to hide from the world until after St. Valentine's Day. February might be earmarked for Black History Month, but I always set aside November and December for Seasonal Depression Time. It's just what I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun-300x300.png\" alt=\"Orange Peel Sun\" title=\"Orange Peel Sun\" width=\"300\" height=\"300\" class=\"alignright size-medium wp-image-52696\">\u003c/a>Or rather what I used to do. This is the first time that I've realized, \"Oh, wait. This is a thing that happens. And it's a thing that happens not just to me, but to other people I know.\" I never looked at the pattern, never understood the cycle. In previous years, I've always sunk under its weight, but now that I know it's just \"a thing that happens,\" I can make the best of it, rather than letting it get the best of me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One way to make the best of it is to eat light. And by \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. Not only will my mood be lighter and brighter this season, but my ass will still be able to fit into a pair of size 32 jeans come New Year. And that is one hell of a mood enhancer in my book.\u003c/p>\n\u003cp>There is a long list of foods which contain natural antidepressants: beets, salmon, molasses, citrus, walnuts, and leafy greens just to name a few. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon. A little less, at any rate. One must keep out the cold.\u003c/p>\n\u003cfigure id=\"attachment_52695\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\" alt=\"Beet and Orange Salad\" title=\"Beet and Orange Salad\" width=\"560\" class=\"size-full wp-image-52695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet and Orange Salad\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Beet and Orange Salad\u003c/strong>\u003c/p>\n\u003cp>Oranges ripen in the light; beets mature underground. I've been enjoying this combination of sun and earth all week. And I think I'm a (marginally) happier person for it. It's my own version of light therapy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are no precise measurements for this salad, because none are necessary. Make as much or as little as you want, if you choose to make it at all.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Golden beets, cleaned with the root ends trimmed\u003c/li>\n\u003cli>Fresh, ripe citrus. Seville or navel oranges, clementines or tangerines\u003c/li>\n\u003cli>Toasted walnuts\u003c/li>\n\u003cli>Maple syrup\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Something green: beet tops, parsley, dandelion greens. Your choice. And when I say \"something green,\" I do not mean items such as M&Ms or dollar bills. However, you're the one making it, so I will leave that up to you. If money enhances your mood, then go for it.\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Cinnamon (Optional. Of course, many things are optional, but cinnamon is extra so.)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Heat oven to 400°F. Line a baking sheet or oven-proof casserole with aluminum foil. Lay another large, loose layer of foil in the pan. Place beets on the loose sheet, drizzle with olive oil, sprinkle with a few pinches of salt and cinnamon. Wrap beets in the top layer of foil an put everything in the oven. (When I say \"put everything in the oven\", I mean the foil-wrapped beets and their roasting vessel [i.e. casserole or baking sheet]. DO NOT place iPhones, pets, or small children inside a hot oven.) Bake for about 45 minutes or until the tip of a knife slips easily into their centers. Remove from the oven and let cool.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>When the beets are cool enough to handle, peel them and then slice them into whatever shapes you prefer. Transfer them to a bowl, squeeze the juice from one orange over them, drizzle with maple syrup, cover and refrigerate until ready to use. I prefer to leave them overnight. They will last for several days covered and refrigerated.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>A few minutes before you feel you are ready to eat this salad, peel and slice your citrus. Suprèming (removing segments from their membranes using a very sharp knife) one's citrus makes for an attractive presentation, but it is time-consuming. Peeling and slicing your oranges/tangerines/clementines crosswise is much less time-consuming/dangerous.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>To assemble, toss sliced beets, citrus, and torn bits of greens in a small bowl with a spittle of olive oil and a good sprinkling of sea salt. Spoon out onto a serving plate and drizzle with maple syrup.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Cover salad well with cling wrap and head for the nearest high bridge. Offer salad to any and all potential jumpers. If your luring is unsuccessful, self-medicate with said salad. Then return home and pour yourself a very large bourbon.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One way to make the best of it is to eat light. And by \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. Not only will my mood be lighter and brighter this season, but my ass will still be able to fit into a pair of size 32 jeans come New Year. And that is one hell of a mood enhancer in my book.\u003c/p>\n\u003cp>There is a long list of foods which contain natural antidepressants: beets, salmon, molasses, citrus, walnuts, and leafy greens just to name a few. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon. A little less, at any rate. One must keep out the cold.\u003c/p>\n\u003cfigure id=\"attachment_52695\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\" alt=\"Beet and Orange Salad\" title=\"Beet and Orange Salad\" width=\"560\" class=\"size-full wp-image-52695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet and Orange Salad\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Beet and Orange Salad\u003c/strong>\u003c/p>\n\u003cp>Oranges ripen in the light; beets mature underground. I've been enjoying this combination of sun and earth all week. And I think I'm a (marginally) happier person for it. It's my own version of light therapy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are no precise measurements for this salad, because none are necessary. Make as much or as little as you want, if you choose to make it at all.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Golden beets, cleaned with the root ends trimmed\u003c/li>\n\u003cli>Fresh, ripe citrus. Seville or navel oranges, clementines or tangerines\u003c/li>\n\u003cli>Toasted walnuts\u003c/li>\n\u003cli>Maple syrup\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Something green: beet tops, parsley, dandelion greens. Your choice. And when I say \"something green,\" I do not mean items such as M&Ms or dollar bills. However, you're the one making it, so I will leave that up to you. If money enhances your mood, then go for it.\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Cinnamon (Optional. Of course, many things are optional, but cinnamon is extra so.)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Heat oven to 400°F. Line a baking sheet or oven-proof casserole with aluminum foil. Lay another large, loose layer of foil in the pan. Place beets on the loose sheet, drizzle with olive oil, sprinkle with a few pinches of salt and cinnamon. Wrap beets in the top layer of foil an put everything in the oven. (When I say \"put everything in the oven\", I mean the foil-wrapped beets and their roasting vessel [i.e. casserole or baking sheet]. DO NOT place iPhones, pets, or small children inside a hot oven.) Bake for about 45 minutes or until the tip of a knife slips easily into their centers. Remove from the oven and let cool.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>When the beets are cool enough to handle, peel them and then slice them into whatever shapes you prefer. Transfer them to a bowl, squeeze the juice from one orange over them, drizzle with maple syrup, cover and refrigerate until ready to use. I prefer to leave them overnight. They will last for several days covered and refrigerated.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>A few minutes before you feel you are ready to eat this salad, peel and slice your citrus. Suprèming (removing segments from their membranes using a very sharp knife) one's citrus makes for an attractive presentation, but it is time-consuming. Peeling and slicing your oranges/tangerines/clementines crosswise is much less time-consuming/dangerous.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>To assemble, toss sliced beets, citrus, and torn bits of greens in a small bowl with a spittle of olive oil and a good sprinkling of sea salt. Spoon out onto a serving plate and drizzle with maple syrup.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Cover salad well with cling wrap and head for the nearest high bridge. Offer salad to any and all potential jumpers. If your luring is unsuccessful, self-medicate with said salad. Then return home and pour yourself a very large bourbon.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_52337\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/RiceCookiesGlutenFree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/RiceCookiesGlutenFree.jpg\" alt=\"Gluten-free rice cookies. Photo: Getty Images\" title=\"Gluten-free rice cookies. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-52337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free rice cookies. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>If you're gluten-free, going to the grocery store used to mean spending hours reading labels to avoid anything with wheat, barley or other grains. But with the rising number of people with celiac disease and gluten intolerance, more stores and restaurants are offering gluten-free foods. KQED's Forum discusses the rise of gluten-free diets.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212071000\">Original Broadcast:\u003c/a> Fri, Dec 7, 2012 -- 10:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121207bforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Neilsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine\u003c/li>\n\u003cli>Jefferson Adams, writer at \u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>Melinda Dennis, dietician and nutrition coordinator with the Celiac Center at Beth Israel Deaconess Medical Center, sufferer from celiac disease, and co-author of \"\u003ca href=\"http://www.amazon.com/Real-Celiac-Disease-Melinda-Dennis/dp/1603560084\">Real Life with Celiac Disease: Troubleshooting and Thriving Gluten-Free\u003c/a>\"\u003c/li>\n\u003cli>Sadie Scheffer, owner and founder of \u003ca href=\"http://www.breadsrsly.com/\">BreadSRSLY.com\u003c/a>, which delivers gluten-free breads around the city\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/gluten-free/\">Gluten-Free Posts\u003c/a> (BAB)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/CeliacCenter.aspx\">Celiac Center at Beth Israel Deaconess Medical Center\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiaccommunity.org/\">Celiac Community Foundation of Northern California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/perspectives/R201202070735\">\"Life Without Gluten\"\u003c/a> (Perspectives)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52337\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/RiceCookiesGlutenFree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/RiceCookiesGlutenFree.jpg\" alt=\"Gluten-free rice cookies. Photo: Getty Images\" title=\"Gluten-free rice cookies. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-52337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free rice cookies. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>If you're gluten-free, going to the grocery store used to mean spending hours reading labels to avoid anything with wheat, barley or other grains. But with the rising number of people with celiac disease and gluten intolerance, more stores and restaurants are offering gluten-free foods. KQED's Forum discusses the rise of gluten-free diets.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212071000\">Original Broadcast:\u003c/a> Fri, Dec 7, 2012 -- 10:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Neilsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine\u003c/li>\n\u003cli>Jefferson Adams, writer at \u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>Melinda Dennis, dietician and nutrition coordinator with the Celiac Center at Beth Israel Deaconess Medical Center, sufferer from celiac disease, and co-author of \"\u003ca href=\"http://www.amazon.com/Real-Celiac-Disease-Melinda-Dennis/dp/1603560084\">Real Life with Celiac Disease: Troubleshooting and Thriving Gluten-Free\u003c/a>\"\u003c/li>\n\u003cli>Sadie Scheffer, owner and founder of \u003ca href=\"http://www.breadsrsly.com/\">BreadSRSLY.com\u003c/a>, which delivers gluten-free breads around the city\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/gluten-free/\">Gluten-Free Posts\u003c/a> (BAB)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/CeliacCenter.aspx\">Celiac Center at Beth Israel Deaconess Medical Center\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiaccommunity.org/\">Celiac Community Foundation of Northern California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/perspectives/R201202070735\">\"Life Without Gluten\"\u003c/a> (Perspectives)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrating Thanksgiving Sans Meat With Kim O'Donnel",
"title": "Celebrating Thanksgiving Sans Meat With Kim O'Donnel",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-300.jpg\">\u003cimg class=\"alignleft size-full wp-image-51623\" title=\"Meatless Celebrations by Kim O'Donnel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-250.jpg\" alt=\"Meatless Celebrations by Kim O'Donnel\" width=\"250\" height=\"308\">\u003c/a>Seattle chef and cookbook author \u003ca href=\"http://www.kimodonnel.com/\">Kim O'Donnel\u003c/a> is a long-time champion of meatless meals. She's been talking up produce-centric grub since her \u003ca href=\"http://blog.washingtonpost.com/mighty-appetite/\">A Mighty Appetite\u003c/a> food column began in the \u003cem>Washington Post\u003c/em> in 2006. An early advocate of the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, O'Donnel's first cookbook, \u003cem>\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Cookbook\u003c/a> \u003c/em> showcased plant-based recipes carnivores could sink their teeth into.\u003c/p>\n\u003cp>Now, in time for the Thanksgiving feast ahead, comes \u003cem>The Meat Lover's Meatless Celebrations: Recipes and Menus for Everything from New Year's Eve to Summer Picnics, Birthday Bashes to Christmas\u003c/em>. Got a holiday or special occasion dinner coming up? O'Donnel has it covered -- there's even an \u003ca href=\"http://www.kimodonnel.com/meatless-celebrations.html\">election night menu\u003c/a>.\u003c/p>\n\u003cp>The omniverous O'Donnel swung through the Bay Area last weekend and was feted at a potluck where no flesh, let alone bird, featured in a spread that was flavor filled and satisfyingly lip-smacking, as if to drive home her point: Produce can shine at any celebration. The \u003ca href=\"http://lettuceeatkale.com/2010/a-meat-lovers-manifesto-for-meatless-monday/\">meatless maven\u003c/a> talked everything but the turkey with Bay Area Bites and shared some of her favorite holiday recipes too. And, relax, there's not a curd bird in the mix.\u003c/p>\n\u003cfigure id=\"attachment_51614\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel400.jpg\">\u003cimg class=\"size-full wp-image-51614\" title=\"Kim O'Donnel. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel300.jpg\" alt=\"Kim O'Donnel. Photo: Clare Barboza\" width=\"300\" height=\"284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim O'Donnel. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why create what you call a “feast without the beast” for Thanksgiving?\u003c/strong>\u003c/p>\n\u003cp>I had an epiphany one Thanksgiving several years ago, when the turkey and its tofu facsimile were fighting for real estate on the table. It was a tense experience, an us-versus-them dynamic with very little tasty chow to show for all the effort. I wanted to put together a fun, festive meal that eaters of all dietary stripes could enjoy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did you come up with a meatless menu for Thanksgiving and where's the protein?\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is one of the easiest feasts to do meatless -- it is a harvest meal after all.\u003c/p>\n\u003cp>We tend not to associate plants with protein -- a medium potato has 2.7 grams, 1 cup of cooked broccoli nearly 7 grams, and 1 cup of cooked spinach 13 grams. And we haven’t even gotten to the legumes -- 1 cup of cooked lentils has 18 grams of protein. A quarter cup of almonds nearly 4 grams.\u003c/p>\n\u003cp>Some of the meatless meals in the fall and winter chapters of my book include an eggplant timpano, roasted delicata squash with red rice stuffing [recipe below], black-eyed pea paella, potato-turnip gratin with a blue cheese sauce and Cajun blackened tofu – all of which contain protein. Remember, for all the protein in that Brontosaurus burger, it’s lacking in fiber (which in my opinion is the fountain of youth!)\u003c/p>\n\u003cp>\u003cstrong>In your new cookbook you describe your dishes as “delicious first, meatless second.” How do you enhance flavor in vegetarian recipes?\u003cbr>\n\u003c/strong>\u003cbr>\nI discovered that there are lots of ingredients from the plant world that have major \u003ca href=\"http://en.wikipedia.org/wiki/Umami\">umami\u003c/a> potential -- mushrooms, soy sauce, smoked paprika, roasted vegetables, tahini, to name just a few. So when I say “delicious first,” I’m referring largely to umami. This is why the squash is roasted and there are pistachios in the red rice stuffing [recipe below], and why I coat the sweet potatoes with kale pesto [recipe below]. These little touches add layers of flavor and texture, which is absolutely critical when making the case to meat lovers that vegetarian food is not rabbit food.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meatless dish on the Thanksgiving table?\u003c/strong>\u003c/p>\n\u003cp>I love having something raw on the table -- a salad of mixed greens with fruit (pomegranate seeds, clementine or grapefruit segments, apple or pear slices) or my raw kale salad to cleanse the palate, lighten up the meal and make sure there’s a wee bit of roughage. After all, it’s traditionally such a starch-heavy meal -- mashed potatoes, stuffing, sweet potatoes, rolls (and that’s all before the pie)!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/16/orange-and-ginger-spiced-cranberry-sauce/\">Cranberry sauce\u003c/a> is a must for me. When I finally learned how to make it, I couldn’t believe how easy it was to throw fresh cranberries into a saucepan, sweeten them and watch them pop away and cook down, in just 25 minutes. These days, I like to sweeten them with good-quality maple syrup and the juice of a few oranges.\u003c/p>\n\u003cp>\u003cstrong>Is there anything from a traditional Thanksgiving that you miss?\u003c/strong>\u003c/p>\n\u003cp>The Thanksgiving feasts of my youth were pretty much pre-packaged affairs (think Stovetop stuffing, boil-in-a-bag vegetables, Parker house rolls, gravy out of a jar), but that’s what we knew, and that’s what felt wonderful. I remember the scenes more than the food -- hanging the wishbone to dry, the men in the basement playing pinochle and drinking scotch, my great aunt's enthusiastic use of Kitchen Bouquet, a brown liquid in a little brown bottle, to darken the gravy, watching my father carve the often overcooked turkey and begging him for a piece of skin and we kids always underfoot.\u003c/p>\n\u003cp>I don’t miss green bean casserole or creamed onions out of a can, but I do miss the noise and merriment of a big family gathering. There's a lively kind of mayhem that comes when twenty people with the same gene pool gather under one roof. When I was in college, I made my first homemade cranberry sauce, which marked a turning point in Thanksgiving feasts to come. Every year, my brother Tim and I would replace one pre-packaged or processed dish with its homemade counterpart.\u003c/p>\n\u003cp>\u003cstrong>What's on your menu Thursday?\u003c/strong>\u003c/p>\n\u003cp>For the first time in a handful of years, I’m not hosting Thanksgiving. It is one of my favorite feasts to prepare, but I’ve been traveling for the past month which made it easy to accept the invitation of a Seattle friend, who’s a good cook. We’ll bring a few dishes from the new book, including the lentil pate for cocktail hour, the raw kale sale to ensure there are some greens on the table (what is it about Thanksgiving and the dearth of greens?) and the apple-rosemary-walnut pie with my newfangled pie dough ( a 50-50 mix of olive oil and butter). Come to think of it, I need to make sure cranberries will be on the table. If not, I’m assigning myself another job.\u003c/p>\n\u003cp>\u003cstrong>Do you have advice for people hosting a meatless Thanksgiving with skeptics at the table?\u003c/strong>\u003c/p>\n\u003cp>Try not to work yourself into a lather, for starters. Then honor their concerns and have something meaty on your veg-heavy table: Let the turkey eaters bring the turkey, for example. We’re dining in mixed-diet company these days, and it’s important that everyone feel respected and acknowledged. Enlist some helpers and don’t carry the load of dinner prep, serving, and cleaning. That’s no fun, and that’s besides the point. Thanksgiving can be a hoot, as it should be. After all, we’re gathering at the table with the people we love -- with food!\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SWEET POTATO–PESTO GRATIN\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cp>This is such a nice change of pace from the iconic marshmallow engulfed variation that has graced Thanksgiving tables for decades. Imagine, a sweet potato dish that won’t give you a sugar high! Instead, the thinly sliced tubers are slathered up with my beloved kale pesto, a green spread with both gusto and all-purpose prowess.\u003c/p>\n\u003cfigure id=\"attachment_51612\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto700.jpg\">\u003cimg class=\"size-full wp-image-51612\" title=\"Kale Pesto. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto400.jpg\" alt=\"Kale Pesto. Photo: Clare Barboza\" width=\"400\" height=\"532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale Pesto. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>KALE PESTO:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 to 1 1⁄2 teaspoons salt\u003cbr>\n4 to 5 cups lacinato (a.k.a. dinosaur or Tuscan) kale that has been stemmed and chopped coarsely (1 large bunch)\u003cbr>\n2 cloves garlic, peeled and sliced\u003cbr>\n1⁄4 cup unsalted walnuts,\u003cbr>\ncoarsely chopped\u003cbr>\n1⁄2 cup olive oil\u003cbr>\n1⁄2 cup grated Parmigiano-Reggiano cheese (optional)\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Blender or food processor\u003c/p>\n\u003cp>\u003cstrong>SWEET POTATO GRATIN:\u003c/strong>\u003cbr>\nOlive oil or oil spray, for greasing\u003cbr>\n2 pounds sweet potatoes, washed and peeled\u003cbr>\n1⁄2 cup kale pesto\u003cbr>\n1⁄8 to 1⁄4 cup grated Parmigiano-Reggiano or Pecorino cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> 13 by 9-inch baking dish\u003c/p>\n\u003cp>\u003cstrong>HERE’S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bring the water to a boil in a medium-size saucepan. Add 1 teaspoon of the salt, then add the kale. Cook uncovered until tender, about 10 minutes. Drain the kale under cold running water. With your hands, squeeze as much water out of the kale as possible; you’ll end up with a green ball about the size of a tennis ball.\u003c/li>\n\u003cli>In a blender or food processor, combine the garlic and walnuts, and whiz until pulverized and well mixed. Add the kale and process until well blended; the mixture may even look a little dry. Pour in the oil and blend. The mixture should be glistening and will have a consistency that is somewhat textured, somewhat loose. Taste and add the remaining 1⁄2 teaspoon of salt, if needed.\u003c/li>\n\u003cli>Transfer the pesto to a small bowl and stir in the cheese (if using) and the black pepper to taste.\u003c/li>\n\u003cli>The pesto keeps well in an airtight container in the refrigerator, for up to a week.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES ABOUT 1 CUP PESTO\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato Gratin\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F.\u003c/li>\n\u003cli>Grease the bottom of a 13 by 9-inch baking dish with the olive oil (using a brush) or with oil spray.\u003c/li>\n\u003cli>Cut the sweet potato into 1⁄4-inch-thick slices. Place in a medium-size bowl and add the pesto, stirring until the sweet potato slices are completely coated. If the coverage is light, add a wee bit more pesto, in 1-teaspoon increments.\u003c/li>\n\u003cli>Arrange the sweet potato slices in the prepared dish in overlapping fashion. You will have two or three layers when you’re done. If using the cheese, sprinkle evenly on top.\u003c/li>\n\u003cli>Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until fork tender.\u003c/li>\n\u003cli>Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES 6 SIDE-DISH SERVINGS\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> Sweet potatoes can be large and unwieldy and sometimes difficult to cut. Sharpen your knife and cut the sweet potato in half, both in length and width, if necessary.\u003c/p>\n\u003cp>Make the pesto first. In fact, you can make it in advance, as it keeps for several days in the refrigerator. On prepping the kale: Grab the thick fibrous stem running through the middle and simply pull off the leafy part. You can also run a knife along the middle and trim the leaf away from the stem.\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>DELICATA BOATS WITH RED RICE STUFFING\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cfigure id=\"attachment_51722\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\">\u003cimg class=\"size-full wp-image-51722\" title=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\" alt=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" width=\"300\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups water\u003cbr>\n1 cup Bhutanese red rice (Plan B: long-grain Wehani; cooking times and liquid amounts may vary)\u003cbr>\n3 to 4 delicata squash (about 1 pound each)\u003cbr>\n1/8 cup olive oil, plus extra for brushing\u003cbr>\n1/4 teaspoon salt, plus more to taste\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup fresh flat-leaf parsley, chopped\u003cbr>\n1/4 cup unsalted shelled pistachios, chopped (Other options: walnuts, almonds, or pecans)\u003cbr>\n1/3 cup dried cranberries or cherries, chopped\u003cbr>\n1 teaspoon fennel seeds\u003cbr>\n1 teaspoon peeled and minced fresh ginger\u003cbr>\nZest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice\u003cbr>\n1/8 teaspoon ground chile pepper of choice\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Parchment paper\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> There's enough filling for eight servings (one squash half per person). For a party of six, you'll have more than a cup of remaining filling, which you can bring to the table.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>HERE'S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring the water and the rice to a boil in a medium-size saucepan. Lower the heat to low, cover, and cook at a simmer, 20 to 25 minutes. The rice will be done when water is absorbed and grains are tender to the bite.\u003c/li>\n\u003cli>Preheat the oven to 400°F and line a baking sheet with parchment paper. Trim both ends of each squash and slice in half lengthwise. Scoop out and discard the seeds and the attached pulp. Brush both sides of the squash with the olive oil, and season the inside to taste with salt and pepper.\u003c/li>\n\u003cli>Roast until easily pierced with a fork, about 30 minutes, and remove from the oven. Lower the oven heat to 350°F.\u003c/li>\n\u003cli>While the squash roasts, make the filling: Transfer the rice to a large mixing bowl and add the 1/8 cup of olive oil, and the parsley, nuts, dried fruit, fennel seeds, ginger, citrus zest, and chile pepper. Stir until the rice is coated with the oil and the mixture is well mixed. Add the 1/4 teaspoon of salt, stir, taste, and reseason if necessary.\u003c/li>\n\u003cli>Fill each squash half with about 1/4 cup of the filling. Return to the oven and heat for about 15 minutes, until the rice is warmed through.\u003c/li>\n\u003cli>Serve immediately, or lower the oven temperature to 225°F, cover with foil, and hold until ready to serve.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Kim O'Donnel, author of The Meat Lover's Meatless Celebrations, dishes with Sarah Henry about serving a fun, festive holiday feast without the beast.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-300.jpg\">\u003cimg class=\"alignleft size-full wp-image-51623\" title=\"Meatless Celebrations by Kim O'Donnel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-250.jpg\" alt=\"Meatless Celebrations by Kim O'Donnel\" width=\"250\" height=\"308\">\u003c/a>Seattle chef and cookbook author \u003ca href=\"http://www.kimodonnel.com/\">Kim O'Donnel\u003c/a> is a long-time champion of meatless meals. She's been talking up produce-centric grub since her \u003ca href=\"http://blog.washingtonpost.com/mighty-appetite/\">A Mighty Appetite\u003c/a> food column began in the \u003cem>Washington Post\u003c/em> in 2006. An early advocate of the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, O'Donnel's first cookbook, \u003cem>\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Cookbook\u003c/a> \u003c/em> showcased plant-based recipes carnivores could sink their teeth into.\u003c/p>\n\u003cp>Now, in time for the Thanksgiving feast ahead, comes \u003cem>The Meat Lover's Meatless Celebrations: Recipes and Menus for Everything from New Year's Eve to Summer Picnics, Birthday Bashes to Christmas\u003c/em>. Got a holiday or special occasion dinner coming up? O'Donnel has it covered -- there's even an \u003ca href=\"http://www.kimodonnel.com/meatless-celebrations.html\">election night menu\u003c/a>.\u003c/p>\n\u003cp>The omniverous O'Donnel swung through the Bay Area last weekend and was feted at a potluck where no flesh, let alone bird, featured in a spread that was flavor filled and satisfyingly lip-smacking, as if to drive home her point: Produce can shine at any celebration. The \u003ca href=\"http://lettuceeatkale.com/2010/a-meat-lovers-manifesto-for-meatless-monday/\">meatless maven\u003c/a> talked everything but the turkey with Bay Area Bites and shared some of her favorite holiday recipes too. And, relax, there's not a curd bird in the mix.\u003c/p>\n\u003cfigure id=\"attachment_51614\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel400.jpg\">\u003cimg class=\"size-full wp-image-51614\" title=\"Kim O'Donnel. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel300.jpg\" alt=\"Kim O'Donnel. Photo: Clare Barboza\" width=\"300\" height=\"284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim O'Donnel. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why create what you call a “feast without the beast” for Thanksgiving?\u003c/strong>\u003c/p>\n\u003cp>I had an epiphany one Thanksgiving several years ago, when the turkey and its tofu facsimile were fighting for real estate on the table. It was a tense experience, an us-versus-them dynamic with very little tasty chow to show for all the effort. I wanted to put together a fun, festive meal that eaters of all dietary stripes could enjoy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with a meatless menu for Thanksgiving and where's the protein?\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is one of the easiest feasts to do meatless -- it is a harvest meal after all.\u003c/p>\n\u003cp>We tend not to associate plants with protein -- a medium potato has 2.7 grams, 1 cup of cooked broccoli nearly 7 grams, and 1 cup of cooked spinach 13 grams. And we haven’t even gotten to the legumes -- 1 cup of cooked lentils has 18 grams of protein. A quarter cup of almonds nearly 4 grams.\u003c/p>\n\u003cp>Some of the meatless meals in the fall and winter chapters of my book include an eggplant timpano, roasted delicata squash with red rice stuffing [recipe below], black-eyed pea paella, potato-turnip gratin with a blue cheese sauce and Cajun blackened tofu – all of which contain protein. Remember, for all the protein in that Brontosaurus burger, it’s lacking in fiber (which in my opinion is the fountain of youth!)\u003c/p>\n\u003cp>\u003cstrong>In your new cookbook you describe your dishes as “delicious first, meatless second.” How do you enhance flavor in vegetarian recipes?\u003cbr>\n\u003c/strong>\u003cbr>\nI discovered that there are lots of ingredients from the plant world that have major \u003ca href=\"http://en.wikipedia.org/wiki/Umami\">umami\u003c/a> potential -- mushrooms, soy sauce, smoked paprika, roasted vegetables, tahini, to name just a few. So when I say “delicious first,” I’m referring largely to umami. This is why the squash is roasted and there are pistachios in the red rice stuffing [recipe below], and why I coat the sweet potatoes with kale pesto [recipe below]. These little touches add layers of flavor and texture, which is absolutely critical when making the case to meat lovers that vegetarian food is not rabbit food.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meatless dish on the Thanksgiving table?\u003c/strong>\u003c/p>\n\u003cp>I love having something raw on the table -- a salad of mixed greens with fruit (pomegranate seeds, clementine or grapefruit segments, apple or pear slices) or my raw kale salad to cleanse the palate, lighten up the meal and make sure there’s a wee bit of roughage. After all, it’s traditionally such a starch-heavy meal -- mashed potatoes, stuffing, sweet potatoes, rolls (and that’s all before the pie)!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/16/orange-and-ginger-spiced-cranberry-sauce/\">Cranberry sauce\u003c/a> is a must for me. When I finally learned how to make it, I couldn’t believe how easy it was to throw fresh cranberries into a saucepan, sweeten them and watch them pop away and cook down, in just 25 minutes. These days, I like to sweeten them with good-quality maple syrup and the juice of a few oranges.\u003c/p>\n\u003cp>\u003cstrong>Is there anything from a traditional Thanksgiving that you miss?\u003c/strong>\u003c/p>\n\u003cp>The Thanksgiving feasts of my youth were pretty much pre-packaged affairs (think Stovetop stuffing, boil-in-a-bag vegetables, Parker house rolls, gravy out of a jar), but that’s what we knew, and that’s what felt wonderful. I remember the scenes more than the food -- hanging the wishbone to dry, the men in the basement playing pinochle and drinking scotch, my great aunt's enthusiastic use of Kitchen Bouquet, a brown liquid in a little brown bottle, to darken the gravy, watching my father carve the often overcooked turkey and begging him for a piece of skin and we kids always underfoot.\u003c/p>\n\u003cp>I don’t miss green bean casserole or creamed onions out of a can, but I do miss the noise and merriment of a big family gathering. There's a lively kind of mayhem that comes when twenty people with the same gene pool gather under one roof. When I was in college, I made my first homemade cranberry sauce, which marked a turning point in Thanksgiving feasts to come. Every year, my brother Tim and I would replace one pre-packaged or processed dish with its homemade counterpart.\u003c/p>\n\u003cp>\u003cstrong>What's on your menu Thursday?\u003c/strong>\u003c/p>\n\u003cp>For the first time in a handful of years, I’m not hosting Thanksgiving. It is one of my favorite feasts to prepare, but I’ve been traveling for the past month which made it easy to accept the invitation of a Seattle friend, who’s a good cook. We’ll bring a few dishes from the new book, including the lentil pate for cocktail hour, the raw kale sale to ensure there are some greens on the table (what is it about Thanksgiving and the dearth of greens?) and the apple-rosemary-walnut pie with my newfangled pie dough ( a 50-50 mix of olive oil and butter). Come to think of it, I need to make sure cranberries will be on the table. If not, I’m assigning myself another job.\u003c/p>\n\u003cp>\u003cstrong>Do you have advice for people hosting a meatless Thanksgiving with skeptics at the table?\u003c/strong>\u003c/p>\n\u003cp>Try not to work yourself into a lather, for starters. Then honor their concerns and have something meaty on your veg-heavy table: Let the turkey eaters bring the turkey, for example. We’re dining in mixed-diet company these days, and it’s important that everyone feel respected and acknowledged. Enlist some helpers and don’t carry the load of dinner prep, serving, and cleaning. That’s no fun, and that’s besides the point. Thanksgiving can be a hoot, as it should be. After all, we’re gathering at the table with the people we love -- with food!\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SWEET POTATO–PESTO GRATIN\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cp>This is such a nice change of pace from the iconic marshmallow engulfed variation that has graced Thanksgiving tables for decades. Imagine, a sweet potato dish that won’t give you a sugar high! Instead, the thinly sliced tubers are slathered up with my beloved kale pesto, a green spread with both gusto and all-purpose prowess.\u003c/p>\n\u003cfigure id=\"attachment_51612\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto700.jpg\">\u003cimg class=\"size-full wp-image-51612\" title=\"Kale Pesto. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto400.jpg\" alt=\"Kale Pesto. Photo: Clare Barboza\" width=\"400\" height=\"532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale Pesto. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>KALE PESTO:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 to 1 1⁄2 teaspoons salt\u003cbr>\n4 to 5 cups lacinato (a.k.a. dinosaur or Tuscan) kale that has been stemmed and chopped coarsely (1 large bunch)\u003cbr>\n2 cloves garlic, peeled and sliced\u003cbr>\n1⁄4 cup unsalted walnuts,\u003cbr>\ncoarsely chopped\u003cbr>\n1⁄2 cup olive oil\u003cbr>\n1⁄2 cup grated Parmigiano-Reggiano cheese (optional)\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Blender or food processor\u003c/p>\n\u003cp>\u003cstrong>SWEET POTATO GRATIN:\u003c/strong>\u003cbr>\nOlive oil or oil spray, for greasing\u003cbr>\n2 pounds sweet potatoes, washed and peeled\u003cbr>\n1⁄2 cup kale pesto\u003cbr>\n1⁄8 to 1⁄4 cup grated Parmigiano-Reggiano or Pecorino cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> 13 by 9-inch baking dish\u003c/p>\n\u003cp>\u003cstrong>HERE’S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bring the water to a boil in a medium-size saucepan. Add 1 teaspoon of the salt, then add the kale. Cook uncovered until tender, about 10 minutes. Drain the kale under cold running water. With your hands, squeeze as much water out of the kale as possible; you’ll end up with a green ball about the size of a tennis ball.\u003c/li>\n\u003cli>In a blender or food processor, combine the garlic and walnuts, and whiz until pulverized and well mixed. Add the kale and process until well blended; the mixture may even look a little dry. Pour in the oil and blend. The mixture should be glistening and will have a consistency that is somewhat textured, somewhat loose. Taste and add the remaining 1⁄2 teaspoon of salt, if needed.\u003c/li>\n\u003cli>Transfer the pesto to a small bowl and stir in the cheese (if using) and the black pepper to taste.\u003c/li>\n\u003cli>The pesto keeps well in an airtight container in the refrigerator, for up to a week.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES ABOUT 1 CUP PESTO\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato Gratin\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F.\u003c/li>\n\u003cli>Grease the bottom of a 13 by 9-inch baking dish with the olive oil (using a brush) or with oil spray.\u003c/li>\n\u003cli>Cut the sweet potato into 1⁄4-inch-thick slices. Place in a medium-size bowl and add the pesto, stirring until the sweet potato slices are completely coated. If the coverage is light, add a wee bit more pesto, in 1-teaspoon increments.\u003c/li>\n\u003cli>Arrange the sweet potato slices in the prepared dish in overlapping fashion. You will have two or three layers when you’re done. If using the cheese, sprinkle evenly on top.\u003c/li>\n\u003cli>Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until fork tender.\u003c/li>\n\u003cli>Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES 6 SIDE-DISH SERVINGS\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> Sweet potatoes can be large and unwieldy and sometimes difficult to cut. Sharpen your knife and cut the sweet potato in half, both in length and width, if necessary.\u003c/p>\n\u003cp>Make the pesto first. In fact, you can make it in advance, as it keeps for several days in the refrigerator. On prepping the kale: Grab the thick fibrous stem running through the middle and simply pull off the leafy part. You can also run a knife along the middle and trim the leaf away from the stem.\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>DELICATA BOATS WITH RED RICE STUFFING\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cfigure id=\"attachment_51722\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\">\u003cimg class=\"size-full wp-image-51722\" title=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\" alt=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" width=\"300\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups water\u003cbr>\n1 cup Bhutanese red rice (Plan B: long-grain Wehani; cooking times and liquid amounts may vary)\u003cbr>\n3 to 4 delicata squash (about 1 pound each)\u003cbr>\n1/8 cup olive oil, plus extra for brushing\u003cbr>\n1/4 teaspoon salt, plus more to taste\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup fresh flat-leaf parsley, chopped\u003cbr>\n1/4 cup unsalted shelled pistachios, chopped (Other options: walnuts, almonds, or pecans)\u003cbr>\n1/3 cup dried cranberries or cherries, chopped\u003cbr>\n1 teaspoon fennel seeds\u003cbr>\n1 teaspoon peeled and minced fresh ginger\u003cbr>\nZest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice\u003cbr>\n1/8 teaspoon ground chile pepper of choice\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Parchment paper\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> There's enough filling for eight servings (one squash half per person). For a party of six, you'll have more than a cup of remaining filling, which you can bring to the table.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>HERE'S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring the water and the rice to a boil in a medium-size saucepan. Lower the heat to low, cover, and cook at a simmer, 20 to 25 minutes. The rice will be done when water is absorbed and grains are tender to the bite.\u003c/li>\n\u003cli>Preheat the oven to 400°F and line a baking sheet with parchment paper. Trim both ends of each squash and slice in half lengthwise. Scoop out and discard the seeds and the attached pulp. Brush both sides of the squash with the olive oil, and season the inside to taste with salt and pepper.\u003c/li>\n\u003cli>Roast until easily pierced with a fork, about 30 minutes, and remove from the oven. Lower the oven heat to 350°F.\u003c/li>\n\u003cli>While the squash roasts, make the filling: Transfer the rice to a large mixing bowl and add the 1/8 cup of olive oil, and the parsley, nuts, dried fruit, fennel seeds, ginger, citrus zest, and chile pepper. Stir until the rice is coated with the oil and the mixture is well mixed. Add the 1/4 teaspoon of salt, stir, taste, and reseason if necessary.\u003c/li>\n\u003cli>Fill each squash half with about 1/4 cup of the filling. Return to the oven and heat for about 15 minutes, until the rice is warmed through.\u003c/li>\n\u003cli>Serve immediately, or lower the oven temperature to 225°F, cover with foil, and hold until ready to serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Banks Shift Focus, Seek to Nourish People in Need",
"title": "Food Banks Shift Focus, Seek to Nourish People in Need",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_51502\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\" alt=\"Food bank volunteers help get fresh produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\" title=\"Food bank volunteers help ensure that fresh produce gets to people quickly. Photo: Courtesy Alameda County Community Food Bank\" width=\"300\" height=\"192\" class=\"size-full wp-image-51502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank volunteers help get produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>It's not enough to simply feed the hungry. Given the obesity epidemic and other diet-related illnesses, hunger-relief organizations like the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a> are seeking ways to make sure those calories count. They want their clients to have nutrient-dense foods -- including fresh produce -- that will fuel their bodies, not simply stave off the rumblings of an empty stomach. \u003c/p>\n\u003cp>That mission is clear the minute you enter the ACCFB's vast warehouse. Last Friday, one of the busiest days of the year for the local food bank, Corey Garmon, a nutrition education intern, was positioned at the entrance handing out samples of his sweet potato hash -- made from scratch with a little heat and a lot of heart -- using fresh produce available to food pantry members dashing in for their pre-Thanksgiving pick ups. Those paper cups of comfort food (a simple mix of onions, bell peppers, and bright orange tuber cubes seasoned with red pepper flakes) added a sweet note of tasty cheer on a dreary, cold day. They got snapped right up.\u003c/p>\n\u003cp>Meanwhile, warehouse workers deftly moved heavy pallets of chicken stock, cranberry sauce, and turkey stuffing in a flurry of activity, while other employees handed out boxes of turkey breasts and volunteers bagged a mountain of carrots. \u003c/p>\n\u003cp>ACCFB is considered a national leader in efforts to ensure that the neediest receive nourishment. Back in 2005 -- well before the recent \u003ca href=\"http://www.nytimes.com/2012/06/03/us/richmond-calif-seeks-to-tax-sweetened-beverages.html\">soda tax campaigns\u003c/a> -- the food bank banned carbonated drinks from its warehouse shelves. It's been making strides to offer more healthy options ever since.\u003c/p>\n\u003cp>Now, as the biggest eating holiday of the year looms, comes word about the results of an initiative designed to improve the quality of edible offerings in food banks nationwide. ACCFB is one of 12 food banks around the country participating in a program dubbed \u003ca href=\"http://mazon.org/2011/01/31/mazon-kicks-off-healthy-options-healthy-meals-initiative/\">Healthy Options, Healthy Meals\u003c/a>, in collaboration with the nonprofit \u003ca href=\"http://mazon.org/\">MAZON: A Jewish Response to Hunger\u003c/a>, health care giant \u003ca href=\"http://www.kp.kaiser.org\">Kaiser Permanente\u003c/a>, and the \u003ca href=\"http://cwh.berkeley.edu/resource/healthy-options-healthy-meals-evaluation\">University of California, Berkeley's Center for Weight & Health\u003c/a>. The program, in place for two years, provides financial and other support to food banks who want to develop and implement formal nutrition policies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That is not as splashy news as, say, the end of the \u003ca href=\"http://www.sfgate.com/bayarea/nevius/article/Twinkies-are-mortal-Then-so-are-Boomers-4045670.php\">Twinkie\u003c/a>. But it's significant in the food banking world. It may come as a surprise to learn that food banks typically don't have nutritional guidelines in place -- even the ACCFB's soda ban isn't part of a formal written policy. That's because, in part, most people in the anti-hunger world are too busy trying to meet a growing need, and have had scant time for mulling over policy matters.\u003c/p>\n\u003cp>So taking small steps to assess what constitutes healthy food for clients is a big shift in food bank circles, say leaders in the fight against hunger, malnutrition, and obesity. \"These food banks are setting a new standard within the food banking community, paving the way for their peers to be more proactive,\" says Marla Feldman, director of the initiative at MAZON. \"Formal, documented nutrition policies provide a concrete blueprint for how food providers can increase the nutritional quality of the foods and beverages they distribute.\"\u003c/p>\n\u003cfigure id=\"attachment_51504\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\" alt=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" title=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHOP offers a quick reference for pantry members choosing food for their clients. Photo: Courtesy ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>Here's how the initiative's work has played out in practice at the food bank: The organization, which has two nutritionists on staff, implemented a system on the warehouse floor known as the Choosing Healthy Options Program or CHOP for short -- a simple traffic-light grading of goods (green represents healthy choices recommended any time, yellow foods are sometimes options, and red items, heavy on sugar, salt, and/or fats are rare treats.) In addition, notices like the one below are posted throughout the warehouse offering suggestions for more nutritious eating.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\" alt=\"Foodbank - Rice\" title=\"Foodbank - Rice\" width=\"400\" height=\"488\" class=\"aligncenter size-full wp-image-51505\">\u003c/a>\u003c/p>\n\u003cp>Food pantries served by ACCFB are also experimenting with a new distribution method known as client choice in place of a pre-packed bag of staples. Client choice recognizes the diverse range of dietary needs in a community, whether due to culture, religion, health preferences, or medical concerns. Tofu may be an everyday food for one family, while peanut butter more appropriate for another. Food bank staffers say that client choice decreases waste and increase dignity for clients -- and volunteers enjoy the extra interaction they have with the people they’re helping. At the \u003ca href=\"http://gregharland.wix.com/food-bank#!\">Oakland Food Pantry\u003c/a> -- located in a former liquor store in West Oakland -- clients appreciate the chance to \"go shopping\" for fresh foods and kitchen staples in a so-called food desert. \"Offering vegetables and fruits has made a big difference in the way people choose what they take home,\" pantry executive director Greg Harland reports in an ACCFB newsletter. \"At first, people didn't grab broccoli, but now it's all gone at the end of the day. With availability comes change.\"\u003c/p>\n\u003cfigure id=\"attachment_51506\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\" alt=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" title=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clients at the Oakland Food Pantry report a preference for choosing the produce they take home. Photo: ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>And the ACCFB now has a mobile produce hub program delivering fresh fruits and vegetables to small and medium-sized member agencies, saving them the trek out to the food bank's warehouse near Oakland airport. These pop-up produce events take place in parking lots in Oakland, Berkeley, and Hayward and they save smaller agencies time and money. Most importantly, people they serve are now able to enjoy a lot more farm fresh strawberries and oranges. \u003c/p>\n\u003cp>The food bank is also in the early stages of developing formal, written nutritional guidelines and, as part of that process, is evaluating the contents of all the cans, boxes, and containers of products that are either donated or purchased for distribution to people in need, according to Justine Kaplan, the food bank's director of food, agency, and nutrition services. This time-consuming process will likely have implications for purchasing decisions down the track, adds Kaplan, who notes that 60 percent of the food banks' offerings are procured. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Such practices shift the focus from quantity to quality. \u003c/p>\n\u003cblockquote>\u003cp>\"The real opportunity here is to get beyond a pounds in/pounds out approach to food banking, and to take a careful look at the nutritional value of food on the shelves,\" says Loel Solomon, vice president for community health at Kaiser Permanente. \"Every family deserves access to healthy food, and that’s especially important for low-income people who are more likely to suffer from diabetes, heart disease and obesity.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Food banks are in the business of combating hunger -- and they want to nourish their clients too. Sarah Henry reports on a new initiative designed to help places like the Alameda County Community Food Bank better serve people in need of a good feed.",
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"description": "Food banks are in the business of combating hunger -- and they want to nourish their clients too. Sarah Henry reports on a new initiative designed to help places like the Alameda County Community Food Bank better serve people in need of a good feed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51502\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\" alt=\"Food bank volunteers help get fresh produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\" title=\"Food bank volunteers help ensure that fresh produce gets to people quickly. Photo: Courtesy Alameda County Community Food Bank\" width=\"300\" height=\"192\" class=\"size-full wp-image-51502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank volunteers help get produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>It's not enough to simply feed the hungry. Given the obesity epidemic and other diet-related illnesses, hunger-relief organizations like the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a> are seeking ways to make sure those calories count. They want their clients to have nutrient-dense foods -- including fresh produce -- that will fuel their bodies, not simply stave off the rumblings of an empty stomach. \u003c/p>\n\u003cp>That mission is clear the minute you enter the ACCFB's vast warehouse. Last Friday, one of the busiest days of the year for the local food bank, Corey Garmon, a nutrition education intern, was positioned at the entrance handing out samples of his sweet potato hash -- made from scratch with a little heat and a lot of heart -- using fresh produce available to food pantry members dashing in for their pre-Thanksgiving pick ups. Those paper cups of comfort food (a simple mix of onions, bell peppers, and bright orange tuber cubes seasoned with red pepper flakes) added a sweet note of tasty cheer on a dreary, cold day. They got snapped right up.\u003c/p>\n\u003cp>Meanwhile, warehouse workers deftly moved heavy pallets of chicken stock, cranberry sauce, and turkey stuffing in a flurry of activity, while other employees handed out boxes of turkey breasts and volunteers bagged a mountain of carrots. \u003c/p>\n\u003cp>ACCFB is considered a national leader in efforts to ensure that the neediest receive nourishment. Back in 2005 -- well before the recent \u003ca href=\"http://www.nytimes.com/2012/06/03/us/richmond-calif-seeks-to-tax-sweetened-beverages.html\">soda tax campaigns\u003c/a> -- the food bank banned carbonated drinks from its warehouse shelves. It's been making strides to offer more healthy options ever since.\u003c/p>\n\u003cp>Now, as the biggest eating holiday of the year looms, comes word about the results of an initiative designed to improve the quality of edible offerings in food banks nationwide. ACCFB is one of 12 food banks around the country participating in a program dubbed \u003ca href=\"http://mazon.org/2011/01/31/mazon-kicks-off-healthy-options-healthy-meals-initiative/\">Healthy Options, Healthy Meals\u003c/a>, in collaboration with the nonprofit \u003ca href=\"http://mazon.org/\">MAZON: A Jewish Response to Hunger\u003c/a>, health care giant \u003ca href=\"http://www.kp.kaiser.org\">Kaiser Permanente\u003c/a>, and the \u003ca href=\"http://cwh.berkeley.edu/resource/healthy-options-healthy-meals-evaluation\">University of California, Berkeley's Center for Weight & Health\u003c/a>. The program, in place for two years, provides financial and other support to food banks who want to develop and implement formal nutrition policies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That is not as splashy news as, say, the end of the \u003ca href=\"http://www.sfgate.com/bayarea/nevius/article/Twinkies-are-mortal-Then-so-are-Boomers-4045670.php\">Twinkie\u003c/a>. But it's significant in the food banking world. It may come as a surprise to learn that food banks typically don't have nutritional guidelines in place -- even the ACCFB's soda ban isn't part of a formal written policy. That's because, in part, most people in the anti-hunger world are too busy trying to meet a growing need, and have had scant time for mulling over policy matters.\u003c/p>\n\u003cp>So taking small steps to assess what constitutes healthy food for clients is a big shift in food bank circles, say leaders in the fight against hunger, malnutrition, and obesity. \"These food banks are setting a new standard within the food banking community, paving the way for their peers to be more proactive,\" says Marla Feldman, director of the initiative at MAZON. \"Formal, documented nutrition policies provide a concrete blueprint for how food providers can increase the nutritional quality of the foods and beverages they distribute.\"\u003c/p>\n\u003cfigure id=\"attachment_51504\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\" alt=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" title=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHOP offers a quick reference for pantry members choosing food for their clients. Photo: Courtesy ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>Here's how the initiative's work has played out in practice at the food bank: The organization, which has two nutritionists on staff, implemented a system on the warehouse floor known as the Choosing Healthy Options Program or CHOP for short -- a simple traffic-light grading of goods (green represents healthy choices recommended any time, yellow foods are sometimes options, and red items, heavy on sugar, salt, and/or fats are rare treats.) In addition, notices like the one below are posted throughout the warehouse offering suggestions for more nutritious eating.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\" alt=\"Foodbank - Rice\" title=\"Foodbank - Rice\" width=\"400\" height=\"488\" class=\"aligncenter size-full wp-image-51505\">\u003c/a>\u003c/p>\n\u003cp>Food pantries served by ACCFB are also experimenting with a new distribution method known as client choice in place of a pre-packed bag of staples. Client choice recognizes the diverse range of dietary needs in a community, whether due to culture, religion, health preferences, or medical concerns. Tofu may be an everyday food for one family, while peanut butter more appropriate for another. Food bank staffers say that client choice decreases waste and increase dignity for clients -- and volunteers enjoy the extra interaction they have with the people they’re helping. At the \u003ca href=\"http://gregharland.wix.com/food-bank#!\">Oakland Food Pantry\u003c/a> -- located in a former liquor store in West Oakland -- clients appreciate the chance to \"go shopping\" for fresh foods and kitchen staples in a so-called food desert. \"Offering vegetables and fruits has made a big difference in the way people choose what they take home,\" pantry executive director Greg Harland reports in an ACCFB newsletter. \"At first, people didn't grab broccoli, but now it's all gone at the end of the day. With availability comes change.\"\u003c/p>\n\u003cfigure id=\"attachment_51506\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\" alt=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" title=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clients at the Oakland Food Pantry report a preference for choosing the produce they take home. Photo: ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>And the ACCFB now has a mobile produce hub program delivering fresh fruits and vegetables to small and medium-sized member agencies, saving them the trek out to the food bank's warehouse near Oakland airport. These pop-up produce events take place in parking lots in Oakland, Berkeley, and Hayward and they save smaller agencies time and money. Most importantly, people they serve are now able to enjoy a lot more farm fresh strawberries and oranges. \u003c/p>\n\u003cp>The food bank is also in the early stages of developing formal, written nutritional guidelines and, as part of that process, is evaluating the contents of all the cans, boxes, and containers of products that are either donated or purchased for distribution to people in need, according to Justine Kaplan, the food bank's director of food, agency, and nutrition services. This time-consuming process will likely have implications for purchasing decisions down the track, adds Kaplan, who notes that 60 percent of the food banks' offerings are procured. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Such practices shift the focus from quantity to quality. \u003c/p>\n\u003cblockquote>\u003cp>\"The real opportunity here is to get beyond a pounds in/pounds out approach to food banking, and to take a careful look at the nutritional value of food on the shelves,\" says Loel Solomon, vice president for community health at Kaiser Permanente. \"Every family deserves access to healthy food, and that’s especially important for low-income people who are more likely to suffer from diabetes, heart disease and obesity.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean",
"title": " The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The autumn equinox is behind us, Halloween is fast approaching, followed quickly by the end of daylight savings time for the year. Longer nights, more darkness, and rain-gloomy days will be our lot for the next few months. Which means, of course, that it's time to eat more fish. \u003c/p>\n\u003cp>Yes, according to \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/fish-oil-and-a-lesson-in-happiness-from-iceland/263868/#\">Fish Oil and a Lesson in Happiness\u003c/a>, an article recently published in \u003ca href=\"http://www.theatlantic.com\">The Atlantic\u003c/a>, Icelanders are considered to be some of the happiest people in the world, despite \"the 2008 financial crisis, volcanic eruptions, and predominant winter darkness.\" Due to its near-Arctic latitude, Iceland gets barely four hours of sunlight a day in December, yet its rate of Seasonal Affective Disorder (SAD) is a mere four percent, much lower than many countries further south. \u003c/p>\n\u003cp>Their secret? Bjork, elves, and swimming in steaming geothermal pools all winter, of course, but it could also be the country's seafood-rich diet, high in mood-enhancing, depression-fighting omega-3 fatty acids from wild-caught, cold-water fish like cod, salmon, sardines, and herring. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn560.jpg\" alt=\"Maria Finn author of The Whole Fish\" title=\"Maria Finn author of The Whole Fish\" width=\"560\" height=\"389\" class=\"alignnone size-full wp-image-50475\">\u003c/a>\u003cbr>\n\u003cem>Maria Finn author of The Whole Fish. Photo: Matthew Perry\u003c/em>\u003c/p>\n\u003cp>It's an idea that Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a> puts forth in her new \u003ca href=\"http://www.ted.com\">TED\u003c/a> e-book, \u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. It's a mouthful of a subtitle (and isn't it time to retire the whole \"How X Can Y, Z, and Save The World\" construct for titles by now?) but it goes far in explaining Finn's purpose: to encourage smarter, more responsible, nose-to-tail (or \"gills to adipose fin,\" as she calls it) seafood eating, with a West Coast emphasis on wild-caught salmon and low-on-the-food-chain small fish like sardines and herring.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/the-whole-fish-cover400.jpg\" alt=\"The Whole Fish book cover\" title=\"The Whole Fish book cover\" width=\"400\" height=\"619\" class=\"alignnone size-full wp-image-50473\">\u003c/a>\u003c/p>\n\u003cp>Having worked on commercial salmon fishing boats in Alaska, Finn knows her salmons, from the big, meaty chinooks (great for grilling) to the mild, soft-fleshed pinks (perfect for burgers or croquettes), and she starts the book with a vivid description of the opening of the Alaskan salmon season, the boats jostling like racehorses waiting for the starting gun. Finn has also worked in resource management for the Alaska Department of Fish and Game, plunging into frigid water in a wetsuit to count salmon runs, then camping alongside the river through long tundra twilights in utterly remote locations. \u003c/p>\n\u003cp>Her first-hand experiences pepper the book, giving depth to her impassioned pleas for dam reduction; sound, non-polluting aquaculture and hatchery practices; and putting into practice an everyday environmental consciousness of the complexity of the ocean-to-river food web. \u003c/p>\n\u003cp>Several of the essays in the book are based on Bay Area Bites' pieces that Finn wrote over the past year, including a recent piece about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\">foraging for fish in San Francisco Bay\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">grilling whole salmon.\u003c/a> The book ends with recipes focusing on lesser-known salmon parts, from bones to collar; forage fish, like squid, mackerel, sardines, and herring; and sustainably-farmed fish, including catfish, white bass, trout, and local tilapia. \u003c/p>\n\u003cp>This Sunday, October 28, from 11am-4pm, you can meet Maria to talk fish and fishing while chowing down on some delicious roasted wild California chinook salmon with local chanterelle mushrooms and \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> cannellini bean salad, sourced by Martin Reed of \u003ca href=\"http://www.ilovebluesea.com/\">I Love Blue Sea\u003c/a> and cooked by John Fink of \u003ca href=\"http://www.thewholebeast.com/\">The Whole Beast\u003c/a> at this month's final \u003ca href=\"http://www.presidio.gov/Calendar/Pages/off-the-grid-picnic-at-the-presidio-october-28.aspx\">Picnic at the Presidio\u003c/a>, sponsored by \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\" alt=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" title=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" width=\"427\" height=\"640\" class=\"alignnone size-full wp-image-50476\">\u003c/a>\u003cbr>\n\u003cem>Sardines with Grapefruit, Mint, and Marinated Vegetables. Photo: Quan Pham Photography courtesy of Bouche\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sardines with Grapefruit, Mint, and Marinated Vegetables\u003c/strong>\u003cbr>\n\u003cem>This recipe comes from Chef Nicolas Borzee of \u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco. Borzee is from Alsace, France, and began working in restaurants at the age of 15. He worked his way through some of the best kitchens in France, including L’Atelier of Joel Robuchon. He moved to San Francisco in part for the local, sustainable ethos and amazing fresh ingredients, but also because of the passion for food. “There was so much love,” he said. “I’d never heard anyone talk about their muse that way.”\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Serves 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 fresh sardine fillets\u003cbr>\n5 pink grapefruits\u003cbr>\n1 fennel with greens\u003cbr>\n1 celery stalk with yellow leaves\u003cbr>\n2 baby carrots with greens\u003cbr>\n1 red onion, peeled\u003cbr>\n1 branch chocolate mint (from the farmers’ market)\u003cbr>\n4 tablespoons capers\u003cbr>\n4 ounces pain de mie (4 slices from a high quality sandwich-type white loaf)\u003cbr>\n2 ounces (1/4 cup) freshly squeezed lemon juice\u003cbr>\n1 pinch Espelette pepper\u003cbr>\n1 pinch garam masala\u003cbr>\n4 ounces (1/2 cup) olive oil\u003cbr>\n2 ounces (1/4 cup) rice vinegar\u003cbr>\nSalt to taste \u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Wash the sardine fillets with cold water and dry them. Place the fillets on a tray and marinate for 2 hours with a pinch of salt per sardine and 2 ounces of lemon juice.\u003c/li>\n\u003cli>Peel and finely cut the vegetables. Bring a pot of water to a boil. Add several tablespoons of salt. Blanch vegetables for 1 minute, then drain. Reserve the greens of the carrots and fennel along with the yellow leaves of the celery stalk.\u003c/li>\n\u003cli>Take 1 grapefruit, remove the peel and membrane, and cut the flesh into small squares. Juice the remaining grapefruits. Reduce the juice in a pot by one third and season it with 2 ounces of rice vinegar, 4 ounces of olive oil, and salt to taste. Once the reduction has cooled, add all the vegetables and the sardines and marinate for at least 12 hours.\u003c/li>\n\u003cli>In a deep fryer, fry the capers.\u003c/li>\n\u003cli>To make the croutons, cut the pain de mie into small squares and sauté in a pan until they are dry. Season with a pinch of Espelette pepper and a pinch of garam masala.\u003c/li>\n\u003cli>On a plate, place three sardine fillets in the middle and garnish with the vegetables, greens, fried capers, croutons, and mint.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage pairing:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cavesdesclans.com/wine/chateau-d-esclans.php\">Chateau d’Esclans\u003c/a>, Les Clans Rose 2008. This is an organic rosé from Provence, France. \u003c/p>\n\n",
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"excerpt": "Celebrate the release of The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean by Bay Area Bites contributor Maria Finn at this Sunday's Picnic in the Presidio. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The autumn equinox is behind us, Halloween is fast approaching, followed quickly by the end of daylight savings time for the year. Longer nights, more darkness, and rain-gloomy days will be our lot for the next few months. Which means, of course, that it's time to eat more fish. \u003c/p>\n\u003cp>Yes, according to \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/fish-oil-and-a-lesson-in-happiness-from-iceland/263868/#\">Fish Oil and a Lesson in Happiness\u003c/a>, an article recently published in \u003ca href=\"http://www.theatlantic.com\">The Atlantic\u003c/a>, Icelanders are considered to be some of the happiest people in the world, despite \"the 2008 financial crisis, volcanic eruptions, and predominant winter darkness.\" Due to its near-Arctic latitude, Iceland gets barely four hours of sunlight a day in December, yet its rate of Seasonal Affective Disorder (SAD) is a mere four percent, much lower than many countries further south. \u003c/p>\n\u003cp>Their secret? Bjork, elves, and swimming in steaming geothermal pools all winter, of course, but it could also be the country's seafood-rich diet, high in mood-enhancing, depression-fighting omega-3 fatty acids from wild-caught, cold-water fish like cod, salmon, sardines, and herring. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn560.jpg\" alt=\"Maria Finn author of The Whole Fish\" title=\"Maria Finn author of The Whole Fish\" width=\"560\" height=\"389\" class=\"alignnone size-full wp-image-50475\">\u003c/a>\u003cbr>\n\u003cem>Maria Finn author of The Whole Fish. Photo: Matthew Perry\u003c/em>\u003c/p>\n\u003cp>It's an idea that Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a> puts forth in her new \u003ca href=\"http://www.ted.com\">TED\u003c/a> e-book, \u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. It's a mouthful of a subtitle (and isn't it time to retire the whole \"How X Can Y, Z, and Save The World\" construct for titles by now?) but it goes far in explaining Finn's purpose: to encourage smarter, more responsible, nose-to-tail (or \"gills to adipose fin,\" as she calls it) seafood eating, with a West Coast emphasis on wild-caught salmon and low-on-the-food-chain small fish like sardines and herring.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/the-whole-fish-cover400.jpg\" alt=\"The Whole Fish book cover\" title=\"The Whole Fish book cover\" width=\"400\" height=\"619\" class=\"alignnone size-full wp-image-50473\">\u003c/a>\u003c/p>\n\u003cp>Having worked on commercial salmon fishing boats in Alaska, Finn knows her salmons, from the big, meaty chinooks (great for grilling) to the mild, soft-fleshed pinks (perfect for burgers or croquettes), and she starts the book with a vivid description of the opening of the Alaskan salmon season, the boats jostling like racehorses waiting for the starting gun. Finn has also worked in resource management for the Alaska Department of Fish and Game, plunging into frigid water in a wetsuit to count salmon runs, then camping alongside the river through long tundra twilights in utterly remote locations. \u003c/p>\n\u003cp>Her first-hand experiences pepper the book, giving depth to her impassioned pleas for dam reduction; sound, non-polluting aquaculture and hatchery practices; and putting into practice an everyday environmental consciousness of the complexity of the ocean-to-river food web. \u003c/p>\n\u003cp>Several of the essays in the book are based on Bay Area Bites' pieces that Finn wrote over the past year, including a recent piece about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\">foraging for fish in San Francisco Bay\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">grilling whole salmon.\u003c/a> The book ends with recipes focusing on lesser-known salmon parts, from bones to collar; forage fish, like squid, mackerel, sardines, and herring; and sustainably-farmed fish, including catfish, white bass, trout, and local tilapia. \u003c/p>\n\u003cp>This Sunday, October 28, from 11am-4pm, you can meet Maria to talk fish and fishing while chowing down on some delicious roasted wild California chinook salmon with local chanterelle mushrooms and \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> cannellini bean salad, sourced by Martin Reed of \u003ca href=\"http://www.ilovebluesea.com/\">I Love Blue Sea\u003c/a> and cooked by John Fink of \u003ca href=\"http://www.thewholebeast.com/\">The Whole Beast\u003c/a> at this month's final \u003ca href=\"http://www.presidio.gov/Calendar/Pages/off-the-grid-picnic-at-the-presidio-october-28.aspx\">Picnic at the Presidio\u003c/a>, sponsored by \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\" alt=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" title=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" width=\"427\" height=\"640\" class=\"alignnone size-full wp-image-50476\">\u003c/a>\u003cbr>\n\u003cem>Sardines with Grapefruit, Mint, and Marinated Vegetables. Photo: Quan Pham Photography courtesy of Bouche\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sardines with Grapefruit, Mint, and Marinated Vegetables\u003c/strong>\u003cbr>\n\u003cem>This recipe comes from Chef Nicolas Borzee of \u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco. Borzee is from Alsace, France, and began working in restaurants at the age of 15. He worked his way through some of the best kitchens in France, including L’Atelier of Joel Robuchon. He moved to San Francisco in part for the local, sustainable ethos and amazing fresh ingredients, but also because of the passion for food. “There was so much love,” he said. “I’d never heard anyone talk about their muse that way.”\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Serves 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 fresh sardine fillets\u003cbr>\n5 pink grapefruits\u003cbr>\n1 fennel with greens\u003cbr>\n1 celery stalk with yellow leaves\u003cbr>\n2 baby carrots with greens\u003cbr>\n1 red onion, peeled\u003cbr>\n1 branch chocolate mint (from the farmers’ market)\u003cbr>\n4 tablespoons capers\u003cbr>\n4 ounces pain de mie (4 slices from a high quality sandwich-type white loaf)\u003cbr>\n2 ounces (1/4 cup) freshly squeezed lemon juice\u003cbr>\n1 pinch Espelette pepper\u003cbr>\n1 pinch garam masala\u003cbr>\n4 ounces (1/2 cup) olive oil\u003cbr>\n2 ounces (1/4 cup) rice vinegar\u003cbr>\nSalt to taste \u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Wash the sardine fillets with cold water and dry them. Place the fillets on a tray and marinate for 2 hours with a pinch of salt per sardine and 2 ounces of lemon juice.\u003c/li>\n\u003cli>Peel and finely cut the vegetables. Bring a pot of water to a boil. Add several tablespoons of salt. Blanch vegetables for 1 minute, then drain. Reserve the greens of the carrots and fennel along with the yellow leaves of the celery stalk.\u003c/li>\n\u003cli>Take 1 grapefruit, remove the peel and membrane, and cut the flesh into small squares. Juice the remaining grapefruits. Reduce the juice in a pot by one third and season it with 2 ounces of rice vinegar, 4 ounces of olive oil, and salt to taste. Once the reduction has cooled, add all the vegetables and the sardines and marinate for at least 12 hours.\u003c/li>\n\u003cli>In a deep fryer, fry the capers.\u003c/li>\n\u003cli>To make the croutons, cut the pain de mie into small squares and sauté in a pan until they are dry. Season with a pinch of Espelette pepper and a pinch of garam masala.\u003c/li>\n\u003cli>On a plate, place three sardine fillets in the middle and garnish with the vegetables, greens, fried capers, croutons, and mint.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage pairing:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cavesdesclans.com/wine/chateau-d-esclans.php\">Chateau d’Esclans\u003c/a>, Les Clans Rose 2008. This is an organic rosé from Provence, France. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\" alt=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" title=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" width=\"560\" height=\"316\" class=\"size-full wp-image-49898\">\u003c/a>\u003cbr>\n\u003cem>Jorge Cota and his mom Linda Ramos at Children's Hospital in Oakland. Cota weighed more then 320 pounds before cutting cutting soda and junk food from his diet. Photo: Mina Kim/KQED\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The California Report Magazine Host:\u003c/strong> \u003ca href=\"http://www.kqed.org/radio/about/staff/scott-shafer.jsp\">Scott Shafer\u003c/a>\u003cbr>\n\u003cstrong>Reporter: \u003ca href=\"http://www.kqed.org/radio/about/staff/mina-kim.jsp\">Mina Kim\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>From New York City to California, local officials are pushing ideas to get consumers to cut down on soft drinks. Health experts say sugary drinks like Coke and Pepsi contribute to obesity and diabetes. And now two California cities, Richmond and El Monte, are asking voters to approve taxes on those drinks. If voters say yes, they could be the first in the nation to tax sodas, energy drinks and other sugary beverages. But experts disagree on whether getting people to change their behavior is more complicated than adding pennies to the price of a soda. \u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201210121630/a\">Original Broadcast\u003c/a>: October 12, 2012\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2012/10/2012-10-12a-tcrmag.mp3\"] \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/can-a-penny-an-ounce-soda-tax-curb-obesity/\">Can a Penny-an-Ounce Soda Tax Curb Obesity?\u003c/a>\u003c/li>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/richmond-residents-weigh-in-on-sugar-sweetened-beverage-tax/\">Richmond Residents Weigh in on Sugar-Sweetened Beverage Tax\u003c/a>\u003c/li>\n\u003cli>The California Report: \u003ca href=\"http://www.californiareport.org/archive/R201208060850/a\">Richmond's Proposed Soda Tax Will Go to Voters\u003c/a>\u003c/li>\n\u003cli>State of Health: \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/08/06/the-soda-tax-campaign-in-full-swing-in-richmond/\">Richmond Soda Tax Campaign in Full Swing\u003c/a>\n\u003c/li>\n\u003cli>Richmond Confidential: \u003ca href=\"http://richmondconfidential.org/2012/10/10/cinemark-joins-american-beverage-association-in-funding-opposition-to-measure-n/\">Cinemark joins American Beverage Association in funding opposition to Measure N\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Reporter: Mina Kim\u003cbr />\r\nFrom New York City to California, local officials are pushing ideas to get consumers to cut down on soft drinks. Health experts say sugary drinks like Coke and Pepsi contribute to obesity and diabetes. And now two California cities, Richmond and El Monte, are asking voters to approve taxes on those drinks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\" alt=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" title=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" width=\"560\" height=\"316\" class=\"size-full wp-image-49898\">\u003c/a>\u003cbr>\n\u003cem>Jorge Cota and his mom Linda Ramos at Children's Hospital in Oakland. Cota weighed more then 320 pounds before cutting cutting soda and junk food from his diet. Photo: Mina Kim/KQED\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The California Report Magazine Host:\u003c/strong> \u003ca href=\"http://www.kqed.org/radio/about/staff/scott-shafer.jsp\">Scott Shafer\u003c/a>\u003cbr>\n\u003cstrong>Reporter: \u003ca href=\"http://www.kqed.org/radio/about/staff/mina-kim.jsp\">Mina Kim\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>From New York City to California, local officials are pushing ideas to get consumers to cut down on soft drinks. Health experts say sugary drinks like Coke and Pepsi contribute to obesity and diabetes. And now two California cities, Richmond and El Monte, are asking voters to approve taxes on those drinks. If voters say yes, they could be the first in the nation to tax sodas, energy drinks and other sugary beverages. But experts disagree on whether getting people to change their behavior is more complicated than adding pennies to the price of a soda. \u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201210121630/a\">Original Broadcast\u003c/a>: October 12, 2012\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/can-a-penny-an-ounce-soda-tax-curb-obesity/\">Can a Penny-an-Ounce Soda Tax Curb Obesity?\u003c/a>\u003c/li>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/richmond-residents-weigh-in-on-sugar-sweetened-beverage-tax/\">Richmond Residents Weigh in on Sugar-Sweetened Beverage Tax\u003c/a>\u003c/li>\n\u003cli>The California Report: \u003ca href=\"http://www.californiareport.org/archive/R201208060850/a\">Richmond's Proposed Soda Tax Will Go to Voters\u003c/a>\u003c/li>\n\u003cli>State of Health: \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/08/06/the-soda-tax-campaign-in-full-swing-in-richmond/\">Richmond Soda Tax Campaign in Full Swing\u003c/a>\n\u003c/li>\n\u003cli>Richmond Confidential: \u003ca href=\"http://richmondconfidential.org/2012/10/10/cinemark-joins-american-beverage-association-in-funding-opposition-to-measure-n/\">Cinemark joins American Beverage Association in funding opposition to Measure N\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"excerpt": "The California Report Magazine Host: Scott Shafer\u003cbr />\r\nOne health-related ballot measure getting nationwide attention is Proposition 37 -- which goes to the heart of how much information consumers should have about their food. Prop. 37 requires labeling on raw or processed food that's made from certain genetically engineered materials. It also prohibits calling any foods like that \"natural\" on the packaging. Supporters say consumers have a right to this information. Opponents say the measure is misleading and full of loopholes.",
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"content": "\u003cfigure id=\"attachment_49341\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/GMOSoybeans20120926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/GMOSoybeans20120926.jpg\" alt=\"A handful of GMO (genetically modified organism) Roundup Ready soybeans. Scott Olson/Getty Images\" title=\"A handful of GMO (genetically modified organism) Roundup Ready soybeans. Scott Olson/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-49341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A handful of GMO (genetically modified organism) Roundup Ready soybeans. Scott Olson/Getty Images\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Should California require labeling of genetically modified foods? That's the goal of Proposition 37 on the November state ballot. Supporters say GMO labeling will provide California consumers with valuable information, while detractors claim it will simply add unnecessary confusion and cost to the food system.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201209271000\">Original Broadcast:\u003c/a> Thu, Sep 27, 2012 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201209271000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201209271000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/09/20120927bforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://michelmorelab.ucdavis.edu/member_page.php?id=79\">Belinda Martineau\u003c/a>, principal editor and scientist at UC Davis who helped commercialize the world's first genetically engineered (GE) wholefood and a supporter of Prop. 37\u003c/li>\n\u003cli>\u003ca href=\"http://faculty.bioscience.ucla.edu/institution/personnel?personnel_id=45618\">Bob Goldberg\u003c/a>, professor in the Department of Molecular, Cell and Developmental Biology at UCLA and author of one of the ballot arguments opposed to Prop. 37\u003c/li>\n\u003cli>\u003ca href=\"http://www.sjvqualitycotton.com/pages/custom.php?id=20022\">Greg Palla\u003c/a>, executive vice president and general manager of the San Joaquin Valley Quality Cotton Growers Association and member of a family farming operation in its 100th year of business in California\u003c/li>\n\u003cli>\u003ca href=\"http://www.carighttoknow.org/join_million_more\">Stacy Malkan, spokesperson for Yes on 37\u003c/a>, Right to Know, co-founder of the Campaign for Safe Cosmetics and author of \"Not Just a Pretty Face: The Ugly Side of the Beauty Industry\"\u003c/li>\n\u003c/ul>\n\u003cul>\nMore info:\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/10/05/is-prop-37-a-ban-on-genetically-modified-foods-fact-checking-the-arguments/\">Is Prop. 37 a ‘Ban’ on Genetically Modified Foods? Fact-Checking the Arguments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/09/10/californias-prop-37-are-gmo-labels-a-scarlet-letter/\">California's Prop. 37: Are GMO Labels a Scarlet Letter?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/09/07/food-corporations-spending-big-to-defeat-proposition-37/\">Food Corporations Spending Big to Defeat Proposition 37\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\" alt=\"The 2nd annual National Heirloom Exposition\" title=\"The 2nd annual National Heirloom Exposition\" width=\"560\" class=\"alignnone size-full wp-image-49615\">\u003c/a>\u003cbr>\n\u003cem>The 2nd annual National Heirloom Exposition is centered around the pure food movement, heirloom vegetables and anti-GMO activism. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.theheirloomexpo.com/\">National Heirloom Exposition\u003c/a> took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\" alt=\"The heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" title=\"he heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49616\">\u003c/a>\u003cbr>\n\u003cem>The heirloom “Cannibal Tomato” is actually an eggplant. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>If fact, \u003ca href=\"http://en.wikipedia.org/wiki/Genetically_modified_organism\">GMOs\u003c/a> (Genetically Modified Organisms) were enemy #1 at the Heirloom Expo and \u003ca href=\"http://www.carighttoknow.org/\">Proposition 37\u003c/a>, which would require food manufacturers to label all foods with genetically modified ingredients on this November’s ballot, was a much talked about issue. An organizer of the festival and manager of \u003ca href=\"http://rareseeds.com/\">The Petaluma Seed Bank\u003c/a>, Paul Wallace told me: \u003c/p>\n\u003cblockquote>\u003cp>\"Heirlooms have been here since the beginning of time. Anyone can take one of these seeds, plant it, and grow food. But not with GMOs. These companies have patented nature and cut us off from growing our own food. Genetically modified foods have only been around a few decades. We still don’t know if it could cause health problems. If people want to eat GMO food, that should be an informed choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>Heirlooms predate 1950, when hybrid plants first started to be used widely by industrial farms. Heirlooms are open-pollinated, which means that birds, bees, wind, and other forces of nature help with their breeding process. They can be traded at seed swaps, or saved and stored from year to year. They tend to be considered costlier for commercial farmers, as some may have smaller yields or can be too delicate for shipping. This is why they are often grown by boutique, organic farms, and cost more in the stores, but are a favorite among backyard gardeners.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\" alt=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" title=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" width=\"560\" class=\"alignnone size-full wp-image-49618\">\u003c/a>\u003cbr>\n\u003cem>Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\u003c/em> \u003c/p>\n\u003cp>By crossing two or more varieties of heirlooms, plant breeders, farmers and gardeners can search for their version of the perfect tomato. Fred Hempel, owner of \u003ca href=\"http://baianicchia.blogspot.com/\">Baia Nicchia\u003c/a>, is an organic farmer and plant breeder. He has been working with the company \u003ca href=\"http://www.seedsofchange.com/\">Seeds of Change\u003c/a> along with chefs around the San Francisco Bay area to develop varietals, like the \u003ca href=\"http://www.seedsofchange.com/garden_center/product_details.aspx?item_no=P137900\">Blush tomato\u003c/a>. He explained that these are not hybrids, but actually “heritage” tomatoes. “These have all of the traits one expects in an heirloom,“ said Fred Hempel said. “They are open pollinated, their offspring will be very similar to them, but they are not 50 years old.” \u003c/p>\n\u003cp>In fact, some tomatoes people commonly refer to as “heirloom” are also heritage, like the Green Zebra. This was developed by Tom Wagner of Everett Washington by crossing the genes of four different heirloom tomatoes. He introduced it in 1983, and so in spirit these might be heirlooms, but really, they are as he calls them, “Heritage.” The Indigo Rose, or blue tomato was recently bred by Jim Meyers and graduates students at Oregon State University. They crossed wild tomatoes with domestic ones and came up with blue-hued beauties that have the nutrients of regular tomatoes, along with \u003ca href=\"http://en.wikipedia.org/wiki/Anthocyanin\">anthocyanins\u003c/a>, which also produce the healthy pigments in red wine and blueberries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\" alt=\"Heirloom squash. Photo: Marla Aufmuth\" title=\"Heirloom squash. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49620\">\u003c/a>\u003cbr>\n\u003cem>Heirloom squash. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Indigo Rose, Blush and Green Zebra were NOT genetically engineered; rather, they were created through classical plant breeding techniques, which often means crossing wild and domesticated plants for genetic diversity. This is important, as then this diversity allows for a greater range of adaptation, especially when climate change is an issue. This can take years of work, and lots of uncertainty, as growers are working with the perimeters of nature and can’t control which genes are precisely passed down to the offspring. So there may be a year of mishaps, feral cousins, and then honing in for generations on the perfect tomato. Currently, Blush, Indigo Rose and Green Zebra seeds are for sale, and can be grown by home gardeners. Over time, they may be introduced into the pantheon of heirlooms. \u003c/p>\n\u003cp>Many of the tomatoes seen in grocery stores are hybrids, which means that they are genetically 50 percent each parent plant, one generation old, and though it’s possible to save the seeds and plant them, the offspring probably won’t taste as good. Many of these have been bred to look like a “perfect” tomato and have a long shelf life, but often lose flavor. The parents are often trade secrets, so farmers have to keep coming back and buying seeds. Since many have been bred for cosmetic purposes, how they taste is far less important. In fact, \u003ca href=\"http://news.sciencemag.org/sciencenow/2012/06/how-tomatoes-lost-their-taste.html\">a recent study in Science Magazine\u003c/a> explains that by breeding the dark green spots out of tomatoes, they in fact have less sugar and flavor. \u003c/p>\n\u003cp>But don’t confuse hybrids with genetically modifying a plant. Genetically engineering, or modifying means that breeders select specific traits that they want in a tomato, and insert the genes that will code those traits into the plant. The gene does not have to be from the same species. The original goal of these was to reduce diseases in crops and create greater output. This seemed like a great idea. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\" alt=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" title=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49617\">\u003c/a>\u003cbr>\n\u003cem>Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>However, many countries have come out against the use of GMOs in food production and agriculture because they felt there were unacceptable risks to the environment and human health. These countries also considered GMOs unfair to farmers and unsustainable. While genetically modified tomatoes did appear in 1994, they disappeared just four years later. Very few food items we might find in the produce department are genetically modified. The most common genetically modified crops are corn and soybeans and these are used in processed foods and fed to livestock on industrial farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\" alt=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" title=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49619\">\u003c/a>\u003cbr>\n\u003cem>Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>Over time, the company \u003ca href=\"http://www.monsanto.com/Pages/default.aspx\">Monsanto\u003c/a> has become almost synonymous with GMO, and the plants they have genetically manipulated are their intellectual property. They are usually not available to home gardeners, and when grown by farmers, it is illegal for them to save seeds to plant again. In fact, if seeds from a neighboring farm or backyard garden cross-pollinate with your crop, Monsanto can charge you for patent infringement. One of the most famous cases brought against a farmer by Monsanto is the case of \u003ca href=\"http://www.percyschmeiser.com/conflict.htm\">Canadian farmer Percy Schmeiser who was sued by Monsanto. Listen to his story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\" alt=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" title=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" width=\"500\" class=\"alignnone size-full wp-image-49614\">\u003c/a>\u003cbr>\n\u003cem>These signs are often found at farmers' markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This November, the rest of the country will be watching California as we vote on \u003ca href=\"http://ballotpedia.org/wiki/index.php/California_Proposition_37,_Mandatory_Labeling_of_Genetically_Engineered_Food_%282012%29\">Proposition 37\u003c/a>, to decide if \u003ca href=\"http://newhope360.com/non-gmo/whats-difference-between-ge-and-gmo?page=1\">Genetically Engineered\u003c/a> (GE) food products should be labeled. Right now, the organic farmers are considered the Davids against the corporate \u003ca href=\"http://en.wikipedia.org/wiki/Goliath\">Goliaths\u003c/a>. But the mood at the Heirloom Expo was optimistic. \u003c/p>\n\n",
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"excerpt": "The second annual National Heirloom Exposition took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. ",
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"description": "The second annual National Heirloom Exposition took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\" alt=\"The 2nd annual National Heirloom Exposition\" title=\"The 2nd annual National Heirloom Exposition\" width=\"560\" class=\"alignnone size-full wp-image-49615\">\u003c/a>\u003cbr>\n\u003cem>The 2nd annual National Heirloom Exposition is centered around the pure food movement, heirloom vegetables and anti-GMO activism. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.theheirloomexpo.com/\">National Heirloom Exposition\u003c/a> took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\" alt=\"The heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" title=\"he heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49616\">\u003c/a>\u003cbr>\n\u003cem>The heirloom “Cannibal Tomato” is actually an eggplant. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>If fact, \u003ca href=\"http://en.wikipedia.org/wiki/Genetically_modified_organism\">GMOs\u003c/a> (Genetically Modified Organisms) were enemy #1 at the Heirloom Expo and \u003ca href=\"http://www.carighttoknow.org/\">Proposition 37\u003c/a>, which would require food manufacturers to label all foods with genetically modified ingredients on this November’s ballot, was a much talked about issue. An organizer of the festival and manager of \u003ca href=\"http://rareseeds.com/\">The Petaluma Seed Bank\u003c/a>, Paul Wallace told me: \u003c/p>\n\u003cblockquote>\u003cp>\"Heirlooms have been here since the beginning of time. Anyone can take one of these seeds, plant it, and grow food. But not with GMOs. These companies have patented nature and cut us off from growing our own food. Genetically modified foods have only been around a few decades. We still don’t know if it could cause health problems. If people want to eat GMO food, that should be an informed choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>Heirlooms predate 1950, when hybrid plants first started to be used widely by industrial farms. Heirlooms are open-pollinated, which means that birds, bees, wind, and other forces of nature help with their breeding process. They can be traded at seed swaps, or saved and stored from year to year. They tend to be considered costlier for commercial farmers, as some may have smaller yields or can be too delicate for shipping. This is why they are often grown by boutique, organic farms, and cost more in the stores, but are a favorite among backyard gardeners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\" alt=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" title=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" width=\"560\" class=\"alignnone size-full wp-image-49618\">\u003c/a>\u003cbr>\n\u003cem>Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\u003c/em> \u003c/p>\n\u003cp>By crossing two or more varieties of heirlooms, plant breeders, farmers and gardeners can search for their version of the perfect tomato. Fred Hempel, owner of \u003ca href=\"http://baianicchia.blogspot.com/\">Baia Nicchia\u003c/a>, is an organic farmer and plant breeder. He has been working with the company \u003ca href=\"http://www.seedsofchange.com/\">Seeds of Change\u003c/a> along with chefs around the San Francisco Bay area to develop varietals, like the \u003ca href=\"http://www.seedsofchange.com/garden_center/product_details.aspx?item_no=P137900\">Blush tomato\u003c/a>. He explained that these are not hybrids, but actually “heritage” tomatoes. “These have all of the traits one expects in an heirloom,“ said Fred Hempel said. “They are open pollinated, their offspring will be very similar to them, but they are not 50 years old.” \u003c/p>\n\u003cp>In fact, some tomatoes people commonly refer to as “heirloom” are also heritage, like the Green Zebra. This was developed by Tom Wagner of Everett Washington by crossing the genes of four different heirloom tomatoes. He introduced it in 1983, and so in spirit these might be heirlooms, but really, they are as he calls them, “Heritage.” The Indigo Rose, or blue tomato was recently bred by Jim Meyers and graduates students at Oregon State University. They crossed wild tomatoes with domestic ones and came up with blue-hued beauties that have the nutrients of regular tomatoes, along with \u003ca href=\"http://en.wikipedia.org/wiki/Anthocyanin\">anthocyanins\u003c/a>, which also produce the healthy pigments in red wine and blueberries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\" alt=\"Heirloom squash. Photo: Marla Aufmuth\" title=\"Heirloom squash. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49620\">\u003c/a>\u003cbr>\n\u003cem>Heirloom squash. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Indigo Rose, Blush and Green Zebra were NOT genetically engineered; rather, they were created through classical plant breeding techniques, which often means crossing wild and domesticated plants for genetic diversity. This is important, as then this diversity allows for a greater range of adaptation, especially when climate change is an issue. This can take years of work, and lots of uncertainty, as growers are working with the perimeters of nature and can’t control which genes are precisely passed down to the offspring. So there may be a year of mishaps, feral cousins, and then honing in for generations on the perfect tomato. Currently, Blush, Indigo Rose and Green Zebra seeds are for sale, and can be grown by home gardeners. Over time, they may be introduced into the pantheon of heirlooms. \u003c/p>\n\u003cp>Many of the tomatoes seen in grocery stores are hybrids, which means that they are genetically 50 percent each parent plant, one generation old, and though it’s possible to save the seeds and plant them, the offspring probably won’t taste as good. Many of these have been bred to look like a “perfect” tomato and have a long shelf life, but often lose flavor. The parents are often trade secrets, so farmers have to keep coming back and buying seeds. Since many have been bred for cosmetic purposes, how they taste is far less important. In fact, \u003ca href=\"http://news.sciencemag.org/sciencenow/2012/06/how-tomatoes-lost-their-taste.html\">a recent study in Science Magazine\u003c/a> explains that by breeding the dark green spots out of tomatoes, they in fact have less sugar and flavor. \u003c/p>\n\u003cp>But don’t confuse hybrids with genetically modifying a plant. Genetically engineering, or modifying means that breeders select specific traits that they want in a tomato, and insert the genes that will code those traits into the plant. The gene does not have to be from the same species. The original goal of these was to reduce diseases in crops and create greater output. This seemed like a great idea. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\" alt=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" title=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49617\">\u003c/a>\u003cbr>\n\u003cem>Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>However, many countries have come out against the use of GMOs in food production and agriculture because they felt there were unacceptable risks to the environment and human health. These countries also considered GMOs unfair to farmers and unsustainable. While genetically modified tomatoes did appear in 1994, they disappeared just four years later. Very few food items we might find in the produce department are genetically modified. The most common genetically modified crops are corn and soybeans and these are used in processed foods and fed to livestock on industrial farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\" alt=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" title=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49619\">\u003c/a>\u003cbr>\n\u003cem>Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>Over time, the company \u003ca href=\"http://www.monsanto.com/Pages/default.aspx\">Monsanto\u003c/a> has become almost synonymous with GMO, and the plants they have genetically manipulated are their intellectual property. They are usually not available to home gardeners, and when grown by farmers, it is illegal for them to save seeds to plant again. In fact, if seeds from a neighboring farm or backyard garden cross-pollinate with your crop, Monsanto can charge you for patent infringement. One of the most famous cases brought against a farmer by Monsanto is the case of \u003ca href=\"http://www.percyschmeiser.com/conflict.htm\">Canadian farmer Percy Schmeiser who was sued by Monsanto. Listen to his story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\" alt=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" title=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" width=\"500\" class=\"alignnone size-full wp-image-49614\">\u003c/a>\u003cbr>\n\u003cem>These signs are often found at farmers' markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class",
"title": "Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Aileen Suzara's website: \u003ca href=\"http://www.kitchenkwento.com/\">Kitchen Kwento\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitchenkwento\">@kitchenkwento\u003c/a>\u003c/p>\n\n",
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"excerpt": "Coconut is the new pomegranate, prized not only for it's flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aileen Suzara's website: \u003ca href=\"http://www.kitchenkwento.com/\">Kitchen Kwento\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitchenkwento\">@kitchenkwento\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: A (Mostly) Plastic-Free Life",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Plastics20120731248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Plastics20120731248x140.jpg\" alt=\"Plastic bottles. Photo: Jeffrey Hamilton/Getty Images\" title=\"Plastic bottles. Photo: Jeffrey Hamilton/Getty Images\" width=\"248\" height=\"140\" class=\"alignnone size-full wp-image-46679\">\u003c/a>\u003cbr>\n\u003cem>Plastic bottles. Photo: Jeffrey Hamilton/Getty Images\u003c/em>\u003c/p>\n\u003cp>In 2007, Oakland's Beth Terry decided to give up plastic after seeing a picture of a dead seabird, its stomach filled with plastic bottle caps. Her decision spawned a blog, a book and a movement to make people aware of how much plastic they consume. KQED's Forum talks to Terry about how, and why, people should reduce their plastic use, from changes obvious (carry your own reusable water bottle) to the surprising (kick that chewing gum habit).\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201208011000\">Original Broadcast:\u003c/a> Wed, Aug 1, 2012 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201208011000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201208011000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/08/20120801bforum.mp3\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Beth Terry, author of \"\u003ca href=\"http://www.amazon.com/Plastic-Free-How-Kicked-Plastic-Habit/dp/1616086246\">Plastic Free: How I Kicked the Plastic Habit and How You Can Too\u003c/a>\" and the blog \u003ca href=\"http://myplasticfreelife.com/\">myplasticfreelife.com\u003c/a>\u003c/li>\n\u003cli>Danielle Richardet, from Willmington, NC, took Beth Terry's plastic trash challenge for one year\u003c/li>\n\u003cli> Marianne Davis, from St. Paul, MN, took Beth Terry's plastic trash challenge for one month\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>12 Simple Ways to Reduce Your Plastic Footprint\u003c/strong>\u003cbr>\nby Amanda Stupi\u003c/p>\n\u003cp>Beth Terry says she doesn't hate plastic. She simply \"hates what we do with it.\"\u003c/p>\n\u003cp>Those are about the kindest words Terry has about the petroleum-based product. She is the author of \"\u003ca href=\"http://www.amazon.com/Plastic-Free-How-Kicked-Plastic-Habit/dp/1616086246\">Plastic Free: How I Kicked the Plastic Habit and How You Can Too\u003c/a>,\" and the blog \u003ca href=\"http://myplasticfreelife.com/\">myplasticfreelife.com\u003c/a>.\u003c/p>\n\u003cp>Terry's transformation to plastic-activist started when she saw a photograph of a dead sea-bird whose insides were filled with plastic objects like bottle caps, cigarette lighters -- even a toothbrush. That photo launched Terry onto a singular mission -- to cut down the amount of plastic in the world.\u003c/p>\n\u003cp>And while Terry is not alone -- more than ever the public has taken a critical eye toward plastic -- both for perceived negative effects on the environment and health -- many of us carry a \u003ca href=\"http://www.mysigg.com/\">metal SIGG bottle\u003c/a> with us, throw plastic containers into the recycling bin and call it a day.\u003c/p>\n\u003cp>Terry does much more and says that it's not that difficult for us to do more too. Here, gleaned from Terry's \u003ca href=\"http://www.kqed.org/a/forum/R201208011000\">interview with guest host Scott Shafer on Forum\u003c/a> are 12 straightforward ways to reduce the amount of plastic in your life.\u003c/p>\n\u003cp>\u003cstrong>1. Pay attention\u003c/strong>\u003c/p>\n\u003cp>Terry suggests before even trying to rid your life of plastic, simply take some time to become aware of how and when you use it. Here website has a \"\u003ca href=\"http://myplasticfreelife.com/showyourplastic/\">plastic challenge\u003c/a>\" that encourage people to track their plastic use for one week.\u003c/p>\n\u003cp>\"It's amazing, the awareness that comes though doing the challenge, says Marianne Davis, who took Terry's challenge.\" After completing in the challenge, Davis says \"Whenever you touch plastic you kind of are, like \"Wait a second, what do I about this? Do I really need this? Is there an alternative to this?\"\u003c/p>\n\u003cp>\u003cstrong>2. When dining out, request drinks without plastic straws.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>3. Buy milk in glass bottles.\u003c/strong>\u003c/p>\n\u003cp>Though many people don't associate milk cartons with plastic, they are actually lined with a plastic film. Terry says that pretty much any packaging that is leak-proof has plastic in it.\u003c/p>\n\u003cp>\u003cstrong>4. Give up chewing gum and hard candies.\u003c/strong>\u003c/p>\n\u003cp>Yes, chewing gum is plastic.\u003c/p>\n\u003cp>\u003cstrong>5. Buy in bulk and bring your own reusable food containers and bags to the store.\u003c/strong>\u003c/p>\n\u003cp>Terry and her husband bring a stainless steel bucket to the butcher counter and ask them butcher to put the meat in that instead of plastic-lined paper. She recommends frequenting the same businesses so that they grow accustomed to your request. \u003c/p>\n\u003cp>\u003cstrong>6. Use a tool lending library.\u003c/strong>\u003c/p>\n\u003cp>\"If it's a tool that you're only going to use once, why buy a brand new one,\" says Terry. \"Borrow it.\"\u003c/p>\n\u003cp>\u003cstrong>7. Shop secondhand and shop less overall.\u003c/strong>\u003c/p>\n\u003cp>When it comes to durable items like electronics and appliances, Terry asks herself \"Do I really need something new?\" If it turns out that she does need the item she finds \"a way to get it so that I'm not creating more demand for new plastic in the world. I look for it secondhand or I borrow it, or rent it.\"\u003c/p>\n\u003cp>\u003cstrong>8. Bring own food containers to restaurants.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>9. When you place an order, request that it be shipped without plastic packaging.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>10. Send an email.\u003c/strong>\u003c/p>\n\u003cp>Contact your state legislators and let them know that you support \u003ca href=\"http://www.aroundthecapitol.com/Bills/AB_298/20112012/\">AB 298\u003c/a> and \u003ca href=\"http://www.aroundthecapitol.com/Bills/SB_568/20112012/\">SB 568\u003c/a>. Contact your Senators and let them know that you support the \u003ca href=\"http://thomas.loc.gov/cgi-bin/query/z?c112:S.847:\">Safe Chemicals Act, S. 847\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>11. Don't use new plastic bags to pick up after your dogs.\u003c/strong>\u003c/p>\n\u003cp>Instead use newspapers, pages from an old telephone book or plastic bags that are already lying around your house.\u003c/p>\n\u003cp>\u003cstrong>12. Give feedback to companies.\u003c/strong>\u003c/p>\n\u003cp>When you find a product you want that's packaged in plastic, write a letter to the company asking if they'll switch the packaging.\u003c/p>\n\u003cp>And lastly, if you start to get frustrated, there's this last bit of advice:\u003c/p>\n\u003cp>\u003cstrong>13. Focus on can, not can't.\u003c/strong>\u003c/p>\n\u003cp>\"Focus on the areas where we're creating the most waste and have the most impact. Don't get hung up on if they're plenty of other things you can be doing.\"\u003c/p>\n\u003cp>In other words, don't lament the plastic in your contact lenses or prescription bottles if you still haven't changed the things you can more easily control.\u003c/p>\n\u003cp>Terry says it's important to smart small and \"go at your own pace.\"\u003c/p>\n\u003cp>\"It's important to take it step by step,\" says Terry. \"I emphasize constantly: 'Choose one thing, make it a habit, do the next step, make it a habit.\"\u003c/p>\n\u003cp>\u003cstrong>Beth Terry's TED Talk\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3JXWRVrFiKs\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Beth Terry, author of \"\u003ca href=\"http://www.amazon.com/Plastic-Free-How-Kicked-Plastic-Habit/dp/1616086246\">Plastic Free: How I Kicked the Plastic Habit and How You Can Too\u003c/a>\" and the blog \u003ca href=\"http://myplasticfreelife.com/\">myplasticfreelife.com\u003c/a>\u003c/li>\n\u003cli>Danielle Richardet, from Willmington, NC, took Beth Terry's plastic trash challenge for one year\u003c/li>\n\u003cli> Marianne Davis, from St. Paul, MN, took Beth Terry's plastic trash challenge for one month\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>12 Simple Ways to Reduce Your Plastic Footprint\u003c/strong>\u003cbr>\nby Amanda Stupi\u003c/p>\n\u003cp>Beth Terry says she doesn't hate plastic. She simply \"hates what we do with it.\"\u003c/p>\n\u003cp>Those are about the kindest words Terry has about the petroleum-based product. She is the author of \"\u003ca href=\"http://www.amazon.com/Plastic-Free-How-Kicked-Plastic-Habit/dp/1616086246\">Plastic Free: How I Kicked the Plastic Habit and How You Can Too\u003c/a>,\" and the blog \u003ca href=\"http://myplasticfreelife.com/\">myplasticfreelife.com\u003c/a>.\u003c/p>\n\u003cp>Terry's transformation to plastic-activist started when she saw a photograph of a dead sea-bird whose insides were filled with plastic objects like bottle caps, cigarette lighters -- even a toothbrush. That photo launched Terry onto a singular mission -- to cut down the amount of plastic in the world.\u003c/p>\n\u003cp>And while Terry is not alone -- more than ever the public has taken a critical eye toward plastic -- both for perceived negative effects on the environment and health -- many of us carry a \u003ca href=\"http://www.mysigg.com/\">metal SIGG bottle\u003c/a> with us, throw plastic containers into the recycling bin and call it a day.\u003c/p>\n\u003cp>Terry does much more and says that it's not that difficult for us to do more too. Here, gleaned from Terry's \u003ca href=\"http://www.kqed.org/a/forum/R201208011000\">interview with guest host Scott Shafer on Forum\u003c/a> are 12 straightforward ways to reduce the amount of plastic in your life.\u003c/p>\n\u003cp>\u003cstrong>1. Pay attention\u003c/strong>\u003c/p>\n\u003cp>Terry suggests before even trying to rid your life of plastic, simply take some time to become aware of how and when you use it. Here website has a \"\u003ca href=\"http://myplasticfreelife.com/showyourplastic/\">plastic challenge\u003c/a>\" that encourage people to track their plastic use for one week.\u003c/p>\n\u003cp>\"It's amazing, the awareness that comes though doing the challenge, says Marianne Davis, who took Terry's challenge.\" After completing in the challenge, Davis says \"Whenever you touch plastic you kind of are, like \"Wait a second, what do I about this? Do I really need this? Is there an alternative to this?\"\u003c/p>\n\u003cp>\u003cstrong>2. When dining out, request drinks without plastic straws.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>3. Buy milk in glass bottles.\u003c/strong>\u003c/p>\n\u003cp>Though many people don't associate milk cartons with plastic, they are actually lined with a plastic film. Terry says that pretty much any packaging that is leak-proof has plastic in it.\u003c/p>\n\u003cp>\u003cstrong>4. Give up chewing gum and hard candies.\u003c/strong>\u003c/p>\n\u003cp>Yes, chewing gum is plastic.\u003c/p>\n\u003cp>\u003cstrong>5. Buy in bulk and bring your own reusable food containers and bags to the store.\u003c/strong>\u003c/p>\n\u003cp>Terry and her husband bring a stainless steel bucket to the butcher counter and ask them butcher to put the meat in that instead of plastic-lined paper. She recommends frequenting the same businesses so that they grow accustomed to your request. \u003c/p>\n\u003cp>\u003cstrong>6. Use a tool lending library.\u003c/strong>\u003c/p>\n\u003cp>\"If it's a tool that you're only going to use once, why buy a brand new one,\" says Terry. \"Borrow it.\"\u003c/p>\n\u003cp>\u003cstrong>7. Shop secondhand and shop less overall.\u003c/strong>\u003c/p>\n\u003cp>When it comes to durable items like electronics and appliances, Terry asks herself \"Do I really need something new?\" If it turns out that she does need the item she finds \"a way to get it so that I'm not creating more demand for new plastic in the world. I look for it secondhand or I borrow it, or rent it.\"\u003c/p>\n\u003cp>\u003cstrong>8. Bring own food containers to restaurants.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>9. When you place an order, request that it be shipped without plastic packaging.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>10. Send an email.\u003c/strong>\u003c/p>\n\u003cp>Contact your state legislators and let them know that you support \u003ca href=\"http://www.aroundthecapitol.com/Bills/AB_298/20112012/\">AB 298\u003c/a> and \u003ca href=\"http://www.aroundthecapitol.com/Bills/SB_568/20112012/\">SB 568\u003c/a>. Contact your Senators and let them know that you support the \u003ca href=\"http://thomas.loc.gov/cgi-bin/query/z?c112:S.847:\">Safe Chemicals Act, S. 847\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>11. Don't use new plastic bags to pick up after your dogs.\u003c/strong>\u003c/p>\n\u003cp>Instead use newspapers, pages from an old telephone book or plastic bags that are already lying around your house.\u003c/p>\n\u003cp>\u003cstrong>12. Give feedback to companies.\u003c/strong>\u003c/p>\n\u003cp>When you find a product you want that's packaged in plastic, write a letter to the company asking if they'll switch the packaging.\u003c/p>\n\u003cp>And lastly, if you start to get frustrated, there's this last bit of advice:\u003c/p>\n\u003cp>\u003cstrong>13. Focus on can, not can't.\u003c/strong>\u003c/p>\n\u003cp>\"Focus on the areas where we're creating the most waste and have the most impact. Don't get hung up on if they're plenty of other things you can be doing.\"\u003c/p>\n\u003cp>In other words, don't lament the plastic in your contact lenses or prescription bottles if you still haven't changed the things you can more easily control.\u003c/p>\n\u003cp>Terry says it's important to smart small and \"go at your own pace.\"\u003c/p>\n\u003cp>\"It's important to take it step by step,\" says Terry. \"I emphasize constantly: 'Choose one thing, make it a habit, do the next step, make it a habit.\"\u003c/p>\n\u003cp>\u003cstrong>Beth Terry's TED Talk\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3JXWRVrFiKs\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"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",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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