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Will this new study change the way you eat?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201209051000\">Original Broadcast:\u003c/a> Wed, Sep 5, 2012 -- 10:00 AM\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/R201209051000.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/R201209051000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/09/20120905bforum.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://www.bruceames.org/\">Bruce Ames\u003c/a>, professor emeritus of biochemistry at UC Berkeley and senior scientist at Children's Hospital of Oakland Research Institute\u003c/li>\n\u003cli>\u003ca href=\"http://organicfarms.wsu.edu/blog/devil-in-the-details/\">Chuck Benbrook\u003c/a>, chief science consultant at \u003ca href=\"http://www.organic-center.org/\">The Organic Center\u003c/a>, an Oregon-based research center\u003c/li>\n\u003cli>\u003ca href=\"http://med.stanford.edu/ism/2012/september/organic.html\">Crystal Smith-Spangler\u003c/a>, physician and researcher at Stanford University's School of Medicine and co-author of the study on organic foods\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://annals.org/article.aspx?articleid=1355685\">Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review\u003c/a> (\u003cstrong>Annals of Internal Medicine\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/09/04/michael-pollan-organic-study/\">Michael Pollan Responds to Organic Food Study\u003c/a> (\u003cstrong>KQED's News Fix\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you\">Why Organic Food May Not Be Healthier For You\u003c/a> (\u003cstrong>The Salt -NPR\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/news/story/2012/09/04/106872/is_organic_food_more_nutritious_than_conventional_probably_not?category=health\">Is Organic Food More Nutritious Than Conventional? 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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\" alt=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" title=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45734\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny and Stephanie V.W. Lucianovic on Forum at KQED\u003c/em>\u003c/p>\n\u003cp>Does it take you 15 minutes to tell a waiter how you want your food prepared? You're probably a picky eater. Bay Area Bites and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger/writer \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V. W. Lucianovic\u003c/a> was one. She lived in fear of having dinner at friends' houses or going to restaurants. Today, she's a foodie and food writer -- and she'll brave eating most anything.\u003c/p>\n\u003cp>In her book, \"\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Suffering Succotash\u003c/a>,\" Lucianovic examines why some people are picky eaters and offers helpful tips, like how to deal with toddlers who will only eat grilled cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207051000\">Original Broadcast:\u003c/a> Thu, Jul 5, 2012 -- 10:00 AM\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/R201207051000.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/R201207051000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/07/2012-07-05b-forum.mp3\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, psychologist at Monell Chemical Senses Center\u003c/li>\n\u003cli>\u003ca href=\"http://www.dukehealth.org/physicians/nancy_l_zucker\">Nancy Zucker\u003c/a>, director of the Duke Center for Eating Disorder\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V.W. Lucianovic\u003c/a>, author of \"Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\" alt=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" title=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45737\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic discusses her book \"Suffering Succotash\" on KQED's Forum. \u003c/em>\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Show Highlights\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Picky eaters don't choose to be picky, they, boy you would not choose to be a picky eater. It's not a fun way to live. Picky eaters aren't doing this to be annoying or high maintenance. And one of our biggest fears for a lot of us is that we are perceived that way, which is why when I went to restaurants I did not do the “When Harry Met Sally” route of 'have this on the side,' 'have this without that.' I just didn't order certain things, or maybe avoided eating them on the plate.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I talk about chef-meets-picky-eater, picky-eater-meets-chef. And I would say to both sides, I know where you're both coming from. When a chef presents a dish, he or she is saying 'I understand every ingredient on that plate in a way that you couldn't possibly conceive and it is awesome.' I have no argument with that. They're right. They do. It's their job. However, the picky eater is saying \"Dude, unless you made that dish in my mouth, you have no idea what that dish is going to taste like to me. Because all I'm going to be able to taste are those little tiny minced onions, whose flavor for me has taken over the entire dish.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Some people don't love food the way others love food, and some people don't love Miley Cyrus the way others love Miley Cyrus. So it's a very individualized thing. And we just have to remember we're all so very different and any attitude of 'You’re so annoying' and “Oh my god, I’m going to roll my eyes.' 'I hate picky eaters.' That’s really,really hard on a good segment of the population.\"\u003c/p>\u003c/blockquote>\n\u003cp>--Stephanie Lucianovic\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Q & A with Stephanie V.W. Lucianovic\u003c/a>, author of “Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate” (includes Bay Area book signing and events)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen\u003c/a> by Stephanie V.W. Lucianovic\u003c/li>\n\u003cli>Stephanie V.W. Lucianovic's blog: \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\" alt=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" title=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45734\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny and Stephanie V.W. Lucianovic on Forum at KQED\u003c/em>\u003c/p>\n\u003cp>Does it take you 15 minutes to tell a waiter how you want your food prepared? You're probably a picky eater. Bay Area Bites and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger/writer \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V. W. Lucianovic\u003c/a> was one. She lived in fear of having dinner at friends' houses or going to restaurants. Today, she's a foodie and food writer -- and she'll brave eating most anything.\u003c/p>\n\u003cp>In her book, \"\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Suffering Succotash\u003c/a>,\" Lucianovic examines why some people are picky eaters and offers helpful tips, like how to deal with toddlers who will only eat grilled cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207051000\">Original Broadcast:\u003c/a> Thu, Jul 5, 2012 -- 10:00 AM\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/R201207051000.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/R201207051000.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\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, psychologist at Monell Chemical Senses Center\u003c/li>\n\u003cli>\u003ca href=\"http://www.dukehealth.org/physicians/nancy_l_zucker\">Nancy Zucker\u003c/a>, director of the Duke Center for Eating Disorder\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V.W. Lucianovic\u003c/a>, author of \"Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\" alt=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" title=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45737\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic discusses her book \"Suffering Succotash\" on KQED's Forum. \u003c/em>\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Show Highlights\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Picky eaters don't choose to be picky, they, boy you would not choose to be a picky eater. It's not a fun way to live. Picky eaters aren't doing this to be annoying or high maintenance. And one of our biggest fears for a lot of us is that we are perceived that way, which is why when I went to restaurants I did not do the “When Harry Met Sally” route of 'have this on the side,' 'have this without that.' I just didn't order certain things, or maybe avoided eating them on the plate.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I talk about chef-meets-picky-eater, picky-eater-meets-chef. And I would say to both sides, I know where you're both coming from. When a chef presents a dish, he or she is saying 'I understand every ingredient on that plate in a way that you couldn't possibly conceive and it is awesome.' I have no argument with that. They're right. They do. It's their job. However, the picky eater is saying \"Dude, unless you made that dish in my mouth, you have no idea what that dish is going to taste like to me. Because all I'm going to be able to taste are those little tiny minced onions, whose flavor for me has taken over the entire dish.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Some people don't love food the way others love food, and some people don't love Miley Cyrus the way others love Miley Cyrus. So it's a very individualized thing. And we just have to remember we're all so very different and any attitude of 'You’re so annoying' and “Oh my god, I’m going to roll my eyes.' 'I hate picky eaters.' That’s really,really hard on a good segment of the population.\"\u003c/p>\u003c/blockquote>\n\u003cp>--Stephanie Lucianovic\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Q & A with Stephanie V.W. Lucianovic\u003c/a>, author of “Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate” (includes Bay Area book signing and events)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen\u003c/a> by Stephanie V.W. Lucianovic\u003c/li>\n\u003cli>Stephanie V.W. Lucianovic's blog: \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\"",
"title": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\"",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/suffering-succotash300.jpg\" alt=\"Suffering Succotash\" title=\"Suffering Succotash\" width=\"300\" height=\"469\" class=\"alignleft size-full wp-image-45383\">\u003c/a>For picky eaters worldwide, longtime \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Bay Area Bites\u003c/a> and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger Stephanie V.W. Lucianovic’s first book, \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate,\"\u003c/a> will generate a collective fist-pump. “See? See? We’re not crazy!” I can imagine them shouting, slamming the book down among doubters at the dinner tables where they’ve been made to feel like freaks for their whole lives. \u003c/p>\n\u003cp>Then, for a non-picky eater like me, reading \"Suffering Succotash\" is a necessary, if guilt-inducing wake-up call: all those picky eaters I’ve known and rolled my eyes over are not necessarily passive-aggressive control freaks who enjoy wielding power at the dinner table, nor are they xenophobes or any of the other horrible things I’m sure I’ve subconsciously assumed about them. Rather, they are just like anyone else who is not in entire control of their own body. \u003c/p>\n\u003cp>Fortunately, Stephanie delivers the news with such aplomb and humor that I didn’t wind up self-flagellating with a garland of raisins for too long. There are many laugh-out loud moments in the book -- only Stephanie could write a diatribe on her mother’s nose for cat pee, after all -- but just as important, there’s more than a little something for everyone in the book (after all, everyone eats), including an introduction to the little known “sixth taste”; what tests are necessary to maybe identify a true “super taster”; useful differentiations between “lying picky eaters” and “honest picky eaters”; why from a bio-evolutionary perspective picky eating might well be advantageous; and how many a picky eater, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">Stephanie included\u003c/a>, can wind up morphing into a full-blown foodie. Oh, and some kick-ass recipes (I’ve already made Stephanie’s standby \u003ca href=\"http://www.food52.com/recipes/2625_roasted_broccoli_with_smoked_paprika_vinaigrette_and_marcona_almonds\">roasted broccoli\u003c/a>, originally from Food 52, and I’m moving on tonight to her \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/12/okra-ok/\">sautéed okra\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>What follows is a Q & A with Stephanie. \u003cem>Full disclosure:\u003c/em> I’m mentioned in her acknowledgements due to a quick allusion in \"Suffering Succotash\" to just how vain I am about my bookshelves, a characteristic I hope at least I gain points for at least being honest about it, just like an “honest picky eater.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic500.jpg\" alt=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" title=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" width=\"500\" height=\"467\" class=\"alignnone size-full wp-image-45385\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic. Photo: Sam Breach\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The title of your book, \"Suffering Succotash,\" is so perfect and so smart. Did you struggle to come up with that title, or did it just come to you in a flash one day?\u003c/strong>\u003c/p>\n\u003cp>I was simply brainstorming titles and subtitles one day, and among other less inspiring results like \"Confessions of a Picky Eater\" and \"From Picky to Foodie, My Painful Journey of Food Waste,\" I scribbled down \"Suffering Succotash.\" It was just working title for a long time, totally a placeholder, and I didn't want to get too attached to it. Given that it is the trademark expression of Loony Tunes' Sylvester the Cat, I really didn't think we'd be allowed to use it for the book. Luckily for me, it turns out that not even the Warner Brothers folks can lay original claim to \"Suffering Succotash,\" because it's a minced oath, which is an expression that the devout came up when they needed to swear but didn't particularly feel like going to Hell. \"Suffering Succotash\" is the de-brimstoned version of \"Suffering Savior\" -- just as \"Gosh\" or \"Golly\" subs in for \"God.\" Other lesser known minced oaths include \"Cheese and rice\" for \"Jesus Christ,\" \"Gadzooks\" for \"Gods hooks,\" which refers to the nails on Christ's cross, and \"criminy\" for \"Christ's money,\" aka the thirty pieces of silver Judas pocketed to betray Jesus. You know, good fun. \u003c/p>\n\u003cp>\u003cstrong>You take such care in the book to make clear that for picky eaters, it's not so much that they won't eat certain foods, but more that they can't -- a very important distinction and one that takes non-picky eaters like me by surprise and leaves us feeling a bit like we've been horribly insensitive and ignorant. What are other important \"takeaway\" messages about picky eaters that you think non-picky eaters really must know?\u003c/strong>\u003c/p>\n\u003cp>Being a picky eater is not fun. In fact, it really sucks. It sucks to be scared of restaurants, it sucks to get anxious when traveling in foreign locations, it sucks to avoid family gatherings, but what sucks the most is the shame and embarrassment picky eaters carry. Picky eating is not a choice. Picky eaters are not being whiny or high maintenance or xenophobic, they are reacting to their instincts, their biology, their genetics, and their past experiences.\u003c/p>\n\u003cp>Also, people have varying success when it comes to \"getting over\" picky eating. Just because some people do doesn't mean all can. I'd really like non-picky eaters to think of foods they really hate and imagine what life would be like for them if those foods were the only foods out there. Food preferences are subjective, just like music preferences. You wouldn't call me whiny, high maintenance, or tween-o-phobic just because I don't like \u003ca href=\"http://www.mileycyrus.com/\">Miley Cyrus\u003c/a>, would you?\u003c/p>\n\u003cp>No one would choose to be a picky eater. \u003c/p>\n\u003cp>\u003cstrong>What about picky eating in other cultures, specifically in ones where there is far less variety in terms of diet? Are there picky eaters everywhere, no matter what the choices and culture, or is it possible that picky eating is something of a reaction to abundance?\u003c/strong>\u003c/p>\n\u003cp>I can only hypothesize since it’s not my area of expertise, but statistically speaking, it stands to reason that when you have a large variety of choices the chances are pretty favorable that there are going to be some things you don't like. It used to be that grocery stores carried one kind of cheese or one variety of tomato, but today we theoretically have access to a larger variety of food than we ever did before, so it makes sense people aren't going to like every piece of fruit or slice of cheese out there. This is also why I question the idea that picky eating is on the rise among children or if it's simply that we now have so many more foods that have the potential to be disliked.\u003c/p>\n\u003cp>I think it's also safe to say that there are people all around the world who like some foods and dislike other foods; that's just biology, access, or life experience. Whether those dislikes translate into \"picky eating\" as we define it is not something I can say definitively. Anecdotally, my father grew up poor, and it never occurred to him not to eat the food that was put in front of him. He may not have liked everything, but he ate it anyway. \u003c/p>\n\u003cp>\u003cstrong>To non-picky eaters, until they read your book, it seems strange that an entire book could be devoted to picky eating. At what point did you know that you had an entire book’s worth of material on picky eating?\u003c/strong>\u003c/p>\n\u003cp>I always knew I had a lot to say and many stories to tell but what I didn't know was the sheer amount of information I'd be able to dig up that could explain so many things, like why always defaulting to \"let's talk about Supertasters\" when talking about picky eaters is often inaccurate and a dead end. The deeper into my research I burrowed, the more information I found and the more fascinated I became with the topic. There were so many instances of, \"Yes! This explains SO MUCH!\" Like how the horror some picky eaters have of foods touching can be related to the Borgia \"We Live to Poison\" Family and extended to the idea that picky eaters will inherit the universe. Or how a chance encounter with Hare Krishna beliefs combined with something \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> once told me turned into a quick and painless session of family therapy that would probably resonate with other picky eaters. I could go on and on about lemonade and skunk smells and picky eaters in the Bible being killed off by plagues, but I'll save space and encourage people to just read the book.\u003c/p>\n\u003cp>\u003cstrong>Your book is in some ways a manifesto for picky eaters, and you even suggest that picky eaters \"stand proud.\" Tell us a bit more about what you mean by that.\u003c/strong>\u003c/p>\n\u003cp>Hah! I originally thought of my exhort to \"stand picky, stand proud\" as a battle cry, but I like the idea of writing an entire manifesto. Makes me sound like I\"m holed up in a bunker somewhere plotting mass raisin deaths.\u003c/p>\n\u003cp>What I mean by \"stand picky, stand proud\" is to not be ashamed of who you are. If you are picky, so be it. Own it. Realize it's not your fault, that it's out of your control, and that anyone who hassles you can read my book to educate themselves on the facts of picky eating and hopefully gain a modicum of empathy. \u003c/p>\n\u003cp>\"Suffering Succotash\" is the first book written by a picky eater for picky eaters, and part of my mission in writing it and getting all this research, information, and shared experiences out there is to, as I say in the book, give picky eaters their day in the sun. It's time someone told their story and put a kibosh on all those \"picky eaters are sooooo annoying\" articles that get written every holiday season.\u003c/p>\n\u003cp>\u003cstrong>Imagine for a moment that you are sent off to a desert island for three months, and your only food supplies to keep you going for those three months are the foods you’ve declared in \"Suffering Succotash\" you hate most: raisins, bananas, oatmeal, cream of wheat, grits, polenta, the skin of tomatoes, caviar, offal, cooked green peppers, cooked green beans, particular fish, figs, dates, particular melons, stews, braises, gelatinous desserts, rabbit, veal, dill, black licorice, tarragon, lemongrass, coleslaw, mozzarella cheese, mayonnaise, rice pudding, particular leafy greens, cooked cherries, fruit flavored chocolate, fried rice with peas and carrots, tapioca, cream sauces, and grape leaves and seaweed. What would you do?\u003c/strong>\u003c/p>\n\u003cp>Starve. No, I'm kidding. That's the list of foods I prefer not to have in my mouth if I had the choice. However since I've overcome my hatred of so many other things, I'm pretty confident I would do okay on a weird-ass island that managed to produce cream of wheat AND mayonnaise with minimal gagging. But not raisins. Raisins are pure evil.\u003c/p>\n\u003cp>I guess I would just have to get myself in \"I eat this or I die\" mindset. It would be a far more powerful motivator than trying to impress my boyfriend, which was my original impetus for getting over certain food hates. I would take deep breaths and try relax. I would have to forget the whole \"marooned on a desert island with no hope of rescue\" thing, which would probably be at odds with the \"trying to relax\" thing.\u003c/p>\n\u003cp>In the face of certain death by starvation, I don't think it would be too difficult for anyone to eat the things one hates the most. I mean, people have drunk their own urine for survival!\u003c/p>\n\u003cp>\u003cstrong>Meet Stephanie in person and buy a copy of her book at one of these Bay Area events:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>July 9, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 10, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://bookpassage.com/event/stephanie-lucianovic-suffering-succotash-picky-eaters-quest-understand-why-we-hate-foods-we-ha\">Book Passage San Francisco\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 26, 2012\u003c/strong>\u003cbr>\nRead-Along, Live Chat, and Raisin Bash Session\u003cbr>\n\u003ca href=\"http://tomatonation.com/culture-and-criticism/tn-read-along-15-suffering-succotash/\">Tomato Nation\u003c/a>\u003cbr>\nOnline\u003cbr>\n5:30 PT/8:30 ET\u003c/p>\n\u003cp>\u003cstrong>August 26, 2012\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.paloaltojcc.org/events/2012/08/26/community-events/litquake-a-festival-of-books-ideas-community/\">Litquake Peninsula Mini-Fest\u003c/a>\u003cbr>\nOshman Family Jewish Community Center\u003cbr>\nPalo Alto, CA\u003cbr>\n5:00 PM\u003c/p>\n\u003cp>\u003cstrong>August 29, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.keplers.com/keplers-events-coming-soon\">Kepler's Books\u003c/a>\u003cbr>\nMenlo Park, CA\u003cbr>\n7:00 PM\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>September 13, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.tylerflorence.com/\">The Tyler Florence Shops\u003c/a>\u003cbr>\nMill Valley, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cul>\n\u003cstrong>\"The Picky Years\" BAB Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">The Picky Years\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/03/the-picky-years-part-the-second/\">The Picky Years, Part the Second \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/10/the-picky-years-the-final-chapter/\">The Picky Years: The Final Chapter\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Stephanie V.W. Lucianovic dishes the real scoop on picky eaters in her book \"Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\" with a generous side of belly laughs. A manifesto for picky eaters, and an explainer for omnivores!\r\n",
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"description": "Stephanie V.W. Lucianovic dishes the real scoop on picky eaters in her book "Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate" with a generous side of belly laughs. A manifesto for picky eaters, and an explainer for omnivores!\r\n",
"title": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\" | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/suffering-succotash300.jpg\" alt=\"Suffering Succotash\" title=\"Suffering Succotash\" width=\"300\" height=\"469\" class=\"alignleft size-full wp-image-45383\">\u003c/a>For picky eaters worldwide, longtime \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Bay Area Bites\u003c/a> and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger Stephanie V.W. Lucianovic’s first book, \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate,\"\u003c/a> will generate a collective fist-pump. “See? See? We’re not crazy!” I can imagine them shouting, slamming the book down among doubters at the dinner tables where they’ve been made to feel like freaks for their whole lives. \u003c/p>\n\u003cp>Then, for a non-picky eater like me, reading \"Suffering Succotash\" is a necessary, if guilt-inducing wake-up call: all those picky eaters I’ve known and rolled my eyes over are not necessarily passive-aggressive control freaks who enjoy wielding power at the dinner table, nor are they xenophobes or any of the other horrible things I’m sure I’ve subconsciously assumed about them. Rather, they are just like anyone else who is not in entire control of their own body. \u003c/p>\n\u003cp>Fortunately, Stephanie delivers the news with such aplomb and humor that I didn’t wind up self-flagellating with a garland of raisins for too long. There are many laugh-out loud moments in the book -- only Stephanie could write a diatribe on her mother’s nose for cat pee, after all -- but just as important, there’s more than a little something for everyone in the book (after all, everyone eats), including an introduction to the little known “sixth taste”; what tests are necessary to maybe identify a true “super taster”; useful differentiations between “lying picky eaters” and “honest picky eaters”; why from a bio-evolutionary perspective picky eating might well be advantageous; and how many a picky eater, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">Stephanie included\u003c/a>, can wind up morphing into a full-blown foodie. Oh, and some kick-ass recipes (I’ve already made Stephanie’s standby \u003ca href=\"http://www.food52.com/recipes/2625_roasted_broccoli_with_smoked_paprika_vinaigrette_and_marcona_almonds\">roasted broccoli\u003c/a>, originally from Food 52, and I’m moving on tonight to her \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/12/okra-ok/\">sautéed okra\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>What follows is a Q & A with Stephanie. \u003cem>Full disclosure:\u003c/em> I’m mentioned in her acknowledgements due to a quick allusion in \"Suffering Succotash\" to just how vain I am about my bookshelves, a characteristic I hope at least I gain points for at least being honest about it, just like an “honest picky eater.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic500.jpg\" alt=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" title=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" width=\"500\" height=\"467\" class=\"alignnone size-full wp-image-45385\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic. Photo: Sam Breach\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The title of your book, \"Suffering Succotash,\" is so perfect and so smart. Did you struggle to come up with that title, or did it just come to you in a flash one day?\u003c/strong>\u003c/p>\n\u003cp>I was simply brainstorming titles and subtitles one day, and among other less inspiring results like \"Confessions of a Picky Eater\" and \"From Picky to Foodie, My Painful Journey of Food Waste,\" I scribbled down \"Suffering Succotash.\" It was just working title for a long time, totally a placeholder, and I didn't want to get too attached to it. Given that it is the trademark expression of Loony Tunes' Sylvester the Cat, I really didn't think we'd be allowed to use it for the book. Luckily for me, it turns out that not even the Warner Brothers folks can lay original claim to \"Suffering Succotash,\" because it's a minced oath, which is an expression that the devout came up when they needed to swear but didn't particularly feel like going to Hell. \"Suffering Succotash\" is the de-brimstoned version of \"Suffering Savior\" -- just as \"Gosh\" or \"Golly\" subs in for \"God.\" Other lesser known minced oaths include \"Cheese and rice\" for \"Jesus Christ,\" \"Gadzooks\" for \"Gods hooks,\" which refers to the nails on Christ's cross, and \"criminy\" for \"Christ's money,\" aka the thirty pieces of silver Judas pocketed to betray Jesus. You know, good fun. \u003c/p>\n\u003cp>\u003cstrong>You take such care in the book to make clear that for picky eaters, it's not so much that they won't eat certain foods, but more that they can't -- a very important distinction and one that takes non-picky eaters like me by surprise and leaves us feeling a bit like we've been horribly insensitive and ignorant. What are other important \"takeaway\" messages about picky eaters that you think non-picky eaters really must know?\u003c/strong>\u003c/p>\n\u003cp>Being a picky eater is not fun. In fact, it really sucks. It sucks to be scared of restaurants, it sucks to get anxious when traveling in foreign locations, it sucks to avoid family gatherings, but what sucks the most is the shame and embarrassment picky eaters carry. Picky eating is not a choice. Picky eaters are not being whiny or high maintenance or xenophobic, they are reacting to their instincts, their biology, their genetics, and their past experiences.\u003c/p>\n\u003cp>Also, people have varying success when it comes to \"getting over\" picky eating. Just because some people do doesn't mean all can. I'd really like non-picky eaters to think of foods they really hate and imagine what life would be like for them if those foods were the only foods out there. Food preferences are subjective, just like music preferences. You wouldn't call me whiny, high maintenance, or tween-o-phobic just because I don't like \u003ca href=\"http://www.mileycyrus.com/\">Miley Cyrus\u003c/a>, would you?\u003c/p>\n\u003cp>No one would choose to be a picky eater. \u003c/p>\n\u003cp>\u003cstrong>What about picky eating in other cultures, specifically in ones where there is far less variety in terms of diet? Are there picky eaters everywhere, no matter what the choices and culture, or is it possible that picky eating is something of a reaction to abundance?\u003c/strong>\u003c/p>\n\u003cp>I can only hypothesize since it’s not my area of expertise, but statistically speaking, it stands to reason that when you have a large variety of choices the chances are pretty favorable that there are going to be some things you don't like. It used to be that grocery stores carried one kind of cheese or one variety of tomato, but today we theoretically have access to a larger variety of food than we ever did before, so it makes sense people aren't going to like every piece of fruit or slice of cheese out there. This is also why I question the idea that picky eating is on the rise among children or if it's simply that we now have so many more foods that have the potential to be disliked.\u003c/p>\n\u003cp>I think it's also safe to say that there are people all around the world who like some foods and dislike other foods; that's just biology, access, or life experience. Whether those dislikes translate into \"picky eating\" as we define it is not something I can say definitively. Anecdotally, my father grew up poor, and it never occurred to him not to eat the food that was put in front of him. He may not have liked everything, but he ate it anyway. \u003c/p>\n\u003cp>\u003cstrong>To non-picky eaters, until they read your book, it seems strange that an entire book could be devoted to picky eating. At what point did you know that you had an entire book’s worth of material on picky eating?\u003c/strong>\u003c/p>\n\u003cp>I always knew I had a lot to say and many stories to tell but what I didn't know was the sheer amount of information I'd be able to dig up that could explain so many things, like why always defaulting to \"let's talk about Supertasters\" when talking about picky eaters is often inaccurate and a dead end. The deeper into my research I burrowed, the more information I found and the more fascinated I became with the topic. There were so many instances of, \"Yes! This explains SO MUCH!\" Like how the horror some picky eaters have of foods touching can be related to the Borgia \"We Live to Poison\" Family and extended to the idea that picky eaters will inherit the universe. Or how a chance encounter with Hare Krishna beliefs combined with something \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> once told me turned into a quick and painless session of family therapy that would probably resonate with other picky eaters. I could go on and on about lemonade and skunk smells and picky eaters in the Bible being killed off by plagues, but I'll save space and encourage people to just read the book.\u003c/p>\n\u003cp>\u003cstrong>Your book is in some ways a manifesto for picky eaters, and you even suggest that picky eaters \"stand proud.\" Tell us a bit more about what you mean by that.\u003c/strong>\u003c/p>\n\u003cp>Hah! I originally thought of my exhort to \"stand picky, stand proud\" as a battle cry, but I like the idea of writing an entire manifesto. Makes me sound like I\"m holed up in a bunker somewhere plotting mass raisin deaths.\u003c/p>\n\u003cp>What I mean by \"stand picky, stand proud\" is to not be ashamed of who you are. If you are picky, so be it. Own it. Realize it's not your fault, that it's out of your control, and that anyone who hassles you can read my book to educate themselves on the facts of picky eating and hopefully gain a modicum of empathy. \u003c/p>\n\u003cp>\"Suffering Succotash\" is the first book written by a picky eater for picky eaters, and part of my mission in writing it and getting all this research, information, and shared experiences out there is to, as I say in the book, give picky eaters their day in the sun. It's time someone told their story and put a kibosh on all those \"picky eaters are sooooo annoying\" articles that get written every holiday season.\u003c/p>\n\u003cp>\u003cstrong>Imagine for a moment that you are sent off to a desert island for three months, and your only food supplies to keep you going for those three months are the foods you’ve declared in \"Suffering Succotash\" you hate most: raisins, bananas, oatmeal, cream of wheat, grits, polenta, the skin of tomatoes, caviar, offal, cooked green peppers, cooked green beans, particular fish, figs, dates, particular melons, stews, braises, gelatinous desserts, rabbit, veal, dill, black licorice, tarragon, lemongrass, coleslaw, mozzarella cheese, mayonnaise, rice pudding, particular leafy greens, cooked cherries, fruit flavored chocolate, fried rice with peas and carrots, tapioca, cream sauces, and grape leaves and seaweed. What would you do?\u003c/strong>\u003c/p>\n\u003cp>Starve. No, I'm kidding. That's the list of foods I prefer not to have in my mouth if I had the choice. However since I've overcome my hatred of so many other things, I'm pretty confident I would do okay on a weird-ass island that managed to produce cream of wheat AND mayonnaise with minimal gagging. But not raisins. Raisins are pure evil.\u003c/p>\n\u003cp>I guess I would just have to get myself in \"I eat this or I die\" mindset. It would be a far more powerful motivator than trying to impress my boyfriend, which was my original impetus for getting over certain food hates. I would take deep breaths and try relax. I would have to forget the whole \"marooned on a desert island with no hope of rescue\" thing, which would probably be at odds with the \"trying to relax\" thing.\u003c/p>\n\u003cp>In the face of certain death by starvation, I don't think it would be too difficult for anyone to eat the things one hates the most. I mean, people have drunk their own urine for survival!\u003c/p>\n\u003cp>\u003cstrong>Meet Stephanie in person and buy a copy of her book at one of these Bay Area events:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>July 9, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 10, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://bookpassage.com/event/stephanie-lucianovic-suffering-succotash-picky-eaters-quest-understand-why-we-hate-foods-we-ha\">Book Passage San Francisco\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 26, 2012\u003c/strong>\u003cbr>\nRead-Along, Live Chat, and Raisin Bash Session\u003cbr>\n\u003ca href=\"http://tomatonation.com/culture-and-criticism/tn-read-along-15-suffering-succotash/\">Tomato Nation\u003c/a>\u003cbr>\nOnline\u003cbr>\n5:30 PT/8:30 ET\u003c/p>\n\u003cp>\u003cstrong>August 26, 2012\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.paloaltojcc.org/events/2012/08/26/community-events/litquake-a-festival-of-books-ideas-community/\">Litquake Peninsula Mini-Fest\u003c/a>\u003cbr>\nOshman Family Jewish Community Center\u003cbr>\nPalo Alto, CA\u003cbr>\n5:00 PM\u003c/p>\n\u003cp>\u003cstrong>August 29, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.keplers.com/keplers-events-coming-soon\">Kepler's Books\u003c/a>\u003cbr>\nMenlo Park, CA\u003cbr>\n7:00 PM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>September 13, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.tylerflorence.com/\">The Tyler Florence Shops\u003c/a>\u003cbr>\nMill Valley, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cul>\n\u003cstrong>\"The Picky Years\" BAB Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">The Picky Years\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/03/the-picky-years-part-the-second/\">The Picky Years, Part the Second \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/10/the-picky-years-the-final-chapter/\">The Picky Years: The Final Chapter\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Film \"Soul Food Junkies\" Examines African American Cuisine and Culture",
"title": "Film \"Soul Food Junkies\" Examines African American Cuisine and Culture",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/37075801\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/37075801\">\"Soul Food Junkies\" 2012 Trailer\u003c/a> from \u003ca href=\"http://vimeo.com/byronhurt\">Byron Hurt\u003c/a>.\u003c/p>\n\u003cp>Mac and cheese oozing buttery-goodness, thickly-crusted golden fried chicken, greens swimming in pork fat, chunky ribs slathered in smoky sauce, red velvet cake sporting an inch of icing. Are these a cherished part of African American culture or a recipe for an early death? The answer is both, as last Thursday’s West Coast premiere of \u003ca href=\"http://www.bhurt.com/\">Byron Hurt\u003c/a>’s movie \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> vividly demonstrated. The screening at the \u003ca href=\"http://www.oakarts.org/\">Oakland School for the Arts\u003c/a> was co-sponsored by KQED and \u003ca href=\"http://bayarea.the-hub.net/\">the HUB\u003c/a>. The event closed the \u003ca href=\"http://www.huboakland.net/hub-oakland-kqed-co-sponsor-the-oakland-innovation-film-lab-june-18-21-2012/\">The Oakland Innovation Film Lab\u003c/a> and was followed by a panel discussion with local food activists and a spread of treats from \u003ca href=\"http://www.yelp.com/biz/souley-vegan-oakland\">Souley Vegan Restaurant\u003c/a> in Oakland. All three aspects of the evening were enthusiastically received by the young, artistic-looking, urban, mostly African American crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\" alt=\"Tamearra Dyson\" title=\"Tamearra Dyson\" width=\"400\" height=\"539\" class=\"alignnone size-full wp-image-44995\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Tamearra Dyson and a plate of fried okra\u003c/em>\u003c/p>\n\u003cp>In this documentary film, selected by KQED’s \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8630\">Independent Lens Series\u003c/a> to air in the upcoming 2012-13 season, Hurt uses his own family’s story as a through-line, centering on his father’s unflagging devotion to the artery-clogging classic dishes in the soul food repertoire. Hurt recalls that growing up he wanted to be just like his “Pops” and copied his Sunday breakfast ritual of grits and eggs, smothered with cheese, salt pork and bacon. After college, Hurt, (as well as his sister and mother) altered their diets. But, his father continued to gain weight, refusing to change his eating habits, even in the face of the pancreatic cancer that ultimately took his life at an early age. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hurt's personal story is flanked throughout the film by commentary from a range of historians, scholars, soul food chefs, doctors, and everyday folk who illuminate the cultural complexities in the African American relationship to food. “Soul food is a repository for our history,” says one. \u003c/p>\n\u003cp>Discussions about food in the historical context of slavery and the Jim Crow era help to illuminate the subject. Slavery was an economic institution and slaves had to be fed enough to survive the long voyage. Once here, some were expected to grow their own food and others hunted and fished like they did back in Africa. Also, female slaves were doing the cooking for the people in the big house and taking care of the children. “The hand of the African in the pot transformed Southern cooking,” comments one food expert. “Survival food for slaves became delicacies.”\u003c/p>\n\u003cp>“Slaves did what they needed to do to survive and make it through harsh times,\" explains Hurt. \"Then that way of cooking got passed down from generation to generation. And today there is a reluctance to let go of the vestiges of the way of life of our forefathers and foremothers, even though things have changed: foods are now processed and full of chemicals and we’re not as active as previous generations.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\" alt=\"soul food junkies fried chicken\" title=\"soul food junkies fried chicken\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45002\">\u003c/a>\u003cbr>\n\u003cem>Fried chicken. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>Hurt’s mother describes the reasons she always prepared box lunches for the family to eat on their annual drives from their home in Long Island to Georgia. Because of Jim Crow laws, Black people could not be sure of finding hotels or restaurants that would serve them during road trips and so routinely brought hearty lunches of fried chicken and sides to keep them satisfied until they reached their destination.\u003c/p>\n\u003cp>More recent history shows that there has been a movement for healthy food awareness in African American culture for many years. “The best moments of the black freedom struggle, was with organizations like the \u003ca href=\"http://en.wikipedia.org/wiki/Black_Panther_Party\">Black Panthers\u003c/a>,\" comments a food historian. \"They understood the relationship of developing a Black nation and the necessity of developing a healthy diet.” \u003c/p>\n\u003cp>Others interviewed in the film, however, are still very attached to Soul Food (the term was first coined in the '60s) and find creative rationalizations to keep eating it, such as, “Eve was made out of Adam’s rib, so ribs must be good.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\" alt=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" title=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45004\">\u003c/a>\u003cbr>\n\u003cem>Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>A poignant scene has Hurt stopping by some tailgating partiers at Mississippi's Jackson State University. The affable group of guys shows Hurt their “Junk Pot”--a huge stock pot filled with corn, pigs ears, pig feet and “everything else that’s not good for you.” With classic Southern hospitality, they invite him to have a sample. Hurt, who has stopped eating pork, doesn’t wish to offend these gentlemen, and so delicately extracts a small cob of corn to taste. This ploy does not escape the partiers who insist he take some meat. Hurt finally does sample a dripping turkey neck and reluctantly admits how delicious it is.\u003c/p>\n\u003cp>Educating any cultural group about the unhealthiness of treasured comfort food is a challenge because the concept of “comfort” connects us to foods that mom or grandma made and even fed us with her own hands. This primal, sensory gratification exists on an emotional, pre-verbal level, which does not speak the rational language of blood pressure screenings. In 2010, \u003ca href=\"http://saulsdeli.com/deli/referendum-on-the-deli-menu/\">Saul’s Deli in Berkeley\u003c/a> engaged in a similar debate and dialogue regarding nostalgia for “real” deli food (e.g. mile-high pastrami sandwiches) vs. the wisdom of sustainability. \u003c/p>\n\u003cp>As a woman in \u003cstrong>Soul Food Junkies\u003c/strong> put it simply, “It’s comfort food, you eat it and it makes you feel better.” \u003c/p>\n\u003cp>Yet, in the face of staggering statistics of diabetes, high blood pressure, and certain types of cancer rampant the African American community, food experts in the film comment on the urgent need to increase awareness and make changes now, before it’s too late. \u003c/p>\n\u003cblockquote>\u003cp>“If you want to wipe out an entire generation of people and engage in a 21st century genocide, all you have to do is to continue doing what we’re doing and deprive people of access to healthy food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Food justice, food deserts, lack of access to healthy food and the proliferation of fast food all play a critical role in this discussion. As one food scholar puts it, “In America, there is a class-based apartheid in the food system.” Hurt realizes that traditions, especially those that speak to times of family togetherness and comfort, are resistant to change. Instead of quitting classic soul food dishes cold turkey, some cooks in the film choose to tweak traditional recipes, like making oven-baked, skinless chicken instead of deep-fried. “We have to make it a part of popular culture. We have the power to change and if we don’t, we’ll be sick and die.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> makes clear that hope for the future rests with the children. One of the last shots in the film is a group of African American elementary school children from \u003ca href=\"http://www.stphilipsacademy.org/\">St. Philips Academy\u003c/a> in Newark, New Jersey. The school’s “family-style lunch program, rooftop garden, teaching kitchen and science lab encourage an understanding of sustainability from seed to table.” We see the children yell happily, “Vegetables are Soul Food!”\u003c/p>\n\u003cp>Hurt’s last film, \u003ca href=\"http://www.bhurt.com/beyondBeatsAndRhymes.php\">Hip-Hop: Beyond Beats and Rhymes\u003c/a>, an award-winning documentary, was also selected for Independent Lens. It examines \"masculinity and manhood in rap and hip-hop, where creative genius collides with misogyny, violence and homophobia, exposing the complex intersections of culture and commerce.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\" alt=\"Byron Hurt credit Rebecca Bfresh McDonald\" title=\"Byron Hurt credit Rebecca Bfresh McDonald\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-45014\">\u003c/a>\u003cbr>\n\u003cem> Filmmaker Byron Hurt. Photo: Rebecca Bfresh McDonald\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>INTERVIEW WITH BYRON HURT\u003c/strong>\u003c/p>\n\u003cp>BAB briefly interviewed \u003ca href=\"https://twitter.com/#!/byronhurt\">Byron Hurt\u003c/a> by phone, while he was attending the \u003ca href=\"http://abff.com/festival/\">American Black Film Festival\u003c/a> in Miami where \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> won Best Documentary.\u003c/p>\n\u003cp>\u003cstrong>First you took on hip-hop and now soul food, are you trying to change African American culture?\u003c/strong>\u003cbr>\nI’d say I’m trying to make the culture better and stronger and challenge people to think critically about their culture.\u003c/p>\n\u003cp>\u003cstrong>What is your goal?\u003c/strong>\u003cbr>\nTo challenge and inform people’s thinking. I‘m trying to create tools that inspire and educate so there can be a transformation and evolution to greater self-awareness. I used myself and my family as examples of what happens when you decide to change your diet and when you don’t. There might be many people out there who have been wanting to change, but need a nudge or some inspiration. Or maybe they want to help a family member or co-worker to change.\u003c/p>\n\u003cp>\u003cstrong>Isn’t comfort food hard to be rational about?\u003c/strong>\u003cbr>\nIt is a very hard thing. I may have underestimated how hard it is. I saw with my own eyes that despite all the health challenges, it was still difficult for my father to change the way he ate.\u003c/p>\n\u003cp>\u003cstrong>What inspired you personally to change your diet?\u003c/strong>\u003cbr>\nIt was my sister who set the first example in my family when she changed to a plant-based diet and I saw how healthy she looked. I had started to gain weight in my late 20s and early 30s. I realized that not being involved in athletics anymore [Hurt was a football quarterback in college] I couldn’t continue to eat and eat and eat the same way I had been. So I changed my diet and lost weight and felt better. My mom was more open than my father. She was a nurturer. She changed the way she cooked because she wanted to make us happy.\u003c/p>\n\u003cp>\u003cstrong>LOCAL RESPONSE FROM PANEL\u003c/strong>\u003c/p>\n\u003cp>Closer to home, the panel of food activists after the Oakland screening of \u003cstrong>Soul Food Junkies\u003c/strong> said much to stir up the crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\" alt=\"Aekta Shah of I-SEEED\" title=\"Aekta Shah of I-SEEED\" width=\"300\" height=\"352\" class=\"alignnone size-full wp-image-45017\">\u003c/a>\u003cbr>\n\u003cem>Aekta Shah of I-SEEED at Harvard. Photo courtesy of Aekta Shah\u003c/em>\u003c/p>\n\u003cp>Aekta Shah, who works with \u003ca href=\"http://iseeed.org/\">I-SEEED\u003c/a> -- The Institute for Sustainable Economic, Educational, and Environmental Design, described two exciting projects. In 2011, about 30 high school students from Oakland, Richmond and San Leandro hit the streets to check out the statistics from the Alameda County Department of Public Health report that there were about 100 grocery stores in Oakland. First the students had to come up with their own definition of “grocery store.” Does that mean it carries fresh produce? Skim, 1% and 2% milk, instead of just whole milk? A certain ratio of healthy to junk food? Affordable choices? Then they formed teams and walked through stores in their own neighborhoods, documenting what they found, recording audio testimonials, taking photos of the shelves. The students uploaded their data and photos onto a Google-map-like interface and ultimately shared their findings with representatives of Alameda County Public Health Department to begin a dialogue around community-based solutions to these issues of food access. In a related follow up, \u003ca href=\"https://www.facebook.com/ISEEED\">I-SEEED\u003c/a> is in conversation with \u003ca href=\"http://www.cafreshworks.com/\">California FreshWorks\u003c/a> around partnering to help finance owners of neighborhood liquor stores to transform their stores into grocery stores stocking healthy food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\" alt=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" title=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" width=\"560\" height=\"468\" class=\"alignnone size-full wp-image-44994\">\u003c/a>\u003cbr>\n\u003cem>Eco-chef and author Bryant Terry. Photo: Jennifer Martin\u003c/em>\u003c/p>\n\u003cp>Eco-chef, food activist and author of several \u003ca href=\"http://www.bryant-terry.com/autho/\">vegan soul food cookbooks\u003c/a>, \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> spoke eloquently both as a commenter in Hurt’s film as well as a panelist. The problem, says Terry, is not soul food per se, but the industrialization of our food supply. The industrial food complex spends billions of dollars trying to convince people to eat food that’s the worst for them: highest in fat and sugar.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/bryantterry\">Terry\u003c/a>, who moved to Oakland in 2006 for its natural beauty and calls the Bay Area “my spiritual home,” points out that, “Eating close to the land is not a new invention, African Americas have been green, with aunties and grandmothers who grew their own food for generations. You can still be a “brother of color and eat healthy. You don’t have to be a crunchy-granola, Birkenstock-wearing hippie.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"When people say African American cuisine, they think it’s synonymous with Soul Food, the deep-fried fatty meats like fried chicken and sugary desserts like red velvet cake -- which used to be just for holidays and celebrations. I’m not necessarily trying to discard those completely but get people to recognize these are only a part of our food ways. Things have changed over the past 40-50 years. My grandparents had an urban farm. They grew vegetables, fruits and nuts. Any dietician would tell you we should all be eating more fruit and vegetables. Somehow growing food has taken on the meaning of being backward and just country folk. But it is vital to our society.\"\u003c/p>\n\u003cblockquote>\u003cp>\"We are in a war!,\" declared Terry, \"If people are not aware and do not learn how to grow their own food they will be starving in a few decades. Corporations like Whole Foods are not the answer. What’s important is that people empower themselves to be self-sufficient!\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Soul Food Junkies, a new film by Byron Hurt which will be featured on KQED's Independent Lens series, had its West Coast premiere in Oakland. Soul Food is both a beloved part of African American culture and a leading cause behind the epidemic of diabetes, heart disease and other health issues. The film details the historical and social influences on soul food and efforts by many to change the eating habits of a whole generation.",
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"description": "Soul Food Junkies, a new film by Byron Hurt which will be featured on KQED's Independent Lens series, had its West Coast premiere in Oakland. Soul Food is both a beloved part of African American culture and a leading cause behind the epidemic of diabetes, heart disease and other health issues. The film details the historical and social influences on soul food and efforts by many to change the eating habits of a whole generation.",
"title": "Film \"Soul Food Junkies\" Examines African American Cuisine and Culture | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/37075801\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/37075801\">\"Soul Food Junkies\" 2012 Trailer\u003c/a> from \u003ca href=\"http://vimeo.com/byronhurt\">Byron Hurt\u003c/a>.\u003c/p>\n\u003cp>Mac and cheese oozing buttery-goodness, thickly-crusted golden fried chicken, greens swimming in pork fat, chunky ribs slathered in smoky sauce, red velvet cake sporting an inch of icing. Are these a cherished part of African American culture or a recipe for an early death? The answer is both, as last Thursday’s West Coast premiere of \u003ca href=\"http://www.bhurt.com/\">Byron Hurt\u003c/a>’s movie \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> vividly demonstrated. The screening at the \u003ca href=\"http://www.oakarts.org/\">Oakland School for the Arts\u003c/a> was co-sponsored by KQED and \u003ca href=\"http://bayarea.the-hub.net/\">the HUB\u003c/a>. The event closed the \u003ca href=\"http://www.huboakland.net/hub-oakland-kqed-co-sponsor-the-oakland-innovation-film-lab-june-18-21-2012/\">The Oakland Innovation Film Lab\u003c/a> and was followed by a panel discussion with local food activists and a spread of treats from \u003ca href=\"http://www.yelp.com/biz/souley-vegan-oakland\">Souley Vegan Restaurant\u003c/a> in Oakland. All three aspects of the evening were enthusiastically received by the young, artistic-looking, urban, mostly African American crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\" alt=\"Tamearra Dyson\" title=\"Tamearra Dyson\" width=\"400\" height=\"539\" class=\"alignnone size-full wp-image-44995\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Tamearra Dyson and a plate of fried okra\u003c/em>\u003c/p>\n\u003cp>In this documentary film, selected by KQED’s \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8630\">Independent Lens Series\u003c/a> to air in the upcoming 2012-13 season, Hurt uses his own family’s story as a through-line, centering on his father’s unflagging devotion to the artery-clogging classic dishes in the soul food repertoire. Hurt recalls that growing up he wanted to be just like his “Pops” and copied his Sunday breakfast ritual of grits and eggs, smothered with cheese, salt pork and bacon. After college, Hurt, (as well as his sister and mother) altered their diets. But, his father continued to gain weight, refusing to change his eating habits, even in the face of the pancreatic cancer that ultimately took his life at an early age. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hurt's personal story is flanked throughout the film by commentary from a range of historians, scholars, soul food chefs, doctors, and everyday folk who illuminate the cultural complexities in the African American relationship to food. “Soul food is a repository for our history,” says one. \u003c/p>\n\u003cp>Discussions about food in the historical context of slavery and the Jim Crow era help to illuminate the subject. Slavery was an economic institution and slaves had to be fed enough to survive the long voyage. Once here, some were expected to grow their own food and others hunted and fished like they did back in Africa. Also, female slaves were doing the cooking for the people in the big house and taking care of the children. “The hand of the African in the pot transformed Southern cooking,” comments one food expert. “Survival food for slaves became delicacies.”\u003c/p>\n\u003cp>“Slaves did what they needed to do to survive and make it through harsh times,\" explains Hurt. \"Then that way of cooking got passed down from generation to generation. And today there is a reluctance to let go of the vestiges of the way of life of our forefathers and foremothers, even though things have changed: foods are now processed and full of chemicals and we’re not as active as previous generations.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\" alt=\"soul food junkies fried chicken\" title=\"soul food junkies fried chicken\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45002\">\u003c/a>\u003cbr>\n\u003cem>Fried chicken. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>Hurt’s mother describes the reasons she always prepared box lunches for the family to eat on their annual drives from their home in Long Island to Georgia. Because of Jim Crow laws, Black people could not be sure of finding hotels or restaurants that would serve them during road trips and so routinely brought hearty lunches of fried chicken and sides to keep them satisfied until they reached their destination.\u003c/p>\n\u003cp>More recent history shows that there has been a movement for healthy food awareness in African American culture for many years. “The best moments of the black freedom struggle, was with organizations like the \u003ca href=\"http://en.wikipedia.org/wiki/Black_Panther_Party\">Black Panthers\u003c/a>,\" comments a food historian. \"They understood the relationship of developing a Black nation and the necessity of developing a healthy diet.” \u003c/p>\n\u003cp>Others interviewed in the film, however, are still very attached to Soul Food (the term was first coined in the '60s) and find creative rationalizations to keep eating it, such as, “Eve was made out of Adam’s rib, so ribs must be good.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\" alt=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" title=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45004\">\u003c/a>\u003cbr>\n\u003cem>Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>A poignant scene has Hurt stopping by some tailgating partiers at Mississippi's Jackson State University. The affable group of guys shows Hurt their “Junk Pot”--a huge stock pot filled with corn, pigs ears, pig feet and “everything else that’s not good for you.” With classic Southern hospitality, they invite him to have a sample. Hurt, who has stopped eating pork, doesn’t wish to offend these gentlemen, and so delicately extracts a small cob of corn to taste. This ploy does not escape the partiers who insist he take some meat. Hurt finally does sample a dripping turkey neck and reluctantly admits how delicious it is.\u003c/p>\n\u003cp>Educating any cultural group about the unhealthiness of treasured comfort food is a challenge because the concept of “comfort” connects us to foods that mom or grandma made and even fed us with her own hands. This primal, sensory gratification exists on an emotional, pre-verbal level, which does not speak the rational language of blood pressure screenings. In 2010, \u003ca href=\"http://saulsdeli.com/deli/referendum-on-the-deli-menu/\">Saul’s Deli in Berkeley\u003c/a> engaged in a similar debate and dialogue regarding nostalgia for “real” deli food (e.g. mile-high pastrami sandwiches) vs. the wisdom of sustainability. \u003c/p>\n\u003cp>As a woman in \u003cstrong>Soul Food Junkies\u003c/strong> put it simply, “It’s comfort food, you eat it and it makes you feel better.” \u003c/p>\n\u003cp>Yet, in the face of staggering statistics of diabetes, high blood pressure, and certain types of cancer rampant the African American community, food experts in the film comment on the urgent need to increase awareness and make changes now, before it’s too late. \u003c/p>\n\u003cblockquote>\u003cp>“If you want to wipe out an entire generation of people and engage in a 21st century genocide, all you have to do is to continue doing what we’re doing and deprive people of access to healthy food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Food justice, food deserts, lack of access to healthy food and the proliferation of fast food all play a critical role in this discussion. As one food scholar puts it, “In America, there is a class-based apartheid in the food system.” Hurt realizes that traditions, especially those that speak to times of family togetherness and comfort, are resistant to change. Instead of quitting classic soul food dishes cold turkey, some cooks in the film choose to tweak traditional recipes, like making oven-baked, skinless chicken instead of deep-fried. “We have to make it a part of popular culture. We have the power to change and if we don’t, we’ll be sick and die.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> makes clear that hope for the future rests with the children. One of the last shots in the film is a group of African American elementary school children from \u003ca href=\"http://www.stphilipsacademy.org/\">St. Philips Academy\u003c/a> in Newark, New Jersey. The school’s “family-style lunch program, rooftop garden, teaching kitchen and science lab encourage an understanding of sustainability from seed to table.” We see the children yell happily, “Vegetables are Soul Food!”\u003c/p>\n\u003cp>Hurt’s last film, \u003ca href=\"http://www.bhurt.com/beyondBeatsAndRhymes.php\">Hip-Hop: Beyond Beats and Rhymes\u003c/a>, an award-winning documentary, was also selected for Independent Lens. It examines \"masculinity and manhood in rap and hip-hop, where creative genius collides with misogyny, violence and homophobia, exposing the complex intersections of culture and commerce.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\" alt=\"Byron Hurt credit Rebecca Bfresh McDonald\" title=\"Byron Hurt credit Rebecca Bfresh McDonald\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-45014\">\u003c/a>\u003cbr>\n\u003cem> Filmmaker Byron Hurt. Photo: Rebecca Bfresh McDonald\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>INTERVIEW WITH BYRON HURT\u003c/strong>\u003c/p>\n\u003cp>BAB briefly interviewed \u003ca href=\"https://twitter.com/#!/byronhurt\">Byron Hurt\u003c/a> by phone, while he was attending the \u003ca href=\"http://abff.com/festival/\">American Black Film Festival\u003c/a> in Miami where \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> won Best Documentary.\u003c/p>\n\u003cp>\u003cstrong>First you took on hip-hop and now soul food, are you trying to change African American culture?\u003c/strong>\u003cbr>\nI’d say I’m trying to make the culture better and stronger and challenge people to think critically about their culture.\u003c/p>\n\u003cp>\u003cstrong>What is your goal?\u003c/strong>\u003cbr>\nTo challenge and inform people’s thinking. I‘m trying to create tools that inspire and educate so there can be a transformation and evolution to greater self-awareness. I used myself and my family as examples of what happens when you decide to change your diet and when you don’t. There might be many people out there who have been wanting to change, but need a nudge or some inspiration. Or maybe they want to help a family member or co-worker to change.\u003c/p>\n\u003cp>\u003cstrong>Isn’t comfort food hard to be rational about?\u003c/strong>\u003cbr>\nIt is a very hard thing. I may have underestimated how hard it is. I saw with my own eyes that despite all the health challenges, it was still difficult for my father to change the way he ate.\u003c/p>\n\u003cp>\u003cstrong>What inspired you personally to change your diet?\u003c/strong>\u003cbr>\nIt was my sister who set the first example in my family when she changed to a plant-based diet and I saw how healthy she looked. I had started to gain weight in my late 20s and early 30s. I realized that not being involved in athletics anymore [Hurt was a football quarterback in college] I couldn’t continue to eat and eat and eat the same way I had been. So I changed my diet and lost weight and felt better. My mom was more open than my father. She was a nurturer. She changed the way she cooked because she wanted to make us happy.\u003c/p>\n\u003cp>\u003cstrong>LOCAL RESPONSE FROM PANEL\u003c/strong>\u003c/p>\n\u003cp>Closer to home, the panel of food activists after the Oakland screening of \u003cstrong>Soul Food Junkies\u003c/strong> said much to stir up the crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\" alt=\"Aekta Shah of I-SEEED\" title=\"Aekta Shah of I-SEEED\" width=\"300\" height=\"352\" class=\"alignnone size-full wp-image-45017\">\u003c/a>\u003cbr>\n\u003cem>Aekta Shah of I-SEEED at Harvard. Photo courtesy of Aekta Shah\u003c/em>\u003c/p>\n\u003cp>Aekta Shah, who works with \u003ca href=\"http://iseeed.org/\">I-SEEED\u003c/a> -- The Institute for Sustainable Economic, Educational, and Environmental Design, described two exciting projects. In 2011, about 30 high school students from Oakland, Richmond and San Leandro hit the streets to check out the statistics from the Alameda County Department of Public Health report that there were about 100 grocery stores in Oakland. First the students had to come up with their own definition of “grocery store.” Does that mean it carries fresh produce? Skim, 1% and 2% milk, instead of just whole milk? A certain ratio of healthy to junk food? Affordable choices? Then they formed teams and walked through stores in their own neighborhoods, documenting what they found, recording audio testimonials, taking photos of the shelves. The students uploaded their data and photos onto a Google-map-like interface and ultimately shared their findings with representatives of Alameda County Public Health Department to begin a dialogue around community-based solutions to these issues of food access. In a related follow up, \u003ca href=\"https://www.facebook.com/ISEEED\">I-SEEED\u003c/a> is in conversation with \u003ca href=\"http://www.cafreshworks.com/\">California FreshWorks\u003c/a> around partnering to help finance owners of neighborhood liquor stores to transform their stores into grocery stores stocking healthy food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\" alt=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" title=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" width=\"560\" height=\"468\" class=\"alignnone size-full wp-image-44994\">\u003c/a>\u003cbr>\n\u003cem>Eco-chef and author Bryant Terry. Photo: Jennifer Martin\u003c/em>\u003c/p>\n\u003cp>Eco-chef, food activist and author of several \u003ca href=\"http://www.bryant-terry.com/autho/\">vegan soul food cookbooks\u003c/a>, \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> spoke eloquently both as a commenter in Hurt’s film as well as a panelist. The problem, says Terry, is not soul food per se, but the industrialization of our food supply. The industrial food complex spends billions of dollars trying to convince people to eat food that’s the worst for them: highest in fat and sugar.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/bryantterry\">Terry\u003c/a>, who moved to Oakland in 2006 for its natural beauty and calls the Bay Area “my spiritual home,” points out that, “Eating close to the land is not a new invention, African Americas have been green, with aunties and grandmothers who grew their own food for generations. You can still be a “brother of color and eat healthy. You don’t have to be a crunchy-granola, Birkenstock-wearing hippie.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When people say African American cuisine, they think it’s synonymous with Soul Food, the deep-fried fatty meats like fried chicken and sugary desserts like red velvet cake -- which used to be just for holidays and celebrations. I’m not necessarily trying to discard those completely but get people to recognize these are only a part of our food ways. Things have changed over the past 40-50 years. My grandparents had an urban farm. They grew vegetables, fruits and nuts. Any dietician would tell you we should all be eating more fruit and vegetables. Somehow growing food has taken on the meaning of being backward and just country folk. But it is vital to our society.\"\u003c/p>\n\u003cblockquote>\u003cp>\"We are in a war!,\" declared Terry, \"If people are not aware and do not learn how to grow their own food they will be starving in a few decades. Corporations like Whole Foods are not the answer. What’s important is that people empower themselves to be self-sufficient!\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Marion Nestle: 'Why Calories Count'",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MarionNestle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MarionNestle.jpg\" alt=\"Marion Nestle Photo: Neilson Barnard/Getty Images\" title=\"Marion Nestle Photo: Neilson Barnard/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-44216\">\u003c/a>One in three adults in the U.S. is obese, and that doesn't account for the simply overweight. But many people still don't know what's actually making people fat. Is overeating to blame? Calorie counting gone awry? Too many carbohydrates? KQED Forum talks with nutrition and food expert Marion Nestle about her new book, \"Why Calories Count: From Science to Politics.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201206071000\">Original Broadcast:\u003c/a> Thu, Jun 7, 2012 -- 10:00 AM\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/R201206071000.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/R201206071000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Spencer Michels\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a>, author, professor of nutrition, food studies and public health at New York University and author of \"Food Matters\" for The San Francisco Chronicle\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>About the book \u003ca href=\"http://www.indiebound.org/book/9780520262881\">\"Why Calories Count\"\u003c/a> : at IndieBound.org\u003c/li>\n\u003cli>Marion Nestle's blog: \u003ca href=\"http://www.foodpolitics.com/\">Food Politics\u003c/a>\u003c/li>\n\u003cli>Marion Nestle on Twitter: \u003ca href=\"https://twitter.com/#!/marionnestle\">@marionnestle\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Marion-Nestle/e/B001ILIEEY\">Marion Nestle's books\u003c/a> on Amazon.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "One in three adults in the U.S. is obese, and that doesn't account for the simply overweight. But many people still don't know what's actually making people fat. KQED Forum talks with nutrition and food expert Marion Nestle about her new book, \"Why Calories Count: From Science to Politics.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MarionNestle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MarionNestle.jpg\" alt=\"Marion Nestle Photo: Neilson Barnard/Getty Images\" title=\"Marion Nestle Photo: Neilson Barnard/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-44216\">\u003c/a>One in three adults in the U.S. is obese, and that doesn't account for the simply overweight. But many people still don't know what's actually making people fat. Is overeating to blame? Calorie counting gone awry? Too many carbohydrates? KQED Forum talks with nutrition and food expert Marion Nestle about her new book, \"Why Calories Count: From Science to Politics.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201206071000\">Original Broadcast:\u003c/a> Thu, Jun 7, 2012 -- 10:00 AM\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/R201206071000.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/R201206071000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Spencer Michels\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a>, author, professor of nutrition, food studies and public health at New York University and author of \"Food Matters\" for The San Francisco Chronicle\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>About the book \u003ca href=\"http://www.indiebound.org/book/9780520262881\">\"Why Calories Count\"\u003c/a> : at IndieBound.org\u003c/li>\n\u003cli>Marion Nestle's blog: \u003ca href=\"http://www.foodpolitics.com/\">Food Politics\u003c/a>\u003c/li>\n\u003cli>Marion Nestle on Twitter: \u003ca href=\"https://twitter.com/#!/marionnestle\">@marionnestle\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Marion-Nestle/e/B001ILIEEY\">Marion Nestle's books\u003c/a> on Amazon.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "How to Prevent Food Waste: A Primer for Home Cooks",
"headTitle": "How to Prevent Food Waste: A Primer for Home Cooks | KQED",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/rotten.tomato.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/rotten.tomato.istock.jpg\" alt=\"rotten tomato\" title=\"rotten tomato\" width=\"425\" height=\"282\" class=\"alignnone size-full wp-image-43644\">\u003c/a>\u003c/p>\n\u003cp>Who hasn’t let lettuce languish at the bottom of the fridge until it resembles green slime? Anyone guilty of forgetting pantry items long past their expiration date? \u003c/p>\n\u003cp>American consumers are good at allowing food to go bad. Consider these staggering statistics, mostly gleaned from a recent expert panel on food waste at the Sustainable Foods Institute, a media conference held in conjunction with the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Monterey Bay Aquarium’s Cooking for Solutions\u003c/a> events:\u003c/p>\n\u003col>\n\u003cli>Almost 40 percent of the food grown and produced in the United States isn’t eaten.\u003c/li>\n\u003cli>The typical household wastes one quarter of all perishable edibles that come into the kitchen.\u003c/li>\n\u003cli>Every day the U.S. wastes enough food to fill the Rose Bowl, which seats 90,000.\u003c/li>\n\u003cli>The U.S. is the number one waster of food in the world, yet 1 out of 6 in this country go hungry.\u003c/li>\n\u003cli>The average American household allows $500 worth of produce to spoil a year and wastes around $2,200 worth of food annually.\u003c/li>\n\u003cli>Some 97 percent of discarded food ends up in landfills, where it produces methane, a greenhouse gas about 25 times as potent as carbon dioxide.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.leftovers.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.leftovers.istock.jpg\" alt=\"mold in cup\" title=\"mold in cup\" width=\"403\" height=\"298\" class=\"alignnone size-full wp-image-43643\">\u003c/a>\u003c/p>\n\u003cp>Chew on those numbers for a minute. Then find ideas below from panelists like food waste expert \u003ca href=\"http://www.wastedfood.com/\">Jonathan Bloom\u003c/a>, author of \u003cem>\u003ca href=\"http://www.americanwastelandbook.com/\">American Wasteland\u003c/a>\u003c/em>, and celebrity chef \u003ca href=\"http://www.butterrestaurant.com/#/about\">Alex Guarnaschelli\u003c/a>, who took part in \u003ca href=\"http://www.foodnetwork.com/food-network-specials/the-big-waste/index.html\">“The Big Waste,”\u003c/a> a Food Network show in which chefs prepared a feast for 100 using food destined for the trash. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Buy Less:\u003c/strong> Shop more often and purchase just the food items you need. If frequent, smaller trips to the grocery store or farmers market aren’t an option, then plan meals and make a detailed shopping list to keep impulse and excess buying in check. Consumers need to get over the mind set, Broom cautions, of filling the fridge to the brim. And if you’re a weekly shopper, leave one or two nights open for repurposing leftovers.\u003c/li>\n\u003cli>\u003cstrong>Rethink Portion Size:\u003c/strong> Most cooks want to feed family and friends well and err on the side of generous servings. But such thinking contributes to a phenomenon known as plate waste: Uneaten food headed straight for the compost bin or (worse) garbage pail. Instead, try small servings the first time around, and place seconds within easy reach on the table. Or serve food family style, where individuals can help themselves. As one conference participant pointed out, overeating is a form of food waste too and many eaters feel compelled by culture or conditioning to eat everything dished up for dinner.\u003c/li>\n\u003cli>\u003cstrong>Love Leftovers:\u003c/strong> Pack that extra pasta and salad (keep dressing on the side to avoid gluggy greens) into containers for the next day’s work or school lunch. Or turn leftovers into an entirely new dish for a future dinner: Excess chicken can make its way into a rice bowl or pasta dish. A pot of beans can be transformed into a soup or stew. Stale bread, as \u003ca href=\"http://www.tamareadler.com/\">Tamar Adler\u003c/a> notes in her ode to \u003ca href=\"http://www.nytimes.com/2011/11/22/opinion/thanksgiving-thrift-the-holiday-as-a-model-for-sustainable-cooking.html?pagewanted=all\"> sustainable cooking\u003c/a>, \u003cem>\u003ca href=\"http://www.tamareadler.com/book/about/\">An Everlasting Meal\u003c/a>\u003c/em>, can find a happy home in bread soup (\u003cem>pappa al pomodoro\u003c/em>) or salad (\u003cem>panzanella\u003c/em>).\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.bread_.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.bread_.istock.jpg\" alt=\"moldy bread\" title=\"moldy bread\" width=\"471\" height=\"255\" class=\"alignnone size-full wp-image-43642\">\u003c/a>\u003c/p>\n\u003cli>\u003cstrong>Make the Freezer a Friend:\u003c/strong> Lots of food items get a second chance thanks to the freezer. Extra stock, pasta sauce, or tomato paste can be stored in individual servings in an ice cube tray. Ripening fruit such as berries or bananas (peeled) can go from freezer to smoothies or baked goods. Bread and rice freeze well, as do nuts, which are less likely to go rancid in the cold. Most leftovers, stored in air-tight, clear containers, are good candidates for freezing for future use. (Label and date items to jog your memory regarding contents.)\n\u003c/li>\n\u003cli>\u003cstrong>Learn Label Lingo:\u003c/strong> Expiration dates like “sell by,” “use by” and “best before” may indicate when a food item is at its optimal quality, says Bloom, but don’t necessarily equate to a ‘toss by” date. Your nose, eyes, and taste buds are often the best indication that something has gone off. This \u003ca href=\"http://www.webmd.com/food-recipes/guide/do-food-expiration-dates-matter\">guide to expiration dates\u003c/a> can also help you determine whether to dish up a food or ditch it in the compost.\u003c/li>\n\u003cli>\u003cstrong>Embrace Imperfect Foods:\u003c/strong> Chef Guarnaschelli encouraged panel participants to “buy something imperfect today.” A gently bruised peach can go in a smoothie, an oddly-shaped egg can find a home in an omelette, a slightly soft avocado might wind up in a dip. “Imperfect doesn’t mean inedible,” adds Bloom, who advises cutting off bruises and blemishes on produce. Bonus: As anyone who has shopped the Berkeley Bowl seconds section knows, less than stellar looking fruits and veggies cost less too.\u003c/li>\n\u003cli>\u003cstrong>Cook creatively:\u003c/strong> Conference panelist \u003ca href=\"http://www.rickbayless.com/\">Rick Bayless\u003c/a>, the chef-restaurateur, cookbook author, and television personality who has long focused on Mexican cuisine, says that Americans need to become a culture of cooks to prevent waste. Instead of giving cooking lessons, he notes, professional chefs should give anti-food waste lessons. “‘Food waste'” is a first-world problem,” adds Bayless, “in the rest of the world, what we think of as waste gets eaten.” A roast chicken, say, can form the basis of a dinner. Leftover meat goes in tacos, salads, or sandwiches. The carcass can make soup stock.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/compost1.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/compost1.istock.jpg\" alt=\"compost\" title=\"compost\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-43641\">\u003c/a>\u003c/p>\n\u003cli>\u003cstrong>Preserve Abundant Produce:\u003c/strong> Canning excess tomatoes, jamming extra apricots, pickling surplus green beans, are all ways of extending produce life and adding to a kitchen pantry, in households with the skills, time, and interest in taking on such projects.\u003c/li>\n\u003cli>\u003cstrong>Compost with Care:\u003c/strong> Most landfills are packed with discarded food scraps that are unlikely to ever break down. But rotten food will biodegrade and can be recycled as compost. That said, Bloom encourages consumers to try to use food before composting it, since composting has a carbon footprint. “Composting is great,” he says, “but producing too much food, and then composting the excess to then grow more food is a broken approach.”\u003c/li>\n\u003cli>\u003cstrong>Give Away Excess:\u003c/strong> \u003ca href=\"http://www.shareable.net/blog/gleaning-for-good-an-old-idea-is-new-again\">Glean\u003c/a> from your own garden (or kitchen) and find a food bank, homeless shelter, or food pantry who could put these edibles to use. It’s a win-win: You’ll feel good about \u003ca href=\"http://www.shareable.net/blog/how-to-glean-for-good\">feeding someone who is hungry\u003c/a> and free yourself from guilt over food waste.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>“The Big Waste” on the Food Network explores restaurant food waste — and turns it into a gourmet meal for a crowd.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/rotten.tomato.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/rotten.tomato.istock.jpg\" alt=\"rotten tomato\" title=\"rotten tomato\" width=\"425\" height=\"282\" class=\"alignnone size-full wp-image-43644\">\u003c/a>\u003c/p>\n\u003cp>Who hasn’t let lettuce languish at the bottom of the fridge until it resembles green slime? Anyone guilty of forgetting pantry items long past their expiration date? \u003c/p>\n\u003cp>American consumers are good at allowing food to go bad. Consider these staggering statistics, mostly gleaned from a recent expert panel on food waste at the Sustainable Foods Institute, a media conference held in conjunction with the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Monterey Bay Aquarium’s Cooking for Solutions\u003c/a> events:\u003c/p>\n\u003col>\n\u003cli>Almost 40 percent of the food grown and produced in the United States isn’t eaten.\u003c/li>\n\u003cli>The typical household wastes one quarter of all perishable edibles that come into the kitchen.\u003c/li>\n\u003cli>Every day the U.S. wastes enough food to fill the Rose Bowl, which seats 90,000.\u003c/li>\n\u003cli>The U.S. is the number one waster of food in the world, yet 1 out of 6 in this country go hungry.\u003c/li>\n\u003cli>The average American household allows $500 worth of produce to spoil a year and wastes around $2,200 worth of food annually.\u003c/li>\n\u003cli>Some 97 percent of discarded food ends up in landfills, where it produces methane, a greenhouse gas about 25 times as potent as carbon dioxide.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.leftovers.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.leftovers.istock.jpg\" alt=\"mold in cup\" title=\"mold in cup\" width=\"403\" height=\"298\" class=\"alignnone size-full wp-image-43643\">\u003c/a>\u003c/p>\n\u003cp>Chew on those numbers for a minute. Then find ideas below from panelists like food waste expert \u003ca href=\"http://www.wastedfood.com/\">Jonathan Bloom\u003c/a>, author of \u003cem>\u003ca href=\"http://www.americanwastelandbook.com/\">American Wasteland\u003c/a>\u003c/em>, and celebrity chef \u003ca href=\"http://www.butterrestaurant.com/#/about\">Alex Guarnaschelli\u003c/a>, who took part in \u003ca href=\"http://www.foodnetwork.com/food-network-specials/the-big-waste/index.html\">“The Big Waste,”\u003c/a> a Food Network show in which chefs prepared a feast for 100 using food destined for the trash. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Buy Less:\u003c/strong> Shop more often and purchase just the food items you need. If frequent, smaller trips to the grocery store or farmers market aren’t an option, then plan meals and make a detailed shopping list to keep impulse and excess buying in check. Consumers need to get over the mind set, Broom cautions, of filling the fridge to the brim. And if you’re a weekly shopper, leave one or two nights open for repurposing leftovers.\u003c/li>\n\u003cli>\u003cstrong>Rethink Portion Size:\u003c/strong> Most cooks want to feed family and friends well and err on the side of generous servings. But such thinking contributes to a phenomenon known as plate waste: Uneaten food headed straight for the compost bin or (worse) garbage pail. Instead, try small servings the first time around, and place seconds within easy reach on the table. Or serve food family style, where individuals can help themselves. As one conference participant pointed out, overeating is a form of food waste too and many eaters feel compelled by culture or conditioning to eat everything dished up for dinner.\u003c/li>\n\u003cli>\u003cstrong>Love Leftovers:\u003c/strong> Pack that extra pasta and salad (keep dressing on the side to avoid gluggy greens) into containers for the next day’s work or school lunch. Or turn leftovers into an entirely new dish for a future dinner: Excess chicken can make its way into a rice bowl or pasta dish. A pot of beans can be transformed into a soup or stew. Stale bread, as \u003ca href=\"http://www.tamareadler.com/\">Tamar Adler\u003c/a> notes in her ode to \u003ca href=\"http://www.nytimes.com/2011/11/22/opinion/thanksgiving-thrift-the-holiday-as-a-model-for-sustainable-cooking.html?pagewanted=all\"> sustainable cooking\u003c/a>, \u003cem>\u003ca href=\"http://www.tamareadler.com/book/about/\">An Everlasting Meal\u003c/a>\u003c/em>, can find a happy home in bread soup (\u003cem>pappa al pomodoro\u003c/em>) or salad (\u003cem>panzanella\u003c/em>).\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.bread_.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.bread_.istock.jpg\" alt=\"moldy bread\" title=\"moldy bread\" width=\"471\" height=\"255\" class=\"alignnone size-full wp-image-43642\">\u003c/a>\u003c/p>\n\u003cli>\u003cstrong>Make the Freezer a Friend:\u003c/strong> Lots of food items get a second chance thanks to the freezer. Extra stock, pasta sauce, or tomato paste can be stored in individual servings in an ice cube tray. Ripening fruit such as berries or bananas (peeled) can go from freezer to smoothies or baked goods. Bread and rice freeze well, as do nuts, which are less likely to go rancid in the cold. Most leftovers, stored in air-tight, clear containers, are good candidates for freezing for future use. (Label and date items to jog your memory regarding contents.)\n\u003c/li>\n\u003cli>\u003cstrong>Learn Label Lingo:\u003c/strong> Expiration dates like “sell by,” “use by” and “best before” may indicate when a food item is at its optimal quality, says Bloom, but don’t necessarily equate to a ‘toss by” date. Your nose, eyes, and taste buds are often the best indication that something has gone off. This \u003ca href=\"http://www.webmd.com/food-recipes/guide/do-food-expiration-dates-matter\">guide to expiration dates\u003c/a> can also help you determine whether to dish up a food or ditch it in the compost.\u003c/li>\n\u003cli>\u003cstrong>Embrace Imperfect Foods:\u003c/strong> Chef Guarnaschelli encouraged panel participants to “buy something imperfect today.” A gently bruised peach can go in a smoothie, an oddly-shaped egg can find a home in an omelette, a slightly soft avocado might wind up in a dip. “Imperfect doesn’t mean inedible,” adds Bloom, who advises cutting off bruises and blemishes on produce. Bonus: As anyone who has shopped the Berkeley Bowl seconds section knows, less than stellar looking fruits and veggies cost less too.\u003c/li>\n\u003cli>\u003cstrong>Cook creatively:\u003c/strong> Conference panelist \u003ca href=\"http://www.rickbayless.com/\">Rick Bayless\u003c/a>, the chef-restaurateur, cookbook author, and television personality who has long focused on Mexican cuisine, says that Americans need to become a culture of cooks to prevent waste. Instead of giving cooking lessons, he notes, professional chefs should give anti-food waste lessons. “‘Food waste'” is a first-world problem,” adds Bayless, “in the rest of the world, what we think of as waste gets eaten.” A roast chicken, say, can form the basis of a dinner. Leftover meat goes in tacos, salads, or sandwiches. The carcass can make soup stock.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/compost1.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/compost1.istock.jpg\" alt=\"compost\" title=\"compost\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-43641\">\u003c/a>\u003c/p>\n\u003cli>\u003cstrong>Preserve Abundant Produce:\u003c/strong> Canning excess tomatoes, jamming extra apricots, pickling surplus green beans, are all ways of extending produce life and adding to a kitchen pantry, in households with the skills, time, and interest in taking on such projects.\u003c/li>\n\u003cli>\u003cstrong>Compost with Care:\u003c/strong> Most landfills are packed with discarded food scraps that are unlikely to ever break down. But rotten food will biodegrade and can be recycled as compost. That said, Bloom encourages consumers to try to use food before composting it, since composting has a carbon footprint. “Composting is great,” he says, “but producing too much food, and then composting the excess to then grow more food is a broken approach.”\u003c/li>\n\u003cli>\u003cstrong>Give Away Excess:\u003c/strong> \u003ca href=\"http://www.shareable.net/blog/gleaning-for-good-an-old-idea-is-new-again\">Glean\u003c/a> from your own garden (or kitchen) and find a food bank, homeless shelter, or food pantry who could put these edibles to use. It’s a win-win: You’ll feel good about \u003ca href=\"http://www.shareable.net/blog/how-to-glean-for-good\">feeding someone who is hungry\u003c/a> and free yourself from guilt over food waste.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>“The Big Waste” on the Food Network explores restaurant food waste — and turns it into a gourmet meal for a crowd.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Taste of Laos in East Oakland",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\">\u003cimg class=\"alignnone size-full wp-image-43594\" title=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\" alt=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew Saechao (l) and May Yan Saechao (r) share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Iu_Mien_American\">Mien\u003c/a> people of Laos had to leave in a hurry after the end of the Vietnam War. Like another Southeast Asian minority, the \u003ca href=\"http://en.wikipedia.org/wiki/Hmong_people\">Hmong\u003c/a>, the Mien supported the US (specifically, the CIA and \u003ca href=\"http://en.wikipedia.org/wiki/Royal_Lao_Army\">Royal Lao Army\u003c/a>). So when the US pulled out of Vietnam and Laos, many Mien made a run for the Thai border.\u003c/p>\n\u003cp>“We left everything!” says Nai Siew Saechao, 77, of Oakland. “Cows, horse, pig, chickens. And of course the grain. The rice, corn. You can’t carry it.”\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F108186813\">\u003c/iframe>\u003c/p>\n\u003cp>Like many Mien, Saecho first ended up in a Thai refugee camp, then moved overseas. Decades later, she’s growing a taste of home in the heart of East Oakland’s Fruitvale neighborhood, at the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical Park\u003c/a>. It’s part of a joint program between the park and \u003ca href=\"http://www.lfcd.org/\">Lao Family Community Development\u003c/a>. The idea is to give elderly refugees a place to do what they grew up doing: growing their own food. Westerners called it \"subsistence farming,\" but that doesn't communicate the joy these gardeners cultivate along with their vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farmers grow many things we're all familiar with: pumpkins, corn, squash and so on. But perhaps the most interesting plants come straight from seed sent by family and friends back in Laos and Thailand.\u003c/p>\n\u003cp>Tafoo Saechao (it’s a common surname among the Mien) is a counselor for Lao Family, which estimates at least 450-500 Mien seniors in Oakland arrived in the early 1980s: all with little to no English-speaking skills.\u003c/p>\n\u003cp>Even Tafoo, who serves as our interpreter, struggles to name everything the farmers are growing. “Back in Laos, they grow many kinds [of beans].” Laughing as he points to one variety, he says “It’s a funny name but I don’t know how to say it in English. One kind of bean they call chicken crow’s bean.\u003cem> Jae gai dop\u003c/em>. They have many names. And many kinds: long ones, short ones, medium ones.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\">\u003cimg class=\"alignnone size-full wp-image-43595\" title=\"Yen Fong with Top Kway\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\" alt=\"Yen Fong with Top Kway\" width=\"400\" height=\"713\">\u003c/a>\u003cbr>\n\u003cem>Yen Fong with Top Kway. Photo: Nina Egert\u003c/em>\u003c/p>\n\u003cp>You’ve seen \u003cem>Top Kway\u003c/em> in Asian markets. Break these long, skinny beans into manageable pieces and you can do anything you’d do with a shorter green bean, like fry them up in oil with hot peppers and/or spices.\u003c/p>\n\u003cp>In a similar fashion, many traditional herbs work well in any recipe that calls for a mix of herbs like mint and cilantro, whether stir-fried or stewed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43593\" title=\"herbs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\" alt=\"herbs\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew holding herbs. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>That said, some of the herbs grown at Peralta Hacienda have specific medicinal qualities you’ll want to know about before you throw them in your pot.\u003c/p>\n\u003cp>\u003cem>Dyear Zwang\u003c/em>, for instance, is often cooked with chicken, and served to post-partum women to help stop bleeding and rebuild their iron reserves. \u003cem>Zyeah Awh Myeeah\u003c/em>, also cooked with chicken, encourages lactation. Just so you know...\u003c/p>\n\u003cp>After May Yan Saechao arrived in Alabama (a pit stop on the way to Oakland), she sent a cassette tape to friends in Thailand, asking for some \u003cem>Dyear Zwang\u003c/em> to grow here in the U.S. Unclear on the concept, her friends sent her the plants, which did not arrive in good shape. She managed to salvage a few seeds and sent those back. Finally, a package arrived bearing enough seeds for her to establish a local crop for Mien women here in the U.S.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43592\" title=\"Lai Buah, or wild blue mustard greens.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\" alt=\"Lai Buah, or wild blue mustard greens.\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Lai Buah, or wild blue mustard greens. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>Foo Sina, 76, is particularly fond of his \u003cem>Lai Buah\u003c/em>, or wild blue mustard greens. He likes to saute them with garlic, salt, dried red pepper, and soy sauce. You'd think the fresh appeal of farm to table would carry naturally through the generations, but Sina complains his grandchildren are not carrying on the tradition. Instead, they're happy to eat traditional foods that somebody else pulls out of the ground and prepares in the kitchen. “They lazy! They didn’t do anything. Only eat, go to the store, buy there. Very easy spend the money.”\u003c/p>\n\u003cp>If you’re inclined to be “lazy” and let somebody else do the cooking, you can find Mien dishes at \u003ca href=\"http://champagarden.com/\">Champa Gardens\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/vientian-caf%C3%A9-oakland-2\">Vientan Café\u003c/a>, both in Oakland. You'll notice them described as \"Asian fusion\" and \"Vietnamese, Thai,\" but those in the know say there's somebody Mien in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mey Yan's Num (Pumpkin Blossoms)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pick 2 quarts worth of pumpkin blossoms. Remove stems and strings. Heat up vegetable oil in a frying pan, toss in blossoms and sprinkle with salt. Cook until tender. Serve!\u003c/p>\n\n",
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"excerpt": "In the heart of East Oakland's Fruitvale neighborhood, a handful of Mien refugees are growing vegetables from the home country at Peralta Hacienda Historical Park. It's a sunny microcosm of California's rich and complicated past and present, and when the crops are ready for harvest, the public will be invited to join in the feast that follows. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\">\u003cimg class=\"alignnone size-full wp-image-43594\" title=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\" alt=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew Saechao (l) and May Yan Saechao (r) share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Iu_Mien_American\">Mien\u003c/a> people of Laos had to leave in a hurry after the end of the Vietnam War. Like another Southeast Asian minority, the \u003ca href=\"http://en.wikipedia.org/wiki/Hmong_people\">Hmong\u003c/a>, the Mien supported the US (specifically, the CIA and \u003ca href=\"http://en.wikipedia.org/wiki/Royal_Lao_Army\">Royal Lao Army\u003c/a>). So when the US pulled out of Vietnam and Laos, many Mien made a run for the Thai border.\u003c/p>\n\u003cp>“We left everything!” says Nai Siew Saechao, 77, of Oakland. “Cows, horse, pig, chickens. And of course the grain. The rice, corn. You can’t carry it.”\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F108186813\">\u003c/iframe>\u003c/p>\n\u003cp>Like many Mien, Saecho first ended up in a Thai refugee camp, then moved overseas. Decades later, she’s growing a taste of home in the heart of East Oakland’s Fruitvale neighborhood, at the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical Park\u003c/a>. It’s part of a joint program between the park and \u003ca href=\"http://www.lfcd.org/\">Lao Family Community Development\u003c/a>. The idea is to give elderly refugees a place to do what they grew up doing: growing their own food. Westerners called it \"subsistence farming,\" but that doesn't communicate the joy these gardeners cultivate along with their vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farmers grow many things we're all familiar with: pumpkins, corn, squash and so on. But perhaps the most interesting plants come straight from seed sent by family and friends back in Laos and Thailand.\u003c/p>\n\u003cp>Tafoo Saechao (it’s a common surname among the Mien) is a counselor for Lao Family, which estimates at least 450-500 Mien seniors in Oakland arrived in the early 1980s: all with little to no English-speaking skills.\u003c/p>\n\u003cp>Even Tafoo, who serves as our interpreter, struggles to name everything the farmers are growing. “Back in Laos, they grow many kinds [of beans].” Laughing as he points to one variety, he says “It’s a funny name but I don’t know how to say it in English. One kind of bean they call chicken crow’s bean.\u003cem> Jae gai dop\u003c/em>. They have many names. And many kinds: long ones, short ones, medium ones.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\">\u003cimg class=\"alignnone size-full wp-image-43595\" title=\"Yen Fong with Top Kway\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\" alt=\"Yen Fong with Top Kway\" width=\"400\" height=\"713\">\u003c/a>\u003cbr>\n\u003cem>Yen Fong with Top Kway. Photo: Nina Egert\u003c/em>\u003c/p>\n\u003cp>You’ve seen \u003cem>Top Kway\u003c/em> in Asian markets. Break these long, skinny beans into manageable pieces and you can do anything you’d do with a shorter green bean, like fry them up in oil with hot peppers and/or spices.\u003c/p>\n\u003cp>In a similar fashion, many traditional herbs work well in any recipe that calls for a mix of herbs like mint and cilantro, whether stir-fried or stewed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43593\" title=\"herbs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\" alt=\"herbs\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew holding herbs. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>That said, some of the herbs grown at Peralta Hacienda have specific medicinal qualities you’ll want to know about before you throw them in your pot.\u003c/p>\n\u003cp>\u003cem>Dyear Zwang\u003c/em>, for instance, is often cooked with chicken, and served to post-partum women to help stop bleeding and rebuild their iron reserves. \u003cem>Zyeah Awh Myeeah\u003c/em>, also cooked with chicken, encourages lactation. Just so you know...\u003c/p>\n\u003cp>After May Yan Saechao arrived in Alabama (a pit stop on the way to Oakland), she sent a cassette tape to friends in Thailand, asking for some \u003cem>Dyear Zwang\u003c/em> to grow here in the U.S. Unclear on the concept, her friends sent her the plants, which did not arrive in good shape. She managed to salvage a few seeds and sent those back. Finally, a package arrived bearing enough seeds for her to establish a local crop for Mien women here in the U.S.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43592\" title=\"Lai Buah, or wild blue mustard greens.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\" alt=\"Lai Buah, or wild blue mustard greens.\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Lai Buah, or wild blue mustard greens. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>Foo Sina, 76, is particularly fond of his \u003cem>Lai Buah\u003c/em>, or wild blue mustard greens. He likes to saute them with garlic, salt, dried red pepper, and soy sauce. You'd think the fresh appeal of farm to table would carry naturally through the generations, but Sina complains his grandchildren are not carrying on the tradition. Instead, they're happy to eat traditional foods that somebody else pulls out of the ground and prepares in the kitchen. “They lazy! They didn’t do anything. Only eat, go to the store, buy there. Very easy spend the money.”\u003c/p>\n\u003cp>If you’re inclined to be “lazy” and let somebody else do the cooking, you can find Mien dishes at \u003ca href=\"http://champagarden.com/\">Champa Gardens\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/vientian-caf%C3%A9-oakland-2\">Vientan Café\u003c/a>, both in Oakland. You'll notice them described as \"Asian fusion\" and \"Vietnamese, Thai,\" but those in the know say there's somebody Mien in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mey Yan's Num (Pumpkin Blossoms)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pick 2 quarts worth of pumpkin blossoms. Remove stems and strings. Heat up vegetable oil in a frying pan, toss in blossoms and sprinkle with salt. Cook until tender. Serve!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Professional Eaters Stay Balanced",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"star chefs gala\" title=\"star chefs gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42655\">\u003c/a>\u003c/p>\n\u003cp>When eating is your job, how do you stay in shape? I’ve often wondered how people in the biz do it. Some are just lucky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/31/life-after-gourmet-is-good-a-chat-with-ruth-reichl/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://lickmyspoon.com/events/q-a-with-food-wine%E2%80%99s-dana-cowin-at-new-taste-of-the-upper-west-side-nyc/\">Dana Cowin\u003c/a> have both attributed their svelte physique to good genes. (Oh, if only I was blessed with a hummingbird’s metabolism. I’d be unstoppable.) For the rest of us, maintaining balance can be a daily struggle. \u003c/p>\n\u003cp>Michelin three-star chef \u003ca href=\"http://lickmyspoon.com/travel/qa-with-chef-masa-takayama/\">Masa Takayama\u003c/a> runs every morning…and has lost 30 pounds in the past five years doing so. \u003cstrong>Jonathan Kauffman\u003c/strong>, SF editor of \u003cem>\u003ca href=\"http://www.tastingtable.com/index.htm\">Tasting Table\u003c/a>\u003c/em> and former food critic at \u003cem>\u003ca href=\"http://www.sfweekly.com/\">SF Weekly\u003c/a>\u003c/em>, follows a sensible plan of exercising 4-5 times a week (a mix of biking and an hour of cardio at the gym) and eating healthy on nights off. He shares:\u003c/p>\n\u003cblockquote>\u003cp>I don't believe in detoxing, or rather, I never have a few days away from reviewing restaurants. I do cook mostly vegetarian on my non-review nights, just to make sure I eat as many fruits and vegetables as I can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\" alt=\"marcia gagliardi_the tablehopper\" title=\"marcia gagliardi_the tablehopper\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-42986\">\u003c/a>\u003cbr>\n\u003cem>Marcia Gagliardi (The Tablehopper) at the Wine Museum in Barolo, Italy\u003c/em>\u003c/p>\n\u003cp>If you follow \u003cstrong>Marcia Gagliardi\u003c/strong>’s \u003ca href=\"http://www.tablehopper.com/\">\u003cem>Tablehopper\u003c/em>\u003c/a> (and you should), you know that this woman’s life is a decadent flurry of wining and dining, so I was delighted to pick her brain on this topic. Here’s what she had to say: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How do you stay balanced?\u003c/strong>\u003cbr>\nThis is a constant and daily challenge. If I know I am going out for dinner that evening, which is usually the case five or six nights a week, I try to eat very clean, low-fat, and simple food at home for breakfast and lunch. I try to stick with oatmeal, or yogurt, flax cereal, and fruit for breakfast (although I am a huge fan of eggs, and just finished a two–week long breakfast taco bender when my friend brought me tortillas from Austin—I am hopeless). I also allow myself to indulge twice a week in a bagel with cream cheese and lox, one of my very favorite things for breakfast. If I let myself enjoy the thing I love a few times, I find it easier to stick with oatmeal, cereal, or breakfast shakes made with kefir on the other days. \u003c/p>\n\u003cp>I absolutely SWEAR by drinking \u003ca href=\"http://www.vibranthealth.us/\">Green Vibrance\u003c/a> every single morning. I call it the green menace, but it’s really my best friend, packed with every green thing you can imagine. It’s the first thing I eat or drink in the day, every single day. Makes me perk right up, especially after a night of indulgence.\u003c/p>\n\u003cp>On Monday when I am home writing all day against my deadline (and most of Tuesday), if I was organized, I will have made a nice soup on Sunday or the makings for some dish I can quickly put together on Monday night for dinner, like kale with chorizo tofu or something like that. Since I eat so much meat and fish when I dine out, I try to eat vegetarian at home on Mondays. I really adore cooking from \u003ca href=\"http://www.101cookbooks.com/\">Heidi Swanson\u003c/a>’s cookbooks when I am home, \u003cem>Super Natural Cooking\u003c/em> and \u003cem>Super Natural Every Day\u003c/em>.\u003c/p>\n\u003cp>I also try not to schedule two meals out in a day—if I do lunch somewhere, then I try not to dine out (or at least eat a lighter dinner). If you want to see a week in my life of eating, check out this “\u003ca href=\"http://sanfrancisco.grubstreet.com/2010/12/how_the_tablehopper_aka_marcia.html\">San Francisco Diet\u003c/a>” piece on \u003cem>Grub Street\u003c/em> from a year ago.\u003c/p>\n\u003cp>I also don’t drink at home, unless I have company—just the occasional nip of bourbon, or a split of Champagne if I’m heading out on the town or about to go dancing.\u003c/p>\n\u003cp>Lastly, I get my sleep. People ask me why I have so much energy, and it’s because I try to get at least eight hours, five nights a week. It’s what my brain needs. Deadline nights I get much less, so I try to keep it steady on the other nights. I find I have more productivity and less hunger and cravings when I get my rest.\u003c/p>\n\u003cp>\u003cstrong>You've talked before about detoxing every once in awhile. What's your detox regiment?\u003c/strong>\u003cbr>\nI am so grateful I met \u003ca href=\"http://www.lawrencekampf.com/\">Lawrence Kampf\u003c/a> of Hermetic Workshop, who hosts a Core Vitality Detox twice a year. He gave me the tools to really step back and reprogram a couple times every year. It’s three weeks long, mostly about no meat/sugar/caffeine/booze/processed foods/gluten—it’s about eating whole foods, raw when possible. And there are many other components, from meditation to group workshops to yoga to hot steams. It’s great to say no to everything for a while, slow down, and get in touch with your body’s needs, instead of jacking it with coffee, booze, and foods that are hard to process. I really do love my morning shot of espresso, however. That’s a hard thing to say goodbye to.\u003c/p>\n\u003cp>\u003cstrong>Do you have a workout routine that you swear by?\u003c/strong>\u003cbr>\nAgain, this is always an adjustment. I have an awesome trainer, \u003cstrong>Joe Peteque\u003c/strong>, who I interval train in Alamo Square with twice a week. He makes me do all the things I don’t like to do, like sprint up hills and do pushups. I also ride my bike a lot during the week to meetings and dinners and errands. I love it. I also go for a couple long, brisk walks every week—it’s good to clear the head. I started running again (am using the app \u003ca href=\"http://itunes.apple.com/us/app/get-running-couch-to-5k/id319043985?mt=8\">From Couch to 5k\u003c/a>), however, because right now I’m at my heaviest. It doesn’t feel good to have the calories winning at the moment, so I have to kick some more cardio back in, and try to eat less. The chefs in this town need to stop making everything taste so good, criminy! I have also been missing yoga, and that great mental space/break/energy/insight it gives you, so am planning to get a day or two of that back in my life. Setting intentions!\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Setting intentions is right. Goals are important, whether it’s training for that half-marathon, or that pretty summer dress hanging in the closet. For now, I’ve found a nice balance between getting in a healthy dose of veggies every day, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/spring-cleansing-juicing/\">juicing\u003c/a>, and simply trying to burn more than I consume. How do you maintain balance in your life? \u003c/p>\n\n",
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"excerpt": "When eating is your job, how do you stay balanced? Marcia Gagliardi, founder and publisher of the popular dining and drinking e-column Tablehopper, tells us how she does it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"star chefs gala\" title=\"star chefs gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42655\">\u003c/a>\u003c/p>\n\u003cp>When eating is your job, how do you stay in shape? I’ve often wondered how people in the biz do it. Some are just lucky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/31/life-after-gourmet-is-good-a-chat-with-ruth-reichl/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://lickmyspoon.com/events/q-a-with-food-wine%E2%80%99s-dana-cowin-at-new-taste-of-the-upper-west-side-nyc/\">Dana Cowin\u003c/a> have both attributed their svelte physique to good genes. (Oh, if only I was blessed with a hummingbird’s metabolism. I’d be unstoppable.) For the rest of us, maintaining balance can be a daily struggle. \u003c/p>\n\u003cp>Michelin three-star chef \u003ca href=\"http://lickmyspoon.com/travel/qa-with-chef-masa-takayama/\">Masa Takayama\u003c/a> runs every morning…and has lost 30 pounds in the past five years doing so. \u003cstrong>Jonathan Kauffman\u003c/strong>, SF editor of \u003cem>\u003ca href=\"http://www.tastingtable.com/index.htm\">Tasting Table\u003c/a>\u003c/em> and former food critic at \u003cem>\u003ca href=\"http://www.sfweekly.com/\">SF Weekly\u003c/a>\u003c/em>, follows a sensible plan of exercising 4-5 times a week (a mix of biking and an hour of cardio at the gym) and eating healthy on nights off. He shares:\u003c/p>\n\u003cblockquote>\u003cp>I don't believe in detoxing, or rather, I never have a few days away from reviewing restaurants. I do cook mostly vegetarian on my non-review nights, just to make sure I eat as many fruits and vegetables as I can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\" alt=\"marcia gagliardi_the tablehopper\" title=\"marcia gagliardi_the tablehopper\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-42986\">\u003c/a>\u003cbr>\n\u003cem>Marcia Gagliardi (The Tablehopper) at the Wine Museum in Barolo, Italy\u003c/em>\u003c/p>\n\u003cp>If you follow \u003cstrong>Marcia Gagliardi\u003c/strong>’s \u003ca href=\"http://www.tablehopper.com/\">\u003cem>Tablehopper\u003c/em>\u003c/a> (and you should), you know that this woman’s life is a decadent flurry of wining and dining, so I was delighted to pick her brain on this topic. Here’s what she had to say: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do you stay balanced?\u003c/strong>\u003cbr>\nThis is a constant and daily challenge. If I know I am going out for dinner that evening, which is usually the case five or six nights a week, I try to eat very clean, low-fat, and simple food at home for breakfast and lunch. I try to stick with oatmeal, or yogurt, flax cereal, and fruit for breakfast (although I am a huge fan of eggs, and just finished a two–week long breakfast taco bender when my friend brought me tortillas from Austin—I am hopeless). I also allow myself to indulge twice a week in a bagel with cream cheese and lox, one of my very favorite things for breakfast. If I let myself enjoy the thing I love a few times, I find it easier to stick with oatmeal, cereal, or breakfast shakes made with kefir on the other days. \u003c/p>\n\u003cp>I absolutely SWEAR by drinking \u003ca href=\"http://www.vibranthealth.us/\">Green Vibrance\u003c/a> every single morning. I call it the green menace, but it’s really my best friend, packed with every green thing you can imagine. It’s the first thing I eat or drink in the day, every single day. Makes me perk right up, especially after a night of indulgence.\u003c/p>\n\u003cp>On Monday when I am home writing all day against my deadline (and most of Tuesday), if I was organized, I will have made a nice soup on Sunday or the makings for some dish I can quickly put together on Monday night for dinner, like kale with chorizo tofu or something like that. Since I eat so much meat and fish when I dine out, I try to eat vegetarian at home on Mondays. I really adore cooking from \u003ca href=\"http://www.101cookbooks.com/\">Heidi Swanson\u003c/a>’s cookbooks when I am home, \u003cem>Super Natural Cooking\u003c/em> and \u003cem>Super Natural Every Day\u003c/em>.\u003c/p>\n\u003cp>I also try not to schedule two meals out in a day—if I do lunch somewhere, then I try not to dine out (or at least eat a lighter dinner). If you want to see a week in my life of eating, check out this “\u003ca href=\"http://sanfrancisco.grubstreet.com/2010/12/how_the_tablehopper_aka_marcia.html\">San Francisco Diet\u003c/a>” piece on \u003cem>Grub Street\u003c/em> from a year ago.\u003c/p>\n\u003cp>I also don’t drink at home, unless I have company—just the occasional nip of bourbon, or a split of Champagne if I’m heading out on the town or about to go dancing.\u003c/p>\n\u003cp>Lastly, I get my sleep. People ask me why I have so much energy, and it’s because I try to get at least eight hours, five nights a week. It’s what my brain needs. Deadline nights I get much less, so I try to keep it steady on the other nights. I find I have more productivity and less hunger and cravings when I get my rest.\u003c/p>\n\u003cp>\u003cstrong>You've talked before about detoxing every once in awhile. What's your detox regiment?\u003c/strong>\u003cbr>\nI am so grateful I met \u003ca href=\"http://www.lawrencekampf.com/\">Lawrence Kampf\u003c/a> of Hermetic Workshop, who hosts a Core Vitality Detox twice a year. He gave me the tools to really step back and reprogram a couple times every year. It’s three weeks long, mostly about no meat/sugar/caffeine/booze/processed foods/gluten—it’s about eating whole foods, raw when possible. And there are many other components, from meditation to group workshops to yoga to hot steams. It’s great to say no to everything for a while, slow down, and get in touch with your body’s needs, instead of jacking it with coffee, booze, and foods that are hard to process. I really do love my morning shot of espresso, however. That’s a hard thing to say goodbye to.\u003c/p>\n\u003cp>\u003cstrong>Do you have a workout routine that you swear by?\u003c/strong>\u003cbr>\nAgain, this is always an adjustment. I have an awesome trainer, \u003cstrong>Joe Peteque\u003c/strong>, who I interval train in Alamo Square with twice a week. He makes me do all the things I don’t like to do, like sprint up hills and do pushups. I also ride my bike a lot during the week to meetings and dinners and errands. I love it. I also go for a couple long, brisk walks every week—it’s good to clear the head. I started running again (am using the app \u003ca href=\"http://itunes.apple.com/us/app/get-running-couch-to-5k/id319043985?mt=8\">From Couch to 5k\u003c/a>), however, because right now I’m at my heaviest. It doesn’t feel good to have the calories winning at the moment, so I have to kick some more cardio back in, and try to eat less. The chefs in this town need to stop making everything taste so good, criminy! I have also been missing yoga, and that great mental space/break/energy/insight it gives you, so am planning to get a day or two of that back in my life. Setting intentions!\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Setting intentions is right. Goals are important, whether it’s training for that half-marathon, or that pretty summer dress hanging in the closet. For now, I’ve found a nice balance between getting in a healthy dose of veggies every day, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/spring-cleansing-juicing/\">juicing\u003c/a>, and simply trying to burn more than I consume. How do you maintain balance in your life? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spring Cleansing: Juicing",
"title": "Spring Cleansing: Juicing",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-33.jpg\" alt=\"green juice\" title=\"green juice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42639\">\u003c/a>\u003c/p>\n\u003cp>I never thought I’d be one of those girls who juiced. I’ve never believed in dieting, certainly never did a regimented cleanse before…they seemed gimmicky, rigid, and not very healthy. So why would I ever consider a \u003cstrong>juice cleanse\u003c/strong>?\u003c/p>\n\u003cp>Well, let’s face it. Food is my life. I make an effort to balance out the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">foie dinners\u003c/a> and \u003ca href=\"http://lickmyspoon.com/travel/weekend-getaway-oysters-cheese-marin-part-2/\">cheese benders\u003c/a> with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/15/kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day/\">kale and quinoa\u003c/a>, but sometimes all the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/20/fried-seafood-in-new-orleans-mardi-gras-slideshow/\">fun\u003c/a> catches up to me and I need a detox. \u003c/p>\n\u003cp>The whole juicing trend intrigued me, and seemed to be winning over fellow food bloggers by the masses. \u003ca href=\"http://joythebaker.com/2011/02/blue-print-cleanse-and-giveaway/\">Joy the Baker\u003c/a> loves cheeseburgers just like me, and she did it. \u003ca href=\"http://www.shutterbean.com/2010/juicing-101/\">Tracy Shutterbean\u003c/a> broke it down for me and it seemed less intimidating. And \u003ca href=\"http://gourmandeinthekitchen.com/2012/green-lemonade-juice-recipe-juicing-for-health/\">Sylvie at Gourmande in the Kitchen\u003c/a> made juicing for health sound downright delicious. The idea behind juicing is that it allows your body to quickly absorb high levels of vitamins, minerals, and phytonutrients, while giving your digestive track a much needed break. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"BluePrint Cleanse\" title=\"BluePrint Cleanse\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42634\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Back in December (for the record, probably the worst time ever to embark in a cleanse when \u003ca href=\"http://lickmyspoon.com/recipes/dessert/holiday-cookies-best-of-the-best/\">holiday cookies\u003c/a> are tempting you at every turn), I decided to give the \u003ca href=\"http://blueprintcleanse.com/\">BluePrint Cleanse\u003c/a> a shot. Three days leading up to the cleanse, BPC recommends that you wean yourself off coffee, sugar, meat, and dairy. Psychologically, this may have been harder than the cleanse itself. Day one of weaning, I made a healthy \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/17/healthy-butternut-squash-soup/\">Roasted Butternut Squash Soup\u003c/a>…but while the veggies were roasting, I had a bunch of Wheat Thins and a slice of cheese. The cleanse hadn’t even started yet and I was cheating! I’m so weak. Cheese, I can’t quit you.\u003c/p>\n\u003cp>I pulled myself together and embarked on BluePrint’s three-day \u003ca href=\"http://blueprintcleanse.com/choose-your-cleanse/foundationcleanse.html\">Foundation Cleanse\u003c/a> which involved six juices a day: 3 Green Juices, 1 Pineapple-Apple-Mint, 1 Spicy Lemonade, and 1 Cashew Milk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"Green Juice\" title=\"Green Juice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42635\">\u003c/a> \u003c/p>\n\u003cp>The \u003cstrong>Green Juice\u003c/strong> -- comprised of romaine, celery, cucumber, apple, spinach, kale, parsley, and lemon -- actually wasn’t bad. It tasted fresh and vegetal, and by day three it strangely reminded me of a Bloody Mary (this could have been wishful delusion however). The \u003cstrong>P.A.M\u003c/strong> was my favorite of the juices. Sweet, tart, and tasty, this was the sweet highlight of my day during the cleanse. The \u003cstrong>Spicy Lemonade\u003c/strong> was like watered down lemonade with a subtle kick of cayenne. And the \u003cstrong>Cashew Milk\u003c/strong> was chunkier than I would have liked, but I enjoyed the vanilla bean and cinnamon in it, and it was as close to a creamy dessert as I would get so I tried to savor it.\u003c/p>\n\u003cp>Overall, my BluePrint experience was challenging. Three days felt like an eternity. I hated the rigidity of having to drink the same thing each day. It was borderline ridiculous when I went to the movies with three juices crammed into my purse because I wasn’t sure when I’d be home again. And I missed the social aspects of sharing a meal, especially when my husband would come home with pepperoni pizza. Evil. \u003c/p>\n\u003cp>On the flip side, at the end of the cleanse I did feel good. Would I shell out the substantial amount of dough to do BluePrint again? No, but I would consider juicing myself. A few months ago I saw the documentary, \u003ca href=\"http://vimeo.com/18732737\">Fat, Sick & Nearly Dead\u003c/a>. The movie follows the journey of two men who turn around their lives through a 60-day juice cleanse. Granted, their story is extreme, but it was convincing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"kale, spinach, celery\" title=\"kale, spinach, celery\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42636\">\u003c/a>\u003c/p>\n\u003cp>I splurged on a fancy \u003ca href=\"http://www.amazon.com/Breville-800JEXL-Fountain-1000-Watt-Extractor/dp/B0002VAFVG/ref=sr_1_1?ie=UTF8&qid=1336455207&sr=8-1\">juicer\u003c/a> and have been plowing through the veggies ever since. It is incredibly satisfying seeing my fridge brimming with fruits and vegetables, knowing that I am consuming all of it. It’s also really fun throwing entire bunches of greens and whole celery stalks into the juicer and watching them get pulverized in seconds. You’ll want to throw everything in your kitchen into that juicer, kind of like how little kids love throwing stuff down the toilet. You’ll see. \u003c/p>\n\u003cp>Why is this kind of juicing fun and enjoyable while the other kind was so painful? Balance? Moderation? Flexibility? I make a green juice almost every morning now, and feel so good about this commitment to health that I tend to eat healthier for the rest of the day. Sometimes the juice is breakfast and/or lunch. Sometimes it’s a supplement to a meal. It all depends on how I feel. For me, the flexibility of this approach to juicing is what makes it a sustainable practice. It is no longer something I’m making myself do. It is something I want to do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-20.jpg\" alt=\"green juice\" title=\"green juice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42638\">\u003c/a> \u003c/p>\n\u003cp>I’ve found that the rush of energy I get from the juice alleviates my caffeine and sugar cravings. Plus, it is delicious. I crave my \u003cstrong>Mean Green Juice\u003c/strong>. The lurid color of beet juice is enthralling. I’ve heard that reduced red pepper juice makes a lovely glaze. And straight up orange juice is a frothy, creamy dream. I’m a little obsessed. \u003c/p>\n\u003cp>Are you a juicing convert? What are some of your favorite combinations? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"juicing\" title=\"juicing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42637\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Mean Green Juice\u003c/strong>\u003cbr>\n\u003cem>My go-to green juice with kale and spinach. You’ll find yourself craving this juice and the awesome energy boost it gives you. Adapted from Fat, Sick & Nearly Dead. \u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nCook Time: 0 minutes\u003cbr>\nTotal Time: 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 liter (about 4 cups) of juice; about 3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 big handful kale (about 8 leaves)\u003cbr>\n1 big handful spinach\u003cbr>\n1 cucumber\u003cbr>\n4 celery stalks\u003cbr>\n2 apples, quartered\u003cbr>\n1 orange, peel removed\u003cbr>\n1/2 lemon, peel removed\u003cbr>\n1/2-inch slice of ginger\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Wash all the ingredients.\u003c/li>\n\u003cli>Start by juicing the kale and spinach first, then continue with the rest of the ingredients. The juice of the other fruits and veggies will help flush out more of the juice from the greens.\u003c/li>\n\u003cli>Clean the juicer right away. I find that soaking the mesh disc in a bowl of warm water and using the cleaning brush while it’s submerged works well.\u003c/li>\n\u003cli>Enjoy that mean green high.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-33.jpg\" alt=\"green juice\" title=\"green juice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42639\">\u003c/a>\u003c/p>\n\u003cp>I never thought I’d be one of those girls who juiced. I’ve never believed in dieting, certainly never did a regimented cleanse before…they seemed gimmicky, rigid, and not very healthy. So why would I ever consider a \u003cstrong>juice cleanse\u003c/strong>?\u003c/p>\n\u003cp>Well, let’s face it. Food is my life. I make an effort to balance out the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">foie dinners\u003c/a> and \u003ca href=\"http://lickmyspoon.com/travel/weekend-getaway-oysters-cheese-marin-part-2/\">cheese benders\u003c/a> with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/15/kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day/\">kale and quinoa\u003c/a>, but sometimes all the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/20/fried-seafood-in-new-orleans-mardi-gras-slideshow/\">fun\u003c/a> catches up to me and I need a detox. \u003c/p>\n\u003cp>The whole juicing trend intrigued me, and seemed to be winning over fellow food bloggers by the masses. \u003ca href=\"http://joythebaker.com/2011/02/blue-print-cleanse-and-giveaway/\">Joy the Baker\u003c/a> loves cheeseburgers just like me, and she did it. \u003ca href=\"http://www.shutterbean.com/2010/juicing-101/\">Tracy Shutterbean\u003c/a> broke it down for me and it seemed less intimidating. And \u003ca href=\"http://gourmandeinthekitchen.com/2012/green-lemonade-juice-recipe-juicing-for-health/\">Sylvie at Gourmande in the Kitchen\u003c/a> made juicing for health sound downright delicious. The idea behind juicing is that it allows your body to quickly absorb high levels of vitamins, minerals, and phytonutrients, while giving your digestive track a much needed break. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"BluePrint Cleanse\" title=\"BluePrint Cleanse\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42634\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in December (for the record, probably the worst time ever to embark in a cleanse when \u003ca href=\"http://lickmyspoon.com/recipes/dessert/holiday-cookies-best-of-the-best/\">holiday cookies\u003c/a> are tempting you at every turn), I decided to give the \u003ca href=\"http://blueprintcleanse.com/\">BluePrint Cleanse\u003c/a> a shot. Three days leading up to the cleanse, BPC recommends that you wean yourself off coffee, sugar, meat, and dairy. Psychologically, this may have been harder than the cleanse itself. Day one of weaning, I made a healthy \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/17/healthy-butternut-squash-soup/\">Roasted Butternut Squash Soup\u003c/a>…but while the veggies were roasting, I had a bunch of Wheat Thins and a slice of cheese. The cleanse hadn’t even started yet and I was cheating! I’m so weak. Cheese, I can’t quit you.\u003c/p>\n\u003cp>I pulled myself together and embarked on BluePrint’s three-day \u003ca href=\"http://blueprintcleanse.com/choose-your-cleanse/foundationcleanse.html\">Foundation Cleanse\u003c/a> which involved six juices a day: 3 Green Juices, 1 Pineapple-Apple-Mint, 1 Spicy Lemonade, and 1 Cashew Milk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"Green Juice\" title=\"Green Juice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42635\">\u003c/a> \u003c/p>\n\u003cp>The \u003cstrong>Green Juice\u003c/strong> -- comprised of romaine, celery, cucumber, apple, spinach, kale, parsley, and lemon -- actually wasn’t bad. It tasted fresh and vegetal, and by day three it strangely reminded me of a Bloody Mary (this could have been wishful delusion however). The \u003cstrong>P.A.M\u003c/strong> was my favorite of the juices. Sweet, tart, and tasty, this was the sweet highlight of my day during the cleanse. The \u003cstrong>Spicy Lemonade\u003c/strong> was like watered down lemonade with a subtle kick of cayenne. And the \u003cstrong>Cashew Milk\u003c/strong> was chunkier than I would have liked, but I enjoyed the vanilla bean and cinnamon in it, and it was as close to a creamy dessert as I would get so I tried to savor it.\u003c/p>\n\u003cp>Overall, my BluePrint experience was challenging. Three days felt like an eternity. I hated the rigidity of having to drink the same thing each day. It was borderline ridiculous when I went to the movies with three juices crammed into my purse because I wasn’t sure when I’d be home again. And I missed the social aspects of sharing a meal, especially when my husband would come home with pepperoni pizza. Evil. \u003c/p>\n\u003cp>On the flip side, at the end of the cleanse I did feel good. Would I shell out the substantial amount of dough to do BluePrint again? No, but I would consider juicing myself. A few months ago I saw the documentary, \u003ca href=\"http://vimeo.com/18732737\">Fat, Sick & Nearly Dead\u003c/a>. The movie follows the journey of two men who turn around their lives through a 60-day juice cleanse. Granted, their story is extreme, but it was convincing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"kale, spinach, celery\" title=\"kale, spinach, celery\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42636\">\u003c/a>\u003c/p>\n\u003cp>I splurged on a fancy \u003ca href=\"http://www.amazon.com/Breville-800JEXL-Fountain-1000-Watt-Extractor/dp/B0002VAFVG/ref=sr_1_1?ie=UTF8&qid=1336455207&sr=8-1\">juicer\u003c/a> and have been plowing through the veggies ever since. It is incredibly satisfying seeing my fridge brimming with fruits and vegetables, knowing that I am consuming all of it. It’s also really fun throwing entire bunches of greens and whole celery stalks into the juicer and watching them get pulverized in seconds. You’ll want to throw everything in your kitchen into that juicer, kind of like how little kids love throwing stuff down the toilet. You’ll see. \u003c/p>\n\u003cp>Why is this kind of juicing fun and enjoyable while the other kind was so painful? Balance? Moderation? Flexibility? I make a green juice almost every morning now, and feel so good about this commitment to health that I tend to eat healthier for the rest of the day. Sometimes the juice is breakfast and/or lunch. Sometimes it’s a supplement to a meal. It all depends on how I feel. For me, the flexibility of this approach to juicing is what makes it a sustainable practice. It is no longer something I’m making myself do. It is something I want to do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-20.jpg\" alt=\"green juice\" title=\"green juice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42638\">\u003c/a> \u003c/p>\n\u003cp>I’ve found that the rush of energy I get from the juice alleviates my caffeine and sugar cravings. Plus, it is delicious. I crave my \u003cstrong>Mean Green Juice\u003c/strong>. The lurid color of beet juice is enthralling. I’ve heard that reduced red pepper juice makes a lovely glaze. And straight up orange juice is a frothy, creamy dream. I’m a little obsessed. \u003c/p>\n\u003cp>Are you a juicing convert? What are some of your favorite combinations? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"juicing\" title=\"juicing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42637\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Mean Green Juice\u003c/strong>\u003cbr>\n\u003cem>My go-to green juice with kale and spinach. You’ll find yourself craving this juice and the awesome energy boost it gives you. Adapted from Fat, Sick & Nearly Dead. \u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nCook Time: 0 minutes\u003cbr>\nTotal Time: 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 liter (about 4 cups) of juice; about 3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 big handful kale (about 8 leaves)\u003cbr>\n1 big handful spinach\u003cbr>\n1 cucumber\u003cbr>\n4 celery stalks\u003cbr>\n2 apples, quartered\u003cbr>\n1 orange, peel removed\u003cbr>\n1/2 lemon, peel removed\u003cbr>\n1/2-inch slice of ginger\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Wash all the ingredients.\u003c/li>\n\u003cli>Start by juicing the kale and spinach first, then continue with the rest of the ingredients. The juice of the other fruits and veggies will help flush out more of the juice from the greens.\u003c/li>\n\u003cli>Clean the juicer right away. I find that soaking the mesh disc in a bowl of warm water and using the cleaning brush while it’s submerged works well.\u003c/li>\n\u003cli>Enjoy that mean green high.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "QUEST: Edible Insects - Finger Lickin' Grub ",
"title": "QUEST: Edible Insects - Finger Lickin' Grub ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Watch \u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>\u003cbr>\n\u003c/em>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/hgqZe8Gn9Oc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "QUEST launched its sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"Edible Insects: Finger Lickin' Grub,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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