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"content": "\u003cp>\u003ca href=\"http://www.indiebound.org/book/9781605294070\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mycophilia.jpg\" alt=\"Mycophilia\" title=\"Mycophilia\" width=\"267\" height=\"400\" class=\"alignnone size-full wp-image-43682\">\u003c/a>\u003c/p>\n\u003cp>Mushrooms are many things to many people. From a side dish to a renewable energy source to an illegal drug that's being used to treat anxiety in the terminally ill, fungi have passionate followers. KQED's Forum talks food, medicine, culture and the science of mushrooms with food writer Eugenia Bone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201205251000\">Original Broadcast:\u003c/a> Fri, May 25, 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/R201205251000.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/R201205251000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://mycophilia.com/\">Eugenia Bone\u003c/a>, author of \"Mycophilia: Revelations From the Weird World of Mushrooms\" and president of the New York Mycological Society\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli> About the book \"\u003ca href=\"http://www.indiebound.org/book/9781605294070\">Mycophilia: Revelations From the Weird World of Mushrooms\u003c/a>\" : at IndieBound.org\u003c/li>\n\u003cli>Mychophilia: \u003ca href=\"http://mycophilia.com/recipes.html\">Recipes and Mushroom Primer\u003c/a>\n\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"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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"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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"content": "\u003cdiv class=\"post-body\">\u003cp>\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\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cp701-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cp701-560.jpg\" alt=\" Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED.Photo: Wendy Goodfriend\" title=\" Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42405\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 premiere airs Thursday April 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6486\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The premier episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6495\">Gamine\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6506\">Bellanico Restaurant and Wine Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6500\">Davey Jones Deli\u003c/a> (Sausalito).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Drink Pink! \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/rkGpzsEVIB8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cp701-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cp701-560.jpg\" alt=\" Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED.Photo: Wendy Goodfriend\" title=\" Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42405\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 premiere airs Thursday April 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6486\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The premier episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6495\">Gamine\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6506\">Bellanico Restaurant and Wine Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6500\">Davey Jones Deli\u003c/a> (Sausalito).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Drink Pink! \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen",
"title": "Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" width=\"560\" height=\"312\" class=\"alignnone size-full wp-image-42313\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stephanie Lucianovic interviews Jacques Pépin in the KQED Greenroom.\u003c/strong>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>It is nothing new to say that Jacques Pépin has been a personal inspiration for me. I wish I could be more original, but there it is. Watching him with Julia Child in their WGBH show \u003ca href=\"http://www.hulu.com/julia-and-jacques-cooking-at-home\">\u003cem>Julia & Jacques Cooking at Home\u003c/em>\u003c/a> in 2000 was one of my earlier impetuses to start cooking and trying more foods to roust me from the picky rut I'd been in for 27 years. Seven years later while working with him on his KQED show \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques said something to me around which I built an entire chapter of my first book. Today, I was able to hand Jacques a galley copy of that book and sit down with him for an hour to talk about picky eating, foie gras, and Paula Deen.\u003c/p>\n\u003cp>I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.\u003c/p>\n\u003cp>Sadly, with no Calvados on hand and an interview to conduct, I jump right into our interview by asking Jacques to elaborate on something he wrote in the foreword of \u003ca href=\"http://blogs.kqed.org/essentialpepin/book-dvds/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>: \"The appetites of a young, middle-aged, and an older man are different...\" Leaning back in the couch in KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/25/its-not-easy-being-green/\">greenroom\u003c/a>, Jacques notes that as you get older your metabolism changes, but also that, \"as a young chef, you tend to add to the plate. To add, to add, to add! And as you get older, you start to clean up, clean up, clean up the plate! Until you are left with the essential thing: \u003cem>that\u003c/em> tomato right there, \u003cem>that\u003c/em> olive oil, at \u003cem>that\u003c/em> temperature.\" I wonder aloud if this a function of being a young chef, of trying to impress people. \"It's a function of life,\" Jacques tells me and likens it to being a painter. \"An artist is going to clean, a kind of a purification. You go through a process to get more to the essential of whatever you are working on.\"\u003c/p>\n\u003cp>One could hypothesize that so-called picky children are like this. They start with the essentials, the simple foods, and later they will add more and more to that repertoire. When they are taking in so much information at once as they develop and grow, it makes sense that they would stick with foods that are comforting and familiar to them. Things they can count on. Some people, like me, might go into adulthood as a picky eater and, as I researched and detailed in my book, the reasons for why or how that happens are many. But concentrating on the picky children who seem to plague parents so much more today than they did back when my parents were raising me, I ask Jacques whether his daughter Claudine ever went through a picky stage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Sure, absolutely!\" Jacques responds instantly. \"Claudine loved string bean stew and all of a sudden, she hated string beans. And I said, 'Fine, you don't have to eat it.' And certainly, she loved snails, because she was three years old and she loved garlic and the butter and all that too, until she was six or seven and then she's at school and her friends said, 'YUCK! You're eating that?' And that's it -- no more of them!\" Jacques laughs and acknowledges that when kids reach a certain age, they want to conform to the other children around them. \u003c/p>\n\u003cp>Like my parents, Jacques' approach to Claudine going off string beans and escargot was to shrug it off. It didn't bother him, and he didn't get upset about it. Additionally, when it turned out that Claudine favored more unusual vegetables -- artichokes and Brussels sprouts -- Jacques didn't make a big deal about that, either. \"It's not like I went on my knees and said, 'Oh, my god!' No, we didn't even mention it. It doesn't even exist. It's there, you eat it. It comes, it goes.\"\u003c/p>\n\u003cp>I mention my feeling that today's parents are way more worried about picky eaters than in the past and, along with this, they expect their children to have accomplished palates at such a young age. Jacques' response is that America is a country of extremes. We go from 15-hour dishes to 15-second microwave dinners, and that there was a time where food wasn't really discussed at the table. It was there and you ate it. However, now we have the opposite situation where we're discussing and analyzing everything and expecting our kids to do the same. \"The kid is not meant to do that. No, the kid is just meant to enjoy the food, eat it, and that's it,\" Jacques pronounces. \u003c/p>\n\u003cp>When Claudine was a child, Jacques use to take her to New York. Just the two of them. They would stay in a hotel and go to a movie, and after the movie, they would eat at restaurants like Brasserie or Lutèce. However, Claudine was used to all those fancy restaurants by the time she was six or seven, and on one visit, Jacques -- imitating Claudine's long-suffering tones -- says she asked, \"Can we go to Burger King?\" Jacques laughs and says his response was, \"Okay, fine!\"\u003c/p>\n\u003cp>There you go, just like Julia Child proudly admitted her affinity for McDonald's fries, Jacques Pépin, the celebrated chef who cooked for the likes of Charles de Gaulle and who chefs today admire and revere, had no problem taking his daughter to Burger King.\u003c/p>\n\u003cp>\"The food follows your mood, follows the season, follows the ingredient. And don't talk too much, analyze it too much, just enjoy it.\" Laughing as he cites people's reaction to freaking out over putting butter on bread, Jacques explains, \"I say, 'Look, if you don't want to eat butter, don't eat it. Because if you eat it, you aren't going to digest it the right way. Your gastric juices are going to come back and you're going to have sourness. Don't eat it if it disturbs you. You have to be happy. You have to be happy when you cook and certainly you have to be happy when you eat.\"\u003c/p>\n\u003cp>As our conversation naturally turned from eating with kids to cooking with kids, Jacques told me that last week his eight-year-old granddaughter Shorey said to Claudine, \"Mom, I think want to cook with Jacques.\" Claudine's response was, \"Well, that's fine, darling, but I don't think you should call your grandfather Jacques.\" Shorey started crying and said, \"I didn't mean him, I want to cook with Jacques Torres!\" As Jacques pronounces this famous chocolatier's name, his voice chokes with appreciative mirth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-42315\">\u003c/a>\u003c/p>\n\u003cp>I didn't intend to get into food politics, but after Jacques tells me his publishers thought skinning a rabbit on the DVD accompaniment to \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pepin\u003c/em>\u003c/a> was too traumatizing (adding that if he killed and skinned a rabbit on stage, \"I would probably be assassinated more than if I killed my wife!\"), Jacques himself brings up the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">California foie gras ban\u003c/a>. \u003c/p>\n\u003cp>\"They have no idea what they are talking about. And the worst is that they are righteous,\" Jacques announces. Stating that no one would pass a law banning the large industrial chicken farms that abuse their poultry with beak trimming and other atrocities, Jacques details that the way foie gras-destined ducks are treated is actually a \"natural process\" that both the Ancient Egyptians and Romans practiced long before the French came along. \u003c/p>\n\u003cp>Way back then it was discovered that when a duck or goose was killed at migration time, the liver was twice as large as normal. Additionally, it was noted that after migration, the liver shrank down again. Jacques explains this is the liver's reaction to the overeating that is necessary for sustained migration. The Egyptians and Romans learned they could overfeed the ducks outside of migration and achieve this same affect. \"But if you've been on a farm,\" Jacques explains, \"the first day the duck is a little surprised when they put the [gavage] in and give him the mush...but after one day, they come to get it.\" Jacques continues that the animal does not suffer, and that, in fact, there can't be any trauma whatsoever, because if the animal is traumatized, it actually compromises the quality of the liver.\u003c/p>\n\u003cp>That discussion emboldens me to get his opinion on another hot button food topic: Paula Deen. Reminding him that Anthony Bourdain once called Paula Deen \u003ca href=\"http://articles.chicagotribune.com/2011-08-19/news/ct-bourdain-vs-deen_1_paula-deen-anthony-bourdain-dangerous-person\">\"the worst, most dangerous person to America,\"\u003c/a> I ask Jacques whether Deen's recent diabetes diagnosis was really any of the public's business. \"No, it's not right. That's the way she cooks -- just like many other people in the South, like me occasionally -- and this is a condition people get. Who knows, if she lived in Provence and cooked the Mediterranean way that she wouldn't have the same condition anyway? We are cooks, we aren't doctors.\" As to whether or not Deen and others have any responsibility to their viewers, Jacques explained, \"I have 700 recipes and of those, some are classic French recipes and are plenty rich. I have no choice what people are going to cook. I have no choice in how much people are going to drink.\" Jacques chuckles that people freak out when he tells him he and his wife Gloria drink two bottles over dinner. \"Well yes,\" he details, \"I start cooking at 4:00 in the afternoon and I open a bottle of white wine and by the time we eat at 7:00, we've finished that bottle of white wine and we open a bottle of red wine.\" Jacques concludes this by saying he's recently decided to exclusively buy magnums of wine. \"So when my doctor asks, I will say, 'Oh, I only drink one bottle.'\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n",
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"excerpt": "I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.",
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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/steph-jp-serious.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" width=\"560\" height=\"312\" class=\"alignnone size-full wp-image-42313\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stephanie Lucianovic interviews Jacques Pépin in the KQED Greenroom.\u003c/strong>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>It is nothing new to say that Jacques Pépin has been a personal inspiration for me. I wish I could be more original, but there it is. Watching him with Julia Child in their WGBH show \u003ca href=\"http://www.hulu.com/julia-and-jacques-cooking-at-home\">\u003cem>Julia & Jacques Cooking at Home\u003c/em>\u003c/a> in 2000 was one of my earlier impetuses to start cooking and trying more foods to roust me from the picky rut I'd been in for 27 years. Seven years later while working with him on his KQED show \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques said something to me around which I built an entire chapter of my first book. Today, I was able to hand Jacques a galley copy of that book and sit down with him for an hour to talk about picky eating, foie gras, and Paula Deen.\u003c/p>\n\u003cp>I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.\u003c/p>\n\u003cp>Sadly, with no Calvados on hand and an interview to conduct, I jump right into our interview by asking Jacques to elaborate on something he wrote in the foreword of \u003ca href=\"http://blogs.kqed.org/essentialpepin/book-dvds/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>: \"The appetites of a young, middle-aged, and an older man are different...\" Leaning back in the couch in KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/25/its-not-easy-being-green/\">greenroom\u003c/a>, Jacques notes that as you get older your metabolism changes, but also that, \"as a young chef, you tend to add to the plate. To add, to add, to add! And as you get older, you start to clean up, clean up, clean up the plate! Until you are left with the essential thing: \u003cem>that\u003c/em> tomato right there, \u003cem>that\u003c/em> olive oil, at \u003cem>that\u003c/em> temperature.\" I wonder aloud if this a function of being a young chef, of trying to impress people. \"It's a function of life,\" Jacques tells me and likens it to being a painter. \"An artist is going to clean, a kind of a purification. You go through a process to get more to the essential of whatever you are working on.\"\u003c/p>\n\u003cp>One could hypothesize that so-called picky children are like this. They start with the essentials, the simple foods, and later they will add more and more to that repertoire. When they are taking in so much information at once as they develop and grow, it makes sense that they would stick with foods that are comforting and familiar to them. Things they can count on. Some people, like me, might go into adulthood as a picky eater and, as I researched and detailed in my book, the reasons for why or how that happens are many. But concentrating on the picky children who seem to plague parents so much more today than they did back when my parents were raising me, I ask Jacques whether his daughter Claudine ever went through a picky stage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Sure, absolutely!\" Jacques responds instantly. \"Claudine loved string bean stew and all of a sudden, she hated string beans. And I said, 'Fine, you don't have to eat it.' And certainly, she loved snails, because she was three years old and she loved garlic and the butter and all that too, until she was six or seven and then she's at school and her friends said, 'YUCK! You're eating that?' And that's it -- no more of them!\" Jacques laughs and acknowledges that when kids reach a certain age, they want to conform to the other children around them. \u003c/p>\n\u003cp>Like my parents, Jacques' approach to Claudine going off string beans and escargot was to shrug it off. It didn't bother him, and he didn't get upset about it. Additionally, when it turned out that Claudine favored more unusual vegetables -- artichokes and Brussels sprouts -- Jacques didn't make a big deal about that, either. \"It's not like I went on my knees and said, 'Oh, my god!' No, we didn't even mention it. It doesn't even exist. It's there, you eat it. It comes, it goes.\"\u003c/p>\n\u003cp>I mention my feeling that today's parents are way more worried about picky eaters than in the past and, along with this, they expect their children to have accomplished palates at such a young age. Jacques' response is that America is a country of extremes. We go from 15-hour dishes to 15-second microwave dinners, and that there was a time where food wasn't really discussed at the table. It was there and you ate it. However, now we have the opposite situation where we're discussing and analyzing everything and expecting our kids to do the same. \"The kid is not meant to do that. No, the kid is just meant to enjoy the food, eat it, and that's it,\" Jacques pronounces. \u003c/p>\n\u003cp>When Claudine was a child, Jacques use to take her to New York. Just the two of them. They would stay in a hotel and go to a movie, and after the movie, they would eat at restaurants like Brasserie or Lutèce. However, Claudine was used to all those fancy restaurants by the time she was six or seven, and on one visit, Jacques -- imitating Claudine's long-suffering tones -- says she asked, \"Can we go to Burger King?\" Jacques laughs and says his response was, \"Okay, fine!\"\u003c/p>\n\u003cp>There you go, just like Julia Child proudly admitted her affinity for McDonald's fries, Jacques Pépin, the celebrated chef who cooked for the likes of Charles de Gaulle and who chefs today admire and revere, had no problem taking his daughter to Burger King.\u003c/p>\n\u003cp>\"The food follows your mood, follows the season, follows the ingredient. And don't talk too much, analyze it too much, just enjoy it.\" Laughing as he cites people's reaction to freaking out over putting butter on bread, Jacques explains, \"I say, 'Look, if you don't want to eat butter, don't eat it. Because if you eat it, you aren't going to digest it the right way. Your gastric juices are going to come back and you're going to have sourness. Don't eat it if it disturbs you. You have to be happy. You have to be happy when you cook and certainly you have to be happy when you eat.\"\u003c/p>\n\u003cp>As our conversation naturally turned from eating with kids to cooking with kids, Jacques told me that last week his eight-year-old granddaughter Shorey said to Claudine, \"Mom, I think want to cook with Jacques.\" Claudine's response was, \"Well, that's fine, darling, but I don't think you should call your grandfather Jacques.\" Shorey started crying and said, \"I didn't mean him, I want to cook with Jacques Torres!\" As Jacques pronounces this famous chocolatier's name, his voice chokes with appreciative mirth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-42315\">\u003c/a>\u003c/p>\n\u003cp>I didn't intend to get into food politics, but after Jacques tells me his publishers thought skinning a rabbit on the DVD accompaniment to \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pepin\u003c/em>\u003c/a> was too traumatizing (adding that if he killed and skinned a rabbit on stage, \"I would probably be assassinated more than if I killed my wife!\"), Jacques himself brings up the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">California foie gras ban\u003c/a>. \u003c/p>\n\u003cp>\"They have no idea what they are talking about. And the worst is that they are righteous,\" Jacques announces. Stating that no one would pass a law banning the large industrial chicken farms that abuse their poultry with beak trimming and other atrocities, Jacques details that the way foie gras-destined ducks are treated is actually a \"natural process\" that both the Ancient Egyptians and Romans practiced long before the French came along. \u003c/p>\n\u003cp>Way back then it was discovered that when a duck or goose was killed at migration time, the liver was twice as large as normal. Additionally, it was noted that after migration, the liver shrank down again. Jacques explains this is the liver's reaction to the overeating that is necessary for sustained migration. The Egyptians and Romans learned they could overfeed the ducks outside of migration and achieve this same affect. \"But if you've been on a farm,\" Jacques explains, \"the first day the duck is a little surprised when they put the [gavage] in and give him the mush...but after one day, they come to get it.\" Jacques continues that the animal does not suffer, and that, in fact, there can't be any trauma whatsoever, because if the animal is traumatized, it actually compromises the quality of the liver.\u003c/p>\n\u003cp>That discussion emboldens me to get his opinion on another hot button food topic: Paula Deen. Reminding him that Anthony Bourdain once called Paula Deen \u003ca href=\"http://articles.chicagotribune.com/2011-08-19/news/ct-bourdain-vs-deen_1_paula-deen-anthony-bourdain-dangerous-person\">\"the worst, most dangerous person to America,\"\u003c/a> I ask Jacques whether Deen's recent diabetes diagnosis was really any of the public's business. \"No, it's not right. That's the way she cooks -- just like many other people in the South, like me occasionally -- and this is a condition people get. Who knows, if she lived in Provence and cooked the Mediterranean way that she wouldn't have the same condition anyway? We are cooks, we aren't doctors.\" As to whether or not Deen and others have any responsibility to their viewers, Jacques explained, \"I have 700 recipes and of those, some are classic French recipes and are plenty rich. I have no choice what people are going to cook. I have no choice in how much people are going to drink.\" Jacques chuckles that people freak out when he tells him he and his wife Gloria drink two bottles over dinner. \"Well yes,\" he details, \"I start cooking at 4:00 in the afternoon and I open a bottle of white wine and by the time we eat at 7:00, we've finished that bottle of white wine and we open a bottle of red wine.\" Jacques concludes this by saying he's recently decided to exclusively buy magnums of wine. \"So when my doctor asks, I will say, 'Oh, I only drink one bottle.'\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "After a Hmong Healing Ceremony, A Feast",
"title": "After a Hmong Healing Ceremony, A Feast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-woman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-woman560.jpg\" alt=\"A Hmong shaman blesses a young pregnant woman in rural Merced\" title=\"A Hmong shaman blesses a young pregnant woman in rural Merced\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41807\">\u003c/a>\u003cbr>\n\u003cem>A Hmong shaman blesses a young pregnant woman in rural Merced.\u003c/em>\u003c/p>\n\u003cp>Hmong refugees have been resettling in California’s Central Valley since the late 1970s, when the CIA retreated from their “\u003ca title=\"Secret War Laos\" href=\"https://www.cia.gov/library/center-for-the-study-of-intelligence/csi-publications/csi-studies/studies/winter99-00/art7.html\">Secret War\u003c/a>” in Laos. Today the Central Valley is a hub for Hmong refugees. Most arrived with few personal belongings, but they did carry their cultural practices with them -- and their recipes. At \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/04/20/teaching-hmong-shamans-western-medicine/\">a traditional Hmong ceremony\u003c/a> in the small town of Winton, a few dozen family members gathered to honor a young, pregnant Hmong woman -- Leena Yang. The ceremony was to ensure the healthy birth of the baby and a safe delivery for the mother. \"It's like a healing, prevention and protection together. The shaman welcomes the baby soul to the world,\" said \u003ca title=\"http://blogs.kqed.org/ourxperience/2012/01/24/the-trauma-of-escape-a-hmong-mans-journey-to-the-u-s/\" href=\"http://blogs.kqed.org/ourxperience/2012/01/24/the-trauma-of-escape-a-hmong-mans-journey-to-the-u-s/\">Changvang Her\u003c/a>, a Hmong translator.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/altar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/altar560.jpg\" alt=\"A traditional Hmong altar.\" title=\"A traditional Hmong altar.\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41813\">\u003c/a>\u003cbr>\n\u003cem>A traditional Hmong altar.\u003c/em>\u003c/p>\n\u003cp>First the shaman, May Yang, and her husband prepare an altar with offerings of eggs, uncooked rice, paper money and incense. The eggs, the shaman explains through an interpreter, are toys for the shaman spirits to play with. The rice is for the spirits to eat if they get hungry. Family members then spread a plastic sheet across the living floor, and carefully laid a slaughtered pig on the sheet. The pig had a rope wrapped around its belly that led to another rope, wrapped around the belly of a pregnant woman. For the next two hours the shaman chanted while she swayed back and forth and played ceremonial bells. The chants, she later explained, are prayers to the spirit world, offering the slaughtered pig as a sacrifice in exchange for a healthy birth. Throughout the ceremony, the shaman's husband burns pieces of the paper money as offerings to help the shaman pass through different spiritual levels, or realms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-bells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-bells560.jpg\" alt=\"May Yang, the shaman, rattles ceremonial bells to help the unborn baby's spirit.\" title=\"May Yang, the shaman, rattles ceremonial bells to help the unborn babys spirit.\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41816\">\u003c/a>\u003cbr>\n\u003cem>May Yang, the shaman, rattles ceremonial bells to help the unborn baby's spirit.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the ceremony the men in the family took the pig to the garage to prepare it for the feast, while the women cooked in the kitchen and in a makeshift kitchen in the backyard. The first dish they began to prepare was the \"pork and cabbage,\" a pork and rice noodle dish wrapped in steamed cabbage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-1-150x150.jpg\" alt=\"Yep, that's the pig.\" title=\"Yep, that's the pig.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41773\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-2-150x150.jpg\" alt=\"The men in the family cut up the pig in garage in preparation for the feast.\" title=\"The men in the family cut up the pig in garage in preparation for the feast.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41774\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-4-150x150.jpg\" alt=\"Meanwhile in the kitchen, the women carefully steam leaves of cabbage.\" title=\"Meanwhile in the kitchen, the women carefully steam leaves of cabbage.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41776\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-5-150x150.jpg\" alt=\"The pork meat is mixed with cilantro, green onions and thin rice noodles.\" title=\"The pork meat is mixed with cilantro, green onions and thin rice noodles.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41777\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-6-150x150.jpg\" alt=\"The women then wrap the steamed cabbage around the meat.\" title=\"The women then wrap the steamed cabbage around the meat.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41778\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-7-150x150.jpg\" alt=\"The cabbage rolls are steamed, then served\" title=\"The cabbage rolls are steamed, then served\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41779\">\u003c/a>\u003c/p>\n\u003cp>One dish was prepared only for the mother-to-be: a freshly killed chicken. The chicken, cut in half, represents the separation of the mother and baby’s spirits and is part of the ceremony. The Hmong believe that mother and daughter are joined in one life, and soon before birth you must split them into two lives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-1-150x150.jpg\" alt=\"The mother-in-law plucks the chicken in her backyard.\" title=\"The mother-in-law plucks the chicken in her backyard.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41780\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-2-150x150.jpg\" alt=\"She then rinses the last of the feathers off the chicken.\" title=\"She then rinses the last of the feathers off the chicken.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41781\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-3-150x150.jpg\" alt=\"The shaman's husband carefully places the chicken in the doorway.\" title=\"The shaman's husband carefully places the chicken in the doorway.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41782\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-4-150x150.jpg\" alt=\"He adds a paper cut out of two people on the chicken, representing mother and child.\" title=\"He adds a paper cut out of two people on the chicken, representing mother and child.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41783\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-5-150x150.jpg\" alt=\"The shaman’s husband cuts the chicken – and the paper dolls – in half. This symbolizes the separation of the mother and child’s souls.\" title=\"The shaman’s husband cuts the chicken – and the paper dolls – in half. This symbolizes the separation of the mother and child’s souls.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41784\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-6-150x150.jpg\" alt=\"The mother-in-law takes the other half of the chicken to her daughter-in-law, who eats it before the feast.\" title=\"The mother-in-law takes the other half of the chicken to her daughter-in-law, who eats it before the feast.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41785\">\u003c/a>\u003c/p>\n\u003cp>The final, and most complicated dish was the trout, which was mostly prepared in the yard while the shaman performed the ceremony in the living room.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-1-150x150.jpg\" alt=\"Family members prepare the fish in the backyard.\" title=\"Family members prepare the fish in the backyard.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41789\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-2-150x150.jpg\" alt=\"A young woman carefully cuts off a fish’s head.\" title=\"A young woman carefully cuts off a fish’s head.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-3-150x150.jpg\" alt=\"Garlic cloves are baked, peeled, then mashed up with a mortar and pestle.\" title=\"Garlic cloves are baked, peeled, then mashed up with a mortar and pestle.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41791\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-4-150x150.jpg\" alt=\"Grilled chili peppers are also mashed in a mortar and pestle.\" title=\"Grilled chili peppers are also mashed in a mortar and pestle.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41792\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-5-150x150.jpg\" alt=\"After baking the women painstakingly take out tiny fish needles from the dish.\" title=\"After baking the women painstakingly take out tiny fish needles from the dish.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41793\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-6-150x150.jpg\" alt=\"The fish is then mixed with garlic, eggs and chili peppers. Then it's baked and ready to serve.\" title=\"The fish is then mixed with garlic, eggs and chili peppers. Then it's baked and ready to serve.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41794\">\u003c/a>\u003c/p>\n\u003cp>The women of the family -- who did the vast majority of the cooking -- proudly pose with the pregnant lady-of-honor in front of the feast they prepared.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-women-photo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-women-photo560.jpg\" alt=\"Hmong women pose in front of the feast.\" title=\"Hmong women pose in front of the feast.\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41823\">\u003c/a>\u003c/p>\n\u003cp>Then the men sit down to eat, while most of the women eat in the kitchen or the backyard.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/men-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/men-eating560.jpg\" alt=\"Men sit down to eat.\" title=\"After the ceremony, the men in the family sit down to enjoy the feast.\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41826\">\u003c/a>\u003c/p>\n\u003cp>After the feast, the mother-in-law warmly thanks the shaman and her husband. As they head to the front door, the shaman is gifted a bag filled with dozens of steamed pork and cabbage rolls to take home to her own family.\u003c/p>\n\u003cp>Visit KQED's State of Health blog to read about how \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/04/20/teaching-hmong-shamans-western-medicine/\">Hmong shamans in Merced are being trained in the basics of western medicine\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201205041630/d\">Traditional Hmong Healers Learning to Partner With Valley Doctors\u003c/a>\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/R201205041630d.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/R201205041630d.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "Hmong refugees have been resettling in California’s Central Valley since the late 1970s. Most arrived with few personal belongings, but they did carry their cultural practices -- and their recipes. At traditional Hmong healing ceremony in rural Merced, family members feasted on pork and cabbage rolls, fresh fish, and more.",
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"description": "Hmong refugees have been resettling in California’s Central Valley since the late 1970s. Most arrived with few personal belongings, but they did carry their cultural practices -- and their recipes. At traditional Hmong healing ceremony in rural Merced, family members feasted on pork and cabbage rolls, fresh fish, and more.",
"title": "After a Hmong Healing Ceremony, A Feast | KQED",
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"headline": "After a Hmong Healing Ceremony, A Feast",
"datePublished": "2012-04-20T10:00:00-07:00",
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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/hmong-shaman-woman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-woman560.jpg\" alt=\"A Hmong shaman blesses a young pregnant woman in rural Merced\" title=\"A Hmong shaman blesses a young pregnant woman in rural Merced\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41807\">\u003c/a>\u003cbr>\n\u003cem>A Hmong shaman blesses a young pregnant woman in rural Merced.\u003c/em>\u003c/p>\n\u003cp>Hmong refugees have been resettling in California’s Central Valley since the late 1970s, when the CIA retreated from their “\u003ca title=\"Secret War Laos\" href=\"https://www.cia.gov/library/center-for-the-study-of-intelligence/csi-publications/csi-studies/studies/winter99-00/art7.html\">Secret War\u003c/a>” in Laos. Today the Central Valley is a hub for Hmong refugees. Most arrived with few personal belongings, but they did carry their cultural practices with them -- and their recipes. At \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/04/20/teaching-hmong-shamans-western-medicine/\">a traditional Hmong ceremony\u003c/a> in the small town of Winton, a few dozen family members gathered to honor a young, pregnant Hmong woman -- Leena Yang. The ceremony was to ensure the healthy birth of the baby and a safe delivery for the mother. \"It's like a healing, prevention and protection together. The shaman welcomes the baby soul to the world,\" said \u003ca title=\"http://blogs.kqed.org/ourxperience/2012/01/24/the-trauma-of-escape-a-hmong-mans-journey-to-the-u-s/\" href=\"http://blogs.kqed.org/ourxperience/2012/01/24/the-trauma-of-escape-a-hmong-mans-journey-to-the-u-s/\">Changvang Her\u003c/a>, a Hmong translator.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/altar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/altar560.jpg\" alt=\"A traditional Hmong altar.\" title=\"A traditional Hmong altar.\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41813\">\u003c/a>\u003cbr>\n\u003cem>A traditional Hmong altar.\u003c/em>\u003c/p>\n\u003cp>First the shaman, May Yang, and her husband prepare an altar with offerings of eggs, uncooked rice, paper money and incense. The eggs, the shaman explains through an interpreter, are toys for the shaman spirits to play with. The rice is for the spirits to eat if they get hungry. Family members then spread a plastic sheet across the living floor, and carefully laid a slaughtered pig on the sheet. The pig had a rope wrapped around its belly that led to another rope, wrapped around the belly of a pregnant woman. For the next two hours the shaman chanted while she swayed back and forth and played ceremonial bells. The chants, she later explained, are prayers to the spirit world, offering the slaughtered pig as a sacrifice in exchange for a healthy birth. Throughout the ceremony, the shaman's husband burns pieces of the paper money as offerings to help the shaman pass through different spiritual levels, or realms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-bells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-bells560.jpg\" alt=\"May Yang, the shaman, rattles ceremonial bells to help the unborn baby's spirit.\" title=\"May Yang, the shaman, rattles ceremonial bells to help the unborn babys spirit.\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41816\">\u003c/a>\u003cbr>\n\u003cem>May Yang, the shaman, rattles ceremonial bells to help the unborn baby's spirit.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the ceremony the men in the family took the pig to the garage to prepare it for the feast, while the women cooked in the kitchen and in a makeshift kitchen in the backyard. The first dish they began to prepare was the \"pork and cabbage,\" a pork and rice noodle dish wrapped in steamed cabbage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-1-150x150.jpg\" alt=\"Yep, that's the pig.\" title=\"Yep, that's the pig.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41773\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-2-150x150.jpg\" alt=\"The men in the family cut up the pig in garage in preparation for the feast.\" title=\"The men in the family cut up the pig in garage in preparation for the feast.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41774\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-4-150x150.jpg\" alt=\"Meanwhile in the kitchen, the women carefully steam leaves of cabbage.\" title=\"Meanwhile in the kitchen, the women carefully steam leaves of cabbage.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41776\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-5-150x150.jpg\" alt=\"The pork meat is mixed with cilantro, green onions and thin rice noodles.\" title=\"The pork meat is mixed with cilantro, green onions and thin rice noodles.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41777\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-6-150x150.jpg\" alt=\"The women then wrap the steamed cabbage around the meat.\" title=\"The women then wrap the steamed cabbage around the meat.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41778\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-7-150x150.jpg\" alt=\"The cabbage rolls are steamed, then served\" title=\"The cabbage rolls are steamed, then served\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41779\">\u003c/a>\u003c/p>\n\u003cp>One dish was prepared only for the mother-to-be: a freshly killed chicken. The chicken, cut in half, represents the separation of the mother and baby’s spirits and is part of the ceremony. The Hmong believe that mother and daughter are joined in one life, and soon before birth you must split them into two lives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-1-150x150.jpg\" alt=\"The mother-in-law plucks the chicken in her backyard.\" title=\"The mother-in-law plucks the chicken in her backyard.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41780\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-2-150x150.jpg\" alt=\"She then rinses the last of the feathers off the chicken.\" title=\"She then rinses the last of the feathers off the chicken.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41781\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-3-150x150.jpg\" alt=\"The shaman's husband carefully places the chicken in the doorway.\" title=\"The shaman's husband carefully places the chicken in the doorway.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41782\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-4-150x150.jpg\" alt=\"He adds a paper cut out of two people on the chicken, representing mother and child.\" title=\"He adds a paper cut out of two people on the chicken, representing mother and child.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41783\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-5-150x150.jpg\" alt=\"The shaman’s husband cuts the chicken – and the paper dolls – in half. This symbolizes the separation of the mother and child’s souls.\" title=\"The shaman’s husband cuts the chicken – and the paper dolls – in half. This symbolizes the separation of the mother and child’s souls.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41784\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-6-150x150.jpg\" alt=\"The mother-in-law takes the other half of the chicken to her daughter-in-law, who eats it before the feast.\" title=\"The mother-in-law takes the other half of the chicken to her daughter-in-law, who eats it before the feast.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41785\">\u003c/a>\u003c/p>\n\u003cp>The final, and most complicated dish was the trout, which was mostly prepared in the yard while the shaman performed the ceremony in the living room.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-1-150x150.jpg\" alt=\"Family members prepare the fish in the backyard.\" title=\"Family members prepare the fish in the backyard.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41789\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-2-150x150.jpg\" alt=\"A young woman carefully cuts off a fish’s head.\" title=\"A young woman carefully cuts off a fish’s head.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-3-150x150.jpg\" alt=\"Garlic cloves are baked, peeled, then mashed up with a mortar and pestle.\" title=\"Garlic cloves are baked, peeled, then mashed up with a mortar and pestle.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41791\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-4-150x150.jpg\" alt=\"Grilled chili peppers are also mashed in a mortar and pestle.\" title=\"Grilled chili peppers are also mashed in a mortar and pestle.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41792\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-5-150x150.jpg\" alt=\"After baking the women painstakingly take out tiny fish needles from the dish.\" title=\"After baking the women painstakingly take out tiny fish needles from the dish.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41793\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-6-150x150.jpg\" alt=\"The fish is then mixed with garlic, eggs and chili peppers. Then it's baked and ready to serve.\" title=\"The fish is then mixed with garlic, eggs and chili peppers. Then it's baked and ready to serve.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41794\">\u003c/a>\u003c/p>\n\u003cp>The women of the family -- who did the vast majority of the cooking -- proudly pose with the pregnant lady-of-honor in front of the feast they prepared.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-women-photo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-women-photo560.jpg\" alt=\"Hmong women pose in front of the feast.\" title=\"Hmong women pose in front of the feast.\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41823\">\u003c/a>\u003c/p>\n\u003cp>Then the men sit down to eat, while most of the women eat in the kitchen or the backyard.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/men-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/men-eating560.jpg\" alt=\"Men sit down to eat.\" title=\"After the ceremony, the men in the family sit down to enjoy the feast.\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41826\">\u003c/a>\u003c/p>\n\u003cp>After the feast, the mother-in-law warmly thanks the shaman and her husband. As they head to the front door, the shaman is gifted a bag filled with dozens of steamed pork and cabbage rolls to take home to her own family.\u003c/p>\n\u003cp>Visit KQED's State of Health blog to read about how \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/04/20/teaching-hmong-shamans-western-medicine/\">Hmong shamans in Merced are being trained in the basics of western medicine\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201205041630/d\">Traditional Hmong Healers Learning to Partner With Valley Doctors\u003c/a>\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/R201205041630d.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/R201205041630d.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\" alt=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" title=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42077\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Celebrity chef Jacques Pépin has been cooking for over 60 years. He has published 27 cookbooks and recently won an IACP Award for his new TV series \"Essential Pépin.\" Previously, Pépin has won a Daytime Emmy, numerous James Beard Awards and two of France's highest honors. Pépin joined Michael Krasny on \u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Forum\u003c/a> to discuss food, his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">newest cookbook\u003c/a> and his KQED-produced PBS series \"\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Jacques Pépin, celebrity chef, cookbook author and host of \"Essential Pépin,\" currently airing on KQED Public Television\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Original Broadcast:\u003c/a> Tuesday, Apr 17, 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/R201204171000.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/R201204171000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>: including episodes, recipes and more\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">Essential Pépin: Jacques Pépin’s New Cookbook\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/jacques-pepin/\">Cooking Tips from Jacques Pépin\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9780547232799\">About the cookbook \"Essential Pépin\"\u003c/a>: at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin Portal\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/taste200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/taste200.jpg\" alt=\"Taste What You're Missing. by Barb Stuckey\" title=\"Taste What You're Missing. by Barb Stuckey\" width=\"200\" height=\"304\" class=\"alignleft size-full wp-image-41467\">\u003c/a>Author Barb Stuckey says if you really want to understand why you like the food you like, you can't stop with taste. Her new book \"Taste What You're Missing\" explains how all five senses interact to make our experience of meals delicious, or disappointing.\u003c/p>\n\u003cp>Stuckey joins \u003ca href=\"http://www.kqed.org/a/forum/R201204111000\">Forum\u003c/a> to discuss how you can use the science of flavor to make feasts for all the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204111000\">Original Broadcast\u003c/a>: Wed, Apr 11, 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/R201204111000.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/R201204111000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> \u003ca href=\"http://barbstuckey.com/\">Barb Stuckey\u003c/a>, professional food developer and author\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cp> About the book \u003ca href=\"http://www.indiebound.org/book/9781439190739\">\"Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good\"\u003c/a> : at IndieBound.org\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Barb Stuckey's website: \u003ca href=\"http://www.tastewhatyouremissing.com/\">tastewhatyourmissing.com\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/tastewhatumiss\">@tastewhatumiss\u003c/a>\u003c/p>\n\n",
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"excerpt": "Author Barb Stuckey says if you really want to understand why you like the food you like, you can't stop with taste. Her new book \"Taste What You're Missing\" explains how all five senses interact to make our experience of meals delicious, or disappointing.",
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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/taste200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/taste200.jpg\" alt=\"Taste What You're Missing. by Barb Stuckey\" title=\"Taste What You're Missing. by Barb Stuckey\" width=\"200\" height=\"304\" class=\"alignleft size-full wp-image-41467\">\u003c/a>Author Barb Stuckey says if you really want to understand why you like the food you like, you can't stop with taste. Her new book \"Taste What You're Missing\" explains how all five senses interact to make our experience of meals delicious, or disappointing.\u003c/p>\n\u003cp>Stuckey joins \u003ca href=\"http://www.kqed.org/a/forum/R201204111000\">Forum\u003c/a> to discuss how you can use the science of flavor to make feasts for all the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204111000\">Original Broadcast\u003c/a>: Wed, Apr 11, 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/R201204111000.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/R201204111000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> \u003ca href=\"http://barbstuckey.com/\">Barb Stuckey\u003c/a>, professional food developer and author\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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