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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/americarevealed-latomatina-248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/americarevealed-latomatina-248x140.jpg\" alt=\"Yul Kwon - America Revealed- Food Machine. Photo courtesy of PBS\" title=\"Yul Kwon - America Revealed- Food Machine. Photo courtesy of PBS\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-41478\">\u003c/a>The new four-part PBS Series \"America Revealed\" explores the hidden food, energy, transportation and manufacturing systems that keep America running. \u003ca href=\"http://www.kqed.org/a/forum/R201204061000\">Forum\u003c/a> talks to host Yul Kwon about the new program, and about his unique career. The multi-talented Stanford grad has also worked at Google and the FCC. He's also the first Asian-American to win the CBS reality show \"Survivor.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204061000\">Original Broadcast\u003c/a>: Fri, Apr 6, 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/R201204061000.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/R201204061000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Yul Kwon, host of \"\u003ca href=\"http://www.pbs.org/america-revealed/\">America Revealed\u003c/a>\" on PBS\u003c/p>\n\u003cp>Watch a preview of \"America Revealed\":\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/P9tNcmcoJkE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> About \"America Revealed,\" including \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20603\">broadcast schedule\u003c/a>\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/americarevealed-latomatina-248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/americarevealed-latomatina-248x140.jpg\" alt=\"Yul Kwon - America Revealed- Food Machine. Photo courtesy of PBS\" title=\"Yul Kwon - America Revealed- Food Machine. Photo courtesy of PBS\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-41478\">\u003c/a>The new four-part PBS Series \"America Revealed\" explores the hidden food, energy, transportation and manufacturing systems that keep America running. \u003ca href=\"http://www.kqed.org/a/forum/R201204061000\">Forum\u003c/a> talks to host Yul Kwon about the new program, and about his unique career. The multi-talented Stanford grad has also worked at Google and the FCC. He's also the first Asian-American to win the CBS reality show \"Survivor.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204061000\">Original Broadcast\u003c/a>: Fri, Apr 6, 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/R201204061000.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/R201204061000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Yul Kwon, host of \"\u003ca href=\"http://www.pbs.org/america-revealed/\">America Revealed\u003c/a>\" on PBS\u003c/p>\n\u003cp>Watch a preview of \"America Revealed\":\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/P9tNcmcoJkE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "America Revealed's Food Machine and Food Forward Premieres: A Tale of Two Totally Different PBS Programs",
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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/yul-skydiving-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/yul-skydiving-560.jpg\" alt=\"Host Yul Kwon skydiving in America Revealed. Photo: Courtesy of Lion Television\" title=\"Host Yul Kwon skydiving in America Revealed. Photo: Courtesy of Lion Television\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41158\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Yul Kwon takes to the skies -- a lot -- in the opening episode of America Revealed called \"Food Machine.\"\u003c/strong> Photo: Courtesy of Lion Television\u003c/em>\u003c/p>\n\u003cp>Let's begin, shall we, with the first episode of \u003ca href=\"http://www.pbs.org/america-revealed/\">\u003cem>America Revealed\u003c/em>\u003c/a>, \"Food Machine,\" which sets out to explore the vast, industrial way food is grown, processed, and transported in this country. The four-part series on systems kicks off with its first episode on food on April 11 (subsequent programs tackle energy, transport, and industry).\u003c/p>\n\u003cp>The 56-minute program is hosted by the Bay Area native \u003ca href=\"http://en.wikipedia.org/wiki/Yul_Kwon\">Yul Kwon\u003c/a>, a former Survivor winner, among his eclectic accomplishments. Okay, let's get some of the others out of the way: He's been featured in an issue of \u003cem>People\u003c/em>'s \"Sexiest Man Alive.\" A lawyer by training, a graduate of Stanford and Yale, he helped draft the Homeland Security bill, worked for the Federal Communications Commission, and is a now a \"daredevil television host,\" according to his bio. Oh, and he opened a \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/June-2009/Yul-Kwon-Comes-Home/\">yogurt shop in Walnut Creek\u003c/a>, his childhood hometown.\u003c/p>\n\u003cp>Regardless, this reviewer has one question for the good people of programming at PBS: What were you thinking?\u003c/p>\n\u003cp>The episode plays like propaganda (at first I wondered if it was going to morph into mockumentary-like parody, alas no). Everything is bigger and better in this great United States of America, \u003ca href=\"http://www.liontv.com/London/Home\">Lion Television\u003c/a>, who produced the series, would have viewers believe. (The program is based on an award-winning BBC series \u003cem>Britain from Above\u003c/em>, by the independent production company, which has offices in the U.S. and the UK.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can practically taste the awe at the sheer scale of things in this land from our brothers and sisters across the pond. America Revealed is beamed at you via bright lights, aerial footage, high-definition video, real-time satellite data -- in other words, a bunch of high-tech bells and whistles.\u003c/p>\n\u003cp>Then there's Kwon who takes to the skies -- a lot -- to illustrate, well, to illustrate what exactly? Oh, yeah, this is a vast and complex country. And: I am a sexy survivor who skydives. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/P9tNcmcoJkE\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>During the last century, an American industrial revolution has given rise to the biggest, most productive food machine the world has ever known, the show announces. Look at our marvels of engineering magic that allow 80 percent of the state of California's water to go directly to Central Valley farms -- in an area that was previously a desert -- to produce 50 percent of the entire country's fruits, nuts, and vegetables. \u003c/p>\n\u003cp>Might there be anything misguided about redirecting all that precious water? Just curious. But there's no time for controversy here, we're simply going to tell you how it is, with a grin, and move on.\u003c/p>\n\u003cp>The episode also explores how the U.S. food system feeds nearly 300 million Americans every day -- an impressive feat for sure -- at a time when less than two percent of the population produces food for the other 98 percent. Well, hello \u003ca href=\"http://grist.org/food/despite-the-headlines-big-ag-subsidies-arent-going-anywhere/\">Big Ag\u003c/a>.\u003c/p>\n\u003cp>America has put nature to work, the script explains, with a maddening neutrality that made this writer want to run screaming in frustration from the screen. See how the heartland is composed of massive corn farms, where ag pilots spray more than 40 pesticides -- in the bad old days there were only a few! -- on crops eventually destined for supermarket shelves. \u003c/p>\n\u003cp>Find out about the modern invention known as \u003ca href=\"http://www.pbs.org/wgbh/harvest/exist/\">genetically modified corn\u003c/a> that fills so many of the products in grocery stores. Could any of this be detrimental to human health or farmland? Just asking. But, no time, we must keep on trucking.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"328\">\u003cparam name=\"movie\" value=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\">\u003cparam name=\"flashvars\" value=\"video=2209078973&player=viral&end=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\" flashvars=\"video=2209078973&player=viral&end=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" wmode=\"transparent\" allowfullscreen=\"true\" width=\"512\" height=\"328\" bgcolor=\"#000000\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Speaking of corn, discover how clever Americans are feeding corn -- not a natural source of food for cattle -- to animals who get pumped up supernaturally in industrial food lots, where they're also given doses of antibiotics and growth hormones for good measure, just so consumers might enjoy a large steak. At low cost. Should we discuss whether all this is good for the animals, land, or humans? Nah. The food machine just \"gives us what we want.\" Next segment please.\u003c/p>\n\u003cp>Let's talk \"craveability.\" What Americans want, the New York restaurant experts explain on \u003cem>America Revealed\u003c/em>, is big servings of so-called \"celebration foods\" and they want 'em all the time. Case in point the restaurant hit known as the Bloomin' Onion -- soaked in buttermilk and batter and deep fried, this monster on a plate sells like hot cakes at that embarrassment to any self-respecting Aussie known as the \u003ca href=\"http://www.outback.com/companyinfo/\">Outback Steakhouse\u003c/a>. (Walkabout Soup? Alice Springs Chicken Quesadillas? Chocolate Thunder Down Under? Some marketing guru got rich making this stuff up, but I digress.)\u003c/p>\n\u003cp>So much of this episode is just uncritical content presented without any context, which does a disservice to viewers like you, who expect more from PBS documentaries.\u003c/p>\n\u003cp>What if some social studies teacher showed this to a bunch of high school kids? They'd get the impression that the American system of food production and distribution is a well-oiled machine. And that's just so far from the truth.\u003c/p>\n\u003cp>To be fair, if viewers stick around to the 40-minute mark, there are a few indications that all might not be golden in The Land of Oz. (Yes, folks, the camera crew visit Kansas and there are even references to Toto in this program.) \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">Colony collapse disorder\u003c/a> gets some attention. Those super-size-me steak and fried onion feasts are making Americans fat and fatter we learn. Kwon revisits water in California, but only from the perspective of the expense to farmers. Don't get me started on the crop-dusting segment.\u003c/p>\n\u003cp>Towards the end of the hour the show explores the subject of food deserts -- places where people can't find any real food to eat, since they only have corner stores that specialize in liquor, Lottery tickets, and cigarettes. One guess where the camera crew is headed? Detroit it is.\u003c/p>\n\u003cp>The Motor City seems to have become the poster child for urban food renewal for visual media. Pans of vacant lots, abandoned buildings, and graffiti graphically illustrate something went horribly wrong in the home of Motown. Cut to images of urban farmers -- many African American -- growing fresh food for their people in a place that had little for a very long time and it's clear that the city is undergoing a transformation.\u003c/p>\n\u003cp>Meet the aptly named \u003ca href=\"http://video.pbs.org/video/2209093103/\">Will Gardner\u003c/a>, an enterprising edible entrepreneur, who sells his produce at a Detroit farmers' market, and one of the few bright spots in an episode where a fourth-generation Midwesterner described himself not as a farmer but an \"input-output manager.\" Oh my.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"328\">\u003cparam name=\"movie\" value=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\">\u003cparam name=\"flashvars\" value=\"video=2209093103&player=viral&end=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\" flashvars=\"video=2209093103&player=viral&end=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" wmode=\"transparent\" allowfullscreen=\"true\" width=\"512\" height=\"328\" bgcolor=\"#000000\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>What else not to like? The overwrought writing and soundtrack, the frenetic images that begin the episode, the host's mug filmed from one too many planes. \u003c/p>\n\u003cp>Consider yourself warned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\" alt=\"Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\" title=\"Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28353\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>Now, back to Detroit. The pilot of the series \u003ca href=\"http://www.foodforward.tv/\">\u003cem>Food Forward\u003c/em>\u003c/a>, which showcases urban agriculture across America, reports on what's gone down and what's growing up in the Motor City too. The episode airs April 9.\u003c/p>\n\u003cp>The sight of \u003ca href=\"http://grist.org/urban-agriculture/2011-12-08-new-agtivist-edith-floyd-is-making-an-urban-farm-lot-by-lot/\">Edith Floyd\u003c/a> beaming on her bright orange tractor turning what were trash-strewn lots into thriving community gardens loaded with edibles is heart-warming and hopeful.\u003c/p>\n\u003cp>As are all the stories of urban farmers producing change in their own lives and others, such as \u003ca href=\"http://foodandcommunityfellows.org/fellows\">IATP Food and Community Fellow\u003c/a> Malik Kenyatta Yakini of the \u003ca href=\"http://detroitblackfoodsecurity.org\">Detroit Community Food Security Network\u003c/a>. These people don't pretend they're going to be able to feed an army let alone the entire country. They just want to do their part to get good food into the hands, mouths, and bellies of the people in their local area. You can't help but root for these underdogs in this series premiere.\u003c/p>\n\u003cp>This writer has already covered \u003cem>Food Forward\u003c/em> before -- in an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/01/5-questions-for-food-forwards-greg-roden/\">interview with producer Greg Roden\u003c/a> for a previous \u003cem>Bay Area Bites\u003c/em> post and in a story featuring \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\">writer Stett Holbrook for Civil Eats\u003c/a>. Watch this program. Don't just take this reviewer's word for it. Food writer \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/06/food_forward_review.php\">Sean Timberlake\u003c/a> described the pilot as a celebration of the real food heroes around the country. Indeed.\u003c/p>\n\u003cp>This 13-part series needs support, just like the people it profiles, who are trying to bring about change in America's troubled food systems, whether it's a rooftop gardener in Brooklyn, a hydroponic grower in Milwaukee, or a self-described nugget of deliciousness dropping off boxes of freshly picked produce to neighbors in West Oakland.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/RnKobtfvUTs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.calacademy.org/events/nightlife/?t=1\">Event April 5, 6-10pm: Nightlife at Cal Academy: Spring into Spring NightLife\u003c/a>\u003cbr>\nKQED’s \u003cem>America Revealed\u003c/em> & \u003cem>Food Forward\u003c/em> Screenings & Talks by Yul Kwon & Abeni Ramsey/ African Hall \u003c/p>\n\u003cp>\u003ca href=\"http://www.foodforward.tv/\">\u003cem>Food Forward: Urban Agriculture Across America\u003c/em>\u003c/a>\u003cbr>\nPremiere Airdate: April 9 (on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\">KQED 9\u003c/a> Mon, Apr 9, 2012 -- 7:30pm)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/Food_Forward\">@Food_Forward\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FoodFoward\">Food Forward\u003c/a>\u003cbr>\n\u003ca href=\"http://foodforwardtv.wordpress.com/\">Food Forward Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/shows/food-forward/\">Food Forward on PBS Food\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pbs.org/america-revealed/\">\u003cem>America Revealed\u003c/em>\u003c/a> Episode 1: \u003ca href=\"http://www.pbs.org/america-revealed/episode/1/\">Food Machine\u003c/a>\u003cbr>\nPremiere Airdate: April 11 (on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20603\">KQED 9\u003c/a> Wed, Apr 11, 2012 -- 10pm)\u003c/p>\n\n",
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"excerpt": "Sarah Henry discusses the good, the bad, and the ugly regarding two new food programs from PBS airing on KQED soon: \u003cem>America Revealed\u003c/em>'s first episode \"Food Machine\" on April 11 and \u003cem>Food Forward\u003c/em>'s pilot on April 9.",
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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/yul-skydiving-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/yul-skydiving-560.jpg\" alt=\"Host Yul Kwon skydiving in America Revealed. Photo: Courtesy of Lion Television\" title=\"Host Yul Kwon skydiving in America Revealed. Photo: Courtesy of Lion Television\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41158\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Yul Kwon takes to the skies -- a lot -- in the opening episode of America Revealed called \"Food Machine.\"\u003c/strong> Photo: Courtesy of Lion Television\u003c/em>\u003c/p>\n\u003cp>Let's begin, shall we, with the first episode of \u003ca href=\"http://www.pbs.org/america-revealed/\">\u003cem>America Revealed\u003c/em>\u003c/a>, \"Food Machine,\" which sets out to explore the vast, industrial way food is grown, processed, and transported in this country. The four-part series on systems kicks off with its first episode on food on April 11 (subsequent programs tackle energy, transport, and industry).\u003c/p>\n\u003cp>The 56-minute program is hosted by the Bay Area native \u003ca href=\"http://en.wikipedia.org/wiki/Yul_Kwon\">Yul Kwon\u003c/a>, a former Survivor winner, among his eclectic accomplishments. Okay, let's get some of the others out of the way: He's been featured in an issue of \u003cem>People\u003c/em>'s \"Sexiest Man Alive.\" A lawyer by training, a graduate of Stanford and Yale, he helped draft the Homeland Security bill, worked for the Federal Communications Commission, and is a now a \"daredevil television host,\" according to his bio. Oh, and he opened a \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/June-2009/Yul-Kwon-Comes-Home/\">yogurt shop in Walnut Creek\u003c/a>, his childhood hometown.\u003c/p>\n\u003cp>Regardless, this reviewer has one question for the good people of programming at PBS: What were you thinking?\u003c/p>\n\u003cp>The episode plays like propaganda (at first I wondered if it was going to morph into mockumentary-like parody, alas no). Everything is bigger and better in this great United States of America, \u003ca href=\"http://www.liontv.com/London/Home\">Lion Television\u003c/a>, who produced the series, would have viewers believe. (The program is based on an award-winning BBC series \u003cem>Britain from Above\u003c/em>, by the independent production company, which has offices in the U.S. and the UK.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can practically taste the awe at the sheer scale of things in this land from our brothers and sisters across the pond. America Revealed is beamed at you via bright lights, aerial footage, high-definition video, real-time satellite data -- in other words, a bunch of high-tech bells and whistles.\u003c/p>\n\u003cp>Then there's Kwon who takes to the skies -- a lot -- to illustrate, well, to illustrate what exactly? Oh, yeah, this is a vast and complex country. And: I am a sexy survivor who skydives. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/P9tNcmcoJkE\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>During the last century, an American industrial revolution has given rise to the biggest, most productive food machine the world has ever known, the show announces. Look at our marvels of engineering magic that allow 80 percent of the state of California's water to go directly to Central Valley farms -- in an area that was previously a desert -- to produce 50 percent of the entire country's fruits, nuts, and vegetables. \u003c/p>\n\u003cp>Might there be anything misguided about redirecting all that precious water? Just curious. But there's no time for controversy here, we're simply going to tell you how it is, with a grin, and move on.\u003c/p>\n\u003cp>The episode also explores how the U.S. food system feeds nearly 300 million Americans every day -- an impressive feat for sure -- at a time when less than two percent of the population produces food for the other 98 percent. Well, hello \u003ca href=\"http://grist.org/food/despite-the-headlines-big-ag-subsidies-arent-going-anywhere/\">Big Ag\u003c/a>.\u003c/p>\n\u003cp>America has put nature to work, the script explains, with a maddening neutrality that made this writer want to run screaming in frustration from the screen. See how the heartland is composed of massive corn farms, where ag pilots spray more than 40 pesticides -- in the bad old days there were only a few! -- on crops eventually destined for supermarket shelves. \u003c/p>\n\u003cp>Find out about the modern invention known as \u003ca href=\"http://www.pbs.org/wgbh/harvest/exist/\">genetically modified corn\u003c/a> that fills so many of the products in grocery stores. Could any of this be detrimental to human health or farmland? Just asking. But, no time, we must keep on trucking.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"328\">\u003cparam name=\"movie\" value=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\">\u003cparam name=\"flashvars\" value=\"video=2209078973&player=viral&end=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\" flashvars=\"video=2209078973&player=viral&end=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" wmode=\"transparent\" allowfullscreen=\"true\" width=\"512\" height=\"328\" bgcolor=\"#000000\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Speaking of corn, discover how clever Americans are feeding corn -- not a natural source of food for cattle -- to animals who get pumped up supernaturally in industrial food lots, where they're also given doses of antibiotics and growth hormones for good measure, just so consumers might enjoy a large steak. At low cost. Should we discuss whether all this is good for the animals, land, or humans? Nah. The food machine just \"gives us what we want.\" Next segment please.\u003c/p>\n\u003cp>Let's talk \"craveability.\" What Americans want, the New York restaurant experts explain on \u003cem>America Revealed\u003c/em>, is big servings of so-called \"celebration foods\" and they want 'em all the time. Case in point the restaurant hit known as the Bloomin' Onion -- soaked in buttermilk and batter and deep fried, this monster on a plate sells like hot cakes at that embarrassment to any self-respecting Aussie known as the \u003ca href=\"http://www.outback.com/companyinfo/\">Outback Steakhouse\u003c/a>. (Walkabout Soup? Alice Springs Chicken Quesadillas? Chocolate Thunder Down Under? Some marketing guru got rich making this stuff up, but I digress.)\u003c/p>\n\u003cp>So much of this episode is just uncritical content presented without any context, which does a disservice to viewers like you, who expect more from PBS documentaries.\u003c/p>\n\u003cp>What if some social studies teacher showed this to a bunch of high school kids? They'd get the impression that the American system of food production and distribution is a well-oiled machine. And that's just so far from the truth.\u003c/p>\n\u003cp>To be fair, if viewers stick around to the 40-minute mark, there are a few indications that all might not be golden in The Land of Oz. (Yes, folks, the camera crew visit Kansas and there are even references to Toto in this program.) \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">Colony collapse disorder\u003c/a> gets some attention. Those super-size-me steak and fried onion feasts are making Americans fat and fatter we learn. Kwon revisits water in California, but only from the perspective of the expense to farmers. Don't get me started on the crop-dusting segment.\u003c/p>\n\u003cp>Towards the end of the hour the show explores the subject of food deserts -- places where people can't find any real food to eat, since they only have corner stores that specialize in liquor, Lottery tickets, and cigarettes. One guess where the camera crew is headed? Detroit it is.\u003c/p>\n\u003cp>The Motor City seems to have become the poster child for urban food renewal for visual media. Pans of vacant lots, abandoned buildings, and graffiti graphically illustrate something went horribly wrong in the home of Motown. Cut to images of urban farmers -- many African American -- growing fresh food for their people in a place that had little for a very long time and it's clear that the city is undergoing a transformation.\u003c/p>\n\u003cp>Meet the aptly named \u003ca href=\"http://video.pbs.org/video/2209093103/\">Will Gardner\u003c/a>, an enterprising edible entrepreneur, who sells his produce at a Detroit farmers' market, and one of the few bright spots in an episode where a fourth-generation Midwesterner described himself not as a farmer but an \"input-output manager.\" Oh my.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"328\">\u003cparam name=\"movie\" value=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\">\u003cparam name=\"flashvars\" value=\"video=2209093103&player=viral&end=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\" flashvars=\"video=2209093103&player=viral&end=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" wmode=\"transparent\" allowfullscreen=\"true\" width=\"512\" height=\"328\" bgcolor=\"#000000\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>What else not to like? The overwrought writing and soundtrack, the frenetic images that begin the episode, the host's mug filmed from one too many planes. \u003c/p>\n\u003cp>Consider yourself warned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\" alt=\"Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\" title=\"Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28353\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>Now, back to Detroit. The pilot of the series \u003ca href=\"http://www.foodforward.tv/\">\u003cem>Food Forward\u003c/em>\u003c/a>, which showcases urban agriculture across America, reports on what's gone down and what's growing up in the Motor City too. The episode airs April 9.\u003c/p>\n\u003cp>The sight of \u003ca href=\"http://grist.org/urban-agriculture/2011-12-08-new-agtivist-edith-floyd-is-making-an-urban-farm-lot-by-lot/\">Edith Floyd\u003c/a> beaming on her bright orange tractor turning what were trash-strewn lots into thriving community gardens loaded with edibles is heart-warming and hopeful.\u003c/p>\n\u003cp>As are all the stories of urban farmers producing change in their own lives and others, such as \u003ca href=\"http://foodandcommunityfellows.org/fellows\">IATP Food and Community Fellow\u003c/a> Malik Kenyatta Yakini of the \u003ca href=\"http://detroitblackfoodsecurity.org\">Detroit Community Food Security Network\u003c/a>. These people don't pretend they're going to be able to feed an army let alone the entire country. They just want to do their part to get good food into the hands, mouths, and bellies of the people in their local area. You can't help but root for these underdogs in this series premiere.\u003c/p>\n\u003cp>This writer has already covered \u003cem>Food Forward\u003c/em> before -- in an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/01/5-questions-for-food-forwards-greg-roden/\">interview with producer Greg Roden\u003c/a> for a previous \u003cem>Bay Area Bites\u003c/em> post and in a story featuring \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\">writer Stett Holbrook for Civil Eats\u003c/a>. Watch this program. Don't just take this reviewer's word for it. Food writer \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/06/food_forward_review.php\">Sean Timberlake\u003c/a> described the pilot as a celebration of the real food heroes around the country. Indeed.\u003c/p>\n\u003cp>This 13-part series needs support, just like the people it profiles, who are trying to bring about change in America's troubled food systems, whether it's a rooftop gardener in Brooklyn, a hydroponic grower in Milwaukee, or a self-described nugget of deliciousness dropping off boxes of freshly picked produce to neighbors in West Oakland.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/RnKobtfvUTs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.calacademy.org/events/nightlife/?t=1\">Event April 5, 6-10pm: Nightlife at Cal Academy: Spring into Spring NightLife\u003c/a>\u003cbr>\nKQED’s \u003cem>America Revealed\u003c/em> & \u003cem>Food Forward\u003c/em> Screenings & Talks by Yul Kwon & Abeni Ramsey/ African Hall \u003c/p>\n\u003cp>\u003ca href=\"http://www.foodforward.tv/\">\u003cem>Food Forward: Urban Agriculture Across America\u003c/em>\u003c/a>\u003cbr>\nPremiere Airdate: April 9 (on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\">KQED 9\u003c/a> Mon, Apr 9, 2012 -- 7:30pm)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/Food_Forward\">@Food_Forward\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FoodFoward\">Food Forward\u003c/a>\u003cbr>\n\u003ca href=\"http://foodforwardtv.wordpress.com/\">Food Forward Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/shows/food-forward/\">Food Forward on PBS Food\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pbs.org/america-revealed/\">\u003cem>America Revealed\u003c/em>\u003c/a> Episode 1: \u003ca href=\"http://www.pbs.org/america-revealed/episode/1/\">Food Machine\u003c/a>\u003cbr>\nPremiere Airdate: April 11 (on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20603\">KQED 9\u003c/a> Wed, Apr 11, 2012 -- 10pm)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "KQED's Forum: Vegan Cooking + Storified Recipes and Tips from Listeners",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/VEGAN560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/VEGAN560.jpg\" alt=\"KQED Forum studio - Michael Krasny interviewing Chloe Coscarelli and Colleen Patrick-Goudreau\" title=\"KQED Forum studio - Michael Krasny interviewing Chloe Coscarelli and Colleen Patrick-Goudreau\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-40192\">\u003c/a>\u003cbr>\n\u003cem>KQED Forum studio - Michael Krasny interviewing Chloe Coscarelli and Colleen Patrick-Goudreau. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/vizahajszky/\">Vi Zahajszky\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Going vegan can offer a range of challenges. Can you really get enough protein without meat and dairy? Can you really make eggless desserts that are anything more than a crumbly mess? Forum's guests, Chloe Coscarelli and Colleen Patrick-Goudreau say yes to both questions.\u003c/p>\n\u003cp>They join Forum to offer advice on how to prepare vegan meals that are healthy, hearty and don't skimp on flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201203131000\">Original Broadcast:\u003c/a> Tue, Mar 13, 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/R201203131000.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/R201203131000.xml\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://chefchloe.com/\">Chloe Coscarelli\u003c/a>, chef, author of the new cookbook \"Chloe's Kitchen\" and winner of Food Network's Cupcake Wars in 2010\u003c/li>\n\u003cli>\u003ca href=\"http://www.compassionatecook.com/\">Colleen Patrick-Goudreau\u003c/a>, vegan chef, founder of Compassionate Cooks and author of books including \"The Vegan Table\" and \"The 30-Day Vegan Challenge\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/05/chloes-kitchen-an-interview-with-vegan-chef-chloe-coscarelli-on-her-new-cookbook/\">Chloe's Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook\u003c/a> : from KQED's Bay Area Bites blog\u003c/li>\n\u003cli>Chef \u003ca href=\"http://chefchloe.com/\">Chloe Coscarelli\u003c/a>: \u003ca href=\"https://www.facebook.com/ChloeCoscarelli\">Facebook\u003c/a>, Twitter \u003ca href=\"https://twitter.com/#!/chloecoscarelli\">@ChloeCoscarelli\u003c/a> and \u003ca href=\"http://www.youtube.com/chloecoscarelli\">YouTube\u003c/a>\u003c/li>\n\u003cli>About \u003ca href=\"http://www.compassionatecook.com/\">Colleen Patrick-Goudreau\u003c/a> : at CompassionateCook.com\u003c/li>\n\u003cli>Compassionate Cooks / Colleen Patrick-Goudreau, Author and Vegan Chef: \u003ca href=\"https://www.facebook.com/compassionatecooks\">Facebook\u003c/a> and Twitter \u003ca href=\"https://twitter.com/#!/PatrickGoudreau\">@PatrickGoudreau\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cscript src=\"http://storify.com/KQED/veganism-recipes-tips-and-recommendations-from-kqe.js\">\u003c/script>\u003c/p>\u003cnoscript>[\u003ca href=\"http://storify.com/KQED/veganism-recipes-tips-and-recommendations-from-kqe\" target=\"_blank\">View the story \"Veganism: Recipes, Tips and Recommendations from KQED Forum Listeners\" on Storify\u003c/a>]\u003c/noscript>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Going vegan can offer a range of challenges. Can you really get enough protein without meat and dairy? Can you really make eggless desserts that are anything more than a crumbly mess? Forum's guests, Chloe Coscarelli and Colleen Patrick-Goudreau say yes to both questions.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/VEGAN560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/VEGAN560.jpg\" alt=\"KQED Forum studio - Michael Krasny interviewing Chloe Coscarelli and Colleen Patrick-Goudreau\" title=\"KQED Forum studio - Michael Krasny interviewing Chloe Coscarelli and Colleen Patrick-Goudreau\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-40192\">\u003c/a>\u003cbr>\n\u003cem>KQED Forum studio - Michael Krasny interviewing Chloe Coscarelli and Colleen Patrick-Goudreau. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/vizahajszky/\">Vi Zahajszky\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Going vegan can offer a range of challenges. Can you really get enough protein without meat and dairy? Can you really make eggless desserts that are anything more than a crumbly mess? Forum's guests, Chloe Coscarelli and Colleen Patrick-Goudreau say yes to both questions.\u003c/p>\n\u003cp>They join Forum to offer advice on how to prepare vegan meals that are healthy, hearty and don't skimp on flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201203131000\">Original Broadcast:\u003c/a> Tue, Mar 13, 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/R201203131000.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/R201203131000.xml\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://chefchloe.com/\">Chloe Coscarelli\u003c/a>, chef, author of the new cookbook \"Chloe's Kitchen\" and winner of Food Network's Cupcake Wars in 2010\u003c/li>\n\u003cli>\u003ca href=\"http://www.compassionatecook.com/\">Colleen Patrick-Goudreau\u003c/a>, vegan chef, founder of Compassionate Cooks and author of books including \"The Vegan Table\" and \"The 30-Day Vegan Challenge\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/05/chloes-kitchen-an-interview-with-vegan-chef-chloe-coscarelli-on-her-new-cookbook/\">Chloe's Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook\u003c/a> : from KQED's Bay Area Bites blog\u003c/li>\n\u003cli>Chef \u003ca href=\"http://chefchloe.com/\">Chloe Coscarelli\u003c/a>: \u003ca href=\"https://www.facebook.com/ChloeCoscarelli\">Facebook\u003c/a>, Twitter \u003ca href=\"https://twitter.com/#!/chloecoscarelli\">@ChloeCoscarelli\u003c/a> and \u003ca href=\"http://www.youtube.com/chloecoscarelli\">YouTube\u003c/a>\u003c/li>\n\u003cli>About \u003ca href=\"http://www.compassionatecook.com/\">Colleen Patrick-Goudreau\u003c/a> : at CompassionateCook.com\u003c/li>\n\u003cli>Compassionate Cooks / Colleen Patrick-Goudreau, Author and Vegan Chef: \u003ca href=\"https://www.facebook.com/compassionatecooks\">Facebook\u003c/a> and Twitter \u003ca href=\"https://twitter.com/#!/PatrickGoudreau\">@PatrickGoudreau\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cscript src=\"http://storify.com/KQED/veganism-recipes-tips-and-recommendations-from-kqe.js\">\u003c/script>\u003c/p>\u003cnoscript>[\u003ca href=\"http://storify.com/KQED/veganism-recipes-tips-and-recommendations-from-kqe\" target=\"_blank\">View the story \"Veganism: Recipes, Tips and Recommendations from KQED Forum Listeners\" on Storify\u003c/a>]\u003c/noscript>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen",
"title": "KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you're reading this blog post, it means that KQED's \u003ca href=\"http://blogs.kqed.org/pressroom/interactive/\">Interactive team\u003c/a> is doing its job. We oversee \u003ca href=\"http://www.kqed.org/\">KQED.org\u003c/a> and ensure all of its content is up 24-7, which is no easy feat. There's the technical folks (engineers and developers) who manage the nuts-and-bolts of our site, and then there's producers like myself who create the original stories, videos, news reports and other features that are showcased online. \u003c/p>\n\u003cp>Since we're behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that (in my biased opinion) than with a gathering that's centered around food. \u003c/p>\n\u003cp>On a recent afternoon, we headed to the Dogpatch (a lovely 20-minute walk from the station) to \u003ca href=\"http://handsongourmet.com/\">Hands On Gourmet\u003c/a> for a a collaborative cooking session. (One of the co-founders, \u003ca href=\"http://handsongourmet.com/about-us/about-the-team/stephen-gibbs/\">Stephen Gibbs\u003c/a>, had a brief stint \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephengibbs/\">blogging\u003c/a> for Bay Area Bites.) When we arrived at Hands On Gourmet's spacious, sunny loft space, we indulged in a sampler of cheese and wine as we took in lovely views of the city. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group560.jpg\" alt=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" title=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38865\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As much as we would have been happy spending the entire day chatting over wine and cheese, it was time to start cooking. Chef Dan introduced himself and his fellow chefs to us -- Joshua and Christine -- who were going to help us prepare an \u003ca href=\"http://handsongourmet.com/the-menus/india-2/\">Indian feast\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\" alt=\"dan\" title=\"dan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38696\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine560.jpg\" alt=\"Hands on Gourmet loft - Christine\" title=\"Hands on Gourmet loft - Christine\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38870\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>It was a full menu with fried vegetable fritters (pakoras), naan, eggplant stew (bengan bharta), cucumber and mint salad, and keema gobi, a lamb-and-vegetable curry (which we also made a vegetarian version of with squash). We tied on our aprons, divided into groups and headed to our stations which were already stocked with our ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38695\">\u003c/a>\u003c/p>\n\u003cp>Chef Joshua managed our table, which was in charge of the keema gobi and cucumber mint salad. \u003ca href=\"http://www.kqed.org/about/seniorofficers/tim-olson.jsp\">Tim Olson\u003c/a>, \u003ca href=\"http://mindshift.kqed.org/author/tbarseghian/\">Tina Barseghian\u003c/a>, \u003ca href=\"http://science.kqed.org/quest/author/craig-rosa/\">Craig Rosa\u003c/a> and AJ Alfieri-Crispin (Media Systems Admin) prepped the food for the curry, while I worked on the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\" alt=\"joshua, craig, tina, tim\" title=\"joshua, craig, tina, tim\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\" alt=\"cukes ingredients\" title=\"cukes ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38697\">\u003c/a>\u003c/p>\n\u003cp>Joshua gave a lesson to Tim about how to quickly chop up an onion, then gave a brief tutorial to AJ on mincing ginger: first peel the root, then slice it into thin planks, then thin matchsticks, and finish up with mincing them cross-wise. Tina and Craig got the squash ready for the veggie version of the curry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\" alt=\"justin\" title=\"justin\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38698\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\" alt=\"aj\" title=\"aj\" width=\"360\" height=\"640\" class=\"alignnone size-full wp-image-38701\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina360.jpg\" alt=\"Tina prepping squash\" title=\"Tina prepping squash\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38853\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the pakoras were well underway in the capable hands of Amanda Stupi (Interactive Producer, News), Carol C. and \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=20082\">Emmanuel Hapsis\u003c/a>, who were happily deep-frying a huge batch of chickpea-floured vegetables. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers360.jpg\" alt=\"making the pakoras\" title=\"making the pakoras\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38855\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Colleen Wilson (Director, Interactive) passed them out with a fantastic sweet-and-sour \u003ca href=\"http://handsongourmet.com/2011/12/pakoras-with-sweet-onion-achar-chutney/\">achar chutney\u003c/a> that their team had also prepared. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38704\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38705\">\u003c/a>\u003c/p>\n\u003cp>I had put in a healthy dose of cayenne into my cucumber salad, but luckily it didn't make it too spicy. Justin gave it a thumbs up after I added a bit more lemon zest and juice and second bunch of mint to mix in. (We served the cilantro on the side as not everyone on our team was a fan of the herb.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny360.jpg\" alt=\"Jenny prepping salad. Photo: Wendy Goodfriend\" title=\"Jenny prepping salad. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38860\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>My other colleagues were busy working at their stations on raita, naan and dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\" alt=\"making raita with chef Dan. Photo: Wendy Goodfriend\" title=\"making raita with chef Dan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38874\">\u003c/a>\u003cbr>\n\u003cem>Chef Dan instructs Lisa and Marie how to make raita. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\" alt=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" title=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38881\">\u003c/a>\u003cbr>\n\u003cem>Mark and Lisa making naan. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake360.jpg\" alt=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" title=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38877\">\u003c/a>\u003cbr>\n\u003cem>Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>After about two hours of working away in the kitchen, it was time to savor the fruits of our labor. But of course, as media employees of KQED, we had to thoroughly document our meal beforehand prior to sitting down for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\" alt=\"kqed photos\" title=\"kqed photos\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38715\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\" alt=\"naan\" title=\"naan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38719\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\" alt=\"keema gobi\" title=\"keema gobi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38716\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\" alt=\"eggplant and rice\" title=\"eggplant and rice\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38713\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\" alt=\"cilantro chutney\" title=\"cilantro chutney\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38717\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\" alt=\"cucumber salad\" title=\"cucumber salad\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38718\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\" alt=\"indian meal\" title=\"indian meal\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38721\">\u003c/a>\u003c/p>\n\u003cp>As we dived into our food, we debated which team's dish came out the best. I personally think the cucumber mint salad stole the show, although those highly addictive pakoras were pretty tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\" alt=\"interactive team\" title=\"interactive team\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38720\">\u003c/a>\u003c/p>\n\u003cp>Somehow, after polishing off our huge plates of food, we still had room for dessert: a date walnut cake with a brandy-caramel sauce. We loosened the strings on our aprons and dug in -- I mean, how could you resist this? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake560.jpg\" alt=\"Date Walnut Cake. Photo: Wendy Goodfriend\" title=\"Date Walnut Cake. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38850\">\u003c/a>\u003cbr>\n\u003cem>Date Walnut Cake. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Afterwards, we thanked the chefs for a fun and delicious day. They were great to work with and I think we all walked away with a little bit more culinary savvy under our belts. \u003c/p>\n\u003cp>We slowly roused ourselves from the table and as we had some extra time, thought about where to venture next. One of our discussions over lunch had turned to the subject of our favorite ice cream spots, and as \u003ca href=\"http://www.yelp.com/biz/mr-and-mrs-miscellaneous-san-francisco\">Mr. and Mrs. Miscellaneous\u003c/a> was a mere block away, we magically found an appetite for more dessert. Coffee soon followed at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, and then it was onto \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> for one last round of drinks. Fortunately, there were no technical difficulties back at the station in our absence. I don't know if they would have been able to rouse us from our food comas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\" alt=\"whisks\" title=\"whisks\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38709\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Since the KQED Interactive team is behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that than with a gathering that's centered around food. ",
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"description": "Since the KQED Interactive team is behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that than with a gathering that's centered around food. ",
"title": "KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen | KQED",
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"headline": "KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're reading this blog post, it means that KQED's \u003ca href=\"http://blogs.kqed.org/pressroom/interactive/\">Interactive team\u003c/a> is doing its job. We oversee \u003ca href=\"http://www.kqed.org/\">KQED.org\u003c/a> and ensure all of its content is up 24-7, which is no easy feat. There's the technical folks (engineers and developers) who manage the nuts-and-bolts of our site, and then there's producers like myself who create the original stories, videos, news reports and other features that are showcased online. \u003c/p>\n\u003cp>Since we're behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that (in my biased opinion) than with a gathering that's centered around food. \u003c/p>\n\u003cp>On a recent afternoon, we headed to the Dogpatch (a lovely 20-minute walk from the station) to \u003ca href=\"http://handsongourmet.com/\">Hands On Gourmet\u003c/a> for a a collaborative cooking session. (One of the co-founders, \u003ca href=\"http://handsongourmet.com/about-us/about-the-team/stephen-gibbs/\">Stephen Gibbs\u003c/a>, had a brief stint \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephengibbs/\">blogging\u003c/a> for Bay Area Bites.) When we arrived at Hands On Gourmet's spacious, sunny loft space, we indulged in a sampler of cheese and wine as we took in lovely views of the city. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group560.jpg\" alt=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" title=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38865\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As much as we would have been happy spending the entire day chatting over wine and cheese, it was time to start cooking. Chef Dan introduced himself and his fellow chefs to us -- Joshua and Christine -- who were going to help us prepare an \u003ca href=\"http://handsongourmet.com/the-menus/india-2/\">Indian feast\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\" alt=\"dan\" title=\"dan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38696\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine560.jpg\" alt=\"Hands on Gourmet loft - Christine\" title=\"Hands on Gourmet loft - Christine\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38870\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>It was a full menu with fried vegetable fritters (pakoras), naan, eggplant stew (bengan bharta), cucumber and mint salad, and keema gobi, a lamb-and-vegetable curry (which we also made a vegetarian version of with squash). We tied on our aprons, divided into groups and headed to our stations which were already stocked with our ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38695\">\u003c/a>\u003c/p>\n\u003cp>Chef Joshua managed our table, which was in charge of the keema gobi and cucumber mint salad. \u003ca href=\"http://www.kqed.org/about/seniorofficers/tim-olson.jsp\">Tim Olson\u003c/a>, \u003ca href=\"http://mindshift.kqed.org/author/tbarseghian/\">Tina Barseghian\u003c/a>, \u003ca href=\"http://science.kqed.org/quest/author/craig-rosa/\">Craig Rosa\u003c/a> and AJ Alfieri-Crispin (Media Systems Admin) prepped the food for the curry, while I worked on the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\" alt=\"joshua, craig, tina, tim\" title=\"joshua, craig, tina, tim\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\" alt=\"cukes ingredients\" title=\"cukes ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38697\">\u003c/a>\u003c/p>\n\u003cp>Joshua gave a lesson to Tim about how to quickly chop up an onion, then gave a brief tutorial to AJ on mincing ginger: first peel the root, then slice it into thin planks, then thin matchsticks, and finish up with mincing them cross-wise. Tina and Craig got the squash ready for the veggie version of the curry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\" alt=\"justin\" title=\"justin\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38698\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\" alt=\"aj\" title=\"aj\" width=\"360\" height=\"640\" class=\"alignnone size-full wp-image-38701\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina360.jpg\" alt=\"Tina prepping squash\" title=\"Tina prepping squash\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38853\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the pakoras were well underway in the capable hands of Amanda Stupi (Interactive Producer, News), Carol C. and \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=20082\">Emmanuel Hapsis\u003c/a>, who were happily deep-frying a huge batch of chickpea-floured vegetables. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers360.jpg\" alt=\"making the pakoras\" title=\"making the pakoras\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38855\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Colleen Wilson (Director, Interactive) passed them out with a fantastic sweet-and-sour \u003ca href=\"http://handsongourmet.com/2011/12/pakoras-with-sweet-onion-achar-chutney/\">achar chutney\u003c/a> that their team had also prepared. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38704\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38705\">\u003c/a>\u003c/p>\n\u003cp>I had put in a healthy dose of cayenne into my cucumber salad, but luckily it didn't make it too spicy. Justin gave it a thumbs up after I added a bit more lemon zest and juice and second bunch of mint to mix in. (We served the cilantro on the side as not everyone on our team was a fan of the herb.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny360.jpg\" alt=\"Jenny prepping salad. Photo: Wendy Goodfriend\" title=\"Jenny prepping salad. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38860\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>My other colleagues were busy working at their stations on raita, naan and dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\" alt=\"making raita with chef Dan. Photo: Wendy Goodfriend\" title=\"making raita with chef Dan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38874\">\u003c/a>\u003cbr>\n\u003cem>Chef Dan instructs Lisa and Marie how to make raita. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\" alt=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" title=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38881\">\u003c/a>\u003cbr>\n\u003cem>Mark and Lisa making naan. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake360.jpg\" alt=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" title=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38877\">\u003c/a>\u003cbr>\n\u003cem>Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>After about two hours of working away in the kitchen, it was time to savor the fruits of our labor. But of course, as media employees of KQED, we had to thoroughly document our meal beforehand prior to sitting down for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\" alt=\"kqed photos\" title=\"kqed photos\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38715\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\" alt=\"naan\" title=\"naan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38719\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\" alt=\"keema gobi\" title=\"keema gobi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38716\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\" alt=\"eggplant and rice\" title=\"eggplant and rice\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38713\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\" alt=\"cilantro chutney\" title=\"cilantro chutney\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38717\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\" alt=\"cucumber salad\" title=\"cucumber salad\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38718\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\" alt=\"indian meal\" title=\"indian meal\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38721\">\u003c/a>\u003c/p>\n\u003cp>As we dived into our food, we debated which team's dish came out the best. I personally think the cucumber mint salad stole the show, although those highly addictive pakoras were pretty tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\" alt=\"interactive team\" title=\"interactive team\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38720\">\u003c/a>\u003c/p>\n\u003cp>Somehow, after polishing off our huge plates of food, we still had room for dessert: a date walnut cake with a brandy-caramel sauce. We loosened the strings on our aprons and dug in -- I mean, how could you resist this? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake560.jpg\" alt=\"Date Walnut Cake. Photo: Wendy Goodfriend\" title=\"Date Walnut Cake. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38850\">\u003c/a>\u003cbr>\n\u003cem>Date Walnut Cake. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Afterwards, we thanked the chefs for a fun and delicious day. They were great to work with and I think we all walked away with a little bit more culinary savvy under our belts. \u003c/p>\n\u003cp>We slowly roused ourselves from the table and as we had some extra time, thought about where to venture next. One of our discussions over lunch had turned to the subject of our favorite ice cream spots, and as \u003ca href=\"http://www.yelp.com/biz/mr-and-mrs-miscellaneous-san-francisco\">Mr. and Mrs. Miscellaneous\u003c/a> was a mere block away, we magically found an appetite for more dessert. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Claire Brindis, professor of pediatrics and director of the Philip R. Lee Institute for Health Policy Studies at UCSF\u003c/li>\n\u003cli>Fredric Kraemer, professor of medicine and chief of the Division of Endocrinology, Gerontology and Metabolism at the Stanford University School of Medicine\u003c/li>\n\u003cli>Jo Ann Hattner, registered dietician and consultant at the Stanford School of Medicine\u003c/li>\n\u003cli>Robert Goldberg, vice president and co-founder of the Center for Medicine in the Public Interest and author of \"Tabloid Medicine\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/02/01/sugar-a-sweetener-gone-sour/\">Sugar: A Sweetener Gone Sour?\u003c/a> : from KQED's State of Health blog\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/06/edible-education-101-sugar-is-not-so-sweet-after-all/\">Edible Education 101: Sugar Is Not So Sweet After All\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/23/kqeds-forum-sugar-and-health/\">KQED's Forum: Sugar and Health\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201131000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCalifFarmer.jpg\" alt=\"A farmer plows a field near the town of Arvin, southeast of Bakersfield, California. Photo: David McNew/Getty Images\" title=\"A farmer plows a field near the town of Arvin, southeast of Bakersfield, California. Photo: David McNew/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37656\">\u003c/a>Officials say the average farmer in California is nearly 60 years old -- and nearly 20 percent are older than 70. They say without an influx of younger and more ethnically diverse farmers, the state's $37 billion industry will suffer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201131000\">KQED's Forum\u003c/a> discusses the graying of the agriculture industry in a broadcast from our Sacramento studios.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201131000\">Original Broadcast:\u003c/a> Fri, Jan 13, 2012 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201131000.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/R201201131000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\nG\u003cstrong>uests:\u003c/strong>\n\u003cli>Craig McNamara, president of the California State Board of Food and Agriculture, owner of Sierra Orchards and president and founder of the Center for Land Based Learning\u003c/li>\n\u003cli>Emma Torbert, farmer and partner at The Cloverleaf at Bridgeway Farms\u003c/li>\n\u003cli>Rich Collins, farmer and owner of California Vegetable Specialties\u003c/li>\n\u003cli>Thomas Vang, outreach specialist with the Lao Family Community of Stockton\u003c/li>\n\u003cli>Tony Serrano, general manager of ALBA Organics\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://californiafarmlink.org/joomla/index.php?option=com_content&task=section&id=4&Itemid=29\">California FarmLink\u003c/a>: at CaliforniaFarmLink.org\u003c/li>\n\u003cli>\u003ca href=\"http://landbasedlearning.org/\">The Center for Land-Based Learning:\u003c/a> at LandBasedLearning.org\u003c/li>\n\u003cli>\u003ca href=\"http://sfp.ucdavis.edu/\">The UC Small Farm Program:\u003c/a> at UCDavis.edu\u003c/li>\n\u003cli>\u003ca href=\"http://www.albafarmers.org/\">The Agriculture and Land-Based Training Association (ALBA):\u003c/a> at AlbaFarmers.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.laofamilyofstockton.org/\">About the Lao Family Community of Stockton:\u003c/a> at LaoFamilyofStockton.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.ecofarmconference.org/\">EcoFarm Conference:\u003c/a> at ecofarmconference.org\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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}
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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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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"requestOutcomesReducer": {
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