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"disqusTitle": "Halloween Treat: A Pile of Cheesy Breadstick 'Bones'",
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"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn’t love gnawing on a big pile of bones? Well, probably many people unless we’re talking succulent BBQ ribs or a T-bone steak or if you are a dog. But this pile of breadstick bones can be appreciated by just about anyone, whether you are carnivorous or vegetarian! (If you are vegan, omit the cheese.)\u003c/p>\n\u003cp>Crunchy breadsticks are a great party snack, and you can make them as big or small as you like. The directions here will result in fairly good-sized bones. For a bigger party, just divide the dough into more pieces, up to 24 pieces, and then follow the directions.\u003c/p>\n\u003cp>Serve them on their own as part of a buffet, or with dips alongside. A bowl full of “blood” (marinara sauce) would be a great accompaniment for an even spookier effect. Bwah hahaha.\u003c/p>\n\u003cfigure id=\"attachment_88522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\">\u003cimg class=\"size-full wp-image-88522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\" alt=\"Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cheesy Breadstick 'Bones'\u003c/h3>\n\u003cp>\u003cem>Makes 12 bones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb your favorite pizza dough, purchased or \u003ca href=\"http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html\" target=\"_blank\" rel=\"noopener\">homemade\u003c/a>\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Grated Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Divide the dough into 12 equal pieces (if you have a scale, it’s great if you can weigh them). Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Create a bone shape by tearing the ends in half and forming into knobs for bones. Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\">\u003cimg class=\"size-full wp-image-88507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\" alt=\"Divide dough into 12 equal pieces. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide dough into 12 equal pieces.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\">\u003cimg class=\"size-full wp-image-88508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\" alt=\"Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\">\u003cimg class=\"size-full wp-image-88510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\" alt=\"Create a bone shape by tearing the ends in half and forming into knobs for bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Create a bone shape by tearing the ends in half and forming into knobs for bones.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\">\u003cimg class=\"size-full wp-image-88514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\" alt=\"Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover loosely with plastic wrap and place in a warm, draft-free part of the kitchen. Let rise for about 30 minutes, or until puffy.\u003c/li>\n\u003cli>While the bones are rising, position the rack in the center of the oven and preheat the oven to 425F. Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Let cool slightly before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\">\u003cimg class=\"size-full wp-image-88520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\" alt=\"Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88519\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\">\u003cimg class=\"size-full wp-image-88519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\" alt=\"Let cool slightly before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool slightly before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Want to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn’t love gnawing on a big pile of bones? Well, probably many people unless we’re talking succulent BBQ ribs or a T-bone steak or if you are a dog. But this pile of breadstick bones can be appreciated by just about anyone, whether you are carnivorous or vegetarian! (If you are vegan, omit the cheese.)\u003c/p>\n\u003cp>Crunchy breadsticks are a great party snack, and you can make them as big or small as you like. The directions here will result in fairly good-sized bones. For a bigger party, just divide the dough into more pieces, up to 24 pieces, and then follow the directions.\u003c/p>\n\u003cp>Serve them on their own as part of a buffet, or with dips alongside. A bowl full of “blood” (marinara sauce) would be a great accompaniment for an even spookier effect. Bwah hahaha.\u003c/p>\n\u003cfigure id=\"attachment_88522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\">\u003cimg class=\"size-full wp-image-88522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\" alt=\"Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cheesy Breadstick 'Bones'\u003c/h3>\n\u003cp>\u003cem>Makes 12 bones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb your favorite pizza dough, purchased or \u003ca href=\"http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html\" target=\"_blank\" rel=\"noopener\">homemade\u003c/a>\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Grated Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Divide the dough into 12 equal pieces (if you have a scale, it’s great if you can weigh them). Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Create a bone shape by tearing the ends in half and forming into knobs for bones. Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\">\u003cimg class=\"size-full wp-image-88507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\" alt=\"Divide dough into 12 equal pieces. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide dough into 12 equal pieces.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\">\u003cimg class=\"size-full wp-image-88508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\" alt=\"Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\">\u003cimg class=\"size-full wp-image-88510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\" alt=\"Create a bone shape by tearing the ends in half and forming into knobs for bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Create a bone shape by tearing the ends in half and forming into knobs for bones.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\">\u003cimg class=\"size-full wp-image-88514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\" alt=\"Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Space the bones evenly on the baking sheets. 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"content": "\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88303,88323,88325,88302,88301,88322\"]\u003cbr>\nCelebrity chefs Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">KQED event\u003c/a> to celebrate Yan's new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and Pepin's new series \u003cem>Jacques Pépin: Heart & Soul.\u003c/em>\u003c/p>\n\u003cp>Pépin is in San Francisco for the month of October to tape \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">\u003cem>Heart & Soul\u003c/em>\u003c/a> and will be speaking at a sold out \u003ca href=\"http://www.commonwealthclub.org/events/2014-10-02/evening-jacques-p%C3%A9pin\" target=\"_blank\">event\u003c/a> at the Commonwealth Club on Oct. 2 and will also appear with Martin Yan at M.Y. China for another sold out \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/08/oct-20-event-special-dinner-at-m-y-china-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">event\u003c/a> on Oct. 20. He may be making other surprise appearances around town so stay tuned.\u003c/p>\n\u003cp>M.Y. China Executive Chef Yong Dong (Tony) Wu performed a noodle-pulling dance to end the festive \"Evening with Martin Yan and Jacques Pépin.\"\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=b_LJdZgLcdQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nCelebrity chefs Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">KQED event\u003c/a> to celebrate Yan's new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and Pepin's new series \u003cem>Jacques Pépin: Heart & Soul.\u003c/em>\u003c/p>\n\u003cp>Pépin is in San Francisco for the month of October to tape \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">\u003cem>Heart & Soul\u003c/em>\u003c/a> and will be speaking at a sold out \u003ca href=\"http://www.commonwealthclub.org/events/2014-10-02/evening-jacques-p%C3%A9pin\" target=\"_blank\">event\u003c/a> at the Commonwealth Club on Oct. 2 and will also appear with Martin Yan at M.Y. China for another sold out \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/08/oct-20-event-special-dinner-at-m-y-china-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">event\u003c/a> on Oct. 20. He may be making other surprise appearances around town so stay tuned.\u003c/p>\n\u003cp>M.Y. China Executive Chef Yong Dong (Tony) Wu performed a noodle-pulling dance to end the festive \"Evening with Martin Yan and Jacques Pépin.\"\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/b_LJdZgLcdQ'\n title='//www.youtube.com/embed/b_LJdZgLcdQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Long-Awaited New Series 'Food Forward' Makes Its Debut on PBS ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\" alt=\"screenshot from Food Forward\" width=\"487\" height=\"322\" class=\"aligncenter size-full wp-image-87408\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/switmer/\" target=\"_blank\">Stephanie Anderson Witmer\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/09/long-awaited-new-series-food-forward-makes-it-debut-on-pbs/\" target=\"_blank\">Civil Eats\u003c/a> (9/9/14)\u003c/p>\n\u003cp>In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called \u003ca href=\"http://foodforwardtv.com/\" target=\"_blank\">\u003cem>Food Forward\u003c/em>\u003c/a>, premiering on PBS stations across the country and streaming on \u003ca href=\"http://video.pbs.org/program/food-forward/episodes/\" target=\"_blank\">PBS.org\u003c/a> beginning this week.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em>’s journey from a card table in South America to TV screens in the United States was an arduous one, says Roden, one of three creators of the program, along with Greene and food journalist Stett Holbrook. In late 2008, the three brainstormed over barbecue in Palo, Alto, California. The creators then spent most of 2009 figuring out what they wanted the show to be—and how it might stand out amidst the glut of celebrity-chef shows and cooking competitions. “We really tried to bring as much fresh, new creativity to the project as we could and tried to take the food genre and turn it upside down,” Roden says.\u003c/p>\n\u003cp>In October 2011, with early financial support from Organic Valley and Stonyfield, they shot a \u003ca href=\"http://www.pbs.org/food/features/food-forward-episodes/\" target=\"_blank\">pilot episode\u003c/a> about urban agriculture. Northern California public-media station KQED aired the pilot in April 2012, garnering \u003cem>Food Forward\u003c/em> positive \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\" target=\"_blank\">press\u003c/a> and a \u003ca href=\"http://www.pbs.org/food/features/2013-james-beard-award-nominees/\" target=\"_blank\">James Beard Award nomination\u003c/a>. The strength of the pilot and its accolades attracted more sponsors to the project, including Annie’s, Applegate, Lundberg Family Farms, and Clif Bar. Chipotle got on board the following January as a presenting sponsor, which allowed the crew to shoot the first season over 84 days, starting in May 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Roden, Holbrook, and Greene successfully pitched the series to PBS for distribution—no small feat for a team that had never produced a TV series before, but had raised every penny of financial support by themselves. But that independence, now bolstered by PBS’ level of journalistic credibility and audience reach, has allowed the \u003cem>Food Forward\u003c/em> team to make precisely the show they wanted to make—and the one they want viewers to watch.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em> takes a thematic look at our food system, with each episode focusing on a particular ingredient or component of that system. A problem—say, overfishing, as presented in episode 1 as “Go Fish”—is set up briefly in an animated sequence at the beginning of the show. The rest of the episode delves into solutions through stories of growers and advocates who are making a difference. Episode 1 profiles community-supported fisheries in New England and the sustainable pole-and-line company \u003ca href=\"http://www.americantuna.com/\" target=\"_blank\">American Tuna\u003c/a>, among others, for example. Later episodes explore meat, milk, water, seeds, soil, school lunches, among other topics.\u003c/p>\n\u003cp>The stories of real farmers and other food leaders are what Roden calls the “heart” of \u003cem>Food Forward\u003c/em> and he and the team scoured the country to find people who, aside from their own communities, may mostly be unknown to the public at large. “Michael Pollan is in one episode and Dan Barber is in another one, so we have a few ‘celebrities,’” Holbrook says. “But this very much is about people on the ground, doing the work you’ve never heard of.”\u003c/p>\n\u003cp>And the tone of the series was important, as well. The creators consciously steered clear of the doom-and-gloom approach of a standard food documentary. “While we talk about the problems, we really want to spend time talking to people who are working on solutions. There’s a real positive and upbeat element to the show,” says Holbrook.\u003c/p>\n\u003cp>The show’s producers devised what Roden calls an “80/20 rule,” in which 20 percent of the show would focus on a problem in our food system and the remaining 80 percent would focus on the solutions, as examined through the stories of American food producers. The \u003cem>Food Forward\u003c/em> creators have dubbed them “food rebels.”\u003c/p>\n\u003cp>“In my mind, they’re rebelling against a giant system,” Holbrook says. “These people are trying to create a different reality, food system, business model, whatever you want to call it. These are outsiders. That’s why we don’t hear from them very much—they don’t fit into the industrial food model. They want to take it down or fix it or create a parallel.”\u003c/p>\n\u003cp>One of these “rebels” is Matthew Dillon, director of \u003ca href=\"http://www.seedmatters.org/\" target=\"_blank\">Seed Matters\u003c/a>, who is featured in episode 3, “Seeds of Change.” An initiative of the \u003ca href=\"http://www.clifbarfamilyfoundation.org/Special-Initiatives\" target=\"_blank\">Clif Bar Family Foundation\u003c/a>, Seed Matters works to protect and improve organic seeds. “\u003cem>Food Forward\u003c/em> is an important show for people who want to go beyond the farm-to-table movement, and learn about the edge of innovation in food and farming,” Dillon wrote in a recent e-mail. “My hope is that it ‘puts a face’ on seeds for viewers and helps get them to start thinking about the seed-farm-table connection when they’re at farmers’ markets and at the dinner table.”\u003c/p>\n\u003cp>Episode 5, “Modern Milk,” features Mark McAfee, founder and CEO of \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures Dairy\u003c/a> in Fresno, California. “As a raw-milk producer, I am always searching for ways to educate, reach out, and touch our consumers,” he wrote in an e-mail. “The American dairy industry is in deep change right now, and [\u003cem>Food Forward\u003c/em>] has bravely endeavored to start to tell this story of paradigm shift.”\u003c/p>\n\u003cp>Holbrook says he recognizes that a television show has to first entertain its audience, but he’s hopeful that \u003cem>Food Forward\u003c/em> will educate and inspire people, regardless of their level of understanding of food issues.\u003c/p>\n\u003cp>“If you’re a dedicated foodie and food advocate, I think there’s something for you,” Holbrook says. “If you’ve heard a little bit about problems with our food system and sometimes buy organic, I think there’s something here for you, too. I hope there’s also something for those folks who have no idea. Ultimately, those are the people we want to watch [the show]. We could open their eyes to another way of doing things.”\u003c/p>\n\u003cp>\u003cem>Here’s episode 1 of the first season:\u003c/em>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365301463\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>\u003ca href=\"http://video.pbs.org/program/food-forward/\" target=\"_blank\">Watch more \u003cem>Food Forward\u003c/em> episodes\u003c/a> on PBS.org.\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\" target=\"_blank\">\u003cbr>\n\u003cem>Food Forward\u003c/em> TV schedule on KQED\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nStephanie Anderson Witmer is a Pennsylvania-based freelance writer, whose work has appeared in Women's Health, Better Homes and Gardens, USA Today, and DailyParent.com among others. She is also the author of the cookbooks, Killer Pies and Killer Chili. Learn more at \u003ca href=\"http://www.stephanieandersonwitmer.com/\" target=\"_blank\">stephanieandersonwitmer.com\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/24/2014/09/foodforward.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\" alt=\"screenshot from Food Forward\" width=\"487\" height=\"322\" class=\"aligncenter size-full wp-image-87408\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/switmer/\" target=\"_blank\">Stephanie Anderson Witmer\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/09/long-awaited-new-series-food-forward-makes-it-debut-on-pbs/\" target=\"_blank\">Civil Eats\u003c/a> (9/9/14)\u003c/p>\n\u003cp>In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called \u003ca href=\"http://foodforwardtv.com/\" target=\"_blank\">\u003cem>Food Forward\u003c/em>\u003c/a>, premiering on PBS stations across the country and streaming on \u003ca href=\"http://video.pbs.org/program/food-forward/episodes/\" target=\"_blank\">PBS.org\u003c/a> beginning this week.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em>’s journey from a card table in South America to TV screens in the United States was an arduous one, says Roden, one of three creators of the program, along with Greene and food journalist Stett Holbrook. In late 2008, the three brainstormed over barbecue in Palo, Alto, California. The creators then spent most of 2009 figuring out what they wanted the show to be—and how it might stand out amidst the glut of celebrity-chef shows and cooking competitions. “We really tried to bring as much fresh, new creativity to the project as we could and tried to take the food genre and turn it upside down,” Roden says.\u003c/p>\n\u003cp>In October 2011, with early financial support from Organic Valley and Stonyfield, they shot a \u003ca href=\"http://www.pbs.org/food/features/food-forward-episodes/\" target=\"_blank\">pilot episode\u003c/a> about urban agriculture. Northern California public-media station KQED aired the pilot in April 2012, garnering \u003cem>Food Forward\u003c/em> positive \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\" target=\"_blank\">press\u003c/a> and a \u003ca href=\"http://www.pbs.org/food/features/2013-james-beard-award-nominees/\" target=\"_blank\">James Beard Award nomination\u003c/a>. The strength of the pilot and its accolades attracted more sponsors to the project, including Annie’s, Applegate, Lundberg Family Farms, and Clif Bar. Chipotle got on board the following January as a presenting sponsor, which allowed the crew to shoot the first season over 84 days, starting in May 2013.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Roden, Holbrook, and Greene successfully pitched the series to PBS for distribution—no small feat for a team that had never produced a TV series before, but had raised every penny of financial support by themselves. But that independence, now bolstered by PBS’ level of journalistic credibility and audience reach, has allowed the \u003cem>Food Forward\u003c/em> team to make precisely the show they wanted to make—and the one they want viewers to watch.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em> takes a thematic look at our food system, with each episode focusing on a particular ingredient or component of that system. A problem—say, overfishing, as presented in episode 1 as “Go Fish”—is set up briefly in an animated sequence at the beginning of the show. The rest of the episode delves into solutions through stories of growers and advocates who are making a difference. Episode 1 profiles community-supported fisheries in New England and the sustainable pole-and-line company \u003ca href=\"http://www.americantuna.com/\" target=\"_blank\">American Tuna\u003c/a>, among others, for example. Later episodes explore meat, milk, water, seeds, soil, school lunches, among other topics.\u003c/p>\n\u003cp>The stories of real farmers and other food leaders are what Roden calls the “heart” of \u003cem>Food Forward\u003c/em> and he and the team scoured the country to find people who, aside from their own communities, may mostly be unknown to the public at large. “Michael Pollan is in one episode and Dan Barber is in another one, so we have a few ‘celebrities,’” Holbrook says. “But this very much is about people on the ground, doing the work you’ve never heard of.”\u003c/p>\n\u003cp>And the tone of the series was important, as well. The creators consciously steered clear of the doom-and-gloom approach of a standard food documentary. “While we talk about the problems, we really want to spend time talking to people who are working on solutions. There’s a real positive and upbeat element to the show,” says Holbrook.\u003c/p>\n\u003cp>The show’s producers devised what Roden calls an “80/20 rule,” in which 20 percent of the show would focus on a problem in our food system and the remaining 80 percent would focus on the solutions, as examined through the stories of American food producers. The \u003cem>Food Forward\u003c/em> creators have dubbed them “food rebels.”\u003c/p>\n\u003cp>“In my mind, they’re rebelling against a giant system,” Holbrook says. “These people are trying to create a different reality, food system, business model, whatever you want to call it. These are outsiders. That’s why we don’t hear from them very much—they don’t fit into the industrial food model. They want to take it down or fix it or create a parallel.”\u003c/p>\n\u003cp>One of these “rebels” is Matthew Dillon, director of \u003ca href=\"http://www.seedmatters.org/\" target=\"_blank\">Seed Matters\u003c/a>, who is featured in episode 3, “Seeds of Change.” An initiative of the \u003ca href=\"http://www.clifbarfamilyfoundation.org/Special-Initiatives\" target=\"_blank\">Clif Bar Family Foundation\u003c/a>, Seed Matters works to protect and improve organic seeds. “\u003cem>Food Forward\u003c/em> is an important show for people who want to go beyond the farm-to-table movement, and learn about the edge of innovation in food and farming,” Dillon wrote in a recent e-mail. “My hope is that it ‘puts a face’ on seeds for viewers and helps get them to start thinking about the seed-farm-table connection when they’re at farmers’ markets and at the dinner table.”\u003c/p>\n\u003cp>Episode 5, “Modern Milk,” features Mark McAfee, founder and CEO of \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures Dairy\u003c/a> in Fresno, California. “As a raw-milk producer, I am always searching for ways to educate, reach out, and touch our consumers,” he wrote in an e-mail. “The American dairy industry is in deep change right now, and [\u003cem>Food Forward\u003c/em>] has bravely endeavored to start to tell this story of paradigm shift.”\u003c/p>\n\u003cp>Holbrook says he recognizes that a television show has to first entertain its audience, but he’s hopeful that \u003cem>Food Forward\u003c/em> will educate and inspire people, regardless of their level of understanding of food issues.\u003c/p>\n\u003cp>“If you’re a dedicated foodie and food advocate, I think there’s something for you,” Holbrook says. “If you’ve heard a little bit about problems with our food system and sometimes buy organic, I think there’s something here for you, too. I hope there’s also something for those folks who have no idea. Ultimately, those are the people we want to watch [the show]. We could open their eyes to another way of doing things.”\u003c/p>\n\u003cp>\u003cem>Here’s episode 1 of the first season:\u003c/em>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365301463\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>\u003ca href=\"http://video.pbs.org/program/food-forward/\" target=\"_blank\">Watch more \u003cem>Food Forward\u003c/em> episodes\u003c/a> on PBS.org.\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\" target=\"_blank\">\u003cbr>\n\u003cem>Food Forward\u003c/em> TV schedule on KQED\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Jacques Pépin Heart & Soul - Jacques' Final Cooking Series Begins Production at KQED",
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"content": "\u003cfigure id=\"attachment_87132\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/1003Pepin-002030.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/1003Pepin-002030.jpg.jpeg\" alt=\"Jacques Pepin. Photo by Tom Hopkins\" width=\"500\" class=\"size-full wp-image-87132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin. Photo by Tom Hopkins\u003c/figcaption>\u003c/figure>\n\u003cp>Starting in October, \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a> will begin production on Jacques Pépin's final TV cooking series, \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cstrong>\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/strong>\u003c/a>. In addition to sharing his favorite recipes and cooking techniques, this series will be an intimate retrospective of Jacques' career that will include never-before-seen footage of Jacques at home and favorite clips from his earlier series.\u003c/p>\n\u003cblockquote>\u003cp>“The opportunity to reflect on my time in the kitchen and in front of the camera is such a gratifying experience for me,” said Pépin, “I am able to share new recipes with viewers while also sharing special moments of my life — and I get to have my family and friends join me for this wonderful experience. I feel fortunate to have this opportunity and to be collaborating with my long-time production partner, KQED, on Heart & Soul.”\n\u003c/p>\u003c/blockquote>\n\u003cp>The 26-episode series is set to broadcast on KQED and other PBS stations in fall of 2015. There will be a companion cookbook published by Houghton Mifflin Harcourt and KQED will be producing a mobile-friendly website for the series which will feature recipes from the show as well as episode videos of the complete series.\u003c/p>\n\u003cp>KQED will also be taping a pledge special commemorating Jacques' 80th birthday that will be produced in front of a live audience at \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon Restaurant\u003c/a>. This program will feature a celebratory feast prepared for Jacques by guest chefs \u003ca href=\"http://www.lidiasitaly.com/\" target=\"_blank\">Lidia Bastianich\u003c/a>, \u003ca href=\"http://www.rickbayless.com/\" target=\"_blank\">Rick Bayless\u003c/a> and \u003ca href=\"http://www.ming.com/\" target=\"_blank\">Ming Tsai\u003c/a> and will premiere in December 2015 to coincide with Jacques' 80th. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> will be sharing behind-the-scenes photos and videos from the production process and will also be a source of information about Jacques' local Bay Area events.\u003c/p>\n\u003cp>\u003cstrong>Here is the preview video about the new series \u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/strong>:\u003cbr>\nhttps://player.vimeo.com/video/105297515\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Here is the KQED press release:\u003c/strong>\u003c/p>\n\u003ch3>Jacques Pépin’s Final Cooking Series Begins Production\u003c/h3>\n\u003cp>\u003cstrong>Produced by \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a>, \u003cem>Jacques Pépin Heart & Soul\u003c/em> will be his most personal television series. Pépin reflects on his 60 years in the kitchen with never-before-seen footage, and introduces new recipes and techniques with family and friends.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Series culminates with Pépin’s 80th birthday special featuring Lidia Bastianich, Rick Bayless and Ming Tsai.\u003c/strong>\u003c/p>\n\u003cp>September 10, 2014, San Francisco, CA - KQED announces production on Jacques Pépin’s final cooking series will begin on October 8 at its San Francisco studios. Like his previous series, \u003cstrong>\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/strong> will feature Pépin teaching the skills necessary for success in the kitchen, sharing favorite recipes and demonstrating the timeless cooking techniques that make him a master. But it will also reveal more about Pépin to viewers than ever before. Pépin will reflect back to his earlier days in the kitchen and in front of the camera with never-before-seen footage from Pépin at home and favorite clips from his earlier series. The 26-episode series is set to broadcast on PBS stations in fall of 2015. A companion cookbook will be published by Houghton Mifflin Harcourt in October 2015. KQED will be producing a \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">mobile-friendly website\u003c/a> (\u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">kqed.org/pepinheartandsoul\u003c/a>) for the series which will feature recipes, clips and full episodes.\u003c/p>\n\u003cp>The production slate includes a PBS pledge special commemorating Pépin’s 80th birthday that will be produced in front of a live audience at Farallon Restaurant. This program will feature a celebratory feast prepared for Pépin by guest chefs Lidia Bastianich, Rick Bayless and Ming Tsai and will premiere in December 2015.\u003c/p>\n\u003cp>Each episode of \u003cem>Heart & Soul\u003c/em> will feature creative recipes that combine Pépin’s culinary history and travel experiences with his expert teaching skill. Viewers will see simple dishes for the novice and more involved creations for the seasoned cook along with frugal tips. On occasion, family and friends are invited to cook alongside Pépin or join him in the dining room. \u003cem>Heart & Soul\u003c/em> also highlights his passion for using the best provisions for meals, whether it is through tending his garden, foraging in the woods behind his home or on the nearby beach. Viewers will hear Pépin reminisce on these times as well as on his friendships with Julia Child and other chefs, and also recall the little ‘problems’ that have occurred during recordings in the studio.\u003c/p>\n\u003cp>“The opportunity to reflect on my time in the kitchen and in front of the camera is such a gratifying experience for me,” said Pépin, “I am able to share new recipes with viewers while also sharing special moments of my life — and I get to have my family and friends join me for this wonderful experience. I feel fortunate to have this opportunity and to be collaborating with my long-time production partner, KQED, on \u003cem>Heart & Soul\u003c/em>.”\u003c/p>\n\u003cp>“We are thrilled to be producing Jacques’ final television series” says Michael Isip, KQED’s chief content officer and series executive producer, “KQED has been Jacques’ television home for a quarter century and we’re honored to have produced 14 series with him, providing a national platform for Jacques to teach the art of cooking. Heart & Soul is the perfect culmination of our work because Jacques’ career has been all about sharing his love of food and family.”\u003c/p>\n\u003cp>\u003cem>Heart & Soul\u003c/em> will highlight Pépin’s 60 years in the kitchen which include his apprenticeship as a 13-year-old, cooking in some of Paris’ most revered establishments such as Meurice and Plaza Athenée and cooking for French President Charles DeGaulle. It will also touch on a key period of Pépin’s life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon, and his 10 years as director of research at Howard Johnson’s.\u003c/p>\n\u003cp>Jacques Pépin is the host of \u003cem>Jacques Pépin Heart & Soul\u003c/em>. Tina Salter is the series producer, Paul Swenson is the director and Michael Isip is the executive producer and chief content officer. Jacques Pépin: \u003cem>Heart & Soul\u003c/em> is produced by KQED and distributed by American Public Television (APT).\u003c/p>\n\u003cp>\u003cem>Heart & Soul\u003c/em> is made possible by the generous support of KitchenAid, OXO, Vine Connections (La Posta Wines, Crios by Susana Balbo Wines,Vina Casa Silva), Bertolli Olive Oil, and Riedel Crystal.\u003c/p>\n\u003cp>\u003cstrong>ABOUT KQED PUBLIC TELEVISION\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/\" target=\"_blank\">KQED Public Television\u003c/a>, the PBS affiliate that serves Northern California, is one of the country’s most popular public television stations. It brings the values of public media to homes around the Bay Area with Emmy Award–winning programming that inspires, informs and entertains, including \u003cem>Downton Abbey\u003c/em> and \u003cem>Sherlock\u003c/em> from MASTERPIECE, \u003cem>American Experience, American Masters, Great Performances, POV, Independent Lens, NOVA\u003c/em> and \u003cem>Nature\u003c/em>. KQED produces local series like \u003cem>Check, Please! Bay Area, KQED NEWSROOM, San Francisco Opera, Truly CA\u003c/em> and \u003cem>ImageMakers\u003c/em>, as well as popular programs for national broadcast such as \u003cem>Film School Shorts, Essential Pépin\u003c/em> and \u003cem>QUEST\u003c/em>. KQED also distributes programming to public media stations across the country including \u003cem>Roadtrip Nation\u003c/em> and \u003cem>Joanne Weir’s Cooking School\u003c/em>. For more information, please visit \u003ca href=\"http://www.kqed.org/tv/\" target=\"_blank\">kqed.org/tv\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT JACQUES PÉPIN\u003c/strong>\u003cbr>\nJacques Pépin is renowned as a chef and as the host of acclaimed and popular cooking shows on public television. He is a respected instructor, a prolific author, having written more than 25 books, and a gifted artist. A former columnist for \u003cem>The New York Times\u003c/em> and contributing editor to \u003cem>Food & Wine\u003c/em> magazine, he is the Dean of Special Programs at the International Culinary Center in New York and has taught at Boston University for more than 25 years. He is the winner of numerous James Beard Foundation and International Association of Culinary Professionals (IACP) awards for both his television series and for his books. He earned a place in the Beard Foundation's Cookbook Hall of Fame in 1996 and received their Lifetime Achievement Award in 2005. Pépin holds the highest honor bestowed by the French Government, the title of CHEVALIER DE L’ORDRE NATIONAL DE LA LEGION D’HONNEUR. He has also shared the spotlight with Julia Child in a PBS series that still appears on public television stations. The series, \u003cem>Julia and Jacques Cooking at Home\u003c/em>, received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. Pépin lives in Connecticut with his wife Gloria and two poodles, Paco and Gaston.\u003c/p>\n\n",
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"excerpt": "Starting in October, KQED will begin production on Jacques Pépin’s final TV cooking series, Jacques Pépin Heart & Soul. Bay Area Bites will be sharing behind-the-scenes photos and videos from the production process and will also be a source of information about Jacques’ local Bay Area events. The 26-episode series is set to broadcast on KQED and other PBS stations in fall of 2015.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87132\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/1003Pepin-002030.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/1003Pepin-002030.jpg.jpeg\" alt=\"Jacques Pepin. Photo by Tom Hopkins\" width=\"500\" class=\"size-full wp-image-87132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin. Photo by Tom Hopkins\u003c/figcaption>\u003c/figure>\n\u003cp>Starting in October, \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a> will begin production on Jacques Pépin's final TV cooking series, \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cstrong>\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/strong>\u003c/a>. In addition to sharing his favorite recipes and cooking techniques, this series will be an intimate retrospective of Jacques' career that will include never-before-seen footage of Jacques at home and favorite clips from his earlier series.\u003c/p>\n\u003cblockquote>\u003cp>“The opportunity to reflect on my time in the kitchen and in front of the camera is such a gratifying experience for me,” said Pépin, “I am able to share new recipes with viewers while also sharing special moments of my life — and I get to have my family and friends join me for this wonderful experience. I feel fortunate to have this opportunity and to be collaborating with my long-time production partner, KQED, on Heart & Soul.”\n\u003c/p>\u003c/blockquote>\n\u003cp>The 26-episode series is set to broadcast on KQED and other PBS stations in fall of 2015. There will be a companion cookbook published by Houghton Mifflin Harcourt and KQED will be producing a mobile-friendly website for the series which will feature recipes from the show as well as episode videos of the complete series.\u003c/p>\n\u003cp>KQED will also be taping a pledge special commemorating Jacques' 80th birthday that will be produced in front of a live audience at \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon Restaurant\u003c/a>. This program will feature a celebratory feast prepared for Jacques by guest chefs \u003ca href=\"http://www.lidiasitaly.com/\" target=\"_blank\">Lidia Bastianich\u003c/a>, \u003ca href=\"http://www.rickbayless.com/\" target=\"_blank\">Rick Bayless\u003c/a> and \u003ca href=\"http://www.ming.com/\" target=\"_blank\">Ming Tsai\u003c/a> and will premiere in December 2015 to coincide with Jacques' 80th. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> will be sharing behind-the-scenes photos and videos from the production process and will also be a source of information about Jacques' local Bay Area events.\u003c/p>\n\u003cp>\u003cstrong>Here is the preview video about the new series \u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/strong>:\u003cbr>\nhttps://player.vimeo.com/video/105297515\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here is the KQED press release:\u003c/strong>\u003c/p>\n\u003ch3>Jacques Pépin’s Final Cooking Series Begins Production\u003c/h3>\n\u003cp>\u003cstrong>Produced by \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a>, \u003cem>Jacques Pépin Heart & Soul\u003c/em> will be his most personal television series. Pépin reflects on his 60 years in the kitchen with never-before-seen footage, and introduces new recipes and techniques with family and friends.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Series culminates with Pépin’s 80th birthday special featuring Lidia Bastianich, Rick Bayless and Ming Tsai.\u003c/strong>\u003c/p>\n\u003cp>September 10, 2014, San Francisco, CA - KQED announces production on Jacques Pépin’s final cooking series will begin on October 8 at its San Francisco studios. Like his previous series, \u003cstrong>\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/strong> will feature Pépin teaching the skills necessary for success in the kitchen, sharing favorite recipes and demonstrating the timeless cooking techniques that make him a master. But it will also reveal more about Pépin to viewers than ever before. Pépin will reflect back to his earlier days in the kitchen and in front of the camera with never-before-seen footage from Pépin at home and favorite clips from his earlier series. The 26-episode series is set to broadcast on PBS stations in fall of 2015. A companion cookbook will be published by Houghton Mifflin Harcourt in October 2015. KQED will be producing a \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">mobile-friendly website\u003c/a> (\u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">kqed.org/pepinheartandsoul\u003c/a>) for the series which will feature recipes, clips and full episodes.\u003c/p>\n\u003cp>The production slate includes a PBS pledge special commemorating Pépin’s 80th birthday that will be produced in front of a live audience at Farallon Restaurant. This program will feature a celebratory feast prepared for Pépin by guest chefs Lidia Bastianich, Rick Bayless and Ming Tsai and will premiere in December 2015.\u003c/p>\n\u003cp>Each episode of \u003cem>Heart & Soul\u003c/em> will feature creative recipes that combine Pépin’s culinary history and travel experiences with his expert teaching skill. Viewers will see simple dishes for the novice and more involved creations for the seasoned cook along with frugal tips. On occasion, family and friends are invited to cook alongside Pépin or join him in the dining room. \u003cem>Heart & Soul\u003c/em> also highlights his passion for using the best provisions for meals, whether it is through tending his garden, foraging in the woods behind his home or on the nearby beach. Viewers will hear Pépin reminisce on these times as well as on his friendships with Julia Child and other chefs, and also recall the little ‘problems’ that have occurred during recordings in the studio.\u003c/p>\n\u003cp>“The opportunity to reflect on my time in the kitchen and in front of the camera is such a gratifying experience for me,” said Pépin, “I am able to share new recipes with viewers while also sharing special moments of my life — and I get to have my family and friends join me for this wonderful experience. I feel fortunate to have this opportunity and to be collaborating with my long-time production partner, KQED, on \u003cem>Heart & Soul\u003c/em>.”\u003c/p>\n\u003cp>“We are thrilled to be producing Jacques’ final television series” says Michael Isip, KQED’s chief content officer and series executive producer, “KQED has been Jacques’ television home for a quarter century and we’re honored to have produced 14 series with him, providing a national platform for Jacques to teach the art of cooking. Heart & Soul is the perfect culmination of our work because Jacques’ career has been all about sharing his love of food and family.”\u003c/p>\n\u003cp>\u003cem>Heart & Soul\u003c/em> will highlight Pépin’s 60 years in the kitchen which include his apprenticeship as a 13-year-old, cooking in some of Paris’ most revered establishments such as Meurice and Plaza Athenée and cooking for French President Charles DeGaulle. It will also touch on a key period of Pépin’s life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon, and his 10 years as director of research at Howard Johnson’s.\u003c/p>\n\u003cp>Jacques Pépin is the host of \u003cem>Jacques Pépin Heart & Soul\u003c/em>. Tina Salter is the series producer, Paul Swenson is the director and Michael Isip is the executive producer and chief content officer. Jacques Pépin: \u003cem>Heart & Soul\u003c/em> is produced by KQED and distributed by American Public Television (APT).\u003c/p>\n\u003cp>\u003cem>Heart & Soul\u003c/em> is made possible by the generous support of KitchenAid, OXO, Vine Connections (La Posta Wines, Crios by Susana Balbo Wines,Vina Casa Silva), Bertolli Olive Oil, and Riedel Crystal.\u003c/p>\n\u003cp>\u003cstrong>ABOUT KQED PUBLIC TELEVISION\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/\" target=\"_blank\">KQED Public Television\u003c/a>, the PBS affiliate that serves Northern California, is one of the country’s most popular public television stations. It brings the values of public media to homes around the Bay Area with Emmy Award–winning programming that inspires, informs and entertains, including \u003cem>Downton Abbey\u003c/em> and \u003cem>Sherlock\u003c/em> from MASTERPIECE, \u003cem>American Experience, American Masters, Great Performances, POV, Independent Lens, NOVA\u003c/em> and \u003cem>Nature\u003c/em>. KQED produces local series like \u003cem>Check, Please! Bay Area, KQED NEWSROOM, San Francisco Opera, Truly CA\u003c/em> and \u003cem>ImageMakers\u003c/em>, as well as popular programs for national broadcast such as \u003cem>Film School Shorts, Essential Pépin\u003c/em> and \u003cem>QUEST\u003c/em>. KQED also distributes programming to public media stations across the country including \u003cem>Roadtrip Nation\u003c/em> and \u003cem>Joanne Weir’s Cooking School\u003c/em>. For more information, please visit \u003ca href=\"http://www.kqed.org/tv/\" target=\"_blank\">kqed.org/tv\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ABOUT JACQUES PÉPIN\u003c/strong>\u003cbr>\nJacques Pépin is renowned as a chef and as the host of acclaimed and popular cooking shows on public television. He is a respected instructor, a prolific author, having written more than 25 books, and a gifted artist. A former columnist for \u003cem>The New York Times\u003c/em> and contributing editor to \u003cem>Food & Wine\u003c/em> magazine, he is the Dean of Special Programs at the International Culinary Center in New York and has taught at Boston University for more than 25 years. He is the winner of numerous James Beard Foundation and International Association of Culinary Professionals (IACP) awards for both his television series and for his books. He earned a place in the Beard Foundation's Cookbook Hall of Fame in 1996 and received their Lifetime Achievement Award in 2005. Pépin holds the highest honor bestowed by the French Government, the title of CHEVALIER DE L’ORDRE NATIONAL DE LA LEGION D’HONNEUR. He has also shared the spotlight with Julia Child in a PBS series that still appears on public television stations. The series, \u003cem>Julia and Jacques Cooking at Home\u003c/em>, received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. Pépin lives in Connecticut with his wife Gloria and two poodles, Paco and Gaston.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Special Dinner Event at M.Y. China on Oct. 20 - Meet Martin Yan and Jacques Pépin ",
"title": "Special Dinner Event at M.Y. China on Oct. 20 - Meet Martin Yan and Jacques Pépin ",
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"content": "\u003cfigure id=\"attachment_87237\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\" alt=\"Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>Due to the overwhelming response to the sold out September 30 event, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\">An Evening with Martin Yan and Jacques Pépin,\u003c/a>\" \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> is proud to present a special opportunity at M.Y. China, Westfield San Francisco Centre, on Monday, October 20 with Martin Yan and Jacques Pépin.\u003c/p>\n\u003cp>The two celebrity chefs will be dining at the restaurant on Monday, October 20, as well as meeting and greeting guests that night. They will be available for photos between 7pm and 9pm.\u003c/p>\n\u003cul>\n\u003cstrong>To Make Reservations:\u003c/strong> \u003cstrong>SOLD OUT\u003c/strong> (as of 9/9/14)\n\u003cli>Call M.Y. China at \u003cstrong>415.580.3001\u003c/strong>, please make sure to mention KQED when calling in.\u003c/li>\n\u003cli>\u003ca href=\"http://www.opentable.com/my-china-sf\" target=\"_blank\">\u003cstrong>Reserve online through OpenTable\u003c/strong>\u003c/a> -- Select Monday, October 20, optimal times 6pm-8:30pm. Please make sure to note KQED when making online reservations.\u003c/li>\n\u003c/ul>\n\u003cp>Guests will be able to order from a special menu, created just for the night, or have the option of ordering from the regular menu.\u003c/p>\n\u003cp>Ten percent of the check, excluding alcoholic beverages, will be donated to KQED to continue producing and presenting great food programs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87237\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\" alt=\"Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>Due to the overwhelming response to the sold out September 30 event, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\">An Evening with Martin Yan and Jacques Pépin,\u003c/a>\" \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> is proud to present a special opportunity at M.Y. China, Westfield San Francisco Centre, on Monday, October 20 with Martin Yan and Jacques Pépin.\u003c/p>\n\u003cp>The two celebrity chefs will be dining at the restaurant on Monday, October 20, as well as meeting and greeting guests that night. They will be available for photos between 7pm and 9pm.\u003c/p>\n\u003cul>\n\u003cstrong>To Make Reservations:\u003c/strong> \u003cstrong>SOLD OUT\u003c/strong> (as of 9/9/14)\n\u003cli>Call M.Y. China at \u003cstrong>415.580.3001\u003c/strong>, please make sure to mention KQED when calling in.\u003c/li>\n\u003cli>\u003ca href=\"http://www.opentable.com/my-china-sf\" target=\"_blank\">\u003cstrong>Reserve online through OpenTable\u003c/strong>\u003c/a> -- Select Monday, October 20, optimal times 6pm-8:30pm. Please make sure to note KQED when making online reservations.\u003c/li>\n\u003c/ul>\n\u003cp>Guests will be able to order from a special menu, created just for the night, or have the option of ordering from the regular menu.\u003c/p>\n\u003cp>Ten percent of the check, excluding alcoholic beverages, will be donated to KQED to continue producing and presenting great food programs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "California Legislature Passes Bill to Crack Down on Farmers' Market Fraud",
"title": "California Legislature Passes Bill to Crack Down on Farmers' Market Fraud",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "AB 1871 raises the daily stall fee for each vendor at a certified farmers' market in California. Those fees would pay for county inspections to help insure produce labeled organic is, actually, organic.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Event: An Evening with Martin Yan and Jacques Pépin",
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"content": "\u003cfigure id=\"attachment_86353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\" alt=\" Jacques Pepin and Martin Yan in the early 1990s\" width=\"1024\" height=\"704\" class=\"size-full wp-image-86353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in the early 1990s\u003c/figcaption>\u003c/figure>\n\u003cp>Join \u003ca href=\"http://www.kqed.org/\">KQED\u003c/a>, in partnership with \u003ca href=\"http://tastemychina.com/\">M.Y. China\u003c/a> and \u003ca href=\"http://www.laboulangebakery.com/\">La Boulange\u003c/a>, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.\u003c/p>\n\u003cp>Martin will preview his new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and reminisce with his old friend Jacques, who is in the Bay Area taping a new public television program \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites will share more details about the taping of Jacques Pépin's new series in early September.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong>\u003cbr>\nTuesday, September 30, 2014, at 6:30–9pm\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong>\u003cbr>\nUnder the Dome at Westfield San Francisco Centre\u003cbr>\n865 Market Street, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tickets:\u003c/strong>\u003cbr>\n$75 general ($65 KQED members with code KQEDchefs)\u003cbr>\nTickets available through City Box Office (cityboxoffice.com)\u003cbr>\n415.392.4400, \u003ca href=\"http://www.cityboxoffice.com/eventperformances.asp?evt=1959\">\u003cstrong>BUY TICKETS\u003c/strong>\u003c/a> [ \u003cstrong>SOLD OUT as of 8/20\u003c/strong> ]\u003c/p>\n\u003cp>About \u003cstrong>\u003cem>Martin Yan’s Taste of Vietnam\u003c/em>\u003c/strong>\u003cbr>\nMartin Yan is back! In his new show, Martin showcases the country’s breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself. The series is presented for national broadcast by KQED and premieres on Saturday, September 13, at 10am on KQED 9. It will premiere nationally throughout the fall of 2014.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Jacques Pépin: Heart & Soul\u003c/strong>\u003cbr>\n\u003cem>Jacques Pépin: Heart & Soul\u003c/em>, Pepin’s 14th and final cooking series on public television, will be his most personal series yet. \u003cem>Heart & Soul\u003c/em> travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.\u003c/p>\n\n",
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"excerpt": "Join KQED, in partnership with M.Y. China and La Boulange, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\" alt=\" Jacques Pepin and Martin Yan in the early 1990s\" width=\"1024\" height=\"704\" class=\"size-full wp-image-86353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in the early 1990s\u003c/figcaption>\u003c/figure>\n\u003cp>Join \u003ca href=\"http://www.kqed.org/\">KQED\u003c/a>, in partnership with \u003ca href=\"http://tastemychina.com/\">M.Y. China\u003c/a> and \u003ca href=\"http://www.laboulangebakery.com/\">La Boulange\u003c/a>, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.\u003c/p>\n\u003cp>Martin will preview his new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and reminisce with his old friend Jacques, who is in the Bay Area taping a new public television program \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites will share more details about the taping of Jacques Pépin's new series in early September.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong>\u003cbr>\nTuesday, September 30, 2014, at 6:30–9pm\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong>\u003cbr>\nUnder the Dome at Westfield San Francisco Centre\u003cbr>\n865 Market Street, San Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tickets:\u003c/strong>\u003cbr>\n$75 general ($65 KQED members with code KQEDchefs)\u003cbr>\nTickets available through City Box Office (cityboxoffice.com)\u003cbr>\n415.392.4400, \u003ca href=\"http://www.cityboxoffice.com/eventperformances.asp?evt=1959\">\u003cstrong>BUY TICKETS\u003c/strong>\u003c/a> [ \u003cstrong>SOLD OUT as of 8/20\u003c/strong> ]\u003c/p>\n\u003cp>About \u003cstrong>\u003cem>Martin Yan’s Taste of Vietnam\u003c/em>\u003c/strong>\u003cbr>\nMartin Yan is back! In his new show, Martin showcases the country’s breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself. The series is presented for national broadcast by KQED and premieres on Saturday, September 13, at 10am on KQED 9. It will premiere nationally throughout the fall of 2014.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Jacques Pépin: Heart & Soul\u003c/strong>\u003cbr>\n\u003cem>Jacques Pépin: Heart & Soul\u003c/em>, Pepin’s 14th and final cooking series on public television, will be his most personal series yet. \u003cem>Heart & Soul\u003c/em> travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
"title": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n",
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"excerpt": "The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"title": "Watch Check, Please! Bay Area review Luka's Taproom, King of Falafel, La Costanera",
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"content": "\u003cfigure id=\"attachment_83704\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 12 airs this eve, Thursday, June 19, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-king-of-falafel-la-costanera-check-please-bay-area-reviews/\">twelfth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-lounge-restaurant-info/\" target=\"_blank\">\u003cstrong>Luka's Taproom and Lounge\u003c/strong>\u003c/a> serves Oakland Creole pub food in Uptown Oakland.\u003c/li>\n\u003cfigure id=\"attachment_83700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\" alt=\"Fried Catfish with Kale at Luka's Taproom and Lounge\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Catfish with Kale at Luka's Taproom and Lounge\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/king-of-falafel-restaurant-info/\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> serves Mediterranean cuisine on Divisadero in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\" alt=\"Vegetarian Plate at King of Falafel\" width=\"1000\" height=\"556\" class=\"size-full wp-image-83701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian Plate at King of Falafel\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/la-costanera-restaurant-info/\" target=\"_blank\">\u003cstrong>La Costanera Restaurant\u003c/strong>\u003c/a> serves seafood and contemporary Peruvian cuisine in Montara.\u003c/li>\n\u003cfigure id=\"attachment_83702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\" alt=\"Ceviche Pescado at La Costanera Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceviche Pescado at La Costanera Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/pisco-check-please-bay-area-wine-tips/\">Pisco\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=-MbZGxlYVYQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Watch Check, Please! Bay Area review: Lanna Thai, 20 Spot, Chalet Ticino",
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"content": "\u003cfigure id=\"attachment_82853\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 10 airs this eve, Thursday, June 5, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-20-spot-chalet-ticino-check-please-bay-area-reviews/\">tenth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-restaurant-info/\" target=\"_blank\">\u003cstrong>Lanna Thai\u003c/strong>\u003c/a> serves Thai cuisine in Livermore.\u003c/li>\n\u003cfigure id=\"attachment_82847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\" alt=\"Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82848\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\" alt=\"Shooting Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shooting Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/20-spot-restaurant-info/\" target=\"_blank\">\u003cstrong>20 Spot\u003c/strong>\u003c/a> serves French-influenced California small plates in San Francisco's Mission.\u003c/li>\n\u003cfigure id=\"attachment_82850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\" alt=\"20 Spot's Oysters on the Half Shell\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Oysters on the Half Shell\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\" alt=\"20 Spot's Cheese Plate \" width=\"1000\" height=\"560\" class=\"size-full wp-image-82849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Cheese Plate\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/chalet-ticino-restaurant-info/\" target=\"_blank\">\u003cstrong>Chalet Ticino\u003c/strong>\u003c/a> serves Swiss-Italian cuisine in Foster City. The dishes reflect the three regions of Switzerland: French, German and Italian.\u003c/li>\n\u003cfigure id=\"attachment_82851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\" alt=\"Chalet Ticino's Chicken Milanese with Gnocchi\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chalet Ticino's Chicken Milanese with Gnocchi\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/red-wines-from-chile-check-please-bay-area-wine-tips/\">red wines from Chile\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=D0odpoZUhFo]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82853\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! 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Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-20-spot-chalet-ticino-check-please-bay-area-reviews/\">tenth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-restaurant-info/\" target=\"_blank\">\u003cstrong>Lanna Thai\u003c/strong>\u003c/a> serves Thai cuisine in Livermore.\u003c/li>\n\u003cfigure id=\"attachment_82847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\" alt=\"Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82848\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\" alt=\"Shooting Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shooting Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/20-spot-restaurant-info/\" target=\"_blank\">\u003cstrong>20 Spot\u003c/strong>\u003c/a> serves French-influenced California small plates in San Francisco's Mission.\u003c/li>\n\u003cfigure id=\"attachment_82850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\" alt=\"20 Spot's Oysters on the Half Shell\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Oysters on the Half Shell\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\" alt=\"20 Spot's Cheese Plate \" width=\"1000\" height=\"560\" class=\"size-full wp-image-82849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Cheese Plate\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/chalet-ticino-restaurant-info/\" target=\"_blank\">\u003cstrong>Chalet Ticino\u003c/strong>\u003c/a> serves Swiss-Italian cuisine in Foster City. The dishes reflect the three regions of Switzerland: French, German and Italian.\u003c/li>\n\u003cfigure id=\"attachment_82851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\" alt=\"Chalet Ticino's Chicken Milanese with Gnocchi\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chalet Ticino's Chicken Milanese with Gnocchi\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/red-wines-from-chile-check-please-bay-area-wine-tips/\">red wines from Chile\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/D0odpoZUhFo'\n title='//www.youtube.com/embed/D0odpoZUhFo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"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",
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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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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"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": {
"id": "reveal",
"title": "Reveal",
"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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"rss": "http://feeds.revealradio.org/revealpodcast"
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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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"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
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