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"disqusTitle": "Liberian and Burmese Refugees Celebrate Christmas in Oakland",
"title": "Liberian and Burmese Refugees Celebrate Christmas in Oakland",
"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/126398306&color=36ab18&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>The U.S. resettles over 50,000 refugees each year. Some celebrated Christmas before coming to the States, others didn't. But once they're here, Christmas becomes a time for family to come together, simply because it's a holiday where cities shut down, and most people have the day off from work or school. Many refugee families cook, eat, and celebrate during the holidays, but they do it in their own way, with their own traditional foods -- like 18-year-old Patience Wilson and her family. They came to Oakland as Liberian refugees eight years ago. Wilson says she had a bit of culture shock when she saw how Christmas is celebrated in the U.S.: lots of decorations, and even more lights.\u003c/p>\n\u003cfigure id=\"attachment_75671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\" alt=\"Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“We were kind of surprised that they put a tree in their house for Christmas and they just put stuff on it,” Wilson says at her home in Oakland. “It was kind of cool, but it was kind of dirty because it was just all over the place and every time you have to sweep it and cut stuff off of it.” \u003c/p>\n\u003cp>Back in her Liberian refugee camp in the Ivory Coast, Wilson says Christmas was a time for the entire community to come together, not just family. It was one huge party, and everybody was invited.\u003c/p>\n\u003cp>“You know how people go out for Halloween and get candy? For Christmas, we go out and knock on people’s doors and say, ‘Happy New Year’ or something like that and we get money.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a kid, Wilson says that was her favorite Christmas activity. At the end of the day, the whole neighborhood would gather to make music.\u003c/p>\n\u003cp>Patience's grandfather, 74-year-old Robert, comes into the kitchen and sings one of those Liberian Christmas carols. Robert brought Wilson and their family to Oakland when Wilson was 10 years old. She's now a senior in high school. Her grandparents left Liberia during one of the countries civil wars because Robert was from the Kranh ethnic group, and his was wife was from the Grebo group -- and the two factions were fighting. Wilson was raised in a Liberian community in an Ivory Coast refugee camp known as 'Peacetown.' In the past decade, over 600 Liberian refugees have resettled to California, and a few hundred now live in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_75673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\" alt=\"Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>In the Peacetown refugee camp, they lived off food rations, but would trade with locals for luxuries like yams and plantains. Wilson says for the holidays, they'd go all out.\u003c/p>\n\u003cp>“We’d make fried rice, we called it jarov rice. We fry chicken. We make a lot of different soups. There’s this rice it’s kinda green, we call it chuck rice,” says Wilson.\u003c/p>\n\u003cp>Wilson says she'll be making one of those plantain dishes for Christmas dinner here, and begins to prepare it in her kitchen to demonstrate.\u003c/p>\n\u003cp>“There’s some where it’s mashed up and it’s really spicy. Those were my favorite but I don’t know how to make it. So I just make these ones where you just fry them.”\u003c/p>\n\u003cp>Wilson chops up the plantains, cooks them in hot oil, waits until they brown, then serves them to her grandfather to see if they're up to par. Robert takes a bite and proclaims loudly that they’re perfect, which makes Wilson smile.\u003c/p>\n\u003cfigure id=\"attachment_75672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\" alt=\"Patience Wilson says there's an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson says there’s an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Lauren Markham says food is a refugee's connection to her homeland. She works with refugees around the globe, through a San Francisco-based group called \u003ca href=\"http://www.reftrans.org/\">\u003cstrong>Refugee Transitions\u003c/strong>\u003c/a>. Markham says she's always offered food when she visits refugees in their homes, and she never refuses a bite -- because food is a way to strengthen self-esteem, especially among newly arrived refugee women.\u003c/p>\n\u003cblockquote>\u003cp>“Being in a place where you’re always the recipient of services, to be able to offer something to someone, and being able to offer a gift from your own heart, that you made, is a really powerful thing.”\u003c/p>\u003c/blockquote>\n\u003cp>Markham says families learn very quickly where to buy their cultural food. She says refugees are happy that the Oakland area has many ethnic food markets available. \u003c/p>\n\u003cp>“The families from Thailand can buy these certain ingredients from the Chinese markets in Chinatown. And the families from Iraq can go to the halal market on Telegraph.”\u003c/p>\n\u003cp>Markham often asks refugees for recipes, and she says they're always thrilled to share -- it's a chance for them to reverse roles and be the teacher in a foreign land. That's what inspired Markham to make a refugee cookbook, called \u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals\u003c/strong>\u003c/a>. It’ll be released in February, with most of the proceeds going the refugee women in the Bay Area who contributed recipes.\u003c/p>\n\u003cp>Markham says refugees struggle to find the balance between retaining their own cultures, and assimilating to those in the U.S. -- like the American Christmas. \u003c/p>\n\u003cp>“I’ve definitely been in families homes who have little Christmas decorations and ornaments that they found because I guess that, ‘tis the season, and that’s what we do here,” Markham says. “Just as it happens in the fashion that we wear, or learning English, or eating McDonalds -- participating in other aspects of this culture.”\u003c/p>\n\u003cp>Twenty-one year old Cho Mei and her family have fully embraced Christmas. They're Karen refugees, an ethnic minority in Burma. She says her family was Buddhist, but they would celebrate each year with their Christian neighbors in her refugee camp in Thailand.\u003c/p>\n\u003cfigure id=\"attachment_75668\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\" alt=\"Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“In Thailand if you put a candle in front of your house, and people come sing in your house, and you can give like candy, a little bit gift,” Cho Mei says. \u003c/p>\n\u003cp>Cho Mei's family fled Burma because many Karen people are tortured, raped and forced into labor by the Burmese government. They relocated to a refugee camp in Thailand that borders Burma. But once they got there, Cho Mei says they were practically treated like prisoners.\u003c/p>\n\u003cp>“When we lived in Thailand you cannot go in outside of your camp,” Cho Mei says. “If you go in outside, if the Thai police catch you, they put you in the jail. That’s why we cannot go outside, we have to stay in our camp.”\u003c/p>\n\u003cp>But Cho Mei’s parents and her older brother would secretly venture out of camp at least once a year. She says the UN provided food rations, but not enough clothes. Plus they need money to send Cho Mei to the school in the refugee camp.\u003c/p>\n\u003cp>After nine years in the refugee camp, Cho Mei's family relocated to a Burmese neighborhood in Oakland -- 200 Burmese refugees have moved to the county in the past five years alone. Over 37 hundred Burmese refugees have relocated to California in the past decade. A large number of Karen in Oakland are Christian. So Cho Mei's family soon adopted that religion as their own.\u003c/p>\n\u003cp>Cho Mei's mother, Naw Htoo, goes into the kitchen and boils water to prepare one of her holiday dishes -- a traditional Karen soup with lemongrass, lime and chicken called Da Klah Chi. Cho Mei's family still cooks Karen food on Christmas. Even though they've converted to Christianity, they still hold onto their Burmese heritage through food. Cho Mei says she goes Christmas caroling with her Karen church members in Oakland, but they sing in their own language.\u003c/p>\n\u003cfigure id=\"attachment_75670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\" alt=\"Cho Mei's mother, Naw Htoo prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei’s mother, Naw Htoo, prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Cho Mei’s family bought their first Christmas tree this year and put neon ‘Merry Christmas’ sign on their wall. Patience Wilson, the Liberian refugee, is also buying her first Christmas tree with money she's saved from her after-school job. Both girls and their families will get December 25 off -- and that's reason enough to celebrate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals: The Refugee Transition Cookbook Project\u003c/strong>\u003c/a>\u003cbr>\nBetween Meals includes recipes from Afghanistan, Eritrea, Liberia, Somalia, and different Burmese ethnic groups. Here’s a sneak peak at one of the recipes in the cookbook -- a chicken and lemongrass soup made by Cho Mei’s mother, Naw Htoo.\u003c/p>\n\u003cfigure id=\"attachment_75674\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\" alt=\"Burmese (Karen) Chicken Soup. Photo: Dani Fisher\" width=\"700\" height=\"1050\" class=\"size-full wp-image-75674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burmese (Karen) Chicken Soup. Photo: Dani Fisher\u003c/figcaption>\u003c/figure>\n\u003ch3>Burmese (Karen) Chicken Soup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 chicken breasts, cut into very small pieces and stir-fried in\u003c/li>\n\u003cli>2 T oil\u003c/li>\n\u003cli>1/4 T turmeric\u003c/li>\n\u003cli>1/4 T salt\u003c/li>\n\u003cli>About 4 quarts water\u003c/li>\n\u003cli>1/2 T powdered chicken broth (bouillon)\u003c/li>\n\u003cli>1 14-oz can coconut milk\u003c/li>\n\u003cli>1 14-oz package dried yellow mung beans, rinsed 3 times in cold water\u003c/li>\n\u003cli>1 medium to large onion, cut into 8 pieces\u003c/li>\n\u003cli>1/2 T paprika\u003c/li>\n\u003cli>10 garlic cloves\u003c/li>\n\u003cli>1 T salt\u003c/li>\n\u003cli>1 14-oz package of yellow Chinese noodles. (One brand is Sunlee. These are spaghetti-like wheat noodles with turmeric added for color)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings\u003c/strong>\n\u003cli>2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Small dish of red pepper flakes\u003c/li>\n\u003cli>Half a bunch of fresh coriander leaves, washed and cut into small pieces with scissors\u003c/li>\n\u003cli>6 eggs, hard-boiled and peeled. (If more than 6 people will be served, make one egg for each)\u003c/li>\n\u003cli>3 small red onions, cut into small slivers; rinse in water; squeeze water out by hand\u003c/li>\n\u003cli>About half a 7-oz package of shahe dried rice noodles (found in Asian store; they’re about half-an-inch wide; use as much as you think guests will eat as crispy topping for noodle dish).\u003c/li>\n\u003cli>2 1/2 c oil\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Cooking Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the hard-boil the eggs in water; cool, peel, and set aside for later.\u003c/li>\n\u003cli>Stir-fry the small chicken pieces in oil with salt and turmeric.\u003c/li>\n\u003cli>Stir-fry the chopped onion in oil with paprika.\u003c/li>\n\u003cli>Fill a large pot with the 4 quarts water.\u003c/li>\n\u003cli>Add the chicken broth powder and stir.\u003c/li>\n\u003cli>Add the salt and stir.\u003c/li>\n\u003cli>Add the coconut milk and stir.\u003c/li>\n\u003cli>Add the mung beans and stir.\u003c/li>\n\u003cli>Add the 10 garlic cloves and stir.\u003c/li>\n\u003cli>Add the stir-fried onions and stir.\u003c/li>\n\u003cli>Bring to boil over high heat. Lower to medium heat and cook about 30 minutes, until the mung beans are soft and losing their shape.\u003c/li>\n\u003cli>In a different large pot, boil the yellow Chinese noodles in enough water to cover them; cook until they are soft/al dente. Drain.\u003c/li>\n\u003cli>Meanwhile, in a wok or deep pan, heat 2 1/2 cups oil on high heat. By the handful, drop in a batch of the dried rice noodles. (Be careful of splatters.) Stir constantly until crisp and beginning to brown. Remove with a slotted spoon and repeat until all have been fried. Put in a large bowl for the table.\n\u003c/li>\n\u003cli>Prepare the toppings as described above while you wait for the noodles and sauce to finish. Put each topping in a separate dish for the table.\u003c/li>\n\u003cli>Put noodles and sauce in separate large bowls on the table. Each person serves him/herself noodles and ladles sauce over them, then tops with toppings as desired, including coriander, squeezed lime juice and crispy rice noodles.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Some refugees celebrated Christmas before coming to the U.S, others didn't. But once they're here, Christmas often becomes a time for family to come together. Here are two stories about how refugees in Oakland celebrate the holidays with their own traditions, and their own cultural foods.",
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"description": "Some refugees celebrated Christmas before coming to the U.S, others didn't. But once they're here, Christmas often becomes a time for family to come together. Here are two stories about how refugees in Oakland celebrate the holidays with their own traditions, and their own cultural foods.",
"title": "Liberian and Burmese Refugees Celebrate Christmas in Oakland | KQED",
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"headline": "Liberian and Burmese Refugees Celebrate Christmas in Oakland",
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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/126398306&color=36ab18&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>The U.S. resettles over 50,000 refugees each year. Some celebrated Christmas before coming to the States, others didn't. But once they're here, Christmas becomes a time for family to come together, simply because it's a holiday where cities shut down, and most people have the day off from work or school. Many refugee families cook, eat, and celebrate during the holidays, but they do it in their own way, with their own traditional foods -- like 18-year-old Patience Wilson and her family. They came to Oakland as Liberian refugees eight years ago. Wilson says she had a bit of culture shock when she saw how Christmas is celebrated in the U.S.: lots of decorations, and even more lights.\u003c/p>\n\u003cfigure id=\"attachment_75671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\" alt=\"Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“We were kind of surprised that they put a tree in their house for Christmas and they just put stuff on it,” Wilson says at her home in Oakland. “It was kind of cool, but it was kind of dirty because it was just all over the place and every time you have to sweep it and cut stuff off of it.” \u003c/p>\n\u003cp>Back in her Liberian refugee camp in the Ivory Coast, Wilson says Christmas was a time for the entire community to come together, not just family. It was one huge party, and everybody was invited.\u003c/p>\n\u003cp>“You know how people go out for Halloween and get candy? For Christmas, we go out and knock on people’s doors and say, ‘Happy New Year’ or something like that and we get money.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a kid, Wilson says that was her favorite Christmas activity. At the end of the day, the whole neighborhood would gather to make music.\u003c/p>\n\u003cp>Patience's grandfather, 74-year-old Robert, comes into the kitchen and sings one of those Liberian Christmas carols. Robert brought Wilson and their family to Oakland when Wilson was 10 years old. She's now a senior in high school. Her grandparents left Liberia during one of the countries civil wars because Robert was from the Kranh ethnic group, and his was wife was from the Grebo group -- and the two factions were fighting. Wilson was raised in a Liberian community in an Ivory Coast refugee camp known as 'Peacetown.' In the past decade, over 600 Liberian refugees have resettled to California, and a few hundred now live in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_75673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\" alt=\"Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>In the Peacetown refugee camp, they lived off food rations, but would trade with locals for luxuries like yams and plantains. Wilson says for the holidays, they'd go all out.\u003c/p>\n\u003cp>“We’d make fried rice, we called it jarov rice. We fry chicken. We make a lot of different soups. There’s this rice it’s kinda green, we call it chuck rice,” says Wilson.\u003c/p>\n\u003cp>Wilson says she'll be making one of those plantain dishes for Christmas dinner here, and begins to prepare it in her kitchen to demonstrate.\u003c/p>\n\u003cp>“There’s some where it’s mashed up and it’s really spicy. Those were my favorite but I don’t know how to make it. So I just make these ones where you just fry them.”\u003c/p>\n\u003cp>Wilson chops up the plantains, cooks them in hot oil, waits until they brown, then serves them to her grandfather to see if they're up to par. Robert takes a bite and proclaims loudly that they’re perfect, which makes Wilson smile.\u003c/p>\n\u003cfigure id=\"attachment_75672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\" alt=\"Patience Wilson says there's an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson says there’s an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Lauren Markham says food is a refugee's connection to her homeland. She works with refugees around the globe, through a San Francisco-based group called \u003ca href=\"http://www.reftrans.org/\">\u003cstrong>Refugee Transitions\u003c/strong>\u003c/a>. Markham says she's always offered food when she visits refugees in their homes, and she never refuses a bite -- because food is a way to strengthen self-esteem, especially among newly arrived refugee women.\u003c/p>\n\u003cblockquote>\u003cp>“Being in a place where you’re always the recipient of services, to be able to offer something to someone, and being able to offer a gift from your own heart, that you made, is a really powerful thing.”\u003c/p>\u003c/blockquote>\n\u003cp>Markham says families learn very quickly where to buy their cultural food. She says refugees are happy that the Oakland area has many ethnic food markets available. \u003c/p>\n\u003cp>“The families from Thailand can buy these certain ingredients from the Chinese markets in Chinatown. And the families from Iraq can go to the halal market on Telegraph.”\u003c/p>\n\u003cp>Markham often asks refugees for recipes, and she says they're always thrilled to share -- it's a chance for them to reverse roles and be the teacher in a foreign land. That's what inspired Markham to make a refugee cookbook, called \u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals\u003c/strong>\u003c/a>. It’ll be released in February, with most of the proceeds going the refugee women in the Bay Area who contributed recipes.\u003c/p>\n\u003cp>Markham says refugees struggle to find the balance between retaining their own cultures, and assimilating to those in the U.S. -- like the American Christmas. \u003c/p>\n\u003cp>“I’ve definitely been in families homes who have little Christmas decorations and ornaments that they found because I guess that, ‘tis the season, and that’s what we do here,” Markham says. “Just as it happens in the fashion that we wear, or learning English, or eating McDonalds -- participating in other aspects of this culture.”\u003c/p>\n\u003cp>Twenty-one year old Cho Mei and her family have fully embraced Christmas. They're Karen refugees, an ethnic minority in Burma. She says her family was Buddhist, but they would celebrate each year with their Christian neighbors in her refugee camp in Thailand.\u003c/p>\n\u003cfigure id=\"attachment_75668\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\" alt=\"Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“In Thailand if you put a candle in front of your house, and people come sing in your house, and you can give like candy, a little bit gift,” Cho Mei says. \u003c/p>\n\u003cp>Cho Mei's family fled Burma because many Karen people are tortured, raped and forced into labor by the Burmese government. They relocated to a refugee camp in Thailand that borders Burma. But once they got there, Cho Mei says they were practically treated like prisoners.\u003c/p>\n\u003cp>“When we lived in Thailand you cannot go in outside of your camp,” Cho Mei says. “If you go in outside, if the Thai police catch you, they put you in the jail. That’s why we cannot go outside, we have to stay in our camp.”\u003c/p>\n\u003cp>But Cho Mei’s parents and her older brother would secretly venture out of camp at least once a year. She says the UN provided food rations, but not enough clothes. Plus they need money to send Cho Mei to the school in the refugee camp.\u003c/p>\n\u003cp>After nine years in the refugee camp, Cho Mei's family relocated to a Burmese neighborhood in Oakland -- 200 Burmese refugees have moved to the county in the past five years alone. Over 37 hundred Burmese refugees have relocated to California in the past decade. A large number of Karen in Oakland are Christian. So Cho Mei's family soon adopted that religion as their own.\u003c/p>\n\u003cp>Cho Mei's mother, Naw Htoo, goes into the kitchen and boils water to prepare one of her holiday dishes -- a traditional Karen soup with lemongrass, lime and chicken called Da Klah Chi. Cho Mei's family still cooks Karen food on Christmas. Even though they've converted to Christianity, they still hold onto their Burmese heritage through food. Cho Mei says she goes Christmas caroling with her Karen church members in Oakland, but they sing in their own language.\u003c/p>\n\u003cfigure id=\"attachment_75670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\" alt=\"Cho Mei's mother, Naw Htoo prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei’s mother, Naw Htoo, prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Cho Mei’s family bought their first Christmas tree this year and put neon ‘Merry Christmas’ sign on their wall. Patience Wilson, the Liberian refugee, is also buying her first Christmas tree with money she's saved from her after-school job. Both girls and their families will get December 25 off -- and that's reason enough to celebrate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals: The Refugee Transition Cookbook Project\u003c/strong>\u003c/a>\u003cbr>\nBetween Meals includes recipes from Afghanistan, Eritrea, Liberia, Somalia, and different Burmese ethnic groups. Here’s a sneak peak at one of the recipes in the cookbook -- a chicken and lemongrass soup made by Cho Mei’s mother, Naw Htoo.\u003c/p>\n\u003cfigure id=\"attachment_75674\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\" alt=\"Burmese (Karen) Chicken Soup. Photo: Dani Fisher\" width=\"700\" height=\"1050\" class=\"size-full wp-image-75674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burmese (Karen) Chicken Soup. Photo: Dani Fisher\u003c/figcaption>\u003c/figure>\n\u003ch3>Burmese (Karen) Chicken Soup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 chicken breasts, cut into very small pieces and stir-fried in\u003c/li>\n\u003cli>2 T oil\u003c/li>\n\u003cli>1/4 T turmeric\u003c/li>\n\u003cli>1/4 T salt\u003c/li>\n\u003cli>About 4 quarts water\u003c/li>\n\u003cli>1/2 T powdered chicken broth (bouillon)\u003c/li>\n\u003cli>1 14-oz can coconut milk\u003c/li>\n\u003cli>1 14-oz package dried yellow mung beans, rinsed 3 times in cold water\u003c/li>\n\u003cli>1 medium to large onion, cut into 8 pieces\u003c/li>\n\u003cli>1/2 T paprika\u003c/li>\n\u003cli>10 garlic cloves\u003c/li>\n\u003cli>1 T salt\u003c/li>\n\u003cli>1 14-oz package of yellow Chinese noodles. (One brand is Sunlee. These are spaghetti-like wheat noodles with turmeric added for color)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings\u003c/strong>\n\u003cli>2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Small dish of red pepper flakes\u003c/li>\n\u003cli>Half a bunch of fresh coriander leaves, washed and cut into small pieces with scissors\u003c/li>\n\u003cli>6 eggs, hard-boiled and peeled. (If more than 6 people will be served, make one egg for each)\u003c/li>\n\u003cli>3 small red onions, cut into small slivers; rinse in water; squeeze water out by hand\u003c/li>\n\u003cli>About half a 7-oz package of shahe dried rice noodles (found in Asian store; they’re about half-an-inch wide; use as much as you think guests will eat as crispy topping for noodle dish).\u003c/li>\n\u003cli>2 1/2 c oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cooking Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the hard-boil the eggs in water; cool, peel, and set aside for later.\u003c/li>\n\u003cli>Stir-fry the small chicken pieces in oil with salt and turmeric.\u003c/li>\n\u003cli>Stir-fry the chopped onion in oil with paprika.\u003c/li>\n\u003cli>Fill a large pot with the 4 quarts water.\u003c/li>\n\u003cli>Add the chicken broth powder and stir.\u003c/li>\n\u003cli>Add the salt and stir.\u003c/li>\n\u003cli>Add the coconut milk and stir.\u003c/li>\n\u003cli>Add the mung beans and stir.\u003c/li>\n\u003cli>Add the 10 garlic cloves and stir.\u003c/li>\n\u003cli>Add the stir-fried onions and stir.\u003c/li>\n\u003cli>Bring to boil over high heat. Lower to medium heat and cook about 30 minutes, until the mung beans are soft and losing their shape.\u003c/li>\n\u003cli>In a different large pot, boil the yellow Chinese noodles in enough water to cover them; cook until they are soft/al dente. Drain.\u003c/li>\n\u003cli>Meanwhile, in a wok or deep pan, heat 2 1/2 cups oil on high heat. By the handful, drop in a batch of the dried rice noodles. (Be careful of splatters.) Stir constantly until crisp and beginning to brown. Remove with a slotted spoon and repeat until all have been fried. Put in a large bowl for the table.\n\u003c/li>\n\u003cli>Prepare the toppings as described above while you wait for the noodles and sauce to finish. Put each topping in a separate dish for the table.\u003c/li>\n\u003cli>Put noodles and sauce in separate large bowls on the table. Each person serves him/herself noodles and ladles sauce over them, then tops with toppings as desired, including coriander, squeezed lime juice and crispy rice noodles.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A City Turns To Lettuce Fields To Grow High-Tech Startups",
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"content": "\u003cfigure id=\"attachment_75400\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tractor_salinas_wide-6fcfb6aaffca2c193ccc2e4f4c4bb97b1dc4b603-e1387500186476.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tractor_salinas_wide-6fcfb6aaffca2c193ccc2e4f4c4bb97b1dc4b603-e1387500186476.jpg\" alt=\"A lettuce thinner created by an agricultural tech startup uses cameras and sensors to thin lettuce rows. Salinas, Calif., has hired a venture capital fund to help it attract other high-tech agricultural companies to the area. Photo: Courtesy of Foothill Packing Inc.\" width=\"640\" height=\"360\" class=\"size-full wp-image-75400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lettuce thinner created by an agricultural tech startup uses cameras and sensors to thin lettuce rows. Salinas, Calif., has hired a venture capital fund to help it attract other high-tech agricultural companies to the area. Photo: Courtesy of Foothill Packing Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"hhttp://www.npr.org/blogs/alltechconsidered/2013/12/19/255528018/a-city-turns-to-lettuce-fields-to-grow-high-tech-startups\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131219_atc_salinas_tech.mp3\"] \u003c/p>\n\u003cp>Story by Aarti Shahani, KQED News, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/12/19/255528018/a-city-turns-to-lettuce-fields-to-grow-high-tech-startups\">All Tech Considered at NPR\u003c/a> (12/19/13)\u003c/p>\n\u003cp>Salinas is just one hour south of California's Silicon Valley, but generations behind when it comes to technology. Many of its sprawling lettuce farms are stuck in the era of rakes and hoes.\u003c/p>\n\u003cp>City officials are hoping to change that — and also spur some job growth — by investing in high-tech agriculture.\u003c/p>\n\u003cp>At Taylor Farms in Salinas, Andrew Fernandez, the company's vice president of product, is stepping on heads of crunchy romaine lettuce, making his way over to a very big tractor. It's a water jet knife machine, and it's on the cutting edge of lettuce farming technology.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Water pistols shooting at 20,000 pounds per square inch are supposed to pick the lettuce out of the ground. But the water jet knives keep blowing the lettuce heads apart and killing the crop, Fernandez says. So he's willing to change his product to something this new machine can handle.\u003c/p>\n\u003cp>\"So we're spending money and time right now to try to figure out an upright, light-bulb-shaped romaine lettuce that tastes the same as iceberg, that handles the same in the process,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Growing Demand For Smart Farm Equipment\u003c/strong>\u003c/p>\n\u003cp>Producing lettuce is backbreaking work — far behind tomatoes and \u003ca href=\"http://apps.npr.org/tshirt/#/cotton\">cotton\u003c/a> when it comes to machine automation. But now, fewer and fewer migrants are coming here from Mexico, so farms like Taylor have to invest in technology.\u003c/p>\n\u003cp>That worker shortage is creating an opportunity for people like Tom Taggart, the technology director at Foothill Packing, an agricultural-tech startup in the city. He's demonstrating a lettuce thinner that's controlled by a MacBook.\u003c/p>\n\u003cp>\"Inside this compartment up here, we've mounted a mini Mac computer ... and it houses the lettuce program that does all this magical stuff,\" Taggart explains.\u003c/p>\n\u003cp>\"So the driver, who probably has limited computer aptitude, can get on here and operate this at the lowest common level,\" he adds. \"It's a touch screen and just a push of a series of buttons.\"\u003c/p>\n\u003cp>The tractor thins out heads of lettuce using cameras and sensors. They direct the nozzles to spray a killing agent.\u003c/p>\n\u003cp>\"The system says, 'Burn these, save that,' \" Taggart explains.\u003c/p>\n\u003cp>The final product: Heads of lettuce that are exactly 10 inches apart. And the MacBook sends off a digital record of the crops in real time.\u003c/p>\n\u003cp>\"This goes through the Internet, right into our accounting department, so they can do the billing,\" Taggart says. \"Pretty slick stuff.\"\u003c/p>\n\u003cp>The smart tractor seems very slick, but it's pretty simple when you consider what Salinas' neighbors over in Silicon Valley are doing with their digital tools.\u003c/p>\n\u003cp>The city of Salinas is trying to speed up this game of catch-up by becoming an investor.\u003c/p>\n\u003cp>\"We've put in close to $300,000,\" says\u003cstrong>\u003cem> \u003c/em>\u003c/strong>Ray Corpuz, Salinas' city manager. He says the city has something no one else has: the best lettuce fields in the country. So why not turn them into laboratories and attract tech investors?\u003c/p>\n\u003cp>\u003cstrong>Creating A Startup Incubator For Farming\u003c/strong>\u003c/p>\n\u003cp>The city has hired a venture capital firm, San Jose-based SVG Partners. The venture fund is trying to raise $50 million to pay for a startup incubator — a common way to attract talent in Silicon Valley.\u003c/p>\n\u003cp>\"We're actually setting up a new business model, actually, for ... most local governments, for most cities,\" Corpuz says. \"None of them, that I know, in the state of California are doing this.\"\u003c/p>\n\u003cp>Corpuz says it's a dramatic move. The midsized city is known for gang violence. Last year the single largest employer, Capital One Bank, shut down its local branch and more than 800 people lost their jobs.\u003c/p>\n\u003cp>\"So the economic setback was probably $60 million annually in payroll, which was quite a hit for us,\" Corpuz says.\u003c/p>\n\u003cp>These unemployed workers aren't going to pick lettuce for $9.50 an hour, but the thinking is, maybe they'd work for ag-tech companies.\u003c/p>\n\u003cp>When Corpuz tells other city managers about the venture fund effort, they have their doubts.\u003c/p>\n\u003cp>\"It's risky. Sounds like a great idea, but it sounds risky,\" they tell him.\u003c/p>\n\u003cp>But Salinas residents don't have much to lose by trying. On a recent Saturday morning, college students and laid-off workers from Capital One showed up at the local community college to practice pitching their ideas. A vice chair with the venture capital firm is here to coach them.\u003c/p>\n\u003cp>Jessica Landa, a local college student, is here to pitch an idea for green homes. \"Basically, the pocket house is a tiny micro-grid home, and it's built with several sustainable aspects, such as solar panels so that you don't have to connect to a macro-grid,\" she explains.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next step is for the Salinas native and her counterparts to take their plans to Silicon Valley investors. \u003c/p>\n\n",
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"excerpt": "Salinas, Calif., is just an hour from Silicon Valley, but production at many local lettuce farms is decidedly low-tech. City officials here decided it's time for an upgrade — and have hired a venture capital firm to help Salinas transition into a high-tech agricultural hub.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75400\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tractor_salinas_wide-6fcfb6aaffca2c193ccc2e4f4c4bb97b1dc4b603-e1387500186476.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tractor_salinas_wide-6fcfb6aaffca2c193ccc2e4f4c4bb97b1dc4b603-e1387500186476.jpg\" alt=\"A lettuce thinner created by an agricultural tech startup uses cameras and sensors to thin lettuce rows. Salinas, Calif., has hired a venture capital fund to help it attract other high-tech agricultural companies to the area. Photo: Courtesy of Foothill Packing Inc.\" width=\"640\" height=\"360\" class=\"size-full wp-image-75400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lettuce thinner created by an agricultural tech startup uses cameras and sensors to thin lettuce rows. Salinas, Calif., has hired a venture capital fund to help it attract other high-tech agricultural companies to the area. Photo: Courtesy of Foothill Packing Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"hhttp://www.npr.org/blogs/alltechconsidered/2013/12/19/255528018/a-city-turns-to-lettuce-fields-to-grow-high-tech-startups\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Story by Aarti Shahani, KQED News, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/12/19/255528018/a-city-turns-to-lettuce-fields-to-grow-high-tech-startups\">All Tech Considered at NPR\u003c/a> (12/19/13)\u003c/p>\n\u003cp>Salinas is just one hour south of California's Silicon Valley, but generations behind when it comes to technology. Many of its sprawling lettuce farms are stuck in the era of rakes and hoes.\u003c/p>\n\u003cp>City officials are hoping to change that — and also spur some job growth — by investing in high-tech agriculture.\u003c/p>\n\u003cp>At Taylor Farms in Salinas, Andrew Fernandez, the company's vice president of product, is stepping on heads of crunchy romaine lettuce, making his way over to a very big tractor. It's a water jet knife machine, and it's on the cutting edge of lettuce farming technology.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Water pistols shooting at 20,000 pounds per square inch are supposed to pick the lettuce out of the ground. But the water jet knives keep blowing the lettuce heads apart and killing the crop, Fernandez says. So he's willing to change his product to something this new machine can handle.\u003c/p>\n\u003cp>\"So we're spending money and time right now to try to figure out an upright, light-bulb-shaped romaine lettuce that tastes the same as iceberg, that handles the same in the process,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Growing Demand For Smart Farm Equipment\u003c/strong>\u003c/p>\n\u003cp>Producing lettuce is backbreaking work — far behind tomatoes and \u003ca href=\"http://apps.npr.org/tshirt/#/cotton\">cotton\u003c/a> when it comes to machine automation. But now, fewer and fewer migrants are coming here from Mexico, so farms like Taylor have to invest in technology.\u003c/p>\n\u003cp>That worker shortage is creating an opportunity for people like Tom Taggart, the technology director at Foothill Packing, an agricultural-tech startup in the city. He's demonstrating a lettuce thinner that's controlled by a MacBook.\u003c/p>\n\u003cp>\"Inside this compartment up here, we've mounted a mini Mac computer ... and it houses the lettuce program that does all this magical stuff,\" Taggart explains.\u003c/p>\n\u003cp>\"So the driver, who probably has limited computer aptitude, can get on here and operate this at the lowest common level,\" he adds. \"It's a touch screen and just a push of a series of buttons.\"\u003c/p>\n\u003cp>The tractor thins out heads of lettuce using cameras and sensors. They direct the nozzles to spray a killing agent.\u003c/p>\n\u003cp>\"The system says, 'Burn these, save that,' \" Taggart explains.\u003c/p>\n\u003cp>The final product: Heads of lettuce that are exactly 10 inches apart. And the MacBook sends off a digital record of the crops in real time.\u003c/p>\n\u003cp>\"This goes through the Internet, right into our accounting department, so they can do the billing,\" Taggart says. \"Pretty slick stuff.\"\u003c/p>\n\u003cp>The smart tractor seems very slick, but it's pretty simple when you consider what Salinas' neighbors over in Silicon Valley are doing with their digital tools.\u003c/p>\n\u003cp>The city of Salinas is trying to speed up this game of catch-up by becoming an investor.\u003c/p>\n\u003cp>\"We've put in close to $300,000,\" says\u003cstrong>\u003cem> \u003c/em>\u003c/strong>Ray Corpuz, Salinas' city manager. He says the city has something no one else has: the best lettuce fields in the country. So why not turn them into laboratories and attract tech investors?\u003c/p>\n\u003cp>\u003cstrong>Creating A Startup Incubator For Farming\u003c/strong>\u003c/p>\n\u003cp>The city has hired a venture capital firm, San Jose-based SVG Partners. The venture fund is trying to raise $50 million to pay for a startup incubator — a common way to attract talent in Silicon Valley.\u003c/p>\n\u003cp>\"We're actually setting up a new business model, actually, for ... most local governments, for most cities,\" Corpuz says. \"None of them, that I know, in the state of California are doing this.\"\u003c/p>\n\u003cp>Corpuz says it's a dramatic move. The midsized city is known for gang violence. Last year the single largest employer, Capital One Bank, shut down its local branch and more than 800 people lost their jobs.\u003c/p>\n\u003cp>\"So the economic setback was probably $60 million annually in payroll, which was quite a hit for us,\" Corpuz says.\u003c/p>\n\u003cp>These unemployed workers aren't going to pick lettuce for $9.50 an hour, but the thinking is, maybe they'd work for ag-tech companies.\u003c/p>\n\u003cp>When Corpuz tells other city managers about the venture fund effort, they have their doubts.\u003c/p>\n\u003cp>\"It's risky. Sounds like a great idea, but it sounds risky,\" they tell him.\u003c/p>\n\u003cp>But Salinas residents don't have much to lose by trying. On a recent Saturday morning, college students and laid-off workers from Capital One showed up at the local community college to practice pitching their ideas. A vice chair with the venture capital firm is here to coach them.\u003c/p>\n\u003cp>Jessica Landa, a local college student, is here to pitch an idea for green homes. \"Basically, the pocket house is a tiny micro-grid home, and it's built with several sustainable aspects, such as solar panels so that you don't have to connect to a macro-grid,\" she explains.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next step is for the Salinas native and her counterparts to take their plans to Silicon Valley investors. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Stanford Ph.D. Became A Fruit Picker To Feed California's Hungry",
"title": "This Stanford Ph.D. Became A Fruit Picker To Feed California's Hungry",
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"content": "\u003cfigure id=\"attachment_75376\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\" alt=\"Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131219_me_farmworker_hunger_2.mp3\"] \u003c/p>\n\u003cp>Story by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">The Salt at NPR Food\u003c/a> (12/19/13)\u003c/p>\n\u003cp>By some estimates, we Americans throw away about \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\" target=\"_blank\">40 percent of our food\u003c/a>, from the cabbage that's wilting in our refrigerators, to the fruit that's falling off the orange tree in our neighbor's backyard.\u003c/p>\n\u003cp>In California's Central Valley, one woman has started a grassroots effort to feed hungry people by rescuing some of that produce.\u003c/p>\n\u003cp>At first glance, Sarah Ramirez's decision to leave a bright future as an epidemiologist with a doctorate from Stanford University to become a fruit picker might seem downright crazy. To understand her motivations, you first need to know a little about the economics of California's Central Valley, where Ramirez grew up, the daughter of farmworkers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many farms in the Central Valley supply fruits and vegetables for major supermarket chains across the country. Farmer Peter Mesias says those stores demand perfect produce to meet consumer's expectations.\u003c/p>\n\u003cp>I visited \u003ca href=\"https://www.facebook.com/pages/Abe-El-Produce-Fruit-Stands/130420460324490\">Mesias' farm\u003c/a> this summer. He walked me through a squash field dense with prickly leaves, picked a zucchini and showed it to me.\u003c/p>\n\u003cp>\"Right off the bat, you can see there's a nick, there's a little bit of a crook,\" he said. \"That couldn't be packed in a box.\"\u003c/p>\n\u003cp>So that means supermarkets won't buy it. They prefer smaller, tender squash.\u003c/p>\n\u003cp>This year, Mesias ended up with acres of excess squash, and he hoped the local food bank would come take some of the imperfect fruit before he plowed it under.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=5r_3J8MVkX0]\u003c/p>\n\u003cp>Food bank director Sandy Beals says it's not uncommon for food banks to hear from farmers like Mesias.\u003c/p>\n\u003cp>\"And if we can pick it, we can have it. I mean, how tempting is that?, \" Beals says.\u003c/p>\n\u003cp>But Beals says she can't easily send her staff to pick excess crops. The liability is too high.\u003c/p>\n\u003cp>\"Somebody falls off a ladder and gets hurt. One incident like that could very easily put us belly up,\" she says.\u003c/p>\n\u003cp>And that's too bad. The \u003ca href=\"http://www.foodlinktc.org/\">food bank\u003c/a> that Beals helps run in Tulare County, Calif., serves one out of four county residents, many of them farmworkers. She says she's desperate for donations — she sometimes has to beg for an extension on the food bank's electricity bill so that she can keep the freezers running.\u003c/p>\n\u003cp>And that's where Sarah Ramirez comes in.\u003c/p>\n\u003cp>Ramirez has made it her mission to rescue produce from commercial fields and people's backyards. And as an individual, she can sign a liability waiver saying she won't sue if she gets hurt picking crops.\u003c/p>\n\u003cp>Ramirez grew up in Pixley, Calif., a rural town that John Steinbeck described in \u003cem>The Grapes of Wrath\u003c/em>. She went on to earn a Ph.D. at Stanford and become Tulare County's epidemiologist, where she noticed some troubling trends: high rates of diabetes and obesity, paired with widespread food insecurity.\u003c/p>\n\u003cp>Ramirez says she noticed that a lot fruit in the region went unharvested. \"And yet, at the same time, we have hunger and food insecurity,\" she says. \"And it seems like we should be able to put a need with a surplus. Let's put the pieces together.\"\u003c/p>\n\u003cp>Ramirez recently moved back to Pixley to start a grassroots effort called \u003ca href=\"http://www.behealthytulare.com/\">Be Healthy Tulare\u003c/a>, a shoestring operation she and her husband fund themselves and operate out of their home in a trailer park.\u003c/p>\n\u003cp>\"If I think about the overwhelming nature of the problem, it's so much easier not to do anything. And there's a lot of people who say the problem is so big, nothing we can ever do will fix it,\" Ramirez says. \"Well, if we all took that position, nothing would ever get done.\"\u003c/p>\n\u003cp>Ramirez says she wanted to take action. So she decided to give up the prestige of a high-powered career to return to her roots, to the kind of work that her parents, who labored in the fields, tried to make sure she'd never have to do.\u003c/p>\n\u003cp>\"One of our team members says I should be wearing a t-shirt that says, 'I have a Ph.D. and I pick fruit,' \" Ramirez says.\u003c/p>\n\u003cp>Food bank director Sandy Beals says Ramirez's work is making a big difference.\u003c/p>\n\u003cp>\"There is extreme unemployment, very high poverty and not a lot of hope that things will get better,\" Beals says. \"And [Ramirez's] goal is to give people hope. And hope is the most important thing people can have.\"\u003c/p>\n\u003cp>This year, Ramirez and her tiny band of volunteers have gleaned 20,000 pounds of produce from farms and backyards.\u003c/p>\n\u003cp>And Be Healthy Tulare is doing more than just picking fruit. On weekends, Ramirez ties a colorful bandana on her head and gets out her sharp knives to hold \"food labs,\" nutrition classes to teach people how to incorporate more produce into their diets. They whip up delicacies like peach-cucumber gazpacho in the community kitchen of the Pixley trailer park.\u003c/p>\n\u003cp>They've also started a community garden to grow their own produce, and it's equipped with an outdoor propane stove.\u003c/p>\n\u003cp>That's where Maria Arevalo is sautéing some eggplant she's just harvested. She worked in the fields for some 40 years before recently retiring.\u003c/p>\n\u003cp>\"Vegetables used to look kind of tempting to me,\" she explains in Spanish, standing over an outdoor propane stove. \"But I didn't know how to cook them. My mother never cooked them. People here can't afford them. They're a luxury.\"\u003c/p>\n\u003cp>But now Arevalo is eating fruit and vegetables grown in the organic garden. And it's paying off. She says her blood pressure is now under control. And her community's getting healthier, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n",
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"excerpt": "Sarah Ramirez left a high-prestige career to bring California's bounty of unsellable fruit to food banks in the state's Central Valley. Her grassroots organization is trying to address a regional conundrum: While many area farms end up with imperfect fruit that can't be sold to supermarkets, local farmworkers struggle to afford fresh produce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75376\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\" alt=\"Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Story by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">The Salt at NPR Food\u003c/a> (12/19/13)\u003c/p>\n\u003cp>By some estimates, we Americans throw away about \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\" target=\"_blank\">40 percent of our food\u003c/a>, from the cabbage that's wilting in our refrigerators, to the fruit that's falling off the orange tree in our neighbor's backyard.\u003c/p>\n\u003cp>In California's Central Valley, one woman has started a grassroots effort to feed hungry people by rescuing some of that produce.\u003c/p>\n\u003cp>At first glance, Sarah Ramirez's decision to leave a bright future as an epidemiologist with a doctorate from Stanford University to become a fruit picker might seem downright crazy. To understand her motivations, you first need to know a little about the economics of California's Central Valley, where Ramirez grew up, the daughter of farmworkers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many farms in the Central Valley supply fruits and vegetables for major supermarket chains across the country. Farmer Peter Mesias says those stores demand perfect produce to meet consumer's expectations.\u003c/p>\n\u003cp>I visited \u003ca href=\"https://www.facebook.com/pages/Abe-El-Produce-Fruit-Stands/130420460324490\">Mesias' farm\u003c/a> this summer. He walked me through a squash field dense with prickly leaves, picked a zucchini and showed it to me.\u003c/p>\n\u003cp>\"Right off the bat, you can see there's a nick, there's a little bit of a crook,\" he said. \"That couldn't be packed in a box.\"\u003c/p>\n\u003cp>So that means supermarkets won't buy it. They prefer smaller, tender squash.\u003c/p>\n\u003cp>This year, Mesias ended up with acres of excess squash, and he hoped the local food bank would come take some of the imperfect fruit before he plowed it under.\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/5r_3J8MVkX0'\n title='//www.youtube.com/embed/5r_3J8MVkX0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Food bank director Sandy Beals says it's not uncommon for food banks to hear from farmers like Mesias.\u003c/p>\n\u003cp>\"And if we can pick it, we can have it. I mean, how tempting is that?, \" Beals says.\u003c/p>\n\u003cp>But Beals says she can't easily send her staff to pick excess crops. The liability is too high.\u003c/p>\n\u003cp>\"Somebody falls off a ladder and gets hurt. One incident like that could very easily put us belly up,\" she says.\u003c/p>\n\u003cp>And that's too bad. The \u003ca href=\"http://www.foodlinktc.org/\">food bank\u003c/a> that Beals helps run in Tulare County, Calif., serves one out of four county residents, many of them farmworkers. She says she's desperate for donations — she sometimes has to beg for an extension on the food bank's electricity bill so that she can keep the freezers running.\u003c/p>\n\u003cp>And that's where Sarah Ramirez comes in.\u003c/p>\n\u003cp>Ramirez has made it her mission to rescue produce from commercial fields and people's backyards. And as an individual, she can sign a liability waiver saying she won't sue if she gets hurt picking crops.\u003c/p>\n\u003cp>Ramirez grew up in Pixley, Calif., a rural town that John Steinbeck described in \u003cem>The Grapes of Wrath\u003c/em>. She went on to earn a Ph.D. at Stanford and become Tulare County's epidemiologist, where she noticed some troubling trends: high rates of diabetes and obesity, paired with widespread food insecurity.\u003c/p>\n\u003cp>Ramirez says she noticed that a lot fruit in the region went unharvested. \"And yet, at the same time, we have hunger and food insecurity,\" she says. \"And it seems like we should be able to put a need with a surplus. Let's put the pieces together.\"\u003c/p>\n\u003cp>Ramirez recently moved back to Pixley to start a grassroots effort called \u003ca href=\"http://www.behealthytulare.com/\">Be Healthy Tulare\u003c/a>, a shoestring operation she and her husband fund themselves and operate out of their home in a trailer park.\u003c/p>\n\u003cp>\"If I think about the overwhelming nature of the problem, it's so much easier not to do anything. And there's a lot of people who say the problem is so big, nothing we can ever do will fix it,\" Ramirez says. \"Well, if we all took that position, nothing would ever get done.\"\u003c/p>\n\u003cp>Ramirez says she wanted to take action. So she decided to give up the prestige of a high-powered career to return to her roots, to the kind of work that her parents, who labored in the fields, tried to make sure she'd never have to do.\u003c/p>\n\u003cp>\"One of our team members says I should be wearing a t-shirt that says, 'I have a Ph.D. and I pick fruit,' \" Ramirez says.\u003c/p>\n\u003cp>Food bank director Sandy Beals says Ramirez's work is making a big difference.\u003c/p>\n\u003cp>\"There is extreme unemployment, very high poverty and not a lot of hope that things will get better,\" Beals says. \"And [Ramirez's] goal is to give people hope. And hope is the most important thing people can have.\"\u003c/p>\n\u003cp>This year, Ramirez and her tiny band of volunteers have gleaned 20,000 pounds of produce from farms and backyards.\u003c/p>\n\u003cp>And Be Healthy Tulare is doing more than just picking fruit. On weekends, Ramirez ties a colorful bandana on her head and gets out her sharp knives to hold \"food labs,\" nutrition classes to teach people how to incorporate more produce into their diets. They whip up delicacies like peach-cucumber gazpacho in the community kitchen of the Pixley trailer park.\u003c/p>\n\u003cp>They've also started a community garden to grow their own produce, and it's equipped with an outdoor propane stove.\u003c/p>\n\u003cp>That's where Maria Arevalo is sautéing some eggplant she's just harvested. She worked in the fields for some 40 years before recently retiring.\u003c/p>\n\u003cp>\"Vegetables used to look kind of tempting to me,\" she explains in Spanish, standing over an outdoor propane stove. \"But I didn't know how to cook them. My mother never cooked them. People here can't afford them. They're a luxury.\"\u003c/p>\n\u003cp>But now Arevalo is eating fruit and vegetables grown in the organic garden. And it's paying off. She says her blood pressure is now under control. And her community's getting healthier, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Amid Fields Of Plenty, A Farmworker's Wife Struggles To Feed Her Family",
"title": "Amid Fields Of Plenty, A Farmworker's Wife Struggles To Feed Her Family",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75286\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\" alt=\"Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131218_me_farmworker_hunger_1.mp3\"] \u003c/p>\n\u003cp>Post by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">The Salt at NPR Food\u003c/a> (12/18/13)\u003c/p>\n\u003cp>California's San Joaquin Valley is one of the most productive farm regions in the world. But many farmworkers struggle to feed their families fresh and healthy food because they can't afford to buy the produce that grows all around them.\u003c/p>\n\u003cp>The Ortiz family in Raisin City, Calif., faces this very problem.\u003c/p>\n\u003cp>While Oscar Ortiz is out working in an almond orchard, his wife, Jessica Ortiz, is trying to figure out what to feed their five kids tonight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To get to Ortiz's kitchen, you have to step over some rotting floorboards in the crowded living room, peel back a curtain and wait for your eyes to adjust to the dim light. You can see Jessica Ortiz's face better when she cracks open the refrigerator door.\u003c/p>\n\u003cp>She has a few eggs, some potatoes and half a bag of breakfast cereal.\u003c/p>\n\u003cp>\"We don't have milk. Their bologna, ham, all their sandwich stuff, bread — we don't have. Our freezer is totally empty,\" she says.\u003c/p>\n\u003cp>Raisin City is a town of about 400 surrounded by vineyards. Many field workers here are from Mexico. But others, like the Ortizes, were born and raised in California.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=_ZTxYVdMfLs]\u003c/p>\n\u003cp>Jessica Ortiz dropped out of high school her senior year after getting pregnant with their first child. The family's job prospects might be better in a bigger city. But here the only work is seasonal, often part-time field work. Oscar Ortiz averages $170 a week.\u003c/p>\n\u003cp>Jessica Ortiz pays the rent with cash aid from the government that varies depending on Oscar's income in the fields.\u003c/p>\n\u003cp>\"He's out there picking for almost the whole world, and, I mean, he only brings like so much money home to feed his own family,\" Ortiz says. \"We have many, many field workers that do that. They're out there providing for everybody else's family and barely bring home enough to take care of their own.\"\u003c/p>\n\u003cp>Their monthly food stamp allotment of $800 goes quickly at the local mini-mart in Raisin City.\u003c/p>\n\u003cp>Ortiz walks there with her kids to pick up groceries. She can rattle off the price of almost everything the market sells, part of her careful calculation to balance the household budget for seven people.\u003c/p>\n\u003cp>\"For a gallon of milk, it's like $4.99. For eggs, it's like $3.50. A loaf of bread is $3.50,\" she says. These prices are much higher than in big grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_75287\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f-290x217.jpg\" alt=\"Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>But getting to big grocery stores in the nearby city of Fresno isn't easy. It's a 25-mile trip that turns into an all-day task, since the Ortizes don't have a car, and the bus only comes once a day.\u003c/p>\n\u003cp>\"We could tell people, 'Yes, you're supposed to eat so many servings of fruits and vegetables,' \" says Sarah Ramirez, an epidemiologist in California's Central Valley. \"It's easy to say and not take into account the environment — the fact that in these communities, sometimes soft drinks are more affordable than water,\" Ramirez says.\u003c/p>\n\u003cp>This region ranks among the highest in the nation when it comes to food insecurity, or families not knowing where their next meal is coming from.\u003c/p>\n\u003cp>But it's also struggling with an epidemic of obesity and diabetes.\u003c/p>\n\u003cp>\"The food system here locally is beyond broken,\" Ramirez says.\u003c/p>\n\u003cp>Food banks have become a primary source of nutrition for residents in dozens of rural towns, including Raisin City.\u003c/p>\n\u003cp>Once a month, the Fresno-based food bank has a produce giveaway in Raisin City, so that farmworker families can share in some of the bounty they help to harvest.\u003c/p>\n\u003cp>Hundreds of residents, including Jessica Ortiz, show up for this giveaway. Some arrive hours in advance to make sure they're at the head of the line.\u003c/p>\n\u003cp>\"My kids, they'll run home from school and be like, 'What did we get?' \" Ortiz says. \"My baby loves bananas. So if he happens to get bananas, he thinks he won the race.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n",
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"excerpt": "Many can't afford to buy the fresh produce that grows all around them, and some areas that grow enormous amounts of produce are among the highest in the nation when it comes to food insecurity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">The Salt at NPR Food\u003c/a> (12/18/13)\u003c/p>\n\u003cp>California's San Joaquin Valley is one of the most productive farm regions in the world. But many farmworkers struggle to feed their families fresh and healthy food because they can't afford to buy the produce that grows all around them.\u003c/p>\n\u003cp>The Ortiz family in Raisin City, Calif., faces this very problem.\u003c/p>\n\u003cp>While Oscar Ortiz is out working in an almond orchard, his wife, Jessica Ortiz, is trying to figure out what to feed their five kids tonight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To get to Ortiz's kitchen, you have to step over some rotting floorboards in the crowded living room, peel back a curtain and wait for your eyes to adjust to the dim light. You can see Jessica Ortiz's face better when she cracks open the refrigerator door.\u003c/p>\n\u003cp>She has a few eggs, some potatoes and half a bag of breakfast cereal.\u003c/p>\n\u003cp>\"We don't have milk. Their bologna, ham, all their sandwich stuff, bread — we don't have. Our freezer is totally empty,\" she says.\u003c/p>\n\u003cp>Raisin City is a town of about 400 surrounded by vineyards. Many field workers here are from Mexico. But others, like the Ortizes, were born and raised in California.\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/_ZTxYVdMfLs'\n title='//www.youtube.com/embed/_ZTxYVdMfLs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Jessica Ortiz dropped out of high school her senior year after getting pregnant with their first child. The family's job prospects might be better in a bigger city. But here the only work is seasonal, often part-time field work. Oscar Ortiz averages $170 a week.\u003c/p>\n\u003cp>Jessica Ortiz pays the rent with cash aid from the government that varies depending on Oscar's income in the fields.\u003c/p>\n\u003cp>\"He's out there picking for almost the whole world, and, I mean, he only brings like so much money home to feed his own family,\" Ortiz says. \"We have many, many field workers that do that. They're out there providing for everybody else's family and barely bring home enough to take care of their own.\"\u003c/p>\n\u003cp>Their monthly food stamp allotment of $800 goes quickly at the local mini-mart in Raisin City.\u003c/p>\n\u003cp>Ortiz walks there with her kids to pick up groceries. She can rattle off the price of almost everything the market sells, part of her careful calculation to balance the household budget for seven people.\u003c/p>\n\u003cp>\"For a gallon of milk, it's like $4.99. For eggs, it's like $3.50. A loaf of bread is $3.50,\" she says. These prices are much higher than in big grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_75287\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f-290x217.jpg\" alt=\"Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>But getting to big grocery stores in the nearby city of Fresno isn't easy. It's a 25-mile trip that turns into an all-day task, since the Ortizes don't have a car, and the bus only comes once a day.\u003c/p>\n\u003cp>\"We could tell people, 'Yes, you're supposed to eat so many servings of fruits and vegetables,' \" says Sarah Ramirez, an epidemiologist in California's Central Valley. \"It's easy to say and not take into account the environment — the fact that in these communities, sometimes soft drinks are more affordable than water,\" Ramirez says.\u003c/p>\n\u003cp>This region ranks among the highest in the nation when it comes to food insecurity, or families not knowing where their next meal is coming from.\u003c/p>\n\u003cp>But it's also struggling with an epidemic of obesity and diabetes.\u003c/p>\n\u003cp>\"The food system here locally is beyond broken,\" Ramirez says.\u003c/p>\n\u003cp>Food banks have become a primary source of nutrition for residents in dozens of rural towns, including Raisin City.\u003c/p>\n\u003cp>Once a month, the Fresno-based food bank has a produce giveaway in Raisin City, so that farmworker families can share in some of the bounty they help to harvest.\u003c/p>\n\u003cp>Hundreds of residents, including Jessica Ortiz, show up for this giveaway. 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"disqusTitle": "KQED's Forum: Should Food Stamp Users be Blocked from Buying Junk Food?",
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"content": "\u003cfigure id=\"attachment_74747\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/potatochips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/potatochips.jpg\" alt=\"Potato chips. Photo: Getty Images\" width=\"640\" height=\"360\" class=\"size-full wp-image-74747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato chips. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Should Food Stamp Users be Blocked from Buying Junk Food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201312030900\">Original Broadcast\u003c/a>:\u003cbr>\nTue, Dec 3, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/12/20131203aforum.mp3\"]\u003cbr>\nThe federal food stamp program, known as SNAP, supports one in seven Americans at a cost of around $80 billion each year. With almost 70 percent of adult Americans overweight, some nutrition advocates want to prohibit SNAP recipients from using food stamps to purchase junk food such as soda and chips. Opponents say that such restrictions would unfairly target the poor and limit their food options. KQED's Forum discusses the issue.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Lochhead, Washington correspondent for the San Francisco Chronicle\u003c/li>\n\u003cli>Jessica Bartholow, legislative advocate at the Western Center on Law and Poverty\u003c/li>\n\u003cli>Michele Simon, public health lawyer, president of the consulting firm Eat, Drink, Politics, and author of \"Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://dcentric.wamu.org/2011/05/snap-wic-ebt-whats-the-difference/\">SNAP, WIC, EBT -- What's the Difference\u003c/a> : WAMU.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/FoodStampsFollowtheMoneySimon.pdf\">Food Stamps: Follow the Money - Are Corporations Profiting from Hungry Americans?\u003c/a> : Report by Michele Simon\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/default/article/Major-split-over-buying-junk-food-with-federal-aid-5026595.php#page-2\">Major Split Over Buying Junk Food With Federal Aid\u003c/a> : SFGate.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The federal food stamp program, known as SNAP, supports one in seven Americans at a cost of around $80 billion each year. With almost 70 percent of adult Americans overweight, some nutrition advocates want to prohibit SNAP recipients from using food stamps to purchase junk food such as soda and chips. Opponents say that such restrictions would unfairly target the poor and limit their food options. KQED's Forum discusses the issue.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74747\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/potatochips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/potatochips.jpg\" alt=\"Potato chips. Photo: Getty Images\" width=\"640\" height=\"360\" class=\"size-full wp-image-74747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato chips. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Should Food Stamp Users be Blocked from Buying Junk Food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201312030900\">Original Broadcast\u003c/a>:\u003cbr>\nTue, Dec 3, 2013 -- 9:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe federal food stamp program, known as SNAP, supports one in seven Americans at a cost of around $80 billion each year. With almost 70 percent of adult Americans overweight, some nutrition advocates want to prohibit SNAP recipients from using food stamps to purchase junk food such as soda and chips. Opponents say that such restrictions would unfairly target the poor and limit their food options. KQED's Forum discusses the issue.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Lochhead, Washington correspondent for the San Francisco Chronicle\u003c/li>\n\u003cli>Jessica Bartholow, legislative advocate at the Western Center on Law and Poverty\u003c/li>\n\u003cli>Michele Simon, public health lawyer, president of the consulting firm Eat, Drink, Politics, and author of \"Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://dcentric.wamu.org/2011/05/snap-wic-ebt-whats-the-difference/\">SNAP, WIC, EBT -- What's the Difference\u003c/a> : WAMU.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/FoodStampsFollowtheMoneySimon.pdf\">Food Stamps: Follow the Money - Are Corporations Profiting from Hungry Americans?\u003c/a> : Report by Michele Simon\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/default/article/Major-split-over-buying-junk-food-with-federal-aid-5026595.php#page-2\">Major Split Over Buying Junk Food With Federal Aid\u003c/a> : SFGate.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen",
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"content": "\u003cfigure id=\"attachment_74358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\" alt=\"Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201311221000\">Original Broadcast\u003c/a>:\u003cbr>\nFri, Nov 22, 2013 -- 10:00 AM\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/forum/2013/11/20131122bforum.mp3\u003c/p>\n\u003cp>Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, cookbook author and contributor to KQED's Bay Area Bites blog\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>, local food writer, blogger at KQED's Bay Area Bites, author of numerous cookbooks including \"The Art of Vintage Cocktails\" and former lead restaurant critic for San Francisco Magazine and the San Francisco Bay Guardian\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\">Traci Des Jardins\u003c/a>, chef and owner of Jardiniere in Hayes Valley and Mijita Cocina Mexicana in the San Francisco Ferry Building, two-time James Beard award winner and finalist on the Bravo TV show \"Top Chef Masters 3.\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/category/holiday-recipes/\">Holiday recipes from Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/\">What's Trending in Food Magazines? Thanksgiving Classics\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003ch2>Thanksgiving Recipes from Traci Des Jardins\u003c/h2>\n\u003ch3>Recipe: Grilled Brined Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 gallons water\u003cbr>\n1 1/4 cups kosher salt\u003cbr>\n1/4 cup sugar\u003cbr>\n3 carrots, peeled and diced\u003cbr>\n1 large onion, peeled and diced\u003cbr>\n1 bunch celery, diced\u003cbr>\n2 leeks, cleaned and diced\u003cbr>\n2 bay leaves\u003cbr>\n1 Tablespoon black peppercorns\u003cbr>\n1 Tablespoon coriander seeds\u003cbr>\n1/4 teaspoon red pepper flakes\u003cbr>\n1/4 teaspoon fennel seeds\u003cbr>\n2 star anise\u003cbr>\n1 bunch fresh thyme\u003cbr>\n1 bunch fresh sage\u003cbr>\n1/2 bunch Italian parsley\u003cbr>\n4 Tablespoons olive oil or butter\u003cbr>\n1 8-10 pound whole turkey\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bring 2 gallons of water, salt, sugar, vegetables and spices to boil in a large stockpot. Cool completely. If you want to speed up the process, use half the water initially and then add ice to equal the 2 gallons.\u003c/p>\n\u003cp>Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 24-36 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.\u003c/p>\n\u003cp>Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.\u003c/p>\n\u003cp>It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1½ hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160F. Let the turkey rest for 20 minutes before carving.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Mashed Potatoes\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds yellow finn or Yukon gold potatoes, peeled\u003cbr>\n1/2 pound unsalted butter\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and white pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the potatoes in a pot of slightly salted water and cook until tender , but not mushy, approximately 15 minutes. Remove from the water and pass the potatoes through a food mill or potato ricer or use a potato masher. Place the milled potatoes into a heavy -bottomed pot and begin to stir with a wooden paddle. Add the butter a little at time, stirring vigorously until the butter is completely incorporated. Add the milk and mix until incorporated. Season to taste with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Gesier, Chestnut and Chanterelles Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 12\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 quarts Batard bread, crust removed, cut into 1.5 inch cubes\u003cbr>\n4 eggs\u003cbr>\n2 cups celery, cut into 3/4 inch squares\u003cbr>\n2 cups onion, cut into 3/4 inch squares\u003cbr>\n2 cups leeks, cut into 3/4 inch squares\u003cbr>\n4 lbs chanterelles, cleaned and sliced\u003cbr>\n3 tablespoons butter\u003cbr>\n3 pounds chestnuts, roasted and peeled\u003cbr>\n1/2 cup chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.\u003c/p>\n\u003cp>In a large sauté pan, sauté the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.\u003c/p>\n\u003cp>Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture. Roughly chop the chestnuts and add to the mixture. Chop the gesiers and add to the mixture with a few tablespoons of duck fat. Add the Italian parsley.\u003c/p>\n\u003cp>Mix everything together very well and taste for seasoning, add salt and pepper as necessary Beat the egg well and add to the mixture, mix together very well.\u003c/p>\n\u003cp>Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.\u003c/p>\n\u003cp>\u003cstrong>Gesier:\u003c/strong>\u003cbr>\n2 pound gizzards (duck, chicken or turkey)\u003cbr>\n3 cups rendered duck fat\u003cbr>\n3 sprigs of thyme\u003cbr>\n4 cloves garlic, lightly crushed\u003c/p>\n\u003cp>Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees. Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Brussels Sprouts with Brown Butter and Grain Mustard\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds Brussels sprouts\u003cbr>\n1/4 cup butter\u003cbr>\n3 heaping tablespoons of whole grain mustard\u003cbr>\n2 tablespoons banyuls vinegar, red wine vinegar can substitute\u003cbr>\n1/4 cup roughly chopped flat leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To finish the dish, use a fairly large non-reactive and not black bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.\u003c/p>\n\n",
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"excerpt": "Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\" alt=\"Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201311221000\">Original Broadcast\u003c/a>:\u003cbr>\nFri, Nov 22, 2013 -- 10:00 AM\u003cbr>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, cookbook author and contributor to KQED's Bay Area Bites blog\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>, local food writer, blogger at KQED's Bay Area Bites, author of numerous cookbooks including \"The Art of Vintage Cocktails\" and former lead restaurant critic for San Francisco Magazine and the San Francisco Bay Guardian\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\">Traci Des Jardins\u003c/a>, chef and owner of Jardiniere in Hayes Valley and Mijita Cocina Mexicana in the San Francisco Ferry Building, two-time James Beard award winner and finalist on the Bravo TV show \"Top Chef Masters 3.\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/category/holiday-recipes/\">Holiday recipes from Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/\">What's Trending in Food Magazines? Thanksgiving Classics\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003ch2>Thanksgiving Recipes from Traci Des Jardins\u003c/h2>\n\u003ch3>Recipe: Grilled Brined Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 gallons water\u003cbr>\n1 1/4 cups kosher salt\u003cbr>\n1/4 cup sugar\u003cbr>\n3 carrots, peeled and diced\u003cbr>\n1 large onion, peeled and diced\u003cbr>\n1 bunch celery, diced\u003cbr>\n2 leeks, cleaned and diced\u003cbr>\n2 bay leaves\u003cbr>\n1 Tablespoon black peppercorns\u003cbr>\n1 Tablespoon coriander seeds\u003cbr>\n1/4 teaspoon red pepper flakes\u003cbr>\n1/4 teaspoon fennel seeds\u003cbr>\n2 star anise\u003cbr>\n1 bunch fresh thyme\u003cbr>\n1 bunch fresh sage\u003cbr>\n1/2 bunch Italian parsley\u003cbr>\n4 Tablespoons olive oil or butter\u003cbr>\n1 8-10 pound whole turkey\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bring 2 gallons of water, salt, sugar, vegetables and spices to boil in a large stockpot. Cool completely. If you want to speed up the process, use half the water initially and then add ice to equal the 2 gallons.\u003c/p>\n\u003cp>Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 24-36 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.\u003c/p>\n\u003cp>Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.\u003c/p>\n\u003cp>It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1½ hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160F. Let the turkey rest for 20 minutes before carving.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Mashed Potatoes\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds yellow finn or Yukon gold potatoes, peeled\u003cbr>\n1/2 pound unsalted butter\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and white pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the potatoes in a pot of slightly salted water and cook until tender , but not mushy, approximately 15 minutes. Remove from the water and pass the potatoes through a food mill or potato ricer or use a potato masher. Place the milled potatoes into a heavy -bottomed pot and begin to stir with a wooden paddle. Add the butter a little at time, stirring vigorously until the butter is completely incorporated. Add the milk and mix until incorporated. Season to taste with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Gesier, Chestnut and Chanterelles Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 12\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 quarts Batard bread, crust removed, cut into 1.5 inch cubes\u003cbr>\n4 eggs\u003cbr>\n2 cups celery, cut into 3/4 inch squares\u003cbr>\n2 cups onion, cut into 3/4 inch squares\u003cbr>\n2 cups leeks, cut into 3/4 inch squares\u003cbr>\n4 lbs chanterelles, cleaned and sliced\u003cbr>\n3 tablespoons butter\u003cbr>\n3 pounds chestnuts, roasted and peeled\u003cbr>\n1/2 cup chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.\u003c/p>\n\u003cp>In a large sauté pan, sauté the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.\u003c/p>\n\u003cp>Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture. Roughly chop the chestnuts and add to the mixture. Chop the gesiers and add to the mixture with a few tablespoons of duck fat. Add the Italian parsley.\u003c/p>\n\u003cp>Mix everything together very well and taste for seasoning, add salt and pepper as necessary Beat the egg well and add to the mixture, mix together very well.\u003c/p>\n\u003cp>Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.\u003c/p>\n\u003cp>\u003cstrong>Gesier:\u003c/strong>\u003cbr>\n2 pound gizzards (duck, chicken or turkey)\u003cbr>\n3 cups rendered duck fat\u003cbr>\n3 sprigs of thyme\u003cbr>\n4 cloves garlic, lightly crushed\u003c/p>\n\u003cp>Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees. Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Brussels Sprouts with Brown Butter and Grain Mustard\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds Brussels sprouts\u003cbr>\n1/4 cup butter\u003cbr>\n3 heaping tablespoons of whole grain mustard\u003cbr>\n2 tablespoons banyuls vinegar, red wine vinegar can substitute\u003cbr>\n1/4 cup roughly chopped flat leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To finish the dish, use a fairly large non-reactive and not black bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco's Culinary Scene is Ripe with Talent from City College",
"title": "San Francisco's Culinary Scene is Ripe with Talent from City College",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area's top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close. ",
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"description": "The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area's top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close. ",
"title": "San Francisco's Culinary Scene is Ripe with Talent from City College | KQED",
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"headline": "San Francisco's Culinary Scene is Ripe with Talent from City College",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Eastern Coachella Valley Used Egyptomania to Sell Dates",
"title": "How Eastern Coachella Valley Used Egyptomania to Sell Dates",
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"content": "\u003cfigure id=\"attachment_73462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\" alt=\"Photo courtesy Coachella Valley History Museum\" width=\"1000\" height=\"788\" class=\"size-full wp-image-73462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy Coachella Valley History Museum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report Magazine\u003c/a> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2013/10/20131025dtcrmag.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Post and Radio story by Lisa Morehouse\u003c/strong>, \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a> (Oct 25-27, 2013)\u003c/p>\n\u003cp>If you drive southeast of Palm Springs through the Eastern Coachella Valley, it’s easy to get a little overwhelmed by the date palm trees. They grow as tall as 70 feet, and they’re everywhere, filling thousands of acres. Dates aren’t native to the Coachella Valley, but they’ve given this region an identity and became a top crop.\u003c/p>\n\u003cp>Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.\u003c/p>\n\u003cp>Soon, farmers and business leaders decided consumers might find the Middle Eastern connection romantic. Theaters adopted Arabian themes, the town of Indio built a fairground with turrets and the Old Bagdad stage, and towns were named Mecca, Thermal and Oasis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=n2OD2W1gidI]\u003c/p>\n\u003cp>There aren’t many vestiges of Arabian-themed agri-tourism left in Coachella Valley, but dates are still important. They bring in over $30 million annually to the region, and more than 90 percent of the dates harvested in the U.S. grow here.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(Read the entire story on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a>)\u003c/p>\n\n",
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"excerpt": "Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\" alt=\"Photo courtesy Coachella Valley History Museum\" width=\"1000\" height=\"788\" class=\"size-full wp-image-73462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy Coachella Valley History Museum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report Magazine\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Post and Radio story by Lisa Morehouse\u003c/strong>, \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a> (Oct 25-27, 2013)\u003c/p>\n\u003cp>If you drive southeast of Palm Springs through the Eastern Coachella Valley, it’s easy to get a little overwhelmed by the date palm trees. They grow as tall as 70 feet, and they’re everywhere, filling thousands of acres. Dates aren’t native to the Coachella Valley, but they’ve given this region an identity and became a top crop.\u003c/p>\n\u003cp>Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.\u003c/p>\n\u003cp>Soon, farmers and business leaders decided consumers might find the Middle Eastern connection romantic. Theaters adopted Arabian themes, the town of Indio built a fairground with turrets and the Old Bagdad stage, and towns were named Mecca, Thermal and Oasis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/n2OD2W1gidI'\n title='//www.youtube.com/embed/n2OD2W1gidI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>There aren’t many vestiges of Arabian-themed agri-tourism left in Coachella Valley, but dates are still important. They bring in over $30 million annually to the region, and more than 90 percent of the dates harvested in the U.S. grow here.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(Read the entire story on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food & Spirituality: Celebrating Meskel With Ethiopians in Oakland",
"title": "Food & Spirituality: Celebrating Meskel With Ethiopians in Oakland",
"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/116578078&color=ff6600&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>Ethiopian Christians are righteously proud of their relationship to the religion, stretching back to the first century AD. Of all the Oriental Orthodox branches, theirs is the largest...and arguably, the spiciest. Every year, the \u003ca href=\"http://www.msmedhanealem.org/\">Mekane Selam Medanialm Ethiopian Orthodox Cathedral\u003c/a> in East Oakland celebrates the story of how the \"True Cross\" came to Ethiopia.\u003c/p>\n\u003cfigure id=\"attachment_72640\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/church-outside600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/church-outside600.jpg\" alt=\"Mekane Selam Medanialm Ethiopian Orthodox Cathedral in Oakland. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-72640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mekane Selam Medanialm Ethiopian Orthodox Cathedral in Oakland. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"72644,72645,72647\"]\u003cbr>\nInside the church, big screens project the verses the priests are singing, for the congregants to follow along, in the ancient language of \u003ca href=\"http://en.wikipedia.org/wiki/Ge%27ez_language\">Ge’ez\u003c/a>, as well as English. Paintings of Jesus and Mary adorn the walls. Some look decidedly European, others East African. Women, dressed in white linen wrap dresses called \u003ca href=\"https://www.google.com/search?q=habesha+libs&client=firefox-a&hs=sS0&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=NTJkUvTZH8aTiQKAuYHIBQ&ved=0CDcQsAQ&biw=1342&bih=669#q=habesha+libs&rls=org.mozilla:en-US%3Aofficial&tbm=isch&imgdii=_\">\u003cem>habesha libs\u003c/em>\u003c/a>, bow their heads, kneel and prostrate themselves on the carpets laid on the ground.\u003c/p>\n\u003cfigure id=\"attachment_72599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/worshipping-church1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/worshipping-church1000.jpg\" alt=\"Women worshipping inside the church. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women worshipping inside the church. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This day, the church is hosting a capacity crowd of 500 people, because this is \u003ca href=\"http://en.wikipedia.org/wiki/Meskel\">Meskel\u003c/a>, one of the \u003ca href=\"http://www.ibtimes.com/ethiopia-celebrates-meskel-christian-holiday-all-its-own-yellow-flowers-blazing-bonfires-photos\">biggest holidays\u003c/a> on the Ethiopian Orthodox calendar. As with many religious congregations, the numbers of “casual” visitors swell on days like these, and the church is ready to throw a big welcoming party.\u003c/p>\n\u003cp>While the service goes on upstairs, downstairs in the kitchen, a dozen women prepare lunch. To raise money for the church they sell prepared meals once a month and on special holidays. Wearing crinkly plastic gloves, they chop beef into bite-sized pieces, building a mountain of meat on the counter.\u003c/p>\n\u003cfigure id=\"attachment_72643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000.jpg\" alt=\"Women in the church kitchen prepare the meat for the festival's meal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in the church kitchen prepare the meat for the festival's meal. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"72675,72677,72676\"]\u003cbr>\nMulu Reda of San Pablo explains that once this is all chopped, it’ll be marinated in a spice mix.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We call it \u003cem>awaze\u003c/em>,” she says.” The base includes olive oil, salt and Ethiopian honey wine.\u003c/p>\n\u003cp>Recipes for \u003ca href=\"http://thespiceisland.blogspot.com/2010/05/awaze.html\">\u003cem>awaze\u003c/em>\u003c/a> vary widely, something that’s true for recipes in general in Ethiopia, where cooking traditions are handed down in the home from mother to daughter. Many cooks mix in \u003ca href=\"http://en.wikipedia.org/wiki/Berbere\">\u003cem>berbere\u003c/em>\u003c/a>, itself a spice mixture including garlic, ginger, pepper -- and at least one spice Reda brought herself from the markets of Ethiopia’s capital city, \u003ca href=\"http://en.wikipedia.org/wiki/Addis_Ababa\">Addis Ababa\u003c/a>.\u003c/p>\n\u003cp>She holds up a massive plastic bag filled with fabulously fragrant coriander.\u003c/p>\n\u003cp>“This is so concentrated!” she says, pulling a handful from the bag. “Taste it. Tastes good.” Then she proceeds to grind it, fresh, for the \u003ca href=\"http://articles.latimes.com/2011/jul/14/food/la-fo-raw-meat-rec1-20110714\">\u003cem>kitfo\u003c/em>\u003c/a>, ground beef served raw, mixed with clarified butter -- and a spice mix that includes birds eye chili peppers so hot they numb your lips.\u003c/p>\n\u003cfigure id=\"attachment_72593\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mulu-spicegrinding600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mulu-spicegrinding600.jpg\" alt=\"Mulu Reda grinding coriander. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-72593\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mulu Reda grinding coriander. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be \u003ca href=\"http://www.seriouseats.com/recipes/2012/03/beef-tibs-berbere-ethiopian-african-recipe.html\">\u003cem>tibis\u003c/em>\u003c/a>, cubes of beef marinated in rosemary, garlic, onion and jalepeño pepper the women will fry up outside in the parking lot to order when lunch is served.\u003c/p>\n\u003cfigure id=\"attachment_72652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tomatochopping-ethiopiankitchen1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tomatochopping-ethiopiankitchen1000f.jpg\" alt=\"Women prep tomatoes for a salad in the church kitchen. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women prep tomatoes for a salad in the church kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>At another counter, women chop up tomatoes for a salad, and on the stove, different pots hold red lentils and collard greens, each simmering with garlic, olive oil, onions and jalepeño peppers, too. The smells are exciting, and the atmosphere is bubbly. Pretty soon, somebody starts singing hymns and the rest of the women join in as they chop.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=I0sRNHQ01pA]\u003c/p>\n\u003cp>Zee Mekonnen takes a little coffee break to talk with me. She fled Ethiopia for Oakland 17 years ago, after her husband was killed in a political conflict. Mekonnen had to raise three children all by herself in a new country. Here, she finds community.\u003c/p>\n\u003cfigure id=\"attachment_72654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000m.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000m.jpg\" alt=\"Rachael Myrow interviews Zee Mekonnen in the church kitchen during the meat preparation.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow interviews Zee Mekonnen in the church kitchen during the meat preparation. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m so happy when, every Sunday, ooooh, I can’t wait!” she exclaims and laughs. “We meet friends here, get together, and you know?” She sings in the church choir, in addition to volunteering in the kitchen.\u003c/p>\n\u003cp>Ethiopia is a predominantly Christian country, stretching back to pre-colonial days, and the varieties of Christianity they practice are distinctively East African. Even Meskel is unique to Ethiopia. Back in the fourth century, Saint Helena is said to have set out to the Holy Land, looking for the cross on which Jesus Christ was crucified, the “True Cross.”\u003c/p>\n\u003cp>Like the recipes, the stories explaining Meskel vary, but a fair summation might be Saint Helena had a dream in which she was told to burn incense and watch where the smoke curled to hit the ground. She did so, and found the True Cross, or Meskel, and she brought it back to Ethiopia. Later today, after the feast, the priests will say prayers around a bundle of pine branches topped with sunflowers and set it on fire in a ceremonial reenactment of the story.\u003c/p>\n\u003cfigure id=\"attachment_72664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodline-kid-pizza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodline-kid-pizza1000.jpg\" alt=\"The line for lunch. Traditional Ethiopian food was served along with pizza for the kids. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The line for lunch. Traditional Ethiopian food was served along with pizza for the kids. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"72659,72660,72673\"]\u003c/p>\n\u003cp>But first, lunch. After four hours in church, people are hungry. They line up in the parking lot to enjoy the kitfo, tibs, \u003ca href=\"http://www.saveur.com/article/Recipes/Ethiopian-Lentil-Stew\">red lentils\u003c/a>, \u003ca href=\"https://brundo.com/Recipes.html#collard\">collard greens\u003c/a>, tomato salad, and a homemade fresh cheese called \u003cem>ayeb\u003c/em>. Made from buttermilk, it tastes a lot like a dry cottage cheese. Everything is scooped up with \u003ca href=\"http://en.wikipedia.org/wiki/Injera\">\u003cem>injera\u003c/em>\u003c/a>, a spongy bread made with brown teff, barley, and wheat. Its tang beautifully complements the stewed meats and vegetables of Ethiopian cooking.\u003c/p>\n\u003cfigure id=\"attachment_72665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/injera-rolled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/injera-rolled1000.jpg\" alt=\"Injera - Ethiopian bread that is used to eat the food with the hands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera - Ethiopian bread that is used to eat the food with the hands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But if the grown-ups are thrilling to the traditional food on offer, the menu reveals concessions to the influence of American cuisine on the children. The kids down cheese pizza, hot dogs and soda before heading for the bouncy house. Their elders seem to accept it with bemused resignation, while they sip fresh brewed coffee and eat popcorn (as it’s done in Ethiopia these days).\u003c/p>\n\u003cfigure id=\"attachment_72663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/coffee-ceremony1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/coffee-ceremony1000.jpg\" alt=\"Zafu Belete performs Ethiopian coffee ceremony with popcorn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zafu Belete performs Ethiopian coffee ceremony with popcorn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Solomon Obolu, a science professor at Cal State East Bay and Laney College, brings his children here on weekends. His ex-wife moved to Davis, where there’s no Ethiopian Orthodox church. He could drive to the church in Sacramento, but this is the church that feels like home to his son and daughter.\u003c/p>\n\u003cp>“You know, they have their cousins here,” he says. “They play here. It’s a nice community.”\u003c/p>\n\u003cp>2010 US Census figures shows nearly 4,000 Ethiopians have established themselves in \u003ca href=\"http://factfinder2.census.gov/bkmk/table/1.0/en/ACS/10_SF4/B01003/0400000US06%7C0500000US06001%7C0500000US06013%7C0500000US06041%7C0500000US06055%7C0500000US06075%7C0500000US06081%7C0500000US06085%7C0500000US06095%7C0500000US06097%7C1600000US0668000/popgroup~565\">Alameda County\u003c/a> over the last four decades, but some suspect the true numbers are much larger. Rebecca Lakew of the \u003ca href=\"http://ethiopianccc.org/\">Ethiopian Cultural Community Center\u003c/a> in Oakland believes many Ethiopians may be marking off “black” or “African American” on census forms. Whatever the exact numbers, the Ethiopian community is also growing in Santa Clara County, especially in and around San Jose.\u003c/p>\n\u003cp>Mekane Selam Medanialm Ethiopian Orthodox Cathedral draws people from all over the region, from as far away as Davis. Church officials say they’ve bought land to build a bigger church, big enough to accommodate 1,000 people, and an expanded Sunday school for the children, where they can learn the religion and language of their parents.\u003c/p>\n\u003cfigure id=\"attachment_72656\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cross-burn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cross-burn1000.jpg\" alt=\"Preparing the cross to be burned. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72656\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing the cross to be burned. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_72657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bishop-fire1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bishop-fire1000.jpg\" alt=\"The bishop Abune Melketsedek and priests begin the ceremony of the burning of the cross. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bishop Abune Melketsedek and priests begin the ceremony of the burning of the cross. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun sets, the priests go round the fabric-wrapped branches, stretching ten feet high. The men wave crosses and chant prayers. iPhones light up across the parking lot. The bishop set the branches on fire, thick smoke billows up and people begin to dance and sing in joyous celebration. It looks like \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>: the Ethiopian version.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=tYHtPPJvzw4]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Here is a small selection of Ethiopian Restaurants in the Bay Area, reflecting how widely the community has established itself beyond Oakland -- and how expansive Ethiopian-American cuisine has become. Naturally, you'll have recommendations to add. Please feel free to provide them in the comments section.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.my-abyssinia.com/\">Abyssinia\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cafecolucci.com/\">Cafe Colucci\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yayurestaurant.com/\">YaYu\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.zenirestaurant.com/\">Zeni\u003c/a> (San Jose)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Meskel is one of the biggest holidays on the Ethiopian Orthodox calendar. As with many religious congregations, the numbers of “casual” visitors swell on days like these, and the Medhani Alem Ethiopian Orthodox Church is ready to throw a big welcoming party.",
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"description": "Meskel is one of the biggest holidays on the Ethiopian Orthodox calendar. As with many religious congregations, the numbers of “casual” visitors swell on days like these, and the Medhani Alem Ethiopian Orthodox Church is ready to throw a big welcoming party.",
"title": "Food & Spirituality: Celebrating Meskel With Ethiopians in Oakland | KQED",
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"headline": "Food & Spirituality: Celebrating Meskel With Ethiopians in Oakland",
"datePublished": "2013-10-23T05:49:13-07:00",
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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/116578078&color=ff6600&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>Ethiopian Christians are righteously proud of their relationship to the religion, stretching back to the first century AD. Of all the Oriental Orthodox branches, theirs is the largest...and arguably, the spiciest. Every year, the \u003ca href=\"http://www.msmedhanealem.org/\">Mekane Selam Medanialm Ethiopian Orthodox Cathedral\u003c/a> in East Oakland celebrates the story of how the \"True Cross\" came to Ethiopia.\u003c/p>\n\u003cfigure id=\"attachment_72640\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/church-outside600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/church-outside600.jpg\" alt=\"Mekane Selam Medanialm Ethiopian Orthodox Cathedral in Oakland. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-72640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mekane Selam Medanialm Ethiopian Orthodox Cathedral in Oakland. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nInside the church, big screens project the verses the priests are singing, for the congregants to follow along, in the ancient language of \u003ca href=\"http://en.wikipedia.org/wiki/Ge%27ez_language\">Ge’ez\u003c/a>, as well as English. Paintings of Jesus and Mary adorn the walls. Some look decidedly European, others East African. Women, dressed in white linen wrap dresses called \u003ca href=\"https://www.google.com/search?q=habesha+libs&client=firefox-a&hs=sS0&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=NTJkUvTZH8aTiQKAuYHIBQ&ved=0CDcQsAQ&biw=1342&bih=669#q=habesha+libs&rls=org.mozilla:en-US%3Aofficial&tbm=isch&imgdii=_\">\u003cem>habesha libs\u003c/em>\u003c/a>, bow their heads, kneel and prostrate themselves on the carpets laid on the ground.\u003c/p>\n\u003cfigure id=\"attachment_72599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/worshipping-church1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/worshipping-church1000.jpg\" alt=\"Women worshipping inside the church. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women worshipping inside the church. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This day, the church is hosting a capacity crowd of 500 people, because this is \u003ca href=\"http://en.wikipedia.org/wiki/Meskel\">Meskel\u003c/a>, one of the \u003ca href=\"http://www.ibtimes.com/ethiopia-celebrates-meskel-christian-holiday-all-its-own-yellow-flowers-blazing-bonfires-photos\">biggest holidays\u003c/a> on the Ethiopian Orthodox calendar. As with many religious congregations, the numbers of “casual” visitors swell on days like these, and the church is ready to throw a big welcoming party.\u003c/p>\n\u003cp>While the service goes on upstairs, downstairs in the kitchen, a dozen women prepare lunch. To raise money for the church they sell prepared meals once a month and on special holidays. Wearing crinkly plastic gloves, they chop beef into bite-sized pieces, building a mountain of meat on the counter.\u003c/p>\n\u003cfigure id=\"attachment_72643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000.jpg\" alt=\"Women in the church kitchen prepare the meat for the festival's meal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in the church kitchen prepare the meat for the festival's meal. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMulu Reda of San Pablo explains that once this is all chopped, it’ll be marinated in a spice mix.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We call it \u003cem>awaze\u003c/em>,” she says.” The base includes olive oil, salt and Ethiopian honey wine.\u003c/p>\n\u003cp>Recipes for \u003ca href=\"http://thespiceisland.blogspot.com/2010/05/awaze.html\">\u003cem>awaze\u003c/em>\u003c/a> vary widely, something that’s true for recipes in general in Ethiopia, where cooking traditions are handed down in the home from mother to daughter. Many cooks mix in \u003ca href=\"http://en.wikipedia.org/wiki/Berbere\">\u003cem>berbere\u003c/em>\u003c/a>, itself a spice mixture including garlic, ginger, pepper -- and at least one spice Reda brought herself from the markets of Ethiopia’s capital city, \u003ca href=\"http://en.wikipedia.org/wiki/Addis_Ababa\">Addis Ababa\u003c/a>.\u003c/p>\n\u003cp>She holds up a massive plastic bag filled with fabulously fragrant coriander.\u003c/p>\n\u003cp>“This is so concentrated!” she says, pulling a handful from the bag. “Taste it. Tastes good.” Then she proceeds to grind it, fresh, for the \u003ca href=\"http://articles.latimes.com/2011/jul/14/food/la-fo-raw-meat-rec1-20110714\">\u003cem>kitfo\u003c/em>\u003c/a>, ground beef served raw, mixed with clarified butter -- and a spice mix that includes birds eye chili peppers so hot they numb your lips.\u003c/p>\n\u003cfigure id=\"attachment_72593\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mulu-spicegrinding600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mulu-spicegrinding600.jpg\" alt=\"Mulu Reda grinding coriander. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-72593\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mulu Reda grinding coriander. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be \u003ca href=\"http://www.seriouseats.com/recipes/2012/03/beef-tibs-berbere-ethiopian-african-recipe.html\">\u003cem>tibis\u003c/em>\u003c/a>, cubes of beef marinated in rosemary, garlic, onion and jalepeño pepper the women will fry up outside in the parking lot to order when lunch is served.\u003c/p>\n\u003cfigure id=\"attachment_72652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tomatochopping-ethiopiankitchen1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tomatochopping-ethiopiankitchen1000f.jpg\" alt=\"Women prep tomatoes for a salad in the church kitchen. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women prep tomatoes for a salad in the church kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>At another counter, women chop up tomatoes for a salad, and on the stove, different pots hold red lentils and collard greens, each simmering with garlic, olive oil, onions and jalepeño peppers, too. The smells are exciting, and the atmosphere is bubbly. Pretty soon, somebody starts singing hymns and the rest of the women join in as they chop.\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/I0sRNHQ01pA'\n title='//www.youtube.com/embed/I0sRNHQ01pA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Zee Mekonnen takes a little coffee break to talk with me. She fled Ethiopia for Oakland 17 years ago, after her husband was killed in a political conflict. Mekonnen had to raise three children all by herself in a new country. Here, she finds community.\u003c/p>\n\u003cfigure id=\"attachment_72654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000m.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000m.jpg\" alt=\"Rachael Myrow interviews Zee Mekonnen in the church kitchen during the meat preparation.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow interviews Zee Mekonnen in the church kitchen during the meat preparation. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m so happy when, every Sunday, ooooh, I can’t wait!” she exclaims and laughs. “We meet friends here, get together, and you know?” She sings in the church choir, in addition to volunteering in the kitchen.\u003c/p>\n\u003cp>Ethiopia is a predominantly Christian country, stretching back to pre-colonial days, and the varieties of Christianity they practice are distinctively East African. Even Meskel is unique to Ethiopia. Back in the fourth century, Saint Helena is said to have set out to the Holy Land, looking for the cross on which Jesus Christ was crucified, the “True Cross.”\u003c/p>\n\u003cp>Like the recipes, the stories explaining Meskel vary, but a fair summation might be Saint Helena had a dream in which she was told to burn incense and watch where the smoke curled to hit the ground. She did so, and found the True Cross, or Meskel, and she brought it back to Ethiopia. Later today, after the feast, the priests will say prayers around a bundle of pine branches topped with sunflowers and set it on fire in a ceremonial reenactment of the story.\u003c/p>\n\u003cfigure id=\"attachment_72664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodline-kid-pizza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodline-kid-pizza1000.jpg\" alt=\"The line for lunch. Traditional Ethiopian food was served along with pizza for the kids. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The line for lunch. Traditional Ethiopian food was served along with pizza for the kids. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, lunch. After four hours in church, people are hungry. They line up in the parking lot to enjoy the kitfo, tibs, \u003ca href=\"http://www.saveur.com/article/Recipes/Ethiopian-Lentil-Stew\">red lentils\u003c/a>, \u003ca href=\"https://brundo.com/Recipes.html#collard\">collard greens\u003c/a>, tomato salad, and a homemade fresh cheese called \u003cem>ayeb\u003c/em>. Made from buttermilk, it tastes a lot like a dry cottage cheese. Everything is scooped up with \u003ca href=\"http://en.wikipedia.org/wiki/Injera\">\u003cem>injera\u003c/em>\u003c/a>, a spongy bread made with brown teff, barley, and wheat. Its tang beautifully complements the stewed meats and vegetables of Ethiopian cooking.\u003c/p>\n\u003cfigure id=\"attachment_72665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/injera-rolled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/injera-rolled1000.jpg\" alt=\"Injera - Ethiopian bread that is used to eat the food with the hands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera - Ethiopian bread that is used to eat the food with the hands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But if the grown-ups are thrilling to the traditional food on offer, the menu reveals concessions to the influence of American cuisine on the children. The kids down cheese pizza, hot dogs and soda before heading for the bouncy house. Their elders seem to accept it with bemused resignation, while they sip fresh brewed coffee and eat popcorn (as it’s done in Ethiopia these days).\u003c/p>\n\u003cfigure id=\"attachment_72663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/coffee-ceremony1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/coffee-ceremony1000.jpg\" alt=\"Zafu Belete performs Ethiopian coffee ceremony with popcorn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zafu Belete performs Ethiopian coffee ceremony with popcorn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Solomon Obolu, a science professor at Cal State East Bay and Laney College, brings his children here on weekends. His ex-wife moved to Davis, where there’s no Ethiopian Orthodox church. He could drive to the church in Sacramento, but this is the church that feels like home to his son and daughter.\u003c/p>\n\u003cp>“You know, they have their cousins here,” he says. “They play here. It’s a nice community.”\u003c/p>\n\u003cp>2010 US Census figures shows nearly 4,000 Ethiopians have established themselves in \u003ca href=\"http://factfinder2.census.gov/bkmk/table/1.0/en/ACS/10_SF4/B01003/0400000US06%7C0500000US06001%7C0500000US06013%7C0500000US06041%7C0500000US06055%7C0500000US06075%7C0500000US06081%7C0500000US06085%7C0500000US06095%7C0500000US06097%7C1600000US0668000/popgroup~565\">Alameda County\u003c/a> over the last four decades, but some suspect the true numbers are much larger. Rebecca Lakew of the \u003ca href=\"http://ethiopianccc.org/\">Ethiopian Cultural Community Center\u003c/a> in Oakland believes many Ethiopians may be marking off “black” or “African American” on census forms. Whatever the exact numbers, the Ethiopian community is also growing in Santa Clara County, especially in and around San Jose.\u003c/p>\n\u003cp>Mekane Selam Medanialm Ethiopian Orthodox Cathedral draws people from all over the region, from as far away as Davis. Church officials say they’ve bought land to build a bigger church, big enough to accommodate 1,000 people, and an expanded Sunday school for the children, where they can learn the religion and language of their parents.\u003c/p>\n\u003cfigure id=\"attachment_72656\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cross-burn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cross-burn1000.jpg\" alt=\"Preparing the cross to be burned. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72656\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing the cross to be burned. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_72657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bishop-fire1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bishop-fire1000.jpg\" alt=\"The bishop Abune Melketsedek and priests begin the ceremony of the burning of the cross. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bishop Abune Melketsedek and priests begin the ceremony of the burning of the cross. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun sets, the priests go round the fabric-wrapped branches, stretching ten feet high. The men wave crosses and chant prayers. iPhones light up across the parking lot. The bishop set the branches on fire, thick smoke billows up and people begin to dance and sing in joyous celebration. It looks like \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>: the Ethiopian version.\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/tYHtPPJvzw4'\n title='//www.youtube.com/embed/tYHtPPJvzw4'\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is a small selection of Ethiopian Restaurants in the Bay Area, reflecting how widely the community has established itself beyond Oakland -- and how expansive Ethiopian-American cuisine has become. Naturally, you'll have recommendations to add. Please feel free to provide them in the comments section.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.my-abyssinia.com/\">Abyssinia\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cafecolucci.com/\">Cafe Colucci\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yayurestaurant.com/\">YaYu\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.zenirestaurant.com/\">Zeni\u003c/a> (San Jose)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food & Spirituality: Fall Feast with Armenians in San Francisco",
"title": "Food & Spirituality: Fall Feast with Armenians in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[soundcloud url=\"http://api.soundcloud.com/tracks/114386000\" params=\"color=ff6600&auto_play=false&show_artwork=true\" width=\"100%\" height=\"166\" iframe=\"true\" /]\u003c/p>\n\u003cfigure id=\"attachment_72220\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\" alt=\"All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When you think of Armenians in California, it’s natural for Los Angeles to come to mind, with its \u003ca href=\"http://en.wikipedia.org/wiki/Armenian_American\">huge population\u003c/a>, or Fresno, with its rich agricultural \u003ca href=\"http://www.fresnobee.com/2013/08/14/3441150/fresnos-armenian-americans-celebrate.html\">history\u003c/a>. Both areas also sport Armenian restaurants, bakeries and import shops that offer the cultural adventurer an easy point of entry.\u003c/p>\n\u003cp>There is an import shop in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/30/international-cuisine-5-favorite-bay-area-specialty-food-shops/\">Bay Area\u003c/a>: Royal Market in the Inner Richmond district of San Francisco. But if you want to experience Armenian food in its full, buttery splendor, fall is the time to cast your cholesterol monitors to the side and head on down to a food festival at a local Armenian church.\u003c/p>\n\u003cp>September through November, \u003ca href=\"http://www.hayk.net/destinations/sf-bay-area-ca/churches/\">Bay Area Armenian churches\u003c/a> put out a terrific spread, the result of months of dedicated effort and capacious freezer space in homes across the region.\u003c/p>\n\u003cp>To give us an introduction to the cuisine, Elise Kazanjian of Fisherman’s Wharf recently invited KQED News into her home for a big meal. She's a member of \u003ca href=\"http://www.stjohnarmenianchurch.com/\">St. John’s Armenian Apostolic Church\u003c/a> in San Francisco, which is holding it's 71st festival October 19 and 20.\u003c/p>\n\u003cfigure id=\"attachment_72223\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\" alt=\"Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous pots bubbled on the stove, and the atmosphere was redolent with clarified butter. With a glass of sparkling wine in one hand and an oven mitt in the other, Kazanjian hovered, poked, prodded and asked for advice from the undisputed authority in her home that day, 95-year-old Amelia Surabian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Amelia, darling, how many minutes more?” Kazanjian asked about the \u003cem>subareg\u003c/em>: crispy, fluffy cheese pastries made with \u003cem>phyllo dough\u003c/em>. Phyllo dough is, of course, a staple in of a number of Balkan and Middle Eastern cuisines. Just about everyone has tried it as part of the dessert known as \u003cem>baklava\u003c/em>: little, bite-sized pieces of stacked phyllo dough filled with chopped walnuts or pistachios and soaked in honey or syrup.\u003c/p>\n\u003cp>[\u003cem>Note: Given that these dish names are transliterated from another language, and that many of these dishes are popular in several cuisines, my spellings may vary from the ones you use!\u003c/em>]\u003c/p>\n\u003cfigure id=\"attachment_72230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\" alt=\"Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>You can buy phyllo dough at supermarkets, typically from the freezer section. It's not like in the old days, when women made it from scratch; in part, to impress their husbands; in part, to impress the other women at church.\u003c/p>\n\u003cp>Surabian learned how to cook by observing women preparing food for festivals at St. John’s -- in spite of attempts to protect their techniques by covered their phyllo with dish towels.\u003c/p>\n\u003cfigure id=\"attachment_72235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\" alt=\"Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>“Some of them were kind of quiet and secretive about their recipes,” Surabian says, “but I was a little devil.”\u003c/p>\n\u003cp>She was also keen on learning how to feed her young family the traditional way after a childhood of desperate poverty. Surabian’s family fled their homeland at the turn of the last century. They moved to Massachusetts, and then to Fresno. Times were so hard then, she remembers some Armenian mothers made pants for their children out of flour sacks. Surabian herself started working at age 14 or 15, canning peaches for Del Monte in Oakland. She settled in San Francisco in 1938.\u003c/p>\n\u003cp>After peaking under numerous dish towels, Surabian eventually became an expert at making phyllo dough, as well as pie crusts, soups and meat fillings: all the labor-intensive staples so key to Armenian cuisine.\u003c/p>\n\u003cp>There are the \u003cem>manti\u003c/em>, tortellini or wonton-like dumplings, filled with minced lamb and served in chicken or tomato broth.\u003c/p>\n\u003cp>There is \u003cem>kufta\u003c/em> -- “A meatball inside of a meatball, which is great,” says Elise Kazajian in the kitchen. Some version of this basic concept is found \u003ca href=\"http://www.sfgate.com/recipes/article/Meatballs-Mideast-origins-4853870.php#src=fb\">throughout the Mediterranean\u003c/a>, typically involving ground lamb or beef mixed together with onions, parsley, salt and spices.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"72249,72251,72248\"]\u003c/p>\n\u003cp>One of my personal favorites is \u003cem>lahmajoon\u003c/em>, perhaps best described as an Armenian thin crust pizza, topped with minced meat (most commonly beef and lamb) and spices. I’ve eaten more than my fair share growing up in Los Angeles County, home to numerous bustling markets in Hollywood and downtown Glendale. The pickings are slimmer the further north you go. Many Bay Area Armenians hankering for the taste of tradition will travel all the way to Fresno to visit \u003ca href=\"http://www.yelp.com/biz/ninas-bakery-fresno\">Nina’s Bakery\u003c/a>, famous for all sorts of things, but especially lahmajoon.\u003c/p>\n\u003cp>There are vegetables on the table, mind you: beet salad, tomato and green bean salad, olives, and a rice pilaf with beet stalks. Kazanjian notes, “We use everything on the vegetable, sort of like the Chinese eat. You know, even the oink on the pig.”\u003c/p>\n\u003cp>The food reflects a time when most Armenians were poor, and engaged in manual labor, like farming. It’s a diet rich in fat, carbs and sugar -- the biggest professional hazard faced by 32-year-old Father Mesrop Ash, who is regularly invited to meals like this one. I asked him how it is he’s not 300 pounds. He bursts into laughter.\u003c/p>\n\u003cp>“I often think they feel a little bit ashamed when they see me next to priests who are a lot heavier,” Father Ash admits. “They say ‘We’re not feeding this guy enough!’”\u003c/p>\n\u003cfigure id=\"attachment_72237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\" alt='Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba' width=\"400\" class=\"size-full wp-image-72237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Kazanjian calls the crowd to the table, and Father Ash offers a blessing to start the meal. For the benefit of English speakers, he explains, “The prayer that we say before we eat roughly translates to 'In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.'”\u003c/p>\n\u003cp>Like many Western Armenian-Americans, Father Ash is descended from those who fled the Turks in the early 1900s. Fresno is still predominantly Western Armenian, but the coastal populations in the Bay Area and Southern California are more of a mix. Father Ash’s wife Annie, for instance, hails from Beirut. Many Armenians fled instability in the Middle East in the 1970s. The next wave followed the fall of the Soviet Union; the one after that, the conflict in \u003ca href=\"http://en.wikipedia.org/wiki/Nagorno-Karabakh#War_and_secession\">Nagorno-Karabakh\u003c/a>.\u003c/p>\n\u003cp>Father Ash notes, “Over time, of course, as the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.”\u003c/p>\n\u003cp>Western and Eastern Armenians speak different dialects, use different names for the same dishes - and make those dishes differently. Pilafs, for instance, vary widely. Some use dried fruits, some nuts, some bulgur instead of rice. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.\u003c/p>\n\u003cfigure id=\"attachment_72240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\" alt=\"No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\"\u003cem>Ungoiz\u003c/em> is the walnuts?\" Kazanjian asks Father Ash, pointing to a bowl of walnuts candied in thick, sweet syrup.\u003c/p>\n\u003cp>\"Mmmhmmm,\" he nods.\u003c/p>\n\u003cp>\"And then, the quince is?\"\u003c/p>\n\u003cp>\"\u003cem>Sergevil\u003c/em>.\"\u003c/p>\n\u003cp>\"Sergehil?\"\u003c/p>\n\u003cp>\"Serrrr-geh-vil.\"\u003c/p>\n\u003cp>Kazanjian laughs. \"I’ve got to learn Armenian!\"\n\u003c/p>\u003c/blockquote>\n\u003cp>“You know, I didn’t speak Armenian growing up,” Father Ash says. “I knew this was \u003cem>lahmajoon\u003c/em>. I knew this was \u003cem>keshkeg\u003c/em>. (Chicken porridge with a lot of butter.) I knew this was \u003cem>harissa\u003c/em>. (Another name for keshkeg.) I knew that was \u003cem>kufta\u003c/em>. You’ve got that vocabulary if you’ve got nothing else!”\u003c/p>\n\u003cfigure id=\"attachment_72243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\" alt=\"Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz)\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Serves 4 as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>:\n\u003cli>1 bunch beets with leaves and stems (Select smaller size beets as the leaves will be younger and more tender. And beets will be more succulent.)\u003c/li>\n\u003cli>1 medium white onion, chopped coarse\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/2 cup long grain rice\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>Fresh ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut beets leaving 1 inch stem on each. Put aside for roasting. See below.\n\u003c/li>\n\u003cli>Discard bruised leaves, wash good leaves well. Layer leaves on top of each other, cut into thin strips.\u003c/li>\n\u003cli>Cut the stems into 1 inch pieces. Set stems aside.\u003c/li>\n\u003cli>Boil water.\u003c/li>\n\u003cli>Heat olive oil in a 2-quart saucepan. Add onions and sauté for about 5 minutes over medium heat, stirring. Don’t brown or burn the onions.\u003c/li>\n\u003cli>Add beet stems and layer over the onions. Add chopped leaves. Cover and cook for about 5 minutes over low heat.\u003c/li>\n\u003cli>Add salt and rice, tenderly mixing ingredients. Add boiling water making sure the rice is covered by water, cover, and\u003cbr>\nsimmer for about 20 minutes or until rice is tender.\u003c/li>\n\u003cli>Remove from stove, keep covered and let rest for a few minutes. Stir gently, sprinkle with pepper and serve.\n\u003c/li>\n\u003cli>\u003cem>Optional:\u003c/em> Serve a dollop of madzoon (yoghurt) on dish with the beets.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "\"As the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.” Western and Eastern Armenians speak different dialects, use different names for the same dishes -- and make those dishes differently. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.",
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"description": ""As the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.” Western and Eastern Armenians speak different dialects, use different names for the same dishes -- and make those dishes differently. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.",
"title": "Food & Spirituality: Fall Feast with Armenians in San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='166'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=http://api.soundcloud.com/tracks/114386000&visual=true&color=ff6600&auto_play=false&show_artwork=true'\n title='http://api.soundcloud.com/tracks/114386000'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_72220\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\" alt=\"All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When you think of Armenians in California, it’s natural for Los Angeles to come to mind, with its \u003ca href=\"http://en.wikipedia.org/wiki/Armenian_American\">huge population\u003c/a>, or Fresno, with its rich agricultural \u003ca href=\"http://www.fresnobee.com/2013/08/14/3441150/fresnos-armenian-americans-celebrate.html\">history\u003c/a>. Both areas also sport Armenian restaurants, bakeries and import shops that offer the cultural adventurer an easy point of entry.\u003c/p>\n\u003cp>There is an import shop in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/30/international-cuisine-5-favorite-bay-area-specialty-food-shops/\">Bay Area\u003c/a>: Royal Market in the Inner Richmond district of San Francisco. But if you want to experience Armenian food in its full, buttery splendor, fall is the time to cast your cholesterol monitors to the side and head on down to a food festival at a local Armenian church.\u003c/p>\n\u003cp>September through November, \u003ca href=\"http://www.hayk.net/destinations/sf-bay-area-ca/churches/\">Bay Area Armenian churches\u003c/a> put out a terrific spread, the result of months of dedicated effort and capacious freezer space in homes across the region.\u003c/p>\n\u003cp>To give us an introduction to the cuisine, Elise Kazanjian of Fisherman’s Wharf recently invited KQED News into her home for a big meal. She's a member of \u003ca href=\"http://www.stjohnarmenianchurch.com/\">St. John’s Armenian Apostolic Church\u003c/a> in San Francisco, which is holding it's 71st festival October 19 and 20.\u003c/p>\n\u003cfigure id=\"attachment_72223\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\" alt=\"Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous pots bubbled on the stove, and the atmosphere was redolent with clarified butter. With a glass of sparkling wine in one hand and an oven mitt in the other, Kazanjian hovered, poked, prodded and asked for advice from the undisputed authority in her home that day, 95-year-old Amelia Surabian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Amelia, darling, how many minutes more?” Kazanjian asked about the \u003cem>subareg\u003c/em>: crispy, fluffy cheese pastries made with \u003cem>phyllo dough\u003c/em>. Phyllo dough is, of course, a staple in of a number of Balkan and Middle Eastern cuisines. Just about everyone has tried it as part of the dessert known as \u003cem>baklava\u003c/em>: little, bite-sized pieces of stacked phyllo dough filled with chopped walnuts or pistachios and soaked in honey or syrup.\u003c/p>\n\u003cp>[\u003cem>Note: Given that these dish names are transliterated from another language, and that many of these dishes are popular in several cuisines, my spellings may vary from the ones you use!\u003c/em>]\u003c/p>\n\u003cfigure id=\"attachment_72230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\" alt=\"Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>You can buy phyllo dough at supermarkets, typically from the freezer section. It's not like in the old days, when women made it from scratch; in part, to impress their husbands; in part, to impress the other women at church.\u003c/p>\n\u003cp>Surabian learned how to cook by observing women preparing food for festivals at St. John’s -- in spite of attempts to protect their techniques by covered their phyllo with dish towels.\u003c/p>\n\u003cfigure id=\"attachment_72235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\" alt=\"Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>“Some of them were kind of quiet and secretive about their recipes,” Surabian says, “but I was a little devil.”\u003c/p>\n\u003cp>She was also keen on learning how to feed her young family the traditional way after a childhood of desperate poverty. Surabian’s family fled their homeland at the turn of the last century. They moved to Massachusetts, and then to Fresno. Times were so hard then, she remembers some Armenian mothers made pants for their children out of flour sacks. Surabian herself started working at age 14 or 15, canning peaches for Del Monte in Oakland. She settled in San Francisco in 1938.\u003c/p>\n\u003cp>After peaking under numerous dish towels, Surabian eventually became an expert at making phyllo dough, as well as pie crusts, soups and meat fillings: all the labor-intensive staples so key to Armenian cuisine.\u003c/p>\n\u003cp>There are the \u003cem>manti\u003c/em>, tortellini or wonton-like dumplings, filled with minced lamb and served in chicken or tomato broth.\u003c/p>\n\u003cp>There is \u003cem>kufta\u003c/em> -- “A meatball inside of a meatball, which is great,” says Elise Kazajian in the kitchen. Some version of this basic concept is found \u003ca href=\"http://www.sfgate.com/recipes/article/Meatballs-Mideast-origins-4853870.php#src=fb\">throughout the Mediterranean\u003c/a>, typically involving ground lamb or beef mixed together with onions, parsley, salt and spices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of my personal favorites is \u003cem>lahmajoon\u003c/em>, perhaps best described as an Armenian thin crust pizza, topped with minced meat (most commonly beef and lamb) and spices. I’ve eaten more than my fair share growing up in Los Angeles County, home to numerous bustling markets in Hollywood and downtown Glendale. The pickings are slimmer the further north you go. Many Bay Area Armenians hankering for the taste of tradition will travel all the way to Fresno to visit \u003ca href=\"http://www.yelp.com/biz/ninas-bakery-fresno\">Nina’s Bakery\u003c/a>, famous for all sorts of things, but especially lahmajoon.\u003c/p>\n\u003cp>There are vegetables on the table, mind you: beet salad, tomato and green bean salad, olives, and a rice pilaf with beet stalks. Kazanjian notes, “We use everything on the vegetable, sort of like the Chinese eat. You know, even the oink on the pig.”\u003c/p>\n\u003cp>The food reflects a time when most Armenians were poor, and engaged in manual labor, like farming. It’s a diet rich in fat, carbs and sugar -- the biggest professional hazard faced by 32-year-old Father Mesrop Ash, who is regularly invited to meals like this one. I asked him how it is he’s not 300 pounds. He bursts into laughter.\u003c/p>\n\u003cp>“I often think they feel a little bit ashamed when they see me next to priests who are a lot heavier,” Father Ash admits. “They say ‘We’re not feeding this guy enough!’”\u003c/p>\n\u003cfigure id=\"attachment_72237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\" alt='Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba' width=\"400\" class=\"size-full wp-image-72237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Kazanjian calls the crowd to the table, and Father Ash offers a blessing to start the meal. For the benefit of English speakers, he explains, “The prayer that we say before we eat roughly translates to 'In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.'”\u003c/p>\n\u003cp>Like many Western Armenian-Americans, Father Ash is descended from those who fled the Turks in the early 1900s. Fresno is still predominantly Western Armenian, but the coastal populations in the Bay Area and Southern California are more of a mix. Father Ash’s wife Annie, for instance, hails from Beirut. Many Armenians fled instability in the Middle East in the 1970s. The next wave followed the fall of the Soviet Union; the one after that, the conflict in \u003ca href=\"http://en.wikipedia.org/wiki/Nagorno-Karabakh#War_and_secession\">Nagorno-Karabakh\u003c/a>.\u003c/p>\n\u003cp>Father Ash notes, “Over time, of course, as the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.”\u003c/p>\n\u003cp>Western and Eastern Armenians speak different dialects, use different names for the same dishes - and make those dishes differently. Pilafs, for instance, vary widely. Some use dried fruits, some nuts, some bulgur instead of rice. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.\u003c/p>\n\u003cfigure id=\"attachment_72240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\" alt=\"No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\"\u003cem>Ungoiz\u003c/em> is the walnuts?\" Kazanjian asks Father Ash, pointing to a bowl of walnuts candied in thick, sweet syrup.\u003c/p>\n\u003cp>\"Mmmhmmm,\" he nods.\u003c/p>\n\u003cp>\"And then, the quince is?\"\u003c/p>\n\u003cp>\"\u003cem>Sergevil\u003c/em>.\"\u003c/p>\n\u003cp>\"Sergehil?\"\u003c/p>\n\u003cp>\"Serrrr-geh-vil.\"\u003c/p>\n\u003cp>Kazanjian laughs. \"I’ve got to learn Armenian!\"\n\u003c/p>\u003c/blockquote>\n\u003cp>“You know, I didn’t speak Armenian growing up,” Father Ash says. “I knew this was \u003cem>lahmajoon\u003c/em>. I knew this was \u003cem>keshkeg\u003c/em>. (Chicken porridge with a lot of butter.) I knew this was \u003cem>harissa\u003c/em>. (Another name for keshkeg.) I knew that was \u003cem>kufta\u003c/em>. You’ve got that vocabulary if you’ve got nothing else!”\u003c/p>\n\u003cfigure id=\"attachment_72243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\" alt=\"Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 4 as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>:\n\u003cli>1 bunch beets with leaves and stems (Select smaller size beets as the leaves will be younger and more tender. And beets will be more succulent.)\u003c/li>\n\u003cli>1 medium white onion, chopped coarse\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/2 cup long grain rice\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>Fresh ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut beets leaving 1 inch stem on each. Put aside for roasting. See below.\n\u003c/li>\n\u003cli>Discard bruised leaves, wash good leaves well. Layer leaves on top of each other, cut into thin strips.\u003c/li>\n\u003cli>Cut the stems into 1 inch pieces. Set stems aside.\u003c/li>\n\u003cli>Boil water.\u003c/li>\n\u003cli>Heat olive oil in a 2-quart saucepan. Add onions and sauté for about 5 minutes over medium heat, stirring. Don’t brown or burn the onions.\u003c/li>\n\u003cli>Add beet stems and layer over the onions. Add chopped leaves. Cover and cook for about 5 minutes over low heat.\u003c/li>\n\u003cli>Add salt and rice, tenderly mixing ingredients. Add boiling water making sure the rice is covered by water, cover, and\u003cbr>\nsimmer for about 20 minutes or until rice is tender.\u003c/li>\n\u003cli>Remove from stove, keep covered and let rest for a few minutes. Stir gently, sprinkle with pepper and serve.\n\u003c/li>\n\u003cli>\u003cem>Optional:\u003c/em> Serve a dollop of madzoon (yoghurt) on dish with the beets.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews",
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"content": "\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=eGD2PphcHvQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine, Beer and Spirits Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"excerpt": "The final episode of Season 8 reviews restaurants serving American Regional cuisine in Healdsburg, Vietnamese food in San Francisco, and Modern Mexican cuisine and tequila in Sausalito.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\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/eGD2PphcHvQ'\n title='//www.youtube.com/embed/eGD2PphcHvQ'\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": "The flip side of gentrification, told through one town",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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