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"content": "\u003cp>Post by Dan Charles and April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/4/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130104_atc_13.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53906\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\" alt=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" title=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53906\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>UPDATED: 4:50 p.m. Looking for a little weekend reading? The Food and Drug Administration has just the thing. On Friday, the agency released \u003ca href=\"https://www.federalregister.gov/agencies/food-and-drug-administration\">two proposed rules\u003c/a> designed to boost the safety of the nation's food supply, encompassing hundreds of pages.\u003c/p>\n\u003cp>One rule covers operations at fruit and vegetable farms, focusing on those foods that we eat raw and have been the subject of several recent recalls, like leafy greens, tomatoes, melons, herbs, green onions and berries. They would require worker safety training, handwashing, clean water and monitoring the presence of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150875315/the-great-salad-microbe-hunt-california-style\">animals in the field\u003c/a> that could spread illness.\u003c/p>\n\u003cp>Produce accounted for about 42 percent of all foodborne illness in 2010, according to the FDA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other proposed rule would require food processors to develop and follow detailed plans for preventing contamination of their products.\u003c/p>\n\u003cp>\"The rules go very directly to preventing the types of outbreaks we have seen,\" said Michael Taylor, FDA's deputy commissioner for foods, at a noon press conference.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The move comes after a series of high-profile recalls, including cantaloupes in 2011 that killed 33 people. A recall involving salmonella in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/24/161705495/peanut-butter-recall-widens-to-other-nut-butters-after-salmonella-outbreak\">peanut products\u003c/a> this past September eventually led to the shutdown of a Sunland Inc. facility for \u003ca href=\"http://www.fda.gov/food/foodsafety/corenetwork/ucm320413.htm\">nearly a month\u003c/a>. The company makes peanut butter and other related items for several major national brands, including Trader Joe's. And there have been a \u003ca href=\"http://www.foodsafetynews.com/2012/12/more-canadian-companies-recall-beef-products-for-e-coli-risk/#.UObrG2eClFI\">string of \u003cem>E. coli\u003c/em>-related recalls\u003c/a> this year involving Canadian beef.\u003c/p>\n\u003cp>The rules were issued two years after president Obama signed the \u003ca href=\"http://www.fda.gov/Food/FoodSafety/FSMA/default.htm\">Food Safety Modernization Act\u003c/a> into law, giving the Food and Drug Administration broader power to require food facilities to develop food safety plans and new authority to recall tainted food.\u003c/p>\n\u003cp>The United Fresh Produce Association welcomed the rules. David Gombas, the group's food safety expert, says that many big vegetable growers already are required by food retailers to follow similar safety procedures — but a single national standard would be a big improvement.\u003c/p>\n\u003cp>Safety advocates, for their part, are applauding the rules in general. Eric Olson, director of Food Programs for the Pew Charitable Trust, called them \"the first major overhaul of our food safety controls since the Great Depression.\" Some, though, are concerned that the FDA is not asking vegetable producers to carry out extensive — and expensive — testing of their products to detect harmful bacteria.\u003c/p>\n\u003cp>Congress exempted the smallest farms — those that sell less than $500,000 of produce each year and deliver most of it to local consumers — from these regulations. But many small farmers are still worried that they will, in fact, have to follow the new rules, raising their costs.\u003c/p>\n\u003cp>Back when the bill was signed, consumer groups, many food manufacturers and public health advocates were \u003ca href=\"http://www.npr.org/2010/12/22/132250831/It-will-be-Years-Before-New-Food-Safety-Rules-Are-In-Place\">hopeful\u003c/a> that the Obama administration would move swiftly to put new rules in place to prevent foodborne illnesses.\u003c/p>\n\u003cp>But the regulations reportedly sat at the government's regulatory review office for months. This prompted two nonprofits, the Center for Food Safety and the Center for Environmental Health, to file a lawsuit against the agency, alleging \"unreasonably delayed regulations.\" FDA recently asked a federal court to \u003ca href=\"http://www.huffingtonpost.com/2012/12/03/fda-dismissal-food-safety_n_2233191.html\">dismiss the suit\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/features/dsfoodborneestimates/\" target=\"_blank\">Centers for Disease Control and Prevention\u003c/a> says 48 million Americans are sickened by tainted food, 128,000 are hospitalized and 3,000 die each year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other proposed rule would require food processors to develop and follow detailed plans for preventing contamination of their products.\u003c/p>\n\u003cp>\"The rules go very directly to preventing the types of outbreaks we have seen,\" said Michael Taylor, FDA's deputy commissioner for foods, at a noon press conference.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The move comes after a series of high-profile recalls, including cantaloupes in 2011 that killed 33 people. A recall involving salmonella in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/24/161705495/peanut-butter-recall-widens-to-other-nut-butters-after-salmonella-outbreak\">peanut products\u003c/a> this past September eventually led to the shutdown of a Sunland Inc. facility for \u003ca href=\"http://www.fda.gov/food/foodsafety/corenetwork/ucm320413.htm\">nearly a month\u003c/a>. The company makes peanut butter and other related items for several major national brands, including Trader Joe's. And there have been a \u003ca href=\"http://www.foodsafetynews.com/2012/12/more-canadian-companies-recall-beef-products-for-e-coli-risk/#.UObrG2eClFI\">string of \u003cem>E. coli\u003c/em>-related recalls\u003c/a> this year involving Canadian beef.\u003c/p>\n\u003cp>The rules were issued two years after president Obama signed the \u003ca href=\"http://www.fda.gov/Food/FoodSafety/FSMA/default.htm\">Food Safety Modernization Act\u003c/a> into law, giving the Food and Drug Administration broader power to require food facilities to develop food safety plans and new authority to recall tainted food.\u003c/p>\n\u003cp>The United Fresh Produce Association welcomed the rules. David Gombas, the group's food safety expert, says that many big vegetable growers already are required by food retailers to follow similar safety procedures — but a single national standard would be a big improvement.\u003c/p>\n\u003cp>Safety advocates, for their part, are applauding the rules in general. Eric Olson, director of Food Programs for the Pew Charitable Trust, called them \"the first major overhaul of our food safety controls since the Great Depression.\" Some, though, are concerned that the FDA is not asking vegetable producers to carry out extensive — and expensive — testing of their products to detect harmful bacteria.\u003c/p>\n\u003cp>Congress exempted the smallest farms — those that sell less than $500,000 of produce each year and deliver most of it to local consumers — from these regulations. But many small farmers are still worried that they will, in fact, have to follow the new rules, raising their costs.\u003c/p>\n\u003cp>Back when the bill was signed, consumer groups, many food manufacturers and public health advocates were \u003ca href=\"http://www.npr.org/2010/12/22/132250831/It-will-be-Years-Before-New-Food-Safety-Rules-Are-In-Place\">hopeful\u003c/a> that the Obama administration would move swiftly to put new rules in place to prevent foodborne illnesses.\u003c/p>\n\u003cp>But the regulations reportedly sat at the government's regulatory review office for months. This prompted two nonprofits, the Center for Food Safety and the Center for Environmental Health, to file a lawsuit against the agency, alleging \"unreasonably delayed regulations.\" FDA recently asked a federal court to \u003ca href=\"http://www.huffingtonpost.com/2012/12/03/fda-dismissal-food-safety_n_2233191.html\">dismiss the suit\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/features/dsfoodborneestimates/\" target=\"_blank\">Centers for Disease Control and Prevention\u003c/a> says 48 million Americans are sickened by tainted food, 128,000 are hospitalized and 3,000 die each year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Don't Fear That Expired Food",
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"content": "\u003cp>Post by by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">The Salt\u003c/a>, NPR Food\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/26/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121226_me_11.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53456\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\" alt=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" title=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" width=\"560\" class=\"size-full wp-image-53456\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the Christmas feast is over, you may be looking at all the extra food you made, or the food that you brought home from the store that never even got opened.\u003c/p>\n\u003cp>And you may be wondering: How long can I keep this? What if it's past its expiration date? Who even comes up with those dates on food, anyway, and what do they mean?\u003c/p>\n\u003cp>Here's the short answer: Those \"sell by\" dates are there to protect the reputation of the food. They have very little to do with food safety. If you're worried whether food is still OK to eat, just smell it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the places that knows most about the shelf life of food is a scientific establishment in Livermore, Calif., called the \u003ca href=\"http://www.thenfl.com/\">National Food Lab\u003c/a>. At the NFL, they put food on shelves for days, or weeks, or even years, to see how it holds up.\u003c/p>\n\u003cp>Sometimes, they'll try to accelerate the process with 90-degree heat and high humidity.\u003c/p>\n\u003cp>And then, from time to time, they'll take some of the food — whether it's bagged salad greens, breakfast cereal, or fruit juice — off the shelf and place it in front of a highly trained panel of experts who check the taste and smell and texture.\u003c/p>\n\u003cp>\"You would think that everybody can taste and smell food, but some of us are much better at it than others,\" says Jena Roberts, vice president for business development at the NFL. The lab has 40 of these food tasters on staff. \"They are the most fit people in the group,\" says Roberts. \"Because they don't eat the food. They expectorate it. Which is a fancy college word for spit it in a cup.\"\u003c/p>\n\u003cp>The experts give the food grades, in numbers. The numbers go down as the food gets older. Bread gets stale. Salad dressings can start to taste rancid.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ift.org/about-us/our-leadership/john-ruff.aspx\">John Ruff\u003c/a>, president of the \u003ca href=\"http://www.ift.org/\">Institute of Food Technologists\u003c/a> in Chicago, says the companies that sell this food take a look at those grades and decide where they will draw the line, to protect the reputation of their products.\u003c/p>\n\u003cp>\"If the product was designed, let's say, to be a 7 when it was fresh, you may choose that at 6.2, it's gotten to the point where [you] don't want it to be on the market anymore,\" he says.\u003c/p>\n\u003cp>\"If it's 6.0, would most people still find it reasonably good? Absolutely,\" he says. \"But companies want people to taste their products as best they can at the optimum, because that's how they maintain their business and their market shares.\"\u003c/p>\n\u003cp>This is all organized and carried out by food companies; there's no \u003ca href=\"http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/\">federal law\u003c/a> that requires dates on any food except for infant formula, although some states do require sell-by dates on milk or meat.\u003c/p>\n\u003cp>Still, these dates don't really tell you anything about whether food is safe.\u003c/p>\n\u003cp>According to Ruff, most products are safe to eat long after their expiration date. In fact, even meat or milk that's clearly starting to spoil is not necessarily dangerous. \"Very often, you won't eat it because of the smell, and you probably won't like the taste, but in a lot of cases, it's unlikely to cause you illness,\" he says.\u003c/p>\n\u003cp>That's because it's not the food that sat on the shelf too long that makes you sick, Ruff says. It's the food that got contaminated with salmonella or listeria bacteria, or disease-causing strains of \u003cem>E. coli\u003c/em>. And that food might not smell bad as it might have arrived in the store only yesterday.\u003c/p>\n\u003cp>\"In 40 years, in eight countries, if I think of major product recalls and food poisoning outbreaks, I can't think of [one] that was driven by a shelf-life issue,\" Ruff says.\u003c/p>\n\u003cp>Canned food, in particular, can stay safe for a really long time. In 1974, scientists at the National Food Processors Association in Washington, D.C., got their hands on several \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1983.tb10815.x/abstract\">old cans\u003c/a> of food.\u003c/p>\n\u003cp>Janet Dudek, now semi-retired and living in Vienna, Va., was among the scientists who analyzed this old food. Her assignment was a can of corn, vintage 1934, that was found in someone's basement in California.\u003c/p>\n\u003cp>When they opened the can, Dudek says, the contents looked and smelled pretty much like ordinary canned corn. Analysis showed that it had most of the usual complement of nutrients — although there were lower levels of a few, such as vitamin C.\u003c/p>\n\u003cp>Results were similar for century-old canned oysters, tomatoes and red peppers in cans recovered from a sunken steamboat, buried in river silt near Omaha, Neb.\u003c/p>\n\u003cp>Dudek says, as far as she knows, nobody actually tasted this food. That just wasn't done, she says. But they probably could have. \"It would have been safe to eat if the can itself maintained its integrity,\" she says.\u003c/p>\n\u003cp>When food in supermarkets passes its sell-by date, though, it gets swept off the shelves. Often, it's donated to food banks. Sometimes it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioned\u003c/a> off.\u003c/p>\n\u003cp>But if you discover such food in your pantry at home, there's really no reason to throw it out. Ruff says you should just sniff the meat and milk. If it smells funny, go ahead and toss it.\u003c/p>\n\u003cp>But for most foods, don't worry. \"As a consumer, I've certainly opened packages of food that were five years old.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n",
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"excerpt": "When food passes its sell-by date, it's swept from the supermarket shelf. But that doesn't mean it's not safe to eat. Taste and smell are usually better indicators of a food's safety. And some items, like canned foods, can even last years or decades after their expiration date.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">The Salt\u003c/a>, NPR Food\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/26/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_53456\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\" alt=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" title=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" width=\"560\" class=\"size-full wp-image-53456\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the Christmas feast is over, you may be looking at all the extra food you made, or the food that you brought home from the store that never even got opened.\u003c/p>\n\u003cp>And you may be wondering: How long can I keep this? What if it's past its expiration date? Who even comes up with those dates on food, anyway, and what do they mean?\u003c/p>\n\u003cp>Here's the short answer: Those \"sell by\" dates are there to protect the reputation of the food. They have very little to do with food safety. If you're worried whether food is still OK to eat, just smell it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the places that knows most about the shelf life of food is a scientific establishment in Livermore, Calif., called the \u003ca href=\"http://www.thenfl.com/\">National Food Lab\u003c/a>. At the NFL, they put food on shelves for days, or weeks, or even years, to see how it holds up.\u003c/p>\n\u003cp>Sometimes, they'll try to accelerate the process with 90-degree heat and high humidity.\u003c/p>\n\u003cp>And then, from time to time, they'll take some of the food — whether it's bagged salad greens, breakfast cereal, or fruit juice — off the shelf and place it in front of a highly trained panel of experts who check the taste and smell and texture.\u003c/p>\n\u003cp>\"You would think that everybody can taste and smell food, but some of us are much better at it than others,\" says Jena Roberts, vice president for business development at the NFL. The lab has 40 of these food tasters on staff. \"They are the most fit people in the group,\" says Roberts. \"Because they don't eat the food. They expectorate it. Which is a fancy college word for spit it in a cup.\"\u003c/p>\n\u003cp>The experts give the food grades, in numbers. The numbers go down as the food gets older. Bread gets stale. Salad dressings can start to taste rancid.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ift.org/about-us/our-leadership/john-ruff.aspx\">John Ruff\u003c/a>, president of the \u003ca href=\"http://www.ift.org/\">Institute of Food Technologists\u003c/a> in Chicago, says the companies that sell this food take a look at those grades and decide where they will draw the line, to protect the reputation of their products.\u003c/p>\n\u003cp>\"If the product was designed, let's say, to be a 7 when it was fresh, you may choose that at 6.2, it's gotten to the point where [you] don't want it to be on the market anymore,\" he says.\u003c/p>\n\u003cp>\"If it's 6.0, would most people still find it reasonably good? Absolutely,\" he says. \"But companies want people to taste their products as best they can at the optimum, because that's how they maintain their business and their market shares.\"\u003c/p>\n\u003cp>This is all organized and carried out by food companies; there's no \u003ca href=\"http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/\">federal law\u003c/a> that requires dates on any food except for infant formula, although some states do require sell-by dates on milk or meat.\u003c/p>\n\u003cp>Still, these dates don't really tell you anything about whether food is safe.\u003c/p>\n\u003cp>According to Ruff, most products are safe to eat long after their expiration date. In fact, even meat or milk that's clearly starting to spoil is not necessarily dangerous. \"Very often, you won't eat it because of the smell, and you probably won't like the taste, but in a lot of cases, it's unlikely to cause you illness,\" he says.\u003c/p>\n\u003cp>That's because it's not the food that sat on the shelf too long that makes you sick, Ruff says. It's the food that got contaminated with salmonella or listeria bacteria, or disease-causing strains of \u003cem>E. coli\u003c/em>. And that food might not smell bad as it might have arrived in the store only yesterday.\u003c/p>\n\u003cp>\"In 40 years, in eight countries, if I think of major product recalls and food poisoning outbreaks, I can't think of [one] that was driven by a shelf-life issue,\" Ruff says.\u003c/p>\n\u003cp>Canned food, in particular, can stay safe for a really long time. In 1974, scientists at the National Food Processors Association in Washington, D.C., got their hands on several \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1983.tb10815.x/abstract\">old cans\u003c/a> of food.\u003c/p>\n\u003cp>Janet Dudek, now semi-retired and living in Vienna, Va., was among the scientists who analyzed this old food. Her assignment was a can of corn, vintage 1934, that was found in someone's basement in California.\u003c/p>\n\u003cp>When they opened the can, Dudek says, the contents looked and smelled pretty much like ordinary canned corn. Analysis showed that it had most of the usual complement of nutrients — although there were lower levels of a few, such as vitamin C.\u003c/p>\n\u003cp>Results were similar for century-old canned oysters, tomatoes and red peppers in cans recovered from a sunken steamboat, buried in river silt near Omaha, Neb.\u003c/p>\n\u003cp>Dudek says, as far as she knows, nobody actually tasted this food. That just wasn't done, she says. But they probably could have. \"It would have been safe to eat if the can itself maintained its integrity,\" she says.\u003c/p>\n\u003cp>When food in supermarkets passes its sell-by date, though, it gets swept off the shelves. Often, it's donated to food banks. Sometimes it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioned\u003c/a> off.\u003c/p>\n\u003cp>But if you discover such food in your pantry at home, there's really no reason to throw it out. Ruff says you should just sniff the meat and milk. If it smells funny, go ahead and toss it.\u003c/p>\n\u003cp>But for most foods, don't worry. \"As a consumer, I've certainly opened packages of food that were five years old.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Food Pantry's Sara Miles on Serving the City's Hungry",
"title": "The Food Pantry's Sara Miles on Serving the City's Hungry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_52979\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sarah-miles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sarah-miles.jpg\" alt=\"Sara Miles. Photo courtesy of Sara Miles.\" title=\"Sara Miles. Photo courtesy of Sara Miles.\" width=\"560\" class=\"size-full wp-image-52979\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sara Miles. Photo courtesy of Sara Miles.\u003c/figcaption>\u003c/figure>\n\u003cp>She's not your stereotypical Christian do-gooder: Former hardcore foreign correspondent \u003ca href=\"http://saramiles.net/\">Sara Miles\u003c/a>, a self-described Jesus freak, also counts lesbian, activist leftist, author, and former atheist among her handles. Oh, and she's the mom of a 23-year-old too.\u003c/p>\n\u003cfigure id=\"attachment_52973\" class=\"wp-caption alignleft\" style=\"max-width: 324px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1PantryLineFar4C.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1PantryLineFar4C.jpg\" alt=\"The Food Pantry Line.\" title=\"The Food Pantry Line. Photo courtesy of The Food Pantry\" width=\"324\" height=\"216\" class=\"size-full wp-image-52973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food Pantry Line.\u003c/figcaption>\u003c/figure>\n\u003cp>So just how does someone like Miles, 59, long suspicious of church-run charities, wind up having \u003ca href=\"http://www.sfgate.com/news/article/FINDING-MY-RELIGION-How-San-Francisco-writer-2646175.php#page-1\">a religious transformation\u003c/a> and founding \u003ca href=\"http://thefoodpantry.org/\">The Food Pantry\u003c/a> at \u003ca href=\"http://www.saintgregorys.org/\">St. Gregory of Nyssa Episcopal Church\u003c/a> in San Francisco? It all started with a bite of bread and sip of wine, almost 20 years ago now.\u003c/p>\n\u003cp>Today, this former line cook and current director of ministry at the church finds herself helping to feed up to 600 hungry people in the city every week. Over 1,400 people are registered at The Food Pantry and come alternate weeks to get groceries. And for the past dozen years Miles has pulled this feat off without any funding from the church or government agencies. (The non-profit food pantry, while housed inside the church, is not a church-run program.)\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=9PwKqzmnuEc]\u003c/p>\n\u003cp>Instead, Miles runs the operation on the generous support of community members and through fund-raising events like the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>, the most recent of which was held December 1 and raised around three thousand dollars. The event was hosted by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jessehirsch/\">occasional BAB contributor\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/people/jesse-hirsch\">\u003cem>SF Examiner\u003c/em> restaurant critic Jesse Hirsch\u003c/a>, who lined up some 30 edible vendors including food trucks, local food artisans selling take-home gift items, and on-site gourmet grub (this writer welcomed the \u003ca href=\"http://artofarancini.wordpress.com/\">arancini\u003c/a> on a cold day).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Miles' efforts have spawned more than 18 other food pantries around the Bay Area. Every Friday the author of \u003ca href=\"http://saramiles.net/books/take_this_bread\">\u003cem>Take This Bread: A Radical Conversion\u003c/em>\u003c/a> and \u003ca href=\"http://saramiles.net/books/jesus_freak\">\u003cem>Jesus Freak\u003c/em>\u003c/a> helps transform the church's main sanctuary into a sort of free pop-up farmers' market for the poor where this city's most needy pick up produce, pantry items, and other edibles. She welcomes everyone -- ex-cons, meth heads, former heroin addicts, the elderly and the infirm, pensioners, those with dubious immigration status, and others without homes, gay, straight, and transsexual. Unlike some other food programs, nobody has to prove they're poor either.\u003c/p>\n\u003cfigure id=\"attachment_52974\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/28-300x199.jpg\" alt=\"Volunteering at The Food Pantry.\" title=\"Volunteering at The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"300\" height=\"199\" class=\"size-medium wp-image-52974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Volunteering at The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these hungry souls serve as volunteers too. About nine tons of groceries, supplied by the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, are handed out each week. Unlike some other programs, much of what goes home is fresh fruit and vegetables--not processed foods or canned goods--along with rice, beans, cereal, bread, and other items. Neighbors supplement food bank offerings with hyper-local donations of apples, figs, and lemons from backyard gardens.\u003c/p>\n\u003cp>Along the way, Miles, an avid cook, has encountered the powerful connection people make when they enjoy a meal together -- whether it's in the home she shares with her partner, at church with the 50 volunteers at The Food Pantry, or in unfamiliar territory in her former war reporter life when strangers took her and a group of guerrilla soldiers she traveled with in and shared their supper.\u003c/p>\n\u003cp>Miles believes everyone deserves to eat and the desire to nourish others is a universal phenomenon that transcends class, race, and economic status. She shared her food philosophy during this season of giving.\u003c/p>\n\u003cp>\u003cstrong>Are there skills from your journalism days that come in handy in your pantry work?\u003c/strong>\u003cbr>\nI love hearing people's stories and at The Food Pantry there are a million of them! \u003c/p>\n\u003cp>\u003cstrong>What are the biggest misconceptions about hunger in our community?\u003c/strong>\u003cbr>\nSan Francisco is foodie heaven for people who have money. But rents are so crazily high in this city that if you're working at a low-wage job (or even two low-wage jobs) it's hard to earn enough to buy basic groceries, never mind wood-fired artisan pizza.\u003c/p>\n\u003cp>\u003cstrong>Who are your clients and your volunteers and where do they come from?\u003c/strong>\u003cbr>\nWe give groceries to all kinds of people, from all over San Francisco: elderly and disabled people living on Social Security; parents with young kids; minimum-wage workers; immigrants from Latin America, Russia, and China; families who've lost their homes, runaway teens, the newly unemployed. These same people run The Food Pantry: almost all our volunteers are folks who came to get food, and stayed to help others. \u003c/p>\n\u003cp>\u003cstrong>How does the \u003ca href=\"http://www.sfgate.com/bayarea/article/Food-banks-seeing-new-face-of-hunger-3206406.php\">\"new face\" of hunger\u003c/a> play out at The Food Pantry?\u003c/strong>\u003cbr>\nOver the last two years, we've had more people show up who've never been to a food pantry before, but are in trouble because they lost their jobs or have had their hours cut back. \u003c/p>\n\u003cp>\u003cstrong>What have you learned from your clientele and your volunteers?\u003c/strong>\u003cbr>\nThat poor people are incredibly resourceful, smart, and generous. That everyone has something to give--and wants to give it. \u003c/p>\n\u003cfigure id=\"attachment_52978\" class=\"wp-caption alignright\" style=\"max-width: 177px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/russianlady600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/russianlady600-177x300.jpg\" alt=\"101 year old Russian woman client at The Food Pantry.\" title=\"101 year old Russian woman client at The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"177\" height=\"300\" class=\"size-medium wp-image-52978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">101 year old Russian woman client at The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you have any particularly memorable clients?\u003c/strong>\u003cbr>\nLast week we celebrated the birthday of a Russian woman who had just turned 101. She accepted a bunch of roses gracefully from our volunteers, and then carried some of her own groceries home!\u003c/p>\n\u003cp>\u003cstrong>Has anything in particular touched you during the dozen years you've fed people at the pantry?\u003c/strong>\u003cbr>\nIt always means a lot when someone who's hungry and has come to get groceries brings food to share with others. Over the years we've been given homemade tamales, dumplings, cakes, lumpia, soup, carrot juice, pies, chili -- you name the food, people want to share it.\u003c/p>\n\u003cp>\u003cstrong>When people come to stock up on food, what are some go-to items everyone seeks?\u003c/strong>\u003cbr>\nFresh fruit is a favorite: we usually have several varieties, thanks to the growers who supply us with oranges, grapes, mandarins, strawberries, pears, melons, apples and more. The Russians are very happy when we have yogurt. We always offer rice, beans, cereal, bread, and potatoes. \u003c/p>\n\u003cp>\u003cstrong>Why have people pick their own food?\u003c/strong>\u003cbr>\nEach week, there's something for everyone. We let people choose their own groceries: It's more dignified, and there's far less waste. \u003c/p>\n\u003cfigure id=\"attachment_52977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pantry-overview.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pantry-overview-300x225.jpg\" alt=\"The Food Pantry.\" title=\"The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-52977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's radical about running a food pantry?\u003c/strong>\u003cbr>\nUnlike some places, at The Food Pantry we don't ask you to prove anything to get groceries: you don't have to show us a picture ID, verify your income or your address, document how many kids you have, show us utility bills, prove you're a citizen, or otherwise jump through hoops. We don't think anyone should have to demonstrate they're \"deserving\" in order to eat. \u003c/p>\n\u003cp>\u003cstrong>Can you sum up your self-described preoccupation with food?\u003c/strong>\u003cbr>\nI worked in restaurants for years, as a line cook. I still cook a lot for people. I had a religious conversion, midlife, when I ate a piece of bread at my first communion. \u003c/p>\n\u003cp>\u003cstrong>How does your faith, activism, and need to feed the hungry intersect?\u003c/strong>\u003cbr>\nOn the St. Gregory's altar there's an inscription from the 7th century bishop Isaac of Ninevah: \"Did not our Lord dine with publicans and harlots? Therefore, make no distinction between worthy and unworthy: all must be equal in your eyes to love and to serve.\" After all, Christianity is a faith that connects God with human beings through eating. A few years ago, we were honored to have Bishop Desmond Tutu come visit The Food Pantry, and he told the volunteers, \"Thank you, because when you feed the people, you're feeding God.\"\u003c/p>\n\u003cp>\u003cstrong>What's the idea behind the New Taste Marketplace and how did \u003ca href=\"http://sf.eater.com/archives/2012/11/14/why_examiner_critic_jesse_hirsch_is_keeping_new_taste_marketplace_alive.php\">Jesse Hirsch's first event\u003c/a> pan out?\u003c/strong>\u003cbr>\nWe created New Taste as a way to connect people who are passionate about food with people who are hungry and to deepen everyone's understanding of the ways food can build community. \u003ca href=\"http://thefoodpantry.org/2011/11/22/behind-the-scenes-fall-2011/\">Elianna Roffman\u003c/a> [now \u003ca href=\"http://www.cuesa.org/page/cuesa-staff\">Elianna Friedman\u003c/a>] was NTM's fabulous founding market director, and when she stepped down Michael Davidson (the great \u003ca href=\"http://grilledcheezguy.com/\">GrilledCheez Guy\u003c/a>) ran it for a while. We took a break, and then Jesse Hirsch organized the December NTM, which was a huge success. Jesse is just wonderful to work with: he's completely unflappable, and a genius at bringing together the most interesting foods and the most interesting people. We're discussing another market sometime in the spring. \u003c/p>\n\u003cp>\u003cstrong>What do you need most to continue with your outreach?\u003c/strong>\u003cbr>\nWorking with the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, we can provide fresh groceries for a family for about $1 a week, and we feed about 500 people a week. So financial gifts go a long way--fifty bucks will buy groceries for one family for a year. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>All photos courtesy of The Food Pantry\u003c/em>\u003c/p>\n\n",
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"excerpt": "Self-described Jesus freak Sara Miles, who runs The Food Pantry at St. Gregory of Nyssa Episcopal Church in San Francisco, explains to Sarah Henry why she feels compelled to feed people in need.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52979\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sarah-miles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sarah-miles.jpg\" alt=\"Sara Miles. Photo courtesy of Sara Miles.\" title=\"Sara Miles. Photo courtesy of Sara Miles.\" width=\"560\" class=\"size-full wp-image-52979\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sara Miles. Photo courtesy of Sara Miles.\u003c/figcaption>\u003c/figure>\n\u003cp>She's not your stereotypical Christian do-gooder: Former hardcore foreign correspondent \u003ca href=\"http://saramiles.net/\">Sara Miles\u003c/a>, a self-described Jesus freak, also counts lesbian, activist leftist, author, and former atheist among her handles. Oh, and she's the mom of a 23-year-old too.\u003c/p>\n\u003cfigure id=\"attachment_52973\" class=\"wp-caption alignleft\" style=\"max-width: 324px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1PantryLineFar4C.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1PantryLineFar4C.jpg\" alt=\"The Food Pantry Line.\" title=\"The Food Pantry Line. Photo courtesy of The Food Pantry\" width=\"324\" height=\"216\" class=\"size-full wp-image-52973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food Pantry Line.\u003c/figcaption>\u003c/figure>\n\u003cp>So just how does someone like Miles, 59, long suspicious of church-run charities, wind up having \u003ca href=\"http://www.sfgate.com/news/article/FINDING-MY-RELIGION-How-San-Francisco-writer-2646175.php#page-1\">a religious transformation\u003c/a> and founding \u003ca href=\"http://thefoodpantry.org/\">The Food Pantry\u003c/a> at \u003ca href=\"http://www.saintgregorys.org/\">St. Gregory of Nyssa Episcopal Church\u003c/a> in San Francisco? It all started with a bite of bread and sip of wine, almost 20 years ago now.\u003c/p>\n\u003cp>Today, this former line cook and current director of ministry at the church finds herself helping to feed up to 600 hungry people in the city every week. Over 1,400 people are registered at The Food Pantry and come alternate weeks to get groceries. And for the past dozen years Miles has pulled this feat off without any funding from the church or government agencies. (The non-profit food pantry, while housed inside the church, is not a church-run program.)\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/9PwKqzmnuEc'\n title='//www.youtube.com/embed/9PwKqzmnuEc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Instead, Miles runs the operation on the generous support of community members and through fund-raising events like the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>, the most recent of which was held December 1 and raised around three thousand dollars. The event was hosted by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jessehirsch/\">occasional BAB contributor\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/people/jesse-hirsch\">\u003cem>SF Examiner\u003c/em> restaurant critic Jesse Hirsch\u003c/a>, who lined up some 30 edible vendors including food trucks, local food artisans selling take-home gift items, and on-site gourmet grub (this writer welcomed the \u003ca href=\"http://artofarancini.wordpress.com/\">arancini\u003c/a> on a cold day).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Miles' efforts have spawned more than 18 other food pantries around the Bay Area. Every Friday the author of \u003ca href=\"http://saramiles.net/books/take_this_bread\">\u003cem>Take This Bread: A Radical Conversion\u003c/em>\u003c/a> and \u003ca href=\"http://saramiles.net/books/jesus_freak\">\u003cem>Jesus Freak\u003c/em>\u003c/a> helps transform the church's main sanctuary into a sort of free pop-up farmers' market for the poor where this city's most needy pick up produce, pantry items, and other edibles. She welcomes everyone -- ex-cons, meth heads, former heroin addicts, the elderly and the infirm, pensioners, those with dubious immigration status, and others without homes, gay, straight, and transsexual. Unlike some other food programs, nobody has to prove they're poor either.\u003c/p>\n\u003cfigure id=\"attachment_52974\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/28-300x199.jpg\" alt=\"Volunteering at The Food Pantry.\" title=\"Volunteering at The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"300\" height=\"199\" class=\"size-medium wp-image-52974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Volunteering at The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these hungry souls serve as volunteers too. About nine tons of groceries, supplied by the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, are handed out each week. Unlike some other programs, much of what goes home is fresh fruit and vegetables--not processed foods or canned goods--along with rice, beans, cereal, bread, and other items. Neighbors supplement food bank offerings with hyper-local donations of apples, figs, and lemons from backyard gardens.\u003c/p>\n\u003cp>Along the way, Miles, an avid cook, has encountered the powerful connection people make when they enjoy a meal together -- whether it's in the home she shares with her partner, at church with the 50 volunteers at The Food Pantry, or in unfamiliar territory in her former war reporter life when strangers took her and a group of guerrilla soldiers she traveled with in and shared their supper.\u003c/p>\n\u003cp>Miles believes everyone deserves to eat and the desire to nourish others is a universal phenomenon that transcends class, race, and economic status. She shared her food philosophy during this season of giving.\u003c/p>\n\u003cp>\u003cstrong>Are there skills from your journalism days that come in handy in your pantry work?\u003c/strong>\u003cbr>\nI love hearing people's stories and at The Food Pantry there are a million of them! \u003c/p>\n\u003cp>\u003cstrong>What are the biggest misconceptions about hunger in our community?\u003c/strong>\u003cbr>\nSan Francisco is foodie heaven for people who have money. But rents are so crazily high in this city that if you're working at a low-wage job (or even two low-wage jobs) it's hard to earn enough to buy basic groceries, never mind wood-fired artisan pizza.\u003c/p>\n\u003cp>\u003cstrong>Who are your clients and your volunteers and where do they come from?\u003c/strong>\u003cbr>\nWe give groceries to all kinds of people, from all over San Francisco: elderly and disabled people living on Social Security; parents with young kids; minimum-wage workers; immigrants from Latin America, Russia, and China; families who've lost their homes, runaway teens, the newly unemployed. These same people run The Food Pantry: almost all our volunteers are folks who came to get food, and stayed to help others. \u003c/p>\n\u003cp>\u003cstrong>How does the \u003ca href=\"http://www.sfgate.com/bayarea/article/Food-banks-seeing-new-face-of-hunger-3206406.php\">\"new face\" of hunger\u003c/a> play out at The Food Pantry?\u003c/strong>\u003cbr>\nOver the last two years, we've had more people show up who've never been to a food pantry before, but are in trouble because they lost their jobs or have had their hours cut back. \u003c/p>\n\u003cp>\u003cstrong>What have you learned from your clientele and your volunteers?\u003c/strong>\u003cbr>\nThat poor people are incredibly resourceful, smart, and generous. That everyone has something to give--and wants to give it. \u003c/p>\n\u003cfigure id=\"attachment_52978\" class=\"wp-caption alignright\" style=\"max-width: 177px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/russianlady600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/russianlady600-177x300.jpg\" alt=\"101 year old Russian woman client at The Food Pantry.\" title=\"101 year old Russian woman client at The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"177\" height=\"300\" class=\"size-medium wp-image-52978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">101 year old Russian woman client at The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you have any particularly memorable clients?\u003c/strong>\u003cbr>\nLast week we celebrated the birthday of a Russian woman who had just turned 101. She accepted a bunch of roses gracefully from our volunteers, and then carried some of her own groceries home!\u003c/p>\n\u003cp>\u003cstrong>Has anything in particular touched you during the dozen years you've fed people at the pantry?\u003c/strong>\u003cbr>\nIt always means a lot when someone who's hungry and has come to get groceries brings food to share with others. Over the years we've been given homemade tamales, dumplings, cakes, lumpia, soup, carrot juice, pies, chili -- you name the food, people want to share it.\u003c/p>\n\u003cp>\u003cstrong>When people come to stock up on food, what are some go-to items everyone seeks?\u003c/strong>\u003cbr>\nFresh fruit is a favorite: we usually have several varieties, thanks to the growers who supply us with oranges, grapes, mandarins, strawberries, pears, melons, apples and more. The Russians are very happy when we have yogurt. We always offer rice, beans, cereal, bread, and potatoes. \u003c/p>\n\u003cp>\u003cstrong>Why have people pick their own food?\u003c/strong>\u003cbr>\nEach week, there's something for everyone. We let people choose their own groceries: It's more dignified, and there's far less waste. \u003c/p>\n\u003cfigure id=\"attachment_52977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pantry-overview.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pantry-overview-300x225.jpg\" alt=\"The Food Pantry.\" title=\"The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-52977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's radical about running a food pantry?\u003c/strong>\u003cbr>\nUnlike some places, at The Food Pantry we don't ask you to prove anything to get groceries: you don't have to show us a picture ID, verify your income or your address, document how many kids you have, show us utility bills, prove you're a citizen, or otherwise jump through hoops. We don't think anyone should have to demonstrate they're \"deserving\" in order to eat. \u003c/p>\n\u003cp>\u003cstrong>Can you sum up your self-described preoccupation with food?\u003c/strong>\u003cbr>\nI worked in restaurants for years, as a line cook. I still cook a lot for people. I had a religious conversion, midlife, when I ate a piece of bread at my first communion. \u003c/p>\n\u003cp>\u003cstrong>How does your faith, activism, and need to feed the hungry intersect?\u003c/strong>\u003cbr>\nOn the St. Gregory's altar there's an inscription from the 7th century bishop Isaac of Ninevah: \"Did not our Lord dine with publicans and harlots? Therefore, make no distinction between worthy and unworthy: all must be equal in your eyes to love and to serve.\" After all, Christianity is a faith that connects God with human beings through eating. A few years ago, we were honored to have Bishop Desmond Tutu come visit The Food Pantry, and he told the volunteers, \"Thank you, because when you feed the people, you're feeding God.\"\u003c/p>\n\u003cp>\u003cstrong>What's the idea behind the New Taste Marketplace and how did \u003ca href=\"http://sf.eater.com/archives/2012/11/14/why_examiner_critic_jesse_hirsch_is_keeping_new_taste_marketplace_alive.php\">Jesse Hirsch's first event\u003c/a> pan out?\u003c/strong>\u003cbr>\nWe created New Taste as a way to connect people who are passionate about food with people who are hungry and to deepen everyone's understanding of the ways food can build community. \u003ca href=\"http://thefoodpantry.org/2011/11/22/behind-the-scenes-fall-2011/\">Elianna Roffman\u003c/a> [now \u003ca href=\"http://www.cuesa.org/page/cuesa-staff\">Elianna Friedman\u003c/a>] was NTM's fabulous founding market director, and when she stepped down Michael Davidson (the great \u003ca href=\"http://grilledcheezguy.com/\">GrilledCheez Guy\u003c/a>) ran it for a while. We took a break, and then Jesse Hirsch organized the December NTM, which was a huge success. Jesse is just wonderful to work with: he's completely unflappable, and a genius at bringing together the most interesting foods and the most interesting people. We're discussing another market sometime in the spring. \u003c/p>\n\u003cp>\u003cstrong>What do you need most to continue with your outreach?\u003c/strong>\u003cbr>\nWorking with the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, we can provide fresh groceries for a family for about $1 a week, and we feed about 500 people a week. So financial gifts go a long way--fifty bucks will buy groceries for one family for a year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "KQED's Forum: Drakes Bay Oyster Company Sues to Stay",
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"content": "\u003cfigure id=\"attachment_52263\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\" alt=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" title=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" width=\"248\" height=\"140\" class=\"size-full wp-image-52263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212050900\">Original Broadcast:\u003c/a> Wed, Dec 5, 2012 -- 9:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121205aaforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kevin Lunny, farmer and owner of the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>\u003c/li>\n\u003cli>Neal Desai, associate director of the \u003ca href=\"http://www.npca.org/\">National Parks Conservation Association\u003c/a>, which actively supported the agreement to let the oyster farm lease expire and wants the estuary returned to natural wilderness\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/12/04/pt-reyes-oyster-farm-sues-government/\">Pt. Reyes Oyster Farm Sues Government\u003c/a> (News Fix)\u003c/li>\n\u003cli>\u003ca href=\"http://www.eastbayexpress.com/92510/archives/2012/12/05/drakes-bay-oyster-company-turns-to-koch-brothers-linked-group\">Drakes Bay Oyster Company Turns to Koch Brothers-Linked Group\u003c/a> (East Bay Express)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/U-S-evicting-Point-Reyes-oyster-farmer-4077624.php#page-1\">U.S. evicting Point Reyes oyster farmer\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/Drakes-Bay-Oyster-Co-sues-feds-in-fight-over-farm-4090937.php\">Drakes Bay Oyster Co. sues feds in fight over farm\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://green.blogs.nytimes.com/2012/12/04/a-park-an-oyster-farm-and-science-epilogue/\">A Park, an Oyster Farm and Science: Epilogue\u003c/a> (NYTimes Green)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52263\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\" alt=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" title=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" width=\"248\" height=\"140\" class=\"size-full wp-image-52263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212050900\">Original Broadcast:\u003c/a> Wed, Dec 5, 2012 -- 9:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kevin Lunny, farmer and owner of the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>\u003c/li>\n\u003cli>Neal Desai, associate director of the \u003ca href=\"http://www.npca.org/\">National Parks Conservation Association\u003c/a>, which actively supported the agreement to let the oyster farm lease expire and wants the estuary returned to natural wilderness\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/12/04/pt-reyes-oyster-farm-sues-government/\">Pt. Reyes Oyster Farm Sues Government\u003c/a> (News Fix)\u003c/li>\n\u003cli>\u003ca href=\"http://www.eastbayexpress.com/92510/archives/2012/12/05/drakes-bay-oyster-company-turns-to-koch-brothers-linked-group\">Drakes Bay Oyster Company Turns to Koch Brothers-Linked Group\u003c/a> (East Bay Express)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/U-S-evicting-Point-Reyes-oyster-farmer-4077624.php#page-1\">U.S. evicting Point Reyes oyster farmer\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/Drakes-Bay-Oyster-Co-sues-feds-in-fight-over-farm-4090937.php\">Drakes Bay Oyster Co. sues feds in fight over farm\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://green.blogs.nytimes.com/2012/12/04/a-park-an-oyster-farm-and-science-epilogue/\">A Park, an Oyster Farm and Science: Epilogue\u003c/a> (NYTimes Green)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large",
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"content": "\u003cfigure id=\"attachment_51817\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\" alt=\"Rebecca Kaplan. Photo by Alison Yin\" title=\"Rebecca Kaplan. Photo by Alison Yin\" width=\"560\" height=\"374\" class=\"size-full wp-image-51817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Kaplan. Photo by Alison Yin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kaplanforoakland.org/bio\">Rebecca Kaplan\u003c/a> has been an \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityCouncil/o/AtLarge/a/Profile/index.htm\">Oakland City Councilmember\u003c/a> since 2008 and this month celebrated getting over 61 percent of the vote in an instant runoff election. Kaplan is openly gay and has spent her time in office championing equality, public safety, economic development -- with food playing an important role -- and other issues relevant to the port city. Kaplan talked with us recently about the election, what’s next, and why she \u003cem>really\u003c/em> wants a Jewish deli in Oakland. \u003c/p>\n\u003cp>Food production and dining are central to her plans to help Oakland grow economically. Kaplan helped introduce the \u003ca href=\"http://yum.sfstation.com/2012/06/20/pods-sprout-in-oakland/\">food pod events\u003c/a> that allow gourmet food trucks to operate legally. During our interview, she was enthusiastic about Oakland, and things like the expanded hours for the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\">free Broadway shuttle\u003c/a>, which runs to popular restaurant-dense areas and is a “great way for people to explore the hot, hopping scene here.” Kaplan’s comments have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does it feel to have won the election?\u003c/strong>\u003cbr>\nKaplan: It feels great. I’m really happy of course for my own victory with 61 percent but also for the bigger picture. It's a great moment for Oakland. We have several folks coming on to the city council and the people who ran the most divisive campaign, lost. It’s a really healthy moment. The division and negativity did not prevail. I think we’ll have a more functional city council dynamic going forward. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your goals for food policy, urban agriculture & animal husbandry? \u003c/strong>\u003cbr>\nKaplan: The food industry is one of the remarkable success stories in Oakland. We have restaurants and growing food manufacturers. \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, wineries, and \u003ca href=\"http://www.numitea.com/\">Numi tea\u003c/a>, \u003ca href=\"http://www.bttrventures.com/\">Back to the Roots\u003c/a> and \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a> are all here. \u003c/p>\n\u003cp>Food is a great thing to have for community vibrancy. It’s a very strong element for Oakland’s second development and creates quite a lot of jobs. It's important that we support the food sector. There’s a lot more demand and we can really harness that here since we have the retail space. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For gardening and farming, that’s a great growth area that is creating new vibrancy in the Uptown area and contributing to our economic revitalization. Now we have the food pods with Bites on Broadway. The food truck cluster events were not allowed -- that was a law that I changed and now we have seen great growth. Another change is to allow home gardening of tomatoes or basil or other edibles as a business. It’s also better for the environment when we’re not transporting produce so far and it's also good for generating jobs.\u003c/p>\n\u003cp>Looking ahead, I see more of the micro industry and allowing people to develop that. We’re going to look at developing more licenses for shared commercial kitchens. If you’re going to make cupcakes, it has to be made in a commercial kitchen to be legal. So the small vendors can timeshare a license to produce a product for sale. That will include developing policies for animal products as well.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: It’s now legal to grow and sell fruits and vegetables at home, but big controversy remains around the idea of having residents raise and slaughter (process) animals for food consumption. The rules around slaughter are still being debated & appear to be a potential bellwether nationally. What are your thoughts on this?\u003c/strong>\u003cbr>\nKaplan: There may be a shared, smaller facility that micro producers and home producers can bring their animals to for processing. We just started discussions and will have details in probably a few months. I think that would be a great innovation to have here. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is happening on the food front?\u003c/strong>\u003cbr>\nKaplan: We would also do more economic development for food manufacturing particularly as fuel prices go up and it costs more to transport things and more people are aware of the environmental impact. \u003c/p>\n\u003cp>Community gardens will be a part of the overall picture. People haven’t been talking about droughts until the droughts hit the farm belt this summer. The droughts are real. They aren’t going away. The notion that we’ll continue with monocropping and ship produce around the world will not be sustainable. We’re incredibly blessed here. We have the public, we have the climate, we have enough rainfall, and it’s not too hot or too cold. It’s not true everywhere in the country. We can easily grow everything from fruit trees to vegetables as well as raise livestock.\u003c/p>\n\u003cp>Another nice sign is we have the micro home beekeepers so we’ll have pollinators. The Midwest is suffering from bee colony collapse. We’ll have honey and pollinators.\u003c/p>\n\u003cp>One new project is the Oakland unified school district will develop a large commercial shared kitchen with a farm onsite. Instead of our kids being fed bad things, there will be a centrally located space operated by the school that will include culinary training. They will actually prepare food and grow vegetables and students will get training in culinary arts. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are out as a lesbian. You were successful in repealing Oakland's \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/25013.pdf\">Immoral Dress Code 9.08.080\u003c/a> which was instituted in 1879 to ban cross-dressing and was still on the books. Have you ever experienced discrimination in your work life?\u003c/strong>\u003cbr>\nI have experienced discrimination but not so much in Oakland. I came out when I was 17 and went to college in Boston, where I dealt a lot with a variety of anti-gay challenges including drunk frat boys yelling and throwing bottles at me. At MIT I helped pass an anti-discrimination policy on campus. \u003c/p>\n\u003cp>There has certainly been less than that in Oakland. [Discrimination] may take a more subtle form, where people may not be included in positions of leadership. Are LGBT people being respected and included? It’s not just about not having rocks and bottles thrown.\u003c/p>\n\u003cp>I remember Rachel Maddow got her TV show in 2008 and that was the first time that anyone who looked like me was in such a prominent position. I get asked by LGBT constituents about whether LGBT people are being considered in police recruiting and positions on citizen commissions. \u003c/p>\n\u003cp>I also want to make sure I don’t talk about the negative half. Despite the work that we still have to do, I was voted in overwhelmingly. I think we’re in a very good place so far both in terms of what went on and where we’re at. Let’s look at the police and fire departments, the citizens’ commissions and make sure we expand those opportunities as well. We have significant homeless LGBT youth -- and we need to do something about that. Maybe people are thrown out of their home. That is something that has come up here. It was also a great election nationwide, with Tammy Baldwin winning, four states voting in same-sex marriage and we re-elected a President who supports equality for LGBT people. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and shop?\u003c/strong>\u003cbr>\nKaplan: One of the things that’s special about Oakland is we have the waterfront. Take \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>, where you can get drinks, snacks, or a whole meal, tapas style. It’s right over the water and they have outdoor seating -- it’s not on a street. The outdoor patio faces the boat slips on the water. Have good food and see something unique and beautiful. \u003c/p>\n\u003cp>I also like \u003ca href=\"http://www.muaoakland.com/\">Mua\u003c/a>, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> and \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a> has serious BBQ, which I highly recommend.\u003c/p>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com/\">Piedmont Grocery\u003c/a>, is a really nice \"one shotter\" chain. People don’t realize but they carry just about everything, even though it doesn't look very big: organics and specialty and also more unusual things as well as regular grocery store stuff.\u003c/p>\n\u003cp>There’s an amazing \u003ca href=\"http://www.yelp.com/biz/natures-best-foods-oakland\">Nature’s Best Foods\u003c/a> on Jackson and 14th halfway between downtown and Lake Merritt -- they have bike racks, are very friendly and have kombucha. That’s always the test, “Do they have kombucha?” \u003c/p>\n\u003cp>Anyone who hasn’t been a part of Oakland's food fabulousity, come on down! We don’t have an old school Kosher deli. If anyone needs contacts, give me a call. Same for food manufacturing: we can help people find manufacturing zoned buildings and tax enterprise credits. If you’re making tofu, cheese, whatever. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you Jewish? How and where do you celebrate the holidays?\u003c/strong>\u003cbr>\nKaplan: Yes. I celebrate them in a variety of different places. This year we did a prayer service in the woods. I grew up in an Orthodox community and I teach Torah kind of anywhere I go. Oakland has more congregations per capita than any other city west of Mississippi. That’s a really powerful thing -- our faith based communities. There’s a wonderful opportunity to share in that with other churches and community. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Both in East Oakland \u003ca href=\"http://www.actsfullgospel.org/\">Acts Full Gospel church\u003c/a> and \u003ca href=\"https://www.allen-temple.org/\">Allen Temple Baptist church\u003c/a> work with people coming out of prison to recover their lives, get counseling, get placed in food industry, in construction. That’s a really important part in how we’ll succeed going forward. Disparate imprisonment is one of the most stark expressions of racial injustice and it is destroying people’s lives and families. We need to not be sending people to prison in the first place when they’re not a threat and we also need to work with these programs to help them get jobs and rebuild their lives. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Rebecca Kaplan, Oakland's Councilmember At-Large, who was recently re-elected and is a champion of food businesses as a way to grow and ultimately improve the city. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51817\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\" alt=\"Rebecca Kaplan. Photo by Alison Yin\" title=\"Rebecca Kaplan. Photo by Alison Yin\" width=\"560\" height=\"374\" class=\"size-full wp-image-51817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Kaplan. Photo by Alison Yin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kaplanforoakland.org/bio\">Rebecca Kaplan\u003c/a> has been an \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityCouncil/o/AtLarge/a/Profile/index.htm\">Oakland City Councilmember\u003c/a> since 2008 and this month celebrated getting over 61 percent of the vote in an instant runoff election. Kaplan is openly gay and has spent her time in office championing equality, public safety, economic development -- with food playing an important role -- and other issues relevant to the port city. Kaplan talked with us recently about the election, what’s next, and why she \u003cem>really\u003c/em> wants a Jewish deli in Oakland. \u003c/p>\n\u003cp>Food production and dining are central to her plans to help Oakland grow economically. Kaplan helped introduce the \u003ca href=\"http://yum.sfstation.com/2012/06/20/pods-sprout-in-oakland/\">food pod events\u003c/a> that allow gourmet food trucks to operate legally. During our interview, she was enthusiastic about Oakland, and things like the expanded hours for the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\">free Broadway shuttle\u003c/a>, which runs to popular restaurant-dense areas and is a “great way for people to explore the hot, hopping scene here.” Kaplan’s comments have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does it feel to have won the election?\u003c/strong>\u003cbr>\nKaplan: It feels great. I’m really happy of course for my own victory with 61 percent but also for the bigger picture. It's a great moment for Oakland. We have several folks coming on to the city council and the people who ran the most divisive campaign, lost. It’s a really healthy moment. The division and negativity did not prevail. I think we’ll have a more functional city council dynamic going forward. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your goals for food policy, urban agriculture & animal husbandry? \u003c/strong>\u003cbr>\nKaplan: The food industry is one of the remarkable success stories in Oakland. We have restaurants and growing food manufacturers. \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, wineries, and \u003ca href=\"http://www.numitea.com/\">Numi tea\u003c/a>, \u003ca href=\"http://www.bttrventures.com/\">Back to the Roots\u003c/a> and \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a> are all here. \u003c/p>\n\u003cp>Food is a great thing to have for community vibrancy. It’s a very strong element for Oakland’s second development and creates quite a lot of jobs. It's important that we support the food sector. There’s a lot more demand and we can really harness that here since we have the retail space. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For gardening and farming, that’s a great growth area that is creating new vibrancy in the Uptown area and contributing to our economic revitalization. Now we have the food pods with Bites on Broadway. The food truck cluster events were not allowed -- that was a law that I changed and now we have seen great growth. Another change is to allow home gardening of tomatoes or basil or other edibles as a business. It’s also better for the environment when we’re not transporting produce so far and it's also good for generating jobs.\u003c/p>\n\u003cp>Looking ahead, I see more of the micro industry and allowing people to develop that. We’re going to look at developing more licenses for shared commercial kitchens. If you’re going to make cupcakes, it has to be made in a commercial kitchen to be legal. So the small vendors can timeshare a license to produce a product for sale. That will include developing policies for animal products as well.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: It’s now legal to grow and sell fruits and vegetables at home, but big controversy remains around the idea of having residents raise and slaughter (process) animals for food consumption. The rules around slaughter are still being debated & appear to be a potential bellwether nationally. What are your thoughts on this?\u003c/strong>\u003cbr>\nKaplan: There may be a shared, smaller facility that micro producers and home producers can bring their animals to for processing. We just started discussions and will have details in probably a few months. I think that would be a great innovation to have here. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is happening on the food front?\u003c/strong>\u003cbr>\nKaplan: We would also do more economic development for food manufacturing particularly as fuel prices go up and it costs more to transport things and more people are aware of the environmental impact. \u003c/p>\n\u003cp>Community gardens will be a part of the overall picture. People haven’t been talking about droughts until the droughts hit the farm belt this summer. The droughts are real. They aren’t going away. The notion that we’ll continue with monocropping and ship produce around the world will not be sustainable. We’re incredibly blessed here. We have the public, we have the climate, we have enough rainfall, and it’s not too hot or too cold. It’s not true everywhere in the country. We can easily grow everything from fruit trees to vegetables as well as raise livestock.\u003c/p>\n\u003cp>Another nice sign is we have the micro home beekeepers so we’ll have pollinators. The Midwest is suffering from bee colony collapse. We’ll have honey and pollinators.\u003c/p>\n\u003cp>One new project is the Oakland unified school district will develop a large commercial shared kitchen with a farm onsite. Instead of our kids being fed bad things, there will be a centrally located space operated by the school that will include culinary training. They will actually prepare food and grow vegetables and students will get training in culinary arts. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are out as a lesbian. You were successful in repealing Oakland's \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/25013.pdf\">Immoral Dress Code 9.08.080\u003c/a> which was instituted in 1879 to ban cross-dressing and was still on the books. Have you ever experienced discrimination in your work life?\u003c/strong>\u003cbr>\nI have experienced discrimination but not so much in Oakland. I came out when I was 17 and went to college in Boston, where I dealt a lot with a variety of anti-gay challenges including drunk frat boys yelling and throwing bottles at me. At MIT I helped pass an anti-discrimination policy on campus. \u003c/p>\n\u003cp>There has certainly been less than that in Oakland. [Discrimination] may take a more subtle form, where people may not be included in positions of leadership. Are LGBT people being respected and included? It’s not just about not having rocks and bottles thrown.\u003c/p>\n\u003cp>I remember Rachel Maddow got her TV show in 2008 and that was the first time that anyone who looked like me was in such a prominent position. I get asked by LGBT constituents about whether LGBT people are being considered in police recruiting and positions on citizen commissions. \u003c/p>\n\u003cp>I also want to make sure I don’t talk about the negative half. Despite the work that we still have to do, I was voted in overwhelmingly. I think we’re in a very good place so far both in terms of what went on and where we’re at. Let’s look at the police and fire departments, the citizens’ commissions and make sure we expand those opportunities as well. We have significant homeless LGBT youth -- and we need to do something about that. Maybe people are thrown out of their home. That is something that has come up here. It was also a great election nationwide, with Tammy Baldwin winning, four states voting in same-sex marriage and we re-elected a President who supports equality for LGBT people. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and shop?\u003c/strong>\u003cbr>\nKaplan: One of the things that’s special about Oakland is we have the waterfront. Take \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>, where you can get drinks, snacks, or a whole meal, tapas style. It’s right over the water and they have outdoor seating -- it’s not on a street. The outdoor patio faces the boat slips on the water. Have good food and see something unique and beautiful. \u003c/p>\n\u003cp>I also like \u003ca href=\"http://www.muaoakland.com/\">Mua\u003c/a>, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> and \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a> has serious BBQ, which I highly recommend.\u003c/p>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com/\">Piedmont Grocery\u003c/a>, is a really nice \"one shotter\" chain. People don’t realize but they carry just about everything, even though it doesn't look very big: organics and specialty and also more unusual things as well as regular grocery store stuff.\u003c/p>\n\u003cp>There’s an amazing \u003ca href=\"http://www.yelp.com/biz/natures-best-foods-oakland\">Nature’s Best Foods\u003c/a> on Jackson and 14th halfway between downtown and Lake Merritt -- they have bike racks, are very friendly and have kombucha. That’s always the test, “Do they have kombucha?” \u003c/p>\n\u003cp>Anyone who hasn’t been a part of Oakland's food fabulousity, come on down! We don’t have an old school Kosher deli. If anyone needs contacts, give me a call. Same for food manufacturing: we can help people find manufacturing zoned buildings and tax enterprise credits. If you’re making tofu, cheese, whatever. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you Jewish? How and where do you celebrate the holidays?\u003c/strong>\u003cbr>\nKaplan: Yes. I celebrate them in a variety of different places. This year we did a prayer service in the woods. I grew up in an Orthodox community and I teach Torah kind of anywhere I go. Oakland has more congregations per capita than any other city west of Mississippi. That’s a really powerful thing -- our faith based communities. There’s a wonderful opportunity to share in that with other churches and community. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both in East Oakland \u003ca href=\"http://www.actsfullgospel.org/\">Acts Full Gospel church\u003c/a> and \u003ca href=\"https://www.allen-temple.org/\">Allen Temple Baptist church\u003c/a> work with people coming out of prison to recover their lives, get counseling, get placed in food industry, in construction. That’s a really important part in how we’ll succeed going forward. Disparate imprisonment is one of the most stark expressions of racial injustice and it is destroying people’s lives and families. We need to not be sending people to prison in the first place when they’re not a threat and we also need to work with these programs to help them get jobs and rebuild their lives. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "First Lady Cookie Toss-Up Part II: Michelle Obama",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/michelle-obama-john-gurziniski-afp-getty-images560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/michelle-obama-john-gurziniski-afp-getty-images560.jpg\" alt=\"US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images \" title=\"US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images \" width=\"560\" height=\"407\" class=\"alignnone size-full wp-image-51018\">\u003c/a>\u003cbr>\n\u003cem>US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images\u003c/em> \u003c/p>\n\u003cp>Michelle Obama's husband may have won The White House, but her citrus and amaretto-laced shortbread lost the Family Circle Bake-Off in 2008 to Cindy McCain's plagiarized Butterscotch Oatmeal cookies. To date, she is the only woman to lose the bake-off yet become first lady.\u003c/p>\n\u003cp>Taking no chances in 2012, she has greatly toned down her sophisticated tastes and presents us with a subtle twist on a classic recipe:\u003c/p>\n\u003cp>\u003cstrong>Mama Kaye's White and Dark Chocolate Chip Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Michelle-Obama-Cookies.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Michelle-Obama-Cookies.png\" alt=\"Michelle Obama Chocolate Chip Cookies\" title=\"Michelle Obamas Chocolate Chip Cookies\" width=\"500\" class=\"alignnone size-full wp-image-50994\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Makes 5 dozen\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups all-purpose flour\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon salt\u003cbr>\n1 cup (2 sticks) unsalted butter, softened\u003cbr>\n1 stick Crisco butter-flavored solid vegetable shortening\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n3/4 cup packed brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs\u003cbr>\n1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)\u003cbr>\n2 cups chopped walnuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oven to 375°.\u003c/p>\n\u003cp>2. Whisk together flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar, and vanilla extract.\u003c/p>\n\u003cp>3. Add eggs, 1 at a time, beating well after each addition.\u003c/p>\n\u003cp>4. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.\u003c/p>\n\u003cp>5. Drop rounded tablespoons of dough onto un-greased baking sheets.\u003c/p>\n\u003cp>6. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.\u003c/p>\n\u003cp>\u003cstrong>What Michelle's Cookies Tell Us:\u003c/strong>\u003c/p>\n\u003cp>It should be noted that this recipe was not developed by Michelle Obama herself. Rather, it is from her daughters' godmother. Though she emphasizes that she and her husband sit down with their girls every evening \"with good conversation and healthy food,\" she admits that these decadent cookies are a \"splurge.\"\u003c/p>\n\u003cp>The current First Lady is firmly committed to healthy eating-- adhering to organic principles in her \u003ca href=\"http://www.dailyfinance.com/2009/07/30/michelle-obamas-toxic-veggie-nightmare-white-house-organic-gar/\" target=\"_blank\">non-organic White House garden\u003c/a>. So why then would she use something as unhealthy as Crisco butter-flavored baking sticks, which contain fully hydrogenated palm oil, mono and diglycerides, and no actual butter? Shortening does have it's benefits in terms of cookie baking (batters spread and brown less readily, for example), but it contains no heath benefits whatsoever. Then again, she explicitly stated that this is a \"splurge.\" Frankly I'd stick to butter.\u003c/p>\n\u003cp>Whether or not it was intentional, the inclusion of both white and milk chocolate chips is a touching nod to her husband's heritage. The addition of chocolate mint chips adds a pleasant surprise note of interest. \u003c/p>\n\u003cp>If one cannot find chocolate mint chips, as I could not, the Andes Creme de Menthe Thins are good tasting, but are filled with more junk that the Crisco butter-flavored sticks. Then there is the labor of unwrapping and chopping the 30 mints it takes to fill one cup, not to mention the garbage left behind.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Obama-Andes-Wrappers.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Obama-Andes-Wrappers.png\" alt=\"Obama Andes Wrappers\" title=\"Obama Andes Wrappers\" width=\"500\" class=\"alignnone size-full wp-image-50998\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Approximate cost of making Michelle Obama's cookies: $16.34\u003c/strong>\u003c/p>\n\u003cp>Both Michelle Obama's and Ann Romney's cookies could easily be labeled as junk food-- there's nothing very wholesome about either of them. That said, no one eats cookies for health reasons. Cookies are consumed because they typically taste good.\u003c/p>\n\u003cp>So it is beyond me why anyone would want to eat the crises of identity known as Mrs. Romney's M&M Cookies. It would be much simpler (and, I think, far more satisfying/healthier) to dump a bag of M&M's in a jar of peanut butter, grab a spoon, and have at it. I would then pay for my sins by consuming 4 1/2 cups of oatmeal, sweeten it with a little bit of Karo syrup for insurance, take a little \u003ca href=\"http://www.nytimes.com/2012/06/03/books/review/michelle-obamas-american-grown-and-more.html?pagewanted=all\" target=\"_blank\">light reading\u003c/a> into the bathroom, and wait for atonement.\u003c/p>\n\u003cp>Mrs. Obama's cookies may not be as wholesome as her personal food philosophies, but at least they tasted good. And, unlike Mrs. Romney's, they stay on message. There is no confusion about what her cookies are about. If I had to vote for a cookie that best fit a husband's political persona, my vote would go to Mrs. Obama's.\u003c/p>\n\u003cp>\u003cstrong>The Ultimate Cost:\u003c/strong>\u003c/p>\n\u003cp>Some of you out there may or may not be thinking: \"But Ann Romney's cookies are less expensive to make. If they're anything like her husband's fiscal policies, these cookies must be good for the country.\"\u003c/p>\n\u003cp>Yes, Ann Romney's $14.60 versus Michelle Obama's $16.34 looks like the better deal, but it isn't. Romney's recipe yields 36 cookies at 41¢ a piece; Obama's recipe yields 60 cookies at 27¢ a piece.\u003c/p>\n\u003cp>I am no financial genius, as my parents will quickly tell you, but the Romney numbers are misleading. Less spending? Sure. But there are fewer cookies to go around. Obama may spend more at the outset but, ultimately, more people benefit from them being spread around.\u003c/p>\n\u003cp>And just think: if Michelle abandons the Crisco habit and uses butter exclusively in her recipe, her cookie largesse would spread even further.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PREVIOUSLY:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/05/first-lady-cookie-toss-up-ann-romneys-mm-cookies/\">\u003cstrong>ANN ROMNEY'S M&M COOKIES\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"excerpt": "Michelle Obama's husband may have won The White House, but her citrus and amaretto-laced shortbread lost the Family Circle Bake-Off in 2008 to Cindy McCain's plagiarized Butterscotch Oatmeal cookies. To date, she is the only woman to lose the bake-off yet become first lady.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/michelle-obama-john-gurziniski-afp-getty-images560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/michelle-obama-john-gurziniski-afp-getty-images560.jpg\" alt=\"US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images \" title=\"US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images \" width=\"560\" height=\"407\" class=\"alignnone size-full wp-image-51018\">\u003c/a>\u003cbr>\n\u003cem>US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images\u003c/em> \u003c/p>\n\u003cp>Michelle Obama's husband may have won The White House, but her citrus and amaretto-laced shortbread lost the Family Circle Bake-Off in 2008 to Cindy McCain's plagiarized Butterscotch Oatmeal cookies. To date, she is the only woman to lose the bake-off yet become first lady.\u003c/p>\n\u003cp>Taking no chances in 2012, she has greatly toned down her sophisticated tastes and presents us with a subtle twist on a classic recipe:\u003c/p>\n\u003cp>\u003cstrong>Mama Kaye's White and Dark Chocolate Chip Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Michelle-Obama-Cookies.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Michelle-Obama-Cookies.png\" alt=\"Michelle Obama Chocolate Chip Cookies\" title=\"Michelle Obamas Chocolate Chip Cookies\" width=\"500\" class=\"alignnone size-full wp-image-50994\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Makes 5 dozen\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups all-purpose flour\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon salt\u003cbr>\n1 cup (2 sticks) unsalted butter, softened\u003cbr>\n1 stick Crisco butter-flavored solid vegetable shortening\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n3/4 cup packed brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs\u003cbr>\n1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)\u003cbr>\n2 cups chopped walnuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oven to 375°.\u003c/p>\n\u003cp>2. Whisk together flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar, and vanilla extract.\u003c/p>\n\u003cp>3. Add eggs, 1 at a time, beating well after each addition.\u003c/p>\n\u003cp>4. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.\u003c/p>\n\u003cp>5. Drop rounded tablespoons of dough onto un-greased baking sheets.\u003c/p>\n\u003cp>6. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.\u003c/p>\n\u003cp>\u003cstrong>What Michelle's Cookies Tell Us:\u003c/strong>\u003c/p>\n\u003cp>It should be noted that this recipe was not developed by Michelle Obama herself. Rather, it is from her daughters' godmother. Though she emphasizes that she and her husband sit down with their girls every evening \"with good conversation and healthy food,\" she admits that these decadent cookies are a \"splurge.\"\u003c/p>\n\u003cp>The current First Lady is firmly committed to healthy eating-- adhering to organic principles in her \u003ca href=\"http://www.dailyfinance.com/2009/07/30/michelle-obamas-toxic-veggie-nightmare-white-house-organic-gar/\" target=\"_blank\">non-organic White House garden\u003c/a>. So why then would she use something as unhealthy as Crisco butter-flavored baking sticks, which contain fully hydrogenated palm oil, mono and diglycerides, and no actual butter? Shortening does have it's benefits in terms of cookie baking (batters spread and brown less readily, for example), but it contains no heath benefits whatsoever. Then again, she explicitly stated that this is a \"splurge.\" Frankly I'd stick to butter.\u003c/p>\n\u003cp>Whether or not it was intentional, the inclusion of both white and milk chocolate chips is a touching nod to her husband's heritage. The addition of chocolate mint chips adds a pleasant surprise note of interest. \u003c/p>\n\u003cp>If one cannot find chocolate mint chips, as I could not, the Andes Creme de Menthe Thins are good tasting, but are filled with more junk that the Crisco butter-flavored sticks. Then there is the labor of unwrapping and chopping the 30 mints it takes to fill one cup, not to mention the garbage left behind.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Obama-Andes-Wrappers.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Obama-Andes-Wrappers.png\" alt=\"Obama Andes Wrappers\" title=\"Obama Andes Wrappers\" width=\"500\" class=\"alignnone size-full wp-image-50998\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Approximate cost of making Michelle Obama's cookies: $16.34\u003c/strong>\u003c/p>\n\u003cp>Both Michelle Obama's and Ann Romney's cookies could easily be labeled as junk food-- there's nothing very wholesome about either of them. That said, no one eats cookies for health reasons. Cookies are consumed because they typically taste good.\u003c/p>\n\u003cp>So it is beyond me why anyone would want to eat the crises of identity known as Mrs. Romney's M&M Cookies. It would be much simpler (and, I think, far more satisfying/healthier) to dump a bag of M&M's in a jar of peanut butter, grab a spoon, and have at it. I would then pay for my sins by consuming 4 1/2 cups of oatmeal, sweeten it with a little bit of Karo syrup for insurance, take a little \u003ca href=\"http://www.nytimes.com/2012/06/03/books/review/michelle-obamas-american-grown-and-more.html?pagewanted=all\" target=\"_blank\">light reading\u003c/a> into the bathroom, and wait for atonement.\u003c/p>\n\u003cp>Mrs. Obama's cookies may not be as wholesome as her personal food philosophies, but at least they tasted good. And, unlike Mrs. Romney's, they stay on message. There is no confusion about what her cookies are about. If I had to vote for a cookie that best fit a husband's political persona, my vote would go to Mrs. Obama's.\u003c/p>\n\u003cp>\u003cstrong>The Ultimate Cost:\u003c/strong>\u003c/p>\n\u003cp>Some of you out there may or may not be thinking: \"But Ann Romney's cookies are less expensive to make. If they're anything like her husband's fiscal policies, these cookies must be good for the country.\"\u003c/p>\n\u003cp>Yes, Ann Romney's $14.60 versus Michelle Obama's $16.34 looks like the better deal, but it isn't. Romney's recipe yields 36 cookies at 41¢ a piece; Obama's recipe yields 60 cookies at 27¢ a piece.\u003c/p>\n\u003cp>I am no financial genius, as my parents will quickly tell you, but the Romney numbers are misleading. Less spending? Sure. But there are fewer cookies to go around. Obama may spend more at the outset but, ultimately, more people benefit from them being spread around.\u003c/p>\n\u003cp>And just think: if Michelle abandons the Crisco habit and uses butter exclusively in her recipe, her cookie largesse would spread even further.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PREVIOUSLY:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/05/first-lady-cookie-toss-up-ann-romneys-mm-cookies/\">\u003cstrong>ANN ROMNEY'S M&M COOKIES\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Lady Cookie Toss-Up: Ann Romney's M&M Cookies",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ann-romney-mark-wilson-getty-images400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ann-romney-mark-wilson-getty-images400.jpg\" alt=\"Ann Romney. Photo: Mark Wilson/Getty Images\" title=\"Ann Romney. Photo: Mark Wilson/Getty Images\" width=\"400\" height=\"555\" class=\"alignnone size-full wp-image-51016\">\u003c/a>\u003cbr>\n\u003cem>Ann Romney. Photo: Mark Wilson/Getty Images\u003c/em>\u003c/p>\n\u003cp>Ever since Martha Washington became famous for serving up soft foods to her dentally-challenged husband, First Ladies of the United States have sought to bolster their presidential helpmates by virtue of their artistry in the kitchen-- often with limited success: \"Lemonade\" Lucy Hayes' refusal to serve alcohol made her unpopular with non-sober male voters; Edith Wilson's \u003ca href=\"http://edithbollingwilson.org/shop/mrs-wilsons-hoecake-mix/\" target=\"_blank\">hoecakes\u003c/a> are rumored to have sunk \u003ca href=\"http://en.wikipedia.org/wiki/RMS_Lusitania\" target=\"_blank\">The Lusitania\u003c/a>; and Dolley Madison's successful line of \u003ca href=\"http://www.youtube.com/watch?v=3cWJxvvSHbA\" target=\"_blank\">cream-filled pastries\u003c/a> supplied her husband's detractors with 200 years worth of political zingers.\u003c/p>\n\u003cp>Thanks to these women, the position of White House chef became one of ever-increasing power and importance. First ladies were now free to support their husbands in other ways. For example, John F. Kennedy and Ronald Reagan might never have been president if their wives were kept in the kitchen rather than by their sides.\u003c/p>\n\u003cp>A surge of interest in the baking habits of First Ladies-- both incumbent and aspiring-- occurred in 1992 when Hillary Clinton mentioned that she chose to pursue her own career after her husband was elected Governor of Arkansas rather than \"stay home and bake cookies.\" Every election year since, Family Circle magazine has presented a First Lady cookie bake-off-- a depressingly old-fashioned, sexist, yet remarkably accurate bellwether of the real presidential contest.\u003cstrong>*\u003c/strong>\u003c/p>\n\u003cp>What is interesting about this contest is not so much about how good these cookies are (or aren't), but rather, what each recipe says about the woman who submitted it. And, by extension, her husband's political philosophies. Do these treats adhere to their respective party platforms? The only way to find out is to bake them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Romney-Cookies1.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Romney-Cookies1.png\" alt=\"Romneys M&M Cookies\" title=\"Romneys M&M Cookies\" width=\"560\" class=\"alignnone size-full wp-image-50968\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>First up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ann Romney's M&M's Cookies\u003c/strong>\u003c/p>\n\u003cp>Makes 3 dozen.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup granulated sugar\u003cbr>\n1 cup packed light brown sugar\u003cbr>\n1/2 cup (1 stick) butter, softened\u003cbr>\n1 1/2 cups crunchy peanut butter\u003cbr>\n1 tablespoon light corn syrup (such as Karo)\u003cbr>\n3 eggs\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n4 1/2 cups rolled oats\u003cbr>\n2 teaspoons baking soda\u003cbr>\n6 ounces chocolate chips\u003cbr>\n2/3 cups M&M's candies\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oven to 325 degrees F. In a large bowl, cream sugars, butter, peanut butter and corn syrup on high speed until well combined. Beat in eggs 1 at a time. Beat in vanilla extract.\u003c/p>\n\u003cp>2. In a separate bowl, mix together oats and baking soda. Stir into peanut butter mixture until combined. Mix in chocolate chips and M&M's.\u003c/p>\n\u003cp>3. Using a standard-size ice cream scoop, drop dough onto baking sheets (about 9 per sheet). Bake at 325 degrees F for 18 minutes or until lightly browned. Cool 2 minutes, then transfer cookies to a wire rack to cool completely.\u003c/p>\n\u003cp>\u003cstrong> What Ann's Cookies Tell Us\u003c/strong>\u003c/p>\n\u003cp>As a self-proclaimed \"avid baker,\" it's little wonder that her husband frowns upon any woman who would dare serve store-bought cookies rather than stay at home and make her own:\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/X1QuRppcOgQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>A passionate horsewoman, it isn't surprising that Ann Romney would have plenty of oats on hand. The fact that she would include 4 1/2 cups of them is entirely in keeping with her public persona.\u003c/p>\n\u003cp>Politically speaking, this is truly a Romney-style cookie. It simply cannot take a firm position on anything. Is it a peanut butter cookie? Chocolate chip? Oatmeal? It tries to be all things to all people, but in the end, it tastes like none of the above.\u003c/p>\n\u003cp>Though it's an interesting cookie to behold-- garish bits of blue, green, and red M&M's peeking out of a bumpy oatmeal lunar surface-- it is heavy both in the hand and on the tongue. A little of this cookie goes a very long way.\u003c/p>\n\u003cp>But if you find that you have consumed too much Romney in cookie form, be comforted by the knowledge that, as an excellent source of fiber, oats act as \"nature's broom\"-- these cookies won't be staying with you long. For added insurance, Mrs. Romney has included Karo syrup, which has osmotic properties and was once popular as a home remedy for infant constipation.\u003c/p>\n\u003cp>The approximate total cost of making Ann Romney's creation: $14.60\u003c/p>\n\u003cp>\u003cstrong>NEXT UP: \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/05/first-lady-cookie-toss-up-part-ii-michelle-obama/\">MICHELLE OBAMA'S CHOCOLATE CHIP COOKIES\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>The only woman to win the cookie bake-off and lose The White House was Cindy McCain, whose Butterscotch Oatmeal Cookies beat out Michelle Obama's Citrus and Amaretto-laced Shortbread. It should be noted that McCain has been accused of stealing the recipe directly from Hershey's website.\u003c/p>\n\n",
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"excerpt": "What is interesting about this contest is not so much about how good these cookies are (or aren't), but rather, what each recipe says about the woman who submitted it. And, by extension, her husband's political philosophies. Do these treats adhere to their respective party platforms? The only way to find out is to bake them.\r\n",
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"title": "First Lady Cookie Toss-Up: Ann Romney's M&M Cookies | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ann-romney-mark-wilson-getty-images400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ann-romney-mark-wilson-getty-images400.jpg\" alt=\"Ann Romney. Photo: Mark Wilson/Getty Images\" title=\"Ann Romney. Photo: Mark Wilson/Getty Images\" width=\"400\" height=\"555\" class=\"alignnone size-full wp-image-51016\">\u003c/a>\u003cbr>\n\u003cem>Ann Romney. Photo: Mark Wilson/Getty Images\u003c/em>\u003c/p>\n\u003cp>Ever since Martha Washington became famous for serving up soft foods to her dentally-challenged husband, First Ladies of the United States have sought to bolster their presidential helpmates by virtue of their artistry in the kitchen-- often with limited success: \"Lemonade\" Lucy Hayes' refusal to serve alcohol made her unpopular with non-sober male voters; Edith Wilson's \u003ca href=\"http://edithbollingwilson.org/shop/mrs-wilsons-hoecake-mix/\" target=\"_blank\">hoecakes\u003c/a> are rumored to have sunk \u003ca href=\"http://en.wikipedia.org/wiki/RMS_Lusitania\" target=\"_blank\">The Lusitania\u003c/a>; and Dolley Madison's successful line of \u003ca href=\"http://www.youtube.com/watch?v=3cWJxvvSHbA\" target=\"_blank\">cream-filled pastries\u003c/a> supplied her husband's detractors with 200 years worth of political zingers.\u003c/p>\n\u003cp>Thanks to these women, the position of White House chef became one of ever-increasing power and importance. First ladies were now free to support their husbands in other ways. For example, John F. Kennedy and Ronald Reagan might never have been president if their wives were kept in the kitchen rather than by their sides.\u003c/p>\n\u003cp>A surge of interest in the baking habits of First Ladies-- both incumbent and aspiring-- occurred in 1992 when Hillary Clinton mentioned that she chose to pursue her own career after her husband was elected Governor of Arkansas rather than \"stay home and bake cookies.\" Every election year since, Family Circle magazine has presented a First Lady cookie bake-off-- a depressingly old-fashioned, sexist, yet remarkably accurate bellwether of the real presidential contest.\u003cstrong>*\u003c/strong>\u003c/p>\n\u003cp>What is interesting about this contest is not so much about how good these cookies are (or aren't), but rather, what each recipe says about the woman who submitted it. And, by extension, her husband's political philosophies. Do these treats adhere to their respective party platforms? The only way to find out is to bake them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Romney-Cookies1.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Romney-Cookies1.png\" alt=\"Romneys M&M Cookies\" title=\"Romneys M&M Cookies\" width=\"560\" class=\"alignnone size-full wp-image-50968\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>First up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ann Romney's M&M's Cookies\u003c/strong>\u003c/p>\n\u003cp>Makes 3 dozen.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup granulated sugar\u003cbr>\n1 cup packed light brown sugar\u003cbr>\n1/2 cup (1 stick) butter, softened\u003cbr>\n1 1/2 cups crunchy peanut butter\u003cbr>\n1 tablespoon light corn syrup (such as Karo)\u003cbr>\n3 eggs\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n4 1/2 cups rolled oats\u003cbr>\n2 teaspoons baking soda\u003cbr>\n6 ounces chocolate chips\u003cbr>\n2/3 cups M&M's candies\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oven to 325 degrees F. In a large bowl, cream sugars, butter, peanut butter and corn syrup on high speed until well combined. Beat in eggs 1 at a time. Beat in vanilla extract.\u003c/p>\n\u003cp>2. In a separate bowl, mix together oats and baking soda. Stir into peanut butter mixture until combined. Mix in chocolate chips and M&M's.\u003c/p>\n\u003cp>3. Using a standard-size ice cream scoop, drop dough onto baking sheets (about 9 per sheet). Bake at 325 degrees F for 18 minutes or until lightly browned. Cool 2 minutes, then transfer cookies to a wire rack to cool completely.\u003c/p>\n\u003cp>\u003cstrong> What Ann's Cookies Tell Us\u003c/strong>\u003c/p>\n\u003cp>As a self-proclaimed \"avid baker,\" it's little wonder that her husband frowns upon any woman who would dare serve store-bought cookies rather than stay at home and make her own:\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/X1QuRppcOgQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>A passionate horsewoman, it isn't surprising that Ann Romney would have plenty of oats on hand. The fact that she would include 4 1/2 cups of them is entirely in keeping with her public persona.\u003c/p>\n\u003cp>Politically speaking, this is truly a Romney-style cookie. It simply cannot take a firm position on anything. Is it a peanut butter cookie? Chocolate chip? Oatmeal? It tries to be all things to all people, but in the end, it tastes like none of the above.\u003c/p>\n\u003cp>Though it's an interesting cookie to behold-- garish bits of blue, green, and red M&M's peeking out of a bumpy oatmeal lunar surface-- it is heavy both in the hand and on the tongue. A little of this cookie goes a very long way.\u003c/p>\n\u003cp>But if you find that you have consumed too much Romney in cookie form, be comforted by the knowledge that, as an excellent source of fiber, oats act as \"nature's broom\"-- these cookies won't be staying with you long. For added insurance, Mrs. Romney has included Karo syrup, which has osmotic properties and was once popular as a home remedy for infant constipation.\u003c/p>\n\u003cp>The approximate total cost of making Ann Romney's creation: $14.60\u003c/p>\n\u003cp>\u003cstrong>NEXT UP: \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/05/first-lady-cookie-toss-up-part-ii-michelle-obama/\">MICHELLE OBAMA'S CHOCOLATE CHIP COOKIES\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>The only woman to win the cookie bake-off and lose The White House was Cindy McCain, whose Butterscotch Oatmeal Cookies beat out Michelle Obama's Citrus and Amaretto-laced Shortbread. It should be noted that McCain has been accused of stealing the recipe directly from Hershey's website.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean",
"title": " The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The autumn equinox is behind us, Halloween is fast approaching, followed quickly by the end of daylight savings time for the year. Longer nights, more darkness, and rain-gloomy days will be our lot for the next few months. Which means, of course, that it's time to eat more fish. \u003c/p>\n\u003cp>Yes, according to \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/fish-oil-and-a-lesson-in-happiness-from-iceland/263868/#\">Fish Oil and a Lesson in Happiness\u003c/a>, an article recently published in \u003ca href=\"http://www.theatlantic.com\">The Atlantic\u003c/a>, Icelanders are considered to be some of the happiest people in the world, despite \"the 2008 financial crisis, volcanic eruptions, and predominant winter darkness.\" Due to its near-Arctic latitude, Iceland gets barely four hours of sunlight a day in December, yet its rate of Seasonal Affective Disorder (SAD) is a mere four percent, much lower than many countries further south. \u003c/p>\n\u003cp>Their secret? Bjork, elves, and swimming in steaming geothermal pools all winter, of course, but it could also be the country's seafood-rich diet, high in mood-enhancing, depression-fighting omega-3 fatty acids from wild-caught, cold-water fish like cod, salmon, sardines, and herring. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn560.jpg\" alt=\"Maria Finn author of The Whole Fish\" title=\"Maria Finn author of The Whole Fish\" width=\"560\" height=\"389\" class=\"alignnone size-full wp-image-50475\">\u003c/a>\u003cbr>\n\u003cem>Maria Finn author of The Whole Fish. Photo: Matthew Perry\u003c/em>\u003c/p>\n\u003cp>It's an idea that Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a> puts forth in her new \u003ca href=\"http://www.ted.com\">TED\u003c/a> e-book, \u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. It's a mouthful of a subtitle (and isn't it time to retire the whole \"How X Can Y, Z, and Save The World\" construct for titles by now?) but it goes far in explaining Finn's purpose: to encourage smarter, more responsible, nose-to-tail (or \"gills to adipose fin,\" as she calls it) seafood eating, with a West Coast emphasis on wild-caught salmon and low-on-the-food-chain small fish like sardines and herring.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/the-whole-fish-cover400.jpg\" alt=\"The Whole Fish book cover\" title=\"The Whole Fish book cover\" width=\"400\" height=\"619\" class=\"alignnone size-full wp-image-50473\">\u003c/a>\u003c/p>\n\u003cp>Having worked on commercial salmon fishing boats in Alaska, Finn knows her salmons, from the big, meaty chinooks (great for grilling) to the mild, soft-fleshed pinks (perfect for burgers or croquettes), and she starts the book with a vivid description of the opening of the Alaskan salmon season, the boats jostling like racehorses waiting for the starting gun. Finn has also worked in resource management for the Alaska Department of Fish and Game, plunging into frigid water in a wetsuit to count salmon runs, then camping alongside the river through long tundra twilights in utterly remote locations. \u003c/p>\n\u003cp>Her first-hand experiences pepper the book, giving depth to her impassioned pleas for dam reduction; sound, non-polluting aquaculture and hatchery practices; and putting into practice an everyday environmental consciousness of the complexity of the ocean-to-river food web. \u003c/p>\n\u003cp>Several of the essays in the book are based on Bay Area Bites' pieces that Finn wrote over the past year, including a recent piece about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\">foraging for fish in San Francisco Bay\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">grilling whole salmon.\u003c/a> The book ends with recipes focusing on lesser-known salmon parts, from bones to collar; forage fish, like squid, mackerel, sardines, and herring; and sustainably-farmed fish, including catfish, white bass, trout, and local tilapia. \u003c/p>\n\u003cp>This Sunday, October 28, from 11am-4pm, you can meet Maria to talk fish and fishing while chowing down on some delicious roasted wild California chinook salmon with local chanterelle mushrooms and \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> cannellini bean salad, sourced by Martin Reed of \u003ca href=\"http://www.ilovebluesea.com/\">I Love Blue Sea\u003c/a> and cooked by John Fink of \u003ca href=\"http://www.thewholebeast.com/\">The Whole Beast\u003c/a> at this month's final \u003ca href=\"http://www.presidio.gov/Calendar/Pages/off-the-grid-picnic-at-the-presidio-october-28.aspx\">Picnic at the Presidio\u003c/a>, sponsored by \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\" alt=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" title=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" width=\"427\" height=\"640\" class=\"alignnone size-full wp-image-50476\">\u003c/a>\u003cbr>\n\u003cem>Sardines with Grapefruit, Mint, and Marinated Vegetables. Photo: Quan Pham Photography courtesy of Bouche\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sardines with Grapefruit, Mint, and Marinated Vegetables\u003c/strong>\u003cbr>\n\u003cem>This recipe comes from Chef Nicolas Borzee of \u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco. Borzee is from Alsace, France, and began working in restaurants at the age of 15. He worked his way through some of the best kitchens in France, including L’Atelier of Joel Robuchon. He moved to San Francisco in part for the local, sustainable ethos and amazing fresh ingredients, but also because of the passion for food. “There was so much love,” he said. “I’d never heard anyone talk about their muse that way.”\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Serves 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 fresh sardine fillets\u003cbr>\n5 pink grapefruits\u003cbr>\n1 fennel with greens\u003cbr>\n1 celery stalk with yellow leaves\u003cbr>\n2 baby carrots with greens\u003cbr>\n1 red onion, peeled\u003cbr>\n1 branch chocolate mint (from the farmers’ market)\u003cbr>\n4 tablespoons capers\u003cbr>\n4 ounces pain de mie (4 slices from a high quality sandwich-type white loaf)\u003cbr>\n2 ounces (1/4 cup) freshly squeezed lemon juice\u003cbr>\n1 pinch Espelette pepper\u003cbr>\n1 pinch garam masala\u003cbr>\n4 ounces (1/2 cup) olive oil\u003cbr>\n2 ounces (1/4 cup) rice vinegar\u003cbr>\nSalt to taste \u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Wash the sardine fillets with cold water and dry them. Place the fillets on a tray and marinate for 2 hours with a pinch of salt per sardine and 2 ounces of lemon juice.\u003c/li>\n\u003cli>Peel and finely cut the vegetables. Bring a pot of water to a boil. Add several tablespoons of salt. Blanch vegetables for 1 minute, then drain. Reserve the greens of the carrots and fennel along with the yellow leaves of the celery stalk.\u003c/li>\n\u003cli>Take 1 grapefruit, remove the peel and membrane, and cut the flesh into small squares. Juice the remaining grapefruits. Reduce the juice in a pot by one third and season it with 2 ounces of rice vinegar, 4 ounces of olive oil, and salt to taste. Once the reduction has cooled, add all the vegetables and the sardines and marinate for at least 12 hours.\u003c/li>\n\u003cli>In a deep fryer, fry the capers.\u003c/li>\n\u003cli>To make the croutons, cut the pain de mie into small squares and sauté in a pan until they are dry. Season with a pinch of Espelette pepper and a pinch of garam masala.\u003c/li>\n\u003cli>On a plate, place three sardine fillets in the middle and garnish with the vegetables, greens, fried capers, croutons, and mint.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage pairing:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cavesdesclans.com/wine/chateau-d-esclans.php\">Chateau d’Esclans\u003c/a>, Les Clans Rose 2008. This is an organic rosé from Provence, France. \u003c/p>\n\n",
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"excerpt": "Celebrate the release of The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean by Bay Area Bites contributor Maria Finn at this Sunday's Picnic in the Presidio. ",
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"description": "Celebrate the release of The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean by Bay Area Bites contributor Maria Finn at this Sunday's Picnic in the Presidio. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The autumn equinox is behind us, Halloween is fast approaching, followed quickly by the end of daylight savings time for the year. Longer nights, more darkness, and rain-gloomy days will be our lot for the next few months. Which means, of course, that it's time to eat more fish. \u003c/p>\n\u003cp>Yes, according to \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/fish-oil-and-a-lesson-in-happiness-from-iceland/263868/#\">Fish Oil and a Lesson in Happiness\u003c/a>, an article recently published in \u003ca href=\"http://www.theatlantic.com\">The Atlantic\u003c/a>, Icelanders are considered to be some of the happiest people in the world, despite \"the 2008 financial crisis, volcanic eruptions, and predominant winter darkness.\" Due to its near-Arctic latitude, Iceland gets barely four hours of sunlight a day in December, yet its rate of Seasonal Affective Disorder (SAD) is a mere four percent, much lower than many countries further south. \u003c/p>\n\u003cp>Their secret? Bjork, elves, and swimming in steaming geothermal pools all winter, of course, but it could also be the country's seafood-rich diet, high in mood-enhancing, depression-fighting omega-3 fatty acids from wild-caught, cold-water fish like cod, salmon, sardines, and herring. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn560.jpg\" alt=\"Maria Finn author of The Whole Fish\" title=\"Maria Finn author of The Whole Fish\" width=\"560\" height=\"389\" class=\"alignnone size-full wp-image-50475\">\u003c/a>\u003cbr>\n\u003cem>Maria Finn author of The Whole Fish. Photo: Matthew Perry\u003c/em>\u003c/p>\n\u003cp>It's an idea that Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a> puts forth in her new \u003ca href=\"http://www.ted.com\">TED\u003c/a> e-book, \u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. It's a mouthful of a subtitle (and isn't it time to retire the whole \"How X Can Y, Z, and Save The World\" construct for titles by now?) but it goes far in explaining Finn's purpose: to encourage smarter, more responsible, nose-to-tail (or \"gills to adipose fin,\" as she calls it) seafood eating, with a West Coast emphasis on wild-caught salmon and low-on-the-food-chain small fish like sardines and herring.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/the-whole-fish-cover400.jpg\" alt=\"The Whole Fish book cover\" title=\"The Whole Fish book cover\" width=\"400\" height=\"619\" class=\"alignnone size-full wp-image-50473\">\u003c/a>\u003c/p>\n\u003cp>Having worked on commercial salmon fishing boats in Alaska, Finn knows her salmons, from the big, meaty chinooks (great for grilling) to the mild, soft-fleshed pinks (perfect for burgers or croquettes), and she starts the book with a vivid description of the opening of the Alaskan salmon season, the boats jostling like racehorses waiting for the starting gun. Finn has also worked in resource management for the Alaska Department of Fish and Game, plunging into frigid water in a wetsuit to count salmon runs, then camping alongside the river through long tundra twilights in utterly remote locations. \u003c/p>\n\u003cp>Her first-hand experiences pepper the book, giving depth to her impassioned pleas for dam reduction; sound, non-polluting aquaculture and hatchery practices; and putting into practice an everyday environmental consciousness of the complexity of the ocean-to-river food web. \u003c/p>\n\u003cp>Several of the essays in the book are based on Bay Area Bites' pieces that Finn wrote over the past year, including a recent piece about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\">foraging for fish in San Francisco Bay\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">grilling whole salmon.\u003c/a> The book ends with recipes focusing on lesser-known salmon parts, from bones to collar; forage fish, like squid, mackerel, sardines, and herring; and sustainably-farmed fish, including catfish, white bass, trout, and local tilapia. \u003c/p>\n\u003cp>This Sunday, October 28, from 11am-4pm, you can meet Maria to talk fish and fishing while chowing down on some delicious roasted wild California chinook salmon with local chanterelle mushrooms and \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> cannellini bean salad, sourced by Martin Reed of \u003ca href=\"http://www.ilovebluesea.com/\">I Love Blue Sea\u003c/a> and cooked by John Fink of \u003ca href=\"http://www.thewholebeast.com/\">The Whole Beast\u003c/a> at this month's final \u003ca href=\"http://www.presidio.gov/Calendar/Pages/off-the-grid-picnic-at-the-presidio-october-28.aspx\">Picnic at the Presidio\u003c/a>, sponsored by \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\" alt=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" title=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" width=\"427\" height=\"640\" class=\"alignnone size-full wp-image-50476\">\u003c/a>\u003cbr>\n\u003cem>Sardines with Grapefruit, Mint, and Marinated Vegetables. Photo: Quan Pham Photography courtesy of Bouche\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sardines with Grapefruit, Mint, and Marinated Vegetables\u003c/strong>\u003cbr>\n\u003cem>This recipe comes from Chef Nicolas Borzee of \u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco. Borzee is from Alsace, France, and began working in restaurants at the age of 15. He worked his way through some of the best kitchens in France, including L’Atelier of Joel Robuchon. He moved to San Francisco in part for the local, sustainable ethos and amazing fresh ingredients, but also because of the passion for food. “There was so much love,” he said. “I’d never heard anyone talk about their muse that way.”\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Serves 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 fresh sardine fillets\u003cbr>\n5 pink grapefruits\u003cbr>\n1 fennel with greens\u003cbr>\n1 celery stalk with yellow leaves\u003cbr>\n2 baby carrots with greens\u003cbr>\n1 red onion, peeled\u003cbr>\n1 branch chocolate mint (from the farmers’ market)\u003cbr>\n4 tablespoons capers\u003cbr>\n4 ounces pain de mie (4 slices from a high quality sandwich-type white loaf)\u003cbr>\n2 ounces (1/4 cup) freshly squeezed lemon juice\u003cbr>\n1 pinch Espelette pepper\u003cbr>\n1 pinch garam masala\u003cbr>\n4 ounces (1/2 cup) olive oil\u003cbr>\n2 ounces (1/4 cup) rice vinegar\u003cbr>\nSalt to taste \u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Wash the sardine fillets with cold water and dry them. Place the fillets on a tray and marinate for 2 hours with a pinch of salt per sardine and 2 ounces of lemon juice.\u003c/li>\n\u003cli>Peel and finely cut the vegetables. Bring a pot of water to a boil. Add several tablespoons of salt. Blanch vegetables for 1 minute, then drain. Reserve the greens of the carrots and fennel along with the yellow leaves of the celery stalk.\u003c/li>\n\u003cli>Take 1 grapefruit, remove the peel and membrane, and cut the flesh into small squares. Juice the remaining grapefruits. Reduce the juice in a pot by one third and season it with 2 ounces of rice vinegar, 4 ounces of olive oil, and salt to taste. Once the reduction has cooled, add all the vegetables and the sardines and marinate for at least 12 hours.\u003c/li>\n\u003cli>In a deep fryer, fry the capers.\u003c/li>\n\u003cli>To make the croutons, cut the pain de mie into small squares and sauté in a pan until they are dry. Season with a pinch of Espelette pepper and a pinch of garam masala.\u003c/li>\n\u003cli>On a plate, place three sardine fillets in the middle and garnish with the vegetables, greens, fried capers, croutons, and mint.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage pairing:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cavesdesclans.com/wine/chateau-d-esclans.php\">Chateau d’Esclans\u003c/a>, Les Clans Rose 2008. This is an organic rosé from Provence, France. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat",
"title": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was taking those ideas -- the foods from Marrakesh and making it in SF but it didn’t make any sense. What I’m making now is food for the Bay Area. I think that’s what’s really cool. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Chef Mourad Lahlou, who recently accepted a position as a culinary diplomat in a program pioneered by Secretary of State Hillary Clinton. Lahlou details his favorite dining spots as well as what the local culinary \"brain drain\" is.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The California Report: California Cities Take on Soda Regulation",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\" alt=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" title=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" width=\"560\" height=\"316\" class=\"size-full wp-image-49898\">\u003c/a>\u003cbr>\n\u003cem>Jorge Cota and his mom Linda Ramos at Children's Hospital in Oakland. Cota weighed more then 320 pounds before cutting cutting soda and junk food from his diet. Photo: Mina Kim/KQED\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The California Report Magazine Host:\u003c/strong> \u003ca href=\"http://www.kqed.org/radio/about/staff/scott-shafer.jsp\">Scott Shafer\u003c/a>\u003cbr>\n\u003cstrong>Reporter: \u003ca href=\"http://www.kqed.org/radio/about/staff/mina-kim.jsp\">Mina Kim\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>From New York City to California, local officials are pushing ideas to get consumers to cut down on soft drinks. Health experts say sugary drinks like Coke and Pepsi contribute to obesity and diabetes. And now two California cities, Richmond and El Monte, are asking voters to approve taxes on those drinks. If voters say yes, they could be the first in the nation to tax sodas, energy drinks and other sugary beverages. But experts disagree on whether getting people to change their behavior is more complicated than adding pennies to the price of a soda. \u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201210121630/a\">Original Broadcast\u003c/a>: October 12, 2012\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2012/10/2012-10-12a-tcrmag.mp3\"] \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/can-a-penny-an-ounce-soda-tax-curb-obesity/\">Can a Penny-an-Ounce Soda Tax Curb Obesity?\u003c/a>\u003c/li>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/richmond-residents-weigh-in-on-sugar-sweetened-beverage-tax/\">Richmond Residents Weigh in on Sugar-Sweetened Beverage Tax\u003c/a>\u003c/li>\n\u003cli>The California Report: \u003ca href=\"http://www.californiareport.org/archive/R201208060850/a\">Richmond's Proposed Soda Tax Will Go to Voters\u003c/a>\u003c/li>\n\u003cli>State of Health: \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/08/06/the-soda-tax-campaign-in-full-swing-in-richmond/\">Richmond Soda Tax Campaign in Full Swing\u003c/a>\n\u003c/li>\n\u003cli>Richmond Confidential: \u003ca href=\"http://richmondconfidential.org/2012/10/10/cinemark-joins-american-beverage-association-in-funding-opposition-to-measure-n/\">Cinemark joins American Beverage Association in funding opposition to Measure N\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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