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is Senior Editor of KQED's Silicon Valley News Desk. You can hear her work on \u003ca href=\"https://www.npr.org/search?query=Rachael%20Myrow&page=1\">NPR\u003c/a>, \u003ca href=\"https://theworld.org/people/rachael-myrow\">The World\u003c/a>, WBUR's \u003ca href=\"https://www.wbur.org/search?q=Rachael%20Myrow\">\u003ci>Here & Now\u003c/i>\u003c/a> and the BBC. \u003c/i>She also guest hosts for KQED's \u003ci>\u003ca href=\"https://www.kqed.org/forum/tag/rachael-myrow\">Forum\u003c/a>\u003c/i>. Over the years, she's talked with Kamau Bell, David Byrne, Kamala Harris, Tony Kushner, Armistead Maupin, Van Dyke Parks, Arnold Schwarzenegger and Tommie Smith, among others.\r\n\r\nBefore all this, she hosted \u003cem>The California Report\u003c/em> for 7+ years, reporting on topics like \u003ca href=\"https://soundcloud.com/rmyrow/on-a-mission-to-reform-assisted-living\">assisted living facilities\u003c/a>, the \u003ca href=\"https://www.npr.org/sections/alltechconsidered/2014/12/01/367703789/amazon-unleashes-robot-army-to-send-your-holiday-packages-faster\">robot takeover\u003c/a> of Amazon, and \u003ca href=\"https://www.kqed.org/bayareabites/50822/in-search-of-the-chocolate-persimmon\" rel=\"noopener noreferrer\">chocolate persimmons\u003c/a>.\r\n\r\nAwards? Sure: Peabody, Edward R. Murrow, Regional Edward R. Murrow, RTNDA, Northern California RTNDA, SPJ Northern California Chapter, LA Press Club, Golden Mic. Prior to joining KQED, Rachael worked in Los Angeles at KPCC and Marketplace. She holds degrees in English and journalism from UC Berkeley (where she got her start in public radio on KALX-FM).\r\n\r\nOutside of the studio, you'll find Rachael hiking Bay Area trails and whipping up Instagram-ready meals in her kitchen.","avatar":"https://secure.gravatar.com/avatar/87bf8cb5874e045cdff430523a6d48b1?s=600&d=blank&r=g","twitter":"rachaelmyrow","facebook":null,"instagram":null,"linkedin":"https://www.linkedin.com/in/rachaelmyrow/","sites":[{"site":"arts","roles":["administrator"]},{"site":"news","roles":["edit_others_posts","editor"]},{"site":"futureofyou","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"stateofhealth","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"food","roles":["editor"]},{"site":"forum","roles":["editor"]}],"headData":{"title":"Rachael Myrow | KQED","description":"Senior Editor of KQED's Silicon Valley News Desk","ogImgSrc":"https://secure.gravatar.com/avatar/87bf8cb5874e045cdff430523a6d48b1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/87bf8cb5874e045cdff430523a6d48b1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rachael-myrow"},"nprfood":{"type":"authors","id":"5403","meta":{"index":"authors_1716337520","id":"5403","found":true},"name":"NPR Food","firstName":"NPR Food","lastName":null,"slug":"nprfood","email":"nprfood@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"","avatar":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twitter":"nprfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"NPR Food | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/nprfood"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_118478":{"type":"posts","id":"bayareabites_118478","meta":{"index":"posts_1716263798","site":"bayareabites","id":"118478","score":null,"sort":[1498135242000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1498135242,"format":"audio","disqusTitle":"Urban Gardening is Alive and Well and Living in Downtown San Jose","title":"Urban Gardening is Alive and Well and Living in Downtown San Jose","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>Ask any gardener: Nothing tastes so sweet as something you grew yourself, even in the big city.\u003c/p>\n\u003cp>Before Silicon Valley was paved over with concrete, it was the Valley of Heart’s Delight, boasting some of the world’s richest topsoil.\u003c/p>\n\u003cp>So there’s poetic irony in the fact that some techies can’t wait to get their hands in that soil.\u003c/p>\n\u003cp>\"It’s just soothing. It’s healing,\" says PayPal cloud manager Anant Kumar. He bought a home in San Jose in 2000. He tore out the grass straight away and planted a garden. \"I started out with what was easy: pumpkins, squashes, zucchinis, tomatoes, chili peppers.\"\u003c/p>\n\u003cp>Anant Kumar originally hails from the big city of New Delhi, in India, but his father grew up on a farm. Bitter melons – a taste of Kumar's home – are coming soon.\u003c/p>\n\u003cfigure id=\"attachment_118496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg\" alt=\"Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home. \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You saute them with a few onions, maybe add a little bit of mango powder. You got to try it!\" Kumar insists.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kumar is keen to spread the good word about gardening. Along with several PayPal colleagues, he volunteered to build a greenhouse for a San Jose non-profit called \u003ca href=\"http://www.valleyverde.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Valley Verde\u003c/a>, which helps low-income families grow their own food.\u003c/p>\n\u003cp>On a recent sunny day, the group celebrated the greenhouse’s grand opening in San Jose’s first “urban agriculture incentive zone.” What was a used car lot is now covered with raised planting beds and stacks of bagged soil. \"It looks amazing,\" Kumar gushes, \"and I think we need more of this in the city.\"\u003c/p>\n\u003cp>There are workshops for beginners, and seedlings to replant back home. Property owner Thang Do says he does intend to develop on the land eventually, but in the meantime, he’s game to lend the land to gardeners. \"I mean, what’s not to like about this?\" he asks, rhetorically, before acknowledging, \"The city and the county take a hit on something like this because they’re giving landowners like me a property tax break.\"\u003c/p>\n\u003cfigure id=\"attachment_118498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118498 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg\" alt='Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop after five years but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\"' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop on the land after five years, but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\" \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>State law \u003ca href=\"http://www.sfgate.com/food/article/Assembly-bill-would-extend-tax-break-to-turn-10963151.php\" target=\"_blank\" rel=\"noopener noreferrer\">changed in 2014\u003c/a> to incentivize landowners like Do by assessing the property value as relatively cheap farmland – not pricey downtown lots. But the concept is taking more time than anticipated to take root. It’s taken years to get counties and cities to make the necessary local rule changes.\u003c/p>\n\u003cp>\"It’s frustrating how long it takes because it seems like a no-brainer. It seems like you could just make it happen. But government is government,\" Do says.\u003c/p>\n\u003cp>Is it worth the bother? Yes, says Tori Truscheit, an organizer with \u003ca href=\"https://www.facebook.com/groups/SHCSLaMesaVerde/\" target=\"_blank\" rel=\"noopener noreferrer\">La Mesa Verde\u003c/a>, a network of home gardeners working in tandem with Valley Verde. \"Not only are they going to have beautiful vegetables, but they’re going to be connected to other people who care about where their food comes from,\" Truscheit says.\u003c/p>\n\u003cp>So far, only four cities have the zones: San Jose, San Francisco, Sacramento and San Diego. Los Angeles is working toward passing an ordinance. Unincorporated parts of Los Angeles County, as well as Santa Clara County, already offer the tax breaks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The state law, however, expires in 2019. But urban farmers have their eye on a new \u003ca href=\"https://a19.asmdc.org/press-releases/ting-pushes-extension-property-tax-breaks-community-gardens\" target=\"_blank\" rel=\"noopener noreferrer\">bill that would extend\u003c/a> the program for another decade, hoping it makes its way to the Governor’s desk before harvest time in October.\u003c/p>\n\n","disqusIdentifier":"118478 https://ww2.kqed.org/bayareabites/?p=118478","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/22/urban-gardening-is-alive-and-well-and-living-in-downtown-san-jose/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":664,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":16},"modified":1652276269,"excerpt":"San Jose is the latest city to take advantage of a state law helping landlords lend land to urban farmers.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"San Jose is the latest city to take advantage of a state law helping landlords lend land to urban farmers.","title":"Urban Gardening is Alive and Well and Living in Downtown San Jose | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Urban Gardening is Alive and Well and Living in Downtown San Jose","datePublished":"2017-06-22T05:40:42-07:00","dateModified":"2022-05-11T06:37:49-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"urban-gardening-is-alive-and-well-and-living-in-downtown-san-jose","status":"publish","sourceUrl":"https://ww2.kqed.org/bayareabites/category/gardening-and-urban-farming/","audioUrl":"http://www.kqed.org/.stream/anon/radio/RDnews/2017/06/20170621MyrowUrbanFarm.mp3","excludeFromSiteSearch":"Include","source":"Gardening And Urban Farming","path":"/bayareabites/118478/urban-gardening-is-alive-and-well-and-living-in-downtown-san-jose","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ask any gardener: Nothing tastes so sweet as something you grew yourself, even in the big city.\u003c/p>\n\u003cp>Before Silicon Valley was paved over with concrete, it was the Valley of Heart’s Delight, boasting some of the world’s richest topsoil.\u003c/p>\n\u003cp>So there’s poetic irony in the fact that some techies can’t wait to get their hands in that soil.\u003c/p>\n\u003cp>\"It’s just soothing. It’s healing,\" says PayPal cloud manager Anant Kumar. He bought a home in San Jose in 2000. He tore out the grass straight away and planted a garden. \"I started out with what was easy: pumpkins, squashes, zucchinis, tomatoes, chili peppers.\"\u003c/p>\n\u003cp>Anant Kumar originally hails from the big city of New Delhi, in India, but his father grew up on a farm. Bitter melons – a taste of Kumar's home – are coming soon.\u003c/p>\n\u003cfigure id=\"attachment_118496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg\" alt=\"Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home. \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You saute them with a few onions, maybe add a little bit of mango powder. You got to try it!\" Kumar insists.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kumar is keen to spread the good word about gardening. Along with several PayPal colleagues, he volunteered to build a greenhouse for a San Jose non-profit called \u003ca href=\"http://www.valleyverde.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Valley Verde\u003c/a>, which helps low-income families grow their own food.\u003c/p>\n\u003cp>On a recent sunny day, the group celebrated the greenhouse’s grand opening in San Jose’s first “urban agriculture incentive zone.” What was a used car lot is now covered with raised planting beds and stacks of bagged soil. \"It looks amazing,\" Kumar gushes, \"and I think we need more of this in the city.\"\u003c/p>\n\u003cp>There are workshops for beginners, and seedlings to replant back home. Property owner Thang Do says he does intend to develop on the land eventually, but in the meantime, he’s game to lend the land to gardeners. \"I mean, what’s not to like about this?\" he asks, rhetorically, before acknowledging, \"The city and the county take a hit on something like this because they’re giving landowners like me a property tax break.\"\u003c/p>\n\u003cfigure id=\"attachment_118498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118498 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg\" alt='Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop after five years but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\"' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop on the land after five years, but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\" \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>State law \u003ca href=\"http://www.sfgate.com/food/article/Assembly-bill-would-extend-tax-break-to-turn-10963151.php\" target=\"_blank\" rel=\"noopener noreferrer\">changed in 2014\u003c/a> to incentivize landowners like Do by assessing the property value as relatively cheap farmland – not pricey downtown lots. But the concept is taking more time than anticipated to take root. It’s taken years to get counties and cities to make the necessary local rule changes.\u003c/p>\n\u003cp>\"It’s frustrating how long it takes because it seems like a no-brainer. It seems like you could just make it happen. But government is government,\" Do says.\u003c/p>\n\u003cp>Is it worth the bother? Yes, says Tori Truscheit, an organizer with \u003ca href=\"https://www.facebook.com/groups/SHCSLaMesaVerde/\" target=\"_blank\" rel=\"noopener noreferrer\">La Mesa Verde\u003c/a>, a network of home gardeners working in tandem with Valley Verde. \"Not only are they going to have beautiful vegetables, but they’re going to be connected to other people who care about where their food comes from,\" Truscheit says.\u003c/p>\n\u003cp>So far, only four cities have the zones: San Jose, San Francisco, Sacramento and San Diego. Los Angeles is working toward passing an ordinance. Unincorporated parts of Los Angeles County, as well as Santa Clara County, already offer the tax breaks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The state law, however, expires in 2019. But urban farmers have their eye on a new \u003ca href=\"https://a19.asmdc.org/press-releases/ting-pushes-extension-property-tax-breaks-community-gardens\" target=\"_blank\" rel=\"noopener noreferrer\">bill that would extend\u003c/a> the program for another decade, hoping it makes its way to the Governor’s desk before harvest time in October.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118478/urban-gardening-is-alive-and-well-and-living-in-downtown-san-jose","authors":["251"],"categories":["bayareabites_109","bayareabites_64","bayareabites_11028","bayareabites_10028","bayareabites_2554","bayareabites_1245","bayareabites_45","bayareabites_2035","bayareabites_34","bayareabites_265","bayareabites_358","bayareabites_91","bayareabites_60"],"tags":["bayareabites_17080","bayareabites_14752","bayareabites_2055"],"featImg":"bayareabites_118497","label":"source_bayareabites_118478"},"bayareabites_113657":{"type":"posts","id":"bayareabites_113657","meta":{"index":"posts_1716263798","site":"bayareabites","id":"113657","score":null,"sort":[1479396672000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1479396672,"format":"audio","disqusTitle":"Some Growers Say Organic Label Will Be Watered Down If It Extends To Hydroponics","title":"Some Growers Say Organic Label Will Be Watered Down If It Extends To Hydroponics","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/11/20161116_atc_some_growers_say_organic_label_will_be_watered_down_if_it_extends_to_hydroponic.mp3\u003c/p>\n\u003cp>The National Organic Standards Board plans to decide this week whether hydroponically grown foods, a water-based model of cultivation, can be sold under the label \"certified organic.\"\u003c/p>\n\u003cp>But some organic farmers and advocates are saying no — the organic label should be rooted in soil. The decision at stake for the $40 billion-a-year industry will have impacts that reach from small farms to global corporations.\u003c/p>\n\u003cp>Farmer Eliot Coleman is among those who oppose giving hydroponic produce the organic label. He recently joined other farmers at a rally in Thetford, Vt. They were holding signs saying \"soil is the soul of organic.\"\u003c/p>\n\u003cp>\"As far as we're concerned,\" Coleman says, \"if it's not grown in soil with all the wonderful features that soil puts into the plants, there's no way you can call it organic.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Coleman's peers call him an \"elder of the organic movement.\" The calluses on his hands are stained with soil. Coleman thinks that the central principle in growing organic produce is that the farmer feeds the soil, not the plant.\u003c/p>\n\u003cp>Part of the legal qualification of organic farming — and, in Coleman's opinion, the label consumers have come to trust — is about the healthfulness and stewardship of the land.\u003c/p>\n\u003cp>But Mark Mordasky, who owns Whipple Hollow Hydroponic Farm, says a sustainable model is important to him, too.\u003c/p>\n\u003cp>\"We're in a greenhouse,\" Mordasky says. \"We're not doing anything with the land, good or bad. We're not irresponsibly using land. We're simply choosing not to use land at all. Does that make us not organic?\"\u003c/p>\n\u003cp>His greenhouse looks like it could have been designed by the late Steve Jobs — sleek and clean with rows upon rows of identical tomato plants stabilized in organic coconut fibers.\u003c/p>\n\u003cp>These plants are fed liquid fertilizers, which could be made from organic materials. But Vermont's organic certifiers bar Mordasky from labeling his produce as organic.\u003c/p>\n\u003cp>Mordasky thinks that, on a planet with fewer places to grow food and more mouths to feed, different growth methods should be accepted under the organic label.\u003c/p>\n\u003cp>\"If we had all of our nutrients organic, all of our pesticides and herbicides — whatever we're doing to control disease was organic, and the medium itself that the roots are growing in is also organic, all the inputs are organic. The outcome, it seems to me, would be organic,\" he argues.\u003c/p>\n\u003cp>The National Organic Standards Board plans to vote this week. But both hydroponic producers and soil-growing advocates will be parsing lucrative labels into the future.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.vpr.net\" target=\"_blank\">Vermont Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n","disqusIdentifier":"113657 http://ww2.kqed.org/bayareabites/?p=113657","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/17/some-growers-say-organic-label-will-be-watered-down-if-it-extends-to-hydroponics/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":459,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":17},"modified":1480708778,"excerpt":"The National Organic Standards Board this week plans to decide whether hydroponically grown foods can be sold under the label \"certified organic.\"","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"The National Organic Standards Board this week plans to decide whether hydroponically grown foods can be sold under the label "certified organic."","title":"Some Growers Say Organic Label Will Be Watered Down If It Extends To Hydroponics | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Some Growers Say Organic Label Will Be Watered Down If It Extends To Hydroponics","datePublished":"2016-11-17T07:31:12-08:00","dateModified":"2016-12-02T11:59:38-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"some-growers-say-organic-label-will-be-watered-down-if-it-extends-to-hydroponics","status":"publish","nprApiLink":"http://api.npr.org/query?id=502330731&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprByline":"Rebecca Sananes, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryDate":"Wed, 16 Nov 2016 15:31:00 -0500","nprLastModifiedDate":"Wed, 16 Nov 2016 18:47:06 -0500","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/11/16/502330731/some-growers-say-organic-label-will-be-watered-down-if-it-extends-to-hydroponic?ft=nprml&f=502330731","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/11/20161116_atc_some_growers_say_organic_label_will_be_watered_down_if_it_extends_to_hydroponic.mp3?orgId=691&topicId=1053&d=160&p=2&story=502330731&t=progseg&e=502301789&seg=3&ft=nprml&f=502330731","nprImageAgency":"AP","nprImageCredit":"Julie Jacobson","nprAudioM3u":"http://api.npr.org/m3u/1502345082-bd8827.m3u?orgId=691&topicId=1053&d=160&p=2&story=502330731&t=progseg&e=502301789&seg=3&ft=nprml&f=502330731","nprStoryId":"502330731","nprRetrievedStory":"1","nprPubDate":"Wed, 16 Nov 2016 18:47:00 -0500","path":"/bayareabites/113657/some-growers-say-organic-label-will-be-watered-down-if-it-extends-to-hydroponics","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/11/20161116_atc_some_growers_say_organic_label_will_be_watered_down_if_it_extends_to_hydroponic.mp3?orgId=691&topicId=1053&d=160&p=2&story=502330731&t=progseg&e=502301789&seg=3&ft=nprml&f=502330731","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/11/20161116_atc_some_growers_say_organic_label_will_be_watered_down_if_it_extends_to_hydroponic.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The National Organic Standards Board plans to decide this week whether hydroponically grown foods, a water-based model of cultivation, can be sold under the label \"certified organic.\"\u003c/p>\n\u003cp>But some organic farmers and advocates are saying no — the organic label should be rooted in soil. The decision at stake for the $40 billion-a-year industry will have impacts that reach from small farms to global corporations.\u003c/p>\n\u003cp>Farmer Eliot Coleman is among those who oppose giving hydroponic produce the organic label. He recently joined other farmers at a rally in Thetford, Vt. They were holding signs saying \"soil is the soul of organic.\"\u003c/p>\n\u003cp>\"As far as we're concerned,\" Coleman says, \"if it's not grown in soil with all the wonderful features that soil puts into the plants, there's no way you can call it organic.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coleman's peers call him an \"elder of the organic movement.\" The calluses on his hands are stained with soil. Coleman thinks that the central principle in growing organic produce is that the farmer feeds the soil, not the plant.\u003c/p>\n\u003cp>Part of the legal qualification of organic farming — and, in Coleman's opinion, the label consumers have come to trust — is about the healthfulness and stewardship of the land.\u003c/p>\n\u003cp>But Mark Mordasky, who owns Whipple Hollow Hydroponic Farm, says a sustainable model is important to him, too.\u003c/p>\n\u003cp>\"We're in a greenhouse,\" Mordasky says. \"We're not doing anything with the land, good or bad. We're not irresponsibly using land. We're simply choosing not to use land at all. Does that make us not organic?\"\u003c/p>\n\u003cp>His greenhouse looks like it could have been designed by the late Steve Jobs — sleek and clean with rows upon rows of identical tomato plants stabilized in organic coconut fibers.\u003c/p>\n\u003cp>These plants are fed liquid fertilizers, which could be made from organic materials. But Vermont's organic certifiers bar Mordasky from labeling his produce as organic.\u003c/p>\n\u003cp>Mordasky thinks that, on a planet with fewer places to grow food and more mouths to feed, different growth methods should be accepted under the organic label.\u003c/p>\n\u003cp>\"If we had all of our nutrients organic, all of our pesticides and herbicides — whatever we're doing to control disease was organic, and the medium itself that the roots are growing in is also organic, all the inputs are organic. The outcome, it seems to me, would be organic,\" he argues.\u003c/p>\n\u003cp>The National Organic Standards Board plans to vote this week. But both hydroponic producers and soil-growing advocates will be parsing lucrative labels into the future.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.vpr.net\" target=\"_blank\">Vermont Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113657/some-growers-say-organic-label-will-be-watered-down-if-it-extends-to-hydroponics","authors":["byline_bayareabites_113657"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_14168","bayareabites_65"],"featImg":"bayareabites_113658","label":"bayareabites"},"bayareabites_113076":{"type":"posts","id":"bayareabites_113076","meta":{"index":"posts_1716263798","site":"bayareabites","id":"113076","score":null,"sort":[1477649833000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1477649833,"format":"audio","disqusTitle":"In 'Appetites,' Bourdain Pleases The Toughest Food Critic (His 9-Year-Old)","title":"In 'Appetites,' Bourdain Pleases The Toughest Food Critic (His 9-Year-Old)","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003cstrong>Listen to the story on Fresh Air:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/fa/2016/10/20161027_fa_01.mp3\u003c/p>\n\u003cp>As the host of the Peabody Award-winning series \u003cem>Parts Unknown,\u003c/em>\u003cem> \u003c/em>Anthony Bourdain has visited conflict zones like Beirut, Congo, Gaza and Libya — places his CNN colleagues routinely cover. But Bourdain is clear that he doesn't want to be mistaken for a journalist.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Journalists drop into a situation, ask a question, and people sort of tighten up,\" he tells \u003cem>Fresh Air\u003c/em>'s Dave Davies. \"Whereas if you sit down with people and just say, 'Hey what makes you happy? What do you like to eat?' They'll tell you extraordinary things, many of which have nothing to do with food.\"\u003c/p>\n\u003cp>Bourdain says experiencing the everyday lives of people around the globe helps give depth to the news reports about those places. \"I mean, who are these people we are talking about when we talk about Benghazi or Libya?\" he says. \"Is it not useful to see them with their kids, to see how their everyday lives are?\"\u003c/p>\n\u003cp>So what does Anthony Bourdain eat when he's at home, being \"ordinary\"? During the course of his 16-year-long career in television, he has developed a reputation for trying just about anything — including unwashed pig rectum and rotten shark. But his new cookbook, \u003cem>Appetites\u003c/em>, focuses on food he eats at home with his young daughter, including mac and cheese, burgers and some of his favorite Asian dishes, like Korean army stew.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When I cook at home it's with a 9-year-old girl in mind,\" he says. \"I mean, she's who I need to please, and if she's not happy, I'm not happy. The whole house revolves around her and her friends. So it's reflective of that.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_113082\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85.jpg\" alt=\"Appetites by Anthony Bourdain\" width=\"400\" height=\"505\" class=\"size-full wp-image-113082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-375x473.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/498575240/appetites\">Appetites\u003c/a>\u003cbr>by Anthony Bourdain\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the cookbook \u003c/strong>\u003c/p>\n\u003cp>I wanted it to be useful, approachable, reflective of the life I've lived over the past eight or nine years as a father, as opposed to a professional trying to dazzle with pretty pictures and food that's different than everybody else's. ... I wanted to make a beautiful cookbook, [a] creative-looking one, spoken in honest, straight-forward, casual terms that gives the reader reasonable expectations, that encourages them to organize themselves in the way that I've found to be useful as a professional.\u003c/p>\n\u003cp>It's also reflective of, I think, age, and all those years in the restaurant business. Most chefs I know after work do not want to go out to dinner and be forced to think about what they're eating in a critical or analytical way. They want to experience food as they did as children, in an emotional way. The pure pleasure of that bowl of spicy noodles or even a bowl of soup that their mom gave them on a rainy day when they'd been bullied in school. I mean, that's a happy time when you can escape this world and lose yourself in food. These are recipes where hopefully, I try to evoke those feelings and emotions.\u003c/p>\n\u003cp>\u003cstrong>On\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>starting out as a dishwasher and\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>what attracted him to the restaurant industry \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_113078\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1020x765.jpg\" alt='Bourdain began his career as a dishwasher, and jokes that he learned \"all the most important lessons\" of his life scrubbing dishes.' width=\"640\" height=\"480\" class=\"size-large wp-image-113078\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bourdain began his career as a dishwasher, and jokes that he learned \"all the most important lessons\" of his life scrubbing dishes. \u003ccite>(David Scott Holloway/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I started working as a dishwasher one summer and it was really a big event for me, because up to that point I was lazy. I was the kid that if you hired me to shovel your walk in winter, I would really do a terrible job of it, probably find a way to weasel out. ...\u003c/p>\n\u003cp>The kitchen brigade [were] the first people whose respect I wanted, and the first time in my life that I went home feeling respect for myself. It was very hard work. You had to be there on time. There were certain absolutes, certain absolute rules, and for whatever reason I responded to that. ...\u003c/p>\n\u003cp>I was a happy dishwasher. I jokingly say that I learned every important lesson, all the most important lessons of my life, as a dishwasher. In some ways that's true. Thomas Keller, the great chef, talks about ... the magic of discovering that you line the dirty dishes up, you push them in the machine, and they come out clean every time. There's something very comforting about that. ... I still like being at the bottom of a steep learning curve. I liked being the worst in the kitchen and struggling every day to earn respect and status within that hierarchy.\u003c/p>\n\u003cp>\u003cstrong>On writing\u003c/strong>\u003cstrong> his first cookbook, \u003c/strong>\u003cstrong>\u003cem>Kitchen Confidential,\u003c/em>\u003c/strong>\u003cstrong>\u003cem> \u003c/em>\u003c/strong>\u003cstrong>and finding his writing voice\u003cem>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I think, to a great extent, the reason \u003cem>Kitchen Confidential\u003c/em> sounds like it does is I just didn't have the luxury or the burden of a lot of time to sit around and contemplate the mysteries of the universe. I had to wake up at 5 o'clock in the morning, write for an hour and a half, and then I had to go to work to a real job. ...\u003c/p>\n\u003cp>It was liberating in the sense that I had no time to think about what I was writing. I certainly had no customer or reader in mind, because I was quite sure no one would ever read it. That was in many ways a very liberating place to be. I've kind of tried to stick with that business model since.\u003c/p>\n\u003cp>\u003cstrong>On\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>twice\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>being given the honor to kill a pig for a village feast in Borneo \u003c/strong>\u003c/p>\n\u003cp>That first time I don't think I had ever killed an animal before. I had been ordering them up as a chef over the phone, so I was culpable in the death of many animals. But here I was being asked to physically plunge a spear into the heart of a pig. It seemed to me the height of hypocrisy, however uncomfortable I might've been with that, to put it off on somebody else. I had been responsible for the death of many animals. Here I'm being asked, I didn't want to let the team down. I didn't want to dishonor the village or embarrass anyone.\u003c/p>\n\u003cp>The first time was very, very, very, very difficult. My camera guys almost passed out, it was certainly very difficult for me. The second time, as much as I'd like to say that it was still really hard, and I think I said in the voiceover, I don't know what it says about me, probably something very bad, that I have become — I have changed over time. I'd like to think in good ways, for the most part, but I've also become more callous. I've become able to plunge a spear into the heart of a screaming pig and live with that much more comfortably than I did the first time.\u003c/p>\n\u003cp>\u003cstrong>On finding great neighborhood places and hearing reactions from locals \u003c/strong>\u003c/p>\n\u003cp>Ideally I'll go to a place, like I'll find a little bar in Rio, let's say, some little local place that perfectly expresses the neighborhood. It's not a tourist-friendly place, for lack of a better word, I hate this word but I'll use it anyway — \"authentic.\" I'll feature that on the show.\u003c/p>\n\u003cp>The response I'm looking for is to hear from someone from the neighborhood saying, \"How did you ever find that place? I thought only we knew about it. It's truly a place that we love and is reflective of our culture and our neighborhood.\"\u003c/p>\n\u003cp>But on the other hand, it's kind of a destructive process because if I name the place — and I don't always when it's a place like that — I change it. The next time I go back, there's tourists. There're people who've seen it on the show. Then I might hear from the same person from that neighborhood saying: \"You ruined my favorite bar!\" All the regular customers have run away and it's filled with tourists in ugly T-shirts and flip-flops.\u003c/p>\n\u003cp>\u003cstrong>On food he hesitates to eat \u003c/strong>\u003c/p>\n\u003cp>If freshness and hygiene is a question, generally it's tribal situations that are problematic, where the whole tribe, the chief is offering you something that's what they have. Often they don't have refrigeration, it's often old — their tolerance for meat that's even spoiled is higher than [that of] my relatively sensitive stomach. Often these dishes are eaten in one large bowl with the whole tribe jamming their fingers in. So yeah, rotten food, food that's clearly not clean, water that's clearly not good — those are a challenge.\u003c/p>\n\u003cp>On the flavor spectrum, I'm pretty good with just about everything. ... When you get to, like, rotten shark in Iceland, I mean I could do it, but I'd rather not. Won't be doing that again. It's unpleasant but it's not the end of the world. I don't know, for sheer soul-destroying misery, if you're talking about a bite of food that just makes me question the future of the human race and sends me into a spiral of depression, I think eating an airport Johnny Rockets pretty much would be the nadir.\u003c/p>\n\u003cp>\u003cstrong>On getting sick \u003c/strong>\u003c/p>\n\u003cp>I've lost three days of work in 16 years ... only three days that I've been down for the count and confined to bed and desperately, horribly ill. Generally speaking, if it's, like, a street-food stall that's busy, even if it looks dirty as hell, if there are a lot of locals there and they're eating and they're happy, my crew will always eat at that place. Eating a Caesar salad at the major chain hotel in Central Africa or the Middle East, that's where you run into trouble, stomach-wise, generally.\u003c/p>\n\u003cp>\u003cstrong>On losing interest in fine dining, because of his love of street food \u003c/strong>\u003c/p>\n\u003cp>I'm happiest experiencing food in the most purely emotional way. And it's true of most of my chef friends as well. When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\u003c/p>\n\u003cp>I'm spoiled, like a lot of fellow chefs. We get a lot of fine wines and dinners thrown our way and you do reach this enviable point where you just don't want to sit there for four hours, with course after course after course. It's too much, first of all. It doesn't feel good at the end of that time, and it's not interesting. And if the waiter is taking 10 minutes to describe each dish [and] it'll only take you three to eat it, something's really wrong. I think people lose sight of the fact that chefs should be ultimately in the pleasure business, not in the look-at-me business. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em>\u003c/p>\n\n","disqusIdentifier":"113076 http://ww2.kqed.org/bayareabites/?p=113076","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/28/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1894,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":34},"modified":1477649833,"excerpt":"Anthony Bourdain's new cookbook features comfort food he cooks for his young daughter. \"She's who I need to please, and if she's not happy, I'm not happy,\" he says.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Anthony Bourdain's new cookbook features comfort food he cooks for his young daughter. "She's who I need to please, and if she's not happy, I'm not happy," he says.","title":"In 'Appetites,' Bourdain Pleases The Toughest Food Critic (His 9-Year-Old) | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"In 'Appetites,' Bourdain Pleases The Toughest Food Critic (His 9-Year-Old)","datePublished":"2016-10-28T03:17:13-07:00","dateModified":"2016-10-28T03:17:13-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old","status":"publish","nprApiLink":"http://api.npr.org/query?id=499308031&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprStoryDate":"Thu, 27 Oct 2016 16:04:00 -0400","nprLastModifiedDate":"Thu, 27 Oct 2016 17:15:17 -0400","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old?ft=nprml&f=499308031","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2016/10/20161027_fa_01.mp3?orgId=427869011&topicId=1053&d=2240&p=13&story=499308031&t=progseg&e=499589567&seg=1&ft=nprml&f=499308031","nprImageAgency":"Ecco","nprAudioM3u":"http://api.npr.org/m3u/1499616639-ed6d35.m3u?orgId=427869011&topicId=1053&d=2240&p=13&story=499308031&t=progseg&e=499589567&seg=1&ft=nprml&f=499308031","nprStoryId":"499308031","nprRetrievedStory":"1","nprPubDate":"Thu, 27 Oct 2016 17:15:00 -0400","path":"/bayareabites/113076/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2016/10/20161027_fa_01.mp3?orgId=427869011&topicId=1053&d=2240&p=13&story=499308031&t=progseg&e=499589567&seg=1&ft=nprml&f=499308031","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Fresh Air:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2016/10/20161027_fa_01.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the host of the Peabody Award-winning series \u003cem>Parts Unknown,\u003c/em>\u003cem> \u003c/em>Anthony Bourdain has visited conflict zones like Beirut, Congo, Gaza and Libya — places his CNN colleagues routinely cover. But Bourdain is clear that he doesn't want to be mistaken for a journalist.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Journalists drop into a situation, ask a question, and people sort of tighten up,\" he tells \u003cem>Fresh Air\u003c/em>'s Dave Davies. \"Whereas if you sit down with people and just say, 'Hey what makes you happy? What do you like to eat?' They'll tell you extraordinary things, many of which have nothing to do with food.\"\u003c/p>\n\u003cp>Bourdain says experiencing the everyday lives of people around the globe helps give depth to the news reports about those places. \"I mean, who are these people we are talking about when we talk about Benghazi or Libya?\" he says. \"Is it not useful to see them with their kids, to see how their everyday lives are?\"\u003c/p>\n\u003cp>So what does Anthony Bourdain eat when he's at home, being \"ordinary\"? During the course of his 16-year-long career in television, he has developed a reputation for trying just about anything — including unwashed pig rectum and rotten shark. But his new cookbook, \u003cem>Appetites\u003c/em>, focuses on food he eats at home with his young daughter, including mac and cheese, burgers and some of his favorite Asian dishes, like Korean army stew.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When I cook at home it's with a 9-year-old girl in mind,\" he says. \"I mean, she's who I need to please, and if she's not happy, I'm not happy. The whole house revolves around her and her friends. So it's reflective of that.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_113082\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85.jpg\" alt=\"Appetites by Anthony Bourdain\" width=\"400\" height=\"505\" class=\"size-full wp-image-113082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-375x473.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/498575240/appetites\">Appetites\u003c/a>\u003cbr>by Anthony Bourdain\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the cookbook \u003c/strong>\u003c/p>\n\u003cp>I wanted it to be useful, approachable, reflective of the life I've lived over the past eight or nine years as a father, as opposed to a professional trying to dazzle with pretty pictures and food that's different than everybody else's. ... I wanted to make a beautiful cookbook, [a] creative-looking one, spoken in honest, straight-forward, casual terms that gives the reader reasonable expectations, that encourages them to organize themselves in the way that I've found to be useful as a professional.\u003c/p>\n\u003cp>It's also reflective of, I think, age, and all those years in the restaurant business. Most chefs I know after work do not want to go out to dinner and be forced to think about what they're eating in a critical or analytical way. They want to experience food as they did as children, in an emotional way. The pure pleasure of that bowl of spicy noodles or even a bowl of soup that their mom gave them on a rainy day when they'd been bullied in school. I mean, that's a happy time when you can escape this world and lose yourself in food. These are recipes where hopefully, I try to evoke those feelings and emotions.\u003c/p>\n\u003cp>\u003cstrong>On\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>starting out as a dishwasher and\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>what attracted him to the restaurant industry \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_113078\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1020x765.jpg\" alt='Bourdain began his career as a dishwasher, and jokes that he learned \"all the most important lessons\" of his life scrubbing dishes.' width=\"640\" height=\"480\" class=\"size-large wp-image-113078\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bourdain began his career as a dishwasher, and jokes that he learned \"all the most important lessons\" of his life scrubbing dishes. \u003ccite>(David Scott Holloway/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I started working as a dishwasher one summer and it was really a big event for me, because up to that point I was lazy. I was the kid that if you hired me to shovel your walk in winter, I would really do a terrible job of it, probably find a way to weasel out. ...\u003c/p>\n\u003cp>The kitchen brigade [were] the first people whose respect I wanted, and the first time in my life that I went home feeling respect for myself. It was very hard work. You had to be there on time. There were certain absolutes, certain absolute rules, and for whatever reason I responded to that. ...\u003c/p>\n\u003cp>I was a happy dishwasher. I jokingly say that I learned every important lesson, all the most important lessons of my life, as a dishwasher. In some ways that's true. Thomas Keller, the great chef, talks about ... the magic of discovering that you line the dirty dishes up, you push them in the machine, and they come out clean every time. There's something very comforting about that. ... I still like being at the bottom of a steep learning curve. I liked being the worst in the kitchen and struggling every day to earn respect and status within that hierarchy.\u003c/p>\n\u003cp>\u003cstrong>On writing\u003c/strong>\u003cstrong> his first cookbook, \u003c/strong>\u003cstrong>\u003cem>Kitchen Confidential,\u003c/em>\u003c/strong>\u003cstrong>\u003cem> \u003c/em>\u003c/strong>\u003cstrong>and finding his writing voice\u003cem>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I think, to a great extent, the reason \u003cem>Kitchen Confidential\u003c/em> sounds like it does is I just didn't have the luxury or the burden of a lot of time to sit around and contemplate the mysteries of the universe. I had to wake up at 5 o'clock in the morning, write for an hour and a half, and then I had to go to work to a real job. ...\u003c/p>\n\u003cp>It was liberating in the sense that I had no time to think about what I was writing. I certainly had no customer or reader in mind, because I was quite sure no one would ever read it. That was in many ways a very liberating place to be. I've kind of tried to stick with that business model since.\u003c/p>\n\u003cp>\u003cstrong>On\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>twice\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>being given the honor to kill a pig for a village feast in Borneo \u003c/strong>\u003c/p>\n\u003cp>That first time I don't think I had ever killed an animal before. I had been ordering them up as a chef over the phone, so I was culpable in the death of many animals. But here I was being asked to physically plunge a spear into the heart of a pig. It seemed to me the height of hypocrisy, however uncomfortable I might've been with that, to put it off on somebody else. I had been responsible for the death of many animals. Here I'm being asked, I didn't want to let the team down. I didn't want to dishonor the village or embarrass anyone.\u003c/p>\n\u003cp>The first time was very, very, very, very difficult. My camera guys almost passed out, it was certainly very difficult for me. The second time, as much as I'd like to say that it was still really hard, and I think I said in the voiceover, I don't know what it says about me, probably something very bad, that I have become — I have changed over time. I'd like to think in good ways, for the most part, but I've also become more callous. I've become able to plunge a spear into the heart of a screaming pig and live with that much more comfortably than I did the first time.\u003c/p>\n\u003cp>\u003cstrong>On finding great neighborhood places and hearing reactions from locals \u003c/strong>\u003c/p>\n\u003cp>Ideally I'll go to a place, like I'll find a little bar in Rio, let's say, some little local place that perfectly expresses the neighborhood. It's not a tourist-friendly place, for lack of a better word, I hate this word but I'll use it anyway — \"authentic.\" I'll feature that on the show.\u003c/p>\n\u003cp>The response I'm looking for is to hear from someone from the neighborhood saying, \"How did you ever find that place? I thought only we knew about it. It's truly a place that we love and is reflective of our culture and our neighborhood.\"\u003c/p>\n\u003cp>But on the other hand, it's kind of a destructive process because if I name the place — and I don't always when it's a place like that — I change it. The next time I go back, there's tourists. There're people who've seen it on the show. Then I might hear from the same person from that neighborhood saying: \"You ruined my favorite bar!\" All the regular customers have run away and it's filled with tourists in ugly T-shirts and flip-flops.\u003c/p>\n\u003cp>\u003cstrong>On food he hesitates to eat \u003c/strong>\u003c/p>\n\u003cp>If freshness and hygiene is a question, generally it's tribal situations that are problematic, where the whole tribe, the chief is offering you something that's what they have. Often they don't have refrigeration, it's often old — their tolerance for meat that's even spoiled is higher than [that of] my relatively sensitive stomach. Often these dishes are eaten in one large bowl with the whole tribe jamming their fingers in. So yeah, rotten food, food that's clearly not clean, water that's clearly not good — those are a challenge.\u003c/p>\n\u003cp>On the flavor spectrum, I'm pretty good with just about everything. ... When you get to, like, rotten shark in Iceland, I mean I could do it, but I'd rather not. Won't be doing that again. It's unpleasant but it's not the end of the world. I don't know, for sheer soul-destroying misery, if you're talking about a bite of food that just makes me question the future of the human race and sends me into a spiral of depression, I think eating an airport Johnny Rockets pretty much would be the nadir.\u003c/p>\n\u003cp>\u003cstrong>On getting sick \u003c/strong>\u003c/p>\n\u003cp>I've lost three days of work in 16 years ... only three days that I've been down for the count and confined to bed and desperately, horribly ill. Generally speaking, if it's, like, a street-food stall that's busy, even if it looks dirty as hell, if there are a lot of locals there and they're eating and they're happy, my crew will always eat at that place. Eating a Caesar salad at the major chain hotel in Central Africa or the Middle East, that's where you run into trouble, stomach-wise, generally.\u003c/p>\n\u003cp>\u003cstrong>On losing interest in fine dining, because of his love of street food \u003c/strong>\u003c/p>\n\u003cp>I'm happiest experiencing food in the most purely emotional way. And it's true of most of my chef friends as well. When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\u003c/p>\n\u003cp>I'm spoiled, like a lot of fellow chefs. We get a lot of fine wines and dinners thrown our way and you do reach this enviable point where you just don't want to sit there for four hours, with course after course after course. It's too much, first of all. It doesn't feel good at the end of that time, and it's not interesting. And if the waiter is taking 10 minutes to describe each dish [and] it'll only take you three to eat it, something's really wrong. I think people lose sight of the fact that chefs should be ultimately in the pleasure business, not in the look-at-me business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113076/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old","authors":["5403"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_11028","bayareabites_2407","bayareabites_2090","bayareabites_34"],"tags":["bayareabites_2213","bayareabites_15666","bayareabites_11278"],"featImg":"bayareabites_113077","label":"bayareabites"},"bayareabites_109414":{"type":"posts","id":"bayareabites_109414","meta":{"index":"posts_1716263798","site":"bayareabites","id":"109414","score":null,"sort":[1463544978000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1463544978,"format":"standard","disqusTitle":"GMOs Are Safe, But Don't Always Deliver On Promises, Top Scientists Say","title":"GMOs Are Safe, But Don't Always Deliver On Promises, Top Scientists Say","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160517_atc_gmos_after_20_years.mp3\u003c/p>\n\u003cp>The National Academy of Sciences — probably the country's most prestigious scientific group — has reaffirmed its judgment that GMOs are safe to eat. But the group's new report struck a different tone from previous ones, with much more space devoted to concerns about genetically modified foods, including social and economic ones.\u003c/p>\n\u003cp>The report marks an anniversary. Twenty years ago, farmers started growing soybeans that had been genetically modified to tolerate the popular weedkiller known as Roundup and corn that contains a protein, extracted from bacteria, that kills some insect pests.\u003c/p>\n\u003cp>In the years since, arguments about these crops have grown so contentious that the National Academy can't be sure that people will believe whatever it has to say on the topic.\u003c/p>\n\u003cp>Even before this report came out, an anti-GMO group called Food & Water Watch attacked it. The group accused some members of the committee that prepared the report of receiving research funding from biotech companies, or having other ties to the industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The makeup of the panel is pretty clear. People are coming in with a perspective that is pro-genetically engineered crop,\" says \u003ca href=\"https://www.foodandwaterwatch.org/bio/patty-lovera\">Patty Lovera\u003c/a>, assistant director of Food & Water Watch.\u003c/p>\n\u003cp>The preemptive attack frustrates \u003ca href=\"https://www.cals.ncsu.edu/entomology/Gould\">Fred Gould\u003c/a>, the North Carolina State University scientist who chaired the committee. Gould has been known in the past as a GMO critic. He has pushed for restrictions on the planting of some GMO crops. \"I have not been a darling of the industry. As a matter of fact, they denied me seeds and plants to do my experiments,\" he says.\u003c/p>\n\u003cp>Gould says that over the two years that he and the other members of this committee worked on this report, they had one important rule: \"If you had an opinion, you had to back it up with data. If you didn't have the data, it didn't go into the report.\"\u003c/p>\n\u003cp>The report tries to answer a long list of questions about GMOs, involving nutrition, environmental effects, effects on the farm economy and monopoly control over seeds.\u003c/p>\n\u003cp>The most basic conclusion: There's no evidence that GMOs are risky to eat.\u003c/p>\n\u003cp>The committee also found that GMOs, as promised, have allowed farmers of some crops to spray less insecticide to protect their crops — although there's a risk that the GMO crops may not work as well in the future, because insects could develop resistance to them. Also, there's no evidence that GMOs have reduced the amount of wild plant and insect life on farms.\u003c/p>\n\u003cp>And the report found that some claims about the benefits of GMOs have been exaggerated.\u003c/p>\n\u003cp>For instance, the productivity of crops has been increasing for a century, and that didn't change when GMOs came along. \"The expectation from some of the [GMO] proponents was that we need genetic engineering to feed the world, and we're going to use genetic engineering to make that increase in yield go up faster. We saw no evidence of that,\" Gould says.\u003c/p>\n\u003cp>The report urges federal agencies to change the way they regulate GMOs. Up to now, companies have introduced just a small number of different kinds of genetically modified crops. That could change very soon, because there's new technology, called gene editing, that isn't exactly genetic engineering, but it's not traditional plant breeding, either.\u003c/p>\n\u003cp>The report urges regulators to look at all new crops, no matter how they're created, if they \"have novelty and the possibility of some kind of risk associated with them,\" Gould says.\u003c/p>\n\u003cp>Many scientists who got their first look at the report Tuesday praised it. Some called it the most comprehensive review of GMOs that anyone, so far, has carried out.\u003c/p>\n\u003cp>But longtime critics of GMOs were less impressed.\u003c/p>\n\u003cp>Patty Lovera, from Food & Water Watch, the group that attacked the National Academy's committee for being too closely linked to industry, took a quick look at the report and didn't see much that seemed new. \"It's not the final word\" on GMOs, she says.\u003c/p>\n\u003cp>The National Academy of Sciences is trying to make this report more easily accessible to the public. It has set up a website where people can read the report and also \u003ca href=\"http://nas-sites.org/ge-crops/2016/05/04/appendix-f/\">look up\u003c/a> the sections that address specific comments that were submitted by the public.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","disqusIdentifier":"109414 http://ww2.kqed.org/bayareabites/?p=109414","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/17/gmos-are-safe-but-dont-always-deliver-on-promises-top-scientists-say/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":746,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":22},"modified":1463544978,"excerpt":"A new report from the National Academy of Sciences knocked down some pro-GMO claims, such as that they've boosted crop yields, and urged federal agencies to change the way these foods are regulated.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"A new report from the National Academy of Sciences knocked down some pro-GMO claims, such as that they've boosted crop yields, and urged federal agencies to change the way these foods are regulated.","title":"GMOs Are Safe, But Don't Always Deliver On Promises, Top Scientists Say | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"GMOs Are Safe, But Don't Always Deliver On Promises, Top Scientists Say","datePublished":"2016-05-17T21:16:18-07:00","dateModified":"2016-05-17T21:16:18-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"gmos-are-safe-but-dont-always-deliver-on-promises-top-scientists-say","status":"publish","nprApiLink":"http://api.npr.org/query?id=478415310&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprStoryDate":"Tue, 17 May 2016 16:57:00 -0400","nprLastModifiedDate":"Tue, 17 May 2016 18:43:06 -0400","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/17/478415310/top-scientists-say-gmos-are-safe-but-dont-always-deliver-on-promises?ft=nprml&f=478415310","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160517_atc_gmos_after_20_years.mp3?orgId=1&topicId=1007&d=216&p=2&story=478415310&t=progseg&e=478339923&seg=1&ft=nprml&f=478415310","nprImageAgency":"Bloomberg via Getty Images","nprAudioM3u":"http://api.npr.org/m3u/1478432474-4f1684.m3u?orgId=1&topicId=1007&d=216&p=2&story=478415310&t=progseg&e=478339923&seg=1&ft=nprml&f=478415310","nprStoryId":"478415310","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageCredit":"Noah Berger","nprRetrievedStory":"1","nprPubDate":"Tue, 17 May 2016 19:00:00 -0400","path":"/bayareabites/109414/gmos-are-safe-but-dont-always-deliver-on-promises-top-scientists-say","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160517_atc_gmos_after_20_years.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160517_atc_gmos_after_20_years.mp3\u003c/p>\n\u003cp>The National Academy of Sciences — probably the country's most prestigious scientific group — has reaffirmed its judgment that GMOs are safe to eat. But the group's new report struck a different tone from previous ones, with much more space devoted to concerns about genetically modified foods, including social and economic ones.\u003c/p>\n\u003cp>The report marks an anniversary. Twenty years ago, farmers started growing soybeans that had been genetically modified to tolerate the popular weedkiller known as Roundup and corn that contains a protein, extracted from bacteria, that kills some insect pests.\u003c/p>\n\u003cp>In the years since, arguments about these crops have grown so contentious that the National Academy can't be sure that people will believe whatever it has to say on the topic.\u003c/p>\n\u003cp>Even before this report came out, an anti-GMO group called Food & Water Watch attacked it. The group accused some members of the committee that prepared the report of receiving research funding from biotech companies, or having other ties to the industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The makeup of the panel is pretty clear. People are coming in with a perspective that is pro-genetically engineered crop,\" says \u003ca href=\"https://www.foodandwaterwatch.org/bio/patty-lovera\">Patty Lovera\u003c/a>, assistant director of Food & Water Watch.\u003c/p>\n\u003cp>The preemptive attack frustrates \u003ca href=\"https://www.cals.ncsu.edu/entomology/Gould\">Fred Gould\u003c/a>, the North Carolina State University scientist who chaired the committee. Gould has been known in the past as a GMO critic. He has pushed for restrictions on the planting of some GMO crops. \"I have not been a darling of the industry. As a matter of fact, they denied me seeds and plants to do my experiments,\" he says.\u003c/p>\n\u003cp>Gould says that over the two years that he and the other members of this committee worked on this report, they had one important rule: \"If you had an opinion, you had to back it up with data. If you didn't have the data, it didn't go into the report.\"\u003c/p>\n\u003cp>The report tries to answer a long list of questions about GMOs, involving nutrition, environmental effects, effects on the farm economy and monopoly control over seeds.\u003c/p>\n\u003cp>The most basic conclusion: There's no evidence that GMOs are risky to eat.\u003c/p>\n\u003cp>The committee also found that GMOs, as promised, have allowed farmers of some crops to spray less insecticide to protect their crops — although there's a risk that the GMO crops may not work as well in the future, because insects could develop resistance to them. Also, there's no evidence that GMOs have reduced the amount of wild plant and insect life on farms.\u003c/p>\n\u003cp>And the report found that some claims about the benefits of GMOs have been exaggerated.\u003c/p>\n\u003cp>For instance, the productivity of crops has been increasing for a century, and that didn't change when GMOs came along. \"The expectation from some of the [GMO] proponents was that we need genetic engineering to feed the world, and we're going to use genetic engineering to make that increase in yield go up faster. We saw no evidence of that,\" Gould says.\u003c/p>\n\u003cp>The report urges federal agencies to change the way they regulate GMOs. Up to now, companies have introduced just a small number of different kinds of genetically modified crops. That could change very soon, because there's new technology, called gene editing, that isn't exactly genetic engineering, but it's not traditional plant breeding, either.\u003c/p>\n\u003cp>The report urges regulators to look at all new crops, no matter how they're created, if they \"have novelty and the possibility of some kind of risk associated with them,\" Gould says.\u003c/p>\n\u003cp>Many scientists who got their first look at the report Tuesday praised it. Some called it the most comprehensive review of GMOs that anyone, so far, has carried out.\u003c/p>\n\u003cp>But longtime critics of GMOs were less impressed.\u003c/p>\n\u003cp>Patty Lovera, from Food & Water Watch, the group that attacked the National Academy's committee for being too closely linked to industry, took a quick look at the report and didn't see much that seemed new. \"It's not the final word\" on GMOs, she says.\u003c/p>\n\u003cp>The National Academy of Sciences is trying to make this report more easily accessible to the public. It has set up a website where people can read the report and also \u003ca href=\"http://nas-sites.org/ge-crops/2016/05/04/appendix-f/\">look up\u003c/a> the sections that address specific comments that were submitted by the public.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109414/gmos-are-safe-but-dont-always-deliver-on-promises-top-scientists-say","authors":["byline_bayareabites_109414"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_34","bayareabites_358","bayareabites_60"],"tags":["bayareabites_15458","bayareabites_11354","bayareabites_10787","bayareabites_15457"],"featImg":"bayareabites_109415","label":"bayareabites"},"bayareabites_106134":{"type":"posts","id":"bayareabites_106134","meta":{"index":"posts_1716263798","site":"bayareabites","id":"106134","score":null,"sort":[1453425387000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1453425387,"format":"audio","disqusTitle":"The Audacious Korean-American Chef Who Mastered 'Mission Chinese Food'","title":"The Audacious Korean-American Chef Who Mastered 'Mission Chinese Food'","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003cstrong>Listen to the Story on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_02.mp3\u003c/p>\n\u003cp>Danny Bowien, the founder of the \u003ca href=\"https://missionchinesefood.com/\">Mission Chinese Food\u003c/a> restaurants, didn't grow up cooking Chinese cuisine. Born in Korea, then adopted by a family in Oklahoma, Bowien was already an adult living in San Francisco when he decided to learn how to cook Szechuanese fare, known for its bold, pungent, spicy flavors.\u003c/p>\n\u003cp>Burned out from working in fine dining establishments, Bowien considered applying to work in a Szechuanese restaurant as a line cook. But since he couldn't speak Chinese, he realized he would have a hard time. Plus, many of the restaurant owners he approached viewed him with suspicion. \"They thought I was crazy,\" Bowien tells \u003cem>Fresh Air's\u003c/em> Sam Briger. \"They thought I was trying to steal recipes.\"\u003c/p>\n\u003cp>Ultimately, Bowien wound up teaching himself how to cook Chinese food. Later, he opened the first Mission Chinese Food — a pop-up restaurant with a punk rock, DIY attitude. Located inside an existing Chinese restaurant in San Francisco's Mission District, it was a hole-in-the-wall takeout joint that drew long lines and rave reviews: Both \u003cem>Bon Appetit\u003c/em> and \u003cem>GQ\u003c/em> magazines named it one of the best new restaurants of 2001.\u003c/p>\n\u003cp>Looking back at his efforts to master his own brand of Chinese cooking, Bowien says, \"It [was] audacious, but at the same time, the whole feeling behind what we were doing just felt very organic, and for me there was no risk.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bowien took that audacious attitude with him when he opened the first Mission Chinese in New York City in a tiny space in the Lower East Side. It, too, earned accolades — one reviewer said Bowien did to Chinese food what Led Zeppelin had done to the blues.\u003c/p>\n\u003cfigure id=\"attachment_106140\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/458373704/the-mission-chinese-food-cookbook\" rel=\"attachment wp-att-106140\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/missionchinesefood.jpg\" alt=\"The Mission Chinese Food Cookbook by Danny Bowien and Chris Ying\" width=\"300\" height=\"375\" class=\"size-full wp-image-106140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mission Chinese Food Cookbook\u003cbr>by Danny Bowien and Chris Ying\u003c/figcaption>\u003c/figure>\n\u003cp>But it broke too many rules: In 2013, the New York restaurant was shut down for various violations. Bowien describes it as a devastating blow. But, he recovered. Indeed, later that same year, the James Beard Foundation bestowed Bowien with its prestigious \u003ca href=\"http://www.eater.com/2013/5/6/6438605/winners-2013-james-beard-restaurant-and-chef-awards\">Rising Star Chef\u003c/a> award. And last year, Bowien re-opened Mission Chinese Food in a new New York location.\u003c/p>\n\u003cp>Bowien is now the co-author, with Chris Ying, of \u003cem>The Mission Chinese Food Cookbook.\u003c/em> Highlights from his \u003cem>Fresh Air\u003c/em> interview are below.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the allure of Szechuanese cuisine, and what drove him to learn to cook it \u003c/strong>\u003c/p>\n\u003cp>Szechuanese cuisine was something crazy for me, out of left field, because some of the traits and characteristics of that are like flavor profiles, such as numbing. Like, you eat Szechuan peppercorns and Szechuan peppercorn oil, which causes your mouth to literally — your tongue goes numb, it almost tastes like you've licked a battery. Which doesn't sound pleasant, but it really is. It's really interesting how that combines with the dry heat in Szechuan cooking. ... As a cook who thought I knew everything at the time, I never experienced that flavor profile.\u003c/p>\n\u003cp>A lot of super-fermented flavor profiles ... are really popular now in fine dining. But at the time, eating a piece of tofu that had been fermented for a couple of months was really crazy for me. I hadn't seen that. So I think very pungent, very spicy, very numbing, really loud flavors are what Szechuanese cooking [was] to me. When I first discovered it, I thought that was what the backbone of it was. And the more I dove into Szechuanese cooking, it's really about balance and restraint and not having things be over-the-top spicy, which I learned after my first trip to Chengdu, to the Szechuan province.\u003c/p>\n\u003cfigure id=\"attachment_106136\" class=\"wp-caption alignright\" style=\"max-width: 267px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/unspecified-1-5c918b585a318acb0828e8c09fe7dbbcf6061db1.jpg\" alt=\"The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013.\" width=\"267\" height=\"200\" class=\"size-full wp-image-106136\">\u003cfigcaption class=\"wp-caption-text\">The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013. \u003ccite>(Anthony Bourdain/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how the original Mission Chinese Food started in San Francisco \u003c/strong>\u003c/p>\n\u003cp>It was just a pop-up inside of Lung Shan, and then it slowly took over, over time. You could order off two menus — I loved that about it — but the problem was that we'd be running our menu alongside their menu, and their chef was responsible for cooking 154 dishes off their takeout menu, just one guy on this little station. If they got really busy for delivery, which they would, and someone ordered something from their menu, I didn't know how to make their food. ...\u003c/p>\n\u003cp>Then eventually, I think they saw Mission Chinese Food, which was becoming very popular, and we were running out of storage space for two full-sized menus. So they actually were the ones that said, \"Look, we're just going to change it and you guys just do everything, and our chef will work for you and we'll make your food. Just show them how to do it.\"\u003c/p>\n\u003cp>\u003cstrong>On opening a Mission Chinese Food in New York that closed – despite its many accolades – because of structural issues and a sanitary violation \u003c/strong>\u003c/p>\n\u003cp>In retrospect, should we have [had] a structural engineer go through the building with us and everything else? Yeah, probably. We just let our emotions get the best of us. We felt an energy in that space when we walked through it. ... It wasn't legally supposed to even be a restaurant. ... The basement wasn't even legally zoned to be used for any sort of kitchen prep or preparation at all, it was supposed to be a cellar. We opened the restaurant three months after we moved here. ... We didn't do any major construction, nothing structural, we just opened. ...\u003c/p>\n\u003cp>We didn't even have time to actually reflect on and really appreciate all the accolades we had gotten, because when you're working that much, things are just flying back. I didn't even know what \"Restaurant of the Year\" meant, I didn't even know there was an end of the year, restaurant of the year section in \u003cem>The New York Times. \u003c/em>So when people said, \"You won this 'Restaurant of the Year' thing,\" I was like, \"That's amazing! What does that even mean?\" And then I kept cooking. ...\u003c/p>\n\u003cp>[Then] all of the sudden it came to a complete halt, a screeching halt. The restaurant closed. We could've tried to reopen it again, but we knew just as much as everyone else did, we looked into doing it the right way, \"OK, how much would it cost to level the whole entire [building], structurally rebuild it to where it is zoned [so] it will actually pass inspection and be up to code?\" And that costs like three quarters of a million dollars for a 1,000-square-foot space. It just didn't make sense.\u003c/p>\n\u003cp>\u003cstrong>On a bad experience he had working at an upscale Japanese-French restaurant \u003c/strong>\u003c/p>\n\u003cp>It was like a hazing period that never ended. ... There was a lot of physical abuse. There were pans thrown at my head while I was working. I had to dodge that. ... They would hit me. They would force me to do push-ups in the basement while sitting on my back. ... [The chef and sous-chef] would be doing massive amounts of cocaine and drinking beer the whole time. And I was just trying my hardest to keep up with these amazing cooks that were highly stimulated and drunk and super obnoxious.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>That, to me, was really a proving ground for myself. I was like, \"Gosh, is this really what I'm going to be doing?\" I wanted to get better. It made me better in a sense of knowing how far I could be pushed. ... That experience, for me, taught me, really, mostly how not to treat other people.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n","disqusIdentifier":"106134 http://ww2.kqed.org/bayareabites/?p=106134","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/21/the-audacious-korean-american-chef-who-mastered-mission-chinese-food/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1302,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":23},"modified":1453425387,"excerpt":"Born in Korea, raised in Oklahoma, Danny Bowien was an adult when he taught himself to make Chinese food. That DIY vibe to his cooking has made him a rising star. Now he's written a cookbook.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Born in Korea, raised in Oklahoma, Danny Bowien was an adult when he taught himself to make Chinese food. That DIY vibe to his cooking has made him a rising star. Now he's written a cookbook.","title":"The Audacious Korean-American Chef Who Mastered 'Mission Chinese Food' | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Audacious Korean-American Chef Who Mastered 'Mission Chinese Food'","datePublished":"2016-01-21T17:16:27-08:00","dateModified":"2016-01-21T17:16:27-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"the-audacious-korean-american-chef-who-mastered-mission-chinese-food","status":"publish","nprApiLink":"http://api.npr.org/query?id=462150071&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprStoryDate":"Thu, 21 Jan 2016 16:02:00 -0500","nprLastModifiedDate":"Thu, 21 Jan 2016 17:57:59 -0500","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/01/21/462150071/the-audacious-korean-american-chef-who-mastered-mission-chinese-food?ft=nprml&f=462150071","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_02.mp3?orgId=427869011&topicId=1053&d=763&p=13&story=462150071&t=progseg&e=463832078&seg=2&ft=nprml&f=462150071","nprImageAgency":"Anthony Bourdain/Ecco ","nprAudioM3u":"http://api.npr.org/m3u/1463852960-a621db.m3u?orgId=427869011&topicId=1053&d=763&p=13&story=462150071&t=progseg&e=463832078&seg=2&ft=nprml&f=462150071","nprStoryId":"462150071","nprRetrievedStory":"1","nprPubDate":"Thu, 21 Jan 2016 17:57:00 -0500","path":"/bayareabites/106134/the-audacious-korean-american-chef-who-mastered-mission-chinese-food","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_02.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_02.mp3\u003c/p>\n\u003cp>Danny Bowien, the founder of the \u003ca href=\"https://missionchinesefood.com/\">Mission Chinese Food\u003c/a> restaurants, didn't grow up cooking Chinese cuisine. Born in Korea, then adopted by a family in Oklahoma, Bowien was already an adult living in San Francisco when he decided to learn how to cook Szechuanese fare, known for its bold, pungent, spicy flavors.\u003c/p>\n\u003cp>Burned out from working in fine dining establishments, Bowien considered applying to work in a Szechuanese restaurant as a line cook. But since he couldn't speak Chinese, he realized he would have a hard time. Plus, many of the restaurant owners he approached viewed him with suspicion. \"They thought I was crazy,\" Bowien tells \u003cem>Fresh Air's\u003c/em> Sam Briger. \"They thought I was trying to steal recipes.\"\u003c/p>\n\u003cp>Ultimately, Bowien wound up teaching himself how to cook Chinese food. Later, he opened the first Mission Chinese Food — a pop-up restaurant with a punk rock, DIY attitude. Located inside an existing Chinese restaurant in San Francisco's Mission District, it was a hole-in-the-wall takeout joint that drew long lines and rave reviews: Both \u003cem>Bon Appetit\u003c/em> and \u003cem>GQ\u003c/em> magazines named it one of the best new restaurants of 2001.\u003c/p>\n\u003cp>Looking back at his efforts to master his own brand of Chinese cooking, Bowien says, \"It [was] audacious, but at the same time, the whole feeling behind what we were doing just felt very organic, and for me there was no risk.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bowien took that audacious attitude with him when he opened the first Mission Chinese in New York City in a tiny space in the Lower East Side. It, too, earned accolades — one reviewer said Bowien did to Chinese food what Led Zeppelin had done to the blues.\u003c/p>\n\u003cfigure id=\"attachment_106140\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/458373704/the-mission-chinese-food-cookbook\" rel=\"attachment wp-att-106140\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/missionchinesefood.jpg\" alt=\"The Mission Chinese Food Cookbook by Danny Bowien and Chris Ying\" width=\"300\" height=\"375\" class=\"size-full wp-image-106140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mission Chinese Food Cookbook\u003cbr>by Danny Bowien and Chris Ying\u003c/figcaption>\u003c/figure>\n\u003cp>But it broke too many rules: In 2013, the New York restaurant was shut down for various violations. Bowien describes it as a devastating blow. But, he recovered. Indeed, later that same year, the James Beard Foundation bestowed Bowien with its prestigious \u003ca href=\"http://www.eater.com/2013/5/6/6438605/winners-2013-james-beard-restaurant-and-chef-awards\">Rising Star Chef\u003c/a> award. And last year, Bowien re-opened Mission Chinese Food in a new New York location.\u003c/p>\n\u003cp>Bowien is now the co-author, with Chris Ying, of \u003cem>The Mission Chinese Food Cookbook.\u003c/em> Highlights from his \u003cem>Fresh Air\u003c/em> interview are below.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the allure of Szechuanese cuisine, and what drove him to learn to cook it \u003c/strong>\u003c/p>\n\u003cp>Szechuanese cuisine was something crazy for me, out of left field, because some of the traits and characteristics of that are like flavor profiles, such as numbing. Like, you eat Szechuan peppercorns and Szechuan peppercorn oil, which causes your mouth to literally — your tongue goes numb, it almost tastes like you've licked a battery. Which doesn't sound pleasant, but it really is. It's really interesting how that combines with the dry heat in Szechuan cooking. ... As a cook who thought I knew everything at the time, I never experienced that flavor profile.\u003c/p>\n\u003cp>A lot of super-fermented flavor profiles ... are really popular now in fine dining. But at the time, eating a piece of tofu that had been fermented for a couple of months was really crazy for me. I hadn't seen that. So I think very pungent, very spicy, very numbing, really loud flavors are what Szechuanese cooking [was] to me. When I first discovered it, I thought that was what the backbone of it was. And the more I dove into Szechuanese cooking, it's really about balance and restraint and not having things be over-the-top spicy, which I learned after my first trip to Chengdu, to the Szechuan province.\u003c/p>\n\u003cfigure id=\"attachment_106136\" class=\"wp-caption alignright\" style=\"max-width: 267px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/unspecified-1-5c918b585a318acb0828e8c09fe7dbbcf6061db1.jpg\" alt=\"The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013.\" width=\"267\" height=\"200\" class=\"size-full wp-image-106136\">\u003cfigcaption class=\"wp-caption-text\">The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013. \u003ccite>(Anthony Bourdain/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how the original Mission Chinese Food started in San Francisco \u003c/strong>\u003c/p>\n\u003cp>It was just a pop-up inside of Lung Shan, and then it slowly took over, over time. You could order off two menus — I loved that about it — but the problem was that we'd be running our menu alongside their menu, and their chef was responsible for cooking 154 dishes off their takeout menu, just one guy on this little station. If they got really busy for delivery, which they would, and someone ordered something from their menu, I didn't know how to make their food. ...\u003c/p>\n\u003cp>Then eventually, I think they saw Mission Chinese Food, which was becoming very popular, and we were running out of storage space for two full-sized menus. So they actually were the ones that said, \"Look, we're just going to change it and you guys just do everything, and our chef will work for you and we'll make your food. Just show them how to do it.\"\u003c/p>\n\u003cp>\u003cstrong>On opening a Mission Chinese Food in New York that closed – despite its many accolades – because of structural issues and a sanitary violation \u003c/strong>\u003c/p>\n\u003cp>In retrospect, should we have [had] a structural engineer go through the building with us and everything else? Yeah, probably. We just let our emotions get the best of us. We felt an energy in that space when we walked through it. ... It wasn't legally supposed to even be a restaurant. ... The basement wasn't even legally zoned to be used for any sort of kitchen prep or preparation at all, it was supposed to be a cellar. We opened the restaurant three months after we moved here. ... We didn't do any major construction, nothing structural, we just opened. ...\u003c/p>\n\u003cp>We didn't even have time to actually reflect on and really appreciate all the accolades we had gotten, because when you're working that much, things are just flying back. I didn't even know what \"Restaurant of the Year\" meant, I didn't even know there was an end of the year, restaurant of the year section in \u003cem>The New York Times. \u003c/em>So when people said, \"You won this 'Restaurant of the Year' thing,\" I was like, \"That's amazing! What does that even mean?\" And then I kept cooking. ...\u003c/p>\n\u003cp>[Then] all of the sudden it came to a complete halt, a screeching halt. The restaurant closed. We could've tried to reopen it again, but we knew just as much as everyone else did, we looked into doing it the right way, \"OK, how much would it cost to level the whole entire [building], structurally rebuild it to where it is zoned [so] it will actually pass inspection and be up to code?\" And that costs like three quarters of a million dollars for a 1,000-square-foot space. It just didn't make sense.\u003c/p>\n\u003cp>\u003cstrong>On a bad experience he had working at an upscale Japanese-French restaurant \u003c/strong>\u003c/p>\n\u003cp>It was like a hazing period that never ended. ... There was a lot of physical abuse. There were pans thrown at my head while I was working. I had to dodge that. ... They would hit me. They would force me to do push-ups in the basement while sitting on my back. ... [The chef and sous-chef] would be doing massive amounts of cocaine and drinking beer the whole time. And I was just trying my hardest to keep up with these amazing cooks that were highly stimulated and drunk and super obnoxious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That, to me, was really a proving ground for myself. I was like, \"Gosh, is this really what I'm going to be doing?\" I wanted to get better. It made me better in a sense of knowing how far I could be pushed. ... That experience, for me, taught me, really, mostly how not to treat other people.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106134/the-audacious-korean-american-chef-who-mastered-mission-chinese-food","authors":["5403"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_10916","bayareabites_34","bayareabites_1807"],"tags":["bayareabites_2386","bayareabites_10984","bayareabites_494","bayareabites_9546","bayareabites_15223"],"featImg":"bayareabites_106135","label":"bayareabites"},"bayareabites_106122":{"type":"posts","id":"bayareabites_106122","meta":{"index":"posts_1716263798","site":"bayareabites","id":"106122","score":null,"sort":[1453412409000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1453412409,"format":"audio","disqusTitle":"'Times' Restaurant Critic Dishes On Guy Fieri — And Reviews That Stir The Pot","title":"'Times' Restaurant Critic Dishes On Guy Fieri — And Reviews That Stir The Pot","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003cstrong>Listen to the Interview on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_01.mp3\u003c/p>\n\u003cp>Pete Wells has a job that most people can only dream of. As restaurant critic for \u003cem>The\u003c/em> \u003cem>New York Times,\u003c/em> he gets paid to eat out four or five nights a week — often at quite pricey places — on someone else's dime.\u003c/p>\n\u003cp>But for Wells, going out for drinks and delectable meals is still work. He tells \u003cem>Fresh Air\u003c/em>'s Dave Davies that coming up with words to describe flavors is something he \"wrestles with all the time.\"\u003c/p>\n\u003cp>\"I find that the dead-end route is to try to describe what's going on in your mouth,\" he says. \"If you say, 'Oh, there was a little bit of acidity from the lime juice on the left side of my tongue, and then this beautiful, smooth pureed potato with some crunchy shallots on top, and it all came together,' you never will get out of that sentence alive.\"\u003c/p>\n\u003cp>Instead, Wells likes to describe a food's presentation in a way that gives the reader a feel for what it is like to eat: \"My feeling is, if I can describe the way a steak looks on the plate, when it's just kind of juices are coming out, and it's almost alive, and just wants to be eaten, I hope that people will feel it, more than they will feel me describing the tangy minerality of the dry-aged beef between my teeth.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On beginning his \u003ca href=\"http://www.nytimes.com/2016/01/13/dining/pete-wells-per-se-review.html?_r=1&mtrref=undefined\">very critical review\u003c/a> of one of New York City's most expensive restaurants, Per Se, by describing the poor service as \"\u003c/strong>\u003cstrong>the slow creep of mediocrity\"\u003c/strong> \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is often with restaurant reviews in particular, I think, this kind of impulse to be deferential and bow down to the greatness of the restaurant and the greatness of the chef, and then with great regret to say, \"And yet, all is not as it should be in the kingdom,\" and I didn't want to do any of that. I just think that we show an awful lot of deference to chefs in our culture and maybe not enough deference to customers, and I wanted this review to come out and say, \"Yes, this is a very respected chef, but are the people at the table being respected in the same way?\"\u003c/p>\n\u003cp>\u003cstrong>On his \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">infamous takedown\u003c/a> of Guy Fieri's restaurant, Guy's American Kitchen & Bar, in Times Square\u003c/strong>\u003c/p>\n\u003cp>I wanted to like the restaurant. I wanted the restaurant to be the same kind of celebration of grease on your elbows and grease on your ears and grease on your nose, Americans wallowing in unhealthy, unwholesome joy. ... It's flashy and energetic-looking, and it seems like it's going to be this wild, crazy party. And then the food arrives and it's no party at all. At all. All of the promises of the restaurant kind of die on the plate ... [like] these nachos that had this kind of gray turkey pulp on them. I don't think I've ever met nachos that I didn't like before. It's almost inconceivable that nachos can be bad. It makes no sense.\u003c/p>\n\u003cp>\u003cstrong>On the reaction to his brutally negative review of Fieri's restaurant\u003c/strong>\u003c/p>\n\u003cp>A lot of people rejoiced and thought that I was putting this interloper from television back in his place, which was not my intention. And then a lot of people thought I was being a snobby East Coast elitist who was belittling the common people and making fun of their tastes, which was not my intention at all. I wanted to say, \"This can be great food, this should be great food, why isn't it great food?\" But it was wild. It was really wild. I try to respond to emails that people send me after reviews come out, and that was the one time when I just absolutely could not. I couldn't keep up. There were so many and all over the place, positive and negative. After a few days, the really nasty ones started to come in, which really surprised me, because the review had been out for three or four days and then all of a sudden I started to get these really profane and vicious emails, one after another. Somebody wished that my kids would get cancer and I thought, \"What have I done here?\"\u003c/p>\n\u003cp>\u003cstrong>On his joyous \u003ca href=\"http://www.nytimes.com/2015/12/30/dining/senor-frogs-review.html?_r=0\">review \u003c/a>of\u003c/strong>\u003cstrong> Señor Frog\u003c/strong>\u003cstrong>, \u003c/strong>\u003cstrong>a spring-break-themed restaurant in Times Square, \u003c/strong>\u003cstrong>where he danced in a conga line wearing a 3-foot-high crown of yellow and orange balloons \u003c/strong>\u003cstrong>and drank a margarita out of a phallus-shaped glass\u003c/strong>\u003c/p>\n\u003cp>The reason I wanted to write about it was because — it's not the most sophisticated fun in the world, it's maybe not even my kind of fun, but it was fun. And I was really struck by how solemn so many of the restaurants I review have become. As I said in the review, it's become like going to church. Everybody used to say going to restaurants ... is like theater, there's stage sets, there's drama, there's play acting and you watch the show. And now, boy, everything's just become so serious. And you sit at the counter and the chef comes out and tells you what he did to the Brussels sprouts leaves and no, there's not a lot of dancing. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\" target=\"_blank\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n","disqusIdentifier":"106122 http://ww2.kqed.org/bayareabites/?p=106122","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/21/times-restaurant-critic-dishes-on-guy-fieri-and-reviews-that-stir-the-pot/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":928,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":16},"modified":1453424697,"excerpt":"Restaurant critic Pete Wells tries to keep the customer in mind with all of his reviews. \"We show awful lot of deference to chefs in our culture and maybe not enough deference to customers,\" he says.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Restaurant critic Pete Wells tries to keep the customer in mind with all of his reviews. "We show awful lot of deference to chefs in our culture and maybe not enough deference to customers," he says.","title":"'Times' Restaurant Critic Dishes On Guy Fieri — And Reviews That Stir The Pot | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Times' Restaurant Critic Dishes On Guy Fieri — And Reviews That Stir The Pot","datePublished":"2016-01-21T13:40:09-08:00","dateModified":"2016-01-21T17:04:57-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"times-restaurant-critic-dishes-on-guy-fieri-and-reviews-that-stir-the-pot","status":"publish","nprApiLink":"http://api.npr.org/query?id=463825817&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprStoryDate":"Thu, 21 Jan 2016 14:23:00 -0500","nprLastModifiedDate":"Thu, 21 Jan 2016 16:22:41 -0500","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/01/21/463825817/times-restaurant-critic-dishes-on-guy-fieri-and-reviews-that-stir-the-pot?ft=nprml&f=463825817","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_01.mp3?orgId=427869011&topicId=1053&d=1479&p=13&story=463825817&t=progseg&e=463832078&seg=1&ft=nprml&f=463825817","nprImageAgency":"Krista/Flickr","nprAudioM3u":"http://api.npr.org/m3u/1463852950-777462.m3u?orgId=427869011&topicId=1053&d=1479&p=13&story=463825817&t=progseg&e=463832078&seg=1&ft=nprml&f=463825817","nprStoryId":"463825817","nprRetrievedStory":"1","nprPubDate":"Thu, 21 Jan 2016 16:22:00 -0500","path":"/bayareabites/106122/times-restaurant-critic-dishes-on-guy-fieri-and-reviews-that-stir-the-pot","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_01.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Interview on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_01.mp3\u003c/p>\n\u003cp>Pete Wells has a job that most people can only dream of. As restaurant critic for \u003cem>The\u003c/em> \u003cem>New York Times,\u003c/em> he gets paid to eat out four or five nights a week — often at quite pricey places — on someone else's dime.\u003c/p>\n\u003cp>But for Wells, going out for drinks and delectable meals is still work. He tells \u003cem>Fresh Air\u003c/em>'s Dave Davies that coming up with words to describe flavors is something he \"wrestles with all the time.\"\u003c/p>\n\u003cp>\"I find that the dead-end route is to try to describe what's going on in your mouth,\" he says. \"If you say, 'Oh, there was a little bit of acidity from the lime juice on the left side of my tongue, and then this beautiful, smooth pureed potato with some crunchy shallots on top, and it all came together,' you never will get out of that sentence alive.\"\u003c/p>\n\u003cp>Instead, Wells likes to describe a food's presentation in a way that gives the reader a feel for what it is like to eat: \"My feeling is, if I can describe the way a steak looks on the plate, when it's just kind of juices are coming out, and it's almost alive, and just wants to be eaten, I hope that people will feel it, more than they will feel me describing the tangy minerality of the dry-aged beef between my teeth.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On beginning his \u003ca href=\"http://www.nytimes.com/2016/01/13/dining/pete-wells-per-se-review.html?_r=1&mtrref=undefined\">very critical review\u003c/a> of one of New York City's most expensive restaurants, Per Se, by describing the poor service as \"\u003c/strong>\u003cstrong>the slow creep of mediocrity\"\u003c/strong> \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is often with restaurant reviews in particular, I think, this kind of impulse to be deferential and bow down to the greatness of the restaurant and the greatness of the chef, and then with great regret to say, \"And yet, all is not as it should be in the kingdom,\" and I didn't want to do any of that. I just think that we show an awful lot of deference to chefs in our culture and maybe not enough deference to customers, and I wanted this review to come out and say, \"Yes, this is a very respected chef, but are the people at the table being respected in the same way?\"\u003c/p>\n\u003cp>\u003cstrong>On his \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">infamous takedown\u003c/a> of Guy Fieri's restaurant, Guy's American Kitchen & Bar, in Times Square\u003c/strong>\u003c/p>\n\u003cp>I wanted to like the restaurant. I wanted the restaurant to be the same kind of celebration of grease on your elbows and grease on your ears and grease on your nose, Americans wallowing in unhealthy, unwholesome joy. ... It's flashy and energetic-looking, and it seems like it's going to be this wild, crazy party. And then the food arrives and it's no party at all. At all. All of the promises of the restaurant kind of die on the plate ... [like] these nachos that had this kind of gray turkey pulp on them. I don't think I've ever met nachos that I didn't like before. It's almost inconceivable that nachos can be bad. It makes no sense.\u003c/p>\n\u003cp>\u003cstrong>On the reaction to his brutally negative review of Fieri's restaurant\u003c/strong>\u003c/p>\n\u003cp>A lot of people rejoiced and thought that I was putting this interloper from television back in his place, which was not my intention. And then a lot of people thought I was being a snobby East Coast elitist who was belittling the common people and making fun of their tastes, which was not my intention at all. I wanted to say, \"This can be great food, this should be great food, why isn't it great food?\" But it was wild. It was really wild. I try to respond to emails that people send me after reviews come out, and that was the one time when I just absolutely could not. I couldn't keep up. There were so many and all over the place, positive and negative. After a few days, the really nasty ones started to come in, which really surprised me, because the review had been out for three or four days and then all of a sudden I started to get these really profane and vicious emails, one after another. Somebody wished that my kids would get cancer and I thought, \"What have I done here?\"\u003c/p>\n\u003cp>\u003cstrong>On his joyous \u003ca href=\"http://www.nytimes.com/2015/12/30/dining/senor-frogs-review.html?_r=0\">review \u003c/a>of\u003c/strong>\u003cstrong> Señor Frog\u003c/strong>\u003cstrong>, \u003c/strong>\u003cstrong>a spring-break-themed restaurant in Times Square, \u003c/strong>\u003cstrong>where he danced in a conga line wearing a 3-foot-high crown of yellow and orange balloons \u003c/strong>\u003cstrong>and drank a margarita out of a phallus-shaped glass\u003c/strong>\u003c/p>\n\u003cp>The reason I wanted to write about it was because — it's not the most sophisticated fun in the world, it's maybe not even my kind of fun, but it was fun. And I was really struck by how solemn so many of the restaurants I review have become. As I said in the review, it's become like going to church. Everybody used to say going to restaurants ... is like theater, there's stage sets, there's drama, there's play acting and you watch the show. And now, boy, everything's just become so serious. And you sit at the counter and the chef comes out and tells you what he did to the Brussels sprouts leaves and no, there's not a lot of dancing. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\" target=\"_blank\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106122/times-restaurant-critic-dishes-on-guy-fieri-and-reviews-that-stir-the-pot","authors":["5403"],"categories":["bayareabites_34","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_15220","bayareabites_11278","bayareabites_2288","bayareabites_3226","bayareabites_15219","bayareabites_15221","bayareabites_1197","bayareabites_15222"],"featImg":"bayareabites_106123","label":"bayareabites"},"bayareabites_102711":{"type":"posts","id":"bayareabites_102711","meta":{"index":"posts_1716263798","site":"bayareabites","id":"102711","score":null,"sort":[1446245236000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1446245236,"format":"standard","disqusTitle":"So Good You'll Scream? A Cookbook From Horror Icon Vincent Price","title":"So Good You'll Scream? A Cookbook From Horror Icon Vincent Price","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3\u003c/p>\n\u003cp>The late Vincent Price was a horror film icon. With perfect elocution, he delivered creepy invitations to haunted houses in such movies as \u003cem>House of Wax\u003c/em> (1953) and \u003cem>House on Haunted Hill\u003c/em> (1959). He was a regular on TV's \u003cem>Hollywood Squares\u003c/em> and a villain on the 1960s TV series \u003cem>Batman\u003c/em>. Price's deep voice narrated Michael Jackson's 1982 music video for \"Thriller\" and was an inspiration to director Tim Burton. But Price was also a foodie.\u003c/p>\n\u003cfigure id=\"attachment_102721\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/452937269/a-treasury-of-great-recipes-famous-specialties-of-the-worlds-foremost-restaurant\">\u003cimg class=\"size-full wp-image-102721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-book.jpg\" alt=\"A Treasury of Great Recipes Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen by Vincent Price, Mary Price and Wolfgang Puck\" width=\"400\" height=\"520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Treasury of Great Recipes\u003cbr>Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen\u003cbr>by Vincent Price, Mary Price and Wolfgang Puck\u003c/figcaption>\u003c/figure>\n\u003cp>\"He had an omnivorous appetite for life and for food,\" says Victoria Price of her father, who was also an art collector and consultant who founded an art museum in California. (He encouraged people to buy works of art by Pablo Picasso and other modern masters from Sears.)\u003c/p>\n\u003cp>Price and his second wife, Mary, were such food connoisseurs that in 1965, they wrote a best-selling cookbook, \u003cem>A Treasury of Great Recipes.\u003c/em> It's been out of print until now. Victoria helped get the book reissued for its 50th anniversary, with a preface by chef Wolfgang Puck.\u003c/p>\n\u003cp>Victoria Price remembers her father spending hours perfecting creme brulee, and hosting lavish dinner parties at his Beverly Hills mansion. She writes of her mother, a costume designer, creating the perfect atmospheres for the parties: She once copper-glazed an entire set of dishes for one meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"She was Martha Stewart way before Martha Stewart,\" Price told NPR. \"And then my dad was the ultimate convivial host and just pure joy. Everybody wanted to come to a dinner party. But their dinner parties weren't about the A-list. Their dinner parties were people they loved.\"\u003c/p>\n\u003cp>Their guests included Hollywood producers, artists, comedian Fanny Brice's son, Grace Kelly's publicist, even a young actor by the name of Dennis Hopper. And what the Prices served was just as eclectic — from recipes they'd gathered as they traveled the world. Their cookbook includes dishes from some of the most famous restaurants in Europe, the U.S. and Mexico.\u003c/p>\n\u003cfigure id=\"attachment_102723\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-102723\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg\" alt=\"The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto.\" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes-400x266.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto. \u003ccite>(Tosh Matsumoto/A Treasury of Great Recipes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If you eat some of these recipes one too many times, I think your cholesterol level might just go ballistic. There's a lot of butter; there's a lot of heavy cream. But the ones that are people's favorites are actually pretty easy to make, and they're kind of classic,\" says Price.\u003c/p>\n\u003cp>The cookbook includes Mad Men-era recipes, old menus, the original typeface and the original photos by jazz photographer \u003ca href=\"http://www.williamclaxton.com/\">William Claxton\u003c/a>, \u003cem>Life\u003c/em> magazine's Eliot Elisofon, and artist Tosh Matsumoto. The images feature sumptuous spreads and waiters from legendary restaurants around the world. There's stuffed trout from \u003ca href=\"http://www.lapyramide.com/?lang=en\">La Pyramide\u003c/a> in Lyon, France; gazpacho Andaluz from the Sobrino de Botin in Madrid (considered the oldest restaurant in the world); frog's legs polonaise from Sardi's in New York.\u003c/p>\n\u003cp>Price says her folks also believed that gourmet was not just for the elite and that ambience was everything. So they also included recipes for French toast, which they used to eat on the Santa Fe train from LA to New Mexico, and hot dogs, like the kind they relished while watching the Dodgers play baseball.\u003c/p>\n\u003cp>Vincent and Mary both liked to cook, as they told TV's \u003cem>This is Your Life\u003c/em> in 1973. \"We each have our specialties,\" Mary admitted. \"So together we add up to be one pretty good cook.\"\u003c/p>\n\u003cp>The Prices divorced that same year. But their cookbook has remained a collectible classic.\u003c/p>\n\u003cp>Victoria Price says for years, chefs have treasured the book, and many readers have told her about how much they've loved to cook from it, often given as a wedding gift.\u003c/p>\n\u003cp>Price can still remember having to curtsy at her parents' dinner parties. And she recalls her father's wicked sense of humor. With NPR, she shared one Halloween memory, of going house to house in Beverly Hills: \"My dad would accompany us, and would jump out of bushes and scare the owners of the house,\" she says. \"So we got the treat and they got the trick.\"\u003c/p>\n\u003cp>With his cookbook in print again, Vincent Price lives on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","disqusIdentifier":"102711 http://ww2.kqed.org/bayareabites/?p=102711","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/30/so-good-youll-scream-a-cookbook-from-horror-icon-vincent-price/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":760,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":18},"modified":1570571953,"excerpt":"\u003cem>A Treasury of Great Recipes,\u003c/em> by the famed horror film actor, was out of print for decades until this month. It turns out, Price was also a foodie with an \"omnivorous appetite,\" his daughter tells us.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"A Treasury of Great Recipes, by the famed horror film actor, was out of print for decades until this month. It turns out, Price was also a foodie with an "omnivorous appetite," his daughter tells us.","title":"So Good You'll Scream? A Cookbook From Horror Icon Vincent Price | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"So Good You'll Scream? A Cookbook From Horror Icon Vincent Price","datePublished":"2015-10-30T15:47:16-07:00","dateModified":"2019-10-08T14:59:13-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"so-good-youll-scream-a-cookbook-from-horror-icon-vincent-price","status":"publish","nprApiLink":"http://api.npr.org/query?id=452660436&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprStoryDate":"Fri, 30 Oct 2015 05:21:00 -0400","nprLastModifiedDate":"Fri, 30 Oct 2015 16:37:38 -0400","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/30/452660436/back-from-the-dead-horror-icon-vincent-price-s-cookbook-revived?ft=nprml&f=452660436","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3?orgId=1&topicId=1053&d=207&p=3&story=452660436&t=progseg&e=453061266&seg=20&ft=nprml&f=452660436","source":"Cookbook","nprAudioM3u":"http://api.npr.org/m3u/1453072684-1a53ff.m3u?orgId=1&topicId=1053&d=207&p=3&story=452660436&t=progseg&e=453061266&seg=20&ft=nprml&f=452660436","nprStoryId":"452660436","sourceUrl":"https://ww2.kqed.org/bayareabites/category/books-and-magazines/cookbooks/","nprByline":"Mandalit del Barco, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprRetrievedStory":"1","nprPubDate":"Fri, 30 Oct 2015 16:37:00 -0400","path":"/bayareabites/102711/so-good-youll-scream-a-cookbook-from-horror-icon-vincent-price","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3\u003c/p>\n\u003cp>The late Vincent Price was a horror film icon. With perfect elocution, he delivered creepy invitations to haunted houses in such movies as \u003cem>House of Wax\u003c/em> (1953) and \u003cem>House on Haunted Hill\u003c/em> (1959). He was a regular on TV's \u003cem>Hollywood Squares\u003c/em> and a villain on the 1960s TV series \u003cem>Batman\u003c/em>. Price's deep voice narrated Michael Jackson's 1982 music video for \"Thriller\" and was an inspiration to director Tim Burton. But Price was also a foodie.\u003c/p>\n\u003cfigure id=\"attachment_102721\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/452937269/a-treasury-of-great-recipes-famous-specialties-of-the-worlds-foremost-restaurant\">\u003cimg class=\"size-full wp-image-102721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-book.jpg\" alt=\"A Treasury of Great Recipes Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen by Vincent Price, Mary Price and Wolfgang Puck\" width=\"400\" height=\"520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Treasury of Great Recipes\u003cbr>Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen\u003cbr>by Vincent Price, Mary Price and Wolfgang Puck\u003c/figcaption>\u003c/figure>\n\u003cp>\"He had an omnivorous appetite for life and for food,\" says Victoria Price of her father, who was also an art collector and consultant who founded an art museum in California. (He encouraged people to buy works of art by Pablo Picasso and other modern masters from Sears.)\u003c/p>\n\u003cp>Price and his second wife, Mary, were such food connoisseurs that in 1965, they wrote a best-selling cookbook, \u003cem>A Treasury of Great Recipes.\u003c/em> It's been out of print until now. Victoria helped get the book reissued for its 50th anniversary, with a preface by chef Wolfgang Puck.\u003c/p>\n\u003cp>Victoria Price remembers her father spending hours perfecting creme brulee, and hosting lavish dinner parties at his Beverly Hills mansion. She writes of her mother, a costume designer, creating the perfect atmospheres for the parties: She once copper-glazed an entire set of dishes for one meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"She was Martha Stewart way before Martha Stewart,\" Price told NPR. \"And then my dad was the ultimate convivial host and just pure joy. Everybody wanted to come to a dinner party. But their dinner parties weren't about the A-list. Their dinner parties were people they loved.\"\u003c/p>\n\u003cp>Their guests included Hollywood producers, artists, comedian Fanny Brice's son, Grace Kelly's publicist, even a young actor by the name of Dennis Hopper. And what the Prices served was just as eclectic — from recipes they'd gathered as they traveled the world. Their cookbook includes dishes from some of the most famous restaurants in Europe, the U.S. and Mexico.\u003c/p>\n\u003cfigure id=\"attachment_102723\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-102723\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg\" alt=\"The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto.\" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes-400x266.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto. \u003ccite>(Tosh Matsumoto/A Treasury of Great Recipes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If you eat some of these recipes one too many times, I think your cholesterol level might just go ballistic. There's a lot of butter; there's a lot of heavy cream. But the ones that are people's favorites are actually pretty easy to make, and they're kind of classic,\" says Price.\u003c/p>\n\u003cp>The cookbook includes Mad Men-era recipes, old menus, the original typeface and the original photos by jazz photographer \u003ca href=\"http://www.williamclaxton.com/\">William Claxton\u003c/a>, \u003cem>Life\u003c/em> magazine's Eliot Elisofon, and artist Tosh Matsumoto. The images feature sumptuous spreads and waiters from legendary restaurants around the world. There's stuffed trout from \u003ca href=\"http://www.lapyramide.com/?lang=en\">La Pyramide\u003c/a> in Lyon, France; gazpacho Andaluz from the Sobrino de Botin in Madrid (considered the oldest restaurant in the world); frog's legs polonaise from Sardi's in New York.\u003c/p>\n\u003cp>Price says her folks also believed that gourmet was not just for the elite and that ambience was everything. So they also included recipes for French toast, which they used to eat on the Santa Fe train from LA to New Mexico, and hot dogs, like the kind they relished while watching the Dodgers play baseball.\u003c/p>\n\u003cp>Vincent and Mary both liked to cook, as they told TV's \u003cem>This is Your Life\u003c/em> in 1973. \"We each have our specialties,\" Mary admitted. \"So together we add up to be one pretty good cook.\"\u003c/p>\n\u003cp>The Prices divorced that same year. But their cookbook has remained a collectible classic.\u003c/p>\n\u003cp>Victoria Price says for years, chefs have treasured the book, and many readers have told her about how much they've loved to cook from it, often given as a wedding gift.\u003c/p>\n\u003cp>Price can still remember having to curtsy at her parents' dinner parties. And she recalls her father's wicked sense of humor. With NPR, she shared one Halloween memory, of going house to house in Beverly Hills: \"My dad would accompany us, and would jump out of bushes and scare the owners of the house,\" she says. \"So we got the treat and they got the trick.\"\u003c/p>\n\u003cp>With his cookbook in print again, Vincent Price lives on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102711/so-good-youll-scream-a-cookbook-from-horror-icon-vincent-price","authors":["byline_bayareabites_102711"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_11028","bayareabites_2407","bayareabites_2090","bayareabites_12550","bayareabites_10916","bayareabites_34","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_112","bayareabites_41","bayareabites_1223","bayareabites_14738","bayareabites_492"],"featImg":"bayareabites_102713","label":"source_bayareabites_102711"},"bayareabites_102697":{"type":"posts","id":"bayareabites_102697","meta":{"index":"posts_1716263798","site":"bayareabites","id":"102697","score":null,"sort":[1446159673000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1446159673,"format":"standard","disqusTitle":"Food Podcasts 1.0: These Radio Pioneers Had It Down 90 Years Ago","title":"Food Podcasts 1.0: These Radio Pioneers Had It Down 90 Years Ago","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>Long before the homemade vibes of food podcasts, there were folksy radio homemakers. These early 20th-century women offered recipes, life hacks and insights for the modern farmer's wife. And just like podcasts today, their shows were often personal, off-the-cuff and straight from the kitchen table.\u003c/p>\n\u003cp>\"We were just women who shared our lives,\" says \u003ca href=\"http://www.evelynbirkby.com/\">Evelyn Birkby\u003c/a>. \"We shared what we were doing with our families, what we were cooking, what we were eating.\" Birkby began hosting \u003cem>Down a Country Lane\u003c/em> out of Shenandoah, Iowa, 65 years ago on KMA radio.\u003c/p>\n\u003cp>The station was the brainchild of Earl May, owner of the May Seed and Nursery Company. In 1925, the early days of radio, May saw the new medium as way to build an audience for his products. He asked listeners to write in with their addresses for a free flower bulb — and quickly expanded his catalogue mailing list. By continuing to create new, woman-centered content every day, his nursery was ever present in the ears of people who made the household buying decisions.\u003c/p>\n\u003cp>KMA broadcasts, and others like them, gave farm wives information they could use every day, while connecting listeners across the isolation of the Midwestern prairie. The familiar voices who hosted these shows became an intimate presence in fans' homes — in part, because some women broadcast right out of their homes. Birkby, who still broadcasts once a month, collected the stories of some of these pioneering female broadcasters in her book \u003cem>Neighboring on the Air: Cooking With the KMA Radio Homemakers\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_102699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/birkby003a_frontjpg_custom-76015679148000242a8a3c04b571d5b793d19160-e1446159386752.jpg\" alt=\"Florence Falk and a rooster are pictured in the 1950s at a table in the dining room where broadcasts of The Farmer's Wife originated.\" width=\"1920\" height=\"1499\" class=\"size-full wp-image-102699\">\u003cfigcaption class=\"wp-caption-text\">Florence Falk and a rooster are pictured in the 1950s at a table in the dining room where broadcasts of The Farmer's Wife originated. \u003ccite>(Courtesy of University of Iowa Women's Archives/Evelyn Birkby Collection)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Florence Falk, who hosted \u003cem>The Farmer's Wife\u003c/em>, gave her audience a taste of farm life by narrating the scenes she spotted through her dining room window and sharing dishes inspired by her Swedish heritage. Adella Shoemaker drew listeners in for a \"visit\" to her sunroom, reveling in the freedom that the new medium of radio gave her. Birkby says that Shoemaker loved the idea that she could move from kitchen to microphone, appearing before her fans even in an apron splattered with the day's canning. And after a car accident put Leanna Driftmier in a wheelchair, she hosted her popular \u003cem>Kitchen-Klatter\u003c/em> from the mini-studio that KMA set up in her house. There, she dished up recipes for Midwestern staples like meatloaf and angel food cake.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It was just like they were sitting there with you,\" says Birkby. They were, she jokes, something of an early support group — especially for farm wives.\u003c/p>\n\u003cp>\"For a lot of rural women, their nearest neighbor might be several miles away,\" explains \u003ca href=\"http://erikajanik.com/\">Erika Janik\u003c/a>, a scholar of women's and Wisconsin history and executive producer of the Wisconsin Public Radio show \u003ca href=\"http://www.wisconsinlife.org/\">\u003cem>Wisconsin Life\u003c/em>\u003c/a>. She says these real-life radio shows helped listeners and hosts make \"friends on the air.\"\u003c/p>\n\u003cp>Wisconsin Public Radio, one of the oldest stations in the nation, first received its WHA call letters in 1922. And in 1929, the station began broadcasting \u003cem>The Homemakers Program\u003c/em>, which aired for 38 years. The hosts — from the university's home economics department or extension services — created shows for a captive audience \"who were home doing the cooking and cleaning during the day and listening to the radio,\" explains Janik.\u003c/p>\n\u003cp>But the show had a bigger goal — \"to elevate rural women through education on technology and domestic science,\" Janik says. The idea was to put farm wives in touch with the latest techniques and trends (think convenience foods) that urban women already enjoyed.\u003c/p>\n\u003cp>\"They did roundtable discussions about recipes and food,\" says Janik. Or listeners could write in and ask for advice about a cooking failure, \"and the home economists would try to tackle it.\" A lot like \u003cem>America's Test Kitchen\u003c/em> today, she adds.\u003c/p>\n\u003cp>In 1933, when Aline Hazard began to host the program, she sometimes took the personal touch on the road, broadcasting from listeners' own kitchens and gardens. Hazard, who was required to upgrade her degree in English and speech with one in home economics in order to host the show, learned alongside her listeners. That gave her shows a sense that \"you're on this journey together,\" Janik says.\u003c/p>\n\u003cp>At a time when commercial stations allowed \"10, 15, maybe 20 minutes\" for food programs, the early public radio shows ran an hour or two a day, explains Janik, giving listeners far more contact time with the women whose lives they felt they shared. She says hosts like Hazard received thousands of letters from listeners who \"considered her a good friend.\"\u003c/p>\n\u003cfigure id=\"attachment_102700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/birkby013a_frontjpg_custom-f4d1ad83fd2120b9fcfdd43c675a321ef433c4fb-e1446159449731.jpg\" alt='Birkby and a guest, Vicar Henry Robbins, a local pastor, 1950. \"We were just women who shared our lives,\" Birkby says of herself and her fellow radio homemakers. \"We shared what we were doing with our families, what we were cooking, what we were eating.\"' width=\"1920\" height=\"1318\" class=\"size-full wp-image-102700\">\u003cfigcaption class=\"wp-caption-text\">Birkby and a guest, Vicar Henry Robbins, a local pastor, 1950. \"We were just women who shared our lives,\" Birkby says of herself and her fellow radio homemakers. \"We shared what we were doing with our families, what we were cooking, what we were eating.\" \u003ccite>(Courtesy of University of Iowa Women's Archives/Evelyn Birkby Collection)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Compare this intimacy and neighborliness to programs like \u003cem>Aunt Sammy — \u003c/em>a radio personality created by the Department of Agriculture in the 1920s. In 1925, the USDA launched a radio program to deliver advice to farmers. The following year, \"Aunt Sammy\" was conceived as the female counterpart, who would speak to the concerns of the farmers' wives. A single script was drafted in Washington, D.C., and sent to radio stations across the country, where it would be read by a woman in the local dialect. There was no room for deviation or personalization. It was a far cry from those hosts who \"literally shared their lives,\" says Birkby.\u003c/p>\n\u003cp>For some fans, listening in was like catching up with a good friend over the phone — sometimes literally. In the days of party lines, explains Birkby, one farm wife with a crystal set could ring fellow listeners on the same telephone line. When the program began, \"you would lift your receiver and ring the party line,\" she says. As soon as your friends heard the bell, \"everybody would lift up their receivers, and 13 or 14 people listened to the same radio.\"\u003c/p>\n\u003cp>Today, we've replaced the telephone with earbuds. With their sometimes informal presentation and direct connection to the host, Janik says, \"I see podcasts drawing a direct line back to these homemaking programs.\"\u003c/p>\n\u003cp>Birkby says she and others created an intimate environment \"where you couldn't wait until the next day to listen again.\"\u003c/p>\n\u003cp>It was less like a broadcast from far away, and more like an afternoon break for a good conversation about food and drink. Birkby recalls: \"I would say to the listeners, 'Pull up a chair, I'll pour you a cup of coffee, and let's visit.' \"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Anne Bramley is the author of \u003c/em>\u003ca href=\"http://www.powells.com/biblio/6-9781584797197-2\">\u003cem>Eat Feed Autumn Winter\u003c/em>\u003c/a>\u003cem> and the host of the \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/eat-feed/id73330012?mt=2\">\u003cem>Eat Feed podcast\u003c/em>\u003c/a>\u003cem>. Twitter: @\u003c/em>\u003ca href=\"https://twitter.com/eatfeed\">\u003cem>annebramley\u003c/em>\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","disqusIdentifier":"102697 http://ww2.kqed.org/bayareabites/?p=102697","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/29/food-podcasts-1-0-these-radio-pioneers-had-it-down-90-years-ago/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1167,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":21},"modified":1446161122,"excerpt":"From the 1920s on, women broadcasters offered recipes, life hacks and insights for the farmer's wife. Like podcasts, their shows were often personal, off-the-cuff and right from the kitchen table.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"From the 1920s on, women broadcasters offered recipes, life hacks and insights for the farmer's wife. Like podcasts, their shows were often personal, off-the-cuff and right from the kitchen table.","title":"Food Podcasts 1.0: These Radio Pioneers Had It Down 90 Years Ago | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Podcasts 1.0: These Radio Pioneers Had It Down 90 Years Ago","datePublished":"2015-10-29T16:01:13-07:00","dateModified":"2015-10-29T16:25:22-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"food-podcasts-1-0-these-radio-pioneers-had-it-down-90-years-ago","status":"publish","nprApiLink":"http://api.npr.org/query?id=452600907&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprByline":"Anne Bramley, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryDate":"Thu, 29 Oct 2015 18:06:15 -0400","nprLastModifiedDate":"Thu, 29 Oct 2015 18:06:15 -0400","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/29/452600907/food-podcasts-1-0-these-radio-pioneers-had-it-down-90-years-ago?ft=nprml&f=452600907","nprStoryId":"452600907","nprRetrievedStory":"1","nprPubDate":"Thu, 29 Oct 2015 18:06:00 -0400","path":"/bayareabites/102697/food-podcasts-1-0-these-radio-pioneers-had-it-down-90-years-ago","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Long before the homemade vibes of food podcasts, there were folksy radio homemakers. These early 20th-century women offered recipes, life hacks and insights for the modern farmer's wife. And just like podcasts today, their shows were often personal, off-the-cuff and straight from the kitchen table.\u003c/p>\n\u003cp>\"We were just women who shared our lives,\" says \u003ca href=\"http://www.evelynbirkby.com/\">Evelyn Birkby\u003c/a>. \"We shared what we were doing with our families, what we were cooking, what we were eating.\" Birkby began hosting \u003cem>Down a Country Lane\u003c/em> out of Shenandoah, Iowa, 65 years ago on KMA radio.\u003c/p>\n\u003cp>The station was the brainchild of Earl May, owner of the May Seed and Nursery Company. In 1925, the early days of radio, May saw the new medium as way to build an audience for his products. He asked listeners to write in with their addresses for a free flower bulb — and quickly expanded his catalogue mailing list. By continuing to create new, woman-centered content every day, his nursery was ever present in the ears of people who made the household buying decisions.\u003c/p>\n\u003cp>KMA broadcasts, and others like them, gave farm wives information they could use every day, while connecting listeners across the isolation of the Midwestern prairie. The familiar voices who hosted these shows became an intimate presence in fans' homes — in part, because some women broadcast right out of their homes. Birkby, who still broadcasts once a month, collected the stories of some of these pioneering female broadcasters in her book \u003cem>Neighboring on the Air: Cooking With the KMA Radio Homemakers\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_102699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/birkby003a_frontjpg_custom-76015679148000242a8a3c04b571d5b793d19160-e1446159386752.jpg\" alt=\"Florence Falk and a rooster are pictured in the 1950s at a table in the dining room where broadcasts of The Farmer's Wife originated.\" width=\"1920\" height=\"1499\" class=\"size-full wp-image-102699\">\u003cfigcaption class=\"wp-caption-text\">Florence Falk and a rooster are pictured in the 1950s at a table in the dining room where broadcasts of The Farmer's Wife originated. \u003ccite>(Courtesy of University of Iowa Women's Archives/Evelyn Birkby Collection)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Florence Falk, who hosted \u003cem>The Farmer's Wife\u003c/em>, gave her audience a taste of farm life by narrating the scenes she spotted through her dining room window and sharing dishes inspired by her Swedish heritage. Adella Shoemaker drew listeners in for a \"visit\" to her sunroom, reveling in the freedom that the new medium of radio gave her. Birkby says that Shoemaker loved the idea that she could move from kitchen to microphone, appearing before her fans even in an apron splattered with the day's canning. And after a car accident put Leanna Driftmier in a wheelchair, she hosted her popular \u003cem>Kitchen-Klatter\u003c/em> from the mini-studio that KMA set up in her house. There, she dished up recipes for Midwestern staples like meatloaf and angel food cake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It was just like they were sitting there with you,\" says Birkby. They were, she jokes, something of an early support group — especially for farm wives.\u003c/p>\n\u003cp>\"For a lot of rural women, their nearest neighbor might be several miles away,\" explains \u003ca href=\"http://erikajanik.com/\">Erika Janik\u003c/a>, a scholar of women's and Wisconsin history and executive producer of the Wisconsin Public Radio show \u003ca href=\"http://www.wisconsinlife.org/\">\u003cem>Wisconsin Life\u003c/em>\u003c/a>. She says these real-life radio shows helped listeners and hosts make \"friends on the air.\"\u003c/p>\n\u003cp>Wisconsin Public Radio, one of the oldest stations in the nation, first received its WHA call letters in 1922. And in 1929, the station began broadcasting \u003cem>The Homemakers Program\u003c/em>, which aired for 38 years. The hosts — from the university's home economics department or extension services — created shows for a captive audience \"who were home doing the cooking and cleaning during the day and listening to the radio,\" explains Janik.\u003c/p>\n\u003cp>But the show had a bigger goal — \"to elevate rural women through education on technology and domestic science,\" Janik says. The idea was to put farm wives in touch with the latest techniques and trends (think convenience foods) that urban women already enjoyed.\u003c/p>\n\u003cp>\"They did roundtable discussions about recipes and food,\" says Janik. Or listeners could write in and ask for advice about a cooking failure, \"and the home economists would try to tackle it.\" A lot like \u003cem>America's Test Kitchen\u003c/em> today, she adds.\u003c/p>\n\u003cp>In 1933, when Aline Hazard began to host the program, she sometimes took the personal touch on the road, broadcasting from listeners' own kitchens and gardens. Hazard, who was required to upgrade her degree in English and speech with one in home economics in order to host the show, learned alongside her listeners. That gave her shows a sense that \"you're on this journey together,\" Janik says.\u003c/p>\n\u003cp>At a time when commercial stations allowed \"10, 15, maybe 20 minutes\" for food programs, the early public radio shows ran an hour or two a day, explains Janik, giving listeners far more contact time with the women whose lives they felt they shared. She says hosts like Hazard received thousands of letters from listeners who \"considered her a good friend.\"\u003c/p>\n\u003cfigure id=\"attachment_102700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/birkby013a_frontjpg_custom-f4d1ad83fd2120b9fcfdd43c675a321ef433c4fb-e1446159449731.jpg\" alt='Birkby and a guest, Vicar Henry Robbins, a local pastor, 1950. \"We were just women who shared our lives,\" Birkby says of herself and her fellow radio homemakers. \"We shared what we were doing with our families, what we were cooking, what we were eating.\"' width=\"1920\" height=\"1318\" class=\"size-full wp-image-102700\">\u003cfigcaption class=\"wp-caption-text\">Birkby and a guest, Vicar Henry Robbins, a local pastor, 1950. \"We were just women who shared our lives,\" Birkby says of herself and her fellow radio homemakers. \"We shared what we were doing with our families, what we were cooking, what we were eating.\" \u003ccite>(Courtesy of University of Iowa Women's Archives/Evelyn Birkby Collection)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Compare this intimacy and neighborliness to programs like \u003cem>Aunt Sammy — \u003c/em>a radio personality created by the Department of Agriculture in the 1920s. In 1925, the USDA launched a radio program to deliver advice to farmers. The following year, \"Aunt Sammy\" was conceived as the female counterpart, who would speak to the concerns of the farmers' wives. A single script was drafted in Washington, D.C., and sent to radio stations across the country, where it would be read by a woman in the local dialect. There was no room for deviation or personalization. It was a far cry from those hosts who \"literally shared their lives,\" says Birkby.\u003c/p>\n\u003cp>For some fans, listening in was like catching up with a good friend over the phone — sometimes literally. In the days of party lines, explains Birkby, one farm wife with a crystal set could ring fellow listeners on the same telephone line. When the program began, \"you would lift your receiver and ring the party line,\" she says. As soon as your friends heard the bell, \"everybody would lift up their receivers, and 13 or 14 people listened to the same radio.\"\u003c/p>\n\u003cp>Today, we've replaced the telephone with earbuds. With their sometimes informal presentation and direct connection to the host, Janik says, \"I see podcasts drawing a direct line back to these homemaking programs.\"\u003c/p>\n\u003cp>Birkby says she and others created an intimate environment \"where you couldn't wait until the next day to listen again.\"\u003c/p>\n\u003cp>It was less like a broadcast from far away, and more like an afternoon break for a good conversation about food and drink. Birkby recalls: \"I would say to the listeners, 'Pull up a chair, I'll pour you a cup of coffee, and let's visit.' \"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Anne Bramley is the author of \u003c/em>\u003ca href=\"http://www.powells.com/biblio/6-9781584797197-2\">\u003cem>Eat Feed Autumn Winter\u003c/em>\u003c/a>\u003cem> and the host of the \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/eat-feed/id73330012?mt=2\">\u003cem>Eat Feed podcast\u003c/em>\u003c/a>\u003cem>. Twitter: @\u003c/em>\u003ca href=\"https://twitter.com/eatfeed\">\u003cem>annebramley\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102697/food-podcasts-1-0-these-radio-pioneers-had-it-down-90-years-ago","authors":["byline_bayareabites_102697"],"categories":["bayareabites_10916","bayareabites_34"],"tags":["bayareabites_15017","bayareabites_15016","bayareabites_14739"],"featImg":"bayareabites_102698","label":"bayareabites"},"bayareabites_101939":{"type":"posts","id":"bayareabites_101939","meta":{"index":"posts_1716263798","site":"bayareabites","id":"101939","score":null,"sort":[1444344699000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1444344699,"format":"standard","disqusTitle":"Remembering Paul Prudhomme, The Louisiana Chef Who 'Made Magic'","title":"Remembering Paul Prudhomme, The Louisiana Chef Who 'Made Magic'","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151008_atc_paul_prudhomme_cajun_spice_magician_and_chef_dies_.mp3\u003c/p>\n\u003cp>\"Man, in New Orleans we really are fortunate — we got some of the best things in the world,\" Chef Paul Prudhomme once said. \"And one of those things is the mufaletta sandwich.\"\u003c/p>\n\u003cp>And one of the best things about New Orleans was Prudhomme himself.\u003c/p>\n\u003cp>He was known for introducing blackened redfish to the rest of us, for his cooking demos and for his line of magic spices. Needless to say, Prudhomme changed the way the world saw Louisiana cooking.\u003c/p>\n\u003cp>He has died at the age of 75.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.poppytooker.com\">Poppy Tooker\u003c/a>, a native New Orleanian and host of the radio show \u003ca href=\"http://www.poppytooker.com/Louisiana_Eats!.html\">Louisiana Eats!\u003c/a>, spoke to \u003cem>All Things Considered'\u003c/em>s Kelly McEvers on Thursday about how Prudhomme changed the way we think about food.\u003c/p>\n\u003cp>\"Paul didn't just change the way the country and the world viewed the food of southern Louisiana, but in fact because he grew up on a sharecropping farm as one of 13, they lived off the land completely. So when Paul got his first big break and worked at Commander's Palace [a restaurant in New Orleans], he began the farm to table movement.\"\u003c/p>\n\u003cp>What's more, says Tooker, by \"eating local, seasonal, fresh, he revolutionized the entire American food scene, not just Creole and Cajun.\"\u003c/p>\n\u003cp>Prudhomme was actually the first American chef hired at Commander's Palace, says Tooker. \"Before that time, as in much of the U.S., everybody thought that you had to go to France to get a chef if you were going to have a fine-dining establishment. And he changed all that.\"\u003c/p>\n\u003cp>In the grocery aisle, Prudhomme was perhaps best known for his Magic Spice Blend, which contains salt, paprika, white pepper, onion powder, garlic power, black pepper, thyme and oregano. \"It was really, really unique and he literally kept it in his pocket,\" says Tooker.\u003c/p>\n\u003cp>The menu dish Prudhomme was most famous for is blackened redfish. \"He created it almost on a whim, in a black iron skillet,\" she says. \"He passed it out into a restaurant and everybody loved the redfish so much that quickly a fish that had kind of been a trash fish it became so sought after that he was literally responsible through that dish for that entire species almost becoming extinct.\"\u003c/p>\n\u003cp>But what Tooker says she will remember most about Prudhomme is \"his enormous generosity of spirit. Paul was a man who could never tell you no. His heart was always open, and a smile was always on his face. And whether it was in the pot or in the pan, he was always making a little magic.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","disqusIdentifier":"101939 http://ww2.kqed.org/bayareabites/?p=101939","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/08/remembering-paul-prudhomme-the-louisiana-chef-who-made-magic/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":459,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":15},"modified":1444344699,"excerpt":"The New Orleans chef changed the way the world saw Louisiana cooking. He has died at the age of 75.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"The New Orleans chef changed the way the world saw Louisiana cooking. He has died at the age of 75.","title":"Remembering Paul Prudhomme, The Louisiana Chef Who 'Made Magic' | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Remembering Paul Prudhomme, The Louisiana Chef Who 'Made Magic'","datePublished":"2015-10-08T15:51:39-07:00","dateModified":"2015-10-08T15:51:39-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"remembering-paul-prudhomme-the-louisiana-chef-who-made-magic","status":"publish","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-news/","nprApiLink":"http://api.npr.org/query?id=446923185&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprStoryDate":"Thu, 08 Oct 2015 17:10:00 -0400","nprLastModifiedDate":"Thu, 08 Oct 2015 18:25:52 -0400","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/08/446923185/in-the-pot-or-the-pan-chef-paul-prudhomme-was-always-making-magic?ft=nprml&f=446923185","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151008_atc_paul_prudhomme_cajun_spice_magician_and_chef_dies_.mp3?orgId=1&topicId=1053&d=212&p=2&story=446923185&t=progseg&e=446980085&seg=19&ft=nprml&f=446923185","source":"Food News","nprAudioM3u":"http://api.npr.org/m3u/1446980306-729e71.m3u?orgId=1&topicId=1053&d=212&p=2&story=446923185&t=progseg&e=446980085&seg=19&ft=nprml&f=446923185","nprStoryId":"446923185","nprRetrievedStory":"1","nprPubDate":"Thu, 08 Oct 2015 18:43:00 -0400","path":"/bayareabites/101939/remembering-paul-prudhomme-the-louisiana-chef-who-made-magic","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151008_atc_paul_prudhomme_cajun_spice_magician_and_chef_dies_.mp3?orgId=1&topicId=1053&d=212&p=2&story=446923185&t=progseg&e=446980085&seg=19&ft=nprml&f=446923185","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151008_atc_paul_prudhomme_cajun_spice_magician_and_chef_dies_.mp3\u003c/p>\n\u003cp>\"Man, in New Orleans we really are fortunate — we got some of the best things in the world,\" Chef Paul Prudhomme once said. \"And one of those things is the mufaletta sandwich.\"\u003c/p>\n\u003cp>And one of the best things about New Orleans was Prudhomme himself.\u003c/p>\n\u003cp>He was known for introducing blackened redfish to the rest of us, for his cooking demos and for his line of magic spices. Needless to say, Prudhomme changed the way the world saw Louisiana cooking.\u003c/p>\n\u003cp>He has died at the age of 75.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.poppytooker.com\">Poppy Tooker\u003c/a>, a native New Orleanian and host of the radio show \u003ca href=\"http://www.poppytooker.com/Louisiana_Eats!.html\">Louisiana Eats!\u003c/a>, spoke to \u003cem>All Things Considered'\u003c/em>s Kelly McEvers on Thursday about how Prudhomme changed the way we think about food.\u003c/p>\n\u003cp>\"Paul didn't just change the way the country and the world viewed the food of southern Louisiana, but in fact because he grew up on a sharecropping farm as one of 13, they lived off the land completely. So when Paul got his first big break and worked at Commander's Palace [a restaurant in New Orleans], he began the farm to table movement.\"\u003c/p>\n\u003cp>What's more, says Tooker, by \"eating local, seasonal, fresh, he revolutionized the entire American food scene, not just Creole and Cajun.\"\u003c/p>\n\u003cp>Prudhomme was actually the first American chef hired at Commander's Palace, says Tooker. \"Before that time, as in much of the U.S., everybody thought that you had to go to France to get a chef if you were going to have a fine-dining establishment. And he changed all that.\"\u003c/p>\n\u003cp>In the grocery aisle, Prudhomme was perhaps best known for his Magic Spice Blend, which contains salt, paprika, white pepper, onion powder, garlic power, black pepper, thyme and oregano. \"It was really, really unique and he literally kept it in his pocket,\" says Tooker.\u003c/p>\n\u003cp>The menu dish Prudhomme was most famous for is blackened redfish. \"He created it almost on a whim, in a black iron skillet,\" she says. \"He passed it out into a restaurant and everybody loved the redfish so much that quickly a fish that had kind of been a trash fish it became so sought after that he was literally responsible through that dish for that entire species almost becoming extinct.\"\u003c/p>\n\u003cp>But what Tooker says she will remember most about Prudhomme is \"his enormous generosity of spirit. Paul was a man who could never tell you no. His heart was always open, and a smile was always on his face. And whether it was in the pot or in the pan, he was always making a little magic.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101939/remembering-paul-prudhomme-the-louisiana-chef-who-made-magic","authors":["5403"],"categories":["bayareabites_63","bayareabites_2090","bayareabites_10028","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_14940","bayareabites_14939","bayareabites_14943","bayareabites_14941","bayareabites_965","bayareabites_11493","bayareabites_14942"],"featImg":"bayareabites_101940","label":"source_bayareabites_101939"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","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 />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"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. 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