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"content": "\u003cfigure id=\"attachment_65013\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2-1024x767.jpg\" alt=\"Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-65013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/200465360/the-science-of-twinkies-how-do-they-last-so-long\">The Salt at NPR Food\u003c/a> (7/10/13)\u003c/p>\n\u003cp>We have to confess: When we heard that Twinkies will have nearly double the shelf life, 45 days, when they return to stores next week, our first reaction was – days? Not years?\u003c/p>\n\u003cp>Urban legend has long deemed Twinkies the cockroaches of the snack food world, a treat that can survive for decades, what humanity would have left to eat come the apocalypse. The true shelf life — which used to be 26 days — seems somewhat less impressive by comparison.\u003c/p>\n\u003cp>While the Twinkie is indeed a highly processed food — its three dozen or so ingredients include polysorbate 60, sodium stearoyl lactylate and others that could only come from a lab — it isn't any more so than thousands of other food products out there.\u003c/p>\n\u003cp>\"It is absolutely typical of all processed foods,\" says Steve Ettlinger, who spent five years tracing the origins of ingredients in many processed foods for his book \u003ca href=\"http://www.twinkiedeconstructed.com/Twinkiewebsite/Welcome.html\">Twinkie, Deconstructed\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Perhaps disappointing to foodies, it's mostly flour and sugar,\" he tells The Salt.\u003c/p>\n\u003cp>So why does the Twinkie persist in the popular imagination as a paragon of delicious, unnatural food creations? Perhaps it is the way the snacks seem to override our senses. Unwrapped from their plastic packaging, these sponge cakes appear impossibly soft, their filling so creamy — not rancid, as logic tells us that any milk product left out for days must surely be.\u003c/p>\n\u003cp>Indeed, most of the items on Twinkies' long list of ingredients go into pulling off that hat trick. Normally, you need butter, milk and eggs to give cakes their moisture and tenderness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\" alt=\" My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into Twinkie, Deconstructed. What into What America Eats\" width=\"300\" height=\"458\" class=\"alignleft size-full wp-image-65012\">\u003c/a>But butter, milk and eggs spoil, so Twinkies needed a way to defy the laws of baked-good longevity. That job is filled by ingredients like monoglycerides and diglycerides, emulsifiers, also found in real milk, that love to bind with oil, and sodium stearoyl lactylate, which likes to bind with water, Ettinger says.\u003c/p>\n\u003cp>The butter flavor comes from diacetyl, the same compound food scientists use in microwave popcorn and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/194212435/fruity-with-a-hint-of-bologna-a-slacker-s-guide-to-wine-tasting\">\"buttery\" Chardonnays\u003c/a>.\u003c/p>\n\u003cp>Eggs get a culinary understudy: Polysorbate 60, an emulsifier derived from oil palm trees, corn syrup and ethylene oxide (which, Ettlinger says, is \"derived from an oil well\"). With polysorbate 60, he says, \"you can get this wonderful goo that resembles egg yolk, only more powerful.\" There is the teensiest big of real egg in Twinkies – about 1/500th of an egg in each cake, by Ettlinger's calculations. \"I could never fathom why,\" he says.\u003c/p>\n\u003cp>Interestingly, though all these ingredients help extend the Twinkies' shelf life, the only proper \"preservative\" used is sorbic acid, he says.\u003c/p>\n\u003cp>So yes, there's a lot of food science packed into the yellow baked snack, though the exact proportions of the recipe remain top secret. (Ettlinger says he was once jokingly told by a Twinkie bakery in Maine that \"if I knew the actual recipe for the crème, they would have to kill me.\")\u003c/p>\n\u003cp>And though we're dying to know just what changes Hostess Brands LLC has made to keep Twinkies \"fresh\" nearly twice as long — from 26 days to 45 days — when they return to shelves on July 15, that, too, is likely to remain a mystery. (A spokesperson for Hostess, which is under \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/24/195232446/twinkies-ho-hos-other-hostess-cakes-to-return-on-july-15\">new ownership\u003c/a>, told the Associated Press that the longer-lasting Twinkies were actually introduced by the old company shortly before it was liquidated.)\u003c/p>\n\u003cp>Of course, we've all heard of people who've kept their Twinkies around for much longer – including a Maine school that's held on to one snack cake for \u003ca href=\"http://bangordailynews.com/2012/11/21/news/hancock/38-year-old-twinkie-worlds-oldest-still-a-sweet-treat-at-blue-hill-school/\">nearly 40 years\u003c/a>, part of a very long-running science experiment. (That Twinkie hasn't crumbled yet, but in photos, it appears a ghastly ash gray.)\u003c/p>\n\u003cp>Heck, at NPR's Science Desk, we even started our own experiment a year-and-a-half ago, after \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/11/145068773/10-things-to-do-with-a-twinkie\">hearing of Hostess' financial woes\u003c/a>. Our findings? So far, the subject shows no signs of disintegrating — or of still being edible: It's now hard as a rock. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65013\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2-1024x767.jpg\" alt=\"Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-65013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/200465360/the-science-of-twinkies-how-do-they-last-so-long\">The Salt at NPR Food\u003c/a> (7/10/13)\u003c/p>\n\u003cp>We have to confess: When we heard that Twinkies will have nearly double the shelf life, 45 days, when they return to stores next week, our first reaction was – days? Not years?\u003c/p>\n\u003cp>Urban legend has long deemed Twinkies the cockroaches of the snack food world, a treat that can survive for decades, what humanity would have left to eat come the apocalypse. The true shelf life — which used to be 26 days — seems somewhat less impressive by comparison.\u003c/p>\n\u003cp>While the Twinkie is indeed a highly processed food — its three dozen or so ingredients include polysorbate 60, sodium stearoyl lactylate and others that could only come from a lab — it isn't any more so than thousands of other food products out there.\u003c/p>\n\u003cp>\"It is absolutely typical of all processed foods,\" says Steve Ettlinger, who spent five years tracing the origins of ingredients in many processed foods for his book \u003ca href=\"http://www.twinkiedeconstructed.com/Twinkiewebsite/Welcome.html\">Twinkie, Deconstructed\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Perhaps disappointing to foodies, it's mostly flour and sugar,\" he tells The Salt.\u003c/p>\n\u003cp>So why does the Twinkie persist in the popular imagination as a paragon of delicious, unnatural food creations? Perhaps it is the way the snacks seem to override our senses. Unwrapped from their plastic packaging, these sponge cakes appear impossibly soft, their filling so creamy — not rancid, as logic tells us that any milk product left out for days must surely be.\u003c/p>\n\u003cp>Indeed, most of the items on Twinkies' long list of ingredients go into pulling off that hat trick. Normally, you need butter, milk and eggs to give cakes their moisture and tenderness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\" alt=\" My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into Twinkie, Deconstructed. What into What America Eats\" width=\"300\" height=\"458\" class=\"alignleft size-full wp-image-65012\">\u003c/a>But butter, milk and eggs spoil, so Twinkies needed a way to defy the laws of baked-good longevity. That job is filled by ingredients like monoglycerides and diglycerides, emulsifiers, also found in real milk, that love to bind with oil, and sodium stearoyl lactylate, which likes to bind with water, Ettinger says.\u003c/p>\n\u003cp>The butter flavor comes from diacetyl, the same compound food scientists use in microwave popcorn and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/194212435/fruity-with-a-hint-of-bologna-a-slacker-s-guide-to-wine-tasting\">\"buttery\" Chardonnays\u003c/a>.\u003c/p>\n\u003cp>Eggs get a culinary understudy: Polysorbate 60, an emulsifier derived from oil palm trees, corn syrup and ethylene oxide (which, Ettlinger says, is \"derived from an oil well\"). With polysorbate 60, he says, \"you can get this wonderful goo that resembles egg yolk, only more powerful.\" There is the teensiest big of real egg in Twinkies – about 1/500th of an egg in each cake, by Ettlinger's calculations. \"I could never fathom why,\" he says.\u003c/p>\n\u003cp>Interestingly, though all these ingredients help extend the Twinkies' shelf life, the only proper \"preservative\" used is sorbic acid, he says.\u003c/p>\n\u003cp>So yes, there's a lot of food science packed into the yellow baked snack, though the exact proportions of the recipe remain top secret. (Ettlinger says he was once jokingly told by a Twinkie bakery in Maine that \"if I knew the actual recipe for the crème, they would have to kill me.\")\u003c/p>\n\u003cp>And though we're dying to know just what changes Hostess Brands LLC has made to keep Twinkies \"fresh\" nearly twice as long — from 26 days to 45 days — when they return to shelves on July 15, that, too, is likely to remain a mystery. (A spokesperson for Hostess, which is under \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/24/195232446/twinkies-ho-hos-other-hostess-cakes-to-return-on-july-15\">new ownership\u003c/a>, told the Associated Press that the longer-lasting Twinkies were actually introduced by the old company shortly before it was liquidated.)\u003c/p>\n\u003cp>Of course, we've all heard of people who've kept their Twinkies around for much longer – including a Maine school that's held on to one snack cake for \u003ca href=\"http://bangordailynews.com/2012/11/21/news/hancock/38-year-old-twinkie-worlds-oldest-still-a-sweet-treat-at-blue-hill-school/\">nearly 40 years\u003c/a>, part of a very long-running science experiment. (That Twinkie hasn't crumbled yet, but in photos, it appears a ghastly ash gray.)\u003c/p>\n\u003cp>Heck, at NPR's Science Desk, we even started our own experiment a year-and-a-half ago, after \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/11/145068773/10-things-to-do-with-a-twinkie\">hearing of Hostess' financial woes\u003c/a>. Our findings? So far, the subject shows no signs of disintegrating — or of still being edible: It's now hard as a rock. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Curbside Creamery: A New Ice Cream Venture Rolls Into Oakland",
"title": "Curbside Creamery: A New Ice Cream Venture Rolls Into Oakland",
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"content": "\u003cfigure id=\"attachment_64795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside15.jpg\" alt=\"Curbside Creamery\" width=\"1000\" height=\"677\" class=\"size-full wp-image-64795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Tori Wentworth of Curbside Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>There's a promising newcomer entering the East Bay ice cream scene: \u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">Curbside Creamery\u003c/a> plans to start scooping from its new space in Oakland's Temescal Alley this fall. In the meantime, you may spot owner Tori Wentworth rolling through the streets this summer on her unique vending trike making deliveries, popping up at local farmers' markets or serving up her sweet treats at special events. \u003c/p>\n\u003cfigure id=\"attachment_64786\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside06.jpg\" alt=\"Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_64782\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside02.jpg\" alt=\"Curbside Creamery Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Curbside Creamery's offerings\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_64790\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside10.jpg\" alt=\"Curbside Creamery Chocolate\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tori uses Guittard and Valrhona chocolate for her chocolate ice cream.\u003c/figcaption>\u003c/figure>\n\u003cp>I met Tori through the Bay Area cycling community, so it's no surprise she's launching her new venture through pedal-powered means. She recently graduated from UC Berkeley two years ago with a degree in philosophy, but eschewed academia and jumped onto the entrepreneurial track right after college.\u003c/p>\n\u003cblockquote>\u003cp>\"I decided somewhere along the way that I wanted to start a business of some kind. It runs in my family--my dad and grandfather were both business owners, as well as a bunch of my extended family. On a trip to NYC, I went with a friend to an all-vegan, cashew-based ice cream place in Manhattan called \u003ca href=\"http://www.lulassweetapothecary.com/\" target=\"_blank\">Lula's Sweet Apothecary\u003c/a>. It was delicious, cool, cute and offered soft serve -- which I loved. I thought the [Bay Area] could really use a shop like that, [which offered] such solid vegan ice cream. So the day after graduating college, I started developing my own cashew milk-based recipes. There wasn't much info out there on the subject at all, so I more or less started from scratch. Later on when my recipes were solid, I decided to venture into dairy as well, which was fun and easy after all the work I'd already put in.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_64792\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside12.jpg\" alt=\"Mint stracciatella\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint stracciatella\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay is already chock-full of delicious ice cream offerings, such as \u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>, \u003ca href=\"http://www.screamsorbet.com/\" target=\"_blank\">Scream Sorbet\u003c/a>, \u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic\u003c/a>, \u003ca href=\"http://tuckersicecream.com/\" target=\"_blank\">Tucker's\u003c/a>, \u003ca href=\"http://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a> and the venerable \u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fenton's\u003c/a> in Piedmont among many others. How will Curbside Creamery stand out?\u003c/p>\n\u003cblockquote>\u003cp>\"I suppose the first big difference is going to be quality and sheer amount of my vegan, dairy-free offerings--I can make all my flavors either way and plan to rotate through a full range in the shop. And it's not sorbet style. It really delivers the flavors and texture like a cream base. Secondly, my goal is to offer the quality level of the new, artisan ice cream shops combined with the experience of a hometown-style shop. I've focused on creating the most amazing versions of classic flavors people love rather than focusing on creating flavors they've never seen before. I want you to feel nostalgic, to get jimmy sprinkles if you want, to bring along the kids or hang out with friends. Ice cream is all about enjoyment and fun, after all. Or at least it should be! The plan is for the front of my shop to be able to open up nearly all the way across, so on warm days it has an airy beach boardwalk feel. I think we were able to capture this in the look of my logo. The font was based off of the sign for an old saltwater taffy shop.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside01.jpg\" alt=\"Curbside Creamery Sign\" width=\"1000\" height=\"650\" class=\"alignnone size-full wp-image-64781\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside14.jpg\" alt=\"Curbside Creamery Sign 2\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-64794\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tori's churning out her ice cream from her home kitchen for now, but she'll be moving production to the \u003ca href=\"https://www.facebook.com/theuptownkitchen\" target=\"_blank\">Uptown Kitchen\u003c/a> in Oakland in the near future. She sources her dairy products from \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus\u003c/a>, and several other ingredients come from local companies. \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a> are two suppliers for her coffee-flavored confections (and she'll probably rotate companies on a regular basis), while her cookies and dough are provided by the \u003ca href=\"http://littleladybugbakeshop.com/\" target=\"_blank\">Little Ladybug Bakery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside11.jpg\" alt=\"Tori of Curbside Creamery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-64791\">\u003c/a>\u003c/p>\n\u003cp>Tori's currently in the most challenging phase of Curbside Creamery's ongoing development: raising funds for equipment and renovating her future space in Temescal Alley. \u003c/p>\n\u003cblockquote>\u003cp>\"The shop is going to take a huge investment of time and money--construction, equipment, permits, inventory, etc. So I'm focusing on securing the money I need, and that means applying for bank loans and \u003ca href=\"http://www.kickstarter.com/projects/curbsidecreamery/curbside-creamerys-pledge-dessert-first-campaign\" target=\"_blank\">[promoting] my Kickstarter campaign\u003c/a>. I'm setting my fundraising goal at $20,000, which is the price of the commercial ice cream maker I need. Since it's the literal and figurative backbone of my business--it will produce every bit of ice cream I sell--I thought it would be a good, clear goal to push for. If all goes well with Kickstarter and with the loan, I hope to start construction within the next two months, and to get the doors open in the fall. Right now the unit in Temescal Alley is a completely gutted space, so it's going to take time to get everything into place. But it's a beautiful little space with a high ceiling, and I couldn't ask for a more awesome spot than the Alley. I'm super excited about it.\"\u003c/p>\u003c/blockquote>\n\u003cdiv class=\"single-video\"> \u003c/div>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.curbsideoakland.com/%E2%80%8E\" target=\"_blank\">Curbside Creamery\u003c/a>\u003c/strong>\u003cbr>\n482 49th St., Oakland, CA [\u003ca href=\"http://goo.gl/wnb6m\">map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curbside-Creamery/150544291776037\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamery\u003c/a>\u003c/p>\n\n",
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"excerpt": "There's a promising newcomer entering the East Bay ice cream scene. Curbside Creamery plans to start scooping from its new space in Oakland's Temescal Alley this fall. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside15.jpg\" alt=\"Curbside Creamery\" width=\"1000\" height=\"677\" class=\"size-full wp-image-64795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Tori Wentworth of Curbside Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>There's a promising newcomer entering the East Bay ice cream scene: \u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">Curbside Creamery\u003c/a> plans to start scooping from its new space in Oakland's Temescal Alley this fall. In the meantime, you may spot owner Tori Wentworth rolling through the streets this summer on her unique vending trike making deliveries, popping up at local farmers' markets or serving up her sweet treats at special events. \u003c/p>\n\u003cfigure id=\"attachment_64786\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside06.jpg\" alt=\"Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_64782\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside02.jpg\" alt=\"Curbside Creamery Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Curbside Creamery's offerings\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_64790\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside10.jpg\" alt=\"Curbside Creamery Chocolate\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tori uses Guittard and Valrhona chocolate for her chocolate ice cream.\u003c/figcaption>\u003c/figure>\n\u003cp>I met Tori through the Bay Area cycling community, so it's no surprise she's launching her new venture through pedal-powered means. She recently graduated from UC Berkeley two years ago with a degree in philosophy, but eschewed academia and jumped onto the entrepreneurial track right after college.\u003c/p>\n\u003cblockquote>\u003cp>\"I decided somewhere along the way that I wanted to start a business of some kind. It runs in my family--my dad and grandfather were both business owners, as well as a bunch of my extended family. On a trip to NYC, I went with a friend to an all-vegan, cashew-based ice cream place in Manhattan called \u003ca href=\"http://www.lulassweetapothecary.com/\" target=\"_blank\">Lula's Sweet Apothecary\u003c/a>. It was delicious, cool, cute and offered soft serve -- which I loved. I thought the [Bay Area] could really use a shop like that, [which offered] such solid vegan ice cream. So the day after graduating college, I started developing my own cashew milk-based recipes. There wasn't much info out there on the subject at all, so I more or less started from scratch. Later on when my recipes were solid, I decided to venture into dairy as well, which was fun and easy after all the work I'd already put in.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_64792\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside12.jpg\" alt=\"Mint stracciatella\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint stracciatella\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay is already chock-full of delicious ice cream offerings, such as \u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>, \u003ca href=\"http://www.screamsorbet.com/\" target=\"_blank\">Scream Sorbet\u003c/a>, \u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic\u003c/a>, \u003ca href=\"http://tuckersicecream.com/\" target=\"_blank\">Tucker's\u003c/a>, \u003ca href=\"http://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a> and the venerable \u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fenton's\u003c/a> in Piedmont among many others. How will Curbside Creamery stand out?\u003c/p>\n\u003cblockquote>\u003cp>\"I suppose the first big difference is going to be quality and sheer amount of my vegan, dairy-free offerings--I can make all my flavors either way and plan to rotate through a full range in the shop. And it's not sorbet style. It really delivers the flavors and texture like a cream base. Secondly, my goal is to offer the quality level of the new, artisan ice cream shops combined with the experience of a hometown-style shop. I've focused on creating the most amazing versions of classic flavors people love rather than focusing on creating flavors they've never seen before. I want you to feel nostalgic, to get jimmy sprinkles if you want, to bring along the kids or hang out with friends. Ice cream is all about enjoyment and fun, after all. Or at least it should be! The plan is for the front of my shop to be able to open up nearly all the way across, so on warm days it has an airy beach boardwalk feel. I think we were able to capture this in the look of my logo. The font was based off of the sign for an old saltwater taffy shop.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside01.jpg\" alt=\"Curbside Creamery Sign\" width=\"1000\" height=\"650\" class=\"alignnone size-full wp-image-64781\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside14.jpg\" alt=\"Curbside Creamery Sign 2\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-64794\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tori's churning out her ice cream from her home kitchen for now, but she'll be moving production to the \u003ca href=\"https://www.facebook.com/theuptownkitchen\" target=\"_blank\">Uptown Kitchen\u003c/a> in Oakland in the near future. She sources her dairy products from \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus\u003c/a>, and several other ingredients come from local companies. \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a> are two suppliers for her coffee-flavored confections (and she'll probably rotate companies on a regular basis), while her cookies and dough are provided by the \u003ca href=\"http://littleladybugbakeshop.com/\" target=\"_blank\">Little Ladybug Bakery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside11.jpg\" alt=\"Tori of Curbside Creamery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-64791\">\u003c/a>\u003c/p>\n\u003cp>Tori's currently in the most challenging phase of Curbside Creamery's ongoing development: raising funds for equipment and renovating her future space in Temescal Alley. \u003c/p>\n\u003cblockquote>\u003cp>\"The shop is going to take a huge investment of time and money--construction, equipment, permits, inventory, etc. So I'm focusing on securing the money I need, and that means applying for bank loans and \u003ca href=\"http://www.kickstarter.com/projects/curbsidecreamery/curbside-creamerys-pledge-dessert-first-campaign\" target=\"_blank\">[promoting] my Kickstarter campaign\u003c/a>. I'm setting my fundraising goal at $20,000, which is the price of the commercial ice cream maker I need. Since it's the literal and figurative backbone of my business--it will produce every bit of ice cream I sell--I thought it would be a good, clear goal to push for. If all goes well with Kickstarter and with the loan, I hope to start construction within the next two months, and to get the doors open in the fall. Right now the unit in Temescal Alley is a completely gutted space, so it's going to take time to get everything into place. But it's a beautiful little space with a high ceiling, and I couldn't ask for a more awesome spot than the Alley. I'm super excited about it.\"\u003c/p>\u003c/blockquote>\n\u003cdiv class=\"single-video\"> \u003c/div>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.curbsideoakland.com/%E2%80%8E\" target=\"_blank\">Curbside Creamery\u003c/a>\u003c/strong>\u003cbr>\n482 49th St., Oakland, CA [\u003ca href=\"http://goo.gl/wnb6m\">map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curbside-Creamery/150544291776037\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamery\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "France Battles Scourge Of Ready-To-Eat Meals In Restaurants",
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"content": "\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n",
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"excerpt": "French dining is world famous, but it has a dirty little secret: Many restaurants rely on microwavable, premade meals. A bill that's already cleared one big hurdle in the French National Assembly would force restaurants to label when their food is made in-house from scratch – and penalize those who lie about it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Heart Attack On A Hook': Meet America's 'Worst Restaurant Meal'",
"title": "'Heart Attack On A Hook': Meet America's 'Worst Restaurant Meal'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64450\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/heart-attack-on-a-hook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/heart-attack-on-a-hook-1024x768.jpg\" alt=\"Long John Silver's Big Catch platter will net you 33 grams of trans fats in one meal. Photo: Courtesy of Clare Politano/Center for Science in the Public Interest\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long John Silver's Big Catch platter will net you 33 grams of trans fats in one meal. Photo: Courtesy of Clare Politano/Center for Science in the Public Interest\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jessica Naudziunas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/02/198006557/heart-attack-on-a-hook-meet-americas-worst-restaurant-meal\">The Salt at NPR Food\u003c/a> (7/2/13)\u003c/p>\n\u003cp>Seafood is generally considered a more healthful choice when dining out — but not if you're battering and deep-frying it and serving it up with hush puppies and onion rings.\u003c/p>\n\u003cp>And that is precisely why the folks at the Center for Science in the Public Interest, a nutrition and health policy watchdog group, have named Long John Silver's new \"Big Catch\" meal the worst restaurant meal in America.\u003c/p>\n\u003cp>The meal, which debuted this May, sounds harmless enough on the surface, judging by the chain's marketing materials. Its centerpiece is \"7-8 ounces of 100 percent premium Haddock caught in the icy waters of the North Atlantic.\"\u003c/p>\n\u003cp>But if you ate an entire Big Catch — complete with the sides of fried onion rings and hush puppies — you'd end up netting an unwelcome surprise: around 33 grams of trans fats. That's a lot — over two weeks' worth of the \u003ca href=\"http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Trans-Fats_UCM_301120_Article.jsp\">maximum daily intake\u003c/a> recommended by the American Heart Association.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We've actually never made this designation before,\" Jeff Cronin, CSPI's director of communications, told The Salt. \"No exaggeration. No one here has ever seen this much trans fat in a meal.\"\u003c/p>\n\u003cp>And if that weren't enough, the Big Catch also contains 19 grams of saturated fat, 1,320 calories and almost 3,700 milligrams of sodium, CSPI found.\u003c/p>\n\u003cp>At almost all of its locations nationwide, Long John Silver's fish is fried in partially hydrogenated oil. These oils have fallen out of favor with the food industry because they contain \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=102335980\">trans fats\u003c/a>, which have been implicated in heart disease. In 2006, KFC switched to trans-fat-free oil after \u003ca href=\"http://www.nbcnews.com/id/13295802/ns/business-us_business/t/consumer-group-sues-kfc-over-unhealthy-fat/\">CSPI sued the group\u003c/a> over its use of partially hydrogenated oils.\u003c/p>\n\u003cp>To find what is swimming around in the Big Catch meal, CSPI visited several Long John Silver's locations around Washington, D.C., and commissioned tests from the laboratory Eurofins. The results were startling enough for CSPI to to dub the meal \"heart attack on a hook.\"\u003c/p>\n\u003cp>CSPI also found something off about the weight of the fish, too. When the researchers brought their Big Catch meals back to CSPI headquarters, they found that, once its breading was removed, a naked filet of fish weighed in at about 4 to 5 ounces.\u003c/p>\n\u003cp>In other words, customers aren't \"getting 7 to 8 ounces of pure fish. They're getting fish plus several ounces of greasy batter,\" says CSPI Executive Director Michael Jacobson. \"In our mind, this is the worst. It's the Mount Everest of trans fat.\"\u003c/p>\n\u003cp>In a statement, Long John Silver's told The Salt that \"we stand behind our published food data and will review any requests from CSPI that raise questions about our data.\" The Big Catch, the company added, is a limited-time special \"that delivers tremendous value to value hungry consumers.\"\u003c/p>\n\u003cp>Despite the \"worst meal\" designation, Long John Silver's Big Catch has plenty of fans, judging from the company's \u003ca href=\"https://www.facebook.com/LongJohnSilvers\">Facebook page\u003c/a>, which features dozens of photos from customers posing with empty white to-go boxes. One post boasts of a customer who finished the Big Catch platter \"in under 7 min!\"\u003c/p>\n\u003cp>Interestingly, in another \u003ca href=\"%20https:/www.facebook.com/photo.php?fbid=10151594682772836&set=pb.52600182835.-2207520000.1372787057.&type=3&theater\">post\u003c/a> on its Facebook page from May, Long John Silver's notes that \"many doctors recommend eating seafood twice a week. We recommend getting it with Hushpuppies and fries!\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64450\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/heart-attack-on-a-hook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/heart-attack-on-a-hook-1024x768.jpg\" alt=\"Long John Silver's Big Catch platter will net you 33 grams of trans fats in one meal. Photo: Courtesy of Clare Politano/Center for Science in the Public Interest\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long John Silver's Big Catch platter will net you 33 grams of trans fats in one meal. Photo: Courtesy of Clare Politano/Center for Science in the Public Interest\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jessica Naudziunas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/02/198006557/heart-attack-on-a-hook-meet-americas-worst-restaurant-meal\">The Salt at NPR Food\u003c/a> (7/2/13)\u003c/p>\n\u003cp>Seafood is generally considered a more healthful choice when dining out — but not if you're battering and deep-frying it and serving it up with hush puppies and onion rings.\u003c/p>\n\u003cp>And that is precisely why the folks at the Center for Science in the Public Interest, a nutrition and health policy watchdog group, have named Long John Silver's new \"Big Catch\" meal the worst restaurant meal in America.\u003c/p>\n\u003cp>The meal, which debuted this May, sounds harmless enough on the surface, judging by the chain's marketing materials. Its centerpiece is \"7-8 ounces of 100 percent premium Haddock caught in the icy waters of the North Atlantic.\"\u003c/p>\n\u003cp>But if you ate an entire Big Catch — complete with the sides of fried onion rings and hush puppies — you'd end up netting an unwelcome surprise: around 33 grams of trans fats. That's a lot — over two weeks' worth of the \u003ca href=\"http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Trans-Fats_UCM_301120_Article.jsp\">maximum daily intake\u003c/a> recommended by the American Heart Association.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We've actually never made this designation before,\" Jeff Cronin, CSPI's director of communications, told The Salt. \"No exaggeration. No one here has ever seen this much trans fat in a meal.\"\u003c/p>\n\u003cp>And if that weren't enough, the Big Catch also contains 19 grams of saturated fat, 1,320 calories and almost 3,700 milligrams of sodium, CSPI found.\u003c/p>\n\u003cp>At almost all of its locations nationwide, Long John Silver's fish is fried in partially hydrogenated oil. These oils have fallen out of favor with the food industry because they contain \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=102335980\">trans fats\u003c/a>, which have been implicated in heart disease. In 2006, KFC switched to trans-fat-free oil after \u003ca href=\"http://www.nbcnews.com/id/13295802/ns/business-us_business/t/consumer-group-sues-kfc-over-unhealthy-fat/\">CSPI sued the group\u003c/a> over its use of partially hydrogenated oils.\u003c/p>\n\u003cp>To find what is swimming around in the Big Catch meal, CSPI visited several Long John Silver's locations around Washington, D.C., and commissioned tests from the laboratory Eurofins. The results were startling enough for CSPI to to dub the meal \"heart attack on a hook.\"\u003c/p>\n\u003cp>CSPI also found something off about the weight of the fish, too. When the researchers brought their Big Catch meals back to CSPI headquarters, they found that, once its breading was removed, a naked filet of fish weighed in at about 4 to 5 ounces.\u003c/p>\n\u003cp>In other words, customers aren't \"getting 7 to 8 ounces of pure fish. They're getting fish plus several ounces of greasy batter,\" says CSPI Executive Director Michael Jacobson. \"In our mind, this is the worst. It's the Mount Everest of trans fat.\"\u003c/p>\n\u003cp>In a statement, Long John Silver's told The Salt that \"we stand behind our published food data and will review any requests from CSPI that raise questions about our data.\" The Big Catch, the company added, is a limited-time special \"that delivers tremendous value to value hungry consumers.\"\u003c/p>\n\u003cp>Despite the \"worst meal\" designation, Long John Silver's Big Catch has plenty of fans, judging from the company's \u003ca href=\"https://www.facebook.com/LongJohnSilvers\">Facebook page\u003c/a>, which features dozens of photos from customers posing with empty white to-go boxes. One post boasts of a customer who finished the Big Catch platter \"in under 7 min!\"\u003c/p>\n\u003cp>Interestingly, in another \u003ca href=\"%20https:/www.facebook.com/photo.php?fbid=10151594682772836&set=pb.52600182835.-2207520000.1372787057.&type=3&theater\">post\u003c/a> on its Facebook page from May, Long John Silver's notes that \"many doctors recommend eating seafood twice a week. We recommend getting it with Hushpuppies and fries!\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mon Dieu! Fast Food Now Rules In France",
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"content": "\u003cfigure id=\"attachment_61131\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/104476530-1-_custom-64e22894d097848721f6a427951a4673e8e79615-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/104476530-1-_custom-64e22894d097848721f6a427951a4673e8e79615-s40.jpg\" alt=\"Fast times on the Champs-Elysees: People walk past a McDonald's on one of Paris' most storied avenues. But it's not just McD's that has caught French interest: Fast food now accounts for the majority of restaurant spending in the country. Photo: Thomas Coex/AFP/Getty Images\" width=\"1120\" height=\"753\" class=\"size-full wp-image-61131\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fast times on the Champs-Elysees: People walk past a McDonald's on one of Paris' most storied avenues. But it's not just McD's that has caught French interest: Fast food now accounts for the majority of restaurant spending in the country. \u003cbr>Photo: Thomas Coex/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/29/179879664/mon-dieu-fast-food-now-rules-in-france\">The Salt at NPR Food\u003c/a> (04/30/13)\u003c/p>\n\u003cp>When it comes to culinary matters, France, in many minds, is synonymous with fine dining. So it might surprise you that, for the first time, sales at fast food chains have overtaken those at traditional restaurants in the country that gave us the word \u003cem>gastronomie.\u003c/em>\u003c/p>\n\u003cp>That's according to an annual \u003ca href=\"http://www.giraconseil.com/3-cahiers-de-tendances\">survey\u003c/a> of consumer spending, traffic and other restaurant data conducted by Gira Conseil, a food consultancy firm. The latest survey, to be released in May, found that fast food chains now account for 54 percent of all restaurant sales in France.\u003c/p>\n\u003cp>\"In previous years, we could see fast food was gaining ground, but this is the first time it has overtaken restaurants where you are served at the table,\" Julien Janneau of Gira Conseil \u003ca href=\"http://tempsreel.nouvelobs.com/societe/20130228.OBS0336/restauration-la-france-sandwich.html\">told\u003c/a> French newspaper \u003cem>Nouvel Observateur\u003c/em>.\u003c/p>\n\u003cp>Consumption at casual eateries serving burgers, sandwiches, pizza and other fast food has increased 14 percent in the past year alone, according to the survey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While McDonald's has \u003ca href=\"http://lauder.wharton.upenn.edu/pages/pdf/student_thesis/UhrielWood_Thesis.pdf\">been in France\u003c/a> since the 1970s, many industry observers say it wasn't until the turn of this century that outlets for both American and European fast food chains really began proliferating. The fast food market is now so ripe that Subway says it has opened some 400 stores in the past decade, and Burger King, which shut its 39 French restaurants 16 years ago, recently \u003ca href=\"http://connexionfrance.com/McDonalds-casse-croute-menu-France-market-French-do-get-fat-14500-news-article.html%20\">re-entered\u003c/a> the market with great success.\u003c/p>\n\u003cp>\"We are the second-biggest consumer of fast food, after the U.S.,\" \u003ca href=\"http://gastronomie.blog.lemonde.fr/\">Camille Labro\u003c/a>, a food writer and regular contributor to \u003cem>Le Monde\u003c/em> magazine, tells The Salt.\u003c/p>\n\u003cp>The rise of fast food has come as the French have grown lax about their notoriously rigid food culture rules. Frédéric Maquair, who co-founded \u003ca href=\"http://www.cojean.fr/\">Cojean\u003c/a>, a Parisian chain of healthy fast food outlets, in 2001, notes that meals never used to be a solitary activity. \"Before, people didn't dare go by themselves to a restaurant, eating alone, reading a magazine,\" he tells The Salt.\u003c/p>\n\u003cp>Nowadays, he and others say, the French have come to see fast food as freedom from the rigid gastronomical rules that used to bind them to sitting at a table, with other people, at specific times, for multiple courses.\u003c/p>\n\u003cp>But there's another, more practical concern encouraging the fast food trend: a shrinking lunch break.\u003c/p>\n\u003cp>The French lunch hour has collapsed from 80 minutes back in 1975 to \u003ca href=\"http://www.thelocal.fr/page/view/1329#.UXZ9wkoQNmk\">just 22 minutes\u003c/a>, according to a 2011 study by insurer Malakoff Mederic. That, in turn, has hurt business at traditional cafes, where offerings — like the typical 13 euro ($15) multicourse lunch — are still geared toward leisurely eating habits that are, increasingly, a relic of the past.\u003c/p>\n\u003cp>The number of cafes in France has dropped from more than 200,000 after World War II to just 32,000 today, according to estimates from Gira Conseil.\u003c/p>\n\u003cp>\"The offer has not changed,\" says Gira Conseil's Devanne Julien, \"but the consumer is different.\" Cafes, he says, \"have not been able to adapt and compete with fast food.\"\u003c/p>\n\u003cp>Indeed, adaptation has been a key to fast food's success in France — where offerings tend to be healthier than in other parts of the world. There's less emphasis on fried and more focus on fresh ingredients and local tastes.\u003c/p>\n\u003cp>At British chain Pret A Manger, known for its sandwiches, a third of the menu is dedicated to French classics like apple tart and the beloved \u003cem>jambon-beurre,\u003c/em> or ham and butter — which might be called the French national sandwich.\u003c/p>\n\u003cp>And as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/24/145698222/why-mcdonalds-in-france-doesnt-feel-like-fast-food\">previously reported,\u003c/a> McDonald's has risen to the top of the fast food pack in France, with more than 1,200 outlets, precisely by fine-tuning its menu to fit the local culture (think grass-fed beef burgers). In 2011, the company even opened a \u003ca href=\"http://blogs.ocweekly.com/stickaforkinit/2012/01/why_is_mcdonalds_doing_well_in.php\">salad-only cafe\u003c/a>, called McSalad, which managed to win a begrudging bit of praise from food writer Labro.\u003c/p>\n\u003cp>\"The dressing was made with hazelnut and balsamic vinegar,\" she admits reluctantly, \"just like I make at home.\"\u003c/p>\n\u003cp>But American chains like McDonald's and Subway also attract French fans for the ways in which they depart from local customs — at least when it comes to wait staff, says Labro.\u003c/p>\n\u003cp>French waiters, she says, tend to be \"so mean and unserviceable that the American way of doing things in fast food places is almost pleasant.\"\u003c/p>\n\u003cp>Labro remains a steadfast opponent of fast food, but she can also see why its American-style service appeals to consumers. They'd \"rather have an automated experience than a waiter ready to throw food in my face. It's more relaxing.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/29/179879664/mon-dieu-fast-food-now-rules-in-france\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The French may have a global reputation as gastronomes, but the majority of their restaurant spending now goes to fast food chains, a new survey finds. The change comes amid shrinking lunch breaks and growing laxity among the French when it comes to their famously rigid food culture rules.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61131\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/104476530-1-_custom-64e22894d097848721f6a427951a4673e8e79615-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/104476530-1-_custom-64e22894d097848721f6a427951a4673e8e79615-s40.jpg\" alt=\"Fast times on the Champs-Elysees: People walk past a McDonald's on one of Paris' most storied avenues. But it's not just McD's that has caught French interest: Fast food now accounts for the majority of restaurant spending in the country. Photo: Thomas Coex/AFP/Getty Images\" width=\"1120\" height=\"753\" class=\"size-full wp-image-61131\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fast times on the Champs-Elysees: People walk past a McDonald's on one of Paris' most storied avenues. But it's not just McD's that has caught French interest: Fast food now accounts for the majority of restaurant spending in the country. \u003cbr>Photo: Thomas Coex/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/29/179879664/mon-dieu-fast-food-now-rules-in-france\">The Salt at NPR Food\u003c/a> (04/30/13)\u003c/p>\n\u003cp>When it comes to culinary matters, France, in many minds, is synonymous with fine dining. So it might surprise you that, for the first time, sales at fast food chains have overtaken those at traditional restaurants in the country that gave us the word \u003cem>gastronomie.\u003c/em>\u003c/p>\n\u003cp>That's according to an annual \u003ca href=\"http://www.giraconseil.com/3-cahiers-de-tendances\">survey\u003c/a> of consumer spending, traffic and other restaurant data conducted by Gira Conseil, a food consultancy firm. The latest survey, to be released in May, found that fast food chains now account for 54 percent of all restaurant sales in France.\u003c/p>\n\u003cp>\"In previous years, we could see fast food was gaining ground, but this is the first time it has overtaken restaurants where you are served at the table,\" Julien Janneau of Gira Conseil \u003ca href=\"http://tempsreel.nouvelobs.com/societe/20130228.OBS0336/restauration-la-france-sandwich.html\">told\u003c/a> French newspaper \u003cem>Nouvel Observateur\u003c/em>.\u003c/p>\n\u003cp>Consumption at casual eateries serving burgers, sandwiches, pizza and other fast food has increased 14 percent in the past year alone, according to the survey.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While McDonald's has \u003ca href=\"http://lauder.wharton.upenn.edu/pages/pdf/student_thesis/UhrielWood_Thesis.pdf\">been in France\u003c/a> since the 1970s, many industry observers say it wasn't until the turn of this century that outlets for both American and European fast food chains really began proliferating. The fast food market is now so ripe that Subway says it has opened some 400 stores in the past decade, and Burger King, which shut its 39 French restaurants 16 years ago, recently \u003ca href=\"http://connexionfrance.com/McDonalds-casse-croute-menu-France-market-French-do-get-fat-14500-news-article.html%20\">re-entered\u003c/a> the market with great success.\u003c/p>\n\u003cp>\"We are the second-biggest consumer of fast food, after the U.S.,\" \u003ca href=\"http://gastronomie.blog.lemonde.fr/\">Camille Labro\u003c/a>, a food writer and regular contributor to \u003cem>Le Monde\u003c/em> magazine, tells The Salt.\u003c/p>\n\u003cp>The rise of fast food has come as the French have grown lax about their notoriously rigid food culture rules. Frédéric Maquair, who co-founded \u003ca href=\"http://www.cojean.fr/\">Cojean\u003c/a>, a Parisian chain of healthy fast food outlets, in 2001, notes that meals never used to be a solitary activity. \"Before, people didn't dare go by themselves to a restaurant, eating alone, reading a magazine,\" he tells The Salt.\u003c/p>\n\u003cp>Nowadays, he and others say, the French have come to see fast food as freedom from the rigid gastronomical rules that used to bind them to sitting at a table, with other people, at specific times, for multiple courses.\u003c/p>\n\u003cp>But there's another, more practical concern encouraging the fast food trend: a shrinking lunch break.\u003c/p>\n\u003cp>The French lunch hour has collapsed from 80 minutes back in 1975 to \u003ca href=\"http://www.thelocal.fr/page/view/1329#.UXZ9wkoQNmk\">just 22 minutes\u003c/a>, according to a 2011 study by insurer Malakoff Mederic. That, in turn, has hurt business at traditional cafes, where offerings — like the typical 13 euro ($15) multicourse lunch — are still geared toward leisurely eating habits that are, increasingly, a relic of the past.\u003c/p>\n\u003cp>The number of cafes in France has dropped from more than 200,000 after World War II to just 32,000 today, according to estimates from Gira Conseil.\u003c/p>\n\u003cp>\"The offer has not changed,\" says Gira Conseil's Devanne Julien, \"but the consumer is different.\" Cafes, he says, \"have not been able to adapt and compete with fast food.\"\u003c/p>\n\u003cp>Indeed, adaptation has been a key to fast food's success in France — where offerings tend to be healthier than in other parts of the world. There's less emphasis on fried and more focus on fresh ingredients and local tastes.\u003c/p>\n\u003cp>At British chain Pret A Manger, known for its sandwiches, a third of the menu is dedicated to French classics like apple tart and the beloved \u003cem>jambon-beurre,\u003c/em> or ham and butter — which might be called the French national sandwich.\u003c/p>\n\u003cp>And as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/24/145698222/why-mcdonalds-in-france-doesnt-feel-like-fast-food\">previously reported,\u003c/a> McDonald's has risen to the top of the fast food pack in France, with more than 1,200 outlets, precisely by fine-tuning its menu to fit the local culture (think grass-fed beef burgers). In 2011, the company even opened a \u003ca href=\"http://blogs.ocweekly.com/stickaforkinit/2012/01/why_is_mcdonalds_doing_well_in.php\">salad-only cafe\u003c/a>, called McSalad, which managed to win a begrudging bit of praise from food writer Labro.\u003c/p>\n\u003cp>\"The dressing was made with hazelnut and balsamic vinegar,\" she admits reluctantly, \"just like I make at home.\"\u003c/p>\n\u003cp>But American chains like McDonald's and Subway also attract French fans for the ways in which they depart from local customs — at least when it comes to wait staff, says Labro.\u003c/p>\n\u003cp>French waiters, she says, tend to be \"so mean and unserviceable that the American way of doing things in fast food places is almost pleasant.\"\u003c/p>\n\u003cp>Labro remains a steadfast opponent of fast food, but she can also see why its American-style service appeals to consumers. They'd \"rather have an automated experience than a waiter ready to throw food in my face. It's more relaxing.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/29/179879664/mon-dieu-fast-food-now-rules-in-france\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_59535\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\" alt=\"Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City. Photo: Mary Altaffer/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-59535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City.\u003cbr> Photo: Mary Altaffer/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/04/20130404_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Fast-food restaurants were a little bit slower Thursday in New York City. Hundreds of workers staged a one-day strike in what organizers are calling the biggest job action ever in that industry. It's a growing segment of the economy, but workers complain that fast-food jobs don't pay enough to survive in New York City.\u003c/p>\n\u003cp>The current \u003ca href=\"http://www.labor.state.ny.us/workerprotection/laborstandards/workprot/minwage.shtm\">minimum wage\u003c/a> in New York is $7.25. That's what many fast-food workers in the city earn, including Joseph Barrera, who works at a KFC restaurant in Brooklyn. He thinks fast-food companies can afford to treat their employees better.\u003c/p>\n\u003cp>\"We help them earn those billions of dollars that give them the lifestyle that the CEOs get. They earn million-dollar paychecks, so why can't they give us something that we can live on?\" says Barrera.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the \u003ca href=\"http://www.npr.org/2012/11/30/166217423/n-y-fast-food-workers-strike-for-better-wages\">second time\u003c/a> workers at fast-food restaurants around the city have walked off the job in the past six months.\u003c/p>\n\u003cp>Jonathan Westin is a campaign manager for \u003ca href=\"http://www.fastfoodforward.org/en/\">Fast Food Forward\u003c/a>, the group that organized both strikes. It's calling for fast food restaurants to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>\"It's not teenagers working after-school jobs,\" says Westin. \"It's adults with families that are trying to take care of their kids and can't put food on the table. They can work here for 10, 15 years and still be making the same wages as when they started.\"\u003c/p>\n\u003cp>Shenise Hendricks and Lourdy Eferance have both worked at a Wendy's restaurant in Brooklyn for four years. Hendricks is paid $8 an hour and Eferance is paid $7.50 an hour. They say that it's a struggle to live in New York on this salary.\u003c/p>\n\u003cp>And Wendy's isn't an easy place to work, says Hendricks. For example, if she tries to call in sick to work, she gets written up.\u003c/p>\n\u003cp>Wendy's declined to comment for this story. In fact, none of the fast-food companies we called wanted to be interviewed.\u003c/p>\n\u003cp>In a statement, a spokesman for Burger King says the company has provided \"an entry point into the work-force for millions of Americans,\" including many who went on to be franchise owners.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.restaurant.org/\">National Restaurant Association\u003c/a> says the industry provides more than 13 million jobs — jobs that could be jeopardized if the minimum wage goes up. In a statement, the association says the industry is \"one of the best paths to achieving the American Dream.\"\u003c/p>\n\u003cp>But that dream remains out of reach for people like Gregory Renoso, who makes minimum wage as a deliveryman for Domino's Pizza. \"People like me, we don't have education to get a better job,\" says Renoso. \"We have to do the fast-food industry. But the fast-food industry [doesn't] pay.\"\u003c/p>\n\u003cp>According to strike organizer Westin, the fast-food industry is one of the few sectors of the economy that are growing quickly. Tens of thousands of fast-food workers are employed in New York alone.\u003c/p>\n\u003cp>\"Folks can't just move on to other jobs,\" says Westin. \"If they could, they probably would have, because the conditions are so bad. The problem is, these are the jobs that are out there. There's really nowhere to go.\" And while corporations are recovering, the working class is not, he adds.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>New York's minimum wage is already set to rise to $9 an hour over the next three years. But according to Westin, that change will be too little, too late for many of those who are striking today.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Fast-food workers in New York City are on strike for the second time in six months, demanding higher wages that they can live on. Workers complain that $7.25 an hour, New York's current minimum wage, is not enough to live in the city.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59535\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\" alt=\"Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City. Photo: Mary Altaffer/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-59535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City.\u003cbr> Photo: Mary Altaffer/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">All Things Considered\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Fast-food restaurants were a little bit slower Thursday in New York City. Hundreds of workers staged a one-day strike in what organizers are calling the biggest job action ever in that industry. It's a growing segment of the economy, but workers complain that fast-food jobs don't pay enough to survive in New York City.\u003c/p>\n\u003cp>The current \u003ca href=\"http://www.labor.state.ny.us/workerprotection/laborstandards/workprot/minwage.shtm\">minimum wage\u003c/a> in New York is $7.25. That's what many fast-food workers in the city earn, including Joseph Barrera, who works at a KFC restaurant in Brooklyn. He thinks fast-food companies can afford to treat their employees better.\u003c/p>\n\u003cp>\"We help them earn those billions of dollars that give them the lifestyle that the CEOs get. They earn million-dollar paychecks, so why can't they give us something that we can live on?\" says Barrera.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://www.npr.org/2012/11/30/166217423/n-y-fast-food-workers-strike-for-better-wages\">second time\u003c/a> workers at fast-food restaurants around the city have walked off the job in the past six months.\u003c/p>\n\u003cp>Jonathan Westin is a campaign manager for \u003ca href=\"http://www.fastfoodforward.org/en/\">Fast Food Forward\u003c/a>, the group that organized both strikes. It's calling for fast food restaurants to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>\"It's not teenagers working after-school jobs,\" says Westin. \"It's adults with families that are trying to take care of their kids and can't put food on the table. They can work here for 10, 15 years and still be making the same wages as when they started.\"\u003c/p>\n\u003cp>Shenise Hendricks and Lourdy Eferance have both worked at a Wendy's restaurant in Brooklyn for four years. Hendricks is paid $8 an hour and Eferance is paid $7.50 an hour. They say that it's a struggle to live in New York on this salary.\u003c/p>\n\u003cp>And Wendy's isn't an easy place to work, says Hendricks. For example, if she tries to call in sick to work, she gets written up.\u003c/p>\n\u003cp>Wendy's declined to comment for this story. In fact, none of the fast-food companies we called wanted to be interviewed.\u003c/p>\n\u003cp>In a statement, a spokesman for Burger King says the company has provided \"an entry point into the work-force for millions of Americans,\" including many who went on to be franchise owners.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.restaurant.org/\">National Restaurant Association\u003c/a> says the industry provides more than 13 million jobs — jobs that could be jeopardized if the minimum wage goes up. In a statement, the association says the industry is \"one of the best paths to achieving the American Dream.\"\u003c/p>\n\u003cp>But that dream remains out of reach for people like Gregory Renoso, who makes minimum wage as a deliveryman for Domino's Pizza. \"People like me, we don't have education to get a better job,\" says Renoso. \"We have to do the fast-food industry. But the fast-food industry [doesn't] pay.\"\u003c/p>\n\u003cp>According to strike organizer Westin, the fast-food industry is one of the few sectors of the economy that are growing quickly. Tens of thousands of fast-food workers are employed in New York alone.\u003c/p>\n\u003cp>\"Folks can't just move on to other jobs,\" says Westin. \"If they could, they probably would have, because the conditions are so bad. The problem is, these are the jobs that are out there. There's really nowhere to go.\" And while corporations are recovering, the working class is not, he adds.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>New York's minimum wage is already set to rise to $9 an hour over the next three years. But according to Westin, that change will be too little, too late for many of those who are striking today.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How The Food Industry Manipulates Taste Buds With 'Salt Sugar Fat'",
"title": "How The Food Industry Manipulates Taste Buds With 'Salt Sugar Fat'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat\">Fresh Air from WHYY:\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/02/20130226_fa_01.mp3\"] \u003c/p>\n\u003cp>Post by Nell Boeschenstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat\">The Salt at NPR Food\u003cbr>\n\u003c/a> (2/26/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/172614586/salt-sugar-fat-how-the-food-giants-hooked-us\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salt-sugar-fat-cover-191x290.jpg\" alt=\"Salt Sugar Fat: How the Food Giants Hooked Us. by Michael Moss\" width=\"191\" height=\"290\" class=\"alignleft size-medium wp-image-57473\">\u003c/a>Dealing Coke to customers called \"heavy users.\" Selling to teens in an attempt to hook them for life. Scientifically tweaking ratios of salt, sugar and fat to optimize consumer bliss.\u003c/p>\n\u003cp>In his new book, \u003ca href=\"http://www.npr.org/books/titles/172614586/salt-sugar-fat-how-the-food-giants-hooked-us\">\u003cem>Salt Sugar Fat: How the Food Giants Hooked Us\u003c/em>\u003c/a>, Pulitzer Prize-winning journalist Michael Moss goes inside the world of processed and packaged foods.\u003c/p>\n\u003cp>Moss begins his tale back in 1999, when a vice president at Kraft addressed a meeting of top executives of America's biggest food companies. His topic: the growing public health concerns over the \u003ca href=\"http://www.npr.org/series/136462878/living-large-obesity-in-america\">obesity epidemic\u003c/a> and the role packaged and processed foods were playing in it. Michael Mudd stated his case, pleading with his colleagues to pay attention to the health crisis and consider what companies could do to hold themselves accountable.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Moss, the first response came from the CEO of General Mills.\u003c/p>\n\u003cp>\"[He] got up and made some very forceful points from his perspective,\" Moss tells \u003cem>Fresh Air's\u003c/em> Dave Davies, \"and his points included this: We at General Mills have been responsible not only to consumers but to shareholders. We offer products that are low-fat, low-sugar, have whole grains in them, to people who are concerned about eating those products.\u003c/p>\n\u003cp>\"Bottom line being, though, that we need to ensure that our products taste good, because our accountability is also to our shareholders. And there's no way we could start down-formulating the usage of salt, sugar, fat if the end result is going to be something that people do not want to eat.\"\u003c/p>\n\u003cfigure id=\"attachment_57472\" class=\"wp-caption alignright\" style=\"max-width: 209px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/michael-moss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/michael-moss-209x290.jpg\" alt=\"Michael Moss is a Pulitzer Prize-winning reporter for <em>The New York Times.</em> Photo: Tony Cenicola/The New York Times\" width=\"209\" height=\"290\" class=\"size-medium wp-image-57472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Moss is a Pulitzer Prize-winning reporter for \u003cem>The New York Times.\u003c/em> Photo: Tony Cenicola/The New York Times\u003c/figcaption>\u003c/figure>\n\u003cp>In \u003cem>Salt Sugar Fat\u003c/em>, Moss details how those three ingredients became key to the success of processed and packaged foods — and how they are fueling the nationwide obesity epidemic.\u003c/p>\n\u003cp>Employing scientists to dissect elements of the palate and tweak ratios of salt, sugar and fat to optimize taste, the processed food industry, Moss says, has \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/03/166395677/can-big-food-kick-its-obesity-habit-does-it-really-want-to\">hooked consumers\u003c/a> on their products the same way the cigarette industry hooked smokers on nicotine.\u003c/p>\n\u003cp>Since that meeting in 1999, when executives declined to craft an industrywide standard for more healthful products, some companies, like Kraft, have tackled the issue unilaterally, altering recipes to cut down on salt, sugar and fat. Moss' research, however, indicates that government regulation may be necessary to implement industrywide standards in the interest of public health.\u003c/p>\n\u003cp>\"I was surprised to hear from the former CEO of Philip Morris, who is no friend of government, no friend of government regulation,\" says Moss, \"to tell me that, 'Look, Michael, in the case of the processed food industry, what you're looking at is a total inability on their part to collectively decide to do the right thing by consumers on the health profile of their products. In this case, I can see how you might need government regulation if [for] nothing else [than] to give the companies cover from the pressure of Wall Street.' \"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the marketing campaign for Frosted Mini-Wheats that called the cereal \"brain food\"\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"What they came up with was some science that they had generated that they said showed that kids who ate Frosted Mini-Wheats for breakfast would be as much as or almost 20 percent more alert in the classroom, which the company translated into better grades for kids. ... You could almost see parents trying to do the math: 'Well, you know, Johnny got a C+ on that test, and if we bumped it up by 20 percent, hey, he's in an A-minus category.' That campaign went on for a while until the FTC jumped in and said, 'Hey, wait a minute, we're looking at your study and it doesn't really show anything near that kind of gain,' and not only that, but they weren't even looking at other breakfasts to compare to the Frosted Mini-Wheats.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On Coke's marketing strategy \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Within Coke they referred to their best customers not as you might think — 'consumers' or 'loyal fans' or something like that. They became known as 'heavy users.' And Coke had a formula ... that basically said, '20 percent of the people will use 80 percent of the product.' And, as Coke saw it, it was worth their while more to focus on those 20 percent using 80 percent of the product than to try to generate more consumption by the other 80 percent. So the heavy users of soda became those people who were drinking as many as 1,000 cans of soda a year, sometimes even more.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On hooking teens on brand loyalty\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The clientele were kids — teenagers — who were going out on their own for the first time with a little bit of change into an environment where they could make the decision about what to buy and, for $1 or $2, they could go in there and choose a soda or a snack and decide between brands. And this was critical to Coke, as it is to other companies, because those decisions early on, especially in the teen years, will develop brand loyalties. So a child that chooses Pepsi at age 13 or 14 is likely to maintain that brand loyalty through the rest of their life.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On Kraft owner Philip Morris' foresight with regards to processed foods\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"As Philip Morris came under pressure for nicotine and cigarettes, it eventually started looking at the food divisions in light of the emerging obesity crisis. And there were moments in these internal documents where Philip Morris officials were saying to the food division, 'You guys are going to face a problem with salt, sugar, fat in terms of obesity of the same magnitude, if not more than [what] we're facing with nicotine right now. And you've got to start thinking about this issue and how you're going to deal with that.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On visiting Kellogg \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"They made for me special versions of some of their most iconic products ... without any salt in it to show me why they were having trouble cutting back. And, I have to say, it was a god-awful experience. ... starting with Cheez-Its, which normally I could eat all day long. The Cheez-Its without salt stuck to the roof of my mouth and I could barely swallow. Then we moved onto frozen waffles, which tasted like straw. The real moment came in tasting a cereal — I think it was Corn Flakes — which tasted hugely, awfully metallic. It was almost like a filling had come out of my mouth and it was sloshing around.\"\n\u003c/p>\u003c/blockquote>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "From food scientists who study the human palate to maximize consumer bliss, to marketing campaigns that target teens to hook them for life on a brand, Pulitzer Prize-winning journalist Michael Moss' new book goes inside the world of processed, packaged goods.",
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"description": "From food scientists who study the human palate to maximize consumer bliss, to marketing campaigns that target teens to hook them for life on a brand, Pulitzer Prize-winning journalist Michael Moss' new book goes inside the world of processed, packaged goods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat\">Fresh Air from WHYY:\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Nell Boeschenstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat\">The Salt at NPR Food\u003cbr>\n\u003c/a> (2/26/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/172614586/salt-sugar-fat-how-the-food-giants-hooked-us\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salt-sugar-fat-cover-191x290.jpg\" alt=\"Salt Sugar Fat: How the Food Giants Hooked Us. by Michael Moss\" width=\"191\" height=\"290\" class=\"alignleft size-medium wp-image-57473\">\u003c/a>Dealing Coke to customers called \"heavy users.\" Selling to teens in an attempt to hook them for life. Scientifically tweaking ratios of salt, sugar and fat to optimize consumer bliss.\u003c/p>\n\u003cp>In his new book, \u003ca href=\"http://www.npr.org/books/titles/172614586/salt-sugar-fat-how-the-food-giants-hooked-us\">\u003cem>Salt Sugar Fat: How the Food Giants Hooked Us\u003c/em>\u003c/a>, Pulitzer Prize-winning journalist Michael Moss goes inside the world of processed and packaged foods.\u003c/p>\n\u003cp>Moss begins his tale back in 1999, when a vice president at Kraft addressed a meeting of top executives of America's biggest food companies. His topic: the growing public health concerns over the \u003ca href=\"http://www.npr.org/series/136462878/living-large-obesity-in-america\">obesity epidemic\u003c/a> and the role packaged and processed foods were playing in it. Michael Mudd stated his case, pleading with his colleagues to pay attention to the health crisis and consider what companies could do to hold themselves accountable.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Moss, the first response came from the CEO of General Mills.\u003c/p>\n\u003cp>\"[He] got up and made some very forceful points from his perspective,\" Moss tells \u003cem>Fresh Air's\u003c/em> Dave Davies, \"and his points included this: We at General Mills have been responsible not only to consumers but to shareholders. We offer products that are low-fat, low-sugar, have whole grains in them, to people who are concerned about eating those products.\u003c/p>\n\u003cp>\"Bottom line being, though, that we need to ensure that our products taste good, because our accountability is also to our shareholders. And there's no way we could start down-formulating the usage of salt, sugar, fat if the end result is going to be something that people do not want to eat.\"\u003c/p>\n\u003cfigure id=\"attachment_57472\" class=\"wp-caption alignright\" style=\"max-width: 209px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/michael-moss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/michael-moss-209x290.jpg\" alt=\"Michael Moss is a Pulitzer Prize-winning reporter for <em>The New York Times.</em> Photo: Tony Cenicola/The New York Times\" width=\"209\" height=\"290\" class=\"size-medium wp-image-57472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Moss is a Pulitzer Prize-winning reporter for \u003cem>The New York Times.\u003c/em> Photo: Tony Cenicola/The New York Times\u003c/figcaption>\u003c/figure>\n\u003cp>In \u003cem>Salt Sugar Fat\u003c/em>, Moss details how those three ingredients became key to the success of processed and packaged foods — and how they are fueling the nationwide obesity epidemic.\u003c/p>\n\u003cp>Employing scientists to dissect elements of the palate and tweak ratios of salt, sugar and fat to optimize taste, the processed food industry, Moss says, has \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/03/166395677/can-big-food-kick-its-obesity-habit-does-it-really-want-to\">hooked consumers\u003c/a> on their products the same way the cigarette industry hooked smokers on nicotine.\u003c/p>\n\u003cp>Since that meeting in 1999, when executives declined to craft an industrywide standard for more healthful products, some companies, like Kraft, have tackled the issue unilaterally, altering recipes to cut down on salt, sugar and fat. Moss' research, however, indicates that government regulation may be necessary to implement industrywide standards in the interest of public health.\u003c/p>\n\u003cp>\"I was surprised to hear from the former CEO of Philip Morris, who is no friend of government, no friend of government regulation,\" says Moss, \"to tell me that, 'Look, Michael, in the case of the processed food industry, what you're looking at is a total inability on their part to collectively decide to do the right thing by consumers on the health profile of their products. In this case, I can see how you might need government regulation if [for] nothing else [than] to give the companies cover from the pressure of Wall Street.' \"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the marketing campaign for Frosted Mini-Wheats that called the cereal \"brain food\"\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"What they came up with was some science that they had generated that they said showed that kids who ate Frosted Mini-Wheats for breakfast would be as much as or almost 20 percent more alert in the classroom, which the company translated into better grades for kids. ... You could almost see parents trying to do the math: 'Well, you know, Johnny got a C+ on that test, and if we bumped it up by 20 percent, hey, he's in an A-minus category.' That campaign went on for a while until the FTC jumped in and said, 'Hey, wait a minute, we're looking at your study and it doesn't really show anything near that kind of gain,' and not only that, but they weren't even looking at other breakfasts to compare to the Frosted Mini-Wheats.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On Coke's marketing strategy \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Within Coke they referred to their best customers not as you might think — 'consumers' or 'loyal fans' or something like that. They became known as 'heavy users.' And Coke had a formula ... that basically said, '20 percent of the people will use 80 percent of the product.' And, as Coke saw it, it was worth their while more to focus on those 20 percent using 80 percent of the product than to try to generate more consumption by the other 80 percent. So the heavy users of soda became those people who were drinking as many as 1,000 cans of soda a year, sometimes even more.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On hooking teens on brand loyalty\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The clientele were kids — teenagers — who were going out on their own for the first time with a little bit of change into an environment where they could make the decision about what to buy and, for $1 or $2, they could go in there and choose a soda or a snack and decide between brands. And this was critical to Coke, as it is to other companies, because those decisions early on, especially in the teen years, will develop brand loyalties. So a child that chooses Pepsi at age 13 or 14 is likely to maintain that brand loyalty through the rest of their life.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On Kraft owner Philip Morris' foresight with regards to processed foods\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"As Philip Morris came under pressure for nicotine and cigarettes, it eventually started looking at the food divisions in light of the emerging obesity crisis. And there were moments in these internal documents where Philip Morris officials were saying to the food division, 'You guys are going to face a problem with salt, sugar, fat in terms of obesity of the same magnitude, if not more than [what] we're facing with nicotine right now. And you've got to start thinking about this issue and how you're going to deal with that.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On visiting Kellogg \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"They made for me special versions of some of their most iconic products ... without any salt in it to show me why they were having trouble cutting back. And, I have to say, it was a god-awful experience. ... starting with Cheez-Its, which normally I could eat all day long. The Cheez-Its without salt stuck to the roof of my mouth and I could barely swallow. Then we moved onto frozen waffles, which tasted like straw. The real moment came in tasting a cereal — I think it was Corn Flakes — which tasted hugely, awfully metallic. It was almost like a filling had come out of my mouth and it was sloshing around.\"\n\u003c/p>\u003c/blockquote>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
"title": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, Juhu Beach Club in Temescal, Oakland on March 1.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chain Restaurants Boost Sales With Lower-Calorie Foods",
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"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171371691/lower-calories-feed-higher-profits-at-chain-restaurants\">The Salt at NPR Food\u003c/a> (2/7/13)\u003c/p>\n\u003cfigure id=\"attachment_56191\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/frenchfries-istock.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/frenchfries-istock-300x225.jpg\" alt=\"Ordering the small fries? You're part of a trend.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-56191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ordering the small fries? You're part of a trend. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Lower-calorie foods are driving growth and profits for chain restaurants, according to fresh research, suggesting that people are making smarter choices when it comes to burgers and fries.\u003c/p>\n\u003cp>We're still ordering the burger and fries, mind you. But we're going for smaller portions and shunning sugary drinks. French fry sales dropped about 2 percent from 2006 to 2011, while sales of lower-calorie beverages rose 10 percent, the study found.\u003c/p>\n\u003cp>That should make for happy restaurant chains, which have argued that Americans really don't want salads and other healthy offerings pushed by public health officials.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.hudson.org/files/publications/lower_calorie_foods.pdf\">\u003cstrong>report, from the Hudson Institute\u003c/strong>\u003c/a>, analyzed sales at 21 restaurant chains, including McDonald's, Applebee's, Burger King, Cracker Barrel, IHOP, Panera Bread and KFC.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Restaurants that offered more lower-calorie services saw a 9 percent increase in food and beverage sales from 2006 to 2011, while restaurants that didn't saw sales drop by 16 percent.\u003c/p>\n\u003cp>The researchers defined lower calorie as a main item with fewer than 500 calories, a side dish with fewer than 150 calories, and a beverage below 50 calories for an eight-ounce serving.\u003c/p>\n\u003cp>\"You go to McDonald's and get a plain old burger, and you don't get many calories,\" says \u003ca href=\"http://www.hudson.org/cardello\">Hank Cardello\u003c/a>, a senior fellow at the Hudson Institute and author of the report. It was funded by the Robert Wood Johnson Foundation.\u003c/p>\n\u003cp>A former food industry executive at companies like Coca-Cola and General Mills, Cardello is of the belief that badgering people about eating healthy isn't necessarily the only way — or the best way — to solve the nation's obesity crisis.\u003c/p>\n\u003cp>\"We found some good performance in restaurants that were selling smaller-portion chicken sandwiches,\" Cardello says. Even if that's a fried chicken sandwich, he notes, smaller means fewer calories. And for the restaurants, \"You don't give up profits by doing that.\"\u003c/p>\n\u003cp>New federal regulations requiring chain restaurants to post calorie counts will take effect next year, but some, including McDonald's, already provide that information. Earlier studies have found that posted calorie counts \u003ca href=\"http://www.npr.org/blogs/health/2011/02/15/133772527/prominent-calorie-counts-dont-budge-fast-food-choices\">don't drive\u003c/a> people to make better choices, and that they can actually be so \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/24/147360505/menu-math-when-counting-fast-food-calories-requires-a-calculator\">confusing\u003c/a> as to be useless. But this study suggests that people are starting to pay attention.\u003c/p>\n\u003cp>Cardello hopes the dollar figures will get restaurateurs to pay attention, too.\u003c/p>\n\u003cp>\"The restaurant industry as a whole is a very show-me industry; show me why I should change.\" He knows he's not going to convert the chains to being public-health advocates. but now, the chains will know that they should \"get with the program, or you leave money on the table.\"\u003c/p>\n\u003cp>\u003cem>Editor's Note: The Robert Wood Johnson Foundation also funds coverage of health care on NPR.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Who says healthy doesn't sell? McDonald's, Panera Bread and other restaurant chains that offered more lower-calorie food choices saw a 9 percent jump in food and beverage sales from 2006 to 2011, a new report finds. Restaurants without these options saw sales drop.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171371691/lower-calories-feed-higher-profits-at-chain-restaurants\">The Salt at NPR Food\u003c/a> (2/7/13)\u003c/p>\n\u003cfigure id=\"attachment_56191\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/frenchfries-istock.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/frenchfries-istock-300x225.jpg\" alt=\"Ordering the small fries? You're part of a trend.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-56191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ordering the small fries? You're part of a trend. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Lower-calorie foods are driving growth and profits for chain restaurants, according to fresh research, suggesting that people are making smarter choices when it comes to burgers and fries.\u003c/p>\n\u003cp>We're still ordering the burger and fries, mind you. But we're going for smaller portions and shunning sugary drinks. French fry sales dropped about 2 percent from 2006 to 2011, while sales of lower-calorie beverages rose 10 percent, the study found.\u003c/p>\n\u003cp>That should make for happy restaurant chains, which have argued that Americans really don't want salads and other healthy offerings pushed by public health officials.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.hudson.org/files/publications/lower_calorie_foods.pdf\">\u003cstrong>report, from the Hudson Institute\u003c/strong>\u003c/a>, analyzed sales at 21 restaurant chains, including McDonald's, Applebee's, Burger King, Cracker Barrel, IHOP, Panera Bread and KFC.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Restaurants that offered more lower-calorie services saw a 9 percent increase in food and beverage sales from 2006 to 2011, while restaurants that didn't saw sales drop by 16 percent.\u003c/p>\n\u003cp>The researchers defined lower calorie as a main item with fewer than 500 calories, a side dish with fewer than 150 calories, and a beverage below 50 calories for an eight-ounce serving.\u003c/p>\n\u003cp>\"You go to McDonald's and get a plain old burger, and you don't get many calories,\" says \u003ca href=\"http://www.hudson.org/cardello\">Hank Cardello\u003c/a>, a senior fellow at the Hudson Institute and author of the report. It was funded by the Robert Wood Johnson Foundation.\u003c/p>\n\u003cp>A former food industry executive at companies like Coca-Cola and General Mills, Cardello is of the belief that badgering people about eating healthy isn't necessarily the only way — or the best way — to solve the nation's obesity crisis.\u003c/p>\n\u003cp>\"We found some good performance in restaurants that were selling smaller-portion chicken sandwiches,\" Cardello says. Even if that's a fried chicken sandwich, he notes, smaller means fewer calories. And for the restaurants, \"You don't give up profits by doing that.\"\u003c/p>\n\u003cp>New federal regulations requiring chain restaurants to post calorie counts will take effect next year, but some, including McDonald's, already provide that information. Earlier studies have found that posted calorie counts \u003ca href=\"http://www.npr.org/blogs/health/2011/02/15/133772527/prominent-calorie-counts-dont-budge-fast-food-choices\">don't drive\u003c/a> people to make better choices, and that they can actually be so \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/24/147360505/menu-math-when-counting-fast-food-calories-requires-a-calculator\">confusing\u003c/a> as to be useless. But this study suggests that people are starting to pay attention.\u003c/p>\n\u003cp>Cardello hopes the dollar figures will get restaurateurs to pay attention, too.\u003c/p>\n\u003cp>\"The restaurant industry as a whole is a very show-me industry; show me why I should change.\" He knows he's not going to convert the chains to being public-health advocates. but now, the chains will know that they should \"get with the program, or you leave money on the table.\"\u003c/p>\n\u003cp>\u003cem>Editor's Note: The Robert Wood Johnson Foundation also funds coverage of health care on NPR.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where's The Beef? Burger King Finds Horsemeat In Its U.K. Patties",
"title": "Where's The Beef? Burger King Finds Horsemeat In Its U.K. Patties",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55817\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/burgerking-london.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/burgerking-london.jpg\" alt=\"Signs point to tourist destinations outside a Burger King in London. Photo: michaelpickard/Flickr\" width=\"666\" height=\"500\" class=\"size-full wp-image-55817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signs point to tourist destinations outside a Burger King in London. Photo: michaelpickard/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2013/02/20130201_atc_14.mp3\u003c/p>\n\u003cp>\u003cstrong>Post by Vicki Barker,\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170873657/wheres-the-beef-burger-king-finds-horsemeat-in-its-patties\">\u003cstrong>The Salt at NPR Food\u003c/strong>\u003c/a> (2/1/13)\u003c/p>\n\u003cp>Burger King has acknowledged this week that some of its burgers in Britain and Ireland included horsemeat, the latest development in an ongoing scandal.\u003c/p>\n\u003cp>Horsemeat actually contains just as much protein and f\u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2882581/\">ar less fat\u003c/a> than beef, according to nutritionists.\u003c/p>\n\u003cp>Burger King says it found trace levels of horse DNA in four samples from its Irish meat supplier, Silvercrest, but \"this product was never sold to our restaurants,\" the company said in a \u003ca href=\"http://prnewswire.netpr.pl/en/pr/233561/burger-king-worldwide-concludes-investigation-of-silvercrest-foods\">statement\u003c/a>. Nevertheless, Burger King's admission has prompted a Twitter campaign and \u003ca href=\"http://www.guardian.co.uk/money/2013/feb/01/horsemeat-scandal-burger-king\">threats of a boycott\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The horsemeat controversy is Britain's worst food scandal since mad cow disease in the 1990s. But this time around, the potential danger isn't to Britons' physical health, but their emotional well-being.\u003c/p>\n\u003cp>For as long as a year, British consumers who thought they were buying beef products may have been unknowingly eating pork and horse, as well.\u003c/p>\n\u003cp>Irish food safety officials broke the news in mid-January, when they said 23 out of 27 beef burgers sampled were found to contain pig DNA, and 10 also contained horse DNA. The meat had been marketed across the British Isles.\u003c/p>\n\u003cp>One beef patty, sold by the British grocery giant, Tesco, was 29 percent horsemeat.\u003c/p>\n\u003cp>Outside a Tesco supermarket in West London, Alicia Rodrigues, a Muslim, loads a cart with bags of groceries. She's seen the reports, and says, \"It's horrible. I feel like, wow, it's horrible, horrible, horrible.\"\u003c/p>\n\u003cp>Jewish and Muslim leaders in Britain have said there's no evidence that any of the pork-contaminated beef was mislabeled as halal or kosher.\u003c/p>\n\u003cp>But the greatest expressions of revulsion, here in the U.K., haven't been religious. And they haven't been about pork, but horse.\u003c/p>\n\u003cp>Another Tesco customer, who only gave his first name, Johnny, says he's stopped buying beef burgers altogether.\u003c/p>\n\u003cp>\"I'm not eating them any more! Poor old horses, I feel sorry for them, that's all. France and all them countries eat the horsemeat — we don't,\" he said.\u003c/p>\n\u003cp>Horsemeat is commonly eaten in France and other parts of Europe and the world. But in the U.S. and \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/jan/16/would-you-eat-horsemeat\">United Kingdom\u003c/a>, horses are more often seen as companions. Indeed, to the average animal-loving, horse-mad Brit, the concept of eating Mr. Ed is abhorrent and positively un-English.\u003c/p>\n\u003cp>Henry Harris, the chef at \u003ca href=\"http://racine-restaurant.com/\">Racine\u003c/a>, a French restaurant in London, said: \"There's misconception that we shouldn't be eating horse, because — the whole pet connotations and companionship that horses give people. And it \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/01/143017558/to-kill-or-not-to-kill-horses-that-others-may-eat\">puts them off\u003c/a>. Whereas you go over to the Continent, they don't have quite the same connection. And they appreciate it more for its culinary, rather than its companion, qualities.\"\u003c/p>\n\u003cp>Most of the adulterated beef has been traced to a single Irish supplier called Silvercrest. Silvercrest seems to have acquired the suspect meat from an unapproved Polish firm.\u003c/p>\n\u003cp>Food critic \u003ca href=\"http://www.roseprince.co.uk/\">Rose Prince\u003c/a> says the Polish operation probably used horse for two reasons: its cheaper price and its deep red color.\u003c/p>\n\u003cp>\"Adding it to the meat, you would certainly make it look leaner,\" she said. \"You'd look like you're getting more, and less sort of fatty mince.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The fast food giant said this week that some of its burgers in Britain and Ireland were found to contain horsemeat. That's prompted a Twitter campaign and threats of a boycott.",
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"description": "The fast food giant said this week that some of its burgers in Britain and Ireland were found to contain horsemeat. That's prompted a Twitter campaign and threats of a boycott.",
"title": "Where's The Beef? Burger King Finds Horsemeat In Its U.K. Patties | KQED",
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"headline": "Where's The Beef? Burger King Finds Horsemeat In Its U.K. Patties",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55817\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/burgerking-london.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/burgerking-london.jpg\" alt=\"Signs point to tourist destinations outside a Burger King in London. Photo: michaelpickard/Flickr\" width=\"666\" height=\"500\" class=\"size-full wp-image-55817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signs point to tourist destinations outside a Burger King in London. Photo: michaelpickard/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2013/02/20130201_atc_14.mp3\u003c/p>\n\u003cp>\u003cstrong>Post by Vicki Barker,\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170873657/wheres-the-beef-burger-king-finds-horsemeat-in-its-patties\">\u003cstrong>The Salt at NPR Food\u003c/strong>\u003c/a> (2/1/13)\u003c/p>\n\u003cp>Burger King has acknowledged this week that some of its burgers in Britain and Ireland included horsemeat, the latest development in an ongoing scandal.\u003c/p>\n\u003cp>Horsemeat actually contains just as much protein and f\u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2882581/\">ar less fat\u003c/a> than beef, according to nutritionists.\u003c/p>\n\u003cp>Burger King says it found trace levels of horse DNA in four samples from its Irish meat supplier, Silvercrest, but \"this product was never sold to our restaurants,\" the company said in a \u003ca href=\"http://prnewswire.netpr.pl/en/pr/233561/burger-king-worldwide-concludes-investigation-of-silvercrest-foods\">statement\u003c/a>. Nevertheless, Burger King's admission has prompted a Twitter campaign and \u003ca href=\"http://www.guardian.co.uk/money/2013/feb/01/horsemeat-scandal-burger-king\">threats of a boycott\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The horsemeat controversy is Britain's worst food scandal since mad cow disease in the 1990s. But this time around, the potential danger isn't to Britons' physical health, but their emotional well-being.\u003c/p>\n\u003cp>For as long as a year, British consumers who thought they were buying beef products may have been unknowingly eating pork and horse, as well.\u003c/p>\n\u003cp>Irish food safety officials broke the news in mid-January, when they said 23 out of 27 beef burgers sampled were found to contain pig DNA, and 10 also contained horse DNA. The meat had been marketed across the British Isles.\u003c/p>\n\u003cp>One beef patty, sold by the British grocery giant, Tesco, was 29 percent horsemeat.\u003c/p>\n\u003cp>Outside a Tesco supermarket in West London, Alicia Rodrigues, a Muslim, loads a cart with bags of groceries. She's seen the reports, and says, \"It's horrible. I feel like, wow, it's horrible, horrible, horrible.\"\u003c/p>\n\u003cp>Jewish and Muslim leaders in Britain have said there's no evidence that any of the pork-contaminated beef was mislabeled as halal or kosher.\u003c/p>\n\u003cp>But the greatest expressions of revulsion, here in the U.K., haven't been religious. And they haven't been about pork, but horse.\u003c/p>\n\u003cp>Another Tesco customer, who only gave his first name, Johnny, says he's stopped buying beef burgers altogether.\u003c/p>\n\u003cp>\"I'm not eating them any more! Poor old horses, I feel sorry for them, that's all. France and all them countries eat the horsemeat — we don't,\" he said.\u003c/p>\n\u003cp>Horsemeat is commonly eaten in France and other parts of Europe and the world. But in the U.S. and \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/jan/16/would-you-eat-horsemeat\">United Kingdom\u003c/a>, horses are more often seen as companions. Indeed, to the average animal-loving, horse-mad Brit, the concept of eating Mr. Ed is abhorrent and positively un-English.\u003c/p>\n\u003cp>Henry Harris, the chef at \u003ca href=\"http://racine-restaurant.com/\">Racine\u003c/a>, a French restaurant in London, said: \"There's misconception that we shouldn't be eating horse, because — the whole pet connotations and companionship that horses give people. And it \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/01/143017558/to-kill-or-not-to-kill-horses-that-others-may-eat\">puts them off\u003c/a>. Whereas you go over to the Continent, they don't have quite the same connection. And they appreciate it more for its culinary, rather than its companion, qualities.\"\u003c/p>\n\u003cp>Most of the adulterated beef has been traced to a single Irish supplier called Silvercrest. Silvercrest seems to have acquired the suspect meat from an unapproved Polish firm.\u003c/p>\n\u003cp>Food critic \u003ca href=\"http://www.roseprince.co.uk/\">Rose Prince\u003c/a> says the Polish operation probably used horse for two reasons: its cheaper price and its deep red color.\u003c/p>\n\u003cp>\"Adding it to the meat, you would certainly make it look leaner,\" she said. \"You'd look like you're getting more, and less sort of fatty mince.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mazatlán Throws an Endless Seafood Fiesta ",
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"content": "\u003cfigure id=\"attachment_54900\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\">\u003cimg class=\"size-full wp-image-54900\" alt=\"Victor, the oyster man\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor, the oyster man\u003c/figcaption>\u003c/figure>\n\u003cp>It’s early morning and I’m perched on a plastic stool near Mazatlán’s stunning seashore, squeezing lime juice on a plate of oysters that were awakened--rather rudely, I suppose--from their oyster beds only moments ago. Victor, the proprietor of this makeshift beachside oyster bar, squats on a rock, shucks the freshly caught oysters and serves them on paper plates with cut limes and bottles of hot sauce. He has worked these waters for the past 33 years with his brothers, uncles, nephews and cousins, as his father did for 52 years. I learn this through the interpreting skills of my friend Dianne, an American who has called Mazatlán home for the past five years. As we slurp our oysters, Victor tells us that since the emptied shells have larva on them, they return them to the ocean to regenerate a new harvest.\u003c/p>\n\u003cfigure id=\"attachment_54904\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\">\u003cimg class=\"size-full wp-image-54904\" alt=\"oyster diver\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">oyster diver\u003c/figcaption>\u003c/figure>\n\u003cp>The divers, some of whom wear wet suits, take floating inner tubes fitted with nets out into the sea and armed with sharp tools, dive down to the oyster reefs to harvest the shellfish, while holding their breath. When their nets are full, they trudge back onto shore with 50 kilos of scratchy shells on their backs and fill large mesh bags with shellfish that will be sold wholesale to restaurants. Also benefiting from their catch are lucky customers like us who walk up to enjoy the freshest oysters in the world for less than 50 cents each.\u003c/p>\n\u003cfigure id=\"attachment_54914\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\">\u003cimg class=\"size-full wp-image-54914\" alt=\"ceviche with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ceviche with lime\u003c/figcaption>\u003c/figure>\n\u003cp>Later, during brunch at the restaurant of my hotel, the gorgeous \u003ca href=\"http://www.pueblobonito-mazatlan.com/\">El Pueblo Bonito\u003c/a>, we begin with mimosas and shot glasses of fresh shrimp ceviche. As soon as I place my purse on the floor, however, a pleasant server rushes over with what looks like a very short coat rack and indicates that this is the place my purse should go. Dianne, an intercultural consultant who has lived all over the world and is the founder of a training program called \u003ca href=\"http://www.culturaldetective.com/\">Cultural Detective\u003c/a>, knows there’s a cultural reason behind this action. “It’s bad luck, isn’t it?” she gently prompts the server, who confides, “Yes, if you put your purse on the floor, all the money will run out.” From then on, I am on the lookout for more \u003cem>percheros\u003c/em> and find most restaurants provide them in styles to match their décor (simple white wood, gleaming aluminum, wrought iron or bright turquoise curlicues).\u003c/p>\n\u003cfigure id=\"attachment_54907\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\">\u003cimg class=\"size-full wp-image-54907\" alt=\"pelicans wait for lunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">pelicans wait for lunch\u003c/figcaption>\u003c/figure>\n\u003cp>Fortified, we're off to visit some fish markets. Dianne and her husband Greg take me to the simply named Mercado de Mariscos, a basic strip of concrete stands near the docks that the fishermen share with about a hundred pelicans. While the freshly caught fish are gutted and cleaned, pelicans clamor for the scraps they know are coming. The fish laid out here are mostly bought by local residents (not a tourist in sight).\u003c/p>\n\u003cfigure id=\"attachment_54908\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\">\u003cimg class=\"size-full wp-image-54908\" alt=\"Mercado de Mariscos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mercado de Mariscos\u003c/figcaption>\u003c/figure>\n\u003cp>Then we head downtown to the large indoor market called \u003cem>Pino Suárez.\u003c/em> On the way, I can’t resist some neon-hued coconut candy from a street vendor’s cart, which we all munch on while perusing the market's many stands.\u003c/p>\n\u003cfigure id=\"attachment_54909\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\">\u003cimg class=\"size-full wp-image-54909\" alt=\"coconut candy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">coconut candy\u003c/figcaption>\u003c/figure>\n\u003cp>Underneath gaily dancing piñatas, shops sell all manner of spices, seeds, nuts, fresh cheeses, kitchen goods and dishes, more coconut candies and cones of \u003cem>piloncillo\u003c/em> (Mexican brown sugar). We get tastes of the huge orange slabs of smoked marlin.\u003c/p>\n\u003cfigure id=\"attachment_54910\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\">\u003cimg class=\"size-full wp-image-54910\" alt=\"smoked marlin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked marlin\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, we take a non-fish related excursion to \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g1104120-d2643850-Reviews-Piedras_Las_Labradas_Petroglyphs-Sinaloa_Pacific_Coast.html\">Las Labradas\u003c/a>, a UNESCO world heritage site and clamber over boulders to see the ancient petroglyphs carved on volcanic rocks that line the shore 30 miles north of Maztalan. No one has yet deciphered the meanings of the 600 water-worn, thousand-year old carvings, but like the petroglyph fields I visited \u003ca href=\"http://www.letsgo-hawaii.com/big-island-hawaii-petroglyphs/\">in Hawaii\u003c/a>, they exude a special energy. Dianne tells me that the spring equinox is celebrated here by traditional \u003ca href=\"http://vidamaz.com/2012/03/17/deer-dances-in-las-labradas-on-the-spring-equinox/\">dances from a group of Indians\u003c/a> who wear deer headdresses (\u003cem>Mazatlán\u003c/em> is a \u003ca href=\"http://en.wikipedia.org/wiki/Nahuatl\">Nahuatl\u003c/a> word for \"place of the deer\").\u003c/p>\n\u003cfigure id=\"attachment_54918\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\">\u003cimg class=\"size-full wp-image-54918\" alt=\"petroglyphs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">petroglyphs\u003c/figcaption>\u003c/figure>\n\u003cp>A group of us have lunch at \u003ca href=\"http://www.restaurantlosarcos.com/en/\">Los Arcos\u003c/a> -- a cheery seafood restaurant where shrimp is queen. The meal starts with appetizer platters heaped with fresh shrimp, octopus, chunky scallops, and ceviche with lime. (I notice that lemons are nowhere to be found in Mazatlán but tiny, tangy limes are a tasty substitute.) We all order variations on the shrimp theme: deep fried \"seahorses\" stuffed with cream cheese and breaded with coconut, shrimp in mango sauce, tamarind sauce, spicy red or green sauces.\u003c/p>\n\u003cfigure id=\"attachment_54919\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\">\u003cimg class=\"size-full wp-image-54919\" alt=\"shrimp and more shrimp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp and more shrimp\u003c/figcaption>\u003c/figure>\n\u003cp>After touring some artists' galleries and a nice siesta, we meet for dinner at \u003ca href=\"https://www.facebook.com/lacostamarinera\">La Costa Marinera\u003c/a>, a festive spot where Dianne and Greg held their wedding rehearsal dinner many years ago. Their specialty is a \u003cem>mariscada\u003c/em> seafood platter served atop a large, pig-shaped clay pot that keeps the food warm. We enjoy grilled shrimp, oysters diabla, lobster, dorado filets, frogs legs, accompanied by a singing waiter and large pink margaritas.\u003c/p>\n\u003cfigure id=\"attachment_54921\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\">\u003cimg class=\"size-full wp-image-54921\" alt=\"shrimp ladies of Mazatlan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp ladies of Mazatlan\u003c/figcaption>\u003c/figure>\n\u003cp>On my last morning in Mazatlán, Dianne and Greg take me to the visit the \"Shrimp Ladies\" -- \u003cem>Changueras\u003c/em> -- whose colorful umbrellas line a street called \u003cem>Aquiles Serdán\u003c/em>. Tubs and tubs of brown shrimp, blue shrimp, white shrimp, fresh water, deep-ocean and farmed shrimp are kept cool with large chunks of floating ice. Maria del la Paz has been working on this street for 30 years and arrives daily at 3am to buy her shrimp from the fishermen; then sells her wares to housewives and restaurant owners until 7 or 8pm. As her experienced fingers peel shrimp at lightning speed, she tells us that her father also sold shrimp and she hopes her daughters will soon get a coveted spot at this shrimp shopping center.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dianne mentions that ordering a “shrimp tamale” will get you a masa-encased shrimp with head, legs and shell, which you are expected to eat. She has learned to order a tamale “gringa style” to have it peeled first. Greg points out the establishment across the street where you take your freshly purchased shrimp and have them prepared to order, so we pick out a few dozen shrimp and enter the diner that is still empty this early in the morning. (Greg says at night it’s a guy-hangout filled with boisterous men with beer). After ordering one plate of garlic shrimp and another \u003cem>a la diabla\u003c/em>, the welcoming aroma of garlic quickly fills the dining room as we see flames leap around the pan on the range. I toast my friends and thank them for showing me a little of their Mazatlán--a seafood-lover’s paradise, thanks to more than 20 miles of beaches, the ocean’s generous bounty and the labors of all the unsung oystermen and shrimp ladies.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(\u003cem>Full disclosure: The writer was a guest in Mazatlán courtesy of the Sinaloa Tourism Office\u003c/em>)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54900\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\">\u003cimg class=\"size-full wp-image-54900\" alt=\"Victor, the oyster man\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor, the oyster man\u003c/figcaption>\u003c/figure>\n\u003cp>It’s early morning and I’m perched on a plastic stool near Mazatlán’s stunning seashore, squeezing lime juice on a plate of oysters that were awakened--rather rudely, I suppose--from their oyster beds only moments ago. Victor, the proprietor of this makeshift beachside oyster bar, squats on a rock, shucks the freshly caught oysters and serves them on paper plates with cut limes and bottles of hot sauce. He has worked these waters for the past 33 years with his brothers, uncles, nephews and cousins, as his father did for 52 years. I learn this through the interpreting skills of my friend Dianne, an American who has called Mazatlán home for the past five years. As we slurp our oysters, Victor tells us that since the emptied shells have larva on them, they return them to the ocean to regenerate a new harvest.\u003c/p>\n\u003cfigure id=\"attachment_54904\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\">\u003cimg class=\"size-full wp-image-54904\" alt=\"oyster diver\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">oyster diver\u003c/figcaption>\u003c/figure>\n\u003cp>The divers, some of whom wear wet suits, take floating inner tubes fitted with nets out into the sea and armed with sharp tools, dive down to the oyster reefs to harvest the shellfish, while holding their breath. When their nets are full, they trudge back onto shore with 50 kilos of scratchy shells on their backs and fill large mesh bags with shellfish that will be sold wholesale to restaurants. Also benefiting from their catch are lucky customers like us who walk up to enjoy the freshest oysters in the world for less than 50 cents each.\u003c/p>\n\u003cfigure id=\"attachment_54914\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\">\u003cimg class=\"size-full wp-image-54914\" alt=\"ceviche with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ceviche with lime\u003c/figcaption>\u003c/figure>\n\u003cp>Later, during brunch at the restaurant of my hotel, the gorgeous \u003ca href=\"http://www.pueblobonito-mazatlan.com/\">El Pueblo Bonito\u003c/a>, we begin with mimosas and shot glasses of fresh shrimp ceviche. As soon as I place my purse on the floor, however, a pleasant server rushes over with what looks like a very short coat rack and indicates that this is the place my purse should go. Dianne, an intercultural consultant who has lived all over the world and is the founder of a training program called \u003ca href=\"http://www.culturaldetective.com/\">Cultural Detective\u003c/a>, knows there’s a cultural reason behind this action. “It’s bad luck, isn’t it?” she gently prompts the server, who confides, “Yes, if you put your purse on the floor, all the money will run out.” From then on, I am on the lookout for more \u003cem>percheros\u003c/em> and find most restaurants provide them in styles to match their décor (simple white wood, gleaming aluminum, wrought iron or bright turquoise curlicues).\u003c/p>\n\u003cfigure id=\"attachment_54907\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\">\u003cimg class=\"size-full wp-image-54907\" alt=\"pelicans wait for lunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">pelicans wait for lunch\u003c/figcaption>\u003c/figure>\n\u003cp>Fortified, we're off to visit some fish markets. Dianne and her husband Greg take me to the simply named Mercado de Mariscos, a basic strip of concrete stands near the docks that the fishermen share with about a hundred pelicans. While the freshly caught fish are gutted and cleaned, pelicans clamor for the scraps they know are coming. The fish laid out here are mostly bought by local residents (not a tourist in sight).\u003c/p>\n\u003cfigure id=\"attachment_54908\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\">\u003cimg class=\"size-full wp-image-54908\" alt=\"Mercado de Mariscos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mercado de Mariscos\u003c/figcaption>\u003c/figure>\n\u003cp>Then we head downtown to the large indoor market called \u003cem>Pino Suárez.\u003c/em> On the way, I can’t resist some neon-hued coconut candy from a street vendor’s cart, which we all munch on while perusing the market's many stands.\u003c/p>\n\u003cfigure id=\"attachment_54909\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\">\u003cimg class=\"size-full wp-image-54909\" alt=\"coconut candy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">coconut candy\u003c/figcaption>\u003c/figure>\n\u003cp>Underneath gaily dancing piñatas, shops sell all manner of spices, seeds, nuts, fresh cheeses, kitchen goods and dishes, more coconut candies and cones of \u003cem>piloncillo\u003c/em> (Mexican brown sugar). We get tastes of the huge orange slabs of smoked marlin.\u003c/p>\n\u003cfigure id=\"attachment_54910\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\">\u003cimg class=\"size-full wp-image-54910\" alt=\"smoked marlin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked marlin\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, we take a non-fish related excursion to \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g1104120-d2643850-Reviews-Piedras_Las_Labradas_Petroglyphs-Sinaloa_Pacific_Coast.html\">Las Labradas\u003c/a>, a UNESCO world heritage site and clamber over boulders to see the ancient petroglyphs carved on volcanic rocks that line the shore 30 miles north of Maztalan. No one has yet deciphered the meanings of the 600 water-worn, thousand-year old carvings, but like the petroglyph fields I visited \u003ca href=\"http://www.letsgo-hawaii.com/big-island-hawaii-petroglyphs/\">in Hawaii\u003c/a>, they exude a special energy. Dianne tells me that the spring equinox is celebrated here by traditional \u003ca href=\"http://vidamaz.com/2012/03/17/deer-dances-in-las-labradas-on-the-spring-equinox/\">dances from a group of Indians\u003c/a> who wear deer headdresses (\u003cem>Mazatlán\u003c/em> is a \u003ca href=\"http://en.wikipedia.org/wiki/Nahuatl\">Nahuatl\u003c/a> word for \"place of the deer\").\u003c/p>\n\u003cfigure id=\"attachment_54918\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\">\u003cimg class=\"size-full wp-image-54918\" alt=\"petroglyphs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">petroglyphs\u003c/figcaption>\u003c/figure>\n\u003cp>A group of us have lunch at \u003ca href=\"http://www.restaurantlosarcos.com/en/\">Los Arcos\u003c/a> -- a cheery seafood restaurant where shrimp is queen. The meal starts with appetizer platters heaped with fresh shrimp, octopus, chunky scallops, and ceviche with lime. (I notice that lemons are nowhere to be found in Mazatlán but tiny, tangy limes are a tasty substitute.) We all order variations on the shrimp theme: deep fried \"seahorses\" stuffed with cream cheese and breaded with coconut, shrimp in mango sauce, tamarind sauce, spicy red or green sauces.\u003c/p>\n\u003cfigure id=\"attachment_54919\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\">\u003cimg class=\"size-full wp-image-54919\" alt=\"shrimp and more shrimp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp and more shrimp\u003c/figcaption>\u003c/figure>\n\u003cp>After touring some artists' galleries and a nice siesta, we meet for dinner at \u003ca href=\"https://www.facebook.com/lacostamarinera\">La Costa Marinera\u003c/a>, a festive spot where Dianne and Greg held their wedding rehearsal dinner many years ago. Their specialty is a \u003cem>mariscada\u003c/em> seafood platter served atop a large, pig-shaped clay pot that keeps the food warm. We enjoy grilled shrimp, oysters diabla, lobster, dorado filets, frogs legs, accompanied by a singing waiter and large pink margaritas.\u003c/p>\n\u003cfigure id=\"attachment_54921\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\">\u003cimg class=\"size-full wp-image-54921\" alt=\"shrimp ladies of Mazatlan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp ladies of Mazatlan\u003c/figcaption>\u003c/figure>\n\u003cp>On my last morning in Mazatlán, Dianne and Greg take me to the visit the \"Shrimp Ladies\" -- \u003cem>Changueras\u003c/em> -- whose colorful umbrellas line a street called \u003cem>Aquiles Serdán\u003c/em>. Tubs and tubs of brown shrimp, blue shrimp, white shrimp, fresh water, deep-ocean and farmed shrimp are kept cool with large chunks of floating ice. Maria del la Paz has been working on this street for 30 years and arrives daily at 3am to buy her shrimp from the fishermen; then sells her wares to housewives and restaurant owners until 7 or 8pm. As her experienced fingers peel shrimp at lightning speed, she tells us that her father also sold shrimp and she hopes her daughters will soon get a coveted spot at this shrimp shopping center.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dianne mentions that ordering a “shrimp tamale” will get you a masa-encased shrimp with head, legs and shell, which you are expected to eat. She has learned to order a tamale “gringa style” to have it peeled first. Greg points out the establishment across the street where you take your freshly purchased shrimp and have them prepared to order, so we pick out a few dozen shrimp and enter the diner that is still empty this early in the morning. (Greg says at night it’s a guy-hangout filled with boisterous men with beer). After ordering one plate of garlic shrimp and another \u003cem>a la diabla\u003c/em>, the welcoming aroma of garlic quickly fills the dining room as we see flames leap around the pan on the range. I toast my friends and thank them for showing me a little of their Mazatlán--a seafood-lover’s paradise, thanks to more than 20 miles of beaches, the ocean’s generous bounty and the labors of all the unsung oystermen and shrimp ladies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(\u003cem>Full disclosure: The writer was a guest in Mazatlán courtesy of the Sinaloa Tourism Office\u003c/em>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Top Food Stories and Trends of 2012",
"title": "Top Food Stories and Trends of 2012",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n",
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"excerpt": "Plastic bags, foie gras, soda taxes, backyard chickens, sustainable seafood: they all made it to the headlines this year. See the best and worst of 2012's food news and trends as we head into the new year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"meta": {
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"source": "WNYC"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
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"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}