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"content": "\u003cfigure id=\"attachment_76065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/buffet-cruiseship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/buffet-cruiseship1000.jpg\" alt=\"Brunch dessert buffet with ice sculpture. Photo by Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brunch dessert buffet with ice sculpture. Photo by Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>60,000 pounds of fresh fruit, 2,200 pounds of assorted cheeses, 14,000 pounds of potatoes, 10,000 pounds of whole chicken: the numbers for feeding guests on a \u003ca href=\"http://www.celebritycruises.com/explore/ships/detail.do?shipCode=ML&cid=ps_pgr_goog_gawsagml_1204_ps7\">Celebrity Millennium\u003c/a> cruise ship are bigger than any catering gig I’ve tackled and definitely interesting from an operational standpoint. For this type of dining, sauces and dressings are all made in-house: my onboard kitchen tour confirmed this and I was surprised at how fresh things tasted. Cruise ships are floating cities, with constant food and entertainment options—for wine, there are those self-serve by-the-ounce kiosks open 24 hours a day. Vodka is the most popular spirit. Cocktail options beyond martinis range from Moscow Mule to passion fruit and pear drinks. The food displays reminded me of cooking school and catering, where I quickly learned how much time and care it takes to make a fruit sculpture, an ice carving or a delectable looking house made out of three kinds of bread. \u003c/p>\n\u003cfigure id=\"attachment_76069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cruiseship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cruiseship1000.jpg\" alt=\"The Celebrity Millennium in Alaska. Photo courtesy of Celebrity Cruises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-76069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Celebrity Millennium in Alaska. Photo courtesy of Celebrity Cruises\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" columns=\"2\" ids=\"76062,76063\"]\u003c/p>\n\u003cp>I was excited to see the natural sites via a recent cruise to \u003ca href=\"http://www.celebritycruises.com/destinations/home.do?dest=ALCAN\">Alaska\u003c/a>, and appreciated the idea of not having to plan, cook or clean for anyone. Eating (and drinking) onboard a floating city is fun, comfortable, and even exciting--there’s a reason Celebrity was featured on \u003ca href=\"http://www.bravotv.com/top-chef/season-10/blogs/team-top-chef/to-infinity-and-beyond\">Top Chef\u003c/a> for exactly this sort of modern and tasty fare (of course, the TV arrangement likely took some brand negotiating). One trend at Qsine, one of the many restaurants onboard, included appetizers served in a standing drawer--really the coolest presentation I've seen in a long time. I interviewed Chef Steve van der Merwe, Corporate Chef at Celebrity Cruises to find out more about cooking on a cruise ship. His comments have been edited for length.\u003c/p>\n\u003cfigure id=\"attachment_76066\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chefsteve700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chefsteve700-681x1024.jpg\" alt=\"Chef Steve van der Merwe. Photo courtesy of Celebrity Cruises\" width=\"400\" class=\"size-large wp-image-76066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Steve van der Merwe. Photo courtesy of Celebrity Cruises\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to cook on a cruise ship? \u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> It presents its own unique challenges. Guest demographics change every cruise. Or the ship may experience heavy seas, making it rather interesting in the galleys. Safety is of utmost importance at all times. We use specialized cooking equipment that can withstand the ship's rolling-and-rocking motion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many kitchens are on board?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> Celebrity Millennium has a total of eight galleys and a double occupancy of 2,158 guests. The ship serves over 10,500 meals per day, including the crew of around 950. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Intricate ice sculptures, elaborate bread houses, dynamic brunch buffet displays: all part of the dining experience aboard Celebrity Cruise. What sort of planning and details go into that?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> The Executive Chef will plan themed brunches reflecting the time of year. A Christmas brunch features Santa Claus with his reindeer carved in ice. Gingerbread houses are customized, too. Ports-of-call influence the offerings and if a ship is docked in the Mediterranean, we source the best quality, fresh mozzarella cheese and olive oil. At the various ports, guests can indulge in a taste of the local culture.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What size ice blocks are used for ice sculptures?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> The ice blocks come in 350-pound slabs. Carving an ice block can take up to 90 minutes. The most time-consuming part is allowing the ice block to \"soften\" a little for around two hours in a temp-controlled environment. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to move up the ranks?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> Challenging. I had a lot of cooks in the galley around the same young age as me. Competition was tough. However, we all met for beer and talked about the evening's service after work. \u003c/p>\n\u003cp>It always was a little daunting being moved to a new section. On ships, there is very little time for training, so you would be told ahead of time that you would be moving sections and you had to balance your section, while learning and training for the next one. We all find ourselves “in the weeds\" sometimes.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the daily food numbers like?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe: \u003c/strong>If we have a hot day at sea, our fresh salads and fruit consumption spike. If it's cold and rainy, guests gravitate to heavier, hot meals.\u003c/p>\n\u003cul>On a seven-night cruise Celebrity Millennium will use:\n\u003cli>2,200 dozen eggs\u003c/li>\n\u003cli>500 gallons of whole milk\u003c/li>\n\u003cli>3,200 individual whole milks\u003c/li>\n\u003cli>60,000 pounds of fresh fruit\u003c/li>\n\u003cli>2,200 pounds of assorted cheeses\u003c/li>\n\u003cli>14,000 pounds of potatoes\u003c/li>\n\u003cli>10,000 pounds of whole chicken\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Bay Area Bites: How does the 24-hour bakery production unfold?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> We produce all our own pastries and bread. There are seven bakers; four bakers work the day shift and three at night. There are an additional 16 cooks in the pastry section as well, and two cooks for the night shift. The pastry team produces a lot of the cake sponges and other items needed for the next day. There is one cook solely dedicated to making ice cream and one who makes gelato on board. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a funny memory from cooking on board?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> When I worked in the production galley, there were three Chef De Parties and a 2nd Cook. The guy in charge of the cold pantries for the entire ship was making pie pastry. He measured his flour and added butter and then walked away to get some salt. The mixer was still off and switched to the lowest setting (no. 1). I walked past the mixer and switched the setting to the highest (no. 4). When the poor guy returned he hit the \"on\" button without checking the setting. As a result, the paddle blitzed the cold butter and flour into the biggest flour cloud you have ever seen in your life. We all laughed uncontrollably. He was less than impressed by the fact that he was covered from head to toe in flour.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was excited to see the natural sites via a recent cruise to \u003ca href=\"http://www.celebritycruises.com/destinations/home.do?dest=ALCAN\">Alaska\u003c/a>, and appreciated the idea of not having to plan, cook or clean for anyone. Eating (and drinking) onboard a floating city is fun, comfortable, and even exciting--there’s a reason Celebrity was featured on \u003ca href=\"http://www.bravotv.com/top-chef/season-10/blogs/team-top-chef/to-infinity-and-beyond\">Top Chef\u003c/a> for exactly this sort of modern and tasty fare (of course, the TV arrangement likely took some brand negotiating). One trend at Qsine, one of the many restaurants onboard, included appetizers served in a standing drawer--really the coolest presentation I've seen in a long time. I interviewed Chef Steve van der Merwe, Corporate Chef at Celebrity Cruises to find out more about cooking on a cruise ship. His comments have been edited for length.\u003c/p>\n\u003cfigure id=\"attachment_76066\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chefsteve700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chefsteve700-681x1024.jpg\" alt=\"Chef Steve van der Merwe. Photo courtesy of Celebrity Cruises\" width=\"400\" class=\"size-large wp-image-76066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Steve van der Merwe. Photo courtesy of Celebrity Cruises\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to cook on a cruise ship? \u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> It presents its own unique challenges. Guest demographics change every cruise. Or the ship may experience heavy seas, making it rather interesting in the galleys. Safety is of utmost importance at all times. We use specialized cooking equipment that can withstand the ship's rolling-and-rocking motion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many kitchens are on board?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> Celebrity Millennium has a total of eight galleys and a double occupancy of 2,158 guests. The ship serves over 10,500 meals per day, including the crew of around 950. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Intricate ice sculptures, elaborate bread houses, dynamic brunch buffet displays: all part of the dining experience aboard Celebrity Cruise. What sort of planning and details go into that?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> The Executive Chef will plan themed brunches reflecting the time of year. A Christmas brunch features Santa Claus with his reindeer carved in ice. Gingerbread houses are customized, too. Ports-of-call influence the offerings and if a ship is docked in the Mediterranean, we source the best quality, fresh mozzarella cheese and olive oil. At the various ports, guests can indulge in a taste of the local culture.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What size ice blocks are used for ice sculptures?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> The ice blocks come in 350-pound slabs. Carving an ice block can take up to 90 minutes. The most time-consuming part is allowing the ice block to \"soften\" a little for around two hours in a temp-controlled environment. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to move up the ranks?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> Challenging. I had a lot of cooks in the galley around the same young age as me. Competition was tough. However, we all met for beer and talked about the evening's service after work. \u003c/p>\n\u003cp>It always was a little daunting being moved to a new section. On ships, there is very little time for training, so you would be told ahead of time that you would be moving sections and you had to balance your section, while learning and training for the next one. We all find ourselves “in the weeds\" sometimes.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the daily food numbers like?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe: \u003c/strong>If we have a hot day at sea, our fresh salads and fruit consumption spike. If it's cold and rainy, guests gravitate to heavier, hot meals.\u003c/p>\n\u003cul>On a seven-night cruise Celebrity Millennium will use:\n\u003cli>2,200 dozen eggs\u003c/li>\n\u003cli>500 gallons of whole milk\u003c/li>\n\u003cli>3,200 individual whole milks\u003c/li>\n\u003cli>60,000 pounds of fresh fruit\u003c/li>\n\u003cli>2,200 pounds of assorted cheeses\u003c/li>\n\u003cli>14,000 pounds of potatoes\u003c/li>\n\u003cli>10,000 pounds of whole chicken\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Bay Area Bites: How does the 24-hour bakery production unfold?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> We produce all our own pastries and bread. There are seven bakers; four bakers work the day shift and three at night. There are an additional 16 cooks in the pastry section as well, and two cooks for the night shift. The pastry team produces a lot of the cake sponges and other items needed for the next day. There is one cook solely dedicated to making ice cream and one who makes gelato on board. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a funny memory from cooking on board?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> When I worked in the production galley, there were three Chef De Parties and a 2nd Cook. The guy in charge of the cold pantries for the entire ship was making pie pastry. He measured his flour and added butter and then walked away to get some salt. The mixer was still off and switched to the lowest setting (no. 1). I walked past the mixer and switched the setting to the highest (no. 4). When the poor guy returned he hit the \"on\" button without checking the setting. As a result, the paddle blitzed the cold butter and flour into the biggest flour cloud you have ever seen in your life. We all laughed uncontrollably. He was less than impressed by the fact that he was covered from head to toe in flour.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_71082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\">\u003cimg class=\"size-full wp-image-71082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\" alt=\"In summertime, some like it cold and some like it hot. Left photo: Managementboy, wikimedia commons; Right photo: McKay Savage, Flickr\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In summertime, some like it cold and some like it hot. Left photo: Managementboy, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Ice_cream_cone_.jpg\">wikimedia commons\u003c/a>; Right photo: McKay Savage, \u003ca href=\"http://commons.wikimedia.org/wiki/File:India_-_Koyambedu_Market_-_Chili_Peppers_01_(3986954258).jpg\">wikimedia commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a dripping popsicle in an overheated toddler’s hand, I’m melting in Kyoto’s sultry, summer streets. Luckily, my friend Tomoko knows the perfect thing to revive me: a cooling lunch of icy noodles at a restaurant perched atop a cascading mountain stream. The only hitch -- and part of the fun -- is that we’ll have to catch our somen noodles (with chopsticks, of course) as they whiz down the cold water rushing through a bamboo tube. \u003cem>Nagashi Somen\u003c/em> or “flowing noodles” is a traditional treat to cope with Japan’s sauna-like summers. Some families erect a backyard bamboo course to delight the kids -- \u003ca href=\"http://vimeo.com/47912950\">as in this video.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_71083\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\">\u003cimg class=\"size-full wp-image-71083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\" alt=\"Catch your noodles before they get away. Nagashi Somen, Kibune, Japan. Photo: Anna Mindess\" width=\"1000\" height=\"798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catch your noodles before they slip away. Nagashi Somen, Kibune, Japan. Photos: Anna Mindess, Tomoko Yoshihara\u003c/figcaption>\u003c/figure>\n\u003cp>Near Kyoto, \u003ca href=\"http://hirobun.co.jp/\">only one restaurant\u003c/a> serves this summertime-only, snatch-your-noodle-experience. Tomoko and I take a 20-minute train ride and a 10-minute bus ride to the village of Kibune, nestled in a forested valley. Then we walk up a narrow mountain road, past picturesque inns and high-end kaiseki restaurants set on platforms over the gushing river. Even though it’s an uphill trek to the last eating spot at the top of the path, the forest's shaded greenery, undulating thrum of cicadas and refreshing river air feels revitalizing -- plus it’s twenty degrees cooler than in the city.\u003c/p>\n\u003cp>This popular restaurant adds a stainless steel gutter inside the traditional bamboo pipe -- perhaps for ease of cleanup or added speed? The crowd of diners are seated ten at a time at the noodle bar and treated to bracing breezes from nearby dramatic waterfalls. As the server brings us each a bowl of dipping sauce and pair of chopsticks to nab our noodles, she points out which of the several pipelines are assigned to which diners and the fun begins as slippery strands zoom by hungry patrons. Squeals of delight or frustration are heard all around, followed by murmurs of enjoyment.\u003c/p>\n\u003cp>Tomoko is seated \"downstream\" from me, so she can snag a clump of noodles if I miss it, which I do on the first round. Then she shares her strategy: stand the ends of the chopsticks in the water to act as a dainty dam. It works! My chilled nest of noodles, dipped in tangy sauce, tastes even better for having caught it. Once we all get the hang of it, the challenge is to grab your noodles, take a photo, dip and eat before the next bundle comes whizzing by. You can watch all the diners attempting this juggling act. After a dozen or so rounds, a last tangle of pink noodles silently slides by to announce the final serving.\u003c/p>\n\u003cp>On our journey back to the city, I ask Tomoko what other foods are eaten in \u003cstrong>Japan\u003c/strong>’s meltingly hot summers. Besides cold noodles (somen, \u003ca href=\"http://www.japanfoodaddict.com/noodles/hiayshi-chuka-reimen/\">reimen\u003c/a> and soba), she tells me that unagi is supposed to supply strength to withstand the withering weather. Plus cooling sweets such as \u003cem>mizu-yokan\u003c/em> (a jelly made with red adzuki beans) and shaved iced desserts like \u003cem>kakigori,\u003c/em> flavored\u003cem> \u003c/em>with green tea or other syrups.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though our rare Bay Area hot spells are short and blessedly dry,” I start to wonder about \"cooling foods\" in other cultures. So I ask a few Bay Area connections to share their wisdom. (This is just a sampling of cultures. Please feel free to add your favorites).\u003c/p>\n\u003cfigure id=\"attachment_71084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\">\u003cimg class=\"size-full wp-image-71084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\" alt=\"Sweet and Icy. Left: Halo-halo, photo: tumbler??. Center: Kakigori, photo: Chris 73, wikimedia commons. Right: Ice Kachang, photo: Anna Mindess\" width=\"1000\" height=\"430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Icy. Left: Halo-halo, photo: \u003ca href=\"http://25.media.tumblr.com/tumblr_lju93jDC5M1qhl5rgo1_500.jpg\">tumblr\u003c/a>. Center: Kakigori, photo: Chris 73, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Macha_kakigori_snow_cone.jpg\">wikimedia commons\u003c/a>. Right: Ice Kachang, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Sweet and Icy\u003c/h3>\n\u003cp>Aileen Suzara, educator, natural chef and environmental justice advocate, who often writes about \u003cstrong>Filipino\u003c/strong> cuisine at \u003ca href=\"http://www.kitchenkwento.typepad.com/\">Kitchen Kwento, \u003c/a> suggests the classic Filipino icy treat, \u003cem>halo-halo\u003c/em>, “literally a mix-mix\" with a range of possible ingredients. The layered medley may include jackfruit, kaong palm fruit, pineapple gelatin, red beans, a scoop of shaved ice, toasted rice pinipig or \u003cem>ube\u003c/em> (purple yam) ice cream, topped with evaporated milk, leche flan and strands of coconut.\u003c/p>\n\u003cp>This reminds me of Ice Kachang, a mountain of shaved ice, doused with syrups and toppings, which I sampled \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/17/sweet-treats-in-food-obsessed-singapore/\">on a trip to \u003cstrong>Singapore\u003c/strong>\u003c/a>, another steamy city. \u003cstrong>Korean\u003c/strong> \u003cem>Pat-bing-soo\u003c/em> also features shaved ice, topped with sweet red bean paste and mochi. And of course, even a day in the 70’s would be an excuse for San Franciscans to head over to \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> for a scoop of their salted caramel or balsamic strawberry ice cream. Ironically, this\u003ca href=\"http://healthland.time.com/2013/06/15/surprising-foods-that-toy-with-body-temperature/\"> article in Time\u003c/a> reveals that slurping ice cream actually heats up the body, thanks to its fat content. (Oh, now I know why SF is such an ice cream-crazed city -- it makes us warmer!)\u003c/p>\n\u003ch3>Soup (cold or hot)\u003c/h3>\n\u003cp>While we’re on the subject of chilled dishes, people in many countries enjoy cold soups during the hottest months -- think \u003cstrong>Spanish\u003c/strong> gazpachos, \u003cstrong>Swedish\u003c/strong> fruit soups, and \u003cstrong>French\u003c/strong>-inspired vichyssoise. Yet, on the opposite end of the culinary continuum, diners in other cultures prefer to sip hot summer soups for their cooling properties.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://articles.chicagotribune.com/2013-07-25/features/ct-dining-0725-korean-summer-20130725_1_korean-dishes-broth-whole-bird\">article in the Chicago Tribune\u003c/a> featured \u003cstrong>Korean\u003c/strong> summer foods, like \u003cem>Sam gye tang\u003c/em> (Ginseng Chicken Soup).\u003c/p>\n\u003cblockquote>\u003cp>\"Boiled chicken in a steaming stone bowl may sound like the last thing you crave on a sweltering, 90 percent humidity afternoon. But that's exactly what Koreans line up for during the summer doldrums. Sam gye tang is young chicken or hen stuffed with glutinous rice, garlic, jujube (a prune-y maroon date), ginseng and sometimes ginger, then simmered in its own fat and juices. The two vital \"warming\" ingredients, ginseng and garlic, are meant to inject you with nutrients lost to excessive sweating, as well as regulate blood flow and metabolism.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wok-wizard and acclaimed cookbook author, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, grew up in a traditional \u003cstrong>Chinese\u003c/strong> home in San Francisco. In \u003ca href=\"http://www.amazon.com/Wisdom-Chinese-Kitchen-Grace-Young/dp/0684847396/ref=sr_1_1?s=books&ie=UTF8&qid=1380343667&sr=1-1&keywords=the+wisdom+of+the+chinese+kitchen\">The Wisdom of the Chinese Kitchen\u003c/a> she presents “the brilliant harmony of Chinese cooking” as an ingenious system to mitigate the effects of external as well as internal heat. “Unlike the Western practice of drinking iced beverages to cool the body,\" Young explains, \"hot soups are often drunk in the summer in China.”\u003c/p>\n\u003cp>Young includes recipes her mother and aunt would routinely make during hot weather, including Herbal Winter Melon Soup with adzuki beans, and Soybean and Sparerib Soup with ginger. She explains that these soups are \"tonics\" and sipped for their healing properties, rather than consumed as a meal. Young recalls that growing up in her Cantonese family's home, a bowl or two was drunk at mealtimes, in place of water, milk or soda. She also notes that these “yin-yang concoctions” are \"an acquired taste\" and change with the seasons.\u003c/p>\n\u003ch3>Heat from Spice is Nice\u003c/h3>\n\u003cp>It’s not just the warm temperature of the food, but the heat from spices (especially peppers) that many cultures employ to beat the heat. Vinita Jacinto, chef and cooking teacher, who writes at \u003ca href=\"http://spicewhisperer.wordpress.com/\">The Spice Whisperer\u003c/a> shares that in \u003cstrong>India\u003c/strong>, certain herbs and spices (like cumin and cayenne) promote perspiration to naturally cool the body. \"Spicy food is a natural way to keep cool in the tropics,\" she says. One of her favorite hot weather beverages is \u003cem> Jal-Jeera, \u003c/em>a spiced lemonade she prepares with toasted cumin powder, mint, cilantro, black salt and raw sugar or agave.\u003c/p>\n\u003cfigure id=\"attachment_71087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\">\u003cimg class=\"size-full wp-image-71087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\" alt=\"Vinita Jacinto, the Spice Whisperer\" width=\"1000\" height=\"608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinita Jacinto, the Spice Whisperer, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Because of its replenishing, high water content, watermelon is a natural hot weather favorite around the world. Jacinto amps up watermelon's cooling capabilities by sprinkling chunks of fruit with a mixture of dry mango powder, black salt, ginger powder and garnishing with chopped mint. An additional summer drink she suggests is a salted buttermilk lassi with toasted cumin and muddled mint. \"Its protein fights off heat exhaustion as it rehydrates the body,\" counsels Jacinto.\u003c/p>\n\u003cp>Another devotee of the power of peppers is Nico Vera, who chronicles the drinks and cuisine of \u003cstrong>Peru\u003c/strong> in his blog \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>. \"During Peruvian summers [November-March], when Lima is hot and humid,\" Vera says, “the most cooling dish for lunch is ceviche: fresh fish, lime juice, onions, salt, hot peppers, and a cold beer make quite the combination. I suspect that the hot peppers also act as cooling agents, in that they make one perspire and cool off.”\u003c/p>\n\u003cfigure id=\"attachment_71086\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\">\u003cimg class=\"size-full wp-image-71086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\" alt=\"Japanese inspired Peruvian Ceviche by Nico Vera\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese inspired Peruvian Ceviche, photo by Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>Traveling full circle back to Japan, Vera comments that, “Peru has a tremendous abundance and variety of fish. But not until the arrival of the Japanese 100 years ago, did Peruvians truly become interested in seafood. Thanks in large part to their profound appreciation for fish, the Japanese transformed how Peruvians prepared and ate Ceviche, making it one of Peru’s most culturally significant dishes.” \u003ca href=\"http://www.piscotrail.com/2011/07/02/recipes/ceviche-nikkei/\">Here is his recipe\u003c/a> for Ceviche Nikkei.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With our quirky Bay Area weather patterns, we often get our warmest days in early fall, so you might just want to keep some ice and spice handy.\u003c/p>\n\n",
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"excerpt": "While the Bay Area doesn't get the swoon-inducing heat and humidity of Japan, Peru, India or the Philippines, we can still partake of their edible solutions for cooling relief. Some like it cold and icy with mounds of shaved ice doused with syrups, while others turn to peppers and spice to induce a natural cooling response.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\">\u003cimg class=\"size-full wp-image-71082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\" alt=\"In summertime, some like it cold and some like it hot. Left photo: Managementboy, wikimedia commons; Right photo: McKay Savage, Flickr\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In summertime, some like it cold and some like it hot. Left photo: Managementboy, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Ice_cream_cone_.jpg\">wikimedia commons\u003c/a>; Right photo: McKay Savage, \u003ca href=\"http://commons.wikimedia.org/wiki/File:India_-_Koyambedu_Market_-_Chili_Peppers_01_(3986954258).jpg\">wikimedia commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a dripping popsicle in an overheated toddler’s hand, I’m melting in Kyoto’s sultry, summer streets. Luckily, my friend Tomoko knows the perfect thing to revive me: a cooling lunch of icy noodles at a restaurant perched atop a cascading mountain stream. The only hitch -- and part of the fun -- is that we’ll have to catch our somen noodles (with chopsticks, of course) as they whiz down the cold water rushing through a bamboo tube. \u003cem>Nagashi Somen\u003c/em> or “flowing noodles” is a traditional treat to cope with Japan’s sauna-like summers. Some families erect a backyard bamboo course to delight the kids -- \u003ca href=\"http://vimeo.com/47912950\">as in this video.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_71083\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\">\u003cimg class=\"size-full wp-image-71083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\" alt=\"Catch your noodles before they get away. Nagashi Somen, Kibune, Japan. Photo: Anna Mindess\" width=\"1000\" height=\"798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catch your noodles before they slip away. Nagashi Somen, Kibune, Japan. Photos: Anna Mindess, Tomoko Yoshihara\u003c/figcaption>\u003c/figure>\n\u003cp>Near Kyoto, \u003ca href=\"http://hirobun.co.jp/\">only one restaurant\u003c/a> serves this summertime-only, snatch-your-noodle-experience. Tomoko and I take a 20-minute train ride and a 10-minute bus ride to the village of Kibune, nestled in a forested valley. Then we walk up a narrow mountain road, past picturesque inns and high-end kaiseki restaurants set on platforms over the gushing river. Even though it’s an uphill trek to the last eating spot at the top of the path, the forest's shaded greenery, undulating thrum of cicadas and refreshing river air feels revitalizing -- plus it’s twenty degrees cooler than in the city.\u003c/p>\n\u003cp>This popular restaurant adds a stainless steel gutter inside the traditional bamboo pipe -- perhaps for ease of cleanup or added speed? The crowd of diners are seated ten at a time at the noodle bar and treated to bracing breezes from nearby dramatic waterfalls. As the server brings us each a bowl of dipping sauce and pair of chopsticks to nab our noodles, she points out which of the several pipelines are assigned to which diners and the fun begins as slippery strands zoom by hungry patrons. Squeals of delight or frustration are heard all around, followed by murmurs of enjoyment.\u003c/p>\n\u003cp>Tomoko is seated \"downstream\" from me, so she can snag a clump of noodles if I miss it, which I do on the first round. Then she shares her strategy: stand the ends of the chopsticks in the water to act as a dainty dam. It works! My chilled nest of noodles, dipped in tangy sauce, tastes even better for having caught it. Once we all get the hang of it, the challenge is to grab your noodles, take a photo, dip and eat before the next bundle comes whizzing by. You can watch all the diners attempting this juggling act. After a dozen or so rounds, a last tangle of pink noodles silently slides by to announce the final serving.\u003c/p>\n\u003cp>On our journey back to the city, I ask Tomoko what other foods are eaten in \u003cstrong>Japan\u003c/strong>’s meltingly hot summers. Besides cold noodles (somen, \u003ca href=\"http://www.japanfoodaddict.com/noodles/hiayshi-chuka-reimen/\">reimen\u003c/a> and soba), she tells me that unagi is supposed to supply strength to withstand the withering weather. Plus cooling sweets such as \u003cem>mizu-yokan\u003c/em> (a jelly made with red adzuki beans) and shaved iced desserts like \u003cem>kakigori,\u003c/em> flavored\u003cem> \u003c/em>with green tea or other syrups.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even though our rare Bay Area hot spells are short and blessedly dry,” I start to wonder about \"cooling foods\" in other cultures. So I ask a few Bay Area connections to share their wisdom. (This is just a sampling of cultures. Please feel free to add your favorites).\u003c/p>\n\u003cfigure id=\"attachment_71084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\">\u003cimg class=\"size-full wp-image-71084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\" alt=\"Sweet and Icy. Left: Halo-halo, photo: tumbler??. Center: Kakigori, photo: Chris 73, wikimedia commons. Right: Ice Kachang, photo: Anna Mindess\" width=\"1000\" height=\"430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Icy. Left: Halo-halo, photo: \u003ca href=\"http://25.media.tumblr.com/tumblr_lju93jDC5M1qhl5rgo1_500.jpg\">tumblr\u003c/a>. Center: Kakigori, photo: Chris 73, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Macha_kakigori_snow_cone.jpg\">wikimedia commons\u003c/a>. Right: Ice Kachang, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Sweet and Icy\u003c/h3>\n\u003cp>Aileen Suzara, educator, natural chef and environmental justice advocate, who often writes about \u003cstrong>Filipino\u003c/strong> cuisine at \u003ca href=\"http://www.kitchenkwento.typepad.com/\">Kitchen Kwento, \u003c/a> suggests the classic Filipino icy treat, \u003cem>halo-halo\u003c/em>, “literally a mix-mix\" with a range of possible ingredients. The layered medley may include jackfruit, kaong palm fruit, pineapple gelatin, red beans, a scoop of shaved ice, toasted rice pinipig or \u003cem>ube\u003c/em> (purple yam) ice cream, topped with evaporated milk, leche flan and strands of coconut.\u003c/p>\n\u003cp>This reminds me of Ice Kachang, a mountain of shaved ice, doused with syrups and toppings, which I sampled \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/17/sweet-treats-in-food-obsessed-singapore/\">on a trip to \u003cstrong>Singapore\u003c/strong>\u003c/a>, another steamy city. \u003cstrong>Korean\u003c/strong> \u003cem>Pat-bing-soo\u003c/em> also features shaved ice, topped with sweet red bean paste and mochi. And of course, even a day in the 70’s would be an excuse for San Franciscans to head over to \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> for a scoop of their salted caramel or balsamic strawberry ice cream. Ironically, this\u003ca href=\"http://healthland.time.com/2013/06/15/surprising-foods-that-toy-with-body-temperature/\"> article in Time\u003c/a> reveals that slurping ice cream actually heats up the body, thanks to its fat content. (Oh, now I know why SF is such an ice cream-crazed city -- it makes us warmer!)\u003c/p>\n\u003ch3>Soup (cold or hot)\u003c/h3>\n\u003cp>While we’re on the subject of chilled dishes, people in many countries enjoy cold soups during the hottest months -- think \u003cstrong>Spanish\u003c/strong> gazpachos, \u003cstrong>Swedish\u003c/strong> fruit soups, and \u003cstrong>French\u003c/strong>-inspired vichyssoise. Yet, on the opposite end of the culinary continuum, diners in other cultures prefer to sip hot summer soups for their cooling properties.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://articles.chicagotribune.com/2013-07-25/features/ct-dining-0725-korean-summer-20130725_1_korean-dishes-broth-whole-bird\">article in the Chicago Tribune\u003c/a> featured \u003cstrong>Korean\u003c/strong> summer foods, like \u003cem>Sam gye tang\u003c/em> (Ginseng Chicken Soup).\u003c/p>\n\u003cblockquote>\u003cp>\"Boiled chicken in a steaming stone bowl may sound like the last thing you crave on a sweltering, 90 percent humidity afternoon. But that's exactly what Koreans line up for during the summer doldrums. Sam gye tang is young chicken or hen stuffed with glutinous rice, garlic, jujube (a prune-y maroon date), ginseng and sometimes ginger, then simmered in its own fat and juices. The two vital \"warming\" ingredients, ginseng and garlic, are meant to inject you with nutrients lost to excessive sweating, as well as regulate blood flow and metabolism.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wok-wizard and acclaimed cookbook author, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, grew up in a traditional \u003cstrong>Chinese\u003c/strong> home in San Francisco. In \u003ca href=\"http://www.amazon.com/Wisdom-Chinese-Kitchen-Grace-Young/dp/0684847396/ref=sr_1_1?s=books&ie=UTF8&qid=1380343667&sr=1-1&keywords=the+wisdom+of+the+chinese+kitchen\">The Wisdom of the Chinese Kitchen\u003c/a> she presents “the brilliant harmony of Chinese cooking” as an ingenious system to mitigate the effects of external as well as internal heat. “Unlike the Western practice of drinking iced beverages to cool the body,\" Young explains, \"hot soups are often drunk in the summer in China.”\u003c/p>\n\u003cp>Young includes recipes her mother and aunt would routinely make during hot weather, including Herbal Winter Melon Soup with adzuki beans, and Soybean and Sparerib Soup with ginger. She explains that these soups are \"tonics\" and sipped for their healing properties, rather than consumed as a meal. Young recalls that growing up in her Cantonese family's home, a bowl or two was drunk at mealtimes, in place of water, milk or soda. She also notes that these “yin-yang concoctions” are \"an acquired taste\" and change with the seasons.\u003c/p>\n\u003ch3>Heat from Spice is Nice\u003c/h3>\n\u003cp>It’s not just the warm temperature of the food, but the heat from spices (especially peppers) that many cultures employ to beat the heat. Vinita Jacinto, chef and cooking teacher, who writes at \u003ca href=\"http://spicewhisperer.wordpress.com/\">The Spice Whisperer\u003c/a> shares that in \u003cstrong>India\u003c/strong>, certain herbs and spices (like cumin and cayenne) promote perspiration to naturally cool the body. \"Spicy food is a natural way to keep cool in the tropics,\" she says. One of her favorite hot weather beverages is \u003cem> Jal-Jeera, \u003c/em>a spiced lemonade she prepares with toasted cumin powder, mint, cilantro, black salt and raw sugar or agave.\u003c/p>\n\u003cfigure id=\"attachment_71087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\">\u003cimg class=\"size-full wp-image-71087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\" alt=\"Vinita Jacinto, the Spice Whisperer\" width=\"1000\" height=\"608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinita Jacinto, the Spice Whisperer, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Because of its replenishing, high water content, watermelon is a natural hot weather favorite around the world. Jacinto amps up watermelon's cooling capabilities by sprinkling chunks of fruit with a mixture of dry mango powder, black salt, ginger powder and garnishing with chopped mint. An additional summer drink she suggests is a salted buttermilk lassi with toasted cumin and muddled mint. \"Its protein fights off heat exhaustion as it rehydrates the body,\" counsels Jacinto.\u003c/p>\n\u003cp>Another devotee of the power of peppers is Nico Vera, who chronicles the drinks and cuisine of \u003cstrong>Peru\u003c/strong> in his blog \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>. \"During Peruvian summers [November-March], when Lima is hot and humid,\" Vera says, “the most cooling dish for lunch is ceviche: fresh fish, lime juice, onions, salt, hot peppers, and a cold beer make quite the combination. I suspect that the hot peppers also act as cooling agents, in that they make one perspire and cool off.”\u003c/p>\n\u003cfigure id=\"attachment_71086\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\">\u003cimg class=\"size-full wp-image-71086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\" alt=\"Japanese inspired Peruvian Ceviche by Nico Vera\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese inspired Peruvian Ceviche, photo by Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>Traveling full circle back to Japan, Vera comments that, “Peru has a tremendous abundance and variety of fish. But not until the arrival of the Japanese 100 years ago, did Peruvians truly become interested in seafood. Thanks in large part to their profound appreciation for fish, the Japanese transformed how Peruvians prepared and ate Ceviche, making it one of Peru’s most culturally significant dishes.” \u003ca href=\"http://www.piscotrail.com/2011/07/02/recipes/ceviche-nikkei/\">Here is his recipe\u003c/a> for Ceviche Nikkei.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With our quirky Bay Area weather patterns, we often get our warmest days in early fall, so you might just want to keep some ice and spice handy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw",
"title": "Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw",
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"content": "\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\" alt=\"Original Fare - These are stories about real food and real people. You've been warned\" width=\"851\" height=\"452\" class=\"aligncenter size-full wp-image-69609\">\u003c/a>\u003c/p>\n\u003cp>PBS Food recently launched a new web series called \u003ca href=\"http://theoriginalfare.com/\">Original Fare\u003c/a>: a travel video series for eating, drinking, and discovering local craft fare. \u003ca href=\"http://theoriginalfare.com/about/\">Iron Way Films\u003c/a>, the creators of Original Fare produces digital stories from traveling around the world searching out unique and interesting people and places to highlight. Co-Founder and award-winning director Lucas Longacre is the cinematographer and co-founder/creator Kelly Cox is the host/storyteller for this new PBS series. In this episode \"Bodega Bay Campside Clams\" Kelly joins hunter, angler, gardener, cook and forager \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a> in Bodega Bay California on the hunt for gaper clams. After a down and dirty clam dig (complete with food porn jokes), Hank uses their bounty to make a nontraditional clam chowder with white wine and \u003ca href=\"http://en.wikipedia.org/wiki/Salicornia\">sea beans\u003c/a> on a camp stove. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare-190x190.jpg\" alt=\"Original Fare - Hank Shaw and Kelly Cox dig for clams\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69610\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming-190x190.jpg\" alt=\"Kelly Cox digging for clams in Original Fare with Hank Shaw. Photo: Lucas Longacre theoriginalfare.com\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69612\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER-190x190.jpg\" alt=\"Hank Shaw makes a nontraditional clam chowder in Orignal Fare\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69613\">\u003c/a>\u003c/p>\n\u003cp>This new online series shares the genre popularized by \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, Daniel Klein and Mirra Fine's James Beard Award winning online video adventure series in sustainable eating.\u003c/p>\n\u003ch2>Watch the episode: Bodega Bay Campside Clams\u003c/h2>\n\u003cp>[youtube //www.youtube.com/watch?v=HMF3kiNS3JQ]\u003c/p>\n\u003cp>Kelly Cox is also blogging about her experience making each episode. Read about \u003ca href=\"http://theoriginalfare.com/hunting-with-hank-in-bodega-bay/\">Hunting with Hank in Bodega Bay\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "PBS Food recently launched a new web series called Original Fare: a travel video series for eating, drinking, and discovering local craft fare. Watch “Bodega Bay Campside Clams” where host/storyteller Kelly Cox joins hunter, angler, gardener, cook and forager Hank Shaw in Bodega Bay California on the hunt for gaper clams.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\" alt=\"Original Fare - These are stories about real food and real people. You've been warned\" width=\"851\" height=\"452\" class=\"aligncenter size-full wp-image-69609\">\u003c/a>\u003c/p>\n\u003cp>PBS Food recently launched a new web series called \u003ca href=\"http://theoriginalfare.com/\">Original Fare\u003c/a>: a travel video series for eating, drinking, and discovering local craft fare. \u003ca href=\"http://theoriginalfare.com/about/\">Iron Way Films\u003c/a>, the creators of Original Fare produces digital stories from traveling around the world searching out unique and interesting people and places to highlight. Co-Founder and award-winning director Lucas Longacre is the cinematographer and co-founder/creator Kelly Cox is the host/storyteller for this new PBS series. In this episode \"Bodega Bay Campside Clams\" Kelly joins hunter, angler, gardener, cook and forager \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a> in Bodega Bay California on the hunt for gaper clams. After a down and dirty clam dig (complete with food porn jokes), Hank uses their bounty to make a nontraditional clam chowder with white wine and \u003ca href=\"http://en.wikipedia.org/wiki/Salicornia\">sea beans\u003c/a> on a camp stove. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare-190x190.jpg\" alt=\"Original Fare - Hank Shaw and Kelly Cox dig for clams\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69610\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming-190x190.jpg\" alt=\"Kelly Cox digging for clams in Original Fare with Hank Shaw. Photo: Lucas Longacre theoriginalfare.com\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69612\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER-190x190.jpg\" alt=\"Hank Shaw makes a nontraditional clam chowder in Orignal Fare\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69613\">\u003c/a>\u003c/p>\n\u003cp>This new online series shares the genre popularized by \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, Daniel Klein and Mirra Fine's James Beard Award winning online video adventure series in sustainable eating.\u003c/p>\n\u003ch2>Watch the episode: Bodega Bay Campside Clams\u003c/h2>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/HMF3kiNS3JQ'\n title='//www.youtube.com/embed/HMF3kiNS3JQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Kelly Cox is also blogging about her experience making each episode. Read about \u003ca href=\"http://theoriginalfare.com/hunting-with-hank-in-bodega-bay/\">Hunting with Hank in Bodega Bay\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops",
"title": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n",
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"description": "Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n",
"title": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_68917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\" alt=\"Even in Sandro Botticelli's painting <em>The Birth of Venus,</em> the goddess's belly resembles a plump, firm tortellino. Image: Wikimedia.org\" width=\"1120\" height=\"693\" class=\"size-full wp-image-68917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even in Sandro Botticelli's painting \u003cem>The Birth of Venus,\u003c/em> the goddess's belly resembles a plump, firm tortellino. Image: \u003ca href=\"http://en.wikipedia.org/wiki/File:Sandro_Botticelli_-_La_nascita_di_Venere_-_Google_Art_Project_-_edited.jpg\">Wikimedia.org\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130827_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">The Salt at NPR Food\u003c/a> (98/27/13)\u003c/p>\n\u003cp>Tortellini — small circles of rolled dough folded around a filling — are one of the most renowned members of the Italian pasta family. In the land of their birth, the region near the Italian city of Bologna, they're strictly served as broth-like dumplings.\u003c/p>\n\u003cp>Possibly no foodstuff in Italian cuisine is surrounded by so much history and lore.\u003c/p>\n\u003cfigure id=\"attachment_68916\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\" alt=\"A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor.\" width=\"290\" class=\"size-full wp-image-68916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor. Photo courtesy of \u003ca href=\"http://www.lacarbonarablog.it/\">La Carbonara blog\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Legend has it that Venus, the goddess of love, once stayed at the local tavern in the town of \u003ca href=\"https://maps.google.com/maps?q=castelfranco+emilia&ll=44.590467,11.052246&spn=5.664388,8.118896&hnear=Castelfranco+Emilia,+Provincia+di+Modena,+Emilia-Romagna,+Italy&gl=us&t=m&z=7\">Castelfranco Emilia\u003c/a>, halfway between the gastronomic giants Bologna and Modena.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The innkeeper spied on his guest through the keyhole of her room and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta and invented a shape inspired by Venus' navel.\u003c/p>\n\u003cp>Every year, Castelfranco Emilia celebrates its favorite son — the nameless inventor of the most sensual of all pasta shapes. Drummers, flag-throwers and local residents parade through town dressed in elaborate Renaissance costumes. On a makeshift stage, the legend of the peeping-Tom innkeeper is more or less re-enacted. The mood is festive and suitable for children.\u003c/p>\n\u003cp>\"Inspired by the sight of the divine navel,\" the master of ceremonies intones, \"our innkeeper invents the prestigious ... tortellino!\"\u003c/p>\n\u003cp>While its origins may not be in antiquity, the first known tortellino recipe dates to 1570.\u003c/p>\n\u003cp>Gianni degli Angeli is the president of the San Nicola Association, which has taken on the task of safeguarding the local region's renowned culinary traditions.\u003c/p>\n\u003cp>He says the No. 1 symbol of the local gastronomic culture is the tortellino. \"In times of poverty and hardship, we ate tortellini only at Christmas, Easter and at weddings, because the filling is made of costly ingredients like prosciutto and parmesan cheese,\" he says.\u003c/p>\n\u003cp>Tortellini are an integral part of family life in the Emilia region, says Massimo Bottura, chef and owner of a three-Michelin-star restaurant in Modena. \"I grew up under the kitchen table escaping my older brothers at my grandmother's, where flour fell on my feet.\"\u003c/p>\n\u003cp>\u003cstrong>Turning Flour And Eggs Into Tortellini\u003c/strong>\u003cbr>\nWomen from Castelfranco Emilia, Italy, demonstrate how they prepared 180 kilograms of tortellini for the 2012 London Olympics.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=210555719&mediaId=211357601\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cem>Source: Appeditor 2013 Tutti i diritti riservati\u003c/em>\u003cbr>\n\u003cem>Credit: Il Tortellino Progetto e realizzazione di Lucia Barbieri, Paola Busani e Monica Ropa\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>At an international gathering of famous chefs, he said that tortellini bring out a competitive spirit. \"Every family has its own recipe for tortellini, more Parmigiano, less Parmigiano,\" he says. \"I don't put prosciutto. I want mortadella. There are more discussions about tortellini in our family, in every Emilian family, than about politics.\"\u003c/p>\n\u003cp>Politics and soccer are way outranked in Emilia by the desire to eat well — \u003cem>very\u003c/em> well.\u003c/p>\n\u003cp>Making tortellini is an elaborate operation and has long been the domain of women known as \u003cem>sfogline\u003c/em>. The word derives from \u003cem>sfoglia,\u003c/em> the sheet of fresh egg pasta that is painstakingly rolled out by hand.\u003c/p>\n\u003cp>Grazia Battistini is 63 years old, and she's been a \u003cem>sfoglina\u003c/em> for some 50 years.\u003c/p>\n\u003cfigure id=\"attachment_68919\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\" alt=\"Grazia Battistini, 63, has been been making tortellini as a <em>sfoglina </em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\" width=\"290\" class=\"size-full wp-image-68919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grazia Battistini, 63, has been been making tortellini as a \u003cem>sfoglina \u003c/em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Grandmothers and mothers handed down the tradition to daughters and granddaughters. We started when we were 7 or 8 years old,\" she says. \"If we couldn't reach the tabletop, they gave us a stool to stand on. Little by little, we learned to roll and then to cut the pasta. We had to be careful not to cut our fingers.\"\u003c/p>\n\u003cp>For most of her life, Battistini says, making fresh egg pasta was an activity that involved the entire family. \"It was an occasion for socialization,\" she says. \"We were all together, men, women, children, everyone working together collectively.\"\u003c/p>\n\u003cp>Battistini gives us a demonstration on a wooden tabletop.\u003c/p>\n\u003cp>\"For every 4 ounces of flour, we use one egg,\" she says. \"We make a crater in the center of the flour, and we break the eggs in the center and whisk briskly with a fork.\"\u003c/p>\n\u003cp>Battistini then starts mixing and scraping, and kneading the dough mostly with the palm of her hands — for at least 10 minutes. Once it's smooth and in the shape of a ball, she sets it aside to rest and starts on the filling, a mixture of prosciutto, mortadella, pork loin, eggs, Parmesan cheese and nutmeg.\u003c/p>\n\u003cp>Battistini then returns to the \u003cem>sfoglia\u003c/em>\u003cem>. \u003c/em>Her entire body sways, rhythmically and sensually, as she stretches the dough over and over again with a rolling pin until it forms a large paper-thin sheet, not more than 1 millimeter thick.\u003c/p>\n\u003cp>When the sheet is ready, Battistini starts cutting it in strips and then into little squares 3 centimeters per side. She puts a dab of filling in the center, folds the square into a triangle, presses it, then rolls it around her index finger — out comes the belly-button shaped dumpling.\u003c/p>\n\u003cp>Like most Italians, Battistini has little patience for culinary experimentation and observes a rigid dogma in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_68920\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni-290x217.jpg\" alt=\"Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tortellino can \u003cem>only\u003c/em> be served in broth, that's what tradition teaches us. Of course, some people today serve it with butter, cream or tomato sauce, but then they're killing the taste of the filling.\"\u003c/p>\n\u003cp>Once upon a time, a young man seeking a wife wanted first and foremost a master \u003cem>sfoglina\u003c/em>. But starting in the 1960s, women started working outside the home, and many no longer know how to make fresh egg pasta.\u003c/p>\n\u003cp>The art of making tortellino is endangered.\u003c/p>\n\u003cp>Now, a group of young graphic designers from Modena has produced \u003ca href=\"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewSoftware?id=676588559&mt=8\">an app\u003c/a> to safeguard the art of making tortellino, its history and the role in plays in the local culture.\u003c/p>\n\u003cp>Lucia Barbieri says it's aimed at teaching everyone how to make tortellini.\u003c/p>\n\u003cp>\"For example, men are showing a keen interest in making tortellino,\" Barbieri says. \"When I get together with a group of friends to make pasta, the men are always most enthusiastic as they learn an art that always belonged to women alone.\"\u003c/p>\n\u003cp>Meanwhile in Bologna, a new business opened last fall in the center of town — it's a tortellino-to-go joint, appropriately called Tortellino Bologna.\u003c/p>\n\u003cp>Open every day until midnight, it caters to students, office workers and even housewives. Customers can order online.\u003c/p>\n\u003cp>It's the brainchild of Federico Spisani, who left his job in a bank to embark on an effort to safeguard his grandmother's culinary traditions with a contemporary twist. He has enlisted an army of \u003cem>sfogline\u003c/em> — several of whom are in their 80s — to prepare fresh pasta every day. Servings come in Styrofoam cups.\u003c/p>\n\u003cp>\"I try to unite the Italian quality of food — the best, in my opinion, in the world, — in a very fast-food way, cheap and fast,\" Spisani says.\u003c/p>\n\u003cp>As we leave, two well-dressed, middle-aged women enter the shop circumspectly and, probably hoping nobody will recognize them, they order two servings of takeaway tortellino.\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dhMNP7OIxz/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\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": "Legend has it that an innkeeper caught a glimpse of the goddess of love in her bedroom and then rushed to his kitchen to create an egg pasta inspired by Venus' belly button. Today the art of making tortellini is endangered, but several groups are devising creative ways to preserve the tradition.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\" alt=\"Even in Sandro Botticelli's painting <em>The Birth of Venus,</em> the goddess's belly resembles a plump, firm tortellino. Image: Wikimedia.org\" width=\"1120\" height=\"693\" class=\"size-full wp-image-68917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even in Sandro Botticelli's painting \u003cem>The Birth of Venus,\u003c/em> the goddess's belly resembles a plump, firm tortellino. Image: \u003ca href=\"http://en.wikipedia.org/wiki/File:Sandro_Botticelli_-_La_nascita_di_Venere_-_Google_Art_Project_-_edited.jpg\">Wikimedia.org\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">Morning Edition\u003c/a> \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/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">The Salt at NPR Food\u003c/a> (98/27/13)\u003c/p>\n\u003cp>Tortellini — small circles of rolled dough folded around a filling — are one of the most renowned members of the Italian pasta family. In the land of their birth, the region near the Italian city of Bologna, they're strictly served as broth-like dumplings.\u003c/p>\n\u003cp>Possibly no foodstuff in Italian cuisine is surrounded by so much history and lore.\u003c/p>\n\u003cfigure id=\"attachment_68916\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\" alt=\"A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor.\" width=\"290\" class=\"size-full wp-image-68916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor. Photo courtesy of \u003ca href=\"http://www.lacarbonarablog.it/\">La Carbonara blog\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Legend has it that Venus, the goddess of love, once stayed at the local tavern in the town of \u003ca href=\"https://maps.google.com/maps?q=castelfranco+emilia&ll=44.590467,11.052246&spn=5.664388,8.118896&hnear=Castelfranco+Emilia,+Provincia+di+Modena,+Emilia-Romagna,+Italy&gl=us&t=m&z=7\">Castelfranco Emilia\u003c/a>, halfway between the gastronomic giants Bologna and Modena.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The innkeeper spied on his guest through the keyhole of her room and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta and invented a shape inspired by Venus' navel.\u003c/p>\n\u003cp>Every year, Castelfranco Emilia celebrates its favorite son — the nameless inventor of the most sensual of all pasta shapes. Drummers, flag-throwers and local residents parade through town dressed in elaborate Renaissance costumes. On a makeshift stage, the legend of the peeping-Tom innkeeper is more or less re-enacted. The mood is festive and suitable for children.\u003c/p>\n\u003cp>\"Inspired by the sight of the divine navel,\" the master of ceremonies intones, \"our innkeeper invents the prestigious ... tortellino!\"\u003c/p>\n\u003cp>While its origins may not be in antiquity, the first known tortellino recipe dates to 1570.\u003c/p>\n\u003cp>Gianni degli Angeli is the president of the San Nicola Association, which has taken on the task of safeguarding the local region's renowned culinary traditions.\u003c/p>\n\u003cp>He says the No. 1 symbol of the local gastronomic culture is the tortellino. \"In times of poverty and hardship, we ate tortellini only at Christmas, Easter and at weddings, because the filling is made of costly ingredients like prosciutto and parmesan cheese,\" he says.\u003c/p>\n\u003cp>Tortellini are an integral part of family life in the Emilia region, says Massimo Bottura, chef and owner of a three-Michelin-star restaurant in Modena. \"I grew up under the kitchen table escaping my older brothers at my grandmother's, where flour fell on my feet.\"\u003c/p>\n\u003cp>\u003cstrong>Turning Flour And Eggs Into Tortellini\u003c/strong>\u003cbr>\nWomen from Castelfranco Emilia, Italy, demonstrate how they prepared 180 kilograms of tortellini for the 2012 London Olympics.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=210555719&mediaId=211357601\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cem>Source: Appeditor 2013 Tutti i diritti riservati\u003c/em>\u003cbr>\n\u003cem>Credit: Il Tortellino Progetto e realizzazione di Lucia Barbieri, Paola Busani e Monica Ropa\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>At an international gathering of famous chefs, he said that tortellini bring out a competitive spirit. \"Every family has its own recipe for tortellini, more Parmigiano, less Parmigiano,\" he says. \"I don't put prosciutto. I want mortadella. There are more discussions about tortellini in our family, in every Emilian family, than about politics.\"\u003c/p>\n\u003cp>Politics and soccer are way outranked in Emilia by the desire to eat well — \u003cem>very\u003c/em> well.\u003c/p>\n\u003cp>Making tortellini is an elaborate operation and has long been the domain of women known as \u003cem>sfogline\u003c/em>. The word derives from \u003cem>sfoglia,\u003c/em> the sheet of fresh egg pasta that is painstakingly rolled out by hand.\u003c/p>\n\u003cp>Grazia Battistini is 63 years old, and she's been a \u003cem>sfoglina\u003c/em> for some 50 years.\u003c/p>\n\u003cfigure id=\"attachment_68919\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\" alt=\"Grazia Battistini, 63, has been been making tortellini as a <em>sfoglina </em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\" width=\"290\" class=\"size-full wp-image-68919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grazia Battistini, 63, has been been making tortellini as a \u003cem>sfoglina \u003c/em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Grandmothers and mothers handed down the tradition to daughters and granddaughters. We started when we were 7 or 8 years old,\" she says. \"If we couldn't reach the tabletop, they gave us a stool to stand on. Little by little, we learned to roll and then to cut the pasta. We had to be careful not to cut our fingers.\"\u003c/p>\n\u003cp>For most of her life, Battistini says, making fresh egg pasta was an activity that involved the entire family. \"It was an occasion for socialization,\" she says. \"We were all together, men, women, children, everyone working together collectively.\"\u003c/p>\n\u003cp>Battistini gives us a demonstration on a wooden tabletop.\u003c/p>\n\u003cp>\"For every 4 ounces of flour, we use one egg,\" she says. \"We make a crater in the center of the flour, and we break the eggs in the center and whisk briskly with a fork.\"\u003c/p>\n\u003cp>Battistini then starts mixing and scraping, and kneading the dough mostly with the palm of her hands — for at least 10 minutes. Once it's smooth and in the shape of a ball, she sets it aside to rest and starts on the filling, a mixture of prosciutto, mortadella, pork loin, eggs, Parmesan cheese and nutmeg.\u003c/p>\n\u003cp>Battistini then returns to the \u003cem>sfoglia\u003c/em>\u003cem>. \u003c/em>Her entire body sways, rhythmically and sensually, as she stretches the dough over and over again with a rolling pin until it forms a large paper-thin sheet, not more than 1 millimeter thick.\u003c/p>\n\u003cp>When the sheet is ready, Battistini starts cutting it in strips and then into little squares 3 centimeters per side. She puts a dab of filling in the center, folds the square into a triangle, presses it, then rolls it around her index finger — out comes the belly-button shaped dumpling.\u003c/p>\n\u003cp>Like most Italians, Battistini has little patience for culinary experimentation and observes a rigid dogma in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_68920\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni-290x217.jpg\" alt=\"Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tortellino can \u003cem>only\u003c/em> be served in broth, that's what tradition teaches us. Of course, some people today serve it with butter, cream or tomato sauce, but then they're killing the taste of the filling.\"\u003c/p>\n\u003cp>Once upon a time, a young man seeking a wife wanted first and foremost a master \u003cem>sfoglina\u003c/em>. But starting in the 1960s, women started working outside the home, and many no longer know how to make fresh egg pasta.\u003c/p>\n\u003cp>The art of making tortellino is endangered.\u003c/p>\n\u003cp>Now, a group of young graphic designers from Modena has produced \u003ca href=\"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewSoftware?id=676588559&mt=8\">an app\u003c/a> to safeguard the art of making tortellino, its history and the role in plays in the local culture.\u003c/p>\n\u003cp>Lucia Barbieri says it's aimed at teaching everyone how to make tortellini.\u003c/p>\n\u003cp>\"For example, men are showing a keen interest in making tortellino,\" Barbieri says. \"When I get together with a group of friends to make pasta, the men are always most enthusiastic as they learn an art that always belonged to women alone.\"\u003c/p>\n\u003cp>Meanwhile in Bologna, a new business opened last fall in the center of town — it's a tortellino-to-go joint, appropriately called Tortellino Bologna.\u003c/p>\n\u003cp>Open every day until midnight, it caters to students, office workers and even housewives. Customers can order online.\u003c/p>\n\u003cp>It's the brainchild of Federico Spisani, who left his job in a bank to embark on an effort to safeguard his grandmother's culinary traditions with a contemporary twist. He has enlisted an army of \u003cem>sfogline\u003c/em> — several of whom are in their 80s — to prepare fresh pasta every day. Servings come in Styrofoam cups.\u003c/p>\n\u003cp>\"I try to unite the Italian quality of food — the best, in my opinion, in the world, — in a very fast-food way, cheap and fast,\" Spisani says.\u003c/p>\n\u003cp>As we leave, two well-dressed, middle-aged women enter the shop circumspectly and, probably hoping nobody will recognize them, they order two servings of takeaway tortellino.\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dhMNP7OIxz/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Forget Cronuts: London's 'Townies' Take on Hybrid-Dessert Craze",
"title": "Forget Cronuts: London's 'Townies' Take on Hybrid-Dessert Craze",
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"content": "\u003cfigure id=\"attachment_68673\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie-full.jpg\" alt=\"American baker Bea Vo, who runs Bea's of Bloomsbury, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American baker Bea Vo, who runs Bea's of Bloomsbury, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214153417/forget-cronuts-london-s-townies-take-on-hybrid-dessert-craze\">The Salt at NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>What's a baker to do when all foodies can talk about, on both sides of the Atlantic, is the cronut craze, a croissant-doughnut that NPR \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/15/crazy-for-cronuts-picking-apart-the-tasty-trend/\" title=\"Crazy For Cronuts: Picking Apart The Tasty Trend\">reported on\u003c/a> earlier this year? Simple: Come up with an equally addictive hybrid dessert.\u003c/p>\n\u003cp>Inspired by the increasing appetite for \"mashup\" desserts — fusing two calorie- and fat-filled items into one — Britain's \u003cem>Evening Standard\u003c/em> newspaper tasked food writer and blogger \u003ca href=\"http://muckrack.com/vicstewart\">Victoria Stewart \u003c/a> with commissioning a winning dessert combination to rival the cronut.\u003c/p>\n\u003cp>\"We were keen to get something new, as we always try to move the story on a bit,\" says Stewart.\u003c/p>\n\u003cp>American baker Bea Vo was tapped because of her background in hybrid desserts. Vo opened the first of her three London bakeries, \u003ca href=\"http://www.beasofbloomsbury.com/\">Bea's of Bloomsbury\u003c/a>, in 2008, and she was already beloved by customers for her \"duffin,\" a cake doughnut filled with jam, which she created a few years ago. With a loyal following for her inventive desserts, Vo was given a list of \u003ca href=\"http://www.standard.co.uk/goingout/restaurants/forget-cronuts-try-a-townie-instead-8656719.html\">experimental fusion foods\u003c/a> to whip up for the \u003cem>Standard\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"One of them was the muffle, a muffin and waffle. We did make one, but the fruit caramelized too quickly,\" Vo tells The Salt. \"The trick to fusion desserts is to bring out the best of both.\" That's why Vo's invention — the \"townie\" — has been a huge success. The brownie-tartlet has a gooey center and a crisp outer shell.\u003c/p>\n\u003cp>\"I immediately saw it and thought, 'Why hasn't anyone done that before?' \" Vo tells The Salt. She says the fact that brownie dough isn't very wet prevents the shell from getting soggy and also allows for underbaking the brownie to give the center that highly sought-after gooeyness.\u003c/p>\n\u003cp>But while Vo knew it would work, she didn't expect to sell more than a few dozen. Instead, she sold 800 townies in 10 days and garnered attention from U.S. TV networks. \"This is one of those unusual things that really had its own life,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_68674\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie2.jpg\" alt=\"Vo was already beloved by customers for her duffin, a cake doughnut filled with jam, which she created a few years ago. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\" width=\"462\" height=\"692\" class=\"size-full wp-image-68674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vo was already beloved by customers for her duffin, a cake doughnut filled with jam, which she created a few years ago. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>These days, food fads are accelerated by social media, which can be good and bad. \"Things blow up bigger and then die faster,\" says Marian Berelowitz, who writes about food trends for analyst firm \u003ca href=\"http://www.jwtintelligence.com/#axzz2cW3zLw5x\">JWT Intelligence\u003c/a>. \"Instagramming or tweeting a picture of your cronut [or any other fad] gives you social currency and becomes a huge part of the appeal.\"\u003c/p>\n\u003cp>Berelowitz says the incessant stream of images surrounding a particular food or product can create FOMO — fear of missing out — among friends and followers. The very act of posting on social media can make the time spent queuing fly by. \"Standing in line is far less tedious,\" she says, \"when you can share the experience with your Facebook friends.\"\u003c/p>\n\u003cp>But, the deceleration can happen just as fast, Berelowitz warns. \"Word gets around at lightning speed, the buzz is so much more amplified, and then attention moves on.\"\u003c/p>\n\u003cp>So how do fads like the cronut and the townie impact the small-business owners behind them? Berelowitz says the publicity can provide a long-term boost, as long as the product line isn't a one-trick pony: \"It's rarely a sustainable proposition when a business revolves solely around one fad product.\"\u003c/p>\n\u003cp>New Yorkers will remember \u003ca href=\"http://gothamist.com/2004/03/09/beard_papa_on_the_upper_west_side.php\">Beard Papa\u003c/a>, the Japanese cream puff purveyor that gained a fan following starting in 2004. The fad lasted a few years, and the chain opened branches throughout the city. Now, there is only one shop in Manhattan.\u003c/p>\n\u003cp>But for baker Bea Vo, the townie has helped her existing product line. It has revived interest in her duffin and inspired her to produce a cookbook exclusively of hybrid dessert recipes.\u003c/p>\n\u003cp>\"The cronut is hard to make without a commercial kitchen,\" she notes. \"I want to write recipes people can make at home.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "While New Yorkers line up for the cronut, a croissant-doughnut cross, in London, a tartlet-brownie mashup called the townie is now the rage. Social media is helping to drive these hybrid-food fads, industry watchers say, but how they ultimately impact the bottom line depends on whether purveyors can be more than one-trick ponies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68673\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie-full.jpg\" alt=\"American baker Bea Vo, who runs Bea's of Bloomsbury, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American baker Bea Vo, who runs Bea's of Bloomsbury, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214153417/forget-cronuts-london-s-townies-take-on-hybrid-dessert-craze\">The Salt at NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>What's a baker to do when all foodies can talk about, on both sides of the Atlantic, is the cronut craze, a croissant-doughnut that NPR \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/15/crazy-for-cronuts-picking-apart-the-tasty-trend/\" title=\"Crazy For Cronuts: Picking Apart The Tasty Trend\">reported on\u003c/a> earlier this year? Simple: Come up with an equally addictive hybrid dessert.\u003c/p>\n\u003cp>Inspired by the increasing appetite for \"mashup\" desserts — fusing two calorie- and fat-filled items into one — Britain's \u003cem>Evening Standard\u003c/em> newspaper tasked food writer and blogger \u003ca href=\"http://muckrack.com/vicstewart\">Victoria Stewart \u003c/a> with commissioning a winning dessert combination to rival the cronut.\u003c/p>\n\u003cp>\"We were keen to get something new, as we always try to move the story on a bit,\" says Stewart.\u003c/p>\n\u003cp>American baker Bea Vo was tapped because of her background in hybrid desserts. Vo opened the first of her three London bakeries, \u003ca href=\"http://www.beasofbloomsbury.com/\">Bea's of Bloomsbury\u003c/a>, in 2008, and she was already beloved by customers for her \"duffin,\" a cake doughnut filled with jam, which she created a few years ago. With a loyal following for her inventive desserts, Vo was given a list of \u003ca href=\"http://www.standard.co.uk/goingout/restaurants/forget-cronuts-try-a-townie-instead-8656719.html\">experimental fusion foods\u003c/a> to whip up for the \u003cem>Standard\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"One of them was the muffle, a muffin and waffle. We did make one, but the fruit caramelized too quickly,\" Vo tells The Salt. \"The trick to fusion desserts is to bring out the best of both.\" That's why Vo's invention — the \"townie\" — has been a huge success. The brownie-tartlet has a gooey center and a crisp outer shell.\u003c/p>\n\u003cp>\"I immediately saw it and thought, 'Why hasn't anyone done that before?' \" Vo tells The Salt. She says the fact that brownie dough isn't very wet prevents the shell from getting soggy and also allows for underbaking the brownie to give the center that highly sought-after gooeyness.\u003c/p>\n\u003cp>But while Vo knew it would work, she didn't expect to sell more than a few dozen. Instead, she sold 800 townies in 10 days and garnered attention from U.S. TV networks. \"This is one of those unusual things that really had its own life,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_68674\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie2.jpg\" alt=\"Vo was already beloved by customers for her duffin, a cake doughnut filled with jam, which she created a few years ago. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\" width=\"462\" height=\"692\" class=\"size-full wp-image-68674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vo was already beloved by customers for her duffin, a cake doughnut filled with jam, which she created a few years ago. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>These days, food fads are accelerated by social media, which can be good and bad. \"Things blow up bigger and then die faster,\" says Marian Berelowitz, who writes about food trends for analyst firm \u003ca href=\"http://www.jwtintelligence.com/#axzz2cW3zLw5x\">JWT Intelligence\u003c/a>. \"Instagramming or tweeting a picture of your cronut [or any other fad] gives you social currency and becomes a huge part of the appeal.\"\u003c/p>\n\u003cp>Berelowitz says the incessant stream of images surrounding a particular food or product can create FOMO — fear of missing out — among friends and followers. The very act of posting on social media can make the time spent queuing fly by. \"Standing in line is far less tedious,\" she says, \"when you can share the experience with your Facebook friends.\"\u003c/p>\n\u003cp>But, the deceleration can happen just as fast, Berelowitz warns. \"Word gets around at lightning speed, the buzz is so much more amplified, and then attention moves on.\"\u003c/p>\n\u003cp>So how do fads like the cronut and the townie impact the small-business owners behind them? Berelowitz says the publicity can provide a long-term boost, as long as the product line isn't a one-trick pony: \"It's rarely a sustainable proposition when a business revolves solely around one fad product.\"\u003c/p>\n\u003cp>New Yorkers will remember \u003ca href=\"http://gothamist.com/2004/03/09/beard_papa_on_the_upper_west_side.php\">Beard Papa\u003c/a>, the Japanese cream puff purveyor that gained a fan following starting in 2004. The fad lasted a few years, and the chain opened branches throughout the city. Now, there is only one shop in Manhattan.\u003c/p>\n\u003cp>But for baker Bea Vo, the townie has helped her existing product line. It has revived interest in her duffin and inspired her to produce a cookbook exclusively of hybrid dessert recipes.\u003c/p>\n\u003cp>\"The cronut is hard to make without a commercial kitchen,\" she notes. \"I want to write recipes people can make at home.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ramen to the Rescue: How Instant Noodles Fight Global Hunger ",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\" alt=\"A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">The Salt at NPR Food\u003c/a> (8/20/2013)\u003c/p>\n\u003cp>Ask about the foods that have conquered the world and you're likely to hear about Coca-Cola and McDonald's Big Macs.\u003c/p>\n\u003cp>But the most successful industrial food ever produced flies far under the radar. And it has finally been outed by three anthropologists in a fascinating \u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520276345\">new book\u003c/a>, \u003cem>The Noodle Narratives\u003c/em>, which analyzes the precipitous rise – or \"brilliant career,\" as the authors say — of instant ramen, from its birth in postwar Japan to its sales of just over \u003ca href=\"http://instantnoodles.org/noodles/expanding-market.html\">100 billion servings\u003c/a> worldwide in 2012.\u003c/p>\n\u003cp>Take a moment to digest that figure: It's about 14 servings for every single person on Earth, at a cost of just a few cents apiece. That's an astonishing quantity, especially to American consumers, who don't tend to think of the stiff, wavy blocks of noodles as an important staple (though they are for some college students, inmates and low-income Americans). And while our foodie culture currently has a fling with ramen (think ramen bars and the \u003ca href=\"http://www.grubstreet.com/2013/08/new-yorks-changing-ramen-scene.html\">ramen burger\u003c/a>), we're only the world's sixth-biggest market for the noodles, according to the World Instant Noodles Association. Our consumption is dwarfed by that of China and India — and even Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_68600\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3-190x290.jpg\" alt=\"The Noodle Narratives: The Global Rise Of An Industrial Food Into The Twenty-First Century\" width=\"190\" height=\"290\" class=\"size-medium wp-image-68600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Noodle Narratives:\u003cbr>The Global Rise Of An Industrial Food Into The Twenty-First Century\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, it's the multinational noodle companies' conquest of countries like Papua New Guinea, Nigeria, Brazil and Mexico that really interests the anthropologists: Frederick Errington of Trinity College, Tatsuro Fujikura of Kyoto University and Deborah Gewertz of Amherst College. And it's here that they make one of their most intriguing arguments: Instant noodles do good by alleviating the hunger of millions of people around the world. These super cheap, super palatable noodles, they write, help the low-wage workers in rich and poor countries alike hang on when the going gets tough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They're cheap and tasty and tweakable,\" Gewertz tells The Salt. \"They're capable of being transformed to everyone's cultural taste.\"\u003c/p>\n\u003cp>In Thailand, instant ramen is seasoned with lemongrass and cilantro. Mexicans can buy Maruchan noodle soup cups flecked with \u003ca href=\"http://maruchan.com.mx/mg/vaso-maruchan/\">shrimp, lime and habanero\u003c/a>, among other flavors. Papua New Guineans have incorporated the noodles into rituals as cardinal as weaning babies and honoring the dead, she says.\u003c/p>\n\u003cp>In Japan, the birthplace of instant ramen, the consumer appetite for novel ramen products is so ravenous that manufacturers introduce 600 new flavors a year, the authors report. But it all started in the postwar period.\u003c/p>\n\u003cp>Back in 1957, businessman Momofuku Ando (yes, the namesake of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">Chef David Chang's beloved restaurants\u003c/a>) decided he wanted to invent an industrial take on freshly made ramen – the stuff Chang has helped make trendy again — for his hungry, budget-minded compatriots using surplus wheat donated by the U.S.\u003c/p>\n\u003cp>It took Ando years to perfect the process of making a dry block of noodles. But ultimately he succeeded by applying the \"principle of tempura:\" steaming and dousing the noodles in chicken broth, and then bathing them in hot oil. This dried them out, and made them shelf-stable, but also easy to rehydrate. He added the winning combination of MSG, salt and sugar (which now comes in a flavor packet) to round out the flavor. While industrial instant ramen has evolved new variations, Nissin and the other manufacturers haven't strayed far from Ando's original recipe.\u003c/p>\n\u003cp>While not exactly nutritious, instant noodles are a \"hunger killer,\" as the authors say. They're made with wheat flour, which has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">high glycemic index\u003c/a> (a metric for how soon a food is likely to make you hungry again). But they're also fried in palm oil, which is 49 percent saturated fat — higher than pork lard (40 percent) and soybean oil (14 percent).\u003c/p>\n\u003cp>All that fat keeps you feeling full longer and helps bring the noodles' overall glycemic index down. The fact that instant noodles become soup once you add water helps, too – as the authors note, soup provides longer satiety than, say, noodles alone. And that helps explain why ramen have become a staple of the world's undernourished, and part of some humanitarian food aid packages.\u003c/p>\n\u003cp>Palm is the industry's oil of choice because it's cheap, it can withstand high heat, and it has a longer shelf life than other oils. But in the U.S., \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">we're told to eat palm oil sparingly\u003c/a> because it raises bad LDL cholesterol levels. So is it really wise for so many people around the world to be so reliant on instant ramen for sustenance? Why can't the urban poor eat something more nutritious than this highly processed, high-fat food?\u003c/p>\n\u003cp>Sure, that would be ideal, the authors say, but the reality is that in many global cities, the urban poor lack affordable alternatives that are more healthful than ramen. \"How are you going to feed these people?\" says Gewertz. \"I would love to feed them with fruits and vegetables at the local markets, but they are expensive.\"\u003c/p>\n\u003cfigure id=\"attachment_68599\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\" alt=\"Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>The authors say that \"real food\" advocates like journalist Michael Pollan, who \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">wring their hands\u003c/a> over rising consumption of industrial food like ramen, raise important questions about its perils. But the authors also call ramen a \"virtually unstoppable\" phenomenon. And they foresee a world of 9 billion people \"in which the affluent will be presented with too many food choices and [will be] called upon to use their survival skills to choose wisely, and in which the poor will have to use their survival skills to get by on cheap food\" like ramen.\u003c/p>\n\u003cp>\"I'd love to take Michael Pollan to a squatter settlement and have him deal with poor, hungry people in such circumstances, who have no choice of going back home to grow subsistence crops or be part of a regional food system,\" says Gewertz. \"Subsistence agriculture is hard, dirty and hot work. People want out of it. It's not to be over romanticized.\"\u003c/p>\n\u003cp>Instead, as Gerwertz tells us, a better way to help the poor who rely on ramen is to make the noodles more nutritious: they could be \"reduced-sodium, lower-fat, higher-fiber, better fortified,\" though that will also translate into a slightly higher price.\u003c/p>\n\u003cp>\"We find it difficult to image the increasingly urbanized food future without this humble form of salt, MSG-enhanced, oily and sometimes sugary\" food, they write. But \"we conclude [that it's for the best] with great reluctance.\" \u003c/p>\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": "The super cheap, super palatable noodles help low-wage workers around the world get by, anthropologists argue in a new book. And rather than lament the ascendance of this highly processed food, they argue we should try to make it more nutritious.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\" alt=\"A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">The Salt at NPR Food\u003c/a> (8/20/2013)\u003c/p>\n\u003cp>Ask about the foods that have conquered the world and you're likely to hear about Coca-Cola and McDonald's Big Macs.\u003c/p>\n\u003cp>But the most successful industrial food ever produced flies far under the radar. And it has finally been outed by three anthropologists in a fascinating \u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520276345\">new book\u003c/a>, \u003cem>The Noodle Narratives\u003c/em>, which analyzes the precipitous rise – or \"brilliant career,\" as the authors say — of instant ramen, from its birth in postwar Japan to its sales of just over \u003ca href=\"http://instantnoodles.org/noodles/expanding-market.html\">100 billion servings\u003c/a> worldwide in 2012.\u003c/p>\n\u003cp>Take a moment to digest that figure: It's about 14 servings for every single person on Earth, at a cost of just a few cents apiece. That's an astonishing quantity, especially to American consumers, who don't tend to think of the stiff, wavy blocks of noodles as an important staple (though they are for some college students, inmates and low-income Americans). And while our foodie culture currently has a fling with ramen (think ramen bars and the \u003ca href=\"http://www.grubstreet.com/2013/08/new-yorks-changing-ramen-scene.html\">ramen burger\u003c/a>), we're only the world's sixth-biggest market for the noodles, according to the World Instant Noodles Association. Our consumption is dwarfed by that of China and India — and even Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_68600\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3-190x290.jpg\" alt=\"The Noodle Narratives: The Global Rise Of An Industrial Food Into The Twenty-First Century\" width=\"190\" height=\"290\" class=\"size-medium wp-image-68600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Noodle Narratives:\u003cbr>The Global Rise Of An Industrial Food Into The Twenty-First Century\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, it's the multinational noodle companies' conquest of countries like Papua New Guinea, Nigeria, Brazil and Mexico that really interests the anthropologists: Frederick Errington of Trinity College, Tatsuro Fujikura of Kyoto University and Deborah Gewertz of Amherst College. And it's here that they make one of their most intriguing arguments: Instant noodles do good by alleviating the hunger of millions of people around the world. These super cheap, super palatable noodles, they write, help the low-wage workers in rich and poor countries alike hang on when the going gets tough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They're cheap and tasty and tweakable,\" Gewertz tells The Salt. \"They're capable of being transformed to everyone's cultural taste.\"\u003c/p>\n\u003cp>In Thailand, instant ramen is seasoned with lemongrass and cilantro. Mexicans can buy Maruchan noodle soup cups flecked with \u003ca href=\"http://maruchan.com.mx/mg/vaso-maruchan/\">shrimp, lime and habanero\u003c/a>, among other flavors. Papua New Guineans have incorporated the noodles into rituals as cardinal as weaning babies and honoring the dead, she says.\u003c/p>\n\u003cp>In Japan, the birthplace of instant ramen, the consumer appetite for novel ramen products is so ravenous that manufacturers introduce 600 new flavors a year, the authors report. But it all started in the postwar period.\u003c/p>\n\u003cp>Back in 1957, businessman Momofuku Ando (yes, the namesake of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">Chef David Chang's beloved restaurants\u003c/a>) decided he wanted to invent an industrial take on freshly made ramen – the stuff Chang has helped make trendy again — for his hungry, budget-minded compatriots using surplus wheat donated by the U.S.\u003c/p>\n\u003cp>It took Ando years to perfect the process of making a dry block of noodles. But ultimately he succeeded by applying the \"principle of tempura:\" steaming and dousing the noodles in chicken broth, and then bathing them in hot oil. This dried them out, and made them shelf-stable, but also easy to rehydrate. He added the winning combination of MSG, salt and sugar (which now comes in a flavor packet) to round out the flavor. While industrial instant ramen has evolved new variations, Nissin and the other manufacturers haven't strayed far from Ando's original recipe.\u003c/p>\n\u003cp>While not exactly nutritious, instant noodles are a \"hunger killer,\" as the authors say. They're made with wheat flour, which has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">high glycemic index\u003c/a> (a metric for how soon a food is likely to make you hungry again). But they're also fried in palm oil, which is 49 percent saturated fat — higher than pork lard (40 percent) and soybean oil (14 percent).\u003c/p>\n\u003cp>All that fat keeps you feeling full longer and helps bring the noodles' overall glycemic index down. The fact that instant noodles become soup once you add water helps, too – as the authors note, soup provides longer satiety than, say, noodles alone. And that helps explain why ramen have become a staple of the world's undernourished, and part of some humanitarian food aid packages.\u003c/p>\n\u003cp>Palm is the industry's oil of choice because it's cheap, it can withstand high heat, and it has a longer shelf life than other oils. But in the U.S., \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">we're told to eat palm oil sparingly\u003c/a> because it raises bad LDL cholesterol levels. So is it really wise for so many people around the world to be so reliant on instant ramen for sustenance? Why can't the urban poor eat something more nutritious than this highly processed, high-fat food?\u003c/p>\n\u003cp>Sure, that would be ideal, the authors say, but the reality is that in many global cities, the urban poor lack affordable alternatives that are more healthful than ramen. \"How are you going to feed these people?\" says Gewertz. \"I would love to feed them with fruits and vegetables at the local markets, but they are expensive.\"\u003c/p>\n\u003cfigure id=\"attachment_68599\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\" alt=\"Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>The authors say that \"real food\" advocates like journalist Michael Pollan, who \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">wring their hands\u003c/a> over rising consumption of industrial food like ramen, raise important questions about its perils. But the authors also call ramen a \"virtually unstoppable\" phenomenon. And they foresee a world of 9 billion people \"in which the affluent will be presented with too many food choices and [will be] called upon to use their survival skills to choose wisely, and in which the poor will have to use their survival skills to get by on cheap food\" like ramen.\u003c/p>\n\u003cp>\"I'd love to take Michael Pollan to a squatter settlement and have him deal with poor, hungry people in such circumstances, who have no choice of going back home to grow subsistence crops or be part of a regional food system,\" says Gewertz. \"Subsistence agriculture is hard, dirty and hot work. People want out of it. It's not to be over romanticized.\"\u003c/p>\n\u003cp>Instead, as Gerwertz tells us, a better way to help the poor who rely on ramen is to make the noodles more nutritious: they could be \"reduced-sodium, lower-fat, higher-fiber, better fortified,\" though that will also translate into a slightly higher price.\u003c/p>\n\u003cp>\"We find it difficult to image the increasingly urbanized food future without this humble form of salt, MSG-enhanced, oily and sometimes sugary\" food, they write. But \"we conclude [that it's for the best] with great reluctance.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Eating on Mars? Be Sure to Pack the Tortillas",
"title": "Eating on Mars? Be Sure to Pack the Tortillas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68364\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA-full.jpg\" alt=\"Mission to Mars: Six explorers lived in this simulated Mars habitat in Hawaii for four months, part of a NASA study to test the role of cooking and food on an extended space mission. Photo: Sian Proctor/NASA HI-SEAS\" width=\"1120\" height=\"630\" class=\"size-full wp-image-68364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mission to Mars: Six explorers lived in this simulated Mars habitat in Hawaii for four months, part of a NASA study to test the role of cooking and food on an extended space mission. Photo: Sian Proctor/NASA HI-SEAS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212334945/it-s-a-wrap-the-joys-of-eating-on-mars\">The Salt at NPR Food\u003c/a> (8/16/2013)\u003c/p>\n\u003cp>After several months of freeze-dried food, even the most committed carnivores would probably reach for the fresh produce.\u003c/p>\n\u003cp>So it's no surprise that the six explorers who were cooped up studying space-friendly foods on a simulated mission to Mars for the past four months went right for the mangoes and pineapple during their first meal outside their habitat Aug. 13.\u003c/p>\n\u003cp>\"The freeze-dried stuff has a really nice taste, but not the right texture. It gets soft,\" says \u003ca href=\"http://bee.cornell.edu/people/profile-hunter.cfm\">Jean Hunter\u003c/a>, the Cornell University researcher who helped run the experiment, dubbed \u003ca href=\"http://hi-seas.org/\">HI-SEAS\u003c/a> (Hawaii Space Exploration Analog and Simulation.) \"What they missed most was fresh fruits and vegetables,\" she tells The Salt.\u003c/p>\n\u003cp>The explorers weren't actually on Mars, of course, but in Hawaii (nice work if you can get it). They're volunteers selected from a pool of over 700 applicants with similar training and background as NASA's astronauts. These men and women lived in a geodesic dome on a lonely lava field in Hawaii, conducting experiments on sleep and tracking tropical storms. They only ventured outside to test astronaut gear for NASA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156504148/the-importance-of-making-sushi-and-mozzarella-on-mars\">reported\u003c/a> last summer, HI-SEAS is the first mission specifically designed to study the role of cooking and food preparation on the kind of extended space missions that America is planning in the future. And while a big part of interstellar travel will focus on what we learn outside the safety of our climate-controlled habitats, everyone's gotta eat.\u003c/p>\n\u003cfigure id=\"attachment_68365\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA2.jpg\" alt=\"Crew members Sian Proctor and Angelo Vermeulen cook tsampa, a Tibetan food that consists of roasted flour. Photo: Sian/NASA HI-SEAS\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crew members Sian Proctor and Angelo Vermeulen cook tsampa, a Tibetan food that consists of roasted flour. Photo: Sian/NASA HI-SEAS\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003ca href=\"http://hi-seas.org/?author=6\">Yajaira Sierra-Sastre\u003c/a>, one of the explorers, \u003ca href=\"http://motherboard.vice.com/blog/this-meal-can-be-made-on-mars#ixzz2c3xDZGwD\">explains\u003c/a>, the goal was to conduct \"a food, mood, and nasal study that investigates the relationship between food preparation time, repetition of foods, perception of food aromas, food acceptability, and food intake in a confined and isolated setting similar to what an astronaut would experience during a mission at a lunar or planetary outpost.\"\u003c/p>\n\u003cp>The \"astronauts\" were assigned a cooking schedule, with each responsible for a turn at the stove in between their other activities.\u003c/p>\n\u003cp>\"We wanted them to be very busy, not sitting around studying cookbooks for elaborate dishes, because that's not reality. That's not what would happen [on a real space mission],\" says Hunter.\u003c/p>\n\u003cp>Sure, they had many \u003ca href=\"http://hi-seas.org/?p=2147\">prepared meals\u003c/a> on hand — the creamy wild rice soup and mashed potatoes were favorites, as well as the comfort of Nutella and the novelty of Tang. But HI-SEAS crew commander Angelo Vermeulen says some of the best meals were improvised and hand-held.\u003c/p>\n\u003cfigure id=\"attachment_68366\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA3.jpg\" alt=\"Wraps of all kinds were a big hit with the crew. Here's one take: a tuna wrap filled with rehydrated vegetables. Photo: NASA HI-SEAS\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wraps of all kinds were a big hit with the crew. Here's one take: a tuna wrap filled with rehydrated vegetables. Photo: NASA HI-SEAS\u003c/figcaption>\u003c/figure>\n\u003cp>\"Wraps work really well: We combine tortillas, different vegetables, Velveeta cheese, and sausage or canned fish into ever-changing combinations,\" Vermeulen tells \u003cem>Astrobiology Magazine\u003c/em>.\u003c/p>\n\u003cp>Some other successful meals included Russian borscht and Moroccan tagine.\u003c/p>\n\u003cp>The crew also enjoyed testing the two dozen recipes that the public sent in for them to try. (It's no Food Network production, but check out this video of crew members baking Hawaiian Celebration Cake using dehydrated pineapple.)\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=PuPq7l9hYeA\u003c/p>\n\u003cp>However, the mission didn't stop at just cooking and eating and mugging for the camera. The sharing of mealtimes — the chance to seek feedback from others, work together and get away from the isolation of working alone on your own project, Hunter says — made it stimulating.\u003c/p>\n\u003cp>The crew even had to work together to create a 3-D printed replacement part for their broken dishwasher.\u003c/p>\n\u003cp>There's much more to learn as the explorers are debriefed over the next few days, Hunter says, but \"despite the time demands and the clean-up demands of cooking, the crew felt overwhelmingly that [it was worth it,]\" she says.\u003c/p>\n\u003cp>After some much-needed runs on the beach and some extra sleep, the crew members will assist Hunter and the other researchers in setting up the next phase of the mission. But this time, they'll be safely back at Mission Control, watching other explorers navigate their former habitat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "It's not the hard work that will make astronauts lose it on long planetary missions, it's boredom. And something that can become very boring very fast is a rote menu. A simulated Mars mission reveals why cooking for others will be vital on long space journeys — and why wraps rule.",
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"description": "It's not the hard work that will make astronauts lose it on long planetary missions, it's boredom. And something that can become very boring very fast is a rote menu. A simulated Mars mission reveals why cooking for others will be vital on long space journeys — and why wraps rule.",
"title": "Eating on Mars? Be Sure to Pack the Tortillas | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68364\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA-full.jpg\" alt=\"Mission to Mars: Six explorers lived in this simulated Mars habitat in Hawaii for four months, part of a NASA study to test the role of cooking and food on an extended space mission. Photo: Sian Proctor/NASA HI-SEAS\" width=\"1120\" height=\"630\" class=\"size-full wp-image-68364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mission to Mars: Six explorers lived in this simulated Mars habitat in Hawaii for four months, part of a NASA study to test the role of cooking and food on an extended space mission. Photo: Sian Proctor/NASA HI-SEAS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212334945/it-s-a-wrap-the-joys-of-eating-on-mars\">The Salt at NPR Food\u003c/a> (8/16/2013)\u003c/p>\n\u003cp>After several months of freeze-dried food, even the most committed carnivores would probably reach for the fresh produce.\u003c/p>\n\u003cp>So it's no surprise that the six explorers who were cooped up studying space-friendly foods on a simulated mission to Mars for the past four months went right for the mangoes and pineapple during their first meal outside their habitat Aug. 13.\u003c/p>\n\u003cp>\"The freeze-dried stuff has a really nice taste, but not the right texture. It gets soft,\" says \u003ca href=\"http://bee.cornell.edu/people/profile-hunter.cfm\">Jean Hunter\u003c/a>, the Cornell University researcher who helped run the experiment, dubbed \u003ca href=\"http://hi-seas.org/\">HI-SEAS\u003c/a> (Hawaii Space Exploration Analog and Simulation.) \"What they missed most was fresh fruits and vegetables,\" she tells The Salt.\u003c/p>\n\u003cp>The explorers weren't actually on Mars, of course, but in Hawaii (nice work if you can get it). They're volunteers selected from a pool of over 700 applicants with similar training and background as NASA's astronauts. These men and women lived in a geodesic dome on a lonely lava field in Hawaii, conducting experiments on sleep and tracking tropical storms. They only ventured outside to test astronaut gear for NASA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156504148/the-importance-of-making-sushi-and-mozzarella-on-mars\">reported\u003c/a> last summer, HI-SEAS is the first mission specifically designed to study the role of cooking and food preparation on the kind of extended space missions that America is planning in the future. And while a big part of interstellar travel will focus on what we learn outside the safety of our climate-controlled habitats, everyone's gotta eat.\u003c/p>\n\u003cfigure id=\"attachment_68365\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA2.jpg\" alt=\"Crew members Sian Proctor and Angelo Vermeulen cook tsampa, a Tibetan food that consists of roasted flour. Photo: Sian/NASA HI-SEAS\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crew members Sian Proctor and Angelo Vermeulen cook tsampa, a Tibetan food that consists of roasted flour. Photo: Sian/NASA HI-SEAS\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003ca href=\"http://hi-seas.org/?author=6\">Yajaira Sierra-Sastre\u003c/a>, one of the explorers, \u003ca href=\"http://motherboard.vice.com/blog/this-meal-can-be-made-on-mars#ixzz2c3xDZGwD\">explains\u003c/a>, the goal was to conduct \"a food, mood, and nasal study that investigates the relationship between food preparation time, repetition of foods, perception of food aromas, food acceptability, and food intake in a confined and isolated setting similar to what an astronaut would experience during a mission at a lunar or planetary outpost.\"\u003c/p>\n\u003cp>The \"astronauts\" were assigned a cooking schedule, with each responsible for a turn at the stove in between their other activities.\u003c/p>\n\u003cp>\"We wanted them to be very busy, not sitting around studying cookbooks for elaborate dishes, because that's not reality. That's not what would happen [on a real space mission],\" says Hunter.\u003c/p>\n\u003cp>Sure, they had many \u003ca href=\"http://hi-seas.org/?p=2147\">prepared meals\u003c/a> on hand — the creamy wild rice soup and mashed potatoes were favorites, as well as the comfort of Nutella and the novelty of Tang. But HI-SEAS crew commander Angelo Vermeulen says some of the best meals were improvised and hand-held.\u003c/p>\n\u003cfigure id=\"attachment_68366\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA3.jpg\" alt=\"Wraps of all kinds were a big hit with the crew. Here's one take: a tuna wrap filled with rehydrated vegetables. Photo: NASA HI-SEAS\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wraps of all kinds were a big hit with the crew. Here's one take: a tuna wrap filled with rehydrated vegetables. Photo: NASA HI-SEAS\u003c/figcaption>\u003c/figure>\n\u003cp>\"Wraps work really well: We combine tortillas, different vegetables, Velveeta cheese, and sausage or canned fish into ever-changing combinations,\" Vermeulen tells \u003cem>Astrobiology Magazine\u003c/em>.\u003c/p>\n\u003cp>Some other successful meals included Russian borscht and Moroccan tagine.\u003c/p>\n\u003cp>The crew also enjoyed testing the two dozen recipes that the public sent in for them to try. (It's no Food Network production, but check out this video of crew members baking Hawaiian Celebration Cake using dehydrated pineapple.)\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/PuPq7l9hYeA'\n title='//www.youtube.com/embed/PuPq7l9hYeA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>However, the mission didn't stop at just cooking and eating and mugging for the camera. The sharing of mealtimes — the chance to seek feedback from others, work together and get away from the isolation of working alone on your own project, Hunter says — made it stimulating.\u003c/p>\n\u003cp>The crew even had to work together to create a 3-D printed replacement part for their broken dishwasher.\u003c/p>\n\u003cp>There's much more to learn as the explorers are debriefed over the next few days, Hunter says, but \"despite the time demands and the clean-up demands of cooking, the crew felt overwhelmingly that [it was worth it,]\" she says.\u003c/p>\n\u003cp>After some much-needed runs on the beach and some extra sleep, the crew members will assist Hunter and the other researchers in setting up the next phase of the mission. But this time, they'll be safely back at Mission Control, watching other explorers navigate their former habitat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can Quinoa Farming Go Global Without Leaving Andeans Behind?",
"title": "Can Quinoa Farming Go Global Without Leaving Andeans Behind?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68324\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\" alt=\"A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130815_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">The Salt at NPR Food \u003c/a>(8/15/2013)\u003c/p>\n\u003cp>I ate quinoa-and-turkey chili in a cafeteria today, which, when you think about it, is pretty amazing. Rarely does an entire culture, almost overnight, adopt an entirely new food.\u003c/p>\n\u003cp>Just 15 years ago, quinoa was practically unknown outside of the Andean region of South America. When European explorers first arrived in the Americas, they liked some of the food they found here (potatoes, corn) but they had no use for quinoa. For a while, they even tried to get people here to stop growing it. So while corn and potatoes spread around the globe, quinoa stayed home. Only the people of present-day Bolivia, Peru, Chile and Ecuador persisted in growing this multicolored relative of spinach and tumbleweed, with its big lumpy head of seeds.\u003c/p>\n\u003cp>How times change.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Quinoa is now seen as cool, exotic and supernutritious. It's turned into a profitable \u003ca href=\"http://www.economist.com/node/21554570\">export crop\u003c/a> for those Andean farmers. And it's ready to take another leap — into global production.\u003c/p>\n\u003cp>Farmers around the world are hoping to climb onto this quinoa bandwagon by growing quinoa themselves, with tractors and combines and large-scale processing plants. And some Andean farmers are asking, \"What happens to us?\"\u003c/p>\n\u003cp>Both sides gathered this week at Washington State University, in Pullman, Wash., for a kind of global quinoa \u003ca href=\"https://www.etouches.com/ehome/quinoa/\">summit\u003c/a>. The group included agricultural researchers who are experimenting with quinoa in Denmark, France, Pakistan, Malawi, Colorado, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">Pacific Northwest\u003c/a> of the United States.\u003c/p>\n\u003cp>Some had stories of success; others, tales of failure. \"It was not immediately successful anywhere that it's been grown,\" says \u003ca href=\"http://css.wsu.edu/people/faculty/kevin-murphy/\">Kevin Murphy\u003c/a>, a plant breeder at Washington State University, who organized the conference. Many varieties of quinoa only seem happy in the cool, dry, highlands of the Andes. If it's too hot, many won't produce a harvest. Too much rain is bad, too.\u003c/p>\n\u003cp>\"We're spending a lot of time testing different varieties that have come out of the Andean countries to see if any of them will, one, survive here, and two, produce a seed that we'd like to eat,\" says \u003ca href=\"http://lifesciences.byu.edu/~PJM43\">Jeff Maughan\u003c/a>, a scientist at Brigham Young University. Maughan is studying the genetics of quinoa.\u003c/p>\n\u003cp>Researchers also are figuring out how to mass-produce this crop, and harvest it with machines.\u003c/p>\n\u003cp>Murphy says those practical problems can be solved. He's more worried about something else: fairness.\u003c/p>\n\u003cp>In four or five years, he says, quinoa won't only be grown in the Andes anymore. But what about the \u003cem>people\u003c/em> of the Andes, such as the farmers whose ancestors kept quinoa alive through the centuries, who selected all these different varieties? What will happen to them?\u003c/p>\n\u003cp>\"For me, that's the most pressing question, the most urgent question,\" Murphy says.\u003c/p>\n\u003cp>Murphy invited some Bolivian farmers to this quinoa summit, and five of them came. They'd never been outside Bolivia before.\u003c/p>\n\u003cp>Pablo Laguna was also there. He's an anthropologist, half-Bolivian and half-French, who's been working among traditional quinoa farmers. He has become a bridge between them and the outside world.\u003c/p>\n\u003cp>Laguna says that when these farmers see the rest of the world trying to grow their crop, they have a couple of reactions. \"On the one hand, they're proud of being descendants of people who selected those plants,\" he says.\u003c/p>\n\u003cp>They're also pragmatic, Laguna says. They know they can't stop the growing international appetite for quinoa. They don't even want to; it's been profitable for them. (Some news reports have suggested that poor Bolivians have been hurt by foreign demand for quinoa, but Laguna and \u003ca href=\"http://www.friendsofecuador.org/2013/07/controversy-quantity-and-quinoa/\">others\u003c/a> say that's almost completely \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">untrue\u003c/a>.)\u003c/p>\n\u003cp>But the Bolivian farmers also feel that if they provide this plant for competitors to grow in places like the United States or Australia, they should see some benefits.\u003c/p>\n\u003cp>That's why, at the moment, the government of Bolivia is trying to keep control over many quinoa varieties. It won't give samples, for instance, to plant breeders in the U.S. like Murphy.\u003c/p>\n\u003cp>\"For some of the researchers, that was a bit of a bitter pill to swallow, because they believe in free access to seeds, and to crops,\" says Murphy.\u003c/p>\n\u003cp>But Murphy doesn't have a problem with that. Bolivia is making an important point, he says.\u003c/p>\n\u003cp>\"Nobody is doubting that quinoa production is going to go global, so we want to do it right,\" he says. \"And doing it right means doing it with the input of the Bolivian farmers right from the beginning. You know, realizing that this is their seed, this is their sacred plant, and we need to respect that, and we need to figure out a way to compensate them for that.\"\u003c/p>\n\u003cp>At the conference, there was talk of creating a special brand for Andean quinoa, a little like the special recognition granted to other traditional foods, like Bordeaux wine.\u003c/p>\n\u003cp>This brand would be top-quality quinoa, and consumers might also be willing to pay extra for it, just because it would be quinoa from the land and the communities that safeguarded it for thousands of years.\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": "At a \"quinoa summit\" this week, farmers from around the world are trading tips on how to turn this ancient Andean grain into a large-scale crop. Some Andean farmers who currently grow quinoa are asking, \"What happens to us?\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68324\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\" alt=\"A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">All Things Considered\u003c/a> \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/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">The Salt at NPR Food \u003c/a>(8/15/2013)\u003c/p>\n\u003cp>I ate quinoa-and-turkey chili in a cafeteria today, which, when you think about it, is pretty amazing. Rarely does an entire culture, almost overnight, adopt an entirely new food.\u003c/p>\n\u003cp>Just 15 years ago, quinoa was practically unknown outside of the Andean region of South America. When European explorers first arrived in the Americas, they liked some of the food they found here (potatoes, corn) but they had no use for quinoa. For a while, they even tried to get people here to stop growing it. So while corn and potatoes spread around the globe, quinoa stayed home. Only the people of present-day Bolivia, Peru, Chile and Ecuador persisted in growing this multicolored relative of spinach and tumbleweed, with its big lumpy head of seeds.\u003c/p>\n\u003cp>How times change.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Quinoa is now seen as cool, exotic and supernutritious. It's turned into a profitable \u003ca href=\"http://www.economist.com/node/21554570\">export crop\u003c/a> for those Andean farmers. And it's ready to take another leap — into global production.\u003c/p>\n\u003cp>Farmers around the world are hoping to climb onto this quinoa bandwagon by growing quinoa themselves, with tractors and combines and large-scale processing plants. And some Andean farmers are asking, \"What happens to us?\"\u003c/p>\n\u003cp>Both sides gathered this week at Washington State University, in Pullman, Wash., for a kind of global quinoa \u003ca href=\"https://www.etouches.com/ehome/quinoa/\">summit\u003c/a>. The group included agricultural researchers who are experimenting with quinoa in Denmark, France, Pakistan, Malawi, Colorado, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">Pacific Northwest\u003c/a> of the United States.\u003c/p>\n\u003cp>Some had stories of success; others, tales of failure. \"It was not immediately successful anywhere that it's been grown,\" says \u003ca href=\"http://css.wsu.edu/people/faculty/kevin-murphy/\">Kevin Murphy\u003c/a>, a plant breeder at Washington State University, who organized the conference. Many varieties of quinoa only seem happy in the cool, dry, highlands of the Andes. If it's too hot, many won't produce a harvest. Too much rain is bad, too.\u003c/p>\n\u003cp>\"We're spending a lot of time testing different varieties that have come out of the Andean countries to see if any of them will, one, survive here, and two, produce a seed that we'd like to eat,\" says \u003ca href=\"http://lifesciences.byu.edu/~PJM43\">Jeff Maughan\u003c/a>, a scientist at Brigham Young University. Maughan is studying the genetics of quinoa.\u003c/p>\n\u003cp>Researchers also are figuring out how to mass-produce this crop, and harvest it with machines.\u003c/p>\n\u003cp>Murphy says those practical problems can be solved. He's more worried about something else: fairness.\u003c/p>\n\u003cp>In four or five years, he says, quinoa won't only be grown in the Andes anymore. But what about the \u003cem>people\u003c/em> of the Andes, such as the farmers whose ancestors kept quinoa alive through the centuries, who selected all these different varieties? What will happen to them?\u003c/p>\n\u003cp>\"For me, that's the most pressing question, the most urgent question,\" Murphy says.\u003c/p>\n\u003cp>Murphy invited some Bolivian farmers to this quinoa summit, and five of them came. They'd never been outside Bolivia before.\u003c/p>\n\u003cp>Pablo Laguna was also there. He's an anthropologist, half-Bolivian and half-French, who's been working among traditional quinoa farmers. He has become a bridge between them and the outside world.\u003c/p>\n\u003cp>Laguna says that when these farmers see the rest of the world trying to grow their crop, they have a couple of reactions. \"On the one hand, they're proud of being descendants of people who selected those plants,\" he says.\u003c/p>\n\u003cp>They're also pragmatic, Laguna says. They know they can't stop the growing international appetite for quinoa. They don't even want to; it's been profitable for them. (Some news reports have suggested that poor Bolivians have been hurt by foreign demand for quinoa, but Laguna and \u003ca href=\"http://www.friendsofecuador.org/2013/07/controversy-quantity-and-quinoa/\">others\u003c/a> say that's almost completely \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">untrue\u003c/a>.)\u003c/p>\n\u003cp>But the Bolivian farmers also feel that if they provide this plant for competitors to grow in places like the United States or Australia, they should see some benefits.\u003c/p>\n\u003cp>That's why, at the moment, the government of Bolivia is trying to keep control over many quinoa varieties. It won't give samples, for instance, to plant breeders in the U.S. like Murphy.\u003c/p>\n\u003cp>\"For some of the researchers, that was a bit of a bitter pill to swallow, because they believe in free access to seeds, and to crops,\" says Murphy.\u003c/p>\n\u003cp>But Murphy doesn't have a problem with that. Bolivia is making an important point, he says.\u003c/p>\n\u003cp>\"Nobody is doubting that quinoa production is going to go global, so we want to do it right,\" he says. \"And doing it right means doing it with the input of the Bolivian farmers right from the beginning. You know, realizing that this is their seed, this is their sacred plant, and we need to respect that, and we need to figure out a way to compensate them for that.\"\u003c/p>\n\u003cp>At the conference, there was talk of creating a special brand for Andean quinoa, a little like the special recognition granted to other traditional foods, like Bordeaux wine.\u003c/p>\n\u003cp>This brand would be top-quality quinoa, and consumers might also be willing to pay extra for it, just because it would be quinoa from the land and the communities that safeguarded it for thousands of years.\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": "Preparing for Burning Man: The Food",
"title": "Preparing for Burning Man: The Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I survived my \u003ca href=\"http://lickmyspoon.com/recipes/post-burn-glow-rocky-road-rice-krispies-treats/\">virgin burn\u003c/a> last year and I’m going back for more. \u003c/p>\n\u003cp>In a few short weeks, I’ll be pulling on my \u003ca href=\"https://www.etsy.com/listing/158968830/the-tinkerbell-tutu-polka-dot?ref=pr_shop\">tutu\u003c/a> and heading into the dusty playground that is \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. As others in my camp focus on things like acquiring lasers, remodeling \u003ca href=\"http://www.indiegogo.com/projects/tiki-art-car-for-burning-man-2013\">art cars\u003c/a>, and learning how to solder el-wire, I’m sticking to what I know: Food. \u003c/p>\n\u003cp>I’m prepping meals for me plus 20 this year and thought it would be helpful to share some lessons learned from last year’s experience, along with some great tips I’ve come across in my own research of what to eat at Burning Man.\u003c/p>\n\u003cp>In general, last year’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/24/tips-on-preparing-food-for-burning-man/\">Tips on Preparing Food for Burning Man\u003c/a> hold true -- although I did find that buying my coffee at Center Camp was much more preferable to dealing with cleaning out my French press, and forget the sparkle shoes, everything gets coated with dust anyway and glitter is a big MOOPy (Matter Out Of Place) no-no. Here’s an updated list: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Ziplocks are still your best friend.\u003c/strong> We used big 2-gallon ones to portion out the ice from our daily ice run. When the ice melted, we had cold refreshing water ready to drink. (Bonus packing tip: organize your outfits with accompanying accessories into big Ziplock bags to minimize mess and chaos when you’re digging through all your stuff to find that gold lamé g-string you know you packed.)\u003c/li>\n\u003cli>\u003cstrong>Cooler management is key.\u003c/strong> Label your cooler with contents, make a cooler map, do whatever you need to do to minimize unnecessary opening and closing. Investing in some dry ice is a good idea. Wrap the dry ice in a towel to give it little extra insulation. We found that a good system is to keep your dry ice cooler as your freezer and use a second cooler as your thaw-out cooler. Transfer your meals for the day into the thaw-out cooler in the morning and by evening they’ll be ready for fast re-heating. \u003c/li>\n\u003cli>\u003cstrong>Not all coolers are created equal.\u003c/strong> Here’s a \u003ca href=\"http://www.youtube.com/watch?v=6-TE4RnqT0U\">high-end cooler test\u003c/a> that does a good cross comparison of a few major brands. Or get crafty and \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=Tjh6RDTgMuQ#at=710\">MacGyver yourself a better cooler\u003c/a>.\u003c/li>\n\u003cli>\u003cstrong>Coconut Oil is amazing.\u003c/strong> It is great to cook with, won’t spoil, and works wonders on tangled rat’s nest playa hair. (Bonus beauty tip: if you have long flowing locks, braid it or risk leaving Burning Man with one massive dreadlock that used to be your hair.)\u003c/li>\n\u003cli>\u003cstrong>Prep as much as possible in advance.\u003c/strong> You’re not going to want to worry about cooking or cleaning, so do yourself the favor of doing as much of that ahead of time as you can. Things are much easier in your home kitchen where you don’t have to worry about things like grey water and dust in everything. Make a few freezer-friendly meals, portion them out, air-tight seal them, and freeze them. That way all you’ll have to do is thaw, reheat and eat. Your future burner self will thank you. \u003c/li>\n\u003cli>\u003cstrong>You won’t eat as much as you think you will.\u003c/strong> With all the heat, you’re just not as hungry. You will also inevitably be gifted a meal or two. So don’t stress about planning out every single meal. \u003c/li>\n\u003cli>\u003cstrong>Hydrate.\u003c/strong> Duh. The \u003ca href=\"http://survival.burningman.com/\">Burning Man Survival Guide\u003c/a> recommends you bring 1.5 gallons of water per person per day for drinking, washing, and cooking.\u003c/li>\n\u003c/ol>\n\u003cp>Here are some favorites from my \u003cstrong>Burning Man Meal Plan\u003c/strong>:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>MEALS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.zatarains.com/Recipes/Main-Dish/Chef-John-Beshs-Dirty-Jambalaya-For-A-Crowd.aspx\">Playa Jambalaya\u003c/a>\u003c/li>\n\u003cli>Baked Ziti with Eggplant\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/pancetta-mac-n-cheese/\">Pancetta Mac & Cheese\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/11/cast-iron-skillet-cooking-chicken-marbella-recipe/\">Chicken Marbella with Herbed Rice\u003c/a>\u003c/li>\n\u003cli>Grilled Cheese with Trader Joe’s Tomato & Roasted Red Pepper Soup\u003c/li>\n\u003cli>Breakfast Burritos\u003c/li>\n\u003cli>Chicken Tikka Masala Wrap & Samosa from my favorite Indian joint (\u003ca href=\"http://cafechaatsf.com/\">Café Chaat\u003c/a>)\u003c/li>\n\u003cli>Mission Burrito – familiar and filling \u003c/li>\n\u003cli>Instant ramen – \u003ca href=\"http://www.seriouseats.com/2013/05/best-instant-noodles-asian-ramen.html\">the good stuff\u003c/a>. I’ve found Nongshim (#6) and Myojo (#8) brands at my favorite Asian-mart in Chinatown (759 Jackson St, SF). \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>SNACKS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Frozen grapes\u003c/li>\n\u003cli>Frozen cooked shrimp with cocktail sauce (all you have to do is thaw and serve) \u003c/li>\n\u003cli>Beef jerky\u003c/li>\n\u003cli>Pre-sliced salami \u003c/li>\n\u003cli>Laughing Cow cheese\u003c/li>\n\u003cli>Dried fruit or fruit leather\u003c/li>\n\u003cli>Miso soup\u003c/li>\n\u003cli>Pre-cooked bacon – just heat and serve, and you won’t have to worry about discarding a ton of grease \u003c/li>\n\u003cli>\u003ca href=\"https://lickmyspoon.com/recipes/post-burn-glow-rocky-road-rice-krispies-treats/\">Rocky Road Rice Krispies Treats\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/banana-boats/\">Banana Boats\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>What are some of your favorite things to eat at Burning Man? Or favorite camping meals? \u003c/p>\n\u003cp>For those who have never been to Burning Man, I’ll leave you with this stunning time lapse video from last year’s burn, so that you can perhaps catch a glimmer of the glow that draws tens of thousands of people back year after year. For those who know what I mean, get ready to go home. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>http://vimeo.com/57339195\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I survived my \u003ca href=\"http://lickmyspoon.com/recipes/post-burn-glow-rocky-road-rice-krispies-treats/\">virgin burn\u003c/a> last year and I’m going back for more. \u003c/p>\n\u003cp>In a few short weeks, I’ll be pulling on my \u003ca href=\"https://www.etsy.com/listing/158968830/the-tinkerbell-tutu-polka-dot?ref=pr_shop\">tutu\u003c/a> and heading into the dusty playground that is \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. As others in my camp focus on things like acquiring lasers, remodeling \u003ca href=\"http://www.indiegogo.com/projects/tiki-art-car-for-burning-man-2013\">art cars\u003c/a>, and learning how to solder el-wire, I’m sticking to what I know: Food. \u003c/p>\n\u003cp>I’m prepping meals for me plus 20 this year and thought it would be helpful to share some lessons learned from last year’s experience, along with some great tips I’ve come across in my own research of what to eat at Burning Man.\u003c/p>\n\u003cp>In general, last year’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/24/tips-on-preparing-food-for-burning-man/\">Tips on Preparing Food for Burning Man\u003c/a> hold true -- although I did find that buying my coffee at Center Camp was much more preferable to dealing with cleaning out my French press, and forget the sparkle shoes, everything gets coated with dust anyway and glitter is a big MOOPy (Matter Out Of Place) no-no. Here’s an updated list: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Ziplocks are still your best friend.\u003c/strong> We used big 2-gallon ones to portion out the ice from our daily ice run. When the ice melted, we had cold refreshing water ready to drink. (Bonus packing tip: organize your outfits with accompanying accessories into big Ziplock bags to minimize mess and chaos when you’re digging through all your stuff to find that gold lamé g-string you know you packed.)\u003c/li>\n\u003cli>\u003cstrong>Cooler management is key.\u003c/strong> Label your cooler with contents, make a cooler map, do whatever you need to do to minimize unnecessary opening and closing. Investing in some dry ice is a good idea. Wrap the dry ice in a towel to give it little extra insulation. We found that a good system is to keep your dry ice cooler as your freezer and use a second cooler as your thaw-out cooler. Transfer your meals for the day into the thaw-out cooler in the morning and by evening they’ll be ready for fast re-heating. \u003c/li>\n\u003cli>\u003cstrong>Not all coolers are created equal.\u003c/strong> Here’s a \u003ca href=\"http://www.youtube.com/watch?v=6-TE4RnqT0U\">high-end cooler test\u003c/a> that does a good cross comparison of a few major brands. Or get crafty and \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=Tjh6RDTgMuQ#at=710\">MacGyver yourself a better cooler\u003c/a>.\u003c/li>\n\u003cli>\u003cstrong>Coconut Oil is amazing.\u003c/strong> It is great to cook with, won’t spoil, and works wonders on tangled rat’s nest playa hair. (Bonus beauty tip: if you have long flowing locks, braid it or risk leaving Burning Man with one massive dreadlock that used to be your hair.)\u003c/li>\n\u003cli>\u003cstrong>Prep as much as possible in advance.\u003c/strong> You’re not going to want to worry about cooking or cleaning, so do yourself the favor of doing as much of that ahead of time as you can. Things are much easier in your home kitchen where you don’t have to worry about things like grey water and dust in everything. Make a few freezer-friendly meals, portion them out, air-tight seal them, and freeze them. That way all you’ll have to do is thaw, reheat and eat. Your future burner self will thank you. \u003c/li>\n\u003cli>\u003cstrong>You won’t eat as much as you think you will.\u003c/strong> With all the heat, you’re just not as hungry. You will also inevitably be gifted a meal or two. So don’t stress about planning out every single meal. \u003c/li>\n\u003cli>\u003cstrong>Hydrate.\u003c/strong> Duh. The \u003ca href=\"http://survival.burningman.com/\">Burning Man Survival Guide\u003c/a> recommends you bring 1.5 gallons of water per person per day for drinking, washing, and cooking.\u003c/li>\n\u003c/ol>\n\u003cp>Here are some favorites from my \u003cstrong>Burning Man Meal Plan\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>MEALS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.zatarains.com/Recipes/Main-Dish/Chef-John-Beshs-Dirty-Jambalaya-For-A-Crowd.aspx\">Playa Jambalaya\u003c/a>\u003c/li>\n\u003cli>Baked Ziti with Eggplant\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/pancetta-mac-n-cheese/\">Pancetta Mac & Cheese\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/11/cast-iron-skillet-cooking-chicken-marbella-recipe/\">Chicken Marbella with Herbed Rice\u003c/a>\u003c/li>\n\u003cli>Grilled Cheese with Trader Joe’s Tomato & Roasted Red Pepper Soup\u003c/li>\n\u003cli>Breakfast Burritos\u003c/li>\n\u003cli>Chicken Tikka Masala Wrap & Samosa from my favorite Indian joint (\u003ca href=\"http://cafechaatsf.com/\">Café Chaat\u003c/a>)\u003c/li>\n\u003cli>Mission Burrito – familiar and filling \u003c/li>\n\u003cli>Instant ramen – \u003ca href=\"http://www.seriouseats.com/2013/05/best-instant-noodles-asian-ramen.html\">the good stuff\u003c/a>. I’ve found Nongshim (#6) and Myojo (#8) brands at my favorite Asian-mart in Chinatown (759 Jackson St, SF). \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>SNACKS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Frozen grapes\u003c/li>\n\u003cli>Frozen cooked shrimp with cocktail sauce (all you have to do is thaw and serve) \u003c/li>\n\u003cli>Beef jerky\u003c/li>\n\u003cli>Pre-sliced salami \u003c/li>\n\u003cli>Laughing Cow cheese\u003c/li>\n\u003cli>Dried fruit or fruit leather\u003c/li>\n\u003cli>Miso soup\u003c/li>\n\u003cli>Pre-cooked bacon – just heat and serve, and you won’t have to worry about discarding a ton of grease \u003c/li>\n\u003cli>\u003ca href=\"https://lickmyspoon.com/recipes/post-burn-glow-rocky-road-rice-krispies-treats/\">Rocky Road Rice Krispies Treats\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/banana-boats/\">Banana Boats\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>What are some of your favorite things to eat at Burning Man? Or favorite camping meals? \u003c/p>\n\u003cp>For those who have never been to Burning Man, I’ll leave you with this stunning time lapse video from last year’s burn, so that you can perhaps catch a glimmer of the glow that draws tens of thousands of people back year after year. For those who know what I mean, get ready to go home. \u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_68227\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kebab-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kebab-full.jpg\" alt=\"Many different Middle Eastern cultures claim to have invented the kebab. Photo: iStockPhoto.com\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many different Middle Eastern cultures claim to have invented the kebab. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211685454/in-iraq-laying-claim-to-the-kebab\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130813_atc_19.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">Kelly McEvers\u003c/a>, \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When you hear the word \"kebab\" in America, you might think of skewers with chunks of chicken or beef and vegetables, marinated and grilled on coals or gas. But say \"kebab\" in the Middle East, and it means a lot of things — chunks of lamb or liver on skewers, or the more popular version of grilled ground meat logs found in Turkey, Iran and much of the Arab world.\u003c/p>\n\u003cp>If you spend enough time in the Middle East, you learn it can be hard to pinpoint the origins of things. Everybody claims to have invented hummus, flatbread and even yogurt. And don't even try to figure out who invented the kebab.\u003c/p>\n\u003cp>I talked to a historian of Arab medieval food on my last trip to Iraq. He told me the word is Arabic in origin and comes from the word \u003cem>keba\u003c/em>, which means \"to turn.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My guide to the Iraqi version of the kebab is Sami al Hilali, a longtime colleague, friend and really good cook.\u003c/p>\n\u003cp>Hilali says he uses a combination of lamb, beef, lamb fat, onions, parsley and spices, all ground up with his hands. He then molds the mixture onto skewers. The skewers are not the kind of skewers many Americans use — they're flat, wide and look sort of like a blunt sword.\u003c/p>\n\u003cp>When Hilali is ready to cook, he puts together about 18 skewers and heads outside. He uses a grill that's more like a 3-foot long trough with hardwood charcoal. He's oriented a fan to blow air over the coals and heat them up faster. The sparks are bright orange and look like fireworks.\u003c/p>\n\u003cp>Isra al Rubei'i, who is helping with the food, says the fan is a matter of practicality.\u003c/p>\n\u003cp>\"Sometimes it's without a blower; using a manual fan would ... give it a more delicious flavor,\" she says. \"But this is just to save time, you know, when you have many skewers to grill.\"\u003c/p>\n\u003cp>When the kebabs are cooked, Hilali prepares a plate with bread that will be their final resting place. Rubei'i says the bread is essential.\u003c/p>\n\u003cp>\"The best part is the flatbread that is soaked in the fat coming out of a charred kebab skewer. You know they fight over this one,\" she says, laughing.\u003c/p>\n\u003cp>The Iraqi medieval food historian who shared the origin of the word kebab also told me another story about them: They appear in a book from the southern Iraqi city of Basra called \u003cem>The Book of Misers\u003c/em>. It was written in the 9th century.\u003c/p>\n\u003cp>The miser in this story is a courtly man who invites people to his garden. He tells the guests, \"Here's the stream, and here's the fire. Catch your fish and make your kebab.\"\u003c/p>\n\u003cp>It's the first known mention of the word. My friends nod, knowingly, as if to say, \"You see? It all comes from Iraq.\" Then we get on with our eating.\u003c/p>\n\u003cp>I've had kebab all around the region — Arab kebab, Turkish kebab and Persian kebab. They're all different, and they're all pretty good. In the end, it doesn't really matter who invented kebab. What matters is that fire has touched meat, that the meat is good, and the company is even better.\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">Kelly McEvers\u003c/a>, \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When you hear the word \"kebab\" in America, you might think of skewers with chunks of chicken or beef and vegetables, marinated and grilled on coals or gas. But say \"kebab\" in the Middle East, and it means a lot of things — chunks of lamb or liver on skewers, or the more popular version of grilled ground meat logs found in Turkey, Iran and much of the Arab world.\u003c/p>\n\u003cp>If you spend enough time in the Middle East, you learn it can be hard to pinpoint the origins of things. Everybody claims to have invented hummus, flatbread and even yogurt. And don't even try to figure out who invented the kebab.\u003c/p>\n\u003cp>I talked to a historian of Arab medieval food on my last trip to Iraq. He told me the word is Arabic in origin and comes from the word \u003cem>keba\u003c/em>, which means \"to turn.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My guide to the Iraqi version of the kebab is Sami al Hilali, a longtime colleague, friend and really good cook.\u003c/p>\n\u003cp>Hilali says he uses a combination of lamb, beef, lamb fat, onions, parsley and spices, all ground up with his hands. He then molds the mixture onto skewers. The skewers are not the kind of skewers many Americans use — they're flat, wide and look sort of like a blunt sword.\u003c/p>\n\u003cp>When Hilali is ready to cook, he puts together about 18 skewers and heads outside. He uses a grill that's more like a 3-foot long trough with hardwood charcoal. He's oriented a fan to blow air over the coals and heat them up faster. The sparks are bright orange and look like fireworks.\u003c/p>\n\u003cp>Isra al Rubei'i, who is helping with the food, says the fan is a matter of practicality.\u003c/p>\n\u003cp>\"Sometimes it's without a blower; using a manual fan would ... give it a more delicious flavor,\" she says. \"But this is just to save time, you know, when you have many skewers to grill.\"\u003c/p>\n\u003cp>When the kebabs are cooked, Hilali prepares a plate with bread that will be their final resting place. Rubei'i says the bread is essential.\u003c/p>\n\u003cp>\"The best part is the flatbread that is soaked in the fat coming out of a charred kebab skewer. You know they fight over this one,\" she says, laughing.\u003c/p>\n\u003cp>The Iraqi medieval food historian who shared the origin of the word kebab also told me another story about them: They appear in a book from the southern Iraqi city of Basra called \u003cem>The Book of Misers\u003c/em>. It was written in the 9th century.\u003c/p>\n\u003cp>The miser in this story is a courtly man who invites people to his garden. He tells the guests, \"Here's the stream, and here's the fire. Catch your fish and make your kebab.\"\u003c/p>\n\u003cp>It's the first known mention of the word. My friends nod, knowingly, as if to say, \"You see? It all comes from Iraq.\" Then we get on with our eating.\u003c/p>\n\u003cp>I've had kebab all around the region — Arab kebab, Turkish kebab and Persian kebab. They're all different, and they're all pretty good. In the end, it doesn't really matter who invented kebab. What matters is that fire has touched meat, that the meat is good, and the company is even better.\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Complications of Getting Running Water in the West Bank ",
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"content": "\u003cfigure id=\"attachment_68080\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-full.jpg\" alt=\"Big green storage tanks hold water for the planned Palestinian town of Rawabi in the West Bank, where water is often a source of contention. Photo: Emily Harris/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68080\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big green storage tanks hold water for the planned Palestinian town of Rawabi in the West Bank, where water is often a source of contention. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/parallels/2013/08/12/205736028/the-complications-of-getting-running-water-in-the-west-bank\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130812_me_02.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/193955788/emily-harris\">Emily Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/parallels/2013/08/12/205736028/the-complications-of-getting-running-water-in-the-west-bank\">Parallels at NPR\u003c/a> (8/12/2013)\u003c/p>\n\u003cp>Four enormous water tanks sit high on a hill in the West Bank. These hold the lifeblood for Rawabi, the first planned, privately developed Palestinian community, about 25 miles north of Jerusalem.\u003c/p>\n\u003cp>After five years, the first neighborhood is nearly built. But developer Bashar al-Masri is worried, because when it comes to water, Israel controls the spigot in the occupied West Bank.\u003c/p>\n\u003cp>\"We're about to have people move into the city,\" he says, \"and we still do not have a solid solution for the water.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Right now, a 2-inch temporary pipe brings in less than half the water needed for construction and to run the offices. The rest is trucked in to those storage tanks, an extra expense and hassle. Rawabi's first residents are due to move in at the end of this year. Eventually, developers hope, 40,000 people will call Rawabi home.\u003c/p>\n\u003cfigure id=\"attachment_68081\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water2.jpg\" alt=\"Cement mixers in Rawabi, a planned Palestinian town in the West Bank, about 25 miles north of Jerusalem. Photo: Emily Harris/NPR\" width=\"1120\" height=\"743\" class=\"size-full wp-image-68081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cement mixers in Rawabi, a planned Palestinian town in the West Bank, about 25 miles north of Jerusalem. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>They also hope this will be a new kind of living experience. Rawabi is designed to offer an environmentally friendly, middle-class lifestyle. There will be walking and biking paths.\u003c/p>\n\u003cp>Like in Israel, but unlike in any other Palestinian city, wastewater here will be cleaned and reused to irrigate landscaping. Homes will have meters to help monitor water use and instant hot water to reduce waste.\u003c/p>\n\u003cp>Amir Dajani, the deputy managing director of the project, says these are big cultural changes. Most Palestinian homes have their own water tanks on the roof, because in the West Bank water comes through the pipes erratically. Some places get it several times a week; some places less than once a month.\u003c/p>\n\u003cp>\"People hug their tanks in the summer,\" Dajani says. \"If they go up on the roof and feel the tank, they know that there is enough water to keep them going.\"\u003c/p>\n\u003cp>\u003cstrong>Seeking Israeli Approval\u003c/strong>\u003c/p>\n\u003cp>To get enough water to keep Rawabi going, a new pipe needs to be laid. And because that pipe would run across territory entirely controlled by Israel, in what's called \"Area C\" in the West Bank, the community needs Israeli permission.\u003c/p>\n\u003cp>An application is in to a joint Israeli-Palestinian commission. But Israeli water expert professor Alon Tal says it's a lopsided relationship.\u003c/p>\n\u003cp>\"Israel doesn't need Palestinian permission to undertake any number of water development projects,\" he says. \"Palestinians are required to get Israeli permission to do so.\"\u003c/p>\n\u003cp>But he says he believes Rawabi will get its pipe.\u003c/p>\n\u003cp>\"I think all the major decision makers, including our prime minister, see Rawabi as a good thing,\" says Tal, who supports the idea himself. \"It sends a message to the world that Israel's not trying to sabotage Palestinian development; it sends a message to the Palestinians: It pays to cooperate; we're going to let you guys develop new cities.\u003c/p>\n\u003cp>\"It's the first city in the West Bank in what, 100 years?\"\u003c/p>\n\u003cp>Developer Masri is not so sure.\u003c/p>\n\u003cp>\"We have had positive feedback from the Israeli authorities since day one,\" he says. \"But the delivery is very slow and always incomplete. Always incomplete.\"\u003c/p>\n\u003cp>\u003cstrong>Political Pressure\u003c/strong>\u003c/p>\n\u003cp>As an example, he points to Rawabi's attempt to get a road built to the city big enough to handle, first, construction traffic, then residents. The road also crosses part of Area C.\u003c/p>\n\u003cfigure id=\"attachment_68082\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water3.jpg\" alt=\"Palestinian flags at the top of Rawabi, where residents are planning to move in shortly. Photo: Emily Harris/NPR\" width=\"624\" height=\"415\" class=\"size-full wp-image-68082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Palestinian flags at the top of Rawabi, where residents are planning to move in shortly. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Israel eventually permitted a temporary road. A Western official told NPR that Tony Blair, the former British prime minister who now serves as the official envoy of the Mideast Quartet, had raised the issue with Israeli Prime Minister Benjamin Netanyahu.\u003c/p>\n\u003cp>Israeli professor Tal says the question of Rawabi's water could also get caught up in politics – even in peace negotiations, if they begin.\u003c/p>\n\u003cp>\"Israel grants a certain amount of water, under agreement, to the Palestinians,\" he says, noting that the amount Israel provides the West Bank has grown since figures were first worked out under the Oslo Accords two decades ago.\u003c/p>\n\u003cp>\"It's very easy for us to increase that. But that's a concession. What are they going to do for us? At least this is the thinking of Israeli politicians,\" Tal says.\u003c/p>\n\u003cp>U.S. Secretary of State John Kerry is pushing a $4 billion economic investment plan for the West Bank, to parallel potential political negotiations with Israel. No details have been made public, but Kerry has spoken about removing \"bottlenecks and barriers\" to business in the West Bank. Experts in the West Bank economy say allowing development in Area C could be an important piece of that.\u003c/p>\n\u003cp>Rawabi's developer says even if Israel gave the green light for a water line right now, he would expect to continue hauling water even as early residents move in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"But whether we haul it for three or four months or three or four years – that's the big question,\" he says.\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": "Rawabi, a privately developed Palestinian community, sits in the West Bank. The first residents are due to move in later this year, but its developer is worried about water. To get a pipe laid, Rawabi needs Israeli permission. Israel has cooperated, but the Palestinian developer says the cooperation has been \"very slow and always incomplete.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68080\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-full.jpg\" alt=\"Big green storage tanks hold water for the planned Palestinian town of Rawabi in the West Bank, where water is often a source of contention. Photo: Emily Harris/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68080\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big green storage tanks hold water for the planned Palestinian town of Rawabi in the West Bank, where water is often a source of contention. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/parallels/2013/08/12/205736028/the-complications-of-getting-running-water-in-the-west-bank\">Morning Edition\u003c/a> \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/193955788/emily-harris\">Emily Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/parallels/2013/08/12/205736028/the-complications-of-getting-running-water-in-the-west-bank\">Parallels at NPR\u003c/a> (8/12/2013)\u003c/p>\n\u003cp>Four enormous water tanks sit high on a hill in the West Bank. These hold the lifeblood for Rawabi, the first planned, privately developed Palestinian community, about 25 miles north of Jerusalem.\u003c/p>\n\u003cp>After five years, the first neighborhood is nearly built. But developer Bashar al-Masri is worried, because when it comes to water, Israel controls the spigot in the occupied West Bank.\u003c/p>\n\u003cp>\"We're about to have people move into the city,\" he says, \"and we still do not have a solid solution for the water.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right now, a 2-inch temporary pipe brings in less than half the water needed for construction and to run the offices. The rest is trucked in to those storage tanks, an extra expense and hassle. Rawabi's first residents are due to move in at the end of this year. Eventually, developers hope, 40,000 people will call Rawabi home.\u003c/p>\n\u003cfigure id=\"attachment_68081\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water2.jpg\" alt=\"Cement mixers in Rawabi, a planned Palestinian town in the West Bank, about 25 miles north of Jerusalem. Photo: Emily Harris/NPR\" width=\"1120\" height=\"743\" class=\"size-full wp-image-68081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cement mixers in Rawabi, a planned Palestinian town in the West Bank, about 25 miles north of Jerusalem. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>They also hope this will be a new kind of living experience. Rawabi is designed to offer an environmentally friendly, middle-class lifestyle. There will be walking and biking paths.\u003c/p>\n\u003cp>Like in Israel, but unlike in any other Palestinian city, wastewater here will be cleaned and reused to irrigate landscaping. Homes will have meters to help monitor water use and instant hot water to reduce waste.\u003c/p>\n\u003cp>Amir Dajani, the deputy managing director of the project, says these are big cultural changes. Most Palestinian homes have their own water tanks on the roof, because in the West Bank water comes through the pipes erratically. Some places get it several times a week; some places less than once a month.\u003c/p>\n\u003cp>\"People hug their tanks in the summer,\" Dajani says. \"If they go up on the roof and feel the tank, they know that there is enough water to keep them going.\"\u003c/p>\n\u003cp>\u003cstrong>Seeking Israeli Approval\u003c/strong>\u003c/p>\n\u003cp>To get enough water to keep Rawabi going, a new pipe needs to be laid. And because that pipe would run across territory entirely controlled by Israel, in what's called \"Area C\" in the West Bank, the community needs Israeli permission.\u003c/p>\n\u003cp>An application is in to a joint Israeli-Palestinian commission. But Israeli water expert professor Alon Tal says it's a lopsided relationship.\u003c/p>\n\u003cp>\"Israel doesn't need Palestinian permission to undertake any number of water development projects,\" he says. \"Palestinians are required to get Israeli permission to do so.\"\u003c/p>\n\u003cp>But he says he believes Rawabi will get its pipe.\u003c/p>\n\u003cp>\"I think all the major decision makers, including our prime minister, see Rawabi as a good thing,\" says Tal, who supports the idea himself. \"It sends a message to the world that Israel's not trying to sabotage Palestinian development; it sends a message to the Palestinians: It pays to cooperate; we're going to let you guys develop new cities.\u003c/p>\n\u003cp>\"It's the first city in the West Bank in what, 100 years?\"\u003c/p>\n\u003cp>Developer Masri is not so sure.\u003c/p>\n\u003cp>\"We have had positive feedback from the Israeli authorities since day one,\" he says. \"But the delivery is very slow and always incomplete. Always incomplete.\"\u003c/p>\n\u003cp>\u003cstrong>Political Pressure\u003c/strong>\u003c/p>\n\u003cp>As an example, he points to Rawabi's attempt to get a road built to the city big enough to handle, first, construction traffic, then residents. The road also crosses part of Area C.\u003c/p>\n\u003cfigure id=\"attachment_68082\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water3.jpg\" alt=\"Palestinian flags at the top of Rawabi, where residents are planning to move in shortly. Photo: Emily Harris/NPR\" width=\"624\" height=\"415\" class=\"size-full wp-image-68082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Palestinian flags at the top of Rawabi, where residents are planning to move in shortly. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Israel eventually permitted a temporary road. A Western official told NPR that Tony Blair, the former British prime minister who now serves as the official envoy of the Mideast Quartet, had raised the issue with Israeli Prime Minister Benjamin Netanyahu.\u003c/p>\n\u003cp>Israeli professor Tal says the question of Rawabi's water could also get caught up in politics – even in peace negotiations, if they begin.\u003c/p>\n\u003cp>\"Israel grants a certain amount of water, under agreement, to the Palestinians,\" he says, noting that the amount Israel provides the West Bank has grown since figures were first worked out under the Oslo Accords two decades ago.\u003c/p>\n\u003cp>\"It's very easy for us to increase that. But that's a concession. What are they going to do for us? At least this is the thinking of Israeli politicians,\" Tal says.\u003c/p>\n\u003cp>U.S. Secretary of State John Kerry is pushing a $4 billion economic investment plan for the West Bank, to parallel potential political negotiations with Israel. No details have been made public, but Kerry has spoken about removing \"bottlenecks and barriers\" to business in the West Bank. Experts in the West Bank economy say allowing development in Area C could be an important piece of that.\u003c/p>\n\u003cp>Rawabi's developer says even if Israel gave the green light for a water line right now, he would expect to continue hauling water even as early residents move in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"But whether we haul it for three or four months or three or four years – that's the big question,\" he says.\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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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
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