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"content": "\u003cfigure id=\"attachment_68037\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kvas-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kvas-full.jpg\" alt=\"A man drinks fresh kvas, the ancient Russian fermented-bread drink, in Zvenigorod, 35 miles west of Moscow. Photo: Dmitry Lovetsky/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68037\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man drinks fresh kvas, the ancient Russian fermented-bread drink, in Zvenigorod, 35 miles west of Moscow. Photo: Dmitry Lovetsky/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/11/204859046/america-are-you-tough-enough-to-drink-real-russian-kvas\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/08/20130811_wesun_17.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/11/204859046/america-are-you-tough-enough-to-drink-real-russian-kvas\">The Salt at NPR Food\u003c/a> (8/11/2013)\u003c/p>\n\u003cp>While American kids stand in line for the ice cream truck on sweltering summer days, kids in Russia have historically queued up for something different: the kvas truck.\u003c/p>\n\u003cp>Kvas is a fermented grain drink, sort of like a barely alcoholic beer. And in the heat of the summer, it was served from a big barrel on wheels, with everyone lining up for their turn at the communal mug. It may sound like a far cry from rocket pops and ice cream sandwiches, but most Russians have fond memories.\u003c/p>\n\u003cp>\"We didn't have sodas in the Soviet Union when we grew up — we barely had water to buy on the street. So kvas was saving our lives, actually!\" remembers Eugenia Glivinski.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To create that tangy fermented flavor, kvas makers start with Russian brown bread. You soak it in water, and then add some yeast (other additions — raisins, honey, mint — vary from recipe to recipe). The whole mixture ferments for a few days, a process that creates a natural carbonation, as well as a distinctive sour flavor.\u003c/p>\n\u003cp>According to Russian writer Alexander Genis, that sourness is beloved in the region. \"The sour is the taste of Russia — everything is supposed to be sour for Russian taste. Like sour cream, for example, or pickled cucumber. Cabbage, mushroom.\"\u003c/p>\n\u003cp>It's no surprise Russians have a taste for pickles. Fermentation helped preserve vitamin-filled fruits and vegetables for the long, cold winter. And the acid that comes from fermentation gives you more than just an addictive tang. It lowers the pH enough to kill bad bacteria — which means that drinking kvas can be safer than drinking questionable water.\u003c/p>\n\u003cp>Consequently, kvas has been popular for centuries — Genis sites a mention from the end of the 10th century. Soldiers were issued rations of kvas and spread it even further (a process Genis jokingly calls \"kvas imperialism\").\u003c/p>\n\u003cp>But these days, the kvas you find in the stores doesn't always resemble this long lineage. Because of the living bacteria that ferment the drink, traditional kvas is a living beverage. But commercial kvas? It's more like a malt soda. The natural bacteria are killed, and the sour tang is often buried under heaps of sugar.\u003c/p>\n\u003cp>\"Nowadays, it's almost impossible to drink real kvas in America,\" Genis sighs. \"Because it's not alive — it's like difference like draft beer and bottled beer. All bottled kvas is basically water and sugar.\"\u003c/p>\n\u003cp>But while there is mainstream Coca-Cola kvas, there are also some new kvas makers who are looking to revive the traditional methods. In Pennsylvania, \u003ca href=\"http://www.beaverbrewingcompany.com/beers-2/kvass\">Beaver Brewing\u003c/a> has started making kvas — and even wrote a book about it. And in Brooklyn, the \u003ca href=\"http://gefilteria.com/\">Gefilteria\u003c/a> — a company that is reviving old-world Jewish foods for modern gourmet markets — makes a beet kvas, with bright notes of ginger. The company is also working on a rye and mint kvas, using leftover rye bread from a \u003ca href=\"http://www.mileenddeli.com/\">local deli\u003c/a>.\u003c/p>\n\u003cp>\"We are Brooklyn young twenty-somethings making a naturally fermented drink. But we're actually reaching into something that actually has a lot of meaning in the world, and reintroducing it,\" says Jeffrey Yoskowitz, one of Gefilteria's co-founders.\u003c/p>\n\u003cp>Yoskowitz and his partners realize that savory, sour, fermented drinks may be a hard sell to American palates. But Yoskowitz points to kombucha tea, virtually unknown in American stores a few years ago, and now easily found in many markets. And they hope that with the growing interest in homebrewing, pickling and probiotics — not to mention kvas' old-world Slavic charm — they can find some new fans for this old drink. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To create that tangy fermented flavor, kvas makers start with Russian brown bread. You soak it in water, and then add some yeast (other additions — raisins, honey, mint — vary from recipe to recipe). The whole mixture ferments for a few days, a process that creates a natural carbonation, as well as a distinctive sour flavor.\u003c/p>\n\u003cp>According to Russian writer Alexander Genis, that sourness is beloved in the region. \"The sour is the taste of Russia — everything is supposed to be sour for Russian taste. Like sour cream, for example, or pickled cucumber. Cabbage, mushroom.\"\u003c/p>\n\u003cp>It's no surprise Russians have a taste for pickles. Fermentation helped preserve vitamin-filled fruits and vegetables for the long, cold winter. And the acid that comes from fermentation gives you more than just an addictive tang. It lowers the pH enough to kill bad bacteria — which means that drinking kvas can be safer than drinking questionable water.\u003c/p>\n\u003cp>Consequently, kvas has been popular for centuries — Genis sites a mention from the end of the 10th century. Soldiers were issued rations of kvas and spread it even further (a process Genis jokingly calls \"kvas imperialism\").\u003c/p>\n\u003cp>But these days, the kvas you find in the stores doesn't always resemble this long lineage. Because of the living bacteria that ferment the drink, traditional kvas is a living beverage. But commercial kvas? It's more like a malt soda. The natural bacteria are killed, and the sour tang is often buried under heaps of sugar.\u003c/p>\n\u003cp>\"Nowadays, it's almost impossible to drink real kvas in America,\" Genis sighs. \"Because it's not alive — it's like difference like draft beer and bottled beer. All bottled kvas is basically water and sugar.\"\u003c/p>\n\u003cp>But while there is mainstream Coca-Cola kvas, there are also some new kvas makers who are looking to revive the traditional methods. In Pennsylvania, \u003ca href=\"http://www.beaverbrewingcompany.com/beers-2/kvass\">Beaver Brewing\u003c/a> has started making kvas — and even wrote a book about it. And in Brooklyn, the \u003ca href=\"http://gefilteria.com/\">Gefilteria\u003c/a> — a company that is reviving old-world Jewish foods for modern gourmet markets — makes a beet kvas, with bright notes of ginger. The company is also working on a rye and mint kvas, using leftover rye bread from a \u003ca href=\"http://www.mileenddeli.com/\">local deli\u003c/a>.\u003c/p>\n\u003cp>\"We are Brooklyn young twenty-somethings making a naturally fermented drink. But we're actually reaching into something that actually has a lot of meaning in the world, and reintroducing it,\" says Jeffrey Yoskowitz, one of Gefilteria's co-founders.\u003c/p>\n\u003cp>Yoskowitz and his partners realize that savory, sour, fermented drinks may be a hard sell to American palates. But Yoskowitz points to kombucha tea, virtually unknown in American stores a few years ago, and now easily found in many markets. And they hope that with the growing interest in homebrewing, pickling and probiotics — not to mention kvas' old-world Slavic charm — they can find some new fans for this old drink. \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": "Long Awaited Lab-Grown Burger Is Unveiled In London",
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"content": "\u003cfigure id=\"attachment_67638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\" alt=\"The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209163204/long-awaited-lab-grown-burger-is-unveiled-in-london\">The Salt, NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>After three months, $330,000 and a high-profile media blitz, the world's first hamburger grown in a lab made its worldwide debut Monday.\u003c/p>\n\u003cp>The unveiling of \"\u003ca href=\"http://culturedbeef.net/\">cultured beef\u003c/a>,\" as the burger is branded, was a production worthy of the Food Network era, complete with chatty host, live-streamed video, hand-picked taste testers, a top London chef and an eager audience (made up mostly of journalists). Rarely has a single food gotten such star treatment.\u003c/p>\n\u003cp>But this was no ordinary food launch, of course. The burger, which began as just a few stem cells extracted from a cow's shoulder, represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.\u003c/p>\n\u003cp>\"Sometimes a new technology comes along and it has the capability to transform how we view the world,\" Brin says in a promotional video released Monday, the same day he was unmasked as the anonymous donor who ponied up money to grow the burger.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It took three months to culture the 20,000 individual muscle fibers that make up one single patty. But the technology behind this burger builds upon a decade of research by Dutch scientists, who applied some of the same techniques used to develop \u003ca href=\"http://www.npr.org/blogs/health/2013/07/04/198110553/scientists-grow-simple-human-liver-in-a-petri-dish\">artificial livers\u003c/a> and \u003ca href=\"http://www.npr.org/2011/07/11/137770068/windpipe-grown-from-stem-cells-implanted-in-man\">windpipes\u003c/a>. In the last few years, \u003ca href=\"http://www.fys.unimaas.nl/post.html\">Mark Post\u003c/a>, a vascular physiologist at Maastricht University in the Netherlands, has taken the lead. And it was Post who presented the burger at the launch event.\u003c/p>\n\u003cfigure id=\"attachment_67639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\" alt=\"Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>The chosen tasters, who appeared to be supportive of the technology, were Austrian food scientist \u003ca href=\"http://www.futurefoodstudio.at/index_en.html\">Hanni Rützler\u003c/a> and \u003ca href=\"http://www.joshschonwald.com/\">Josh Schonwald\u003c/a>, a Chicago-based journalist and author of \u003cem>The Taste of Tomorrow: Dispatches From The Future of Food\u003c/em>. No one on stage seemed to see the technology as \"inherently creepy,\" as New Yorker writer Michael Specter \u003ca href=\"http://www.npr.org/2011/08/30/139786731/tube-burgers-the-world-of-in-vitro-meat\">called it\u003c/a> on \u003cem>Fresh Air\u003c/em> in 2011.\u003c/p>\n\u003cp>Chef Richard McGeown of London's \u003ca href=\"http://www.couchspolperro.com/\">Couch's\u003c/a> Great House Restaurant praised the burger's nice color as he browned it in sunflower oil and butter. It was up to Rützler and Schonwald to describe the taste of this burger, composed entirely of muscle and served without salt, pepper or condiments. The verdict?\u003c/p>\n\u003cp>\"It has the texture, the mouthfeel like meat,\" Schonwald put it. \"But the absence is fat. The bite feels like a conventional hamburger, but it's kind of an unnatural experience, because fat is a big part of what makes it juicy.\"\u003c/p>\n\u003cp>Rützler agreed the burger was edible, but not delectable. \"It has quite an intense texture, very close to meat,\" she said. \"I thought it would be softer.\"\u003c/p>\n\u003cp>But flavor, at this stage, is almost beside the point.\u003c/p>\n\u003cp>Monday's demonstration was really more of a proof of concept that meat can indeed be grown in a petri dish. The idea that humans might one day be able to produce large quantities of meat from very few animals is potentially game-changing, especially for those deeply worried about the environmental and animal welfare costs of industrial meat production.\u003c/p>\n\u003cp>\"Our current meat production is at a maximum and it's not going to be sustainable,\" Post said. \"We need to come up with an alternative.\"\u003c/p>\n\u003cp>To create his alternative, Post first removed tissue from a cow with a syringe. Then he separated out the stem cells that specifically make new muscle when the cow is injured. He put those stem cells in a growth medium with antibiotics (to prevent contamination from bacteria). Over time, the cells divide, and with the help of some scaffolding provided by the researchers, \"the cells will self-organize into muscle fibers,\" Post explains in the promo video.\u003c/p>\n\u003cp>This was no small feat. As synthetic biologist Christina Agapakis pointed out in a \u003ca href=\"http://blogs.discovermagazine.com/crux/2012/04/24/steak-of-the-art-the-fatal-flaws-of-in-vitro-meat/#.Uf_LnqwaHka\">blog post\u003c/a> for \u003cem>Discover\u003c/em> in 2012, \"Cell culture is one of the most expensive and resource-intensive techniques in modern biology. Keeping the cells warm, healthy, well-fed, and free of contamination takes incredible labor and energy, even when scaled to the 10,000-liter vats that biotech companies use.\" Hence this burger's hefty pricetag.\u003c/p>\n\u003cp>And while the technique for growing cow cells avoids animal slaughter, it still requires animal inputs that \u003ca href=\"http://igitur-archive.library.uu.nl/vet/2006-0816-200033/valk_04_thehumanecollection.pdf\">raise ethical concerns\u003c/a>. As Agapakis notes, the burger cells are grown in a medium \"supplemented with fetal bovine serum—literally the blood of unborn cows.\" Post says he is working on a non-animal based growth medium.\u003c/p>\n\u003cp>It will be a longtime yet before the average consumer gets to sample an in vitro burger. First, Post says he has to bring down the pricetag — currently about $154 a pound – as well as the time it takes to grow one burger.\u003c/p>\n\u003cp>\"We need to show that we can make it more efficient,\" he says, \"but we think we can have a more affordable price and have this in supermarkets in 10 to 20 years.\"\u003c/p>\n\u003cp>For that, Post and his colleagues will need more research funding – they're hoping to attract the interest of food companies. Agapakis is among those who question how scalable the technology can really be.\u003c/p>\n\u003cp>And there's another major hurdle: Researchers are still figuring out how to grow fat to mix in with the muscle to improve the flavor and texture.\u003c/p>\n\u003cp>So will an in vitro steak also be on the menu? Post says it's theoretically possible, but even more technically challenging than a burger and not a priority for the moment.\u003c/p>\n\u003cp>Also not on Post's to-do list: in vitro chicken, pork or fish – he's focusing on replacing conventional beef because \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">it requires more resources\u003c/a> than any other meat to produce.\u003c/p>\n\u003cp>Still, science alone can't address what is possibly the biggest hurdle facing in vitro meat: the perception that food grown in a petri dish is gross.\u003c/p>\n\u003cp>For now, Post and others are betting that as consumers becomes more aware of meat production practices, they'll be more open to trying an alternative with fewer ethical or environmental strings attached. In vitro meat advocates like to say, \"If you visited a slaughterhouse and visited a lab, the cultured meat would be the obvious choice.\"\u003c/p>\n\u003cp>And Brin of Google seems to think that some opposition to a new idea is natural, and even encouraging. \"If some people don't see this as science fiction, it's probably not transformative enough,\" he said.\u003c/p>\n\u003cp>\u003cem>What do you think? Would you try or buy a lab-grown hamburger if you could?\u003c/em> \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\" alt=\"The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209163204/long-awaited-lab-grown-burger-is-unveiled-in-london\">The Salt, NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>After three months, $330,000 and a high-profile media blitz, the world's first hamburger grown in a lab made its worldwide debut Monday.\u003c/p>\n\u003cp>The unveiling of \"\u003ca href=\"http://culturedbeef.net/\">cultured beef\u003c/a>,\" as the burger is branded, was a production worthy of the Food Network era, complete with chatty host, live-streamed video, hand-picked taste testers, a top London chef and an eager audience (made up mostly of journalists). Rarely has a single food gotten such star treatment.\u003c/p>\n\u003cp>But this was no ordinary food launch, of course. The burger, which began as just a few stem cells extracted from a cow's shoulder, represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.\u003c/p>\n\u003cp>\"Sometimes a new technology comes along and it has the capability to transform how we view the world,\" Brin says in a promotional video released Monday, the same day he was unmasked as the anonymous donor who ponied up money to grow the burger.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It took three months to culture the 20,000 individual muscle fibers that make up one single patty. But the technology behind this burger builds upon a decade of research by Dutch scientists, who applied some of the same techniques used to develop \u003ca href=\"http://www.npr.org/blogs/health/2013/07/04/198110553/scientists-grow-simple-human-liver-in-a-petri-dish\">artificial livers\u003c/a> and \u003ca href=\"http://www.npr.org/2011/07/11/137770068/windpipe-grown-from-stem-cells-implanted-in-man\">windpipes\u003c/a>. In the last few years, \u003ca href=\"http://www.fys.unimaas.nl/post.html\">Mark Post\u003c/a>, a vascular physiologist at Maastricht University in the Netherlands, has taken the lead. And it was Post who presented the burger at the launch event.\u003c/p>\n\u003cfigure id=\"attachment_67639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\" alt=\"Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>The chosen tasters, who appeared to be supportive of the technology, were Austrian food scientist \u003ca href=\"http://www.futurefoodstudio.at/index_en.html\">Hanni Rützler\u003c/a> and \u003ca href=\"http://www.joshschonwald.com/\">Josh Schonwald\u003c/a>, a Chicago-based journalist and author of \u003cem>The Taste of Tomorrow: Dispatches From The Future of Food\u003c/em>. No one on stage seemed to see the technology as \"inherently creepy,\" as New Yorker writer Michael Specter \u003ca href=\"http://www.npr.org/2011/08/30/139786731/tube-burgers-the-world-of-in-vitro-meat\">called it\u003c/a> on \u003cem>Fresh Air\u003c/em> in 2011.\u003c/p>\n\u003cp>Chef Richard McGeown of London's \u003ca href=\"http://www.couchspolperro.com/\">Couch's\u003c/a> Great House Restaurant praised the burger's nice color as he browned it in sunflower oil and butter. It was up to Rützler and Schonwald to describe the taste of this burger, composed entirely of muscle and served without salt, pepper or condiments. The verdict?\u003c/p>\n\u003cp>\"It has the texture, the mouthfeel like meat,\" Schonwald put it. \"But the absence is fat. The bite feels like a conventional hamburger, but it's kind of an unnatural experience, because fat is a big part of what makes it juicy.\"\u003c/p>\n\u003cp>Rützler agreed the burger was edible, but not delectable. \"It has quite an intense texture, very close to meat,\" she said. \"I thought it would be softer.\"\u003c/p>\n\u003cp>But flavor, at this stage, is almost beside the point.\u003c/p>\n\u003cp>Monday's demonstration was really more of a proof of concept that meat can indeed be grown in a petri dish. The idea that humans might one day be able to produce large quantities of meat from very few animals is potentially game-changing, especially for those deeply worried about the environmental and animal welfare costs of industrial meat production.\u003c/p>\n\u003cp>\"Our current meat production is at a maximum and it's not going to be sustainable,\" Post said. \"We need to come up with an alternative.\"\u003c/p>\n\u003cp>To create his alternative, Post first removed tissue from a cow with a syringe. Then he separated out the stem cells that specifically make new muscle when the cow is injured. He put those stem cells in a growth medium with antibiotics (to prevent contamination from bacteria). Over time, the cells divide, and with the help of some scaffolding provided by the researchers, \"the cells will self-organize into muscle fibers,\" Post explains in the promo video.\u003c/p>\n\u003cp>This was no small feat. As synthetic biologist Christina Agapakis pointed out in a \u003ca href=\"http://blogs.discovermagazine.com/crux/2012/04/24/steak-of-the-art-the-fatal-flaws-of-in-vitro-meat/#.Uf_LnqwaHka\">blog post\u003c/a> for \u003cem>Discover\u003c/em> in 2012, \"Cell culture is one of the most expensive and resource-intensive techniques in modern biology. Keeping the cells warm, healthy, well-fed, and free of contamination takes incredible labor and energy, even when scaled to the 10,000-liter vats that biotech companies use.\" Hence this burger's hefty pricetag.\u003c/p>\n\u003cp>And while the technique for growing cow cells avoids animal slaughter, it still requires animal inputs that \u003ca href=\"http://igitur-archive.library.uu.nl/vet/2006-0816-200033/valk_04_thehumanecollection.pdf\">raise ethical concerns\u003c/a>. As Agapakis notes, the burger cells are grown in a medium \"supplemented with fetal bovine serum—literally the blood of unborn cows.\" Post says he is working on a non-animal based growth medium.\u003c/p>\n\u003cp>It will be a longtime yet before the average consumer gets to sample an in vitro burger. First, Post says he has to bring down the pricetag — currently about $154 a pound – as well as the time it takes to grow one burger.\u003c/p>\n\u003cp>\"We need to show that we can make it more efficient,\" he says, \"but we think we can have a more affordable price and have this in supermarkets in 10 to 20 years.\"\u003c/p>\n\u003cp>For that, Post and his colleagues will need more research funding – they're hoping to attract the interest of food companies. Agapakis is among those who question how scalable the technology can really be.\u003c/p>\n\u003cp>And there's another major hurdle: Researchers are still figuring out how to grow fat to mix in with the muscle to improve the flavor and texture.\u003c/p>\n\u003cp>So will an in vitro steak also be on the menu? Post says it's theoretically possible, but even more technically challenging than a burger and not a priority for the moment.\u003c/p>\n\u003cp>Also not on Post's to-do list: in vitro chicken, pork or fish – he's focusing on replacing conventional beef because \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">it requires more resources\u003c/a> than any other meat to produce.\u003c/p>\n\u003cp>Still, science alone can't address what is possibly the biggest hurdle facing in vitro meat: the perception that food grown in a petri dish is gross.\u003c/p>\n\u003cp>For now, Post and others are betting that as consumers becomes more aware of meat production practices, they'll be more open to trying an alternative with fewer ethical or environmental strings attached. In vitro meat advocates like to say, \"If you visited a slaughterhouse and visited a lab, the cultured meat would be the obvious choice.\"\u003c/p>\n\u003cp>And Brin of Google seems to think that some opposition to a new idea is natural, and even encouraging. \"If some people don't see this as science fiction, it's probably not transformative enough,\" he said.\u003c/p>\n\u003cp>\u003cem>What do you think? Would you try or buy a lab-grown hamburger if you could?\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Mangalitsa Pig: Bringing Home The Woolly Bacon From Hungary",
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"content": "\u003cfigure id=\"attachment_67594\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa.jpg\" alt=\"A Mangalitsa pig in 2008. Photo: Li'l Wolk/Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mangalitsa pig in 2008. Photo: \u003ca href=\"http://www.flickr.com/photos/schneelocke/2521774995/in/photolist-4QQKRe-4QV14G-4QQJBg-4QV2rJ-4QQQ2V-4QQHmk-4QV55W-7ePBe8-9Co5zy-8nBQ3k-7ePB6n-7ePAqR-7eTuK7-dKTLvL-8miuhr-dwDatW-b1fvyc-dwxFD4-dnfyT5-9JwLnN-7pnD8A-bCNYEu-c8C6Lf-bhHAcK-bhHs9v-8eiQKd-8SmPBt-c\">Li'l Wolk/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Adee Braun, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/03/208348598/bringing-home-the-woolly-bacon-from-hungary\">The Salt at NPR Food\u003c/a> (8/3/13)\u003c/p>\n\u003cp>On a cold February evening in Budapest a few years ago, I was invited to go to a small festival on the edge of the city's main park. There, I was told, I would eat pig.\u003c/p>\n\u003cp>This was not unusual: In Hungary, the word for barbecue, \u003cem>szalonnasütés\u003c/em>, means bacon cooking whereby a piece of bacon is held over an open fire as the fat drips onto an awaiting slice of bread.\u003c/p>\n\u003cp>But this pork came from pigs unlike any others I knew. They were big, fat and curly haired. These were \u003cem>Mangalicas\u003c/em>, or Mangalitsas in English. They have paunchy bodies covered in tight curls, like the product of a hog and sheep romance. And, as I learned upon biting into my homemade sausage at the festival, they are delicious.\u003c/p>\n\u003cp>The Mangalitsa pig was born out of a 19th-century Austro-Hungarian experiment in cross breeding with a wild boar and a pig bred especially for lard. The result was one of the fattiest, tastiest and strangest-looking pigs around.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The meat is a luscious red, more akin to beef than pork. It's 50-percent fat content gives it a coveted marble and buttery flavor. They've been nicknamed woolly pigs and curly haired hogs for their blonde, red or black locks.\u003c/p>\n\u003cfigure id=\"attachment_67595\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa-samhazen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa-samhazen-290x192.jpg\" alt=\"Sam Hazen, executive chef at Veritas in New York, with a fatty Mangalitsa sirloin. Hazen says the pork is the best he has tasted. Photo: Adee Braun /for NPR\" width=\"290\" height=\"192\" class=\"size-medium wp-image-67595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Hazen, executive chef at Veritas in New York, with a fatty Mangalitsa sirloin. Hazen says the pork is the best he has tasted. Photo: Adee Braun /for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The breed nearly died out during the push for leaner and faster growing hogs. But in the early the 1990s it was revived by a Hungarian breeder. Today there are 60,000 purebred Mangalitsas worldwide, with about 50,000 in Hungary.\u003c/p>\n\u003cp>In the past few years the succulent pork has gained devotees in the U.S. as well.\u003c/p>\n\u003cp>Charles Krausche, owner of the \u003ca href=\"http://www.mangalitsaranch.com/Mangalitsaranch/Welcome_to_the_Mangalitsa_Ranch.html\">Mangalitsa Ranch\u003c/a> in upstate New York got the woolly pig fever after reading a \u003ca href=\"http://www.nytimes.com/2010/12/29/dining/29pigs.html?pagewanted=all\">2010 New York Times article\u003c/a> about the breed. \"I walked around with it my head for a while,\" says Krausche, a practicing lawyer who had been considering starting his own farm.\u003c/p>\n\u003cp>He tracked down some pork shoulder and made a Mangalitsa feast with his friends. \"That dinner sealed the deal,\" Krausche says. Today he raises his Mangalitsas at two farms in the Catskills and sells to a few restaurants and specialty stores in the region. He's one of a small band of Mangalitsa farmers sprinkled across the country.\u003c/p>\n\u003cp>Others may be hestitating because Mangalitsas are even more expensive to produce than other \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/23/142703528/heritage-turkeys-to-save-them-we-must-eat-them\">heritage breeds\u003c/a> such as Berkshire and Ibérico pigs. They take a long time to grow to a hefty 300 to 350 pounds — about one year, versus six months for most commercial breeds. As they grow, the pigs roam around munching on acorns and shrubs and then produce 5 to 8 piglets per litter.\u003c/p>\n\u003cp>Still, some are willing to pay the price. Mangalitsa pork has been featured on the menus of such exalted eateries as The French Laundry and Blue Hill. \"For me, it's the best pork in the world,\" says Sam Hazen, executive chef at \u003ca href=\"http://veritas-nyc.com/\">Veritas\u003c/a> in New York. \"It's got great flavor and sweetness,\" says Hazen, who uses only Mangalitsa for his pork dishes. \"It's got incredible texture and it's consistent; it's never dry. It's very, very special.\"\u003c/p>\n\u003cp>Chefs are also easily excited by the other 50 percent of the animal — pure unprocessed fat. As Nancy Shute \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/02/151868208/lard-is-back-in-the-larder-but-hold-the-health-claims\">reported\u003c/a> in 2012, lard is making a steady comeback in many larders.\u003c/p>\n\u003cp>Mangalitsa lard is no Crisco, as evangelists will tell you. \"Chefs have always known that fat equals flavor,\" says Michael Clampffer, a Culinary Institute of America graduate and vice president and resident chef of \u003ca href=\"http://www.mosefund.com/\">Mosefund Farm\u003c/a>.\u003c/p>\n\u003cp>The New Jersey farm has been selling their free range Mangalitsas to mostly local high-end restaurants since 2009, including Aquavit and Veritas. \"There is a push to use good quality lard and today chefs and customers are a little more open to using it,\" says Clampffer, who claims that the only way he can get his own kids to eat broccoli is by braising it in lard. \"If I use olive oil they won't eat it.\"\u003c/p>\n\u003cp>Mosefund is close to getting a Mangalitsa Breeders Association off the ground so that the heritage breed can get its official U.S. Department of Agriculture certification.\u003c/p>\n\u003cp>Back in Hungary, the little Mangalitsa festival has since outgrown its old location and moved to the city center.\u003c/p>\n\u003cp>The pork is still hard to come by in the U.S. outside of some specialty stores, farmers markets and top-end restaurants. But if the Mangalitsa evangelizers get their way, more Americans will get a taste of the fatty, woolly pig.\u003c/p>\n\u003cp>\u003cem>Adee Braun is a freelance writer in New York City.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67594\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa.jpg\" alt=\"A Mangalitsa pig in 2008. Photo: Li'l Wolk/Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mangalitsa pig in 2008. Photo: \u003ca href=\"http://www.flickr.com/photos/schneelocke/2521774995/in/photolist-4QQKRe-4QV14G-4QQJBg-4QV2rJ-4QQQ2V-4QQHmk-4QV55W-7ePBe8-9Co5zy-8nBQ3k-7ePB6n-7ePAqR-7eTuK7-dKTLvL-8miuhr-dwDatW-b1fvyc-dwxFD4-dnfyT5-9JwLnN-7pnD8A-bCNYEu-c8C6Lf-bhHAcK-bhHs9v-8eiQKd-8SmPBt-c\">Li'l Wolk/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Adee Braun, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/03/208348598/bringing-home-the-woolly-bacon-from-hungary\">The Salt at NPR Food\u003c/a> (8/3/13)\u003c/p>\n\u003cp>On a cold February evening in Budapest a few years ago, I was invited to go to a small festival on the edge of the city's main park. There, I was told, I would eat pig.\u003c/p>\n\u003cp>This was not unusual: In Hungary, the word for barbecue, \u003cem>szalonnasütés\u003c/em>, means bacon cooking whereby a piece of bacon is held over an open fire as the fat drips onto an awaiting slice of bread.\u003c/p>\n\u003cp>But this pork came from pigs unlike any others I knew. They were big, fat and curly haired. These were \u003cem>Mangalicas\u003c/em>, or Mangalitsas in English. They have paunchy bodies covered in tight curls, like the product of a hog and sheep romance. And, as I learned upon biting into my homemade sausage at the festival, they are delicious.\u003c/p>\n\u003cp>The Mangalitsa pig was born out of a 19th-century Austro-Hungarian experiment in cross breeding with a wild boar and a pig bred especially for lard. The result was one of the fattiest, tastiest and strangest-looking pigs around.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The meat is a luscious red, more akin to beef than pork. It's 50-percent fat content gives it a coveted marble and buttery flavor. They've been nicknamed woolly pigs and curly haired hogs for their blonde, red or black locks.\u003c/p>\n\u003cfigure id=\"attachment_67595\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa-samhazen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa-samhazen-290x192.jpg\" alt=\"Sam Hazen, executive chef at Veritas in New York, with a fatty Mangalitsa sirloin. Hazen says the pork is the best he has tasted. Photo: Adee Braun /for NPR\" width=\"290\" height=\"192\" class=\"size-medium wp-image-67595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Hazen, executive chef at Veritas in New York, with a fatty Mangalitsa sirloin. Hazen says the pork is the best he has tasted. Photo: Adee Braun /for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The breed nearly died out during the push for leaner and faster growing hogs. But in the early the 1990s it was revived by a Hungarian breeder. Today there are 60,000 purebred Mangalitsas worldwide, with about 50,000 in Hungary.\u003c/p>\n\u003cp>In the past few years the succulent pork has gained devotees in the U.S. as well.\u003c/p>\n\u003cp>Charles Krausche, owner of the \u003ca href=\"http://www.mangalitsaranch.com/Mangalitsaranch/Welcome_to_the_Mangalitsa_Ranch.html\">Mangalitsa Ranch\u003c/a> in upstate New York got the woolly pig fever after reading a \u003ca href=\"http://www.nytimes.com/2010/12/29/dining/29pigs.html?pagewanted=all\">2010 New York Times article\u003c/a> about the breed. \"I walked around with it my head for a while,\" says Krausche, a practicing lawyer who had been considering starting his own farm.\u003c/p>\n\u003cp>He tracked down some pork shoulder and made a Mangalitsa feast with his friends. \"That dinner sealed the deal,\" Krausche says. Today he raises his Mangalitsas at two farms in the Catskills and sells to a few restaurants and specialty stores in the region. He's one of a small band of Mangalitsa farmers sprinkled across the country.\u003c/p>\n\u003cp>Others may be hestitating because Mangalitsas are even more expensive to produce than other \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/23/142703528/heritage-turkeys-to-save-them-we-must-eat-them\">heritage breeds\u003c/a> such as Berkshire and Ibérico pigs. They take a long time to grow to a hefty 300 to 350 pounds — about one year, versus six months for most commercial breeds. As they grow, the pigs roam around munching on acorns and shrubs and then produce 5 to 8 piglets per litter.\u003c/p>\n\u003cp>Still, some are willing to pay the price. Mangalitsa pork has been featured on the menus of such exalted eateries as The French Laundry and Blue Hill. \"For me, it's the best pork in the world,\" says Sam Hazen, executive chef at \u003ca href=\"http://veritas-nyc.com/\">Veritas\u003c/a> in New York. \"It's got great flavor and sweetness,\" says Hazen, who uses only Mangalitsa for his pork dishes. \"It's got incredible texture and it's consistent; it's never dry. It's very, very special.\"\u003c/p>\n\u003cp>Chefs are also easily excited by the other 50 percent of the animal — pure unprocessed fat. As Nancy Shute \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/02/151868208/lard-is-back-in-the-larder-but-hold-the-health-claims\">reported\u003c/a> in 2012, lard is making a steady comeback in many larders.\u003c/p>\n\u003cp>Mangalitsa lard is no Crisco, as evangelists will tell you. \"Chefs have always known that fat equals flavor,\" says Michael Clampffer, a Culinary Institute of America graduate and vice president and resident chef of \u003ca href=\"http://www.mosefund.com/\">Mosefund Farm\u003c/a>.\u003c/p>\n\u003cp>The New Jersey farm has been selling their free range Mangalitsas to mostly local high-end restaurants since 2009, including Aquavit and Veritas. \"There is a push to use good quality lard and today chefs and customers are a little more open to using it,\" says Clampffer, who claims that the only way he can get his own kids to eat broccoli is by braising it in lard. \"If I use olive oil they won't eat it.\"\u003c/p>\n\u003cp>Mosefund is close to getting a Mangalitsa Breeders Association off the ground so that the heritage breed can get its official U.S. Department of Agriculture certification.\u003c/p>\n\u003cp>Back in Hungary, the little Mangalitsa festival has since outgrown its old location and moved to the city center.\u003c/p>\n\u003cp>The pork is still hard to come by in the U.S. outside of some specialty stores, farmers markets and top-end restaurants. But if the Mangalitsa evangelizers get their way, more Americans will get a taste of the fatty, woolly pig.\u003c/p>\n\u003cp>\u003cem>Adee Braun is a freelance writer in New York City.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Old Weang Ping Village: Not a Business, a Sanctuary. ",
"title": "Old Weang Ping Village: Not a Business, a Sanctuary. ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n",
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"excerpt": "After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ",
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"description": "After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "France Battles Scourge Of Ready-To-Eat Meals In Restaurants",
"title": "France Battles Scourge Of Ready-To-Eat Meals In Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n",
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"excerpt": "French dining is world famous, but it has a dirty little secret: Many restaurants rely on microwavable, premade meals. A bill that's already cleared one big hurdle in the French National Assembly would force restaurants to label when their food is made in-house from scratch – and penalize those who lie about it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mastering A Sea Monster: From Greece, A Lesson In Grilling Octopus",
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"content": "\u003cfigure id=\"attachment_63986\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus-1024x574.jpg\" alt=\"For octopus flesh to be tender enough to grill, it must be dried in the sun at least one full day. Photo: Joanna Kakissis for NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-63986\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For octopus flesh to be tender enough to grill, it must be dried in the sun at least one full day.\u003cbr>Photo: Joanna Kakissis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/21/193904507/mastering-a-sea-monster-from-greece-a-lesson-in-grilling-octopus\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130621_atc_05.mp3\"] \u003c/p>\n\u003cp>Post by Joanna Kakissis, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/21/193904507/mastering-a-sea-monster-from-greece-a-lesson-in-grilling-octopus\">The Salt at NPR Food\u003c/a> (6/21/13)\u003c/p>\n\u003cp>The Greeks have been eating octopus since ancient times, and it's still on the menu of the country's many \u003cem>psarotavernes\u003c/em>, or fish taverns.\u003c/p>\n\u003cp>On the islands, where the catch is often fresh, octopus is grilled over charcoal, seasoned with fresh lemon and served with \u003ca href=\"http://greekfood.about.com/od/mezethesdrinks/a/Ouzo.htm\">ouzo\u003c/a>. Friends and families often share this special summer \u003cem>meze\u003c/em> during a hot day at the beach.\u003c/p>\n\u003cp>On Aegina, an island of pistachio trees off the coast of Athens in the Saronic Gulf, some of the best grilled octopus can be found in the southern seaside village of \u003ca href=\"http://www.fodors.com/world/europe/greece/attica-the-saronic-gulf-islands-and-delphi/review-469225.html\">Perdika\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Small sailboats and speedboats are docked in the tiny port. Just above the port are the fish tavernas. The busiest is Miltos, a whitewashed little place with blue doors and outdoor tables. A street musician with a sunburned face plays a folk song on his clarinet. He weaves through tables, serenading local families, Spanish tourists and me and two journalist friends from Athens.\u003c/p>\n\u003cp>A young waiter runs through the menu. \"Sea urchin salad, eggplant dip, fish roe dip, sardines, red mullet and, of course, octopus,\" he says. \"The grilled octopus is especially good.\"\u003c/p>\n\u003cfigure id=\"attachment_63991\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus-plate-1024x767.jpg\" alt=\"Grilled octopus at Miltos, a seaside tavern on the island of Aegina. Photo: Joanna Kakissis for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus at Miltos, a seaside tavern on the island of Aegina. Photo: Joanna Kakissis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He motions over his shoulder to a man with a bushy mustache and a graying ponytail — Spiros Nikolaidis, the grillmaster at Miltos taverna. He's sprinkling sea salt on foot-long octopus tentacles that are cooking over a hot outdoor grill.\u003c/p>\n\u003cp>\"How long does it take for one of those to cook?\" I ask, looking at a sizzling tentacle.\u003c/p>\n\u003cp>\"Thirty minutes, maybe 45,\" he says. \"It depends on how much time the octopus has spent drying in the sun.\"\u003c/p>\n\u003cp>He points to the tavern's rooftop terrace. Two pink octopi — or is it octopuses? — are hanging like shirts on a clothesline.\u003c/p>\n\u003cp>\"They've been up there since morning,\" says Miltiadis \"Miltos\" Trimis, the taverna's owner.\u003c/p>\n\u003cp>As a young man, Trimis traveled the world as part of Greece's merchant marine. In 1987, after getting married and starting a family, he opened his taverna on Aegina, where some of his relatives lived.\u003c/p>\n\u003cp>\"We get our fish straight from the fishermen's boats,\" he says. \"Fresh fish grilled right away is always delicious.\"\u003c/p>\n\u003cp>Octopus is more complicated.\u003c/p>\n\u003cp>A fisherman usually traps an octopus and kill it by slicing a nerve between the eyes. Then he — or in rare cases, she — beats the carcass on a rock up to 100 times to wring out the water.\u003c/p>\n\u003cp>\"Like any creature, the octopus is made mostly of water,\" writes Peter Minakis, a Greek-Canadian food writer, on his popular food blog \u003ca href=\"http://www.kalofagas.ca\" target=\"_blank\">Kalofagas\u003c/a>. \"If one were to throw an octopus from sea to grill, all that water in the octopus would simply steam it into a rubbery mass.\"\u003c/p>\n\u003cp>That's why Trimis hangs a fresh catch to dry.\u003c/p>\n\u003cp>\"We hang [the octopus] on the clothesline first thing in the morning and don't take it down until the evening,\" he says. \"In the old days, when there weren't freezers, people here used to sun the octopus for days until it was tiny and fit into a little carafe. But it expanded to its original size when it was cooked.\"\u003c/p>\n\u003cp>For cooks who do not live on the Greek islands, Minakis suggests braising a fresh or frozen octopus until it's about half its original size. He often \u003ca href=\"http://www.kalofagas.ca/2009/07/07/grilled-octopus-x%CF%84%CE%B1%CF%80%CF%8C%CE%B4%CE%B9-%CF%83%CF%87%CE%AC%CF%81%CE%B1%CF%82/\" target=\"_blank\">adds a wine cork\u003c/a> to help in the reduction.\u003c/p>\n\u003cp>My friends and I toast when our plate of grilled octopus arrives. Spiros Nikolaidis, the grillmaster, has cut up the tentacles into one-inch pieces and served them with wedges of lemon.\u003c/p>\n\u003cp>My friend Deepa, an adventurous eater who once ate raw camel's liver, is trying it for the first time.\u003c/p>\n\u003cp>\"You know what's really interesting?\" she says. \"I thought it'd be more rubbery than it is. It's kind of crunchy and chewy at the same time, if that makes any sense. And it has just this little bit of lemon, which is just perfect on it. It's light and refreshing at the same time, and it'll go down really well with this wine.\"\u003c/p>\n\u003cp>Nikolaidis adds more tentacles to the fire.\u003c/p>\n\u003cp>He's been grilling octopus for 17 years and can tell when the meat is white and tender.\u003c/p>\n\u003cp>But he says he's repulsed by the idea of tasting it.\u003c/p>\n\u003cp>\"I won't eat octopus,\" he says. \"I will eat anything but octopus.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cem>Recipe: \u003cstrong>\u003ca href=\"http://www.kalofagas.ca\" target=\"_blank\">Peter Minakis\u003c/a>' \u003c/strong>\u003c/em>\u003cstrong>Grilled Octopus\u003c/strong>\u003c/h3>\n\u003cp>1 medium to large octopus, beak and ink-sac removed (most octopi are already cleaned)\u003c/p>\n\u003cp>1/3 cup red wine\u003c/p>\n\u003cp>Balsamic or wine vinegar\u003c/p>\n\u003cp>Black pepper, cracked\u003c/p>\n\u003cp>Greek oregano, fresh or dry\u003c/p>\n\u003cp>Extra virgin olive oil\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>Lemon wedges\u003c/p>\n\u003cp>Place your octopus (throwing in the cork is optional) in a pot over high heat and cover. Allow the octopus to boil for about 5-8 minutes. Take the lid off and have a look to see if the liquid has been released (the octopus should be almost covered in liquid). Place the cover back on and reduce the heat to a medium-low and simmer for about 45 minutes (checking occasionally to see if there's enough braising liquid). You may add some more water and continue to braise until the octopus is fork-tender.\u003c/p>\n\u003cp>Remove from the heat and add wine, balsamic vinegar and some Greek oregano. Allow the octopus to steep until the liquid has cooled or place in the fridge overnight.\u003c/p>\n\u003cp>When ready to grill, pre-heat gas or charcoal grill to a high heat. You may cut the octopus now or after it's grilled.\u003c/p>\n\u003cp>Take the octopus out of the liquid and place in a bowl. Add some olive oil, balsamic vinegar, dried Greek oregano, freshly ground black pepper. Sea salt is optional.\u003c/p>\n\u003cp>Place the octopus on the grill and sear for about 2-3 minutes on both sides. Remove and place on a serving plate. Drizzle with extra virgin olive oil, a squeeze of fresh lemon juice, a good sprinkle of dried Greek oregano and a little sea salt.\u003c/p>\n\u003cp>Serve as part of an array of Greek seafood appetizers (\u003cem>mezedes\u003c/em>) with some ouzo or tsipouro.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Recipe: Basic Grilled Octopus\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003c/em>8x8x8\u003cem> by Alexander Kalligas and Haris Kalligas. Published by Akroneon Monemvasia.\u003c/em>\u003c/p>\n\u003cp>Beat the octopus 100 times on a smooth rock, then rub it on the rock with a circular movement, sprinkling it often with sea-water, until the tentacles become curly or the membrane between them can be easily torn. It can be preserved very well in deep freeze for several months. It is often more tender and tasty if it rests for some time in the freezer before cooking.\u003c/p>\n\u003cp>Cut octopus into pieces about 12 cm long.\u003c/p>\n\u003cp>Place the pieces over a low-burning charcoal fire. Add sea salt. Turn every few minutes and check if the tentacles are fork-tender.\u003c/p>\n\u003cp>Cook for about 30 minutes, then add freshly-squeezed lemon juice. \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63986\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus-1024x574.jpg\" alt=\"For octopus flesh to be tender enough to grill, it must be dried in the sun at least one full day. Photo: Joanna Kakissis for NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-63986\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For octopus flesh to be tender enough to grill, it must be dried in the sun at least one full day.\u003cbr>Photo: Joanna Kakissis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/21/193904507/mastering-a-sea-monster-from-greece-a-lesson-in-grilling-octopus\">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 Joanna Kakissis, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/21/193904507/mastering-a-sea-monster-from-greece-a-lesson-in-grilling-octopus\">The Salt at NPR Food\u003c/a> (6/21/13)\u003c/p>\n\u003cp>The Greeks have been eating octopus since ancient times, and it's still on the menu of the country's many \u003cem>psarotavernes\u003c/em>, or fish taverns.\u003c/p>\n\u003cp>On the islands, where the catch is often fresh, octopus is grilled over charcoal, seasoned with fresh lemon and served with \u003ca href=\"http://greekfood.about.com/od/mezethesdrinks/a/Ouzo.htm\">ouzo\u003c/a>. Friends and families often share this special summer \u003cem>meze\u003c/em> during a hot day at the beach.\u003c/p>\n\u003cp>On Aegina, an island of pistachio trees off the coast of Athens in the Saronic Gulf, some of the best grilled octopus can be found in the southern seaside village of \u003ca href=\"http://www.fodors.com/world/europe/greece/attica-the-saronic-gulf-islands-and-delphi/review-469225.html\">Perdika\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Small sailboats and speedboats are docked in the tiny port. Just above the port are the fish tavernas. The busiest is Miltos, a whitewashed little place with blue doors and outdoor tables. A street musician with a sunburned face plays a folk song on his clarinet. He weaves through tables, serenading local families, Spanish tourists and me and two journalist friends from Athens.\u003c/p>\n\u003cp>A young waiter runs through the menu. \"Sea urchin salad, eggplant dip, fish roe dip, sardines, red mullet and, of course, octopus,\" he says. \"The grilled octopus is especially good.\"\u003c/p>\n\u003cfigure id=\"attachment_63991\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus-plate-1024x767.jpg\" alt=\"Grilled octopus at Miltos, a seaside tavern on the island of Aegina. Photo: Joanna Kakissis for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus at Miltos, a seaside tavern on the island of Aegina. Photo: Joanna Kakissis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He motions over his shoulder to a man with a bushy mustache and a graying ponytail — Spiros Nikolaidis, the grillmaster at Miltos taverna. He's sprinkling sea salt on foot-long octopus tentacles that are cooking over a hot outdoor grill.\u003c/p>\n\u003cp>\"How long does it take for one of those to cook?\" I ask, looking at a sizzling tentacle.\u003c/p>\n\u003cp>\"Thirty minutes, maybe 45,\" he says. \"It depends on how much time the octopus has spent drying in the sun.\"\u003c/p>\n\u003cp>He points to the tavern's rooftop terrace. Two pink octopi — or is it octopuses? — are hanging like shirts on a clothesline.\u003c/p>\n\u003cp>\"They've been up there since morning,\" says Miltiadis \"Miltos\" Trimis, the taverna's owner.\u003c/p>\n\u003cp>As a young man, Trimis traveled the world as part of Greece's merchant marine. In 1987, after getting married and starting a family, he opened his taverna on Aegina, where some of his relatives lived.\u003c/p>\n\u003cp>\"We get our fish straight from the fishermen's boats,\" he says. \"Fresh fish grilled right away is always delicious.\"\u003c/p>\n\u003cp>Octopus is more complicated.\u003c/p>\n\u003cp>A fisherman usually traps an octopus and kill it by slicing a nerve between the eyes. Then he — or in rare cases, she — beats the carcass on a rock up to 100 times to wring out the water.\u003c/p>\n\u003cp>\"Like any creature, the octopus is made mostly of water,\" writes Peter Minakis, a Greek-Canadian food writer, on his popular food blog \u003ca href=\"http://www.kalofagas.ca\" target=\"_blank\">Kalofagas\u003c/a>. \"If one were to throw an octopus from sea to grill, all that water in the octopus would simply steam it into a rubbery mass.\"\u003c/p>\n\u003cp>That's why Trimis hangs a fresh catch to dry.\u003c/p>\n\u003cp>\"We hang [the octopus] on the clothesline first thing in the morning and don't take it down until the evening,\" he says. \"In the old days, when there weren't freezers, people here used to sun the octopus for days until it was tiny and fit into a little carafe. But it expanded to its original size when it was cooked.\"\u003c/p>\n\u003cp>For cooks who do not live on the Greek islands, Minakis suggests braising a fresh or frozen octopus until it's about half its original size. He often \u003ca href=\"http://www.kalofagas.ca/2009/07/07/grilled-octopus-x%CF%84%CE%B1%CF%80%CF%8C%CE%B4%CE%B9-%CF%83%CF%87%CE%AC%CF%81%CE%B1%CF%82/\" target=\"_blank\">adds a wine cork\u003c/a> to help in the reduction.\u003c/p>\n\u003cp>My friends and I toast when our plate of grilled octopus arrives. Spiros Nikolaidis, the grillmaster, has cut up the tentacles into one-inch pieces and served them with wedges of lemon.\u003c/p>\n\u003cp>My friend Deepa, an adventurous eater who once ate raw camel's liver, is trying it for the first time.\u003c/p>\n\u003cp>\"You know what's really interesting?\" she says. \"I thought it'd be more rubbery than it is. It's kind of crunchy and chewy at the same time, if that makes any sense. And it has just this little bit of lemon, which is just perfect on it. It's light and refreshing at the same time, and it'll go down really well with this wine.\"\u003c/p>\n\u003cp>Nikolaidis adds more tentacles to the fire.\u003c/p>\n\u003cp>He's been grilling octopus for 17 years and can tell when the meat is white and tender.\u003c/p>\n\u003cp>But he says he's repulsed by the idea of tasting it.\u003c/p>\n\u003cp>\"I won't eat octopus,\" he says. \"I will eat anything but octopus.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cem>Recipe: \u003cstrong>\u003ca href=\"http://www.kalofagas.ca\" target=\"_blank\">Peter Minakis\u003c/a>' \u003c/strong>\u003c/em>\u003cstrong>Grilled Octopus\u003c/strong>\u003c/h3>\n\u003cp>1 medium to large octopus, beak and ink-sac removed (most octopi are already cleaned)\u003c/p>\n\u003cp>1/3 cup red wine\u003c/p>\n\u003cp>Balsamic or wine vinegar\u003c/p>\n\u003cp>Black pepper, cracked\u003c/p>\n\u003cp>Greek oregano, fresh or dry\u003c/p>\n\u003cp>Extra virgin olive oil\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>Lemon wedges\u003c/p>\n\u003cp>Place your octopus (throwing in the cork is optional) in a pot over high heat and cover. Allow the octopus to boil for about 5-8 minutes. Take the lid off and have a look to see if the liquid has been released (the octopus should be almost covered in liquid). Place the cover back on and reduce the heat to a medium-low and simmer for about 45 minutes (checking occasionally to see if there's enough braising liquid). You may add some more water and continue to braise until the octopus is fork-tender.\u003c/p>\n\u003cp>Remove from the heat and add wine, balsamic vinegar and some Greek oregano. Allow the octopus to steep until the liquid has cooled or place in the fridge overnight.\u003c/p>\n\u003cp>When ready to grill, pre-heat gas or charcoal grill to a high heat. You may cut the octopus now or after it's grilled.\u003c/p>\n\u003cp>Take the octopus out of the liquid and place in a bowl. Add some olive oil, balsamic vinegar, dried Greek oregano, freshly ground black pepper. Sea salt is optional.\u003c/p>\n\u003cp>Place the octopus on the grill and sear for about 2-3 minutes on both sides. Remove and place on a serving plate. Drizzle with extra virgin olive oil, a squeeze of fresh lemon juice, a good sprinkle of dried Greek oregano and a little sea salt.\u003c/p>\n\u003cp>Serve as part of an array of Greek seafood appetizers (\u003cem>mezedes\u003c/em>) with some ouzo or tsipouro.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Recipe: Basic Grilled Octopus\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003c/em>8x8x8\u003cem> by Alexander Kalligas and Haris Kalligas. Published by Akroneon Monemvasia.\u003c/em>\u003c/p>\n\u003cp>Beat the octopus 100 times on a smooth rock, then rub it on the rock with a circular movement, sprinkling it often with sea-water, until the tentacles become curly or the membrane between them can be easily torn. It can be preserved very well in deep freeze for several months. It is often more tender and tasty if it rests for some time in the freezer before cooking.\u003c/p>\n\u003cp>Cut octopus into pieces about 12 cm long.\u003c/p>\n\u003cp>Place the pieces over a low-burning charcoal fire. Add sea salt. Turn every few minutes and check if the tentacles are fork-tender.\u003c/p>\n\u003cp>Cook for about 30 minutes, then add freshly-squeezed lemon juice. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183942357/chris-hadfield-space-chef-in-chief\">The Salt at NPR Food\u003c/a> (5/14/13)\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=AZx0RIV0wss]\u003c/p>\n\u003cp>Amid the media phenomenon that is Commander Chris Hadfield, you may have overlooked his turn as the International Space Station's top chef.\u003c/p>\n\u003cp>The Canadian astronaut, who landed back on Earth Monday along with two other ISS crew members, wasn't just hamming it up during his five months in space. (Although ham it up he did: In the last couple of days, his \u003ca href=\"http://www.youtube.com/watch?v=KaOC9danxNo\">rendition\u003c/a> of David Bowie's \"Space Oddity,\" shot in orbit, has gotten nearly 7 million YouTube views.) While still aboard the space station, Hadfield also took the time to enlighten viewers on the intricacies of meal prep in space.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=KaOC9danxNo]\u003c/p>\n\u003cp>\"In the early days of space exploration,\" he informs us in \u003ca href=\"http://www.youtube.com/watch?v=AZx0RIV0wss\">one video\u003c/a>, \"food was mostly squeezed out of tubes and brought up in dehydrated packets. But today, we can have quite a variety of food. ... We just need some minor adaptations.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Such as swapping tortillas for bread when making sandwiches – mostly, he explains, because bread makes crumbs, and in space, crumbs don't fall, they float away. Apparently, the tortillas that astronauts eat are specially packaged in an oxygen-free environment, which makes them \"good for 18 months.\"\u003c/p>\n\u003cp>Still, dehydrated foods remain a reality of astronaut menus, as Hadfield demonstrates in \u003ca href=\"http://www.youtube.com/watch?v=iGiQZIb34_s\">another video\u003c/a> on prepping spinach (just add water). While it's great to see our space cadets getting in their vegetables, you'd be hard-pressed to call the mushy green concoction that Hadfield displays before the camera appetizing.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=iGiQZIb34_s]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So in the scheme of things, perhaps it's a blessing of sorts that in space, astronauts lose their sense of smell — a key factor in how we experience \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/20/174858265/dunking-science-do-cookies-really-taste-better-dipped-in-tea\">the flavor of food\u003c/a> — and get a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294191/why-astronauts-crave-tabasco-sauce\">hankering for hot sauce\u003c/a>. Faced with that spinach dish, we'd probably reach for the Tabasco, too.\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": "The Canadian astronaut didn't just tweet and sing his heart out during his five months as commander of the International Space Station. He also took time out to show the world what it's like to eat up there.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183942357/chris-hadfield-space-chef-in-chief\">The Salt at NPR Food\u003c/a> (5/14/13)\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/AZx0RIV0wss'\n title='//www.youtube.com/embed/AZx0RIV0wss'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Amid the media phenomenon that is Commander Chris Hadfield, you may have overlooked his turn as the International Space Station's top chef.\u003c/p>\n\u003cp>The Canadian astronaut, who landed back on Earth Monday along with two other ISS crew members, wasn't just hamming it up during his five months in space. (Although ham it up he did: In the last couple of days, his \u003ca href=\"http://www.youtube.com/watch?v=KaOC9danxNo\">rendition\u003c/a> of David Bowie's \"Space Oddity,\" shot in orbit, has gotten nearly 7 million YouTube views.) While still aboard the space station, Hadfield also took the time to enlighten viewers on the intricacies of meal prep in space.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/KaOC9danxNo'\n title='//www.youtube.com/embed/KaOC9danxNo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"In the early days of space exploration,\" he informs us in \u003ca href=\"http://www.youtube.com/watch?v=AZx0RIV0wss\">one video\u003c/a>, \"food was mostly squeezed out of tubes and brought up in dehydrated packets. But today, we can have quite a variety of food. ... We just need some minor adaptations.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Such as swapping tortillas for bread when making sandwiches – mostly, he explains, because bread makes crumbs, and in space, crumbs don't fall, they float away. Apparently, the tortillas that astronauts eat are specially packaged in an oxygen-free environment, which makes them \"good for 18 months.\"\u003c/p>\n\u003cp>Still, dehydrated foods remain a reality of astronaut menus, as Hadfield demonstrates in \u003ca href=\"http://www.youtube.com/watch?v=iGiQZIb34_s\">another video\u003c/a> on prepping spinach (just add water). While it's great to see our space cadets getting in their vegetables, you'd be hard-pressed to call the mushy green concoction that Hadfield displays before the camera appetizing.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/iGiQZIb34_s'\n title='//www.youtube.com/embed/iGiQZIb34_s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So in the scheme of things, perhaps it's a blessing of sorts that in space, astronauts lose their sense of smell — a key factor in how we experience \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/20/174858265/dunking-science-do-cookies-really-taste-better-dipped-in-tea\">the flavor of food\u003c/a> — and get a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294191/why-astronauts-crave-tabasco-sauce\">hankering for hot sauce\u003c/a>. Faced with that spinach dish, we'd probably reach for the Tabasco, too.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Edward Lee Adds Korean Spice To Southern Comfort Food",
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"content": "\u003cfigure id=\"attachment_61228\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\" alt=\"Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\" width=\"1120\" height=\"1121\" class=\"size-full wp-image-61228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130503_me_19.mp3\"] \u003c/p>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">The Salt at NPR Food\u003c/a> (05/03/13)\u003c/p>\n\u003cp>Korean and Southern food may not seem like a natural pair. But now it's one more example of traditions emulsifying in the great American melting pot. Korean-American chef \u003ca href=\"http://chefedwardlee.com/bio/\">Edward Lee\u003c/a> makes that case with his new cookbook \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen\u003c/em>.\u003c/p>\n\u003cp>Fusion cooking comes naturally to Lee: He grew up in an immigrant neighborhood of Brooklyn surrounded by Jamaicans, Indians, Iranians and Jews.\u003c/p>\n\u003cp>\"When they immigrated to America, my parents deliberately decided they weren't going to live in the big Korean enclaves,\" Lee tells \u003cem>Morning Edition\u003c/em> host David Greene. \"They wanted to spread out and be amongst other people. That education in cuisine, ranging from so many different immigrant groups probably left more of a lasting impression on me in cuisine than anything else.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Their whole thing was 'You're an American. Be an American,' \" Lee says.\u003c/p>\n\u003cp>But Korean food was a way Lee connected with his grandmother. She rarely spoke of Korea because she didn't have very happy memories, he says, but \"food was the one thing that was kind of sacred and pure and hadn't been torn apart.\"\u003c/p>\n\u003cfigure id=\"attachment_61229\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\" alt=\"Edward Lee's first cookbook, <em>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, </em>features Korean-southern comfort food. <br /><figcaption class=\" wp-caption-text>Photo: Artisan Books\" width=\"250\" class=\"size-full wp-image-61229\" />\u003c/a> Edward Lee's first cookbook, \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, \u003c/em>features Korean-southern comfort food. \u003cbr>Photo: Artisan Books.\u003c/figure>\n\u003cp>As a kid, Lee says he would hang out with her in the kitchen, and at first, she ignored him. \"I would, little by little, start helping her with things,\" he says. \"She got very annoyed by that at first. She's like, 'You're a man. You're not supposed to be here learning how to make kimchi — that's women's work.' \"\u003c/p>\n\u003cp>Over the years, he says, they developed a strong bond that relied on few words.\u003c/p>\n\u003cp>Korean food was also how Lee established himself as a chef. In 1998 he opened a restaurant in Manhattan called Clay, which attracted a clientele that included plenty of celebrities. But the excitement wore off quickly.\u003c/p>\n\u003cp>\"Everything seemed right on paper: Korean kid opens Korean restaurant,\" he says. \"But it just didn't feel right to me, and I wasn't incredibly proud of the food. I felt like it was just an extension of what I thought people wanted me to cook.\"\u003c/p>\n\u003cp>He started to re-evaluate things and decided to travel around the country. The farthest his family had traveled in his childhood was New Jersey. \"That was huge for us,\" he says. \"Although I grew up in America and I was influenced by all of the things that other Americans are, I had no idea what America was. It was this vast unknown beyond New Jersey.\"\u003c/p>\n\u003cp>So in 2001 Lee went to places like Wisconsin and Washington, D.C., for the first time. And it was in Louisville at the Kentucky Derby that he fell in love with the South.\u003c/p>\n\u003cp>Within a year he had moved there to take over a restaurant called \u003ca href=\"http://610magnolia.com/\">610 Magnolia\u003c/a> and the fusion instinct kicked in. He started mixing Korean spice with Southern comfort food.\u003c/p>\n\u003cp>\"Southern food tends to be a little bit on the sweeter side. Asian food tends to be a little bit on the saltier, kind of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=16066892\">umami\u003c/a> side,\" Lee says. \"When they work and you put them together, they are actually are a wonderful marriage.\"\u003c/p>\n\u003cp>Grits, for example, reminded Lee of congee, a rice porridge Koreans usually eat with soy sauce and seafood. So Lee came up with a recipe for lamb braised in soy sauce and served over grits, transforming the sweet taste of the corn into something new.\u003c/p>\n\u003cp>Or take fried chicken. Koreans actually have a long tradition of frying chicken, Lee says. They just have a slightly different method of preparing the chicken for frying. \"The results are almost similar, but it's just different pathways to the same place,\" he says. \"And I find that a lot in Asian cuisine and Southern cuisine.\" \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/03/180588273/recipes-from-smoke-pickles\">Recipes from \u003cem>Smoke & Pickles\u003c/em>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Edward Lee's culinary education spans the multi-ethnic immigrant neighborhood of Brooklyn where he grew up to his Korean grandmother's kitchen. His cookbook showcases recipes like lamb braised with soy sauce served over grits and Korean fried chicken.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61228\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\" alt=\"Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\" width=\"1120\" height=\"1121\" class=\"size-full wp-image-61228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">The Salt at NPR Food\u003c/a> (05/03/13)\u003c/p>\n\u003cp>Korean and Southern food may not seem like a natural pair. But now it's one more example of traditions emulsifying in the great American melting pot. Korean-American chef \u003ca href=\"http://chefedwardlee.com/bio/\">Edward Lee\u003c/a> makes that case with his new cookbook \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen\u003c/em>.\u003c/p>\n\u003cp>Fusion cooking comes naturally to Lee: He grew up in an immigrant neighborhood of Brooklyn surrounded by Jamaicans, Indians, Iranians and Jews.\u003c/p>\n\u003cp>\"When they immigrated to America, my parents deliberately decided they weren't going to live in the big Korean enclaves,\" Lee tells \u003cem>Morning Edition\u003c/em> host David Greene. \"They wanted to spread out and be amongst other people. That education in cuisine, ranging from so many different immigrant groups probably left more of a lasting impression on me in cuisine than anything else.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Their whole thing was 'You're an American. Be an American,' \" Lee says.\u003c/p>\n\u003cp>But Korean food was a way Lee connected with his grandmother. She rarely spoke of Korea because she didn't have very happy memories, he says, but \"food was the one thing that was kind of sacred and pure and hadn't been torn apart.\"\u003c/p>\n\u003cfigure id=\"attachment_61229\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\" alt=\"Edward Lee's first cookbook, <em>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, </em>features Korean-southern comfort food. <br /><figcaption class=\" wp-caption-text>Photo: Artisan Books\" width=\"250\" class=\"size-full wp-image-61229\" />\u003c/a> Edward Lee's first cookbook, \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, \u003c/em>features Korean-southern comfort food. \u003cbr>Photo: Artisan Books.\u003c/figure>\n\u003cp>As a kid, Lee says he would hang out with her in the kitchen, and at first, she ignored him. \"I would, little by little, start helping her with things,\" he says. \"She got very annoyed by that at first. She's like, 'You're a man. You're not supposed to be here learning how to make kimchi — that's women's work.' \"\u003c/p>\n\u003cp>Over the years, he says, they developed a strong bond that relied on few words.\u003c/p>\n\u003cp>Korean food was also how Lee established himself as a chef. In 1998 he opened a restaurant in Manhattan called Clay, which attracted a clientele that included plenty of celebrities. But the excitement wore off quickly.\u003c/p>\n\u003cp>\"Everything seemed right on paper: Korean kid opens Korean restaurant,\" he says. \"But it just didn't feel right to me, and I wasn't incredibly proud of the food. I felt like it was just an extension of what I thought people wanted me to cook.\"\u003c/p>\n\u003cp>He started to re-evaluate things and decided to travel around the country. The farthest his family had traveled in his childhood was New Jersey. \"That was huge for us,\" he says. \"Although I grew up in America and I was influenced by all of the things that other Americans are, I had no idea what America was. It was this vast unknown beyond New Jersey.\"\u003c/p>\n\u003cp>So in 2001 Lee went to places like Wisconsin and Washington, D.C., for the first time. And it was in Louisville at the Kentucky Derby that he fell in love with the South.\u003c/p>\n\u003cp>Within a year he had moved there to take over a restaurant called \u003ca href=\"http://610magnolia.com/\">610 Magnolia\u003c/a> and the fusion instinct kicked in. He started mixing Korean spice with Southern comfort food.\u003c/p>\n\u003cp>\"Southern food tends to be a little bit on the sweeter side. Asian food tends to be a little bit on the saltier, kind of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=16066892\">umami\u003c/a> side,\" Lee says. \"When they work and you put them together, they are actually are a wonderful marriage.\"\u003c/p>\n\u003cp>Grits, for example, reminded Lee of congee, a rice porridge Koreans usually eat with soy sauce and seafood. So Lee came up with a recipe for lamb braised in soy sauce and served over grits, transforming the sweet taste of the corn into something new.\u003c/p>\n\u003cp>Or take fried chicken. Koreans actually have a long tradition of frying chicken, Lee says. They just have a slightly different method of preparing the chicken for frying. \"The results are almost similar, but it's just different pathways to the same place,\" he says. \"And I find that a lot in Asian cuisine and Southern cuisine.\" \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/03/180588273/recipes-from-smoke-pickles\">Recipes from \u003cem>Smoke & Pickles\u003c/em>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Woman's Ice Cream Obsession Inspires Upcoming Book",
"title": "SF Woman's Ice Cream Obsession Inspires Upcoming Book",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\" alt=\"Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, "The Ice Cream Travel Guide." Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, \"The Ice Cream Travel Guide.\"\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream is her answer to everything. \u003c/p>\n\u003cp>When faced with jet-lag and oppressive humidity in Bangkok, Jennifer Ng found solace in a few scoops of sweet corn ice cream. While planning her 30th birthday celebration, Ng, a non-drinker, chose San Francisco's Ice Cream Bar as the destination, her version of a watering hole. \u003c/p>\n\u003cp>It's probably safe to say that Ng has eaten more ice cream than the rest of us. She will combine that passion for ice cream with her interest in travel in the upcoming book, \"\u003ca href=\"http://31flavors.jennism.com/book/\" title=\"Ice Cream Travel Guide\" target=\"_blank\">The Ice Cream Travel Guide.\u003c/a>\" The book will map the world's top ice cream destinations, along with recipes and stories that illustrate what this frozen confection means to cultures around the globe.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a happiness business,\" Ng says. \"It's a place where people come and leave happy. Wherever I went, it was a community-sharing experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>The 30-year-old mobile designer from San Francisco has visited roughly 40 ice cream shops and other destinations in Seattle, Los Angeles, Columbus, Ohio, Argentina, Taiwan, Canada and the Philippines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2-290x220.jpg\" alt=\"The Ice Cream Travel Guide\" width=\"290\" height=\"220\" class=\"alignleft size-medium wp-image-58401\">\u003c/a>She just raised more than $7,000 through a successful \u003ca href=\"http://www.kickstarter.com/projects/1460542293/ice-cream-travel-guide\" title=\"Kickstarter - Ice Cream Travel Guide\" target=\"_blank\">Kickstarter campaign\u003c/a> to help fund travel to New York City, Italy and Turkey to continue researching ice cream for the book, which she plans to self-publish later this year. Each city will include a map with notable ice cream stops, history and recommendations, plus recipes and stories from ice cream makers and lovers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Obviously, Ng is a sugar addict, but she also is clever about food, says friend and journalist Eric Simons. She's been known to throw interesting food parties, such as an annual Halloween book club gathering where she usually chooses a zombie book and serves brain-themed foods. \u003c/p>\n\u003cp>As part of her \u003ca href=\"http://31flavors.jennism.com/\" title=\"31 Flavors - Ice Cream Moments\" target=\"_blank\">\"31 Flavors\" project\u003c/a>, Ng vowed to create 31 flavors of ice cream in the year before her 31st birthday in May (she's completed No. 30, an Asian pear-green tea sorbet and started No. 31: horchata with snickerdoodles). \u003c/p>\n\u003cp>Her favorites so far include strawberry candied jalapeno (a nod to San Francisco's Humphry Slocombe); goat cheese ice cream with caramelized figs and candied bacon (inspired by a \u003ca href=\"http://www.jenis.com/\">Jeni's Splendid Ice Cream\u003c/a> in Columbus, Ohio); and celery ice cream with rum-plumped raisins and a peanut butter swirl (modeled after the childhood combination of celery sticks, peanut butter and raisins).\u003c/p>\n\u003cblockquote>\u003cp>\"There are a billion things you can do with ice cream, but she's really good about finding different flavors of ice cream, different preparations, and different people who make it with different cultural backgrounds,\" Simons says. \"It turns out to be intellectually interesting.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ng will serve up ice cream trivia in the book, including the story of how William Dreyer gave an ice cream made with chocolate, nuts and marshmallows the name Rocky Road to cheer up Great Depression-era Americans. Or how Ben Coen's lost sense of smell led to Ben & Jerry's signature chunkiness as he sought additional texture. \u003c/p>\n\u003cp>She'll also delve into some of the cultural differences surrounding ice cream. In Buenos Aires, where gelato, or helado, is commonplace due to the flow of 19th century Italian immigrants, ice cream is enjoyed while lounging with friends and family late at night after dinner, Ng says. In the Philippines, ice cream is often picked up and consumed at home.\u003c/p>\n\u003cp>Ng will include in the book a map of San Francisco, which she says stands out for ingredients that are high quality, local and seasonal. Those traits are evident at places like Smitten Ice Cream, which features a seasonal flavor of the month, such as Meyer lemon gingersnap or rhubarb crisp.\u003c/p>\n\u003cp>We asked Ng for recommendations at some of San Francisco's top ice cream shops. Outside San Francisco, she's keen on \u003ca href=\"http://www.fentonscreamery.com/\">Fenton's\u003c/a> in Oakland, \u003ca href=\"http://bangalorecafe.net/Menu-RIC.html\">Real Ice Cream in Santa Clara\u003c/a> and Sunnyvale, \u003ca href=\"http://www.ici-icecream.com/\">Ici Ice Cream\u003c/a> in Berkeley, \u003ca href=\"http://www.tarasorganic.com/\">Tara's Ice Cream\u003c/a> in Oakland and Berkeley, \u003ca href=\"https://www.facebook.com/pages/Fairfax-Scoop/293196054083\">Fairfax Scoop\u003c/a> in Fairfax and \u003ca href=\"http://threetwinsicecream.com/\">Three Twins\u003c/a> in Napa.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\" target=\"_blank\">\u003cbr>\nBi-Rite Creamery\u003c/a>\u003c/strong>: Many people know this Dolores Park hotpot for its salted caramel, but Ng really loves the Dainty Gentleman Sundae, made with olive oil and sea salt, which she says adds silkiness and draws out sweetness. She also recommends balsamic strawberry ice cream when it is in season, along with Bi-Rite's seasonal popsicle. \u003c/p>\n\u003cfigure id=\"attachment_58402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\" alt=\"Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\" title=\"Humphry Slocombe\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003c/strong>: Ng says this joint isn't your typical ice cream shop. You'll find Warhol-inspired art and flavors that range from the familiar to the eyebrow-raising, including banana, carrot and bacon. Ng recommends the Thai chili lime sorbet and the Harvey Milk and honey, made with honey and graham crackers. \u003c/p>\n\u003cfigure id=\"attachment_58403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\" alt=\"Humphry Slocombe's Thai chili lime sorbet. Photo: Tilde Herrera\" width=\"1000\" height=\"645\" class=\"size-full wp-image-58403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe's Thai chili lime sorbet.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theicecreambarsf.com/\" title=\"Ice Cream Bar\" target=\"_blank\">Ice Cream Bar\u003c/a>\u003c/strong>: This ice cream and soda fountain parlor offers lots of seating space, Ng says, making it ideal for parties. She recommends the Tropical Split (ask for a similar sundae if it's not in season) and the Hamilton, especially with basil ice cream and fresh strawberries.\u003c/p>\n\u003cfigure id=\"attachment_58404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\" alt=\"The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda. Photo: Tilde Herrera\" width=\"1000\" height=\"678\" class=\"size-full wp-image-58404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mitchellsicecream.com/index.html\" title=\"Mitchell's Ice Cream\" target=\"_blank\">Mitchell's Ice Cream\u003c/a>\u003c/strong>: This San Francisco institution is known for exotic and tropical flavors such as avocado, ginger, horchata, jackfruit, lucuma and macapuno (coconut from the Philippines). Ng calls Mitchell's a great example of business owners adapting their offerings to the demographics of their customers. \u003c/p>\n\u003cfigure id=\"attachment_58423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\" alt=\"A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Mr-and-Mrs-Miscellaneous/126193770733086\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a>\u003c/strong>: The menu changes everyday -- and sometimes during the day -- but this Dogpatch shop always offers 10 flavors. Ng suggests asking for staff recommendations on a house-made cone. Ng admires the consistency in quality and texture, noting that here the ice cream is kept much colder than at other ice cream shops. \u003c/p>\n\u003cfigure id=\"attachment_58406\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\" alt=\"Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous. Photo: Tilde Herrera\" width=\"1000\" height=\"722\" class=\"size-full wp-image-58406\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://smittenicecream.com/home/Home.html\" title=\"Smitten Ice Cream\" target=\"_blank\">Smitten Ice Cream\u003c/a>\u003c/strong>: This tiny ice cream shop located in a shipping container in Hayes Valley uses liquid nitrogen to make its ice cream on the spot. Among its offerings: two classic flavors, two seasonal scoops and vegan Popsicles.\u003c/p>\n\u003cfigure id=\"attachment_58407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\" alt=\"Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread. Photo: Tilde Herrera\" width=\"1000\" height=\"644\" class=\"size-full wp-image-58407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://31flavors.jennism.com/\">Ice Cream Moments\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IceCreamTravelGuide\">Ice Cream Travel Guide\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jennism\">@jennism\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\" alt=\"Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, "The Ice Cream Travel Guide." Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, \"The Ice Cream Travel Guide.\"\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream is her answer to everything. \u003c/p>\n\u003cp>When faced with jet-lag and oppressive humidity in Bangkok, Jennifer Ng found solace in a few scoops of sweet corn ice cream. While planning her 30th birthday celebration, Ng, a non-drinker, chose San Francisco's Ice Cream Bar as the destination, her version of a watering hole. \u003c/p>\n\u003cp>It's probably safe to say that Ng has eaten more ice cream than the rest of us. She will combine that passion for ice cream with her interest in travel in the upcoming book, \"\u003ca href=\"http://31flavors.jennism.com/book/\" title=\"Ice Cream Travel Guide\" target=\"_blank\">The Ice Cream Travel Guide.\u003c/a>\" The book will map the world's top ice cream destinations, along with recipes and stories that illustrate what this frozen confection means to cultures around the globe.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a happiness business,\" Ng says. \"It's a place where people come and leave happy. Wherever I went, it was a community-sharing experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>The 30-year-old mobile designer from San Francisco has visited roughly 40 ice cream shops and other destinations in Seattle, Los Angeles, Columbus, Ohio, Argentina, Taiwan, Canada and the Philippines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2-290x220.jpg\" alt=\"The Ice Cream Travel Guide\" width=\"290\" height=\"220\" class=\"alignleft size-medium wp-image-58401\">\u003c/a>She just raised more than $7,000 through a successful \u003ca href=\"http://www.kickstarter.com/projects/1460542293/ice-cream-travel-guide\" title=\"Kickstarter - Ice Cream Travel Guide\" target=\"_blank\">Kickstarter campaign\u003c/a> to help fund travel to New York City, Italy and Turkey to continue researching ice cream for the book, which she plans to self-publish later this year. Each city will include a map with notable ice cream stops, history and recommendations, plus recipes and stories from ice cream makers and lovers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Obviously, Ng is a sugar addict, but she also is clever about food, says friend and journalist Eric Simons. She's been known to throw interesting food parties, such as an annual Halloween book club gathering where she usually chooses a zombie book and serves brain-themed foods. \u003c/p>\n\u003cp>As part of her \u003ca href=\"http://31flavors.jennism.com/\" title=\"31 Flavors - Ice Cream Moments\" target=\"_blank\">\"31 Flavors\" project\u003c/a>, Ng vowed to create 31 flavors of ice cream in the year before her 31st birthday in May (she's completed No. 30, an Asian pear-green tea sorbet and started No. 31: horchata with snickerdoodles). \u003c/p>\n\u003cp>Her favorites so far include strawberry candied jalapeno (a nod to San Francisco's Humphry Slocombe); goat cheese ice cream with caramelized figs and candied bacon (inspired by a \u003ca href=\"http://www.jenis.com/\">Jeni's Splendid Ice Cream\u003c/a> in Columbus, Ohio); and celery ice cream with rum-plumped raisins and a peanut butter swirl (modeled after the childhood combination of celery sticks, peanut butter and raisins).\u003c/p>\n\u003cblockquote>\u003cp>\"There are a billion things you can do with ice cream, but she's really good about finding different flavors of ice cream, different preparations, and different people who make it with different cultural backgrounds,\" Simons says. \"It turns out to be intellectually interesting.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ng will serve up ice cream trivia in the book, including the story of how William Dreyer gave an ice cream made with chocolate, nuts and marshmallows the name Rocky Road to cheer up Great Depression-era Americans. Or how Ben Coen's lost sense of smell led to Ben & Jerry's signature chunkiness as he sought additional texture. \u003c/p>\n\u003cp>She'll also delve into some of the cultural differences surrounding ice cream. In Buenos Aires, where gelato, or helado, is commonplace due to the flow of 19th century Italian immigrants, ice cream is enjoyed while lounging with friends and family late at night after dinner, Ng says. In the Philippines, ice cream is often picked up and consumed at home.\u003c/p>\n\u003cp>Ng will include in the book a map of San Francisco, which she says stands out for ingredients that are high quality, local and seasonal. Those traits are evident at places like Smitten Ice Cream, which features a seasonal flavor of the month, such as Meyer lemon gingersnap or rhubarb crisp.\u003c/p>\n\u003cp>We asked Ng for recommendations at some of San Francisco's top ice cream shops. Outside San Francisco, she's keen on \u003ca href=\"http://www.fentonscreamery.com/\">Fenton's\u003c/a> in Oakland, \u003ca href=\"http://bangalorecafe.net/Menu-RIC.html\">Real Ice Cream in Santa Clara\u003c/a> and Sunnyvale, \u003ca href=\"http://www.ici-icecream.com/\">Ici Ice Cream\u003c/a> in Berkeley, \u003ca href=\"http://www.tarasorganic.com/\">Tara's Ice Cream\u003c/a> in Oakland and Berkeley, \u003ca href=\"https://www.facebook.com/pages/Fairfax-Scoop/293196054083\">Fairfax Scoop\u003c/a> in Fairfax and \u003ca href=\"http://threetwinsicecream.com/\">Three Twins\u003c/a> in Napa.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\" target=\"_blank\">\u003cbr>\nBi-Rite Creamery\u003c/a>\u003c/strong>: Many people know this Dolores Park hotpot for its salted caramel, but Ng really loves the Dainty Gentleman Sundae, made with olive oil and sea salt, which she says adds silkiness and draws out sweetness. She also recommends balsamic strawberry ice cream when it is in season, along with Bi-Rite's seasonal popsicle. \u003c/p>\n\u003cfigure id=\"attachment_58402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\" alt=\"Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\" title=\"Humphry Slocombe\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003c/strong>: Ng says this joint isn't your typical ice cream shop. You'll find Warhol-inspired art and flavors that range from the familiar to the eyebrow-raising, including banana, carrot and bacon. Ng recommends the Thai chili lime sorbet and the Harvey Milk and honey, made with honey and graham crackers. \u003c/p>\n\u003cfigure id=\"attachment_58403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\" alt=\"Humphry Slocombe's Thai chili lime sorbet. Photo: Tilde Herrera\" width=\"1000\" height=\"645\" class=\"size-full wp-image-58403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe's Thai chili lime sorbet.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theicecreambarsf.com/\" title=\"Ice Cream Bar\" target=\"_blank\">Ice Cream Bar\u003c/a>\u003c/strong>: This ice cream and soda fountain parlor offers lots of seating space, Ng says, making it ideal for parties. She recommends the Tropical Split (ask for a similar sundae if it's not in season) and the Hamilton, especially with basil ice cream and fresh strawberries.\u003c/p>\n\u003cfigure id=\"attachment_58404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\" alt=\"The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda. Photo: Tilde Herrera\" width=\"1000\" height=\"678\" class=\"size-full wp-image-58404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mitchellsicecream.com/index.html\" title=\"Mitchell's Ice Cream\" target=\"_blank\">Mitchell's Ice Cream\u003c/a>\u003c/strong>: This San Francisco institution is known for exotic and tropical flavors such as avocado, ginger, horchata, jackfruit, lucuma and macapuno (coconut from the Philippines). Ng calls Mitchell's a great example of business owners adapting their offerings to the demographics of their customers. \u003c/p>\n\u003cfigure id=\"attachment_58423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\" alt=\"A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Mr-and-Mrs-Miscellaneous/126193770733086\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a>\u003c/strong>: The menu changes everyday -- and sometimes during the day -- but this Dogpatch shop always offers 10 flavors. Ng suggests asking for staff recommendations on a house-made cone. Ng admires the consistency in quality and texture, noting that here the ice cream is kept much colder than at other ice cream shops. \u003c/p>\n\u003cfigure id=\"attachment_58406\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\" alt=\"Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous. Photo: Tilde Herrera\" width=\"1000\" height=\"722\" class=\"size-full wp-image-58406\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://smittenicecream.com/home/Home.html\" title=\"Smitten Ice Cream\" target=\"_blank\">Smitten Ice Cream\u003c/a>\u003c/strong>: This tiny ice cream shop located in a shipping container in Hayes Valley uses liquid nitrogen to make its ice cream on the spot. Among its offerings: two classic flavors, two seasonal scoops and vegan Popsicles.\u003c/p>\n\u003cfigure id=\"attachment_58407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\" alt=\"Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread. Photo: Tilde Herrera\" width=\"1000\" height=\"644\" class=\"size-full wp-image-58407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://31flavors.jennism.com/\">Ice Cream Moments\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IceCreamTravelGuide\">Ice Cream Travel Guide\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jennism\">@jennism\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A Cuban-American Chez Panisse Chef Explores Her Culinary Roots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\" alt=\"Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>When a contingent from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> went to Cuba last December, their visit was duly reported in the \u003ca href=\"http://www.sfgate.com/world/article/Chez-Panisse-chefs-visit-Havana-4110402.php\">press\u003c/a>. A crew of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> devotees was poised to foment \u003ca href=\"http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/12/chez-panisse-havana-cuba.html\">a food revolution in Havana\u003c/a> -- or at least feed people well for a few days. \u003ca href=\"http://acmebread.com/the_company\">Steve Sullivan\u003c/a> baked bread. \u003ca href=\"http://www.pizzaiolooakland.com/about/founders/\">Charlie Hallowell\u003c/a> grilled pork on a \u003cem>parrilla \u003c/em>in the streets of Havana. \u003ca href=\"http://www.chezpanisse.com/about/our-chefs/\">Jerome Waag\u003c/a> plated polenta for Cuban dignitaries at dinners designed to showcase the Chez way of cooking.\u003c/p>\n\u003cp>Missing from the coverage: Any word from either of the Chez Panisse line cooks on the \u003ca href=\"http://www.berkeleyside.com/2012/08/01/chez-panisse-contingent-head-to-cuba-public-welcome-too/\">culinary diplomacy mission\u003c/a> who are of Cuban-American heritage. Danielle Alvarez and Melissa Fernandez both have roots in the island nation and Alvarez, who set foot on Cuban soil for the first time, spoke with Bay Area Bites about her recent visit. The 28-year-old says she went on the trip with an open mind and exploratory spirit, wanting to learn more about the land her family calls home, despite \u003ca href=\"http://www.nytimes.com/2012/10/21/opinion/sunday/bridging-the-cuban-generation-gap.html\">bittersweet memories common to a generation of exiles\u003c/a> in the aftermath of the revolution. She came away, though, with an overwhelming sadness, she says, for what has been lost from Cuba's culture and cuisine, despite encountering a few bright spots on the food and farming front and hope among besieged residents for better times ahead. \u003c/p>\n\u003cp>Let's be frank: Nobody goes to Cuba, widely regarded as a culinary backwater, for the food. And nothing about growing, selling, buying, cooking, or eating food -- whether at home or in restaurants -- in Cuba is easy. The lack of variety of fresh ingredients alone would make a farmers' market-loving Northern Californian cry. Food is still rationed in Cuba and much of it is imported (about 70 percent) or frozen, the result of a survivalist mentality born out of scarcity. An agriculture exchange which sprouted in 2011 after the Cuban government loosened up restrictions on a range of small businesses would suggest greater freedoms on the farming front. But such shifts are both an indication of just how much the country has changed, according to a recent \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/09/world/americas/changes-to-agriculture-highlight-cubas-problems.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> story, and the political and practical limitations that continue to thwart this Caribbean country flirting with capitalism. By most measures, Cuba's free-enterprise farm experiment has failed, writes journalist Damien Cave, with many Cuban residents actually seeing \u003cem>less\u003c/em> locally-grown food at private markets. \u003c/p>\n\u003cp>Still, Alvarez was encouraged by first-hand accounts from Waters' personal assistant, Varun Mehra, a man mad for all things Cuban, who was instrumental in organizing the recent \"Planting Seeds\" edible expedition, the first of what he hopes will be an ongoing U.S.-Cuba dialogue around food and farming. “Havana’s food scene is changing rapidly and the Cuban government is phasing out its system of rations and cautiously allowing private restaurant ownership,” Mehra notes in \u003ca href=\"http://www.papermag.com/arts_and_style/2012/05/off-the-eaten-path-havana-cuba.php\">his recent travelogue for \u003cem>Paper Magazine\u003c/em>\u003c/a>. “As a result, the population is rediscovering its own pre-revolution culinary history — a delicious mix of Spanish, African, and Caribbean influences.” Mehra refers in his piece to \u003cem>paladars\u003c/em>, home-based private eating establishments popping up in Cuba in recent years, that some say could revolutionize -- and spice up -- Cuba's dining options. \u003c/p>\n\u003cfigure id=\"attachment_57415\" class=\"wp-caption aligncenter\" style=\"max-width: 715px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\" alt=\"Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\" width=\"715\" height=\"720\" class=\"size-full wp-image-57415\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez was eager to see for herself. She grew up in Miami, dining in on the vivid stories her relatives told about a magical place they left behind. Her mom's family owned a sugar plantation in Cuba's eastern Oriente Province, her father's family hailed from Havana; they both moved to the U.S. as young children shortly after the revolution. Alvarez grew up eating Cuban food: White rice, red or black beans cooked with \u003cem>sofrito\u003c/em> (aromatics like garlic, onions, and peppers) and a little sugar and apple cider vinegar, which, she says, made her mom's version special. Her mother and grandmother cooked peasant food that could feed many, Cuban classics like \u003cem>ropa vieja\u003c/em>, (shredded skirt steak stewed in a tomato sauce) and \u003cem>Moros y Cristianos\u003c/em> (\"Moors and Christians,\" a rice and beans dish elevated in flavor by the addition of pork fat or bacon.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She was dismayed by what she encountered on her ten-day trip. \"The food culture has largely been lost there, they just don't have a lot of ingredients,\" says Alvarez, who has worked at Chez Panisse for more than two years. \"We were told we couldn't get seafood, which is incredible to me because it's a Caribbean island surrounded by the sea. My mom has stories about live crab walking around the kitchen but now there's no fishing industry to speak of.\"\u003c/p>\n\u003cfigure id=\"attachment_57421\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\" alt=\"Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>And Alvarez was stunned by the limitations in the kitchen -- from a lack of oils, vinegars, and spices to a narrow range of fresh food. \"There's no variety in what type of produce they have – they have one type of lettuce and it's really beautiful, but it's all they have. One lettuce, one type of tomato, and one type of eggplant. We asked the farmers and were told that the state supplies the seeds and that's all they have to work with. Since there are no seasons a lot of the plants don't even go to seed, so it's not like they can harvest their own.\" Likewise, while beef might be on the menu at many local restaurants, it was never available to order during Alvarez's stay; pork was the only meat of choice on offer at most places.\u003c/p>\n\u003cp>Raw ingredients weren't the only limited resource on the island. \"It broke my heart because at the culinary school and other restaurants we visited they had so little equipment,\" says Alvarez, a graduate of \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales University's College of Culinary Arts\u003c/a> in Miami. \"I found it difficult just to do what we do, as simple as it is, not having pots to cook in or basic equipment like spoons.\" Everyone she encountered asked if they could have a pan or a knife, including the tour group's guide and driver. The Chez Panisse team brought pots and pans with them with the intention of leaving them with local chefs. Dinners were held at Old Havana's \u003ca href=\"http://www.fodors.com/world/caribbean/cuba/havana/review-39914.html\">El Patio\u003c/a> restaurant, a state run enterprise, and at \u003ca href=\"http://www.lonelyplanet.com/cuba/havana/restaurants/french/paladar-le-chansonnier\">Le Chansonnier\u003c/a>, a popular \u003cem>paladar\u003c/em>. \u003ca href=\"http://www.democracynow.org/2012/6/11/mariela_castro_daughter_of_cuban_president\">Mariela Castro\u003c/a>, daughter of Cuban President Raul Castro, made an appearance at both events and \u003ca href=\"http://www.berkeleyside.com/2012/12/31/tom-bates-and-loni-hancock-visit-sister-city-in-cuba/\">State Senator Loni Hancock and her husband Berkeley Mayor Tom Bates\u003c/a> also attended the dinners, as part of the \"Planting Seeds\" entourage.\u003c/p>\n\u003cfigure id=\"attachment_57417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\" alt=\"Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez observed other hardships that aren't typical in North American kitchens. One of the restaurants the contingent cooked at didn't have electricity or running water until the afternoon. \"I couldn't tell if that was a regular thing or just happened once in a while, but it seemed like they knew it would come on at four,\" explains Alvarez, a native Spanish speaker, who has done stints at \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in San Francisco's Ferry Building and landed an internship at the Wine Country's \u003ca href=\"http://www.frenchlaundry.com/\">French Laundry\u003c/a> straight out of cooking school. \"We lost electricity several times while we were there in different places. Just very basic things that make things difficult that we take for granted here.\"\u003c/p>\n\u003cp>One trip highlight: A sourcing excursion to a farm to find pigs and rabbits for the dinners. The family who ran the farm gathered for a big pot of boiled yucca, a root vegetable similar to potatoes, and the visitors were brought a bowl of steaming yucca to share, accompanied by \u003cem>mojo\u003c/em>, a local marinade of garlic, onion, lime juice, and spices. \"I grew up eating yucca, it's a favorite, and that was probably the most delicious thing we ate on our trip,\" says Alvarez, who made yucca ceviche for one dinner cooked by the Chez Panisse chefs.\u003c/p>\n\u003cfigure id=\"attachment_57414\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\" alt=\"Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\" width=\"640\" height=\"960\" class=\"size-full wp-image-57414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Overall, though, Alvarez found the local food disappointing. \"So much of our philosophy at Chez is about fresh food that's cooked very little. But in Havana much of the food we encountered was frozen, canned, and cooked a lot,\" she says. \"I realized, too, that the limited fresh produce they have doesn't really make it to the people because they can't afford it.\" She did pick up some tips, however, from a local chef on the fine art of braising pork belly in an oven that crisped the skin to perfection while keeping the meat tender and moist.\u003c/p>\n\u003cfigure id=\"attachment_57416\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\" alt=\"Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57416\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>She also discovered that pizza and pasta (local chefs made pasta from scratch at a cooking demonstration at a local cooking school) are becoming go-to foods in Havana, which intrigued the visiting chefs, known for cooking such dishes to critical acclaim in the Bay Area. \"A lot of people have these little businesses now where they sell pizza out of a window in their homes,\" explains Alvarez. \"It's not like it's great pizza – it's just doughy, oily bread with I don't know what kind of cheese, and a smear of tomato sauce.\" Still, such scenes -- residents dispensing savory pies out of decaying colonial buildings -- would have been unheard of even a few years ago. But as the \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/02/sunday-review/how-capitalist-are-the-cubans.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> notes in recent Cuba coverage: Havana's growing pizza peddlers are one indication of the entrepreneurial spirit of a country long schooled in socialism and the state. These government-sanctioned edible entrepreneurs are viewed by some as a desperate move by the ruling party to kick start the country's flagging economy. Could culinary endeavors be a pathway to prosperity for some Cubans?\u003c/p>\n\u003cp>It's tough for Alvarez to consider such questions, since her family was doing well before the revolution. At the end of her trip, Alvarez added on a couple of days to visit with the few remaining relatives who never left the island. \"I went to the family farm and that was just hugely emotional for me. I was sobbing. I got to see the daily struggles of every day life,\" she says. \"I had pictures with me about how it used to be; buildings that were once there are now just a pile of rubble. The old houses my family lived in were gone. There were just little wooden, thatched-roof shacks on the property.\"\u003c/p>\n\u003cp>Alvarez is still processing her visit and how to make sense of it to her family in the States, none of whom have returned to the homeland in more than 40 years. And she wants to focus on the positive things she encountered in a country that bombards newcomers on the ride from the airport with billboards covered in socialist propaganda. True to country stereotype, two in the Chez Panisse crew who needed health care -- Jerome Waag badly burned his hand behind the stove and \u003ca href=\"http://www.cosechacafe.com/\">Cosecha's Dominica Rice\u003c/a> endured an inexplicably swollen ankle -- reported that they received excellent medical services, at the same hospital where \u003ca href=\"http://www.washingtonpost.com/world/the_americas/hugo-chavez-returns-home-to-venezuela-after-more-than-2-months-of-cancer-treatment-in-cuba/2013/02/18/812b30a6-79b0-11e2-9c27-fdd594ea6286_story.html\">Venezuelan President Hugo Chavez\u003c/a> was receiving cancer treatment. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Mostly, Alvarez was drawn to people's enduring spirit in the face of adversity. \"I'd be such a miserable person if I had to live there. Cubans just persevere and try so hard in difficult circumstance,\" she says. \"And still it's hopeful. People feel change is coming, little by little. As bad as things are they love their country so much.\" (Proving, perhaps, \u003ca href=\"http://www.nytimes.com/2012/09/23/magazine/where-is-cuba-going.html?pagewanted=all\">where one person sees a prison another sees paradise\u003c/a>.) \"One of the consultants on our tour who went to the University of Miami, as I did, has come back to Cuba and says there is nowhere else he would want to live,\" says Alvarez, who adds: \"I understand, it's home.\"\u003c/p>\n\n",
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"excerpt": "A Cuban-American Chez Panisse chef talks about her recent trip to Cuba as part of a culinary diplomacy tour in a story by BAB's Sarah Henry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\" alt=\"Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>When a contingent from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> went to Cuba last December, their visit was duly reported in the \u003ca href=\"http://www.sfgate.com/world/article/Chez-Panisse-chefs-visit-Havana-4110402.php\">press\u003c/a>. A crew of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> devotees was poised to foment \u003ca href=\"http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/12/chez-panisse-havana-cuba.html\">a food revolution in Havana\u003c/a> -- or at least feed people well for a few days. \u003ca href=\"http://acmebread.com/the_company\">Steve Sullivan\u003c/a> baked bread. \u003ca href=\"http://www.pizzaiolooakland.com/about/founders/\">Charlie Hallowell\u003c/a> grilled pork on a \u003cem>parrilla \u003c/em>in the streets of Havana. \u003ca href=\"http://www.chezpanisse.com/about/our-chefs/\">Jerome Waag\u003c/a> plated polenta for Cuban dignitaries at dinners designed to showcase the Chez way of cooking.\u003c/p>\n\u003cp>Missing from the coverage: Any word from either of the Chez Panisse line cooks on the \u003ca href=\"http://www.berkeleyside.com/2012/08/01/chez-panisse-contingent-head-to-cuba-public-welcome-too/\">culinary diplomacy mission\u003c/a> who are of Cuban-American heritage. Danielle Alvarez and Melissa Fernandez both have roots in the island nation and Alvarez, who set foot on Cuban soil for the first time, spoke with Bay Area Bites about her recent visit. The 28-year-old says she went on the trip with an open mind and exploratory spirit, wanting to learn more about the land her family calls home, despite \u003ca href=\"http://www.nytimes.com/2012/10/21/opinion/sunday/bridging-the-cuban-generation-gap.html\">bittersweet memories common to a generation of exiles\u003c/a> in the aftermath of the revolution. She came away, though, with an overwhelming sadness, she says, for what has been lost from Cuba's culture and cuisine, despite encountering a few bright spots on the food and farming front and hope among besieged residents for better times ahead. \u003c/p>\n\u003cp>Let's be frank: Nobody goes to Cuba, widely regarded as a culinary backwater, for the food. And nothing about growing, selling, buying, cooking, or eating food -- whether at home or in restaurants -- in Cuba is easy. The lack of variety of fresh ingredients alone would make a farmers' market-loving Northern Californian cry. Food is still rationed in Cuba and much of it is imported (about 70 percent) or frozen, the result of a survivalist mentality born out of scarcity. An agriculture exchange which sprouted in 2011 after the Cuban government loosened up restrictions on a range of small businesses would suggest greater freedoms on the farming front. But such shifts are both an indication of just how much the country has changed, according to a recent \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/09/world/americas/changes-to-agriculture-highlight-cubas-problems.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> story, and the political and practical limitations that continue to thwart this Caribbean country flirting with capitalism. By most measures, Cuba's free-enterprise farm experiment has failed, writes journalist Damien Cave, with many Cuban residents actually seeing \u003cem>less\u003c/em> locally-grown food at private markets. \u003c/p>\n\u003cp>Still, Alvarez was encouraged by first-hand accounts from Waters' personal assistant, Varun Mehra, a man mad for all things Cuban, who was instrumental in organizing the recent \"Planting Seeds\" edible expedition, the first of what he hopes will be an ongoing U.S.-Cuba dialogue around food and farming. “Havana’s food scene is changing rapidly and the Cuban government is phasing out its system of rations and cautiously allowing private restaurant ownership,” Mehra notes in \u003ca href=\"http://www.papermag.com/arts_and_style/2012/05/off-the-eaten-path-havana-cuba.php\">his recent travelogue for \u003cem>Paper Magazine\u003c/em>\u003c/a>. “As a result, the population is rediscovering its own pre-revolution culinary history — a delicious mix of Spanish, African, and Caribbean influences.” Mehra refers in his piece to \u003cem>paladars\u003c/em>, home-based private eating establishments popping up in Cuba in recent years, that some say could revolutionize -- and spice up -- Cuba's dining options. \u003c/p>\n\u003cfigure id=\"attachment_57415\" class=\"wp-caption aligncenter\" style=\"max-width: 715px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\" alt=\"Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\" width=\"715\" height=\"720\" class=\"size-full wp-image-57415\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez was eager to see for herself. She grew up in Miami, dining in on the vivid stories her relatives told about a magical place they left behind. Her mom's family owned a sugar plantation in Cuba's eastern Oriente Province, her father's family hailed from Havana; they both moved to the U.S. as young children shortly after the revolution. Alvarez grew up eating Cuban food: White rice, red or black beans cooked with \u003cem>sofrito\u003c/em> (aromatics like garlic, onions, and peppers) and a little sugar and apple cider vinegar, which, she says, made her mom's version special. Her mother and grandmother cooked peasant food that could feed many, Cuban classics like \u003cem>ropa vieja\u003c/em>, (shredded skirt steak stewed in a tomato sauce) and \u003cem>Moros y Cristianos\u003c/em> (\"Moors and Christians,\" a rice and beans dish elevated in flavor by the addition of pork fat or bacon.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She was dismayed by what she encountered on her ten-day trip. \"The food culture has largely been lost there, they just don't have a lot of ingredients,\" says Alvarez, who has worked at Chez Panisse for more than two years. \"We were told we couldn't get seafood, which is incredible to me because it's a Caribbean island surrounded by the sea. My mom has stories about live crab walking around the kitchen but now there's no fishing industry to speak of.\"\u003c/p>\n\u003cfigure id=\"attachment_57421\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\" alt=\"Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>And Alvarez was stunned by the limitations in the kitchen -- from a lack of oils, vinegars, and spices to a narrow range of fresh food. \"There's no variety in what type of produce they have – they have one type of lettuce and it's really beautiful, but it's all they have. One lettuce, one type of tomato, and one type of eggplant. We asked the farmers and were told that the state supplies the seeds and that's all they have to work with. Since there are no seasons a lot of the plants don't even go to seed, so it's not like they can harvest their own.\" Likewise, while beef might be on the menu at many local restaurants, it was never available to order during Alvarez's stay; pork was the only meat of choice on offer at most places.\u003c/p>\n\u003cp>Raw ingredients weren't the only limited resource on the island. \"It broke my heart because at the culinary school and other restaurants we visited they had so little equipment,\" says Alvarez, a graduate of \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales University's College of Culinary Arts\u003c/a> in Miami. \"I found it difficult just to do what we do, as simple as it is, not having pots to cook in or basic equipment like spoons.\" Everyone she encountered asked if they could have a pan or a knife, including the tour group's guide and driver. The Chez Panisse team brought pots and pans with them with the intention of leaving them with local chefs. Dinners were held at Old Havana's \u003ca href=\"http://www.fodors.com/world/caribbean/cuba/havana/review-39914.html\">El Patio\u003c/a> restaurant, a state run enterprise, and at \u003ca href=\"http://www.lonelyplanet.com/cuba/havana/restaurants/french/paladar-le-chansonnier\">Le Chansonnier\u003c/a>, a popular \u003cem>paladar\u003c/em>. \u003ca href=\"http://www.democracynow.org/2012/6/11/mariela_castro_daughter_of_cuban_president\">Mariela Castro\u003c/a>, daughter of Cuban President Raul Castro, made an appearance at both events and \u003ca href=\"http://www.berkeleyside.com/2012/12/31/tom-bates-and-loni-hancock-visit-sister-city-in-cuba/\">State Senator Loni Hancock and her husband Berkeley Mayor Tom Bates\u003c/a> also attended the dinners, as part of the \"Planting Seeds\" entourage.\u003c/p>\n\u003cfigure id=\"attachment_57417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\" alt=\"Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez observed other hardships that aren't typical in North American kitchens. One of the restaurants the contingent cooked at didn't have electricity or running water until the afternoon. \"I couldn't tell if that was a regular thing or just happened once in a while, but it seemed like they knew it would come on at four,\" explains Alvarez, a native Spanish speaker, who has done stints at \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in San Francisco's Ferry Building and landed an internship at the Wine Country's \u003ca href=\"http://www.frenchlaundry.com/\">French Laundry\u003c/a> straight out of cooking school. \"We lost electricity several times while we were there in different places. Just very basic things that make things difficult that we take for granted here.\"\u003c/p>\n\u003cp>One trip highlight: A sourcing excursion to a farm to find pigs and rabbits for the dinners. The family who ran the farm gathered for a big pot of boiled yucca, a root vegetable similar to potatoes, and the visitors were brought a bowl of steaming yucca to share, accompanied by \u003cem>mojo\u003c/em>, a local marinade of garlic, onion, lime juice, and spices. \"I grew up eating yucca, it's a favorite, and that was probably the most delicious thing we ate on our trip,\" says Alvarez, who made yucca ceviche for one dinner cooked by the Chez Panisse chefs.\u003c/p>\n\u003cfigure id=\"attachment_57414\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\" alt=\"Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\" width=\"640\" height=\"960\" class=\"size-full wp-image-57414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Overall, though, Alvarez found the local food disappointing. \"So much of our philosophy at Chez is about fresh food that's cooked very little. But in Havana much of the food we encountered was frozen, canned, and cooked a lot,\" she says. \"I realized, too, that the limited fresh produce they have doesn't really make it to the people because they can't afford it.\" She did pick up some tips, however, from a local chef on the fine art of braising pork belly in an oven that crisped the skin to perfection while keeping the meat tender and moist.\u003c/p>\n\u003cfigure id=\"attachment_57416\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\" alt=\"Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57416\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>She also discovered that pizza and pasta (local chefs made pasta from scratch at a cooking demonstration at a local cooking school) are becoming go-to foods in Havana, which intrigued the visiting chefs, known for cooking such dishes to critical acclaim in the Bay Area. \"A lot of people have these little businesses now where they sell pizza out of a window in their homes,\" explains Alvarez. \"It's not like it's great pizza – it's just doughy, oily bread with I don't know what kind of cheese, and a smear of tomato sauce.\" Still, such scenes -- residents dispensing savory pies out of decaying colonial buildings -- would have been unheard of even a few years ago. But as the \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/02/sunday-review/how-capitalist-are-the-cubans.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> notes in recent Cuba coverage: Havana's growing pizza peddlers are one indication of the entrepreneurial spirit of a country long schooled in socialism and the state. These government-sanctioned edible entrepreneurs are viewed by some as a desperate move by the ruling party to kick start the country's flagging economy. Could culinary endeavors be a pathway to prosperity for some Cubans?\u003c/p>\n\u003cp>It's tough for Alvarez to consider such questions, since her family was doing well before the revolution. At the end of her trip, Alvarez added on a couple of days to visit with the few remaining relatives who never left the island. \"I went to the family farm and that was just hugely emotional for me. I was sobbing. I got to see the daily struggles of every day life,\" she says. \"I had pictures with me about how it used to be; buildings that were once there are now just a pile of rubble. The old houses my family lived in were gone. There were just little wooden, thatched-roof shacks on the property.\"\u003c/p>\n\u003cp>Alvarez is still processing her visit and how to make sense of it to her family in the States, none of whom have returned to the homeland in more than 40 years. And she wants to focus on the positive things she encountered in a country that bombards newcomers on the ride from the airport with billboards covered in socialist propaganda. True to country stereotype, two in the Chez Panisse crew who needed health care -- Jerome Waag badly burned his hand behind the stove and \u003ca href=\"http://www.cosechacafe.com/\">Cosecha's Dominica Rice\u003c/a> endured an inexplicably swollen ankle -- reported that they received excellent medical services, at the same hospital where \u003ca href=\"http://www.washingtonpost.com/world/the_americas/hugo-chavez-returns-home-to-venezuela-after-more-than-2-months-of-cancer-treatment-in-cuba/2013/02/18/812b30a6-79b0-11e2-9c27-fdd594ea6286_story.html\">Venezuelan President Hugo Chavez\u003c/a> was receiving cancer treatment. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mostly, Alvarez was drawn to people's enduring spirit in the face of adversity. \"I'd be such a miserable person if I had to live there. Cubans just persevere and try so hard in difficult circumstance,\" she says. \"And still it's hopeful. People feel change is coming, little by little. As bad as things are they love their country so much.\" (Proving, perhaps, \u003ca href=\"http://www.nytimes.com/2012/09/23/magazine/where-is-cuba-going.html?pagewanted=all\">where one person sees a prison another sees paradise\u003c/a>.) \"One of the consultants on our tour who went to the University of Miami, as I did, has come back to Cuba and says there is nowhere else he would want to live,\" says Alvarez, who adds: \"I understand, it's home.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"title": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=FgM4QtU29Tg]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ",
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"description": "Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ",
"title": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year | KQED",
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"headline": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/FgM4QtU29Tg'\n title='//www.youtube.com/embed/FgM4QtU29Tg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mazatlán Throws an Endless Seafood Fiesta ",
"title": "Mazatlán Throws an Endless Seafood Fiesta ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54900\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\">\u003cimg class=\"size-full wp-image-54900\" alt=\"Victor, the oyster man\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor, the oyster man\u003c/figcaption>\u003c/figure>\n\u003cp>It’s early morning and I’m perched on a plastic stool near Mazatlán’s stunning seashore, squeezing lime juice on a plate of oysters that were awakened--rather rudely, I suppose--from their oyster beds only moments ago. Victor, the proprietor of this makeshift beachside oyster bar, squats on a rock, shucks the freshly caught oysters and serves them on paper plates with cut limes and bottles of hot sauce. He has worked these waters for the past 33 years with his brothers, uncles, nephews and cousins, as his father did for 52 years. I learn this through the interpreting skills of my friend Dianne, an American who has called Mazatlán home for the past five years. As we slurp our oysters, Victor tells us that since the emptied shells have larva on them, they return them to the ocean to regenerate a new harvest.\u003c/p>\n\u003cfigure id=\"attachment_54904\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\">\u003cimg class=\"size-full wp-image-54904\" alt=\"oyster diver\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">oyster diver\u003c/figcaption>\u003c/figure>\n\u003cp>The divers, some of whom wear wet suits, take floating inner tubes fitted with nets out into the sea and armed with sharp tools, dive down to the oyster reefs to harvest the shellfish, while holding their breath. When their nets are full, they trudge back onto shore with 50 kilos of scratchy shells on their backs and fill large mesh bags with shellfish that will be sold wholesale to restaurants. Also benefiting from their catch are lucky customers like us who walk up to enjoy the freshest oysters in the world for less than 50 cents each.\u003c/p>\n\u003cfigure id=\"attachment_54914\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\">\u003cimg class=\"size-full wp-image-54914\" alt=\"ceviche with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ceviche with lime\u003c/figcaption>\u003c/figure>\n\u003cp>Later, during brunch at the restaurant of my hotel, the gorgeous \u003ca href=\"http://www.pueblobonito-mazatlan.com/\">El Pueblo Bonito\u003c/a>, we begin with mimosas and shot glasses of fresh shrimp ceviche. As soon as I place my purse on the floor, however, a pleasant server rushes over with what looks like a very short coat rack and indicates that this is the place my purse should go. Dianne, an intercultural consultant who has lived all over the world and is the founder of a training program called \u003ca href=\"http://www.culturaldetective.com/\">Cultural Detective\u003c/a>, knows there’s a cultural reason behind this action. “It’s bad luck, isn’t it?” she gently prompts the server, who confides, “Yes, if you put your purse on the floor, all the money will run out.” From then on, I am on the lookout for more \u003cem>percheros\u003c/em> and find most restaurants provide them in styles to match their décor (simple white wood, gleaming aluminum, wrought iron or bright turquoise curlicues).\u003c/p>\n\u003cfigure id=\"attachment_54907\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\">\u003cimg class=\"size-full wp-image-54907\" alt=\"pelicans wait for lunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">pelicans wait for lunch\u003c/figcaption>\u003c/figure>\n\u003cp>Fortified, we're off to visit some fish markets. Dianne and her husband Greg take me to the simply named Mercado de Mariscos, a basic strip of concrete stands near the docks that the fishermen share with about a hundred pelicans. While the freshly caught fish are gutted and cleaned, pelicans clamor for the scraps they know are coming. The fish laid out here are mostly bought by local residents (not a tourist in sight).\u003c/p>\n\u003cfigure id=\"attachment_54908\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\">\u003cimg class=\"size-full wp-image-54908\" alt=\"Mercado de Mariscos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mercado de Mariscos\u003c/figcaption>\u003c/figure>\n\u003cp>Then we head downtown to the large indoor market called \u003cem>Pino Suárez.\u003c/em> On the way, I can’t resist some neon-hued coconut candy from a street vendor’s cart, which we all munch on while perusing the market's many stands.\u003c/p>\n\u003cfigure id=\"attachment_54909\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\">\u003cimg class=\"size-full wp-image-54909\" alt=\"coconut candy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">coconut candy\u003c/figcaption>\u003c/figure>\n\u003cp>Underneath gaily dancing piñatas, shops sell all manner of spices, seeds, nuts, fresh cheeses, kitchen goods and dishes, more coconut candies and cones of \u003cem>piloncillo\u003c/em> (Mexican brown sugar). We get tastes of the huge orange slabs of smoked marlin.\u003c/p>\n\u003cfigure id=\"attachment_54910\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\">\u003cimg class=\"size-full wp-image-54910\" alt=\"smoked marlin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked marlin\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, we take a non-fish related excursion to \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g1104120-d2643850-Reviews-Piedras_Las_Labradas_Petroglyphs-Sinaloa_Pacific_Coast.html\">Las Labradas\u003c/a>, a UNESCO world heritage site and clamber over boulders to see the ancient petroglyphs carved on volcanic rocks that line the shore 30 miles north of Maztalan. No one has yet deciphered the meanings of the 600 water-worn, thousand-year old carvings, but like the petroglyph fields I visited \u003ca href=\"http://www.letsgo-hawaii.com/big-island-hawaii-petroglyphs/\">in Hawaii\u003c/a>, they exude a special energy. Dianne tells me that the spring equinox is celebrated here by traditional \u003ca href=\"http://vidamaz.com/2012/03/17/deer-dances-in-las-labradas-on-the-spring-equinox/\">dances from a group of Indians\u003c/a> who wear deer headdresses (\u003cem>Mazatlán\u003c/em> is a \u003ca href=\"http://en.wikipedia.org/wiki/Nahuatl\">Nahuatl\u003c/a> word for \"place of the deer\").\u003c/p>\n\u003cfigure id=\"attachment_54918\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\">\u003cimg class=\"size-full wp-image-54918\" alt=\"petroglyphs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">petroglyphs\u003c/figcaption>\u003c/figure>\n\u003cp>A group of us have lunch at \u003ca href=\"http://www.restaurantlosarcos.com/en/\">Los Arcos\u003c/a> -- a cheery seafood restaurant where shrimp is queen. The meal starts with appetizer platters heaped with fresh shrimp, octopus, chunky scallops, and ceviche with lime. (I notice that lemons are nowhere to be found in Mazatlán but tiny, tangy limes are a tasty substitute.) We all order variations on the shrimp theme: deep fried \"seahorses\" stuffed with cream cheese and breaded with coconut, shrimp in mango sauce, tamarind sauce, spicy red or green sauces.\u003c/p>\n\u003cfigure id=\"attachment_54919\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\">\u003cimg class=\"size-full wp-image-54919\" alt=\"shrimp and more shrimp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp and more shrimp\u003c/figcaption>\u003c/figure>\n\u003cp>After touring some artists' galleries and a nice siesta, we meet for dinner at \u003ca href=\"https://www.facebook.com/lacostamarinera\">La Costa Marinera\u003c/a>, a festive spot where Dianne and Greg held their wedding rehearsal dinner many years ago. Their specialty is a \u003cem>mariscada\u003c/em> seafood platter served atop a large, pig-shaped clay pot that keeps the food warm. We enjoy grilled shrimp, oysters diabla, lobster, dorado filets, frogs legs, accompanied by a singing waiter and large pink margaritas.\u003c/p>\n\u003cfigure id=\"attachment_54921\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\">\u003cimg class=\"size-full wp-image-54921\" alt=\"shrimp ladies of Mazatlan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp ladies of Mazatlan\u003c/figcaption>\u003c/figure>\n\u003cp>On my last morning in Mazatlán, Dianne and Greg take me to the visit the \"Shrimp Ladies\" -- \u003cem>Changueras\u003c/em> -- whose colorful umbrellas line a street called \u003cem>Aquiles Serdán\u003c/em>. Tubs and tubs of brown shrimp, blue shrimp, white shrimp, fresh water, deep-ocean and farmed shrimp are kept cool with large chunks of floating ice. Maria del la Paz has been working on this street for 30 years and arrives daily at 3am to buy her shrimp from the fishermen; then sells her wares to housewives and restaurant owners until 7 or 8pm. As her experienced fingers peel shrimp at lightning speed, she tells us that her father also sold shrimp and she hopes her daughters will soon get a coveted spot at this shrimp shopping center.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dianne mentions that ordering a “shrimp tamale” will get you a masa-encased shrimp with head, legs and shell, which you are expected to eat. She has learned to order a tamale “gringa style” to have it peeled first. Greg points out the establishment across the street where you take your freshly purchased shrimp and have them prepared to order, so we pick out a few dozen shrimp and enter the diner that is still empty this early in the morning. (Greg says at night it’s a guy-hangout filled with boisterous men with beer). After ordering one plate of garlic shrimp and another \u003cem>a la diabla\u003c/em>, the welcoming aroma of garlic quickly fills the dining room as we see flames leap around the pan on the range. I toast my friends and thank them for showing me a little of their Mazatlán--a seafood-lover’s paradise, thanks to more than 20 miles of beaches, the ocean’s generous bounty and the labors of all the unsung oystermen and shrimp ladies.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(\u003cem>Full disclosure: The writer was a guest in Mazatlán courtesy of the Sinaloa Tourism Office\u003c/em>)\u003c/p>\n\n",
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"excerpt": "Anna Mindess discovered the world's freshest oysters and a street lined with shrimp sellers in Mazatlán.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54900\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\">\u003cimg class=\"size-full wp-image-54900\" alt=\"Victor, the oyster man\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor, the oyster man\u003c/figcaption>\u003c/figure>\n\u003cp>It’s early morning and I’m perched on a plastic stool near Mazatlán’s stunning seashore, squeezing lime juice on a plate of oysters that were awakened--rather rudely, I suppose--from their oyster beds only moments ago. Victor, the proprietor of this makeshift beachside oyster bar, squats on a rock, shucks the freshly caught oysters and serves them on paper plates with cut limes and bottles of hot sauce. He has worked these waters for the past 33 years with his brothers, uncles, nephews and cousins, as his father did for 52 years. I learn this through the interpreting skills of my friend Dianne, an American who has called Mazatlán home for the past five years. As we slurp our oysters, Victor tells us that since the emptied shells have larva on them, they return them to the ocean to regenerate a new harvest.\u003c/p>\n\u003cfigure id=\"attachment_54904\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\">\u003cimg class=\"size-full wp-image-54904\" alt=\"oyster diver\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">oyster diver\u003c/figcaption>\u003c/figure>\n\u003cp>The divers, some of whom wear wet suits, take floating inner tubes fitted with nets out into the sea and armed with sharp tools, dive down to the oyster reefs to harvest the shellfish, while holding their breath. When their nets are full, they trudge back onto shore with 50 kilos of scratchy shells on their backs and fill large mesh bags with shellfish that will be sold wholesale to restaurants. Also benefiting from their catch are lucky customers like us who walk up to enjoy the freshest oysters in the world for less than 50 cents each.\u003c/p>\n\u003cfigure id=\"attachment_54914\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\">\u003cimg class=\"size-full wp-image-54914\" alt=\"ceviche with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ceviche with lime\u003c/figcaption>\u003c/figure>\n\u003cp>Later, during brunch at the restaurant of my hotel, the gorgeous \u003ca href=\"http://www.pueblobonito-mazatlan.com/\">El Pueblo Bonito\u003c/a>, we begin with mimosas and shot glasses of fresh shrimp ceviche. As soon as I place my purse on the floor, however, a pleasant server rushes over with what looks like a very short coat rack and indicates that this is the place my purse should go. Dianne, an intercultural consultant who has lived all over the world and is the founder of a training program called \u003ca href=\"http://www.culturaldetective.com/\">Cultural Detective\u003c/a>, knows there’s a cultural reason behind this action. “It’s bad luck, isn’t it?” she gently prompts the server, who confides, “Yes, if you put your purse on the floor, all the money will run out.” From then on, I am on the lookout for more \u003cem>percheros\u003c/em> and find most restaurants provide them in styles to match their décor (simple white wood, gleaming aluminum, wrought iron or bright turquoise curlicues).\u003c/p>\n\u003cfigure id=\"attachment_54907\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\">\u003cimg class=\"size-full wp-image-54907\" alt=\"pelicans wait for lunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">pelicans wait for lunch\u003c/figcaption>\u003c/figure>\n\u003cp>Fortified, we're off to visit some fish markets. Dianne and her husband Greg take me to the simply named Mercado de Mariscos, a basic strip of concrete stands near the docks that the fishermen share with about a hundred pelicans. While the freshly caught fish are gutted and cleaned, pelicans clamor for the scraps they know are coming. The fish laid out here are mostly bought by local residents (not a tourist in sight).\u003c/p>\n\u003cfigure id=\"attachment_54908\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\">\u003cimg class=\"size-full wp-image-54908\" alt=\"Mercado de Mariscos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mercado de Mariscos\u003c/figcaption>\u003c/figure>\n\u003cp>Then we head downtown to the large indoor market called \u003cem>Pino Suárez.\u003c/em> On the way, I can’t resist some neon-hued coconut candy from a street vendor’s cart, which we all munch on while perusing the market's many stands.\u003c/p>\n\u003cfigure id=\"attachment_54909\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\">\u003cimg class=\"size-full wp-image-54909\" alt=\"coconut candy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">coconut candy\u003c/figcaption>\u003c/figure>\n\u003cp>Underneath gaily dancing piñatas, shops sell all manner of spices, seeds, nuts, fresh cheeses, kitchen goods and dishes, more coconut candies and cones of \u003cem>piloncillo\u003c/em> (Mexican brown sugar). We get tastes of the huge orange slabs of smoked marlin.\u003c/p>\n\u003cfigure id=\"attachment_54910\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\">\u003cimg class=\"size-full wp-image-54910\" alt=\"smoked marlin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked marlin\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, we take a non-fish related excursion to \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g1104120-d2643850-Reviews-Piedras_Las_Labradas_Petroglyphs-Sinaloa_Pacific_Coast.html\">Las Labradas\u003c/a>, a UNESCO world heritage site and clamber over boulders to see the ancient petroglyphs carved on volcanic rocks that line the shore 30 miles north of Maztalan. No one has yet deciphered the meanings of the 600 water-worn, thousand-year old carvings, but like the petroglyph fields I visited \u003ca href=\"http://www.letsgo-hawaii.com/big-island-hawaii-petroglyphs/\">in Hawaii\u003c/a>, they exude a special energy. Dianne tells me that the spring equinox is celebrated here by traditional \u003ca href=\"http://vidamaz.com/2012/03/17/deer-dances-in-las-labradas-on-the-spring-equinox/\">dances from a group of Indians\u003c/a> who wear deer headdresses (\u003cem>Mazatlán\u003c/em> is a \u003ca href=\"http://en.wikipedia.org/wiki/Nahuatl\">Nahuatl\u003c/a> word for \"place of the deer\").\u003c/p>\n\u003cfigure id=\"attachment_54918\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\">\u003cimg class=\"size-full wp-image-54918\" alt=\"petroglyphs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">petroglyphs\u003c/figcaption>\u003c/figure>\n\u003cp>A group of us have lunch at \u003ca href=\"http://www.restaurantlosarcos.com/en/\">Los Arcos\u003c/a> -- a cheery seafood restaurant where shrimp is queen. The meal starts with appetizer platters heaped with fresh shrimp, octopus, chunky scallops, and ceviche with lime. (I notice that lemons are nowhere to be found in Mazatlán but tiny, tangy limes are a tasty substitute.) We all order variations on the shrimp theme: deep fried \"seahorses\" stuffed with cream cheese and breaded with coconut, shrimp in mango sauce, tamarind sauce, spicy red or green sauces.\u003c/p>\n\u003cfigure id=\"attachment_54919\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\">\u003cimg class=\"size-full wp-image-54919\" alt=\"shrimp and more shrimp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp and more shrimp\u003c/figcaption>\u003c/figure>\n\u003cp>After touring some artists' galleries and a nice siesta, we meet for dinner at \u003ca href=\"https://www.facebook.com/lacostamarinera\">La Costa Marinera\u003c/a>, a festive spot where Dianne and Greg held their wedding rehearsal dinner many years ago. Their specialty is a \u003cem>mariscada\u003c/em> seafood platter served atop a large, pig-shaped clay pot that keeps the food warm. We enjoy grilled shrimp, oysters diabla, lobster, dorado filets, frogs legs, accompanied by a singing waiter and large pink margaritas.\u003c/p>\n\u003cfigure id=\"attachment_54921\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\">\u003cimg class=\"size-full wp-image-54921\" alt=\"shrimp ladies of Mazatlan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp ladies of Mazatlan\u003c/figcaption>\u003c/figure>\n\u003cp>On my last morning in Mazatlán, Dianne and Greg take me to the visit the \"Shrimp Ladies\" -- \u003cem>Changueras\u003c/em> -- whose colorful umbrellas line a street called \u003cem>Aquiles Serdán\u003c/em>. Tubs and tubs of brown shrimp, blue shrimp, white shrimp, fresh water, deep-ocean and farmed shrimp are kept cool with large chunks of floating ice. Maria del la Paz has been working on this street for 30 years and arrives daily at 3am to buy her shrimp from the fishermen; then sells her wares to housewives and restaurant owners until 7 or 8pm. As her experienced fingers peel shrimp at lightning speed, she tells us that her father also sold shrimp and she hopes her daughters will soon get a coveted spot at this shrimp shopping center.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dianne mentions that ordering a “shrimp tamale” will get you a masa-encased shrimp with head, legs and shell, which you are expected to eat. She has learned to order a tamale “gringa style” to have it peeled first. Greg points out the establishment across the street where you take your freshly purchased shrimp and have them prepared to order, so we pick out a few dozen shrimp and enter the diner that is still empty this early in the morning. (Greg says at night it’s a guy-hangout filled with boisterous men with beer). After ordering one plate of garlic shrimp and another \u003cem>a la diabla\u003c/em>, the welcoming aroma of garlic quickly fills the dining room as we see flames leap around the pan on the range. I toast my friends and thank them for showing me a little of their Mazatlán--a seafood-lover’s paradise, thanks to more than 20 miles of beaches, the ocean’s generous bounty and the labors of all the unsung oystermen and shrimp ladies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(\u003cem>Full disclosure: The writer was a guest in Mazatlán courtesy of the Sinaloa Tourism Office\u003c/em>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"freakonomics-radio": {
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
"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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"order": 15
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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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"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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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?",
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