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"disqusTitle": "Pompei's Grotto, Lillie Mae's House of Soul Food, SPQR: Check, Please! Bay Area reviews",
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"content": "\u003cfigure id=\"attachment_60826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 8 of Check, Please! Bay Area at KQED.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth episode of Season 8 of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> fourth episode of Season 8 airs on Thursday May 2 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8546\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The fourth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8627\">Pompei's Grotto\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8629\">Lillie Mae's House of Soul Food\u003c/a> (Santa Clara) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8611\">SPQR\u003c/a> (San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_60825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-greenroom1000.jpg\" alt=\"Host Leslie Sbrocco and guests from Check, Please! Bay Area relax in KQED's greenroom\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests from Check, Please! Bay Area relax in KQED's greenroom\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Napa Valley Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=_iXY58cza0U]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 8 of Check, Please! Bay Area at KQED.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth episode of Season 8 of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> fourth episode of Season 8 airs on Thursday May 2 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8546\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The fourth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8627\">Pompei's Grotto\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8629\">Lillie Mae's House of Soul Food\u003c/a> (Santa Clara) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8611\">SPQR\u003c/a> (San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_60825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-greenroom1000.jpg\" alt=\"Host Leslie Sbrocco and guests from Check, Please! Bay Area relax in KQED's greenroom\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests from Check, Please! Bay Area relax in KQED's greenroom\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Napa Valley Wines:\u003c/strong>\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/_iXY58cza0U'\n title='//www.youtube.com/embed/_iXY58cza0U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "If TV's Your Cup Of Tea, Try A Character-Infused Blend",
"title": "If TV's Your Cup Of Tea, Try A Character-Infused Blend",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61109\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/371331_custom-c44fa945fb40b1f31f60c0198987baf7a433d80c-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/371331_custom-c44fa945fb40b1f31f60c0198987baf7a433d80c-s40.jpg\" alt=\""What is a 'tea blend?'" is a <em>Downton Abbey</em>-inspired mix of almond, vanilla and cream teas accented with rose hips. Photo: Sasha/Adagio Teas\" width=\"1120\" height=\"700\" class=\"size-full wp-image-61109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"What is a 'tea blend?'\" is a \u003cem>Downton Abbey\u003c/em>-inspired mix of almond, vanilla and cream teas accented with rose hips. \u003cbr>Photo: Sasha/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178453653/if-tvs-your-cup-of-tea-try-a-character-infused-blend\">The Salt at NPR Food\u003c/a> (04/29/13)\u003c/p>\n\u003cp>Apparently, fan fiction and fan art aren't the only options for expressing your love of \u003cem>Sherlock, Doctor Who\u003c/em> and \u003cem>The Hunger Games\u003c/em>. There's also tea.\u003c/p>\n\u003cp>If you visit the online tea store of Adagio Teas, you'll find a collection of \"\u003ca href=\"http://www.adagio.com/signature_blend/most_popular.html?SID=a92dc9edbd6d9ac5a24acb00c171044b\">Fandom Blends\u003c/a>.\" They're the teas that customers have mixed and named after characters in favorite TV shows, books, movies and comics.\u003c/p>\n\u003cfigure id=\"attachment_61110\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/doctorwhohoriz_custom-cefca48d9d54817d2209f5f8865392e6c54b743e-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/doctorwhohoriz_custom-cefca48d9d54817d2209f5f8865392e6c54b743e-s40.jpg\" alt=\""Eleven," one of Cara McGee's blends inspired by the new <em>Doctor Who, </em>is described as "quirky and dark." Amy Pond — a blend in honor of one of the doctor's recent time-travelling companions — is a fiery orange, cranberry and rooibos vanilla c. Photo: Cara McGee/Adagio Teas\" width=\"1120\" height=\"365\" class=\"size-full wp-image-61110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Eleven,\" one of Cara McGee's blends inspired by the new \u003cem>Doctor Who, \u003c/em>is described as \"quirky and dark.\" Amy Pond — a blend in honor of one of the doctor's recent time-travelling companions — is a fiery orange, cranberry and rooibos vanilla c. Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>The company started allowing customers to create their own blends on the website in 2008. But the service really didn't take off until about a year ago, when comic artist Cara McGee decided to blend some \u003ca href=\"http://www.adagio.com/signature_blend/group.html?group=26&SID=2c4bdc9353ebe72a8fab237ba151c059\">Sherlock teas\u003c/a> on a whim. She was initially inspired by a \u003ca href=\"http://www.cafepress.com/+moriar-tea+gifts\">Moriar Tea graphic\u003c/a> that played on the name of the detective's archnemesis, Moriarty.\u003c/p>\n\u003cfigure id=\"attachment_61111\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sherlockhoriz_custom-46aeafc50a702d74afeeb44b673661a611ac90a2-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sherlockhoriz_custom-46aeafc50a702d74afeeb44b673661a611ac90a2-s40.jpg\" alt=\"Two of McGee's teas inspired by the latest BBC incarnation of Sherlock Holmes and his trusty sidekick. Photo: Cara McGee/Adagio Teas\" width=\"1120\" height=\"365\" class=\"size-full wp-image-61111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of McGee's teas inspired by the latest BBC incarnation of Sherlock Holmes and his trusty sidekick. \u003cbr>Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Adagio's site offers more than a thousand user-created \"fandom teas\" that anyone can purchase. McGee herself has made about 150 blends, and she's designed her own label art for them. So why express your fandom in teas?\u003c/p>\n\u003cfigure id=\"attachment_61112\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/hobbithoriz_custom-a6385dd9d6ea46ac4be0b71bf6ac95cdd1b5a9b5-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/hobbithoriz_custom-a6385dd9d6ea46ac4be0b71bf6ac95cdd1b5a9b5-s40.jpg\" alt='McGee calls \"Bilbow Brew\" -- inspired by <em>The Hobbit --</em> her current favorite fandom blend. It combines Irish breakfast, sweet potato and vanilla green teas, and tastes \"kind of like breakfast in the Shire,\" she says. \"Smaug,\" on the other hand, has lapsang souchong, candy cane and ginger teas in it. Photo: Cara McGee/Adagio Teas' width=\"1120\" height=\"365\" class=\"size-full wp-image-61112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McGee calls \"Bilbow Brew\" -- inspired by \u003cem>The Hobbit --\u003c/em> her current favorite fandom blend. It combines Irish breakfast, sweet potato and vanilla green teas, and tastes \"kind of like breakfast in the Shire,\" she says. \"Smaug,\" on the other hand, has lapsang souchong, candy cane and ginger teas in it. Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's not just something that another person can look at on their screen,\" McGee says, \"but they can actually order it and have it in their hands. And unlike a shirt or other merchandise, you can really experience it.\"\u003c/p>\n\u003cfigure id=\"attachment_61113\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/38478_custom-2fbcb690a14ed4a58ceeff166afc3835b28abb50-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/38478_custom-2fbcb690a14ed4a58ceeff166afc3835b28abb50-s3.jpg\" alt='\"Sellsword Spirits\" was inspired by Bronn from <em>Game of Thrones.</em> Photo: Aun-Juli Riddle/Adagio Teas' width=\"250\" class=\"size-full wp-image-61113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Sellsword Spirits\" was inspired by Bronn from \u003cem>Game of Thrones.\u003c/em> Photo: Aun-Juli Riddle/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>ThinkGeek is another company selling geeky beverages (specifically, Star Wars-themed), but the flavors aren't crowdsourced, and there are only three currently for sale: Star: \u003ca href=\"http://www.thinkgeek.com/product/ea88/?cpg=cj&ref=&CJURL=&CJID=297616\">Vader's Dark Side Roast Coffee\u003c/a>, Dagobah Green Tea and Hoth Cocoa.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ilya Kreymerman, Adagio's chief technology officer, says he doesn't know of other food or beverage companies out there that let the consumer design their own flavor — especially not ones based on TV and book characters. \"Tea lends itself well to that,\" he says. \"Historically, people tended to create their own blends and share them.\"\u003c/p>\n\u003cp>We haven't come across other crowdsourced fan foods like Adagio's, but if you have, let us know. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178453653/if-tvs-your-cup-of-tea-try-a-character-infused-blend\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "It looks like tea is joining the ranks of fan fiction and fan art as an option for expressing your love for the likes of everything from \u003cem>Downtown Abbey\u003c/em> and \u003cem>Doctor Who\u003c/em> to \u003cem>Game of Thrones\u003c/em> and \u003cem>The Hunger Games\u003c/em>. One company is selling crowdsourced fandom blends inspired by customers' favorite TV shows, books, movies and comics.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61109\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/371331_custom-c44fa945fb40b1f31f60c0198987baf7a433d80c-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/371331_custom-c44fa945fb40b1f31f60c0198987baf7a433d80c-s40.jpg\" alt=\""What is a 'tea blend?'" is a <em>Downton Abbey</em>-inspired mix of almond, vanilla and cream teas accented with rose hips. Photo: Sasha/Adagio Teas\" width=\"1120\" height=\"700\" class=\"size-full wp-image-61109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"What is a 'tea blend?'\" is a \u003cem>Downton Abbey\u003c/em>-inspired mix of almond, vanilla and cream teas accented with rose hips. \u003cbr>Photo: Sasha/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178453653/if-tvs-your-cup-of-tea-try-a-character-infused-blend\">The Salt at NPR Food\u003c/a> (04/29/13)\u003c/p>\n\u003cp>Apparently, fan fiction and fan art aren't the only options for expressing your love of \u003cem>Sherlock, Doctor Who\u003c/em> and \u003cem>The Hunger Games\u003c/em>. There's also tea.\u003c/p>\n\u003cp>If you visit the online tea store of Adagio Teas, you'll find a collection of \"\u003ca href=\"http://www.adagio.com/signature_blend/most_popular.html?SID=a92dc9edbd6d9ac5a24acb00c171044b\">Fandom Blends\u003c/a>.\" They're the teas that customers have mixed and named after characters in favorite TV shows, books, movies and comics.\u003c/p>\n\u003cfigure id=\"attachment_61110\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/doctorwhohoriz_custom-cefca48d9d54817d2209f5f8865392e6c54b743e-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/doctorwhohoriz_custom-cefca48d9d54817d2209f5f8865392e6c54b743e-s40.jpg\" alt=\""Eleven," one of Cara McGee's blends inspired by the new <em>Doctor Who, </em>is described as "quirky and dark." Amy Pond — a blend in honor of one of the doctor's recent time-travelling companions — is a fiery orange, cranberry and rooibos vanilla c. Photo: Cara McGee/Adagio Teas\" width=\"1120\" height=\"365\" class=\"size-full wp-image-61110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Eleven,\" one of Cara McGee's blends inspired by the new \u003cem>Doctor Who, \u003c/em>is described as \"quirky and dark.\" Amy Pond — a blend in honor of one of the doctor's recent time-travelling companions — is a fiery orange, cranberry and rooibos vanilla c. Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>The company started allowing customers to create their own blends on the website in 2008. But the service really didn't take off until about a year ago, when comic artist Cara McGee decided to blend some \u003ca href=\"http://www.adagio.com/signature_blend/group.html?group=26&SID=2c4bdc9353ebe72a8fab237ba151c059\">Sherlock teas\u003c/a> on a whim. She was initially inspired by a \u003ca href=\"http://www.cafepress.com/+moriar-tea+gifts\">Moriar Tea graphic\u003c/a> that played on the name of the detective's archnemesis, Moriarty.\u003c/p>\n\u003cfigure id=\"attachment_61111\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sherlockhoriz_custom-46aeafc50a702d74afeeb44b673661a611ac90a2-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sherlockhoriz_custom-46aeafc50a702d74afeeb44b673661a611ac90a2-s40.jpg\" alt=\"Two of McGee's teas inspired by the latest BBC incarnation of Sherlock Holmes and his trusty sidekick. Photo: Cara McGee/Adagio Teas\" width=\"1120\" height=\"365\" class=\"size-full wp-image-61111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of McGee's teas inspired by the latest BBC incarnation of Sherlock Holmes and his trusty sidekick. \u003cbr>Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Adagio's site offers more than a thousand user-created \"fandom teas\" that anyone can purchase. McGee herself has made about 150 blends, and she's designed her own label art for them. So why express your fandom in teas?\u003c/p>\n\u003cfigure id=\"attachment_61112\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/hobbithoriz_custom-a6385dd9d6ea46ac4be0b71bf6ac95cdd1b5a9b5-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/hobbithoriz_custom-a6385dd9d6ea46ac4be0b71bf6ac95cdd1b5a9b5-s40.jpg\" alt='McGee calls \"Bilbow Brew\" -- inspired by <em>The Hobbit --</em> her current favorite fandom blend. It combines Irish breakfast, sweet potato and vanilla green teas, and tastes \"kind of like breakfast in the Shire,\" she says. \"Smaug,\" on the other hand, has lapsang souchong, candy cane and ginger teas in it. Photo: Cara McGee/Adagio Teas' width=\"1120\" height=\"365\" class=\"size-full wp-image-61112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McGee calls \"Bilbow Brew\" -- inspired by \u003cem>The Hobbit --\u003c/em> her current favorite fandom blend. It combines Irish breakfast, sweet potato and vanilla green teas, and tastes \"kind of like breakfast in the Shire,\" she says. \"Smaug,\" on the other hand, has lapsang souchong, candy cane and ginger teas in it. Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's not just something that another person can look at on their screen,\" McGee says, \"but they can actually order it and have it in their hands. And unlike a shirt or other merchandise, you can really experience it.\"\u003c/p>\n\u003cfigure id=\"attachment_61113\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/38478_custom-2fbcb690a14ed4a58ceeff166afc3835b28abb50-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/38478_custom-2fbcb690a14ed4a58ceeff166afc3835b28abb50-s3.jpg\" alt='\"Sellsword Spirits\" was inspired by Bronn from <em>Game of Thrones.</em> Photo: Aun-Juli Riddle/Adagio Teas' width=\"250\" class=\"size-full wp-image-61113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Sellsword Spirits\" was inspired by Bronn from \u003cem>Game of Thrones.\u003c/em> Photo: Aun-Juli Riddle/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>ThinkGeek is another company selling geeky beverages (specifically, Star Wars-themed), but the flavors aren't crowdsourced, and there are only three currently for sale: Star: \u003ca href=\"http://www.thinkgeek.com/product/ea88/?cpg=cj&ref=&CJURL=&CJID=297616\">Vader's Dark Side Roast Coffee\u003c/a>, Dagobah Green Tea and Hoth Cocoa.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ilya Kreymerman, Adagio's chief technology officer, says he doesn't know of other food or beverage companies out there that let the consumer design their own flavor — especially not ones based on TV and book characters. \"Tea lends itself well to that,\" he says. \"Historically, people tended to create their own blends and share them.\"\u003c/p>\n\u003cp>We haven't come across other crowdsourced fan foods like Adagio's, but if you have, let us know. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178453653/if-tvs-your-cup-of-tea-try-a-character-infused-blend\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Step Aside, Gents. Witness The Rise Of Women In Coffee",
"title": "Step Aside, Gents. Witness The Rise Of Women In Coffee",
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"content": "\u003cfigure id=\"attachment_60807\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee.jpg\" alt=\"Three women in coffee leading the way: Stephanie Backus of Portland Roasting, coffee farmer Miguelina Villatoro of Guatemala, and coffee exporter/processor Loyreth Sosa. Here they discuss coffee prices as they survey beans ready for milling. Photo: David Gilkey/NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-60807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three women in coffee leading the way: Stephanie Backus of Portland Roasting, coffee farmer Miguelina Villatoro of Guatemala, and coffee exporter/processor Loyreth Sosa. Here they discuss coffee prices as they survey beans ready for milling. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/25/177754873/step-aside-gents-witness-the-rise-of-women-in-coffee\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130425_me_03.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Alison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/25/177754873/step-aside-gents-witness-the-rise-of-women-in-coffee\">The Salt at NPR Food\u003c/a> (4/25/13)\u003c/p>\n\u003cp>The inspiration for NPR's Coffee Week arrived in an email last summer. I had just reported on the growing \u003ca href=\"http://en.wikipedia.org/wiki/Third_Wave_Coffee\">Third-Wave\u003c/a> Movement in Coffee, and the burgeoning interest in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/16/158932704/coffee-is-the-new-wine-heres-how-you-taste-it\">coffee cuppings\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60808\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee2.jpg\" alt=\"Margaret Swallow co-founded the International Women's Coffee Alliance a decade ago. Photo: David Gilkey/NPR\" width=\"250\" class=\"size-full wp-image-60808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margaret Swallow co-founded the International Women's Coffee Alliance a decade ago. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>One listener, Margaret Swallow, who'd heard the story on her local station, WVXU in Cincinnati, reached out to me with the story of 30-plus years in coffee — which culminated in the founding of the \u003ca href=\"http://www.womenincoffee.org/\">International Women's Coffee Alliance\u003c/a>, a group with chapters from Kenya to Costa Rica.\u003c/p>\n\u003cp>Its mission (as the video below helps explain) is to help bolster women in coffee-producing countries — in part, by helping them find ways to start their own businesses and bring more resources back to their communities. Stories like that of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164347078/meet-four-african-women-who-are-changing-the-face-of-coffee\">these four female\u003c/a> coffee growers in Africa, whom we profiled last November, represent the vanguard of change and hope in the industry.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[vimeo 63871593]\u003c/p>\n\u003cp>Swallow began her career in 1979. Back then, she was marketing the coffee that lots of us grew up with. Fresh out of Harvard Business School, she was hired by Proctor & Gamble as a brand assistant on Folgers Coffee.\u003c/p>\n\u003cp>If you listen to my story, you'll hear how she had an aha moment when she traveled to a coffee farm in Africa. The images she encountered of women and children working long hours in poor conditions, amid crushing poverty, stayed with her. She knew she wanted to make a difference.\u003c/p>\n\u003cp>The IWCA, now in its 10th year, has grown into a powerful networking organization. But there's still a long way to go. As the \u003ca href=\"http://www.intracen.org/about/projects/women-in-coffee/\">International Trade Centre\u003c/a> has documented, women on family-owned coffee plants in African countries take on about 70 percent of maintenance and harvesting work. Yet they tend to have little or no control over their farms' finances, and they typically do not own land or have easy access to credit.\u003c/p>\n\u003cp>But change is coming.\u003c/p>\n\u003cp>Increasingly in Central and South America, women are making progress. On Tuesday, we documented \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/journey-of-a-specialty-coffee-bean-from-cherry-to-cup/\">the story\u003c/a> of Guatemalan farmer Miguelina Villatoro. In Colombia, 47 percent of the \u003ca href=\"http://www.federaciondecafeteros.org/algrano-fnc-es/index.php/comments/mujer_y_familia_eje_central_de_la_actividad_cafetera\">National Federation of Colombian Coffee Growers\u003c/a>' members are female. In fact, one-fifth of that country's farms are owned and operated by women, according to the federation.\u003c/p>\n\u003cp>So what's next? One new initiative underway is the creation of a Women's Harvest brand of coffee. Nancy Moore of the \u003ca href=\"http://www.almanaharvest.org/\">Almana Harvest Fund\u003c/a> is collaborating with the Costa Rican chapter of the IWCA. They're hoping to launch a pilot soon.\u003c/p>\n\u003cul>\n\u003cstrong>Related Story at NPR Food:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164347078/meet-four-african-women-who-are-changing-the-face-of-coffee\">Meet 4 African Women Who Are Changing The Face Of Coffee\u003c/a>\u003c/li>\n\u003c/ul>\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>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Alison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/25/177754873/step-aside-gents-witness-the-rise-of-women-in-coffee\">The Salt at NPR Food\u003c/a> (4/25/13)\u003c/p>\n\u003cp>The inspiration for NPR's Coffee Week arrived in an email last summer. I had just reported on the growing \u003ca href=\"http://en.wikipedia.org/wiki/Third_Wave_Coffee\">Third-Wave\u003c/a> Movement in Coffee, and the burgeoning interest in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/16/158932704/coffee-is-the-new-wine-heres-how-you-taste-it\">coffee cuppings\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60808\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee2.jpg\" alt=\"Margaret Swallow co-founded the International Women's Coffee Alliance a decade ago. Photo: David Gilkey/NPR\" width=\"250\" class=\"size-full wp-image-60808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margaret Swallow co-founded the International Women's Coffee Alliance a decade ago. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>One listener, Margaret Swallow, who'd heard the story on her local station, WVXU in Cincinnati, reached out to me with the story of 30-plus years in coffee — which culminated in the founding of the \u003ca href=\"http://www.womenincoffee.org/\">International Women's Coffee Alliance\u003c/a>, a group with chapters from Kenya to Costa Rica.\u003c/p>\n\u003cp>Its mission (as the video below helps explain) is to help bolster women in coffee-producing countries — in part, by helping them find ways to start their own businesses and bring more resources back to their communities. Stories like that of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164347078/meet-four-african-women-who-are-changing-the-face-of-coffee\">these four female\u003c/a> coffee growers in Africa, whom we profiled last November, represent the vanguard of change and hope in the industry.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Swallow began her career in 1979. Back then, she was marketing the coffee that lots of us grew up with. Fresh out of Harvard Business School, she was hired by Proctor & Gamble as a brand assistant on Folgers Coffee.\u003c/p>\n\u003cp>If you listen to my story, you'll hear how she had an aha moment when she traveled to a coffee farm in Africa. The images she encountered of women and children working long hours in poor conditions, amid crushing poverty, stayed with her. She knew she wanted to make a difference.\u003c/p>\n\u003cp>The IWCA, now in its 10th year, has grown into a powerful networking organization. But there's still a long way to go. As the \u003ca href=\"http://www.intracen.org/about/projects/women-in-coffee/\">International Trade Centre\u003c/a> has documented, women on family-owned coffee plants in African countries take on about 70 percent of maintenance and harvesting work. Yet they tend to have little or no control over their farms' finances, and they typically do not own land or have easy access to credit.\u003c/p>\n\u003cp>But change is coming.\u003c/p>\n\u003cp>Increasingly in Central and South America, women are making progress. On Tuesday, we documented \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/journey-of-a-specialty-coffee-bean-from-cherry-to-cup/\">the story\u003c/a> of Guatemalan farmer Miguelina Villatoro. In Colombia, 47 percent of the \u003ca href=\"http://www.federaciondecafeteros.org/algrano-fnc-es/index.php/comments/mujer_y_familia_eje_central_de_la_actividad_cafetera\">National Federation of Colombian Coffee Growers\u003c/a>' members are female. In fact, one-fifth of that country's farms are owned and operated by women, according to the federation.\u003c/p>\n\u003cp>So what's next? One new initiative underway is the creation of a Women's Harvest brand of coffee. Nancy Moore of the \u003ca href=\"http://www.almanaharvest.org/\">Almana Harvest Fund\u003c/a> is collaborating with the Costa Rican chapter of the IWCA. They're hoping to launch a pilot soon.\u003c/p>\n\u003cul>\n\u003cstrong>Related Story at NPR Food:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164347078/meet-four-african-women-who-are-changing-the-face-of-coffee\">Meet 4 African Women Who Are Changing The Face Of Coffee\u003c/a>\u003c/li>\n\u003c/ul>\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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"content": "\u003cfigure id=\"attachment_60480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the third episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the third episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr> Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> third episode of Season 8 airs on Thursday April 25 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8407\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The third episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8463\">Maverick\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8479\">Izakaya Yuzuki\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8497\">Souk Savanh\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine & Spirits Tips about Sake:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=r5LLodzNPq4]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the third episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the third episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr> Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> third episode of Season 8 airs on Thursday April 25 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8407\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The third episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8463\">Maverick\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8479\">Izakaya Yuzuki\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8497\">Souk Savanh\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine & Spirits Tips about Sake:\u003c/strong>\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/r5LLodzNPq4'\n title='//www.youtube.com/embed/r5LLodzNPq4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"",
"title": "Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"",
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"content": "\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>[vimeo 63069294] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_60259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/writing-ink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/writing-ink-1024x992.jpg\" alt='Ernest Hemingway once said, \"A man does not exist until he is drunk. Photo: AP' width=\"1024\" height=\"992\" class=\"size-large wp-image-60259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ernest Hemingway once said, \"A man does not exist until he is drunk. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176121775/from-vine-to-pen-theres-more-than-one-way-wine-fuels-writing\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cp>Sure, we all know alcohol has fueled plenty a writing session. William Faulkner — who once said, \"civilization begins with distillation\" — was \u003ca href=\"http://www.npr.org/2006/12/15/6624971/great-american-writers-and-their-cocktails\">known\u003c/a> to have kept a bottle by his side while he typed away throughout his writing career.\u003c/p>\n\u003cp>But for centuries, writers relied on alcohol to keep the words flowing in a far less boozy form than the Burroughs and Hemingways of literary history: the wine ink pen.\u003c/p>\n\u003cp>Wine, it turns out, was a key ingredient in many recipes for iron gall ink — for all you non-ink nerds, that was the writing ink used by most of the Western world from the Middle Ages all the way up to the 19th century.\u003c/p>\n\u003cp>\"Anyone anywhere near famous will have something in iron gall ink,\" says \u003ca href=\"http://www.loc.gov/today/pr/2013/13-038.html\">Elmer Eusman\u003c/a>, head of the conservation division at the Library of Congress.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A \u003ca href=\"http://www.archives.gov/press/press-releases/2011/nr11-152.html\">1297 copy\u003c/a> of history's great political document the Magna Carta was penned in the stuff. Van Gogh drew with it, Da Vinci jotted notes with it, and Bach composed with it.\u003c/p>\n\u003cp>\"The practice of adding wine into historic inks was quite widespread,\" says chemist \u003ca href=\"https://iris.ucl.ac.uk/iris/browse/profile?upi=MSTRL90\">Matija Strlic\u003c/a>, a senior lecturer at University College London who has worked with historic parchments and inks.\u003c/p>\n\u003cp>The chemistry involved can get pretty wonky, but basically, the wine was believed to make the coloring agents in ink more stable. Wine was also considered a purer solvent than water. And iron gall inks were prized because they were so indelible.\u003c/p>\n\u003cp>So why did these inks fall out of favor? Sadly, they didn't play nice with the newfangled steel pens of the 19th century, says \u003ca href=\"http://thewalters.org/conservation/staff.aspx\">Abigail Quandt,\u003c/a> head of book and paper conservation at the Walters Art Museum in Baltimore. The inks corroded the writing implements, so different formulations had to be developed.\u003c/p>\n\u003cp>Which conservators would probably say is a good thing. The inks weren't just corroding pens, but also the paper on which historic documents were written. In some of Rembrandt's drawings, for example, the ink has made the paper fragile and brittle, Eusman says.\u003c/p>\n\u003cp>Still, the wine ink tradition is not completely dead.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=_3i7MALxLU0]\u003c/p>\n\u003cp>Recently, Spanish winery \u003ca href=\"http://www.casamariol.com/en/\">Casa Mariol\u003c/a> unwittingly revived it when it decided to send pens filled with a cabernet sauvignon-based ink to potential clients as part of a new marketing scheme.\u003c/p>\n\u003cp>\"You cheer with wine after an agreement and, with our wine pen, you can even sign the agreement with the wine,\" Miguel Angel Vaquer — who runs the family business with his siblings — tells The Salt in an email. He didn't mention whether the pens had drummed up wine sales, but he did say that people around the world have been asking about buying their wine ink pens.\u003c/p>\n\u003cp>It's not clear how long interest will last, if recent history is any guide. Brian Goulet says he used to stock wine inks from a German company for his \u003ca href=\"http://www.gouletpens.com/\">Goulet Pen Co.\u003c/a> but doesn't anymore. Apparently, they didn't sell very well.\u003c/p>\n\u003cp>\"As fountain pen inks, they performed OK,\" he says. \"It was more the novelty of the fact they smelled like the wine they were made from that appealed to people.\" \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_60259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/writing-ink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/writing-ink-1024x992.jpg\" alt='Ernest Hemingway once said, \"A man does not exist until he is drunk. Photo: AP' width=\"1024\" height=\"992\" class=\"size-large wp-image-60259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ernest Hemingway once said, \"A man does not exist until he is drunk. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176121775/from-vine-to-pen-theres-more-than-one-way-wine-fuels-writing\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cp>Sure, we all know alcohol has fueled plenty a writing session. William Faulkner — who once said, \"civilization begins with distillation\" — was \u003ca href=\"http://www.npr.org/2006/12/15/6624971/great-american-writers-and-their-cocktails\">known\u003c/a> to have kept a bottle by his side while he typed away throughout his writing career.\u003c/p>\n\u003cp>But for centuries, writers relied on alcohol to keep the words flowing in a far less boozy form than the Burroughs and Hemingways of literary history: the wine ink pen.\u003c/p>\n\u003cp>Wine, it turns out, was a key ingredient in many recipes for iron gall ink — for all you non-ink nerds, that was the writing ink used by most of the Western world from the Middle Ages all the way up to the 19th century.\u003c/p>\n\u003cp>\"Anyone anywhere near famous will have something in iron gall ink,\" says \u003ca href=\"http://www.loc.gov/today/pr/2013/13-038.html\">Elmer Eusman\u003c/a>, head of the conservation division at the Library of Congress.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.archives.gov/press/press-releases/2011/nr11-152.html\">1297 copy\u003c/a> of history's great political document the Magna Carta was penned in the stuff. Van Gogh drew with it, Da Vinci jotted notes with it, and Bach composed with it.\u003c/p>\n\u003cp>\"The practice of adding wine into historic inks was quite widespread,\" says chemist \u003ca href=\"https://iris.ucl.ac.uk/iris/browse/profile?upi=MSTRL90\">Matija Strlic\u003c/a>, a senior lecturer at University College London who has worked with historic parchments and inks.\u003c/p>\n\u003cp>The chemistry involved can get pretty wonky, but basically, the wine was believed to make the coloring agents in ink more stable. Wine was also considered a purer solvent than water. And iron gall inks were prized because they were so indelible.\u003c/p>\n\u003cp>So why did these inks fall out of favor? Sadly, they didn't play nice with the newfangled steel pens of the 19th century, says \u003ca href=\"http://thewalters.org/conservation/staff.aspx\">Abigail Quandt,\u003c/a> head of book and paper conservation at the Walters Art Museum in Baltimore. The inks corroded the writing implements, so different formulations had to be developed.\u003c/p>\n\u003cp>Which conservators would probably say is a good thing. The inks weren't just corroding pens, but also the paper on which historic documents were written. In some of Rembrandt's drawings, for example, the ink has made the paper fragile and brittle, Eusman says.\u003c/p>\n\u003cp>Still, the wine ink tradition is not completely dead.\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/_3i7MALxLU0'\n title='//www.youtube.com/embed/_3i7MALxLU0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Recently, Spanish winery \u003ca href=\"http://www.casamariol.com/en/\">Casa Mariol\u003c/a> unwittingly revived it when it decided to send pens filled with a cabernet sauvignon-based ink to potential clients as part of a new marketing scheme.\u003c/p>\n\u003cp>\"You cheer with wine after an agreement and, with our wine pen, you can even sign the agreement with the wine,\" Miguel Angel Vaquer — who runs the family business with his siblings — tells The Salt in an email. He didn't mention whether the pens had drummed up wine sales, but he did say that people around the world have been asking about buying their wine ink pens.\u003c/p>\n\u003cp>It's not clear how long interest will last, if recent history is any guide. Brian Goulet says he used to stock wine inks from a German company for his \u003ca href=\"http://www.gouletpens.com/\">Goulet Pen Co.\u003c/a> but doesn't anymore. Apparently, they didn't sell very well.\u003c/p>\n\u003cp>\"As fountain pen inks, they performed OK,\" he says. \"It was more the novelty of the fact they smelled like the wine they were made from that appealed to people.\" \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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"content": "\u003cfigure id=\"attachment_60008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp802group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp802group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> second episode of Season 8 airs on Thursday April 18 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8226\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The second episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8271\">Zaré at Fly Trap\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8317\">Barrio Fiesta Restaurant\u003c/a> (Milpitas) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8296\">Flora\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine & Spirits Tips about Whiskey:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=A9glQ2CyJJg]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp802group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp802group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> second episode of Season 8 airs on Thursday April 18 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8226\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The second episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8271\">Zaré at Fly Trap\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8317\">Barrio Fiesta Restaurant\u003c/a> (Milpitas) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8296\">Flora\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine & Spirits Tips about Whiskey:\u003c/strong>\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/A9glQ2CyJJg'\n title='//www.youtube.com/embed/A9glQ2CyJJg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Science In A Scoop: Making Liquid Nitrogen Ice Cream",
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"content": "\u003cfigure id=\"attachment_60199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream-1024x575.jpg\" alt=\"The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-60199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">The Salt at NPR Food\u003c/a> (4/17/13)\u003c/p>\n\u003cp>Robyn Sue Fisher's ice cream shop, \u003ca href=\"http://smittenicecream.com/home/Home.html\">Smitten\u003c/a>, in San Francisco's Hayes Valley, may at moments resemble a high school chemistry lab, but that's because Fisher uses liquid nitrogen to freeze her product.\u003c/p>\n\u003cp>Nitrogen is \"a natural element,\" she notes. \"It's all around us.\"\u003c/p>\n\u003cp>What makes it essential to Smitten is the ability to make ice cream fresh to order. You walk up and ask for a chocolate, or a blood orange with pistachio. The liquid nitrogen freezes the ingredients together, and your cup or cone is ready about a minute later.\u003c/p>\n\u003cp>Each serving is made from only a few ingredients — including none of the gums, egg yolks or other emulsifiers normally needed to keep ice cream frozen on its months-long journey from manufacturer to distributor to store to your home freezer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The mint chip, for example, contains just organic cream and milk, mint and a dash of salt. The first lick is like biting into a mint leaf.\u003c/p>\n\u003cp>\"This is the best ice cream I ever had,\" says my son, who is only 7 but already an experienced ice cream taster, as he spoons his way through an order of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_60198\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen-217x290.jpg\" alt=\"The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner. Photo: Alan Greenblatt/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-60198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner.\u003cbr>Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He's not alone in his opinion. At the end of a recent Saturday afternoon that was sunny but not particularly warm, there was a steady line of people eager to order at Smitten, which is located in a repurposed shipping container.\u003c/p>\n\u003cp>Smitten charges a buck an ounce, but a small amount of the ice cream is rich enough to satisfy.\u003c/p>\n\u003cp>\"Knowing there are only a few ingredients makes me feel like I can indulge,\" says customer Claire Kensington, the founder of a food, fashion and sex \u003ca href=\"http://www.the3fs.com/\">website\u003c/a>, who'd returned two days after her last serving for some more mint chip.\u003c/p>\n\u003cp>Of course, there's \u003ca href=\"http://www.polsci.wvu.edu/Henry/Icecream/Icecream.html\">nothing new\u003c/a> about making ice cream with liquid nitrogen. In fact, cooking with the stuff has become so trendy lately that \u003cem>Wired \u003c/em>felt inspired to put together this \u003ca href=\"http://www.wired.co.uk/magazine/archive/2012/02/how-to/cook-with-liquid-nitrogen\">how-to guide\u003c/a>. (As we reported last year, sometimes these culinary experiments can go \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">dangerously wrong\u003c/a>.)\u003c/p>\n\u003cp>At New York's \u003ca href=\"http://elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, guests brought back to the kitchen after dinner are treated to an apple-and-brandy cocktail topped with a frozen dome of foam fashioned with liquid nitrogen.\u003c/p>\n\u003cp>\"It gives us the opportunity to do a little performance before the guests that's really easy and quick, and at the same time entertaining,\" says Angela Pinkerton, the restaurant's head pastry chef. \"Liquid nitrogen is fun to watch, and everyone's curious about it. It looks cool.\"\u003c/p>\n\u003cp>It does look (and feel) cool when clouds of vapors come pouring out of the metal containers where the ice cream's stirring at Smitten. Fisher started serving ice cream out of a kid's red wagon back in 2009. She spent years developing a patented machine that keeps her ingredients churning in a safe, controlled environment. She goes into the techie details in this video:\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=e52fXpS9YCY]\u003c/p>\n\u003cp>The stirring, along with the minus 321 F temperature of the liquid nitrogen, keeps ice crystals from forming and is responsible for Smitten's smooth texture, which my son likens to a cross between standard-issue ice cream and whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Because it is a different texture than any other ice cream,\" says Kensington, \"it feels like a new experience, like a new treat.\"\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream-1024x575.jpg\" alt=\"The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-60199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">The Salt at NPR Food\u003c/a> (4/17/13)\u003c/p>\n\u003cp>Robyn Sue Fisher's ice cream shop, \u003ca href=\"http://smittenicecream.com/home/Home.html\">Smitten\u003c/a>, in San Francisco's Hayes Valley, may at moments resemble a high school chemistry lab, but that's because Fisher uses liquid nitrogen to freeze her product.\u003c/p>\n\u003cp>Nitrogen is \"a natural element,\" she notes. \"It's all around us.\"\u003c/p>\n\u003cp>What makes it essential to Smitten is the ability to make ice cream fresh to order. You walk up and ask for a chocolate, or a blood orange with pistachio. The liquid nitrogen freezes the ingredients together, and your cup or cone is ready about a minute later.\u003c/p>\n\u003cp>Each serving is made from only a few ingredients — including none of the gums, egg yolks or other emulsifiers normally needed to keep ice cream frozen on its months-long journey from manufacturer to distributor to store to your home freezer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mint chip, for example, contains just organic cream and milk, mint and a dash of salt. The first lick is like biting into a mint leaf.\u003c/p>\n\u003cp>\"This is the best ice cream I ever had,\" says my son, who is only 7 but already an experienced ice cream taster, as he spoons his way through an order of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_60198\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen-217x290.jpg\" alt=\"The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner. Photo: Alan Greenblatt/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-60198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner.\u003cbr>Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He's not alone in his opinion. At the end of a recent Saturday afternoon that was sunny but not particularly warm, there was a steady line of people eager to order at Smitten, which is located in a repurposed shipping container.\u003c/p>\n\u003cp>Smitten charges a buck an ounce, but a small amount of the ice cream is rich enough to satisfy.\u003c/p>\n\u003cp>\"Knowing there are only a few ingredients makes me feel like I can indulge,\" says customer Claire Kensington, the founder of a food, fashion and sex \u003ca href=\"http://www.the3fs.com/\">website\u003c/a>, who'd returned two days after her last serving for some more mint chip.\u003c/p>\n\u003cp>Of course, there's \u003ca href=\"http://www.polsci.wvu.edu/Henry/Icecream/Icecream.html\">nothing new\u003c/a> about making ice cream with liquid nitrogen. In fact, cooking with the stuff has become so trendy lately that \u003cem>Wired \u003c/em>felt inspired to put together this \u003ca href=\"http://www.wired.co.uk/magazine/archive/2012/02/how-to/cook-with-liquid-nitrogen\">how-to guide\u003c/a>. (As we reported last year, sometimes these culinary experiments can go \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">dangerously wrong\u003c/a>.)\u003c/p>\n\u003cp>At New York's \u003ca href=\"http://elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, guests brought back to the kitchen after dinner are treated to an apple-and-brandy cocktail topped with a frozen dome of foam fashioned with liquid nitrogen.\u003c/p>\n\u003cp>\"It gives us the opportunity to do a little performance before the guests that's really easy and quick, and at the same time entertaining,\" says Angela Pinkerton, the restaurant's head pastry chef. \"Liquid nitrogen is fun to watch, and everyone's curious about it. It looks cool.\"\u003c/p>\n\u003cp>It does look (and feel) cool when clouds of vapors come pouring out of the metal containers where the ice cream's stirring at Smitten. Fisher started serving ice cream out of a kid's red wagon back in 2009. She spent years developing a patented machine that keeps her ingredients churning in a safe, controlled environment. She goes into the techie details in this video:\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/e52fXpS9YCY'\n title='//www.youtube.com/embed/e52fXpS9YCY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The stirring, along with the minus 321 F temperature of the liquid nitrogen, keeps ice crystals from forming and is responsible for Smitten's smooth texture, which my son likens to a cross between standard-issue ice cream and whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Because it is a different texture than any other ice cream,\" says Kensington, \"it feels like a new experience, like a new treat.\"\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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"content": "\u003cp>[youtube http://www.youtube.com/watch?v=m4YEKSrZHJ4]\u003cbr>\nA precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height's Holly Park in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover-190x190.jpg\" alt=\"Baby & Toddler On The Go: fresh, homemade foods for a busy life.\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/m4YEKSrZHJ4'\n title='//www.youtube.com/embed/m4YEKSrZHJ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nA precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height's Holly Park in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover-190x190.jpg\" alt=\"Baby & Toddler On The Go: fresh, homemade foods for a busy life.\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Good vs. Evil Tour Report: Bourdain and Ripert Make Fun of Each Other",
"title": "Good vs. Evil Tour Report: Bourdain and Ripert Make Fun of Each Other",
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"content": "\u003cfigure id=\"attachment_59956\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\" alt=\"Anthony Bourdain and Eric Ripert photo courtesy of Good vs. Evil\" width=\"250\" class=\"size-full wp-image-59956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Eric Ripert.\u003cbr> Photo courtesy of Good vs. Evil\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%E2%80%99s-in-a-zen-like-state/\">Anthony Bourdain\u003c/a> and \u003ca href=\"http://www.aveceric.com/eric-ripert/\">Eric Ripert\u003c/a> took to a San Francisco stage on Friday night, where they made fun of each other and riffed on everything from hipsters to Mission Chinese Food to Paula Deen—some familiar territory with new culinary nuggets tossed in. We spotted the \u003ca href=\"https://twitter.com/thedapperdiner\">Dapper Diner\u003c/a> and Chef \u003ca href=\"http://www.piperade.com/index.php/about\">Gerard Hirigoyen\u003c/a> in attendance, and the Orpheum Theatre appeared to be sold out. La Cocina’s Caleb Zigas was at the backstage VIP after-party, where bites and a cake in the form of a duck press were on offer from \u003ca href=\"http://andapiroshki.com/\">AйDa Piroshki\u003c/a>, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, \u003ca href=\"http://huaracheloco.com/\">El Huarache Loco\u003c/a> and \u003ca href=\"http://www.inticingcreations.com/hello/\">Inticing Creations\u003c/a>. Zigas memorably chatted with Bourdain at Dolores Park for his San Francisco episode of \u003cem>\u003ca href=\"http://sf.eater.com/archives/2012/01/05/bourdain_post.php\">The Layover\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The two rather famous best friends wore similar dark suits and their set looked like the boxing matches from the 1940s and 1950s, with one ominous lamp shining over an uncomfortable chair against a dark backdrop. It was a night that was billed as \u003cem>\u003ca href=\"http://www.goodvseviltour.com/\">Good vs. Evil\u003c/a>\u003c/em>, and started out with Bourdain interrogating Ripert. One of the nicest surprises was how well Ripert was able to dish back to his pal Tony with that rather sexy French accent of his.\u003c/p>\n\u003cfigure id=\"attachment_59953\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\" alt=\"Orpheum Theatre. Photo: Mary Ladd\" width=\"250\" class=\"size-full wp-image-59953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orpheum Theatre. Photo: Mary Ladd\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Bourdain is a \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2006/06/nasty_bits_offa.html\">personal friend\u003c/a> and appeared to take the lead in the two-hour show. He may have had a major hand in writing much of the script—especially telling was the fact that he brought up the question of who would do the actual physical labor if more of our society had access to organic products. This is a refrain we’ve heard before, even when we were filming for his \u003cem>No Reservations\u003c/em> show over dinner at Incanto restaurant in 2009. Bourdain is up front that he is a “total hypocrite” and his own daughter, who he referred to as a “little angel” gets organic food all the time. Bourdain’s wife, \u003ca href=\"https://twitter.com/OttaviaBourdain\">Ottavia\u003c/a>, on the other hand, eats only “mountains of protein and no carbs at all,” because she is a trained fighter. Ottavia is a columnist for \u003ca href=\"http://www.vice.com/read/ottavia-bourdain-my-jiu-jitsu-addiction\">Vice\u003c/a> magazine and accepted an assignment to eat vegetarian for a week to see if and how it would affect her training ability. Bourdain joined her for two nights of no-meat and came away unimpressed by restaurants that seemed stuck in a glut of serving dishes that had vegetables like broccoli and carrots with tamari, garlic and ginger--a flavor combo that he ranked as dated.\u003c/p>\n\u003cp>Bourdain and Ripert were in town for a short amount of time before heading to San Jose for a Saturday night show. Later tweets showed that \u003ca href=\"https://twitter.com/Bourdain\">Tony\u003c/a> planned on hitting up a \u003ca href=\"https://twitter.com/Bourdain/status/323155868357103616\">7-11 store\u003c/a> to find food to feed Ripert in San Jose. As for where to eat in the City, Bourdain said that he loves having a “crab with the crab fat“ at \u003ca href=\"https://plus.google.com/101314656388970105377/about?gl=us&hl=en\">Swan Oyster Depot\u003c/a> and Ripert responded that he wanted to go there with Tony for breakfast [which they apparently did do]. Bourdain also pointed out that the Bay Area has produce that is the envy of the East Coast.\u003c/p>\n\u003cp>When the talk turned to \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Bourdain showed restraint, a gentlemanly move given the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">recent fire at Chez Panisse\u003c/a>. Audience, he’s sure they would get along swimmingly if they met at a party... but do remember, he warned, that Waters chose shark fin soup as her last meal on a panel he did with her and Duff Goldman--a fact that had the audience guffawing. He appeared to have publicly forgiven Waters, as well as other famous food celebs ranging from Rachael Ray to Emeril. Ray sent him a fruit basket, and “how can I not love” someone who made a joke that Mario Batali will loan you a scrunchie if you give him a blow job—-a jab Ray made at a roast for the ponytailed chef.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ripert got flack from Tony for letting Henry Kissinger, Dick Cheney, Donald Rumsfeld, \u003ca href=\"https://twitter.com/ItsTheSituation\">The Situation\u003c/a>, and \u003ca href=\"https://twitter.com/snooki/\">Snooki\u003c/a> take their respective spots at the table at his award winning \u003ca href=\"http://le-bernardin.com/\">Le Bernardin\u003c/a> restaurant. “You gave The Situation and Snooki a kitchen tour, too?” he asked, and Ripert said, “Yes.” \u003c/p>\n\u003cp>When pushed, Ripert said that tennis star John McEnroe is the one star he would not let dine at his restaurant. “He hurt your feelings!” Bourdain said, as Ripert sheepishly nodded under the bright interrogation lamp. Ripert later said that hipsters are allowed at his restaurant and that guests can take photos of the food at Le Bernardin as long as they don’t use a flash. Bourdain posited that hipsters are “people who are younger than us” and that Ripert felt that the founders of Le Bernardin, Gilbert and Maguy le Coze were hipsters of an earlier era. \u003c/p>\n\u003cp>Ripert said that he is anti-corkage fee yet also anti-bring-your own wine. He pointed out that Le Bernardin is after all a business (a fair point for any restaurant), and Bourdain said that he thought Le Bernardin had the best sommelier. Ripert waffled a bit on the bring-your-own-wine bit when he conceded that he \u003cem>would\u003c/em> be open to guests bringing a great bottle of wine in, but only if they please share a glass with him.\u003c/p>\n\u003cp>Paula Deen is the one culinary star Bourdain will not forgive, because he is “genuinely appalled by her acts on the planet” which include hyping Southern cooking “into something it’s not.” \u003c/p>\n\u003cp>Bourdain gave major props to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese Food\u003c/a> and said that it is rare to see a San Francisco restaurant find such big and immediate success in New York. “I am sure they will take over the world,” he said. Bourdain was aware that Mission Chinese Food plans to next open in Paris, and giggled over the fact that Ripert had to run to the bathroom during his first visit to Mission Chinese, because “he couldn’t handle” how spicy the food was. Clearly Bourdain, given his far flung travels and history of eating dishes like calves brain and pig anus on air makes him the more adventurous eater. Yet Ripert aptly pointed out that Bourdain has not been a kitchen chef in fifteen years. Touché, Monsieur.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800-290x217.jpg\" alt=\"A guest greets Bourdain. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59959\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800-290x217.jpg\" alt=\"Bourdain signs an arm. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59957\">\u003c/a>\u003c/p>\n\u003cp>One exclusive that Bourdain and Ripert shared with us at the La Cocina meet and greet: they filmed in the mountains of Peru together for Bourdain’s \u003ca href=\"http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#?SR=SearchCNN_Parts_Unknown\">\u003cem>Parts Unknown\u003c/em>\u003c/a> show on CNN. The series debuted Sunday and viewers can see the friendly pair doing a variety of activities that sound potentially interesting. “We were looking for cacao beans and cooked chicken together, which is a departure for the show,” said Bourdain. “Eric kept telling me, ‘one more mountain’ while I was stumbling around” on their way to find cacao. Bourdain rolled his eyes and laughed as he continued with, “He’s from the Pyrenees, where there’s yodeling and he’s pretty used to all those hills.” Ripert laughed and nodded at this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800-190x190.jpg\" title=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" alt=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59958\">\u003c/a>They showed a comfort and ease with each other that continued through the meet and greet, where they signed everything from books to body parts while digging into a big plate of La Cocina treats. La Cocina Executive Director Caleb Zigas said that the after party event came about when Bourdain’s production company, \u003ca href=\"http://zeropointzero.com/\">Zero Point Zero\u003c/a> contacted him. Proceeds from the meet and greet went to La Cocina and Zigas said the party provided an avenue for the La Cocina businesses who have brick and mortar locations. The two hundred or so guests in the green room gawked and took photos of Bourdain and Ripert, and a line snaked around the room for the chance to get autographs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500-190x190.jpg\" title=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59960\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500-190x190.jpg\" title=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59954\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500-190x190.jpg\" title=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59961\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Inticing Creations baker Kelly Zubal crafted a stunning cake in the shape of a duck press for Bourdain and Ripert. She said that it took her three hours to make and she even brought an edible pen with the hopes of getting a signature on her sweet treat. Zubal confirmed with Bay Area Bites over email that, \"Bourdain couldn't believe I made a duck press and wrote 'best cake ever' on it. It now has a place on my cake display area at my cake studio.\" Sounds like Bourdain was acting more good than evil to us. \u003c/p>\n\n",
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"excerpt": "An exclusive report on Anthony Bourdain and Eric Ripert's live show, Good vs. Evil, at the Orpheum Theatre. The two chef-lebrities are also best friends, and used the show to poke fun at each other and discuss organic food, Alice Waters, Paula Deen + more.",
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"description": "An exclusive report on Anthony Bourdain and Eric Ripert's live show, Good vs. Evil, at the Orpheum Theatre. The two chef-lebrities are also best friends, and used the show to poke fun at each other and discuss organic food, Alice Waters, Paula Deen + more.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59956\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\" alt=\"Anthony Bourdain and Eric Ripert photo courtesy of Good vs. Evil\" width=\"250\" class=\"size-full wp-image-59956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Eric Ripert.\u003cbr> Photo courtesy of Good vs. Evil\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%E2%80%99s-in-a-zen-like-state/\">Anthony Bourdain\u003c/a> and \u003ca href=\"http://www.aveceric.com/eric-ripert/\">Eric Ripert\u003c/a> took to a San Francisco stage on Friday night, where they made fun of each other and riffed on everything from hipsters to Mission Chinese Food to Paula Deen—some familiar territory with new culinary nuggets tossed in. We spotted the \u003ca href=\"https://twitter.com/thedapperdiner\">Dapper Diner\u003c/a> and Chef \u003ca href=\"http://www.piperade.com/index.php/about\">Gerard Hirigoyen\u003c/a> in attendance, and the Orpheum Theatre appeared to be sold out. La Cocina’s Caleb Zigas was at the backstage VIP after-party, where bites and a cake in the form of a duck press were on offer from \u003ca href=\"http://andapiroshki.com/\">AйDa Piroshki\u003c/a>, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, \u003ca href=\"http://huaracheloco.com/\">El Huarache Loco\u003c/a> and \u003ca href=\"http://www.inticingcreations.com/hello/\">Inticing Creations\u003c/a>. Zigas memorably chatted with Bourdain at Dolores Park for his San Francisco episode of \u003cem>\u003ca href=\"http://sf.eater.com/archives/2012/01/05/bourdain_post.php\">The Layover\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The two rather famous best friends wore similar dark suits and their set looked like the boxing matches from the 1940s and 1950s, with one ominous lamp shining over an uncomfortable chair against a dark backdrop. It was a night that was billed as \u003cem>\u003ca href=\"http://www.goodvseviltour.com/\">Good vs. Evil\u003c/a>\u003c/em>, and started out with Bourdain interrogating Ripert. One of the nicest surprises was how well Ripert was able to dish back to his pal Tony with that rather sexy French accent of his.\u003c/p>\n\u003cfigure id=\"attachment_59953\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\" alt=\"Orpheum Theatre. Photo: Mary Ladd\" width=\"250\" class=\"size-full wp-image-59953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orpheum Theatre. Photo: Mary Ladd\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Bourdain is a \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2006/06/nasty_bits_offa.html\">personal friend\u003c/a> and appeared to take the lead in the two-hour show. He may have had a major hand in writing much of the script—especially telling was the fact that he brought up the question of who would do the actual physical labor if more of our society had access to organic products. This is a refrain we’ve heard before, even when we were filming for his \u003cem>No Reservations\u003c/em> show over dinner at Incanto restaurant in 2009. Bourdain is up front that he is a “total hypocrite” and his own daughter, who he referred to as a “little angel” gets organic food all the time. Bourdain’s wife, \u003ca href=\"https://twitter.com/OttaviaBourdain\">Ottavia\u003c/a>, on the other hand, eats only “mountains of protein and no carbs at all,” because she is a trained fighter. Ottavia is a columnist for \u003ca href=\"http://www.vice.com/read/ottavia-bourdain-my-jiu-jitsu-addiction\">Vice\u003c/a> magazine and accepted an assignment to eat vegetarian for a week to see if and how it would affect her training ability. Bourdain joined her for two nights of no-meat and came away unimpressed by restaurants that seemed stuck in a glut of serving dishes that had vegetables like broccoli and carrots with tamari, garlic and ginger--a flavor combo that he ranked as dated.\u003c/p>\n\u003cp>Bourdain and Ripert were in town for a short amount of time before heading to San Jose for a Saturday night show. Later tweets showed that \u003ca href=\"https://twitter.com/Bourdain\">Tony\u003c/a> planned on hitting up a \u003ca href=\"https://twitter.com/Bourdain/status/323155868357103616\">7-11 store\u003c/a> to find food to feed Ripert in San Jose. As for where to eat in the City, Bourdain said that he loves having a “crab with the crab fat“ at \u003ca href=\"https://plus.google.com/101314656388970105377/about?gl=us&hl=en\">Swan Oyster Depot\u003c/a> and Ripert responded that he wanted to go there with Tony for breakfast [which they apparently did do]. Bourdain also pointed out that the Bay Area has produce that is the envy of the East Coast.\u003c/p>\n\u003cp>When the talk turned to \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Bourdain showed restraint, a gentlemanly move given the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">recent fire at Chez Panisse\u003c/a>. Audience, he’s sure they would get along swimmingly if they met at a party... but do remember, he warned, that Waters chose shark fin soup as her last meal on a panel he did with her and Duff Goldman--a fact that had the audience guffawing. He appeared to have publicly forgiven Waters, as well as other famous food celebs ranging from Rachael Ray to Emeril. Ray sent him a fruit basket, and “how can I not love” someone who made a joke that Mario Batali will loan you a scrunchie if you give him a blow job—-a jab Ray made at a roast for the ponytailed chef.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ripert got flack from Tony for letting Henry Kissinger, Dick Cheney, Donald Rumsfeld, \u003ca href=\"https://twitter.com/ItsTheSituation\">The Situation\u003c/a>, and \u003ca href=\"https://twitter.com/snooki/\">Snooki\u003c/a> take their respective spots at the table at his award winning \u003ca href=\"http://le-bernardin.com/\">Le Bernardin\u003c/a> restaurant. “You gave The Situation and Snooki a kitchen tour, too?” he asked, and Ripert said, “Yes.” \u003c/p>\n\u003cp>When pushed, Ripert said that tennis star John McEnroe is the one star he would not let dine at his restaurant. “He hurt your feelings!” Bourdain said, as Ripert sheepishly nodded under the bright interrogation lamp. Ripert later said that hipsters are allowed at his restaurant and that guests can take photos of the food at Le Bernardin as long as they don’t use a flash. Bourdain posited that hipsters are “people who are younger than us” and that Ripert felt that the founders of Le Bernardin, Gilbert and Maguy le Coze were hipsters of an earlier era. \u003c/p>\n\u003cp>Ripert said that he is anti-corkage fee yet also anti-bring-your own wine. He pointed out that Le Bernardin is after all a business (a fair point for any restaurant), and Bourdain said that he thought Le Bernardin had the best sommelier. Ripert waffled a bit on the bring-your-own-wine bit when he conceded that he \u003cem>would\u003c/em> be open to guests bringing a great bottle of wine in, but only if they please share a glass with him.\u003c/p>\n\u003cp>Paula Deen is the one culinary star Bourdain will not forgive, because he is “genuinely appalled by her acts on the planet” which include hyping Southern cooking “into something it’s not.” \u003c/p>\n\u003cp>Bourdain gave major props to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese Food\u003c/a> and said that it is rare to see a San Francisco restaurant find such big and immediate success in New York. “I am sure they will take over the world,” he said. Bourdain was aware that Mission Chinese Food plans to next open in Paris, and giggled over the fact that Ripert had to run to the bathroom during his first visit to Mission Chinese, because “he couldn’t handle” how spicy the food was. Clearly Bourdain, given his far flung travels and history of eating dishes like calves brain and pig anus on air makes him the more adventurous eater. Yet Ripert aptly pointed out that Bourdain has not been a kitchen chef in fifteen years. Touché, Monsieur.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800-290x217.jpg\" alt=\"A guest greets Bourdain. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59959\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800-290x217.jpg\" alt=\"Bourdain signs an arm. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59957\">\u003c/a>\u003c/p>\n\u003cp>One exclusive that Bourdain and Ripert shared with us at the La Cocina meet and greet: they filmed in the mountains of Peru together for Bourdain’s \u003ca href=\"http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#?SR=SearchCNN_Parts_Unknown\">\u003cem>Parts Unknown\u003c/em>\u003c/a> show on CNN. The series debuted Sunday and viewers can see the friendly pair doing a variety of activities that sound potentially interesting. “We were looking for cacao beans and cooked chicken together, which is a departure for the show,” said Bourdain. “Eric kept telling me, ‘one more mountain’ while I was stumbling around” on their way to find cacao. Bourdain rolled his eyes and laughed as he continued with, “He’s from the Pyrenees, where there’s yodeling and he’s pretty used to all those hills.” Ripert laughed and nodded at this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800-190x190.jpg\" title=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" alt=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59958\">\u003c/a>They showed a comfort and ease with each other that continued through the meet and greet, where they signed everything from books to body parts while digging into a big plate of La Cocina treats. La Cocina Executive Director Caleb Zigas said that the after party event came about when Bourdain’s production company, \u003ca href=\"http://zeropointzero.com/\">Zero Point Zero\u003c/a> contacted him. Proceeds from the meet and greet went to La Cocina and Zigas said the party provided an avenue for the La Cocina businesses who have brick and mortar locations. The two hundred or so guests in the green room gawked and took photos of Bourdain and Ripert, and a line snaked around the room for the chance to get autographs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500-190x190.jpg\" title=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59960\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500-190x190.jpg\" title=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59954\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500-190x190.jpg\" title=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59961\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Inticing Creations baker Kelly Zubal crafted a stunning cake in the shape of a duck press for Bourdain and Ripert. She said that it took her three hours to make and she even brought an edible pen with the hopes of getting a signature on her sweet treat. Zubal confirmed with Bay Area Bites over email that, \"Bourdain couldn't believe I made a duck press and wrote 'best cake ever' on it. It now has a place on my cake display area at my cake studio.\" Sounds like Bourdain was acting more good than evil to us. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Legal Twist In The Effort To Ban Cameras From Livestock Plants",
"title": "A Legal Twist In The Effort To Ban Cameras From Livestock Plants",
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"content": "\u003cfigure id=\"attachment_59815\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/feedlot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/feedlot-1024x767.jpg\" alt=\"Cows wait to be milked at a California dairy farm. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows wait to be milked at a California dairy farm. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176843210/a-legal-twist-in-the-effort-to-ban-cameras-from-livestock-plants\">The Salt at NPR Food\u003c/a> (4/11/13)\u003c/p>\n\u003cp>For years, undercover videos documenting animal cruelty at farms and slaughterhouses have cast the nation's meat and dairy farmers in a grim light.\u003c/p>\n\u003cp>In response, the livestock industry supported legislative efforts in multiple states designed to keep cameras from recording without permission in livestock plants. The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147651002/states-crack-down-on-animal-welfare-activists-and-their-undercover-videos\">reported\u003c/a> on these efforts, which activists call \"ag gag\" bills, last year.\u003c/p>\n\u003cp>But recently, the livestock industry seems to have taken a sharp turn in its legislative tactics.\u003c/p>\n\u003cp>Consider Assembly Bill 343 in California. Introduced in February, this bill would not prohibit a person from seeking employment at a slaughterhouse under false pretenses, which Iowa and several other states have outlawed. Nor would it forbid anyone from using a hidden camera while on the job, which Utah recently made illegal. All that AB 343 would do, in fact, is require that anyone who videotapes or records animal abuse turn over a copy of the evidence to police within 48 hours.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It sounds like the type of bill that animal welfare groups would welcome — but it isn't. Rather, these groups have branded AB 343 as simply a new, and subtler, attempt to stifle undercover investigations of animal cruelty.\u003c/p>\n\u003cp>\"The 48-hour time limit is a new twist to stop people from compiling information,\" says Amanda Hitt of the \u003ca href=\"http://www.whistleblower.org/\">Government Accountability Project\u003c/a>, a Washington, D.C.-based group that helps investigate reports of animal abuses.\u003c/p>\n\u003cp>According to Hitt, in order to prove that a serious animal abuse problem is occurring, undercover investigators must gather lengthy documentation. \"You can't prove that animal abuse is systemic and recurring through one snapshot or video of an abused cow,\" she says.\u003c/p>\n\u003cp>For this reason, says Matt Rice of the group \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a>, \"the last thing we want to do is go to law enforcement at the first sign of animal abuses.\"\u003c/p>\n\u003cp>But \u003ca href=\"http://www.calcattlemen.org/about_cca/cca_director_of_government_relations.aspx\">Justin Oldfield\u003c/a>, of the California Cattlemen's Association — AB 343's sponsor — says the bill only intends to protect animals. Rather than allowing witnesses to keep quiet while they continue to film or photograph, Oldfield says, the bill mandates prompt reporting. He says that requirement will allow enforcement agencies to take swift action at the first indication of abused animals.\u003c/p>\n\u003cp>But not everyone trusts that authorities will respond to such reports of abuse in the absence of uninterrupted undercover investigations lasting weeks or months.\u003c/p>\n\u003cp>\u003ca href=\"http://www.law.ucla.edu/faculty/all-faculty-profiles/professors/Pages/taimie-l-bryant.aspx\">Taimie Bryant\u003c/a>, a professor at UCLA School of Law who focuses on animal law, tells The Salt that public prosecutors tend to prioritize types of crimes other than those involving animal cruelty.\u003c/p>\n\u003cp>In the past, videos shot by the Humane Society of the United States and turned over to federal prosecutors have resulted in quick action and the filing of charges, \u003ca href=\"http://www.nytimes.com/2013/04/07/us/taping-of-farm-cruelty-is-becoming-the-crime.html?pagewanted=all\">The New York Times\u003c/a> recently reported.\u003c/p>\n\u003cp>In the case mentioned by \u003cem>The Times,\u003c/em> charges were filed before the undercover video was made public. But that's uncommon in animal-related cases, according to\u003cstrong> \u003c/strong>Bryant. She says legal action usually only occurs if there is media coverage, public outrage and pressure to prosecute.\u003c/p>\n\u003cp>\"Public response [to livestock abuse videos] and clamor are what usually moves these types of cases up the ladder of priorities and motivates prosecutors to take action,\" she says.\u003c/p>\n\u003cp>Even in court, judges are often easy on defendants \"if the evidence of animal abuse is thin,\" Bryant says.\u003c/p>\n\u003cp>In 2009, Mercy for Animals publicly revealed seven weeks' worth of footage recorded at the Willet Dairy in Locke, N.Y. The videos show employees cutting off cows' horns and tails without using anesthesia. Bellowing calves are seen dragged by the legs away from their mothers. At least one worker was recorded digging his fingers into a struggling calf's eye socket. Eventually, an employee named Phil Niles was fined several hundred dollars on a misdemeanor animal cruelty conviction.\u003c/p>\n\u003cp>The Cayuga County district attorney who handled the case, Jon Budelmann, tells The Salt that Niles' conviction was based largely on footage that showed Niles hitting a cow on the head with a wrench. Other events and images recorded at the Willet Dairy might also appear cruel to some outsiders, he says. But those events did not provide grounds for criminal prosecution, because \"they were considered normal within the industry,\" Budelmann explains.\u003c/p>\n\u003cp>Occasionally, federal meat inspectors do speak up for animals — but their superiors don't necessarily listen.\u003c/p>\n\u003cp>Take the case of USDA veterinarian and slaughterhouse inspector \u003ca href=\"http://www.huffingtonpost.com/wayne-pacelle/action-needed-to-better-e_b_488424.html\">Dean Wyatt\u003c/a>. In 2010, Wyatt testified before a House subcommittee that, on several occasions, he was either overruled or threatened with demotion or transfer after he told superiors about instances of extreme animal abuse he'd witnessed.\u003c/p>\n\u003cp>Wyatt said he'd seen employees butchering live animals at both Bushway Packing, a veal plant in Vermont, and at Seaboard Foods, a pig slaughterhouse in Oklahoma.\u003c/p>\n\u003cp>\"He went up the chain of command reporting violations [at the Bushway veal slaughterhouse in Vermont], and they did nothing until the Humane Society [of the United States'] video came out,\" says Hitt with the Government Accountability Project.\u003c/p>\n\u003cp>California's AB 343 is scheduled to be heard by the state Assembly on April 17. Tennessee, Vermont and Nebraska are also now considering legislation that includes clauses with time limits on turning over recordings of animal abuse.\u003c/p>\n\u003cp>If these bills become law, they could eliminate the only source of oversight available at dairies and feedlots, warns Bryant at UCLA. She says that federal inspectors assigned to oversee animal welfare only work at slaughterhouses.\u003c/p>\n\u003cp>\"But for dairies and feedlots,\" she says, \"these undercover videos are all we have.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Legislation introduced in several states would require anyone who records evidence of animal abuse to turn it over to authorities within a set period of time. But animal rights activists aren't welcoming these measures: They see the bills as veiled attempts to stifle long-term undercover investigations that can prove a pattern of abuse.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59815\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/feedlot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/feedlot-1024x767.jpg\" alt=\"Cows wait to be milked at a California dairy farm. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows wait to be milked at a California dairy farm. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176843210/a-legal-twist-in-the-effort-to-ban-cameras-from-livestock-plants\">The Salt at NPR Food\u003c/a> (4/11/13)\u003c/p>\n\u003cp>For years, undercover videos documenting animal cruelty at farms and slaughterhouses have cast the nation's meat and dairy farmers in a grim light.\u003c/p>\n\u003cp>In response, the livestock industry supported legislative efforts in multiple states designed to keep cameras from recording without permission in livestock plants. The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147651002/states-crack-down-on-animal-welfare-activists-and-their-undercover-videos\">reported\u003c/a> on these efforts, which activists call \"ag gag\" bills, last year.\u003c/p>\n\u003cp>But recently, the livestock industry seems to have taken a sharp turn in its legislative tactics.\u003c/p>\n\u003cp>Consider Assembly Bill 343 in California. Introduced in February, this bill would not prohibit a person from seeking employment at a slaughterhouse under false pretenses, which Iowa and several other states have outlawed. Nor would it forbid anyone from using a hidden camera while on the job, which Utah recently made illegal. All that AB 343 would do, in fact, is require that anyone who videotapes or records animal abuse turn over a copy of the evidence to police within 48 hours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It sounds like the type of bill that animal welfare groups would welcome — but it isn't. Rather, these groups have branded AB 343 as simply a new, and subtler, attempt to stifle undercover investigations of animal cruelty.\u003c/p>\n\u003cp>\"The 48-hour time limit is a new twist to stop people from compiling information,\" says Amanda Hitt of the \u003ca href=\"http://www.whistleblower.org/\">Government Accountability Project\u003c/a>, a Washington, D.C.-based group that helps investigate reports of animal abuses.\u003c/p>\n\u003cp>According to Hitt, in order to prove that a serious animal abuse problem is occurring, undercover investigators must gather lengthy documentation. \"You can't prove that animal abuse is systemic and recurring through one snapshot or video of an abused cow,\" she says.\u003c/p>\n\u003cp>For this reason, says Matt Rice of the group \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a>, \"the last thing we want to do is go to law enforcement at the first sign of animal abuses.\"\u003c/p>\n\u003cp>But \u003ca href=\"http://www.calcattlemen.org/about_cca/cca_director_of_government_relations.aspx\">Justin Oldfield\u003c/a>, of the California Cattlemen's Association — AB 343's sponsor — says the bill only intends to protect animals. Rather than allowing witnesses to keep quiet while they continue to film or photograph, Oldfield says, the bill mandates prompt reporting. He says that requirement will allow enforcement agencies to take swift action at the first indication of abused animals.\u003c/p>\n\u003cp>But not everyone trusts that authorities will respond to such reports of abuse in the absence of uninterrupted undercover investigations lasting weeks or months.\u003c/p>\n\u003cp>\u003ca href=\"http://www.law.ucla.edu/faculty/all-faculty-profiles/professors/Pages/taimie-l-bryant.aspx\">Taimie Bryant\u003c/a>, a professor at UCLA School of Law who focuses on animal law, tells The Salt that public prosecutors tend to prioritize types of crimes other than those involving animal cruelty.\u003c/p>\n\u003cp>In the past, videos shot by the Humane Society of the United States and turned over to federal prosecutors have resulted in quick action and the filing of charges, \u003ca href=\"http://www.nytimes.com/2013/04/07/us/taping-of-farm-cruelty-is-becoming-the-crime.html?pagewanted=all\">The New York Times\u003c/a> recently reported.\u003c/p>\n\u003cp>In the case mentioned by \u003cem>The Times,\u003c/em> charges were filed before the undercover video was made public. But that's uncommon in animal-related cases, according to\u003cstrong> \u003c/strong>Bryant. She says legal action usually only occurs if there is media coverage, public outrage and pressure to prosecute.\u003c/p>\n\u003cp>\"Public response [to livestock abuse videos] and clamor are what usually moves these types of cases up the ladder of priorities and motivates prosecutors to take action,\" she says.\u003c/p>\n\u003cp>Even in court, judges are often easy on defendants \"if the evidence of animal abuse is thin,\" Bryant says.\u003c/p>\n\u003cp>In 2009, Mercy for Animals publicly revealed seven weeks' worth of footage recorded at the Willet Dairy in Locke, N.Y. The videos show employees cutting off cows' horns and tails without using anesthesia. Bellowing calves are seen dragged by the legs away from their mothers. At least one worker was recorded digging his fingers into a struggling calf's eye socket. Eventually, an employee named Phil Niles was fined several hundred dollars on a misdemeanor animal cruelty conviction.\u003c/p>\n\u003cp>The Cayuga County district attorney who handled the case, Jon Budelmann, tells The Salt that Niles' conviction was based largely on footage that showed Niles hitting a cow on the head with a wrench. Other events and images recorded at the Willet Dairy might also appear cruel to some outsiders, he says. But those events did not provide grounds for criminal prosecution, because \"they were considered normal within the industry,\" Budelmann explains.\u003c/p>\n\u003cp>Occasionally, federal meat inspectors do speak up for animals — but their superiors don't necessarily listen.\u003c/p>\n\u003cp>Take the case of USDA veterinarian and slaughterhouse inspector \u003ca href=\"http://www.huffingtonpost.com/wayne-pacelle/action-needed-to-better-e_b_488424.html\">Dean Wyatt\u003c/a>. In 2010, Wyatt testified before a House subcommittee that, on several occasions, he was either overruled or threatened with demotion or transfer after he told superiors about instances of extreme animal abuse he'd witnessed.\u003c/p>\n\u003cp>Wyatt said he'd seen employees butchering live animals at both Bushway Packing, a veal plant in Vermont, and at Seaboard Foods, a pig slaughterhouse in Oklahoma.\u003c/p>\n\u003cp>\"He went up the chain of command reporting violations [at the Bushway veal slaughterhouse in Vermont], and they did nothing until the Humane Society [of the United States'] video came out,\" says Hitt with the Government Accountability Project.\u003c/p>\n\u003cp>California's AB 343 is scheduled to be heard by the state Assembly on April 17. Tennessee, Vermont and Nebraska are also now considering legislation that includes clauses with time limits on turning over recordings of animal abuse.\u003c/p>\n\u003cp>If these bills become law, they could eliminate the only source of oversight available at dairies and feedlots, warns Bryant at UCLA. She says that federal inspectors assigned to oversee animal welfare only work at slaughterhouses.\u003c/p>\n\u003cp>\"But for dairies and feedlots,\" she says, \"these undercover videos are all we have.\" \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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"content": "\u003cfigure id=\"attachment_59771\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp801-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp801-1000.jpg\" alt=\"Guests and host Leslie Sbrocco taping the 100th episode of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"670\" class=\"size-full wp-image-59771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco taping the 100th episode of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> 100th episode kicks off Season 8 on Thursday April 11 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8039\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The first episode of Season 8 features these San Francisco restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8094\">Angkor Borei\u003c/a>, \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8104\">Indigo Restaurant\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8117\">Farallon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about California Wine Regions:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=Bqkq7hYRdzg]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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.",
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"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>",
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"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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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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