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"disqusTitle": "The girl & the fig's Lavender Mojito",
"title": "The girl & the fig's Lavender Mojito",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44265\">\u003c/a>\u003c/p>\n\u003cp>As I noted in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">my last post\u003c/a>, I'm fresh off a three week tour of California. Over that run I've put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms and food producers along the way. And what an honor it was. I spent time with some really amazing people including Sondra Bernstein and her crew from \u003ca href=\"http://www.thegirlandthefig.com/\">the girl & the fig\u003c/a>, \u003ca href=\"http://www.thefigcafe.com/\">the fig cafe\u003c/a> and \u003ca href=\"http://www.estate-sonoma.com/\">ESTATE\u003c/a>, all located in Sonoma Valley. \u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/figgirl\">Sondra\u003c/a> and her business partner Chef John Toulze have been defining Sonoma cuisine for over a decade now, and from the looks of it, they aren't planning to slow down anytime soon. This is probably best punctuated by their latest cookbook, \u003ca href=\"http://www.platsdujour.net\">Plats du Jour\u003c/a>-- though calling it simply a cookbook is a gross understatement. Sure, the book is filled with out-of-this-world recipes and mouth-watering photos but...it's the details about their journey creating a biodynamic farm that's truly fascinating. And this isn't just some vanity project, their plot shares land with \u003ca href=\"http://www.imagerywinery.com/\">Imagery Estate Winery\u003c/a>--a biodynamic vineyard located in Glen Ellen--and the little sister of \u003ca href=\"http://www.benziger.com/\">Benziger Family Winery\u003c/a>, this country's first certified biodynamic vineyard and winery. The Benziger family isn't just serious about biodynamics, they've pretty much defined it for generations to come. Patriarch \u003ca href=\"http://www.treehugger.com/green-food/benziger-60s-pot-farm-becomes-sonomas-first-certified-biodynamic-winery.html\">Mike Benziger\u003c/a> is really an agricultural genius. \u003c/p>\n\u003cp>Pictured below are Sondra and Chef John at the Imagery Estate farm. The beets that Sondra is holding made their way into a very tasty beet and carrot juice cocktail enjoyed by us later that day. But Sondra admits, they haven't gotten it all figured out just yet. This is a learning process. For example, the farm is booming with leeks at the moment and therefore, so is the menu at all three restaurants (oops!). Next time around they will pace out their plantings to better balance the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\" alt=\"Sondra Bernstein and Chef John Toulze\" title=\"Sondra Bernstein and Chef John Toulze\" width=\"500\" class=\"alignnone size-full wp-image-44266\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Biodynamic farming, in its simplest form, is a holistic approach to agriculture. It's kinda like extreme organics. The idea is to not just be green and avoid the \u003cem>bad stuff\u003c/em> like pesticides and herbicides, but to create a diversified and balanced ecosystem. For that reason, biodynamic farms always grow multiple crops and must include livestock. In fact, preparations are made using such things as fermented manure, minerals and herbs, which are then dispersed throughout the property to balance the farm's life force. And it's not just some hippy-dippy form of farming, I swear, these treatments are a true form of recycling of nutrients. A \u003ca href=\"http://en.wikipedia.org/wiki/Biodynamic_agriculture#cite_note-BARPP-10\">2011 report on biodynamics\u003c/a> found that, while usually resulting in lower yields, these farms had healthier soils and better energy efficiency with respect to production than conventional farms. Yes, and even better than organic farms! Astronomical influences are also of consideration, like the moon's effect on plant life. That is, the moon's phase is actually used to determine planting, cultivating and harvesting. \u003c/p>\n\u003cp>Benziger has a great \"food pyramid\" type \u003ca href=\"http://www.benziger.com/assets/client/File/images/08BD%20Pyramid.jpg\">diagram on biodynamics\u003c/a> that is worth checking out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\" alt=\"Biodynamically Grown Veggies\" title=\"Biodynamically Grown Veggies\" width=\"500\" class=\"alignnone size-full wp-image-44267\">\u003c/a>\u003c/p>\n\u003cp>I got to spend the whole day with Sondra and Chef John, farming, cooking, eating and drinking. What a rush! At our stop at the girl & the fig, we made this lovely Lavender Mojito. And you might have noticed, I kind of have a thing for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">lavender-inspired cocktails\u003c/a>. But before you can make the mojito, you have to make some lavender simply syrup. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\" alt=\"Lavender Simple Syrup\" title=\"Lavender Simple Syrup\" width=\"500\" class=\"alignnone size-full wp-image-44270\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Lavender Simple Syrup\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of water\u003c/li>\n\u003cli>1 cup of sugar\u003c/li>\n\u003cli>3 tablespoons culinary lavender\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Using a small sauce pot, bring the sugar, water and lavender to a boil.\u003c/li>\n\u003cli>Let simmer until the sugar is completely dissolved.\u003c/li>\n\u003cli>Let cool and strain out the lavender.\u003c/li>\n\u003cli>Store in the refrigerator for up to one month.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\" alt=\"Fresh Mint for the Mojito\" title=\"Fresh Mint for the Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44268\">\u003c/a>\u003c/p>\n\u003cp>Now on to the mojito recipe! We made this cocktail with fresh lavender from the garden. But I do apologize for the background noise in this video. This place is hustling, and the fact that we were able to film there at all was a treat. The place has always been busy but now that \u003ca href=\"http://images4.wikia.nocookie.net/__cb20120307005845/ladygaga/images/f/f8/2-26-12_The_Girl_and_the_Fig.jpg\">Lady Gaga has dined there\u003c/a> (at the very bar Sondra and I are sitting at) it's a complete madhouse. But still so worth a visit, just make a reservation if you can. \u003c/p>\n\u003cp>\u003cstrong>Lavender Mojito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/6bfuDxcXlMM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cocktails\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 ounces light rum\u003c/li>\n\u003cli>16–20 fresh mint leaves\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>2 ounces Lavender Simple Syrup\u003c/li>\n\u003cli>Club Soda\u003c/li>\n\u003cli>Lavender sprigs, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Add torn fresh mint leaves to a pint glass.\u003c/li>\n\u003cli>Add lime juice and lavender syrup and muddle the ingredients.\u003c/li>\n\u003cli>Add ice, the rum and give it a shake.\u003c/li>\n\u003cli>Top it off with the club soda and some fresh lavender.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44269\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This is just one of many garden-inspired recipes that Sondra's restaurants has to offer. Like that beet- and carrot-juice cocktail that's as beautiful as it is tasty. I also suggest their lavender crème brûlée. Stay tuned for more about Sondra and what she is up to here on Bay Area Bites!\u003c/p>\n\n",
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"excerpt": "A culinary staple of Sonoma County is Sondra Bernstein's the girl & the fig, which is why it was my pleasure to spend the day farming, cooking and eating with the self-proclaimed \"fig girl\" herself. This lovely and fresh Lavender Mojito is just one of the many cocktails we made using biodynamically farmed ingredients from their plot at Imagery Estate Winery, located in Glen Ellen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44265\">\u003c/a>\u003c/p>\n\u003cp>As I noted in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">my last post\u003c/a>, I'm fresh off a three week tour of California. Over that run I've put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms and food producers along the way. And what an honor it was. I spent time with some really amazing people including Sondra Bernstein and her crew from \u003ca href=\"http://www.thegirlandthefig.com/\">the girl & the fig\u003c/a>, \u003ca href=\"http://www.thefigcafe.com/\">the fig cafe\u003c/a> and \u003ca href=\"http://www.estate-sonoma.com/\">ESTATE\u003c/a>, all located in Sonoma Valley. \u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/figgirl\">Sondra\u003c/a> and her business partner Chef John Toulze have been defining Sonoma cuisine for over a decade now, and from the looks of it, they aren't planning to slow down anytime soon. This is probably best punctuated by their latest cookbook, \u003ca href=\"http://www.platsdujour.net\">Plats du Jour\u003c/a>-- though calling it simply a cookbook is a gross understatement. Sure, the book is filled with out-of-this-world recipes and mouth-watering photos but...it's the details about their journey creating a biodynamic farm that's truly fascinating. And this isn't just some vanity project, their plot shares land with \u003ca href=\"http://www.imagerywinery.com/\">Imagery Estate Winery\u003c/a>--a biodynamic vineyard located in Glen Ellen--and the little sister of \u003ca href=\"http://www.benziger.com/\">Benziger Family Winery\u003c/a>, this country's first certified biodynamic vineyard and winery. The Benziger family isn't just serious about biodynamics, they've pretty much defined it for generations to come. Patriarch \u003ca href=\"http://www.treehugger.com/green-food/benziger-60s-pot-farm-becomes-sonomas-first-certified-biodynamic-winery.html\">Mike Benziger\u003c/a> is really an agricultural genius. \u003c/p>\n\u003cp>Pictured below are Sondra and Chef John at the Imagery Estate farm. The beets that Sondra is holding made their way into a very tasty beet and carrot juice cocktail enjoyed by us later that day. But Sondra admits, they haven't gotten it all figured out just yet. This is a learning process. For example, the farm is booming with leeks at the moment and therefore, so is the menu at all three restaurants (oops!). Next time around they will pace out their plantings to better balance the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\" alt=\"Sondra Bernstein and Chef John Toulze\" title=\"Sondra Bernstein and Chef John Toulze\" width=\"500\" class=\"alignnone size-full wp-image-44266\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Biodynamic farming, in its simplest form, is a holistic approach to agriculture. It's kinda like extreme organics. The idea is to not just be green and avoid the \u003cem>bad stuff\u003c/em> like pesticides and herbicides, but to create a diversified and balanced ecosystem. For that reason, biodynamic farms always grow multiple crops and must include livestock. In fact, preparations are made using such things as fermented manure, minerals and herbs, which are then dispersed throughout the property to balance the farm's life force. And it's not just some hippy-dippy form of farming, I swear, these treatments are a true form of recycling of nutrients. A \u003ca href=\"http://en.wikipedia.org/wiki/Biodynamic_agriculture#cite_note-BARPP-10\">2011 report on biodynamics\u003c/a> found that, while usually resulting in lower yields, these farms had healthier soils and better energy efficiency with respect to production than conventional farms. Yes, and even better than organic farms! Astronomical influences are also of consideration, like the moon's effect on plant life. That is, the moon's phase is actually used to determine planting, cultivating and harvesting. \u003c/p>\n\u003cp>Benziger has a great \"food pyramid\" type \u003ca href=\"http://www.benziger.com/assets/client/File/images/08BD%20Pyramid.jpg\">diagram on biodynamics\u003c/a> that is worth checking out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\" alt=\"Biodynamically Grown Veggies\" title=\"Biodynamically Grown Veggies\" width=\"500\" class=\"alignnone size-full wp-image-44267\">\u003c/a>\u003c/p>\n\u003cp>I got to spend the whole day with Sondra and Chef John, farming, cooking, eating and drinking. What a rush! At our stop at the girl & the fig, we made this lovely Lavender Mojito. And you might have noticed, I kind of have a thing for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">lavender-inspired cocktails\u003c/a>. But before you can make the mojito, you have to make some lavender simply syrup. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\" alt=\"Lavender Simple Syrup\" title=\"Lavender Simple Syrup\" width=\"500\" class=\"alignnone size-full wp-image-44270\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Lavender Simple Syrup\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of water\u003c/li>\n\u003cli>1 cup of sugar\u003c/li>\n\u003cli>3 tablespoons culinary lavender\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Using a small sauce pot, bring the sugar, water and lavender to a boil.\u003c/li>\n\u003cli>Let simmer until the sugar is completely dissolved.\u003c/li>\n\u003cli>Let cool and strain out the lavender.\u003c/li>\n\u003cli>Store in the refrigerator for up to one month.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\" alt=\"Fresh Mint for the Mojito\" title=\"Fresh Mint for the Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44268\">\u003c/a>\u003c/p>\n\u003cp>Now on to the mojito recipe! We made this cocktail with fresh lavender from the garden. But I do apologize for the background noise in this video. This place is hustling, and the fact that we were able to film there at all was a treat. The place has always been busy but now that \u003ca href=\"http://images4.wikia.nocookie.net/__cb20120307005845/ladygaga/images/f/f8/2-26-12_The_Girl_and_the_Fig.jpg\">Lady Gaga has dined there\u003c/a> (at the very bar Sondra and I are sitting at) it's a complete madhouse. But still so worth a visit, just make a reservation if you can. \u003c/p>\n\u003cp>\u003cstrong>Lavender Mojito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/6bfuDxcXlMM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cocktails\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 ounces light rum\u003c/li>\n\u003cli>16–20 fresh mint leaves\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>2 ounces Lavender Simple Syrup\u003c/li>\n\u003cli>Club Soda\u003c/li>\n\u003cli>Lavender sprigs, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Add torn fresh mint leaves to a pint glass.\u003c/li>\n\u003cli>Add lime juice and lavender syrup and muddle the ingredients.\u003c/li>\n\u003cli>Add ice, the rum and give it a shake.\u003c/li>\n\u003cli>Top it off with the club soda and some fresh lavender.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44269\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This is just one of many garden-inspired recipes that Sondra's restaurants has to offer. Like that beet- and carrot-juice cocktail that's as beautiful as it is tasty. I also suggest their lavender crème brûlée. Stay tuned for more about Sondra and what she is up to here on Bay Area Bites!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\" alt=\"Plasticity\" title=\"Plasticity\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43693\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Post by \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=14364\">Marie K Lee\u003c/a>\u003c/em>\u003c/p>\n\u003cp>There are many people finding ways (often illegally) to redefine urban space in a manner that allows them to pursue their unique passions. It is essential to share the stories of these individuals in an effort to remind city dwellers and visitors not only what is possible, but also that there is still adventure hiding just underneath, or sometimes above, the surface of their daily routines.\u003c/p>\n\u003cul>\n\u003cstrong>Plasticity\u003c/strong> by filmmaker Ryan Malloy leads a tour through three unconventional uses of urban space in San Francisco: a rooftop apiary, an occasional restaurant, and a mobile pizzeria. Profiles include:\n\u003cli>Cameo Wood from \u003ca href=\"http://www.hmsbeekeeper.com/HMSB/Blog/Blog.html\">Her Majesty's Secret Beekeeper\u003c/a>\u003c/li>\n\u003cli>Anthony Myint from \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Chinese Food\u003c/a>\u003c/li>\n\u003cli>Jeff Krupman from \u003ca href=\"http://thepizzahacker.com/\">thePizzaHacker.com\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Watch Plasticity:\u003c/strong>\u003c/p>\n\u003cp>\u003cembed src=\"http://science.kqed.org/quest/files/jw-player-plugin-for-wordpress/player/player.swf\" height=\"360\" width=\"480\" allowscriptaccess=\"always\" allowfullscreen=\"true\" flashvars=\"&bandwidth=2841&controlbar=over&dock=false&file=tv%2Ftruly%2F1205-plasticity.m4v&image=http%3A%2F%2Fwww.kqed.org%2Fassets%2Fimg%2Farts%2Fprograms%2Ftrulyca%2Fshorts%2Fplasticity-640x360.jpg&gapro.accountid=UA-1538528-1&gapro.height=360&gapro.pluginmode=FLASH&gapro.trackpercentage=true&gapro.trackstarts=true&gapro.tracktime=true&gapro.visible=true&gapro.width=640&gapro.x=0&gapro.y=0&plugins=gapro-1&skin=http%3A%2F%2Fscience.kqed.org%2Fquest%2Fwp-content%2Fplugins%2Fjw-player-plugin-for-wordpress%2Fskins%2Fglow.zip&streamer=rtmp%3A%2F%2Fkqed-flash02.streamguys.us%2Ftopics%2Fmp4%2F&viral.allowmenu=true&viral.bgcolor=0x333333&viral.fgcolor=0xffffff&viral.functions=embed&viral.matchplayercolors=true&viral.oncomplete=false&viral.pluginmode=FLASH\">\u003c/embed>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>About the Filmmaker:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy-300x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy150.jpg\" alt=\"Filmmaker Ryan Malloy\" title=\"Filmmaker Ryan Malloy\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-43703\">\u003c/a>Ryan Malloy's interest in making documentary films grew out of a passion for improving urban environments. He worked for several years to enhance transportation services in cities and towns along the East Coast, with the goal of connecting people with the opportunities that allow them to build their lives in meaningful ways. Malloy turned to documentary film as another tool to frame the stories of urban landscapes and the people who find their way in them. He hopes to bring focus to the spontaneous ways people interact with the built environment and the effects of urban policies and development.\u003c/p>\n\u003cp>Ryan Malloy is a graduate of Wesleyan University. He earned a master's degree in urban planning from the University of Michigan and an M.F.A. in documentary film and video from Stanford University.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/episode.jsp?essid=92438\">Plasticity\u003c/a> has been released as part of the \u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/index.jsp\">Truly CA Shorts\u003c/a> podcast, which is a web-only companion series featuring a new downloadable short documentary (30 minutes or less) every other month. \u003ca href=\"http://phobos.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=150683020\">Subscribe to this free podcast\u003c/a> at iTunes.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\" alt=\"Plasticity\" title=\"Plasticity\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43693\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Post by \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=14364\">Marie K Lee\u003c/a>\u003c/em>\u003c/p>\n\u003cp>There are many people finding ways (often illegally) to redefine urban space in a manner that allows them to pursue their unique passions. It is essential to share the stories of these individuals in an effort to remind city dwellers and visitors not only what is possible, but also that there is still adventure hiding just underneath, or sometimes above, the surface of their daily routines.\u003c/p>\n\u003cul>\n\u003cstrong>Plasticity\u003c/strong> by filmmaker Ryan Malloy leads a tour through three unconventional uses of urban space in San Francisco: a rooftop apiary, an occasional restaurant, and a mobile pizzeria. Profiles include:\n\u003cli>Cameo Wood from \u003ca href=\"http://www.hmsbeekeeper.com/HMSB/Blog/Blog.html\">Her Majesty's Secret Beekeeper\u003c/a>\u003c/li>\n\u003cli>Anthony Myint from \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Chinese Food\u003c/a>\u003c/li>\n\u003cli>Jeff Krupman from \u003ca href=\"http://thepizzahacker.com/\">thePizzaHacker.com\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Watch Plasticity:\u003c/strong>\u003c/p>\n\u003cp>\u003cembed src=\"http://science.kqed.org/quest/files/jw-player-plugin-for-wordpress/player/player.swf\" height=\"360\" width=\"480\" allowscriptaccess=\"always\" allowfullscreen=\"true\" flashvars=\"&bandwidth=2841&controlbar=over&dock=false&file=tv%2Ftruly%2F1205-plasticity.m4v&image=http%3A%2F%2Fwww.kqed.org%2Fassets%2Fimg%2Farts%2Fprograms%2Ftrulyca%2Fshorts%2Fplasticity-640x360.jpg&gapro.accountid=UA-1538528-1&gapro.height=360&gapro.pluginmode=FLASH&gapro.trackpercentage=true&gapro.trackstarts=true&gapro.tracktime=true&gapro.visible=true&gapro.width=640&gapro.x=0&gapro.y=0&plugins=gapro-1&skin=http%3A%2F%2Fscience.kqed.org%2Fquest%2Fwp-content%2Fplugins%2Fjw-player-plugin-for-wordpress%2Fskins%2Fglow.zip&streamer=rtmp%3A%2F%2Fkqed-flash02.streamguys.us%2Ftopics%2Fmp4%2F&viral.allowmenu=true&viral.bgcolor=0x333333&viral.fgcolor=0xffffff&viral.functions=embed&viral.matchplayercolors=true&viral.oncomplete=false&viral.pluginmode=FLASH\">\u003c/embed>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Filmmaker:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy-300x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy150.jpg\" alt=\"Filmmaker Ryan Malloy\" title=\"Filmmaker Ryan Malloy\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-43703\">\u003c/a>Ryan Malloy's interest in making documentary films grew out of a passion for improving urban environments. He worked for several years to enhance transportation services in cities and towns along the East Coast, with the goal of connecting people with the opportunities that allow them to build their lives in meaningful ways. Malloy turned to documentary film as another tool to frame the stories of urban landscapes and the people who find their way in them. He hopes to bring focus to the spontaneous ways people interact with the built environment and the effects of urban policies and development.\u003c/p>\n\u003cp>Ryan Malloy is a graduate of Wesleyan University. He earned a master's degree in urban planning from the University of Michigan and an M.F.A. in documentary film and video from Stanford University.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/episode.jsp?essid=92438\">Plasticity\u003c/a> has been released as part of the \u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/index.jsp\">Truly CA Shorts\u003c/a> podcast, which is a web-only companion series featuring a new downloadable short documentary (30 minutes or less) every other month. \u003ca href=\"http://phobos.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=150683020\">Subscribe to this free podcast\u003c/a> at iTunes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp505-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp505-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 5 (705) airs Thursday May 24 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=6964\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The fifth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6972\">All Spice\u003c/a> (San Mateo), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6993\">Sorella di Zza's\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6983\">Hillstone\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Chardonnay\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/BzPD3kpIahA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp505-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp505-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 5 (705) airs Thursday May 24 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=6964\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The fifth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6972\">All Spice\u003c/a> (San Mateo), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6993\">Sorella di Zza's\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6983\">Hillstone\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Chardonnay\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Candied Grapefruit Peels",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4827-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4827-f-1024x762.jpg\" alt=\"Candied Grapefruit Peels\" title=\"Candied Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43330\">\u003c/a>\u003c/p>\n\u003cp>I love fresh squeezed juice. It's one of Sunday's little pleasures. Sure, I could make it anytime I want to but I never do. I always feel too rushed during the week. But Sunday is perfect. It's a day of fresh squeezed juice, pancakes made from scratch and, if it's warm enough, an afternoon spent in Dolores Park. \u003c/p>\n\u003cp>But every time I make it, I am a bit annoyed by all the left over peels. In fact, I feel this way anytime I eat or use citrus fruit in a recipe. And one can only add so much citrus to their worm composting bin, ya know? Sure, the city composts too but it still feels wasteful. Especially since it takes quite a few grapefruits to fill up a glass. Even more so if you are making orange juice!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/11/purple-cauliflower-mashed-potatoes-with-pesto/\">As I mentioned last time\u003c/a>, this country wastes too much food so I am always looking for ways to eat what is usually discarded. And while I haven't gone full-on \u003ca href=\"http://en.wikipedia.org/wiki/Freeganism\">freegan\u003c/a> (or even tried it), candying citrus peels seems like a reasonable compromise. Right? \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/uO98vRU-bK8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here is what you will need:\u003c/p>\n\u003cul>\n\u003cli>4 grapefruits\u003c/li>\n\u003cli>Water, to cover peels\u003c/li>\n\u003cli>2 cups sugar\u003c/li>\n\u003cli>1 cup sugar, for coating\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4715.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4715-1024x997.jpg\" alt=\"Juiced Grapefruits\" title=\"Juiced Grapefruits\" width=\"500\" class=\"alignnone size-large wp-image-43322\">\u003c/a>\u003c/p>\n\u003cp>1. After you use the citrus fruit, whether it be by juicing or something else, you'll need to scrape out all remaining fruit with a spoon. You don't have to get all Type A about it. Some can be left behind. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4725-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4725-f-1024x762.jpg\" alt=\"Grapefruit Peels\" title=\"Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43323\">\u003c/a>\u003c/p>\n\u003cp>2. Then you want to cut the peels into strips. Of course, this depends on how you plan to use the candy. If you are going to use it as a garnish, julienning the peels is probably best. But if you are going to put them in a candy dish or mix them in with your granola, you might want to cube them. If you are going to eat them off of your partner during some \u003cem>sexy fun time\u003c/em>, maybe slice them into rings? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4737-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4737-f-1024x769.jpg\" alt=\"Sliced Grapefruit Peels\" title=\"Sliced Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43324\">\u003c/a>\u003c/p>\n\u003cp>3. Add the peels to medium sauce pot and cover them with about 1-inch of water. They're going to float so you need to push them down in the pot to ensure you have enough water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4753-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4753-f-769x1024.jpg\" alt=\"Boiling Peels\" title=\"Boiling Peels\" width=\"500\" class=\"alignnone size-large wp-image-43325\">\u003c/a>\u003c/p>\n\u003cp>4. Transfer them to the stove and bring them to a boil over a medium-high heat. Once the water is boiling, strain the peels. I love this part, the whole house starts to smell like warm citrus. It's a bit intoxicating. \u003c/p>\n\u003cp>5. Repeat step four at least three more times using fresh water every time. This is to remove some of the bitterness in the pith. If you like orange marmalade, doing this four times should be enough. If you aren't a fan of bitter, you can do it two more times. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4773-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4773-f-1024x749.jpg\" alt=\"Boiling Peels\" title=\"Boiling Peels\" width=\"500\" class=\"alignnone size-large wp-image-43327\">\u003c/a>\u003c/p>\n\u003cp>6. For our fifth boil, you are going to add the two cups of sugar along with the water. Bring it to a boil and then reduce it to a low simmer. Cook the peels for two hours. If the water starts to cook down too fast, just add a bit more. \u003c/p>\n\u003cp>7. Remove the candied peels from the stove. They should be Gummi Bear-like and the sugar and water mixture will be syrupy. If you want eat these immediately, place the candied peels on a drying rack and let them firm up. Do this for a few hours. Or you can store them in the refrigerator for up to a week until you are ready to use them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4778-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4778-f-919x1024.jpg\" alt=\"Drying Grapefruit Peels\" title=\"Drying Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43328\">\u003c/a>\u003c/p>\n\u003cp>8. Once the peels have cooled and firmed, place one cup of sugar in a shallow bowl and roll them in it. You can mix this up too. Mix in a tablespoon of dried ground ginger with the peels to add a bit of spice. Clove would also work. \u003c/p>\n\u003cp>How beautiful are these? Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4837-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4837-f-769x1024.jpg\" alt=\"Candied Grapefruit Peels\" title=\"Candied Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43331\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "I love fresh squeezed juice. It's one of Sunday's little pleasures. But every time I make it, I am a bit annoyed by all the left over peels. In fact, I feel this way anytime I eat or use citrus fruit in a recipe. And while I haven't gone full-on freegan (or even tried it), candying citrus peels seems like a reasonable compromise. Right? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4827-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4827-f-1024x762.jpg\" alt=\"Candied Grapefruit Peels\" title=\"Candied Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43330\">\u003c/a>\u003c/p>\n\u003cp>I love fresh squeezed juice. It's one of Sunday's little pleasures. Sure, I could make it anytime I want to but I never do. I always feel too rushed during the week. But Sunday is perfect. It's a day of fresh squeezed juice, pancakes made from scratch and, if it's warm enough, an afternoon spent in Dolores Park. \u003c/p>\n\u003cp>But every time I make it, I am a bit annoyed by all the left over peels. In fact, I feel this way anytime I eat or use citrus fruit in a recipe. And one can only add so much citrus to their worm composting bin, ya know? Sure, the city composts too but it still feels wasteful. Especially since it takes quite a few grapefruits to fill up a glass. Even more so if you are making orange juice!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/11/purple-cauliflower-mashed-potatoes-with-pesto/\">As I mentioned last time\u003c/a>, this country wastes too much food so I am always looking for ways to eat what is usually discarded. And while I haven't gone full-on \u003ca href=\"http://en.wikipedia.org/wiki/Freeganism\">freegan\u003c/a> (or even tried it), candying citrus peels seems like a reasonable compromise. Right? \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/uO98vRU-bK8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is what you will need:\u003c/p>\n\u003cul>\n\u003cli>4 grapefruits\u003c/li>\n\u003cli>Water, to cover peels\u003c/li>\n\u003cli>2 cups sugar\u003c/li>\n\u003cli>1 cup sugar, for coating\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4715.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4715-1024x997.jpg\" alt=\"Juiced Grapefruits\" title=\"Juiced Grapefruits\" width=\"500\" class=\"alignnone size-large wp-image-43322\">\u003c/a>\u003c/p>\n\u003cp>1. After you use the citrus fruit, whether it be by juicing or something else, you'll need to scrape out all remaining fruit with a spoon. You don't have to get all Type A about it. Some can be left behind. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4725-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4725-f-1024x762.jpg\" alt=\"Grapefruit Peels\" title=\"Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43323\">\u003c/a>\u003c/p>\n\u003cp>2. Then you want to cut the peels into strips. Of course, this depends on how you plan to use the candy. If you are going to use it as a garnish, julienning the peels is probably best. But if you are going to put them in a candy dish or mix them in with your granola, you might want to cube them. If you are going to eat them off of your partner during some \u003cem>sexy fun time\u003c/em>, maybe slice them into rings? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4737-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4737-f-1024x769.jpg\" alt=\"Sliced Grapefruit Peels\" title=\"Sliced Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43324\">\u003c/a>\u003c/p>\n\u003cp>3. Add the peels to medium sauce pot and cover them with about 1-inch of water. They're going to float so you need to push them down in the pot to ensure you have enough water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4753-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4753-f-769x1024.jpg\" alt=\"Boiling Peels\" title=\"Boiling Peels\" width=\"500\" class=\"alignnone size-large wp-image-43325\">\u003c/a>\u003c/p>\n\u003cp>4. Transfer them to the stove and bring them to a boil over a medium-high heat. Once the water is boiling, strain the peels. I love this part, the whole house starts to smell like warm citrus. It's a bit intoxicating. \u003c/p>\n\u003cp>5. Repeat step four at least three more times using fresh water every time. This is to remove some of the bitterness in the pith. If you like orange marmalade, doing this four times should be enough. If you aren't a fan of bitter, you can do it two more times. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4773-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4773-f-1024x749.jpg\" alt=\"Boiling Peels\" title=\"Boiling Peels\" width=\"500\" class=\"alignnone size-large wp-image-43327\">\u003c/a>\u003c/p>\n\u003cp>6. For our fifth boil, you are going to add the two cups of sugar along with the water. Bring it to a boil and then reduce it to a low simmer. Cook the peels for two hours. If the water starts to cook down too fast, just add a bit more. \u003c/p>\n\u003cp>7. Remove the candied peels from the stove. They should be Gummi Bear-like and the sugar and water mixture will be syrupy. If you want eat these immediately, place the candied peels on a drying rack and let them firm up. Do this for a few hours. Or you can store them in the refrigerator for up to a week until you are ready to use them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4778-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4778-f-919x1024.jpg\" alt=\"Drying Grapefruit Peels\" title=\"Drying Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43328\">\u003c/a>\u003c/p>\n\u003cp>8. Once the peels have cooled and firmed, place one cup of sugar in a shallow bowl and roll them in it. You can mix this up too. Mix in a tablespoon of dried ground ginger with the peels to add a bit of spice. Clove would also work. \u003c/p>\n\u003cp>How beautiful are these? Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4837-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4837-f-769x1024.jpg\" alt=\"Candied Grapefruit Peels\" title=\"Candied Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43331\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43438\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 4 (704) airs Thursday May 17 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=6849\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6859\">Rivoli Restaurant\u003c/a> (Berkeley), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6871\">The Chairman\u003c/a> (Food Truck in San Francisco, Bay Area) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6880\">Station House Café\u003c/a> (Point Reyes Station).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Decanting\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/WiP7DEj7QmM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cp>What's in a name? For over three years, husband-and-wife team Douglas Gayeton and Laura Howard-Gayeton have been exploring this question with their multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\">The Lexicon of Sustainability\u003c/a>.\" When you see the words \"cage-free,\" \"organic\" and \"pasture-raised\" on a carton of eggs, what does it really mean? Can these labels change a consumer's perception of quality and impact their decision-making? Can language influence the way food is produced and purchased today?\u003c/p>\n\u003cp>They've interviewed 200 individuals from across the country involved in all aspects of food -- from farming, animal husbandry, foraging, production -- to answer these and other related questions. They've spoken with \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> on edible schoolyards, \u003ca href=\"http://www.landinstitute.org/vnews/display.v/ART/2012/01/27/4f1da5631eb6c\">Wes Jackson\u003c/a> on reinventing wheat farming, \u003ca href=\"http://www.polyfacefarms.com/speaking-protocol/joels-bio/\">Joel Salatin\u003c/a> on ethical farming practices, mycologist \u003ca href=\"http://www.fungi.com/front/stamets/index.html\">Paul Stamets\u003c/a>, urban farmer \u003ca href=\"http://www.growingpower.org/about_us.htm\">Will Allen\u003c/a>, \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a> and many more.\u003c/p>\n\u003cp>[vimeo 17829122]\u003c/p>\n\u003cp>In addition to their interactive website, there's photographs featured in traveling \"pop-up shows\" and \u003ca href=\"http://video.pbs.org/program/lexicon-sustainability/\">three short films\u003c/a> about these industry leaders that are being co-presented by \u003ca href=\"http://www.pbs.org/food/shows/the-lexicon-of-sustainability/\">PBS Food\u003c/a> and \u003ca href=\"http://www.itvs.org/\">ITVS\u003c/a> online. Douglas Gayeton corresponded with me via email to answer several questions about their ambitious initiative. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\" alt=\"douglas gayeton\" title=\"douglas gayeton\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42676\">\u003c/a>\u003cbr>\n\u003cem>Douglas Gayeton. Image Credit: The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You've had a long and varied artistic career thus far as a filmmaker, photographer, writer and producer. What was the initial inspiration for creating this new multimedia series, \"The Lexicon of Sustainability\"?\u003c/strong>\u003c/p>\n\u003cp>I spent nearly ten years living in Pistoia, a Tuscan town set between Lucca and Florence. When I arrived my Italian was poor and I didn’t know many people. Then a comedic sequence of events led to my working in the kitchen of a trendy hillside restaurant. I say “comedic” because I didn’t really cook before that experience, nor did I have much interest in food. What I learned there became my introduction to Slow Food, even if I didn’t know what the term meant. That accidental awakening started me on a journey to document the people of my town, how they lived, and the role food played as a fundamental part of their lives. My work began as a film, then a series of essays which culminated in the information artworks that eventually were published in a book called \"\u003ca href=\"http://www.randomhouse.com/book/58794/slow-life-in-a-tuscan-town-by-douglas-gayeton\">SLOW: Life in a Tuscan Town\u003c/a>.\" \u003c/p>\n\u003cp>As I traveled around the USA with \"Slow,\" I was struck by how little the principles of the Slow Food movement, borne from over 2000 years of Italian cultural evolution, made sense in America. Our experience in this country, our historic relationship with food, and primarily the broken state of our food system require us to look at food in a much different way.\u003c/p>\n\u003cp>Since World War II, we have raced to centralize our food system, to consolidate manufacturing and eliminate local distribution hubs. We have become dependent on inefficient and inequitable farm subsidies and addicted to chemical solutions to maintain agricultural production at artificial levels, with no care for the environmental consequences. In doing so we have turned food into a commodity utterly stripped of its most precious cultural aspects.\u003c/p>\n\u003cp>The solution? We need a Marshall Plan to fix our food system, one that rebuilds the infrastructure necessary for healthy local food hubs in each community. We do this first by living more sustainably. Our project is an attempt to identify the most authentic voices in this movement and illuminate the terms and principles that define their innovative work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\" alt=\"chicken and man\" title=\"chicken and man\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-42698\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lexiconofsustainability.com/\">\"The Lexicon of Sustainability\"\u003c/a> is therefore based on a simple premise: people can’t be expected to live more sustainable lives if they don’t even know the most basic terms and principles that define sustainability. By illuminating the vocabulary of sustainable agriculture, and with it the conversation about America’s rapidly evolving food culture, the \"Lexicon of Sustainability\" can help people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America.\u003c/p>\n\u003cp>\u003cstrong>The visuals for \"Lexicon\" are stunning, particularly the mosaic-like compositions that marry photographs, text, animation and video interview in a truly unique way. How did you develop this unique aesthetic? \u003c/strong>\u003c/p>\n\u003cp>The Italian images in my book “SLOW” began as a happy accident. I quickly learned that a single image was not enough. Not only were my images too small, but they also lacked the ability to convey the concept of “time,” of the beginning, middle and end of things. The idea of capturing hundreds of images, at times over long periods of time, then creating mosaics seemed like the only solution.\u003c/p>\n\u003cp>The decision to overlay these images with text came at about the same time. I wanted to convey what these people said to me as I worked. I wanted to share their insights, their observations. And I also wanted to solve another problem I had with photographs, namely that they often left so much unanswered. I wanted to provide as much information as possible within an image, to create what someone once called a “flat film,” a single image that actually uses time, that tells a story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\" alt=\"fifty percent live in cities\" title=\"fifty percent live in cities\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-42689\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Regarding my typographic process: after completing a photo collage, my staff assembles a list of every possible question a viewer might ask, ranging from “What’s that strange thing in the corner of the picture?” to “How does that machine work?” to “What is that person thinking?” After our subjects answer these questions their words are meticulously applied to the image. The process is lengthy. One image with noted farmer/photographer Michael Ableman -- from taking the initial photographs to building the photo collage with text -- took over a year to complete. The result is a handmade and hopefully authentic artifact that explains a fundamental principle of sustainability in highly personal terms.\u003c/p>\n\u003cp>\u003cstrong>How did you find the individuals to feature in \"\u003ca href=\"http://www.lexiconofsustainability.com/pop-up-art-shows/pastured/\">The Story of An Egg,\u003c/a>\" and why were you drawn to them?\u003c/strong>\u003c/p>\n\u003cp>“Pasture Management” and “Pasture-Raised vs. Cage-Free” were among the first images I created for the project, so they will always be special, but also because the two individuals I profiled are such admiral folks. David Evans, featured in “Pasture Management,” is a renegade. He created \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, which has pioneered a number of sustainable agricultural practices in the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\" alt=\"pasture management\" title=\"pasture management\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42677\">\u003cbr>\n\u003c/a>\u003cem>David Evans, Marin Sun Farms. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003c/em>\u003c/p>\n\u003cp>The second image features Alexis Koefoed from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a>. She has a deep knowledge base on the poultry industry and is extremely eloquent. A real deep thinker. Way back in 2008, she told me that the terms “cage-free” and “free-range” were meaningless and that we needed to focus on a poultry practice called “pasture-raised.” Her convictions let me to make a short film called “The Story of An Egg.\" I find it very rewarding that four years after that image was created, supermarkets have started to carry “pastured” eggs. Some farmers markets (the Ferry Building in San Francisco being a notable example) have even decreed that “pastured” eggs and poultry are the only type available for sale. This shows, I think, that language is important. Consumer can make informed decisions -- and vote with their wallets -- if they know what the terms which define sustainability mean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\" alt=\"soul food farm\" title=\"soul food farm\" width=\"550\" height=\"673\" class=\"alignnone size-full wp-image-42674\">\u003cbr>\n\u003c/a>\u003cem>Alexis Koefoed, Soul Food Farm. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4) Can you give us an update on the current status of the project? \u003c/strong>\u003c/p>\n\u003cp>We have created almost 200 information artworks to explain how we can fix our food system. A selection of these are available as a \"\u003ca href=\"http://us2.campaign-archive2.com/?u=32cf26a978e6a47a222bc0a33&id=e5d7e5b349\">pop-up show\u003c/a>.\" Anyone in the USA can apply to be a curator, unless they are actually curator. Farmers, students, teachers, librarians, activists and even government officials can go to our website to apply. They need to show how they will put on five shows in their community, involve their local food system, then serve as a “lending library” so that other schools and organization can use the show for their events. It’s a radical form of crowdsourcing, one taken from the web and applied to the real world. We anticipate over 500 shows in the USA in 2012.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\" alt=\"pop up photo show\" title=\"pop up photo show\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-42678\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\" alt=\"pop up photo show\" title=\"popup\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42680\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>In addition to the pop-up shows, we are making short films with ITVS and PBS, as well as a social network of ideas which we hope to launch later this year. And a book that sums everything up will become available next spring, while we turn our team’s attention to the next tasks at hand, namely taking on sustainability in water, energy and climate change.\u003c/p>\n\u003cp>\u003cstrong>Watch \"The Story of an EGG\" from the \"Lexicon of Sustainability\" series.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Can learning the meaning of a single term actually help change the food system? David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage-free, “free-range” and “pasture-raised” so that consumers can make informed decisions when they go to their local supermarket\u003c/em>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=v2vyU-hilrY]\u003c/p>\n\u003cp>CREDITS\u003c/p>\n\u003cp>Produced by Laura Howard\u003cbr>\nDirected, Photographed and Written by Douglas Gayeton\u003cbr>\nEdited and Animated by Pier Giorgio Provenzano\u003cbr>\nMusic by Rumplefarm and Kevin MacLeod (incompetech.com)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And learn more about Douglas Gayeton and his artistic process with this video \u003ca href=\"http://vimeo.com/38752392\">\"Douglas Gayeton At Work.\"\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's in a name? For over three years, husband-and-wife team Douglas Gayeton and Laura Howard-Gayeton have been exploring this question with their multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\">The Lexicon of Sustainability\u003c/a>.\" When you see the words \"cage-free,\" \"organic\" and \"pasture-raised\" on a carton of eggs, what does it really mean? Can these labels change a consumer's perception of quality and impact their decision-making? Can language influence the way food is produced and purchased today?\u003c/p>\n\u003cp>They've interviewed 200 individuals from across the country involved in all aspects of food -- from farming, animal husbandry, foraging, production -- to answer these and other related questions. They've spoken with \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> on edible schoolyards, \u003ca href=\"http://www.landinstitute.org/vnews/display.v/ART/2012/01/27/4f1da5631eb6c\">Wes Jackson\u003c/a> on reinventing wheat farming, \u003ca href=\"http://www.polyfacefarms.com/speaking-protocol/joels-bio/\">Joel Salatin\u003c/a> on ethical farming practices, mycologist \u003ca href=\"http://www.fungi.com/front/stamets/index.html\">Paul Stamets\u003c/a>, urban farmer \u003ca href=\"http://www.growingpower.org/about_us.htm\">Will Allen\u003c/a>, \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a> and many more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to their interactive website, there's photographs featured in traveling \"pop-up shows\" and \u003ca href=\"http://video.pbs.org/program/lexicon-sustainability/\">three short films\u003c/a> about these industry leaders that are being co-presented by \u003ca href=\"http://www.pbs.org/food/shows/the-lexicon-of-sustainability/\">PBS Food\u003c/a> and \u003ca href=\"http://www.itvs.org/\">ITVS\u003c/a> online. Douglas Gayeton corresponded with me via email to answer several questions about their ambitious initiative. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\" alt=\"douglas gayeton\" title=\"douglas gayeton\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42676\">\u003c/a>\u003cbr>\n\u003cem>Douglas Gayeton. Image Credit: The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You've had a long and varied artistic career thus far as a filmmaker, photographer, writer and producer. What was the initial inspiration for creating this new multimedia series, \"The Lexicon of Sustainability\"?\u003c/strong>\u003c/p>\n\u003cp>I spent nearly ten years living in Pistoia, a Tuscan town set between Lucca and Florence. When I arrived my Italian was poor and I didn’t know many people. Then a comedic sequence of events led to my working in the kitchen of a trendy hillside restaurant. I say “comedic” because I didn’t really cook before that experience, nor did I have much interest in food. What I learned there became my introduction to Slow Food, even if I didn’t know what the term meant. That accidental awakening started me on a journey to document the people of my town, how they lived, and the role food played as a fundamental part of their lives. My work began as a film, then a series of essays which culminated in the information artworks that eventually were published in a book called \"\u003ca href=\"http://www.randomhouse.com/book/58794/slow-life-in-a-tuscan-town-by-douglas-gayeton\">SLOW: Life in a Tuscan Town\u003c/a>.\" \u003c/p>\n\u003cp>As I traveled around the USA with \"Slow,\" I was struck by how little the principles of the Slow Food movement, borne from over 2000 years of Italian cultural evolution, made sense in America. Our experience in this country, our historic relationship with food, and primarily the broken state of our food system require us to look at food in a much different way.\u003c/p>\n\u003cp>Since World War II, we have raced to centralize our food system, to consolidate manufacturing and eliminate local distribution hubs. We have become dependent on inefficient and inequitable farm subsidies and addicted to chemical solutions to maintain agricultural production at artificial levels, with no care for the environmental consequences. In doing so we have turned food into a commodity utterly stripped of its most precious cultural aspects.\u003c/p>\n\u003cp>The solution? We need a Marshall Plan to fix our food system, one that rebuilds the infrastructure necessary for healthy local food hubs in each community. We do this first by living more sustainably. Our project is an attempt to identify the most authentic voices in this movement and illuminate the terms and principles that define their innovative work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\" alt=\"chicken and man\" title=\"chicken and man\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-42698\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lexiconofsustainability.com/\">\"The Lexicon of Sustainability\"\u003c/a> is therefore based on a simple premise: people can’t be expected to live more sustainable lives if they don’t even know the most basic terms and principles that define sustainability. By illuminating the vocabulary of sustainable agriculture, and with it the conversation about America’s rapidly evolving food culture, the \"Lexicon of Sustainability\" can help people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America.\u003c/p>\n\u003cp>\u003cstrong>The visuals for \"Lexicon\" are stunning, particularly the mosaic-like compositions that marry photographs, text, animation and video interview in a truly unique way. How did you develop this unique aesthetic? \u003c/strong>\u003c/p>\n\u003cp>The Italian images in my book “SLOW” began as a happy accident. I quickly learned that a single image was not enough. Not only were my images too small, but they also lacked the ability to convey the concept of “time,” of the beginning, middle and end of things. The idea of capturing hundreds of images, at times over long periods of time, then creating mosaics seemed like the only solution.\u003c/p>\n\u003cp>The decision to overlay these images with text came at about the same time. I wanted to convey what these people said to me as I worked. I wanted to share their insights, their observations. And I also wanted to solve another problem I had with photographs, namely that they often left so much unanswered. I wanted to provide as much information as possible within an image, to create what someone once called a “flat film,” a single image that actually uses time, that tells a story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\" alt=\"fifty percent live in cities\" title=\"fifty percent live in cities\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-42689\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Regarding my typographic process: after completing a photo collage, my staff assembles a list of every possible question a viewer might ask, ranging from “What’s that strange thing in the corner of the picture?” to “How does that machine work?” to “What is that person thinking?” After our subjects answer these questions their words are meticulously applied to the image. The process is lengthy. One image with noted farmer/photographer Michael Ableman -- from taking the initial photographs to building the photo collage with text -- took over a year to complete. The result is a handmade and hopefully authentic artifact that explains a fundamental principle of sustainability in highly personal terms.\u003c/p>\n\u003cp>\u003cstrong>How did you find the individuals to feature in \"\u003ca href=\"http://www.lexiconofsustainability.com/pop-up-art-shows/pastured/\">The Story of An Egg,\u003c/a>\" and why were you drawn to them?\u003c/strong>\u003c/p>\n\u003cp>“Pasture Management” and “Pasture-Raised vs. Cage-Free” were among the first images I created for the project, so they will always be special, but also because the two individuals I profiled are such admiral folks. David Evans, featured in “Pasture Management,” is a renegade. He created \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, which has pioneered a number of sustainable agricultural practices in the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\" alt=\"pasture management\" title=\"pasture management\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42677\">\u003cbr>\n\u003c/a>\u003cem>David Evans, Marin Sun Farms. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003c/em>\u003c/p>\n\u003cp>The second image features Alexis Koefoed from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a>. She has a deep knowledge base on the poultry industry and is extremely eloquent. A real deep thinker. Way back in 2008, she told me that the terms “cage-free” and “free-range” were meaningless and that we needed to focus on a poultry practice called “pasture-raised.” Her convictions let me to make a short film called “The Story of An Egg.\" I find it very rewarding that four years after that image was created, supermarkets have started to carry “pastured” eggs. Some farmers markets (the Ferry Building in San Francisco being a notable example) have even decreed that “pastured” eggs and poultry are the only type available for sale. This shows, I think, that language is important. Consumer can make informed decisions -- and vote with their wallets -- if they know what the terms which define sustainability mean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\" alt=\"soul food farm\" title=\"soul food farm\" width=\"550\" height=\"673\" class=\"alignnone size-full wp-image-42674\">\u003cbr>\n\u003c/a>\u003cem>Alexis Koefoed, Soul Food Farm. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4) Can you give us an update on the current status of the project? \u003c/strong>\u003c/p>\n\u003cp>We have created almost 200 information artworks to explain how we can fix our food system. A selection of these are available as a \"\u003ca href=\"http://us2.campaign-archive2.com/?u=32cf26a978e6a47a222bc0a33&id=e5d7e5b349\">pop-up show\u003c/a>.\" Anyone in the USA can apply to be a curator, unless they are actually curator. Farmers, students, teachers, librarians, activists and even government officials can go to our website to apply. They need to show how they will put on five shows in their community, involve their local food system, then serve as a “lending library” so that other schools and organization can use the show for their events. It’s a radical form of crowdsourcing, one taken from the web and applied to the real world. We anticipate over 500 shows in the USA in 2012.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\" alt=\"pop up photo show\" title=\"pop up photo show\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-42678\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\" alt=\"pop up photo show\" title=\"popup\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42680\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>In addition to the pop-up shows, we are making short films with ITVS and PBS, as well as a social network of ideas which we hope to launch later this year. And a book that sums everything up will become available next spring, while we turn our team’s attention to the next tasks at hand, namely taking on sustainability in water, energy and climate change.\u003c/p>\n\u003cp>\u003cstrong>Watch \"The Story of an EGG\" from the \"Lexicon of Sustainability\" series.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Can learning the meaning of a single term actually help change the food system? David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage-free, “free-range” and “pasture-raised” so that consumers can make informed decisions when they go to their local supermarket\u003c/em>.\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/v2vyU-hilrY'\n title='//www.youtube.com/embed/v2vyU-hilrY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>CREDITS\u003c/p>\n\u003cp>Produced by Laura Howard\u003cbr>\nDirected, Photographed and Written by Douglas Gayeton\u003cbr>\nEdited and Animated by Pier Giorgio Provenzano\u003cbr>\nMusic by Rumplefarm and Kevin MacLeod (incompetech.com)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And learn more about Douglas Gayeton and his artistic process with this video \u003ca href=\"http://vimeo.com/38752392\">\"Douglas Gayeton At Work.\"\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4556.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4556-1024x764.jpg\" alt=\"Purple Cauliflower Mashed Potatoes with Pesto\" title=\"Purple Cauliflower Mashed Potatoes with Pesto\" width=\"500\" class=\"alignnone size-large wp-image-42002\">\u003c/a>\u003c/p>\n\u003cp>I'm a huge fan of any recipe that uses the entire fruit or vegetable, especially when you consider that \u003ca href=\"http://www.endhunger.org/food_waste.htm\">we waste 50% of our food\u003c/a> here in the United States. So the more I can get out of something, the better. \u003c/p>\n\u003cp>Plus, it makes it a lot cheaper to eat!\u003c/p>\n\u003cp>Which is why the pesto in this recipe is not the traditional recipe you are used to. It is made from the green leaves of the cauliflower plant. Yes, we are going use it all! \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/tA-sgZpgnDU?rel=0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here is what you will need:\u003c/p>\n\u003cul>\n\u003cli>1 Cauliflower\u003c/li>\n\u003cli>Pine nuts (about 1/8 cup)\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Garlic powder (optional)\u003c/li>\n\u003cli>Sea salt (optional)\u003c/li>\n\u003c/ul>\n\u003cp>If you're wondering why I chose a purple cauliflower, well there were two reasons. One, it is pretty. Yah, I'm that shallow. But regular cauliflower also doesn't photograph as well. The purple pops! Secondly, purple cauliflower has a sweeter and nuttier taste. It's subtle but it is there. And since I was going to use pine nuts in my pesto, I figured it would pair nicely. And it did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4506-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4506-f-1024x762.jpg\" alt=\"Purple Cauliflower\" title=\"Purple Cauliflower\" width=\"500\" class=\"alignnone size-large wp-image-41992\">\u003c/a>\u003c/p>\n\u003cp>1. Remove the cauliflower's leaves and chop the head and the stalk. \u003c/p>\n\u003cp>I prefer to clean cauliflower after it has been chopped. It's all those nooks and crannies. \u003c/p>\n\u003cp>2. Using a large mixing bowl, cover the cauliflower with about an inch of cold water and add 1 tablespoon of vinegar. It helps get the dirt out. Let it soak for about 15 minutes and then rinse it thoroughly. You don't want your \"mashed potatoes\" to have a vinegar aftertaste. \u003c/p>\n\u003cp>3. Bake the cauliflower (any parts that aren't leafy) for about an hour at 350 degrees until it is very tender.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4523.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4523-1024x994.jpg\" alt=\"purple cauliflower in baking dish\" title=\"purple cauliflower in baking dish\" width=\"500\" class=\"alignnone size-large wp-image-41995\">\u003c/a>\u003c/p>\n\u003cp>4. To create the pesto, finely chop the leaves and the pine nuts, and combine them with some olive oil in small mixing bowl. You want to use just enough olive oil to coat the ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4538-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4538-f-1024x770.jpg\" alt=\"making pesto\" title=\"making pesto\" width=\"500\" class=\"alignnone size-large wp-image-41998\">\u003c/a>\u003c/p>\n\u003cp>5. Once the cauliflower is done baking, puree it in a food processor or mash it. \u003c/p>\n\u003cp>6. Mix in some garlic powder and salt. \u003c/p>\n\u003cp>While I use fresh garlic 99% of the time, I really wanted the flavor you find in garlic powder for this recipe. I do something similar in my pasta sauce. I will use both fresh oregano and dried oregano; they taste different but add something special to the dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4550-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4550-f-1024x762.jpg\" alt=\"Cauliflower in food processor\" title=\"Cauliflower in food processor\" width=\"500\" class=\"alignnone size-large wp-image-42000\">\u003c/a>\u003c/p>\n\u003cp>You can serve the cauliflower now by finishing it with the pesto or serve it twice-baked as I did in the video. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4572.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4572-764x1024.jpg\" alt=\"Purple Cauliflower Mashed Potatoes with Pesto\" title=\"Purple Cauliflower Mashed Potatoes with Pesto\" width=\"500\" class=\"alignnone size-large wp-image-42003\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "I'm a huge fan of any recipe that uses the entire fruit or vegetable. Especially when it's this pretty! You know, regular cauliflower just doesn't photograph as well. The purple pops! It's also quite tasty and the perfect alternative if you love mashed potatoes but want to eat more vegetables. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4556.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4556-1024x764.jpg\" alt=\"Purple Cauliflower Mashed Potatoes with Pesto\" title=\"Purple Cauliflower Mashed Potatoes with Pesto\" width=\"500\" class=\"alignnone size-large wp-image-42002\">\u003c/a>\u003c/p>\n\u003cp>I'm a huge fan of any recipe that uses the entire fruit or vegetable, especially when you consider that \u003ca href=\"http://www.endhunger.org/food_waste.htm\">we waste 50% of our food\u003c/a> here in the United States. So the more I can get out of something, the better. \u003c/p>\n\u003cp>Plus, it makes it a lot cheaper to eat!\u003c/p>\n\u003cp>Which is why the pesto in this recipe is not the traditional recipe you are used to. It is made from the green leaves of the cauliflower plant. Yes, we are going use it all! \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/tA-sgZpgnDU?rel=0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is what you will need:\u003c/p>\n\u003cul>\n\u003cli>1 Cauliflower\u003c/li>\n\u003cli>Pine nuts (about 1/8 cup)\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Garlic powder (optional)\u003c/li>\n\u003cli>Sea salt (optional)\u003c/li>\n\u003c/ul>\n\u003cp>If you're wondering why I chose a purple cauliflower, well there were two reasons. One, it is pretty. Yah, I'm that shallow. But regular cauliflower also doesn't photograph as well. The purple pops! Secondly, purple cauliflower has a sweeter and nuttier taste. It's subtle but it is there. And since I was going to use pine nuts in my pesto, I figured it would pair nicely. And it did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4506-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4506-f-1024x762.jpg\" alt=\"Purple Cauliflower\" title=\"Purple Cauliflower\" width=\"500\" class=\"alignnone size-large wp-image-41992\">\u003c/a>\u003c/p>\n\u003cp>1. Remove the cauliflower's leaves and chop the head and the stalk. \u003c/p>\n\u003cp>I prefer to clean cauliflower after it has been chopped. It's all those nooks and crannies. \u003c/p>\n\u003cp>2. Using a large mixing bowl, cover the cauliflower with about an inch of cold water and add 1 tablespoon of vinegar. It helps get the dirt out. Let it soak for about 15 minutes and then rinse it thoroughly. You don't want your \"mashed potatoes\" to have a vinegar aftertaste. \u003c/p>\n\u003cp>3. Bake the cauliflower (any parts that aren't leafy) for about an hour at 350 degrees until it is very tender.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4523.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4523-1024x994.jpg\" alt=\"purple cauliflower in baking dish\" title=\"purple cauliflower in baking dish\" width=\"500\" class=\"alignnone size-large wp-image-41995\">\u003c/a>\u003c/p>\n\u003cp>4. To create the pesto, finely chop the leaves and the pine nuts, and combine them with some olive oil in small mixing bowl. You want to use just enough olive oil to coat the ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4538-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4538-f-1024x770.jpg\" alt=\"making pesto\" title=\"making pesto\" width=\"500\" class=\"alignnone size-large wp-image-41998\">\u003c/a>\u003c/p>\n\u003cp>5. Once the cauliflower is done baking, puree it in a food processor or mash it. \u003c/p>\n\u003cp>6. Mix in some garlic powder and salt. \u003c/p>\n\u003cp>While I use fresh garlic 99% of the time, I really wanted the flavor you find in garlic powder for this recipe. I do something similar in my pasta sauce. I will use both fresh oregano and dried oregano; they taste different but add something special to the dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4550-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4550-f-1024x762.jpg\" alt=\"Cauliflower in food processor\" title=\"Cauliflower in food processor\" width=\"500\" class=\"alignnone size-large wp-image-42000\">\u003c/a>\u003c/p>\n\u003cp>You can serve the cauliflower now by finishing it with the pesto or serve it twice-baked as I did in the video. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4572.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_4572-764x1024.jpg\" alt=\"Purple Cauliflower Mashed Potatoes with Pesto\" title=\"Purple Cauliflower Mashed Potatoes with Pesto\" width=\"500\" class=\"alignnone size-large wp-image-42003\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp703group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp703group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED.Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43207\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 3 (703) airs Thursday May 10 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=6734\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The third episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6741\">Chef Chu's\u003c/a> (Los Altos), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6759\">Lanesplitter Pizza and Pub\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6749\">chiaroscuro\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Shiraz, Syrah and Petite Sirah\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/ibfU4FHBDAA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp702-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp702-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 702 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 702 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42738\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 702 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 2 (702) airs Thursday May 3 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=6629\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The second episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6636\">Back A Yard Caribbean American Grill\u003c/a> (Menlo Park), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6643\">Green Chile Kitchen\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6647\">Bay Wolf Restaurant\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Riesling\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Z366DnFAmaE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp702-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp702-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 702 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 702 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42738\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 702 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 2 (702) airs Thursday May 3 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=6629\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The second episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6636\">Back A Yard Caribbean American Grill\u003c/a> (Menlo Park), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6643\">Green Chile Kitchen\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6647\">Bay Wolf Restaurant\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Riesling\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "QUEST: Edible Insects - Finger Lickin' Grub ",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Watch \u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>\u003cbr>\n\u003c/em>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/hgqZe8Gn9Oc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "QUEST launched its sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"Edible Insects: Finger Lickin' Grub,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "KQED's Forum: Mad Cow Disease Found in California",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/DairyCattle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/DairyCattle.jpg\" alt=\"Dairy cattle near Escalon, California in 2009.Justin Sullivan/Getty Images\" title=\"Dairy cattle near Escalon, California in 2009. Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-42426\">\u003c/a>The USDA has confirmed a case of mad cow disease in a dairy cow near Fresno. This is just the fourth case of mad cow disease found in the U.S. since the disease first appeared in the country in 2003. Agriculture officials say meat-eaters are not at risk because it's an atypical case -- the infected cow was not intended for the food supply and the disease cannot be transmitted by milk. But consumer advocates say there are many questions yet to be answered.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204250900\">Original Broadcast:\u003c/a> Wed, Apr 25, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201204250900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201204250900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Jere Dick, veterinarian and associate deputy administrator with USDA Veterinary Services\u003c/li>\n\u003cli> Michael K. Hansen, senior scientist at Consumer's Union, the non-profit publisher of Consumer Reports\u003c/li>\n\u003cli>Tom Talbot, chairman of the Animal Health and Well Being Committee at the National Cattlemen's Beef Association, veterinarian and California beef producer\u003c/li>\n\u003c/ul>\n\u003cul>\nMore info on KQED's News Fix:\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/04/25/how-california-mad-cow-case-was-discovered/\">How California Mad Cow Case Was Discovered\u003c/a> \u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/04/24/report-case-of-mad-cow-disease-confirmed-in-california/\">USDA Confirms First Case of Mad Cow Disease in California\u003c/a>\u003c/li>\n\u003c/ul>\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": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"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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},
"mindshift": {
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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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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"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.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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