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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. ",
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"description": "In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/thisweek-set1.jpg\" alt=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" title=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10149\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about restaurants and the recession and underground food markets. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">Underground Farmers' Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/cutting-corners-tipping-in-a-down-economy/\">Cutting Corners: Tipping in a Down Economy\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/procopster\">Michael Procopio\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/dixieday\">Stephanie Rosenbaum\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Iso Rabins at\u003c/strong> \u003ca href=\"http://twitter.com/forageSF\">ForageSF\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cheers-studio.jpg\" alt=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" title=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10151\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Bay Area Bites bloggers, Michael Procopio and Stephanie Rosenbaum join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about restaurants and the recession and underground food markets. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/thisweek-set1.jpg\" alt=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" title=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10149\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about restaurants and the recession and underground food markets. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">Underground Farmers' Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/cutting-corners-tipping-in-a-down-economy/\">Cutting Corners: Tipping in a Down Economy\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/procopster\">Michael Procopio\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/dixieday\">Stephanie Rosenbaum\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Iso Rabins at\u003c/strong> \u003ca href=\"http://twitter.com/forageSF\">ForageSF\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cheers-studio.jpg\" alt=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" title=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10151\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cutting Corners: Tipping in a Down Economy",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong> \u003c/p>\n\n",
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"excerpt": "2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\r\n\r\nHave you taken a look at the list of restaurants that closed their doors in the past year? \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/checkplease500.jpg\" alt=\"Taping Check, Please! Bay Area at KQED TV studio. Photo by Wendy Goodfriend.\" title=\"Taping Check, Please! Bay Area at KQED TV studio. Photo by Wendy Goodfriend.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9713\">\u003cbr>\nKQED is seeking guests for Season 5 of \u003ca href=\"http://blogs.kqed.org/food/\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>. Potential reviewers who would like to tell the Bay Area about their favorite local eatery--anything from a four-star destination to your local café or street food from a traveling truck--are encouraged to \u003ca href=\"http://www.kqed.org/food/programs/checkplease/survey.jsp\">complete the online application\u003c/a>. Applications must be received by \u003cstrong>Thursday, January 21, 2010\u003c/strong>.\u003c/p>\n\u003cp>Please note that in order to appear on the show, guests must be at least 21 years old, and be willing to travel to and participate in a taping at KQED studios in San Francisco. The taping will take place on a weekday in late February and last a few hours. Those chosen to be a guest on \u003cem>Check, Please! Bay Area\u003c/em> must also be able to get to the KQED studio at their own expense, and to travel to any restaurant location within a 50-mile radius of San Francisco. The shows will air on KQED 9HD as part of the fifth season of \u003cem>Check, Please! Bay Area\u003c/em>, beginning in May 2010.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cblockquote>\u003cp>\u003cem>If all the raindrops\u003cbr>\nWere lemondrops and gumdrops\u003cbr>\nOh, what a rain that would be!\u003cbr>\nStanding outside, with my mouth open wide\u003cbr>\nAh, ah, ah, ah, ah, ah, ah, ah, ah, ah\u003cbr>\nIf all the raindrops\u003cbr>\nWere lemondrops and gumdrops\u003cbr>\nOh, what a rain that would be!\u003c/em>\u003c/p>\n\u003cp>If all the snowflakes\u003cbr>\nWere candy bars and milkshakes\u003cbr>\nOh, what a snow that would be!\u003cbr>\nStanding outside, with my mouth open wide\u003cbr>\nAh, ah, ah, ah, ah, ah, ah, ah, ah, ah\u003cbr>\nIf all the snowflakes\u003cbr>\nWere candy bars and milkshakes\u003cbr>\nOh, what a snow that would be! \u003c/p>\u003c/blockquote>\n\u003cp>These are lyrics from a horrible song by \u003ca href=\"http://www.youtube.com/watch?v=dsKO_r76kfQ\">Barney, the big purple dinosaur\u003c/a>. The fact that I know it means I've spent too much time working with small children. As you can sense here, the tune unfolds as a series of meditations on a central theme. The first section poses a question and offers up a winsome, catchy answer; the second breathlessly imagines an equally scrumptious scenario, and resolves in the same fashion. Each verse ends with a fantasy plucked straight out of some powdered sugar-smeared four-year old's optimistic re-write of \u003ca href=\"http://en.wikipedia.org/wiki/Cloudy_with_a_Chance_of_Meatballs\">Cloudy with a Chance of Meatballs\u003c/a>. What's (sort of) fun about the song though -- at least for four-year olds -- is that the verses lend themselves to inspired free association. If all the night fog were 'nilla fudge and eggnog, for example. The possibilities are limitless so long as you adhere to the childish conceit. \u003c/p>\n\u003cp>Unless all the sunbeams happened to be kosher salt and sea bream, the world described in this tune would be a wretched place for me to inhabit. Even if widespread stickiness and insect onslaughts didn't pose insurmountable sanitation problems, I would be submerged in gastronomic hell, soaked in a deluge of food I didn't like and everyone else -- joyous screaming little ones skating on lakes of jelly, old ladies slipping on hard candy cobblestones, climbers chewing their way to the tops of cookie mountains -- seemed to love. \u003c/p>\n\u003cp>Sweets can pretty much shove it. That's the short story, I suppose, but in truth, it's a complicated issue of taste. You see, I like most pies, especially plum, chocolate in croissants and puddings, lemon bars, caramel ice cream, malts, and jelly beans. I respect carrot cake, mostly for its steadfast association with cream cheese frosting. I will rarely refuse a sandwich cookie when it's offered. I am open to enlightenment courtesy of thrilling and creative restaurant desserts of all sorts. Yet I never crave sweet things or go out of my way to consume them. I'm convinced the very bland affection I do muster is a product of 29 years spent immersed in a culture obsessed with them. Desserts are not central to my eating routines, or even peripheral. If they disappeared, I would shed no corn syrupy tears. In the end, I eat them if they are around because, simply put, I will eat nearly anything. Unfortunately, they are often around -- one-dimensional and over-bearing, yet brutally effective at providing the jolts of fat and sugar we're conditioned to desire. Two weeks ago, I was substituting for a flu-ridden history teacher at Lowell High. A kid suggested I let the class leave five minutes early, and I said no. He then asked if I'd accept a chocolate bribe. Having left my meager lunch of leftovers at home, I wondered out loud if he might be able to find me fried chicken instead. Give me the choice between savory and sweet and I'll always lean towards the former. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/truffles500.jpg\" alt=\"truffles\" title=\"truffles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9309\">\u003c/p>\n\u003cp>This frosting-heavy time of year, sweet reigns supreme. In the days leading up to Christmas, office kitchens look like Candyland blooming with cheap chocolate truffles, tins of shortbread, fruitcake, and panettone from Walgreens. Red-and-white canes and Hershey's kisses bulge in stockings. Avid bakers exchange trays of garish cookies iced green, red, and snowy white. Holiday celebrations can be as much about sugar as booze -- particularly work parties, oddly enough. Four years ago, I wore a crisp shirt in the basement of a Financial District hotel and sipped whiskey, glumly watching pastries and puddings vanish from platters as the big boss -- white-maned, stooped, a long arm wrapped around his beaming wife -- grimly intoned that it had been a good year. Hooray, everyone had shouted, thinking of their bonuses, toasting, lowering slices of a towering cake onto plates. The sight of so much confection made me feel sicker than did all the Jack Daniel's I was drinking. I'm prejudiced against sweets. Individuals are reasonably fine, but as a whole population, they rub me the wrong way. So I give out homemade hot sauce and artisanal salame as holiday gifts, and refrain from ordering dessert in restaurants unless I'm with someone's mom or dining in a professional capacity. Part of the problem is the infantile glee sweets elicit in people -- even though they're often described in silly quasi-adult terms -- sinful, indulgent, naughty, and lusty -- and framed as transgressions for which to (eventually) feel guilt. It puts me off. Every late December, cubicle jockeys scuttle down hallways, scarfing whatever delights happen to be circulating around their offices. At the same time, they vocally fret over how their excesses will impact their health and appearance. Inevitably, they resolve to do penance the following week, once the season is over. \"I shouldn't be doing this,\" I once heard a co-worker sigh blandly, her hands digging determinedly into a box for the last lumpy cupcake, \"but I'm doing it.\" Weirdly enough, I first heard those words muttered by the slimy male lead of a classic 1980s adult film. He was committing adultery with the help of two video store clerks, and surfing past a fleeting twinge of contrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The love/hate relationships people carry on with sweets may come from culture, but we're actually biologically wired to want them in the first place. Last year, some scientists \u003ca href=\"http://www.thelifeledger.com/2008/04/16/scientists-discover-why-addicted-sweets/\">figured out\u003c/a> that our brains can sense the calories in food independent of what we're tasting by presenting \"sweet-blind\" mice with water samples laced with sucralose and real sugar. The mice preferred the samples with calories. As it turned out, the mousy reward system is galvanized into action by caloric intake, as levels of the brain chemical dopamine, known to be central to sparking that system's circuitry, spike with each sip. My chemicals too may sizzle in the presence of a Twix bar, but my reward system clearly responds more feebly than most -- because I never feel rewarded after an encounter. I'm not alone in my attitude. I know people with heartier aversions. A friend from college won't even drink orange juice. Another friend's dad candidly once told me he didn't like sweets because he drank too much, and something about the combination didn't jive with his system. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sweets are even harder to take after the holidays, once they're stale. Mass-produced candies may outlive us all, but those old abandoned cookies, their iced tops hardened and cracked, the fossilized fruitcakes -- a few days after Christmas, they start looking like ruins, diminutive \u003ca href=\"http://en.wikipedia.org/wiki/Grey_Gardens\">Grey Gardens\u003c/a>, once decadent, now downtrodden, in shambles. There's something very lonely about them -- especially when its clear time and care went into their preparation -- and they're hard to throw away -- even if you didn't really want them in the first place.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>\u003cem>If all the raindrops\u003cbr>\nWere lemondrops and gumdrops\u003cbr>\nOh, what a rain that would be!\u003cbr>\nStanding outside, with my mouth open wide\u003cbr>\nAh, ah, ah, ah, ah, ah, ah, ah, ah, ah\u003cbr>\nIf all the raindrops\u003cbr>\nWere lemondrops and gumdrops\u003cbr>\nOh, what a rain that would be!\u003c/em>\u003c/p>\n\u003cp>If all the snowflakes\u003cbr>\nWere candy bars and milkshakes\u003cbr>\nOh, what a snow that would be!\u003cbr>\nStanding outside, with my mouth open wide\u003cbr>\nAh, ah, ah, ah, ah, ah, ah, ah, ah, ah\u003cbr>\nIf all the snowflakes\u003cbr>\nWere candy bars and milkshakes\u003cbr>\nOh, what a snow that would be! \u003c/p>\u003c/blockquote>\n\u003cp>These are lyrics from a horrible song by \u003ca href=\"http://www.youtube.com/watch?v=dsKO_r76kfQ\">Barney, the big purple dinosaur\u003c/a>. The fact that I know it means I've spent too much time working with small children. As you can sense here, the tune unfolds as a series of meditations on a central theme. The first section poses a question and offers up a winsome, catchy answer; the second breathlessly imagines an equally scrumptious scenario, and resolves in the same fashion. Each verse ends with a fantasy plucked straight out of some powdered sugar-smeared four-year old's optimistic re-write of \u003ca href=\"http://en.wikipedia.org/wiki/Cloudy_with_a_Chance_of_Meatballs\">Cloudy with a Chance of Meatballs\u003c/a>. What's (sort of) fun about the song though -- at least for four-year olds -- is that the verses lend themselves to inspired free association. If all the night fog were 'nilla fudge and eggnog, for example. The possibilities are limitless so long as you adhere to the childish conceit. \u003c/p>\n\u003cp>Unless all the sunbeams happened to be kosher salt and sea bream, the world described in this tune would be a wretched place for me to inhabit. Even if widespread stickiness and insect onslaughts didn't pose insurmountable sanitation problems, I would be submerged in gastronomic hell, soaked in a deluge of food I didn't like and everyone else -- joyous screaming little ones skating on lakes of jelly, old ladies slipping on hard candy cobblestones, climbers chewing their way to the tops of cookie mountains -- seemed to love. \u003c/p>\n\u003cp>Sweets can pretty much shove it. That's the short story, I suppose, but in truth, it's a complicated issue of taste. You see, I like most pies, especially plum, chocolate in croissants and puddings, lemon bars, caramel ice cream, malts, and jelly beans. I respect carrot cake, mostly for its steadfast association with cream cheese frosting. I will rarely refuse a sandwich cookie when it's offered. I am open to enlightenment courtesy of thrilling and creative restaurant desserts of all sorts. Yet I never crave sweet things or go out of my way to consume them. I'm convinced the very bland affection I do muster is a product of 29 years spent immersed in a culture obsessed with them. Desserts are not central to my eating routines, or even peripheral. If they disappeared, I would shed no corn syrupy tears. In the end, I eat them if they are around because, simply put, I will eat nearly anything. Unfortunately, they are often around -- one-dimensional and over-bearing, yet brutally effective at providing the jolts of fat and sugar we're conditioned to desire. Two weeks ago, I was substituting for a flu-ridden history teacher at Lowell High. A kid suggested I let the class leave five minutes early, and I said no. He then asked if I'd accept a chocolate bribe. Having left my meager lunch of leftovers at home, I wondered out loud if he might be able to find me fried chicken instead. Give me the choice between savory and sweet and I'll always lean towards the former. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/truffles500.jpg\" alt=\"truffles\" title=\"truffles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9309\">\u003c/p>\n\u003cp>This frosting-heavy time of year, sweet reigns supreme. In the days leading up to Christmas, office kitchens look like Candyland blooming with cheap chocolate truffles, tins of shortbread, fruitcake, and panettone from Walgreens. Red-and-white canes and Hershey's kisses bulge in stockings. Avid bakers exchange trays of garish cookies iced green, red, and snowy white. Holiday celebrations can be as much about sugar as booze -- particularly work parties, oddly enough. Four years ago, I wore a crisp shirt in the basement of a Financial District hotel and sipped whiskey, glumly watching pastries and puddings vanish from platters as the big boss -- white-maned, stooped, a long arm wrapped around his beaming wife -- grimly intoned that it had been a good year. Hooray, everyone had shouted, thinking of their bonuses, toasting, lowering slices of a towering cake onto plates. The sight of so much confection made me feel sicker than did all the Jack Daniel's I was drinking. I'm prejudiced against sweets. Individuals are reasonably fine, but as a whole population, they rub me the wrong way. So I give out homemade hot sauce and artisanal salame as holiday gifts, and refrain from ordering dessert in restaurants unless I'm with someone's mom or dining in a professional capacity. Part of the problem is the infantile glee sweets elicit in people -- even though they're often described in silly quasi-adult terms -- sinful, indulgent, naughty, and lusty -- and framed as transgressions for which to (eventually) feel guilt. It puts me off. Every late December, cubicle jockeys scuttle down hallways, scarfing whatever delights happen to be circulating around their offices. At the same time, they vocally fret over how their excesses will impact their health and appearance. Inevitably, they resolve to do penance the following week, once the season is over. \"I shouldn't be doing this,\" I once heard a co-worker sigh blandly, her hands digging determinedly into a box for the last lumpy cupcake, \"but I'm doing it.\" Weirdly enough, I first heard those words muttered by the slimy male lead of a classic 1980s adult film. He was committing adultery with the help of two video store clerks, and surfing past a fleeting twinge of contrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The love/hate relationships people carry on with sweets may come from culture, but we're actually biologically wired to want them in the first place. Last year, some scientists \u003ca href=\"http://www.thelifeledger.com/2008/04/16/scientists-discover-why-addicted-sweets/\">figured out\u003c/a> that our brains can sense the calories in food independent of what we're tasting by presenting \"sweet-blind\" mice with water samples laced with sucralose and real sugar. The mice preferred the samples with calories. As it turned out, the mousy reward system is galvanized into action by caloric intake, as levels of the brain chemical dopamine, known to be central to sparking that system's circuitry, spike with each sip. My chemicals too may sizzle in the presence of a Twix bar, but my reward system clearly responds more feebly than most -- because I never feel rewarded after an encounter. I'm not alone in my attitude. I know people with heartier aversions. A friend from college won't even drink orange juice. Another friend's dad candidly once told me he didn't like sweets because he drank too much, and something about the combination didn't jive with his system. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sweets are even harder to take after the holidays, once they're stale. Mass-produced candies may outlive us all, but those old abandoned cookies, their iced tops hardened and cracked, the fossilized fruitcakes -- a few days after Christmas, they start looking like ruins, diminutive \u003ca href=\"http://en.wikipedia.org/wiki/Grey_Gardens\">Grey Gardens\u003c/a>, once decadent, now downtrodden, in shambles. There's something very lonely about them -- especially when its clear time and care went into their preparation -- and they're hard to throw away -- even if you didn't really want them in the first place.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Dickens of a Drink: Smoking Bishop",
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"content": "\u003cp>\u003cimg class=\"size-full wp-image-9170 aligncenter\" title=\"Scrooge and Bob Cratchit\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Scrooge-and-Bob-Cratchit.jpg\" alt=\"Scrooge and Bob Cratchit\" width=\"382\" height=\"427\">\u003c/p>\n\u003cp>\u003cem>\"A merry Christmas, Bob! Said Scrooge, with an earnestness that could not be mistaken…I'll raise your salary, and endeavour to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!...\"\u003c/em>\u003c/p>\n\u003cp>Like a lot of Christmas revelers out there, I count \u003cem>A Christmas Carol\u003c/em> as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge's metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more. In one day, old Ebenezer goes from eating only to survive -- I mean, come on, gruel for dinner on Christmas Eve? -- to purchasing the largest and best Christmas turkey in London. His change is so dramatic that he actually suggests imbibing a bowl of Smoking Bishop early in the day with the much abused Bob Cratchit. I find this act even more profound than when he raises Bob's salary a moment earlier. It's Ebenezer Scrooge's wish to indulge in a holiday cocktail that seems the greatest evidence he has found his yuletide soul. Ah... good old converted Scrooge and his new-found love of the drink.\u003c/p>\n\u003cp>But what is Smoking Bishop and how did it get such an entertaining name? I did a little research and found a great clip from a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">Morning Edition episode in 2002\u003c/a> on NPR. In the piece, Neda Ulaby interviews Cedrick Dickens, Charles Dickens great-grandson, who explains that \"people back in the 1800s enjoyed a whole range of 'clerical drinks,' and Smoking Bishop was one of these. \"Pope is burgundy, Cardinal is champagne or rye, Archbishop is claret, Bishop is port, and so on,\" Dickens goes on to say. I just love the English and their naming conventions.\u003c/p>\n\u003cp>Smoking Bishop is basically a type of warmed \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">sangria\u003c/a> made with port. From what I can tell, it's a traditional Christmas drink, but I'm not sure if this happened because of the reference in \u003cem>A Christmas Carol,\u003c/em> or if it was already a holiday beverage before that. Whatever the case, as a lover of sangria and \u003cem>A Christmas Carol\u003c/em>, I think I'll need to give it a try this holiday season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The 1999 version of \u003cem>A Christmas Carol\u003c/em> with Patrick Stewart is the only film version I know of where Scrooge actually calls the drink Smoking Bishop (which is how Dickens himself referred to it in the story), although as my family only watches this version (which is my daughters' favorite) and the Alastair Sim's \u003cem>Scrooge\u003c/em> (which is my favorite -- too bad he scares my kids), I'm sure there are others I'm not aware of.\u003c/p>\n\u003cp>In the all-time classic Alastair Sim's version -- who, as far as I'm concerned, plays the greatest Scrooge of all time -- they have changed the line so Scrooge now says \"a bowl of hot punch.\" I wonder if they changed the line because they didn't think anyone would know what Smoking Bishop was; whatever the case, I'll forgive them as it's a near perfect Christmas film otherwise.\u003c/p>\n\u003cp>And for your own holiday entertainment, watch the full version of Seymour Hicks in Scrooge from 1935.\u003c/p>\n\u003cp>http://www.youtube.com/embed/_Sr2ow_ZH9w\u003c/p>\n\u003cp>To make your own bowl of smoking bishop, here's the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">recipe from Ms. Ulaby's interview\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Smoking Bishop\u003c/strong>\u003c/p>\n\u003cp>• Take six Seville oranges and bake them in a moderate oven until pale brown. If you cannot procure any bitter Seville oranges, use four regular oranges and one large grapefruit.\u003c/p>\n\u003cp>• Prick each of the oranges with five whole cloves, put them into a warmed ceramic or glass vessel with one-quarter pound of sugar and a bottle of red wine, cover the vessel, and leave it in a warm place for 24 hours.\u003c/p>\n\u003cp>• Take the oranges out of the mixture, cut in half and squeeze the juice, then pour the juice back into the wine.\u003c/p>\n\u003cp>• Pour the mixture into a saucepan through a sieve, add a bottle of port, heat (without boiling), and serve in warmed glasses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Drink the mixture, and keep Christmas well!\u003c/p>\n\n",
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"excerpt": "Like a lot of Christmas revelers out there, I count A Christmas Carol as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge's metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"size-full wp-image-9170 aligncenter\" title=\"Scrooge and Bob Cratchit\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Scrooge-and-Bob-Cratchit.jpg\" alt=\"Scrooge and Bob Cratchit\" width=\"382\" height=\"427\">\u003c/p>\n\u003cp>\u003cem>\"A merry Christmas, Bob! Said Scrooge, with an earnestness that could not be mistaken…I'll raise your salary, and endeavour to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!...\"\u003c/em>\u003c/p>\n\u003cp>Like a lot of Christmas revelers out there, I count \u003cem>A Christmas Carol\u003c/em> as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge's metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more. In one day, old Ebenezer goes from eating only to survive -- I mean, come on, gruel for dinner on Christmas Eve? -- to purchasing the largest and best Christmas turkey in London. His change is so dramatic that he actually suggests imbibing a bowl of Smoking Bishop early in the day with the much abused Bob Cratchit. I find this act even more profound than when he raises Bob's salary a moment earlier. It's Ebenezer Scrooge's wish to indulge in a holiday cocktail that seems the greatest evidence he has found his yuletide soul. Ah... good old converted Scrooge and his new-found love of the drink.\u003c/p>\n\u003cp>But what is Smoking Bishop and how did it get such an entertaining name? I did a little research and found a great clip from a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">Morning Edition episode in 2002\u003c/a> on NPR. In the piece, Neda Ulaby interviews Cedrick Dickens, Charles Dickens great-grandson, who explains that \"people back in the 1800s enjoyed a whole range of 'clerical drinks,' and Smoking Bishop was one of these. \"Pope is burgundy, Cardinal is champagne or rye, Archbishop is claret, Bishop is port, and so on,\" Dickens goes on to say. I just love the English and their naming conventions.\u003c/p>\n\u003cp>Smoking Bishop is basically a type of warmed \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">sangria\u003c/a> made with port. From what I can tell, it's a traditional Christmas drink, but I'm not sure if this happened because of the reference in \u003cem>A Christmas Carol,\u003c/em> or if it was already a holiday beverage before that. Whatever the case, as a lover of sangria and \u003cem>A Christmas Carol\u003c/em>, I think I'll need to give it a try this holiday season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The 1999 version of \u003cem>A Christmas Carol\u003c/em> with Patrick Stewart is the only film version I know of where Scrooge actually calls the drink Smoking Bishop (which is how Dickens himself referred to it in the story), although as my family only watches this version (which is my daughters' favorite) and the Alastair Sim's \u003cem>Scrooge\u003c/em> (which is my favorite -- too bad he scares my kids), I'm sure there are others I'm not aware of.\u003c/p>\n\u003cp>In the all-time classic Alastair Sim's version -- who, as far as I'm concerned, plays the greatest Scrooge of all time -- they have changed the line so Scrooge now says \"a bowl of hot punch.\" I wonder if they changed the line because they didn't think anyone would know what Smoking Bishop was; whatever the case, I'll forgive them as it's a near perfect Christmas film otherwise.\u003c/p>\n\u003cp>And for your own holiday entertainment, watch the full version of Seymour Hicks in Scrooge from 1935.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_Sr2ow_ZH9w'\n title='//www.youtube.com/embed/_Sr2ow_ZH9w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To make your own bowl of smoking bishop, here's the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">recipe from Ms. Ulaby's interview\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Smoking Bishop\u003c/strong>\u003c/p>\n\u003cp>• Take six Seville oranges and bake them in a moderate oven until pale brown. If you cannot procure any bitter Seville oranges, use four regular oranges and one large grapefruit.\u003c/p>\n\u003cp>• Prick each of the oranges with five whole cloves, put them into a warmed ceramic or glass vessel with one-quarter pound of sugar and a bottle of red wine, cover the vessel, and leave it in a warm place for 24 hours.\u003c/p>\n\u003cp>• Take the oranges out of the mixture, cut in half and squeeze the juice, then pour the juice back into the wine.\u003c/p>\n\u003cp>• Pour the mixture into a saucepan through a sieve, add a bottle of port, heat (without boiling), and serve in warmed glasses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Drink the mixture, and keep Christmas well!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/julie-powell3b.jpg\" alt=\"Julie Powell at KQED reading from her book Cleaving - A Story of Marriage, Meat, and Obsession\" title=\"Julie Powell at KQED reading from her book Cleaving - A Story of Marriage, Meat, and Obsession\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-8872\">\u003c/p>\n\u003cp>Julie Powell visited KQED's \u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=26816\">The Writers' Block to record a reading\u003c/a> from her latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316003360/kqedorg-20\">\u003cem>Cleaving: A Story of Marriage, Meat, and Obsession\u003c/em>\u003c/a>. She was open to participating in a video interview and shared her thoughts about the importance of transparency in the process of transforming animals into meat; how the fame she received from Julie and Julia affected her career path and personal life; revealed some themes for her next fiction novel and showed us her tattoo.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/1p-QbF6IMJo&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/1p-QbF6IMJo&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/julie-powell-tatt.jpg\" alt=\"Julie Powell tattoo Loufoque which translates from French to English meaning wild and crazy\" title=\"Julie Powell tattoo Loufoque which translates from French to English meaning wild and crazy\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-8885\">\u003cbr>\n\u003cem>Julie Powell's tattoo \"Loufoque\" which translates from French to English as \"Crazy, Zany\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=26816\">Listen to Julie Powell's reading\u003c/a> at The Writers' Block\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316069906/kqedorg-20\">Purchase \u003cem>Cleaving: A Story of Marriage, Meat, and Obsession \u003c/em>\u003c/a> at Amazon.com\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/031604251X/kqedorg-20\">Purchase \u003cem>Julie and Julia: My Year of Cooking Dangerously\u003c/em>\u003c/a> at Amazon.com\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Julie-Powell/e/B001HCWYAO/ref=ntt_dp_epwbk_0\">Julie Powell's Amazon.com page\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.salon.com/0001399/\">The Julie/Julia Project:\u003c/a> Nobody here but us servantless American cooks...\u003c/li>\n\u003cli>Julie Powell's blog: \u003ca href=\"http://juliepowell.blogspot.com/\">What Could Happen? \u003cem>Musings from a \"Libidinous Shrew\u003c/em>.\"\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>Credits:\u003c/strong>\u003cbr>\n\u003cem>Video by Emmanuel Hapsis & Wendy Goodfriend\u003c/em>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/julie-powell3b.jpg\" alt=\"Julie Powell at KQED reading from her book Cleaving - A Story of Marriage, Meat, and Obsession\" title=\"Julie Powell at KQED reading from her book Cleaving - A Story of Marriage, Meat, and Obsession\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-8872\">\u003c/p>\n\u003cp>Julie Powell visited KQED's \u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=26816\">The Writers' Block to record a reading\u003c/a> from her latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316003360/kqedorg-20\">\u003cem>Cleaving: A Story of Marriage, Meat, and Obsession\u003c/em>\u003c/a>. She was open to participating in a video interview and shared her thoughts about the importance of transparency in the process of transforming animals into meat; how the fame she received from Julie and Julia affected her career path and personal life; revealed some themes for her next fiction novel and showed us her tattoo.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/1p-QbF6IMJo&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/1p-QbF6IMJo&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/julie-powell-tatt.jpg\" alt=\"Julie Powell tattoo Loufoque which translates from French to English meaning wild and crazy\" title=\"Julie Powell tattoo Loufoque which translates from French to English meaning wild and crazy\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-8885\">\u003cbr>\n\u003cem>Julie Powell's tattoo \"Loufoque\" which translates from French to English as \"Crazy, Zany\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=26816\">Listen to Julie Powell's reading\u003c/a> at The Writers' Block\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316069906/kqedorg-20\">Purchase \u003cem>Cleaving: A Story of Marriage, Meat, and Obsession \u003c/em>\u003c/a> at Amazon.com\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/031604251X/kqedorg-20\">Purchase \u003cem>Julie and Julia: My Year of Cooking Dangerously\u003c/em>\u003c/a> at Amazon.com\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Julie-Powell/e/B001HCWYAO/ref=ntt_dp_epwbk_0\">Julie Powell's Amazon.com page\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.salon.com/0001399/\">The Julie/Julia Project:\u003c/a> Nobody here but us servantless American cooks...\u003c/li>\n\u003cli>Julie Powell's blog: \u003ca href=\"http://juliepowell.blogspot.com/\">What Could Happen? \u003cem>Musings from a \"Libidinous Shrew\u003c/em>.\"\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>Credits:\u003c/strong>\u003cbr>\n\u003cem>Video by Emmanuel Hapsis & Wendy Goodfriend\u003c/em>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Nora Ephron and Mashed Potatoes ",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394531809/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/heartburn-cover200.jpg\" alt=\"Heartburn by Nora Ephron\" title=\"Heartburn by Nora Ephron\" width=\"200\" height=\"289\" class=\"alignleft size-full wp-image-8342\">\u003c/a>So, I'm reading \u003ca href=\"http://www.huffingtonpost.com/nora-ephron\">Nora Ephron\u003c/a>'s 1983 novel \u003ci>Heartburn\u003c/i> -- I think I'm the last person in America to realize that Ephron was a foodie long before \u003ci>Julie & Julia\u003c/i> -- and the book is filled with love and longing and heartbreak and food. Lots of food. \u003c/p>\n\u003cp>The main character, Rachel, is a cookbook writer who is dealing with the discovery that her husband has been having an affair with a mutual friend. Oh, and Rachel and her husband have a baby together and are expecting another one when the affair comes to light. Oh, and this book is a thinly-veiled portrayal of what happened between Ephron and her ex-husband Carl Bernstein (\u003ca href=\"http://en.wikipedia.org/wiki/Nora_Ephron\">yes, THAT Bernstein\u003c/a>), right down to Ephron being 7 months pregnant when she learned of Bernstein's affair and later going into premature labor.\u003c/p>\n\u003cp>Anyway, all that horribleness aside, Ephron's funny-sad novel is seeded with a bunch of quick recipes, all of which weave naturally in and out of the plot. Among others, there's Lillian Hellman's pot roast, Rachel's closely guarded vinaigrette recipe, and the Key lime pie Rachel ends up throwing at her husband's cheating face during a dinner party. However, the one I zeroed in on was her mashed potato recipe. It wasn't so much the recipe that resonated with me as it was Ephron's explanation of why mashed potatoes are so necessary to life:\u003cbr clear=\"all\">\u003c/p>\n\u003cblockquote>\u003cp>Nothing like mashed potatoes when you're feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin cold slice of butter to every forkful. The problem with mashed potatoes, though, is that they require almost as much hard work as crisp potatoes, and when you're feeling blue the last thing you feel like is hard work. Of course, you can always get someone to make the mashed potatoes for you, but let's face it: the reason you're blue is that there \u003ci>isn't\u003c/i> anyone to make them for you. As a result, most people do not have nearly enough mashed potatoes in their lives, and when they do, it's almost always at the wrong time.\u003c/p>\u003c/blockquote>\n\u003cp>That whole bit reminded me of the mashed potato recipe in my \u003ci>Friends\u003c/i> cookbook. (Yes, I have the \u003ci>Friends\u003c/i> cookbook -- you wanna make something of it?) In that cookbook, the recipe is called \"Mashed Potatoes for the Broken Hearted\" and carries the note, \"These fluffy, smooth potatoes (with plenty of sour cream and butter) have been known to mend even the most fractured heart.\"\u003c/p>\n\u003cp>What is it about mashed potatoes and comfort and soothing? Is it that their bland simplicity makes them non-threatening, and therefore calming, to the palate? That they are merely a vehicle for butter, salt, and/or sour cream and we crave fattening foods when at our lowest points? That they remind us of home and childhood when life was easier? I don't think I can answer these questions, but I do know that a big pile of mashed potatoes on my plate never fails to raise my spirits and warm my cockles. And on chilly grey days and dark sharp nights, mashed potatoes are one of those foods that I want to crawl into and pull up around my shoulders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With mashed potatoes, the prep is so minor and the payoff is so huge that I've never understood why anyone would make mashed potatoes from a box. In fact, since my own mother didn't do that, I never knew they existed until I had them at a friend's house and was totally and horribly scarred by the experience. (That same mother made a kick-ass lemon chicken, so I was able to forgive her. In time.)\u003c/p>\n\u003cp>My own mashed potatoes are fine. They're basic, easy -- they get the job done. No garlic, no blue cheese, no bacon. I'm perfectly happy with them. However, in my lifetime I've encountered two particular mashed potato presentations so wonderfully rich and heavenly that there are times I consider rethinking my comparatively spartan recipe.\u003c/p>\n\u003cp>First, there's Fatemeh's \u003ca href=\"http://www.gastronomie-sf.com/2004/12/nannies_party_p.html\">\"Party Potatoes\"\u003c/a> that come from her husband's \"Irish-ish\" grandmother and are known to contain butter, sour cream, AND cream cheese. And then there are the mashed potatoes \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim's\u003c/a> husband Keith made for \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/\">last year's Burns Night\u003c/a>. It was my first Burns Night, my first haggis, and my first taste of Keith's potatoes. \u003c/p>\n\u003cp>Both of those sets of mashed potatoes? Yeah, I've decided that they're God's shaving cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>After finishing \u003ci>Heartburn\u003c/i> well after midnight last night, I went to bed feeling quite melancholy for Rachel. I didn't cheer up until the next morning when I found out that Ephron's been happily married to screenwriter Nick Pileggi for twenty years. I hope he makes her lots of mashed potatoes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ci>Heartburn\u003c/i> Mashed Potatoes\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>For mashed potatoes: Put 1 large (or 2 small) potatoes in a large pot of salted water and bring to a boil. Lower the heat and simmer for at least 20 minutes, until tender. Drain and place the potatoes back in the pot and shake over low heat to eliminate excess moisture. Peel. Put through a potato ricer and immediately add 1 tablespoon heavy cream and as much melted butter and salt and pepper as you feel like. Eat immediately. Serves one.\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394531809/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/heartburn-cover200.jpg\" alt=\"Heartburn by Nora Ephron\" title=\"Heartburn by Nora Ephron\" width=\"200\" height=\"289\" class=\"alignleft size-full wp-image-8342\">\u003c/a>So, I'm reading \u003ca href=\"http://www.huffingtonpost.com/nora-ephron\">Nora Ephron\u003c/a>'s 1983 novel \u003ci>Heartburn\u003c/i> -- I think I'm the last person in America to realize that Ephron was a foodie long before \u003ci>Julie & Julia\u003c/i> -- and the book is filled with love and longing and heartbreak and food. Lots of food. \u003c/p>\n\u003cp>The main character, Rachel, is a cookbook writer who is dealing with the discovery that her husband has been having an affair with a mutual friend. Oh, and Rachel and her husband have a baby together and are expecting another one when the affair comes to light. Oh, and this book is a thinly-veiled portrayal of what happened between Ephron and her ex-husband Carl Bernstein (\u003ca href=\"http://en.wikipedia.org/wiki/Nora_Ephron\">yes, THAT Bernstein\u003c/a>), right down to Ephron being 7 months pregnant when she learned of Bernstein's affair and later going into premature labor.\u003c/p>\n\u003cp>Anyway, all that horribleness aside, Ephron's funny-sad novel is seeded with a bunch of quick recipes, all of which weave naturally in and out of the plot. Among others, there's Lillian Hellman's pot roast, Rachel's closely guarded vinaigrette recipe, and the Key lime pie Rachel ends up throwing at her husband's cheating face during a dinner party. However, the one I zeroed in on was her mashed potato recipe. It wasn't so much the recipe that resonated with me as it was Ephron's explanation of why mashed potatoes are so necessary to life:\u003cbr clear=\"all\">\u003c/p>\n\u003cblockquote>\u003cp>Nothing like mashed potatoes when you're feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin cold slice of butter to every forkful. The problem with mashed potatoes, though, is that they require almost as much hard work as crisp potatoes, and when you're feeling blue the last thing you feel like is hard work. Of course, you can always get someone to make the mashed potatoes for you, but let's face it: the reason you're blue is that there \u003ci>isn't\u003c/i> anyone to make them for you. As a result, most people do not have nearly enough mashed potatoes in their lives, and when they do, it's almost always at the wrong time.\u003c/p>\u003c/blockquote>\n\u003cp>That whole bit reminded me of the mashed potato recipe in my \u003ci>Friends\u003c/i> cookbook. (Yes, I have the \u003ci>Friends\u003c/i> cookbook -- you wanna make something of it?) In that cookbook, the recipe is called \"Mashed Potatoes for the Broken Hearted\" and carries the note, \"These fluffy, smooth potatoes (with plenty of sour cream and butter) have been known to mend even the most fractured heart.\"\u003c/p>\n\u003cp>What is it about mashed potatoes and comfort and soothing? Is it that their bland simplicity makes them non-threatening, and therefore calming, to the palate? That they are merely a vehicle for butter, salt, and/or sour cream and we crave fattening foods when at our lowest points? That they remind us of home and childhood when life was easier? I don't think I can answer these questions, but I do know that a big pile of mashed potatoes on my plate never fails to raise my spirits and warm my cockles. And on chilly grey days and dark sharp nights, mashed potatoes are one of those foods that I want to crawl into and pull up around my shoulders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With mashed potatoes, the prep is so minor and the payoff is so huge that I've never understood why anyone would make mashed potatoes from a box. In fact, since my own mother didn't do that, I never knew they existed until I had them at a friend's house and was totally and horribly scarred by the experience. (That same mother made a kick-ass lemon chicken, so I was able to forgive her. In time.)\u003c/p>\n\u003cp>My own mashed potatoes are fine. They're basic, easy -- they get the job done. No garlic, no blue cheese, no bacon. I'm perfectly happy with them. However, in my lifetime I've encountered two particular mashed potato presentations so wonderfully rich and heavenly that there are times I consider rethinking my comparatively spartan recipe.\u003c/p>\n\u003cp>First, there's Fatemeh's \u003ca href=\"http://www.gastronomie-sf.com/2004/12/nannies_party_p.html\">\"Party Potatoes\"\u003c/a> that come from her husband's \"Irish-ish\" grandmother and are known to contain butter, sour cream, AND cream cheese. And then there are the mashed potatoes \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim's\u003c/a> husband Keith made for \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/\">last year's Burns Night\u003c/a>. It was my first Burns Night, my first haggis, and my first taste of Keith's potatoes. \u003c/p>\n\u003cp>Both of those sets of mashed potatoes? Yeah, I've decided that they're God's shaving cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>After finishing \u003ci>Heartburn\u003c/i> well after midnight last night, I went to bed feeling quite melancholy for Rachel. I didn't cheer up until the next morning when I found out that Ephron's been happily married to screenwriter Nick Pileggi for twenty years. I hope he makes her lots of mashed potatoes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ci>Heartburn\u003c/i> Mashed Potatoes\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>For mashed potatoes: Put 1 large (or 2 small) potatoes in a large pot of salted water and bring to a boil. Lower the heat and simmer for at least 20 minutes, until tender. Drain and place the potatoes back in the pot and shake over low heat to eliminate excess moisture. Peel. Put through a potato ricer and immediately add 1 tablespoon heavy cream and as much melted butter and salt and pepper as you feel like. Eat immediately. Serves one.\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Between the Sheets - Maggie Smith Drove Me to Drink.",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-7561\" title=\"maggie-smith\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/maggie-smith.jpg\" alt=\"maggie-smith\" width=\"320\" height=\"240\">When I was twelve, my father took me to see a little film called \u003ca href=\"http://www.imdb.com/title/tt0083908/\">Evil Under the Sun\u003c/a>-- the last in a trio of tony Agatha Christie whodunit films that somewhat shaped the person I am today. The first, Murder on the Orient Express, cemented my passion for train travel and smart suits; the second, Death on the Nile, ignited a fondness for women in floppy sun hats and beautiful, wee handguns. It was Evil Under the Sun, however, that really stayed with me. Some would understandably think the reason was Diana Rigg having a field day being a classic, haughty, soon-to-be-murdered bitch, or getting to see Roddy McDowall in a never-ending series of sailor suits, but they would be wrong. Not too far off, but wrong, all the same.\u003c/p>\n\u003cp>It was Maggie Smith. Maggie Smith and her cocktail parties. I don't think my father had any idea what he was getting me into when he took me to see that picture.\u003c/p>\n\u003cp>It was a simple scene, really-- almost a throw-away, apart from firming up the tension between Diana Rigg's Arlena Marshall and just about everyone else residing at an exclusive, Mediterranean island resort. While passing around a tray of hors d'oeuvres to her guests, Smith asks the world-famous detective Hercule Poirot (Peter Ustinov) if he would care for a cocktail. \"Care for a cocktail, Monsieur Poirot? A White Lady, Sidecar, Mainbrace, or Between the Sheets?\" Poirot rejects them all and asks instead for either crème de cassis or sirop de banane. With a bit of a sigh, she acquiesces, only to move on to offering Diana Rigg a sausage-- the one thing of which one would think she had had enough, given her proclivities.\u003c/p>\n\u003cp>And that was it. I followed the murder well enough, and the inevitable, intricate unveiling of who-done-what. But I kept thinking about those cocktails. As I sat in that theater, I decided that I was going to be the sort of chap who drank Sidecars and Between the Sheets while Cole Porter tunes were played somewhere out of sight on a piano. I filed their names away in my memory and bided my time.\u003c/p>\n\u003cp>When the appropriately legal time finally came nine years later, I unleashed my inner Maggie Smith, marched into a very (to me) upper, upper lounge in Los Angeles, and ordered a Between the Sheets from the bartender.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I'm sorry,\" he said, \"You're going to have to tell me what's in it.\" When I recovered sufficiently from the shock, I next asked for a Sidecar. \"Can you tell me what's in a Sidecar? Maybe if you knew what you were asking for, I could help you.\" Devastated, I settled for a martini to drown my nine years-worth of disappointment. How on earth could a bartender at the Atlas Bar & Grille-- a place decorated in the luxe fashion of a 1930's Supper Club, a venue that showed old films from that era on a giant screen, no less-- not know how to make a Between the Sheets? Given its Hollywood location, I should have realized that everything, maybe even my beloved fantasy cocktail, was an illusion.\u003c/p>\n\u003cp>Perhaps he was right-- I should have done a little research. I bought a book of classic cocktail recipes, just to make sure the screenwriters hadn't made up the names.\u003c/p>\n\u003cp>They did not.\u003c/p>\n\u003cp>Very much relieved and filled with renewed hope, I made my way back to the bar the following week-- this time armed with the recipe. I called out the ingredients in a voice that was only vaguely Smith-like, and finally got what I'd been waiting for. I got my Between the Sheets.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-7560\" title=\"between-the-sheets\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/between-the-sheets.jpg\" alt=\"between-the-sheets\" width=\"293\" height=\"350\">\u003c/p>\n\u003cp>\u003cstrong>Between the Sheets\u003c/strong>\u003c/p>\n\u003cp>Like most cocktails, the origin of the Between the Sheets is murky. Some people believe it was created at Harry's New York Bar in Paris (the place, incidentally, where George Gershwin partly composed An American in Paris) in the 1930's. Others hold fast to the notion that it was the brainchild of a bartender at the Berkeley Hotel in London in 1921. It doesn't matter much to me. I'm just grateful that someone created it.\u003c/p>\n\u003cp>The Between the Sheets is a very close cousin to the Sidecar-- a drink most bartenders now know, thanks to the surge of interest in classic cocktails. Made of white rum, brandy, and Cointreau, it even comes with a sugared rim. It is a tart, refreshing member of the sour family of alcoholic beverages.\u003c/p>\n\u003cp>The following recipe is not the classic one. While white rum is well and good in its place, I think it has a bit of trouble competing with the brandy and other flavorings. I have substituted my favorite dark rum instead, which makes its own, indelible impression without overpowering the other players.\u003c/p>\n\u003cp>Not unlike Dame \u003ca href=\"http://www.celebritywonder.com/html/maggiesmith.html\">Maggie Smith\u003c/a> herself, if you ask me. I know you didn't ask me, but if you did, that is what I would tell you.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 ounce dark rum. My personal preference is Zaya (thank you, Shannon).\u003c/p>\n\u003cp>1 ounce brandy\u003c/p>\n\u003cp>1/2 ounce Cointreau\u003c/p>\n\u003cp>1/2 ounce lemon juice\u003c/p>\n\u003cp>1/2 ounce simple syrup\u003c/p>\n\u003cp>Ice\u003c/p>\n\u003cp>A twist of lemon or orange peel for garnish, which is purely optional. Or sausage, if you are feeling saucy enough and think you can pull it off.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a cocktail shaker, insert ice. Pour all liquid ingredient over ice. Close lid of shaker. Shake vigorously and pour into an awaiting martini glass. Garnish, if that pleases you.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-7561\" title=\"maggie-smith\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/maggie-smith.jpg\" alt=\"maggie-smith\" width=\"320\" height=\"240\">When I was twelve, my father took me to see a little film called \u003ca href=\"http://www.imdb.com/title/tt0083908/\">Evil Under the Sun\u003c/a>-- the last in a trio of tony Agatha Christie whodunit films that somewhat shaped the person I am today. The first, Murder on the Orient Express, cemented my passion for train travel and smart suits; the second, Death on the Nile, ignited a fondness for women in floppy sun hats and beautiful, wee handguns. It was Evil Under the Sun, however, that really stayed with me. Some would understandably think the reason was Diana Rigg having a field day being a classic, haughty, soon-to-be-murdered bitch, or getting to see Roddy McDowall in a never-ending series of sailor suits, but they would be wrong. Not too far off, but wrong, all the same.\u003c/p>\n\u003cp>It was Maggie Smith. Maggie Smith and her cocktail parties. I don't think my father had any idea what he was getting me into when he took me to see that picture.\u003c/p>\n\u003cp>It was a simple scene, really-- almost a throw-away, apart from firming up the tension between Diana Rigg's Arlena Marshall and just about everyone else residing at an exclusive, Mediterranean island resort. While passing around a tray of hors d'oeuvres to her guests, Smith asks the world-famous detective Hercule Poirot (Peter Ustinov) if he would care for a cocktail. \"Care for a cocktail, Monsieur Poirot? A White Lady, Sidecar, Mainbrace, or Between the Sheets?\" Poirot rejects them all and asks instead for either crème de cassis or sirop de banane. With a bit of a sigh, she acquiesces, only to move on to offering Diana Rigg a sausage-- the one thing of which one would think she had had enough, given her proclivities.\u003c/p>\n\u003cp>And that was it. I followed the murder well enough, and the inevitable, intricate unveiling of who-done-what. But I kept thinking about those cocktails. As I sat in that theater, I decided that I was going to be the sort of chap who drank Sidecars and Between the Sheets while Cole Porter tunes were played somewhere out of sight on a piano. I filed their names away in my memory and bided my time.\u003c/p>\n\u003cp>When the appropriately legal time finally came nine years later, I unleashed my inner Maggie Smith, marched into a very (to me) upper, upper lounge in Los Angeles, and ordered a Between the Sheets from the bartender.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I'm sorry,\" he said, \"You're going to have to tell me what's in it.\" When I recovered sufficiently from the shock, I next asked for a Sidecar. \"Can you tell me what's in a Sidecar? Maybe if you knew what you were asking for, I could help you.\" Devastated, I settled for a martini to drown my nine years-worth of disappointment. How on earth could a bartender at the Atlas Bar & Grille-- a place decorated in the luxe fashion of a 1930's Supper Club, a venue that showed old films from that era on a giant screen, no less-- not know how to make a Between the Sheets? Given its Hollywood location, I should have realized that everything, maybe even my beloved fantasy cocktail, was an illusion.\u003c/p>\n\u003cp>Perhaps he was right-- I should have done a little research. I bought a book of classic cocktail recipes, just to make sure the screenwriters hadn't made up the names.\u003c/p>\n\u003cp>They did not.\u003c/p>\n\u003cp>Very much relieved and filled with renewed hope, I made my way back to the bar the following week-- this time armed with the recipe. I called out the ingredients in a voice that was only vaguely Smith-like, and finally got what I'd been waiting for. I got my Between the Sheets.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-7560\" title=\"between-the-sheets\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/between-the-sheets.jpg\" alt=\"between-the-sheets\" width=\"293\" height=\"350\">\u003c/p>\n\u003cp>\u003cstrong>Between the Sheets\u003c/strong>\u003c/p>\n\u003cp>Like most cocktails, the origin of the Between the Sheets is murky. Some people believe it was created at Harry's New York Bar in Paris (the place, incidentally, where George Gershwin partly composed An American in Paris) in the 1930's. Others hold fast to the notion that it was the brainchild of a bartender at the Berkeley Hotel in London in 1921. It doesn't matter much to me. I'm just grateful that someone created it.\u003c/p>\n\u003cp>The Between the Sheets is a very close cousin to the Sidecar-- a drink most bartenders now know, thanks to the surge of interest in classic cocktails. Made of white rum, brandy, and Cointreau, it even comes with a sugared rim. It is a tart, refreshing member of the sour family of alcoholic beverages.\u003c/p>\n\u003cp>The following recipe is not the classic one. While white rum is well and good in its place, I think it has a bit of trouble competing with the brandy and other flavorings. I have substituted my favorite dark rum instead, which makes its own, indelible impression without overpowering the other players.\u003c/p>\n\u003cp>Not unlike Dame \u003ca href=\"http://www.celebritywonder.com/html/maggiesmith.html\">Maggie Smith\u003c/a> herself, if you ask me. I know you didn't ask me, but if you did, that is what I would tell you.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 ounce dark rum. My personal preference is Zaya (thank you, Shannon).\u003c/p>\n\u003cp>1 ounce brandy\u003c/p>\n\u003cp>1/2 ounce Cointreau\u003c/p>\n\u003cp>1/2 ounce lemon juice\u003c/p>\n\u003cp>1/2 ounce simple syrup\u003c/p>\n\u003cp>Ice\u003c/p>\n\u003cp>A twist of lemon or orange peel for garnish, which is purely optional. Or sausage, if you are feeling saucy enough and think you can pull it off.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a cocktail shaker, insert ice. Pour all liquid ingredient over ice. Close lid of shaker. Shake vigorously and pour into an awaiting martini glass. Garnish, if that pleases you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homegrown: The 21st Century Family Farm",
"title": "Homegrown: The 21st Century Family Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/z54yRKjiSxA&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/z54yRKjiSxA&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Just a mile from the skyscrapers of downtown Pasadena lies a tiny plot of land that has become the heart of an urban homesteading movement. The raised beds of the Dervaes family farm cover 1/10 of an acre. Imagine the area from a football field's goal line to the very first 10-yard mark, or if you're an average suburban homeowner, scan your backyard. Now, imagine harvesting 3 tons of organic food from this short span of soil every year.\u003c/p>\n\u003cp>Robert McFall's documentary, \u003ca href=\"http://www.homegrown-film.com/trailer.html\">\u003cstrong>Homegrown\u003c/strong>\u003c/a>, is an intimate family portrait that reveals both the visionary inspiration and the resolute dedication required to grow one's own food. For Jules and his adult children, Justin, Anais, and Jordanne, the Dervaes farm began as an experiment to see how much of their own food they could grow. A natural extension of the father's experience during the back-to-the-land heyday of the 60s and 70s, their gardens soon led to living off-the-grid. They catch rainwater and recycle grey water, keep animals for manure and collect oil from nearby restaurants to produce their own biofuel. They order hand-cranked appliances from Amish catalogs. They put up their own green beans and illuminate their home with a self-reliant mix of olive oil lamps, biodiesel lamps, homemade candles, daylighting and the occasional fluorescent bulb. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/dervaes_seedings.jpg\" alt=\"Dervaes seedings\" title=\"Dervaes seedings\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-7105\">\u003c/p>\n\u003cp>Jules speaks of how we can save the world by taking care of our six inches of topsoil. Like farming, living off the grid began as a political statement and personal challenge. It has since grown into an integral part of their working farm. His children have absorbed his lessons and, like him, have chosen to make it a way of life.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The film includes the usual scenes of the family picking and eating ripe tomatoes from their garden--a trope of any story remotely related to sustainable agriculture. What distinguishes the kitchen and dining room scenes in \u003cem>Homegrown\u003c/em> is the image of the Dervaes repeating this meal day in, day out. In a country where one's teen years are simply an extended, fight-filled countdown to the freedom of flight, it's astonishing to see all three grown children living and working so closely, so contentedly alongside their father. Organic, locally based, and ecologically sound agriculture requires huge amounts of labor. We often forget the \"family\" half of the equation in family farming. Watching older and younger generations working together is a reminder that there are still deeper cultural changes required for a truly sustainable society. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/dervaes_lunch.jpg\" alt=\"Dervaes Lunch\" title=\"Dervaes Lunch\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-7104\">\u003c/p>\n\u003cp>After a meal at their table, we're invited to sit in on one of the family's operational meetings. Here, the reality of business collides with the purity of the Dervaes' ideals. An extended discussion about accepting advertisements on their website highlights the challenges of making real-world decisions while pursuing deeply philosophical and political goals. With over 4,000 visitors each day, \u003ca href=\"http://pathtofreedom.com/\">PathToFreedom.com\u003c/a> could bring in significant income. The opportunity to make an additional $10,000 a month on a farm that grosses under $40,000 a year cannot be dismissed, and the debate marks a milestone for the family.\u003c/p>\n\u003cp>Jules fears that once they walk the path of easy money, they'll never return to the hard work of farming. His children, the ones who design, code and maintain the website, believe ads are a minor concession: why shouldn't they benefit financially from the enormous amount of experience gained through their own hard work and offered so long for free? The thought of ads, even for supportive seed companies they favor, visibly pains Jules. The younger generation is respectful enough to allow their father to override, for now, their willingness to take on a bit more of capitalism's gloss as their homestead matures into a profitable business.\u003c/p>\n\u003cp>It's obvious that there will be many more meetings and delicately balanced debates about the future of the farm. Building their client list, gathering a strong community of supporters, making wise choices, growing their business as purely and sustainably as the delicate lettuces they harvest, and establishing new homesteads in turn for each of the children--it will be a lifetime of growing and learning for the Devaes family. \u003cem>Homegrown\u003c/em> is a privileged gaze onto that rare, difficult journey.\u003c/p>\n\u003cp>\u003cstrong>UPCOMING SCREENINGS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafilm.org/mvff/\">Mill Valley Film Festival\u003c/a> \u003c/p>\n\u003cp>Sunday, October 11, 1:00 PM\u003cbr>\n\u003ca href=\"https://www.cinemark.com/sequoia.asp\">CinéArts at Sequoia\u003c/a>\u003cbr>\n25 Throckmorton Ave.\u003cbr>\nMill Valley, CA 94941\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=25+Throckmorton+Ave.++Mill+Valley,+CA+94941&fb=1&gl=us&hnear=25+Throckmorton+Ave.++Mill+Valley,+CA+94941&cid=0,0,15243960000482929265&ei=FnjDSv-kK5DitgOk8sDOAg&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>Tuesday, October 13, 6:45 PM\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.cafilm.org/rfc/\">Christopher B. Smith Rafael Film Center\u003c/a>\u003c/strong>\u003cbr>\n1118 Fourth Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?client=safari&q=1118+Fourth+Street+San+Rafael,+CA+94901&oe=UTF-8&ie=UTF8&hq=&hnear=1118+4th+St,+San+Rafael,+CA+94901&gl=us&ei=hHjDSuLSD4OgswOosrXDAg&z=16&iwloc=r0\">Map\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfindie.com\">\u003cstrong>San Francisco Documentary Film Festival\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Saturday, October 17, 7:00 PM\u003cbr>\nThursday, October 22, 9:15 PM\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.roxie.com/\">The Roxie Theater\u003c/a>\u003c/strong>\u003cbr>\n3117 16th Street\u003cbr>\nSan Francisco, CA\u003cbr>\n(415)-863-1087\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&ie=UTF8&q=3117+16th+Street,+San+Francisco,+CA&fb=1&gl=us&hnear=3117+16th+Street,+San+Francisco,+CA&cid=0,0,1069325173250150932&ei=L3fDSueBFISkswOSzdHDAg&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\n",
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"excerpt": "Just a mile from the skyscrapers of downtown Pasadena lies a tiny plot of land that has become the heart of an urban homesteading movement. The raised beds of the Dervaes family farm cover 1/10 of an acre. Imagine the area from a football field's goal line to the very first 10-yard mark, or if you're an average suburban homeowner, scan your backyard. Now, imagine harvesting 3 tons of organic food from this short span of soil every year.\r\n",
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"description": "Just a mile from the skyscrapers of downtown Pasadena lies a tiny plot of land that has become the heart of an urban homesteading movement. The raised beds of the Dervaes family farm cover 1/10 of an acre. Imagine the area from a football field's goal line to the very first 10-yard mark, or if you're an average suburban homeowner, scan your backyard. Now, imagine harvesting 3 tons of organic food from this short span of soil every year.\r\n",
"title": "Homegrown: The 21st Century Family Farm | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/z54yRKjiSxA&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/z54yRKjiSxA&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Just a mile from the skyscrapers of downtown Pasadena lies a tiny plot of land that has become the heart of an urban homesteading movement. The raised beds of the Dervaes family farm cover 1/10 of an acre. Imagine the area from a football field's goal line to the very first 10-yard mark, or if you're an average suburban homeowner, scan your backyard. Now, imagine harvesting 3 tons of organic food from this short span of soil every year.\u003c/p>\n\u003cp>Robert McFall's documentary, \u003ca href=\"http://www.homegrown-film.com/trailer.html\">\u003cstrong>Homegrown\u003c/strong>\u003c/a>, is an intimate family portrait that reveals both the visionary inspiration and the resolute dedication required to grow one's own food. For Jules and his adult children, Justin, Anais, and Jordanne, the Dervaes farm began as an experiment to see how much of their own food they could grow. A natural extension of the father's experience during the back-to-the-land heyday of the 60s and 70s, their gardens soon led to living off-the-grid. They catch rainwater and recycle grey water, keep animals for manure and collect oil from nearby restaurants to produce their own biofuel. They order hand-cranked appliances from Amish catalogs. They put up their own green beans and illuminate their home with a self-reliant mix of olive oil lamps, biodiesel lamps, homemade candles, daylighting and the occasional fluorescent bulb. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/dervaes_seedings.jpg\" alt=\"Dervaes seedings\" title=\"Dervaes seedings\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-7105\">\u003c/p>\n\u003cp>Jules speaks of how we can save the world by taking care of our six inches of topsoil. Like farming, living off the grid began as a political statement and personal challenge. It has since grown into an integral part of their working farm. His children have absorbed his lessons and, like him, have chosen to make it a way of life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The film includes the usual scenes of the family picking and eating ripe tomatoes from their garden--a trope of any story remotely related to sustainable agriculture. What distinguishes the kitchen and dining room scenes in \u003cem>Homegrown\u003c/em> is the image of the Dervaes repeating this meal day in, day out. In a country where one's teen years are simply an extended, fight-filled countdown to the freedom of flight, it's astonishing to see all three grown children living and working so closely, so contentedly alongside their father. Organic, locally based, and ecologically sound agriculture requires huge amounts of labor. We often forget the \"family\" half of the equation in family farming. Watching older and younger generations working together is a reminder that there are still deeper cultural changes required for a truly sustainable society. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/dervaes_lunch.jpg\" alt=\"Dervaes Lunch\" title=\"Dervaes Lunch\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-7104\">\u003c/p>\n\u003cp>After a meal at their table, we're invited to sit in on one of the family's operational meetings. Here, the reality of business collides with the purity of the Dervaes' ideals. An extended discussion about accepting advertisements on their website highlights the challenges of making real-world decisions while pursuing deeply philosophical and political goals. With over 4,000 visitors each day, \u003ca href=\"http://pathtofreedom.com/\">PathToFreedom.com\u003c/a> could bring in significant income. The opportunity to make an additional $10,000 a month on a farm that grosses under $40,000 a year cannot be dismissed, and the debate marks a milestone for the family.\u003c/p>\n\u003cp>Jules fears that once they walk the path of easy money, they'll never return to the hard work of farming. His children, the ones who design, code and maintain the website, believe ads are a minor concession: why shouldn't they benefit financially from the enormous amount of experience gained through their own hard work and offered so long for free? The thought of ads, even for supportive seed companies they favor, visibly pains Jules. The younger generation is respectful enough to allow their father to override, for now, their willingness to take on a bit more of capitalism's gloss as their homestead matures into a profitable business.\u003c/p>\n\u003cp>It's obvious that there will be many more meetings and delicately balanced debates about the future of the farm. Building their client list, gathering a strong community of supporters, making wise choices, growing their business as purely and sustainably as the delicate lettuces they harvest, and establishing new homesteads in turn for each of the children--it will be a lifetime of growing and learning for the Devaes family. \u003cem>Homegrown\u003c/em> is a privileged gaze onto that rare, difficult journey.\u003c/p>\n\u003cp>\u003cstrong>UPCOMING SCREENINGS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafilm.org/mvff/\">Mill Valley Film Festival\u003c/a> \u003c/p>\n\u003cp>Sunday, October 11, 1:00 PM\u003cbr>\n\u003ca href=\"https://www.cinemark.com/sequoia.asp\">CinéArts at Sequoia\u003c/a>\u003cbr>\n25 Throckmorton Ave.\u003cbr>\nMill Valley, CA 94941\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=25+Throckmorton+Ave.++Mill+Valley,+CA+94941&fb=1&gl=us&hnear=25+Throckmorton+Ave.++Mill+Valley,+CA+94941&cid=0,0,15243960000482929265&ei=FnjDSv-kK5DitgOk8sDOAg&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>Tuesday, October 13, 6:45 PM\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.cafilm.org/rfc/\">Christopher B. Smith Rafael Film Center\u003c/a>\u003c/strong>\u003cbr>\n1118 Fourth Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?client=safari&q=1118+Fourth+Street+San+Rafael,+CA+94901&oe=UTF-8&ie=UTF8&hq=&hnear=1118+4th+St,+San+Rafael,+CA+94901&gl=us&ei=hHjDSuLSD4OgswOosrXDAg&z=16&iwloc=r0\">Map\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfindie.com\">\u003cstrong>San Francisco Documentary Film Festival\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Saturday, October 17, 7:00 PM\u003cbr>\nThursday, October 22, 9:15 PM\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.roxie.com/\">The Roxie Theater\u003c/a>\u003c/strong>\u003cbr>\n3117 16th Street\u003cbr>\nSan Francisco, CA\u003cbr>\n(415)-863-1087\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&ie=UTF8&q=3117+16th+Street,+San+Francisco,+CA&fb=1&gl=us&hnear=3117+16th+Street,+San+Francisco,+CA&cid=0,0,1069325173250150932&ei=L3fDSueBFISkswOSzdHDAg&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dude Food",
"title": "Dude Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/dudechefs500.jpg\" alt=\"dude chefs - Anthony Bourdain, Jamie Oliver, Bobby Flay\" title=\"dude chefs - Anthony Bourdain, Jamie Oliver, Bobby Flay\" width=\"500\" height=\"200\" class=\"alignnone size-full wp-image-7095\">\u003cbr>\nI suppose we can thank Anthony Bourdain for the stereotype of the wild man chef. In \u003ca href=\"http://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly/dp/0060934913\">Kitchen Confidential\u003c/a>, his descriptions of \"whacked-out moral degenerates, dope fiends, refugees...and psychopaths\" haphazardly gobbling substances and screwing on flour sacks between shifts made cooking in a restaurant kitchen seem like both the worst and best job imaginable. He romanticized the depraved hangover-to-hangover existence of a clock-punching turner-and-burner even as he cast his world in a hyper-realistic light, widely disseminating a broad colorful portrait of the journeyman chef, specifically a male one, that quickly congealed in the public mind. He popularized an archetype young chefs may even aspire to emulate -- like fledgling rock singers copping Jagger's pout and other well-traveled performance tropes.\u003c/p>\n\u003cp>In July 2009, Lev Grossman wrote of Bourdain in Time:\u003c/p>\n\u003cblockquote>\u003cp> \"It was invisible then. Now we recognize it right away: this is Anthony Bourdain's world...He changed our whole cultural idea of what a kitchen is. Pre-Bourdain, it was a warm, cozy, maternal place. Now it's a profane, brutal, masculine crucible, where human frailty is rendered away like so much tasty bacon fat.\"\u003c/p>\u003c/blockquote>\n\u003cp>Of course, Kitchen Confidential didn't tell chefs anything they didn't already know. I also doubt the book would have been such a sensation had it not arrived at a time when cooking and eating were becoming popular fodder for entertainment on the Food Network, and chefs were more and more in the public eye. Today, celebrity chefs are brands -- swollen, polished amplifications of the managerial personalities they cultivated actually manning kitchens. I'm not trying to write a college paper here, but I have noticed (as have many others) that nearly all of the high-profile celebrity chefs are men. While female Food Network hosts -- like Rachael, Giada, and the newly minted \u003ca href=\"http://www.foodnetwork.com/ten-dollar-dinners-with-melissa-darabian/index.html\">Melissa\u003c/a>-- focus on saving time, shopping frugally, and feeding families -- clear extensions of the domestic arena -- male celebrity chefs focus on the craft itself, food for its own sake, cooking as an endless array of skills to acquire and adventures on which to embark in the carrying on of tradition and technique. They can approach food from an intellectual perspective. You learn about salumi. You study pizza. You get your education one cream-laden sauce at a time. You come of age in a French kitchen helmed by a venomous, insult-spewing maniac. You soak up abuse like a crostini, work awful hours, and get paid little to no money, but it's what you expect -- because you're an apprentice. You have to be man enough to take it. Some day, you'll be an executive chef yourself, and you'll have your own cadre of serfs to kick around. Until then, you mince onions and practice cursing. While women obviously pass through similar rites of passage in kitchens all over the world, in the realm of food entertainment, they're relegated to clipping coupons, dumbing down complicated dishes to satisfy some producer's market-tested vision of the American housewife, and attracting no shortage of she-can't-really-cook mockery from their male counterparts. Older female celebrity chefs -- like \u003ca href=\"http://en.wikipedia.org/wiki/Lidia_Bastianich\">Lidia Bastianich\u003c/a>, for example -- are motherly and comforting. They learned to cook from their mothers, and that's what they're sharing with you.\u003c/p>\n\u003cp>Everything on television is deliberately orchestrated, of course, but many of the common signifiers of male chefness -- the cursing, the drinking, the fighting, the screaming, the preoccupation with large pieces of meat -- whether expressed on camera, in memoirs, or reputation via third-person anecdotes -- endow a traditionally feminine role with coarse, conventionally masculine trappings. Producers want men to feel safe watching their shows. They don't want the women to appear shrill, unattractive, bossy, or otherwise threatening, or for the men in aprons to come off as effete. Over the course of six seasons of Bravo's \u003ca href=\"http://en.wikipedia.org/wiki/Top_Chef\">Top Chef\u003c/a>, some of the show's most reviled male contestants have been wheedling, effeminate men. Likewise, when Padma Lakshmi, host of Top Chef, did \u003ca href=\"http://www.pilotguides.com/tv_shows/planet_food/food_guides/spain/index.php\">a tour of Spain\u003c/a> for the Food Network way back in early 2000s, she was not tripping around, Bourdain-like, shit-faced on sherry, taking bullfighting lessons, making subtle references to gastrointestinal distress. Instead, cameras zoomed in again and again as she slowly lowered strips of fine jamon into her mouth, oohing and cooing, her face bathed in a soft, warm lamp-lit glow. In one segment, she rode a horse, in another, a donkey. She did go to a bullfight, which the bull managed to win against all odds. Relieved, Lakshmi repaired to a nearby restaurant, where she ate the balls of one of the victorious bull's less fortunate comrades.\u003c/p>\n\u003cp>Men who have become famous cooking and eating in the public eye go out of their way to project a masculine image, and their carefully constructed personalities stud every crevice of the machismo spectrum. Ginger-coiffed Bobby Flay, proprietor of what \u003ca href=\"http://newyork.grubstreet.com/2009/09/the_20_biggest_chef_empires.html\">Grub Street\u003c/a> deems the 13th largest chef empire, is a wise-talking Jersey dude. He's richer than an oil tycoon but he has real friends. How do you know? They come over to his modest-seeming house for sausage party cook-outs. Sometimes, when he's smirking his way through a Throwdown episode, he looks like guys I've seen at bars late at night, red-faced, a little sweaty, leering at ladies between shots of Patron. 8th on Grub Street's list, Mario Batali, corpulent, jolly, and orange-clogged, is renowned for Falstaffian excesses. With his Tourettic interjecting of idiotic catch phrases, Emeril Lagasse, locked with Jean-Georges Vongerichten and Nobu Matsuhisa for #5 through #7, strikes me as a man who always speaks louder than he has to. With his Stray Cats-meets-Swingers-in-the-back-of-a-Sunglass Hut shtick, Guy Fieri apparently wowed audience members at this year's Great American Food and Music Festival in Mountain View with what Bay Area Bites contributor Stephanie Im \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/guy-fieri/\">called a \"highly entertaining blowout performance complete with loud rock n'roll, gratuitous hot chicks on stage, big machinery, power tools, and pyrotechnics.\"\u003c/a> The owner of 27 restaurants around the world, Gordon Ramsey has \u003ca href=\"http://www.nypost.com/p/news/regional/ramsay_goose_getting_cooked_eKfNCXnMiUG9tHyZnSf4xO\">bounced over some financial ruts lately\u003c/a>, but Grub Street still has him in the #1 slot. His shows are crude spectacles of theater \u003ca href=\"http://en.wikipedia.org/wiki/Antonin_Artaud\">Artaud\u003c/a>, would find unwatchable. Ramsey berates chefs, spits food on the floor, and picks fights. Off-screen, he's compulsively disrespectful, \u003ca href=\"http://www.lesbilicious.co.uk/tv-film/gordon-ramsay-offensive-to-every-australian-woman/\">particularly towards women\u003c/a>. Bourdain? Well, he doesn't actually cook much anymore, but he drinks a lot on No Reservations and makes a point of eating anything put in front of him, regardless of how strange or off-putting it may be. When he's not going shooting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/09/21/kill-it-and-grill-it/\">Ted Nugent\u003c/a>, he's a culturally sensitive daredevil -- an Evel Knievel of antacid-defying degustation. I can eat this gigantic sandwich, these bulbous eyeballs, and this disgusting warthog anus, he seems to say -- could you? When he and Eric Ripert venture back into the Les Halles kitchen to char beef and sauce sole for \u003ca href=\"http://www.youtube.com/watch?v=0vKQoezAk4I\">Season Four's \"Into the Fire\" episode\u003c/a>, they're in the war zone, brothers sloshing through the trenches, dunking freedom fries in spitting oil and hustling out steak au poivre as the foes -- the diners -- descend in overwhelming numbers. Interestingly, Jamie Oliver, who on several occasions has been the target of Bourdain's bullying, was the subject of a 2003 academic article published in the International Journal of Cultural Studies: \"Oliver's Twist: Leisure, Labor, and Domestic Masculinity in The Naked Chef\". The writer, Joanne Hollows of Nottingham Trent University in England, frames Oliver as a construction of the masculine domestic cook. According to Hollows, in his professional capacity, Oliver avoids associating cooking with labor; instead, it's a fun, leisurely, and \"recognizably manly\" activity. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You'll never see a man on a cooking show gasping and groaning over the way something tastes -- over-sensualizing their pleasure from food. \"Oh that's serious,\" Bourdain will say, wiping some beastly innards off his face, taking a swig of Heineken. Emeril and Fieri will bark as if they're at a ball game. Batali will explain why something is good, rather than simply express how happy he is to eat it. Some kinds of cooking -- grilling, artisanal curing, brawny offal-centric preparations -- tend to have hyper-masculine devotees. Molecular gastronomy -- food science, art, and fantasy in a delicious jumble -- is safe too -- because it's so dramatically removed from the drudgery of home-cooking. Every now and then, you see a gentle man cooking on television, and the effect is jarring. In March, celebrated \u003ca href=\"http://www.manresarestaurant.com/\">Manresa chef David Kinch\u003c/a> schooled Bobby Flay on Iron Chef. Even though his restaurant is a destination, the soft-spoken and terroir-enthused Kinch will never have product tie-ins -- commercial mayonnaise, kitchen gear, spice rubs, etc -- on Flay's level -- even in the unlikely event he wanted to in the first place. He'd rather build \"tide-pools\" of fresh shellfish and sea beans languishing in dashi-laced green tomato broth and go surfing in his spare time. One of my favorite cooking shows was \u003ca href=\"http://www.charlietrotters.com/\">Charlie Trotter\u003c/a>'s original Kitchen Sessions on PBS in the late 1990s. Amid a loose jazz soundtrack, Trotter very softly presented his thesis: cooking is a cycle of improvisations where time-tested techniques meet endlessly changing circumstances and opportunities for adjustment. The food was high-concept, challenging but within reach. As a host, he was a soothing presence -- murmuring vaguely poetic asides, often looking away from the camera, frequently indulging in tangential digressions appropriate to his show's statement of purpose. Trotter has been very successful, but his show, at least in that incarnation, didn't last more than a year or two. Ironically, Trotter actually made a cameo in the 1997 movie \u003ca href=\"http://www.imdb.com/title/tt0119738/\">My Best Friend's Wedding\u003c/a>, in which he convincingly played the stereotype of a blustery chef, bellowing at an assistant: \"I will kill your whole family if you don't get this right!\" It's a better joke now, twelve years later.\u003c/p>\n\n",
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"excerpt": "Everything on television is deliberately orchestrated, of course, but many of the common signifiers of male chefness -- the cursing, the drinking, the fighting, the screaming, the preoccupation with large pieces of meat -- whether expressed on camera, in memoirs, or reputation via third-person anecdotes -- endow a traditionally feminine role with coarse, conventionally masculine trappings. Producers want men to feel safe watching their shows. ",
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"title": "Dude Food | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/dudechefs500.jpg\" alt=\"dude chefs - Anthony Bourdain, Jamie Oliver, Bobby Flay\" title=\"dude chefs - Anthony Bourdain, Jamie Oliver, Bobby Flay\" width=\"500\" height=\"200\" class=\"alignnone size-full wp-image-7095\">\u003cbr>\nI suppose we can thank Anthony Bourdain for the stereotype of the wild man chef. In \u003ca href=\"http://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly/dp/0060934913\">Kitchen Confidential\u003c/a>, his descriptions of \"whacked-out moral degenerates, dope fiends, refugees...and psychopaths\" haphazardly gobbling substances and screwing on flour sacks between shifts made cooking in a restaurant kitchen seem like both the worst and best job imaginable. He romanticized the depraved hangover-to-hangover existence of a clock-punching turner-and-burner even as he cast his world in a hyper-realistic light, widely disseminating a broad colorful portrait of the journeyman chef, specifically a male one, that quickly congealed in the public mind. He popularized an archetype young chefs may even aspire to emulate -- like fledgling rock singers copping Jagger's pout and other well-traveled performance tropes.\u003c/p>\n\u003cp>In July 2009, Lev Grossman wrote of Bourdain in Time:\u003c/p>\n\u003cblockquote>\u003cp> \"It was invisible then. Now we recognize it right away: this is Anthony Bourdain's world...He changed our whole cultural idea of what a kitchen is. Pre-Bourdain, it was a warm, cozy, maternal place. Now it's a profane, brutal, masculine crucible, where human frailty is rendered away like so much tasty bacon fat.\"\u003c/p>\u003c/blockquote>\n\u003cp>Of course, Kitchen Confidential didn't tell chefs anything they didn't already know. I also doubt the book would have been such a sensation had it not arrived at a time when cooking and eating were becoming popular fodder for entertainment on the Food Network, and chefs were more and more in the public eye. Today, celebrity chefs are brands -- swollen, polished amplifications of the managerial personalities they cultivated actually manning kitchens. I'm not trying to write a college paper here, but I have noticed (as have many others) that nearly all of the high-profile celebrity chefs are men. While female Food Network hosts -- like Rachael, Giada, and the newly minted \u003ca href=\"http://www.foodnetwork.com/ten-dollar-dinners-with-melissa-darabian/index.html\">Melissa\u003c/a>-- focus on saving time, shopping frugally, and feeding families -- clear extensions of the domestic arena -- male celebrity chefs focus on the craft itself, food for its own sake, cooking as an endless array of skills to acquire and adventures on which to embark in the carrying on of tradition and technique. They can approach food from an intellectual perspective. You learn about salumi. You study pizza. You get your education one cream-laden sauce at a time. You come of age in a French kitchen helmed by a venomous, insult-spewing maniac. You soak up abuse like a crostini, work awful hours, and get paid little to no money, but it's what you expect -- because you're an apprentice. You have to be man enough to take it. Some day, you'll be an executive chef yourself, and you'll have your own cadre of serfs to kick around. Until then, you mince onions and practice cursing. While women obviously pass through similar rites of passage in kitchens all over the world, in the realm of food entertainment, they're relegated to clipping coupons, dumbing down complicated dishes to satisfy some producer's market-tested vision of the American housewife, and attracting no shortage of she-can't-really-cook mockery from their male counterparts. Older female celebrity chefs -- like \u003ca href=\"http://en.wikipedia.org/wiki/Lidia_Bastianich\">Lidia Bastianich\u003c/a>, for example -- are motherly and comforting. They learned to cook from their mothers, and that's what they're sharing with you.\u003c/p>\n\u003cp>Everything on television is deliberately orchestrated, of course, but many of the common signifiers of male chefness -- the cursing, the drinking, the fighting, the screaming, the preoccupation with large pieces of meat -- whether expressed on camera, in memoirs, or reputation via third-person anecdotes -- endow a traditionally feminine role with coarse, conventionally masculine trappings. Producers want men to feel safe watching their shows. They don't want the women to appear shrill, unattractive, bossy, or otherwise threatening, or for the men in aprons to come off as effete. Over the course of six seasons of Bravo's \u003ca href=\"http://en.wikipedia.org/wiki/Top_Chef\">Top Chef\u003c/a>, some of the show's most reviled male contestants have been wheedling, effeminate men. Likewise, when Padma Lakshmi, host of Top Chef, did \u003ca href=\"http://www.pilotguides.com/tv_shows/planet_food/food_guides/spain/index.php\">a tour of Spain\u003c/a> for the Food Network way back in early 2000s, she was not tripping around, Bourdain-like, shit-faced on sherry, taking bullfighting lessons, making subtle references to gastrointestinal distress. Instead, cameras zoomed in again and again as she slowly lowered strips of fine jamon into her mouth, oohing and cooing, her face bathed in a soft, warm lamp-lit glow. In one segment, she rode a horse, in another, a donkey. She did go to a bullfight, which the bull managed to win against all odds. Relieved, Lakshmi repaired to a nearby restaurant, where she ate the balls of one of the victorious bull's less fortunate comrades.\u003c/p>\n\u003cp>Men who have become famous cooking and eating in the public eye go out of their way to project a masculine image, and their carefully constructed personalities stud every crevice of the machismo spectrum. Ginger-coiffed Bobby Flay, proprietor of what \u003ca href=\"http://newyork.grubstreet.com/2009/09/the_20_biggest_chef_empires.html\">Grub Street\u003c/a> deems the 13th largest chef empire, is a wise-talking Jersey dude. He's richer than an oil tycoon but he has real friends. How do you know? They come over to his modest-seeming house for sausage party cook-outs. Sometimes, when he's smirking his way through a Throwdown episode, he looks like guys I've seen at bars late at night, red-faced, a little sweaty, leering at ladies between shots of Patron. 8th on Grub Street's list, Mario Batali, corpulent, jolly, and orange-clogged, is renowned for Falstaffian excesses. With his Tourettic interjecting of idiotic catch phrases, Emeril Lagasse, locked with Jean-Georges Vongerichten and Nobu Matsuhisa for #5 through #7, strikes me as a man who always speaks louder than he has to. With his Stray Cats-meets-Swingers-in-the-back-of-a-Sunglass Hut shtick, Guy Fieri apparently wowed audience members at this year's Great American Food and Music Festival in Mountain View with what Bay Area Bites contributor Stephanie Im \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/guy-fieri/\">called a \"highly entertaining blowout performance complete with loud rock n'roll, gratuitous hot chicks on stage, big machinery, power tools, and pyrotechnics.\"\u003c/a> The owner of 27 restaurants around the world, Gordon Ramsey has \u003ca href=\"http://www.nypost.com/p/news/regional/ramsay_goose_getting_cooked_eKfNCXnMiUG9tHyZnSf4xO\">bounced over some financial ruts lately\u003c/a>, but Grub Street still has him in the #1 slot. His shows are crude spectacles of theater \u003ca href=\"http://en.wikipedia.org/wiki/Antonin_Artaud\">Artaud\u003c/a>, would find unwatchable. Ramsey berates chefs, spits food on the floor, and picks fights. Off-screen, he's compulsively disrespectful, \u003ca href=\"http://www.lesbilicious.co.uk/tv-film/gordon-ramsay-offensive-to-every-australian-woman/\">particularly towards women\u003c/a>. Bourdain? Well, he doesn't actually cook much anymore, but he drinks a lot on No Reservations and makes a point of eating anything put in front of him, regardless of how strange or off-putting it may be. When he's not going shooting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/09/21/kill-it-and-grill-it/\">Ted Nugent\u003c/a>, he's a culturally sensitive daredevil -- an Evel Knievel of antacid-defying degustation. I can eat this gigantic sandwich, these bulbous eyeballs, and this disgusting warthog anus, he seems to say -- could you? When he and Eric Ripert venture back into the Les Halles kitchen to char beef and sauce sole for \u003ca href=\"http://www.youtube.com/watch?v=0vKQoezAk4I\">Season Four's \"Into the Fire\" episode\u003c/a>, they're in the war zone, brothers sloshing through the trenches, dunking freedom fries in spitting oil and hustling out steak au poivre as the foes -- the diners -- descend in overwhelming numbers. Interestingly, Jamie Oliver, who on several occasions has been the target of Bourdain's bullying, was the subject of a 2003 academic article published in the International Journal of Cultural Studies: \"Oliver's Twist: Leisure, Labor, and Domestic Masculinity in The Naked Chef\". The writer, Joanne Hollows of Nottingham Trent University in England, frames Oliver as a construction of the masculine domestic cook. According to Hollows, in his professional capacity, Oliver avoids associating cooking with labor; instead, it's a fun, leisurely, and \"recognizably manly\" activity. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You'll never see a man on a cooking show gasping and groaning over the way something tastes -- over-sensualizing their pleasure from food. \"Oh that's serious,\" Bourdain will say, wiping some beastly innards off his face, taking a swig of Heineken. Emeril and Fieri will bark as if they're at a ball game. Batali will explain why something is good, rather than simply express how happy he is to eat it. Some kinds of cooking -- grilling, artisanal curing, brawny offal-centric preparations -- tend to have hyper-masculine devotees. Molecular gastronomy -- food science, art, and fantasy in a delicious jumble -- is safe too -- because it's so dramatically removed from the drudgery of home-cooking. Every now and then, you see a gentle man cooking on television, and the effect is jarring. In March, celebrated \u003ca href=\"http://www.manresarestaurant.com/\">Manresa chef David Kinch\u003c/a> schooled Bobby Flay on Iron Chef. Even though his restaurant is a destination, the soft-spoken and terroir-enthused Kinch will never have product tie-ins -- commercial mayonnaise, kitchen gear, spice rubs, etc -- on Flay's level -- even in the unlikely event he wanted to in the first place. He'd rather build \"tide-pools\" of fresh shellfish and sea beans languishing in dashi-laced green tomato broth and go surfing in his spare time. One of my favorite cooking shows was \u003ca href=\"http://www.charlietrotters.com/\">Charlie Trotter\u003c/a>'s original Kitchen Sessions on PBS in the late 1990s. Amid a loose jazz soundtrack, Trotter very softly presented his thesis: cooking is a cycle of improvisations where time-tested techniques meet endlessly changing circumstances and opportunities for adjustment. The food was high-concept, challenging but within reach. As a host, he was a soothing presence -- murmuring vaguely poetic asides, often looking away from the camera, frequently indulging in tangential digressions appropriate to his show's statement of purpose. Trotter has been very successful, but his show, at least in that incarnation, didn't last more than a year or two. Ironically, Trotter actually made a cameo in the 1997 movie \u003ca href=\"http://www.imdb.com/title/tt0119738/\">My Best Friend's Wedding\u003c/a>, in which he convincingly played the stereotype of a blustery chef, bellowing at an assistant: \"I will kill your whole family if you don't get this right!\" It's a better joke now, twelve years later.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Tapioca for Pudding\"",
"title": "\"Tapioca for Pudding\"",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-6130\" title=\"tapioca\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/tapioca.jpg\" alt=\"tapioca\" width=\"262\" height=\"350\">A terrible song has been going through my head for the past few days. I have absolutely no idea how it got there. I have some theories, but nothing concrete. I've been humming it at work and singing it in the shower, but it won't go away.\u003c/p>\n\u003cp>So I thought the best way to get rid of it would be to share it with everyone I know.\u003c/p>\n\u003cp>It's called \"The Tapioca,\" from the 1967 film \u003ca href=\"http://www.imdb.com/title/tt0062362/\">Thoroughly Modern Millie\u003c/a>, starring Julie Andrews, Mary Tyler Moore, and Carol Channing.\u003c/p>\n\u003cp>Andrews plays a simple country girl from Montana, who seeks to live a thoroughly modern, Jazz Age life in the Big City and ultimately marry her boss. If you can swallow Miss Andrews as a Montana girl, you can swallow just about anything. Except possibly Carol Channing, who was unjustly beaten out of a Best Supporting Actress Oscar for her portrayal of Muzzy, the trombone playing, xylophone-dancing Jazz Baby Southampton matron, by Estelle Parsons who had a bit part in some little film called Bonnie and Clyde.\u003c/p>\n\u003cp>Robbed, I say. Just robbed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Millie first meets Jimmy, the fresh-as-paint (spoiler alert) man she will eventually marry, even though he is not her boss, he decides to liven things up at the \"Friendship Dance\" he has just crashed by creating a new dance step. For inspiration, he asks Millie what she has most recently consumed for dinner. Franks? Sauerkraut? No, and no. When she utters the distinctly American phrase, \"I had tapioca for pudding,\" he knows he has a hit on his hands.\u003c/p>\n\u003cp>Just watch and learn:\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=p2AxwllQOHE&hl=en&fs=1&rel=0]\u003c/p>\n\u003cp>So now you know. Just thank your lucky stars I have spared you any of Miss Channing's numbers.\u003c/p>\n\u003cp>I will however, leave you with this, simply because it will help to explain why this film seems to upset so many of my friends:\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=-6g929abIrs&hl=en&fs=1&rel=0]\u003c/p>\n\u003cp>I haven't decided if making tapioca has helped to relieve my psyche of these scenes or permanently scarred it. I do, however, know that it is, as Miss Andrew's says, \"Dee-\u003cem>lish\u003c/em>.\"\u003c/p>\n\u003cp>And it is infinitely easier to swallow than anything in this film. Except, perhaps, Beatrice Lillie. She adds just the right dash of soy sauce to make it just-about-palatable. Watch the movie, if you dare, and you will understand.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>Raspberries are entirely optional.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>. In my household, however, this only served one. In two sittings, mind you.\u003c/p>\n\u003cp>This is not my recipe. It is \u003cstrong>Heidi Swanson's\u003c/strong>, from \u003ca href=\"http://www.101cookbooks.com/archives/tapioca-pudding-recipe.html\">101 Cookbooks\u003c/a>. I've made a lot of recipes from her website-- every one a winner. They are simple-but-interesting, well-documented, and better photographed that most. And they have a certain earnestness about them I like, which this tapioca recipe exemplifies.\u003c/p>\n\u003cp>I had the idea of cooking all of her recipes within the span of one year and blogging about it, but that just seemed silly. Who would be stupid enough to do something like that?\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 cups organic milk, divided\u003c/p>\n\u003cp>1/3 cup small pearl tapioca\u003c/p>\n\u003cp>2 extra-large egg yolks, lightly beaten\u003c/p>\n\u003cp>1/4 teaspoon fine-grain sea salt\u003c/p>\n\u003cp>1/3 cup sugar\u003c/p>\n\u003cp>1 vanilla bean, split along the length (or 1 teaspoon vanilla extract)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot, like a dutch oven, or what have you. Add tapioca and soak for 60 minutes or up to over night.\u003c/p>\n\u003cp>2. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add that bean \"paste\" along with the bean itself to the pot (if using vanilla extract instead, stir it in at the very end, when the pudding is completely cooked). I like to pin the bean to the bottom of a wooden spoon as I am stirring to extract as much of the flavor as possible.\u003c/p>\n\u003cp>3. Slowly bring the mixture just barely to a boil, stirring all along-- this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer-- you keep it here until the tapioca is fully cooked, another 20 minutes or so. At this point, however, it might be wise to heed Jimmy's advice to not let the temperature drop too many degrees, or you'll wind up with what is called the Frozen Tapioca Freeze. Doubtful, it's true, but anything is possible when we suspend our disbelief long enough to believe anything that happens in a movie musical.\u003c/p>\n\u003cp>4. When the pudding is ready, the tapioca beads will swell up and become translucent and custard will thicken dramatically. Taste to adjust flavoring, adding salt or a little (more, if using) vanilla extract, if desired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Best when served fresh and still-warm, but you won't find me complaining as I wander to the fridge at 1 am to load a cold spoonful or two into my mouth.\u003c/p>\n\n",
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"excerpt": "A terrible song has been going through my head for the past few days. I have absolutely no idea how it got there. I have some theories, but nothing concrete. I've been humming it at work and singing it in the shower, but it won't go away.\r\n\r\nSo I thought the best way to get rid of it would be to share it with everyone I know.\r\n\r\nIt's called \"The Tapioca,\" from the 1967 film Thoroughly Modern Millie, starring Julie Andrews, Mary Tyler Moore, and Carol Channing.\r\n\r\n",
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"description": "A terrible song has been going through my head for the past few days. I have absolutely no idea how it got there. I have some theories, but nothing concrete. I've been humming it at work and singing it in the shower, but it won't go away.\r\n\r\nSo I thought the best way to get rid of it would be to share it with everyone I know.\r\n\r\nIt's called "The Tapioca," from the 1967 film Thoroughly Modern Millie, starring Julie Andrews, Mary Tyler Moore, and Carol Channing.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-6130\" title=\"tapioca\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/tapioca.jpg\" alt=\"tapioca\" width=\"262\" height=\"350\">A terrible song has been going through my head for the past few days. I have absolutely no idea how it got there. I have some theories, but nothing concrete. I've been humming it at work and singing it in the shower, but it won't go away.\u003c/p>\n\u003cp>So I thought the best way to get rid of it would be to share it with everyone I know.\u003c/p>\n\u003cp>It's called \"The Tapioca,\" from the 1967 film \u003ca href=\"http://www.imdb.com/title/tt0062362/\">Thoroughly Modern Millie\u003c/a>, starring Julie Andrews, Mary Tyler Moore, and Carol Channing.\u003c/p>\n\u003cp>Andrews plays a simple country girl from Montana, who seeks to live a thoroughly modern, Jazz Age life in the Big City and ultimately marry her boss. If you can swallow Miss Andrews as a Montana girl, you can swallow just about anything. Except possibly Carol Channing, who was unjustly beaten out of a Best Supporting Actress Oscar for her portrayal of Muzzy, the trombone playing, xylophone-dancing Jazz Baby Southampton matron, by Estelle Parsons who had a bit part in some little film called Bonnie and Clyde.\u003c/p>\n\u003cp>Robbed, I say. Just robbed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Millie first meets Jimmy, the fresh-as-paint (spoiler alert) man she will eventually marry, even though he is not her boss, he decides to liven things up at the \"Friendship Dance\" he has just crashed by creating a new dance step. For inspiration, he asks Millie what she has most recently consumed for dinner. Franks? Sauerkraut? No, and no. When she utters the distinctly American phrase, \"I had tapioca for pudding,\" he knows he has a hit on his hands.\u003c/p>\n\u003cp>Just watch and learn:\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/p2AxwllQOHE'\n title='//www.youtube.com/embed/p2AxwllQOHE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>So now you know. Just thank your lucky stars I have spared you any of Miss Channing's numbers.\u003c/p>\n\u003cp>I will however, leave you with this, simply because it will help to explain why this film seems to upset so many of my friends:\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/-6g929abIrs'\n title='//www.youtube.com/embed/-6g929abIrs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I haven't decided if making tapioca has helped to relieve my psyche of these scenes or permanently scarred it. I do, however, know that it is, as Miss Andrew's says, \"Dee-\u003cem>lish\u003c/em>.\"\u003c/p>\n\u003cp>And it is infinitely easier to swallow than anything in this film. Except, perhaps, Beatrice Lillie. She adds just the right dash of soy sauce to make it just-about-palatable. Watch the movie, if you dare, and you will understand.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>Raspberries are entirely optional.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>. In my household, however, this only served one. In two sittings, mind you.\u003c/p>\n\u003cp>This is not my recipe. It is \u003cstrong>Heidi Swanson's\u003c/strong>, from \u003ca href=\"http://www.101cookbooks.com/archives/tapioca-pudding-recipe.html\">101 Cookbooks\u003c/a>. I've made a lot of recipes from her website-- every one a winner. They are simple-but-interesting, well-documented, and better photographed that most. And they have a certain earnestness about them I like, which this tapioca recipe exemplifies.\u003c/p>\n\u003cp>I had the idea of cooking all of her recipes within the span of one year and blogging about it, but that just seemed silly. Who would be stupid enough to do something like that?\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 cups organic milk, divided\u003c/p>\n\u003cp>1/3 cup small pearl tapioca\u003c/p>\n\u003cp>2 extra-large egg yolks, lightly beaten\u003c/p>\n\u003cp>1/4 teaspoon fine-grain sea salt\u003c/p>\n\u003cp>1/3 cup sugar\u003c/p>\n\u003cp>1 vanilla bean, split along the length (or 1 teaspoon vanilla extract)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot, like a dutch oven, or what have you. Add tapioca and soak for 60 minutes or up to over night.\u003c/p>\n\u003cp>2. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add that bean \"paste\" along with the bean itself to the pot (if using vanilla extract instead, stir it in at the very end, when the pudding is completely cooked). I like to pin the bean to the bottom of a wooden spoon as I am stirring to extract as much of the flavor as possible.\u003c/p>\n\u003cp>3. Slowly bring the mixture just barely to a boil, stirring all along-- this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer-- you keep it here until the tapioca is fully cooked, another 20 minutes or so. At this point, however, it might be wise to heed Jimmy's advice to not let the temperature drop too many degrees, or you'll wind up with what is called the Frozen Tapioca Freeze. Doubtful, it's true, but anything is possible when we suspend our disbelief long enough to believe anything that happens in a movie musical.\u003c/p>\n\u003cp>4. When the pudding is ready, the tapioca beads will swell up and become translucent and custard will thicken dramatically. Taste to adjust flavoring, adding salt or a little (more, if using) vanilla extract, if desired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Best when served fresh and still-warm, but you won't find me complaining as I wander to the fridge at 1 am to load a cold spoonful or two into my mouth.\u003c/p>\n\n\u003c/div>\u003c/p>",
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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 MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"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.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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