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"disqusTitle": "Julie & Julia: Movie Food, Obsession, & Boeuf Blog-uignon",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/juliachild1.jpg\" alt=\"Meryl Streep as Julia Child in Julie and Julia\" title=\"Meryl Streep as Julia Child in Julie and Julia\" width=\"490\" height=\"625\" class=\"alignnone size-full wp-image-6047\">\u003cbr>\n\u003cem>Avec poultry\u003c/em> \u003c/p>\n\u003cp>For every exuberantly stylish and special \u003ca href=\"http://www.youtube.com/watch?v=MPiQcIxjZTA\">\"Tampopo,\"\u003c/a> a few dozen \u003ca href=\"http://www.youtube.com/watch?v=2-5RJTf0-Jk\">\"No Reservations\"\u003c/a> sail into theaters to sully the food flick sub-genre: bland, safe, commercial fare smothering run-of-the-mill romance in warmed-over foodie platitudes. The tradition is troublesome, by nature, a challenge. Food engages many senses; apart from the best singularly dedicated cooking shows, the characteristics of a great meal aren't easily palpable to a viewer deprived of taste -- especially when the meal unfolds within the context of a scene in a larger narrative. Food might look okay on-screen, but it rarely comes off as particularly delicious, even in decent movies. Actors can munch on some food stylist's pretty concoction, roll their eyes, and moan embarrassingly with hammy delight, but, so frequently, even the most sumptuous footage -- hyper-real and luscious -- falls flat beneath the weight of woefully unnatural theatrics.\u003c/p>\n\u003cp>For the newish \u003ca href=\"http://www.sonypictures.com/movies/juliejulia/\">\"Julie & Julia,\"\u003c/a> \u003ca href=\"http://www.imdb.com/name/nm0001188/\">Nora Ephron\u003c/a> supposedly \u003ca href=\"http://www.nytimes.com/2009/07/29/dining/29movie.html\">insisted\u003c/a> that the food both look and taste right. In this movie, the food being cooked and eaten was clearly conceived as a character, something alive and provocative, ripe for interaction: the actors must enjoy what they're spooning up, so their enthusiastic oohs and ahhs ring truer with audiences. The whole thing theoretically hinges on faith in the food's ability to convincingly express itself, which is interesting, considering the film, at its core, isn't so much about food at all. Or at least that's how I saw it at the Kabuki on Saturday afternoon. \u003c/p>\n\u003cp>In \"Julie & Julia,\" two stories, separated by continents and over half a century, congeal in parallel narratives: In 1949, \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> discovers fine food in Paris and ventures towards the brink of a soon-to-be mighty culinary career; in 2002, \u003ca href=\"http://juliepowell.blogspot.com/\">Julie Powell\u003c/a>, a younger woman, exiled to Queens, directionless and dissatisfied, parlays a therapeutic tear through Child's ultra-famous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">\"Mastering the Art of French Cooking\"\u003c/a> into a \u003ca href=\"http://blogs.salon.com/0001399/\">popular blog\u003c/a>, and ventures towards the brink of writerly success in the form of a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/031604427X/kqedorg-20\">book deal\u003c/a>. \u003c/p>\n\u003cp>In the beginning, Meryl Streep's guffawing party-gal of a gastronomic icon just wants something to do. She likes many things, including hats, but food is the latest fancy, her greatest since arriving in Paris with her husband Paul. Encountering a sprinkling of sexism and a healthy dose of anti-American resistance, Julia studies at \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, begins teaching classes, and starts work on what will become her seminal tome. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Julie is about to turn 30. She's not a selfless person, but she works a selfless job, answering phones in a cubicle for the Lower Manhattan Development Corporation post-9/11. Like bleak shades of \u003ca href=\"http://img.dailymail.co.uk/i/pix/2007/09_03/SATCfilmingXP_468x460.jpg\">Charlotte, Miranda, and Samantha\u003c/a>, her crummy friends from college torment her over tedious Cobb salad lunches, bragging about the money they make and the professional coups they score, pausing only to scream into cell phones at beleaguered assistants. A failed novelist, Julie also wants something to do, something more, something bigger for herself to give her purpose, an important project to complete -- because, in her mind, she's never been much good at that, the finishing of things.\u003c/p>\n\u003cp>The film doesn't sufficiently sell Julie's decision to blog about cooking her way through Child's celebrated book. That on-screen moment is weak, her impetus glossed over like ripples in a cake's frosting. Once Julie gets going, her resolve blossoms into a slightly creepy, worshipful obsession. Julia becomes her imaginary friend, a beacon guiding her through recipe after recipe, challenge after challenge, building and shaping her confidence. I start to become concerned when she dresses up like Child for her 30th birthday party, standing smartly before the gathered company, practically saluting, looking a little like a girl scout pretending to be a totalitarian dictator. She's mean to her husband, a sweet, easy-going guy with little cinematic heft. In a nod to gender roles, he kills lobsters when her hand falters, and willingly suffers through indigestion and his wife's marked disinterest in sex. Again and again, he tries to understand as she flies off the handle, frenzied and emotional, whenever a recipe goes wrong, when she's too whacked on gimlets to hear the timer, or, most memorably, when a stuffed chicken slides awkwardly off the kitchen counter and plummets to the floor in a heap of translucent muck, bone, and splattered forcemeat.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/juliachild2.jpg\" alt=\"Amy Adams as Julie Powell in Julie and Julia\" title=\"Amy Adams as Julie Powell in Julie and Julia\" width=\"432\" height=\"500\" class=\"alignnone size-full wp-image-6048\">\u003cbr>\n\u003cem>Slightly creepy, right?\u003c/em>\u003c/p>\n\u003cp>This movie is about women's lives in transition, journeys unfolding across unfamiliar terrain. Even though food is not overly sensualized here, tastes only rarely poured over and described rapturously and richly, it's a movie dependent on the power of food, not just to galvanize our appetites and inspire the actors, but to spur on the characters they inhabit, to drive the narrative. In Julie's case, her love of food merely flickers in comparison with her pressing compulsion to broil, stew, and steam her way through the book, for the sake of the blog. When Julia cooks, she's on a journey in a purer sense, without a fixed deadline, only fretting over the fruits of her labor once they've slid into view. Cooking is passion for her, as wild and satisfying as sex, to which she doesn't hesitate to draw parallels. \"These damn things are as hot as a stiff cock,\" she bursts out giddily in Streep's best Child-ese, as she juggles a piping hot cannelloni. At both discoveries, her joy bubbles over in ribald exaltation, whereas Julie, while acknowledging Child's chronicled passion, both in the kitchen and with Paul, the \"butter to [her] bread\", is too busy counting down the chapters to approach her journey with a similarly holistic vigor. \u003c/p>\n\u003cp>I didn't love the movie, but it was wonderful to see Child rendered so Child-like by a great actress, especially pre-fame, many decades away from becoming the quirky, charming old lady I grew up watching spar with \u003ca href=\"http://www.youtube.com/watch?v=Kj-oNv6IZ-w\">Jacques Pepin\u003c/a> every Saturday morning. By comparison, the Julie sequences sink like leaden quenelles. They simply prove a point: in this story, or gathering of stories, recipes are vessels. Over the course of the film, three different characters -- Julie, Julia, and Judith Jones, Child's first publisher -- make \u003ca href=\"http://www.recipezaar.com/Boeuf-Bourguignon-a-La-Julia-Child-148007\">boeuf bourguignon\u003c/a>. The same recipe comes to life in different kitchens, under different circumstances. Everyone who cooks it owns a memory of it; each individual effort passing through the recipe as if it were a conduit of experience. As many millions of cookbook owners can attest, Julia Child, or more accurately, what she represents, is a moveable feast. \"I have conversations with her when I cook,\" says Julie, and she's right. Following a recipe is like having a conversation with convention across time and, maybe, depending on how crazy you are, the person who devised it. Like aspics, recipes can be shaky propositions; they're not infallible. For a variety of reasons, they don't always work the way they're supposed to; they require the flexibility, improvisation, and intuition only continued evolution through personal experience can provide.\u003c/p>\n\u003cp>Julie despairs when, on the precipice of major media triumph, she finds out the real Julia, not the clucking, whisk-brandishing fairy toque-mother of her fantasies, thinks less than highly of her blog. I'm not surprised; the idea of blogging alone probably couldn't bridge that multi-generational gap, though Child's purported sentiment has been \u003ca href=\"http://thefastertimes.com/foodtrends/2009/08/11/hey-julie-powell-haters-methinks-you-protest-too-much/\">echoed\u003c/a>, unjustly or not, by many of Julie's blogger contemporaries. In the movie, Julie describes blogging as \"yelling into the void.\" She goes from wondering if anyone is reading at all to worrying about what to write because so many people are reading. \"Julie & Julia\" is the first movie I've seen with a built-in blogging debate: are people who share their personal lives online inherently narcissistic and self-indulgent? Are they disingenuous? Are they presumptuous, like some stuffy twit way back in the pre-Internet era, dutifully keeping a diary with the idea it'll later be pored over by fascinated contributors to the \u003ca href=\"http://www.nybooks.com/\">New York Review of Books\u003c/a>?\u003c/p>\n\u003cp>What if Julia Child had fallen for Chinese food when she lived there just a few years before moving to Paris? Would American housewives have had to come to terms with \"Mastering the Art of Mandarin Cooking,\" \"Handling Hunan,\" or \"Szechuan From Scratch\"? Might Julie be a directionless, dissatisfied San Franciscan, sequestered in the far reaches of the Richmond District, dashing down Clement Street in search of exotic ingredients, pondering Child's secrets to a sublime \u003ca href=\"http://en.wikipedia.org/wiki/Xiaolongbao\">Shanghai soup dumpling\u003c/a>?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>That's another blog for another day.\u003c/p>\n\n",
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"excerpt": "The film doesn't sufficiently sell Julie's decision to blog about cooking her way through Child's celebrated book. That on-screen moment is weak, her impetus glossed over like ripples in a cake's frosting. Once Julie gets going, her resolve blossoms into a slightly creepy, worshipful obsession. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/juliachild1.jpg\" alt=\"Meryl Streep as Julia Child in Julie and Julia\" title=\"Meryl Streep as Julia Child in Julie and Julia\" width=\"490\" height=\"625\" class=\"alignnone size-full wp-image-6047\">\u003cbr>\n\u003cem>Avec poultry\u003c/em> \u003c/p>\n\u003cp>For every exuberantly stylish and special \u003ca href=\"http://www.youtube.com/watch?v=MPiQcIxjZTA\">\"Tampopo,\"\u003c/a> a few dozen \u003ca href=\"http://www.youtube.com/watch?v=2-5RJTf0-Jk\">\"No Reservations\"\u003c/a> sail into theaters to sully the food flick sub-genre: bland, safe, commercial fare smothering run-of-the-mill romance in warmed-over foodie platitudes. The tradition is troublesome, by nature, a challenge. Food engages many senses; apart from the best singularly dedicated cooking shows, the characteristics of a great meal aren't easily palpable to a viewer deprived of taste -- especially when the meal unfolds within the context of a scene in a larger narrative. Food might look okay on-screen, but it rarely comes off as particularly delicious, even in decent movies. Actors can munch on some food stylist's pretty concoction, roll their eyes, and moan embarrassingly with hammy delight, but, so frequently, even the most sumptuous footage -- hyper-real and luscious -- falls flat beneath the weight of woefully unnatural theatrics.\u003c/p>\n\u003cp>For the newish \u003ca href=\"http://www.sonypictures.com/movies/juliejulia/\">\"Julie & Julia,\"\u003c/a> \u003ca href=\"http://www.imdb.com/name/nm0001188/\">Nora Ephron\u003c/a> supposedly \u003ca href=\"http://www.nytimes.com/2009/07/29/dining/29movie.html\">insisted\u003c/a> that the food both look and taste right. In this movie, the food being cooked and eaten was clearly conceived as a character, something alive and provocative, ripe for interaction: the actors must enjoy what they're spooning up, so their enthusiastic oohs and ahhs ring truer with audiences. The whole thing theoretically hinges on faith in the food's ability to convincingly express itself, which is interesting, considering the film, at its core, isn't so much about food at all. Or at least that's how I saw it at the Kabuki on Saturday afternoon. \u003c/p>\n\u003cp>In \"Julie & Julia,\" two stories, separated by continents and over half a century, congeal in parallel narratives: In 1949, \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> discovers fine food in Paris and ventures towards the brink of a soon-to-be mighty culinary career; in 2002, \u003ca href=\"http://juliepowell.blogspot.com/\">Julie Powell\u003c/a>, a younger woman, exiled to Queens, directionless and dissatisfied, parlays a therapeutic tear through Child's ultra-famous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">\"Mastering the Art of French Cooking\"\u003c/a> into a \u003ca href=\"http://blogs.salon.com/0001399/\">popular blog\u003c/a>, and ventures towards the brink of writerly success in the form of a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/031604427X/kqedorg-20\">book deal\u003c/a>. \u003c/p>\n\u003cp>In the beginning, Meryl Streep's guffawing party-gal of a gastronomic icon just wants something to do. She likes many things, including hats, but food is the latest fancy, her greatest since arriving in Paris with her husband Paul. Encountering a sprinkling of sexism and a healthy dose of anti-American resistance, Julia studies at \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, begins teaching classes, and starts work on what will become her seminal tome. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Julie is about to turn 30. She's not a selfless person, but she works a selfless job, answering phones in a cubicle for the Lower Manhattan Development Corporation post-9/11. Like bleak shades of \u003ca href=\"http://img.dailymail.co.uk/i/pix/2007/09_03/SATCfilmingXP_468x460.jpg\">Charlotte, Miranda, and Samantha\u003c/a>, her crummy friends from college torment her over tedious Cobb salad lunches, bragging about the money they make and the professional coups they score, pausing only to scream into cell phones at beleaguered assistants. A failed novelist, Julie also wants something to do, something more, something bigger for herself to give her purpose, an important project to complete -- because, in her mind, she's never been much good at that, the finishing of things.\u003c/p>\n\u003cp>The film doesn't sufficiently sell Julie's decision to blog about cooking her way through Child's celebrated book. That on-screen moment is weak, her impetus glossed over like ripples in a cake's frosting. Once Julie gets going, her resolve blossoms into a slightly creepy, worshipful obsession. Julia becomes her imaginary friend, a beacon guiding her through recipe after recipe, challenge after challenge, building and shaping her confidence. I start to become concerned when she dresses up like Child for her 30th birthday party, standing smartly before the gathered company, practically saluting, looking a little like a girl scout pretending to be a totalitarian dictator. She's mean to her husband, a sweet, easy-going guy with little cinematic heft. In a nod to gender roles, he kills lobsters when her hand falters, and willingly suffers through indigestion and his wife's marked disinterest in sex. Again and again, he tries to understand as she flies off the handle, frenzied and emotional, whenever a recipe goes wrong, when she's too whacked on gimlets to hear the timer, or, most memorably, when a stuffed chicken slides awkwardly off the kitchen counter and plummets to the floor in a heap of translucent muck, bone, and splattered forcemeat.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/juliachild2.jpg\" alt=\"Amy Adams as Julie Powell in Julie and Julia\" title=\"Amy Adams as Julie Powell in Julie and Julia\" width=\"432\" height=\"500\" class=\"alignnone size-full wp-image-6048\">\u003cbr>\n\u003cem>Slightly creepy, right?\u003c/em>\u003c/p>\n\u003cp>This movie is about women's lives in transition, journeys unfolding across unfamiliar terrain. Even though food is not overly sensualized here, tastes only rarely poured over and described rapturously and richly, it's a movie dependent on the power of food, not just to galvanize our appetites and inspire the actors, but to spur on the characters they inhabit, to drive the narrative. In Julie's case, her love of food merely flickers in comparison with her pressing compulsion to broil, stew, and steam her way through the book, for the sake of the blog. When Julia cooks, she's on a journey in a purer sense, without a fixed deadline, only fretting over the fruits of her labor once they've slid into view. Cooking is passion for her, as wild and satisfying as sex, to which she doesn't hesitate to draw parallels. \"These damn things are as hot as a stiff cock,\" she bursts out giddily in Streep's best Child-ese, as she juggles a piping hot cannelloni. At both discoveries, her joy bubbles over in ribald exaltation, whereas Julie, while acknowledging Child's chronicled passion, both in the kitchen and with Paul, the \"butter to [her] bread\", is too busy counting down the chapters to approach her journey with a similarly holistic vigor. \u003c/p>\n\u003cp>I didn't love the movie, but it was wonderful to see Child rendered so Child-like by a great actress, especially pre-fame, many decades away from becoming the quirky, charming old lady I grew up watching spar with \u003ca href=\"http://www.youtube.com/watch?v=Kj-oNv6IZ-w\">Jacques Pepin\u003c/a> every Saturday morning. By comparison, the Julie sequences sink like leaden quenelles. They simply prove a point: in this story, or gathering of stories, recipes are vessels. Over the course of the film, three different characters -- Julie, Julia, and Judith Jones, Child's first publisher -- make \u003ca href=\"http://www.recipezaar.com/Boeuf-Bourguignon-a-La-Julia-Child-148007\">boeuf bourguignon\u003c/a>. The same recipe comes to life in different kitchens, under different circumstances. Everyone who cooks it owns a memory of it; each individual effort passing through the recipe as if it were a conduit of experience. As many millions of cookbook owners can attest, Julia Child, or more accurately, what she represents, is a moveable feast. \"I have conversations with her when I cook,\" says Julie, and she's right. Following a recipe is like having a conversation with convention across time and, maybe, depending on how crazy you are, the person who devised it. Like aspics, recipes can be shaky propositions; they're not infallible. For a variety of reasons, they don't always work the way they're supposed to; they require the flexibility, improvisation, and intuition only continued evolution through personal experience can provide.\u003c/p>\n\u003cp>Julie despairs when, on the precipice of major media triumph, she finds out the real Julia, not the clucking, whisk-brandishing fairy toque-mother of her fantasies, thinks less than highly of her blog. I'm not surprised; the idea of blogging alone probably couldn't bridge that multi-generational gap, though Child's purported sentiment has been \u003ca href=\"http://thefastertimes.com/foodtrends/2009/08/11/hey-julie-powell-haters-methinks-you-protest-too-much/\">echoed\u003c/a>, unjustly or not, by many of Julie's blogger contemporaries. In the movie, Julie describes blogging as \"yelling into the void.\" She goes from wondering if anyone is reading at all to worrying about what to write because so many people are reading. \"Julie & Julia\" is the first movie I've seen with a built-in blogging debate: are people who share their personal lives online inherently narcissistic and self-indulgent? Are they disingenuous? Are they presumptuous, like some stuffy twit way back in the pre-Internet era, dutifully keeping a diary with the idea it'll later be pored over by fascinated contributors to the \u003ca href=\"http://www.nybooks.com/\">New York Review of Books\u003c/a>?\u003c/p>\n\u003cp>What if Julia Child had fallen for Chinese food when she lived there just a few years before moving to Paris? Would American housewives have had to come to terms with \"Mastering the Art of Mandarin Cooking,\" \"Handling Hunan,\" or \"Szechuan From Scratch\"? Might Julie be a directionless, dissatisfied San Franciscan, sequestered in the far reaches of the Richmond District, dashing down Clement Street in search of exotic ingredients, pondering Child's secrets to a sublime \u003ca href=\"http://en.wikipedia.org/wiki/Xiaolongbao\">Shanghai soup dumpling\u003c/a>?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's another blog for another day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Foodie Movie: Cloudy with a Chance of Meatballs ",
"title": "Foodie Movie: Cloudy with a Chance of Meatballs ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/meatballs.jpg\" alt=\"Cloudy with a Chance of Meatballs\" title=\"Cloudy with a Chance of Meatballs\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-6011\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cloudywithachanceofmeatballs.com\">\u003ci>Cloudy with a Chance of Meatballs\u003c/i>\u003c/a> -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next \u003ci>Ratatouille\u003c/i> for mini foodies and their parents.\u003c/p>\n\u003cp>I don't think they'll be calling in Thomas Keller for a culinary consult, but I do know that \u003ci>Cloudy...\u003c/i> is one of my husband's favorite childhood books, and I think a movie treatment is genius. I was initially a little nervous to hear the movie wasn't coming from Pixar. However, after watching the \u003ca href=\"http://www.imdb.com/video/imdb/vi718340633/\">Sony trailer\u003c/a>, my nerves are totally dispelled, and I can't wait to see it.\u003c/p>\n\u003cp>Clearly, it won't be exactly like the book. In fact, it appears the writers used the book more as a jumping off point rather than copying it verbatim, which makes sense because the book is really just a grandfather regaling his grandchildren with stories about a town that would easily beat out San Francisco and New York for best eating. \u003c/p>\n\u003cp>The movie takes this concept a step further by inventing individual characters, like Flint Lockwood -- the inventor who is responsible for turning his town into a culinary mecca with all sorts of foodstuffs falling from the sky -- and other townspeople, who get caught up in the euphoria and insanity of experiencing manna in a non-biblical sense.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Cloudy with a Chance of Meatballs\u003c/i> is due out September 18th, but in the meantime, all this talk of meatballs has gotten me hungry, so here's a roundup of my five favorite meatballs in the Bay Area. You might want to think about dining at one or all before seeing the movie to combat any meatball envy you're sure to experience during the movie. Better yet, see if you can sneak some meatball action into the theatre with you.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003cbr>\nMeatballs available only on Mondays.\u003c/p>\n\u003cp>2355 Chestnut Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.mayfieldbakery.com/\">Mayfield Cafe and Bakery\u003c/a>\u003cbr>\nWood-oven baked meatballs available from the lunch menu.\u003c/p>\n\u003cp>Town & Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/pacificHeights.html\">Pizzeria Delfina\u003c/a>\u003cbr>\nNeapoletan meatballs in sugo only at their California Street location.\u003c/p>\n\u003cp>2406 California Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>\u003cbr>\nMeatballs in a spicy tomato sauce available from their antipasti menu.\u003c/p>\n\u003cp>1199 Valencia Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/GHqs4\">Saigon Sandwich\u003c/a>\u003cbr>\nThe vietnamese meatball sandwich -- bánh mì -- is a perfect storm of flavors.\u003c/p>\n\u003cp>560 Larkin St\u003cbr>\nSan Francisco, CA \u003c/p>\n\u003cp>If you want to make your own meatballs, I've found that \u003ca href=\"http://simplyrecipes.com/recipes/meatballs_with_ricotta_in_tomato_sauce/\">the recipe\u003c/a> Simply Recipes adapted from A16's original to be quite wonderful.\u003c/p>\n\u003cp>Finally, no piece about meatballs could go by without this little delight:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "\u003ci>Cloudy with a Chance of Meatballs\u003c/i> -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next \u003ci>Ratatouille\u003c/i> for mini foodies and their parents.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Cloudy with a Chance of Meatballs\u003c/i> is due out September 18th, but in the meantime, all this talk of meatballs has gotten me hungry, so here's a roundup of my five favorite meatballs in the Bay Area. You might want to think about dining at one or all before seeing the movie to combat any meatball envy you're sure to experience during the movie. Better yet, see if you can sneak some meatball action into the theatre with you.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003cbr>\nMeatballs available only on Mondays.\u003c/p>\n\u003cp>2355 Chestnut Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.mayfieldbakery.com/\">Mayfield Cafe and Bakery\u003c/a>\u003cbr>\nWood-oven baked meatballs available from the lunch menu.\u003c/p>\n\u003cp>Town & Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/pacificHeights.html\">Pizzeria Delfina\u003c/a>\u003cbr>\nNeapoletan meatballs in sugo only at their California Street location.\u003c/p>\n\u003cp>2406 California Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>\u003cbr>\nMeatballs in a spicy tomato sauce available from their antipasti menu.\u003c/p>\n\u003cp>1199 Valencia Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/GHqs4\">Saigon Sandwich\u003c/a>\u003cbr>\nThe vietnamese meatball sandwich -- bánh mì -- is a perfect storm of flavors.\u003c/p>\n\u003cp>560 Larkin St\u003cbr>\nSan Francisco, CA \u003c/p>\n\u003cp>If you want to make your own meatballs, I've found that \u003ca href=\"http://simplyrecipes.com/recipes/meatballs_with_ricotta_in_tomato_sauce/\">the recipe\u003c/a> Simply Recipes adapted from A16's original to be quite wonderful.\u003c/p>\n\u003cp>Finally, no piece about meatballs could go by without this little delight:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hungry for Change: FOOD, INC. ",
"title": "Hungry for Change: FOOD, INC. ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/QqQVll-MP3I&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/QqQVll-MP3I&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Last month, Senate Majority Leader Dean Florez, an outspoken leader on food safety and animal rights, hosted a special screening of the documentary, \u003ca href=\"http://www.foodincmovie.com/index.php\">\u003cem>\u003cstrong>FOOD, INC.\u003c/strong>\u003c/em>\u003c/a> for a roomful of legislators in Sacramento. Thanks to a friend who works at the capitol, I was able to sneak in. It'd been a very long time since I've been surrounded by that many people wearing suits, and discussing public policy is not one of my favorite ways to make small talk (\u003ca href=\"http://dist16.casen.govoffice.com/index.asp?Type=B_BASIC&SEC=%7B2AC80668-8CD9-45FA-B963-BCAAA031638C%7D\">\u003cstrong>SBX2 3 or SB 135\u003c/strong>\u003c/a>, anyone?). But seeing this important film with a roomful of legislators who were excited about sustainable food and who could actually institute change was one of the most powerful experiences I've had in a movie theatre.\u003c/p>\n\u003cp>You will soon be hearing a lot about \u003cem>FOOD, INC.\u003c/em>, a documentary directed by Robert Kenner, winner of both a Peabody and an Emmy for his previous film, \u003cem>Two Days in October\u003c/em>. Opening in San Francisco on June 12, this latest release by Magnolia Pictures tackles the unenviable job of educating consumers about the agricultural industry. It's being called the Inconvenient Truth of the food world, and the quality of its production certainly compares well. Super-saturated colors, animation, engaging graphics, a sprinkling of humor to lighten its distillation of immense amounts of information, and a line-up of articulate, passionate speakers all meld into a highly viewable documentary. \u003c/p>\n\u003cp>Eric Schlosser, co-producer, and Michael Pollan, both ground the film with their journalistic approach. The soundtrack, with its ominous rumbling beneath mass production and the folksy guitar accompanying underdogs, manages to reveal the film's underlying stance, but \u003cem>FOOD, INC.\u003c/em> strives admirably to present multiple views. Of course, that's a challenge when corporations refuse to take part in the conversation. (Monsanto, Tyson and many others declined to appear in the film.) The film offers a surprisingly evenhanded treatment of Walmart executives accompanied by Gary Hirshberg, CEO of Stonyfield Farm. Even more, rock stars of the sustainable food world, such as self-proclaimed grass farmer, Joel Salatin, inadvertently reveal the gray areas of their own much praised business models. After all, how sustainable are loyal customers who drive 400 miles to buy happy, healthy meat? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/foodinc_farmer.jpg\" alt=\"FOOD INC farmer\" title=\"FOOD INC farmer\" width=\"500\" height=\"285\" class=\"alignnone size-full wp-image-4304\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As someone who has visited feeding lots and blood-slicked slaughterhouses, once worked a very long day in a chicken processing facility, and still wrestles with her decision to continue eating meat, I attended the screening expecting another sermon for the converted. When one of the press contacts reminded me to use all caps whenever I referred to the title of film, I concentrated very hard not to roll my eyes. Yet I there I sat later, stunned by what I was learning. \u003c/p>\n\u003cp>There's Barbara Kowalcyk, a lifelong Republican who dedicated her life to changing food safety standards after her son died from eating a hamburger contaminated with E. coli and who now refuses to reveal what she eats for fear of being sued by the meat industry. (She doesn't have as much money for a legal team as Oprah does.) There's the fleet of Monsanto \"private investigators\" who knock on uncooperative farmers' doors to threaten, ever so politely and quietly, to put them out of business forever. There's the seed cleaner ruined for providing non-GMO seeds to his neighbors...and the deals struck by employers of undocumented workers with the border police…and the $18,000 that an average chicken farmer makes for a year of hard work...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/foodinc_walmart.jpg\" alt=\"FOOD INC WalMart\" title=\"FOOD INC WalMart\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-4305\">\u003c/p>\n\u003cp>But there's also the woman willing to lose her contract with Tyson in order to shed light on an oppressive industry, the farmers banding together, and the scores of other individuals in the film who are working to make a difference in ways both huge and small. It'd be an overstatement to say \u003cem>FOOD, INC.\u003c/em> is optimistic, but it does end with some modest suggestions for what each viewer can do to help move us toward a safe, sustainable system. More importantly, its wider release will, like the Obamas' garden, help push the topic to center stage for the public and policymakers alike.\u003c/p>\n\u003cp>Anyone who needs a good, clear primer on the food industry and the state of agriculture in the U.S should see this documentary. If you're already well versed or long converted, it's an important film to see and discuss with others -- your mom who is addicted to the big box stores, your friends who aren’t convinced that local or organic is worth the extra effort, or your children who have a full life of choices ahead. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For as the film reminds us repeatedly, we cast our vote every time we eat.\u003c/p>\n\n",
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"excerpt": "Last month, Senate Majority Leader Dean Florez, an outspoken leader on food safety and animal rights, hosted a special screening of the documentary, \u003ca href=\"http://www.foodincmovie.com/index.php\">\u003cem>\u003cstrong>FOOD, INC.\u003c/strong>\u003c/em>\u003c/a> for a roomful of legislators in Sacramento. Thanks to a friend who works at the capitol, I was able to sneak in.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/QqQVll-MP3I&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/QqQVll-MP3I&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Last month, Senate Majority Leader Dean Florez, an outspoken leader on food safety and animal rights, hosted a special screening of the documentary, \u003ca href=\"http://www.foodincmovie.com/index.php\">\u003cem>\u003cstrong>FOOD, INC.\u003c/strong>\u003c/em>\u003c/a> for a roomful of legislators in Sacramento. Thanks to a friend who works at the capitol, I was able to sneak in. It'd been a very long time since I've been surrounded by that many people wearing suits, and discussing public policy is not one of my favorite ways to make small talk (\u003ca href=\"http://dist16.casen.govoffice.com/index.asp?Type=B_BASIC&SEC=%7B2AC80668-8CD9-45FA-B963-BCAAA031638C%7D\">\u003cstrong>SBX2 3 or SB 135\u003c/strong>\u003c/a>, anyone?). But seeing this important film with a roomful of legislators who were excited about sustainable food and who could actually institute change was one of the most powerful experiences I've had in a movie theatre.\u003c/p>\n\u003cp>You will soon be hearing a lot about \u003cem>FOOD, INC.\u003c/em>, a documentary directed by Robert Kenner, winner of both a Peabody and an Emmy for his previous film, \u003cem>Two Days in October\u003c/em>. Opening in San Francisco on June 12, this latest release by Magnolia Pictures tackles the unenviable job of educating consumers about the agricultural industry. It's being called the Inconvenient Truth of the food world, and the quality of its production certainly compares well. Super-saturated colors, animation, engaging graphics, a sprinkling of humor to lighten its distillation of immense amounts of information, and a line-up of articulate, passionate speakers all meld into a highly viewable documentary. \u003c/p>\n\u003cp>Eric Schlosser, co-producer, and Michael Pollan, both ground the film with their journalistic approach. The soundtrack, with its ominous rumbling beneath mass production and the folksy guitar accompanying underdogs, manages to reveal the film's underlying stance, but \u003cem>FOOD, INC.\u003c/em> strives admirably to present multiple views. Of course, that's a challenge when corporations refuse to take part in the conversation. (Monsanto, Tyson and many others declined to appear in the film.) The film offers a surprisingly evenhanded treatment of Walmart executives accompanied by Gary Hirshberg, CEO of Stonyfield Farm. Even more, rock stars of the sustainable food world, such as self-proclaimed grass farmer, Joel Salatin, inadvertently reveal the gray areas of their own much praised business models. After all, how sustainable are loyal customers who drive 400 miles to buy happy, healthy meat? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/foodinc_farmer.jpg\" alt=\"FOOD INC farmer\" title=\"FOOD INC farmer\" width=\"500\" height=\"285\" class=\"alignnone size-full wp-image-4304\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As someone who has visited feeding lots and blood-slicked slaughterhouses, once worked a very long day in a chicken processing facility, and still wrestles with her decision to continue eating meat, I attended the screening expecting another sermon for the converted. When one of the press contacts reminded me to use all caps whenever I referred to the title of film, I concentrated very hard not to roll my eyes. Yet I there I sat later, stunned by what I was learning. \u003c/p>\n\u003cp>There's Barbara Kowalcyk, a lifelong Republican who dedicated her life to changing food safety standards after her son died from eating a hamburger contaminated with E. coli and who now refuses to reveal what she eats for fear of being sued by the meat industry. (She doesn't have as much money for a legal team as Oprah does.) There's the fleet of Monsanto \"private investigators\" who knock on uncooperative farmers' doors to threaten, ever so politely and quietly, to put them out of business forever. There's the seed cleaner ruined for providing non-GMO seeds to his neighbors...and the deals struck by employers of undocumented workers with the border police…and the $18,000 that an average chicken farmer makes for a year of hard work...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/foodinc_walmart.jpg\" alt=\"FOOD INC WalMart\" title=\"FOOD INC WalMart\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-4305\">\u003c/p>\n\u003cp>But there's also the woman willing to lose her contract with Tyson in order to shed light on an oppressive industry, the farmers banding together, and the scores of other individuals in the film who are working to make a difference in ways both huge and small. It'd be an overstatement to say \u003cem>FOOD, INC.\u003c/em> is optimistic, but it does end with some modest suggestions for what each viewer can do to help move us toward a safe, sustainable system. More importantly, its wider release will, like the Obamas' garden, help push the topic to center stage for the public and policymakers alike.\u003c/p>\n\u003cp>Anyone who needs a good, clear primer on the food industry and the state of agriculture in the U.S should see this documentary. If you're already well versed or long converted, it's an important film to see and discuss with others -- your mom who is addicted to the big box stores, your friends who aren’t convinced that local or organic is worth the extra effort, or your children who have a full life of choices ahead. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For as the film reminds us repeatedly, we cast our vote every time we eat.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Garden: The Life & Death of a Community Garden in LA",
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"content": "\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Va6VaUIQSxU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Va6VaUIQSxU&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>\u003ca href=\"http://www.blackvalleyfilms.com/\">The Garden\u003c/a> is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">my grandfather's restaurant\u003c/a>). The creation of this garden made it the largest community garden in the United States.\u003c/p>\n\u003cp>In 2003, after the garden had been in existence for eleven years, the City sold the property to Ralph Horowitz in a secret deal, and the new owner attempted to evict the farmers. The battle went back and forth for several years before the farm was bulldozed in a dramatic action in 2006. I am simplifying this story greatly -- it involves backroom deals, corruption, the promise of a soccer field, infighting among the farmers, inexplicable court decisions, celebrities helping to save the farm and a furious rant by the landowner who ultimately refused to sell the property to the farmers at any price.\u003c/p>\n\u003cp>And interspersed between all of the drama to protect this property, we see a beautiful, peaceful garden where the families grow bananas, papayas, guavas, nopales, cilantro, and many other crops for their families. It's calm among the chaos that creates a perfect foil for this story.\u003c/p>\n\u003cp>I can't remember the last time I was so affected by a scene in a movie as I was watching the scene where the garden was destroyed after the final eviction notice was served. In front of the eyes of the farmers who had worked the land for 14 years, after innumerable fights, the garden was destroyed. Ralph Horowitz has not developed the land, and as of the time of movie publication it was still a vacant lot.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The community that developed around the garden is still going strong -- they are looking for land in the area, and have started an 80-acre farm in Bakersfield that sells to Southern California farmers markets, and provides a CSA for local customers.\u003c/p>\n\u003cp>I highly recommend seeing this film while it's in theaters, and I hope that it gets a wider release. The Garden is now playing at the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Lumiere\u003c/a> in San Francisco and the \u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Theatre\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Other resources:\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/The-Garden/15876368579?ref=mf\">The Garden on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.huffingtonpost.com/marshall-fine/huffpost-interview-scott_b_194278.html\">Huffington Post interview with the Director\u003c/a>\u003cbr>\n\u003ca href=\"http://www.chicagotribune.com/news/la-ca-garden22-2009feb22,0,2011875.story\">Chicago Tribune profile\u003c/a>\u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.blackvalleyfilms.com/\">The Garden\u003c/a> is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">my grandfather's restaurant\u003c/a>). The creation of this garden made it the largest community garden in the United States.\r\n",
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"description": "The Garden is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of my grandfather's restaurant). The creation of this garden made it the largest community garden in the United States.\r\n",
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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/Va6VaUIQSxU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Va6VaUIQSxU&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>\u003ca href=\"http://www.blackvalleyfilms.com/\">The Garden\u003c/a> is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">my grandfather's restaurant\u003c/a>). The creation of this garden made it the largest community garden in the United States.\u003c/p>\n\u003cp>In 2003, after the garden had been in existence for eleven years, the City sold the property to Ralph Horowitz in a secret deal, and the new owner attempted to evict the farmers. The battle went back and forth for several years before the farm was bulldozed in a dramatic action in 2006. I am simplifying this story greatly -- it involves backroom deals, corruption, the promise of a soccer field, infighting among the farmers, inexplicable court decisions, celebrities helping to save the farm and a furious rant by the landowner who ultimately refused to sell the property to the farmers at any price.\u003c/p>\n\u003cp>And interspersed between all of the drama to protect this property, we see a beautiful, peaceful garden where the families grow bananas, papayas, guavas, nopales, cilantro, and many other crops for their families. It's calm among the chaos that creates a perfect foil for this story.\u003c/p>\n\u003cp>I can't remember the last time I was so affected by a scene in a movie as I was watching the scene where the garden was destroyed after the final eviction notice was served. In front of the eyes of the farmers who had worked the land for 14 years, after innumerable fights, the garden was destroyed. Ralph Horowitz has not developed the land, and as of the time of movie publication it was still a vacant lot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The community that developed around the garden is still going strong -- they are looking for land in the area, and have started an 80-acre farm in Bakersfield that sells to Southern California farmers markets, and provides a CSA for local customers.\u003c/p>\n\u003cp>I highly recommend seeing this film while it's in theaters, and I hope that it gets a wider release. The Garden is now playing at the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Lumiere\u003c/a> in San Francisco and the \u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Theatre\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Other resources:\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/The-Garden/15876368579?ref=mf\">The Garden on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.huffingtonpost.com/marshall-fine/huffpost-interview-scott_b_194278.html\">Huffington Post interview with the Director\u003c/a>\u003cbr>\n\u003ca href=\"http://www.chicagotribune.com/news/la-ca-garden22-2009feb22,0,2011875.story\">Chicago Tribune profile\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Comeback: Little Sheba",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/little-sheba-cakes1.jpg\" alt=\"Little Sheba Cakes\" align=\"left\"> I've been spending entirely too much time watching episodes of The French Chef with Julia Child that my friend Craig gave me.\u003c/p>\n\u003cp>I find Mrs. Child oddly hypnotic. There is something about her uniquely-accented voice and the not-entirely graceful movement of her formerly 6' 2\" body that compels me to watch her.\u003c/p>\n\u003cp>And watch her I do. Over and over again.\u003c/p>\n\u003cp>This week, I've been enjoying an early, black and white episode wherein she gives a champagne and coffee party in honor of:\u003c/p>\n\u003cp>\"...the Queen of Sheba, which turns out to be this dark beauty, made of chocolate, and almonds, and rum, and butter!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She then invites us into her kitchen where she promises we'll make:\u003c/p>\n\u003cp>\"the best chocolate cake you ever put in your mouth.\"\u003c/p>\n\u003cp>That's one heavy promise, but I love her enthusiasm.\u003c/p>\n\u003cp>I decided to put my money where Mrs. Child's mouth is and examine this cake and the woman behind it, however superficially.\u003c/p>\n\u003cp>And one or two other things, of course.\u003cbr>\nFirst, there is the name:\u003cbr>\n\u003cstrong>The Queen of Sheba\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-1943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/queen-of-sheba.jpeg\" alt=\"queen-of-sheba\" width=\"260\" height=\"313\">\u003c/p>\n\u003cp>The legend of the Queen of Sheba can be found in both the Old Testament and the Qur'an. As a polytheist monarch of tremendous wealth and wisdom, she was intrigued by King Solomon of Israel, who was famous for his own wealth and wisdom, plus the odd little fact that he and his people worshipped only one god (1 Kings 10:1-13). She set off to visit him, laden with spices, gold, jewels, and a series of riddles to test his alleged wisdom. She was more or less awed by him, and he rather impressed with her. She returned to her southern Kingdom with \"all that her heart desired\", including a new, solitary god.\u003c/p>\n\u003cp>Despite what the vampy costume of Betty Blythe might suggest in her 1921 epic \u003ca href=\"http://www.imdb.com/title/tt0012600/\">The Queen of Sheba\u003c/a>, most accounts suggest that the relationship between Solomon and herself were of a respectful, intellectual nature.\u003c/p>\n\u003cp>Most.\u003c/p>\n\u003cp>Unless you choose to believe the Ethiopians. They claim her as their own. In fact, the legitimacy of their nearly 3,000-year, dynasty was founded on the belief that Solomon gave her slightly more than gold and jewelry as a parting gift.\u003c/p>\n\u003cp>Whatever you choose to believe, it is clear why the \"best chocolate cake you ever put in your mouth\" was named after her-- she was dark, rich, and sophisticated. A queen fit for the queen of cakes.\u003c/p>\n\u003cp>Of course, I couldn't end it there. Not with Oscar season around the corner. Nor an obvious tangent staring me in the face.\u003cbr>\n\u003cstrong>\u003cbr>\nCome Back, Little Sheba\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sheba-film-still.jpg\" alt=\"film still of sheba\">\u003c/p>\n\u003cp>One of the few vintage, Oscar-winning performances I have yet to see is that of Miss Shirley Booth's turn as Lola Delaney in \u003ca href=\"http://www.imdb.com/title/tt0044509/plotsummary\">Comeback, Little Sheba\u003c/a> from 1952. The dowdy, shuffling, and unambitious Lola and her husband \"Doc\" (played by Burt Lancaster) are 20 years into a loveless, shotgun marriage. The baby was lost and both find comfort in their own particular ways; he with alcohol, she with a little dog named \"Sheba\" on whom she lavishes all of her attention until it runs away from her, most likely from fear of emotional smothering.\u003c/p>\n\u003cp>And that's before the film even begins. I won't give the rest of the plot away, most likely since I have no idea what happens next. I'm hoping it's some kind of sex comedy, but my hopes aren't aimed too high, since films about deep regret and personal failings aren't generally funny. Or sexy.\u003c/p>\n\u003cp>In stretching the limits of credibility, I have begun to think of this cake as somewhat appropriately linked to this film. Both are reportedly richly-layered, slightly crestfallen, alcoholic, and a bit nutty.\u003c/p>\n\u003cp>Almonds, you know.\u003c/p>\n\u003cp>Which leads to a warning to keep one's logical stream-of-consciousness in check. Miss Booth may have won the Academy Award for her performance in Come Back, Little Sheba, but her biggest success came later as the star of the popular 1960's situation comedy \u003ca href=\"http://www.museum.tv/archives/etv/H/htmlH/hazel/hazel.htm\">Hazel\u003c/a>, in which she played the title role of a dictatorial-yet-endearing live-in housemaid.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/booth-as-hazel.jpg\" alt=\"Shirley Booth as Hazel\">\u003c/p>\n\u003cp>Though critics have complained that the show was contrived and only \"mildly amusing,\" Hazel does have her die-hard fans, who are referred to as \"hazelnuts.\" Irritating, certainly.\u003c/p>\n\u003cp>The evident danger here is heaping too much honor upon Miss Booth by substituting the above-mentioned nuts for the traditional almonds, but that would be another cake entirely.\u003c/p>\n\u003cp>\u003cstrong>Little Shebas\u003c/strong>\u003c/p>\n\u003cp>I still intend to honor Miss Booth. Or at least the dog who had sense enough to run away from her emotionally-starved owner by making this major player in the classic repretoire of chocolate desserts into a minor figure size-wise, while still keeping the integrity of the classic recipe.\u003c/p>\n\u003cp>I have omitted the chocolate glaze used by many recipes, including Julia Child's. I simply think it's gilding an already-perfect lily. Oh, and I'm lazy. It is a rich cake, with a slightly gooey, warm center. More chocolate only makes it heavier. Still, I think it is a cake that would make its ancient namesake proud.\u003c/p>\n\u003cp>I doubt very much that Lola Delaney would have either the emotional wherewith all or even the equipment to make one herself, but Hazel would certainly find it easy to whip up for Mr. B when she wasn't busy whipping the rest of his family into shape. And , chocolate glaze or no, I think Mrs. Child would still enjoy putting one in her mouth.\u003c/p>\n\u003cp>Sadly, this is not as popular a cake as it used to be. Chocolate trends of the past several years have lead to denser, darker, more chocolaty, chocolate cakes. The virtue of this cake is it's balance of chocolate and nuttiness, with just a hint of rum underneath. As befitting a queen, it demands respect by virtue of its subtle complexity rather than by beating the palate with her sceptre. And that's all too bad because I think this little Sheba is definitely ready for a comeback.\u003c/p>\n\u003cp>The following will make one large \u003cem>Reine de Saba\u003c/em> in an 8-inch cake pan, or make six petite versions in a large (3 1/2-inch diameter) muffin tin. \u003cem>Comme tu veux\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003c/p>\n\u003cp>4 oz semi-sweet chocolate (bittersweet may be used, but I'm going the Child route here)\u003cbr>\n2 tablespoons rum or coffee\u003cbr>\n1/4 lb butter at room temperature\u003cbr>\n2/3 cup plus 2 tablespoons sugar\u003cbr>\n3 egg, separated\u003cbr>\n2/3 cup finely ground almonds\u003cbr>\n1/4 tsp cream of tartar\u003cbr>\n1/4 tsp almond extract\u003cbr>\n1/2 cup cake flour, measured then sifted\u003cbr>\none good pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pre-heat oven to 350F and place rack in the middle.\u003c/p>\n\u003cp>1. Melt the chocolate and rum or coffee (choose your poison) in a pot set over simmering (not boiling, please) water, stirring to combine. Cover, turn off heat, and leave alone. You'll come back to it later and it isn't going anywhere. Cream the butter and 2/3 cup sugar together until pale yellow and fluffy. Beat in the egg yolks until paler and even fluffier than before. Add almond extract.\u003c/p>\n\u003cp>2. In a separate bowl, beat the egg whites on low-to-medium until foamy, then increase speed as you like, adding 1 tablespoon of sugar and 1/4 teaspoon cream of tartar until soft peaks form.\u003c/p>\n\u003cp>3. Return to your melted chocolate and give her a little stir. The consistency should be somewhat satiny and fluid. Beat in a bit of butter/yolk mixture at a time, stirring constantly so the yolks do not curdle. Repeat until all is one.\u003c/p>\n\u003cp>4. Combine almond meal, flour, and salt. Now add this dry mixture to your chocolate goo, incorporating bits at a time. When this has been accomplished, gently fold in egg whites, starting with about 1/2 a cup and working the rest in ever so skillfully.\u003c/p>\n\u003cp>5. Immediately set to placing about 1/2 cup of your batter into each of the six muffin tins. Give her a good, hard bang or two on your kitchen counter to level and remove any bubbles in the batter. Bake for 12 minutes, then begin to peek into your oven obsessively until finished. A pale, chocolatey crust should form, but the cakes shold jiggle a wee bit, too. Ideally, a toothpick inserted about an inch from the edges should come out dry, but one poked into the center should not. When this has been acheived, remove from oven and let cool for, oh, I don't know, let's say an hour, because you've got other things to do. When ready to remove from pan, run a sharp knife around the edges of the cakes, invert onto a tray, and you're done.\u003c/p>\n\u003cp>Not exactly. At this point, you may either top them with a chocolate glaze or simply dust them with powdered sugar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve them to friends at your upcoming Oscar party, or just feed them to your pets and watch their little hearts explode from the chocolate.\u003c/p>\n\n",
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"excerpt": "I've been spending entirely too much time watching episodes of The French Chef with Julia Child that my friend Craig gave me.\r\n\r\nI find Mrs. Child oddly hypnotic. There is something about her uniquely-accented voice and the not-entirely graceful movement of her formerly 6' 2\" body that compels me to watch her.\r\n\r\nAnd watch her I do. Over and over again.\r\n\r\nThis week, I've been enjoying an early, black and white episode wherein she gives a champagne and coffee party in honor of:\r\n\r\n \"...the Queen of Sheba, which turns out to be this dark beauty, made of chocolate, and almonds, and rum, and butter!\"\r\n\r\nShe then invites us into her kitchen where she promises we'll make:\r\n\r\n \"the best chocolate cake you ever put in your mouth.\"\r\n\r\nThat's one heavy promise, but I love her enthusiasm.\r\n\r\nI decided to put my money where Mrs. Child's mouth is and examine this cake and the woman behind it, however superficially.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/little-sheba-cakes1.jpg\" alt=\"Little Sheba Cakes\" align=\"left\"> I've been spending entirely too much time watching episodes of The French Chef with Julia Child that my friend Craig gave me.\u003c/p>\n\u003cp>I find Mrs. Child oddly hypnotic. There is something about her uniquely-accented voice and the not-entirely graceful movement of her formerly 6' 2\" body that compels me to watch her.\u003c/p>\n\u003cp>And watch her I do. Over and over again.\u003c/p>\n\u003cp>This week, I've been enjoying an early, black and white episode wherein she gives a champagne and coffee party in honor of:\u003c/p>\n\u003cp>\"...the Queen of Sheba, which turns out to be this dark beauty, made of chocolate, and almonds, and rum, and butter!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She then invites us into her kitchen where she promises we'll make:\u003c/p>\n\u003cp>\"the best chocolate cake you ever put in your mouth.\"\u003c/p>\n\u003cp>That's one heavy promise, but I love her enthusiasm.\u003c/p>\n\u003cp>I decided to put my money where Mrs. Child's mouth is and examine this cake and the woman behind it, however superficially.\u003c/p>\n\u003cp>And one or two other things, of course.\u003cbr>\nFirst, there is the name:\u003cbr>\n\u003cstrong>The Queen of Sheba\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-1943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/queen-of-sheba.jpeg\" alt=\"queen-of-sheba\" width=\"260\" height=\"313\">\u003c/p>\n\u003cp>The legend of the Queen of Sheba can be found in both the Old Testament and the Qur'an. As a polytheist monarch of tremendous wealth and wisdom, she was intrigued by King Solomon of Israel, who was famous for his own wealth and wisdom, plus the odd little fact that he and his people worshipped only one god (1 Kings 10:1-13). She set off to visit him, laden with spices, gold, jewels, and a series of riddles to test his alleged wisdom. She was more or less awed by him, and he rather impressed with her. She returned to her southern Kingdom with \"all that her heart desired\", including a new, solitary god.\u003c/p>\n\u003cp>Despite what the vampy costume of Betty Blythe might suggest in her 1921 epic \u003ca href=\"http://www.imdb.com/title/tt0012600/\">The Queen of Sheba\u003c/a>, most accounts suggest that the relationship between Solomon and herself were of a respectful, intellectual nature.\u003c/p>\n\u003cp>Most.\u003c/p>\n\u003cp>Unless you choose to believe the Ethiopians. They claim her as their own. In fact, the legitimacy of their nearly 3,000-year, dynasty was founded on the belief that Solomon gave her slightly more than gold and jewelry as a parting gift.\u003c/p>\n\u003cp>Whatever you choose to believe, it is clear why the \"best chocolate cake you ever put in your mouth\" was named after her-- she was dark, rich, and sophisticated. A queen fit for the queen of cakes.\u003c/p>\n\u003cp>Of course, I couldn't end it there. Not with Oscar season around the corner. Nor an obvious tangent staring me in the face.\u003cbr>\n\u003cstrong>\u003cbr>\nCome Back, Little Sheba\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sheba-film-still.jpg\" alt=\"film still of sheba\">\u003c/p>\n\u003cp>One of the few vintage, Oscar-winning performances I have yet to see is that of Miss Shirley Booth's turn as Lola Delaney in \u003ca href=\"http://www.imdb.com/title/tt0044509/plotsummary\">Comeback, Little Sheba\u003c/a> from 1952. The dowdy, shuffling, and unambitious Lola and her husband \"Doc\" (played by Burt Lancaster) are 20 years into a loveless, shotgun marriage. The baby was lost and both find comfort in their own particular ways; he with alcohol, she with a little dog named \"Sheba\" on whom she lavishes all of her attention until it runs away from her, most likely from fear of emotional smothering.\u003c/p>\n\u003cp>And that's before the film even begins. I won't give the rest of the plot away, most likely since I have no idea what happens next. I'm hoping it's some kind of sex comedy, but my hopes aren't aimed too high, since films about deep regret and personal failings aren't generally funny. Or sexy.\u003c/p>\n\u003cp>In stretching the limits of credibility, I have begun to think of this cake as somewhat appropriately linked to this film. Both are reportedly richly-layered, slightly crestfallen, alcoholic, and a bit nutty.\u003c/p>\n\u003cp>Almonds, you know.\u003c/p>\n\u003cp>Which leads to a warning to keep one's logical stream-of-consciousness in check. Miss Booth may have won the Academy Award for her performance in Come Back, Little Sheba, but her biggest success came later as the star of the popular 1960's situation comedy \u003ca href=\"http://www.museum.tv/archives/etv/H/htmlH/hazel/hazel.htm\">Hazel\u003c/a>, in which she played the title role of a dictatorial-yet-endearing live-in housemaid.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/booth-as-hazel.jpg\" alt=\"Shirley Booth as Hazel\">\u003c/p>\n\u003cp>Though critics have complained that the show was contrived and only \"mildly amusing,\" Hazel does have her die-hard fans, who are referred to as \"hazelnuts.\" Irritating, certainly.\u003c/p>\n\u003cp>The evident danger here is heaping too much honor upon Miss Booth by substituting the above-mentioned nuts for the traditional almonds, but that would be another cake entirely.\u003c/p>\n\u003cp>\u003cstrong>Little Shebas\u003c/strong>\u003c/p>\n\u003cp>I still intend to honor Miss Booth. Or at least the dog who had sense enough to run away from her emotionally-starved owner by making this major player in the classic repretoire of chocolate desserts into a minor figure size-wise, while still keeping the integrity of the classic recipe.\u003c/p>\n\u003cp>I have omitted the chocolate glaze used by many recipes, including Julia Child's. I simply think it's gilding an already-perfect lily. Oh, and I'm lazy. It is a rich cake, with a slightly gooey, warm center. More chocolate only makes it heavier. Still, I think it is a cake that would make its ancient namesake proud.\u003c/p>\n\u003cp>I doubt very much that Lola Delaney would have either the emotional wherewith all or even the equipment to make one herself, but Hazel would certainly find it easy to whip up for Mr. B when she wasn't busy whipping the rest of his family into shape. And , chocolate glaze or no, I think Mrs. Child would still enjoy putting one in her mouth.\u003c/p>\n\u003cp>Sadly, this is not as popular a cake as it used to be. Chocolate trends of the past several years have lead to denser, darker, more chocolaty, chocolate cakes. The virtue of this cake is it's balance of chocolate and nuttiness, with just a hint of rum underneath. As befitting a queen, it demands respect by virtue of its subtle complexity rather than by beating the palate with her sceptre. And that's all too bad because I think this little Sheba is definitely ready for a comeback.\u003c/p>\n\u003cp>The following will make one large \u003cem>Reine de Saba\u003c/em> in an 8-inch cake pan, or make six petite versions in a large (3 1/2-inch diameter) muffin tin. \u003cem>Comme tu veux\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003c/p>\n\u003cp>4 oz semi-sweet chocolate (bittersweet may be used, but I'm going the Child route here)\u003cbr>\n2 tablespoons rum or coffee\u003cbr>\n1/4 lb butter at room temperature\u003cbr>\n2/3 cup plus 2 tablespoons sugar\u003cbr>\n3 egg, separated\u003cbr>\n2/3 cup finely ground almonds\u003cbr>\n1/4 tsp cream of tartar\u003cbr>\n1/4 tsp almond extract\u003cbr>\n1/2 cup cake flour, measured then sifted\u003cbr>\none good pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pre-heat oven to 350F and place rack in the middle.\u003c/p>\n\u003cp>1. Melt the chocolate and rum or coffee (choose your poison) in a pot set over simmering (not boiling, please) water, stirring to combine. Cover, turn off heat, and leave alone. You'll come back to it later and it isn't going anywhere. Cream the butter and 2/3 cup sugar together until pale yellow and fluffy. Beat in the egg yolks until paler and even fluffier than before. Add almond extract.\u003c/p>\n\u003cp>2. In a separate bowl, beat the egg whites on low-to-medium until foamy, then increase speed as you like, adding 1 tablespoon of sugar and 1/4 teaspoon cream of tartar until soft peaks form.\u003c/p>\n\u003cp>3. Return to your melted chocolate and give her a little stir. The consistency should be somewhat satiny and fluid. Beat in a bit of butter/yolk mixture at a time, stirring constantly so the yolks do not curdle. Repeat until all is one.\u003c/p>\n\u003cp>4. Combine almond meal, flour, and salt. Now add this dry mixture to your chocolate goo, incorporating bits at a time. When this has been accomplished, gently fold in egg whites, starting with about 1/2 a cup and working the rest in ever so skillfully.\u003c/p>\n\u003cp>5. Immediately set to placing about 1/2 cup of your batter into each of the six muffin tins. Give her a good, hard bang or two on your kitchen counter to level and remove any bubbles in the batter. Bake for 12 minutes, then begin to peek into your oven obsessively until finished. A pale, chocolatey crust should form, but the cakes shold jiggle a wee bit, too. Ideally, a toothpick inserted about an inch from the edges should come out dry, but one poked into the center should not. When this has been acheived, remove from oven and let cool for, oh, I don't know, let's say an hour, because you've got other things to do. When ready to remove from pan, run a sharp knife around the edges of the cakes, invert onto a tray, and you're done.\u003c/p>\n\u003cp>Not exactly. At this point, you may either top them with a chocolate glaze or simply dust them with powdered sugar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve them to friends at your upcoming Oscar party, or just feed them to your pets and watch their little hearts explode from the chocolate.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Barack Obama",
"title": "Check, Please! Barack Obama",
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"content": "\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/8oyTD6JGie0&hl=en&fs=1&showinfo=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/8oyTD6JGie0&hl=en&fs=1&showinfo=0\" type=\"application/x-shockwave-flash\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Well, they're all saying that Barack Obama is our first president in a long time to be just a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/11/19/AR2008111900823_pf.html\">\"regular guy.\"\u003c/a> And what do \"regular guys\" do, just like you and me? They go out to eat, and then they go on \u003cem>Check, Please!\u003c/em> and they talk about it!\u003c/p>\n\u003cp>No, I'm totally serious. \u003ca href=\"http://www.chicagotribune.com/news/nationworld/chi-talk-checkpleasejan03,0,4361490.story\">Barack Obama will be on Chicago's \u003cem>Check, Please!\u003c/em>\u003c/a> (the \u003ca href=\"http://www.wttw.com/main.taf?p=1,5\">original incarnation of the show\u003c/a>, by the way) on January 16th, 18th, and 20th, according to the Dixie Kitchen & Bait Shop website.\u003c/p>\n\u003cp>We at \u003ca href=\"http://blogs.kqed.org/food/\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a> are already hard at work behind the scenes to deliver more to you than just this clip, which has the TEMERITY to cut the President-elect off in mid-sentence, so stay tuned!\u003c/p>\n\u003cp>This particular episode of \u003cem>Check, Please!\u003c/em> was taped back in 2001 -- way before the President-elect was even a glint in the White House eye -- when series creator and executive producer David Manilow called upon State Senator Obama (a friend of Manilow's) to appear on the show.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Obama's restaurant of choice was \u003ca href=\"http://www.dixiekitchenchicago.com/hydepark/hydepark.html\">Dixie Kitchen & Bait Shop\u003c/a> in Hyde Park, Illinois, and according to the \u003cem>Chicago Tribune\u003c/em> article, the episode was shelved because Obama was \"too good -- too thoughtful, too articulate, not enough of an amateur. He ended up dominating the conversation.\" Yikes! Good thing Hillary didn't have that fodder in her hopper during the primary!\u003c/p>\n\u003cp>Given the country's documented obsession with everything the Obamas do -- from \u003ca href=\"http://www.politico.com/blogs/anneschroeder/0708/How_much_weight_does_Obama_lift_Whats_his_routine_See_below.html\">detailed accounts of workout routines\u003c/a> to \u003ca href=\"http://justjared.buzznet.com/2008/12/24/barack-obama-grandmother-memorial/comment-page-2/\">Paparazzi invading private memorial moments\u003c/a> to \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/12/24/AR2008122402590.html\">Harlequin Romance descriptions of Obama's glinting pectorals\u003c/a> (coming out of the \u003cem>Washington Post\u003c/em> of all places!) -- Dixie's better start thinking about expanding because they're about to become a stop on the Obama pilgrimage.\u003c/p>\n\u003cp>Hm, I wonder if \u003ca href=\"http://www.cnn.com/CNN/Programs/reliable.sources/\">Howard Kurtz\u003c/a> and other scrappy pundits will haul various food experts on their shows to chew over just what Obama's \u003cem>Check, Please!\u003c/em> restaurant means to us as a nation and an American people.\u003c/p>\n\u003cp>If so, it will be Alton Brown's chance to finally become a pundit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Lrbsdm3zDDw&hl=en&fs=1&showinfo=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Lrbsdm3zDDw&hl=en&fs=1&showinfo=0\" type=\"application/x-shockwave-flash\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "Well, they're all saying that Barack Obama is our first president in a long time to be just a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/11/19/AR2008111900823_pf.html\">\"regular guy.\"\u003c/a> And what do \"regular guys\" do, just like you and me? They go out to eat, and then they go on \u003cem>Check, Please!\u003c/em> and they talk about it!\r\nNo, I'm totally serious. \u003ca href=\"http://www.chicagotribune.com/news/nationworld/chi-talk-checkpleasejan03,0,4361490.story\">Barack Obama will be on Chicago's \u003cem>Check, Please!\u003c/em>\u003c/a> (the \u003ca href=\"http://www.wttw.com/main.taf?p=1,5\">original incarnation of the show\u003c/a>, by the way) on January 16th, 18th, and 20th, according to the Dixie Kitchen & Bait Shop website.\r\n",
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"description": "Well, they're all saying that Barack Obama is our first president in a long time to be just a "regular guy." And what do "regular guys" do, just like you and me? They go out to eat, and then they go on Check, Please! and they talk about it!\r\nNo, I'm totally serious. Barack Obama will be on Chicago's Check, Please! (the original incarnation of the show, by the way) on January 16th, 18th, and 20th, according to the Dixie Kitchen & Bait Shop website.\r\n",
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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/8oyTD6JGie0&hl=en&fs=1&showinfo=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/8oyTD6JGie0&hl=en&fs=1&showinfo=0\" type=\"application/x-shockwave-flash\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Well, they're all saying that Barack Obama is our first president in a long time to be just a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/11/19/AR2008111900823_pf.html\">\"regular guy.\"\u003c/a> And what do \"regular guys\" do, just like you and me? They go out to eat, and then they go on \u003cem>Check, Please!\u003c/em> and they talk about it!\u003c/p>\n\u003cp>No, I'm totally serious. \u003ca href=\"http://www.chicagotribune.com/news/nationworld/chi-talk-checkpleasejan03,0,4361490.story\">Barack Obama will be on Chicago's \u003cem>Check, Please!\u003c/em>\u003c/a> (the \u003ca href=\"http://www.wttw.com/main.taf?p=1,5\">original incarnation of the show\u003c/a>, by the way) on January 16th, 18th, and 20th, according to the Dixie Kitchen & Bait Shop website.\u003c/p>\n\u003cp>We at \u003ca href=\"http://blogs.kqed.org/food/\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a> are already hard at work behind the scenes to deliver more to you than just this clip, which has the TEMERITY to cut the President-elect off in mid-sentence, so stay tuned!\u003c/p>\n\u003cp>This particular episode of \u003cem>Check, Please!\u003c/em> was taped back in 2001 -- way before the President-elect was even a glint in the White House eye -- when series creator and executive producer David Manilow called upon State Senator Obama (a friend of Manilow's) to appear on the show.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Obama's restaurant of choice was \u003ca href=\"http://www.dixiekitchenchicago.com/hydepark/hydepark.html\">Dixie Kitchen & Bait Shop\u003c/a> in Hyde Park, Illinois, and according to the \u003cem>Chicago Tribune\u003c/em> article, the episode was shelved because Obama was \"too good -- too thoughtful, too articulate, not enough of an amateur. He ended up dominating the conversation.\" Yikes! Good thing Hillary didn't have that fodder in her hopper during the primary!\u003c/p>\n\u003cp>Given the country's documented obsession with everything the Obamas do -- from \u003ca href=\"http://www.politico.com/blogs/anneschroeder/0708/How_much_weight_does_Obama_lift_Whats_his_routine_See_below.html\">detailed accounts of workout routines\u003c/a> to \u003ca href=\"http://justjared.buzznet.com/2008/12/24/barack-obama-grandmother-memorial/comment-page-2/\">Paparazzi invading private memorial moments\u003c/a> to \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/12/24/AR2008122402590.html\">Harlequin Romance descriptions of Obama's glinting pectorals\u003c/a> (coming out of the \u003cem>Washington Post\u003c/em> of all places!) -- Dixie's better start thinking about expanding because they're about to become a stop on the Obama pilgrimage.\u003c/p>\n\u003cp>Hm, I wonder if \u003ca href=\"http://www.cnn.com/CNN/Programs/reliable.sources/\">Howard Kurtz\u003c/a> and other scrappy pundits will haul various food experts on their shows to chew over just what Obama's \u003cem>Check, Please!\u003c/em> restaurant means to us as a nation and an American people.\u003c/p>\n\u003cp>If so, it will be Alton Brown's chance to finally become a pundit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Lrbsdm3zDDw&hl=en&fs=1&showinfo=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Lrbsdm3zDDw&hl=en&fs=1&showinfo=0\" type=\"application/x-shockwave-flash\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Escarole: Good Times Ahead.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/esther_r.jpg\" alt=\"esther rolle\" align=\"left\">Or perhaps that should read: \"a head.\"\u003c/p>\n\u003cp>One of my resolutions for the new year is to eat more vegetables, especially greens. Hardy leaves like chard, kale, and mustard greens are all well and good, but I've been going steady with escarole as of late.\u003c/p>\n\u003cp>I think I'm in love.\u003c/p>\n\u003cp>If you're wondering why on earth I have a photo of a smiling, gap-toothed 1970's sitcom star thrown up here, you are entirely too young for me to be talking to you.\u003c/p>\n\u003cp>It's Esther Rolle, of course-- the actress who gained fame as Florida Evans, the no-nonsense maid/foil to Bea Arthur's \u003ca href=\"http://www.youtube.com/watch?v=lZ6VMLVLWUw\">Maude\u003c/a> and was soon rewarded with her own show, \u003ca href=\"http://www.youtube.com/watch?v=bar7WDvIZMI\">Good Times\u003c/a>. The sad fact of the matter is that I have never been able to think of escarole without seeing her face, thanks to my own selective hearing and memory-aiding word associations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's not so surprising, really, given the fact that she starred as a mother struggling to make a good life for her three children: a goofy elder son with a strong creative bent, a daughter who spouts forth episode-related data, and a youngest child named Michael who was, well, just adorable. It was my family, but black and urban.\u003c/p>\n\u003cp>Perhaps one of my other resolutions should be to stop wandering off on tangents.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Back to Escarole.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/escarole-head.jpg\" alt=\"escarole head\">\u003c/p>\n\u003cp>Escarole, for those of you unaware, belongs to the \u003cem>Asteraceae\u003c/em> family and is, therefore, closely related to asters and daisies, which naturally reminds me of another popular sitcom, which I promise not to go into today. It is less bitter than its cousins radicchio and chicory (née frisée), depending upon which part of the head you eat-- the outer leaves develop the bitter edge of its endive forebearers as they turn green, while the inner, paler leaves are mild and tender.\u003c/p>\n\u003cp>Escarole is high in fiber, folic acid, vitamin A and Vitamin K, making its consumption ideal for pregnant women with poor night vision, recessive hemophilia genes, and gastro-intestinal issues.\u003c/p>\n\u003cp>It's a wonderfully versatile green, equally serviceable eaten cold and torn to pieces in a salad, or served warm, nearly any way you like.\u003c/p>\n\u003cp>One good, hearty, and surprisingly easy way to serve up escarole in the cold months is braised. Here's just one example. One I made for lunch the other day in, oh, about 15 minutes:\u003c/p>\n\u003cp>\u003cstrong>Braised Escarole with Soppressata\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/braised-escarole.jpg\" alt=\"braised escarole\">\u003c/p>\n\u003cp>This is a recipe heavily borrowed from Andrew Carmellini over at \u003ca href=\"http://www.foodandwine.com/recipes/spicy-braised-escarole\">Food & Wine\u003c/a>, but streamlined. It is, like I said, a relatively quick dish to make. Its southern Italian roots are made obvious by the use of ingredients such as bread crumbs and soppressata. It will feed one person as a full, one-dish meal, or service four people as a side dish, depending upon one's current level of popularity.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 tablespoons olive oil, extra-virgin\u003cbr>\n2 1/4-inch-thick slices of soppressata (any salami will do, really)\u003cbr>\n2 cloves garlic, minced\u003cbr>\n2 heads of escarole, dark outer leaves removed (about one pound), coarsely chopped\u003cbr>\n1/4 teaspoon crushed red pepper flakes\u003cbr>\n1/4 cup bread crumbs\u003cbr>\n2 tablespoons (or more, depending upon how cheesy you like things) grated Parmesan\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>In a large, heavy-bottomed stock pot, heat 2 tablespoons of olive oil. Add soppressata, and cook over high heat for about two minutes. Add pepper flakes and garlic and cook, stirring contantly, until garlic is golden and all perfumy and stuff. Add escarole (which you have washed, hopefully) , one handful at a time, turning with a wooden spoon or tongs to coat with the olive oil andgarlicky meat secretions. Season with salt and pepper, if desired (the salami and Parmesan are, of course, salty, so do what you will). Cover, turning the leaves occasionally, and cook over a lowish-to-medium flame, about 10 minutes.\u003c/p>\n\u003cp>As the escarole is cooking, heat the remaining 1 tablespoon of olive oil in a skillet. Add the breadcrumbs and stir over a moderate heat until golden and the breadcrumbs smell, well, toasty.\u003c/p>\n\u003cp>Place the braised escarole in the serving dish of your choosing, top with breadcrumbs and sprinkle with parmesan, which I know isn't southern Italian, but I am willing to overlook it, if you are.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve, eat, and let the good times roll. Or Rolle, depending.\u003c/p>\n\n",
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"excerpt": "Or perhaps that should read a head.\r\n\r\nOne of my resolutions for the new year is to eat more vegetables, especially greens. Hardy leaves like chard, kale, and mustard greens are all well and good, but I've been going steady with escarole as of late.\r\n\r\nI think I'm in love.\r\n\r\nIf you're wondering why on earth I have a photo of a smiling, gap-toothed 1970's sitcom star thrown up here, you are entirely too young for me to be talking to you.",
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"description": "Or perhaps that should read a head.\r\n\r\nOne of my resolutions for the new year is to eat more vegetables, especially greens. Hardy leaves like chard, kale, and mustard greens are all well and good, but I've been going steady with escarole as of late.\r\n\r\nI think I'm in love.\r\n\r\nIf you're wondering why on earth I have a photo of a smiling, gap-toothed 1970's sitcom star thrown up here, you are entirely too young for me to be talking to you.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/esther_r.jpg\" alt=\"esther rolle\" align=\"left\">Or perhaps that should read: \"a head.\"\u003c/p>\n\u003cp>One of my resolutions for the new year is to eat more vegetables, especially greens. Hardy leaves like chard, kale, and mustard greens are all well and good, but I've been going steady with escarole as of late.\u003c/p>\n\u003cp>I think I'm in love.\u003c/p>\n\u003cp>If you're wondering why on earth I have a photo of a smiling, gap-toothed 1970's sitcom star thrown up here, you are entirely too young for me to be talking to you.\u003c/p>\n\u003cp>It's Esther Rolle, of course-- the actress who gained fame as Florida Evans, the no-nonsense maid/foil to Bea Arthur's \u003ca href=\"http://www.youtube.com/watch?v=lZ6VMLVLWUw\">Maude\u003c/a> and was soon rewarded with her own show, \u003ca href=\"http://www.youtube.com/watch?v=bar7WDvIZMI\">Good Times\u003c/a>. The sad fact of the matter is that I have never been able to think of escarole without seeing her face, thanks to my own selective hearing and memory-aiding word associations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's not so surprising, really, given the fact that she starred as a mother struggling to make a good life for her three children: a goofy elder son with a strong creative bent, a daughter who spouts forth episode-related data, and a youngest child named Michael who was, well, just adorable. It was my family, but black and urban.\u003c/p>\n\u003cp>Perhaps one of my other resolutions should be to stop wandering off on tangents.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Back to Escarole.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/escarole-head.jpg\" alt=\"escarole head\">\u003c/p>\n\u003cp>Escarole, for those of you unaware, belongs to the \u003cem>Asteraceae\u003c/em> family and is, therefore, closely related to asters and daisies, which naturally reminds me of another popular sitcom, which I promise not to go into today. It is less bitter than its cousins radicchio and chicory (née frisée), depending upon which part of the head you eat-- the outer leaves develop the bitter edge of its endive forebearers as they turn green, while the inner, paler leaves are mild and tender.\u003c/p>\n\u003cp>Escarole is high in fiber, folic acid, vitamin A and Vitamin K, making its consumption ideal for pregnant women with poor night vision, recessive hemophilia genes, and gastro-intestinal issues.\u003c/p>\n\u003cp>It's a wonderfully versatile green, equally serviceable eaten cold and torn to pieces in a salad, or served warm, nearly any way you like.\u003c/p>\n\u003cp>One good, hearty, and surprisingly easy way to serve up escarole in the cold months is braised. Here's just one example. One I made for lunch the other day in, oh, about 15 minutes:\u003c/p>\n\u003cp>\u003cstrong>Braised Escarole with Soppressata\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/braised-escarole.jpg\" alt=\"braised escarole\">\u003c/p>\n\u003cp>This is a recipe heavily borrowed from Andrew Carmellini over at \u003ca href=\"http://www.foodandwine.com/recipes/spicy-braised-escarole\">Food & Wine\u003c/a>, but streamlined. It is, like I said, a relatively quick dish to make. Its southern Italian roots are made obvious by the use of ingredients such as bread crumbs and soppressata. It will feed one person as a full, one-dish meal, or service four people as a side dish, depending upon one's current level of popularity.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 tablespoons olive oil, extra-virgin\u003cbr>\n2 1/4-inch-thick slices of soppressata (any salami will do, really)\u003cbr>\n2 cloves garlic, minced\u003cbr>\n2 heads of escarole, dark outer leaves removed (about one pound), coarsely chopped\u003cbr>\n1/4 teaspoon crushed red pepper flakes\u003cbr>\n1/4 cup bread crumbs\u003cbr>\n2 tablespoons (or more, depending upon how cheesy you like things) grated Parmesan\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>In a large, heavy-bottomed stock pot, heat 2 tablespoons of olive oil. Add soppressata, and cook over high heat for about two minutes. Add pepper flakes and garlic and cook, stirring contantly, until garlic is golden and all perfumy and stuff. Add escarole (which you have washed, hopefully) , one handful at a time, turning with a wooden spoon or tongs to coat with the olive oil andgarlicky meat secretions. Season with salt and pepper, if desired (the salami and Parmesan are, of course, salty, so do what you will). Cover, turning the leaves occasionally, and cook over a lowish-to-medium flame, about 10 minutes.\u003c/p>\n\u003cp>As the escarole is cooking, heat the remaining 1 tablespoon of olive oil in a skillet. Add the breadcrumbs and stir over a moderate heat until golden and the breadcrumbs smell, well, toasty.\u003c/p>\n\u003cp>Place the braised escarole in the serving dish of your choosing, top with breadcrumbs and sprinkle with parmesan, which I know isn't southern Italian, but I am willing to overlook it, if you are.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve, eat, and let the good times roll. Or Rolle, depending.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Christmas Movie Sob-Fest Menus",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/tv2.jpg\" alt=\"tv\" align=\"left\">As much as I like to pretend to be a hard-ass, sarcastic, cynical little crab, movies can really do a number on my emotional system. For instance, \u003cem>Apollo 13\u003c/em> is so effective that whenever I feel the need for a good cry-out, I pop it in, knowing exactly when I can expect the cathartic tears to brim over. \u003c/p>\n\u003cp>(Of course, it's one of those things where it's not effective unless I watch the WHOLE movie. I can't just fast-forward to the scene where Tom Hanks' voice finally crackles through to Mission Control after over four minutes of silence and expect to feel the full impact of it all.)\u003c/p>\n\u003cp>It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\u003c/p>\n\u003cp>\u003cstrong>A Christmas Story\u003c/strong>\u003cbr>\nEven though I have the whole thing on tape already, when TBS starts showing this on Christmas Eve for 24 hours straight, my television will be on the entire time. I never get tired of any little bit of it, but I especially love the snow scenes. Ever since I moved to California, the scenes of Ralphie waking up Christmas morning to a backyard coated in freshly fallen snow and the parents quietly closing out Christmas night with glasses of wine and another snowfall hit me hardest.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Christmas Story\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Randy's Meatloaf and Mashed Potatoes:\u003c/strong> In my Midwestern opinion, the best Bay Area version of this homey food can be found at any of the \u003ca href=\"http://www.chowfoodbar.com/\">Chow\u003c/a> outposts. However, \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a>'s version is also pretty tasty (if a bit salty), and I've recently learned that a \u003ca href=\"http://chowhound.chow.com/topics/566711\">Fra'mani meatloaf\u003c/a> can be found at Costco?! Heavenly. \u003c/p>\n\u003cp>Just make sure you eat your meatloaf and mashed potatoes exactly like Randy: face first. \u003c/p>\n\u003cp>\u003cem>Chow delivery available through \u003ca href=\"http://www.waitersonwheels.com/\">Waiters on Wheels\u003c/a>, take-out available from the Church Street location. Blue Plate offers take-out.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roast Turkey:\u003c/strong> In order to avoid any possible disastrous interactions with ravenous neighborhood dogs, swap the stress of a home-roasted turkey for \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>'s celebrated chicken and bread salad. (Frankly, we just had Thanksgiving, so aren't we a bit turkey'd out?) Zuni doesn't do take-out, but if you do what we do, it's just as good. \u003c/p>\n\u003cp>Go in, order a complete meal. Halfway through the meal, ask for the chicken and bread salad. At the end of the meal, profess to be too full for the chicken and bread salad, have their always-accommodating staff wrap up your spoils for you to bring home to your couch and TV. (It's the upgraded version of the two-fer we used pull at Olive Garden when I was a poor college student. We'd gorge ourselves on bottomless breadsticks and salad and then bring our entrees home. Two meals for the price of one!)\u003c/p>\n\u003cp>\u003cstrong>Peking Duck:\u003c/strong> I suggest you bypass the drama of having the poor thing decapitated at the table, so call up \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for their conveniently pre-hacked version resplendent with crispy, lacquered skin and accompanied by soft puffy buns, plum sauce, and scallion brushes. \u003c/p>\n\u003cp>\u003cem>Ton Kiang delivers to some neighborhoods, otherwise do take-out\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Christmas\u003c/strong>\u003cbr>\nAh, singing, dancing, and schmaltz! This Christmas classic is full of Rosemary Clooney, Bing Crosby, and my eternal favorite, Danny Kaye. Great songs, great gags, great dancing, and I challenge even the hardest-bittenest Grinch around not to sob when Vermont innkeeper General Waverley walks out to see his old troops standing at attention. (Criminy, I choked myself up there just by WRITING about it!)\u003c/p>\n\u003cp>Never in my life do I crave liverwurst sandwiches except when watching old movies that feature them (they play a role in \u003cem>White Christmas\u003c/em>, \u003cem>Charade\u003c/em>, and \u003cem>Spellbound\u003c/em>), so for this movie menu, think about getting in a nice spread of deli sandwiches, some choice Vermont cheeses, and a cocktail or two.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>White Christmas\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ham and Cheese on Rye, Liverwurst, and Turkey Sandwiches:\u003c/strong> \u003ca href=\"http://www.millersdelisf.com/Index.html\">Miller's East Coast Delicatessen\u003c/a> on Polk and Clay is THE place for authentic deli treats. All the sandwiches Bing offered Rosemary, including the dream-inducing liverwurst, can be made fresh here and taken home to your television set.\u003c/p>\n\u003cp>\u003cstrong>Cabot Clothbound Cheddar:\u003c/strong> Created by Cabot but aged on spruce by Jasper Hill Farm, \u003ca href=\"http://www.cabotcheese.com/f1.php?left=/menu-events.html&right=/pages/press/CabotClothbondCheddar.php&top=menu_top.php\">this cheddar\u003c/a> is wonderfully sharp and rich. Look for it at \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery's retail stores\u003c/a> or the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Hot Buttered Cider-Rum\u003c/strong>\u003cbr>\nIn the movie, Danny Kaye looks forward to having one of these before they get to their destination and discover Vermont is rather short of snow that year. This is a recipe my husband developed in Boston by piecing a few recipes together.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1-2 oz dark rum\u003cbr>\n6 oz mulled cider\u003cbr>\n1 tsp unsalted butter\u003cbr>\n1 tsp brown sugar\u003cbr>\nFreshly grated nutmeg\u003cbr>\nCinnamon stick, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine the rum and hot cider in a heatproof glass or mug. Stir in the sugar and float the butter on top. Grate the nutmeg over the top and garnish with a single cinnamon stick.\u003c/p>\n\u003cp>\u003cstrong>Waverly Place Echo\u003c/strong>\u003cbr>\nNot named for the general in the movie as far as I know, but fitting nonetheless, don't you think? This recipe comes from the December issue of \u003ca href=\"http://imbibemagazine.com/\">\u003cem>Imbibe\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 oz Hangar One Mandarin Blossom Vodka\u003cbr>\n1/4 oz vodka\u003cbr>\n6 Chinese Five-Spice-marinated Mandarin orange segments\u003cbr>\n1 oz Meyer lemon juice\u003cbr>\n5 to 6 candied Meyer lemon peels\u003cbr>\n1/2 oz Chinese Five-Spice Syrup (recipe follows)\u003cbr>\n3 Kaffir lime leaves, cut into long chiffonade\u003cbr>\n3/4 oz seltzer\u003cbr>\nIce cubes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine ingredients in a mixing glass. Stir, add ice, cover and shake a few times. Pour into a glass and serve.\u003c/p>\n\u003cp>To make the mandarin orange segments, simply peel and separate the segments of a mandarin, cover with Chinese Five-Spice syrup, and marinate for at least 15 minutes.\u003c/p>\n\u003cp>For candied Meyer lemon peel, add strips of zest from 1 Meyer lemon to 1/2 cup of boiling simple syrup, reduce heat to low and simmer 5 minutes. Remove from heat and cool to room temperature before using.\u003c/p>\n\u003cp>\u003cstrong>Chinese Five-Spice Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 2/3 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 whole star anise\u003cbr>\n1 Tb fennel seed\u003cbr>\n1 3-inch stick cinnamon, broken up\u003cbr>\n1 tsp whole cloves\u003cbr>\n1 Tb Szechuan peppercorns\u003cbr>\n2-2/3 cup simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups hot water and let cool)\u003cbr>\n2 tsp honey\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nProcess all spices to a coarse powder in a spice or coffee grinder. Heat a stainless steel pot over medium heat and toast the spices. Once fragrant, add the simple syrup to the pan and bring to a boil. Reduce the heat to low and add the honey. Simmer for 5 minutes, then remove from the heat. Let the mixture cool to room temperature and strain through a fine-mesh strainer. Will keep up to one month in the refrigerator.\u003c/p>\n\n",
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"excerpt": "It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\r\n\r\n",
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"description": "It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\r\n\r\n",
"title": "Christmas Movie Sob-Fest Menus | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/tv2.jpg\" alt=\"tv\" align=\"left\">As much as I like to pretend to be a hard-ass, sarcastic, cynical little crab, movies can really do a number on my emotional system. For instance, \u003cem>Apollo 13\u003c/em> is so effective that whenever I feel the need for a good cry-out, I pop it in, knowing exactly when I can expect the cathartic tears to brim over. \u003c/p>\n\u003cp>(Of course, it's one of those things where it's not effective unless I watch the WHOLE movie. I can't just fast-forward to the scene where Tom Hanks' voice finally crackles through to Mission Control after over four minutes of silence and expect to feel the full impact of it all.)\u003c/p>\n\u003cp>It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\u003c/p>\n\u003cp>\u003cstrong>A Christmas Story\u003c/strong>\u003cbr>\nEven though I have the whole thing on tape already, when TBS starts showing this on Christmas Eve for 24 hours straight, my television will be on the entire time. I never get tired of any little bit of it, but I especially love the snow scenes. Ever since I moved to California, the scenes of Ralphie waking up Christmas morning to a backyard coated in freshly fallen snow and the parents quietly closing out Christmas night with glasses of wine and another snowfall hit me hardest.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Christmas Story\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Randy's Meatloaf and Mashed Potatoes:\u003c/strong> In my Midwestern opinion, the best Bay Area version of this homey food can be found at any of the \u003ca href=\"http://www.chowfoodbar.com/\">Chow\u003c/a> outposts. However, \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a>'s version is also pretty tasty (if a bit salty), and I've recently learned that a \u003ca href=\"http://chowhound.chow.com/topics/566711\">Fra'mani meatloaf\u003c/a> can be found at Costco?! Heavenly. \u003c/p>\n\u003cp>Just make sure you eat your meatloaf and mashed potatoes exactly like Randy: face first. \u003c/p>\n\u003cp>\u003cem>Chow delivery available through \u003ca href=\"http://www.waitersonwheels.com/\">Waiters on Wheels\u003c/a>, take-out available from the Church Street location. Blue Plate offers take-out.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roast Turkey:\u003c/strong> In order to avoid any possible disastrous interactions with ravenous neighborhood dogs, swap the stress of a home-roasted turkey for \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>'s celebrated chicken and bread salad. (Frankly, we just had Thanksgiving, so aren't we a bit turkey'd out?) Zuni doesn't do take-out, but if you do what we do, it's just as good. \u003c/p>\n\u003cp>Go in, order a complete meal. Halfway through the meal, ask for the chicken and bread salad. At the end of the meal, profess to be too full for the chicken and bread salad, have their always-accommodating staff wrap up your spoils for you to bring home to your couch and TV. (It's the upgraded version of the two-fer we used pull at Olive Garden when I was a poor college student. We'd gorge ourselves on bottomless breadsticks and salad and then bring our entrees home. Two meals for the price of one!)\u003c/p>\n\u003cp>\u003cstrong>Peking Duck:\u003c/strong> I suggest you bypass the drama of having the poor thing decapitated at the table, so call up \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for their conveniently pre-hacked version resplendent with crispy, lacquered skin and accompanied by soft puffy buns, plum sauce, and scallion brushes. \u003c/p>\n\u003cp>\u003cem>Ton Kiang delivers to some neighborhoods, otherwise do take-out\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Christmas\u003c/strong>\u003cbr>\nAh, singing, dancing, and schmaltz! This Christmas classic is full of Rosemary Clooney, Bing Crosby, and my eternal favorite, Danny Kaye. Great songs, great gags, great dancing, and I challenge even the hardest-bittenest Grinch around not to sob when Vermont innkeeper General Waverley walks out to see his old troops standing at attention. (Criminy, I choked myself up there just by WRITING about it!)\u003c/p>\n\u003cp>Never in my life do I crave liverwurst sandwiches except when watching old movies that feature them (they play a role in \u003cem>White Christmas\u003c/em>, \u003cem>Charade\u003c/em>, and \u003cem>Spellbound\u003c/em>), so for this movie menu, think about getting in a nice spread of deli sandwiches, some choice Vermont cheeses, and a cocktail or two.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>White Christmas\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ham and Cheese on Rye, Liverwurst, and Turkey Sandwiches:\u003c/strong> \u003ca href=\"http://www.millersdelisf.com/Index.html\">Miller's East Coast Delicatessen\u003c/a> on Polk and Clay is THE place for authentic deli treats. All the sandwiches Bing offered Rosemary, including the dream-inducing liverwurst, can be made fresh here and taken home to your television set.\u003c/p>\n\u003cp>\u003cstrong>Cabot Clothbound Cheddar:\u003c/strong> Created by Cabot but aged on spruce by Jasper Hill Farm, \u003ca href=\"http://www.cabotcheese.com/f1.php?left=/menu-events.html&right=/pages/press/CabotClothbondCheddar.php&top=menu_top.php\">this cheddar\u003c/a> is wonderfully sharp and rich. Look for it at \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery's retail stores\u003c/a> or the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Hot Buttered Cider-Rum\u003c/strong>\u003cbr>\nIn the movie, Danny Kaye looks forward to having one of these before they get to their destination and discover Vermont is rather short of snow that year. This is a recipe my husband developed in Boston by piecing a few recipes together.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1-2 oz dark rum\u003cbr>\n6 oz mulled cider\u003cbr>\n1 tsp unsalted butter\u003cbr>\n1 tsp brown sugar\u003cbr>\nFreshly grated nutmeg\u003cbr>\nCinnamon stick, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine the rum and hot cider in a heatproof glass or mug. Stir in the sugar and float the butter on top. Grate the nutmeg over the top and garnish with a single cinnamon stick.\u003c/p>\n\u003cp>\u003cstrong>Waverly Place Echo\u003c/strong>\u003cbr>\nNot named for the general in the movie as far as I know, but fitting nonetheless, don't you think? This recipe comes from the December issue of \u003ca href=\"http://imbibemagazine.com/\">\u003cem>Imbibe\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 oz Hangar One Mandarin Blossom Vodka\u003cbr>\n1/4 oz vodka\u003cbr>\n6 Chinese Five-Spice-marinated Mandarin orange segments\u003cbr>\n1 oz Meyer lemon juice\u003cbr>\n5 to 6 candied Meyer lemon peels\u003cbr>\n1/2 oz Chinese Five-Spice Syrup (recipe follows)\u003cbr>\n3 Kaffir lime leaves, cut into long chiffonade\u003cbr>\n3/4 oz seltzer\u003cbr>\nIce cubes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine ingredients in a mixing glass. Stir, add ice, cover and shake a few times. Pour into a glass and serve.\u003c/p>\n\u003cp>To make the mandarin orange segments, simply peel and separate the segments of a mandarin, cover with Chinese Five-Spice syrup, and marinate for at least 15 minutes.\u003c/p>\n\u003cp>For candied Meyer lemon peel, add strips of zest from 1 Meyer lemon to 1/2 cup of boiling simple syrup, reduce heat to low and simmer 5 minutes. Remove from heat and cool to room temperature before using.\u003c/p>\n\u003cp>\u003cstrong>Chinese Five-Spice Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 2/3 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 whole star anise\u003cbr>\n1 Tb fennel seed\u003cbr>\n1 3-inch stick cinnamon, broken up\u003cbr>\n1 tsp whole cloves\u003cbr>\n1 Tb Szechuan peppercorns\u003cbr>\n2-2/3 cup simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups hot water and let cool)\u003cbr>\n2 tsp honey\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nProcess all spices to a coarse powder in a spice or coffee grinder. Heat a stainless steel pot over medium heat and toast the spices. Once fragrant, add the simple syrup to the pan and bring to a boil. Reduce the heat to low and add the honey. Simmer for 5 minutes, then remove from the heat. Let the mixture cool to room temperature and strain through a fine-mesh strainer. Will keep up to one month in the refrigerator.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Proxy Thanksgiving",
"title": "A Proxy Thanksgiving",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/turkey.jpg\" alt=\"turkey\" align=\"left\">Looking ahead at this week, it would make perfect and predictable sense for me to contribute yet another Thanksgiving-themed piece to the steaming, teeming masses already out there. However, I will not.\u003c/p>\n\u003cp>I am not being obstinate. I am moving. After five+ years in the same tiny (albeit well-appointed) San Francisco apartment, my husband and I are relocating for the suburbs where he can have a five-minute bike ride to work and I can have a larger-than-life kitchen while ferreting out fresh food finds. So, taking advantage of the 8 days off Stanford gives their professors, we are talking boxes and bubble-wrap, not turkey.\u003c/p>\n\u003cp>I'll tell you something, it's a singular feeling to be eschewing all things yam and cranberry, while all around me discussions of brining, side dishes, and three kinds of stuffing abound. For a San Francisco foodie, it's partly lonely not to be spending the next four days plotting out how to shop, cook, serve, and digest a massive feast, but mostly, it's rather liberating.\u003c/p>\n\u003cp>There are few times when a happy cook can be made to feel more inadequate than around the holidays when each fish tale of festal feed becomes more elaborate than the next. I would even venture to say that Thanksgiving is more daunting than Christmas because everyone is making the same general things: potatoes (of a sort), cranberries (in some manner), side dishes (varied but consistent), stuffing (too many arguments to list) and a big ass bird (non-negotiable). How will yours stack up? And what obscenely creative measures will you take in dealing with the resulting leftovers?\u003c/p>\n\u003cp>The questions swirl around the blogosphere, \"Is the turkey \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/11/05/FD0913TC97.DTL&feed=rss.food\">heritage\u003c/a>?\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Is the cranberry sauce gelatinous?\" \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/EdXsxfxR4Tk&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/EdXsxfxR4Tk&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.loc.gov/rr/scitech/mysteries/sweetpotato.html\">Are the yams sweet potatoes\u003c/a>?\" \u003c/p>\n\u003cp>And everyone's favorite: \"To brine or not to brine? That is the question. Whether 'tis nobler in the mind to suffer the dried and tough flesh of unbrined meat or take arms against a sea of relatives and by brining juicify them?\"\u003c/p>\n\u003cp>On that last one, the wisdom seems to change every year. Personally, I've never had a refrigerator large enough to hold bird and brine and I've also never done a side-by-side taste test to judge the relative merits of each.\u003c/p>\n\u003cp>Instead of answering any of these questions in my own kitchen and instead of ingesting pounds of tasty, seasonal, and cockle-warming victuals, I'll be unloading boxes and sneezing through thick reams of dust. Next year, I'll be back cooking in my upgraded kitchen but this year, my DVD player will do the basting and carving.\u003c/p>\n\u003cp>\u003cstrong>The House of Yes\u003c/strong>: If seeing them around the holidays makes you remember how infuriating your family can be, Parker Posey's creepy family dynamics will make you realize what \"dysfunctional\" really means.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G5azW5Gz5lQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G5azW5Gz5lQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Piece of April\u003c/strong>: I haven't been able to take Katie Holmes seriously since she joined up with whackjob Tom Cruise, but some people seem to like this \"quirky\" movie about a young slip of a thing preparing dinner for her dysfunctional family in her tiny New York apartment. I predict food catastrophes.\u003c/p>\n\u003cp>\u003cstrong>Home for the Holidays\u003c/strong>: One more movie about the travails of having a dysfunctional family and then I'll stop, I promise. This one features a long-suffering Holly Hunter, sibling rivalry, a difficult daughter (Claire Danes), and a gay brother (Robert Downey, Jr.) bringing home a \"friend\" (Dylan McDermott) to meet his family. Shocking, indeed! Bonus elder set: Geraldine Chaplin, Anne Bancroft, and craggy Charles Durning.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/egWFWloosog&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/egWFWloosog&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>A Charlie Brown Thanksgiving\u003c/strong>: You can't properly celebrate a holiday until you've seen Eeyore-ish Charlie Brown almost ruin his. Besides, toast and popcorn is just about in line with what I'll be eating this year. I just wish these recordings had the old Dolly Madison commercials.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/oRR28ShWvmw&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/oRR28ShWvmw&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>The Thanksgiving Visitor\u003c/strong>: Not as much of a tear-jerker as Truman Capote's other holiday story, \u003ci>A Christmas Memory\u003c/i>, but it's still quite sweet to see the relationship between Buddy (young Capote) and his elderly relative, Miss Sook. Also, Geraldine Page as Miss Sook is quite fantastic.\u003c/p>\n\u003cp>\u003cstrong>Planes, Trains and Automobiles\u003c/strong>: Three words: \"Those aren't pillows!\"\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/MzJGIBySbtU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/MzJGIBySbtU&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Son In Law\u003c/strong>: It's a chance to see Carla Gugino before she was \u003ci>Karen Sisco\u003c/i>, Tiffani Thiessen when she still had the \"Amber,\" and Pauly Shore when he was (sort of) relevant. It's also a chance to see how a pure farmer's daughter becomes corrupted by Southern California -- tattoos, spandex, and roller blades, oh my!\u003c/p>\n\n",
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"excerpt": "Looking ahead at this week, it would make perfect and predictable sense for me to contribute yet another Thanksgiving-themed piece to the steaming, teeming masses already out there. However, I will not.\r\n\r\nI am not being obstinate. I am moving. After five+ years in the same tiny (albeit well-appointed) San Francisco apartment, my husband and I are relocating for the suburbs where he can have a five-minute bike ride to work and I can have a larger-than-life kitchen while ferreting out fresh food finds. So, taking advantage of the 8 days off Stanford gives their professors, we are talking boxes and bubble-wrap, not turkey.",
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"description": "Looking ahead at this week, it would make perfect and predictable sense for me to contribute yet another Thanksgiving-themed piece to the steaming, teeming masses already out there. However, I will not.\r\n\r\nI am not being obstinate. I am moving. After five+ years in the same tiny (albeit well-appointed) San Francisco apartment, my husband and I are relocating for the suburbs where he can have a five-minute bike ride to work and I can have a larger-than-life kitchen while ferreting out fresh food finds. So, taking advantage of the 8 days off Stanford gives their professors, we are talking boxes and bubble-wrap, not turkey.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/turkey.jpg\" alt=\"turkey\" align=\"left\">Looking ahead at this week, it would make perfect and predictable sense for me to contribute yet another Thanksgiving-themed piece to the steaming, teeming masses already out there. However, I will not.\u003c/p>\n\u003cp>I am not being obstinate. I am moving. After five+ years in the same tiny (albeit well-appointed) San Francisco apartment, my husband and I are relocating for the suburbs where he can have a five-minute bike ride to work and I can have a larger-than-life kitchen while ferreting out fresh food finds. So, taking advantage of the 8 days off Stanford gives their professors, we are talking boxes and bubble-wrap, not turkey.\u003c/p>\n\u003cp>I'll tell you something, it's a singular feeling to be eschewing all things yam and cranberry, while all around me discussions of brining, side dishes, and three kinds of stuffing abound. For a San Francisco foodie, it's partly lonely not to be spending the next four days plotting out how to shop, cook, serve, and digest a massive feast, but mostly, it's rather liberating.\u003c/p>\n\u003cp>There are few times when a happy cook can be made to feel more inadequate than around the holidays when each fish tale of festal feed becomes more elaborate than the next. I would even venture to say that Thanksgiving is more daunting than Christmas because everyone is making the same general things: potatoes (of a sort), cranberries (in some manner), side dishes (varied but consistent), stuffing (too many arguments to list) and a big ass bird (non-negotiable). How will yours stack up? And what obscenely creative measures will you take in dealing with the resulting leftovers?\u003c/p>\n\u003cp>The questions swirl around the blogosphere, \"Is the turkey \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/11/05/FD0913TC97.DTL&feed=rss.food\">heritage\u003c/a>?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Is the cranberry sauce gelatinous?\" \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/EdXsxfxR4Tk&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/EdXsxfxR4Tk&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.loc.gov/rr/scitech/mysteries/sweetpotato.html\">Are the yams sweet potatoes\u003c/a>?\" \u003c/p>\n\u003cp>And everyone's favorite: \"To brine or not to brine? That is the question. Whether 'tis nobler in the mind to suffer the dried and tough flesh of unbrined meat or take arms against a sea of relatives and by brining juicify them?\"\u003c/p>\n\u003cp>On that last one, the wisdom seems to change every year. Personally, I've never had a refrigerator large enough to hold bird and brine and I've also never done a side-by-side taste test to judge the relative merits of each.\u003c/p>\n\u003cp>Instead of answering any of these questions in my own kitchen and instead of ingesting pounds of tasty, seasonal, and cockle-warming victuals, I'll be unloading boxes and sneezing through thick reams of dust. Next year, I'll be back cooking in my upgraded kitchen but this year, my DVD player will do the basting and carving.\u003c/p>\n\u003cp>\u003cstrong>The House of Yes\u003c/strong>: If seeing them around the holidays makes you remember how infuriating your family can be, Parker Posey's creepy family dynamics will make you realize what \"dysfunctional\" really means.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G5azW5Gz5lQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G5azW5Gz5lQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Piece of April\u003c/strong>: I haven't been able to take Katie Holmes seriously since she joined up with whackjob Tom Cruise, but some people seem to like this \"quirky\" movie about a young slip of a thing preparing dinner for her dysfunctional family in her tiny New York apartment. I predict food catastrophes.\u003c/p>\n\u003cp>\u003cstrong>Home for the Holidays\u003c/strong>: One more movie about the travails of having a dysfunctional family and then I'll stop, I promise. This one features a long-suffering Holly Hunter, sibling rivalry, a difficult daughter (Claire Danes), and a gay brother (Robert Downey, Jr.) bringing home a \"friend\" (Dylan McDermott) to meet his family. Shocking, indeed! Bonus elder set: Geraldine Chaplin, Anne Bancroft, and craggy Charles Durning.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/egWFWloosog&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/egWFWloosog&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>A Charlie Brown Thanksgiving\u003c/strong>: You can't properly celebrate a holiday until you've seen Eeyore-ish Charlie Brown almost ruin his. Besides, toast and popcorn is just about in line with what I'll be eating this year. I just wish these recordings had the old Dolly Madison commercials.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/oRR28ShWvmw&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/oRR28ShWvmw&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>The Thanksgiving Visitor\u003c/strong>: Not as much of a tear-jerker as Truman Capote's other holiday story, \u003ci>A Christmas Memory\u003c/i>, but it's still quite sweet to see the relationship between Buddy (young Capote) and his elderly relative, Miss Sook. Also, Geraldine Page as Miss Sook is quite fantastic.\u003c/p>\n\u003cp>\u003cstrong>Planes, Trains and Automobiles\u003c/strong>: Three words: \"Those aren't pillows!\"\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/MzJGIBySbtU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/MzJGIBySbtU&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Son In Law\u003c/strong>: It's a chance to see Carla Gugino before she was \u003ci>Karen Sisco\u003c/i>, Tiffani Thiessen when she still had the \"Amber,\" and Pauly Shore when he was (sort of) relevant. It's also a chance to see how a pure farmer's daughter becomes corrupted by Southern California -- tattoos, spandex, and roller blades, oh my!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "FLOW: For the Love of Water",
"title": "FLOW: For the Love of Water",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow.jpg\" alt=\"For the Love of Water\" align=\"left\">\u003cem>Thousands have lived without love, not one without water.\u003c/em>\u003cbr>\n-- W. H. Auden\u003c/p>\n\u003cp>Like the earth itself, our bodies are 70 percent water. This also happens to be the proportion of our water supply that the agricultural industry consumes to bring food to our tables. No conversation about sustainable food systems can exclude the topic of water. \u003c/p>\n\u003cp>While water wars seem like the concerns of distant communities, experts predict that towns across the US will also soon be struggling to provide clean, affordable water to their citizens. An award-winning documentary, \u003ca href=\"http://www.flowthefilm.com/\">\u003cem>Flow\u003c/em>\u003c/a>, one of the post powerful and elegant films in the recent \u003ca href=\"http://www.thirdi.org/%20\">3rd I Film Festival\u003c/a>, tackles the complex issues embedded in a simple glass of water. From Bolivia to India, from Michigan to our very own California, access to water is being contested.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/N7JYS7My6nU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/N7JYS7My6nU&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Water shortages affect California deeply. Earlier this summer, our governor declared the first statewide drought in 17 years, and municipalities across California have been urged to reduce their water use by 20 percent. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-field1.jpg\" alt=\"field\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ask any farmer or rancher or fisherman about water rights or water health, and you'll tap into the complex, heated politics of water. It's also a critical issue for environmental health: In nearly every state, citizens' groups fight threats to the safety of their drinking water, local watersheds and groundwater.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/creekfalls1.jpg\" alt=\"creekfalls\">\u003c/p>\n\u003cp>Follow the money to find some of the most critical struggles over water around the world. European-based, multinational corporations that specialize in privatizing municipal water systems, such as \u003ca href=\"http://www.suez-environnement.com/\">Suez\u003c/a> and \u003ca href=\"http://www.thameswater.co.uk/cps/rde/xchg/corp/hs.xsl/536.htm\">Thames\u003c/a>, and beverage companies like Coca-Cola and Nestle, which owns \u003ca href=\"http://www.nestle-watersna.com/default.htm\">70 brands of bottled water\u003c/a> in North American, have enormous amounts of money at stake in tapping into free water for their own use while selling expensive water back to their consumers. As the race to find clean water is nearing its peak, poor communities in Asia, Africa and Latin America are arriving at their communal pumps or wells to find, quite literally, that corporations have locked up their water supply. Dams, privatization, and pollution have immense ramifications on all forms of water on every continent. If you think wars over oil are tragically absurd, wait until you see citizens arming themselves for a sip of water. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-dam11.jpg\" alt=\"dam\">\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Flow\u003c/strong>\u003c/em> helps viewers understand some of these basic issues. Even more importantly, the film shows how courageous individuals, dedicated researchers, innovative business people, and organizations large and small all contribute to the Blue Revolution. Director Irena Salina interviews a wide variety of people around the world who have implemented real, workable solutions to benefit rather than exploit small municipalities. Even the credits at the end of the film highlight delightful ways companies and community groups work together to guarantee clean, abundant, affordable water for all. Among the most memorable inventions were the unique ultraviolet system developed by <a href=\"Waterhealth, a company based in Irvine, California, that encourages the formation of locally controlled micro-utilities along with public health initiatives, and the brightly colored PlayPump, which harnesses the seemingly endless energy of kids to bring up water. \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/uQu_Jppvzyk&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/uQu_Jppvzyk&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cem>A simple (and fun!) solution to a complex problem.\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Flow\u003c/strong>\u003c/em> will be playing next week at the \u003ca href=\"http://www.redvicmoviehouse.com/show.php?pageid=710\">Red Vic Movie House\u003c/a>. It's only engaged for two evenings, though it truly deserves a wider run in many other theatres. Since it may be a while before the documentary is picked up for wider distribution, I highly recommend that you set aside some time next Sunday or Monday evening to see this important, inspiring film. It's a superb example of a well-made documentary, and its message cannot fail to move every person who sees it. Every one of us drinks water, and everything single thing we touch, let alone all that we consume, depends on the flow of water.\u003c/p>\n\u003cp>\u003cstrong>DOCUMENTARY\u003c/strong>\u003cbr>\n\u003cem>Flow: For Love of Water\u003c/em>\u003cbr>\nDirected by Irena Salina\u003cbr>\n\u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic Movie House\u003c/a>\u003cbr>\nSunday, November 23 (2:00, 4:00, 7:15, 9:20)\u003cbr>\nMonday, November 24 (7:15, 9:20)\u003cbr>\n1727 Haight Street\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n(415) 668-3994\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=red%20vic%20movie%20house&um=1&ie=UTF-8&sa=N&tab=wl\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-dam21.jpg\" alt=\"dam\">\u003c/p>\n\u003cp>\u003cstrong>ACTIONS\u003c/strong>\u003c/p>\n\u003cp>What else can you do as an individual to help ensure abundant, clean, inexpensive water for all?\u003c/p>\n\u003cp>\u003cstrong>Drink tap water\u003c/strong>\u003cbr>\n-- Stop purchasing bottled water at home, at restaurants and on the road. The water bottling industry has effectively little regulation, and as the \u003ca href=\"http://www.jhsph.edu/publichealthnews/articles/2008/goldman_schwab_bpa.html\">John Hopkins Bloomberg School of Public Health\u003c/a> has stated: \"Many people do not feel comfortable drinking tap water, so they buy bottled water instead. The truth is that city water is much more highly regulated and monitored for quality. Bottled water is not. It can legally contain many things we would not tolerate in municipal drinking water.\" \u003c/p>\n\u003cp>-- Carry your own water bottles or collapsible cups. \u003ca href=\"http://www.flatterware.com\">Flatterware\u003c/a> has a 12-ounce cup that can hold either hot or cold drinks and then folds flat when empty. BPA-free water bottles are available from \u003ca href=\"http://www.thewatergeeks.com/BPA-Free-Water-Bottles-p-1-c-3.html\">Watergeeks Laboratories\u003c/a>, a company that create new products for consumers that will help \"turn the global water crisis upside down\" by tapping into tap water. If you dislike the taste of tap water, invest in a filtration system for your faucet or purchase a simple, inexpensive filtering pitcher.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/rollingroscoe1.jpg\" alt=\"glasses\">\u003c/p>\n\u003cp>\u003cstrong>Conserve water in your kitchen\u003c/strong>\u003cbr>\n-- Install an aerator in your kitchen faucet. EBMUD offers \u003ca href=\"http://www.ebmud.com/conserving_&_recycling/conservation_devices/default.htm\"> free conservation devices\u003c/a>. Water agencies in most cities offer educational materials and similar incentives for water conservation. Check the website of your local water utility company for more information.\u003c/p>\n\u003cp>-- If you own or manage a multi-unit residential building in San Francisco, order a \u003ca href=\"http://sfwater.org/detail.cfm/MC_ID/13/MSC_ID/168/MTO_ID/355/C_ID/4232/ListID/2\">Water-Wise Tenant Kit\u003c/a> for your tenants. If you're a tenant, contact your property manager and convince them to obtain one for all the renters in your building.\u003c/p>\n\u003cp>-- If you have a dishwasher, run only full loads. More recent models tend to be highly water efficient, but do check to be sure when you buy a new one. If you have an older one in your home, instead of rinsing the dishes before loading them in, scrape the food directly into your compost bin or trashcan to save water. If you wash by hand, avoid letting the water run while you wash. Use a large bowl, bin or even the pot you cooked in to hold wash water, and then rinse with as little water as needed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-faucet1.jpg\" alt=\"faucet\">\u003c/p>\n\u003cp>\u003cstrong>Support water conservation in restaurant kitchens\u003c/strong>\u003cbr>\n-- If you own a restaurant, train your employees to use techniques of water conservation that are appropriate for a commercial kitchen. Chicago-based \u003ca href=\"http://www.greenrestaurants.org/index.php\">Greening Restaurants\u003c/a> shares information at their website. SFPUC commercial customers are eligible for a \u003ca href=\"http://sfwater.org/mto_main.cfm/MC_ID/17/MSC_ID/389/MTO_ID/635\">free evaluation\u003c/a>, which includes a consultation tailored to their businesses, free water-saving devices and rebates on plumbing upgrades.\u003c/p>\n\u003cp>-- Look for the \u003ca href=\"http://www.thimmakka.org\">Thimmakka\u003c/a> seal of approval on your favorite neighborhood restaurant or market. By helping ethnic restaurant owners adopt sustainable practices while remaining profitable businesses has already saved over 10.8 million gallons of water. Ajanta in Berkeley, tin's Tea House Lounge in Walnut Creek, and La Cocina's kitchen in the Mission District have all benefitted from Thimmakka's expertise to help them transition to sustainable practices. If your local restaurant doesn't already take part in Thimmakka's programs, encourage the owners to contact the organization or \u003ca href=\"http://www.thimmakka.org/refer.php\">send a referral\u003c/a> yourself to the nonprofit's outreach administrators. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-potatoes1.jpg\" alt=\"potatoes\">\u003c/p>\n\u003cp>\u003cstrong>Support dry farmers\u003c/strong>\u003cbr>\n-- Buy produce from farmers who have learned to grow profitable crops without irrigation. Produce labeled \"dry-farmed\" refers to fruits and vegetables that are not irrigated after planting. Certain crops weather these dry conditions better, such as grapes, potatoes, and tomatoes. Dry farming generally intensifies their flavors, so like with many sustainable practices, it's as good for the palate as for the planet.\u003c/p>\n\u003cp>-- If you shop at a farmers market and if it's not too busy, ask your favorite producers about some of the water issues they face and learn about the ways they're able to conserve water on their land. Those who can employ dry farming methods are helping to save millions of gallons of water in our state. (View a \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/vt_farm_56_1.htm\">slideshow of Little Organic Farm\u003c/a>, including David Little's dry-farmed potatoes.)\u003c/p>\n\u003cp>-- To learn the basics of dry farming, including both benefits and challenges, read this detailed \u003ca href=\"http://www.soilandhealth.org/01aglibrary/010102/01010201.html%20\">overview\u003c/a> from the Soil and Health Library. As the writer, a not unbiased farmer in Australia notes, when \"the methods of dry-farming are understood and practiced, the practice is always successful; but it requires more intelligence, more implicit obedience to nature's laws, and greater vigilance, than farming in countries of abundant rainfall.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-canal1.jpg\" alt=\"canal\">\u003c/p>\n\u003cp>\u003cstrong>Educate yourself about local water laws\u003c/strong>\u003cbr>\n-- For those more interested in the colorful history of water in our state, browse the archives of the fascinating exhibit at the UC Berkeley Library on Liquid Gold: California's Water.\u003c/p>\n\u003cp>-- With agriculture consuming the vast majority of our water supply, California's politicians, policy makers, agricultural industry and large corporations that will have the most effect on water supply. As a concerned and informed consumer, learn about water laws. The National Technology and Science Center, a department of the Bureau of Land Management, has created an informative page summarizing \u003ca href=\"http://www.blm.gov/nstc/WaterLaws/california.html\">California's water rights system\u003c/a>, a dual system that incorporates Spanish pueblo rights into the riparian doctrine. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-pump1.jpg\" alt=\"pump\">\u003c/p>\n\u003cp>\u003cstrong>Support the Human Right to Water\u003c/strong>\u003cbr>\n-- Sign the petition to encourage the United Nations to expand its Universal Declaration of Human Rights to include \u003ca href=\"http://article31.org/\">Article 31\u003c/a>: \u003cem>Everyone has the right to clean and accessible water, adequate for the health and well-being of the individual and family, and no one shall be deprived of such access or quality of water due to individual economic circumstance.\u003c/em> The actions of individuals -- in other words, all the things that you can do above -- are more important and effective than any petition, but recognizing water as a right is one of the ways we can voice our concerns. If Article 31 were passed, it would go far in setting a valuable framework for guaranteeing access to water. If the UN considers owning property, holding citizenship, working for a living, receiving an education, enjoying the arts, and resting in leisure, as rights that we all hold by virtue of being human, then surely drinking clean water should be included in their Universal Declaration. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-leaf1.jpg\" alt=\"leaf\">\u003c/p>\n\n",
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"excerpt": "While water wars seem like the concerns of distant communities, experts predict that towns across the US will also soon be struggling to provide clean, affordable water to their citizens. An award-winning documentary, \u003ca href=\"http://www.flowthefilm.com/\">\u003cem>Flow\u003c/em>\u003c/a>, one of the post powerful and elegant films in the recent \u003ca href=\"http://www.thirdi.org/ \">3rd I Film Festival\u003c/a>, tackles the complex issues embedded in a simple glass of water. From Bolivia to India, from Michigan to our very own California, access to water is being contested.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow.jpg\" alt=\"For the Love of Water\" align=\"left\">\u003cem>Thousands have lived without love, not one without water.\u003c/em>\u003cbr>\n-- W. H. Auden\u003c/p>\n\u003cp>Like the earth itself, our bodies are 70 percent water. This also happens to be the proportion of our water supply that the agricultural industry consumes to bring food to our tables. No conversation about sustainable food systems can exclude the topic of water. \u003c/p>\n\u003cp>While water wars seem like the concerns of distant communities, experts predict that towns across the US will also soon be struggling to provide clean, affordable water to their citizens. An award-winning documentary, \u003ca href=\"http://www.flowthefilm.com/\">\u003cem>Flow\u003c/em>\u003c/a>, one of the post powerful and elegant films in the recent \u003ca href=\"http://www.thirdi.org/%20\">3rd I Film Festival\u003c/a>, tackles the complex issues embedded in a simple glass of water. From Bolivia to India, from Michigan to our very own California, access to water is being contested.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/N7JYS7My6nU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/N7JYS7My6nU&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Water shortages affect California deeply. Earlier this summer, our governor declared the first statewide drought in 17 years, and municipalities across California have been urged to reduce their water use by 20 percent. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-field1.jpg\" alt=\"field\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ask any farmer or rancher or fisherman about water rights or water health, and you'll tap into the complex, heated politics of water. It's also a critical issue for environmental health: In nearly every state, citizens' groups fight threats to the safety of their drinking water, local watersheds and groundwater.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/creekfalls1.jpg\" alt=\"creekfalls\">\u003c/p>\n\u003cp>Follow the money to find some of the most critical struggles over water around the world. European-based, multinational corporations that specialize in privatizing municipal water systems, such as \u003ca href=\"http://www.suez-environnement.com/\">Suez\u003c/a> and \u003ca href=\"http://www.thameswater.co.uk/cps/rde/xchg/corp/hs.xsl/536.htm\">Thames\u003c/a>, and beverage companies like Coca-Cola and Nestle, which owns \u003ca href=\"http://www.nestle-watersna.com/default.htm\">70 brands of bottled water\u003c/a> in North American, have enormous amounts of money at stake in tapping into free water for their own use while selling expensive water back to their consumers. As the race to find clean water is nearing its peak, poor communities in Asia, Africa and Latin America are arriving at their communal pumps or wells to find, quite literally, that corporations have locked up their water supply. Dams, privatization, and pollution have immense ramifications on all forms of water on every continent. If you think wars over oil are tragically absurd, wait until you see citizens arming themselves for a sip of water. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-dam11.jpg\" alt=\"dam\">\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Flow\u003c/strong>\u003c/em> helps viewers understand some of these basic issues. Even more importantly, the film shows how courageous individuals, dedicated researchers, innovative business people, and organizations large and small all contribute to the Blue Revolution. Director Irena Salina interviews a wide variety of people around the world who have implemented real, workable solutions to benefit rather than exploit small municipalities. Even the credits at the end of the film highlight delightful ways companies and community groups work together to guarantee clean, abundant, affordable water for all. Among the most memorable inventions were the unique ultraviolet system developed by <a href=\"Waterhealth, a company based in Irvine, California, that encourages the formation of locally controlled micro-utilities along with public health initiatives, and the brightly colored PlayPump, which harnesses the seemingly endless energy of kids to bring up water. \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/uQu_Jppvzyk&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/uQu_Jppvzyk&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cem>A simple (and fun!) solution to a complex problem.\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Flow\u003c/strong>\u003c/em> will be playing next week at the \u003ca href=\"http://www.redvicmoviehouse.com/show.php?pageid=710\">Red Vic Movie House\u003c/a>. It's only engaged for two evenings, though it truly deserves a wider run in many other theatres. Since it may be a while before the documentary is picked up for wider distribution, I highly recommend that you set aside some time next Sunday or Monday evening to see this important, inspiring film. It's a superb example of a well-made documentary, and its message cannot fail to move every person who sees it. Every one of us drinks water, and everything single thing we touch, let alone all that we consume, depends on the flow of water.\u003c/p>\n\u003cp>\u003cstrong>DOCUMENTARY\u003c/strong>\u003cbr>\n\u003cem>Flow: For Love of Water\u003c/em>\u003cbr>\nDirected by Irena Salina\u003cbr>\n\u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic Movie House\u003c/a>\u003cbr>\nSunday, November 23 (2:00, 4:00, 7:15, 9:20)\u003cbr>\nMonday, November 24 (7:15, 9:20)\u003cbr>\n1727 Haight Street\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n(415) 668-3994\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=red%20vic%20movie%20house&um=1&ie=UTF-8&sa=N&tab=wl\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-dam21.jpg\" alt=\"dam\">\u003c/p>\n\u003cp>\u003cstrong>ACTIONS\u003c/strong>\u003c/p>\n\u003cp>What else can you do as an individual to help ensure abundant, clean, inexpensive water for all?\u003c/p>\n\u003cp>\u003cstrong>Drink tap water\u003c/strong>\u003cbr>\n-- Stop purchasing bottled water at home, at restaurants and on the road. The water bottling industry has effectively little regulation, and as the \u003ca href=\"http://www.jhsph.edu/publichealthnews/articles/2008/goldman_schwab_bpa.html\">John Hopkins Bloomberg School of Public Health\u003c/a> has stated: \"Many people do not feel comfortable drinking tap water, so they buy bottled water instead. The truth is that city water is much more highly regulated and monitored for quality. Bottled water is not. It can legally contain many things we would not tolerate in municipal drinking water.\" \u003c/p>\n\u003cp>-- Carry your own water bottles or collapsible cups. \u003ca href=\"http://www.flatterware.com\">Flatterware\u003c/a> has a 12-ounce cup that can hold either hot or cold drinks and then folds flat when empty. BPA-free water bottles are available from \u003ca href=\"http://www.thewatergeeks.com/BPA-Free-Water-Bottles-p-1-c-3.html\">Watergeeks Laboratories\u003c/a>, a company that create new products for consumers that will help \"turn the global water crisis upside down\" by tapping into tap water. If you dislike the taste of tap water, invest in a filtration system for your faucet or purchase a simple, inexpensive filtering pitcher.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/rollingroscoe1.jpg\" alt=\"glasses\">\u003c/p>\n\u003cp>\u003cstrong>Conserve water in your kitchen\u003c/strong>\u003cbr>\n-- Install an aerator in your kitchen faucet. EBMUD offers \u003ca href=\"http://www.ebmud.com/conserving_&_recycling/conservation_devices/default.htm\"> free conservation devices\u003c/a>. Water agencies in most cities offer educational materials and similar incentives for water conservation. Check the website of your local water utility company for more information.\u003c/p>\n\u003cp>-- If you own or manage a multi-unit residential building in San Francisco, order a \u003ca href=\"http://sfwater.org/detail.cfm/MC_ID/13/MSC_ID/168/MTO_ID/355/C_ID/4232/ListID/2\">Water-Wise Tenant Kit\u003c/a> for your tenants. If you're a tenant, contact your property manager and convince them to obtain one for all the renters in your building.\u003c/p>\n\u003cp>-- If you have a dishwasher, run only full loads. More recent models tend to be highly water efficient, but do check to be sure when you buy a new one. If you have an older one in your home, instead of rinsing the dishes before loading them in, scrape the food directly into your compost bin or trashcan to save water. If you wash by hand, avoid letting the water run while you wash. Use a large bowl, bin or even the pot you cooked in to hold wash water, and then rinse with as little water as needed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-faucet1.jpg\" alt=\"faucet\">\u003c/p>\n\u003cp>\u003cstrong>Support water conservation in restaurant kitchens\u003c/strong>\u003cbr>\n-- If you own a restaurant, train your employees to use techniques of water conservation that are appropriate for a commercial kitchen. Chicago-based \u003ca href=\"http://www.greenrestaurants.org/index.php\">Greening Restaurants\u003c/a> shares information at their website. SFPUC commercial customers are eligible for a \u003ca href=\"http://sfwater.org/mto_main.cfm/MC_ID/17/MSC_ID/389/MTO_ID/635\">free evaluation\u003c/a>, which includes a consultation tailored to their businesses, free water-saving devices and rebates on plumbing upgrades.\u003c/p>\n\u003cp>-- Look for the \u003ca href=\"http://www.thimmakka.org\">Thimmakka\u003c/a> seal of approval on your favorite neighborhood restaurant or market. By helping ethnic restaurant owners adopt sustainable practices while remaining profitable businesses has already saved over 10.8 million gallons of water. Ajanta in Berkeley, tin's Tea House Lounge in Walnut Creek, and La Cocina's kitchen in the Mission District have all benefitted from Thimmakka's expertise to help them transition to sustainable practices. If your local restaurant doesn't already take part in Thimmakka's programs, encourage the owners to contact the organization or \u003ca href=\"http://www.thimmakka.org/refer.php\">send a referral\u003c/a> yourself to the nonprofit's outreach administrators. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-potatoes1.jpg\" alt=\"potatoes\">\u003c/p>\n\u003cp>\u003cstrong>Support dry farmers\u003c/strong>\u003cbr>\n-- Buy produce from farmers who have learned to grow profitable crops without irrigation. Produce labeled \"dry-farmed\" refers to fruits and vegetables that are not irrigated after planting. Certain crops weather these dry conditions better, such as grapes, potatoes, and tomatoes. Dry farming generally intensifies their flavors, so like with many sustainable practices, it's as good for the palate as for the planet.\u003c/p>\n\u003cp>-- If you shop at a farmers market and if it's not too busy, ask your favorite producers about some of the water issues they face and learn about the ways they're able to conserve water on their land. Those who can employ dry farming methods are helping to save millions of gallons of water in our state. (View a \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/vt_farm_56_1.htm\">slideshow of Little Organic Farm\u003c/a>, including David Little's dry-farmed potatoes.)\u003c/p>\n\u003cp>-- To learn the basics of dry farming, including both benefits and challenges, read this detailed \u003ca href=\"http://www.soilandhealth.org/01aglibrary/010102/01010201.html%20\">overview\u003c/a> from the Soil and Health Library. As the writer, a not unbiased farmer in Australia notes, when \"the methods of dry-farming are understood and practiced, the practice is always successful; but it requires more intelligence, more implicit obedience to nature's laws, and greater vigilance, than farming in countries of abundant rainfall.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-canal1.jpg\" alt=\"canal\">\u003c/p>\n\u003cp>\u003cstrong>Educate yourself about local water laws\u003c/strong>\u003cbr>\n-- For those more interested in the colorful history of water in our state, browse the archives of the fascinating exhibit at the UC Berkeley Library on Liquid Gold: California's Water.\u003c/p>\n\u003cp>-- With agriculture consuming the vast majority of our water supply, California's politicians, policy makers, agricultural industry and large corporations that will have the most effect on water supply. As a concerned and informed consumer, learn about water laws. The National Technology and Science Center, a department of the Bureau of Land Management, has created an informative page summarizing \u003ca href=\"http://www.blm.gov/nstc/WaterLaws/california.html\">California's water rights system\u003c/a>, a dual system that incorporates Spanish pueblo rights into the riparian doctrine. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/flow-pump1.jpg\" alt=\"pump\">\u003c/p>\n\u003cp>\u003cstrong>Support the Human Right to Water\u003c/strong>\u003cbr>\n-- Sign the petition to encourage the United Nations to expand its Universal Declaration of Human Rights to include \u003ca href=\"http://article31.org/\">Article 31\u003c/a>: \u003cem>Everyone has the right to clean and accessible water, adequate for the health and well-being of the individual and family, and no one shall be deprived of such access or quality of water due to individual economic circumstance.\u003c/em> The actions of individuals -- in other words, all the things that you can do above -- are more important and effective than any petition, but recognizing water as a right is one of the ways we can voice our concerns. If Article 31 were passed, it would go far in setting a valuable framework for guaranteeing access to water. If the UN considers owning property, holding citizenship, working for a living, receiving an education, enjoying the arts, and resting in leisure, as rights that we all hold by virtue of being human, then surely drinking clean water should be included in their Universal Declaration. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "KTEH's Cooking with Garlic: Vote for Your Favorite Video Host",
"title": "KTEH's Cooking with Garlic: Vote for Your Favorite Video Host",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/tlutzker-th.jpg\" alt=\"Girl with a puppet\" align=\"left\">This September, KTEH invited local viewers to audition for their chance to be the next cooking show star in their live December special, \u003ca href=\"http://kteh.org/tv/productions/cooks/garlic.jsp\">KTEH Cooks with Garlic\u003c/a>.\u003c/p>\n\u003cp>Thirty-eight people of all walks of local life got up enough nerve to send in their video recipes and on November 1st, you, in all your I-could-have-done-that-so-much-better smugness, are invited to vote for your favorite. \u003ca href=\"http://kteh.org/tv/productions/cooks/videos.jsp\">Do yourself a favor and watch them\u003c/a>.\u003c/p>\n\u003cp>For those of you who were either too late to submit your own video, or would simply enjoy contributing your own recipe, there is still time and an ounce of hope. \u003ca href=\"http://kteh.org/tv/productions/cooks/recipe-form.jsp\">Submit to KTEH your favorite original garlic recipe\u003c/a> to be considered for their upcoming cookbook. All recipes should include a \u003ca href=\"http://en.wikipedia.org/wiki/Byline\">byline\u003c/a>. Please note that any recipe submitted becomes the property of KTEH. \u003c/p>\n\u003cp>It takes a lot of time to watch all of the video submissions, certainly, but I found them absolutely fascinating. I am impressed by the amount of people out there who have, um, garlic bulbs big enough to let televisionland into their kitchens and, in a sense, into their psyches.\u003c/p>\n\u003cp>Take a peek. In the mix, you can watch a woman creating a Garlic Dream Sauce with the help of a puppet, teen-aged girls with confident cooking skills preparing soup under the supervision of a doting father, cooks hawking their own cookbooks, even a woman creating a garlic-infused \"Toasty Thai Ice Cream\" under the menacing gaze of a crazed-looking, apron-wearing pig.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The overall craftsmanship of the videos is non-professional, to be sure. Many of the videos are so dark, it sometimes seems as though some of the contestants were in the care of some sort of culinary witness protection program. Some of the submittors make up for lack of technical know-how with vibrant personalities. Others come off frightfully dull, professorial, repetitive, or even painfully awkward. But here they are, for all the world to see.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I've spent a few hours watching the videos. I've got my favorites and I'm definitely voting. I'm basing my choices not so much on recipe, production value, or even physical hotness. Instead, I'm voting based on kitchen décor. Look for the Marlo Thomas-as-That-Girl kitchen tile.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/tlutzker-th.jpg\" alt=\"Girl with a puppet\" align=\"left\">This September, KTEH invited local viewers to audition for their chance to be the next cooking show star in their live December special, \u003ca href=\"http://kteh.org/tv/productions/cooks/garlic.jsp\">KTEH Cooks with Garlic\u003c/a>.\u003c/p>\n\u003cp>Thirty-eight people of all walks of local life got up enough nerve to send in their video recipes and on November 1st, you, in all your I-could-have-done-that-so-much-better smugness, are invited to vote for your favorite. \u003ca href=\"http://kteh.org/tv/productions/cooks/videos.jsp\">Do yourself a favor and watch them\u003c/a>.\u003c/p>\n\u003cp>For those of you who were either too late to submit your own video, or would simply enjoy contributing your own recipe, there is still time and an ounce of hope. \u003ca href=\"http://kteh.org/tv/productions/cooks/recipe-form.jsp\">Submit to KTEH your favorite original garlic recipe\u003c/a> to be considered for their upcoming cookbook. All recipes should include a \u003ca href=\"http://en.wikipedia.org/wiki/Byline\">byline\u003c/a>. Please note that any recipe submitted becomes the property of KTEH. \u003c/p>\n\u003cp>It takes a lot of time to watch all of the video submissions, certainly, but I found them absolutely fascinating. I am impressed by the amount of people out there who have, um, garlic bulbs big enough to let televisionland into their kitchens and, in a sense, into their psyches.\u003c/p>\n\u003cp>Take a peek. In the mix, you can watch a woman creating a Garlic Dream Sauce with the help of a puppet, teen-aged girls with confident cooking skills preparing soup under the supervision of a doting father, cooks hawking their own cookbooks, even a woman creating a garlic-infused \"Toasty Thai Ice Cream\" under the menacing gaze of a crazed-looking, apron-wearing pig.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The overall craftsmanship of the videos is non-professional, to be sure. Many of the videos are so dark, it sometimes seems as though some of the contestants were in the care of some sort of culinary witness protection program. Some of the submittors make up for lack of technical know-how with vibrant personalities. Others come off frightfully dull, professorial, repetitive, or even painfully awkward. But here they are, for all the world to see.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I've spent a few hours watching the videos. I've got my favorites and I'm definitely voting. I'm basing my choices not so much on recipe, production value, or even physical hotness. Instead, I'm voting based on kitchen décor. Look for the Marlo Thomas-as-That-Girl kitchen tile.\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/24/2008/09/jacques1.jpg\" alt=\"Jacques Pepin and Stephanie Lucianovic\">\u003c/p>\n\u003cp>KQED's October issue of \u003ca href=\"http://www.kqed.org/support/membership/guide/index.jsp\">\u003cem>The Guide\u003c/em>\u003c/a> has a little piece about the new Jacques Pépin show, \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=17740\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, premiering this Saturday. I must to admit to snorting when I saw that the article's timeline of a day in the life of the show started at 10:30 a.m., because the back kitchen was there between 7:00 and 7:30 a.m., and Jacques himself was in not too much later.\u003c/p>\n\u003cp>We'd all be prepping, and he'd come in for his coffee blanched with Straus cream. After a few sips, he'd quietly look around at what we were doing and that's when we knew it was our time. Laura Pauli (Cucina Testa Rossa around these and \u003ca href=\"http://cucinatestarossa.blogs.com/\">other parts\u003c/a>) told me that every morning working on this show -- she's worked on past shows with him -- was nothing less than a private cooking lesson with Jacques Pépin. She could not have been more right. Except, they weren't just cooking lessons, they were \u003ca href=\"http://www.grubreport.com/soupdujour/breadinapot.html\"> lifelong memories\u003c/a>.\u003c/p>\n\u003cp>Going down the line, Jacques would answer any questions we had about the recipes and explain in detail -- often demonstrating or watching and correcting -- exactly how he wanted the fish portioned or how much of the broccoli he wanted trimmed. Because Jacques is the eternal teacher, he wanted to demonstrate his prepping and cooking techniques as much as possible on the show. He didn't want \u003cem>everything\u003c/em> done for him, all neat and tidy and magic-of-television perfect. So, if he had a special way of drumming out pomegranate seeds that hadn't been filmed yet, he wanted to be able to do that.\u003c/p>\n\u003cp>Sometimes things would change mid-stream and the prep we had done in the morning was tossed. For instance, maybe the recipe called for 1 cup leeks, diced. Well, 1 cup leeks, perfectly diced went out to the set. But maybe while going over the episode's blocking, it was decided that we had enough time for Jacques to show how to clean and dice leeks. As food runner (the other half of my duties), it was my job to dash back to the kitchen and grab or holler out for undiced leeks, make sure the ends were trimmed just enough (not all the way, but tidied up the way Jacques liked them), and run them back to the set. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few episodes later, I finally learned that the way to keep me from constantly running hither and yon was to have all ingredients in every possible form at the ready. If the recipe called for 1 cup leeks, diced, I had 1 cup leeks, diced. I also had whole leeks and even a few whole leeks with some -- but not all -- diced. Options.\u003c/p>\n\u003cp>Working on the show was one of the most amazing experiences of my life, made even better by Jacques' patience and professionalism. But Jacques has a professionalism that isn't cold or diva-ish. He's professional in that it was almost unheard of him not to get the episode on the first take. Not just the segment, mind you, the \u003cem>entire\u003c/em> episode. He also doesn't need a script; it's just all right there on the tip of his tongue and the front of his brain. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/jacques2.jpg\" alt=\"Jacques Pepin\">\u003c/p>\n\u003cp>However, he's warm and appreciative. He's kind. He's generous. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few episodes later, I finally learned that the way to keep me from constantly running hither and yon was to have all ingredients in every possible form at the ready. If the recipe called for 1 cup leeks, diced, I had 1 cup leeks, diced. I also had whole leeks and even a few whole leeks with some -- but not all -- diced. Options.\u003c/p>\n\u003cp>Working on the show was one of the most amazing experiences of my life, made even better by Jacques' patience and professionalism. But Jacques has a professionalism that isn't cold or diva-ish. He's professional in that it was almost unheard of him not to get the episode on the first take. Not just the segment, mind you, the \u003cem>entire\u003c/em> episode. He also doesn't need a script; it's just all right there on the tip of his tongue and the front of his brain. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/jacques2.jpg\" alt=\"Jacques Pepin\">\u003c/p>\n\u003cp>However, he's warm and appreciative. He's kind. He's generous. There would be a wine on the set that he particularly liked and after shooting the episode, he'd bring it to the back kitchen because he was so intent on all of us experiencing it. He was interested in talking to people about them, not about himself. He spent a long time at our wrap party talking to my husband about his career as a mathematician. He spent a dinner out asking me every detail about how I got involved with food and what I want to do next.\u003c/p>\n\u003cp>Later, I'd realize that he spent so many early morning hours with us in the hot, cramped kitchen because that's where he really wanted to be, in the thick of it, teaching.\u003c/p>\n\u003cp>\u003cb>\u003cem>Jacques Pépin: More Fast Food My Way\u003c/em> premieres Saturday, October 4, at 10:30 a.m. on KQED TV\u003c/b>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/morefastfoodmyway\">website launches October 2\u003c/a> and you will be able to watch video episodes online, download recipes from the show, view a behind-the-scenes slideshow of the production process and get program information.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Go to \u003ca href=\"http://www.kqed.org/morefastfoodmyway\">kqed.org/morefastfoodmyway\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"order": 9
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"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
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