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"content": "\u003cp>My earliest memory of my maternal grandmother is in a kitchen that I can just barely picture. It's far too large and blurry at the walls, which are dim and milky white. The table in front of me comes into focus, along with my grandmother's hands. She is making tortillas, flattening balls of dough with a rolling pin and then quickly transferring a disc of flour and lard from hand to hand before depositing it on a hot plancha. The finished tortilla lands in front of me. My little hands bring it to my mouth as the memory fades. Before disappearing, this brief image has communicated volumes about who I am and where I come from. It is my family's immigrant experience encapsulated in a single tortilla, passed from my grandmother's hands, which repeated these gestures countless times over the decades, preparing the staple that nourished her ten children and, when we were lucky, their children as well. \u003c/p>\n\u003cp>As 88-year-old Eva Hashiguchi prepares the many dishes that populate her annual Japanese New Year party, I couldn't help but flash on the above image of my own grandmother. These rituals are about more than just the acquisition and combination of ingredients, they are a complicated dance that involves the whole body in the offering. In Matthew Hashiguchi's film, \u003cem>Good Luck Soup\u003c/em>, which takes its name from the centerpiece dish of Eva's annual family celebration, this meal is the site of more than just cooking and eating. Matthew and his extended family have been sustained by their matriarch's relentless positivity, but also shaped by a defining trauma without which their family may never have come into existence.\u003c/p>\n\u003cfigure id=\"attachment_115583\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg\" alt=\"Chef Roy Choi\" width=\"800\" height=\"533\" class=\"size-medium wp-image-115583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Roy Choi \u003ccite>(Travis Jensen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goodlucksoupfilm.com/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> is one of just a few food-related films screening at this year's 35th annual \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">CAAMFest\u003c/a>, put on by the Center for Asian American Media, which runs March 9-19, 2017 and features 113 films from around the globe at various Bay Area locations. As usual, the festival is kicked off by the \u003ca href=\"http://caamfest.com/2017/section/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a>, a celebration of Asian American culinary achievement on March 4, 2017. Each year, the Feast acknowledges the contributions of a trio of chefs and food organizations. This year, alongside the Asian Chefs Association and People's Kitchen Collective, the feast honors chef Roy Choi, whose Kogi fleet of L.A.-based Korean taco trucks is credited with kicking off the current food truck phenomenon. Choi's signature Korean BBQ taco is a quintessentially Los Angeles invention, famously representing the city's diversity through taste and giving voice to a certain part of the immigration experience. \u003c/p>\n\u003cp>The CAAMFeast annually celebrates the centrality of cuisine to culture and identity. This year's food-related selections elaborate the complicated issues surrounding the immigrant experience, taking on added relevance in the current political climate. The kitchen is so often the site where individual flair meets family tradition. Flavors melt but remain distinct. Immigrants may arrive and assimilate other aspects of their original cultures, but taste persists. Food defines.\u003c/p>\n\u003cp>https://youtu.be/azE0SSHFcmI\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/good-luck-soup/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> (March 18) begins with a startling admission; the filmmaker remembers yelling \"I don't want to be Japanese\" at his Japanese-American father. As a mixed-race kid growing up in an Irish Catholic neighborhood in Cleveland, Ohio, Hashiguchi felt intense pressure to assimilate. He and his siblings recount the constant requests for definition their looks, their culture and their name inspired. His family belonged to a tight-knit enclave of American citizens of Japanese descent that formed shortly after World War II, when they were released from the infamous internment camps. It is this trauma that worries Eva's progeny. \u003c/p>\n\u003cfigure id=\"attachment_115581\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg\" alt=\"Still from Good Luck Soup\" width=\"640\" height=\"953\" class=\"size-large wp-image-115581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-160x238.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-800x1191.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-768x1143.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-960x1429.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-240x357.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-375x558.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-520x774.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2.jpg 1162w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Good Luck Soup\u003c/figcaption>\u003c/figure>\n\u003cp>Eva is an American citizen, born in Florin, CA to Japanese immigrants. She and her family lost their fruit farm and were interned by the United States government shortly after the bombing of Pearl Harbor. She spent her teenage years in the camps, where she also met her future husband. While Eva freely shares her experiences from that period, she lived her life determined not to let this deep betrayal limit or define her. If anything, the internment clarified many aspects of the American experience for Eva and redoubled her commitment to celebrate her Japanese heritage. \u003c/p>\n\u003cp>Eva's three children married non-Japanese men and women. Today, her grandchildren struggle with their heritage and wonder what will happen when 88-year-old Eva no longer prepares that annual bowl of good luck soup. The film is a heartfelt and personal exploration of what it means to be American, using the preparation of an annual meal to reveal the complicated issues of immigration, race, heritage and assimilation, while exploring the lasting impact of a great injustice the U.S. government committed against a group of its own citizens. \u003c/p>\n\u003cfigure id=\"attachment_115582\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg\" alt=\"Still from Sunday Dinner\" width=\"640\" height=\"360\" class=\"size-large wp-image-115582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-520x292.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Sunday Dinner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/sunday-dinner/\" target=\"_blank\">\u003cem>Sunday Dinner\u003c/em>\u003c/a>, a short included in the program \u003ca href=\"http://caamfest.com/2017/events/eat-chinatown/\" target=\"_blank\">\u003cem>Eat Chinatown\u003c/em>\u003c/a> (March 11) provides an interesting contrast. The film is a loving portrait of a patriarch's prep for his weekly family sit-down. While he cooks Sunday dinner, Kwok Wai Chan briefly describes his escape from Mao's China and professes his admiration for the United States, a land where his hard work has been rewarded -- a place where he has felt free. The film calls into question much of the current rhetoric about immigration in the U.S.\u003c/p>\n\u003cp>CAAMFeast honoree, \u003ca href=\"https://twitter.com/RidingShotgunLA\" target=\"_blank\">Roy Choi's\u003c/a> immigrant experience is best expressed in the flavor of his food. Both Choi's parents are from Korea, his mother from the north, his father from the south. His family arrived in California when Choi was two years old. Their entrepreneurial adventure included selling jars of his mother's homemade kimchee out of the trunk of the family car. Choi describes her as having \"flavor in her fingertips,\" a quality he obviously inherited. The family ran several businesses, including a Korean restaurant in Anaheim, CA, which launched and failed during a formative period for Choi. Later, his parents would make their fortune in the jewelry business and move into an upscale suburb in Orange County. Choi's misspent youth, which included some famous addictions -- to drugs, milkshakes, and gambling -- and time spent as a low-rider in Norwalk, is well documented in his memoir/cookbook \u003ca href=\"https://www.amazon.com/L-Son-Life-City/dp/0062202634\" target=\"_blank\">\u003cem>L.A. Son: My Life, My City, My Food\u003c/em>\u003c/a>. He runs a fleet of food trucks and has opened several restaurants across Los Angeles, but his main accomplishment seems to be synthesizing the flavors of his Korean roots with the Mexican street foods of his youth.\u003c/p>\n\u003cp>Innovation is powerfully connected to diversity, which cannot be separated from the global circulation of influences and populations. The CAAMFeast is an annual reminder of how the food we eat expresses where we come from while providing fuel for the way forward.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. For \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">tickets and information\u003c/a> visit caamfest.com. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My earliest memory of my maternal grandmother is in a kitchen that I can just barely picture. It's far too large and blurry at the walls, which are dim and milky white. The table in front of me comes into focus, along with my grandmother's hands. She is making tortillas, flattening balls of dough with a rolling pin and then quickly transferring a disc of flour and lard from hand to hand before depositing it on a hot plancha. The finished tortilla lands in front of me. My little hands bring it to my mouth as the memory fades. Before disappearing, this brief image has communicated volumes about who I am and where I come from. It is my family's immigrant experience encapsulated in a single tortilla, passed from my grandmother's hands, which repeated these gestures countless times over the decades, preparing the staple that nourished her ten children and, when we were lucky, their children as well. \u003c/p>\n\u003cp>As 88-year-old Eva Hashiguchi prepares the many dishes that populate her annual Japanese New Year party, I couldn't help but flash on the above image of my own grandmother. These rituals are about more than just the acquisition and combination of ingredients, they are a complicated dance that involves the whole body in the offering. In Matthew Hashiguchi's film, \u003cem>Good Luck Soup\u003c/em>, which takes its name from the centerpiece dish of Eva's annual family celebration, this meal is the site of more than just cooking and eating. Matthew and his extended family have been sustained by their matriarch's relentless positivity, but also shaped by a defining trauma without which their family may never have come into existence.\u003c/p>\n\u003cfigure id=\"attachment_115583\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg\" alt=\"Chef Roy Choi\" width=\"800\" height=\"533\" class=\"size-medium wp-image-115583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Roy Choi \u003ccite>(Travis Jensen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goodlucksoupfilm.com/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> is one of just a few food-related films screening at this year's 35th annual \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">CAAMFest\u003c/a>, put on by the Center for Asian American Media, which runs March 9-19, 2017 and features 113 films from around the globe at various Bay Area locations. As usual, the festival is kicked off by the \u003ca href=\"http://caamfest.com/2017/section/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a>, a celebration of Asian American culinary achievement on March 4, 2017. Each year, the Feast acknowledges the contributions of a trio of chefs and food organizations. This year, alongside the Asian Chefs Association and People's Kitchen Collective, the feast honors chef Roy Choi, whose Kogi fleet of L.A.-based Korean taco trucks is credited with kicking off the current food truck phenomenon. Choi's signature Korean BBQ taco is a quintessentially Los Angeles invention, famously representing the city's diversity through taste and giving voice to a certain part of the immigration experience. \u003c/p>\n\u003cp>The CAAMFeast annually celebrates the centrality of cuisine to culture and identity. This year's food-related selections elaborate the complicated issues surrounding the immigrant experience, taking on added relevance in the current political climate. The kitchen is so often the site where individual flair meets family tradition. Flavors melt but remain distinct. Immigrants may arrive and assimilate other aspects of their original cultures, but taste persists. Food defines.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/azE0SSHFcmI'\n title='//www.youtube.com/embed/azE0SSHFcmI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/good-luck-soup/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> (March 18) begins with a startling admission; the filmmaker remembers yelling \"I don't want to be Japanese\" at his Japanese-American father. As a mixed-race kid growing up in an Irish Catholic neighborhood in Cleveland, Ohio, Hashiguchi felt intense pressure to assimilate. He and his siblings recount the constant requests for definition their looks, their culture and their name inspired. His family belonged to a tight-knit enclave of American citizens of Japanese descent that formed shortly after World War II, when they were released from the infamous internment camps. It is this trauma that worries Eva's progeny. \u003c/p>\n\u003cfigure id=\"attachment_115581\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg\" alt=\"Still from Good Luck Soup\" width=\"640\" height=\"953\" class=\"size-large wp-image-115581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-160x238.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-800x1191.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-768x1143.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-960x1429.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-240x357.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-375x558.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-520x774.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2.jpg 1162w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Good Luck Soup\u003c/figcaption>\u003c/figure>\n\u003cp>Eva is an American citizen, born in Florin, CA to Japanese immigrants. She and her family lost their fruit farm and were interned by the United States government shortly after the bombing of Pearl Harbor. She spent her teenage years in the camps, where she also met her future husband. While Eva freely shares her experiences from that period, she lived her life determined not to let this deep betrayal limit or define her. If anything, the internment clarified many aspects of the American experience for Eva and redoubled her commitment to celebrate her Japanese heritage. \u003c/p>\n\u003cp>Eva's three children married non-Japanese men and women. Today, her grandchildren struggle with their heritage and wonder what will happen when 88-year-old Eva no longer prepares that annual bowl of good luck soup. The film is a heartfelt and personal exploration of what it means to be American, using the preparation of an annual meal to reveal the complicated issues of immigration, race, heritage and assimilation, while exploring the lasting impact of a great injustice the U.S. government committed against a group of its own citizens. \u003c/p>\n\u003cfigure id=\"attachment_115582\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg\" alt=\"Still from Sunday Dinner\" width=\"640\" height=\"360\" class=\"size-large wp-image-115582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-520x292.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Sunday Dinner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/sunday-dinner/\" target=\"_blank\">\u003cem>Sunday Dinner\u003c/em>\u003c/a>, a short included in the program \u003ca href=\"http://caamfest.com/2017/events/eat-chinatown/\" target=\"_blank\">\u003cem>Eat Chinatown\u003c/em>\u003c/a> (March 11) provides an interesting contrast. The film is a loving portrait of a patriarch's prep for his weekly family sit-down. While he cooks Sunday dinner, Kwok Wai Chan briefly describes his escape from Mao's China and professes his admiration for the United States, a land where his hard work has been rewarded -- a place where he has felt free. The film calls into question much of the current rhetoric about immigration in the U.S.\u003c/p>\n\u003cp>CAAMFeast honoree, \u003ca href=\"https://twitter.com/RidingShotgunLA\" target=\"_blank\">Roy Choi's\u003c/a> immigrant experience is best expressed in the flavor of his food. Both Choi's parents are from Korea, his mother from the north, his father from the south. His family arrived in California when Choi was two years old. Their entrepreneurial adventure included selling jars of his mother's homemade kimchee out of the trunk of the family car. Choi describes her as having \"flavor in her fingertips,\" a quality he obviously inherited. The family ran several businesses, including a Korean restaurant in Anaheim, CA, which launched and failed during a formative period for Choi. Later, his parents would make their fortune in the jewelry business and move into an upscale suburb in Orange County. Choi's misspent youth, which included some famous addictions -- to drugs, milkshakes, and gambling -- and time spent as a low-rider in Norwalk, is well documented in his memoir/cookbook \u003ca href=\"https://www.amazon.com/L-Son-Life-City/dp/0062202634\" target=\"_blank\">\u003cem>L.A. Son: My Life, My City, My Food\u003c/em>\u003c/a>. He runs a fleet of food trucks and has opened several restaurants across Los Angeles, but his main accomplishment seems to be synthesizing the flavors of his Korean roots with the Mexican street foods of his youth.\u003c/p>\n\u003cp>Innovation is powerfully connected to diversity, which cannot be separated from the global circulation of influences and populations. The CAAMFeast is an annual reminder of how the food we eat expresses where we come from while providing fuel for the way forward.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. For \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">tickets and information\u003c/a> visit caamfest.com. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Budweiser's Super Bowl Ad About Immigration Reverberates In More Ways Than One",
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"content": "\u003cp>\"You don't look like you're from around here,\" a young Adolphus Busch is told as he arrives in America from Germany to pursue his dream of making beer. So begins Budweiser's new Super Bowl ad, released earlier this week into an ongoing political maelstrom over immigration.\u003c/p>\n\u003cp>The ad depicts the company's founder trudging through swamps and mud, surviving a steamboat fire and being greeted with outright hostility before getting to St. Louis and meeting Eberhard Anheuser — i.e., the Anheuser in Anheuser-Busch. Despite the beer giant's protestations that the ad is not political, it has hit a nerve among conservatives for taking a seemingly pro-immigrant stance at a time of widespread protests against President Trump's ban on travelers from seven Muslim-majority nations.\u003c/p>\n\u003cp>But lost in all the brouhaha is the true story of the 19th-century German immigrants behind the rise of American brewing.\u003c/p>\n\u003cp>First, let's start with a little historical nitpicking with that ad. Historian Maureen Ogle, author of \u003cem>Ambitious Brew: The Story of American Beer,\u003c/em> says that when Busch arrived in St. Louis, Mo., he didn't just run into Eberhard Anheuser — he married his daughter and took over the small brewery that Anheuser, a prosperous soap-maker, had acquired.\u003c/p>\n\u003cp>Also, neither Anheuser nor Busch was the source of the original Budweiser. Ogle says the Bud brand was started by one of Busch's friends, Carl Conrad. Busch eventually bought Budweiser from Conrad — but that happened in the 1880s, long after he'd already become a successful brewer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there's one thing in the Budweiser ad that rings true to history: the anti-German immigrant hostility that Busch is depicted enduring on the streets. \"Go back home!\" a man tells him angrily.\u003c/p>\n\u003cp>While we don't know if Busch himself ever walked through such hostile crowds, Ogle says the 1850s were certainly an era marked by \"xenophobic turmoil.\"\u003c/p>\n\u003cp>Busch was part of a large wave of German immigrants, including Frederick Miller and Frederick Pabst, who helped build American brewing in the mid-1800s. The still-new nation was in the middle of a great debate over what it meant to be an American. And it was seeing a huge influx of immigrants — not just from Germany, but Ireland, too.\u003c/p>\n\u003cp>\"Both the Irish and Germans came from cultures where alcohol was a respectable habit,\" says Ogle.\u003c/p>\n\u003cp>Many native-born Americans were worried about how all those newcomers, and their customs, would affect national identity, Ogle says. That's partly what gave rise to the temperance movement. It wasn't just about condemning alcohol, it was about defining the moral character of America.\u003c/p>\n\u003cp>\"That was a serious culture clash,\" Ogle says. \"And it did fuel a really strong prohibition movement.\"\u003c/p>\n\u003cp>Many Germans who came over set up beer halls in towns with large German enclaves, like St. Louis, Cincinnati and Milwaukee.\u003c/p>\n\u003cp>\"Americans thought of it as disreputable — only low-class people drank,\" Ogle says. \"If you went into a tavern, you were going into the seventh circle of hell.\"\u003c/p>\n\u003cp>This was the 1840s and '50s, when America was still debating the great question of slavery, and whether to legalize it outside the South. Ogle says many working-class whites in the North who organized against the expansion of slavery did so, in part, out of fear that they'd be competing for low-skill jobs. These working-class whites were anti-immigrant for the same reasons, she says.\u003c/p>\n\u003cp>\"There were pitched battles in the streets where people were saying, 'You don't belong here. Go home. We don't want any more immigrants, ' \" Ogle says.\u003c/p>\n\u003cp>The Republican Party was born in Wisconsin in this climate, she says, to combat the expansion of slavery into the western territories, but also as a way for German immigrants to stand up for themselves.\u003c/p>\n\u003cp>\"In Milwaukee [the Republican Party] was made up of German immigrants who were determined to protect immigrant rights and who wanted to end slavery,\" she says.\u003c/p>\n\u003cp>As for Busch, he became an American citizen and was extremely proud of it, Ogle says. He died before the start of World War I — when anti-German sentiment became rampant in the U.S. His wife, Lilly Anheuser Busch, suffered a terrible indignity. Suspected of being a German spy, she was forced to undergo a full-body exam — body cavities included — by order of the attorney general on her way back from visiting relatives in Germany. And his family was denounced in newspapers as un-American, their loyalties to the nation openly questioned.\u003c/p>\n\u003cp>One other thing to note: Many of those German immigrants of the mid-19th century were essentially refugees. They were fleeing constant warfare in Europe and came to America in search of stability.\u003c/p>\n\u003cp>So while Budweiser's ad represents a glowing representation of the American Dream, the truth is more complicated and, in fact, reflects a history of immigration that reverberates today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Right now a little history is valuable for just about everything,\" Ogle says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Despite taking some historical liberties, Bud's new ad about its founder gets some things right — like the hostility toward new immigrants and suspicion of their un-American ways (like drinking).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"You don't look like you're from around here,\" a young Adolphus Busch is told as he arrives in America from Germany to pursue his dream of making beer. So begins Budweiser's new Super Bowl ad, released earlier this week into an ongoing political maelstrom over immigration.\u003c/p>\n\u003cp>The ad depicts the company's founder trudging through swamps and mud, surviving a steamboat fire and being greeted with outright hostility before getting to St. Louis and meeting Eberhard Anheuser — i.e., the Anheuser in Anheuser-Busch. Despite the beer giant's protestations that the ad is not political, it has hit a nerve among conservatives for taking a seemingly pro-immigrant stance at a time of widespread protests against President Trump's ban on travelers from seven Muslim-majority nations.\u003c/p>\n\u003cp>But lost in all the brouhaha is the true story of the 19th-century German immigrants behind the rise of American brewing.\u003c/p>\n\u003cp>First, let's start with a little historical nitpicking with that ad. Historian Maureen Ogle, author of \u003cem>Ambitious Brew: The Story of American Beer,\u003c/em> says that when Busch arrived in St. Louis, Mo., he didn't just run into Eberhard Anheuser — he married his daughter and took over the small brewery that Anheuser, a prosperous soap-maker, had acquired.\u003c/p>\n\u003cp>Also, neither Anheuser nor Busch was the source of the original Budweiser. Ogle says the Bud brand was started by one of Busch's friends, Carl Conrad. Busch eventually bought Budweiser from Conrad — but that happened in the 1880s, long after he'd already become a successful brewer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But there's one thing in the Budweiser ad that rings true to history: the anti-German immigrant hostility that Busch is depicted enduring on the streets. \"Go back home!\" a man tells him angrily.\u003c/p>\n\u003cp>While we don't know if Busch himself ever walked through such hostile crowds, Ogle says the 1850s were certainly an era marked by \"xenophobic turmoil.\"\u003c/p>\n\u003cp>Busch was part of a large wave of German immigrants, including Frederick Miller and Frederick Pabst, who helped build American brewing in the mid-1800s. The still-new nation was in the middle of a great debate over what it meant to be an American. And it was seeing a huge influx of immigrants — not just from Germany, but Ireland, too.\u003c/p>\n\u003cp>\"Both the Irish and Germans came from cultures where alcohol was a respectable habit,\" says Ogle.\u003c/p>\n\u003cp>Many native-born Americans were worried about how all those newcomers, and their customs, would affect national identity, Ogle says. That's partly what gave rise to the temperance movement. It wasn't just about condemning alcohol, it was about defining the moral character of America.\u003c/p>\n\u003cp>\"That was a serious culture clash,\" Ogle says. \"And it did fuel a really strong prohibition movement.\"\u003c/p>\n\u003cp>Many Germans who came over set up beer halls in towns with large German enclaves, like St. Louis, Cincinnati and Milwaukee.\u003c/p>\n\u003cp>\"Americans thought of it as disreputable — only low-class people drank,\" Ogle says. \"If you went into a tavern, you were going into the seventh circle of hell.\"\u003c/p>\n\u003cp>This was the 1840s and '50s, when America was still debating the great question of slavery, and whether to legalize it outside the South. Ogle says many working-class whites in the North who organized against the expansion of slavery did so, in part, out of fear that they'd be competing for low-skill jobs. These working-class whites were anti-immigrant for the same reasons, she says.\u003c/p>\n\u003cp>\"There were pitched battles in the streets where people were saying, 'You don't belong here. Go home. We don't want any more immigrants, ' \" Ogle says.\u003c/p>\n\u003cp>The Republican Party was born in Wisconsin in this climate, she says, to combat the expansion of slavery into the western territories, but also as a way for German immigrants to stand up for themselves.\u003c/p>\n\u003cp>\"In Milwaukee [the Republican Party] was made up of German immigrants who were determined to protect immigrant rights and who wanted to end slavery,\" she says.\u003c/p>\n\u003cp>As for Busch, he became an American citizen and was extremely proud of it, Ogle says. He died before the start of World War I — when anti-German sentiment became rampant in the U.S. His wife, Lilly Anheuser Busch, suffered a terrible indignity. Suspected of being a German spy, she was forced to undergo a full-body exam — body cavities included — by order of the attorney general on her way back from visiting relatives in Germany. And his family was denounced in newspapers as un-American, their loyalties to the nation openly questioned.\u003c/p>\n\u003cp>One other thing to note: Many of those German immigrants of the mid-19th century were essentially refugees. They were fleeing constant warfare in Europe and came to America in search of stability.\u003c/p>\n\u003cp>So while Budweiser's ad represents a glowing representation of the American Dream, the truth is more complicated and, in fact, reflects a history of immigration that reverberates today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Right now a little history is valuable for just about everything,\" Ogle says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food for the Soul at the Mill Valley Film Festival",
"title": "Food for the Soul at the Mill Valley Film Festival",
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"content": "\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\n\u003cp>https://vimeo.com/181401441\u003c/p>\n\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\n\u003cp>https://vimeo.com/174869482\u003c/p>\n\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n",
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"excerpt": "In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Dashi & Shoyu: Essence of Japan\u003c/em> is one of those ravishing pieces of cinema that should really be experienced on a big screen. Is that weird to say about a food documentary? Combining the best techniques from nature and science photography with elegant settings and food stylistics, the film is gorgeously made. (Props to cinematographer Yasuo Kasugai, owner of a surprisingly scant IMDB page, given the accomplished visuals in this work.) \u003c/p>\n\u003cp>The film screens only once (Saturday, July 30 at noon) at the fourth annual Japan Film Festival of San Francisco, which opens Saturday, July 23, 2016 and runs through the 31st. The festival brings the best of contemporary Japanese cinema to the Bay Area, including action, sci-fi, documentary, anime, shorts, live music, kabuki theatre, crime mystery, and family drama. \u003c/p>\n\u003cp>https://youtu.be/mKhmcMz7808\u003c/p>\n\u003cp>As the title suggests, \u003cem>Dashi & Shoyu\u003c/em> is broken into two parts. Think of them as two sides of a scale, because the film's main subject is balance. The first section explores the making and refinement of dashi, the golden broth that is the base of all Japanese cooking. Made from the combination of two primary elements, konbu (also spelled \u003ca href=\"https://en.wikipedia.org/wiki/Kombu\" target=\"_blank\">kombu\u003c/a>) kelp and dried bonito (the vegetarian version replaces bonito with shiitake mushrooms), the goal is to create the perfect umami, the fifth flavor -- joining bitterness, sourness, saltiness and sweetness -- which is believed to enhance all the other elements in a dish. \u003c/p>\n\u003cp>Cut to the konbu harvest off the wild northern coast of Japan. There 90-year-old Yuri Fujimoto relies on the turgid waves to break thick kelp stocks loose from the ocean floor, which she gathers as they come ashore. Meanwhile, Toshikatsu Miura and his family perform controlled cultivation in small boats accompanied by gorgeous underwater shots of kelp forests and micro-photography detailing their maturation process.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Konbu is added to water and gently simmered. Once this first ingredient has been drained from the dashi, thin shavings of dried bonito are added. In a process unique to Japan, the bonito fish are caught, filleted, simmered, smoked and then fermented in mold. \u003c/p>\n\u003cp>Balanced interaction with nature is important to both of dashi's main ingredients: Night fog gently remoistens dried konbu, naturally releasing noxious gasses; repeated exposure to sunlight kills and circulates layers of mold on the surface of the bonito, which are dried until they resemble small blocks of wood. \u003c/p>\n\u003cfigure id=\"attachment_110808\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mushroom.jpg\" alt=\"Kuniko Shiiba tastes the sap of a tree.\" width=\"1400\" height=\"713\" class=\"size-full wp-image-110808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-400x204.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-800x407.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-768x391.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-1180x601.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-960x489.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Kuniko Shiiba tastes the sap of a tree.\u003c/figcaption>\u003c/figure>\n\u003cp>Similar sensitivities are at work in the felling of trees used to grow mushrooms. 89-year-old Kuniko Shiiba cuts the bark of trees, and tastes their sap to determine whether they can be slashed and burned for the growing of mushrooms -- delightfully depicted with time-lapse photography. Shiiba's work illustrates an embodied relationship with the forest that provides her sustenance. Cut down the trees too early and they lack sufficient nutrients to support mushroom growth; cut them down too late and the sap contains protective substances that inhibit the establishment of spore colonies. Trees cut at the right time will sprout new shoots and the forest will renew itself. \u003c/p>\n\u003cp>The second half of the documentary takes a deep dive into the world of Japanese fermentation. Both shoyu (soy sauce) and sake depend on a tiny organism -- Aspergillus Oryzae -- found only in Japan. It is believed this mold spore was selected and bred over centuries of cultivation for the fermentation processes it supports. \u003c/p>\n\u003cfigure id=\"attachment_110810\" class=\"wp-caption aligncenter\" style=\"max-width: 5120px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/spores-1.jpg\" alt=\"Microphotography of mold spores\" width=\"5120\" height=\"2611\" class=\"size-full wp-image-110810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1.jpg 5120w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-400x204.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-1440x734.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-960x490.jpg 960w\" sizes=\"(max-width: 5120px) 100vw, 5120px\">\u003cfigcaption class=\"wp-caption-text\">Micro-photography of mold spores\u003c/figcaption>\u003c/figure>\n\u003cp>Once again, timing and harmony with the environment are key to success in the making of fermented products. Distinct flavors can be attributed to organisms specific to individual warehouses. The shoyu takes a whole year and is subject to the vicissitudes of the seasons. Spores are introduced to the soy beans in the mild weather of spring, allowing a slow, controlled start. If the system overheats, it will burn away organisms necessary to take the process to completion. Early summer brings humidity that stimulates fermentation, which ends at the advent of the dry season. When the weather turns cold, the shoyu is finished and the results can be distilled. Patience is rewarded, as it is in most of the food growth, harvesting and preparation methods described in the film. \u003c/p>\n\u003cp>One sequence shows a young couple preparing the dashi and rice mixture they will use to introduce their infant to solid food. It is accompanied by a striking quote: \"The influence of gastronomy on national taste does much to shape the world.\" This is something I never thought of before and find it fascinating to consider what we teach young tastebuds about the nature of food and the child's place within a complex ecosystem that generates a particular form of sustenance.\u003cbr>\n\u003cem>\u003cbr>\nDashi & Shoyu: Essence of Japan\u003c/em> is a handsome piece of filmmaking that reflects the Zen philosophy at the root of Japanese cooking in its own exquisite style. It is a lovely consideration of the time, care, expertise and stewardship involved in the cultivation and preparation of the ingredients that anchor the Japanese kitchen. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Japan Film Festival of San Francisco runs July 23-31, 2016. For tickets and information, visit \u003ca href=\"http://www.jffsf.org/\" target=\"_blank\">jffsf.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Dashi & Shoyu: Essence of Japan\u003c/em> is one of those ravishing pieces of cinema that should really be experienced on a big screen. Is that weird to say about a food documentary? Combining the best techniques from nature and science photography with elegant settings and food stylistics, the film is gorgeously made. (Props to cinematographer Yasuo Kasugai, owner of a surprisingly scant IMDB page, given the accomplished visuals in this work.) \u003c/p>\n\u003cp>The film screens only once (Saturday, July 30 at noon) at the fourth annual Japan Film Festival of San Francisco, which opens Saturday, July 23, 2016 and runs through the 31st. The festival brings the best of contemporary Japanese cinema to the Bay Area, including action, sci-fi, documentary, anime, shorts, live music, kabuki theatre, crime mystery, and family drama. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mKhmcMz7808'\n title='//www.youtube.com/embed/mKhmcMz7808'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>As the title suggests, \u003cem>Dashi & Shoyu\u003c/em> is broken into two parts. Think of them as two sides of a scale, because the film's main subject is balance. The first section explores the making and refinement of dashi, the golden broth that is the base of all Japanese cooking. Made from the combination of two primary elements, konbu (also spelled \u003ca href=\"https://en.wikipedia.org/wiki/Kombu\" target=\"_blank\">kombu\u003c/a>) kelp and dried bonito (the vegetarian version replaces bonito with shiitake mushrooms), the goal is to create the perfect umami, the fifth flavor -- joining bitterness, sourness, saltiness and sweetness -- which is believed to enhance all the other elements in a dish. \u003c/p>\n\u003cp>Cut to the konbu harvest off the wild northern coast of Japan. There 90-year-old Yuri Fujimoto relies on the turgid waves to break thick kelp stocks loose from the ocean floor, which she gathers as they come ashore. Meanwhile, Toshikatsu Miura and his family perform controlled cultivation in small boats accompanied by gorgeous underwater shots of kelp forests and micro-photography detailing their maturation process.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Konbu is added to water and gently simmered. Once this first ingredient has been drained from the dashi, thin shavings of dried bonito are added. In a process unique to Japan, the bonito fish are caught, filleted, simmered, smoked and then fermented in mold. \u003c/p>\n\u003cp>Balanced interaction with nature is important to both of dashi's main ingredients: Night fog gently remoistens dried konbu, naturally releasing noxious gasses; repeated exposure to sunlight kills and circulates layers of mold on the surface of the bonito, which are dried until they resemble small blocks of wood. \u003c/p>\n\u003cfigure id=\"attachment_110808\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mushroom.jpg\" alt=\"Kuniko Shiiba tastes the sap of a tree.\" width=\"1400\" height=\"713\" class=\"size-full wp-image-110808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-400x204.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-800x407.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-768x391.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-1180x601.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mushroom-960x489.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Kuniko Shiiba tastes the sap of a tree.\u003c/figcaption>\u003c/figure>\n\u003cp>Similar sensitivities are at work in the felling of trees used to grow mushrooms. 89-year-old Kuniko Shiiba cuts the bark of trees, and tastes their sap to determine whether they can be slashed and burned for the growing of mushrooms -- delightfully depicted with time-lapse photography. Shiiba's work illustrates an embodied relationship with the forest that provides her sustenance. Cut down the trees too early and they lack sufficient nutrients to support mushroom growth; cut them down too late and the sap contains protective substances that inhibit the establishment of spore colonies. Trees cut at the right time will sprout new shoots and the forest will renew itself. \u003c/p>\n\u003cp>The second half of the documentary takes a deep dive into the world of Japanese fermentation. Both shoyu (soy sauce) and sake depend on a tiny organism -- Aspergillus Oryzae -- found only in Japan. It is believed this mold spore was selected and bred over centuries of cultivation for the fermentation processes it supports. \u003c/p>\n\u003cfigure id=\"attachment_110810\" class=\"wp-caption aligncenter\" style=\"max-width: 5120px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/spores-1.jpg\" alt=\"Microphotography of mold spores\" width=\"5120\" height=\"2611\" class=\"size-full wp-image-110810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1.jpg 5120w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-400x204.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-1440x734.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/spores-1-960x490.jpg 960w\" sizes=\"(max-width: 5120px) 100vw, 5120px\">\u003cfigcaption class=\"wp-caption-text\">Micro-photography of mold spores\u003c/figcaption>\u003c/figure>\n\u003cp>Once again, timing and harmony with the environment are key to success in the making of fermented products. Distinct flavors can be attributed to organisms specific to individual warehouses. The shoyu takes a whole year and is subject to the vicissitudes of the seasons. Spores are introduced to the soy beans in the mild weather of spring, allowing a slow, controlled start. If the system overheats, it will burn away organisms necessary to take the process to completion. Early summer brings humidity that stimulates fermentation, which ends at the advent of the dry season. When the weather turns cold, the shoyu is finished and the results can be distilled. Patience is rewarded, as it is in most of the food growth, harvesting and preparation methods described in the film. \u003c/p>\n\u003cp>One sequence shows a young couple preparing the dashi and rice mixture they will use to introduce their infant to solid food. It is accompanied by a striking quote: \"The influence of gastronomy on national taste does much to shape the world.\" This is something I never thought of before and find it fascinating to consider what we teach young tastebuds about the nature of food and the child's place within a complex ecosystem that generates a particular form of sustenance.\u003cbr>\n\u003cem>\u003cbr>\nDashi & Shoyu: Essence of Japan\u003c/em> is a handsome piece of filmmaking that reflects the Zen philosophy at the root of Japanese cooking in its own exquisite style. It is a lovely consideration of the time, care, expertise and stewardship involved in the cultivation and preparation of the ingredients that anchor the Japanese kitchen. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Japan Film Festival of San Francisco runs July 23-31, 2016. For tickets and information, visit \u003ca href=\"http://www.jffsf.org/\" target=\"_blank\">jffsf.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Eating History: Food Films at the SF Jewish Film Fest",
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"content": "\u003cp>My husband has a gag record called “What I Like About Jew,” which he now plays exclusively on Jewish holidays. One track features a pop culture-garbled recounting of Jewish history that wickedly sums up the format of holiday celebrations thus: “They tried to kill us. We survived. Let’s eat.” This funny and apt conflation of food and history came to mind while I watched Roger Sherman’s new documentary, \u003cem>In Search of Israeli Cuisine\u003c/em>. The film follows Pittsburgh-based, James Beard award-winning chef Michael Solomonov as he travels the length and breadth of Israel trying to nail down a definition of a food influenced by a diaspora that spanned the former Soviet Union, Europe, the Middle East and beyond.\u003c/p>\n\u003cp>\u003cem>In Search of Israeli Cuisine\u003c/em> is one of three food-related films featured at this year’s San Francisco Jewish Film Festival, which runs July 21 through August 7, 2016 at locations across the Bay. The others stick to subjects that are obvious, matzo, and fascinatingly controversial, hummus. All three films are really fun and enlightening, each in its own way. \u003c/p>\n\u003cp>https://youtu.be/mv_f11Ukz-I\u003c/p>\n\u003cp>My favorite by far is \u003cem>In Search of Israeli Cuisine\u003c/em>, mostly because it contains so many twists as Solomonov delves deep into Jewish cooking traditions and the fascinating histories with which they are freighted. He notes the country itself is the size of New Jersey but contains multitudes: a long coastline, a mountainous region, the desert, a religious capital and a secular center. Israel somehow brings together the contradictory impulses of old and new within its food, the observations of ancient traditions and practices alongside the fusion of ingredients, spices and techniques from around the world. \u003c/p>\n\u003cp>The film visits world-class chefs in gorgeous settings who are serving up fresh local ingredients to an appreciative population. Interestingly, the country's food boom has only occurred within the last few decades. Many of the chefs interviewed attribute this to survivor guilt, but it may also be a function of newfound affluence. Food as a lifestyle is a recent luxury and modern Israelis are working hard to reverse some of the practices and misconceptions about food (and wine) that formed during the country's infancy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Israel has both an ancient history and a short one. The Jewish culture, alongside the Arabs, can be regionally traced back to the beginning of recorded history, while the state is only in its late sixties. That recent history is infused with a peasant mentality imported from the old world that the population is struggling to shed. Naturally, the transported culture was powerfully connected to food, its ingredients, traditions, preparation and signification. \u003c/p>\n\u003cp>In a scant ninety-seven minutes, Sherman and Solomonov unpack a whole range of messy and fascinating truths about food in general and the Israeli relationship to it in particular. Every piece of food Solomonov puts into his mouth comes with a complex backstory often involving family, history, tradition and struggle. \u003c/p>\n\u003cp>Most chefs cite their grandmothers as their leading influence, crediting their decision to cook for others to a nostalgia for the comforting tastes of their youth. A great question then is what happens in the kitchen when Moroccan and Polish Jews marry? When a Jew whose grandmother grew up in Europe joins forces with one whose family emigrated from Iraq? Ashkenazi dishes, spices (or the apparent lack thereof) and ingredients go head to head with the items and practices found in a Sephardic kitchen. And along with this comes controversy. Many of the dishes that are considered as necessarily central to any definition of Israeli cuisine are also powerfully connected to Arab traditions. \u003c/p>\n\u003cp>Not the least of which is hummus. I love the tagline for \u003cem>Hummus! The Movie\u003c/em>: \"It unites. It divides. It's delicious.\" That pretty much captures the film's irreverent tone and the array of colorful characters it lovingly captures. Centered on three chefs from three different regions of Israel, \u003cem>Hummus!\u003c/em> tells their personal stories intimately with a loving humor. My favorite character is Suheila Al Hindi, a Muslim woman who devoted her life to the family restaurant following the death of her father. She exhibits a quiet confidence while cooking that you can tell flavors her hummus with care and makes her restaurant a popular destination. \u003c/p>\n\u003cp>https://youtu.be/uMNQ7poN3JQ\u003c/p>\n\u003cp>We also follow Jalil Dabit, a restaurateur who is going through a life-defining transition trying to modernize his father's business and strike out on his own. \u003c/p>\n\u003cp>The most colorful characters appear in Eliyahu Shmueli's story. A tattoo-covered vagabond, Shmueli struggles to keep his restaurant kosher and studies martial arts under the tutelage of a Jamaican-born black belt and hip hop musician who is famous for a rap about how \"hummus makes you stupid.\" Oh, and there is also an order of Benedictine monks and a contest with Lebanon to produce the world's largest plate of hummus.\u003c/p>\n\u003cp>https://youtu.be/IAPN6yXFlkA\u003c/p>\n\u003cp>Finally, \u003cem>Streit's Matzo and the American Dream\u003c/em> tells the story of a matzo factory located on New York City's Lower East Side since 1925. The factory and the business have remained in the Streit family for generations, though the film chronicles its recent battle with the brutal forces of Manhattan gentrification. There is a fascinating section in the center of this film that shows how special ovens built specifically for the factory are believed to contribute to the Streit brand's unique flavor. The building, located on Rivington street, was formed from the joining of two tenements. The ovens were built in place to fit the space. We see how assiduously these aging pieces of vital equipment are monitored to control the bread's color and crispness. While considering their limited options as the ovens begin to fail (new parts are unavailable and must be specially tooled at great cost), the remaining family members worry that relocating their business will also mean losing their distinctive taste. They also fear they will lose the workforce that has produced a quality product for, in most cases, the last forty years. \u003c/p>\n\u003cp>This is a lovely portrait of a dying breed, the family business in the age of the global conglomerate.\u003c/p>\n\u003cp>And I didn't even get to tell you about the most interesting thing I learned about ancient Nabatene practices for capturing flood waters in the desert. I guess you will have to go and see these films for yourself. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The San Francisco Jewish Film Festival opens Thursday, July 21 at the Castro Theatre with Daniel Burman's romantic comedy, \u003cem>The Tenth Man\u003c/em> and runs through August 7, 2016 at various Bay Area locations. For tickets and information, visit \u003ca href=\"http://sfjff36.jfi.org/\" target=\"_blank\">sfjff36.jfi.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My husband has a gag record called “What I Like About Jew,” which he now plays exclusively on Jewish holidays. One track features a pop culture-garbled recounting of Jewish history that wickedly sums up the format of holiday celebrations thus: “They tried to kill us. We survived. Let’s eat.” This funny and apt conflation of food and history came to mind while I watched Roger Sherman’s new documentary, \u003cem>In Search of Israeli Cuisine\u003c/em>. The film follows Pittsburgh-based, James Beard award-winning chef Michael Solomonov as he travels the length and breadth of Israel trying to nail down a definition of a food influenced by a diaspora that spanned the former Soviet Union, Europe, the Middle East and beyond.\u003c/p>\n\u003cp>\u003cem>In Search of Israeli Cuisine\u003c/em> is one of three food-related films featured at this year’s San Francisco Jewish Film Festival, which runs July 21 through August 7, 2016 at locations across the Bay. The others stick to subjects that are obvious, matzo, and fascinatingly controversial, hummus. All three films are really fun and enlightening, each in its own way. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mv_f11Ukz-I'\n title='//www.youtube.com/embed/mv_f11Ukz-I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>My favorite by far is \u003cem>In Search of Israeli Cuisine\u003c/em>, mostly because it contains so many twists as Solomonov delves deep into Jewish cooking traditions and the fascinating histories with which they are freighted. He notes the country itself is the size of New Jersey but contains multitudes: a long coastline, a mountainous region, the desert, a religious capital and a secular center. Israel somehow brings together the contradictory impulses of old and new within its food, the observations of ancient traditions and practices alongside the fusion of ingredients, spices and techniques from around the world. \u003c/p>\n\u003cp>The film visits world-class chefs in gorgeous settings who are serving up fresh local ingredients to an appreciative population. Interestingly, the country's food boom has only occurred within the last few decades. Many of the chefs interviewed attribute this to survivor guilt, but it may also be a function of newfound affluence. Food as a lifestyle is a recent luxury and modern Israelis are working hard to reverse some of the practices and misconceptions about food (and wine) that formed during the country's infancy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Israel has both an ancient history and a short one. The Jewish culture, alongside the Arabs, can be regionally traced back to the beginning of recorded history, while the state is only in its late sixties. That recent history is infused with a peasant mentality imported from the old world that the population is struggling to shed. Naturally, the transported culture was powerfully connected to food, its ingredients, traditions, preparation and signification. \u003c/p>\n\u003cp>In a scant ninety-seven minutes, Sherman and Solomonov unpack a whole range of messy and fascinating truths about food in general and the Israeli relationship to it in particular. Every piece of food Solomonov puts into his mouth comes with a complex backstory often involving family, history, tradition and struggle. \u003c/p>\n\u003cp>Most chefs cite their grandmothers as their leading influence, crediting their decision to cook for others to a nostalgia for the comforting tastes of their youth. A great question then is what happens in the kitchen when Moroccan and Polish Jews marry? When a Jew whose grandmother grew up in Europe joins forces with one whose family emigrated from Iraq? Ashkenazi dishes, spices (or the apparent lack thereof) and ingredients go head to head with the items and practices found in a Sephardic kitchen. And along with this comes controversy. Many of the dishes that are considered as necessarily central to any definition of Israeli cuisine are also powerfully connected to Arab traditions. \u003c/p>\n\u003cp>Not the least of which is hummus. I love the tagline for \u003cem>Hummus! The Movie\u003c/em>: \"It unites. It divides. It's delicious.\" That pretty much captures the film's irreverent tone and the array of colorful characters it lovingly captures. Centered on three chefs from three different regions of Israel, \u003cem>Hummus!\u003c/em> tells their personal stories intimately with a loving humor. My favorite character is Suheila Al Hindi, a Muslim woman who devoted her life to the family restaurant following the death of her father. She exhibits a quiet confidence while cooking that you can tell flavors her hummus with care and makes her restaurant a popular destination. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uMNQ7poN3JQ'\n title='//www.youtube.com/embed/uMNQ7poN3JQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>We also follow Jalil Dabit, a restaurateur who is going through a life-defining transition trying to modernize his father's business and strike out on his own. \u003c/p>\n\u003cp>The most colorful characters appear in Eliyahu Shmueli's story. A tattoo-covered vagabond, Shmueli struggles to keep his restaurant kosher and studies martial arts under the tutelage of a Jamaican-born black belt and hip hop musician who is famous for a rap about how \"hummus makes you stupid.\" Oh, and there is also an order of Benedictine monks and a contest with Lebanon to produce the world's largest plate of hummus.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IAPN6yXFlkA'\n title='//www.youtube.com/embed/IAPN6yXFlkA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Finally, \u003cem>Streit's Matzo and the American Dream\u003c/em> tells the story of a matzo factory located on New York City's Lower East Side since 1925. The factory and the business have remained in the Streit family for generations, though the film chronicles its recent battle with the brutal forces of Manhattan gentrification. There is a fascinating section in the center of this film that shows how special ovens built specifically for the factory are believed to contribute to the Streit brand's unique flavor. The building, located on Rivington street, was formed from the joining of two tenements. The ovens were built in place to fit the space. We see how assiduously these aging pieces of vital equipment are monitored to control the bread's color and crispness. While considering their limited options as the ovens begin to fail (new parts are unavailable and must be specially tooled at great cost), the remaining family members worry that relocating their business will also mean losing their distinctive taste. They also fear they will lose the workforce that has produced a quality product for, in most cases, the last forty years. \u003c/p>\n\u003cp>This is a lovely portrait of a dying breed, the family business in the age of the global conglomerate.\u003c/p>\n\u003cp>And I didn't even get to tell you about the most interesting thing I learned about ancient Nabatene practices for capturing flood waters in the desert. I guess you will have to go and see these films for yourself. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The San Francisco Jewish Film Festival opens Thursday, July 21 at the Castro Theatre with Daniel Burman's romantic comedy, \u003cem>The Tenth Man\u003c/em> and runs through August 7, 2016 at various Bay Area locations. For tickets and information, visit \u003ca href=\"http://sfjff36.jfi.org/\" target=\"_blank\">sfjff36.jfi.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Perennial Plate: A Vegetarian-Turned-Rancher Shares Her Story",
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"content": "\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/172583442?portrait=0&badge=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>The first film from Season 4 of \u003ca href=\"https://www.theperennialplate.com/\">The Perennial Plate\u003c/a> web documentary series about sustainable food takes place in Del Norte, Colorado. It follows Keri Brandt, a former vegetarian and associate professor of Sociology and Gender and Women’s Studies at Fort Lewis University, as she shares how she came to terms with raising and eating animals after marrying into a Colorado ranching family. The Off family has been raising cattle for close to 150 years in Southern Colorado, where there’s a long history of ranching.\u003cspan id=\"more-24968\">\u003c/span>\u003c/p>\n\u003cp>The Perennial Plate was interested in the perspective of a woman and outsider coming into a family with such deep roots and loved the fact that Keri’s story was non-dogmatic. They also liked how falling in love with someone on the “other side” opened her eyes to a type of agriculture that lies somewhere in the middle.\u003c/p>\n\u003cp>Keri concedes that she still isn’t sure if we should eat animals, but that it’s hard to eat anything without causing harm, whether it’s vegetables or animals. After she came to live on the ranch and learned more about what it takes to raise animals, she began to understand the complexity of farming. She is now really invested in how we can all move toward causing less harm with the food we eat.\u003c/p>\n\u003cp>\u003cstrong>About The Writer\u003c/strong>\u003cbr>\nDaniel Klein is a chef, activist, and filmmaker living in Minneapolis. He has cooked in the restaurants of Thomas Keller, Heston Blumenthal, and Tom Colicchio. For his current project, Daniel has been documenting his culinary, agricultural and hunting explorations on film in a web series called \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>. Every week he covers a diverse set of sustainable stories from squirrel hunting to community gardens. Follow him on Twitter\u003ca href=\"http://twitter.com/perennialplate\">@perennialplate\u003c/a> or \u003ca href=\"http://http//www.facebook.com/pages/Perennial-Plate/200850638937?v=wall\">Facebook\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/172583442?portrait=0&badge=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>The first film from Season 4 of \u003ca href=\"https://www.theperennialplate.com/\">The Perennial Plate\u003c/a> web documentary series about sustainable food takes place in Del Norte, Colorado. It follows Keri Brandt, a former vegetarian and associate professor of Sociology and Gender and Women’s Studies at Fort Lewis University, as she shares how she came to terms with raising and eating animals after marrying into a Colorado ranching family. The Off family has been raising cattle for close to 150 years in Southern Colorado, where there’s a long history of ranching.\u003cspan id=\"more-24968\">\u003c/span>\u003c/p>\n\u003cp>The Perennial Plate was interested in the perspective of a woman and outsider coming into a family with such deep roots and loved the fact that Keri’s story was non-dogmatic. They also liked how falling in love with someone on the “other side” opened her eyes to a type of agriculture that lies somewhere in the middle.\u003c/p>\n\u003cp>Keri concedes that she still isn’t sure if we should eat animals, but that it’s hard to eat anything without causing harm, whether it’s vegetables or animals. After she came to live on the ranch and learned more about what it takes to raise animals, she began to understand the complexity of farming. She is now really invested in how we can all move toward causing less harm with the food we eat.\u003c/p>\n\u003cp>\u003cstrong>About The Writer\u003c/strong>\u003cbr>\nDaniel Klein is a chef, activist, and filmmaker living in Minneapolis. He has cooked in the restaurants of Thomas Keller, Heston Blumenthal, and Tom Colicchio. For his current project, Daniel has been documenting his culinary, agricultural and hunting explorations on film in a web series called \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>. Every week he covers a diverse set of sustainable stories from squirrel hunting to community gardens. Follow him on Twitter\u003ca href=\"http://twitter.com/perennialplate\">@perennialplate\u003c/a> or \u003ca href=\"http://http//www.facebook.com/pages/Perennial-Plate/200850638937?v=wall\">Facebook\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Tiny Kitchen' Videos Cook Up Real Food In Doll-Sized Portions",
"title": "'Tiny Kitchen' Videos Cook Up Real Food In Doll-Sized Portions",
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"content": "\u003cp>Honey, I shrunk the queso.\u003c/p>\n\u003cp>They've fried hard shell tacos, made a comforting bowl of chicken noodle soup, even whipped up a batch of rainbow sprinkle-covered doughnuts. In an age of molecular gastronomy, this may not seem like culinary genius. But on \u003ca href=\"https://www.tastemade.com/shows/tiny-kitchen\">Tiny Kitchen\u003c/a>, everything is cooked in a dollhouse kitchen roughly 1/12 the normal size.\u003c/p>\n\u003cp>Now in its second season, the popular online video series is produced by media group Tastemade. Jay Holzer, head of production, says the idea for a tiny cooking show came from one of Tastemade's Japanese partners, who sent them a box filled with a tiny stove, tiny utensils, and a set of tiny cutting boards.\u003c/p>\n\u003cp>https://youtu.be/BWig5gexJXQ\u003c/p>\n\u003cp>\"Since then, it's taken on a life of its own,\" Holzer says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Miniatures have long been popular in Japan due to the cultural dominance of \u003cem>kawaii, \u003c/em>or all things cute, but making minuscule edible food — rather than polymer clay copies — is the newest incarnation of that trend. (A quick search of YouTube reveals several similar tiny cooking shows that appear to be from Japan.)\u003c/p>\n\u003cp>One of Tastemade's food stylists, Hannah Aufman, now works on \u003cem>Tiny Kitchen\u003c/em> exclusively. The show\u003cstrong> \u003c/strong>has also commissioned a special kitchen from a dollhouse maker in Germany. Once the crew finds a tiny working oven and a tiny barbecue, the\u003cem> Tiny Kitchen\u003c/em> folks plan to continue expanding their tiny culinary repertoire.\u003c/p>\n\u003cfigure id=\"attachment_109013\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1.jpg\" alt=\"Tiny Eggplant Parmesan\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-109013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-960x540.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Eggplant Parmesan \u003ccite>( Courtesy of Tiny Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lot more goes into creating a new recipe than math. In addition to rewriting existing recipes to fit the mini serving sizes, Aufman is responsible for jury-rigging ways to fry teensy taco shells (she bends a paper clip into something like a frying basket) or figuring out how to deal with eggs (use part of a quail egg, the smallest commercially available variety).\u003c/p>\n\u003cp>And forget gas or electricity — this mini stove is heated by a tealight. Since the volume of food being cooked is so small, the candle provides more than enough energy to melt butter or boil water. In fact, things often cook too quickly. Burgers take no more than a few seconds on each side.\u003c/p>\n\u003cp>https://youtu.be/SqU0rTRVotw\u003c/p>\n\u003cp>\"You can't regulate the heat,\" Holzer says. \"It's either 'hot as a tealight' or no heat at all.\" Luckily, the crew is quick with their tiny spatulas and ladles — utensils that are often not much bigger than a fingernail.\u003c/p>\n\u003cp>But size discrepancies are unavoidable when dealing with real food. That quail egg, for example, is the same size as the mixing bowl. An early episode, in which\u003cem> Tiny Kitchen\u003c/em> made bananas Foster, starts by showing a tiny knife chopping into an entire banana. Were this kitchen scaled back to full size, that banana would be at least as tall as a basketball player. To cut out doughnut holes, \u003cem>Tiny Kitchen\u003c/em> had to use part of a soda straw — but that still towered over the individual doughnuts. Even the dollhouse where the show is filmed sits in the midst of a gigantic soundstage.\u003c/p>\n\u003cfigure id=\"attachment_109019\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tiny-kitchen.jpg\" alt=\"Even the dollhouse where Tiny Kitchen is filmed sits in the midst of a gigantic soundstage.\" width=\"800\" height=\"664\" class=\"size-full wp-image-109019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen-400x332.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen-768x637.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Even the dollhouse where Tiny Kitchen is filmed sits in the midst of a gigantic soundstage. \u003ccite>(Courtesy of Tiny Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somehow, the incongruities make the show feel more relatable. It's not just a beautifully decorated miniature. This is a \"working\" kitchen with real cooks (or at least their hands) making real food that just happens to be less-than-bite-sized. After each episode is done filming, the food is left out for people to eat. And it all does get eaten — though there's not much of it to go around.\u003c/p>\n\u003cp>Holzer says the most popular tiny recipes are the ones people know how to make at home. Pancakes and tacos are two of the show's most shared videos. \"It's something you or I know how to make a human-sized version of, so it's fun to watch it happen as a tiny thing.\"\u003c/p>\n\u003cp>Unfortunately, it's just not very filling.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Honey, I shrunk the queso.\u003c/p>\n\u003cp>They've fried hard shell tacos, made a comforting bowl of chicken noodle soup, even whipped up a batch of rainbow sprinkle-covered doughnuts. In an age of molecular gastronomy, this may not seem like culinary genius. But on \u003ca href=\"https://www.tastemade.com/shows/tiny-kitchen\">Tiny Kitchen\u003c/a>, everything is cooked in a dollhouse kitchen roughly 1/12 the normal size.\u003c/p>\n\u003cp>Now in its second season, the popular online video series is produced by media group Tastemade. Jay Holzer, head of production, says the idea for a tiny cooking show came from one of Tastemade's Japanese partners, who sent them a box filled with a tiny stove, tiny utensils, and a set of tiny cutting boards.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/BWig5gexJXQ'\n title='//www.youtube.com/embed/BWig5gexJXQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\"Since then, it's taken on a life of its own,\" Holzer says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Miniatures have long been popular in Japan due to the cultural dominance of \u003cem>kawaii, \u003c/em>or all things cute, but making minuscule edible food — rather than polymer clay copies — is the newest incarnation of that trend. (A quick search of YouTube reveals several similar tiny cooking shows that appear to be from Japan.)\u003c/p>\n\u003cp>One of Tastemade's food stylists, Hannah Aufman, now works on \u003cem>Tiny Kitchen\u003c/em> exclusively. The show\u003cstrong> \u003c/strong>has also commissioned a special kitchen from a dollhouse maker in Germany. Once the crew finds a tiny working oven and a tiny barbecue, the\u003cem> Tiny Kitchen\u003c/em> folks plan to continue expanding their tiny culinary repertoire.\u003c/p>\n\u003cfigure id=\"attachment_109013\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1.jpg\" alt=\"Tiny Eggplant Parmesan\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-109013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-960x540.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Eggplant Parmesan \u003ccite>( Courtesy of Tiny Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lot more goes into creating a new recipe than math. In addition to rewriting existing recipes to fit the mini serving sizes, Aufman is responsible for jury-rigging ways to fry teensy taco shells (she bends a paper clip into something like a frying basket) or figuring out how to deal with eggs (use part of a quail egg, the smallest commercially available variety).\u003c/p>\n\u003cp>And forget gas or electricity — this mini stove is heated by a tealight. Since the volume of food being cooked is so small, the candle provides more than enough energy to melt butter or boil water. In fact, things often cook too quickly. Burgers take no more than a few seconds on each side.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/SqU0rTRVotw'\n title='//www.youtube.com/embed/SqU0rTRVotw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\"You can't regulate the heat,\" Holzer says. \"It's either 'hot as a tealight' or no heat at all.\" Luckily, the crew is quick with their tiny spatulas and ladles — utensils that are often not much bigger than a fingernail.\u003c/p>\n\u003cp>But size discrepancies are unavoidable when dealing with real food. That quail egg, for example, is the same size as the mixing bowl. An early episode, in which\u003cem> Tiny Kitchen\u003c/em> made bananas Foster, starts by showing a tiny knife chopping into an entire banana. Were this kitchen scaled back to full size, that banana would be at least as tall as a basketball player. To cut out doughnut holes, \u003cem>Tiny Kitchen\u003c/em> had to use part of a soda straw — but that still towered over the individual doughnuts. Even the dollhouse where the show is filmed sits in the midst of a gigantic soundstage.\u003c/p>\n\u003cfigure id=\"attachment_109019\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tiny-kitchen.jpg\" alt=\"Even the dollhouse where Tiny Kitchen is filmed sits in the midst of a gigantic soundstage.\" width=\"800\" height=\"664\" class=\"size-full wp-image-109019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen-400x332.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen-768x637.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Even the dollhouse where Tiny Kitchen is filmed sits in the midst of a gigantic soundstage. \u003ccite>(Courtesy of Tiny Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somehow, the incongruities make the show feel more relatable. It's not just a beautifully decorated miniature. This is a \"working\" kitchen with real cooks (or at least their hands) making real food that just happens to be less-than-bite-sized. After each episode is done filming, the food is left out for people to eat. And it all does get eaten — though there's not much of it to go around.\u003c/p>\n\u003cp>Holzer says the most popular tiny recipes are the ones people know how to make at home. Pancakes and tacos are two of the show's most shared videos. \"It's something you or I know how to make a human-sized version of, so it's fun to watch it happen as a tiny thing.\"\u003c/p>\n\u003cp>Unfortunately, it's just not very filling.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area Season 11 premiere airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>The season premiere reviews \u003ca href=\"http://hummingbirdfairfax.com/\" target=\"_blank\">The Hummingbird\u003c/a> in Fairfax, a Creole-inspired spot combining classic New Orleans dishes with fresh California ingredients; \u003ca href=\"http://sumikagrill.com/\" target=\"_blank\">Sumika\u003c/a> in Los Altos, serving Japanese rice and noodles dishes along with grilled items; and \u003ca href=\"http://www.orexisf.com/\" target=\"_blank\">Orexi Restaurant\u003c/a> in San Francisco, serving Greece cuisine in a contemporary version of the traditional taverna.\u003c/p>\n\u003cp>\u003cstrong>Watch the new Season 11 open:\u003c/strong>\u003cbr>\nhttps://youtu.be/fxXAB5Qc8f4\u003c/p>\n\u003cp>\u003cstrong>Watch the season 11 premiere promo:\u003c/strong>\u003cbr>\nhttps://youtu.be/xKUyh2rW0bg\u003c/p>\n\u003cp>\u003cstrong>Watch the season 11 premiere wine tip:\u003c/strong>\u003cbr>\nhttps://youtu.be/ETuqsSflNCg\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>How does the food we eat end up on our plates? Decades in to an increasingly active and aware food movement, this question still yields perplexing and complicated responses. For we carnivores, the answers also involve facing — or in many cases consciously avoiding — the hard realities of animal life within the meat industry. Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. \u003c/p>\n\u003cp>In Vanessa Lemaire’s \u003cem>An Acquired Taste\u003c/em> (World Premiere, Saturday, April 16, 3:30pm, Roxie Theater, SF), three teens tackle the issue of how the meat they crave comes to the table. Lemaire follows 12-year-old Nicholas and 13-year-old Alex through a one-year hunting program based in the Santa Cruz mountains. Meanwhile in Colorado, 13-year-old Ashlie has also developed the desire to hunt and goes through a similar, though notably less hippie, program teaching hunting and tracking skills to youngsters. \u003c/p>\n\u003cp>https://youtu.be/4t4NYMjxLi8\u003c/p>\n\u003cp>The documentary is decidedly ambiguous. It is interesting to sit quietly beside the kids as they willingly struggle with the complicated issue of taking life to sustain life — in the midst of the fraught transition from child to teen. Meanwhile, their parents wrestle with complicated reactions to their children’s quest for a kind of knowledge none are equipped to provide, much less guide. There are moments of genuine uneasiness caused by this seemingly spontaneous desire to learn to kill. None of the parents are hunters, so they try not to communicate their fears, which are mostly about safety. But there is a deep, almost subconscious undertone in the film that feels informed by school shootings and an increasingly incoherent national debate about gun violence. This issue remains largely unspoken by the parents, though one of the kids addresses it head-on. Considering how much we depend on killing for our food, this concern seems irrational next to the kids’ genuine desire for knowledge and experience. \u003c/p>\n\u003cfigure id=\"attachment_108445\" class=\"wp-caption aligncenter\" style=\"max-width: 1912px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg\" alt=\"Still from An Acquired Taste\" width=\"1912\" height=\"1083\" class=\"size-full wp-image-108445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg 1912w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1440x816.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1180x668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-960x544.jpg 960w\" sizes=\"(max-width: 1912px) 100vw, 1912px\">\u003cfigcaption class=\"wp-caption-text\">Still from An Acquired Taste\u003c/figcaption>\u003c/figure>\n\u003cp>Our culture has trivialized rites of passage, relegating them to superficial rituals that test neither skill nor fortitude. The film is a chronicle of three teens who face this void and choose to test themselves. No matter how you feel about hunting or even about eating meat, you cannot help but rejoice when, after months of study, the kids win their hunting licenses. It is a gift to witness the play of conflicting emotions that break over the kids’ faces when they finally succeed at killing. “\u003cem>An Acquired Taste\u003c/em>” is a pretty apt title for this film as an experience, given how many subtly intertwined ideas surround hunting in today’s pre-packaged world. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ditto the use and abuse of the ocean’s resources. Just as it is difficult to know the lives of the animals we eat, it is also increasingly hard — in a global seafood market — to understand the nature of the catch. \u003c/p>\n\u003cfigure id=\"attachment_108442\" class=\"wp-caption aligncenter\" style=\"max-width: 818px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg\" alt=\"Still from Of the Sea\" width=\"818\" height=\"460\" class=\"size-full wp-image-108442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg 818w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-768x432.jpg 768w\" sizes=\"(max-width: 818px) 100vw, 818px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sea urchin; still from Of the Sea\u003c/figcaption>\u003c/figure>\n\u003cp>Mischa Hedges’ 2015 documentary \u003cem>Of the Sea\u003c/em> (Sunday, April 17, 3pm, Roxie Theater, SF) is an in-depth exploration of the Bay Area’s fisheries and the people who work harvesting and protecting them. The film is lush with gorgeous photography and beautiful (if repetitive) graphics. It’s chock full of facts and figures about the nature and state of health of northern California fish populations, with intimate portraits of a handful of local fishermen who mine and manage the abundant resources of the coast. \u003c/p>\n\u003cp>https://youtu.be/daf41l55_18\u003c/p>\n\u003cp>In the course of ninety minutes, we learn the ins and outs of fishing for Black Cod and King Salmon, crabbing, netting squid and harvesting sea urchin. The fact that fishing is not an easy way to make a living is on abundant display. According to the film, the number of fishing vessels in California has declined from over 6,900 in 1981 to just 1,800 today, which is a pretty good illustration of the state’s boom and bust ethos at work. It’s nice to see that the gold rush mentality seems to be a thing of the past, at least where the fisheries are concerned. According to the film, after years of struggle, California has adopted much more sustainable models for managing the coast. (What happens in international waters is only very briefly discussed.) \u003c/p>\n\u003cp>However, given the intricacies of a global fish market, it is fascinating to learn just how convoluted the journey of fish to plate has become. Other populations, whose diets are richer in seafood products than our own, often have a better appreciation for subtleties of taste that are lost on the American palate, and will therefore pay higher prices for the wild things we pull from our own local waters. Additionally, given America’s propensity for sending jobs overseas, we now lack the infrastructure to efficiently process much of the fish we catch, so some end up frozen, taking unnecessary journeys across the ocean just to be cut into pieces, refrozen and sent back to us! \u003c/p>\n\u003cp>Anyone paying attention will understand the benefits and the distortions of globalism on the food that arrives on our plates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 6th Annual San Francisco Green Film Festival runs Thursday, April 14 through Wednesday, April 20, 2016 at various Bay Area locations. For more information, visit \u003ca href=\"http://www.greenfilmfest.org/festival\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. The festival runs April 14 - 20. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How does the food we eat end up on our plates? Decades in to an increasingly active and aware food movement, this question still yields perplexing and complicated responses. For we carnivores, the answers also involve facing — or in many cases consciously avoiding — the hard realities of animal life within the meat industry. Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. \u003c/p>\n\u003cp>In Vanessa Lemaire’s \u003cem>An Acquired Taste\u003c/em> (World Premiere, Saturday, April 16, 3:30pm, Roxie Theater, SF), three teens tackle the issue of how the meat they crave comes to the table. Lemaire follows 12-year-old Nicholas and 13-year-old Alex through a one-year hunting program based in the Santa Cruz mountains. Meanwhile in Colorado, 13-year-old Ashlie has also developed the desire to hunt and goes through a similar, though notably less hippie, program teaching hunting and tracking skills to youngsters. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4t4NYMjxLi8'\n title='//www.youtube.com/embed/4t4NYMjxLi8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The documentary is decidedly ambiguous. It is interesting to sit quietly beside the kids as they willingly struggle with the complicated issue of taking life to sustain life — in the midst of the fraught transition from child to teen. Meanwhile, their parents wrestle with complicated reactions to their children’s quest for a kind of knowledge none are equipped to provide, much less guide. There are moments of genuine uneasiness caused by this seemingly spontaneous desire to learn to kill. None of the parents are hunters, so they try not to communicate their fears, which are mostly about safety. But there is a deep, almost subconscious undertone in the film that feels informed by school shootings and an increasingly incoherent national debate about gun violence. This issue remains largely unspoken by the parents, though one of the kids addresses it head-on. Considering how much we depend on killing for our food, this concern seems irrational next to the kids’ genuine desire for knowledge and experience. \u003c/p>\n\u003cfigure id=\"attachment_108445\" class=\"wp-caption aligncenter\" style=\"max-width: 1912px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg\" alt=\"Still from An Acquired Taste\" width=\"1912\" height=\"1083\" class=\"size-full wp-image-108445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg 1912w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1440x816.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1180x668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-960x544.jpg 960w\" sizes=\"(max-width: 1912px) 100vw, 1912px\">\u003cfigcaption class=\"wp-caption-text\">Still from An Acquired Taste\u003c/figcaption>\u003c/figure>\n\u003cp>Our culture has trivialized rites of passage, relegating them to superficial rituals that test neither skill nor fortitude. The film is a chronicle of three teens who face this void and choose to test themselves. No matter how you feel about hunting or even about eating meat, you cannot help but rejoice when, after months of study, the kids win their hunting licenses. It is a gift to witness the play of conflicting emotions that break over the kids’ faces when they finally succeed at killing. “\u003cem>An Acquired Taste\u003c/em>” is a pretty apt title for this film as an experience, given how many subtly intertwined ideas surround hunting in today’s pre-packaged world. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ditto the use and abuse of the ocean’s resources. Just as it is difficult to know the lives of the animals we eat, it is also increasingly hard — in a global seafood market — to understand the nature of the catch. \u003c/p>\n\u003cfigure id=\"attachment_108442\" class=\"wp-caption aligncenter\" style=\"max-width: 818px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg\" alt=\"Still from Of the Sea\" width=\"818\" height=\"460\" class=\"size-full wp-image-108442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg 818w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-768x432.jpg 768w\" sizes=\"(max-width: 818px) 100vw, 818px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sea urchin; still from Of the Sea\u003c/figcaption>\u003c/figure>\n\u003cp>Mischa Hedges’ 2015 documentary \u003cem>Of the Sea\u003c/em> (Sunday, April 17, 3pm, Roxie Theater, SF) is an in-depth exploration of the Bay Area’s fisheries and the people who work harvesting and protecting them. The film is lush with gorgeous photography and beautiful (if repetitive) graphics. It’s chock full of facts and figures about the nature and state of health of northern California fish populations, with intimate portraits of a handful of local fishermen who mine and manage the abundant resources of the coast. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/daf41l55_18'\n title='//www.youtube.com/embed/daf41l55_18'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In the course of ninety minutes, we learn the ins and outs of fishing for Black Cod and King Salmon, crabbing, netting squid and harvesting sea urchin. The fact that fishing is not an easy way to make a living is on abundant display. According to the film, the number of fishing vessels in California has declined from over 6,900 in 1981 to just 1,800 today, which is a pretty good illustration of the state’s boom and bust ethos at work. It’s nice to see that the gold rush mentality seems to be a thing of the past, at least where the fisheries are concerned. According to the film, after years of struggle, California has adopted much more sustainable models for managing the coast. (What happens in international waters is only very briefly discussed.) \u003c/p>\n\u003cp>However, given the intricacies of a global fish market, it is fascinating to learn just how convoluted the journey of fish to plate has become. Other populations, whose diets are richer in seafood products than our own, often have a better appreciation for subtleties of taste that are lost on the American palate, and will therefore pay higher prices for the wild things we pull from our own local waters. Additionally, given America’s propensity for sending jobs overseas, we now lack the infrastructure to efficiently process much of the fish we catch, so some end up frozen, taking unnecessary journeys across the ocean just to be cut into pieces, refrozen and sent back to us! \u003c/p>\n\u003cp>Anyone paying attention will understand the benefits and the distortions of globalism on the food that arrives on our plates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 6th Annual San Francisco Green Film Festival runs Thursday, April 14 through Wednesday, April 20, 2016 at various Bay Area locations. For more information, visit \u003ca href=\"http://www.greenfilmfest.org/festival\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tasting Los Angeles: Jonathan and his ‘City of Gold’",
"title": "Tasting Los Angeles: Jonathan and his ‘City of Gold’",
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"content": "\u003cp>It begins with a writer staring at a blank screen. Fingers fidget. Then culinary poetry emerges. \u003cem>Los Angeles Times\u003c/em> food critic Jonathan Gold is writing about tacos (again). While his language makes your stomach speak and your mouth water, Gold is not just writing about tacos; he is writing about a way of being. In his prose he captures the philosophy of a new generation of chefs who are drawing from the traditions of their mixed-cultural backgrounds to make something fresh. Gold’s descriptions of disparate flavors and textures create a vividly spicy portrait of Los Angeles.\u003c/p>\n\u003cp>https://youtu.be/__2uT1cZWkY\u003c/p>\n\u003cp>“Everybody thinks they know what Los Angeles means,” Gold says early on in Laura Gabbert’s documentary \u003ca href=\"http://www.ifcfilms.com/films/city-of-gold\" target=\"_blank\">\u003cem>City of Gold\u003c/em>\u003c/a>, describing how visitors to the city believe the image of a sprawling, superficial wasteland that has endured for so long in the popular imagination. This is funny because Jonathan Gold, a native Angeleno who grew up in South Central L.A., has spent most of his adult life getting to know his home town — through his taste buds. The film takes the passenger seat as Gold roams the city’s streets in search of the perfect food. What they find together is a cultural vibrance that is based on diversity. \u003c/p>\n\u003cfigure id=\"attachment_107960\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image001-800x1200.jpg\" alt=\"Jonathan Gold in Laura Gabbert’s CITY OF GOLD\" width=\"800\" height=\"1200\" class=\"size-medium wp-image-107960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001.jpg 1127w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jonathan Gold in Laura Gabbert’s CITY OF GOLD\u003c/figcaption>\u003c/figure>\n\u003cp>Los Angeles is described in the film as a post-modern creation. It didn’t develop as other cities did, from a specific center. Rather, in rhizomatic fashion, it is the product of many centers that spread and became joined. As such, L.A. has always had a stubborn defiance to definition, it is a collection of equally strong personalities all inhabiting the same body. And each personality is a great cook! \u003c/p>\n\u003cp>The film follows Gold from neighborhood to neighborhood (Little Ethiopia to Tehrangeles) uncovering the mom and pop joints where new immigrants serve the traditional foods of their homelands. Behind each is a story of street-level capitalism, of families risking everything to make it to and in America. Their ability to resist this country’s “melting pot” philosophy is what makes them strong. Contrary to current political debate, which reveals this idea’s endurance, what these immigrants offer, and this is what Gold seems in constant search of, is a celebration of their individuality. They bring literally to the table the secret ingredients of their family traditions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the film, Gold says that it is not possible to know Burma by eating Burmese food, but I wonder if that is only partially true. We are porous beings, taking in the world through our mouths. Doesn’t the willingness to share and to participate in the sensual experience of eating have the power to connect distinct communities to one another? The film shows us so many hands preparing so many different kinds of food, how can we not reflect on the generosity that goes into nourishing one another? Gold says you can connect with strangers in a restaurant in a way that you cannot in other settings because of this shared experience. A restaurant is common ground; it is a place where our most basic needs are met.\u003c/p>\n\u003cfigure id=\"attachment_107962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Writing.jpg\" alt=\"Jonathan Gold in Laura Gabbert’s CITY OF GOLD\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-107962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jonathan Gold in Laura Gabbert’s CITY OF GOLD \u003ccite>(Jerry Henry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Gold is the first food writer to be recognized with the Pulitzer Prize. His subject is food, but what he is really writing about is culture and connection. It’s true, he is on a never-ending search for the best taco, but when he finds it he shares the family history that went into its creation. Gold is trying to gain understanding through taste, sharing this quest with the rest of us and along the way explaining Los Angeles with food. \u003c/p>\n\u003cul>\n\u003cstrong>Screenings and Events:\u003c/strong>\n\u003cli>City of Gold opens in San Francisco at the \u003ca href=\"http://www.landmarktheatres.com/san-francisco/embarcadero-center-cinema/film-info/city-of-gold\" target=\"_blank\">Embarcadero Center Cinema\u003c/a> on Friday, March 25. Jonathan Gold and filmmaker Laura Gabbert will be on hand at the 7:05pm screenings March 25 and 26.\u003c/li>\n\u003cli>Gold and Gabbert will also be in conversation with the San Francisco Chronicle’s Jonathan Kauffman at \u003ca href=\"http://www.cuesa.org/event/2016/city-gold-conversation-jonathan-gold\" target=\"_blank\">CUESA’s classroom\u003c/a> tent in front the Ferry Building in San Francisco on Saturday, March 26 at noon.\u003c/li>\n\u003cli>Gold and Gabbert will do a Q&A after the screening Saturday, March 26, at 4:15pm at the \u003ca href=\"http://rafaelfilm.cafilm.org/city-of-gold/\" target=\"_blank\">Smith Rafael Film Center\u003c/a> in San Rafael. The film opens at this theater on Friday, March 25.\u003c/li>\n\u003c/ul>\n\n",
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"headline": "Tasting Los Angeles: Jonathan and his ‘City of Gold’",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It begins with a writer staring at a blank screen. Fingers fidget. Then culinary poetry emerges. \u003cem>Los Angeles Times\u003c/em> food critic Jonathan Gold is writing about tacos (again). While his language makes your stomach speak and your mouth water, Gold is not just writing about tacos; he is writing about a way of being. In his prose he captures the philosophy of a new generation of chefs who are drawing from the traditions of their mixed-cultural backgrounds to make something fresh. Gold’s descriptions of disparate flavors and textures create a vividly spicy portrait of Los Angeles.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/__2uT1cZWkY'\n title='//www.youtube.com/embed/__2uT1cZWkY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“Everybody thinks they know what Los Angeles means,” Gold says early on in Laura Gabbert’s documentary \u003ca href=\"http://www.ifcfilms.com/films/city-of-gold\" target=\"_blank\">\u003cem>City of Gold\u003c/em>\u003c/a>, describing how visitors to the city believe the image of a sprawling, superficial wasteland that has endured for so long in the popular imagination. This is funny because Jonathan Gold, a native Angeleno who grew up in South Central L.A., has spent most of his adult life getting to know his home town — through his taste buds. The film takes the passenger seat as Gold roams the city’s streets in search of the perfect food. What they find together is a cultural vibrance that is based on diversity. \u003c/p>\n\u003cfigure id=\"attachment_107960\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image001-800x1200.jpg\" alt=\"Jonathan Gold in Laura Gabbert’s CITY OF GOLD\" width=\"800\" height=\"1200\" class=\"size-medium wp-image-107960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001.jpg 1127w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jonathan Gold in Laura Gabbert’s CITY OF GOLD\u003c/figcaption>\u003c/figure>\n\u003cp>Los Angeles is described in the film as a post-modern creation. It didn’t develop as other cities did, from a specific center. Rather, in rhizomatic fashion, it is the product of many centers that spread and became joined. As such, L.A. has always had a stubborn defiance to definition, it is a collection of equally strong personalities all inhabiting the same body. And each personality is a great cook! \u003c/p>\n\u003cp>The film follows Gold from neighborhood to neighborhood (Little Ethiopia to Tehrangeles) uncovering the mom and pop joints where new immigrants serve the traditional foods of their homelands. Behind each is a story of street-level capitalism, of families risking everything to make it to and in America. Their ability to resist this country’s “melting pot” philosophy is what makes them strong. Contrary to current political debate, which reveals this idea’s endurance, what these immigrants offer, and this is what Gold seems in constant search of, is a celebration of their individuality. They bring literally to the table the secret ingredients of their family traditions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the film, Gold says that it is not possible to know Burma by eating Burmese food, but I wonder if that is only partially true. We are porous beings, taking in the world through our mouths. Doesn’t the willingness to share and to participate in the sensual experience of eating have the power to connect distinct communities to one another? The film shows us so many hands preparing so many different kinds of food, how can we not reflect on the generosity that goes into nourishing one another? Gold says you can connect with strangers in a restaurant in a way that you cannot in other settings because of this shared experience. A restaurant is common ground; it is a place where our most basic needs are met.\u003c/p>\n\u003cfigure id=\"attachment_107962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Writing.jpg\" alt=\"Jonathan Gold in Laura Gabbert’s CITY OF GOLD\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-107962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jonathan Gold in Laura Gabbert’s CITY OF GOLD \u003ccite>(Jerry Henry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Gold is the first food writer to be recognized with the Pulitzer Prize. His subject is food, but what he is really writing about is culture and connection. It’s true, he is on a never-ending search for the best taco, but when he finds it he shares the family history that went into its creation. Gold is trying to gain understanding through taste, sharing this quest with the rest of us and along the way explaining Los Angeles with food. \u003c/p>\n\u003cul>\n\u003cstrong>Screenings and Events:\u003c/strong>\n\u003cli>City of Gold opens in San Francisco at the \u003ca href=\"http://www.landmarktheatres.com/san-francisco/embarcadero-center-cinema/film-info/city-of-gold\" target=\"_blank\">Embarcadero Center Cinema\u003c/a> on Friday, March 25. Jonathan Gold and filmmaker Laura Gabbert will be on hand at the 7:05pm screenings March 25 and 26.\u003c/li>\n\u003cli>Gold and Gabbert will also be in conversation with the San Francisco Chronicle’s Jonathan Kauffman at \u003ca href=\"http://www.cuesa.org/event/2016/city-gold-conversation-jonathan-gold\" target=\"_blank\">CUESA’s classroom\u003c/a> tent in front the Ferry Building in San Francisco on Saturday, March 26 at noon.\u003c/li>\n\u003cli>Gold and Gabbert will do a Q&A after the screening Saturday, March 26, at 4:15pm at the \u003ca href=\"http://rafaelfilm.cafilm.org/city-of-gold/\" target=\"_blank\">Smith Rafael Film Center\u003c/a> in San Rafael. The film opens at this theater on Friday, March 25.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Cecilia Sun Yun Chiang arrived in San Francisco in 1959 to spend time with her sister, who had just lost her husband to cancer. During her first visit to the city, Chiang secured a lease (impulsively? fatefully?) for some friends who wanted to open a restaurant. When that partnership fell apart, Chiang, with little previous business experience, became an accidental restaurateur. Unable to break her lease and unwilling to lose the $10,000 she had put toward the deposit, she decided to go ahead and open the restaurant in a small location on the north end of Polk Street. After sampling what then passed for Chinese food in the U.S. (chop suey, egg foo young, dishes she had never tasted before in China), Chiang opened The Mandarin to little fanfare in 1961, determined to introduce real Chinese food to the American palate.\u003c/p>\n\u003cfigure id=\"attachment_107169\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg\" alt=\"Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\" width=\"640\" height=\"798\" class=\"size-large wp-image-107169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-400x499.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-800x997.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-768x957.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1180x1471.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-960x1197.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\u003c/figcaption>\u003c/figure>\n\u003cp>After gaining (apparently) well-deserved and hard-earned notoriety, The Mandarin moved to a larger location on Ghirardelli Square, and Chiang began her mission in earnest, adding classes in traditional Chinese cooking to the restaurant’s menu. Alice Waters attended a handful of these lessons and became a lifelong friend, eventually comparing Chiang’s influence to Julia Child’s, who Chiang also schooled in the art of Chinese cuisine. When Waters’ famous Berkeley restaurant Chez Panisse celebrated its 40th anniversary a few years back, Chiang paid tribute to their decades-long friendship by preparing a traditional Chinese banquet, which was captured on film by Wayne Wang (\u003cem>The Joy Luck Club\u003c/em>, \u003cem>Chan Is Missing\u003c/em>). That project blossomed into Wang’s \u003cem>Soul of a Banquet\u003c/em> documentary celebrating the restaurateur’s life and influence. \u003c/p>\n\u003cp>https://youtu.be/f3fY6sCQQvc\u003c/p>\n\u003cp>Now, with San Francisco so famous for its cuisine, it is almost impossible to imagine what food in the city must have been like back in the day. We will never understand the influence of pioneers like Chiang. We cannot know the world as it was before them, but must be careful to remember their efforts as we enjoy the fruits of their labor.\u003c/p>\n\u003cp>It is interesting to consider how changes in thinking about food magnify, ripple and ultimately modify the culture. Food is so basic to identity, which is why the Center for Asian American Media (\u003ca href=\"http://caamedia.org/\" target=\"_blank\">CAAM\u003c/a>) began its CAAMFeast a couple years back. \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">CAAMFeast\u003c/a> celebrates “the ways cultural memory and storytelling are passed down through food.” I thought it intriguing that the Center for Asian American \u003cem>Media\u003c/em> was spotlighting chefs instead of filmmakers and asked Debbie Ng, CAAM’s Development and Communications Director about the connection between food and media. Ng replied, “As a cultural institution, we have always told stories about bridging and bonding — and food is a primary vehicle for that.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Indeed, the CAAMFeast, a multimedia event honoring 96-year-old Cecilia Sun Yun Chiang, along with internationally renowned chef and entrepreneur George Chen (Betelnut, LongLife Noodle Company) — who started out as a waiter at The Mandarin, by the way — and chef Brandon Jew (Bar Agricole, Mister Jiu’s) for their contributions to Asian American culinary achievement, is a huge celebration that leads directly into CAAMFest, the 34th annual celebration of Asian American film, music and food. The festival is truly a BEAST, with 11 days of film screenings, music events, panel discussions and social gatherings in multiple venues all around the Bay. This post would quickly become unwieldy should I attempt to cover the breadth of CAAMFest’s ambitions (the festival screens 123 films from around 20 countries).\u003c/p>\n\u003cp>https://youtu.be/WX4C6jr_mmA\u003c/p>\n\u003cp>The theme connecting culture and cuisine is on vivid display in the film festival’s presentation of \u003cem>Family Ingredients\u003c/em>, an engaging cooking-travelogue-history show exploring the traditions behind popular Hawaiian dishes with celebrity chef Ed Kenney. The two episodes featured in the festival are a sneak peek at a series that has already won an Emmy for its pilot episode and will begin airing in earnest on PBS this July. The first episode begins with Kenney's personal relationship to poi, a staple made from taro root that is often the first solid food Hawaiian children are fed. Kenney reveals the many permutations of poi, visiting a farm that raises heirloom varieties, a community center that celebrates the making of poi as a communal practice, and profiling a couple of chefs engaged in expanding the vocabulary of the dish (poi pie, poi hummus, poi cheese). The second episode begins with \u003cem>pipikaula\u003c/em> (salted dried beef) and ends up tracing the history of the \u003cem>paniolo\u003c/em> (Hawaiian cowboys) back in time to the Bay Area. \u003c/p>\n\u003cp>https://youtu.be/Q4MIdOj98EA\u003c/p>\n\u003cp>A featured documentary, \u003cem>Kampai: For the Love of Sake\u003c/em>, follows three sake connoisseurs on a trip through Japanese culture toward a better understanding of the present-day sake industry. \u003cem>Kampai\u003c/em> (Japanese of ‘cheers’) is one of those lush, multi-layered journey films — a gorgeously photographed and lovingly constructed portrait of three men and the passion for sake that almost fatefully unites them. How did a young, seemingly aimless engineering student from Cleveland, OH become an international sake evangelist? How did the scion of a sake company go from avoiding the family business to revolutionizing it? How did a rural Brit become one of Japan’s most respected sake makers? These questions get answered over the course of the documentary, but as they do another arises: Do you choose your path or does your path choose you? Meanwhile, how is sake made? We get to see the process in glorious detail. Make a reservation at a local sake spot; you will want to experience the drink's many complexities when this film comes to an end. \u003c/p>\n\u003cfigure id=\"attachment_107173\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png\" alt=\"Still from Noodle Deli\" width=\"640\" height=\"324\" class=\"size-large wp-image-107173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-400x202.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-960x485.png 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Noodle Deli\u003c/figcaption>\u003c/figure>\n\u003cp>Two shorts, \u003cem>Noodle Deli\u003c/em> and \u003cem>Donut Shop\u003c/em> offer loving profiles of immigrant entrepreneurs. David Liu’s \u003cem>Noodle Deli\u003c/em> documents the process of making Shanxi knife-cut noodles while Temple City, CA noodle shop-owner Jeffrey Zhifeng Yang tells the origin story of one of the world’s oldest noodle-making traditions. In Robert Riutta’s \u003cem>Donut Shop\u003c/em>, Sam Ath Eath recounts his youth on a poor Cambodian farm, his struggle to get educated, how he became a doctor and then, after the rise of the Khmer Rouge, how he ended up the owner of a donut shop in the Bay Area. Against the current immigration debates, it is an important reminder that we may never truly understand the struggles that lead people out of their homes and into foreign lands. \u003c/p>\n\u003cp>The Center for Asian America’s Feast and Fest both celebrate this continuing journey. It is hard to imagine Chinese food today without Cecilia Sun Yun Chiang’s pioneering contributions. In \u003cem>Family Ingredients\u003c/em>, chef Ed Kenney says, “The person that prepares the food gives a little of themselves.” CAAM celebrates those contributions in their many forms. Get out and celebrate those who blazed the trails that lead to where we are now and those clearing the way for where we are headed. Kampai!\u003c/p>\n\u003cp>The 3rd Annual CAAMFeast is presented by One Kearny Club, Saturday, March 5, 2016, 6pm-9pm. For more information visit \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The 34th Annual CAAMFest runs March 10-20, 2016 at venues across the San Francisco Bay Area. Get your tickets now at \u003ca href=\"https://caamedia.org/blog/category/caamfest-2016/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cecilia Sun Yun Chiang arrived in San Francisco in 1959 to spend time with her sister, who had just lost her husband to cancer. During her first visit to the city, Chiang secured a lease (impulsively? fatefully?) for some friends who wanted to open a restaurant. When that partnership fell apart, Chiang, with little previous business experience, became an accidental restaurateur. Unable to break her lease and unwilling to lose the $10,000 she had put toward the deposit, she decided to go ahead and open the restaurant in a small location on the north end of Polk Street. After sampling what then passed for Chinese food in the U.S. (chop suey, egg foo young, dishes she had never tasted before in China), Chiang opened The Mandarin to little fanfare in 1961, determined to introduce real Chinese food to the American palate.\u003c/p>\n\u003cfigure id=\"attachment_107169\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg\" alt=\"Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\" width=\"640\" height=\"798\" class=\"size-large wp-image-107169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-400x499.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-800x997.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-768x957.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1180x1471.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-960x1197.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\u003c/figcaption>\u003c/figure>\n\u003cp>After gaining (apparently) well-deserved and hard-earned notoriety, The Mandarin moved to a larger location on Ghirardelli Square, and Chiang began her mission in earnest, adding classes in traditional Chinese cooking to the restaurant’s menu. Alice Waters attended a handful of these lessons and became a lifelong friend, eventually comparing Chiang’s influence to Julia Child’s, who Chiang also schooled in the art of Chinese cuisine. When Waters’ famous Berkeley restaurant Chez Panisse celebrated its 40th anniversary a few years back, Chiang paid tribute to their decades-long friendship by preparing a traditional Chinese banquet, which was captured on film by Wayne Wang (\u003cem>The Joy Luck Club\u003c/em>, \u003cem>Chan Is Missing\u003c/em>). That project blossomed into Wang’s \u003cem>Soul of a Banquet\u003c/em> documentary celebrating the restaurateur’s life and influence. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/f3fY6sCQQvc'\n title='//www.youtube.com/embed/f3fY6sCQQvc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Now, with San Francisco so famous for its cuisine, it is almost impossible to imagine what food in the city must have been like back in the day. We will never understand the influence of pioneers like Chiang. We cannot know the world as it was before them, but must be careful to remember their efforts as we enjoy the fruits of their labor.\u003c/p>\n\u003cp>It is interesting to consider how changes in thinking about food magnify, ripple and ultimately modify the culture. Food is so basic to identity, which is why the Center for Asian American Media (\u003ca href=\"http://caamedia.org/\" target=\"_blank\">CAAM\u003c/a>) began its CAAMFeast a couple years back. \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">CAAMFeast\u003c/a> celebrates “the ways cultural memory and storytelling are passed down through food.” I thought it intriguing that the Center for Asian American \u003cem>Media\u003c/em> was spotlighting chefs instead of filmmakers and asked Debbie Ng, CAAM’s Development and Communications Director about the connection between food and media. Ng replied, “As a cultural institution, we have always told stories about bridging and bonding — and food is a primary vehicle for that.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indeed, the CAAMFeast, a multimedia event honoring 96-year-old Cecilia Sun Yun Chiang, along with internationally renowned chef and entrepreneur George Chen (Betelnut, LongLife Noodle Company) — who started out as a waiter at The Mandarin, by the way — and chef Brandon Jew (Bar Agricole, Mister Jiu’s) for their contributions to Asian American culinary achievement, is a huge celebration that leads directly into CAAMFest, the 34th annual celebration of Asian American film, music and food. The festival is truly a BEAST, with 11 days of film screenings, music events, panel discussions and social gatherings in multiple venues all around the Bay. This post would quickly become unwieldy should I attempt to cover the breadth of CAAMFest’s ambitions (the festival screens 123 films from around 20 countries).\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/WX4C6jr_mmA'\n title='//www.youtube.com/embed/WX4C6jr_mmA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The theme connecting culture and cuisine is on vivid display in the film festival’s presentation of \u003cem>Family Ingredients\u003c/em>, an engaging cooking-travelogue-history show exploring the traditions behind popular Hawaiian dishes with celebrity chef Ed Kenney. The two episodes featured in the festival are a sneak peek at a series that has already won an Emmy for its pilot episode and will begin airing in earnest on PBS this July. The first episode begins with Kenney's personal relationship to poi, a staple made from taro root that is often the first solid food Hawaiian children are fed. Kenney reveals the many permutations of poi, visiting a farm that raises heirloom varieties, a community center that celebrates the making of poi as a communal practice, and profiling a couple of chefs engaged in expanding the vocabulary of the dish (poi pie, poi hummus, poi cheese). The second episode begins with \u003cem>pipikaula\u003c/em> (salted dried beef) and ends up tracing the history of the \u003cem>paniolo\u003c/em> (Hawaiian cowboys) back in time to the Bay Area. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Q4MIdOj98EA'\n title='//www.youtube.com/embed/Q4MIdOj98EA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>A featured documentary, \u003cem>Kampai: For the Love of Sake\u003c/em>, follows three sake connoisseurs on a trip through Japanese culture toward a better understanding of the present-day sake industry. \u003cem>Kampai\u003c/em> (Japanese of ‘cheers’) is one of those lush, multi-layered journey films — a gorgeously photographed and lovingly constructed portrait of three men and the passion for sake that almost fatefully unites them. How did a young, seemingly aimless engineering student from Cleveland, OH become an international sake evangelist? How did the scion of a sake company go from avoiding the family business to revolutionizing it? How did a rural Brit become one of Japan’s most respected sake makers? These questions get answered over the course of the documentary, but as they do another arises: Do you choose your path or does your path choose you? Meanwhile, how is sake made? We get to see the process in glorious detail. Make a reservation at a local sake spot; you will want to experience the drink's many complexities when this film comes to an end. \u003c/p>\n\u003cfigure id=\"attachment_107173\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png\" alt=\"Still from Noodle Deli\" width=\"640\" height=\"324\" class=\"size-large wp-image-107173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-400x202.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-960x485.png 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Noodle Deli\u003c/figcaption>\u003c/figure>\n\u003cp>Two shorts, \u003cem>Noodle Deli\u003c/em> and \u003cem>Donut Shop\u003c/em> offer loving profiles of immigrant entrepreneurs. David Liu’s \u003cem>Noodle Deli\u003c/em> documents the process of making Shanxi knife-cut noodles while Temple City, CA noodle shop-owner Jeffrey Zhifeng Yang tells the origin story of one of the world’s oldest noodle-making traditions. In Robert Riutta’s \u003cem>Donut Shop\u003c/em>, Sam Ath Eath recounts his youth on a poor Cambodian farm, his struggle to get educated, how he became a doctor and then, after the rise of the Khmer Rouge, how he ended up the owner of a donut shop in the Bay Area. Against the current immigration debates, it is an important reminder that we may never truly understand the struggles that lead people out of their homes and into foreign lands. \u003c/p>\n\u003cp>The Center for Asian America’s Feast and Fest both celebrate this continuing journey. It is hard to imagine Chinese food today without Cecilia Sun Yun Chiang’s pioneering contributions. In \u003cem>Family Ingredients\u003c/em>, chef Ed Kenney says, “The person that prepares the food gives a little of themselves.” CAAM celebrates those contributions in their many forms. Get out and celebrate those who blazed the trails that lead to where we are now and those clearing the way for where we are headed. Kampai!\u003c/p>\n\u003cp>The 3rd Annual CAAMFeast is presented by One Kearny Club, Saturday, March 5, 2016, 6pm-9pm. For more information visit \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The 34th Annual CAAMFest runs March 10-20, 2016 at venues across the San Francisco Bay Area. Get your tickets now at \u003ca href=\"https://caamedia.org/blog/category/caamfest-2016/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Bingeing has become many people's favorite way to consume television. But marathon-viewing doesn't just change how we watch, it also affects how we eat.\u003c/p>\n\u003cp>While the culture of the Netflix all-nighter is relatively recent, researchers have been studying the links between TV viewing and mindless eating for years. And the news isn't good for our waistlines.\u003c/p>\n\u003cp>\"There's convincing evidence in adults that the more television they watch, the more likely they are to gain weight or become overweight or obese,\" says \u003ca href=\"http://www.hsph.harvard.edu/lilian-cheung/\">Lilian Cheung\u003c/a>, director of health promotion and communication at Harvard School of Public Health and author of \u003ca href=\"http://savorthebook.com/\">Savor: Mindful Eating, Mindful Life\u003c/a>.\u003c/p>\n\u003cp>She says the sedentary nature of prolonged viewing as just one contributing factor: \"TV viewing may also promote poor dietary behavior due to frequent exposure to unhealthy food and beverage marketing, as well as providing more opportunities for unhealthy snacking, and interfering with adequate sleep.\" \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Preliminary research has also suggested a connection between binge viewing and higher rates of \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/04/383527370/does-binge-watching-make-us-depressed-good-question\">depression\u003c/a> and increased risk of developing type 2 \u003ca href=\"http://time.com/3767458/tv-binge-watching-health/\">diabetes\u003c/a>, among other concerns.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>University of Houston associate professor \u003ca href=\"http://www.uh.edu/class/communication/faculty-staff/faculty/TempleNorthup/index.php\">Temple Northup\u003c/a> has looked at the relationship between food consumption and the number of hours spent in front of the television. Northup's \u003ca href=\"http://communicationandhealth.ro/upload/number3/TEMPLE-NORTHUP.pdf\">study\u003c/a>, published in the January 2015 issue of \u003cem>The International Journal of Communication and Health\u003c/em>, surveyed 591 undergraduate students on their viewing, eating and drinking habits. Consistent with past studies, he found that the more people watched TV, the more they engaged in unhealthy eating. \"The explanation is relatively straightforward — the act of watching TV is a sedentary activity that encourages snacking,\" says Northup, the interim director of the university's Jack J. Valenti School of Communication.\u003c/p>\n\u003cp>Lots of research shows mindless eating plays a prominent role in how much we ingest while distracted with what is happening on screen. \"Watching TV while eating is also common behavior,\" says Cheung. \"When we are distracted while eating, or eating mindlessly, we are not paying full attention to the food in front of us, and miss the satiety cues letting us know that we are full.\"\u003c/p>\n\u003cp>Overall viewing time is certainly a key factor. But the genre of what you are watching may also influence how much you munch. Researchers from Cornell University's Food and Brand Lab have found that action content (say, \u003cem>The Walking Dead\u003c/em>) made subjects eat twice as much — \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">98 percent\u003c/a> more, to be exact — than their counterparts who watched a talk show. And sad content (like the sci-fi drama\u003cem> Solaris\u003c/em>) made participants eat \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">55 percent\u003c/a> more than those who watched more upbeat content, like the romantic comedy\u003cem> My Big Fat Greek Wedding.\u003c/em>\u003c/p>\n\u003cp>Researchers speculate that action and adventure shows may promote mindless eating because people consume more to keep up with the pace of the content. \"It might be the level of distraction — how engaging the content is,\" says \u003ca href=\"http://foodpsychology.cornell.edu/content/aner-tal\">Aner Tal\u003c/a>, a research associate at Cornell's Food and Brand Lab. \"Another possibility is that it's the feelings associated with what you are watching. Specifically, anything that involves a stress reaction enhances people's levels of cortisol — and we know that leads to overeating.\"\u003c/p>\n\u003cp>With tearjerkers, the increase in snacking can be credited to stress responses but also to emotional eating, which compensates for sadness. \"It makes you feel temporarily better,\" says Tal.\u003c/p>\n\u003cp>Less-obvious cues may also modify eating habits. A separate \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666311005472\">study\u003c/a> from Cornell's Food and Brand Lab found that food-related content on television makes those who are watching their diet (\"restrained eaters\") eat more. Led by Food and Brand Lab Director \u003ca href=\"http://mindlesseating.org/about.php\">Brian Wansink\u003c/a>, the study found that, when subjects watched episodes of \u003cem>SpongeBob SquarePants\u003c/em> in which the protagonist was selling chocolate bars, they ate more than their counterparts who watched an episode unrelated to food.\u003c/p>\n\u003cp>But you don't have to cancel Netflix and Hulu subscriptions to save your waistline. Cheung recommends separating food and television by unplugging while eating.\u003c/p>\n\u003cp>\"To reduce \u003cem>mindless\u003c/em> eating, one can practice \u003cem>mindful\u003c/em> eating for more control over their relationship with food,\" says Cheung. \"When eating, only eat. Turn off the television [and] computer, and put the cellphone away to refrain from checking messages. By removing these distractions, you can bring your full attention to the food in front of you, going beyond just taste and engaging all senses — including sight, smell, texture and the sound your food makes.\"\u003c/p>\n\u003cp>Tal, on the other hand, suggests you don't have to banish snacking while viewing. He says just be aware how television influences what you put in your mouth, and plan accordingly. \"Monitor ahead of time what is there for you to eat. Put out healthier snacks on the table or not have snacks available,\" says Tal. \"You can also substitute your snacks for healthier ones like vegetables.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Susmita Baral is a journalist based in New York City. She frequently writes about science, food and health. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bingeing has become many people's favorite way to consume television. But marathon-viewing doesn't just change how we watch, it also affects how we eat.\u003c/p>\n\u003cp>While the culture of the Netflix all-nighter is relatively recent, researchers have been studying the links between TV viewing and mindless eating for years. And the news isn't good for our waistlines.\u003c/p>\n\u003cp>\"There's convincing evidence in adults that the more television they watch, the more likely they are to gain weight or become overweight or obese,\" says \u003ca href=\"http://www.hsph.harvard.edu/lilian-cheung/\">Lilian Cheung\u003c/a>, director of health promotion and communication at Harvard School of Public Health and author of \u003ca href=\"http://savorthebook.com/\">Savor: Mindful Eating, Mindful Life\u003c/a>.\u003c/p>\n\u003cp>She says the sedentary nature of prolonged viewing as just one contributing factor: \"TV viewing may also promote poor dietary behavior due to frequent exposure to unhealthy food and beverage marketing, as well as providing more opportunities for unhealthy snacking, and interfering with adequate sleep.\" \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Preliminary research has also suggested a connection between binge viewing and higher rates of \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/04/383527370/does-binge-watching-make-us-depressed-good-question\">depression\u003c/a> and increased risk of developing type 2 \u003ca href=\"http://time.com/3767458/tv-binge-watching-health/\">diabetes\u003c/a>, among other concerns.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>University of Houston associate professor \u003ca href=\"http://www.uh.edu/class/communication/faculty-staff/faculty/TempleNorthup/index.php\">Temple Northup\u003c/a> has looked at the relationship between food consumption and the number of hours spent in front of the television. Northup's \u003ca href=\"http://communicationandhealth.ro/upload/number3/TEMPLE-NORTHUP.pdf\">study\u003c/a>, published in the January 2015 issue of \u003cem>The International Journal of Communication and Health\u003c/em>, surveyed 591 undergraduate students on their viewing, eating and drinking habits. Consistent with past studies, he found that the more people watched TV, the more they engaged in unhealthy eating. \"The explanation is relatively straightforward — the act of watching TV is a sedentary activity that encourages snacking,\" says Northup, the interim director of the university's Jack J. Valenti School of Communication.\u003c/p>\n\u003cp>Lots of research shows mindless eating plays a prominent role in how much we ingest while distracted with what is happening on screen. \"Watching TV while eating is also common behavior,\" says Cheung. \"When we are distracted while eating, or eating mindlessly, we are not paying full attention to the food in front of us, and miss the satiety cues letting us know that we are full.\"\u003c/p>\n\u003cp>Overall viewing time is certainly a key factor. But the genre of what you are watching may also influence how much you munch. Researchers from Cornell University's Food and Brand Lab have found that action content (say, \u003cem>The Walking Dead\u003c/em>) made subjects eat twice as much — \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">98 percent\u003c/a> more, to be exact — than their counterparts who watched a talk show. And sad content (like the sci-fi drama\u003cem> Solaris\u003c/em>) made participants eat \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">55 percent\u003c/a> more than those who watched more upbeat content, like the romantic comedy\u003cem> My Big Fat Greek Wedding.\u003c/em>\u003c/p>\n\u003cp>Researchers speculate that action and adventure shows may promote mindless eating because people consume more to keep up with the pace of the content. \"It might be the level of distraction — how engaging the content is,\" says \u003ca href=\"http://foodpsychology.cornell.edu/content/aner-tal\">Aner Tal\u003c/a>, a research associate at Cornell's Food and Brand Lab. \"Another possibility is that it's the feelings associated with what you are watching. Specifically, anything that involves a stress reaction enhances people's levels of cortisol — and we know that leads to overeating.\"\u003c/p>\n\u003cp>With tearjerkers, the increase in snacking can be credited to stress responses but also to emotional eating, which compensates for sadness. \"It makes you feel temporarily better,\" says Tal.\u003c/p>\n\u003cp>Less-obvious cues may also modify eating habits. A separate \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666311005472\">study\u003c/a> from Cornell's Food and Brand Lab found that food-related content on television makes those who are watching their diet (\"restrained eaters\") eat more. Led by Food and Brand Lab Director \u003ca href=\"http://mindlesseating.org/about.php\">Brian Wansink\u003c/a>, the study found that, when subjects watched episodes of \u003cem>SpongeBob SquarePants\u003c/em> in which the protagonist was selling chocolate bars, they ate more than their counterparts who watched an episode unrelated to food.\u003c/p>\n\u003cp>But you don't have to cancel Netflix and Hulu subscriptions to save your waistline. Cheung recommends separating food and television by unplugging while eating.\u003c/p>\n\u003cp>\"To reduce \u003cem>mindless\u003c/em> eating, one can practice \u003cem>mindful\u003c/em> eating for more control over their relationship with food,\" says Cheung. \"When eating, only eat. Turn off the television [and] computer, and put the cellphone away to refrain from checking messages. By removing these distractions, you can bring your full attention to the food in front of you, going beyond just taste and engaging all senses — including sight, smell, texture and the sound your food makes.\"\u003c/p>\n\u003cp>Tal, on the other hand, suggests you don't have to banish snacking while viewing. He says just be aware how television influences what you put in your mouth, and plan accordingly. \"Monitor ahead of time what is there for you to eat. Put out healthier snacks on the table or not have snacks available,\" says Tal. \"You can also substitute your snacks for healthier ones like vegetables.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Susmita Baral is a journalist based in New York City. She frequently writes about science, food and health. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"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": {
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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": {
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"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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"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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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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>",
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