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"content": "\u003cfigure id=\"attachment_104957\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jp-birthday-animation.gif\" alt=\"Happy 80th Birthday, Jacques Pépin!\" width=\"800\" height=\"533\" class=\"size-full wp-image-104957\">\u003cfigcaption class=\"wp-caption-text\">Happy 80th Birthday, Jacques Pépin! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today is officially chef Jacques Pépin's 80th birthday. Numerous tributes have taken place throughout the year to acknowledge this milestone. At the annual IACP conference in March, celebrity chefs and food professionals \u003ca href=\"http://www.eater.com/2015/3/28/8306113/jacques-pepin-80th-birthday-party-cakes\" target=\"_blank\">celebrated his entry into octogenarianism\u003c/a> by baking 80 cakes in his honor.\u003c/p>\n\u003cp>To help celebrate this special occasion, Tina Salter, Series Producer of \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/a>, gathered together some of Jacques’ fellow chefs and closest friends to create a Happy Birthday video. Not satisfied with just sending good wishes however, the celebrity chefs and colleagues sing Jacques’ praises, remembering the skills and techniques he taught them as well as the guidance and support he so generously offered over the years. Watch as Anthony Bourdain, Mario Batali, Alice Waters, Daniel Boulud and many others wish Jacques Pépin \u003cem>Bon Anniversaire!\u003c/em>\u003c/p>\n\u003cp>https://youtu.be/qpFXiMHhBjI\u003c/p>\n\u003cp> Watch a preview for \u003cem>Jacques Pepin's 80th Birthday Celebration\u003c/em>. Chefs Lidia Bastianich, Rick Bayless and Ming Tsai prepare their favorite recipes with Jacques. The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=23271\" target=\"_blank\">program airs on KQED 9\u003c/a> Saturday, Dec 26 at 2:00pm and again in early January. \u003c/p>\n\u003cp>https://youtu.be/SNX7Ws0rS68\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here is a bit of visual history from Jacques Pépin's life...\u003cbr>\n[gallery type=\"slideshow\" link=\"file\" ids=\"91105,91104,91106,91119,91121,91113,91118,91117,91109,91122,91110,91108,91123,91111,91112,91124,91116,91107,91120\"]\u003c/p>\n\u003cp>Jacques Pépin's final television series, \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/a> is currently airing on KQED and other PBS stations. Here are behind-the-scenes photos from the production process on set and in the back kitchen at the KQED studios. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91166,91144,91136,91131,91130,91129,91132,91133,91134,91135,91138,91139,91140,91141,91142,91143,91145,91146,91147,91148,91149,91151,91152,91153,91154,91155,91157,91158,91159,91160,91161,91162,91163,91164,91167,91168,91169,91170,91171,91172,91173,91174,91165\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
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"excerpt": "Today is the legendary chef Jacques Pépin's 80th birthday. Celebrate Jacques along with many other celebrity chefs by watching a special Happy Birthday video. See historical photos from his life as well as behind-the-scenes photos from his final television series \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. Then watch a birthday special on KQED 9 the day after Christmas.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_104957\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jp-birthday-animation.gif\" alt=\"Happy 80th Birthday, Jacques Pépin!\" width=\"800\" height=\"533\" class=\"size-full wp-image-104957\">\u003cfigcaption class=\"wp-caption-text\">Happy 80th Birthday, Jacques Pépin! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today is officially chef Jacques Pépin's 80th birthday. Numerous tributes have taken place throughout the year to acknowledge this milestone. At the annual IACP conference in March, celebrity chefs and food professionals \u003ca href=\"http://www.eater.com/2015/3/28/8306113/jacques-pepin-80th-birthday-party-cakes\" target=\"_blank\">celebrated his entry into octogenarianism\u003c/a> by baking 80 cakes in his honor.\u003c/p>\n\u003cp>To help celebrate this special occasion, Tina Salter, Series Producer of \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/a>, gathered together some of Jacques’ fellow chefs and closest friends to create a Happy Birthday video. Not satisfied with just sending good wishes however, the celebrity chefs and colleagues sing Jacques’ praises, remembering the skills and techniques he taught them as well as the guidance and support he so generously offered over the years. Watch as Anthony Bourdain, Mario Batali, Alice Waters, Daniel Boulud and many others wish Jacques Pépin \u003cem>Bon Anniversaire!\u003c/em>\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/qpFXiMHhBjI'\n title='//www.youtube.com/embed/qpFXiMHhBjI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> Watch a preview for \u003cem>Jacques Pepin's 80th Birthday Celebration\u003c/em>. Chefs Lidia Bastianich, Rick Bayless and Ming Tsai prepare their favorite recipes with Jacques. The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=23271\" target=\"_blank\">program airs on KQED 9\u003c/a> Saturday, Dec 26 at 2:00pm and again in early January. \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/SNX7Ws0rS68'\n title='//www.youtube.com/embed/SNX7Ws0rS68'\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>Jacques Pépin's final television series, \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/a> is currently airing on KQED and other PBS stations. Here are behind-the-scenes photos from the production process on set and in the back kitchen at the KQED studios. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "In Search of the Perfect Thanksgiving Holiday Movie Meal",
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"content": "\u003cp>If you think of film as a reflection of real life, then the fact that Thanksgiving meals in holiday movies often end in disaster should come as no surprise. The situation is fraught with disappointment. Perhaps this dissatisfaction comes from the unusual amount of preparation required to pull off the ideal holiday dinner. Of course, there is the planning and shopping (elements seldom captured on film), but then there are also the competing and often conflicting agendas that arrive along with the array of invited guests and family members, many of whom travel great distances to sit down at the Thanksgiving table. \u003c/p>\n\u003cp>So much effort goes into an event that ends up lasting the time it takes to eat dinner, that it’s not surprising to be let down when those assembled push back from the table and move on to other pursuits. It’s also not unusual for the cook to be the one most aggrieved. Days of preparation end in sad, picked over carcasses. Refrigerator storage space gets turned into bizarre 3-D puzzles of leftovers. And of course, some subset of overstuffed guests must do the dishes. \u003c/p>\n\u003cp>I watched about a dozen movies in search of an accurate portrait of this very American holiday, and I found it, though several of the courses of this cinematic smorgasbord left me hungry for something more. True to form, many explored the impending doom engendered by Thanksgiving. We wait for the kids to arrive safely and wonder what kind of baggage they will bring to the table. \u003c/p>\n\u003cp>https://youtu.be/MgsheZdouX8\u003c/p>\n\u003cp>In film as in real life, the main event occurs when all assembled sit down to dinner. Tempers flare and old grievances surface. Is this a cliche that we have learned from the films and looped back into reality? Or should we adopt the stance that Thanksgiving is the stuff of drama because there are so many good examples of these conflicts based in real life?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/e2zyjbH9zzA \u003c/p>\n\u003cp>It’s all about unrealistic expectations. Often the Thanksgiving table ends up populated with people (family or not) who should never be brought together in the first place.\u003c/p>\n\u003cfigure id=\"attachment_103994\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shes.jpg\" alt=\"Still from She's Gotta Have It\" width=\"1400\" height=\"839\" class=\"size-full wp-image-103994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-800x479.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-1180x707.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-960x575.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Still from She's Gotta Have It\u003c/figcaption>\u003c/figure>\n\u003cp>Though \u003ca href=\"http://www.imdb.com/title/tt0091939/\" target=\"_blank\">\u003cem>She’s Gotta Have It\u003c/em>\u003c/a> is not my favorite Spike Lee joint (by far), the dinner scene is famous for portraying just this situation. In Lee’s debut feature, the main character, Nola Darling, is juggling three radically different men. She decides to cook her first Thanksgiving dinner and invites the trio to enjoy the meal. The men spend their time insulting one another and competing for Nola’s affections. The meal itself is a sad afterthought.\u003c/p>\n\u003cfigure id=\"attachment_103995\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/hannahsister.jpg\" alt=\"Still from Hannah and Her Sisters\" width=\"1400\" height=\"765\" class=\"size-full wp-image-103995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-400x219.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-800x437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-1180x645.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-960x525.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Still from Hannah and Her Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, \u003ca href=\"http://www.imdb.com/title/tt0091167/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Hannah and Her Sisters\u003c/em>\u003c/a> (also by a very long shot NOT my favorite Woody Allen film), takes place over three consecutive Thanksgiving dinners. During this time we watch the three sisters, Hannah, Lee and Holly struggle in their personal lives and in their relationships to one another. Spoiler alert, Lee conducts an affair with Hannah’s husband, Elliot, and Holly ends up married to Hannah’s ex-husband. I spent the whole movie waiting for the betrayals, petty jealousies and grievances to erupt over the Thanksgiving meal, but was sadly disappointed at the lack of this film’s fireworks. \u003c/p>\n\u003cp>In (my least favorite) Christopher Guest film, \u003ca href=\"http://www.imdb.com/title/tt0470765/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>For Your Consideration\u003c/em>\u003c/a>, a tiny independent film, originally titled \u003cem>Home for Purim\u003c/em> becomes the subject of Oscar buzz. Once award hysteria ensues, the film is re-titled \u003cem>Home for Thanksgiving\u003c/em> and those supposedly under consideration end up disappointed when nominations are announced. The most hilarious scene in the film, however, is Purim dinner, which, like the rest of the film within the film, can best be described as Yiddish Norman Rockwell. \u003c/p>\n\u003cp>https://youtu.be/q372pD1C2sA\u003c/p>\n\u003cp>\u003cstrong>One lesson I took away from my research:\u003c/strong> Don’t ask your teenage daughter, newly politicized through constant TV viewing of the Watergate hearings, to say grace at Thanksgiving. This is a rookie mistake, as any parent who has made it through the raising of teenagers can probably attest. In Ang Lee’s \u003ca href=\"http://www.imdb.com/title/tt0119349/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>The Ice Storm\u003c/em>\u003c/a>, which takes place in 1970’s upper-middle-class Connecticut, adult moral confusion (see ‘\u003ca href=\"https://en.wikipedia.org/wiki/Group_sex#Key_party\" target=\"_blank\">key party\u003c/a>’ on Wikipedia) collides with early teenage sexual exploration. Kevin Kline and Joan Allen play parents Ben and Elena Hood to Tobey McGuire (Paul) and a 15-year-old Christina Ricci (Wendy). At the vaunted Thanksgiving table, Ben makes the grievous error and Wendy delivers the thanks that ends up as “no thanks.” (By the way, \u003cem>The Ice Storm\u003c/em> is a perfect movie, holiday or no, if you prefer your WASPS cold and confused.)\u003c/p>\n\u003cp>https://youtu.be/4uDUNAPdYb4\u003c/p>\n\u003cp>\u003cstrong>Lesson Two:\u003c/strong> The one who spends the most time prepping the dinner will be the most disappointed, or may reap the highest emotional reward. Both are true in Peter Hedges’ \u003ca href=\"http://www.imdb.com/title/tt0311648/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Pieces of April\u003c/em>\u003c/a>, in which April, an estranged daughter played by pre-Cruise Katie Holmes, volunteers to make Thanksgiving dinner for a family that clearly cannot stand her. Holmes and her boyfriend live in a low-rent, five-floor walk-up somewhere in pre-Disneyfied Manhattan. April wakes up Thanksgiving morning and begins making a meal not one viewer will want to eat. Once her boyfriend leaves the apartment, Holmes discovers, after removing shoes and other items from the cavity, that her oven doesn’t work. Her quest for the rest of the film is to 1) introduce herself to her neighbors and 2) borrow space in a warm oven long enough to cook a turkey. While April busies herself with this task, her family begrudgingly makes the journey into the city from the suburbs. \u003c/p>\n\u003cp>https://youtu.be/p4_nmB7PsOo\u003c/p>\n\u003cp>\u003cstrong>Lesson Three:\u003c/strong> The more uptight you are, the more likely you will end up with food all over your perfect dress. Jodie Foster’s \u003ca href=\"http://www.imdb.com/title/tt0113321/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Home for the Holidays\u003c/em>\u003c/a> was made in 1995 well before gay marriage went mainstream, so there is a character and a plot line that might seem a bit dated, but was lovingly wrought when the film first came out. The cast is great, featuring Holly Hunter, Robert Downey Jr. and Cynthia Stevenson as siblings Claudia, Tommy and Joanne Larson. After a quick series of surprises and setbacks in Chicago, Claudia boards a plane and heads home to Baltimore for the holiday with parents Adele and Henry (Anne Bancroft and Charles Durning). On the plane she makes a distress call to gay brother Tommy, who arrives with Leo Fish (Dylan McDermott at his most dreamy) in tow. The family home is pure chaos, TV on, music playing, mom and dad dancing, mom smoking Virginia Slims, inappropriate kissing. Competing turkeys (one organic) crowd the holiday table. Hijinks ensue that end when — spoiler alert — high-strung, homophobic sister Joanne gets a non-organic turkey in the lap. In the movies, this is the punishment for being uptight, followed by uncomfortable and infuriatingly unapologetic laughter. \u003c/p>\n\u003cp>https://youtu.be/egWFWloosog\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, this filmic lesson ends with the understanding that the more we expect, the less we are likely to get. It’s the holiday season; control is an illusion. It’s not about cooking or eating. Whatever preparations you made, remind yourself that you made them with love. What Thanksgiving is all about, at least according to the movies, is breathing and getting through. We’ve really got to be thankful for whoever and whatever comes our way.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you think of film as a reflection of real life, then the fact that Thanksgiving meals in holiday movies often end in disaster should come as no surprise. The situation is fraught with disappointment. Perhaps this dissatisfaction comes from the unusual amount of preparation required to pull off the ideal holiday dinner. Of course, there is the planning and shopping (elements seldom captured on film), but then there are also the competing and often conflicting agendas that arrive along with the array of invited guests and family members, many of whom travel great distances to sit down at the Thanksgiving table. \u003c/p>\n\u003cp>So much effort goes into an event that ends up lasting the time it takes to eat dinner, that it’s not surprising to be let down when those assembled push back from the table and move on to other pursuits. It’s also not unusual for the cook to be the one most aggrieved. Days of preparation end in sad, picked over carcasses. Refrigerator storage space gets turned into bizarre 3-D puzzles of leftovers. And of course, some subset of overstuffed guests must do the dishes. \u003c/p>\n\u003cp>I watched about a dozen movies in search of an accurate portrait of this very American holiday, and I found it, though several of the courses of this cinematic smorgasbord left me hungry for something more. True to form, many explored the impending doom engendered by Thanksgiving. We wait for the kids to arrive safely and wonder what kind of baggage they will bring to the table. \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/MgsheZdouX8'\n title='//www.youtube.com/embed/MgsheZdouX8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In film as in real life, the main event occurs when all assembled sit down to dinner. Tempers flare and old grievances surface. Is this a cliche that we have learned from the films and looped back into reality? Or should we adopt the stance that Thanksgiving is the stuff of drama because there are so many good examples of these conflicts based in real life?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>https://youtu.be/e2zyjbH9zzA \u003c/p>\n\u003cp>It’s all about unrealistic expectations. Often the Thanksgiving table ends up populated with people (family or not) who should never be brought together in the first place.\u003c/p>\n\u003cfigure id=\"attachment_103994\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shes.jpg\" alt=\"Still from She's Gotta Have It\" width=\"1400\" height=\"839\" class=\"size-full wp-image-103994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-800x479.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-1180x707.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-960x575.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Still from She's Gotta Have It\u003c/figcaption>\u003c/figure>\n\u003cp>Though \u003ca href=\"http://www.imdb.com/title/tt0091939/\" target=\"_blank\">\u003cem>She’s Gotta Have It\u003c/em>\u003c/a> is not my favorite Spike Lee joint (by far), the dinner scene is famous for portraying just this situation. In Lee’s debut feature, the main character, Nola Darling, is juggling three radically different men. She decides to cook her first Thanksgiving dinner and invites the trio to enjoy the meal. The men spend their time insulting one another and competing for Nola’s affections. The meal itself is a sad afterthought.\u003c/p>\n\u003cfigure id=\"attachment_103995\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/hannahsister.jpg\" alt=\"Still from Hannah and Her Sisters\" width=\"1400\" height=\"765\" class=\"size-full wp-image-103995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-400x219.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-800x437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-1180x645.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-960x525.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Still from Hannah and Her Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, \u003ca href=\"http://www.imdb.com/title/tt0091167/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Hannah and Her Sisters\u003c/em>\u003c/a> (also by a very long shot NOT my favorite Woody Allen film), takes place over three consecutive Thanksgiving dinners. During this time we watch the three sisters, Hannah, Lee and Holly struggle in their personal lives and in their relationships to one another. Spoiler alert, Lee conducts an affair with Hannah’s husband, Elliot, and Holly ends up married to Hannah’s ex-husband. I spent the whole movie waiting for the betrayals, petty jealousies and grievances to erupt over the Thanksgiving meal, but was sadly disappointed at the lack of this film’s fireworks. \u003c/p>\n\u003cp>In (my least favorite) Christopher Guest film, \u003ca href=\"http://www.imdb.com/title/tt0470765/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>For Your Consideration\u003c/em>\u003c/a>, a tiny independent film, originally titled \u003cem>Home for Purim\u003c/em> becomes the subject of Oscar buzz. Once award hysteria ensues, the film is re-titled \u003cem>Home for Thanksgiving\u003c/em> and those supposedly under consideration end up disappointed when nominations are announced. The most hilarious scene in the film, however, is Purim dinner, which, like the rest of the film within the film, can best be described as Yiddish Norman Rockwell. \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/q372pD1C2sA'\n title='//www.youtube.com/embed/q372pD1C2sA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>One lesson I took away from my research:\u003c/strong> Don’t ask your teenage daughter, newly politicized through constant TV viewing of the Watergate hearings, to say grace at Thanksgiving. This is a rookie mistake, as any parent who has made it through the raising of teenagers can probably attest. In Ang Lee’s \u003ca href=\"http://www.imdb.com/title/tt0119349/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>The Ice Storm\u003c/em>\u003c/a>, which takes place in 1970’s upper-middle-class Connecticut, adult moral confusion (see ‘\u003ca href=\"https://en.wikipedia.org/wiki/Group_sex#Key_party\" target=\"_blank\">key party\u003c/a>’ on Wikipedia) collides with early teenage sexual exploration. Kevin Kline and Joan Allen play parents Ben and Elena Hood to Tobey McGuire (Paul) and a 15-year-old Christina Ricci (Wendy). At the vaunted Thanksgiving table, Ben makes the grievous error and Wendy delivers the thanks that ends up as “no thanks.” (By the way, \u003cem>The Ice Storm\u003c/em> is a perfect movie, holiday or no, if you prefer your WASPS cold and confused.)\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/4uDUNAPdYb4'\n title='//www.youtube.com/embed/4uDUNAPdYb4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Lesson Two:\u003c/strong> The one who spends the most time prepping the dinner will be the most disappointed, or may reap the highest emotional reward. Both are true in Peter Hedges’ \u003ca href=\"http://www.imdb.com/title/tt0311648/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Pieces of April\u003c/em>\u003c/a>, in which April, an estranged daughter played by pre-Cruise Katie Holmes, volunteers to make Thanksgiving dinner for a family that clearly cannot stand her. Holmes and her boyfriend live in a low-rent, five-floor walk-up somewhere in pre-Disneyfied Manhattan. April wakes up Thanksgiving morning and begins making a meal not one viewer will want to eat. Once her boyfriend leaves the apartment, Holmes discovers, after removing shoes and other items from the cavity, that her oven doesn’t work. Her quest for the rest of the film is to 1) introduce herself to her neighbors and 2) borrow space in a warm oven long enough to cook a turkey. While April busies herself with this task, her family begrudgingly makes the journey into the city from the suburbs. \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/p4_nmB7PsOo'\n title='//www.youtube.com/embed/p4_nmB7PsOo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Lesson Three:\u003c/strong> The more uptight you are, the more likely you will end up with food all over your perfect dress. Jodie Foster’s \u003ca href=\"http://www.imdb.com/title/tt0113321/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Home for the Holidays\u003c/em>\u003c/a> was made in 1995 well before gay marriage went mainstream, so there is a character and a plot line that might seem a bit dated, but was lovingly wrought when the film first came out. The cast is great, featuring Holly Hunter, Robert Downey Jr. and Cynthia Stevenson as siblings Claudia, Tommy and Joanne Larson. After a quick series of surprises and setbacks in Chicago, Claudia boards a plane and heads home to Baltimore for the holiday with parents Adele and Henry (Anne Bancroft and Charles Durning). On the plane she makes a distress call to gay brother Tommy, who arrives with Leo Fish (Dylan McDermott at his most dreamy) in tow. The family home is pure chaos, TV on, music playing, mom and dad dancing, mom smoking Virginia Slims, inappropriate kissing. Competing turkeys (one organic) crowd the holiday table. Hijinks ensue that end when — spoiler alert — high-strung, homophobic sister Joanne gets a non-organic turkey in the lap. In the movies, this is the punishment for being uptight, followed by uncomfortable and infuriatingly unapologetic laughter. \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/egWFWloosog'\n title='//www.youtube.com/embed/egWFWloosog'\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>Overall, this filmic lesson ends with the understanding that the more we expect, the less we are likely to get. It’s the holiday season; control is an illusion. It’s not about cooking or eating. Whatever preparations you made, remind yourself that you made them with love. What Thanksgiving is all about, at least according to the movies, is breathing and getting through. We’ve really got to be thankful for whoever and whatever comes our way.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "So Good You'll Scream? A Cookbook From Horror Icon Vincent Price",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3\u003c/p>\n\u003cp>The late Vincent Price was a horror film icon. With perfect elocution, he delivered creepy invitations to haunted houses in such movies as \u003cem>House of Wax\u003c/em> (1953) and \u003cem>House on Haunted Hill\u003c/em> (1959). He was a regular on TV's \u003cem>Hollywood Squares\u003c/em> and a villain on the 1960s TV series \u003cem>Batman\u003c/em>. Price's deep voice narrated Michael Jackson's 1982 music video for \"Thriller\" and was an inspiration to director Tim Burton. But Price was also a foodie.\u003c/p>\n\u003cfigure id=\"attachment_102721\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/452937269/a-treasury-of-great-recipes-famous-specialties-of-the-worlds-foremost-restaurant\">\u003cimg class=\"size-full wp-image-102721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-book.jpg\" alt=\"A Treasury of Great Recipes Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen by Vincent Price, Mary Price and Wolfgang Puck\" width=\"400\" height=\"520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Treasury of Great Recipes\u003cbr>Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen\u003cbr>by Vincent Price, Mary Price and Wolfgang Puck\u003c/figcaption>\u003c/figure>\n\u003cp>\"He had an omnivorous appetite for life and for food,\" says Victoria Price of her father, who was also an art collector and consultant who founded an art museum in California. (He encouraged people to buy works of art by Pablo Picasso and other modern masters from Sears.)\u003c/p>\n\u003cp>Price and his second wife, Mary, were such food connoisseurs that in 1965, they wrote a best-selling cookbook, \u003cem>A Treasury of Great Recipes.\u003c/em> It's been out of print until now. Victoria helped get the book reissued for its 50th anniversary, with a preface by chef Wolfgang Puck.\u003c/p>\n\u003cp>Victoria Price remembers her father spending hours perfecting creme brulee, and hosting lavish dinner parties at his Beverly Hills mansion. She writes of her mother, a costume designer, creating the perfect atmospheres for the parties: She once copper-glazed an entire set of dishes for one meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"She was Martha Stewart way before Martha Stewart,\" Price told NPR. \"And then my dad was the ultimate convivial host and just pure joy. Everybody wanted to come to a dinner party. But their dinner parties weren't about the A-list. Their dinner parties were people they loved.\"\u003c/p>\n\u003cp>Their guests included Hollywood producers, artists, comedian Fanny Brice's son, Grace Kelly's publicist, even a young actor by the name of Dennis Hopper. And what the Prices served was just as eclectic — from recipes they'd gathered as they traveled the world. Their cookbook includes dishes from some of the most famous restaurants in Europe, the U.S. and Mexico.\u003c/p>\n\u003cfigure id=\"attachment_102723\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-102723\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg\" alt=\"The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto.\" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes-400x266.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto. \u003ccite>(Tosh Matsumoto/A Treasury of Great Recipes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If you eat some of these recipes one too many times, I think your cholesterol level might just go ballistic. There's a lot of butter; there's a lot of heavy cream. But the ones that are people's favorites are actually pretty easy to make, and they're kind of classic,\" says Price.\u003c/p>\n\u003cp>The cookbook includes Mad Men-era recipes, old menus, the original typeface and the original photos by jazz photographer \u003ca href=\"http://www.williamclaxton.com/\">William Claxton\u003c/a>, \u003cem>Life\u003c/em> magazine's Eliot Elisofon, and artist Tosh Matsumoto. The images feature sumptuous spreads and waiters from legendary restaurants around the world. There's stuffed trout from \u003ca href=\"http://www.lapyramide.com/?lang=en\">La Pyramide\u003c/a> in Lyon, France; gazpacho Andaluz from the Sobrino de Botin in Madrid (considered the oldest restaurant in the world); frog's legs polonaise from Sardi's in New York.\u003c/p>\n\u003cp>Price says her folks also believed that gourmet was not just for the elite and that ambience was everything. So they also included recipes for French toast, which they used to eat on the Santa Fe train from LA to New Mexico, and hot dogs, like the kind they relished while watching the Dodgers play baseball.\u003c/p>\n\u003cp>Vincent and Mary both liked to cook, as they told TV's \u003cem>This is Your Life\u003c/em> in 1973. \"We each have our specialties,\" Mary admitted. \"So together we add up to be one pretty good cook.\"\u003c/p>\n\u003cp>The Prices divorced that same year. But their cookbook has remained a collectible classic.\u003c/p>\n\u003cp>Victoria Price says for years, chefs have treasured the book, and many readers have told her about how much they've loved to cook from it, often given as a wedding gift.\u003c/p>\n\u003cp>Price can still remember having to curtsy at her parents' dinner parties. And she recalls her father's wicked sense of humor. With NPR, she shared one Halloween memory, of going house to house in Beverly Hills: \"My dad would accompany us, and would jump out of bushes and scare the owners of the house,\" she says. \"So we got the treat and they got the trick.\"\u003c/p>\n\u003cp>With his cookbook in print again, Vincent Price lives on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "\u003cem>A Treasury of Great Recipes,\u003c/em> by the famed horror film actor, was out of print for decades until this month. It turns out, Price was also a foodie with an \"omnivorous appetite,\" his daughter tells us.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3\u003c/p>\n\u003cp>The late Vincent Price was a horror film icon. With perfect elocution, he delivered creepy invitations to haunted houses in such movies as \u003cem>House of Wax\u003c/em> (1953) and \u003cem>House on Haunted Hill\u003c/em> (1959). He was a regular on TV's \u003cem>Hollywood Squares\u003c/em> and a villain on the 1960s TV series \u003cem>Batman\u003c/em>. Price's deep voice narrated Michael Jackson's 1982 music video for \"Thriller\" and was an inspiration to director Tim Burton. But Price was also a foodie.\u003c/p>\n\u003cfigure id=\"attachment_102721\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/452937269/a-treasury-of-great-recipes-famous-specialties-of-the-worlds-foremost-restaurant\">\u003cimg class=\"size-full wp-image-102721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-book.jpg\" alt=\"A Treasury of Great Recipes Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen by Vincent Price, Mary Price and Wolfgang Puck\" width=\"400\" height=\"520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Treasury of Great Recipes\u003cbr>Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen\u003cbr>by Vincent Price, Mary Price and Wolfgang Puck\u003c/figcaption>\u003c/figure>\n\u003cp>\"He had an omnivorous appetite for life and for food,\" says Victoria Price of her father, who was also an art collector and consultant who founded an art museum in California. (He encouraged people to buy works of art by Pablo Picasso and other modern masters from Sears.)\u003c/p>\n\u003cp>Price and his second wife, Mary, were such food connoisseurs that in 1965, they wrote a best-selling cookbook, \u003cem>A Treasury of Great Recipes.\u003c/em> It's been out of print until now. Victoria helped get the book reissued for its 50th anniversary, with a preface by chef Wolfgang Puck.\u003c/p>\n\u003cp>Victoria Price remembers her father spending hours perfecting creme brulee, and hosting lavish dinner parties at his Beverly Hills mansion. She writes of her mother, a costume designer, creating the perfect atmospheres for the parties: She once copper-glazed an entire set of dishes for one meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"She was Martha Stewart way before Martha Stewart,\" Price told NPR. \"And then my dad was the ultimate convivial host and just pure joy. Everybody wanted to come to a dinner party. But their dinner parties weren't about the A-list. Their dinner parties were people they loved.\"\u003c/p>\n\u003cp>Their guests included Hollywood producers, artists, comedian Fanny Brice's son, Grace Kelly's publicist, even a young actor by the name of Dennis Hopper. And what the Prices served was just as eclectic — from recipes they'd gathered as they traveled the world. Their cookbook includes dishes from some of the most famous restaurants in Europe, the U.S. and Mexico.\u003c/p>\n\u003cfigure id=\"attachment_102723\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-102723\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg\" alt=\"The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto.\" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes-400x266.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto. \u003ccite>(Tosh Matsumoto/A Treasury of Great Recipes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If you eat some of these recipes one too many times, I think your cholesterol level might just go ballistic. There's a lot of butter; there's a lot of heavy cream. But the ones that are people's favorites are actually pretty easy to make, and they're kind of classic,\" says Price.\u003c/p>\n\u003cp>The cookbook includes Mad Men-era recipes, old menus, the original typeface and the original photos by jazz photographer \u003ca href=\"http://www.williamclaxton.com/\">William Claxton\u003c/a>, \u003cem>Life\u003c/em> magazine's Eliot Elisofon, and artist Tosh Matsumoto. The images feature sumptuous spreads and waiters from legendary restaurants around the world. There's stuffed trout from \u003ca href=\"http://www.lapyramide.com/?lang=en\">La Pyramide\u003c/a> in Lyon, France; gazpacho Andaluz from the Sobrino de Botin in Madrid (considered the oldest restaurant in the world); frog's legs polonaise from Sardi's in New York.\u003c/p>\n\u003cp>Price says her folks also believed that gourmet was not just for the elite and that ambience was everything. So they also included recipes for French toast, which they used to eat on the Santa Fe train from LA to New Mexico, and hot dogs, like the kind they relished while watching the Dodgers play baseball.\u003c/p>\n\u003cp>Vincent and Mary both liked to cook, as they told TV's \u003cem>This is Your Life\u003c/em> in 1973. \"We each have our specialties,\" Mary admitted. \"So together we add up to be one pretty good cook.\"\u003c/p>\n\u003cp>The Prices divorced that same year. But their cookbook has remained a collectible classic.\u003c/p>\n\u003cp>Victoria Price says for years, chefs have treasured the book, and many readers have told her about how much they've loved to cook from it, often given as a wedding gift.\u003c/p>\n\u003cp>Price can still remember having to curtsy at her parents' dinner parties. And she recalls her father's wicked sense of humor. With NPR, she shared one Halloween memory, of going house to house in Beverly Hills: \"My dad would accompany us, and would jump out of bushes and scare the owners of the house,\" she says. \"So we got the treat and they got the trick.\"\u003c/p>\n\u003cp>With his cookbook in print again, Vincent Price lives on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area looks back at restaurants with a flair for the familiar flavors of comfort food. A culinary roadtrip takes you to farm-to-table Cal cuisine at \u003ca href=\"http://www.centralmarketpetaluma.com/\" target=\"_blank\">Central Market\u003c/a> in Petaluma, southern-inspired fare at \u003ca href=\"http://www.farmerbrownsf.com/\" target=\"_blank\">farmerbrown\u003c/a> in San Francisco and contemporary fast food done right at \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> in Oakland. \u003c/p>\n\u003cp>This last episode of Check, Please! Bay Area Season 10 also airs on TV this eve at 7:30pm on KQED 9. See other television \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a>. And never miss an episode by subscribing to the Check, Please! Bay Area \u003ca href=\"https://itunes.apple.com/podcast/check-please!-bay-area-.-podcasts/id192399537?mt=2\">video podcast\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>Check, Please! Bay Area looks back at restaurants with a flair for the familiar flavors of comfort food. A culinary roadtrip takes you to farm-to-table Cal cuisine at \u003ca href=\"http://www.centralmarketpetaluma.com/\" target=\"_blank\">Central Market\u003c/a> in Petaluma, southern-inspired fare at \u003ca href=\"http://www.farmerbrownsf.com/\" target=\"_blank\">farmerbrown\u003c/a> in San Francisco and contemporary fast food done right at \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> in Oakland. \u003c/p>\n\u003cp>This last episode of Check, Please! Bay Area Season 10 also airs on TV this eve at 7:30pm on KQED 9. See other television \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a>. And never miss an episode by subscribing to the Check, Please! Bay Area \u003ca href=\"https://itunes.apple.com/podcast/check-please!-bay-area-.-podcasts/id192399537?mt=2\">video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Christine Ha made quite an entrance on season three of the Fox television show \u003cem>Master Chef.\u003c/em>\u003c/p>\n\u003cp>Though the final plating of her dishes would not have been out of place in a restaurant, the steps to prepare them were noticeably different. For starters, Ha — who also goes by the moniker The Blind Cook — used a guide and a walking stick to get around on stage. And when it came to judging the quality of her ingredients, she had to rely on her other senses more than most chefs do. Still, her technique — and her dish of Vietnamese catfish — wowed the judges, and she ended up winning the entire season of the show.\u003c/p>\n\u003cp>But there are over \u003ca href=\"https://www.census.gov/prod/2012pubs/p70-131.pdf\">38 million\u003c/a> Americans with severe physical disabilities, and not everyone is a \u003cem>Master Chef\u003c/em>. So how does the rest of this population find ways to navigate the kitchen?\u003c/p>\n\u003cp>\u003ca href=\"http://incl.ca/\">Nicolas Steenhout\u003c/a>, now a speaker and consultant on disability issues, is a culinary school graduate who worked as a chef for several years. Two decades ago, after a rock climbing accident left him paralyzed, Steenhout had to learn how to do everyday tasks from a wheelchair. Life had changed, but his interest in cooking continued. \"I realized a lot of people with disabilities don't really know what to cook or what was available to them,\" he says. So he started using the Internet to share his tips.\u003c/p>\n\u003cp>In a perfect world, Steenhout says, everyone would have a fully adapted kitchen. This means different things depending on someone's disabilities, but it could involve, for instance, lowered countertop heights or new appliances. But given that many people have trouble funding a remodel for a basic necessity like making their front stairs wheelchair accessible, such kitchen overhauls are usually financially out of reach.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Instead, Steenhout focuses on little alterations that can make a big difference. For instance, \"If you're a wheelchair user and you can't see into your pots, you can mount a little bathroom mirror on a pole,\" he says. The mirror can be used to easily see whether water is boiling or the scrambled eggs are done.\u003c/p>\n\u003caside class=\"pullquote alignright\">\n\"There are so many tricks that you can do so you don't hurt yourself. Honestly, those of us who are sighted need to learn them — people who are blind or visually impaired are trained not to hurt themselves.\"\u003cbr>\n\u003ccite>Renee Rentmeester, executive producer, \"Cooking Without Looking\"\u003c/cite>\u003cbr>\n\u003c/aside>\n\u003cp>Many companies now sell kitchen equipment designed to address various disabilities, from lowered grip strength to vision impairments. But in many cases, there's a cheap hack for anyone who's DIY-inclined. One example: Rather than buy large-handled utensils made for people with grip issues, people can tape rubber foam around the handles. If someone has trouble using a traditional two-handed rolling pin, a paint roller handle with a wooden dowel attached is an easy homemade variation. \"It's not a one-size-fits-all solution,\" Steenhout says. \"It's a question of using imagination to figure out how to do this.\"\u003c/p>\n\u003cp>For those with visual impairments, measuring cups that talk or are written in braille can help. There are also \u003ca href=\"http://www.afb.org/info/living-with-vision-loss/for-job-seekers/careerconnect-virtual-worksites/retail-worksite-for-blind-users/bar-code-scanner/12345\">talking barcode scanners\u003c/a> that can help people with their grocery shopping.\u003c/p>\n\u003cp>\"There are so many tricks that you can do so you don't hurt yourself. Honestly, those of us who are sighted need to learn them — people who are blind or visually impaired are trained not to hurt themselves,\" says Renee Rentmeester, creator and executive producer of the television program \u003cem>\u003ca href=\"http://cookingwithoutlooking.net/\">Cooking Without Looking\u003c/a>\u003c/em>. The cooking show, which features chefs and guests who are blind or visually impaired, is currently transitioning to its new host Foody TV, an online lifestyle network found on services like Roku or Google TV.\u003c/p>\n\u003cp>Here are a few rules for the blind: Use a sharp knife to lower the risk of the blade slipping. It might sound counter-intuitive, but a dull knife makes it more likely that anyone — regardless of your eyesight or physical abilities — might cut themselves. Wear shoes to protect feet from falling sharp objects. Don't wear sleeves that could accidentally catch on fire. Never preheat the oven — otherwise, Rentmeester says, \"you'll burn your arms when you go to open it.\" Instead, put food into a cold oven and assume you'll need some extra cooking time.\u003c/p>\n\u003cp>For patients with a new disability, occupational therapy programs may go out of their way to add culinary life skills into the training. After 19-year-old \u003ca href=\"http://grierstrong.com/\">Jared Grier\u003c/a> was paralyzed from the chest down earlier this year, he went to a program that walked patients through the steps of making pizza, from grocery shopping to pulling the pie out of the oven.\u003c/p>\n\u003cp>But each person has different challenges, and for some, even a simple pasta night can be a trial. Grier explains that he can't move his fingers except for what's called a \"passive grip,\" a tightening and loosening of the tendons in his wrists. \"It makes doing a lot of things more difficult, and some things, almost impossible,\" he says.\u003c/p>\n\u003cp>At home, Grier now has an oven \"that opens more like a microwave,\" which makes it easier to access and put pans inside. He can still chop and cut, thanks to a pivot knife: It's a knife that's permanently attached to the cutting board by the tip; this keeps it in the proper position, while small spikes on the cutting board skewer food into place without needing an extra hand. The handle has been modified so Grier can strap in his hand to move the knife up and down.\u003c/p>\n\u003cp>\"I personally didn't think about or consider what people in the position I'm now in have to go through,\" Grier says of life after dropping out of a tree to the ground 12 feet below. But he describes learning adaptive techniques as a relief. \"I wasn't the first person—there's been years and years of people figuring out what works.\"\u003c/p>\n\u003cp>Other than the occasional meal and a cooking class in high school, Grier didn't spend too much time in the kitchen prior to his accident. But cooking is \"an important life skill,\" Grier says, and he doesn't want to rely on microwave meals.\u003c/p>\n\u003cp>\"Everybody, even if you're disabled, should know how to cook for yourself,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tove Danovich is a food journalist based in New York City.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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>\u003c/p>\n\u003cp>Instead, Steenhout focuses on little alterations that can make a big difference. For instance, \"If you're a wheelchair user and you can't see into your pots, you can mount a little bathroom mirror on a pole,\" he says. The mirror can be used to easily see whether water is boiling or the scrambled eggs are done.\u003c/p>\n\u003caside class=\"pullquote alignright\">\n\"There are so many tricks that you can do so you don't hurt yourself. Honestly, those of us who are sighted need to learn them — people who are blind or visually impaired are trained not to hurt themselves.\"\u003cbr>\n\u003ccite>Renee Rentmeester, executive producer, \"Cooking Without Looking\"\u003c/cite>\u003cbr>\n\u003c/aside>\n\u003cp>Many companies now sell kitchen equipment designed to address various disabilities, from lowered grip strength to vision impairments. But in many cases, there's a cheap hack for anyone who's DIY-inclined. One example: Rather than buy large-handled utensils made for people with grip issues, people can tape rubber foam around the handles. If someone has trouble using a traditional two-handed rolling pin, a paint roller handle with a wooden dowel attached is an easy homemade variation. \"It's not a one-size-fits-all solution,\" Steenhout says. \"It's a question of using imagination to figure out how to do this.\"\u003c/p>\n\u003cp>For those with visual impairments, measuring cups that talk or are written in braille can help. There are also \u003ca href=\"http://www.afb.org/info/living-with-vision-loss/for-job-seekers/careerconnect-virtual-worksites/retail-worksite-for-blind-users/bar-code-scanner/12345\">talking barcode scanners\u003c/a> that can help people with their grocery shopping.\u003c/p>\n\u003cp>\"There are so many tricks that you can do so you don't hurt yourself. Honestly, those of us who are sighted need to learn them — people who are blind or visually impaired are trained not to hurt themselves,\" says Renee Rentmeester, creator and executive producer of the television program \u003cem>\u003ca href=\"http://cookingwithoutlooking.net/\">Cooking Without Looking\u003c/a>\u003c/em>. The cooking show, which features chefs and guests who are blind or visually impaired, is currently transitioning to its new host Foody TV, an online lifestyle network found on services like Roku or Google TV.\u003c/p>\n\u003cp>Here are a few rules for the blind: Use a sharp knife to lower the risk of the blade slipping. It might sound counter-intuitive, but a dull knife makes it more likely that anyone — regardless of your eyesight or physical abilities — might cut themselves. Wear shoes to protect feet from falling sharp objects. Don't wear sleeves that could accidentally catch on fire. Never preheat the oven — otherwise, Rentmeester says, \"you'll burn your arms when you go to open it.\" Instead, put food into a cold oven and assume you'll need some extra cooking time.\u003c/p>\n\u003cp>For patients with a new disability, occupational therapy programs may go out of their way to add culinary life skills into the training. After 19-year-old \u003ca href=\"http://grierstrong.com/\">Jared Grier\u003c/a> was paralyzed from the chest down earlier this year, he went to a program that walked patients through the steps of making pizza, from grocery shopping to pulling the pie out of the oven.\u003c/p>\n\u003cp>But each person has different challenges, and for some, even a simple pasta night can be a trial. Grier explains that he can't move his fingers except for what's called a \"passive grip,\" a tightening and loosening of the tendons in his wrists. \"It makes doing a lot of things more difficult, and some things, almost impossible,\" he says.\u003c/p>\n\u003cp>At home, Grier now has an oven \"that opens more like a microwave,\" which makes it easier to access and put pans inside. He can still chop and cut, thanks to a pivot knife: It's a knife that's permanently attached to the cutting board by the tip; this keeps it in the proper position, while small spikes on the cutting board skewer food into place without needing an extra hand. The handle has been modified so Grier can strap in his hand to move the knife up and down.\u003c/p>\n\u003cp>\"I personally didn't think about or consider what people in the position I'm now in have to go through,\" Grier says of life after dropping out of a tree to the ground 12 feet below. But he describes learning adaptive techniques as a relief. \"I wasn't the first person—there's been years and years of people figuring out what works.\"\u003c/p>\n\u003cp>Other than the occasional meal and a cooking class in high school, Grier didn't spend too much time in the kitchen prior to his accident. But cooking is \"an important life skill,\" Grier says, and he doesn't want to rely on microwave meals.\u003c/p>\n\u003cp>\"Everybody, even if you're disabled, should know how to cook for yourself,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tove Danovich is a food journalist based in New York City.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 9 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>This new episode reviews \u003ca href=\"http://www.monsieurbenjamin.com/\" target=\"_blank\">Monsieur Benjamin\u003c/a> a Parisian-style bistro in San Francisco, \u003ca href=\"http://www.alysonmain.com/\" target=\"_blank\">Aly's on Main\u003c/a>, a gathering spot for locals desiring a seasonal, contemporary menu in Redwood City, and \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\">Hog Island Oyster Company\u003c/a>, a bayside location with amazing views serving up fresh and local seafood at San Francisco's Ferry Building.\u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>East Bay Urban Wineries\u003c/strong>.\u003c/p>\n\u003cp>https://youtu.be/i4l5Ziw8lHk\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 9 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>This new episode reviews \u003ca href=\"http://www.monsieurbenjamin.com/\" target=\"_blank\">Monsieur Benjamin\u003c/a> a Parisian-style bistro in San Francisco, \u003ca href=\"http://www.alysonmain.com/\" target=\"_blank\">Aly's on Main\u003c/a>, a gathering spot for locals desiring a seasonal, contemporary menu in Redwood City, and \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\">Hog Island Oyster Company\u003c/a>, a bayside location with amazing views serving up fresh and local seafood at San Francisco's Ferry Building.\u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>East Bay Urban Wineries\u003c/strong>.\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/i4l5Ziw8lHk'\n title='//www.youtube.com/embed/i4l5Ziw8lHk'\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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"disqusTitle": "Celebrate Food Day with a Feast for the Eyes",
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"content": "\u003cp>Did you know this Saturday, October 24, 2015 is National Food Day? Created by the \u003ca href=\"http://www.cspinet.org/about/index.html\" target=\"_blank\">Center for Science in the Public Interest\u003c/a>, \u003ca href=\"http://www.foodday.org/\" target=\"_blank\">Food Day\u003c/a> is a loose coalition of nationwide events that aim to \"inspire Americans to change their diets and our food policies\" in order to create a healthier, more sustainable approach to the way we produce and consume food.\u003c/p>\n\u003cp>San Francisco’s \u003ca href=\"http://www.roxie.com/ai1ec_event/food-day-film-day-festival/\" target=\"_blank\">Food Day/Film Day Festival\u003c/a>, curated by \u003ca href=\"http://eatdrinkfilms.com/\" target=\"_blank\">EatDrinkFilms\u003c/a>, a local online magazine, screens four feature films -- three San Francisco premieres and a beloved classic -- at the Roxie Theatre in the heart of the Mission District. An additional program of shorts screens for free at the Exploratorium.\u003c/p>\n\u003cfigure id=\"attachment_102283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/elsomni2.jpg\" alt=\"Still from El Somni (The Dream)\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Still from El Somni (The Dream)\u003c/figcaption>\u003c/figure>\n\u003cp>Probably the most intriguing selection in the mix is \u003cem>El Somni (The Dream)\u003c/em>, a Spanish film documenting the production of an immersive art experience that includes, music, dance, film, sculpture and food. (\u003cem>El Somni\u003c/em> screens Saturday at 7pm.) “The Dream” in question is a \"12-course opera, a 12-act banquet\" prepared and performed for a lucky group of 12 participants who dine at a round table, which doubles as a video screen and is surrounded by three more. The documentary follows the event’s creators, including director Franc Aleu and the Roca Brothers, proprietors of El Celler de Can Roca (a restaurant in Girona, Spain, that has received three Michelin stars and was named best restaurant in the world by English Restaurant Magazine in 2013), alongside 40 visual, gastronomic and performing artists, as they conceive and prepare a sensual feast.\u003c/p>\n\u003cp>Early on we see vivid details of the event's conceptualization. Each of the Rocas struggles to explain the ideas and emotions they want to explore within the flavors of the food. One asks, \"How does the moon taste?\" And the answer has something to do with ashes and truffles. Another talks about Indian spices and peppers growing in adjacent fields and thinks about the sensual harmony of color, smell and taste within a holistic environment. A third ponders the origins of life in the depths of the sea.\u003c/p>\n\u003cp>Dancers are motion-captured and turned into statues that crumble under the weight of overwrought emotions. A musician-engineer constructs a robotic string quintet. Metal workers create delicate silver coral serving dishes. A ceramic artist considers the delicacy of desire and makes a plate to match.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/ckxZnzca7_c\u003c/p>\n\u003cp>The preparation for the event is like the construction of an opera, including sets, costumes, props, music, singing, dancing, acting … and food, strange and seemingly glorious food. One diner wonders at the event’s excess; this much sensation runs the risk of failure, going too far and creating a sensual short-circuit. Other participants struggle to translate what they are feeling into words. Words fail, but overall, the film is a phantasmagoria of delicious decadence, a vision of a European art elite in pursuit of a total art experience. I can't imagine this film screening anywhere else, so this might be your only chance to catch it in all of its avant-garde glory.\u003c/p>\n\u003cfigure id=\"attachment_102284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/babettes.jpg\" alt=\"Still from Babette's Feast\" width=\"1920\" height=\"1574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-400x328.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-1440x1181.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-1180x967.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-960x787.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Still from Babette's Feast\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>El Somni\u003c/em> relates directly to the festival's opener, the 1987 Academy Award-winner, \u003cem>Babette's Feast\u003c/em>, a Danish film that is shot like a Dutch master painting. (\u003cem>Babette’s Feast\u003c/em> screens Saturday at 1:15pm.) The film explains how a pair of pious sisters living in a small, 19th-century Dutch seaside village end up with a French housekeeper, who demonstrates the transformational power and the art of cooking. If you haven't seen \u003cem>Babette's Feast\u003c/em>, now is the time. It's a quiet and gorgeously moving portrait of earthiness and grace.\u003c/p>\n\u003cp>https://youtu.be/H5w9skKcdnA\u003c/p>\n\u003cp>An additional European entry, \u003cem>The Ways of Wine\u003c/em>, is an odd combination of documentary and drama, following a famous sommelier who inexplicably loses his palate and is encouraged to visit Argentina’s best wineries to somehow recover it. (\u003cem>The Ways of Wine\u003c/em> screens Saturday at 9:15pm.)\u003c/p>\n\u003cfigure id=\"attachment_102285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pollan.jpg\" alt=\"Michael Pollan, In Defense of Food\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Michael Pollan, In Defense of Food \u003ccite>(John Chater)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the U.S. front, the discussion is a little less elevated, but the debate is no less vital. Local filmmaker, Michael Schwarz's \u003cem>In Defense of Food\u003c/em>, based on Michael Pollan's book of the same name, demonstrates how completely the American commercial food system has gone off the rails. (\u003cem>In Defense of Food\u003c/em> screens Saturday at 4pm.) It's a portrait of practices and policies that have created cheap foods that lack basic nutritional value, which Pollan calls \"edible food-like substances.\" They inhabit the center sections of every supermarket and take up most of the shelf space. They come in brightly colored packages that proclaim their virtues or point out proudly what vices they lack. Pollan calls them overabundant evidence of \"nutrionalism,\" a non-holistic ideology that breaks food into its constituent parts and proclaims some elements good and others bad. We are always (in the U.S. at least) in the midst of some fad or another that tells us that fat, gluten or some other element is bad, while this month, fiber or antioxidants are in! Food manufacturers go out of their way to remove the offending materials and add those that everyone wants.\u003c/p>\n\u003cp>Basically, Pollan says, these packaged foods generate the problems they are also attempting to solve. He says, \"The quieter foods are most likely much healthier,\" meaning, in terms of nutrition, the ones in the packages have much less to offer than they claim and the ones outside of packages speak (softly) for themselves. Pollan’s slogan is, “Eat food, not too much, mostly plants.”\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/135709265\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>What's great about \u003cem>In Defense of Food\u003c/em> is that it's NOT DEPRESSING!!! It's a really informative journey through the history of our current commercial food system, exploring the reasons many situations as they currently stand came into being in the first place. Evolutionarily, one can see how the system developed, but also how it grew out of control. There were reasons in the past to want to produce cheap food, most specifically in reaction to the starvation and deprivation suffered during the Great Depression. However, those systems have gone out of whack and it's time for a rebalance. We are in a new era where scarce resources can hardly be wasted on the production of foods that cost less (because government subsidized) and are less healthy (because stripped of nutritional value) and end up causing harm (and thereby cost more in medical fees). The whole situation would seem inexplicable if Pollan weren’t such a sensible guide. And the film is illustrated by Maira Kalman, so it's great to look at as well. (Director Michael Schwarz will be at the screening.)\u003c/p>\n\u003cp>Finally, there is a free screening of shorts Saturday, 11am at the Exploratorium, which includes a screening of Susan Rockefeller’s \u003cem>Food for Thought, Food for Life\u003c/em>. Covering much the same territory as \u003cem>In Defense of Food\u003c/em>, and with a similar effervescent zip, Rockefeller’s 22-minute short is almost an executive summary of the ideas explored in depth in Schwarz’s 2-hour doc. \u003cem>Food for Thought, Food for Life\u003c/em> is, however, a bite-sized primer that could and should be seen by everyone who cares about food.\u003c/p>\n\u003cp>Speaking of caring, this much food imagery will inevitably make your stomach growl. Luckily, the folks at Eat Drink Films have got you covered. There will be tastings between screenings hosted by local food and beverage producers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Food Day/Film Day is Saturday, October 24, 2015 at the Roxie Theatre and the Exploratorium in San Francisco. For tickets and information visit \u003ca href=\"http://eatdrinkfilms.com/\" target=\"_blank\">eatdrinkfilms.com\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Food Day/Film Day serves up a smorgasbord of films about food (including a beloved classic and three SF premieres) this Saturday for Food Day, a loose coalition of nationwide events aimed at inspiring Americans to change our diets and food policies.\r\n\r\n",
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"description": "Food Day/Film Day serves up a smorgasbord of films about food (including a beloved classic and three SF premieres) this Saturday for Food Day, a loose coalition of nationwide events aimed at inspiring Americans to change our diets and food policies.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Did you know this Saturday, October 24, 2015 is National Food Day? Created by the \u003ca href=\"http://www.cspinet.org/about/index.html\" target=\"_blank\">Center for Science in the Public Interest\u003c/a>, \u003ca href=\"http://www.foodday.org/\" target=\"_blank\">Food Day\u003c/a> is a loose coalition of nationwide events that aim to \"inspire Americans to change their diets and our food policies\" in order to create a healthier, more sustainable approach to the way we produce and consume food.\u003c/p>\n\u003cp>San Francisco’s \u003ca href=\"http://www.roxie.com/ai1ec_event/food-day-film-day-festival/\" target=\"_blank\">Food Day/Film Day Festival\u003c/a>, curated by \u003ca href=\"http://eatdrinkfilms.com/\" target=\"_blank\">EatDrinkFilms\u003c/a>, a local online magazine, screens four feature films -- three San Francisco premieres and a beloved classic -- at the Roxie Theatre in the heart of the Mission District. An additional program of shorts screens for free at the Exploratorium.\u003c/p>\n\u003cfigure id=\"attachment_102283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/elsomni2.jpg\" alt=\"Still from El Somni (The Dream)\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Still from El Somni (The Dream)\u003c/figcaption>\u003c/figure>\n\u003cp>Probably the most intriguing selection in the mix is \u003cem>El Somni (The Dream)\u003c/em>, a Spanish film documenting the production of an immersive art experience that includes, music, dance, film, sculpture and food. (\u003cem>El Somni\u003c/em> screens Saturday at 7pm.) “The Dream” in question is a \"12-course opera, a 12-act banquet\" prepared and performed for a lucky group of 12 participants who dine at a round table, which doubles as a video screen and is surrounded by three more. The documentary follows the event’s creators, including director Franc Aleu and the Roca Brothers, proprietors of El Celler de Can Roca (a restaurant in Girona, Spain, that has received three Michelin stars and was named best restaurant in the world by English Restaurant Magazine in 2013), alongside 40 visual, gastronomic and performing artists, as they conceive and prepare a sensual feast.\u003c/p>\n\u003cp>Early on we see vivid details of the event's conceptualization. Each of the Rocas struggles to explain the ideas and emotions they want to explore within the flavors of the food. One asks, \"How does the moon taste?\" And the answer has something to do with ashes and truffles. Another talks about Indian spices and peppers growing in adjacent fields and thinks about the sensual harmony of color, smell and taste within a holistic environment. A third ponders the origins of life in the depths of the sea.\u003c/p>\n\u003cp>Dancers are motion-captured and turned into statues that crumble under the weight of overwrought emotions. A musician-engineer constructs a robotic string quintet. Metal workers create delicate silver coral serving dishes. A ceramic artist considers the delicacy of desire and makes a plate to match.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/ckxZnzca7_c'\n title='//www.youtube.com/embed/ckxZnzca7_c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The preparation for the event is like the construction of an opera, including sets, costumes, props, music, singing, dancing, acting … and food, strange and seemingly glorious food. One diner wonders at the event’s excess; this much sensation runs the risk of failure, going too far and creating a sensual short-circuit. Other participants struggle to translate what they are feeling into words. Words fail, but overall, the film is a phantasmagoria of delicious decadence, a vision of a European art elite in pursuit of a total art experience. I can't imagine this film screening anywhere else, so this might be your only chance to catch it in all of its avant-garde glory.\u003c/p>\n\u003cfigure id=\"attachment_102284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/babettes.jpg\" alt=\"Still from Babette's Feast\" width=\"1920\" height=\"1574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-400x328.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-1440x1181.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-1180x967.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-960x787.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Still from Babette's Feast\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>El Somni\u003c/em> relates directly to the festival's opener, the 1987 Academy Award-winner, \u003cem>Babette's Feast\u003c/em>, a Danish film that is shot like a Dutch master painting. (\u003cem>Babette’s Feast\u003c/em> screens Saturday at 1:15pm.) The film explains how a pair of pious sisters living in a small, 19th-century Dutch seaside village end up with a French housekeeper, who demonstrates the transformational power and the art of cooking. If you haven't seen \u003cem>Babette's Feast\u003c/em>, now is the time. It's a quiet and gorgeously moving portrait of earthiness and grace.\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/H5w9skKcdnA'\n title='//www.youtube.com/embed/H5w9skKcdnA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>An additional European entry, \u003cem>The Ways of Wine\u003c/em>, is an odd combination of documentary and drama, following a famous sommelier who inexplicably loses his palate and is encouraged to visit Argentina’s best wineries to somehow recover it. (\u003cem>The Ways of Wine\u003c/em> screens Saturday at 9:15pm.)\u003c/p>\n\u003cfigure id=\"attachment_102285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pollan.jpg\" alt=\"Michael Pollan, In Defense of Food\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Michael Pollan, In Defense of Food \u003ccite>(John Chater)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the U.S. front, the discussion is a little less elevated, but the debate is no less vital. Local filmmaker, Michael Schwarz's \u003cem>In Defense of Food\u003c/em>, based on Michael Pollan's book of the same name, demonstrates how completely the American commercial food system has gone off the rails. (\u003cem>In Defense of Food\u003c/em> screens Saturday at 4pm.) It's a portrait of practices and policies that have created cheap foods that lack basic nutritional value, which Pollan calls \"edible food-like substances.\" They inhabit the center sections of every supermarket and take up most of the shelf space. They come in brightly colored packages that proclaim their virtues or point out proudly what vices they lack. Pollan calls them overabundant evidence of \"nutrionalism,\" a non-holistic ideology that breaks food into its constituent parts and proclaims some elements good and others bad. We are always (in the U.S. at least) in the midst of some fad or another that tells us that fat, gluten or some other element is bad, while this month, fiber or antioxidants are in! Food manufacturers go out of their way to remove the offending materials and add those that everyone wants.\u003c/p>\n\u003cp>Basically, Pollan says, these packaged foods generate the problems they are also attempting to solve. He says, \"The quieter foods are most likely much healthier,\" meaning, in terms of nutrition, the ones in the packages have much less to offer than they claim and the ones outside of packages speak (softly) for themselves. Pollan’s slogan is, “Eat food, not too much, mostly plants.”\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/135709265\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>What's great about \u003cem>In Defense of Food\u003c/em> is that it's NOT DEPRESSING!!! It's a really informative journey through the history of our current commercial food system, exploring the reasons many situations as they currently stand came into being in the first place. Evolutionarily, one can see how the system developed, but also how it grew out of control. There were reasons in the past to want to produce cheap food, most specifically in reaction to the starvation and deprivation suffered during the Great Depression. However, those systems have gone out of whack and it's time for a rebalance. We are in a new era where scarce resources can hardly be wasted on the production of foods that cost less (because government subsidized) and are less healthy (because stripped of nutritional value) and end up causing harm (and thereby cost more in medical fees). The whole situation would seem inexplicable if Pollan weren’t such a sensible guide. And the film is illustrated by Maira Kalman, so it's great to look at as well. (Director Michael Schwarz will be at the screening.)\u003c/p>\n\u003cp>Finally, there is a free screening of shorts Saturday, 11am at the Exploratorium, which includes a screening of Susan Rockefeller’s \u003cem>Food for Thought, Food for Life\u003c/em>. Covering much the same territory as \u003cem>In Defense of Food\u003c/em>, and with a similar effervescent zip, Rockefeller’s 22-minute short is almost an executive summary of the ideas explored in depth in Schwarz’s 2-hour doc. \u003cem>Food for Thought, Food for Life\u003c/em> is, however, a bite-sized primer that could and should be seen by everyone who cares about food.\u003c/p>\n\u003cp>Speaking of caring, this much food imagery will inevitably make your stomach growl. Luckily, the folks at Eat Drink Films have got you covered. There will be tastings between screenings hosted by local food and beverage producers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 8 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>This new episode reviews \u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a> in Oakland, a Caribbean oasis serving a a blend of Jamaican and Californian flavors using local and organic ingredients, \u003ca href=\"http://www.31stunion.com/\" target=\"_blank\">31st Union\u003c/a>, a restaurant offering simply-prepared fresh-food in sustainable surroundings in San Mateo, and \u003ca href=\"http://www.camptonplacesf.com/\" target=\"_blank\">The Campton Place Restaurant\u003c/a> in San Francisco which serves a Cal-Indian menu that combines classical French cooking techniques with fresh local ingredients. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>the trend of wine on tap\u003c/strong>.\u003c/p>\n\u003cp>https://youtu.be/hhIAtKk8Mh4\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 7 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>This new episode reviews \u003ca href=\"http://camberoakland.com/Home\" target=\"_blank\">Camber Montclair Restaurant & Bar\u003c/a>, an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, \u003ca href=\"http://www.coleschophouse.com/\" target=\"_blank\">Cole's Chop House\u003c/a>, a steakhouse with a relaxed atmosphere and professional service in Napa, and \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons Jewish Deli\u003c/a>, a deli serving house-smoked pastrami, fresh-made pickles and warm-baked bread in San Francisco's Mission district. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>wines from Spain's Cariñena region\u003c/strong>.\u003c/p>\n\u003cp>https://youtu.be/3MAY36GpfNU\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 7 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>This new episode reviews \u003ca href=\"http://camberoakland.com/Home\" target=\"_blank\">Camber Montclair Restaurant & Bar\u003c/a>, an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, \u003ca href=\"http://www.coleschophouse.com/\" target=\"_blank\">Cole's Chop House\u003c/a>, a steakhouse with a relaxed atmosphere and professional service in Napa, and \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons Jewish Deli\u003c/a>, a deli serving house-smoked pastrami, fresh-made pickles and warm-baked bread in San Francisco's Mission district. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>wines from Spain's Cariñena region\u003c/strong>.\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/3MAY36GpfNU'\n title='//www.youtube.com/embed/3MAY36GpfNU'\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": "\u003cp>\u003cstrong>Listen to Weekend Edition Saturday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2015/10/20151003_wesat_what_would_julia_child_do_jacques_pepin_says_add_more_butter.mp3\u003c/p>\n\u003cp>Jacques Pépin says his new cookbook, \u003cem>Jacques Pépin: Heart and Soul in the Kitchen\u003c/em>, is an invitation to join him for dinner at his house. Of course, you'll have to do all the cooking — but you can use his recipes.\u003c/p>\n\u003cp>Pépin will turn 80 years old this year. He says this is one of his last cookbooks, and it's timed to coincide what he says is his final PBS show, airing this fall: \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart and Soul.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>NPR's Scott Simon recently spoke with Pépin about his extraordinary and wide-ranging 60-year career: He was a personal chef to Charles de Gaulle and a longtime friend and collaborator of Julia Child. In the 1960s he left a job at Le Pavillon, an iconic French restaurant in New York, to join Howard Johnson's — a chain associated more with turnpikes than fine dining — as head of research and development.\u003c/p>\n\u003cp>And Pépin still can surprise: His new cookbook includes a recipe for tuna tartare and bagel chips. How did it end up there?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You know, I may be considered the quintessential French chef by many people, but I do what I like to do,\" Pépin tells Simon. \"And the way I cooked, I don't think that I was ever very chauvinistically French. And I do dishes which I like to eat and sometimes they are more French than others, but it really doesn't matter to me.\"\u003c/p>\n\u003cp>A transcript of their conversation, edited for clarity and brevity, is below.\u003c/p>\n\u003cp>\u003cstrong>I don't get the chance to ask a lot of people: What was Charles de Gaulle really like? I mean, did he like to have a burrito occasionally or something? \u003c/strong>\u003c/p>\n\u003cp>No burrito. Everything was very classic French. More like bourgeois French, like a leg of lamb properly roasted. ... scalloped potatoes with some cream and garlic baked in the oven. ... And grated cheese around maybe an apple tart or a caramel custard. Very simple, straightforward. Good food done with great-quality ingredients. You know, that's what's great food is all about.\u003c/p>\n\u003cp>\u003cstrong>You're a frugal man in the kitchen.\u003c/strong>\u003c/p>\n\u003cp>Yes.\u003c/p>\n\u003cp>\u003cstrong>Does that come from growing up during the war?\u003c/strong>\u003c/p>\n\u003cp>Probably, yes. I mean, this is ... you know, what I inherited from my mother. I am very miserly, yes, in the kitchen. During the war, we didn't have that much to eat. And the woman cooking is usually more economical than men's cooking. It's done in a different way. So certainly, that's my influence.\u003c/p>\n\u003cp>\u003cstrong>Well I ask because, tell us, please, what you do with old cheese.\u003c/strong>\u003c/p>\n\u003cp>Oh yes, old cheese, we do a \u003cem>fromage fort \u003c/em>[\u003ca href=\"http://www.foodandwine.com/recipes/fromage-fort\" target=\"_blank\">a French cheese spread\u003c/a> made by blending together pieces of assorted leftover cheeses, white wine, garlic and herbs.] ... It can include from Camembert to goat cheese or bleu cheese. ... My father would put it into a jar and put white wine on top of it and let it ferment it even more, with the rind and all....\u003c/p>\n\u003cp>If there is mold on top, I scrape it off, but I still use it. I scrape it off, cut everything, put it in the food processor, [add] a couple of cloves of garlic, some white wine, a lot of ground pepper, and we make into a paste that we call \u003cem>fromage fort\u003c/em>: strong cheese that you serve on bread with a salad. Or you put it on bread and put it under the broiler to beautifully glaze it, too.\u003c/p>\n\u003cp>And certainly it's very important, because cheese are very expensive. So if you have at least a few recipes like this, where you can use those leftovers ... you can continue serving cheeses when they are at their best, and using the leftover to do one dish or another. So that's part of the proper management of a kitchen, you know.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, what do you think of what they now call molecular cooking, or what you seem to call punctuation cuisine?\u003c/strong>\u003c/p>\n\u003cp>Well, punctuation cooking may be a bit different. But I call it — a great deal of those dishes where people have a little bottle and they do little dots and little comma and question marks all around, and basically there is no sauce to dip your bread in it. You don't really know what those things have to do with the food.\u003c/p>\n\u003cp>When I cook, I like people to be able to identify the food. I like people to feel comfortable. I want people to look at my food and start salivating and starting thinking of marriage of that food with a certain type of wine, and so forth. But in molecular cuisine — this is fine, I mean, up to a certain extent, a meal or two this way — but after a while I just want to go out and have a taco and a beer.\u003c/p>\n\u003cp>\u003cstrong>As I was reading your book, you know, Julia Child your friend and co-conspirator of many years, was famous for telling us, \"remember, nobody sees you in the kitchen.\" But you saw her in the kitchen all the time. \u003c/strong>\u003c/p>\n\u003cp>Oh, yes. We had a good time.\u003c/p>\n\u003cp>I mean, I met Julia in 1960. Six-oh. So I came to the U.S. at the end of 1959. And then I walked out of The Pavillon [an iconic French restaurant] in New York, and I met \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/people/c/craig_claiborne/index.html\">Craig Claiborne\u003c/a>, who just started at The \u003cem>New York Times\u003c/em> — he came to The Pavillon to do a piece on Pierre Franey and me at The Pavillon.\u003c/p>\n\u003cp>And through Craig I met Helen McCullough, who was the food editor of \u003cem>House Beautiful\u003c/em>. And she introduced me to James Beard, because she spoke with James Beard every day for like a couple of hours. And then in the spring of 1960, she said, \"I have that manuscript here, can you look at it? On French cooking? What do you think of it?\" And I said, well I think it's very good. And she said, \"Well the woman is from California. She's coming to New York next week — let's cook for her.\"\u003c/p>\n\u003cp>It's a big, tall woman with a terrible voice. And of course, that was Julia.\u003c/p>\n\u003cp>My point is that I was here like six months and I knew the trinity of cooking: Craig Claiborne, James Beard and Julia Child. So you can see that the food world was very, very small. Totally different than what it is now.\u003c/p>\n\u003cp>\u003cstrong>Do you hear her voice, that distinctive voice, every now and then, even now? \u003c/strong>\u003c/p>\n\u003cp>Oh yes, oh yes. Very often — when I don't put enough butter in the dish. There can be plenty more butter!\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, as you approach 80, how are you feeling? \u003c/strong>\u003c/p>\n\u003cp>Uh ... tired, sometimes?\u003c/p>\n\u003cp>No, I feel OK. I mean, I feel good. I mean, I thank God that I'm still walking around and drinking a lot of wine.\u003c/p>\n\u003cp>\u003cstrong>I ask because you say that this is probably your last cookbook. \u003c/strong>\u003c/p>\n\u003cp>Well, yes and no. Last cookbook like this, which takes a long time to do.\u003c/p>\n\u003cp>But I still hope to do some little thing with my granddaughter. Maybe the lessons of a grandfather, showing her how to do simple things that we've done together. I have a great deal of fun cooking with her.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So maybe a little book. Certainly some video will come with that, hopefully.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \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>\u003c/p>\n\u003cp>\"You know, I may be considered the quintessential French chef by many people, but I do what I like to do,\" Pépin tells Simon. \"And the way I cooked, I don't think that I was ever very chauvinistically French. And I do dishes which I like to eat and sometimes they are more French than others, but it really doesn't matter to me.\"\u003c/p>\n\u003cp>A transcript of their conversation, edited for clarity and brevity, is below.\u003c/p>\n\u003cp>\u003cstrong>I don't get the chance to ask a lot of people: What was Charles de Gaulle really like? I mean, did he like to have a burrito occasionally or something? \u003c/strong>\u003c/p>\n\u003cp>No burrito. Everything was very classic French. More like bourgeois French, like a leg of lamb properly roasted. ... scalloped potatoes with some cream and garlic baked in the oven. ... And grated cheese around maybe an apple tart or a caramel custard. Very simple, straightforward. Good food done with great-quality ingredients. You know, that's what's great food is all about.\u003c/p>\n\u003cp>\u003cstrong>You're a frugal man in the kitchen.\u003c/strong>\u003c/p>\n\u003cp>Yes.\u003c/p>\n\u003cp>\u003cstrong>Does that come from growing up during the war?\u003c/strong>\u003c/p>\n\u003cp>Probably, yes. I mean, this is ... you know, what I inherited from my mother. I am very miserly, yes, in the kitchen. During the war, we didn't have that much to eat. And the woman cooking is usually more economical than men's cooking. It's done in a different way. So certainly, that's my influence.\u003c/p>\n\u003cp>\u003cstrong>Well I ask because, tell us, please, what you do with old cheese.\u003c/strong>\u003c/p>\n\u003cp>Oh yes, old cheese, we do a \u003cem>fromage fort \u003c/em>[\u003ca href=\"http://www.foodandwine.com/recipes/fromage-fort\" target=\"_blank\">a French cheese spread\u003c/a> made by blending together pieces of assorted leftover cheeses, white wine, garlic and herbs.] ... It can include from Camembert to goat cheese or bleu cheese. ... My father would put it into a jar and put white wine on top of it and let it ferment it even more, with the rind and all....\u003c/p>\n\u003cp>If there is mold on top, I scrape it off, but I still use it. I scrape it off, cut everything, put it in the food processor, [add] a couple of cloves of garlic, some white wine, a lot of ground pepper, and we make into a paste that we call \u003cem>fromage fort\u003c/em>: strong cheese that you serve on bread with a salad. Or you put it on bread and put it under the broiler to beautifully glaze it, too.\u003c/p>\n\u003cp>And certainly it's very important, because cheese are very expensive. So if you have at least a few recipes like this, where you can use those leftovers ... you can continue serving cheeses when they are at their best, and using the leftover to do one dish or another. So that's part of the proper management of a kitchen, you know.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, what do you think of what they now call molecular cooking, or what you seem to call punctuation cuisine?\u003c/strong>\u003c/p>\n\u003cp>Well, punctuation cooking may be a bit different. But I call it — a great deal of those dishes where people have a little bottle and they do little dots and little comma and question marks all around, and basically there is no sauce to dip your bread in it. You don't really know what those things have to do with the food.\u003c/p>\n\u003cp>When I cook, I like people to be able to identify the food. I like people to feel comfortable. I want people to look at my food and start salivating and starting thinking of marriage of that food with a certain type of wine, and so forth. But in molecular cuisine — this is fine, I mean, up to a certain extent, a meal or two this way — but after a while I just want to go out and have a taco and a beer.\u003c/p>\n\u003cp>\u003cstrong>As I was reading your book, you know, Julia Child your friend and co-conspirator of many years, was famous for telling us, \"remember, nobody sees you in the kitchen.\" But you saw her in the kitchen all the time. \u003c/strong>\u003c/p>\n\u003cp>Oh, yes. We had a good time.\u003c/p>\n\u003cp>I mean, I met Julia in 1960. Six-oh. So I came to the U.S. at the end of 1959. And then I walked out of The Pavillon [an iconic French restaurant] in New York, and I met \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/people/c/craig_claiborne/index.html\">Craig Claiborne\u003c/a>, who just started at The \u003cem>New York Times\u003c/em> — he came to The Pavillon to do a piece on Pierre Franey and me at The Pavillon.\u003c/p>\n\u003cp>And through Craig I met Helen McCullough, who was the food editor of \u003cem>House Beautiful\u003c/em>. And she introduced me to James Beard, because she spoke with James Beard every day for like a couple of hours. And then in the spring of 1960, she said, \"I have that manuscript here, can you look at it? On French cooking? What do you think of it?\" And I said, well I think it's very good. And she said, \"Well the woman is from California. She's coming to New York next week — let's cook for her.\"\u003c/p>\n\u003cp>It's a big, tall woman with a terrible voice. 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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 />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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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",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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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/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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