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"content": "\u003cfigure id=\"attachment_88258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/humanburger-e1412110635141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/humanburger-e1412110635141.jpg\" alt=\"Chef Jim Thomlinson at the Terminus Tavern press night Monday. Photo: Chris Coulson/Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jim Thomlinson at the Terminus Tavern press night Monday. Photo: Chris Coulson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/30/351822233/mystery-meat-s-a-zombie-treat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/30/14) \u003c/p>\n\u003cp>Here's something to make even the most carnivorous among us shudder: a burger that tastes something like human flesh.\u003c/p>\n\u003cp>It's not just the stuff of horror flicks anymore, thanks to two pioneering foodies out of London. For a publicity stunt to promote Season 5 of \u003cem>The Walking Dead\u003c/em>, which premieres Oct. 13 in the U.K., they've created a zombie-inspired burger they say actually turned out \"delicious.\"\u003c/p>\n\u003cfigure id=\"attachment_88260\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/jim-thomlinson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/jim-thomlinson.jpg\" alt=\""I've come up with something that is tasty ... I haven't made it deliberately disgusting," says Jim Thomlinson, a freelance chef who creates exotic dishes for special events. Photo: Chris Coulson/Flickr\" width=\"200\" class=\"size-full wp-image-88260\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"I've come up with something that is tasty ... I haven't made it deliberately disgusting,\" says Jim Thomlinson, a freelance chef who creates exotic dishes for special events. Photo: Chris Coulson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ldnmess.wordpress.com/\">Jim Thomlinson\u003c/a> is a freelance chef who creates exotic dishes for special events. \u003ca href=\"http://misscakehead.wordpress.com/\">Emma Thomas\u003c/a> is a creative director known for her zany public relations campaigns. Together they're Messhead, a hybrid of James' company London Mess and Thomas' firm Miss Cakehead.\u003c/p>\n\u003cp>When they got a call from FOX International Channels, which distributes the AMC show outside the U.S., asking them to come up with some kind of food campaign, they proposed a human-flavored dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thomlinson took the assignment seriously, researching accounts of cannibalism. One came from the explorer William Seabrook, who procured human flesh from a hospital intern at the Sorbonne and ate it. As he \u003ca href=\"http://books.google.com/books?ei=6z7pUqrPCrTLsATyzIGgBQ&id=DzlCAAAAIAAJ&dq=Jungle+Ways&focus=searchwithinvolume&q=veal\" target=\"_blank\">wrote\u003c/a> in his book \u003cem>Jungle Ways\u003c/em>, \"It was like good, fully developed veal, not young, but not yet beef. It was very definitely like that, and it was not like any other meat I had ever tasted.\"\u003cem>\u003cbr> \u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>Thomlinson also took inspiration from Issei Sagawa, a Japanese cannibal who \u003ca href=\"http://www.vice.com/vice-meets/issei-sagawa-part-1\">was interviewed\u003c/a> in 2010 by Vice, and the 1993 film \u003cem>Alive\u003c/em>, based on the true story of a Uruguayan rugby team who survived a plane crash in the Andes Mountains by consuming some of the team's members. These sources all led him to look for a blend of meat that was like veal but pinker than beef. \"I felt a big dodgy doing all the research ... I did feel a bit 'Oh god, what am I doing.' \"\u003c/p>\n\u003cp>But ultimately, he says, \"I've come up with something that is tasty ... I haven't made it deliberately disgusting.\"\u003c/p>\n\u003cp>In a taste test last week, he and Thomas invited a few people to try three different burgers and then help them choose the best one. The winning \u003ca href=\"https://www.facebook.com/ldnmess/posts/1487417428177723\">recipe\u003c/a> features minced pork, minced veal and bone marrow, along with \"pockets of fatness,\" Thomlinson says.\u003c/p>\n\u003cp>The lucky 250 who will attend a \u003ca href=\"https://www.facebook.com/ldnmess?fref=nf\">pop-up restaurant\u003c/a> on Tuesday in East London called Terminus Tavern will also get to try the burgers, made by hand by Thomlinson at a local butcher shop.\u003c/p>\n\u003cp>Regardless of what's inside, the burgers will be presented in a way that's, dare we say it, tasteful. They'll be topped with Thomlinson's signature sauce, a bacon ketchup, along with lettuce and cheese, and served inside a sesame brioche bun. For an additional media event Monday night, he added in sweetbread nuggets accompanied by Bloody Marys.\u003c/p>\n\u003cp>For a guy who's actually known more for his desserts, Thomlinson says he's hoping to do more food stunts like the human burger. \"This one's actually more my cup of tea ... dirty, greasy, kind of edgy.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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>\u003cfigure id=\"attachment_88258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/humanburger-e1412110635141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/humanburger-e1412110635141.jpg\" alt=\"Chef Jim Thomlinson at the Terminus Tavern press night Monday. Photo: Chris Coulson/Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jim Thomlinson at the Terminus Tavern press night Monday. Photo: Chris Coulson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/30/351822233/mystery-meat-s-a-zombie-treat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/30/14) \u003c/p>\n\u003cp>Here's something to make even the most carnivorous among us shudder: a burger that tastes something like human flesh.\u003c/p>\n\u003cp>It's not just the stuff of horror flicks anymore, thanks to two pioneering foodies out of London. For a publicity stunt to promote Season 5 of \u003cem>The Walking Dead\u003c/em>, which premieres Oct. 13 in the U.K., they've created a zombie-inspired burger they say actually turned out \"delicious.\"\u003c/p>\n\u003cfigure id=\"attachment_88260\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/jim-thomlinson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/jim-thomlinson.jpg\" alt=\""I've come up with something that is tasty ... I haven't made it deliberately disgusting," says Jim Thomlinson, a freelance chef who creates exotic dishes for special events. Photo: Chris Coulson/Flickr\" width=\"200\" class=\"size-full wp-image-88260\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"I've come up with something that is tasty ... I haven't made it deliberately disgusting,\" says Jim Thomlinson, a freelance chef who creates exotic dishes for special events. Photo: Chris Coulson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ldnmess.wordpress.com/\">Jim Thomlinson\u003c/a> is a freelance chef who creates exotic dishes for special events. \u003ca href=\"http://misscakehead.wordpress.com/\">Emma Thomas\u003c/a> is a creative director known for her zany public relations campaigns. Together they're Messhead, a hybrid of James' company London Mess and Thomas' firm Miss Cakehead.\u003c/p>\n\u003cp>When they got a call from FOX International Channels, which distributes the AMC show outside the U.S., asking them to come up with some kind of food campaign, they proposed a human-flavored dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thomlinson took the assignment seriously, researching accounts of cannibalism. One came from the explorer William Seabrook, who procured human flesh from a hospital intern at the Sorbonne and ate it. As he \u003ca href=\"http://books.google.com/books?ei=6z7pUqrPCrTLsATyzIGgBQ&id=DzlCAAAAIAAJ&dq=Jungle+Ways&focus=searchwithinvolume&q=veal\" target=\"_blank\">wrote\u003c/a> in his book \u003cem>Jungle Ways\u003c/em>, \"It was like good, fully developed veal, not young, but not yet beef. It was very definitely like that, and it was not like any other meat I had ever tasted.\"\u003cem>\u003cbr> \u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>Thomlinson also took inspiration from Issei Sagawa, a Japanese cannibal who \u003ca href=\"http://www.vice.com/vice-meets/issei-sagawa-part-1\">was interviewed\u003c/a> in 2010 by Vice, and the 1993 film \u003cem>Alive\u003c/em>, based on the true story of a Uruguayan rugby team who survived a plane crash in the Andes Mountains by consuming some of the team's members. These sources all led him to look for a blend of meat that was like veal but pinker than beef. \"I felt a big dodgy doing all the research ... I did feel a bit 'Oh god, what am I doing.' \"\u003c/p>\n\u003cp>But ultimately, he says, \"I've come up with something that is tasty ... I haven't made it deliberately disgusting.\"\u003c/p>\n\u003cp>In a taste test last week, he and Thomas invited a few people to try three different burgers and then help them choose the best one. The winning \u003ca href=\"https://www.facebook.com/ldnmess/posts/1487417428177723\">recipe\u003c/a> features minced pork, minced veal and bone marrow, along with \"pockets of fatness,\" Thomlinson says.\u003c/p>\n\u003cp>The lucky 250 who will attend a \u003ca href=\"https://www.facebook.com/ldnmess?fref=nf\">pop-up restaurant\u003c/a> on Tuesday in East London called Terminus Tavern will also get to try the burgers, made by hand by Thomlinson at a local butcher shop.\u003c/p>\n\u003cp>Regardless of what's inside, the burgers will be presented in a way that's, dare we say it, tasteful. They'll be topped with Thomlinson's signature sauce, a bacon ketchup, along with lettuce and cheese, and served inside a sesame brioche bun. For an additional media event Monday night, he added in sweetbread nuggets accompanied by Bloody Marys.\u003c/p>\n\u003cp>For a guy who's actually known more for his desserts, Thomlinson says he's hoping to do more food stunts like the human burger. \"This one's actually more my cup of tea ... dirty, greasy, kind of edgy.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Long-Awaited New Series 'Food Forward' Makes Its Debut on PBS ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\" alt=\"screenshot from Food Forward\" width=\"487\" height=\"322\" class=\"aligncenter size-full wp-image-87408\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/switmer/\" target=\"_blank\">Stephanie Anderson Witmer\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/09/long-awaited-new-series-food-forward-makes-it-debut-on-pbs/\" target=\"_blank\">Civil Eats\u003c/a> (9/9/14)\u003c/p>\n\u003cp>In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called \u003ca href=\"http://foodforwardtv.com/\" target=\"_blank\">\u003cem>Food Forward\u003c/em>\u003c/a>, premiering on PBS stations across the country and streaming on \u003ca href=\"http://video.pbs.org/program/food-forward/episodes/\" target=\"_blank\">PBS.org\u003c/a> beginning this week.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em>’s journey from a card table in South America to TV screens in the United States was an arduous one, says Roden, one of three creators of the program, along with Greene and food journalist Stett Holbrook. In late 2008, the three brainstormed over barbecue in Palo, Alto, California. The creators then spent most of 2009 figuring out what they wanted the show to be—and how it might stand out amidst the glut of celebrity-chef shows and cooking competitions. “We really tried to bring as much fresh, new creativity to the project as we could and tried to take the food genre and turn it upside down,” Roden says.\u003c/p>\n\u003cp>In October 2011, with early financial support from Organic Valley and Stonyfield, they shot a \u003ca href=\"http://www.pbs.org/food/features/food-forward-episodes/\" target=\"_blank\">pilot episode\u003c/a> about urban agriculture. Northern California public-media station KQED aired the pilot in April 2012, garnering \u003cem>Food Forward\u003c/em> positive \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\" target=\"_blank\">press\u003c/a> and a \u003ca href=\"http://www.pbs.org/food/features/2013-james-beard-award-nominees/\" target=\"_blank\">James Beard Award nomination\u003c/a>. The strength of the pilot and its accolades attracted more sponsors to the project, including Annie’s, Applegate, Lundberg Family Farms, and Clif Bar. Chipotle got on board the following January as a presenting sponsor, which allowed the crew to shoot the first season over 84 days, starting in May 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Roden, Holbrook, and Greene successfully pitched the series to PBS for distribution—no small feat for a team that had never produced a TV series before, but had raised every penny of financial support by themselves. But that independence, now bolstered by PBS’ level of journalistic credibility and audience reach, has allowed the \u003cem>Food Forward\u003c/em> team to make precisely the show they wanted to make—and the one they want viewers to watch.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em> takes a thematic look at our food system, with each episode focusing on a particular ingredient or component of that system. A problem—say, overfishing, as presented in episode 1 as “Go Fish”—is set up briefly in an animated sequence at the beginning of the show. The rest of the episode delves into solutions through stories of growers and advocates who are making a difference. Episode 1 profiles community-supported fisheries in New England and the sustainable pole-and-line company \u003ca href=\"http://www.americantuna.com/\" target=\"_blank\">American Tuna\u003c/a>, among others, for example. Later episodes explore meat, milk, water, seeds, soil, school lunches, among other topics.\u003c/p>\n\u003cp>The stories of real farmers and other food leaders are what Roden calls the “heart” of \u003cem>Food Forward\u003c/em> and he and the team scoured the country to find people who, aside from their own communities, may mostly be unknown to the public at large. “Michael Pollan is in one episode and Dan Barber is in another one, so we have a few ‘celebrities,’” Holbrook says. “But this very much is about people on the ground, doing the work you’ve never heard of.”\u003c/p>\n\u003cp>And the tone of the series was important, as well. The creators consciously steered clear of the doom-and-gloom approach of a standard food documentary. “While we talk about the problems, we really want to spend time talking to people who are working on solutions. There’s a real positive and upbeat element to the show,” says Holbrook.\u003c/p>\n\u003cp>The show’s producers devised what Roden calls an “80/20 rule,” in which 20 percent of the show would focus on a problem in our food system and the remaining 80 percent would focus on the solutions, as examined through the stories of American food producers. The \u003cem>Food Forward\u003c/em> creators have dubbed them “food rebels.”\u003c/p>\n\u003cp>“In my mind, they’re rebelling against a giant system,” Holbrook says. “These people are trying to create a different reality, food system, business model, whatever you want to call it. These are outsiders. That’s why we don’t hear from them very much—they don’t fit into the industrial food model. They want to take it down or fix it or create a parallel.”\u003c/p>\n\u003cp>One of these “rebels” is Matthew Dillon, director of \u003ca href=\"http://www.seedmatters.org/\" target=\"_blank\">Seed Matters\u003c/a>, who is featured in episode 3, “Seeds of Change.” An initiative of the \u003ca href=\"http://www.clifbarfamilyfoundation.org/Special-Initiatives\" target=\"_blank\">Clif Bar Family Foundation\u003c/a>, Seed Matters works to protect and improve organic seeds. “\u003cem>Food Forward\u003c/em> is an important show for people who want to go beyond the farm-to-table movement, and learn about the edge of innovation in food and farming,” Dillon wrote in a recent e-mail. “My hope is that it ‘puts a face’ on seeds for viewers and helps get them to start thinking about the seed-farm-table connection when they’re at farmers’ markets and at the dinner table.”\u003c/p>\n\u003cp>Episode 5, “Modern Milk,” features Mark McAfee, founder and CEO of \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures Dairy\u003c/a> in Fresno, California. “As a raw-milk producer, I am always searching for ways to educate, reach out, and touch our consumers,” he wrote in an e-mail. “The American dairy industry is in deep change right now, and [\u003cem>Food Forward\u003c/em>] has bravely endeavored to start to tell this story of paradigm shift.”\u003c/p>\n\u003cp>Holbrook says he recognizes that a television show has to first entertain its audience, but he’s hopeful that \u003cem>Food Forward\u003c/em> will educate and inspire people, regardless of their level of understanding of food issues.\u003c/p>\n\u003cp>“If you’re a dedicated foodie and food advocate, I think there’s something for you,” Holbrook says. “If you’ve heard a little bit about problems with our food system and sometimes buy organic, I think there’s something here for you, too. I hope there’s also something for those folks who have no idea. Ultimately, those are the people we want to watch [the show]. We could open their eyes to another way of doing things.”\u003c/p>\n\u003cp>\u003cem>Here’s episode 1 of the first season:\u003c/em>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365301463\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>\u003ca href=\"http://video.pbs.org/program/food-forward/\" target=\"_blank\">Watch more \u003cem>Food Forward\u003c/em> episodes\u003c/a> on PBS.org.\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\" target=\"_blank\">\u003cbr>\n\u003cem>Food Forward\u003c/em> TV schedule on KQED\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nStephanie Anderson Witmer is a Pennsylvania-based freelance writer, whose work has appeared in Women's Health, Better Homes and Gardens, USA Today, and DailyParent.com among others. She is also the author of the cookbooks, Killer Pies and Killer Chili. Learn more at \u003ca href=\"http://www.stephanieandersonwitmer.com/\" target=\"_blank\">stephanieandersonwitmer.com\u003c/a>. \u003c/p>\n\n",
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"excerpt": "In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called Food Forward, premiering on PBS stations across the country and streaming on PBS.org beginning this week. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\" alt=\"screenshot from Food Forward\" width=\"487\" height=\"322\" class=\"aligncenter size-full wp-image-87408\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/switmer/\" target=\"_blank\">Stephanie Anderson Witmer\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/09/long-awaited-new-series-food-forward-makes-it-debut-on-pbs/\" target=\"_blank\">Civil Eats\u003c/a> (9/9/14)\u003c/p>\n\u003cp>In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called \u003ca href=\"http://foodforwardtv.com/\" target=\"_blank\">\u003cem>Food Forward\u003c/em>\u003c/a>, premiering on PBS stations across the country and streaming on \u003ca href=\"http://video.pbs.org/program/food-forward/episodes/\" target=\"_blank\">PBS.org\u003c/a> beginning this week.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em>’s journey from a card table in South America to TV screens in the United States was an arduous one, says Roden, one of three creators of the program, along with Greene and food journalist Stett Holbrook. In late 2008, the three brainstormed over barbecue in Palo, Alto, California. The creators then spent most of 2009 figuring out what they wanted the show to be—and how it might stand out amidst the glut of celebrity-chef shows and cooking competitions. “We really tried to bring as much fresh, new creativity to the project as we could and tried to take the food genre and turn it upside down,” Roden says.\u003c/p>\n\u003cp>In October 2011, with early financial support from Organic Valley and Stonyfield, they shot a \u003ca href=\"http://www.pbs.org/food/features/food-forward-episodes/\" target=\"_blank\">pilot episode\u003c/a> about urban agriculture. Northern California public-media station KQED aired the pilot in April 2012, garnering \u003cem>Food Forward\u003c/em> positive \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\" target=\"_blank\">press\u003c/a> and a \u003ca href=\"http://www.pbs.org/food/features/2013-james-beard-award-nominees/\" target=\"_blank\">James Beard Award nomination\u003c/a>. The strength of the pilot and its accolades attracted more sponsors to the project, including Annie’s, Applegate, Lundberg Family Farms, and Clif Bar. Chipotle got on board the following January as a presenting sponsor, which allowed the crew to shoot the first season over 84 days, starting in May 2013.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Roden, Holbrook, and Greene successfully pitched the series to PBS for distribution—no small feat for a team that had never produced a TV series before, but had raised every penny of financial support by themselves. But that independence, now bolstered by PBS’ level of journalistic credibility and audience reach, has allowed the \u003cem>Food Forward\u003c/em> team to make precisely the show they wanted to make—and the one they want viewers to watch.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em> takes a thematic look at our food system, with each episode focusing on a particular ingredient or component of that system. A problem—say, overfishing, as presented in episode 1 as “Go Fish”—is set up briefly in an animated sequence at the beginning of the show. The rest of the episode delves into solutions through stories of growers and advocates who are making a difference. Episode 1 profiles community-supported fisheries in New England and the sustainable pole-and-line company \u003ca href=\"http://www.americantuna.com/\" target=\"_blank\">American Tuna\u003c/a>, among others, for example. Later episodes explore meat, milk, water, seeds, soil, school lunches, among other topics.\u003c/p>\n\u003cp>The stories of real farmers and other food leaders are what Roden calls the “heart” of \u003cem>Food Forward\u003c/em> and he and the team scoured the country to find people who, aside from their own communities, may mostly be unknown to the public at large. “Michael Pollan is in one episode and Dan Barber is in another one, so we have a few ‘celebrities,’” Holbrook says. “But this very much is about people on the ground, doing the work you’ve never heard of.”\u003c/p>\n\u003cp>And the tone of the series was important, as well. The creators consciously steered clear of the doom-and-gloom approach of a standard food documentary. “While we talk about the problems, we really want to spend time talking to people who are working on solutions. There’s a real positive and upbeat element to the show,” says Holbrook.\u003c/p>\n\u003cp>The show’s producers devised what Roden calls an “80/20 rule,” in which 20 percent of the show would focus on a problem in our food system and the remaining 80 percent would focus on the solutions, as examined through the stories of American food producers. The \u003cem>Food Forward\u003c/em> creators have dubbed them “food rebels.”\u003c/p>\n\u003cp>“In my mind, they’re rebelling against a giant system,” Holbrook says. “These people are trying to create a different reality, food system, business model, whatever you want to call it. These are outsiders. That’s why we don’t hear from them very much—they don’t fit into the industrial food model. They want to take it down or fix it or create a parallel.”\u003c/p>\n\u003cp>One of these “rebels” is Matthew Dillon, director of \u003ca href=\"http://www.seedmatters.org/\" target=\"_blank\">Seed Matters\u003c/a>, who is featured in episode 3, “Seeds of Change.” An initiative of the \u003ca href=\"http://www.clifbarfamilyfoundation.org/Special-Initiatives\" target=\"_blank\">Clif Bar Family Foundation\u003c/a>, Seed Matters works to protect and improve organic seeds. “\u003cem>Food Forward\u003c/em> is an important show for people who want to go beyond the farm-to-table movement, and learn about the edge of innovation in food and farming,” Dillon wrote in a recent e-mail. “My hope is that it ‘puts a face’ on seeds for viewers and helps get them to start thinking about the seed-farm-table connection when they’re at farmers’ markets and at the dinner table.”\u003c/p>\n\u003cp>Episode 5, “Modern Milk,” features Mark McAfee, founder and CEO of \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures Dairy\u003c/a> in Fresno, California. “As a raw-milk producer, I am always searching for ways to educate, reach out, and touch our consumers,” he wrote in an e-mail. “The American dairy industry is in deep change right now, and [\u003cem>Food Forward\u003c/em>] has bravely endeavored to start to tell this story of paradigm shift.”\u003c/p>\n\u003cp>Holbrook says he recognizes that a television show has to first entertain its audience, but he’s hopeful that \u003cem>Food Forward\u003c/em> will educate and inspire people, regardless of their level of understanding of food issues.\u003c/p>\n\u003cp>“If you’re a dedicated foodie and food advocate, I think there’s something for you,” Holbrook says. “If you’ve heard a little bit about problems with our food system and sometimes buy organic, I think there’s something here for you, too. I hope there’s also something for those folks who have no idea. Ultimately, those are the people we want to watch [the show]. We could open their eyes to another way of doing things.”\u003c/p>\n\u003cp>\u003cem>Here’s episode 1 of the first season:\u003c/em>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365301463\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>\u003ca href=\"http://video.pbs.org/program/food-forward/\" target=\"_blank\">Watch more \u003cem>Food Forward\u003c/em> episodes\u003c/a> on PBS.org.\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\" target=\"_blank\">\u003cbr>\n\u003cem>Food Forward\u003c/em> TV schedule on KQED\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nStephanie Anderson Witmer is a Pennsylvania-based freelance writer, whose work has appeared in Women's Health, Better Homes and Gardens, USA Today, and DailyParent.com among others. She is also the author of the cookbooks, Killer Pies and Killer Chili. Learn more at \u003ca href=\"http://www.stephanieandersonwitmer.com/\" target=\"_blank\">stephanieandersonwitmer.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jacques Pépin Heart & Soul - Jacques' Final Cooking Series Begins Production at KQED",
"title": "Jacques Pépin Heart & Soul - Jacques' Final Cooking Series Begins Production at KQED",
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"content": "\u003cfigure id=\"attachment_87132\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/1003Pepin-002030.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/1003Pepin-002030.jpg.jpeg\" alt=\"Jacques Pepin. Photo by Tom Hopkins\" width=\"500\" class=\"size-full wp-image-87132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin. Photo by Tom Hopkins\u003c/figcaption>\u003c/figure>\n\u003cp>Starting in October, \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a> will begin production on Jacques Pépin's final TV cooking series, \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cstrong>\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/strong>\u003c/a>. In addition to sharing his favorite recipes and cooking techniques, this series will be an intimate retrospective of Jacques' career that will include never-before-seen footage of Jacques at home and favorite clips from his earlier series.\u003c/p>\n\u003cblockquote>\u003cp>“The opportunity to reflect on my time in the kitchen and in front of the camera is such a gratifying experience for me,” said Pépin, “I am able to share new recipes with viewers while also sharing special moments of my life — and I get to have my family and friends join me for this wonderful experience. I feel fortunate to have this opportunity and to be collaborating with my long-time production partner, KQED, on Heart & Soul.”\n\u003c/p>\u003c/blockquote>\n\u003cp>The 26-episode series is set to broadcast on KQED and other PBS stations in fall of 2015. There will be a companion cookbook published by Houghton Mifflin Harcourt and KQED will be producing a mobile-friendly website for the series which will feature recipes from the show as well as episode videos of the complete series.\u003c/p>\n\u003cp>KQED will also be taping a pledge special commemorating Jacques' 80th birthday that will be produced in front of a live audience at \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon Restaurant\u003c/a>. This program will feature a celebratory feast prepared for Jacques by guest chefs \u003ca href=\"http://www.lidiasitaly.com/\" target=\"_blank\">Lidia Bastianich\u003c/a>, \u003ca href=\"http://www.rickbayless.com/\" target=\"_blank\">Rick Bayless\u003c/a> and \u003ca href=\"http://www.ming.com/\" target=\"_blank\">Ming Tsai\u003c/a> and will premiere in December 2015 to coincide with Jacques' 80th. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> will be sharing behind-the-scenes photos and videos from the production process and will also be a source of information about Jacques' local Bay Area events.\u003c/p>\n\u003cp>\u003cstrong>Here is the preview video about the new series \u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/strong>:\u003cbr>\nhttps://player.vimeo.com/video/105297515\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Here is the KQED press release:\u003c/strong>\u003c/p>\n\u003ch3>Jacques Pépin’s Final Cooking Series Begins Production\u003c/h3>\n\u003cp>\u003cstrong>Produced by \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a>, \u003cem>Jacques Pépin Heart & Soul\u003c/em> will be his most personal television series. Pépin reflects on his 60 years in the kitchen with never-before-seen footage, and introduces new recipes and techniques with family and friends.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Series culminates with Pépin’s 80th birthday special featuring Lidia Bastianich, Rick Bayless and Ming Tsai.\u003c/strong>\u003c/p>\n\u003cp>September 10, 2014, San Francisco, CA - KQED announces production on Jacques Pépin’s final cooking series will begin on October 8 at its San Francisco studios. Like his previous series, \u003cstrong>\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/strong> will feature Pépin teaching the skills necessary for success in the kitchen, sharing favorite recipes and demonstrating the timeless cooking techniques that make him a master. But it will also reveal more about Pépin to viewers than ever before. Pépin will reflect back to his earlier days in the kitchen and in front of the camera with never-before-seen footage from Pépin at home and favorite clips from his earlier series. The 26-episode series is set to broadcast on PBS stations in fall of 2015. A companion cookbook will be published by Houghton Mifflin Harcourt in October 2015. KQED will be producing a \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">mobile-friendly website\u003c/a> (\u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">kqed.org/pepinheartandsoul\u003c/a>) for the series which will feature recipes, clips and full episodes.\u003c/p>\n\u003cp>The production slate includes a PBS pledge special commemorating Pépin’s 80th birthday that will be produced in front of a live audience at Farallon Restaurant. This program will feature a celebratory feast prepared for Pépin by guest chefs Lidia Bastianich, Rick Bayless and Ming Tsai and will premiere in December 2015.\u003c/p>\n\u003cp>Each episode of \u003cem>Heart & Soul\u003c/em> will feature creative recipes that combine Pépin’s culinary history and travel experiences with his expert teaching skill. Viewers will see simple dishes for the novice and more involved creations for the seasoned cook along with frugal tips. On occasion, family and friends are invited to cook alongside Pépin or join him in the dining room. \u003cem>Heart & Soul\u003c/em> also highlights his passion for using the best provisions for meals, whether it is through tending his garden, foraging in the woods behind his home or on the nearby beach. Viewers will hear Pépin reminisce on these times as well as on his friendships with Julia Child and other chefs, and also recall the little ‘problems’ that have occurred during recordings in the studio.\u003c/p>\n\u003cp>“The opportunity to reflect on my time in the kitchen and in front of the camera is such a gratifying experience for me,” said Pépin, “I am able to share new recipes with viewers while also sharing special moments of my life — and I get to have my family and friends join me for this wonderful experience. I feel fortunate to have this opportunity and to be collaborating with my long-time production partner, KQED, on \u003cem>Heart & Soul\u003c/em>.”\u003c/p>\n\u003cp>“We are thrilled to be producing Jacques’ final television series” says Michael Isip, KQED’s chief content officer and series executive producer, “KQED has been Jacques’ television home for a quarter century and we’re honored to have produced 14 series with him, providing a national platform for Jacques to teach the art of cooking. Heart & Soul is the perfect culmination of our work because Jacques’ career has been all about sharing his love of food and family.”\u003c/p>\n\u003cp>\u003cem>Heart & Soul\u003c/em> will highlight Pépin’s 60 years in the kitchen which include his apprenticeship as a 13-year-old, cooking in some of Paris’ most revered establishments such as Meurice and Plaza Athenée and cooking for French President Charles DeGaulle. It will also touch on a key period of Pépin’s life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon, and his 10 years as director of research at Howard Johnson’s.\u003c/p>\n\u003cp>Jacques Pépin is the host of \u003cem>Jacques Pépin Heart & Soul\u003c/em>. Tina Salter is the series producer, Paul Swenson is the director and Michael Isip is the executive producer and chief content officer. Jacques Pépin: \u003cem>Heart & Soul\u003c/em> is produced by KQED and distributed by American Public Television (APT).\u003c/p>\n\u003cp>\u003cem>Heart & Soul\u003c/em> is made possible by the generous support of KitchenAid, OXO, Vine Connections (La Posta Wines, Crios by Susana Balbo Wines,Vina Casa Silva), Bertolli Olive Oil, and Riedel Crystal.\u003c/p>\n\u003cp>\u003cstrong>ABOUT KQED PUBLIC TELEVISION\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/\" target=\"_blank\">KQED Public Television\u003c/a>, the PBS affiliate that serves Northern California, is one of the country’s most popular public television stations. It brings the values of public media to homes around the Bay Area with Emmy Award–winning programming that inspires, informs and entertains, including \u003cem>Downton Abbey\u003c/em> and \u003cem>Sherlock\u003c/em> from MASTERPIECE, \u003cem>American Experience, American Masters, Great Performances, POV, Independent Lens, NOVA\u003c/em> and \u003cem>Nature\u003c/em>. KQED produces local series like \u003cem>Check, Please! Bay Area, KQED NEWSROOM, San Francisco Opera, Truly CA\u003c/em> and \u003cem>ImageMakers\u003c/em>, as well as popular programs for national broadcast such as \u003cem>Film School Shorts, Essential Pépin\u003c/em> and \u003cem>QUEST\u003c/em>. KQED also distributes programming to public media stations across the country including \u003cem>Roadtrip Nation\u003c/em> and \u003cem>Joanne Weir’s Cooking School\u003c/em>. For more information, please visit \u003ca href=\"http://www.kqed.org/tv/\" target=\"_blank\">kqed.org/tv\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT JACQUES PÉPIN\u003c/strong>\u003cbr>\nJacques Pépin is renowned as a chef and as the host of acclaimed and popular cooking shows on public television. He is a respected instructor, a prolific author, having written more than 25 books, and a gifted artist. A former columnist for \u003cem>The New York Times\u003c/em> and contributing editor to \u003cem>Food & Wine\u003c/em> magazine, he is the Dean of Special Programs at the International Culinary Center in New York and has taught at Boston University for more than 25 years. He is the winner of numerous James Beard Foundation and International Association of Culinary Professionals (IACP) awards for both his television series and for his books. He earned a place in the Beard Foundation's Cookbook Hall of Fame in 1996 and received their Lifetime Achievement Award in 2005. Pépin holds the highest honor bestowed by the French Government, the title of CHEVALIER DE L’ORDRE NATIONAL DE LA LEGION D’HONNEUR. He has also shared the spotlight with Julia Child in a PBS series that still appears on public television stations. The series, \u003cem>Julia and Jacques Cooking at Home\u003c/em>, received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. Pépin lives in Connecticut with his wife Gloria and two poodles, Paco and Gaston.\u003c/p>\n\n",
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"excerpt": "Starting in October, KQED will begin production on Jacques Pépin’s final TV cooking series, Jacques Pépin Heart & Soul. Bay Area Bites will be sharing behind-the-scenes photos and videos from the production process and will also be a source of information about Jacques’ local Bay Area events. The 26-episode series is set to broadcast on KQED and other PBS stations in fall of 2015.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87132\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/1003Pepin-002030.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/1003Pepin-002030.jpg.jpeg\" alt=\"Jacques Pepin. Photo by Tom Hopkins\" width=\"500\" class=\"size-full wp-image-87132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin. Photo by Tom Hopkins\u003c/figcaption>\u003c/figure>\n\u003cp>Starting in October, \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a> will begin production on Jacques Pépin's final TV cooking series, \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cstrong>\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/strong>\u003c/a>. In addition to sharing his favorite recipes and cooking techniques, this series will be an intimate retrospective of Jacques' career that will include never-before-seen footage of Jacques at home and favorite clips from his earlier series.\u003c/p>\n\u003cblockquote>\u003cp>“The opportunity to reflect on my time in the kitchen and in front of the camera is such a gratifying experience for me,” said Pépin, “I am able to share new recipes with viewers while also sharing special moments of my life — and I get to have my family and friends join me for this wonderful experience. I feel fortunate to have this opportunity and to be collaborating with my long-time production partner, KQED, on Heart & Soul.”\n\u003c/p>\u003c/blockquote>\n\u003cp>The 26-episode series is set to broadcast on KQED and other PBS stations in fall of 2015. There will be a companion cookbook published by Houghton Mifflin Harcourt and KQED will be producing a mobile-friendly website for the series which will feature recipes from the show as well as episode videos of the complete series.\u003c/p>\n\u003cp>KQED will also be taping a pledge special commemorating Jacques' 80th birthday that will be produced in front of a live audience at \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon Restaurant\u003c/a>. This program will feature a celebratory feast prepared for Jacques by guest chefs \u003ca href=\"http://www.lidiasitaly.com/\" target=\"_blank\">Lidia Bastianich\u003c/a>, \u003ca href=\"http://www.rickbayless.com/\" target=\"_blank\">Rick Bayless\u003c/a> and \u003ca href=\"http://www.ming.com/\" target=\"_blank\">Ming Tsai\u003c/a> and will premiere in December 2015 to coincide with Jacques' 80th. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> will be sharing behind-the-scenes photos and videos from the production process and will also be a source of information about Jacques' local Bay Area events.\u003c/p>\n\u003cp>\u003cstrong>Here is the preview video about the new series \u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/strong>:\u003cbr>\nhttps://player.vimeo.com/video/105297515\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here is the KQED press release:\u003c/strong>\u003c/p>\n\u003ch3>Jacques Pépin’s Final Cooking Series Begins Production\u003c/h3>\n\u003cp>\u003cstrong>Produced by \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a>, \u003cem>Jacques Pépin Heart & Soul\u003c/em> will be his most personal television series. Pépin reflects on his 60 years in the kitchen with never-before-seen footage, and introduces new recipes and techniques with family and friends.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Series culminates with Pépin’s 80th birthday special featuring Lidia Bastianich, Rick Bayless and Ming Tsai.\u003c/strong>\u003c/p>\n\u003cp>September 10, 2014, San Francisco, CA - KQED announces production on Jacques Pépin’s final cooking series will begin on October 8 at its San Francisco studios. Like his previous series, \u003cstrong>\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/strong> will feature Pépin teaching the skills necessary for success in the kitchen, sharing favorite recipes and demonstrating the timeless cooking techniques that make him a master. But it will also reveal more about Pépin to viewers than ever before. Pépin will reflect back to his earlier days in the kitchen and in front of the camera with never-before-seen footage from Pépin at home and favorite clips from his earlier series. The 26-episode series is set to broadcast on PBS stations in fall of 2015. A companion cookbook will be published by Houghton Mifflin Harcourt in October 2015. KQED will be producing a \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">mobile-friendly website\u003c/a> (\u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">kqed.org/pepinheartandsoul\u003c/a>) for the series which will feature recipes, clips and full episodes.\u003c/p>\n\u003cp>The production slate includes a PBS pledge special commemorating Pépin’s 80th birthday that will be produced in front of a live audience at Farallon Restaurant. This program will feature a celebratory feast prepared for Pépin by guest chefs Lidia Bastianich, Rick Bayless and Ming Tsai and will premiere in December 2015.\u003c/p>\n\u003cp>Each episode of \u003cem>Heart & Soul\u003c/em> will feature creative recipes that combine Pépin’s culinary history and travel experiences with his expert teaching skill. Viewers will see simple dishes for the novice and more involved creations for the seasoned cook along with frugal tips. On occasion, family and friends are invited to cook alongside Pépin or join him in the dining room. \u003cem>Heart & Soul\u003c/em> also highlights his passion for using the best provisions for meals, whether it is through tending his garden, foraging in the woods behind his home or on the nearby beach. Viewers will hear Pépin reminisce on these times as well as on his friendships with Julia Child and other chefs, and also recall the little ‘problems’ that have occurred during recordings in the studio.\u003c/p>\n\u003cp>“The opportunity to reflect on my time in the kitchen and in front of the camera is such a gratifying experience for me,” said Pépin, “I am able to share new recipes with viewers while also sharing special moments of my life — and I get to have my family and friends join me for this wonderful experience. I feel fortunate to have this opportunity and to be collaborating with my long-time production partner, KQED, on \u003cem>Heart & Soul\u003c/em>.”\u003c/p>\n\u003cp>“We are thrilled to be producing Jacques’ final television series” says Michael Isip, KQED’s chief content officer and series executive producer, “KQED has been Jacques’ television home for a quarter century and we’re honored to have produced 14 series with him, providing a national platform for Jacques to teach the art of cooking. Heart & Soul is the perfect culmination of our work because Jacques’ career has been all about sharing his love of food and family.”\u003c/p>\n\u003cp>\u003cem>Heart & Soul\u003c/em> will highlight Pépin’s 60 years in the kitchen which include his apprenticeship as a 13-year-old, cooking in some of Paris’ most revered establishments such as Meurice and Plaza Athenée and cooking for French President Charles DeGaulle. It will also touch on a key period of Pépin’s life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon, and his 10 years as director of research at Howard Johnson’s.\u003c/p>\n\u003cp>Jacques Pépin is the host of \u003cem>Jacques Pépin Heart & Soul\u003c/em>. Tina Salter is the series producer, Paul Swenson is the director and Michael Isip is the executive producer and chief content officer. Jacques Pépin: \u003cem>Heart & Soul\u003c/em> is produced by KQED and distributed by American Public Television (APT).\u003c/p>\n\u003cp>\u003cem>Heart & Soul\u003c/em> is made possible by the generous support of KitchenAid, OXO, Vine Connections (La Posta Wines, Crios by Susana Balbo Wines,Vina Casa Silva), Bertolli Olive Oil, and Riedel Crystal.\u003c/p>\n\u003cp>\u003cstrong>ABOUT KQED PUBLIC TELEVISION\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/\" target=\"_blank\">KQED Public Television\u003c/a>, the PBS affiliate that serves Northern California, is one of the country’s most popular public television stations. It brings the values of public media to homes around the Bay Area with Emmy Award–winning programming that inspires, informs and entertains, including \u003cem>Downton Abbey\u003c/em> and \u003cem>Sherlock\u003c/em> from MASTERPIECE, \u003cem>American Experience, American Masters, Great Performances, POV, Independent Lens, NOVA\u003c/em> and \u003cem>Nature\u003c/em>. KQED produces local series like \u003cem>Check, Please! Bay Area, KQED NEWSROOM, San Francisco Opera, Truly CA\u003c/em> and \u003cem>ImageMakers\u003c/em>, as well as popular programs for national broadcast such as \u003cem>Film School Shorts, Essential Pépin\u003c/em> and \u003cem>QUEST\u003c/em>. KQED also distributes programming to public media stations across the country including \u003cem>Roadtrip Nation\u003c/em> and \u003cem>Joanne Weir’s Cooking School\u003c/em>. For more information, please visit \u003ca href=\"http://www.kqed.org/tv/\" target=\"_blank\">kqed.org/tv\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ABOUT JACQUES PÉPIN\u003c/strong>\u003cbr>\nJacques Pépin is renowned as a chef and as the host of acclaimed and popular cooking shows on public television. He is a respected instructor, a prolific author, having written more than 25 books, and a gifted artist. A former columnist for \u003cem>The New York Times\u003c/em> and contributing editor to \u003cem>Food & Wine\u003c/em> magazine, he is the Dean of Special Programs at the International Culinary Center in New York and has taught at Boston University for more than 25 years. He is the winner of numerous James Beard Foundation and International Association of Culinary Professionals (IACP) awards for both his television series and for his books. He earned a place in the Beard Foundation's Cookbook Hall of Fame in 1996 and received their Lifetime Achievement Award in 2005. Pépin holds the highest honor bestowed by the French Government, the title of CHEVALIER DE L’ORDRE NATIONAL DE LA LEGION D’HONNEUR. He has also shared the spotlight with Julia Child in a PBS series that still appears on public television stations. The series, \u003cem>Julia and Jacques Cooking at Home\u003c/em>, received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. Pépin lives in Connecticut with his wife Gloria and two poodles, Paco and Gaston.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_87237\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\" alt=\"Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>Due to the overwhelming response to the sold out September 30 event, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\">An Evening with Martin Yan and Jacques Pépin,\u003c/a>\" \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> is proud to present a special opportunity at M.Y. China, Westfield San Francisco Centre, on Monday, October 20 with Martin Yan and Jacques Pépin.\u003c/p>\n\u003cp>The two celebrity chefs will be dining at the restaurant on Monday, October 20, as well as meeting and greeting guests that night. They will be available for photos between 7pm and 9pm.\u003c/p>\n\u003cul>\n\u003cstrong>To Make Reservations:\u003c/strong> \u003cstrong>SOLD OUT\u003c/strong> (as of 9/9/14)\n\u003cli>Call M.Y. China at \u003cstrong>415.580.3001\u003c/strong>, please make sure to mention KQED when calling in.\u003c/li>\n\u003cli>\u003ca href=\"http://www.opentable.com/my-china-sf\" target=\"_blank\">\u003cstrong>Reserve online through OpenTable\u003c/strong>\u003c/a> -- Select Monday, October 20, optimal times 6pm-8:30pm. Please make sure to note KQED when making online reservations.\u003c/li>\n\u003c/ul>\n\u003cp>Guests will be able to order from a special menu, created just for the night, or have the option of ordering from the regular menu.\u003c/p>\n\u003cp>Ten percent of the check, excluding alcoholic beverages, will be donated to KQED to continue producing and presenting great food programs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87237\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\" alt=\"Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>Due to the overwhelming response to the sold out September 30 event, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\">An Evening with Martin Yan and Jacques Pépin,\u003c/a>\" \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> is proud to present a special opportunity at M.Y. China, Westfield San Francisco Centre, on Monday, October 20 with Martin Yan and Jacques Pépin.\u003c/p>\n\u003cp>The two celebrity chefs will be dining at the restaurant on Monday, October 20, as well as meeting and greeting guests that night. They will be available for photos between 7pm and 9pm.\u003c/p>\n\u003cul>\n\u003cstrong>To Make Reservations:\u003c/strong> \u003cstrong>SOLD OUT\u003c/strong> (as of 9/9/14)\n\u003cli>Call M.Y. China at \u003cstrong>415.580.3001\u003c/strong>, please make sure to mention KQED when calling in.\u003c/li>\n\u003cli>\u003ca href=\"http://www.opentable.com/my-china-sf\" target=\"_blank\">\u003cstrong>Reserve online through OpenTable\u003c/strong>\u003c/a> -- Select Monday, October 20, optimal times 6pm-8:30pm. Please make sure to note KQED when making online reservations.\u003c/li>\n\u003c/ul>\n\u003cp>Guests will be able to order from a special menu, created just for the night, or have the option of ordering from the regular menu.\u003c/p>\n\u003cp>Ten percent of the check, excluding alcoholic beverages, will be donated to KQED to continue producing and presenting great food programs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_86353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\" alt=\" Jacques Pepin and Martin Yan in the early 1990s\" width=\"1024\" height=\"704\" class=\"size-full wp-image-86353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in the early 1990s\u003c/figcaption>\u003c/figure>\n\u003cp>Join \u003ca href=\"http://www.kqed.org/\">KQED\u003c/a>, in partnership with \u003ca href=\"http://tastemychina.com/\">M.Y. China\u003c/a> and \u003ca href=\"http://www.laboulangebakery.com/\">La Boulange\u003c/a>, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.\u003c/p>\n\u003cp>Martin will preview his new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and reminisce with his old friend Jacques, who is in the Bay Area taping a new public television program \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites will share more details about the taping of Jacques Pépin's new series in early September.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong>\u003cbr>\nTuesday, September 30, 2014, at 6:30–9pm\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong>\u003cbr>\nUnder the Dome at Westfield San Francisco Centre\u003cbr>\n865 Market Street, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tickets:\u003c/strong>\u003cbr>\n$75 general ($65 KQED members with code KQEDchefs)\u003cbr>\nTickets available through City Box Office (cityboxoffice.com)\u003cbr>\n415.392.4400, \u003ca href=\"http://www.cityboxoffice.com/eventperformances.asp?evt=1959\">\u003cstrong>BUY TICKETS\u003c/strong>\u003c/a> [ \u003cstrong>SOLD OUT as of 8/20\u003c/strong> ]\u003c/p>\n\u003cp>About \u003cstrong>\u003cem>Martin Yan’s Taste of Vietnam\u003c/em>\u003c/strong>\u003cbr>\nMartin Yan is back! In his new show, Martin showcases the country’s breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself. The series is presented for national broadcast by KQED and premieres on Saturday, September 13, at 10am on KQED 9. It will premiere nationally throughout the fall of 2014.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Jacques Pépin: Heart & Soul\u003c/strong>\u003cbr>\n\u003cem>Jacques Pépin: Heart & Soul\u003c/em>, Pepin’s 14th and final cooking series on public television, will be his most personal series yet. \u003cem>Heart & Soul\u003c/em> travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tickets:\u003c/strong>\u003cbr>\n$75 general ($65 KQED members with code KQEDchefs)\u003cbr>\nTickets available through City Box Office (cityboxoffice.com)\u003cbr>\n415.392.4400, \u003ca href=\"http://www.cityboxoffice.com/eventperformances.asp?evt=1959\">\u003cstrong>BUY TICKETS\u003c/strong>\u003c/a> [ \u003cstrong>SOLD OUT as of 8/20\u003c/strong> ]\u003c/p>\n\u003cp>About \u003cstrong>\u003cem>Martin Yan’s Taste of Vietnam\u003c/em>\u003c/strong>\u003cbr>\nMartin Yan is back! In his new show, Martin showcases the country’s breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself. The series is presented for national broadcast by KQED and premieres on Saturday, September 13, at 10am on KQED 9. It will premiere nationally throughout the fall of 2014.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Jacques Pépin: Heart & Soul\u003c/strong>\u003cbr>\n\u003cem>Jacques Pépin: Heart & Soul\u003c/em>, Pepin’s 14th and final cooking series on public television, will be his most personal series yet. \u003cem>Heart & Soul\u003c/em> travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland Teens take on Fast Food Industry in New Video",
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"content": "\u003cfigure id=\"attachment_86152\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\" alt=\"Are You Loving It?\" width=\"659\" height=\"350\" class=\"size-full wp-image-86152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are You Loving It?\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/barbara-grady/\" target=\"_blank\">Barbara Grady\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oakland-teens-take-on-fast-food-industry-in-new-video/\" target=\"_blank\">Oakland Local\u003c/a> (8/10/14)\u003c/p>\n\u003cp>Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs?\u003c/p>\n\u003cp>That’s the message some Oakland teenagers present in their new music video, \u003ca href=\"http://https//www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">\u003cem>Are You Loving It?\u003c/em>\u003c/a>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=ghx3EkvLaA8]\n\u003c/p>\u003cp>Teens working at the student-centered \u003ca href=\"http://musevideo.net/\" target=\"_blank\">Muse Video\u003c/a> unit of \u003ca href=\"http://www.meaoakland.org/\" target=\"_blank\">KDOL TV\u003c/a> from nearby MetWest High School and \u003ca href=\"http://youthuprising.org/\" target=\"_blank\">Youth Uprising\u003c/a>, both in Oakland, created the video, using tools and training from their internships at KDOL. The TV studio is a joint project of the \u003ca href=\"http://ousd.k12.ca.us/\" target=\"_blank\">Oakland Unified School District\u003c/a> and Media Enterprise Alliance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Are you Loving It\u003c/em> is about a gang leader Ronald McDonald who hooks his recruits on fast food and makes them go out to street corners to sell sugary drinks and fatty chips, hooking yet more people. They succumb to these addictive substances.\u003c/p>\n\u003cp>Rap songwriter Alexis Johnson, a 19-year-old from Oakland whose pen name is L.L.D.B., wrote the lyrics, inspired by the health problems in her family.\u003c/p>\n\u003cp>“Before, I wasn’t really into going healthy. But after this project and seeing a lot of people come together who really care about going healthy and going green, it really made me realize how important food is to everybody,” she said.\u003c/p>\n\u003cp>“We started off by thinking about our personal experiences with food. I wrote about my grandmother who is a diabetic and my baby brother who had to get his teeth replaced because he ate too much sugar.”\u003c/p>\n\u003cp>Jake Schoneker, their video instructor at \u003ca href=\"http://www.meaoakland.org/announcing-the-new-kdol-tv-studio\" target=\"_blank\">KDOL\u003c/a>, said the topic was the youths’ choice. Local hip hop artist and food justice activist Ashel Eldridge also helped the project, working with youth on the sound track for the video.\u003c/p>\n\u003cp>“The concept for the song and video arose out of education and brainstorming sessions where young people expressed their frustration with the quality of food readily available in urban communities,” Schoneker said.\u003c/p>\n\u003cp>The video plays on McDonald’s advertising, as a prototype of attempts by many fast food companies to get youth hooked on their food, he said. “They decided that despite what the McDonalds jingle may say– with diabetes and obesity rates going through the roof and little kids getting hooked on sugar and soda– they weren’t really“Loving It” after all.\u003c/p>\n\u003cp>According to the Alameda County Health Department, about a third of school-aged children in this county are overweight. Yet despite weight, some local children also qualify as malnourished because their access to healthy food is limited.\u003c/p>\n\u003cp>The video is a public service announcement which the youth hope various schools and nonprofits will use to educate kids about healthy and unhealthy eating. “This marks the debut of this all-new education format, designed to save the lives of at-risk youth suffering from fast food, soda and sugar addiction,” the youth wrote in their Muse Video production material.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>They ask people to share \u003ca href=\"https://www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">the video\u003c/a>, which is on YouTube, and to comment on it.\u003c/p>\n\n",
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"excerpt": "Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs? That’s the message some Oakland teenagers present in their new music video, \u003cem>Are You Loving It?\u003c/em>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86152\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\" alt=\"Are You Loving It?\" width=\"659\" height=\"350\" class=\"size-full wp-image-86152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are You Loving It?\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/barbara-grady/\" target=\"_blank\">Barbara Grady\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oakland-teens-take-on-fast-food-industry-in-new-video/\" target=\"_blank\">Oakland Local\u003c/a> (8/10/14)\u003c/p>\n\u003cp>Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs?\u003c/p>\n\u003cp>That’s the message some Oakland teenagers present in their new music video, \u003ca href=\"http://https//www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">\u003cem>Are You Loving It?\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ghx3EkvLaA8'\n title='//www.youtube.com/embed/ghx3EkvLaA8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>Teens working at the student-centered \u003ca href=\"http://musevideo.net/\" target=\"_blank\">Muse Video\u003c/a> unit of \u003ca href=\"http://www.meaoakland.org/\" target=\"_blank\">KDOL TV\u003c/a> from nearby MetWest High School and \u003ca href=\"http://youthuprising.org/\" target=\"_blank\">Youth Uprising\u003c/a>, both in Oakland, created the video, using tools and training from their internships at KDOL. The TV studio is a joint project of the \u003ca href=\"http://ousd.k12.ca.us/\" target=\"_blank\">Oakland Unified School District\u003c/a> and Media Enterprise Alliance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Are you Loving It\u003c/em> is about a gang leader Ronald McDonald who hooks his recruits on fast food and makes them go out to street corners to sell sugary drinks and fatty chips, hooking yet more people. They succumb to these addictive substances.\u003c/p>\n\u003cp>Rap songwriter Alexis Johnson, a 19-year-old from Oakland whose pen name is L.L.D.B., wrote the lyrics, inspired by the health problems in her family.\u003c/p>\n\u003cp>“Before, I wasn’t really into going healthy. But after this project and seeing a lot of people come together who really care about going healthy and going green, it really made me realize how important food is to everybody,” she said.\u003c/p>\n\u003cp>“We started off by thinking about our personal experiences with food. I wrote about my grandmother who is a diabetic and my baby brother who had to get his teeth replaced because he ate too much sugar.”\u003c/p>\n\u003cp>Jake Schoneker, their video instructor at \u003ca href=\"http://www.meaoakland.org/announcing-the-new-kdol-tv-studio\" target=\"_blank\">KDOL\u003c/a>, said the topic was the youths’ choice. Local hip hop artist and food justice activist Ashel Eldridge also helped the project, working with youth on the sound track for the video.\u003c/p>\n\u003cp>“The concept for the song and video arose out of education and brainstorming sessions where young people expressed their frustration with the quality of food readily available in urban communities,” Schoneker said.\u003c/p>\n\u003cp>The video plays on McDonald’s advertising, as a prototype of attempts by many fast food companies to get youth hooked on their food, he said. “They decided that despite what the McDonalds jingle may say– with diabetes and obesity rates going through the roof and little kids getting hooked on sugar and soda– they weren’t really“Loving It” after all.\u003c/p>\n\u003cp>According to the Alameda County Health Department, about a third of school-aged children in this county are overweight. Yet despite weight, some local children also qualify as malnourished because their access to healthy food is limited.\u003c/p>\n\u003cp>The video is a public service announcement which the youth hope various schools and nonprofits will use to educate kids about healthy and unhealthy eating. “This marks the debut of this all-new education format, designed to save the lives of at-risk youth suffering from fast food, soda and sugar addiction,” the youth wrote in their Muse Video production material.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>They ask people to share \u003ca href=\"https://www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">the video\u003c/a>, which is on YouTube, and to comment on it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal",
"title": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This weekend's \u003ca href=\"http://www.sfoutsidelands.com/home/\" target=\"_blank\">Outside Lands\u003c/a> festival in San Francisco's Golden Gate Park was a whirlwind of overstimulation. Quality hand-held food & drink offerings from local restaurants and vendors trended towards \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">\u003cstrong>pork indulgence and chocolate obsession\u003c/strong>\u003c/a>. The new \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\" target=\"_blank\">GastroMagic\u003c/a> stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">meals\u003c/a> there was music. Here is a collection of memorable moments from the festivities. \u003c/p>\n\u003cp>\u003cstrong>All photos and video by Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_85953\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\" alt=\"Serious hair flipping from Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serious hair flipping accompanying bass face from Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\" alt=\"Danielle Haim from Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Haim from Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\" alt=\"Danielle and Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle and Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\" alt=\"Festive Happy People at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Festive Happy People at Outside Lands.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85933\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\" alt='Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch. Photo: Wendy Goodfriend' width=\"1000\" height=\"667\" class=\"size-full wp-image-85933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\" alt=\"Big Freedia performs at GastroMagic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia call and response performance at GastroMagic.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic twerking\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=QhJaf0MXvLs]\u003c/p>\n\u003cfigure id=\"attachment_85932\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\" alt=\"Watching Big Freedia Beignets & Bounce Brunch. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watching Big Freedia Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\" alt=\"Macklemore initiates the on stage marriage proposal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macklemore initiates the on stage marriage proposal.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86004,86037,86036,86005,86006,86002,86007,85986\"]\u003c/p>\n\u003cfigure id=\"attachment_85990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\" alt='Mary Lambert sings \"Same Love\".' width=\"1000\" height=\"667\" class=\"size-full wp-image-85990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Lambert sings \"Same Love.\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\" alt=\"Hannah Hooper from Grouplove. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hannah Hooper from Grouplove.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\" alt=\"Singer at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-86012\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_85971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\" alt=\"Guy Lawrence from Disclosure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guy Lawrence from Disclosure.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\" alt=\"Jules from the Dum Dum Girls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1031\" class=\"size-full wp-image-86119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jules from the Dum Dum Girls.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\" alt=\"Smoking a cigarette. 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Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slim Jenkins at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\" alt=\"Climbable sculptures by Eos Montana - perfect for texting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Climbable sculptures by Eos Montana - perfect for texting.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic language.\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=qMHgKyi8B-E]\u003c/p>\n\u003cfigure id=\"attachment_86108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\" alt=\"The crowd for Duck Sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd for Duck Sauce.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "This weekend’s Outside Lands festival in San Francisco’s Golden Gate Park was a whirlwind of overstimulation. The new GastroMagic stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between meals there was music. Here is a collection of memorable moments from the festivities.",
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"description": "This weekend’s Outside Lands festival in San Francisco’s Golden Gate Park was a whirlwind of overstimulation. The new GastroMagic stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between meals there was music. Here is a collection of memorable moments from the festivities.",
"title": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal | KQED",
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"headline": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal",
"datePublished": "2014-08-12T16:43:24-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This weekend's \u003ca href=\"http://www.sfoutsidelands.com/home/\" target=\"_blank\">Outside Lands\u003c/a> festival in San Francisco's Golden Gate Park was a whirlwind of overstimulation. Quality hand-held food & drink offerings from local restaurants and vendors trended towards \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">\u003cstrong>pork indulgence and chocolate obsession\u003c/strong>\u003c/a>. The new \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\" target=\"_blank\">GastroMagic\u003c/a> stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">meals\u003c/a> there was music. Here is a collection of memorable moments from the festivities. \u003c/p>\n\u003cp>\u003cstrong>All photos and video by Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_85953\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\" alt=\"Serious hair flipping from Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serious hair flipping accompanying bass face from Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\" alt=\"Danielle Haim from Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Haim from Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\" alt=\"Danielle and Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle and Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\" alt=\"Festive Happy People at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Festive Happy People at Outside Lands.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85933\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\" alt='Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch. Photo: Wendy Goodfriend' width=\"1000\" height=\"667\" class=\"size-full wp-image-85933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\" alt=\"Big Freedia performs at GastroMagic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia call and response performance at GastroMagic.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic twerking\u003c/strong>\u003cbr>\n\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/QhJaf0MXvLs'\n title='//www.youtube.com/embed/QhJaf0MXvLs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_85932\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\" alt=\"Watching Big Freedia Beignets & Bounce Brunch. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watching Big Freedia Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\" alt=\"Macklemore initiates the on stage marriage proposal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macklemore initiates the on stage marriage proposal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_85990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\" alt='Mary Lambert sings \"Same Love\".' width=\"1000\" height=\"667\" class=\"size-full wp-image-85990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Lambert sings \"Same Love.\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\" alt=\"Hannah Hooper from Grouplove. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hannah Hooper from Grouplove.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\" alt=\"Singer at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-86012\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_85971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\" alt=\"Guy Lawrence from Disclosure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guy Lawrence from Disclosure.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\" alt=\"Jules from the Dum Dum Girls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1031\" class=\"size-full wp-image-86119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jules from the Dum Dum Girls.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\" alt=\"Smoking a cigarette. 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Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">24 Bottles of None of Your Fucking Business at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\" alt=\"Slim Jenkins at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slim Jenkins at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\" alt=\"Climbable sculptures by Eos Montana - perfect for texting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Climbable sculptures by Eos Montana - perfect for texting.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic language.\u003c/strong>\u003cbr>\n\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/qMHgKyi8B-E'\n title='//www.youtube.com/embed/qMHgKyi8B-E'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_86108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\" alt=\"The crowd for Duck Sauce. 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"disqusTitle": "'Shark Week' Fuels Shark-Meat Feeding Frenzy At Restaurants",
"title": "'Shark Week' Fuels Shark-Meat Feeding Frenzy At Restaurants",
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"content": "\u003cfigure id=\"attachment_86088\" class=\"wp-caption aligncenter\" style=\"max-width: 1762px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-tacos_slide-f11f760df53a04ca706a264b9f1bfffb35b87775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-tacos_slide-f11f760df53a04ca706a264b9f1bfffb35b87775.jpg\" alt=\"Take a bite — or or maybe don't — of this beer-battered mako shark taco with cabbage, pico de gallo, avocado, arbol chile and cream from Guerilla Tacos in Los Angeles. Photo: T. Tseng/Flickr\" width=\"1762\" height=\"1174\" class=\"size-full wp-image-86088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Take a bite — or or maybe don't — of this beer-battered mako shark taco with cabbage, pico de gallo, avocado, arbol chile and cream from Guerilla Tacos in Los Angeles. Photo: \u003ca href=\"https://www.flickr.com/photos/68147320@N02/14608400706\" target=\"_blank\">T. Tseng/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/339579328/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/11/14)\u003c/p>\n\u003cp>Discovery Channel set \u003ca href=\"http://www.deadline.com/2013/08/shark-week-snaps-up-ratings-records-for-discovery-channel/\">viewership records\u003c/a> in 2013 as millions of people tuned in to watch sharks feed, sharks attack, extinct giant sharks and researchers catch and tag sharks. Discovery's \"\u003ca href=\"http://www.discovery.com/tv-shows/shark-week/tv-shows/tv-shows.htm\">Shark Week\u003c/a>\" returned on Sunday, and this year, to the dismay of conservationists, restaurants and markets nationwide are feeding the frenzy with a slew of shark meat promotions.\u003c/p>\n\u003cp>Shortfin mako shark, a slow-growing fish whose numbers are declining, seems to be the species of choice. It's being featured on menus all over the country — at \u003ca href=\"https://www.facebook.com/DocMagrogansOysterHouseUniversityCity\">Doc Magrogan's Oyster House\u003c/a> in Philadelphia; \u003ca href=\"http://www.sybergs.com/MENU/MAINMENU.aspx\">Syberg's\u003c/a>, a small restaurant chain in St. Louis; \u003ca href=\"http://www.sandbaraz.com/site/\">Sandbar Mexican Grill\u003c/a>, with locations in Chandler, Ariz., and Phoenix; and \u003ca href=\"http://gtoyster.com/pages/about.php\">GT Fish and Oyster\u003c/a> in Chicago. In Louisiana, \u003ca href=\"http://shop.rouses.com/\">Rouses Supermarkets\u003c/a> has a special on blacktip shark fillets at $4.99 a pound. Twitter is meanwhile \u003ca href=\"https://twitter.com/search?q=shark%20week%20menu&src=typd\">buzzing with excitement\u003c/a> over Shark Week specials, which often feature shark tacos and shark-themed cocktails.\u003c/p>\n\u003cfigure id=\"attachment_86089\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-shark-496bb162c5b02c4db0042a50c1bb97a0c979269c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-shark-496bb162c5b02c4db0042a50c1bb97a0c979269c-290x217.jpg\" alt=\"A Pacific shortfin mako shark off the coast of San Diego. A seafood supplier outside Chicago says he has never seen such high interest in shark meat as he has this year. Photo: Bryan Toro/iStockphoto \" width=\"290\" height=\"217\" class=\"size-medium wp-image-86089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Pacific shortfin mako shark off the coast of San Diego. A seafood supplier outside Chicago says he has never seen such high interest in shark meat as he has this year. Photo: Bryan Toro/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Michael Clark, a sales rep with Fortune Fish And Gourmet, a seafood supplier outside Chicago, tells The Salt he has never seen such high interest in shark meat.\u003c/p>\n\u003cp>\"In 12 or 13 years, we have had virtually nobody looking for shark, but this year [for Shark Week] people are jumping all over it,\" says Clark, who is currently carrying Atlantic shortfin mako shark sourced from a supplier on the East Coast of Canada.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shortfin makos are on the International Union for Conservation of Nature's \"\u003ca href=\"http://www.iucnredlist.org/about/overview#introduction\">red list\u003c/a>\" of species at risk of extinction. The Atlantic population is declining and \"\u003ca href=\"http://www.iucnredlist.org/details/161749/0\">vulnerable\u003c/a>,\" with numbers estimated to be as low as just 30 percent of the species' historic levels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.iucnredlist.org/details/161751/0\">Pacific\u003c/a> shortfin makos are also slowly disappearing, according to the IUCN, though their population may be in better shape than their Atlantic cousins. The Monterey Bay Aquarium's \u003ca href=\"http://mobile.seafoodwatch.org/fish/103/shark\">Seafood Watch\u003c/a> program calls shortfin mako from California and Hawaii a \"good alternative\" to more vulnerable options, but generally recommends against consuming shark.\u003c/p>\n\u003cp>Conservationists working to protect sharks are disappointed in the shark-eating craze being fueled by Shark Week.\u003c/p>\n\u003cp>\"It's opportunistic,\" says Sean Van Sommeran, founder of the \u003ca href=\"http://www.pelagic.org/\">Pelagic Shark Research Foundation\u003c/a> in Santa Cruz. \"[Restaurants] are using the celebrity of sharkism to sell more tacos than they normally would.\"\u003c/p>\n\u003cp>Angelo Villagomez, with the Pew Charitable Trusts' Global Shark Conservation campaign, notes that the Atlantic shortfin mako's \"vulnerable\" IUCN rating is the same as that of the polar bear. \"But you wouldn't want to eat polar bear tacos,\" he says.\u003c/p>\n\u003cp>In fact, some restaurants have specifically chosen not to serve shark during Shark Week because of customer concerns. The Lancaster Taphouse in Saskatchewan, for example, planned to serve mako shark last August. But an outcry on social media caused managers to turn tail and yank the item off the menu, \u003ca href=\"http://www.cbc.ca/morningedition/episode/2013/08/05/shark-not-on-the-menu/index.html?cmp=rss&utm_source=twitterfeed&utm_medium=twitter\">according to\u003c/a> CBC News.\u003c/p>\n\u003cp>In spite of declining populations, the number of shortfin mako sharks landed by fishermen has actually been on the rise since 2006. That year, American commercial fishermen reported catching about 222,000 pounds of the fish, according to the National Oceanic and Atmospheric Administration. By 2012, that figure had grown to nearly 389,000 pounds.\u003c/p>\n\u003cp>Catches of most other shark species are at all-time lows, according to Villagomez. He says this is not because of decreasing demand but decreasing shark numbers. \"We've hit 'peak shark,' \" he jokes.\u003c/p>\n\u003cp>Fishermen worldwide kill between 70 and 100 million sharks every year. Most are killed for their fins, which are sliced off the animals and, eventually, dried and used to \u003ca href=\"http://www.npr.org/blogs/pictureshow/2011/10/21/141587542/photos-show-sheer-scale-of-shark-fin-trade\">make shark fin soup\u003c/a>. Often, the rest of the carcass is thrown overboard.\u003c/p>\n\u003cp>While Americans seem to hunger more for shark during Shark Week, China has a much larger year-round appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildaid.org/about\">WildAid\u003c/a>, a San Francisco group dedicated to marine protection, has been campaigning to curb the demand for shark fins in China. The efforts may be working. According to a WildAid \u003ca href=\"http://wildaid.org/sites/default/files/SharkReport_spread_final_08.07.14.pdf\">report\u003c/a> released Aug. 4, prices for shark fins are down about 50 percent in China, where fishermen are also receiving 80 percent less money for the product. And 85 percent of about 1,500 Chinese consumers surveyed online by WildAid said they'd stopped eating shark fin soup in the past three years, largely out of sympathy for sharks.\u003c/p>\n\u003cp>WildAid's founder Peter Knights says he isn't particularly bothered that a few American restaurants are serving shark meat, given the overwhelming global demand for their fins. In fact, Knights is more concerned about Shark Week itself.\u003c/p>\n\u003cp>\"I think Shark Week does more damage to sharks than eating the occasional shark in a restaurant,\" Knights says. \"Shark Week is all about vilifying sharks. They always have about 20 shows about shark attacks and none about what's happening to shark populations.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He adds: \"It would be nice if people didn't start to desire shark meat as well [as their fins], but I guess if you're going to kill a shark, it's better to use 85 percent of it rather than one to five percent.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The craze to embrace all things shark during Discovery's \"Shark Week\" in August is exploding onto menus. But the hype doesn't hide the fact that many of these creatures are endangered.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86088\" class=\"wp-caption aligncenter\" style=\"max-width: 1762px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-tacos_slide-f11f760df53a04ca706a264b9f1bfffb35b87775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-tacos_slide-f11f760df53a04ca706a264b9f1bfffb35b87775.jpg\" alt=\"Take a bite — or or maybe don't — of this beer-battered mako shark taco with cabbage, pico de gallo, avocado, arbol chile and cream from Guerilla Tacos in Los Angeles. Photo: T. Tseng/Flickr\" width=\"1762\" height=\"1174\" class=\"size-full wp-image-86088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Take a bite — or or maybe don't — of this beer-battered mako shark taco with cabbage, pico de gallo, avocado, arbol chile and cream from Guerilla Tacos in Los Angeles. Photo: \u003ca href=\"https://www.flickr.com/photos/68147320@N02/14608400706\" target=\"_blank\">T. Tseng/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/339579328/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/11/14)\u003c/p>\n\u003cp>Discovery Channel set \u003ca href=\"http://www.deadline.com/2013/08/shark-week-snaps-up-ratings-records-for-discovery-channel/\">viewership records\u003c/a> in 2013 as millions of people tuned in to watch sharks feed, sharks attack, extinct giant sharks and researchers catch and tag sharks. Discovery's \"\u003ca href=\"http://www.discovery.com/tv-shows/shark-week/tv-shows/tv-shows.htm\">Shark Week\u003c/a>\" returned on Sunday, and this year, to the dismay of conservationists, restaurants and markets nationwide are feeding the frenzy with a slew of shark meat promotions.\u003c/p>\n\u003cp>Shortfin mako shark, a slow-growing fish whose numbers are declining, seems to be the species of choice. It's being featured on menus all over the country — at \u003ca href=\"https://www.facebook.com/DocMagrogansOysterHouseUniversityCity\">Doc Magrogan's Oyster House\u003c/a> in Philadelphia; \u003ca href=\"http://www.sybergs.com/MENU/MAINMENU.aspx\">Syberg's\u003c/a>, a small restaurant chain in St. Louis; \u003ca href=\"http://www.sandbaraz.com/site/\">Sandbar Mexican Grill\u003c/a>, with locations in Chandler, Ariz., and Phoenix; and \u003ca href=\"http://gtoyster.com/pages/about.php\">GT Fish and Oyster\u003c/a> in Chicago. In Louisiana, \u003ca href=\"http://shop.rouses.com/\">Rouses Supermarkets\u003c/a> has a special on blacktip shark fillets at $4.99 a pound. Twitter is meanwhile \u003ca href=\"https://twitter.com/search?q=shark%20week%20menu&src=typd\">buzzing with excitement\u003c/a> over Shark Week specials, which often feature shark tacos and shark-themed cocktails.\u003c/p>\n\u003cfigure id=\"attachment_86089\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-shark-496bb162c5b02c4db0042a50c1bb97a0c979269c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-shark-496bb162c5b02c4db0042a50c1bb97a0c979269c-290x217.jpg\" alt=\"A Pacific shortfin mako shark off the coast of San Diego. A seafood supplier outside Chicago says he has never seen such high interest in shark meat as he has this year. Photo: Bryan Toro/iStockphoto \" width=\"290\" height=\"217\" class=\"size-medium wp-image-86089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Pacific shortfin mako shark off the coast of San Diego. A seafood supplier outside Chicago says he has never seen such high interest in shark meat as he has this year. Photo: Bryan Toro/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Michael Clark, a sales rep with Fortune Fish And Gourmet, a seafood supplier outside Chicago, tells The Salt he has never seen such high interest in shark meat.\u003c/p>\n\u003cp>\"In 12 or 13 years, we have had virtually nobody looking for shark, but this year [for Shark Week] people are jumping all over it,\" says Clark, who is currently carrying Atlantic shortfin mako shark sourced from a supplier on the East Coast of Canada.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shortfin makos are on the International Union for Conservation of Nature's \"\u003ca href=\"http://www.iucnredlist.org/about/overview#introduction\">red list\u003c/a>\" of species at risk of extinction. The Atlantic population is declining and \"\u003ca href=\"http://www.iucnredlist.org/details/161749/0\">vulnerable\u003c/a>,\" with numbers estimated to be as low as just 30 percent of the species' historic levels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.iucnredlist.org/details/161751/0\">Pacific\u003c/a> shortfin makos are also slowly disappearing, according to the IUCN, though their population may be in better shape than their Atlantic cousins. The Monterey Bay Aquarium's \u003ca href=\"http://mobile.seafoodwatch.org/fish/103/shark\">Seafood Watch\u003c/a> program calls shortfin mako from California and Hawaii a \"good alternative\" to more vulnerable options, but generally recommends against consuming shark.\u003c/p>\n\u003cp>Conservationists working to protect sharks are disappointed in the shark-eating craze being fueled by Shark Week.\u003c/p>\n\u003cp>\"It's opportunistic,\" says Sean Van Sommeran, founder of the \u003ca href=\"http://www.pelagic.org/\">Pelagic Shark Research Foundation\u003c/a> in Santa Cruz. \"[Restaurants] are using the celebrity of sharkism to sell more tacos than they normally would.\"\u003c/p>\n\u003cp>Angelo Villagomez, with the Pew Charitable Trusts' Global Shark Conservation campaign, notes that the Atlantic shortfin mako's \"vulnerable\" IUCN rating is the same as that of the polar bear. \"But you wouldn't want to eat polar bear tacos,\" he says.\u003c/p>\n\u003cp>In fact, some restaurants have specifically chosen not to serve shark during Shark Week because of customer concerns. The Lancaster Taphouse in Saskatchewan, for example, planned to serve mako shark last August. But an outcry on social media caused managers to turn tail and yank the item off the menu, \u003ca href=\"http://www.cbc.ca/morningedition/episode/2013/08/05/shark-not-on-the-menu/index.html?cmp=rss&utm_source=twitterfeed&utm_medium=twitter\">according to\u003c/a> CBC News.\u003c/p>\n\u003cp>In spite of declining populations, the number of shortfin mako sharks landed by fishermen has actually been on the rise since 2006. That year, American commercial fishermen reported catching about 222,000 pounds of the fish, according to the National Oceanic and Atmospheric Administration. By 2012, that figure had grown to nearly 389,000 pounds.\u003c/p>\n\u003cp>Catches of most other shark species are at all-time lows, according to Villagomez. He says this is not because of decreasing demand but decreasing shark numbers. \"We've hit 'peak shark,' \" he jokes.\u003c/p>\n\u003cp>Fishermen worldwide kill between 70 and 100 million sharks every year. Most are killed for their fins, which are sliced off the animals and, eventually, dried and used to \u003ca href=\"http://www.npr.org/blogs/pictureshow/2011/10/21/141587542/photos-show-sheer-scale-of-shark-fin-trade\">make shark fin soup\u003c/a>. Often, the rest of the carcass is thrown overboard.\u003c/p>\n\u003cp>While Americans seem to hunger more for shark during Shark Week, China has a much larger year-round appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildaid.org/about\">WildAid\u003c/a>, a San Francisco group dedicated to marine protection, has been campaigning to curb the demand for shark fins in China. The efforts may be working. According to a WildAid \u003ca href=\"http://wildaid.org/sites/default/files/SharkReport_spread_final_08.07.14.pdf\">report\u003c/a> released Aug. 4, prices for shark fins are down about 50 percent in China, where fishermen are also receiving 80 percent less money for the product. And 85 percent of about 1,500 Chinese consumers surveyed online by WildAid said they'd stopped eating shark fin soup in the past three years, largely out of sympathy for sharks.\u003c/p>\n\u003cp>WildAid's founder Peter Knights says he isn't particularly bothered that a few American restaurants are serving shark meat, given the overwhelming global demand for their fins. In fact, Knights is more concerned about Shark Week itself.\u003c/p>\n\u003cp>\"I think Shark Week does more damage to sharks than eating the occasional shark in a restaurant,\" Knights says. \"Shark Week is all about vilifying sharks. They always have about 20 shows about shark attacks and none about what's happening to shark populations.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He adds: \"It would be nice if people didn't start to desire shark meat as well [as their fins], but I guess if you're going to kill a shark, it's better to use 85 percent of it rather than one to five percent.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Bacon to Bounce: Twerking and Pigging out at Outside Lands",
"title": "From Bacon to Bounce: Twerking and Pigging out at Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Swine isn’t usually my thing. Although I’ve been known to nibble on a side of bacon at a diner, that’s usually the extent of it. But at this year’s Outside Lands where vendors offer an endless parade of tantalizing pork creations, I couldn’t pass up the opportunity to dive in and explore this nationwide food trend in all its creative glory. From flights of bacon, to Filipino pork burritos, to chicharrones described as “puffy pork magic,” it’s clear that Bay Area chefs have embraced pork as so much more than just the \u003ca href=\"i/Pork._The_Other_White_Meat\" target=\"_blank\">other white meat\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85822\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\" alt=\"Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But for those not yet convinced that chocolate covered bacon is \u003ca href=\"http://en.wikipedia.org/wiki/Manna\" target=\"_blank\">manna\u003c/a> from heaven, there are hundreds of other culinary creations to explore, along with knowledgeable artisans to answer your geekiest questions about making cheese, chocolate, wine and anything else you might want to learn about.\u003c/p>\n\u003cp>Ranging from healthy to hearty to insanely indulgent, there is truly something for everyone at Outside Lands. But the best news of all is that even if you are not able to eat your way through the festival in person, you can still try most of the featured dishes at Bay Area restaurants and food trucks.\u003c/p>\n\u003cp>Here are some of the highlights from our food forays at Outside Lands, where we pigged out on pork and bounced for beignets. \u003c/p>\n\u003ch3>Breakfast\u003c/h3>\n\u003cfigure id=\"attachment_85837\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\" alt=\"Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday we started our day with a fried egg sandwich from \u003ca href=\"http://www.canerossosf.com/\">Il Canne Rosso\u003c/a>. If you don’t like oozy yolks this isn’t for you, but it was excellent. The fresh Acme bread smeared with onion butter was perfect for soaking up the peppery eggs, which were topped with -- you guessed it -- salty slabs of bacon. We also tried their made-from-scratch French toast, which was divine, but more like a hunk of bread pudding set in a puddle of honey caramel. I had to stop myself from licking the container.\u003c/p>\n\u003cfigure id=\"attachment_85838\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\" alt=\"French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For our late morning snack we opted for something more unusual: porcini doughnuts from \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a>. You probably won’t want to dunk these in your coffee, but do dunk them in the cheese sauce offered on the side. They were savory, doughy and only slightly mushroom-y. Everyone one who tried one seemed to take a moment to process the unexpected combination of taste and texture.\u003c/p>\n\u003cfigure id=\"attachment_85855\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\" alt=\"Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85854\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Next we headed to \u003ca href=\"http://www.livinggreensjuice.com/\">Living Greens Juice\u003c/a> for a dose of liquefied fruits and veggies. The watermelon basil juice was sweet and refreshing and the potent, ginger infused “super greens” elixir packed a punch that wasn’t quite what we had in mind, but it did cleanse our palates.\u003c/p>\n\u003cfigure id=\"attachment_85839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\" alt=\"Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Lunch\u003c/h3>\n\u003cp>Lunchtime is when we decided to go whole hog. After sampling a few different types of pork sandwiches, the grilled pork pernil from \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\">Split Pea Seduction\u003c/a> rose to the top as our hands-down favorite. When I found out it was made from pork butts I almost turned and ran, but in the spirit of being adventurous I dug in, and enjoyed every bite. Herb stuffed and spit-roasted right in front of our eyes, the meat was layered with heirloom tomatoes, arugula and aioli on fresh \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>. We washed it down with a Chardonnay from \u003ca href=\"http://www.paperboywines.com/\">Paper Boy\u003c/a>, a sweet and creamy wine that provided a nice contrast to the flavor of the sandwich.\u003c/p>\n\u003cfigure id=\"attachment_85862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\" alt=\"Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\" alt=\"Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried a more traditional pulled pork sandwich from \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw\u003c/a>, which was tasty but would have been a little bland without help from the tangy sweet sauce and slaw piled on top. A dish of maple sweetened crispy Brussels sprouts from \u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a> made the perfect side for this one.\u003c/p>\n\u003cfigure id=\"attachment_85896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\" alt=\"Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For a post lunch snack I went for the flight of bacon: the ultimate symbol of bacon’s new found gastronomic prowess. As I sampled each of the five types of bacon slung between a pair of skewers, I could really taste the differences. Some were peppered and dry rubbed, while others were hickory smoked or cured in brown sugar. My favorite was the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> fruitwood smoked bacon, which paired well with a glass of \u003ca href=\"http://www.napawineproject.com/calder-wine-company/\">Calder\u003c/a> Syrah.\u003c/p>\n\u003cfigure id=\"attachment_85902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\" alt=\"Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\" alt=\"Truffle Burrata from Wisconsin. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffle Burrata from Wisconsin. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>We also wandered over to CheeseLands to sample a variety of Bay Area cheeses as well as a creamy truffle Burrata from Wisconsin that’s not even on the market yet. Not to be left out of the pork party, CheeseLands also sold delicate slices of smoked Virginia ham from \u003ca href=\"http://www.longmeadowranch.com\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003ch3>Snack & Twerk\u003c/h3>\n\u003cfigure id=\"attachment_85831\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\" alt=\"Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong> \u003c/strong>On Saturday afternoon, sugar dusted beignets from \u003ca href=\"http://frenchsoulfood.com\">Brenda’s French Soul Food\u003c/a> were handed out for free -- that is, if you were willing to shake your booty on stage alongside \u003ca href=\"http://www.bigfreedia.com\">Big Freedia\u003c/a>. A New Orleans native, Big Freedia and her band specialize in a hip-hop genre called “bounce” music, and you know why it’s called this as soon as you hear it. The performance was electric and wild, with band members and festival-goers grinding and twerking for their beignets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=pGwxP_xV450]\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The “Beignet Bounce” event was just one of many on the GastroMagic stage, featuring imaginative pairings of chefs, butchers, musicians and others. Some of the other events offered limited tastings too, like scrambled eggs made entirely from plants and a colorful salad crafted to look like nature’s version of a bowl of Skittles.\u003c/p>\n\u003ch3>Dinner\u003c/h3>\n\u003cfigure id=\"attachment_85844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\" alt=\"Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday night we opted for Venezuelan vegetable arepas from \u003ca href=\"http://www.picapica.com/\">Pica Pica\u003c/a>. The fresh corn cakes stuffed with black beans, avocado and fried plantains would have been as good for breakfast as they were for dinner. The next night we decided to continue our pork-scapade with \u003ca href=\"http://bctbellyburgers.com/#about\">Big Chef Tom’s pork belly burger\u003c/a> crafted from the same cut used to make bacon. A guy named Aaron standing in line behind us randomly blurted out: “I just wish they would make a pork a vegetable already,” and then went on to sing the burger’s praises, having eaten one the previous year. He was right about the “belly burger” being one of the tastiest things I had eaten this weekend. It reminded me a little bit of a juicy, well-spiced turkey burger, but better. A glass of \u003ca href=\"http://www.oliviabrion.com\">Olivia Brion’s\u003c/a> Pinot Noir was the perfect wine to wash it down.\u003c/p>\n\u003cfigure id=\"attachment_85884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\" alt=\"Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1154\" class=\"size-full wp-image-85884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>If we hadn’t been totally porked out by this point we might have tried some of the other creations like \u003ca href=\"http://huaracheloco.com\">El Huarache Loco’s\u003c/a> pinto bean stuffed tortillas topped with bacon and chorizo, bratwurst from \u003ca href=\"http://www.schallerweber.com/2012/09/the-butchers-daughter-julie-schaller/\">The Butcher’s Daughter\u003c/a>, or \u003ca href=\"http://www.thechairmantruck.com/\">The Chairman's\u003c/a> pork belly bao. So much pork, so little time.\u003c/p>\n\u003ch3>Dessert\u003c/h3>\n\u003cfigure id=\"attachment_85894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\" alt=\"ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All of the irresistible offerings at ChocoLands are made with \u003ca href=\"http://www.guittard.com\">Guittard Chocolate\u003c/a>, a family run business based in the Bay Area for five generations. Amy Guittard invited us “backstage” to see the chocolate being tempered for their “liquid chocolate bar” treat. Sprinkled with bitter cacao nibs, a spoonful of this melted milk chocolate is like a shot of happiness straight to your veins.\u003c/p>\n\u003cfigure id=\"attachment_85840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\" alt=\"Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-85840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried the Chocolate Gold Rush ice cream offered by newcomer, \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>. A velvety chocolate ice cream studded with pieces of chocolate covered cones, the flavor was made just for Outside Lands and selected by San Francisco residents who cast their vote for their favorite of three flavors.\u003c/p>\n\u003cfigure id=\"attachment_85887\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\" alt=\"Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Although I thought I had hung up my pork hat for the weekend, I was lured right back into the fray by \u003ca href=\"http://www.baconbaconsf.com\">Bacon Bacon’s\u003c/a> chocolate-covered bacon slabs. Salty sweet with Heath Bar crumbles on top, my future as a swine eater was sealed after just one bite.\u003c/p>\n\u003cfigure id=\"attachment_85846\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\" alt=\"Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Outside Lands’ vendors offer an endless parade of imaginative pork creations, while the Queen of Bounce gets people twerking for beignets on the GastroMagic stage.\r\n",
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"description": "Outside Lands’ vendors offer an endless parade of imaginative pork creations, while the Queen of Bounce gets people twerking for beignets on the GastroMagic stage.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Swine isn’t usually my thing. Although I’ve been known to nibble on a side of bacon at a diner, that’s usually the extent of it. But at this year’s Outside Lands where vendors offer an endless parade of tantalizing pork creations, I couldn’t pass up the opportunity to dive in and explore this nationwide food trend in all its creative glory. From flights of bacon, to Filipino pork burritos, to chicharrones described as “puffy pork magic,” it’s clear that Bay Area chefs have embraced pork as so much more than just the \u003ca href=\"i/Pork._The_Other_White_Meat\" target=\"_blank\">other white meat\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85822\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\" alt=\"Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But for those not yet convinced that chocolate covered bacon is \u003ca href=\"http://en.wikipedia.org/wiki/Manna\" target=\"_blank\">manna\u003c/a> from heaven, there are hundreds of other culinary creations to explore, along with knowledgeable artisans to answer your geekiest questions about making cheese, chocolate, wine and anything else you might want to learn about.\u003c/p>\n\u003cp>Ranging from healthy to hearty to insanely indulgent, there is truly something for everyone at Outside Lands. But the best news of all is that even if you are not able to eat your way through the festival in person, you can still try most of the featured dishes at Bay Area restaurants and food trucks.\u003c/p>\n\u003cp>Here are some of the highlights from our food forays at Outside Lands, where we pigged out on pork and bounced for beignets. \u003c/p>\n\u003ch3>Breakfast\u003c/h3>\n\u003cfigure id=\"attachment_85837\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\" alt=\"Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday we started our day with a fried egg sandwich from \u003ca href=\"http://www.canerossosf.com/\">Il Canne Rosso\u003c/a>. If you don’t like oozy yolks this isn’t for you, but it was excellent. The fresh Acme bread smeared with onion butter was perfect for soaking up the peppery eggs, which were topped with -- you guessed it -- salty slabs of bacon. We also tried their made-from-scratch French toast, which was divine, but more like a hunk of bread pudding set in a puddle of honey caramel. I had to stop myself from licking the container.\u003c/p>\n\u003cfigure id=\"attachment_85838\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\" alt=\"French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For our late morning snack we opted for something more unusual: porcini doughnuts from \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a>. You probably won’t want to dunk these in your coffee, but do dunk them in the cheese sauce offered on the side. They were savory, doughy and only slightly mushroom-y. Everyone one who tried one seemed to take a moment to process the unexpected combination of taste and texture.\u003c/p>\n\u003cfigure id=\"attachment_85855\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\" alt=\"Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85854\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Next we headed to \u003ca href=\"http://www.livinggreensjuice.com/\">Living Greens Juice\u003c/a> for a dose of liquefied fruits and veggies. The watermelon basil juice was sweet and refreshing and the potent, ginger infused “super greens” elixir packed a punch that wasn’t quite what we had in mind, but it did cleanse our palates.\u003c/p>\n\u003cfigure id=\"attachment_85839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\" alt=\"Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Lunch\u003c/h3>\n\u003cp>Lunchtime is when we decided to go whole hog. After sampling a few different types of pork sandwiches, the grilled pork pernil from \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\">Split Pea Seduction\u003c/a> rose to the top as our hands-down favorite. When I found out it was made from pork butts I almost turned and ran, but in the spirit of being adventurous I dug in, and enjoyed every bite. Herb stuffed and spit-roasted right in front of our eyes, the meat was layered with heirloom tomatoes, arugula and aioli on fresh \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>. We washed it down with a Chardonnay from \u003ca href=\"http://www.paperboywines.com/\">Paper Boy\u003c/a>, a sweet and creamy wine that provided a nice contrast to the flavor of the sandwich.\u003c/p>\n\u003cfigure id=\"attachment_85862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\" alt=\"Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\" alt=\"Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried a more traditional pulled pork sandwich from \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw\u003c/a>, which was tasty but would have been a little bland without help from the tangy sweet sauce and slaw piled on top. A dish of maple sweetened crispy Brussels sprouts from \u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a> made the perfect side for this one.\u003c/p>\n\u003cfigure id=\"attachment_85896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\" alt=\"Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For a post lunch snack I went for the flight of bacon: the ultimate symbol of bacon’s new found gastronomic prowess. As I sampled each of the five types of bacon slung between a pair of skewers, I could really taste the differences. Some were peppered and dry rubbed, while others were hickory smoked or cured in brown sugar. My favorite was the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> fruitwood smoked bacon, which paired well with a glass of \u003ca href=\"http://www.napawineproject.com/calder-wine-company/\">Calder\u003c/a> Syrah.\u003c/p>\n\u003cfigure id=\"attachment_85902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\" alt=\"Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\" alt=\"Truffle Burrata from Wisconsin. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffle Burrata from Wisconsin. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>We also wandered over to CheeseLands to sample a variety of Bay Area cheeses as well as a creamy truffle Burrata from Wisconsin that’s not even on the market yet. Not to be left out of the pork party, CheeseLands also sold delicate slices of smoked Virginia ham from \u003ca href=\"http://www.longmeadowranch.com\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003ch3>Snack & Twerk\u003c/h3>\n\u003cfigure id=\"attachment_85831\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\" alt=\"Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong> \u003c/strong>On Saturday afternoon, sugar dusted beignets from \u003ca href=\"http://frenchsoulfood.com\">Brenda’s French Soul Food\u003c/a> were handed out for free -- that is, if you were willing to shake your booty on stage alongside \u003ca href=\"http://www.bigfreedia.com\">Big Freedia\u003c/a>. A New Orleans native, Big Freedia and her band specialize in a hip-hop genre called “bounce” music, and you know why it’s called this as soon as you hear it. The performance was electric and wild, with band members and festival-goers grinding and twerking for their beignets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/pGwxP_xV450'\n title='//www.youtube.com/embed/pGwxP_xV450'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The “Beignet Bounce” event was just one of many on the GastroMagic stage, featuring imaginative pairings of chefs, butchers, musicians and others. Some of the other events offered limited tastings too, like scrambled eggs made entirely from plants and a colorful salad crafted to look like nature’s version of a bowl of Skittles.\u003c/p>\n\u003ch3>Dinner\u003c/h3>\n\u003cfigure id=\"attachment_85844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\" alt=\"Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday night we opted for Venezuelan vegetable arepas from \u003ca href=\"http://www.picapica.com/\">Pica Pica\u003c/a>. The fresh corn cakes stuffed with black beans, avocado and fried plantains would have been as good for breakfast as they were for dinner. The next night we decided to continue our pork-scapade with \u003ca href=\"http://bctbellyburgers.com/#about\">Big Chef Tom’s pork belly burger\u003c/a> crafted from the same cut used to make bacon. A guy named Aaron standing in line behind us randomly blurted out: “I just wish they would make a pork a vegetable already,” and then went on to sing the burger’s praises, having eaten one the previous year. He was right about the “belly burger” being one of the tastiest things I had eaten this weekend. It reminded me a little bit of a juicy, well-spiced turkey burger, but better. A glass of \u003ca href=\"http://www.oliviabrion.com\">Olivia Brion’s\u003c/a> Pinot Noir was the perfect wine to wash it down.\u003c/p>\n\u003cfigure id=\"attachment_85884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\" alt=\"Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1154\" class=\"size-full wp-image-85884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>If we hadn’t been totally porked out by this point we might have tried some of the other creations like \u003ca href=\"http://huaracheloco.com\">El Huarache Loco’s\u003c/a> pinto bean stuffed tortillas topped with bacon and chorizo, bratwurst from \u003ca href=\"http://www.schallerweber.com/2012/09/the-butchers-daughter-julie-schaller/\">The Butcher’s Daughter\u003c/a>, or \u003ca href=\"http://www.thechairmantruck.com/\">The Chairman's\u003c/a> pork belly bao. So much pork, so little time.\u003c/p>\n\u003ch3>Dessert\u003c/h3>\n\u003cfigure id=\"attachment_85894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\" alt=\"ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All of the irresistible offerings at ChocoLands are made with \u003ca href=\"http://www.guittard.com\">Guittard Chocolate\u003c/a>, a family run business based in the Bay Area for five generations. Amy Guittard invited us “backstage” to see the chocolate being tempered for their “liquid chocolate bar” treat. Sprinkled with bitter cacao nibs, a spoonful of this melted milk chocolate is like a shot of happiness straight to your veins.\u003c/p>\n\u003cfigure id=\"attachment_85840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\" alt=\"Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-85840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried the Chocolate Gold Rush ice cream offered by newcomer, \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>. A velvety chocolate ice cream studded with pieces of chocolate covered cones, the flavor was made just for Outside Lands and selected by San Francisco residents who cast their vote for their favorite of three flavors.\u003c/p>\n\u003cfigure id=\"attachment_85887\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\" alt=\"Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Although I thought I had hung up my pork hat for the weekend, I was lured right back into the fray by \u003ca href=\"http://www.baconbaconsf.com\">Bacon Bacon’s\u003c/a> chocolate-covered bacon slabs. Salty sweet with Heath Bar crumbles on top, my future as a swine eater was sealed after just one bite.\u003c/p>\n\u003cfigure id=\"attachment_85846\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\" alt=\"Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
"title": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\" alt=\"Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster farmer Jorge Mata was devastated when he heard he had to start throwing away heaps of plastic poles with of hundreds baby oysters attached to them. Mata has worked harvesting oysters from Drakes Estero for over 30 years, currently for the \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a> and previously for Johnson’s Oyster Farm. A few weeks ago, the farm received a final notice from the federal government that said they had to close their cannery and retail store, pack up their supplies and vacate their land by July 31. But thanks to a last minute lawsuit by a group of restaurants and local business owners who rely on the oysters from Drakes Bay, Mata and the rest of the farm get at least another month’s reprieve. \u003c/p>\n\u003cp>For decades, Drakes Bay Oyster Company had been leasing offshore seabeds from Point Reyes National Seashore and the U.S Department of the Interior. However, their 40 year lease expired in 2012, and the department said it would not renew the lease because it wants to include the over a thousand acres of land in a marine-wilderness property. The farm has been involved in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\" target=\"_blank\">legal battles\u003c/a> and campaigns to keep it running for the past few years. \u003c/p>\n\u003cfigure id=\"attachment_85380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\" alt=\"Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\" width=\"1024\" height=\"768\" class=\"size-full wp-image-85380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\u003c/figcaption>\u003c/figure>\n\u003cp>While owners Kevin and Nancy Lunny asked for an extension, earlier this month the Supreme Court refused to hear their appeal. Except for the lawsuit, the farm had exhausted most legal options to keep the company open while they continue litigation. \u003c/p>\n\u003cfigure id=\"attachment_85223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\" alt=\"Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Lunny, who purchased the oyster farm eight years before the lease ended, says he knew the lease was expiring, but had hoped the government would realize how important the oyster farm is for the surrounding community.\u003c/p>\n\u003cfigure id=\"attachment_85230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\" alt=\"Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We get over 50,000 visitors a year and what’s most memorable and important is the direct connection to the public. We are living the dream producing high quality food and connecting with the public and sharing how to do it right. I can’t think of another way to have your cake and eat it too,” Lunny says.\u003c/p>\u003c/blockquote>\n\u003cp>The oysters the company plants and harvests are enjoyed by restaurants and families all over Northern California, and it’s this community that has granted Drakes at least another month of oyster production. \u003c/p>\n\u003cblockquote>\u003cp>“The lawsuit fundamentally is about insuring and protecting to the maximum extent possible the supply of locally grown oysters in the Bay Area as well as California grown oysters for a lot of folks who are outside the Bay Area,” says Stuart Gross, the attorney representing the restaurants and the other businesses who are the plaintiffs.\n\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://osteriastellina.com/\" target=\"_blank\">Osteria Stellina\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cafe-reyes-point-reyes-station\" target=\"_blank\">Cafe Reyes\u003c/a> in Point Reyes Station, \u003ca href=\"http://www.saltwateroysterdepot.com/about-2-2/\" target=\"_blank\">Saltwater Oyster Depot\u003c/a> in Inverness, \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">The Sir and Star\u003c/a> in Olema, and the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco argue that having this local supply of oysters is key to their business. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Their businesses depends on having local, sustainably grown oysters to sell,” Gross says. “For a number of these restaurants in addition to dollars, one of the main selling points is the farm to table setting that they’re able to provide and without Drakes Bay Oyster Company that’s not going include local oysters.” \u003c/p>\n\u003cp>Plaintiffs also include the \u003ca href=\"http://www.alsamarin.org/\" target=\"_blank\">Alliance for Local and Sustainable Agriculture\u003c/a> (ASLA); ALSA board member and rangeland ecologist Jeff Creque; and oyster farm employee Loretta Murphy. \u003c/p>\n\u003cp>“From their perspective, the closure of Drakes Bay Oyster Company is an extremely wrongheaded action from an environmental perspective. These oysters are about the most sustainably grown source of protein that you could imagine. It’s about making sure that local source of protein that’s grown in a way that has very little environmental impact, doesn’t go away.”\u003c/p>\n\u003cfigure id=\"attachment_85243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\" alt=\"Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Gross says they’ve challenged the U.S Department of the Interior’s decision to close the farm based on the fact that they didn’t follow procedural laws when making their decision. \u003c/p>\n\u003cp>They argue that the then-Secretary of the Interior - Ken Salazar did not follow proper procedure because he did not consult with a federal aquaculture coordinating group before making his 2012 decision to not renew the company’s permit. They say failure to do so violated the \u003ca href=\"http://www.archives.gov/federal-register/laws/administrative-procedure/\" target=\"_blank\">Administrative Procedures Act\u003c/a> and harmed the interests of local businesses that rely on Drakes Bay. Gross says that another policy that wasn’t followed was California’s policy that coastal land that’s being used for agricultural use can not be converted to nonagricultural use unless its no longer practicable. Drakes is California’s last operating oyster cannery and restaurants cannot get shucked oysters from anywhere else in the state. \u003c/p>\n\u003cfigure id=\"attachment_85215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\" alt=\"A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\" width=\"1000\" height=\"1502\" class=\"size-full wp-image-85215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t know what we will do without the oysters on the menu,” says \u003ca href=\"http://untermanonfood.com/author/patricia/\" target=\"_blank\">Patricia Unterman\u003c/a>, the founder and co-owner of the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco. “People love them on our menu, and people love that they come from only 45 minutes away. It’s a terrible, terrible loss if we couldn’t continue to serve these.”\u003c/p>\n\u003cp>Co-owner and Chef Daniel Delong of the \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">Sir and Star\u003c/a> in Olema says he and his partner Margaret Gradé use Drakes oysters in several popular dishes on the menu - served raw with pickled kelp and mustard seeds, fried with potatoes and duck egg hollandaise. DeLong says he not only is disappointed he may not be able to cook with them anymore; he’s also sad to be losing a local food source, that’s why they are part of the lawsuit.\u003c/p>\n\u003cp>“It would be like winning the lottery for them, we just don’t really think we are ready to give up. I think it’s too important to give up. I think to lose such a valuable piece of California’s history would be a shame.”\u003c/p>\n\u003cp>DeLong and Grandé say they’ll fight until the very last second to keep this important food supply running. \u003c/p>\n\u003cp>“Whatever you got, you may as well bring it now, because when it’s over, it’s over,” says Tod Friend, the owner of \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> (TBOC). TBOC buys a quarter million oysters from Drakes annually to supplement their demand. The alternative, Friend says, is getting them from the North West, which costs extra for transportation and packaging. \u003c/p>\n\u003cfigure id=\"attachment_85217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\" alt=\"Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny sees this new lawsuit as extremely important because he says it demonstrates a community sentiment that has been here since the beginning of the debate.\u003c/p>\n\u003cblockquote>\u003cp>“There is this collective disbelief that we are actually closing, and this is just another example of the community coming together and saying this cannot happen. They raise some very sound arguments about the state’s right to grow selfish and I hope it will help sort out some important questions,” he says.\u003c/p>\u003c/blockquote>\n\u003cp>On Friday, the restaurants and business owners filed a motion for a temporary restraining order combined with a motion for a preliminary injunction. \u003c/p>\n\u003cp>“We basically went to the court and said we cannot wait for a full briefing because if we do wait, the farm will have already closed and we will suffer irreparable harm from not having that local supply of fresh protein,” Gross says.\u003c/p>\n\u003cfigure id=\"attachment_85228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\" alt=\"Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Drakes Bay can continue harvesting for thirty days while the plaintiffs pursue their case, and the government will not require Drakes Bay to remove any oysters or any of the frames in the Estero without giving them a 30-day notice.\u003c/p>\n\u003cp>“So every day that goes by there’s at least 30 more where Drakes Bay Oyster Company can harvest oysters. We hope that in September, we can litigate our case and have the courts set aside the decision that closed the oyster farm, and require the department of the Interior to revisit it but in compliance of the law and all of the procedures the failed to address. ”\u003c/p>\n\u003cfigure id=\"attachment_85225\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\" alt=\"Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-85225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny says they are also trying to evaluate every possibility for keeping his staff employed, including looking at relocating to a small spot in Tomales Bay, an area of Humboldt Bay, or as far away as Baja California. \u003c/p>\n\u003cp>“We are keeping our eyes wide open. We need something to work so that we can keep these wonderful people on at work. They’ve known for years their job is on the line and they had every reason to find another job before this thing happened but they didn’t, they stuck with us. Their hope only makes us more hopeful.”\u003c/p>\n\u003cfigure id=\"attachment_85224\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\" alt=\"Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company will still close retail operations on Thursday, July 31, but will continue to harvest oysters. The group’s request for an injunction will likely be heard on September 9. \u003c/p>\n\u003cp>Listen to KQED News report on the closing of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/161180039&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Watch a KQED News video on last day of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n[vimeo 102581161]\u003c/p>\n\n",
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"excerpt": "Drakes Bay Oyster Company is the one of largest operating oyster farms in California, and after month’s of legal battles, it’s being ordered to shut down by the federal government who has refused to renew the farm’s lease on park land. But a group of restaurant owners have filed a last minute lawsuit to keep this important local food source afloat. ",
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"description": "Drakes Bay Oyster Company is the one of largest operating oyster farms in California, and after month’s of legal battles, it’s being ordered to shut down by the federal government who has refused to renew the farm’s lease on park land. But a group of restaurant owners have filed a last minute lawsuit to keep this important local food source afloat. ",
"title": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going | KQED",
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"headline": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\" alt=\"Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster farmer Jorge Mata was devastated when he heard he had to start throwing away heaps of plastic poles with of hundreds baby oysters attached to them. Mata has worked harvesting oysters from Drakes Estero for over 30 years, currently for the \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a> and previously for Johnson’s Oyster Farm. A few weeks ago, the farm received a final notice from the federal government that said they had to close their cannery and retail store, pack up their supplies and vacate their land by July 31. But thanks to a last minute lawsuit by a group of restaurants and local business owners who rely on the oysters from Drakes Bay, Mata and the rest of the farm get at least another month’s reprieve. \u003c/p>\n\u003cp>For decades, Drakes Bay Oyster Company had been leasing offshore seabeds from Point Reyes National Seashore and the U.S Department of the Interior. However, their 40 year lease expired in 2012, and the department said it would not renew the lease because it wants to include the over a thousand acres of land in a marine-wilderness property. The farm has been involved in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\" target=\"_blank\">legal battles\u003c/a> and campaigns to keep it running for the past few years. \u003c/p>\n\u003cfigure id=\"attachment_85380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\" alt=\"Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\" width=\"1024\" height=\"768\" class=\"size-full wp-image-85380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\u003c/figcaption>\u003c/figure>\n\u003cp>While owners Kevin and Nancy Lunny asked for an extension, earlier this month the Supreme Court refused to hear their appeal. Except for the lawsuit, the farm had exhausted most legal options to keep the company open while they continue litigation. \u003c/p>\n\u003cfigure id=\"attachment_85223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\" alt=\"Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Lunny, who purchased the oyster farm eight years before the lease ended, says he knew the lease was expiring, but had hoped the government would realize how important the oyster farm is for the surrounding community.\u003c/p>\n\u003cfigure id=\"attachment_85230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\" alt=\"Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We get over 50,000 visitors a year and what’s most memorable and important is the direct connection to the public. We are living the dream producing high quality food and connecting with the public and sharing how to do it right. I can’t think of another way to have your cake and eat it too,” Lunny says.\u003c/p>\u003c/blockquote>\n\u003cp>The oysters the company plants and harvests are enjoyed by restaurants and families all over Northern California, and it’s this community that has granted Drakes at least another month of oyster production. \u003c/p>\n\u003cblockquote>\u003cp>“The lawsuit fundamentally is about insuring and protecting to the maximum extent possible the supply of locally grown oysters in the Bay Area as well as California grown oysters for a lot of folks who are outside the Bay Area,” says Stuart Gross, the attorney representing the restaurants and the other businesses who are the plaintiffs.\n\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://osteriastellina.com/\" target=\"_blank\">Osteria Stellina\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cafe-reyes-point-reyes-station\" target=\"_blank\">Cafe Reyes\u003c/a> in Point Reyes Station, \u003ca href=\"http://www.saltwateroysterdepot.com/about-2-2/\" target=\"_blank\">Saltwater Oyster Depot\u003c/a> in Inverness, \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">The Sir and Star\u003c/a> in Olema, and the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco argue that having this local supply of oysters is key to their business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Their businesses depends on having local, sustainably grown oysters to sell,” Gross says. “For a number of these restaurants in addition to dollars, one of the main selling points is the farm to table setting that they’re able to provide and without Drakes Bay Oyster Company that’s not going include local oysters.” \u003c/p>\n\u003cp>Plaintiffs also include the \u003ca href=\"http://www.alsamarin.org/\" target=\"_blank\">Alliance for Local and Sustainable Agriculture\u003c/a> (ASLA); ALSA board member and rangeland ecologist Jeff Creque; and oyster farm employee Loretta Murphy. \u003c/p>\n\u003cp>“From their perspective, the closure of Drakes Bay Oyster Company is an extremely wrongheaded action from an environmental perspective. These oysters are about the most sustainably grown source of protein that you could imagine. It’s about making sure that local source of protein that’s grown in a way that has very little environmental impact, doesn’t go away.”\u003c/p>\n\u003cfigure id=\"attachment_85243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\" alt=\"Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Gross says they’ve challenged the U.S Department of the Interior’s decision to close the farm based on the fact that they didn’t follow procedural laws when making their decision. \u003c/p>\n\u003cp>They argue that the then-Secretary of the Interior - Ken Salazar did not follow proper procedure because he did not consult with a federal aquaculture coordinating group before making his 2012 decision to not renew the company’s permit. They say failure to do so violated the \u003ca href=\"http://www.archives.gov/federal-register/laws/administrative-procedure/\" target=\"_blank\">Administrative Procedures Act\u003c/a> and harmed the interests of local businesses that rely on Drakes Bay. Gross says that another policy that wasn’t followed was California’s policy that coastal land that’s being used for agricultural use can not be converted to nonagricultural use unless its no longer practicable. Drakes is California’s last operating oyster cannery and restaurants cannot get shucked oysters from anywhere else in the state. \u003c/p>\n\u003cfigure id=\"attachment_85215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\" alt=\"A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\" width=\"1000\" height=\"1502\" class=\"size-full wp-image-85215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t know what we will do without the oysters on the menu,” says \u003ca href=\"http://untermanonfood.com/author/patricia/\" target=\"_blank\">Patricia Unterman\u003c/a>, the founder and co-owner of the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco. “People love them on our menu, and people love that they come from only 45 minutes away. It’s a terrible, terrible loss if we couldn’t continue to serve these.”\u003c/p>\n\u003cp>Co-owner and Chef Daniel Delong of the \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">Sir and Star\u003c/a> in Olema says he and his partner Margaret Gradé use Drakes oysters in several popular dishes on the menu - served raw with pickled kelp and mustard seeds, fried with potatoes and duck egg hollandaise. DeLong says he not only is disappointed he may not be able to cook with them anymore; he’s also sad to be losing a local food source, that’s why they are part of the lawsuit.\u003c/p>\n\u003cp>“It would be like winning the lottery for them, we just don’t really think we are ready to give up. I think it’s too important to give up. I think to lose such a valuable piece of California’s history would be a shame.”\u003c/p>\n\u003cp>DeLong and Grandé say they’ll fight until the very last second to keep this important food supply running. \u003c/p>\n\u003cp>“Whatever you got, you may as well bring it now, because when it’s over, it’s over,” says Tod Friend, the owner of \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> (TBOC). TBOC buys a quarter million oysters from Drakes annually to supplement their demand. The alternative, Friend says, is getting them from the North West, which costs extra for transportation and packaging. \u003c/p>\n\u003cfigure id=\"attachment_85217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\" alt=\"Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny sees this new lawsuit as extremely important because he says it demonstrates a community sentiment that has been here since the beginning of the debate.\u003c/p>\n\u003cblockquote>\u003cp>“There is this collective disbelief that we are actually closing, and this is just another example of the community coming together and saying this cannot happen. They raise some very sound arguments about the state’s right to grow selfish and I hope it will help sort out some important questions,” he says.\u003c/p>\u003c/blockquote>\n\u003cp>On Friday, the restaurants and business owners filed a motion for a temporary restraining order combined with a motion for a preliminary injunction. \u003c/p>\n\u003cp>“We basically went to the court and said we cannot wait for a full briefing because if we do wait, the farm will have already closed and we will suffer irreparable harm from not having that local supply of fresh protein,” Gross says.\u003c/p>\n\u003cfigure id=\"attachment_85228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\" alt=\"Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Drakes Bay can continue harvesting for thirty days while the plaintiffs pursue their case, and the government will not require Drakes Bay to remove any oysters or any of the frames in the Estero without giving them a 30-day notice.\u003c/p>\n\u003cp>“So every day that goes by there’s at least 30 more where Drakes Bay Oyster Company can harvest oysters. We hope that in September, we can litigate our case and have the courts set aside the decision that closed the oyster farm, and require the department of the Interior to revisit it but in compliance of the law and all of the procedures the failed to address. ”\u003c/p>\n\u003cfigure id=\"attachment_85225\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\" alt=\"Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-85225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny says they are also trying to evaluate every possibility for keeping his staff employed, including looking at relocating to a small spot in Tomales Bay, an area of Humboldt Bay, or as far away as Baja California. \u003c/p>\n\u003cp>“We are keeping our eyes wide open. We need something to work so that we can keep these wonderful people on at work. They’ve known for years their job is on the line and they had every reason to find another job before this thing happened but they didn’t, they stuck with us. Their hope only makes us more hopeful.”\u003c/p>\n\u003cfigure id=\"attachment_85224\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\" alt=\"Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company will still close retail operations on Thursday, July 31, but will continue to harvest oysters. The group’s request for an injunction will likely be heard on September 9. \u003c/p>\n\u003cp>Listen to KQED News report on the closing of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/161180039&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Lexicon of Sustainability: Land Trust",
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"content": "\u003cp>In some parts of the country, farm land is valued more for its real estate potential than for what it can grow. As profitability remains challenging for present day farmers, some are looking to sell off their land. Bob Berner, retired Executive Director of the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, explains in this new video by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project how \u003ca href=\"http://science.kqed.org/quest/video/quest-national-parks-special-bringing-the-parks-to-the-people/\" target=\"_blank\">land trusts\u003c/a> provide guidance and economic support in the form of \u003ca href=\"http://en.wikipedia.org/wiki/Conservation_easement\" target=\"_blank\">conservation easements\u003c/a> to keep farms in production.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365238250\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>5 Quotes from Bob Berner, former Executive Director for the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, Nicasio, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cfigure id=\"attachment_77115\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner.jpg\">\u003cimg class=\"size-thumbnail wp-image-77115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner-190x190.jpg\" alt=\"Bob Berner\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Berner, former Executive Director for the Marin Agricultural Land Trust\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marin Agricultural Land Trust:\u003c/strong> MALT is a land trust, a private, nonprofit organization that was formed to actively work to conserve farmland in Marin County, California by acquiring conservation easement in voluntary transactions with agricultural landowners.\u003c/p>\n\u003cp>\u003cstrong>Definition of conservation easement:\u003c/strong> It's an agreement between a landowner and a land trust, land conservation organization, or in some cases, a public agency. The landowner agrees to limit the uses of the land to a particular purpose -- in our case, farmland. Other examples might be for habitat or natural resource conservation or open space. But our conservation is aimed at preserving the land as productive agricultural land. So the agreement creates a commitment on the part of the landowner to preserve the land as agricultural land for cultural use. The land trust, MALT, is the holder of the conservation easement and becomes responsible for stewardship of the easement, establishing a relationship with the [owner] who granted the easement and successive property owners to make sure that the terms of easement are respected and observed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77118\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11-290x163.jpg\" alt=\"conservation easement\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Benefits of conservation easements:\u003c/strong> Typically, the reason that the landowner is willing to sell the easement in order to give up certain property rights and commit the land to agricultural use is because land values in our community -- agricultural land values -- have escalated far beyond any values based on agricultural incomes.This creates over time a potential problem for agricultural landowners who wish to continue in agriculture because they may have to buy out partners or co-owners at market values, but it’s very difficult to do that with the income that’s generated by the land. So what the Marin Agricultural Land Trust offers to do is essentially to liquidate a part of the value of the land without the landowner having to sell the land, but only having to sell this prescription in the form of a conservation easement. And the proceeds of that sale now enable the landowner to do whatever he or she or they may wish and need to do to buy out partners or co-owners, pay out debt, invest in their operations and so forth. So again, it just means for the landowner to continue owning and preserving their property for agricultural use while generating some capital for other purposes -- and in some cases, helping to hold on to the land and keep it in the family.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03.jpg\">\u003cimg class=\"alignright size-medium wp-image-77117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03-290x163.jpg\" alt=\"land trust\" width=\"290\" height=\"163\">\u003c/a>\u003cbr>\n\u003cstrong>Limitations on future land use\u003c/strong>: The agreement in the conservation easement is one whereby the property owner is giving up the right to do certain things for the property in the future. For example, in the case of an agricultural conservation easement, the landowner is giving up the right to subdivide and develop the land for non-agricultural purposes. That’s why the landowner may require a payment for giving up those rights because those rights could have substantial value. So MALT is compensating the landowner for the loss of value resulting from him or her giving up these future development rights.\u003c/p>\n\u003cp>\u003cstrong>How Marin might be different without land trusts:\u003c/strong> Agriculture has been a part of the history and life of Marin County for over 150 years. It is a fundamental part of the history, culture, environmental character and quality of life. So the loss of the third of the county that is still active and productive with agriculture use would dramatically change the character of the county and alter, I think in a very negative way, its environmental quality and the quality of life of the people in the county and the people who visit here. Helping to maintain and sustain agriculture and agriculture viability here is something that is broadly supported by residence and visitors alike.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\">\u003cimg class=\"alignnone size-full wp-image-77116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\" alt=\"Land Trust artwork\" width=\"1522\" height=\"1034\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n",
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"excerpt": "With farm land often more valuable as real estate than as agricultural grounds, many farmers look to sell off their lands. Bob Berner, retired Executive Director of the Marin Agricultural Land Trust tells us why land trusts can help bridge that profitability gap.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In some parts of the country, farm land is valued more for its real estate potential than for what it can grow. As profitability remains challenging for present day farmers, some are looking to sell off their land. Bob Berner, retired Executive Director of the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, explains in this new video by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project how \u003ca href=\"http://science.kqed.org/quest/video/quest-national-parks-special-bringing-the-parks-to-the-people/\" target=\"_blank\">land trusts\u003c/a> provide guidance and economic support in the form of \u003ca href=\"http://en.wikipedia.org/wiki/Conservation_easement\" target=\"_blank\">conservation easements\u003c/a> to keep farms in production.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365238250\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>5 Quotes from Bob Berner, former Executive Director for the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, Nicasio, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cfigure id=\"attachment_77115\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner.jpg\">\u003cimg class=\"size-thumbnail wp-image-77115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner-190x190.jpg\" alt=\"Bob Berner\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Berner, former Executive Director for the Marin Agricultural Land Trust\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marin Agricultural Land Trust:\u003c/strong> MALT is a land trust, a private, nonprofit organization that was formed to actively work to conserve farmland in Marin County, California by acquiring conservation easement in voluntary transactions with agricultural landowners.\u003c/p>\n\u003cp>\u003cstrong>Definition of conservation easement:\u003c/strong> It's an agreement between a landowner and a land trust, land conservation organization, or in some cases, a public agency. The landowner agrees to limit the uses of the land to a particular purpose -- in our case, farmland. Other examples might be for habitat or natural resource conservation or open space. But our conservation is aimed at preserving the land as productive agricultural land. So the agreement creates a commitment on the part of the landowner to preserve the land as agricultural land for cultural use. The land trust, MALT, is the holder of the conservation easement and becomes responsible for stewardship of the easement, establishing a relationship with the [owner] who granted the easement and successive property owners to make sure that the terms of easement are respected and observed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77118\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11-290x163.jpg\" alt=\"conservation easement\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Benefits of conservation easements:\u003c/strong> Typically, the reason that the landowner is willing to sell the easement in order to give up certain property rights and commit the land to agricultural use is because land values in our community -- agricultural land values -- have escalated far beyond any values based on agricultural incomes.This creates over time a potential problem for agricultural landowners who wish to continue in agriculture because they may have to buy out partners or co-owners at market values, but it’s very difficult to do that with the income that’s generated by the land. So what the Marin Agricultural Land Trust offers to do is essentially to liquidate a part of the value of the land without the landowner having to sell the land, but only having to sell this prescription in the form of a conservation easement. And the proceeds of that sale now enable the landowner to do whatever he or she or they may wish and need to do to buy out partners or co-owners, pay out debt, invest in their operations and so forth. So again, it just means for the landowner to continue owning and preserving their property for agricultural use while generating some capital for other purposes -- and in some cases, helping to hold on to the land and keep it in the family.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03.jpg\">\u003cimg class=\"alignright size-medium wp-image-77117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03-290x163.jpg\" alt=\"land trust\" width=\"290\" height=\"163\">\u003c/a>\u003cbr>\n\u003cstrong>Limitations on future land use\u003c/strong>: The agreement in the conservation easement is one whereby the property owner is giving up the right to do certain things for the property in the future. For example, in the case of an agricultural conservation easement, the landowner is giving up the right to subdivide and develop the land for non-agricultural purposes. That’s why the landowner may require a payment for giving up those rights because those rights could have substantial value. So MALT is compensating the landowner for the loss of value resulting from him or her giving up these future development rights.\u003c/p>\n\u003cp>\u003cstrong>How Marin might be different without land trusts:\u003c/strong> Agriculture has been a part of the history and life of Marin County for over 150 years. It is a fundamental part of the history, culture, environmental character and quality of life. So the loss of the third of the county that is still active and productive with agriculture use would dramatically change the character of the county and alter, I think in a very negative way, its environmental quality and the quality of life of the people in the county and the people who visit here. Helping to maintain and sustain agriculture and agriculture viability here is something that is broadly supported by residence and visitors alike.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\">\u003cimg class=\"alignnone size-full wp-image-77116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\" alt=\"Land Trust artwork\" width=\"1522\" height=\"1034\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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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.",
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"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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"order": 9
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"id": "freakonomics-radio",
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"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/",
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},
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"id": "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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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"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": {
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"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/",
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},
"link": "/radio/program/pbs-newshour",
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"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",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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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": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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