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"disqusTitle": "'Fed Up' Portrays Obese Kids as Victims in a Sugar-Coated World",
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"content": "\u003cfigure id=\"attachment_82304\" class=\"wp-caption aligncenter\" style=\"max-width: 1241px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-1-a2279d3cde041ad182a541f2d7f56ad295512794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-1-a2279d3cde041ad182a541f2d7f56ad295512794.jpg\" alt=\"Maggie Valentine, 12, is a child featured in the film Fed Up. Photo: YouTube\" width=\"1241\" height=\"931\" class=\"size-full wp-image-82304\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maggie Valentine, 12, is a child featured in the film Fed Up. Photo: YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313156681/fed-up-another-food-documentary-war-wades-into-the-obesity-debate\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>Just who's to blame for the childhood obesity epidemic? Over the years, the finger has been pointed at parents, video games, Happy Meals and the hamburgers in the school cafeteria.\u003c/p>\n\u003cp>A new documentary, \u003cem>Fed Up\u003c/em>, alleges it all boils down to simple substance most of us consume every day: sugar. The pushers of \"the new tobacco,\" according to the film, are the food industry and our own government.\u003c/p>\n\u003cp>With a mix of dramatic music, scary soundbites and powerful images of kids injecting insulin into their chubby tummies, \u003cem>Fed Up\u003c/em> argues the children are not to blame. For the rising number of overweight and obese kids, the mantra of \"eat less, move more\" is an impossible goal. They simply can't circumvent the onslaught of marketing that has made them into junk-food junkies, the film says.\u003c/p>\n\u003cp>\"What if our whole approach to this epidemic has been dead wrong?\" the film's narrator, TV journalist Katie Couric, says in the film's opening.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hoping to do for childhood obesity what \u003cem>An Inconvenient Truth\u003c/em> did for climate change, \u003ca href=\"http://fedupmovie.com/#/page/home\">Fed Up\u003c/a> takes on the U.S. Department of Agriculture, First Lady Michelle Obama's \"Let's Move\" campaign and Big Food: Coca Cola, Nestle, Kraft, and Kellogg, to name a few. Laurie David, who produced the Oscar-winning \u003cem>An Inconvenient Truth\u003c/em>, is executive producer along with Couric; \u003ca href=\"http://www.imdb.com/name/nm3253001/\">Stephanie Soechtig\u003c/a> is the director.\u003c/p>\n\u003cp>The film sometimes resorts to hyperbole to describe the obesity epidemic and its related health costs, but the message is backed up with sobering statistics and policies that got us here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/in-the-us-childhood-obesity-is-a-heavy-burden/\">Childhood obesity rates\u003c/a> have grown exponentially in the past 30 years. And they've tracked with the huge increase in sugar added to packaged food to make it \"hyper-palatable,\" as one scientist says, during the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">low-fat craze\u003c/a> of the 1980s and 1990s.\u003c/p>\n\u003cp>All the while, the food and beverage lobby spent millions winning political battle after political battle to defend their place in the market, as Reuters \u003ca href=\"http://www.reuters.com/article/2012/04/27/us-usa-foodlobby-idUSBRE83Q0ED20120427\">reported\u003c/a> in 2012.\u003c/p>\n\u003cp>The film features scientist-doctors like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer\">Robert Lustig\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/15/wheres-the-whole-grain-in-most-of-our-wheat-bread/\">David Ludwig\u003c/a>, and real food advocates like Michael Pollan, Marion Nestle and Mark Bittman. Couric also takes Agriculture Secretary Tom Vilsack to task, as well as former President Bill Clinton, for failing to combat the problem during his administration.\u003c/p>\n\u003cp>But the film's true stars are several overweight children who are trying – and failing – to lose weight. It's heartbreaking to watch as the kids tape private video diaries of their struggles, with fears of death and tears of frustration.\u003c/p>\n\u003cp>\"I want people to know that childhood obesity isn't as simple as TV and press make it seem ... and even Mrs. Obama,\" says a tearful Maggie Valentine, a 12-year-old girl who weighs more than 200 pounds. \"No matter how hard you try, it's always going to be an ongoing battle.\"\u003c/p>\n\u003cp>The food industry, which got a lashing from the film \u003cem>Food, Inc.\u003c/em>, is already fighting the message of\u003cem> Fed Up\u003c/em>, despite its still limited release.\u003c/p>\n\u003cp>The loudest cry is coming from the Grocery Manufacturers Association, which has launched a website called \u003ca href=\"http://fedupfacts.com/\">Fed Up Facts\u003c/a> that mimics the plate-and-menu graphics of the documentary's website. It claims, among other things, that childhood obesity rates have dropped by as much as 43 percent, and obesity rates overall have plateaued.\u003c/p>\n\u003cp>A spokeswoman for the Grocery Manufacturers Association, which is also the lead in \u003ca href=\"http://harvestpublicmedia.org/content/bill-bar-gmo-labeling-unveiled#.U3TkNyg3PZg\">fighting state's GMO labeling\u003c/a> efforts, did not respond to The Salt's request for comment on the film.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.foodintegrity.org/\">Center for Food Integrity\u003c/a>, a Kansas City-based non-profit that gets funding from dairy, soybean, poultry and pork producers and companies like ConAgra, Monsanto and Tyson, is also preparing to battle the message of \u003cem>Fed Up\u003c/em>. The group's \u003ca href=\"http://www.cfiengage.com/archive/post/documentary-fed-up\">talking points and social media tips\u003c/a> urge farmers to engage in what it calls \"values-based discussions about today's food system.\"\u003c/p>\n\u003cp>Terry Fleck, executive director of the Center for Food Integrity, tells The Salt that the film errs in singling out sugar as the culprit in childhood obesity. And many companies like Nestle and General Mills are already reducing sugar in products like breakfast cereals, he says.\u003c/p>\n\u003cfigure id=\"attachment_82305\" class=\"wp-caption aligncenter\" style=\"max-width: 724px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-2-21d68d916c3da23b9edd062562a3223359a6781a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-2-21d68d916c3da23b9edd062562a3223359a6781a.jpg\" alt=\"A list of individuals and organizations who declined to be interviewed by the filmmakers of Fed Up. Photo: Courtesy of Radius TWC\" width=\"724\" height=\"543\" class=\"size-full wp-image-82305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A list of individuals and organizations who declined to be interviewed by the filmmakers of Fed Up. Photo: Courtesy of Radius TWC\u003c/figcaption>\u003c/figure>\n\u003cp>\"Obesity is this reality that we are consuming more calories than we are burning off and that's easy to do in our society,\" Fleck says. \"The reality is we are a society that's busy. We want convenience foods. We drive everywhere. We don't walk like others in other cultures.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatdrinkpolitics.com/\">Michele Simon\u003c/a>, a public health lawyer who appears in \u003cem>Fed Up\u003c/em>, says it's becoming increasingly common for companies to create \"front groups\" to try to help shape the public discourse. She \u003ca href=\"http://www.centerforfoodsafety.org/files/front_groups_final_84531.pdfhttp:/www.centerforfoodsafety.org/files/front_groups_final_84531.pdf\">names\u003c/a> the Center for Food Integrity as one such group.\u003c/p>\n\u003cp>\"What's going on here is that the food industry has a credibility problem,\" Simon says. \"So they funnel their money into these front groups that can look like they're doing this with the sheen of credibility — and sometimes even scientists — that are bringing the industry messages into the public discourse.\"\u003c/p>\n\u003cp>The public discourse, Simon says, is finally questioning whether individuals are to blame when it comes to childhood obesity\u003cem>. Fed Up\u003c/em> will help that conversation, she says.\u003c/p>\n\u003cp>The film concludes with a list of the 20 companies, industry groups and politicians who refused to talk to the producers.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>. \u003c/em> \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_82304\" class=\"wp-caption aligncenter\" style=\"max-width: 1241px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-1-a2279d3cde041ad182a541f2d7f56ad295512794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-1-a2279d3cde041ad182a541f2d7f56ad295512794.jpg\" alt=\"Maggie Valentine, 12, is a child featured in the film Fed Up. Photo: YouTube\" width=\"1241\" height=\"931\" class=\"size-full wp-image-82304\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maggie Valentine, 12, is a child featured in the film Fed Up. Photo: YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313156681/fed-up-another-food-documentary-war-wades-into-the-obesity-debate\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>Just who's to blame for the childhood obesity epidemic? Over the years, the finger has been pointed at parents, video games, Happy Meals and the hamburgers in the school cafeteria.\u003c/p>\n\u003cp>A new documentary, \u003cem>Fed Up\u003c/em>, alleges it all boils down to simple substance most of us consume every day: sugar. The pushers of \"the new tobacco,\" according to the film, are the food industry and our own government.\u003c/p>\n\u003cp>With a mix of dramatic music, scary soundbites and powerful images of kids injecting insulin into their chubby tummies, \u003cem>Fed Up\u003c/em> argues the children are not to blame. For the rising number of overweight and obese kids, the mantra of \"eat less, move more\" is an impossible goal. They simply can't circumvent the onslaught of marketing that has made them into junk-food junkies, the film says.\u003c/p>\n\u003cp>\"What if our whole approach to this epidemic has been dead wrong?\" the film's narrator, TV journalist Katie Couric, says in the film's opening.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hoping to do for childhood obesity what \u003cem>An Inconvenient Truth\u003c/em> did for climate change, \u003ca href=\"http://fedupmovie.com/#/page/home\">Fed Up\u003c/a> takes on the U.S. Department of Agriculture, First Lady Michelle Obama's \"Let's Move\" campaign and Big Food: Coca Cola, Nestle, Kraft, and Kellogg, to name a few. Laurie David, who produced the Oscar-winning \u003cem>An Inconvenient Truth\u003c/em>, is executive producer along with Couric; \u003ca href=\"http://www.imdb.com/name/nm3253001/\">Stephanie Soechtig\u003c/a> is the director.\u003c/p>\n\u003cp>The film sometimes resorts to hyperbole to describe the obesity epidemic and its related health costs, but the message is backed up with sobering statistics and policies that got us here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/in-the-us-childhood-obesity-is-a-heavy-burden/\">Childhood obesity rates\u003c/a> have grown exponentially in the past 30 years. And they've tracked with the huge increase in sugar added to packaged food to make it \"hyper-palatable,\" as one scientist says, during the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">low-fat craze\u003c/a> of the 1980s and 1990s.\u003c/p>\n\u003cp>All the while, the food and beverage lobby spent millions winning political battle after political battle to defend their place in the market, as Reuters \u003ca href=\"http://www.reuters.com/article/2012/04/27/us-usa-foodlobby-idUSBRE83Q0ED20120427\">reported\u003c/a> in 2012.\u003c/p>\n\u003cp>The film features scientist-doctors like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer\">Robert Lustig\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/15/wheres-the-whole-grain-in-most-of-our-wheat-bread/\">David Ludwig\u003c/a>, and real food advocates like Michael Pollan, Marion Nestle and Mark Bittman. Couric also takes Agriculture Secretary Tom Vilsack to task, as well as former President Bill Clinton, for failing to combat the problem during his administration.\u003c/p>\n\u003cp>But the film's true stars are several overweight children who are trying – and failing – to lose weight. It's heartbreaking to watch as the kids tape private video diaries of their struggles, with fears of death and tears of frustration.\u003c/p>\n\u003cp>\"I want people to know that childhood obesity isn't as simple as TV and press make it seem ... and even Mrs. Obama,\" says a tearful Maggie Valentine, a 12-year-old girl who weighs more than 200 pounds. \"No matter how hard you try, it's always going to be an ongoing battle.\"\u003c/p>\n\u003cp>The food industry, which got a lashing from the film \u003cem>Food, Inc.\u003c/em>, is already fighting the message of\u003cem> Fed Up\u003c/em>, despite its still limited release.\u003c/p>\n\u003cp>The loudest cry is coming from the Grocery Manufacturers Association, which has launched a website called \u003ca href=\"http://fedupfacts.com/\">Fed Up Facts\u003c/a> that mimics the plate-and-menu graphics of the documentary's website. It claims, among other things, that childhood obesity rates have dropped by as much as 43 percent, and obesity rates overall have plateaued.\u003c/p>\n\u003cp>A spokeswoman for the Grocery Manufacturers Association, which is also the lead in \u003ca href=\"http://harvestpublicmedia.org/content/bill-bar-gmo-labeling-unveiled#.U3TkNyg3PZg\">fighting state's GMO labeling\u003c/a> efforts, did not respond to The Salt's request for comment on the film.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.foodintegrity.org/\">Center for Food Integrity\u003c/a>, a Kansas City-based non-profit that gets funding from dairy, soybean, poultry and pork producers and companies like ConAgra, Monsanto and Tyson, is also preparing to battle the message of \u003cem>Fed Up\u003c/em>. The group's \u003ca href=\"http://www.cfiengage.com/archive/post/documentary-fed-up\">talking points and social media tips\u003c/a> urge farmers to engage in what it calls \"values-based discussions about today's food system.\"\u003c/p>\n\u003cp>Terry Fleck, executive director of the Center for Food Integrity, tells The Salt that the film errs in singling out sugar as the culprit in childhood obesity. And many companies like Nestle and General Mills are already reducing sugar in products like breakfast cereals, he says.\u003c/p>\n\u003cfigure id=\"attachment_82305\" class=\"wp-caption aligncenter\" style=\"max-width: 724px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-2-21d68d916c3da23b9edd062562a3223359a6781a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-2-21d68d916c3da23b9edd062562a3223359a6781a.jpg\" alt=\"A list of individuals and organizations who declined to be interviewed by the filmmakers of Fed Up. Photo: Courtesy of Radius TWC\" width=\"724\" height=\"543\" class=\"size-full wp-image-82305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A list of individuals and organizations who declined to be interviewed by the filmmakers of Fed Up. Photo: Courtesy of Radius TWC\u003c/figcaption>\u003c/figure>\n\u003cp>\"Obesity is this reality that we are consuming more calories than we are burning off and that's easy to do in our society,\" Fleck says. \"The reality is we are a society that's busy. We want convenience foods. We drive everywhere. We don't walk like others in other cultures.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatdrinkpolitics.com/\">Michele Simon\u003c/a>, a public health lawyer who appears in \u003cem>Fed Up\u003c/em>, says it's becoming increasingly common for companies to create \"front groups\" to try to help shape the public discourse. She \u003ca href=\"http://www.centerforfoodsafety.org/files/front_groups_final_84531.pdfhttp:/www.centerforfoodsafety.org/files/front_groups_final_84531.pdf\">names\u003c/a> the Center for Food Integrity as one such group.\u003c/p>\n\u003cp>\"What's going on here is that the food industry has a credibility problem,\" Simon says. \"So they funnel their money into these front groups that can look like they're doing this with the sheen of credibility — and sometimes even scientists — that are bringing the industry messages into the public discourse.\"\u003c/p>\n\u003cp>The public discourse, Simon says, is finally questioning whether individuals are to blame when it comes to childhood obesity\u003cem>. Fed Up\u003c/em> will help that conversation, she says.\u003c/p>\n\u003cp>The film concludes with a list of the 20 companies, industry groups and politicians who refused to talk to the producers.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>. \u003c/em> \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": "Open Secret's Radiance Cuisine: Food + Kirtan to Recharge Body, Mind and Spirit",
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"content": "\u003cfigure id=\"attachment_82022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\">\u003cimg class=\"size-full wp-image-82022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\" alt=\"Radiance kirtan band playing at Open Secret Bookstore. \" width=\"1000\" height=\"559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance kirtan band playing at Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos and video by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who says spring cleaning is just about organizing closets and washing dirty windows? The change of seasons can also inspire us to take inventory of ourselves, pausing to purge some of the junk from our diets and clutter from our minds. Whether it’s a matter of curtailing your bacon intake or releasing stress pent up from sitting in traffic, a good way to kick-start a personal renewal process is to spend an evening eating, chanting and losing yourself in hypnotic rhythms at \u003ca href=\"http://www.opensecretbookstore.com/\">Open Secret Bookstore\u003c/a> in San Rafael.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81996,81995,81994\"]\u003c/p>\n\u003cfigure id=\"attachment_82008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\">\u003cimg class=\"size-full wp-image-82008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\" alt=\"Radiance Plate\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate\u003c/figcaption>\u003c/figure>\n\u003cp>A Saturday evening at Open Secret might begin like mine did: seated at a supper club-style table, relishing every bite of food on my “Radiance Plate,” the vegan sampler dish served at the in-house cafe. It’s the kind of good-for-you food that makes me proclaim, “If all my meals tasted like this, I’d go vegan!” But the food was just the start of my nourishment. It was the preamble to a night of kirtan, a form of call and response chanting derived from ancient Indian scriptures that’s gained popularity thanks to “kirtaneer” superstars like \u003ca href=\"http://www.krishnadas.com/\">Krishna Das\u003c/a> and Marin County based \u003ca href=\"http://jaiuttal.com/\">Jai Uttal\u003c/a>. My own interest in kirtan was sparked by scientific studies that point to its therapeutic benefits, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3099099/\">the power of chanting\u003c/a> to calm the nervous system and elevate our moods.\u003c/p>\n\u003cfigure id=\"attachment_82012\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000.jpg\">\u003cimg class=\"size-medium wp-image-82012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000-290x162.jpg\" alt=\"Robert Calef, founder of Open Secret Bookstore. Photo: Wendy Goodfriend\" width=\"290\" height=\"162\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Calef, founder of Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>Dinner and chanting events are among the many offerings that have helped Open Secret survive while other independent spiritual bookstores \u003ca href=\"http://articles.latimes.com/2011/dec/30/local/la-me-bodhi-20111231\">have been forced to shut down\u003c/a>. Celebrating its 25th anniversary this summer, Robert Calef founded Open Secret out of a desire to create a space for people of all spiritual persuasions to engage in what he calls \"sacred leisure.\" Besides browsing the overstuffed bookshelves that seem to line every wall of the labyrinthine store, other activity options include meditating in a lofty backroom filled with Himalayan art, tarot card readings (courtesy of Granny Rainbow) and an ever-changing roster of classes, talks and performances held in an adjoining space.\u003c/p>\n\u003cfigure id=\"attachment_82014\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000.jpg\">\u003cimg class=\"size-medium wp-image-82014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000-290x193.jpg\" alt=\"Granny Rainbow\" width=\"290\" height=\"193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Granny Rainbow\u003c/figcaption>\u003c/figure>\n\u003cp>Calef knew from the start that the store would have to function as a multi-faceted community center to thrive, and offering food would be a critical part of the formula. “It had to be a space where we could feed body, mind and soul,” said Calef. Although their slow-cooked chai became an instant hit, they struggled to get the cafe part just right until four years ago when Calef invited local caterers \u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> to set up shop inside the bookstore, elevating the culinary offerings to new heights.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Everything on the Radiance Cuisine menu is organic, vegan and gluten-free. Ingredients may change daily depending on what’s available at farmers’ markets, but the roster always includes varying combinations of salad, vegetable curries, soups and grains.\u003c/p>\n\u003cfigure id=\"attachment_82007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\">\u003cimg class=\"size-full wp-image-82007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\" alt=\"Radiance menu\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance menu\u003c/figcaption>\u003c/figure>\n\u003cp>One section of my plate held crisp lettuces laced with radish, avocado, golden beets, roasted almonds, and a tangy-sweet dressing made with things like dates, capers, oranges and “more herbs than I can imagine,” according to one of the chefs. Next to that was a scoop of \u003ca href=\"http://massaorganics.com/\">Massa\u003c/a> Organics’ brown rice studded with currants. The rest of my plate was filled out with a curry of asparagus, cauliflower, broccoli, squash and potatoes. To make the curry, each of the vegetables was cooked separately and folded into a rich sauce made from a blend of tahini, cashews and caramelized vegetables.\u003c/p>\n\u003cfigure id=\"attachment_82004\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\">\u003cimg class=\"size-full wp-image-82004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\" alt=\"Radiance Plate and Lemon-Ginger-Mint Cooler\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate and Lemon-Ginger-Mint Cooler\u003c/figcaption>\u003c/figure>\n\u003cp>I also gobbled up every last bite of a fragrant bowl of dal; a staple Indian soup. In this version, two forms of traditional dal were combined, resulting in a hearty brew of lentils, carrots, celery and fresh ground spices like cumin and coriander. Adding to my enjoyment of the dal – and the curry – was something that might disappoint others: no fire in my mouth except maybe a hint of pepper, enabling me to detect the diverse infusion of flavors.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82039,82010,82001\"]\u003c/p>\n\u003cp>I washed it all down with a “lemon cooler” made from fresh squeezed lemons, spearmint, and ginger and finished my meal off with a nibble of “Choco-Laddu.” This dense, lightly sweet treat – known affectionately by customers as “radiance crack” – is made from toasted chickpea flour and swirled with dark chocolate. It’s essentially a much healthier take on traditional laddu, an Indian confection typically made with loads of sugar and clarified butter.\u003c/p>\n\u003cfigure id=\"attachment_81999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\">\u003cimg class=\"size-full wp-image-81999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\" alt=\"Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\u003c/figcaption>\u003c/figure>\n\u003cp>If you think all this seems like a complex culinary undertaking for purveyors of a tiny bookstore café, you are right. \u003ca href=\"http://www.radiancecuisine.com/Site/About_Us.html\">Jerry ‘Radhanath’ Alvarez and Kilimba G. Alvarez\u003c/a> are the husband and wife team behind Radiance Cuisine and they take cooking seriously, to say the least. Both are devotees of the deity Krishna (also written as “Krsna”), a branch of Hinduism dubbed “the kitchen religion” in the 1960s because of its emphasis on food as a means of connecting to the divine. The chefs take inspiration from a wide range of eastern and western traditions, but what guides their approach to making any dish is a perception of food preparation as an act of love and offering to Krishna. As Radhanath explained,\u003c/p>\n\u003cblockquote>\u003cp>“We cook everything the same way a loving grandmother would for her grandchildren—from a place of love, using only the best possible ingredients.”\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82009,82002,82037\"]\u003c/p>\n\u003cp>Long before they met each other, Radhanath and Kilimba honed their cooking skills while living at different west coast ashrams where they had to \u003cem>earn\u003c/em> the privilege of entering the sacred kitchen. Radhanath later made his way to another ashram in Hawaii, and eventually opened his own restaurant in downtown Honolulu. Kilimba continued to nurture her culinary creativity and other artistic pursuits at international retreats and festivals.\u003c/p>\n\u003cp>As part of their devotional practice Radhanath and Kilimba also cultivated their musical talents, which brings us to part two of my evening. On the third Saturday of every month, both chefs exchange their aprons for instruments and sit on the stage floor along with a group of master musicians who join them for an hour-long kirtan jam. Guitar, bass, violin and percussion combine with the ethereal tones emanating from Kilimba’s harmonium to create a complex tapestry of sounds. But it’s the hypnotic and passionate drumming by Radhanath on his two-headed Indian \u003ca href=\"http://en.wikipedia.org/wiki/Mrdanga\">mrdanga\u003c/a> drum that really got under my skin and let me lose myself in the music.\u003cbr>\n[youtube //www.youtube.com/watch?v=dRAqvpZ4Xm4?start=392&version=3]\u003cbr>\nSong sheets are passed out to help audience members repeat the Sanskrit chants. As someone whose vocal skills leave much to be desired, I usually shy away from public singing. Relief washed over me when I saw that some people were just listening, eyes closed while moving their bodies to the beat. I did dare to join in at times (quietly), spurred by the promise of those benefits to my \u003ca href=\"http://health.usnews.com/health-news/blogs/eat-run/2013/10/02/your-brain-on-om-the-science-of-mantra\">brain\u003c/a> and emotional well-being.\u003c/p>\n\u003cp>Most of the songs are about Krishna, but as Kilimba explained, many of the words and stories invoke universal themes relevant to people of all faiths. The same goes for the food. “Although the food is vegan, about 80% of our customers are omnivores,” said Kilimba. “After having lunch here, they may go home and eat a giant pork chop for dinner – and that’s totally fine.”\u003c/p>\n\u003cp>There are no prerequisites or judgments here, just an open invitation to enjoy some good food and music to help loosen the cobwebs in our bellies, hearts and minds.\u003cbr>\n[youtube //www.youtube.com/watch?v=vpRIJYXh9TA]\u003cbr>\n\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> at Open Secret Bookstore\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/bBPmuO\">Map\u003c/a>\u003cbr>\n923 C Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPhone: (415) 686-3442\u003cbr>\nHours: Wed-Sat 12pm-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Cuisine/351100510287\">Radiance Cuisine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Kirtan/317321304967501\">Radiance Kirtan\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Next Radiance Kirtan at Open Secret:\u003c/strong>\u003cbr>\nRadiance Kirtan with Radhanath, Kilimba and Friends\u003cbr>\nSaturday, May 17, 7:30-9:30pm\u003cbr>\nKirtan including Radiance dinner $20\u003cbr>\nKirtan only $10- $25 donation at the door\u003cbr>\n(Come early for dinner with Radiance Cuisine. They sometimes run out of food on kirtan nights. Dinner is served from 5:00-7:00pm)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\">\u003cimg class=\"size-full wp-image-82022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\" alt=\"Radiance kirtan band playing at Open Secret Bookstore. \" width=\"1000\" height=\"559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance kirtan band playing at Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos and video by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who says spring cleaning is just about organizing closets and washing dirty windows? The change of seasons can also inspire us to take inventory of ourselves, pausing to purge some of the junk from our diets and clutter from our minds. Whether it’s a matter of curtailing your bacon intake or releasing stress pent up from sitting in traffic, a good way to kick-start a personal renewal process is to spend an evening eating, chanting and losing yourself in hypnotic rhythms at \u003ca href=\"http://www.opensecretbookstore.com/\">Open Secret Bookstore\u003c/a> in San Rafael.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_82008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\">\u003cimg class=\"size-full wp-image-82008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\" alt=\"Radiance Plate\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate\u003c/figcaption>\u003c/figure>\n\u003cp>A Saturday evening at Open Secret might begin like mine did: seated at a supper club-style table, relishing every bite of food on my “Radiance Plate,” the vegan sampler dish served at the in-house cafe. It’s the kind of good-for-you food that makes me proclaim, “If all my meals tasted like this, I’d go vegan!” But the food was just the start of my nourishment. It was the preamble to a night of kirtan, a form of call and response chanting derived from ancient Indian scriptures that’s gained popularity thanks to “kirtaneer” superstars like \u003ca href=\"http://www.krishnadas.com/\">Krishna Das\u003c/a> and Marin County based \u003ca href=\"http://jaiuttal.com/\">Jai Uttal\u003c/a>. My own interest in kirtan was sparked by scientific studies that point to its therapeutic benefits, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3099099/\">the power of chanting\u003c/a> to calm the nervous system and elevate our moods.\u003c/p>\n\u003cfigure id=\"attachment_82012\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000.jpg\">\u003cimg class=\"size-medium wp-image-82012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000-290x162.jpg\" alt=\"Robert Calef, founder of Open Secret Bookstore. Photo: Wendy Goodfriend\" width=\"290\" height=\"162\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Calef, founder of Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>Dinner and chanting events are among the many offerings that have helped Open Secret survive while other independent spiritual bookstores \u003ca href=\"http://articles.latimes.com/2011/dec/30/local/la-me-bodhi-20111231\">have been forced to shut down\u003c/a>. Celebrating its 25th anniversary this summer, Robert Calef founded Open Secret out of a desire to create a space for people of all spiritual persuasions to engage in what he calls \"sacred leisure.\" Besides browsing the overstuffed bookshelves that seem to line every wall of the labyrinthine store, other activity options include meditating in a lofty backroom filled with Himalayan art, tarot card readings (courtesy of Granny Rainbow) and an ever-changing roster of classes, talks and performances held in an adjoining space.\u003c/p>\n\u003cfigure id=\"attachment_82014\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000.jpg\">\u003cimg class=\"size-medium wp-image-82014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000-290x193.jpg\" alt=\"Granny Rainbow\" width=\"290\" height=\"193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Granny Rainbow\u003c/figcaption>\u003c/figure>\n\u003cp>Calef knew from the start that the store would have to function as a multi-faceted community center to thrive, and offering food would be a critical part of the formula. “It had to be a space where we could feed body, mind and soul,” said Calef. Although their slow-cooked chai became an instant hit, they struggled to get the cafe part just right until four years ago when Calef invited local caterers \u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> to set up shop inside the bookstore, elevating the culinary offerings to new heights.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Everything on the Radiance Cuisine menu is organic, vegan and gluten-free. Ingredients may change daily depending on what’s available at farmers’ markets, but the roster always includes varying combinations of salad, vegetable curries, soups and grains.\u003c/p>\n\u003cfigure id=\"attachment_82007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\">\u003cimg class=\"size-full wp-image-82007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\" alt=\"Radiance menu\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance menu\u003c/figcaption>\u003c/figure>\n\u003cp>One section of my plate held crisp lettuces laced with radish, avocado, golden beets, roasted almonds, and a tangy-sweet dressing made with things like dates, capers, oranges and “more herbs than I can imagine,” according to one of the chefs. Next to that was a scoop of \u003ca href=\"http://massaorganics.com/\">Massa\u003c/a> Organics’ brown rice studded with currants. The rest of my plate was filled out with a curry of asparagus, cauliflower, broccoli, squash and potatoes. To make the curry, each of the vegetables was cooked separately and folded into a rich sauce made from a blend of tahini, cashews and caramelized vegetables.\u003c/p>\n\u003cfigure id=\"attachment_82004\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\">\u003cimg class=\"size-full wp-image-82004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\" alt=\"Radiance Plate and Lemon-Ginger-Mint Cooler\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate and Lemon-Ginger-Mint Cooler\u003c/figcaption>\u003c/figure>\n\u003cp>I also gobbled up every last bite of a fragrant bowl of dal; a staple Indian soup. In this version, two forms of traditional dal were combined, resulting in a hearty brew of lentils, carrots, celery and fresh ground spices like cumin and coriander. Adding to my enjoyment of the dal – and the curry – was something that might disappoint others: no fire in my mouth except maybe a hint of pepper, enabling me to detect the diverse infusion of flavors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I washed it all down with a “lemon cooler” made from fresh squeezed lemons, spearmint, and ginger and finished my meal off with a nibble of “Choco-Laddu.” This dense, lightly sweet treat – known affectionately by customers as “radiance crack” – is made from toasted chickpea flour and swirled with dark chocolate. It’s essentially a much healthier take on traditional laddu, an Indian confection typically made with loads of sugar and clarified butter.\u003c/p>\n\u003cfigure id=\"attachment_81999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\">\u003cimg class=\"size-full wp-image-81999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\" alt=\"Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\u003c/figcaption>\u003c/figure>\n\u003cp>If you think all this seems like a complex culinary undertaking for purveyors of a tiny bookstore café, you are right. \u003ca href=\"http://www.radiancecuisine.com/Site/About_Us.html\">Jerry ‘Radhanath’ Alvarez and Kilimba G. Alvarez\u003c/a> are the husband and wife team behind Radiance Cuisine and they take cooking seriously, to say the least. Both are devotees of the deity Krishna (also written as “Krsna”), a branch of Hinduism dubbed “the kitchen religion” in the 1960s because of its emphasis on food as a means of connecting to the divine. The chefs take inspiration from a wide range of eastern and western traditions, but what guides their approach to making any dish is a perception of food preparation as an act of love and offering to Krishna. As Radhanath explained,\u003c/p>\n\u003cblockquote>\u003cp>“We cook everything the same way a loving grandmother would for her grandchildren—from a place of love, using only the best possible ingredients.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Long before they met each other, Radhanath and Kilimba honed their cooking skills while living at different west coast ashrams where they had to \u003cem>earn\u003c/em> the privilege of entering the sacred kitchen. Radhanath later made his way to another ashram in Hawaii, and eventually opened his own restaurant in downtown Honolulu. Kilimba continued to nurture her culinary creativity and other artistic pursuits at international retreats and festivals.\u003c/p>\n\u003cp>As part of their devotional practice Radhanath and Kilimba also cultivated their musical talents, which brings us to part two of my evening. On the third Saturday of every month, both chefs exchange their aprons for instruments and sit on the stage floor along with a group of master musicians who join them for an hour-long kirtan jam. Guitar, bass, violin and percussion combine with the ethereal tones emanating from Kilimba’s harmonium to create a complex tapestry of sounds. But it’s the hypnotic and passionate drumming by Radhanath on his two-headed Indian \u003ca href=\"http://en.wikipedia.org/wiki/Mrdanga\">mrdanga\u003c/a> drum that really got under my skin and let me lose myself in the music.\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/dRAqvpZ4Xm4?start=392'\n title='//www.youtube.com/embed/dRAqvpZ4Xm4?start=392'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nSong sheets are passed out to help audience members repeat the Sanskrit chants. As someone whose vocal skills leave much to be desired, I usually shy away from public singing. Relief washed over me when I saw that some people were just listening, eyes closed while moving their bodies to the beat. I did dare to join in at times (quietly), spurred by the promise of those benefits to my \u003ca href=\"http://health.usnews.com/health-news/blogs/eat-run/2013/10/02/your-brain-on-om-the-science-of-mantra\">brain\u003c/a> and emotional well-being.\u003c/p>\n\u003cp>Most of the songs are about Krishna, but as Kilimba explained, many of the words and stories invoke universal themes relevant to people of all faiths. The same goes for the food. “Although the food is vegan, about 80% of our customers are omnivores,” said Kilimba. “After having lunch here, they may go home and eat a giant pork chop for dinner – and that’s totally fine.”\u003c/p>\n\u003cp>There are no prerequisites or judgments here, just an open invitation to enjoy some good food and music to help loosen the cobwebs in our bellies, hearts and minds.\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/vpRIJYXh9TA'\n title='//www.youtube.com/embed/vpRIJYXh9TA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> at Open Secret Bookstore\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/bBPmuO\">Map\u003c/a>\u003cbr>\n923 C Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPhone: (415) 686-3442\u003cbr>\nHours: Wed-Sat 12pm-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Cuisine/351100510287\">Radiance Cuisine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Kirtan/317321304967501\">Radiance Kirtan\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>Next Radiance Kirtan at Open Secret:\u003c/strong>\u003cbr>\nRadiance Kirtan with Radhanath, Kilimba and Friends\u003cbr>\nSaturday, May 17, 7:30-9:30pm\u003cbr>\nKirtan including Radiance dinner $20\u003cbr>\nKirtan only $10- $25 donation at the door\u003cbr>\n(Come early for dinner with Radiance Cuisine. They sometimes run out of food on kirtan nights. Dinner is served from 5:00-7:00pm)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_82169\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 7 airs this eve, Thursday May 15, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-m-y-china-italian-colors-check-please-bay-area-reviews/\">seventh episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-food-truck-info/\" target=\"_blank\">\u003cstrong>Señor Sisig\u003c/strong>\u003c/a>, a San Francisco-based food truck serves Filipino Fusion (Filipino/Mexican) cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\" alt=\"Señor Sisig food truck customer embellishes meal with Sriracha sauce\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Señor Sisig food truck customer embellishes meal with Sriracha sauce\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/m-y-china-restaurant-info/\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a>, Martin Yan's restaurant in San Francisco's Westfield Shopping Center serves modern Chinese cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82176\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\" alt=\"Chef Tony shows off the art of noodle pulling at M.Y. China\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tony shows off the art of noodle pulling at M.Y. China\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/italian-colors-restaurant-info/\" target=\"_blank\">\u003cstrong>Italian Colors Restaurant\u003c/strong>\u003c/a> in Oakland's Montclair Village serves Cal-Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82177\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\" alt=\"Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/riesling-wines-check-please-bay-area-wine-tips/\">Riesling\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=Llj-VO90glU]\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_82169\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! 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China\u003c/strong>\u003c/a>, Martin Yan's restaurant in San Francisco's Westfield Shopping Center serves modern Chinese cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82176\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\" alt=\"Chef Tony shows off the art of noodle pulling at M.Y. China\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tony shows off the art of noodle pulling at M.Y. China\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/italian-colors-restaurant-info/\" target=\"_blank\">\u003cstrong>Italian Colors Restaurant\u003c/strong>\u003c/a> in Oakland's Montclair Village serves Cal-Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82177\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\" alt=\"Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/riesling-wines-check-please-bay-area-wine-tips/\">Riesling\u003c/a>.\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/Llj-VO90glU'\n title='//www.youtube.com/embed/Llj-VO90glU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Watch Check, Please! Bay Area review: Massimo's, Old Jerusalem, Baker Street Bistro",
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"content": "\u003cfigure id=\"attachment_81552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-81552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 6 airs this eve, Thursday May 8, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-old-jerusalem-baker-street-bistro-check-please-bay-area-reviews/\">sixth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-restaurant-info/\" target=\"_blank\">\u003cstrong>Massimo's\u003c/strong>\u003c/a> in Fremont is a steakhouse serving Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\" alt=\"Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\" width=\"1000\" height=\"554\" class=\"size-full wp-image-81549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/old-jerusalem-restaurant-info/\" target=\"_blank\">\u003cstrong>Old Jerusalem Restaurant\u003c/strong>\u003c/a> in San Francisco's Mission district serves Mediterranean food.\u003c/li>\n\u003cfigure id=\"attachment_81550\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\" alt=\"Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-81550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/baker-street-bistro-restaurant-info/\" target=\"_blank\">\u003cstrong>Baker Street Bistro\u003c/strong>\u003c/a> in San Francisco's Cow Hollow neighborhood serves French cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\" alt=\"Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/wines-from-argentina-check-please-bay-area-wine-tips/\">wines from Argentina\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=wUy9-9ZXZ-A]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Reviewed this week: an Italian Steakhouse in Fremont, a Mediterranean restaurant in San Francisco's Mission, and a French bistro in San Francisco's Cow Hollow. Host Leslie Sbrocco shares her tips about wines from Argentina. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-81552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 6 airs this eve, Thursday May 8, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-old-jerusalem-baker-street-bistro-check-please-bay-area-reviews/\">sixth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-restaurant-info/\" target=\"_blank\">\u003cstrong>Massimo's\u003c/strong>\u003c/a> in Fremont is a steakhouse serving Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\" alt=\"Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\" width=\"1000\" height=\"554\" class=\"size-full wp-image-81549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/old-jerusalem-restaurant-info/\" target=\"_blank\">\u003cstrong>Old Jerusalem Restaurant\u003c/strong>\u003c/a> in San Francisco's Mission district serves Mediterranean food.\u003c/li>\n\u003cfigure id=\"attachment_81550\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\" alt=\"Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-81550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/baker-street-bistro-restaurant-info/\" target=\"_blank\">\u003cstrong>Baker Street Bistro\u003c/strong>\u003c/a> in San Francisco's Cow Hollow neighborhood serves French cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\" alt=\"Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/wines-from-argentina-check-please-bay-area-wine-tips/\">wines from Argentina\u003c/a>.\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/wUy9-9ZXZ-A'\n title='//www.youtube.com/embed/wUy9-9ZXZ-A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Agribusiness Funds 'Farmland' To Counter Hollywood Message",
"title": "Agribusiness Funds 'Farmland' To Counter Hollywood Message",
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"content": "\u003cfigure id=\"attachment_81209\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\" alt=\"David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140502_me_agribusiness_funds_farmland_to_counter_hollywood_message.mp3\"] \u003c/p>\n\u003cp>by Adam Ragusea, \u003ca href=\"http://www.gpb.org\">GPB\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">The Salt at NPR Food\u003c/a> (5/2/14)\u003c/p>\n\u003cp>The movie \u003ca href=\"http://www.farmlandfilm.com/\">\u003cem>Farmland\u003c/em>\u003c/a> opened in theaters Thursday. It's the latest in a string of documentaries about agriculture, like \u003cem>Food Inc.\u003c/em> and \u003cem>King Corn.\u003c/em>\u003c/p>\n\u003cp>But while the latter two films made damning accusations about the environmental and human costs of modern agribusiness, this documentary was funded by agribusiness. It tells a very different story.\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> opens with sweeping visuals you'd expect — swaying wheat fields and weathered barns. The documentary follows the lives of six young farmers — including a soybean grower in Nebraska and a Texas cattleman — who all share a belief that their profession is misunderstood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Most people have some sort of idea, maybe from television or something, that there's bulldozers and tractors, just clouds of smoke going and destroying ground and destroying habitat,\" says \u003ca href=\"http://www.greenpeople.org/listing/Oasis-Organics-45623.cfm\">Sutton Morgan\u003c/a>, a farmer who grows organic onions in California, in the film. \"But they don't understand that our environment, which is our ground, has to be in good condition, otherwise you can't be a successful farmer.\"\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> was funded by the U.S. Farmers and Ranchers Alliance. This group was formed in response to recent movies and books like \u003cem>Fast Food Nation\u003c/em>, which warned consumers off factory-farmed ground beef.\u003c/p>\n\u003cfigure id=\"attachment_81210\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\" alt=\"The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>The alliance includes state farm bureaus and agribusiness giants like Monsanto, whose genetically engineered seeds were targeted for criticism in the film \u003cem>Food Inc.\u003c/em> Randy Krotz, with the Farmers and Ranchers Alliance, says they felt it was time to make their own movie.\u003c/p>\n\u003cp>\"How do you get to millennials?\" says Krotz. \"How do you get to ... a transparency generation? Let's show them a little more about how their food is raised firsthand.\"\u003c/p>\n\u003cp>In the opening scene of \u003cem>Farmland\u003c/em>, Kris Loberg and her son David are on their knees in the mud, looking for any sign that their seed has germinated.\u003c/p>\n\u003cp>The documentary shows some of the grittier aspects of farming, so it doesn't look like an industry public relations film. And, arguably, it's not. The alliance hired a respected director for the project, Oscar-winning documentarian \u003ca href=\"http://www.imdb.com/name/nm0002224/\">James Moll\u003c/a>.\u003c/p>\n\u003cp>\"I'd been wanting to do a film on farming for a long time, and my agent in [Los Angeles] said, 'You know, there's a farmers group who's looking to make a film, or to find someone to make a film on farming.' I said, 'No I don't want to do something with someone else's vision. I'm not going to make a commercial,' \" says Moll.\u003c/p>\n\u003cp>But Moll agreed to do it after being promised creative control. And you can tell he got it in one scene of workers viciously kicking hogs and a sick cow rolling across the ground, pushed by the blade of a backhoe.\u003c/p>\n\u003cp>These videos were shot secretly by animal rights activists, and they've long been viral online. In \u003cem>Farmland\u003c/em>, hog farmer Ryan Velduizen says what we're seeing is not representative. \u003c/p>\n\u003cp>\"I've seen the videos of people not treating animals correctly. First, my heart breaks — that's not, that's not the way you treat animals, that's just not right,\" says Velduizen.\u003c/p>\n\u003cp>But if the film is trying to make farmers more sympathetic, activist and food journalist \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> says that's a straw man argument.\u003c/p>\n\u003cp>\"It serves the interests of the large corporations that are really under attack to put the farmers in front of them, and say that it is the farmers being attacked, not a set of practices, not a ... highly concentrated industry, not monopolistic seed merchants, all the things that are the real targets,\" says Pollan.\u003c/p>\n\u003cp>Nonetheless, farmers have been loving the film at invitation-only screenings, like one hosted by the Georgia Farm Bureau.\u003c/p>\n\u003cp>Rancher Amy Moncrief was in the audience. She says farmers are usually too busy farming to get their point of view out there, the way this film will.\u003c/p>\n\u003cp>\"The hormones, the antibiotics and the genetically modified food — you know, all that gets really bad press a lot of times, and the truth is probably somewhere in the middle,\" says Moncrief.\u003c/p>\n\u003cp>Ultimately, this is a film about farmers, not for farmers. The documentary now opens to the public, in a limited number of theaters across the country. Producers have already cut a short version for use in schools. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Films like\u003cem> Food Inc.\u003c/em> and \u003cem>King Corn \u003c/em>highlight the evils of big agriculture. Now farmers are hitting back with their own movie, \u003cem>Farmland.\u003c/em> It was funded by the U.S. Farmers and Ranchers Alliance.",
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"title": "Agribusiness Funds 'Farmland' To Counter Hollywood Message | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81209\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\" alt=\"David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Adam Ragusea, \u003ca href=\"http://www.gpb.org\">GPB\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">The Salt at NPR Food\u003c/a> (5/2/14)\u003c/p>\n\u003cp>The movie \u003ca href=\"http://www.farmlandfilm.com/\">\u003cem>Farmland\u003c/em>\u003c/a> opened in theaters Thursday. It's the latest in a string of documentaries about agriculture, like \u003cem>Food Inc.\u003c/em> and \u003cem>King Corn.\u003c/em>\u003c/p>\n\u003cp>But while the latter two films made damning accusations about the environmental and human costs of modern agribusiness, this documentary was funded by agribusiness. It tells a very different story.\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> opens with sweeping visuals you'd expect — swaying wheat fields and weathered barns. The documentary follows the lives of six young farmers — including a soybean grower in Nebraska and a Texas cattleman — who all share a belief that their profession is misunderstood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Most people have some sort of idea, maybe from television or something, that there's bulldozers and tractors, just clouds of smoke going and destroying ground and destroying habitat,\" says \u003ca href=\"http://www.greenpeople.org/listing/Oasis-Organics-45623.cfm\">Sutton Morgan\u003c/a>, a farmer who grows organic onions in California, in the film. \"But they don't understand that our environment, which is our ground, has to be in good condition, otherwise you can't be a successful farmer.\"\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> was funded by the U.S. Farmers and Ranchers Alliance. This group was formed in response to recent movies and books like \u003cem>Fast Food Nation\u003c/em>, which warned consumers off factory-farmed ground beef.\u003c/p>\n\u003cfigure id=\"attachment_81210\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\" alt=\"The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>The alliance includes state farm bureaus and agribusiness giants like Monsanto, whose genetically engineered seeds were targeted for criticism in the film \u003cem>Food Inc.\u003c/em> Randy Krotz, with the Farmers and Ranchers Alliance, says they felt it was time to make their own movie.\u003c/p>\n\u003cp>\"How do you get to millennials?\" says Krotz. \"How do you get to ... a transparency generation? Let's show them a little more about how their food is raised firsthand.\"\u003c/p>\n\u003cp>In the opening scene of \u003cem>Farmland\u003c/em>, Kris Loberg and her son David are on their knees in the mud, looking for any sign that their seed has germinated.\u003c/p>\n\u003cp>The documentary shows some of the grittier aspects of farming, so it doesn't look like an industry public relations film. And, arguably, it's not. The alliance hired a respected director for the project, Oscar-winning documentarian \u003ca href=\"http://www.imdb.com/name/nm0002224/\">James Moll\u003c/a>.\u003c/p>\n\u003cp>\"I'd been wanting to do a film on farming for a long time, and my agent in [Los Angeles] said, 'You know, there's a farmers group who's looking to make a film, or to find someone to make a film on farming.' I said, 'No I don't want to do something with someone else's vision. I'm not going to make a commercial,' \" says Moll.\u003c/p>\n\u003cp>But Moll agreed to do it after being promised creative control. And you can tell he got it in one scene of workers viciously kicking hogs and a sick cow rolling across the ground, pushed by the blade of a backhoe.\u003c/p>\n\u003cp>These videos were shot secretly by animal rights activists, and they've long been viral online. In \u003cem>Farmland\u003c/em>, hog farmer Ryan Velduizen says what we're seeing is not representative. \u003c/p>\n\u003cp>\"I've seen the videos of people not treating animals correctly. First, my heart breaks — that's not, that's not the way you treat animals, that's just not right,\" says Velduizen.\u003c/p>\n\u003cp>But if the film is trying to make farmers more sympathetic, activist and food journalist \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> says that's a straw man argument.\u003c/p>\n\u003cp>\"It serves the interests of the large corporations that are really under attack to put the farmers in front of them, and say that it is the farmers being attacked, not a set of practices, not a ... highly concentrated industry, not monopolistic seed merchants, all the things that are the real targets,\" says Pollan.\u003c/p>\n\u003cp>Nonetheless, farmers have been loving the film at invitation-only screenings, like one hosted by the Georgia Farm Bureau.\u003c/p>\n\u003cp>Rancher Amy Moncrief was in the audience. She says farmers are usually too busy farming to get their point of view out there, the way this film will.\u003c/p>\n\u003cp>\"The hormones, the antibiotics and the genetically modified food — you know, all that gets really bad press a lot of times, and the truth is probably somewhere in the middle,\" says Moncrief.\u003c/p>\n\u003cp>Ultimately, this is a film about farmers, not for farmers. The documentary now opens to the public, in a limited number of theaters across the country. Producers have already cut a short version for use in schools. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability: \"Antibiotic-Free\" featuring Bill & Nicolette Niman of BN Ranch",
"title": "The Lexicon of Sustainability: \"Antibiotic-Free\" featuring Bill & Nicolette Niman of BN Ranch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365228873\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77074\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NicoletteNiman.jpg\">\u003cimg class=\"size-thumbnail wp-image-77074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NicoletteNiman-190x190.jpg\" alt=\"Nicolette Hahn Niman, BN Ranch\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicolette Hahn Niman, BN Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>In the latest video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a>'s \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>, \"Antibiotic-Free,\" Bill and Nicolette Niman of \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> share their thoughts on the growing movement in the U.S. to remove sub-therapeutic antibiotics from American beef. Excerpts from a conversation with attorney and livestock rancher Nicolette Hahn Niman with Gayeton follow below.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">Nicolette Hahn Niman of BN Ranch\u003c/a> in Bolinas, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>What sparked her initial interest in the use of antibiotics in animal husbandry:\u003c/strong> \"My interest in this issue started when I was working as an environmental lawyer, because we became aware that the vast majority of antibiotics in the United States every year are actually used in animal agriculture. Even more troubling, they are actually used on animals that are not sick, [but] just to speed up their growth and to enable the crowded conditions for their housing. This is a huge environmental issue because it’s potentially on the food -- these antibiotics resistant bacteria -- as well as the antibiotic residue, and it’s also in the environment.\"\u003c/p>\n\u003cfigure id=\"attachment_77097\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_03.jpg\">\u003cimg class=\"size-medium wp-image-77097\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_03-290x163.jpg\" alt=\"Antibiotic-free\" width=\"290\" height=\"163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nearly 80% of the antibiotics in this country aren’t used on people but on animals we eat.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Problems with antiobiotic use:\u003c/strong> \"The biggest problem with using antibiotics in animal farming is the potential for their overuse...When they are overused by continually feeding them in their daily feed, which is common practice today in the United States, is when populations of bacteria [on farms] evolve that are very resistant to these drugs. When humans come in contact with those bacteria, either by being on the farm or even by eating the food products from that farm, a person can contract an illness that cannot be treated with antibiotics. It’s really a huge human health issue and I think that really is the primary concern.\"\u003c/p>\n\u003cp>\u003cstrong>Antibiotics for treatment vs. accelerating growth:\u003c/strong> \"The interesting thing is…there are these two totally different uses. The one is for treating an individual animal that is actually sick and treating them with the prescribed dose. That usage of antibiotics has not been shown to contribute to the rise of antibiotic-resistant bacteria. In contrast to that usage, [there's] the usage of sub-therapeutic antibiotics, where animals are continually being given this low dose. \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_Roughcut_11-2.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_Roughcut_11-2-290x163.jpg\" alt=\"Sub-therapeutic antibiotics\" width=\"290\" height=\"163\">\u003c/a> This has been shown repeatedly in many studies to foster the rise of antibiotics-resistant bacteria. In my opinion, using antibiotics to treat an illness of an individual animal is entirely defensible and actually a good practice. Whereas, overusing antibiotics and continually feeding them to speed the animal’s growth is a totally unacceptable practice.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Beef as an efficient food source:\u003c/strong> \"Beef has often cited as a very inefficient food source. I would rather argue that depends on how those animals are raised. If you’re raising them in a way that you require a lot of grain to be produced, a lot of water to be used in producing that feed, then indeed it’s an inefficient food source. On the other hand, if you’re raising cattle in an area with natural grassland -- especially if doesn't have to be irrigated -- it could be an extremely efficient food source. And not only that, it can utilize this grazing natural grassland that really could never be used for any other form of food production. Depending on how and where we're raising cattle, it can be a very efficient food source.\"\u003c/p>\n\u003cp>\u003cstrong>Local vs. regionally-produced beef:\u003c/strong> \"I would never argue that meat should be totally locally produced. It’s always been the case that certain geographies are more appropriate raising of certain types of animals than other geographies. Therefore I will argue more for a regional kind of food system, where foods are produced in sort of large food shed areas and certain foods maybe transported longer distances -- if they are produced especially well in certain geographies. This is actually a good example of food that probably could never be totally locally produced if you want it really an efficient system because you have huge swath of the United States, especially in the far West, that are natural grasslands and are uniquely suited for cattle grazing. It would actually be wasteful to totally not use it for that purpose if we're trying to think about the most efficient food system. Some foods, especially meat -- because it’s more resource-intensive than other foods -- should be shipped longer distances.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX_175_antibiotic_free.jpg\">\u003cimg class=\"alignnone size-full wp-image-77075\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX_175_antibiotic_free.jpg\" alt=\"Antibiotic-Free artwork\" width=\"1536\" height=\"1536\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The David Brower Center in Berkeley is hosting a \u003ca href=\"http://www.brownpapertickets.com/event/552899\" target=\"_blank\">free evening event\u003c/a> on May 1 that marks the closing of the \"Lexicon of Sustainability\" informational artworks exhibit. Douglas Gayeton will host a complimentary coffee and chocolate tasting party to celebrate the release of his new book, \"Local: The Faces of Food and Farming in America.\" Festivities will conclude with a special video presentation followed by a panel discussion led by Gayeton.\u003c/strong>\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": "In the latest video from the Lexicon of Sustainability's Douglas Gayeton, \"Antibiotic-Free,\" Bill and Nicolette Niman of BN Ranchshare their thoughts on the growing movement in the U.S. to remove sub-therapeutic antibiotics from American beef. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365228873\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77074\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NicoletteNiman.jpg\">\u003cimg class=\"size-thumbnail wp-image-77074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NicoletteNiman-190x190.jpg\" alt=\"Nicolette Hahn Niman, BN Ranch\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicolette Hahn Niman, BN Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>In the latest video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a>'s \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>, \"Antibiotic-Free,\" Bill and Nicolette Niman of \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> share their thoughts on the growing movement in the U.S. to remove sub-therapeutic antibiotics from American beef. Excerpts from a conversation with attorney and livestock rancher Nicolette Hahn Niman with Gayeton follow below.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">Nicolette Hahn Niman of BN Ranch\u003c/a> in Bolinas, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>What sparked her initial interest in the use of antibiotics in animal husbandry:\u003c/strong> \"My interest in this issue started when I was working as an environmental lawyer, because we became aware that the vast majority of antibiotics in the United States every year are actually used in animal agriculture. Even more troubling, they are actually used on animals that are not sick, [but] just to speed up their growth and to enable the crowded conditions for their housing. This is a huge environmental issue because it’s potentially on the food -- these antibiotics resistant bacteria -- as well as the antibiotic residue, and it’s also in the environment.\"\u003c/p>\n\u003cfigure id=\"attachment_77097\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_03.jpg\">\u003cimg class=\"size-medium wp-image-77097\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_03-290x163.jpg\" alt=\"Antibiotic-free\" width=\"290\" height=\"163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nearly 80% of the antibiotics in this country aren’t used on people but on animals we eat.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Problems with antiobiotic use:\u003c/strong> \"The biggest problem with using antibiotics in animal farming is the potential for their overuse...When they are overused by continually feeding them in their daily feed, which is common practice today in the United States, is when populations of bacteria [on farms] evolve that are very resistant to these drugs. When humans come in contact with those bacteria, either by being on the farm or even by eating the food products from that farm, a person can contract an illness that cannot be treated with antibiotics. It’s really a huge human health issue and I think that really is the primary concern.\"\u003c/p>\n\u003cp>\u003cstrong>Antibiotics for treatment vs. accelerating growth:\u003c/strong> \"The interesting thing is…there are these two totally different uses. The one is for treating an individual animal that is actually sick and treating them with the prescribed dose. That usage of antibiotics has not been shown to contribute to the rise of antibiotic-resistant bacteria. In contrast to that usage, [there's] the usage of sub-therapeutic antibiotics, where animals are continually being given this low dose. \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_Roughcut_11-2.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_Roughcut_11-2-290x163.jpg\" alt=\"Sub-therapeutic antibiotics\" width=\"290\" height=\"163\">\u003c/a> This has been shown repeatedly in many studies to foster the rise of antibiotics-resistant bacteria. In my opinion, using antibiotics to treat an illness of an individual animal is entirely defensible and actually a good practice. Whereas, overusing antibiotics and continually feeding them to speed the animal’s growth is a totally unacceptable practice.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beef as an efficient food source:\u003c/strong> \"Beef has often cited as a very inefficient food source. I would rather argue that depends on how those animals are raised. If you’re raising them in a way that you require a lot of grain to be produced, a lot of water to be used in producing that feed, then indeed it’s an inefficient food source. On the other hand, if you’re raising cattle in an area with natural grassland -- especially if doesn't have to be irrigated -- it could be an extremely efficient food source. And not only that, it can utilize this grazing natural grassland that really could never be used for any other form of food production. Depending on how and where we're raising cattle, it can be a very efficient food source.\"\u003c/p>\n\u003cp>\u003cstrong>Local vs. regionally-produced beef:\u003c/strong> \"I would never argue that meat should be totally locally produced. It’s always been the case that certain geographies are more appropriate raising of certain types of animals than other geographies. Therefore I will argue more for a regional kind of food system, where foods are produced in sort of large food shed areas and certain foods maybe transported longer distances -- if they are produced especially well in certain geographies. This is actually a good example of food that probably could never be totally locally produced if you want it really an efficient system because you have huge swath of the United States, especially in the far West, that are natural grasslands and are uniquely suited for cattle grazing. It would actually be wasteful to totally not use it for that purpose if we're trying to think about the most efficient food system. Some foods, especially meat -- because it’s more resource-intensive than other foods -- should be shipped longer distances.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX_175_antibiotic_free.jpg\">\u003cimg class=\"alignnone size-full wp-image-77075\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX_175_antibiotic_free.jpg\" alt=\"Antibiotic-Free artwork\" width=\"1536\" height=\"1536\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The David Brower Center in Berkeley is hosting a \u003ca href=\"http://www.brownpapertickets.com/event/552899\" target=\"_blank\">free evening event\u003c/a> on May 1 that marks the closing of the \"Lexicon of Sustainability\" informational artworks exhibit. Douglas Gayeton will host a complimentary coffee and chocolate tasting party to celebrate the release of his new book, \"Local: The Faces of Food and Farming in America.\" Festivities will conclude with a special video presentation followed by a panel discussion led by Gayeton.\u003c/strong>\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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"disqusTitle": "Watch Check, Please! Bay Area review Paulie's Pickling, Zut! On Fourth, Marin Sun Farms",
"title": "Watch Check, Please! Bay Area review Paulie's Pickling, Zut! On Fourth, Marin Sun Farms",
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"content": "\u003cfigure id=\"attachment_80761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 4 airs this eve, Thursday April 24, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-zut-on-fourth-marin-sun-farms-check-please-bay-area-reviews/\">fourth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-restaurant-info/\" target=\"_blank\">\u003cstrong>Paulie's Pickling\u003c/strong>\u003c/a> in San Francisco's Bernal Heights is a Cali-Jewish Deli specializing in pickled items.\u003c/li>\n\u003cfigure id=\"attachment_80764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\" alt=\"Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/zut-on-fourth-restaurant-info/\" target=\"_blank\">\u003cstrong>Zut! On Fourth\u003c/strong>\u003c/a> in Berkeley, serves New American and Mediterranean cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\" alt=\"Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\" width=\"1000\" height=\"556\" class=\"size-full wp-image-80765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/marin-sun-farms-butcher-shop-restaurant-info/\" target=\"_blank\">\u003cstrong>Marin Sun Farms Butcher Shop & Restaurant\u003c/strong>\u003c/a>, in Point Reyes Station is an American Burger and Steakhouse as well as a butcher shop. \u003c/li>\n\u003cfigure id=\"attachment_80763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\" alt=\"Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">South African Wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Z_KJoW4bbSg]\n\u003c/p>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 4 airs this eve, Thursday April 24, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-zut-on-fourth-marin-sun-farms-check-please-bay-area-reviews/\">fourth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-restaurant-info/\" target=\"_blank\">\u003cstrong>Paulie's Pickling\u003c/strong>\u003c/a> in San Francisco's Bernal Heights is a Cali-Jewish Deli specializing in pickled items.\u003c/li>\n\u003cfigure id=\"attachment_80764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\" alt=\"Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/zut-on-fourth-restaurant-info/\" target=\"_blank\">\u003cstrong>Zut! On Fourth\u003c/strong>\u003c/a> in Berkeley, serves New American and Mediterranean cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\" alt=\"Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\" width=\"1000\" height=\"556\" class=\"size-full wp-image-80765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/marin-sun-farms-butcher-shop-restaurant-info/\" target=\"_blank\">\u003cstrong>Marin Sun Farms Butcher Shop & Restaurant\u003c/strong>\u003c/a>, in Point Reyes Station is an American Burger and Steakhouse as well as a butcher shop. \u003c/li>\n\u003cfigure id=\"attachment_80763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\" alt=\"Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">South African Wines\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/Z_KJoW4bbSg'\n title='//www.youtube.com/embed/Z_KJoW4bbSg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Obama Gets A Taste Of Jiro's 'Dream' Sushi In Name Of Diplomacy",
"title": "Obama Gets A Taste Of Jiro's 'Dream' Sushi In Name Of Diplomacy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80810\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\" alt=\"President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-80810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/04/20140423_atc_obama_visits_jiro_to_try_sushi_diplomacy_in_japan.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">The Salt at NPR Food\u003c/a> (4/23/14)\u003c/p>\n\u003cp>President Obama kicked off the first leg of his tour of Asia Wednesday with some sushi diplomacy.\u003c/p>\n\u003cp>He dined with Japanese Prime Minister Shinzo at a revered and tiny temple of sushi in Tokyo called \u003ca href=\"http://www.sushi-jiro.jp/eng-index.html\">Sukiyabashi Jiro\u003c/a>. The subterranean restaurant, with just 10 seats at the counter, was made famous by the 2011 documentary, \u003ca href=\"http://www.npr.org/2012/03/16/148737187/cameras-follow-worlds-greatest-sushi-chef\">Jiro Dreams of Sushi\u003c/a>.\u003c/p>\n\u003cp>Obama emerged with a thumbs-up review. \"That's some good sushi right there,\" he said. \"It was terrific, thank you so much.\"\u003c/p>\n\u003cfigure id=\"attachment_80818\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\" alt=\"Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\" width=\"300\" class=\"size-full wp-image-80818\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever seen the documentary, you know why: The sushi Obama had was carefully crafted by 89-year-old sushi master Jiro Ono.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"His sushi is the best in the world,\" says David Gelb, who directed the film. \"For someone who has a taste for true, pure Japanese sushi, I mean it's a place you kind of have to go to.\"\u003c/p>\n\u003cp>But for the many of us who haven't been lucky enough to grab one those 10 prized seats, Gelb joined \u003cem>All Things Considered's\u003c/em> Melissa Block, to talk about what it's like to dine at such a iconic place.\u003c/p>\n\u003cp>For starters, the restaurant is hidden in the basement of an office building and offers only one item on its menu — the \u003cem>omakase\u003c/em> course — which can cost between $300 and $400 per person. It consists of 20 pieces of sushi, prepared and served one at a time.\u003c/p>\n\u003cp>\"There are no appetizers, no rolls of any kind,\" Gelb says. \"It's purely his style of sushi, which is kind of the classic Tokyo style, which is basically just fish and rice and seasoning, maybe a soy sauce or \u003cem>a nikiri\u003c/em>, which is a kind of sweetened soy sauce.\"\u003c/p>\n\u003cp>And if you're fortunate enough to be one of Ono's costumers, don't even think about ordering off the menu – even if you are the president of the United States. \"The Jiro that I know would not change his sushi for anyone,\" Gelb says, adding that \"he just gives you what he feels is the best of the day.\"\u003c/p>\n\u003cp>And Ono really means the best. Every day, for instance, Ono massages the octopus he's planning to serve for an hour.\u003c/p>\n\u003cp>\"The octopuses that he gets are trolling the seafloor, eating clams and other delicious shellfish,\" Gelb says. \"And so he's getting the octopus that has the best diet and then he massages it – or has his apprentices massage it, because he's getting on in the years – to bring out the best flavors.\u003c/p>\n\u003cfigure id=\"attachment_80811\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\" alt=\"Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\" width=\"300\" class=\"size-full wp-image-80811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>That's because to Ono, making sushi is more than just a job; it's an art form, an obsession, even. In the film, he tells Gelb that he'd wake up in the middle of the night and dreams that he'd have visions of sushi.\u003c/p>\n\u003cp>\"His philosophy of work, where it's about finding a routine and mastering that craft, it applies to any kind of art,\" he adds.\u003c/p>\n\u003cp>So you can imagine, eating in front of such a meticulous artist can get a bit intimidating.\u003c/p>\n\u003cp>\"The first time that I ate there, I was very nervous,\" Gelb tells Block. \"I mean the man is a living legend, and he watches, and he observes the customers very closely, and it so it can be a nerve-wracking experience.\"\u003c/p>\n\u003cp>But, he says, the sushi is so good that the tension melts away.\u003c/p>\n\u003cp>\"The restaurant is very quiet; there's no music or anything,\" Gelb adds. \"There's just the sound of the fountain and you kind of got into this sushi trance, and it's quite an amazing experience.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80810\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\" alt=\"President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-80810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">The Salt at NPR Food\u003c/a> (4/23/14)\u003c/p>\n\u003cp>President Obama kicked off the first leg of his tour of Asia Wednesday with some sushi diplomacy.\u003c/p>\n\u003cp>He dined with Japanese Prime Minister Shinzo at a revered and tiny temple of sushi in Tokyo called \u003ca href=\"http://www.sushi-jiro.jp/eng-index.html\">Sukiyabashi Jiro\u003c/a>. The subterranean restaurant, with just 10 seats at the counter, was made famous by the 2011 documentary, \u003ca href=\"http://www.npr.org/2012/03/16/148737187/cameras-follow-worlds-greatest-sushi-chef\">Jiro Dreams of Sushi\u003c/a>.\u003c/p>\n\u003cp>Obama emerged with a thumbs-up review. \"That's some good sushi right there,\" he said. \"It was terrific, thank you so much.\"\u003c/p>\n\u003cfigure id=\"attachment_80818\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\" alt=\"Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\" width=\"300\" class=\"size-full wp-image-80818\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever seen the documentary, you know why: The sushi Obama had was carefully crafted by 89-year-old sushi master Jiro Ono.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"His sushi is the best in the world,\" says David Gelb, who directed the film. \"For someone who has a taste for true, pure Japanese sushi, I mean it's a place you kind of have to go to.\"\u003c/p>\n\u003cp>But for the many of us who haven't been lucky enough to grab one those 10 prized seats, Gelb joined \u003cem>All Things Considered's\u003c/em> Melissa Block, to talk about what it's like to dine at such a iconic place.\u003c/p>\n\u003cp>For starters, the restaurant is hidden in the basement of an office building and offers only one item on its menu — the \u003cem>omakase\u003c/em> course — which can cost between $300 and $400 per person. It consists of 20 pieces of sushi, prepared and served one at a time.\u003c/p>\n\u003cp>\"There are no appetizers, no rolls of any kind,\" Gelb says. \"It's purely his style of sushi, which is kind of the classic Tokyo style, which is basically just fish and rice and seasoning, maybe a soy sauce or \u003cem>a nikiri\u003c/em>, which is a kind of sweetened soy sauce.\"\u003c/p>\n\u003cp>And if you're fortunate enough to be one of Ono's costumers, don't even think about ordering off the menu – even if you are the president of the United States. \"The Jiro that I know would not change his sushi for anyone,\" Gelb says, adding that \"he just gives you what he feels is the best of the day.\"\u003c/p>\n\u003cp>And Ono really means the best. Every day, for instance, Ono massages the octopus he's planning to serve for an hour.\u003c/p>\n\u003cp>\"The octopuses that he gets are trolling the seafloor, eating clams and other delicious shellfish,\" Gelb says. \"And so he's getting the octopus that has the best diet and then he massages it – or has his apprentices massage it, because he's getting on in the years – to bring out the best flavors.\u003c/p>\n\u003cfigure id=\"attachment_80811\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\" alt=\"Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\" width=\"300\" class=\"size-full wp-image-80811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>That's because to Ono, making sushi is more than just a job; it's an art form, an obsession, even. In the film, he tells Gelb that he'd wake up in the middle of the night and dreams that he'd have visions of sushi.\u003c/p>\n\u003cp>\"His philosophy of work, where it's about finding a routine and mastering that craft, it applies to any kind of art,\" he adds.\u003c/p>\n\u003cp>So you can imagine, eating in front of such a meticulous artist can get a bit intimidating.\u003c/p>\n\u003cp>\"The first time that I ate there, I was very nervous,\" Gelb tells Block. \"I mean the man is a living legend, and he watches, and he observes the customers very closely, and it so it can be a nerve-wracking experience.\"\u003c/p>\n\u003cp>But, he says, the sushi is so good that the tension melts away.\u003c/p>\n\u003cp>\"The restaurant is very quiet; there's no music or anything,\" Gelb adds. \"There's just the sound of the fountain and you kind of got into this sushi trance, and it's quite an amazing experience.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability: Terroir - All Food Expresses a Sense of Place",
"title": "The Lexicon of Sustainability: Terroir - All Food Expresses a Sense of Place",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365199122\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77133\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond.jpg\">\u003cimg class=\"size-thumbnail wp-image-77133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond-190x190.jpg\" alt=\"Judith Redmond, Full Belly Farm\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judith Redmond, Full Belly Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Judith Redmond of \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a> says food is more than what you eat. Food carries with it an undeniable sense of place, and the French even have a word for it: it’s called \u003ca href=\"http://science.kqed.org/quest/video/web-extra-the-terroir-of-cheese/\" target=\"_blank\">terroir\u003c/a>. Learn more about what makes food from different regions taste unique in this new video from filmmaker \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.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://fullbellyfarm.com/about-us/\" target=\"_blank\">Judith Redmond of \u003c/a>\u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a>, Guinda, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Origins of Full Belly Farm: \u003c/strong>We started about 30 years ago, when a group of four people decided to go into business together as organic farmers at a time when there were very few organic farmers in the world really. Some of us had a lot of farm experience in our family background, others didn’t. But all of us were concerned about environmental issues, community issues and wanted to do something with our lives that would integrate our environmental values into our work. Farming organically seemed like the answer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4.jpg\">\u003cimg class=\"alignright size-medium wp-image-77136\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4-290x163.jpg\" alt=\"Capay Valley\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>On Capay Valley, home of the farm:\u003c/strong> It’s a narrow valley with a creek running down the center and we were lucky enough to find some land right on that creek. There’s lots of wildlife here; it’s a beautiful natural environment. It has a really wonderful climate for growing vegetables year round. It’s also not a big enough valley that there are many really large farms. It’s a valley of small-scale family farmers and with a very human landscape that was very attractive as a place to live.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Transparency:\u003c/strong> We are a farm that works directly with consumers almost as a matter of principle. We go to farmers' markets and talk to our eaters a lot. Each of the three farmers' markets that we go to has one owner attending it almost year-round every single week. We also have a community-supported agriculture program. Through that program, we feel as if the families that get a box every week are very much a part of our farm. They build a relationship with our farm and we get pretty continuous feedback. We also have a weekly newsletter that all of those members and other people in the community get. Through that newsletter we can tell them what’s happening at the farm, what’s happening with their vegetables, what’s coming up and also what agricultural and food issues we think are important. Telling people what we do and why we’re doing things is a fundamental part of transparency. I think transparency is one of the principles of a community-based farm.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10-e1390541986558-290x213.jpg\" alt=\"terroir\" width=\"290\" height=\"213\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Complexity of food choices:\u003c/strong> As soon as people have tasted fruits and vegetables that are local and fresh, I think they understand fairly quickly the difference. But there are so many factors that go into people’s food choices that you’re asking to really change a very complex thing when you talk about changing people’s diet. I do think people understand more than we realize about it. It’s just been difficult for them to act on that understanding because of the cost of food, convenience factors, their lack of cooking skills perhaps, their lack of time to cook, many other factors like that.\u003c/p>\n\u003cp>\u003cstrong>Defining terroir:\u003c/strong> Terroir has come to represent those elements in a local area that are special and give richness to the seasonal cycle. It’s come to really mean the specialness of a unique place that’s reflected in the flavors and textures of the products that are grown there. If someone’s interested in healthy, tasty, rich food, I think they’ll be much more excited and they’ll have much more deeper understanding if they get acquainted with that local unique terroir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\">\u003cimg class=\"alignnone size-full wp-image-77137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\" alt=\"Terroir artwork\" width=\"1536\" height=\"1536\">\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": "Learn about what makes food from different regions taste unique in this new video from filmmaker Douglas Gayeton of the Lexicon of Sustainability project. Judith Redmond of Full Belly Farm is featured in the video and shares her thoughts about \"terroir.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365199122\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77133\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond.jpg\">\u003cimg class=\"size-thumbnail wp-image-77133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond-190x190.jpg\" alt=\"Judith Redmond, Full Belly Farm\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judith Redmond, Full Belly Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Judith Redmond of \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a> says food is more than what you eat. Food carries with it an undeniable sense of place, and the French even have a word for it: it’s called \u003ca href=\"http://science.kqed.org/quest/video/web-extra-the-terroir-of-cheese/\" target=\"_blank\">terroir\u003c/a>. Learn more about what makes food from different regions taste unique in this new video from filmmaker \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.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://fullbellyfarm.com/about-us/\" target=\"_blank\">Judith Redmond of \u003c/a>\u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a>, Guinda, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Origins of Full Belly Farm: \u003c/strong>We started about 30 years ago, when a group of four people decided to go into business together as organic farmers at a time when there were very few organic farmers in the world really. Some of us had a lot of farm experience in our family background, others didn’t. But all of us were concerned about environmental issues, community issues and wanted to do something with our lives that would integrate our environmental values into our work. Farming organically seemed like the answer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4.jpg\">\u003cimg class=\"alignright size-medium wp-image-77136\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4-290x163.jpg\" alt=\"Capay Valley\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>On Capay Valley, home of the farm:\u003c/strong> It’s a narrow valley with a creek running down the center and we were lucky enough to find some land right on that creek. There’s lots of wildlife here; it’s a beautiful natural environment. It has a really wonderful climate for growing vegetables year round. It’s also not a big enough valley that there are many really large farms. It’s a valley of small-scale family farmers and with a very human landscape that was very attractive as a place to live.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Transparency:\u003c/strong> We are a farm that works directly with consumers almost as a matter of principle. We go to farmers' markets and talk to our eaters a lot. Each of the three farmers' markets that we go to has one owner attending it almost year-round every single week. We also have a community-supported agriculture program. Through that program, we feel as if the families that get a box every week are very much a part of our farm. They build a relationship with our farm and we get pretty continuous feedback. We also have a weekly newsletter that all of those members and other people in the community get. Through that newsletter we can tell them what’s happening at the farm, what’s happening with their vegetables, what’s coming up and also what agricultural and food issues we think are important. Telling people what we do and why we’re doing things is a fundamental part of transparency. I think transparency is one of the principles of a community-based farm.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10-e1390541986558-290x213.jpg\" alt=\"terroir\" width=\"290\" height=\"213\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Complexity of food choices:\u003c/strong> As soon as people have tasted fruits and vegetables that are local and fresh, I think they understand fairly quickly the difference. But there are so many factors that go into people’s food choices that you’re asking to really change a very complex thing when you talk about changing people’s diet. I do think people understand more than we realize about it. It’s just been difficult for them to act on that understanding because of the cost of food, convenience factors, their lack of cooking skills perhaps, their lack of time to cook, many other factors like that.\u003c/p>\n\u003cp>\u003cstrong>Defining terroir:\u003c/strong> Terroir has come to represent those elements in a local area that are special and give richness to the seasonal cycle. It’s come to really mean the specialness of a unique place that’s reflected in the flavors and textures of the products that are grown there. If someone’s interested in healthy, tasty, rich food, I think they’ll be much more excited and they’ll have much more deeper understanding if they get acquainted with that local unique terroir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\">\u003cimg class=\"alignnone size-full wp-image-77137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\" alt=\"Terroir artwork\" width=\"1536\" height=\"1536\">\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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"disqusTitle": "5 Explanations for Quirky Foodie Behavior",
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"content": "\u003cfigure id=\"attachment_80083\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0396.jpg\">\u003cimg class=\"size-large wp-image-80083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0396-1024x316.jpg\" alt=\"Line at Franklin's BBQ in Austin, TX\" width=\"1024\" height=\"316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line at Franklin's BBQ in Austin, TX (click to enlarge)\u003c/figcaption>\u003c/figure>\n\u003cp>As a follow-up to my previous post, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/07/5-telltale-signs-of-foodie-behavior-in-the-wild/\">5 Telltale Signs of Foodie Behavior in the Wild\u003c/a>,\" I thought I'd share some of my own personal reflections that might shed some light on why we foodies are such a quirky bunch.\u003c/p>\n\u003cp>\u003cstrong>Sign #1: Can often be found waiting in long lines for food, especially for Sunday brunch or for trendy and/or obscure items.\u003c/strong>\u003c/p>\n\u003cp>While waiting in a three-hour line for \u003ca href=\"https://franklinbarbecue.com/\" target=\"_blank\">Franklin's BBQ\u003c/a> in Austin, TX, it definitely occurred to me (and several of my fellow foodies) that it was a bit absurd waiting this long for a plate of brisket and ribs. And this line was just as famous as the food; an entrepreneurial individual had even created a successful business renting out lawn chairs to weary BBQ fans standing on their feet for hours.\u003c/p>\n\u003cp>But we're great at rationalizing our actions. \"I'm in town for \u003ca href=\"http://sxsw.com/\" target=\"_blank\">SXSW\u003c/a>; who knows when I'll be back. Might as well stay put!\" Or \"Well, this gives me a chance to finish reading that 800-page novel,\" and \"This beer won't drink itself at 10AM.\" Several people came prepared and set up picnic blankets and had coolers full of drinks, like it was a parking lot tailgate party.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80085,80082,80086,80084,80087,80088\"]\u003c/p>\n\u003cp>So was it worth it? You do wonder whether the food is delicious in and of itself, or if it's merely the anticipation, or the fact that you're starving by the time you actually get a chance to eat and \u003cem>anything\u003c/em> would taste great by that point.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But lines, sadly, are a fact of everyday life, whether it's at the bank, hospital, post office or DMV. Might as well wait for something fun, right? While some will wait hours, or even days, for the newest iPhone, or concert tickets, or for the doors to open on Black Friday, foodies are willing to wait for a delicious meal. And yes, we're definitely guilty of chasing trends and hyping them up and can definitely suffer from FOMO (fear of missing out.) In the end, we need to eat anyway. So for us, as this is our passionate pastime, why squander the opportunity to really enjoy our daily allotment of calories? Besides, we'll be able to flaunt the fruit of our labor later on (see Sign #4.)\u003c/p>\n\u003cp>\u003cstrong>Sign #2: Endlessly obsesses over menu before ordering.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80102\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-80102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu1.jpg\" alt=\"What to get, what to get?\" width=\"1024\" height=\"795\">\u003cfigcaption class=\"wp-caption-text\">What to get, what to get? (Photo: Jenny Oh)\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of FOMO -- this crops up whenever I go to a new restaurant, particularly one that has a lot of buzz, is out-of-town or expensive. When I know my ability to return to an establishment will be difficult -- whether due to crowds, location or the limits of my bank account -- the stakes are raised and I tend to fret over my order. Should I get what people are raving about (unless of course, it has \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/02/melon-and-licorice-enemies-of-my-palate/\" target=\"_blank\">melon or licorice\u003c/a> in it)? Or should I choose a more conservative entree and eschew the entree that looks like a molecular gastronomy experiment gone awry? And don't get me started on menus that are mini-novellas, with endless pages to flip through. If left to my own devices, I'd sit there for an hour studying the menu (and shamelessly gawking at other diners' plates); fortunately, a server appearing at my table will pressure me to hurry up and make up my mind. But one unexpected perk has emerged after all of these years of scrutinizing menus: I rarely experience any regrets when it comes to my meal, whereas my husband often turns to me and says, \"I should have ordered what you have. Can I have another bite?\"\u003c/p>\n\u003cp>\u003cstrong>Sign #3: Waits to eat food until the perfect photograph is captured for posterity and social media.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80074\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Screen-Shot-2014-04-04-at-10.30.20-AM.png\">\u003cimg class=\"size-medium wp-image-80074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Screen-Shot-2014-04-04-at-10.30.20-AM-290x236.png\" alt=\"Food Pornography\" width=\"290\" height=\"236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yours truly, food pornographer in action while husband waits...and waits. \u003ca href=\"https://flic.kr/p/5AS7xf\" target=\"_blank\">(Dennis Pasco/Flickr)\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>So to answer the earlier question of whether my three-hour-wait-for-a-plate-of-BBQ was worth it -- the answer is yes. It was one of the best plates of BBQ I've ever eaten, and that's speaking as an erstwhile Southerner. But of course, I had to take a photo before I took my first bite of pork ribs.\u003c/p>\n\u003cp>I know that food photography in restaurants \u003ca href=\"http://eater.com/archives/2010/03/29/achatz-to-bloggers-stop-taking-photos-your-food-is-getting-cold.php\" target=\"_blank\">drives some chefs crazy\u003c/a>, although some embrace it and \u003ca href=\"http://connect.dpreview.com/post/3077620079/exposure-april-bloomfield\" target=\"_blank\">even share their own snaps\u003c/a> -- but the \u003ca href=\"http://www.nytimes.com/2013/01/23/dining/restaurants-turn-camera-shy.html\" target=\"_blank\">debate over etiquette\u003c/a> continues, with a few establishments \u003ca href=\"http://eater.com/archives/2014/02/14/french-chefs-want-diners-to-stop-taking-food-photos.php\" target=\"_blank\">even resorting to outright camera bans\u003c/a>.\u003c/p>\n\u003cp>I try not to be a jerk and never use a flash, take my photos quickly and discreetly when possible -- or \u003ca href=\"https://flic.kr/p/7oBp5v\" target=\"_blank\">not at all\u003c/a>. But as a food blogger and connoisseur, I usually do have my point-and-shoot camera with me. My husband knows to wait until I'm done before he can eat, which admittedly, can be difficult at times (like when he's ravenous.)\u003c/p>\n\u003cp>But now I have proof that I visited the venerable Franklin's BBQ, and people just love to humble brag, right? As foodhunters, our food pornography is our virtual trophy.\u003c/p>\n\u003cp>\u003cstrong>Sign #4: Uploads food porn to multiple social media networks.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80089\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0420.jpg\">\u003cimg class=\"size-medium wp-image-80089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0420-290x217.jpg\" alt=\"Franklin's BBQ plate\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Franklin's BBQ plate: Even after three hours, I couldn't eat all of this amazing food!\u003c/figcaption>\u003c/figure>\n\u003cp>Our images flood our friends' social media feeds like a tsunami wave, spawning envy from fellow foodies and ridicule from others (conduct a search for the \"Meanwhile on Instagram\" meme as a funny example.) Others use their photos to accompany their Yelp! reviews; I tend to collect mine in \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157632430919842/\" target=\"_blank\">my food porn sets on Flickr\u003c/a>.\u003c/p>\n\u003cp>I also try not to share photos of every single bowl of cereal I've ever eaten and other mundane items (although I did conduct a wacky challenge of \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157611984930675\" target=\"_blank\">eating and photographing bacon everyday\u003c/a> back in 2009). As an amateur shutterbug, photos are not only my form of artistic expression but as a means of documenting my experiences. My travelogues from \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/\" target=\"_blank\">past trips\u003c/a> (such as \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/india/\" target=\"_blank\">India\u003c/a>, \u003ca href=\"http://www.plattyjo.com/hong-kong-borneo-thailand/\" target=\"_blank\">Indonesia\u003c/a>, \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/japan/\" target=\"_blank\">Japan\u003c/a> and \u003ca href=\"http://www.plattyjo.com/hong-kong-china/\" target=\"_blank\">Hong Kong\u003c/a>) include quite a lot of food imagery. I love frequenting marketplaces, which I believe are a marvelous mirror for a country's culture; I learn so much by observing people's interactions when shopping, cooking or dining.\u003c/p>\n\u003cp>\u003cstrong>Sign #5: Daydreams about the next meal while still eating the current one.\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I'm definitely guilty of chatting about where to have dinner while still chewing on my lunchtime sandwich. The act of eating makes me think about food, want to talk about food and...eat more food. I'm fortunate to have plenty of enablers, erm, friends, who share my love for all things culinary and don't get bored by my endless foodie chatter.\u003c/p>\n\u003cfigure id=\"attachment_80122\" class=\"wp-caption aligncenter\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/turducken.jpg\">\u003cimg class=\"size-medium wp-image-80122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/turducken-e1396645657487-250x290.jpg\" alt=\"Jenny Turducken\" width=\"250\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Posing happily with a bacon-wrapped Turducken served at one of my collaborative birthday dinners! (\u003ca href=\"https://flic.kr/p/CqafV\" target=\"_blank\">Trevor Hartsell/Flickr\u003c/a>)\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "As a follow-up to my previous post, \"5 Telltale Signs of Foodie Behavior in the Wild,\" I thought I'd share some of my own personal reflections that might shed some light on why we foodies are such a quirky bunch.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80083\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0396.jpg\">\u003cimg class=\"size-large wp-image-80083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0396-1024x316.jpg\" alt=\"Line at Franklin's BBQ in Austin, TX\" width=\"1024\" height=\"316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line at Franklin's BBQ in Austin, TX (click to enlarge)\u003c/figcaption>\u003c/figure>\n\u003cp>As a follow-up to my previous post, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/07/5-telltale-signs-of-foodie-behavior-in-the-wild/\">5 Telltale Signs of Foodie Behavior in the Wild\u003c/a>,\" I thought I'd share some of my own personal reflections that might shed some light on why we foodies are such a quirky bunch.\u003c/p>\n\u003cp>\u003cstrong>Sign #1: Can often be found waiting in long lines for food, especially for Sunday brunch or for trendy and/or obscure items.\u003c/strong>\u003c/p>\n\u003cp>While waiting in a three-hour line for \u003ca href=\"https://franklinbarbecue.com/\" target=\"_blank\">Franklin's BBQ\u003c/a> in Austin, TX, it definitely occurred to me (and several of my fellow foodies) that it was a bit absurd waiting this long for a plate of brisket and ribs. And this line was just as famous as the food; an entrepreneurial individual had even created a successful business renting out lawn chairs to weary BBQ fans standing on their feet for hours.\u003c/p>\n\u003cp>But we're great at rationalizing our actions. \"I'm in town for \u003ca href=\"http://sxsw.com/\" target=\"_blank\">SXSW\u003c/a>; who knows when I'll be back. Might as well stay put!\" Or \"Well, this gives me a chance to finish reading that 800-page novel,\" and \"This beer won't drink itself at 10AM.\" Several people came prepared and set up picnic blankets and had coolers full of drinks, like it was a parking lot tailgate party.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So was it worth it? You do wonder whether the food is delicious in and of itself, or if it's merely the anticipation, or the fact that you're starving by the time you actually get a chance to eat and \u003cem>anything\u003c/em> would taste great by that point.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But lines, sadly, are a fact of everyday life, whether it's at the bank, hospital, post office or DMV. Might as well wait for something fun, right? While some will wait hours, or even days, for the newest iPhone, or concert tickets, or for the doors to open on Black Friday, foodies are willing to wait for a delicious meal. And yes, we're definitely guilty of chasing trends and hyping them up and can definitely suffer from FOMO (fear of missing out.) In the end, we need to eat anyway. So for us, as this is our passionate pastime, why squander the opportunity to really enjoy our daily allotment of calories? Besides, we'll be able to flaunt the fruit of our labor later on (see Sign #4.)\u003c/p>\n\u003cp>\u003cstrong>Sign #2: Endlessly obsesses over menu before ordering.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80102\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-80102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu1.jpg\" alt=\"What to get, what to get?\" width=\"1024\" height=\"795\">\u003cfigcaption class=\"wp-caption-text\">What to get, what to get? (Photo: Jenny Oh)\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of FOMO -- this crops up whenever I go to a new restaurant, particularly one that has a lot of buzz, is out-of-town or expensive. When I know my ability to return to an establishment will be difficult -- whether due to crowds, location or the limits of my bank account -- the stakes are raised and I tend to fret over my order. Should I get what people are raving about (unless of course, it has \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/02/melon-and-licorice-enemies-of-my-palate/\" target=\"_blank\">melon or licorice\u003c/a> in it)? Or should I choose a more conservative entree and eschew the entree that looks like a molecular gastronomy experiment gone awry? And don't get me started on menus that are mini-novellas, with endless pages to flip through. If left to my own devices, I'd sit there for an hour studying the menu (and shamelessly gawking at other diners' plates); fortunately, a server appearing at my table will pressure me to hurry up and make up my mind. But one unexpected perk has emerged after all of these years of scrutinizing menus: I rarely experience any regrets when it comes to my meal, whereas my husband often turns to me and says, \"I should have ordered what you have. Can I have another bite?\"\u003c/p>\n\u003cp>\u003cstrong>Sign #3: Waits to eat food until the perfect photograph is captured for posterity and social media.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80074\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Screen-Shot-2014-04-04-at-10.30.20-AM.png\">\u003cimg class=\"size-medium wp-image-80074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Screen-Shot-2014-04-04-at-10.30.20-AM-290x236.png\" alt=\"Food Pornography\" width=\"290\" height=\"236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yours truly, food pornographer in action while husband waits...and waits. \u003ca href=\"https://flic.kr/p/5AS7xf\" target=\"_blank\">(Dennis Pasco/Flickr)\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>So to answer the earlier question of whether my three-hour-wait-for-a-plate-of-BBQ was worth it -- the answer is yes. It was one of the best plates of BBQ I've ever eaten, and that's speaking as an erstwhile Southerner. But of course, I had to take a photo before I took my first bite of pork ribs.\u003c/p>\n\u003cp>I know that food photography in restaurants \u003ca href=\"http://eater.com/archives/2010/03/29/achatz-to-bloggers-stop-taking-photos-your-food-is-getting-cold.php\" target=\"_blank\">drives some chefs crazy\u003c/a>, although some embrace it and \u003ca href=\"http://connect.dpreview.com/post/3077620079/exposure-april-bloomfield\" target=\"_blank\">even share their own snaps\u003c/a> -- but the \u003ca href=\"http://www.nytimes.com/2013/01/23/dining/restaurants-turn-camera-shy.html\" target=\"_blank\">debate over etiquette\u003c/a> continues, with a few establishments \u003ca href=\"http://eater.com/archives/2014/02/14/french-chefs-want-diners-to-stop-taking-food-photos.php\" target=\"_blank\">even resorting to outright camera bans\u003c/a>.\u003c/p>\n\u003cp>I try not to be a jerk and never use a flash, take my photos quickly and discreetly when possible -- or \u003ca href=\"https://flic.kr/p/7oBp5v\" target=\"_blank\">not at all\u003c/a>. But as a food blogger and connoisseur, I usually do have my point-and-shoot camera with me. My husband knows to wait until I'm done before he can eat, which admittedly, can be difficult at times (like when he's ravenous.)\u003c/p>\n\u003cp>But now I have proof that I visited the venerable Franklin's BBQ, and people just love to humble brag, right? As foodhunters, our food pornography is our virtual trophy.\u003c/p>\n\u003cp>\u003cstrong>Sign #4: Uploads food porn to multiple social media networks.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80089\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0420.jpg\">\u003cimg class=\"size-medium wp-image-80089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/IMG_0420-290x217.jpg\" alt=\"Franklin's BBQ plate\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Franklin's BBQ plate: Even after three hours, I couldn't eat all of this amazing food!\u003c/figcaption>\u003c/figure>\n\u003cp>Our images flood our friends' social media feeds like a tsunami wave, spawning envy from fellow foodies and ridicule from others (conduct a search for the \"Meanwhile on Instagram\" meme as a funny example.) Others use their photos to accompany their Yelp! reviews; I tend to collect mine in \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157632430919842/\" target=\"_blank\">my food porn sets on Flickr\u003c/a>.\u003c/p>\n\u003cp>I also try not to share photos of every single bowl of cereal I've ever eaten and other mundane items (although I did conduct a wacky challenge of \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157611984930675\" target=\"_blank\">eating and photographing bacon everyday\u003c/a> back in 2009). As an amateur shutterbug, photos are not only my form of artistic expression but as a means of documenting my experiences. My travelogues from \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/\" target=\"_blank\">past trips\u003c/a> (such as \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/india/\" target=\"_blank\">India\u003c/a>, \u003ca href=\"http://www.plattyjo.com/hong-kong-borneo-thailand/\" target=\"_blank\">Indonesia\u003c/a>, \u003ca href=\"http://www.plattyjo.com/category/imagery/travel/japan/\" target=\"_blank\">Japan\u003c/a> and \u003ca href=\"http://www.plattyjo.com/hong-kong-china/\" target=\"_blank\">Hong Kong\u003c/a>) include quite a lot of food imagery. I love frequenting marketplaces, which I believe are a marvelous mirror for a country's culture; I learn so much by observing people's interactions when shopping, cooking or dining.\u003c/p>\n\u003cp>\u003cstrong>Sign #5: Daydreams about the next meal while still eating the current one.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm definitely guilty of chatting about where to have dinner while still chewing on my lunchtime sandwich. The act of eating makes me think about food, want to talk about food and...eat more food. I'm fortunate to have plenty of enablers, erm, friends, who share my love for all things culinary and don't get bored by my endless foodie chatter.\u003c/p>\n\u003cfigure id=\"attachment_80122\" class=\"wp-caption aligncenter\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/turducken.jpg\">\u003cimg class=\"size-medium wp-image-80122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/turducken-e1396645657487-250x290.jpg\" alt=\"Jenny Turducken\" width=\"250\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Posing happily with a bacon-wrapped Turducken served at one of my collaborative birthday dinners! (\u003ca href=\"https://flic.kr/p/CqafV\" target=\"_blank\">Trevor Hartsell/Flickr\u003c/a>)\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability: \"Grass Fed\" features Joel Salatin of Polyface Farm",
"title": "The Lexicon of Sustainability: \"Grass Fed\" features Joel Salatin of Polyface Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365168419\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>What does it mean to eat grass fed beef? What are the larger implications of producing and eating grass fed beef on animals, the environment and ourselves? In this new video, \"Grass Fed\" from \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a> project, filmmaker \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> explores grass farming, rotational grazing, industrial feed lots or Concentrated Animal Feed Operations (CAFOs), carbon sequestration and other concepts. The video features Virginia-based farmer Joel Salatin of Polyface Farm (you may recognize him from the documentary \u003ca href=\"http://www.imdb.com/title/tt1286537/?ref_=nm_flmg_slf_5\" target=\"_blank\">\u003cem>Food, Inc\u003c/em>\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from Farmer \u003ca href=\"http://www.polyfacefarms.com/\" target=\"_blank\">Joel Salatin of Polyface Farms\u003c/a>, Virginia\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Role models:\u003c/strong> \"Well, number one was my Dad. My Dad was an early adherent to organic gardening and farming. And his Dad, my grandfather, was a charter subscriber to Rodale’s \u003cem>Organic Gardening\u003c/em> and \u003cem>Farming Magazine\u003c/em> when it first came out in 1947, '48. My awareness and lineage, I would say , we don't have a conversion express. We were born lunatics so it goes deep. It's way, way back there.\"\u003c/p>\n\u003cfigure id=\"attachment_80030\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_Roughcut_09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_Roughcut_09-290x163.jpg\" alt=\"Farmer Joel Salatin of Polyface Farms\" width=\"290\" height=\"163\" class=\"size-medium wp-image-80030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Joel Salatin of Polyface Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Consumers and convenience:\u003c/strong> \"There's no question, farmers, the food system will bend to whatever consumers demand. One of the biggest misnomers in the whole food system right now are consumers who demand me to have my product at Walmart. That's one of the biggest, I don't know what, fallacies or whatever. Not only do I not want to be at Walmart, I don't even think there should be a Walmart...I think that is perhaps one of the single biggest consumer issues...because all of us, me included, all of us like convenience. We like it to be easy. We like to think that we can fundamentally change everything without changing very much about our lives or about our awareness or about our eating habits or lifestyle. The fact is we are so far off where we need to be that it's going to take all of us fundamentally changing some pretty basic things and not just making it a 10% deviation from what we're doing now.\"\u003c/p>\n\u003cp>\u003cstrong>On not being certified organic:\u003c/strong> \"I've always said that organic is not a codified thing. It's a movement, it's a system of thought...We have a 24/7, 365 open-door policy that anyone can come from anywhere in the world, at any time to see anything unannounced. That's our commitment to transparency on open sourcing. Show me the organic farm that will do that and you're onto something.\"\u003c/p>\n\u003cfigure id=\"attachment_80032\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_09-290x163.jpg\" alt='Screenshot from \"Grass Fed video\"' width=\"290\" height=\"163\" class=\"size-medium wp-image-80032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Screenshot from \"Grass Fed video\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grass fed vs corn fed:\u003c/strong> \"Grass fed is much superior, much superior nutritionally...It's ecologically healing, instead of ecologically destroying. It’s fundamentally different and superior by every measure you can measure. It's even more productive per acre. You actually produce more for acre as well.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>On locally produced being the accepted standard of the future:\u003c/strong> \"I went to this restaurant...that was like a farm-to-table type. There’s a chalkboard and they listed out all of the foods that they were serving. They had Polyface chicken there, and I said to the waitress, 'I’m actually going to be on that farm tomorrow. I think I'm obviously going to have that chicken because I'm going to be there tomorrow and it would be nice to have that.'\"\u003c/p>\n\u003cp>\"The chef sat down with me at the counter because it was at the end of the night. And we just had we struck up a conversation and I said, 'It must be nice to you to be able to have...so many agricultural resources nearby. You can actually have that chalkboard there.'\"\u003c/p>\n\u003cp>\"And he said, 'I hate that chalkboard. I think it's pathetic.' And I asked him, 'Why?' He said, 'I hate the fact that...I have to tell you that all of these vegetables and all of this food that I'm serving is local. Wouldn't it be great if you just knew wherever you went that it was local to that place and that everything would have a little bit different personality because of it?'\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX15_mobstocking.jpg\">\u003cimg class=\"alignnone size-full wp-image-76660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX15_mobstocking.jpg\" alt=\"grassfed vs. cornfed\" width=\"1368\" height=\"1149\">\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365168419\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>What does it mean to eat grass fed beef? What are the larger implications of producing and eating grass fed beef on animals, the environment and ourselves? In this new video, \"Grass Fed\" from \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a> project, filmmaker \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> explores grass farming, rotational grazing, industrial feed lots or Concentrated Animal Feed Operations (CAFOs), carbon sequestration and other concepts. The video features Virginia-based farmer Joel Salatin of Polyface Farm (you may recognize him from the documentary \u003ca href=\"http://www.imdb.com/title/tt1286537/?ref_=nm_flmg_slf_5\" target=\"_blank\">\u003cem>Food, Inc\u003c/em>\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from Farmer \u003ca href=\"http://www.polyfacefarms.com/\" target=\"_blank\">Joel Salatin of Polyface Farms\u003c/a>, Virginia\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Role models:\u003c/strong> \"Well, number one was my Dad. My Dad was an early adherent to organic gardening and farming. And his Dad, my grandfather, was a charter subscriber to Rodale’s \u003cem>Organic Gardening\u003c/em> and \u003cem>Farming Magazine\u003c/em> when it first came out in 1947, '48. My awareness and lineage, I would say , we don't have a conversion express. We were born lunatics so it goes deep. It's way, way back there.\"\u003c/p>\n\u003cfigure id=\"attachment_80030\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_Roughcut_09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_Roughcut_09-290x163.jpg\" alt=\"Farmer Joel Salatin of Polyface Farms\" width=\"290\" height=\"163\" class=\"size-medium wp-image-80030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Joel Salatin of Polyface Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Consumers and convenience:\u003c/strong> \"There's no question, farmers, the food system will bend to whatever consumers demand. One of the biggest misnomers in the whole food system right now are consumers who demand me to have my product at Walmart. That's one of the biggest, I don't know what, fallacies or whatever. Not only do I not want to be at Walmart, I don't even think there should be a Walmart...I think that is perhaps one of the single biggest consumer issues...because all of us, me included, all of us like convenience. We like it to be easy. We like to think that we can fundamentally change everything without changing very much about our lives or about our awareness or about our eating habits or lifestyle. The fact is we are so far off where we need to be that it's going to take all of us fundamentally changing some pretty basic things and not just making it a 10% deviation from what we're doing now.\"\u003c/p>\n\u003cp>\u003cstrong>On not being certified organic:\u003c/strong> \"I've always said that organic is not a codified thing. It's a movement, it's a system of thought...We have a 24/7, 365 open-door policy that anyone can come from anywhere in the world, at any time to see anything unannounced. That's our commitment to transparency on open sourcing. Show me the organic farm that will do that and you're onto something.\"\u003c/p>\n\u003cfigure id=\"attachment_80032\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_09-290x163.jpg\" alt='Screenshot from \"Grass Fed video\"' width=\"290\" height=\"163\" class=\"size-medium wp-image-80032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Screenshot from \"Grass Fed video\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grass fed vs corn fed:\u003c/strong> \"Grass fed is much superior, much superior nutritionally...It's ecologically healing, instead of ecologically destroying. It’s fundamentally different and superior by every measure you can measure. It's even more productive per acre. You actually produce more for acre as well.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>On locally produced being the accepted standard of the future:\u003c/strong> \"I went to this restaurant...that was like a farm-to-table type. There’s a chalkboard and they listed out all of the foods that they were serving. They had Polyface chicken there, and I said to the waitress, 'I’m actually going to be on that farm tomorrow. I think I'm obviously going to have that chicken because I'm going to be there tomorrow and it would be nice to have that.'\"\u003c/p>\n\u003cp>\"The chef sat down with me at the counter because it was at the end of the night. And we just had we struck up a conversation and I said, 'It must be nice to you to be able to have...so many agricultural resources nearby. You can actually have that chalkboard there.'\"\u003c/p>\n\u003cp>\"And he said, 'I hate that chalkboard. I think it's pathetic.' And I asked him, 'Why?' He said, 'I hate the fact that...I have to tell you that all of these vegetables and all of this food that I'm serving is local. Wouldn't it be great if you just knew wherever you went that it was local to that place and that everything would have a little bit different personality because of it?'\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX15_mobstocking.jpg\">\u003cimg class=\"alignnone size-full wp-image-76660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX15_mobstocking.jpg\" alt=\"grassfed vs. cornfed\" width=\"1368\" height=\"1149\">\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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"disqusTitle": "CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\"",
"title": "CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79320\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\" alt=\"Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\" width=\"770\" height=\"433\" class=\"size-full wp-image-79320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>While eating at a diner one day, Director Anthony Lucero saw the Latino dishwasher in the back and wondered, “What does he want to do with his life? What does he aspire to be?” Thus came the inspiration for his directorial debut, “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>,” which follows Juana Martinez (Dianna Torres), a single mother working to support her aging father and young daughter. After being robbed at her family’s fruit stand, Juana gets a job at a local Japanese restaurant. Her growing passion for sushi and her talent in the kitchen do not go unnoticed by Aki (Yutaka Takeuchi), the lead sushi chef. However, she is met with opposition by the restaurant owner, as she does not meet the traditional expectations of a sushi chef. To prove her worth, she enters a sushi making competition, where she showcases her signature roll: the Green Diablo Roll. This bittersweet film, a Bay Area local production, explores the very real notion of food authenticity through the lens of gender and race. \u003c/p>\n\u003cp>I sat down with Lucero during \u003ca href=\"http://caamfest.com/2014/\">CAAMFest 2014\u003c/a> to talk about the making of the Green Diablo Roll and why he believes this story is important.\u003c/p>\n\u003cfigure id=\"attachment_79319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\" alt=\"“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you come up with the Green Diablo Roll?\u003c/strong>\u003c/p>\n\u003cp>AL: I was trying to think how could we wrap sushi without using the nori. I saw a poblano pepper and was like maybe. So I wrote [in the screenplay] that she wraps [the sushi] in the poblano pepper. I didn't even know if that was possible. When I gave [the screenplay] to Tomoharu [Nakamura]—the sushi chef consultant on the film—to look at, I wasn't sure if he would understand. He calls me up one day and he's like, “Come to the restaurant, I want to show you the competition food.” So I go to Tomoharu’s restaurant [and] he does the Green Diablo Roll! I was like, “Is that a roasted poblano?” I was freaking out. He totally shocked me! He said it was very difficult to make the Green Diablo Roll, to actually get the pepper just flat and straight. You have to peel off the skin and just roll it perfectly. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Why are people so interested in this story?\u003cbr>\n\u003c/strong>\u003cbr>\nAL: A lot of people can relate to Juana. I think all the characters are relatable but I think it's an underdog story and people love underdogs. I think if you’re male or female, old or young you can relate to Juana and her struggle.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=WeTiZilDwcE]\u003c/p>\n\u003cp>Catch “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>” Thursday, March 20 at 9pm at New People Cinema in San Francisco’s Japantown and two encore presentations Saturday and Sunday at the New Parkway Theater in Oakland, CA at 5:30pm and 12:30pm, respectively. \u003c/p>\n\u003chr>\n\u003cp>“\u003ca href=\"http://caamfest.com/2014/films/zone-pro-site/\">Zone Pro Site: The Moveable Feast\u003c/a>,” is a Taiwanese comedic film. CAAMFest screenings are co-presented by La Cocina. The film will be shown at the Sundance Kabuki Cinemas on Thursday, March 20 (21 and over) at 9:20pm. There will also be a free screening at Coppola Theater at San Francisco State University on Friday, March 21 at 4pm.\u003c/p>\n\u003cfigure id=\"attachment_79321\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\" alt=\"The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\" width=\"770\" height=\"433\" class=\"size-full wp-image-79321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the film’s description, originally posted at CAAMFest by Jackson Scarlett:\u003c/p>\n\u003cp>Wan, daughter of the legendary chef Master Fly Spirit, has run into some bad luck: Her boyfriend has disappeared, her modeling career just isn’t taking off and now a pair of grub-loving debt collectors are after her for a huge amount she can’t pay. What’s a girl to do but run back home to Mama? As it turns out, her plucky, showtune-loving stepmother, Puffy, is in the same boat and has beaten a path back to a small shop in a country market. On cue, an opportunity (and heartthrob Yan Yo) appears for Wan to make the cash she needs, and then some—if only she could find Master Fly Spirits’ secret recipes.\u003c/p>\n\u003cp>“Tropical Fish” director Yu-Hsun Chen returns after 16 years with this colorful pop comedy celebrating badoh, the Taiwanese outdoor banquet tradition. Blending multiple genres with plates full of gourmet grub and a hefty helping of food-fanatic classics like Juzo Itami’s “Tampopo” and Stephen Chow’s “The God of Cookery,” “Zone Pro Site” stretches like a street noodle, but always remains satisfyingly toothsome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Tdf4XElqDqw]\u003c/p>\n\n",
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"excerpt": "Check out the Food Film screenings presented at CAAMFest this week: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast.\" Find out the story behind the making of the Green Diablo Roll.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79320\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\" alt=\"Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\" width=\"770\" height=\"433\" class=\"size-full wp-image-79320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>While eating at a diner one day, Director Anthony Lucero saw the Latino dishwasher in the back and wondered, “What does he want to do with his life? What does he aspire to be?” Thus came the inspiration for his directorial debut, “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>,” which follows Juana Martinez (Dianna Torres), a single mother working to support her aging father and young daughter. After being robbed at her family’s fruit stand, Juana gets a job at a local Japanese restaurant. Her growing passion for sushi and her talent in the kitchen do not go unnoticed by Aki (Yutaka Takeuchi), the lead sushi chef. However, she is met with opposition by the restaurant owner, as she does not meet the traditional expectations of a sushi chef. To prove her worth, she enters a sushi making competition, where she showcases her signature roll: the Green Diablo Roll. This bittersweet film, a Bay Area local production, explores the very real notion of food authenticity through the lens of gender and race. \u003c/p>\n\u003cp>I sat down with Lucero during \u003ca href=\"http://caamfest.com/2014/\">CAAMFest 2014\u003c/a> to talk about the making of the Green Diablo Roll and why he believes this story is important.\u003c/p>\n\u003cfigure id=\"attachment_79319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\" alt=\"“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you come up with the Green Diablo Roll?\u003c/strong>\u003c/p>\n\u003cp>AL: I was trying to think how could we wrap sushi without using the nori. I saw a poblano pepper and was like maybe. So I wrote [in the screenplay] that she wraps [the sushi] in the poblano pepper. I didn't even know if that was possible. When I gave [the screenplay] to Tomoharu [Nakamura]—the sushi chef consultant on the film—to look at, I wasn't sure if he would understand. He calls me up one day and he's like, “Come to the restaurant, I want to show you the competition food.” So I go to Tomoharu’s restaurant [and] he does the Green Diablo Roll! I was like, “Is that a roasted poblano?” I was freaking out. He totally shocked me! He said it was very difficult to make the Green Diablo Roll, to actually get the pepper just flat and straight. You have to peel off the skin and just roll it perfectly. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Why are people so interested in this story?\u003cbr>\n\u003c/strong>\u003cbr>\nAL: A lot of people can relate to Juana. I think all the characters are relatable but I think it's an underdog story and people love underdogs. I think if you’re male or female, old or young you can relate to Juana and her struggle.\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/WeTiZilDwcE'\n title='//www.youtube.com/embed/WeTiZilDwcE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Catch “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>” Thursday, March 20 at 9pm at New People Cinema in San Francisco’s Japantown and two encore presentations Saturday and Sunday at the New Parkway Theater in Oakland, CA at 5:30pm and 12:30pm, respectively. \u003c/p>\n\u003chr>\n\u003cp>“\u003ca href=\"http://caamfest.com/2014/films/zone-pro-site/\">Zone Pro Site: The Moveable Feast\u003c/a>,” is a Taiwanese comedic film. CAAMFest screenings are co-presented by La Cocina. The film will be shown at the Sundance Kabuki Cinemas on Thursday, March 20 (21 and over) at 9:20pm. There will also be a free screening at Coppola Theater at San Francisco State University on Friday, March 21 at 4pm.\u003c/p>\n\u003cfigure id=\"attachment_79321\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\" alt=\"The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\" width=\"770\" height=\"433\" class=\"size-full wp-image-79321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the film’s description, originally posted at CAAMFest by Jackson Scarlett:\u003c/p>\n\u003cp>Wan, daughter of the legendary chef Master Fly Spirit, has run into some bad luck: Her boyfriend has disappeared, her modeling career just isn’t taking off and now a pair of grub-loving debt collectors are after her for a huge amount she can’t pay. What’s a girl to do but run back home to Mama? As it turns out, her plucky, showtune-loving stepmother, Puffy, is in the same boat and has beaten a path back to a small shop in a country market. On cue, an opportunity (and heartthrob Yan Yo) appears for Wan to make the cash she needs, and then some—if only she could find Master Fly Spirits’ secret recipes.\u003c/p>\n\u003cp>“Tropical Fish” director Yu-Hsun Chen returns after 16 years with this colorful pop comedy celebrating badoh, the Taiwanese outdoor banquet tradition. Blending multiple genres with plates full of gourmet grub and a hefty helping of food-fanatic classics like Juzo Itami’s “Tampopo” and Stephen Chow’s “The God of Cookery,” “Zone Pro Site” stretches like a street noodle, but always remains satisfyingly toothsome.\u003c/p>\n\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/Tdf4XElqDqw'\n title='//www.youtube.com/embed/Tdf4XElqDqw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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