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"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365168407\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77107\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09.jpg\">\u003cimg class=\"size-thumbnail wp-image-77107\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09-e1390537002203-190x190.jpg\" alt=\"Dr. Vandana Shiva\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Vandana Shiva\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.nytimes.com/2013/05/14/business/monsanto-victorious-in-genetic-seed-case.html\" target=\"_blank\">agriculture companies control the patents and production of seeds\u003c/a> used by many commercial farmers, \u003ca href=\"http://science.kqed.org/quest/2010/09/17/reporters-notes-backyard-seed-banks/\" target=\"_blank\">backyard gardeners\u003c/a> and \u003ca href=\"http://science.kqed.org/quest/2008/03/13/seed-banking-saving-both-agri-and-culture/\" target=\"_blank\">local seed banks\u003c/a> strive to preserve both the culture and biodiversity of seeds through their own methods. The latest video from \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The 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> explores seed banks, seed swaps and the work of environmental activist, author and physicist \u003ca href=\"http://seedfreedom.in/\" target=\"_blank\">Dr. Vandana Shiva\u003c/a>, who explains the \"seed sovereignty\" movement.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://www.westcountyseedbank.blogspot.com\" target=\"_blank\">Sara McCamant of West County Community Seed Exchange\u003c/a>\u003c/strong>, Sebastopol, CA\u003c/p>\n\u003cp>\u003cstrong>On creating a seed exchange program:\u003c/strong>\u003cbr>\n\"I have been running large educational garden projects for 25 years in Northern California. A small group of us were looking at what was missing to make a stronger, more resilient local food system in Sonoma County. I had always wanted to do more with seed and create a stronger network of seed savers after organizing yearly seed swaps. We saw the need for local seed as the first link to local resilience and sustainability [and] decided to launch a community seed bank where we would network with other seed savers and start a repository of locally-grown seed.\"\u003c/p>\n\u003cp>\u003cstrong>Their big picture goal:\u003c/strong>\u003cbr>\n\"The original mission of the seed exchange is to create a repository of locally-grown seed, build a network of seed savers and teach seed saving and the importance of local seed in our community. We have since added care for a community seed garden as part of our work.\"\u003c/p>\n\u003cp>\u003cstrong>Preserving diversity:\u003c/strong>\u003cbr>\n\"The world of seed has quickly been taken over by large agro-chemical companies like Monsanto and Bayer. We have seen a huge loss of diversity of varieties of what is available in the food world in this consolidation. Seed is the first link of the food system and if that is dominated by large multinational companies, perhaps it is not so good for local resilience. Gardeners and small farmers need to integrate seed saving back into their systems and help build a strong local system to save and preserve varieties -- and also to adapt varieties to local climates.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Community building:\u003c/strong>\u003cbr>\n\"It's also a great activity to do in community. Someone saving seed alone will just end up with a closet of old seeds, as you end up with thousands of seeds when you save [them]. But if you share and network, someone else can save some and you can save some. And then you can share them. Seed is a great investment; one seed can lead to thousands of seed.\"\u003c/p>\n\u003cp>\u003cstrong>Serving as role models:\u003c/strong>\u003cbr>\n\"There are a few of us who were the original seed libraries/banks, and many of the models have been based on the work that those original groups have done. The West County Community Seed Exchange is unique in that we only offer locally-grown seed. Our commitment is to local seed, while others such as \u003ca href=\"http://www.richmondgrowsseeds.org/\" target=\"_blank\">Richmond Grows\u003c/a> is also focused on seed access to promote people just being able to grow food. So they offer bought seed or donated seed from seed companies. We are also unique in that we are do not have a publicly accessible location like a library. We want to talk to the people who come, share information and hope they will sit in on a class. So we are open once a month [at a local church] for people to check out free seed and offer a class also. The seed garden is also at the church.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\">\u003cimg class=\"alignnone size-full wp-image-77051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\" alt=\"West County Community Seed Exchange\" width=\"1132\" height=\"768\">\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>\u003c/p>\n\u003cp>\u003cstrong>Community building:\u003c/strong>\u003cbr>\n\"It's also a great activity to do in community. Someone saving seed alone will just end up with a closet of old seeds, as you end up with thousands of seeds when you save [them]. But if you share and network, someone else can save some and you can save some. And then you can share them. Seed is a great investment; one seed can lead to thousands of seed.\"\u003c/p>\n\u003cp>\u003cstrong>Serving as role models:\u003c/strong>\u003cbr>\n\"There are a few of us who were the original seed libraries/banks, and many of the models have been based on the work that those original groups have done. The West County Community Seed Exchange is unique in that we only offer locally-grown seed. Our commitment is to local seed, while others such as \u003ca href=\"http://www.richmondgrowsseeds.org/\" target=\"_blank\">Richmond Grows\u003c/a> is also focused on seed access to promote people just being able to grow food. So they offer bought seed or donated seed from seed companies. We are also unique in that we are do not have a publicly accessible location like a library. We want to talk to the people who come, share information and hope they will sit in on a class. So we are open once a month [at a local church] for people to check out free seed and offer a class also. The seed garden is also at the church.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\">\u003cimg class=\"alignnone size-full wp-image-77051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\" alt=\"West County Community Seed Exchange\" width=\"1132\" height=\"768\">\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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"content": "\u003cdiv class=\"single-video\">\u003c/div>\n\u003cfigure id=\"attachment_77104\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/AaronWeber.jpg\">\u003cimg class=\"size-thumbnail wp-image-77104\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/AaronWeber-190x190.jpg\" alt=\"Aaron Weber, Della Fattoria\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aaron Weber, Della Fattoria\u003c/figcaption>\u003c/figure>\n\u003cp>What's the difference between whole wheat and white bread? This new video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\" rel=\"noopener\">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\" rel=\"noopener\">Douglas Gayeton\u003c/a> explores the differences between breads, their nutrients, and varying origins. Featured are David Bauer of \u003ca href=\"http://www.farmandsparrow.com/\" target=\"_blank\" rel=\"noopener\">Farm and Sparrow Bakery\u003c/a> in Asheville, North Carolina and Aaron Weber of Petaluma's \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\" rel=\"noopener\">Della Fattoria\u003c/a>, a family business founded by his parents Edmund and Kathleen in the late 90s.\u003c/p>\n\u003cp>And the \u003ca href=\"http://www.browercenter.org/exhibitions/lexicon/events\" target=\"_blank\" rel=\"noopener\">David Brower Center\u003c/a> in Berkeley is hosting a \u003ca href=\"http://www.brownpapertickets.com/event/552888\" target=\"_blank\" rel=\"noopener\">free afternoon event\u003c/a> on March 1 in conjunction with its ongoing \"Lexicon of Sustainability\" informational artworks exhibit. There will be a whole host of family activities, including a seed swap, an opportunity to talk to grain and urban gardening experts, whole-grain pizza and musical sing-a-longs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX155_KNOWYOURBAKER.jpg\">\u003cimg class=\"alignnone size-full wp-image-77103\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX155_KNOWYOURBAKER.jpg\" alt=\"Della Fattoria\" width=\"1611\" height=\"977\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Real Food, Real Movies: The Contest",
"title": "Real Food, Real Movies: The Contest",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n[youtube //player.vimeo.com/video/87606652]\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n[youtube //player.vimeo.com/video/86465107]\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n[youtube //player.vimeo.com/video/87607683]\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n[youtube //player.vimeo.com/video/87607685]\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[contextly_sidebar id=\"40dab426f487ed5297b078bf75db689a\"]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365168370\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"560\" height=\"403\">\u003c/iframe>\u003c/div>\n\u003cp>In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers \u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">never gets eaten\u003c/a>. But cooperative associations of organic food producers like \u003ca href=\"http://www.marinorganic.org/\" target=\"_blank\">Marin Organic\u003c/a> based in Point Reyes Station are striving to cut down on food waste. They organize \u003ca href=\"http://www.marinorganic.org/food-justice/\" target=\"_blank\">volunteer-driven events\u003c/a> for individuals to glean, or gather up leftover crops from local farms, that can be donated to food banks, school lunch programs and other non-profits. Learn more about gleaning and other efforts to combat food waste in this new video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project and 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>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-77111\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\" alt=\"Organic Gleaning Team\" width=\"1673\" height=\"941\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers never gets eaten. But cooperative associations of organic food producers like Marin Organic based in Point Reyes Station are striving to cut down on food waste. Learn more in this new video from \"Lexicon of Sustainability\" filmmaker Douglas Gayeton.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365168370\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"560\" height=\"403\">\u003c/iframe>\u003c/div>\n\u003cp>In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers \u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">never gets eaten\u003c/a>. But cooperative associations of organic food producers like \u003ca href=\"http://www.marinorganic.org/\" target=\"_blank\">Marin Organic\u003c/a> based in Point Reyes Station are striving to cut down on food waste. They organize \u003ca href=\"http://www.marinorganic.org/food-justice/\" target=\"_blank\">volunteer-driven events\u003c/a> for individuals to glean, or gather up leftover crops from local farms, that can be donated to food banks, school lunch programs and other non-profits. Learn more about gleaning and other efforts to combat food waste in this new video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project and 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>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-77111\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\" alt=\"Organic Gleaning Team\" width=\"1673\" height=\"941\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Lexicon of Sustainability Exhibit Opens This Week at the David Brower Center",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BR44_Lexicon_graphic_04.jpg\">\u003cimg class=\"alignnone size-full wp-image-76655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BR44_Lexicon_graphic_04.jpg\" alt=\"lexicon of sustainability\" width=\"576\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>You may be familiar with Douglas Gayeton and Laura Howard-Gayeton's multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>,\" which has been showcased at \u003ca href=\"http://www.pbs.org/food/features/the-lexicon-of-sustainability-the-story-of-an-egg/\" target=\"_blank\">PBS.org/food\u003c/a>. (And I've interviewed Douglas for a previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Bay Area Bites post\u003c/a>.) They'll be premiering a whole new series of videos in early February, and a \u003ca href=\"http://www.browercenter.org/exhibitions/lexicon/events\" target=\"_blank\">photography exhibit\u003c/a> will be opening at the David Brower Center in Berkeley.\u003cbr>\n[youtube //player.vimeo.com/video/75177689?title=0&byline=0&portrait=0]\u003cbr>\nThe opening reception kicks off in the Hazel Wolf Gallery on Thursday, February 6 from 6:30-9:00pm. The public will get a first look of Douglas' large-scale \"information artworks\" that profile food producers and other individuals from agricultural communities around the country. A selection of shorts from the \"Know Your Food\" film series will be screened for guests, live music performed by \u003ca href=\"http://thepineneedles.net/about-us\" target=\"_blank\">The Pine Needles\u003c/a> and local microbrews and edibles sourced by Whole Foods Market.\u003c/p>\n\u003cp>Admission is free, but be sure to \u003ca href=\"http://www.brownpapertickets.com/event/552867\" target=\"_blank\">RSVP to attend\u003c/a>. And check out \u003ca href=\"http://www.browercenter.org/exhibitions/lexicon/events\" target=\"_blank\">the calendar for an ongoing series of events\u003c/a> that will run through May, including a seed swap, homesteading workshops, an opportunity to paint your own information artworks, a dinner hosted by local chefs and more.\u003c/p>\n\u003cp>\u003cstrong>David Brower Center\u003c/strong>\u003cbr>\n2150 Allston Way, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/l711C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: 510.809.0900\u003cbr>\n\u003cstrong>Gallery Hours:\u003c/strong> Monday - Friday, 10am-5pm; Sundays, 10am-1pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/davidbrowercenter\" target=\"_blank\">David Brower Center\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/browercenter\" target=\"_blank\">@BrowerCenter\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Budweiser's 'Puppy Love' Ad Wins Super Bowl Viewers' Hearts",
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"content": "\u003cfigure id=\"attachment_77568\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/puppylove032way-1bfedb1c1181d6660f9f8a7aeb481c89d192f12f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/puppylove032way-1bfedb1c1181d6660f9f8a7aeb481c89d192f12f.jpg\" alt=\"Puppy + Clydesdale = awww. Photo: Anheuser-Busch.com\" width=\"560\" class=\"size-full wp-image-77568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Puppy + Clydesdale = awww. Photo: Anheuser-Busch.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/104192887/mark-memmott\">Mark Memmott\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/03/270897885/budweisers-puppy-love-ad-wins-super-bowl-viewers-hearts\">The Two-Way at NPR\u003c/a> (2/3/14)\u003c/p>\n\u003cp>The Super Bowl sure didn't live up to expectations. Pigskin prognosticators told us it would be a close game between the NFL's two best teams.\u003c/p>\n\u003cp>Instead, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/02/270657316/seattle-dominates-denver-to-win-its-first-super-bowl-victory\" target=\"_blank\">Seattle won a 43-8 laugher\u003c/a>. Denver was never really in it.\u003c/p>\n\u003cp>The other big story of every Super Bowl, though, turned out just as experts predicted it would.\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.youtube.com/watch?v=uQB7QRyF4p4\" target=\"_blank\">Puppy Love\u003c/a>,\" Budweiser's latest sentimental spot to use a cute dog and photogenic Clydesdales to sell beer, \u003ca href=\"http://www.usatoday.com/story/money/business/2014/02/02/ad-meter-winner-story/5087939/\" target=\"_blank\">won \u003cem>USA Today\u003c/em>'s annual Super Bowl Ad Meter\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=uQB7QRyF4p4]\u003c/p>\n\u003cp>\"Never mind that it aired with just two minutes left in a dog of a game,\" \u003cem>USA Today\u003c/em> writes, the ad \"about a spunky puppy who is adopted but keeps coming back home to the Clydesdale horse it loves\" scored highest with the newspaper's online audience of 6,272 voters.\u003c/p>\n\u003cp>The commercial, which Budweiser had put online last week, had been a pregame favorite to win viewers' hearts. After all, a similar spot won last year's Ad Meter.\u003c/p>\n\u003cul>\nOther ads that scored well with \u003cem>USA Today\u003c/em>'s panelists:\n\u003cli>Doritos' \"Cowboy Kid\"\u003c/li>\n\u003cli>Budweiser's \"Hero's Welcome\"\u003c/li>\n\u003cli>Doritos' \"Time Machine\"\u003c/li>\n\u003cli>Radio Shack's \"Phone Call\"\u003c/li>\n\u003c/ul>\n\u003cp>As for the trend this year, \u003ca href=\"http://www.nytimes.com/2014/02/03/business/media/after-risque-years-super-bowl-commercials-go-warm-and-fuzzy.html?hpw&rref=business&_r=0\" target=\"_blank\">\u003cem>The New York Times\u003c/em> says\u003c/a> that unlike in other recent years when many of the ads were edgy, \"most of the commercials that Fox broadcast nationally during Super Bowl XLVIII on Sunday sought to invoke fuzzy feelings that would warm the cockles of consumer hearts, if not MetLife Stadium. The television and social media audiences were exhorted repeatedly to forget their troubles and put on a smiley face.\"\u003c/p>\n\u003cul>\nIf you're looking for recaps of the game:\n\u003cli>\"Seahawks Dominate Broncos For Super Bowl Victory.\" (\u003ca href=\"http://www.npr.org/2014/02/03/270874379/seahawks-dominate-broncos-for-super-bowl-victory\" target=\"_blank\">\u003cem>Morning Edition\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"Defense And Special Teams Win It For Seattle In Convincing Fashion.\" (\u003ca href=\"http://seattletimes.com/html/seahawks/2022823508_seahawks03xml.html\" target=\"_blank\">\u003cem>The Seattle Times\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"SEASICK.\" (The \u003ca href=\"http://www.denverpost.com/\" target=\"_blank\">homepage of\u003cem> The Denver Post\u003c/em>\u003c/a>) \u003c/li>\n\u003c/ul>\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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"disqusTitle": "Why Sugar Makes Us Feel So Good",
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"content": "\u003cp>[youtube //www.youtube.com/watch?v=lEXBxijQREo]\u003c/p>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/16/262741403/why-sugar-makes-us-feel-so-good\">The Salt at NPR Food\u003c/a> (1/16/14)\u003c/p>\n\u003cp>Last week, I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260781785/is-sugar-addiction-why-so-many-january-diets-fail\">reported\u003c/a> that scientists are working their way toward a consensus that sugar is addictive. While some researchers are still hesitant to liken sweet stuff to drugs or alcohol, the evidence is accumulating to explain why some of us really struggle to resist or moderate our sugar intake. (I count myself among them.)\u003c/p>\n\u003cp>I mentioned a new book called \u003cem>Why Diets Fail\u003c/em> by \u003ca href=\"http://www.drnicoleavena.com/\">Nicole Avena\u003c/a>, a neuroscientist and research psychologist at Columbia University who has done a lot of work in this area. She's particularly interested in the neurotransmitters and brain receptors involved in eating. In lab experiments with rats, she's shown how overeating tasty foods (like sugar) can produce changes in the brain and behavior that resemble addiction. \u003c/p>\n\u003cp>Avena has also just put out a clever TED-Ed video with colorful visuals to help explain the details of just why sugar makes our brains go bonkers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the video shows, the key player in the reward system of our brain — where we get that feeling of pleasure — is dopamine. Dopamine receptors are all over our brain. And doing a drug like heroin brings on a deluge of dopamine.\u003c/p>\n\u003cp>Guess what happens when we eat sugar? Yes, those dopamine levels also surge — though not nearly as much as they do with heroin.\u003c/p>\n\u003cfigure id=\"attachment_76638\" class=\"wp-caption aligncenter\" style=\"max-width: 595px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sugar-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sugar-video1.jpg\" alt=\"How sugar affects the brain - Nicole Avena, animation by STK Films.\" width=\"595\" height=\"296\" class=\"size-full wp-image-76638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How sugar affects the brain - Nicole Avena, animation by STK Films.\u003c/figcaption>\u003c/figure>\n\u003cp>Still, too much sugar too can steer the brain into overdrive, the video says. And that kickstarts a series of \"unfortunate events\" — loss of control, cravings and increased tolerance to sugar. All of those effects can be physically and psychologically taxing over time, leading to weight gain and dependence.\u003c/p>\n\u003cp>The takeaway is pretty clear: If you're sensitive to sugar and inclined to indulge in a super sugary treat, do it rarely and cautiously. Otherwise, there's a pretty good chance that your brain is going to start demanding sugar loudly and often. And we're probably better off without that extra voice in our head. \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>\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/lEXBxijQREo'\n title='//www.youtube.com/embed/lEXBxijQREo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/16/262741403/why-sugar-makes-us-feel-so-good\">The Salt at NPR Food\u003c/a> (1/16/14)\u003c/p>\n\u003cp>Last week, I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260781785/is-sugar-addiction-why-so-many-january-diets-fail\">reported\u003c/a> that scientists are working their way toward a consensus that sugar is addictive. While some researchers are still hesitant to liken sweet stuff to drugs or alcohol, the evidence is accumulating to explain why some of us really struggle to resist or moderate our sugar intake. (I count myself among them.)\u003c/p>\n\u003cp>I mentioned a new book called \u003cem>Why Diets Fail\u003c/em> by \u003ca href=\"http://www.drnicoleavena.com/\">Nicole Avena\u003c/a>, a neuroscientist and research psychologist at Columbia University who has done a lot of work in this area. She's particularly interested in the neurotransmitters and brain receptors involved in eating. In lab experiments with rats, she's shown how overeating tasty foods (like sugar) can produce changes in the brain and behavior that resemble addiction. \u003c/p>\n\u003cp>Avena has also just put out a clever TED-Ed video with colorful visuals to help explain the details of just why sugar makes our brains go bonkers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the video shows, the key player in the reward system of our brain — where we get that feeling of pleasure — is dopamine. Dopamine receptors are all over our brain. And doing a drug like heroin brings on a deluge of dopamine.\u003c/p>\n\u003cp>Guess what happens when we eat sugar? Yes, those dopamine levels also surge — though not nearly as much as they do with heroin.\u003c/p>\n\u003cfigure id=\"attachment_76638\" class=\"wp-caption aligncenter\" style=\"max-width: 595px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sugar-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sugar-video1.jpg\" alt=\"How sugar affects the brain - Nicole Avena, animation by STK Films.\" width=\"595\" height=\"296\" class=\"size-full wp-image-76638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How sugar affects the brain - Nicole Avena, animation by STK Films.\u003c/figcaption>\u003c/figure>\n\u003cp>Still, too much sugar too can steer the brain into overdrive, the video says. And that kickstarts a series of \"unfortunate events\" — loss of control, cravings and increased tolerance to sugar. All of those effects can be physically and psychologically taxing over time, leading to weight gain and dependence.\u003c/p>\n\u003cp>The takeaway is pretty clear: If you're sensitive to sugar and inclined to indulge in a super sugary treat, do it rarely and cautiously. Otherwise, there's a pretty good chance that your brain is going to start demanding sugar loudly and often. And we're probably better off without that extra voice in our head. \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": "Amid Fields Of Plenty, A Farmworker's Wife Struggles To Feed Her Family",
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"content": "\u003cfigure id=\"attachment_75286\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\" alt=\"Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131218_me_farmworker_hunger_1.mp3\"] \u003c/p>\n\u003cp>Post by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">The Salt at NPR Food\u003c/a> (12/18/13)\u003c/p>\n\u003cp>California's San Joaquin Valley is one of the most productive farm regions in the world. But many farmworkers struggle to feed their families fresh and healthy food because they can't afford to buy the produce that grows all around them.\u003c/p>\n\u003cp>The Ortiz family in Raisin City, Calif., faces this very problem.\u003c/p>\n\u003cp>While Oscar Ortiz is out working in an almond orchard, his wife, Jessica Ortiz, is trying to figure out what to feed their five kids tonight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To get to Ortiz's kitchen, you have to step over some rotting floorboards in the crowded living room, peel back a curtain and wait for your eyes to adjust to the dim light. You can see Jessica Ortiz's face better when she cracks open the refrigerator door.\u003c/p>\n\u003cp>She has a few eggs, some potatoes and half a bag of breakfast cereal.\u003c/p>\n\u003cp>\"We don't have milk. Their bologna, ham, all their sandwich stuff, bread — we don't have. Our freezer is totally empty,\" she says.\u003c/p>\n\u003cp>Raisin City is a town of about 400 surrounded by vineyards. Many field workers here are from Mexico. But others, like the Ortizes, were born and raised in California.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=_ZTxYVdMfLs]\u003c/p>\n\u003cp>Jessica Ortiz dropped out of high school her senior year after getting pregnant with their first child. The family's job prospects might be better in a bigger city. But here the only work is seasonal, often part-time field work. Oscar Ortiz averages $170 a week.\u003c/p>\n\u003cp>Jessica Ortiz pays the rent with cash aid from the government that varies depending on Oscar's income in the fields.\u003c/p>\n\u003cp>\"He's out there picking for almost the whole world, and, I mean, he only brings like so much money home to feed his own family,\" Ortiz says. \"We have many, many field workers that do that. They're out there providing for everybody else's family and barely bring home enough to take care of their own.\"\u003c/p>\n\u003cp>Their monthly food stamp allotment of $800 goes quickly at the local mini-mart in Raisin City.\u003c/p>\n\u003cp>Ortiz walks there with her kids to pick up groceries. She can rattle off the price of almost everything the market sells, part of her careful calculation to balance the household budget for seven people.\u003c/p>\n\u003cp>\"For a gallon of milk, it's like $4.99. For eggs, it's like $3.50. A loaf of bread is $3.50,\" she says. These prices are much higher than in big grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_75287\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f-290x217.jpg\" alt=\"Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>But getting to big grocery stores in the nearby city of Fresno isn't easy. It's a 25-mile trip that turns into an all-day task, since the Ortizes don't have a car, and the bus only comes once a day.\u003c/p>\n\u003cp>\"We could tell people, 'Yes, you're supposed to eat so many servings of fruits and vegetables,' \" says Sarah Ramirez, an epidemiologist in California's Central Valley. \"It's easy to say and not take into account the environment — the fact that in these communities, sometimes soft drinks are more affordable than water,\" Ramirez says.\u003c/p>\n\u003cp>This region ranks among the highest in the nation when it comes to food insecurity, or families not knowing where their next meal is coming from.\u003c/p>\n\u003cp>But it's also struggling with an epidemic of obesity and diabetes.\u003c/p>\n\u003cp>\"The food system here locally is beyond broken,\" Ramirez says.\u003c/p>\n\u003cp>Food banks have become a primary source of nutrition for residents in dozens of rural towns, including Raisin City.\u003c/p>\n\u003cp>Once a month, the Fresno-based food bank has a produce giveaway in Raisin City, so that farmworker families can share in some of the bounty they help to harvest.\u003c/p>\n\u003cp>Hundreds of residents, including Jessica Ortiz, show up for this giveaway. Some arrive hours in advance to make sure they're at the head of the line.\u003c/p>\n\u003cp>\"My kids, they'll run home from school and be like, 'What did we get?' \" Ortiz says. \"My baby loves bananas. So if he happens to get bananas, he thinks he won the race.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75286\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\" alt=\"Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">The Salt at NPR Food\u003c/a> (12/18/13)\u003c/p>\n\u003cp>California's San Joaquin Valley is one of the most productive farm regions in the world. But many farmworkers struggle to feed their families fresh and healthy food because they can't afford to buy the produce that grows all around them.\u003c/p>\n\u003cp>The Ortiz family in Raisin City, Calif., faces this very problem.\u003c/p>\n\u003cp>While Oscar Ortiz is out working in an almond orchard, his wife, Jessica Ortiz, is trying to figure out what to feed their five kids tonight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To get to Ortiz's kitchen, you have to step over some rotting floorboards in the crowded living room, peel back a curtain and wait for your eyes to adjust to the dim light. You can see Jessica Ortiz's face better when she cracks open the refrigerator door.\u003c/p>\n\u003cp>She has a few eggs, some potatoes and half a bag of breakfast cereal.\u003c/p>\n\u003cp>\"We don't have milk. Their bologna, ham, all their sandwich stuff, bread — we don't have. Our freezer is totally empty,\" she says.\u003c/p>\n\u003cp>Raisin City is a town of about 400 surrounded by vineyards. Many field workers here are from Mexico. But others, like the Ortizes, were born and raised in California.\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/_ZTxYVdMfLs'\n title='//www.youtube.com/embed/_ZTxYVdMfLs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Jessica Ortiz dropped out of high school her senior year after getting pregnant with their first child. The family's job prospects might be better in a bigger city. But here the only work is seasonal, often part-time field work. Oscar Ortiz averages $170 a week.\u003c/p>\n\u003cp>Jessica Ortiz pays the rent with cash aid from the government that varies depending on Oscar's income in the fields.\u003c/p>\n\u003cp>\"He's out there picking for almost the whole world, and, I mean, he only brings like so much money home to feed his own family,\" Ortiz says. \"We have many, many field workers that do that. They're out there providing for everybody else's family and barely bring home enough to take care of their own.\"\u003c/p>\n\u003cp>Their monthly food stamp allotment of $800 goes quickly at the local mini-mart in Raisin City.\u003c/p>\n\u003cp>Ortiz walks there with her kids to pick up groceries. She can rattle off the price of almost everything the market sells, part of her careful calculation to balance the household budget for seven people.\u003c/p>\n\u003cp>\"For a gallon of milk, it's like $4.99. For eggs, it's like $3.50. A loaf of bread is $3.50,\" she says. These prices are much higher than in big grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_75287\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f-290x217.jpg\" alt=\"Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>But getting to big grocery stores in the nearby city of Fresno isn't easy. It's a 25-mile trip that turns into an all-day task, since the Ortizes don't have a car, and the bus only comes once a day.\u003c/p>\n\u003cp>\"We could tell people, 'Yes, you're supposed to eat so many servings of fruits and vegetables,' \" says Sarah Ramirez, an epidemiologist in California's Central Valley. \"It's easy to say and not take into account the environment — the fact that in these communities, sometimes soft drinks are more affordable than water,\" Ramirez says.\u003c/p>\n\u003cp>This region ranks among the highest in the nation when it comes to food insecurity, or families not knowing where their next meal is coming from.\u003c/p>\n\u003cp>But it's also struggling with an epidemic of obesity and diabetes.\u003c/p>\n\u003cp>\"The food system here locally is beyond broken,\" Ramirez says.\u003c/p>\n\u003cp>Food banks have become a primary source of nutrition for residents in dozens of rural towns, including Raisin City.\u003c/p>\n\u003cp>Once a month, the Fresno-based food bank has a produce giveaway in Raisin City, so that farmworker families can share in some of the bounty they help to harvest.\u003c/p>\n\u003cp>Hundreds of residents, including Jessica Ortiz, show up for this giveaway. 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"disqusTitle": "Sriracha: First, The Crisis. Now, The Movie",
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"content": "\u003cfigure id=\"attachment_75145\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-e1387218393374.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-e1387218393374.jpg\" alt=\"Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-75145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/15/250850323/sriracha-first-the-crisis-now-the-movie\">The Salt at NPR Food\u003c/a> (12/15/13)\u003c/p>\n\u003cp>Lately, it seems as if news about Sriracha has been as ubiquitous as the much-loved hot sauce itself.\u003c/p>\n\u003cp>First, there was the panic over a potential shortage, after a judge ordered the California factory where Sriracha is made to partially shut down, as our friends on the Two-Way blog have \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/11/27/247479787/judge-orders-sriracha-factory-to-cool-it\">reported\u003c/a>.\u003c/p>\n\u003cp>Now, this red hot culinary phenomenon is starring in its own documentary.\u003c/p>\n\u003cp>Released this past week on Vimeo, \u003ca href=\"http://vimeo.com/ondemand/sriracha/79918470\">\u003cem>Sriracha\u003c/em>\u003c/a> is a 33-minute movie from filmmaker Griffin Hammond that traces the origins of the incredibly popular condiment, a pureed blend of garlic, red jalapenos, sugar, salt and vinegar that has addicted many a palate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[vimeo 79918470] \u003c/p>\n\u003cp>The Asian chili sauce, we learn, is truly international — and truly American.\u003c/p>\n\u003cp>The film follows the rise of Huy Fong Foods and its founder, David Tran, a Vietnamese refugee who found fortune in America with his version of a sauce whose roots lie in a coastal town in Thailand. (That town, appropriately, is named Si Racha.)\u003c/p>\n\u003cp>Last year, Huy Fong sold more than $60 million worth of sauce, \u003cem>The Los Angeles Times\u003c/em> has \u003ca href=\"http://articles.latimes.com/2013/apr/12/business/la-fi-himi-tran-20130414\">reported\u003c/a>. And as Hammond's film notes, the company's revenues grow about 20 percent a year, all without any advertising.\u003c/p>\n\u003cp>That explosive growth has been driven by fans who at times can exhibit a cult-like devotion to the rooster sauce, and they get their fair share of screen time. Also plentiful are the factoids — for example, that bird that adorns every bottle? It's a nod to the fact that Tran was born in the Chinese year of the rooster. What does seem to be missing from Hammond's film, as L.V. Anderson \u003ca href=\"http://www.slate.com/blogs/browbeat/2013/12/12/sriracha_the_movie_griffin_hammond_s_documentary_about_david_tran_reviewed.html\">laments\u003c/a> over at Slate, is a less-than-raphsodic view of the sauce.\u003c/p>\n\u003cp>Of course, such quibbles are unlikely to deter die-hard Sriracha lovers from watching Hammond's film. After all, if you're the type to snatch up\u003ca href=\"http://blogs.ocweekly.com/stickaforkinit/2012/11/introducing_sriracha_lip_balm.php\"> Sriracha-flavored lip balm\u003c/a> or have ever felt tempted to \u003ca href=\"http://foodandink.blogspot.com/2007/12/sriracha-tattoo.html\">tattoo that rooster label\u003c/a>\u003ca href=\"http://foodandink.blogspot.com/2007/12/sriracha-tattoo.html\"> \u003c/a>on your leg, then why not shell out the five bucks it costs to stream this movie ode to your savory beloved on your screen? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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> \u003c/p>\n\u003cp>The Asian chili sauce, we learn, is truly international — and truly American.\u003c/p>\n\u003cp>The film follows the rise of Huy Fong Foods and its founder, David Tran, a Vietnamese refugee who found fortune in America with his version of a sauce whose roots lie in a coastal town in Thailand. (That town, appropriately, is named Si Racha.)\u003c/p>\n\u003cp>Last year, Huy Fong sold more than $60 million worth of sauce, \u003cem>The Los Angeles Times\u003c/em> has \u003ca href=\"http://articles.latimes.com/2013/apr/12/business/la-fi-himi-tran-20130414\">reported\u003c/a>. And as Hammond's film notes, the company's revenues grow about 20 percent a year, all without any advertising.\u003c/p>\n\u003cp>That explosive growth has been driven by fans who at times can exhibit a cult-like devotion to the rooster sauce, and they get their fair share of screen time. Also plentiful are the factoids — for example, that bird that adorns every bottle? It's a nod to the fact that Tran was born in the Chinese year of the rooster. What does seem to be missing from Hammond's film, as L.V. Anderson \u003ca href=\"http://www.slate.com/blogs/browbeat/2013/12/12/sriracha_the_movie_griffin_hammond_s_documentary_about_david_tran_reviewed.html\">laments\u003c/a> over at Slate, is a less-than-raphsodic view of the sauce.\u003c/p>\n\u003cp>Of course, such quibbles are unlikely to deter die-hard Sriracha lovers from watching Hammond's film. After all, if you're the type to snatch up\u003ca href=\"http://blogs.ocweekly.com/stickaforkinit/2012/11/introducing_sriracha_lip_balm.php\"> Sriracha-flavored lip balm\u003c/a> or have ever felt tempted to \u003ca href=\"http://foodandink.blogspot.com/2007/12/sriracha-tattoo.html\">tattoo that rooster label\u003c/a>\u003ca href=\"http://foodandink.blogspot.com/2007/12/sriracha-tattoo.html\"> \u003c/a>on your leg, then why not shell out the five bucks it costs to stream this movie ode to your savory beloved on your screen? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Spinning Plates\" Documentary Comes to the Bay Area - A Film about Restaurants, Food, Family and Legacy ",
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"content": "\u003cp>[vimeo 74899921]\u003c/p>\n\u003cp>Restaurants, food, family and legacy: all are part of \u003ca href=\"http://www.spinningplatesmovie.com/\">\u003cstrong>\u003cem>Spinning Plates\u003c/em>\u003c/strong>\u003c/a>, a new film opening in the Bay Area on Friday, November 8 at Landmark’s Opera Plaza Cinemas in San Francisco, and Landmark’s Shattuck Cinemas in Berkeley. This documentary explores three different restaurants: \u003ca href=\"https://content.alinearestaurant.com/html/index.html\">\u003cstrong>Alinea\u003c/strong>\u003c/a> in Chicago run by chef Grant Achatz (with a few good verbal morsels on restaurant life from Thomas Keller—a coupe); \u003ca href=\"http://www.breitbachscountrydining.com/\">\u003cstrong>Breitbach’s\u003c/strong>\u003c/a>, a 150-year-old family restaurant in Balltown, Iowa that has endured much turmoil only to continue to be the literal living room for a small community; and \u003cstrong>La Cocina de Gabby\u003c/strong>, a Tucson, Arizona Mexican restaurant run by a family trying to break even, hold onto their home, and make a better life for their young daughter. Themes around food and dining are explored in able fashion from start to finish onscreen, and viewers will come away with a strengthened sense of why we want to eat together... it is often about wanting to be taken care of at the most basic level.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"73621,73616,73620\"]\u003c/p>\n\u003cp>Filmmaker \u003ca href=\"http://www.spinningplatesmovie.com/filmmakers/index.html\">Joseph Levy\u003c/a> is the film's writer, director, producer and editor who worked on the highly acclaimed short film \u003cem>George Lucas In Love\u003c/em>. Levy has also created, written, produced and directed numerous series, pilots and specials for television networks. He produced the independent feature film \u003cem>Last Man Running\u003c/em> as well as the reality/documentary series \u003cem>Into The Fire\u003c/em> for the Food Network. Bay Area Bites caught up with Levy recently and his comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_73623\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_joseph-levy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_joseph-levy.jpg\" alt=\"Director Joseph Levy (center) interviews Mike Breitbach. Photo courtesy of Spinning Plates\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Director Joseph Levy (center) interviews Mike Breitbach. Photo courtesy of Spinning Plates\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to research this documentary? It has such a personal feel and covers restaurants and themes around family, legacy, passion and survival.\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Most of the research happened throughout the course of my life. I looked for three restaurants that were very familiar to me -- a fine dining restaurant, a community restaurant, and a small ethnic restaurant struggling to stay open. They're all types of restaurants I've loved and I thought these incredibly different snapshots would allow me to show something greater than any one alone would. Alinea was a choice for the film from the start since I had featured Grant in my first Food Network show, \u003cem>Into The Fire\u003c/em>, back in 2003. Breitbach's was a relatively quick find since they had made news about the fire and the community coming together to rebuild. But Gabby's was a difficult find that took many eating trips and many hours of searching. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of the different reasons people go out to eat?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Dining experiences can be so different from person to person or meal to meal. Reasons can vary from convenience and necessity on the one end to wanting to have a memorable experience and be entertained on the other. Some meals are an afterthought, some meals are unforgettable, but I think almost all meals out involve an aspect of being nurtured and taken care of. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the different reasons folks open and run restaurants—even knowing it means long days, and missing things like weddings and sports games with their own families?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Again, I think the reasons for opening a restaurant are numerous and incredibly varied. In \u003cem>Spinning Plates\u003c/em> alone, we show a chef driven to elevate food into art, a family in the business because of a six-generation legacy, and another family who does it to survive and keep the family fed. In all cases, there's a passion and perseverance evident -- it's never easy. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The economy, illness and foreclosures are shown here—further highlighting the tough reasons for running a restaurant as well as the customers who support it. What are your thoughts on this?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Food shows on TV can sometimes make you think that being a chef is all about balancing restaurants, cookbooks, TV shows and celebrity cooking challenges. There aren't a lot of stories about people struggling to save their homes and restaurants, or even chefs fighting for their lives. There's a big difference between a reality show and reality, and when you take a look at the latter, every aspect of life is on the table -- even the ones that don't necessarily make for a good television series. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Charlie Trotter is mentioned -- all the more poignant given his passing this week. What do you think Grant Achatz would say about that?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> I think Grant would say the same thing I and many others are saying about Charlie Trotter: he was a giant figure in the culinary history of America and paved the way for so many others. He truly leaves behind a legacy that will long be remembered. \u003c/p>\n\u003cfigure id=\"attachment_73628\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_thomaskeller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_thomaskeller.jpg\" alt=\"Director Joseph Levy prepares Chef Thomas Keller for his interview. Photo courtesy of Spinning Plates\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Director Joseph Levy prepares Chef Thomas Keller for his interview. Photo courtesy of Spinning Plates\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The topic of legacy comes up from high-end restaurant folks: Grant Achatz and Thomas Keller, but the other two restaurant families seem to have that in mind as well. How does legacy and family play out in this film?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> It's everything in this film. And it might be a surprise that issues of legacy, family and mortality play out in a movie about restaurants, but that's a very important aspect of \u003cem>Spinning Plates\u003c/em> -- food can mean so much and this movie is about people for whom it couldn't mean more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was the biggest surprise for you doing the project?\u003c/strong>\u003cbr>\n\u003cstrong>Levy: \u003c/strong>How moved people are by the film. That, of course, was my hope, but you never know if the emotions you have as a filmmaker towards your subject are shared by others. I think these three stories really resonate with people because they're tied together by universal threads that are common to us all. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does the chef as artist and food as art work for Grant Achatz? Do you think that is exclusive to fancier spots?\u003c/strong>\u003cbr>\n\u003cstrong>Levy: \u003c/strong>Grant uses food to convey flavor, aesthetic, story and emotion. It becomes a means of expression. I think it might be more common to find that thoughtfulness and artistry in a high-end restaurant, but I've certainly found it in other unexpected places. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Breitbach’s is a phenomenon that is all the more surprising given how small the town is. Why do you think they are able to remain so strong?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Because the restaurant is more than restaurant to the town -- it's a community center and in a way it belongs to the town. When the restaurant was in danger of going away, the town wouldn't let it die because they felt the town would die with it. It's really a beautiful relationship. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What's next for you?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Despite the fact that I've been proclaiming for a year that \u003cem>Spinning Plates\u003c/em> is my last statement in the world of food, I'm now actually developing a scripted feature (fiction film) that takes place in the food world, but from a very different perspective. I guess I feel there's still more for me to say. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Restaurants, food, family and legacy: all are part of \u003ca href=\"http://www.spinningplatesmovie.com/\">\u003cstrong>\u003cem>Spinning Plates\u003c/em>\u003c/strong>\u003c/a>, a new film opening in the Bay Area on Friday, November 8 at Landmark’s Opera Plaza Cinemas in San Francisco, and Landmark’s Shattuck Cinemas in Berkeley. This documentary explores three different restaurants: \u003ca href=\"https://content.alinearestaurant.com/html/index.html\">\u003cstrong>Alinea\u003c/strong>\u003c/a> in Chicago run by chef Grant Achatz (with a few good verbal morsels on restaurant life from Thomas Keller—a coupe); \u003ca href=\"http://www.breitbachscountrydining.com/\">\u003cstrong>Breitbach’s\u003c/strong>\u003c/a>, a 150-year-old family restaurant in Balltown, Iowa that has endured much turmoil only to continue to be the literal living room for a small community; and \u003cstrong>La Cocina de Gabby\u003c/strong>, a Tucson, Arizona Mexican restaurant run by a family trying to break even, hold onto their home, and make a better life for their young daughter. Themes around food and dining are explored in able fashion from start to finish onscreen, and viewers will come away with a strengthened sense of why we want to eat together... it is often about wanting to be taken care of at the most basic level.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Filmmaker \u003ca href=\"http://www.spinningplatesmovie.com/filmmakers/index.html\">Joseph Levy\u003c/a> is the film's writer, director, producer and editor who worked on the highly acclaimed short film \u003cem>George Lucas In Love\u003c/em>. Levy has also created, written, produced and directed numerous series, pilots and specials for television networks. He produced the independent feature film \u003cem>Last Man Running\u003c/em> as well as the reality/documentary series \u003cem>Into The Fire\u003c/em> for the Food Network. Bay Area Bites caught up with Levy recently and his comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_73623\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_joseph-levy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_joseph-levy.jpg\" alt=\"Director Joseph Levy (center) interviews Mike Breitbach. Photo courtesy of Spinning Plates\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Director Joseph Levy (center) interviews Mike Breitbach. Photo courtesy of Spinning Plates\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to research this documentary? It has such a personal feel and covers restaurants and themes around family, legacy, passion and survival.\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Most of the research happened throughout the course of my life. I looked for three restaurants that were very familiar to me -- a fine dining restaurant, a community restaurant, and a small ethnic restaurant struggling to stay open. They're all types of restaurants I've loved and I thought these incredibly different snapshots would allow me to show something greater than any one alone would. Alinea was a choice for the film from the start since I had featured Grant in my first Food Network show, \u003cem>Into The Fire\u003c/em>, back in 2003. Breitbach's was a relatively quick find since they had made news about the fire and the community coming together to rebuild. But Gabby's was a difficult find that took many eating trips and many hours of searching. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of the different reasons people go out to eat?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Dining experiences can be so different from person to person or meal to meal. Reasons can vary from convenience and necessity on the one end to wanting to have a memorable experience and be entertained on the other. Some meals are an afterthought, some meals are unforgettable, but I think almost all meals out involve an aspect of being nurtured and taken care of. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the different reasons folks open and run restaurants—even knowing it means long days, and missing things like weddings and sports games with their own families?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Again, I think the reasons for opening a restaurant are numerous and incredibly varied. In \u003cem>Spinning Plates\u003c/em> alone, we show a chef driven to elevate food into art, a family in the business because of a six-generation legacy, and another family who does it to survive and keep the family fed. In all cases, there's a passion and perseverance evident -- it's never easy. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The economy, illness and foreclosures are shown here—further highlighting the tough reasons for running a restaurant as well as the customers who support it. What are your thoughts on this?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Food shows on TV can sometimes make you think that being a chef is all about balancing restaurants, cookbooks, TV shows and celebrity cooking challenges. There aren't a lot of stories about people struggling to save their homes and restaurants, or even chefs fighting for their lives. There's a big difference between a reality show and reality, and when you take a look at the latter, every aspect of life is on the table -- even the ones that don't necessarily make for a good television series. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Charlie Trotter is mentioned -- all the more poignant given his passing this week. What do you think Grant Achatz would say about that?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> I think Grant would say the same thing I and many others are saying about Charlie Trotter: he was a giant figure in the culinary history of America and paved the way for so many others. He truly leaves behind a legacy that will long be remembered. \u003c/p>\n\u003cfigure id=\"attachment_73628\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_thomaskeller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_thomaskeller.jpg\" alt=\"Director Joseph Levy prepares Chef Thomas Keller for his interview. Photo courtesy of Spinning Plates\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Director Joseph Levy prepares Chef Thomas Keller for his interview. Photo courtesy of Spinning Plates\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The topic of legacy comes up from high-end restaurant folks: Grant Achatz and Thomas Keller, but the other two restaurant families seem to have that in mind as well. How does legacy and family play out in this film?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> It's everything in this film. And it might be a surprise that issues of legacy, family and mortality play out in a movie about restaurants, but that's a very important aspect of \u003cem>Spinning Plates\u003c/em> -- food can mean so much and this movie is about people for whom it couldn't mean more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was the biggest surprise for you doing the project?\u003c/strong>\u003cbr>\n\u003cstrong>Levy: \u003c/strong>How moved people are by the film. That, of course, was my hope, but you never know if the emotions you have as a filmmaker towards your subject are shared by others. I think these three stories really resonate with people because they're tied together by universal threads that are common to us all. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does the chef as artist and food as art work for Grant Achatz? Do you think that is exclusive to fancier spots?\u003c/strong>\u003cbr>\n\u003cstrong>Levy: \u003c/strong>Grant uses food to convey flavor, aesthetic, story and emotion. It becomes a means of expression. I think it might be more common to find that thoughtfulness and artistry in a high-end restaurant, but I've certainly found it in other unexpected places. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Breitbach’s is a phenomenon that is all the more surprising given how small the town is. Why do you think they are able to remain so strong?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Because the restaurant is more than restaurant to the town -- it's a community center and in a way it belongs to the town. When the restaurant was in danger of going away, the town wouldn't let it die because they felt the town would die with it. It's really a beautiful relationship. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How To Levitate A Sandwich: 'Modern Cuisine' Spills Photo Secrets",
"title": "How To Levitate A Sandwich: 'Modern Cuisine' Spills Photo Secrets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73486\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab1.jpg\" alt=\"Photography or a food dramatization? An iron pot is sliced in half to show how a pork roast adsorbs heat when hot coals are placed above and below the meat. Photo: Courtesy of The Cooking Lab\" width=\"948\" height=\"571\" class=\"size-full wp-image-73486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photography or a food dramatization? An iron pot is sliced in half to show how a pork roast adsorbs heat when hot coals are placed above and below the meat. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241848440/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets\">The Salt at NPR Food\u003c/a> (11/4/13)\u003c/p>\n\u003cp>Food porn or art? That's for you decide.\u003c/p>\n\u003cp>But one thing is for certain: The jumbo-sized images in \u003cem>The Photography of Modern Cuisine\u003c/em> are truly awesome.\u003c/p>\n\u003cfigure id=\"attachment_73487\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab2.jpg\" alt=\"A tossed salad that isn't tossed. The photographers hung a piece of black velvet at a 70 degree angle and then pinned the leaves and nuts in place. Photo: Courtesy of The Cooking Lab\" width=\"400\" class=\"size-full wp-image-73487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tossed salad that isn't tossed. The photographers hung a piece of black velvet at a 70 degree angle and then pinned the leaves and nuts in place. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>In one, a ham and cheese sandwich levitates in midair. Then, a Weber grill gets sliced in half lengthwise to expose a pink burger cooking on another page. And blueberries and peas balloon to the size of dinner plates and melons.\u003c/p>\n\u003cp>The latest creation from ex-Microsoft executive \u003ca href=\"http://www.nathanmyhrvold.com/\">Nathan Myhrvold\u003c/a> and his team, called \u003ca href=\"http://modernistcuisine.com/about-modernist-cuisine/\">The Cooking Lab\u003c/a>, is the ultimate coffee table book. It has a wingspan of more than 2 feet, weighs 12 pounds and costs $120.\u003c/p>\n\u003cfigure id=\"attachment_73492\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglabcheesecombo.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglabcheesecombo.png\" alt=\"Want to levitate a grilled ham and cheese in your next Instagram snapshot? The team at The Cooking Lab divulges their photo tricks in their new book. Photo: Courtesy of The Cooking Lab\" width=\"1120\" height=\"628\" class=\"size-full wp-image-73492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Want to levitate a grilled ham and cheese in your next Instagram snapshot? The team at The Cooking Lab divulges their photo tricks in their new book. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>\"There are 600 to 700 big coffee table books on dogs and about 1,500 with naked women,\" Myhrvold tells The Salt. \"But there weren't any with big pictures of food — and no recipes.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while the images themselves are jaw-dropping, perhaps the best part of the book is that the team shares all the secrets about how the photos are made. Myhrvold's loyal following of mad scientist DIYers are sure to appreciate that.\u003c/p>\n\u003cblockquote>\n\u003col>\n\u003ch3>Five Tips From Modern Cuisine For Taking Better Food Snapshots\u003c/h3>\n\u003cli>\u003cstrong>Look to the light:\u003c/strong> In restaurants, find a big window with diffuse, indirect lighting, Nathan Mryhold recommends. \"If you have to use flash, use a napkin or menu to bounce the light off it and make it diffuse.\"\u003c/li>\n\u003cli>\u003cstrong>Stand up:\u003c/strong> The angle at which we usually view dinner doesn't produce the best photographs. For food that's flat and wide, shoot the dish from right above. If the food is tall and narrow, get down low and shoot it from the side.\u003c/li>\n\u003cli>\u003cstrong>Put it on black:\u003c/strong> Food is most dramatic sitting on white or black, says The Cooking Lab's Chris Hoover. \"White can create some weird reflections, but black is quite easy shoot.\" Place the food black Plexiglass, he says. Then pin a sheet of black velvet on the wall to adsorb the light behind it.\u003c/li>\n\u003cli>\u003cstrong>Dip your toe into editing:\u003c/strong> You don't need to buy a sophisticated editing tool, Hoover says. \"Just get a basic program, like \u003ca href=\"http://www.adobe.com/products/photoshop-lightroom.html\">Adobe Lightroom\u003c/a>,\" he suggests. \"It's easy to understand, and there are tutorials on the web.\"\u003c/li>\n\u003cli>\u003cstrong>Download an HDR app:\u003c/strong> For smartphone snapshots, use a high-dynamic range app, like \u003ca href=\"https://itunes.apple.com/us/app/true-hdr/id340741871?mt=8\">TrueHDR\u003c/a>, to capture all the colors and highlights of food.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003cp>Myhrvold and his motley crew of chefs, chemists and editors helped build that following when they published a widely celebrated \u003ca href=\"http://www.npr.org/2011/03/12/134456683/science-nerds-meet-foodies-in-modernist-cuisine\">cookbook\u003c/a> called \u003cem>Modernist Cuisine: The Art and Science of Cooking \u003c/em>a few years ago.\u003cem>\u003cbr>\u003c/em>\u003c/p>\n\u003cp>The cookbook offered an inside look at how the world's most avant garde chefs are using technologies and techniques from the lab to change how people eat and enjoy food. Think French fries made extra crispy by blasting them with sound waves or caramelized carrot soup made with a centrifuge to separate out the juice.\u003c/p>\n\u003cp>The new book features photos from the cookbook — and 278 new ones — in a larger-than-life format. At the back are details about how each photograph was made, from lighting and lenses to editing and stitching images together.\u003c/p>\n\u003cp>[vimeo 32237946]\u003c/p>\n\u003cp>For instance, to get leeks and watermelons to \"glow,\" the team placed thin slices of the produce on clear Plexiglass and then lit them from below. They photographed rice and beans under a microscope to capture the super close-up macros. And to catch a kernel of corn popping, the team filmed more than 5 pounds of popcorn, Myhrovold says. (Who knew that popcorn could rival the grace of a Tchaikovsky ballet?)\u003c/p>\n\u003cp>But it's the \"\u003ca href=\"http://www.youtube.com/watch?v=E6L-uT3XOI0\">cutaway\u003c/a>\" photos that really steal the show. From tomatoes pureeing in a blender to a pork shoulder adsorbing heat in a pressure cooker, Myrhvold and his team offer a glimpse of radical transformations during 14 cooking techniques.\u003c/p>\n\u003cp>So how did they make the cutaways? Two words: band saw.\u003c/p>\n\u003cfigure id=\"attachment_73491\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab6.jpg\" alt=\"To capture the magic of grilling, the team at The Cooking Lab sawed a Weber grill in half and then combined 30 photographs together. Photo: Ryan Matthew Smith/Courtesy of The Cooking Lab\" width=\"1120\" height=\"838\" class=\"size-full wp-image-73491\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To capture the magic of grilling, the team at The Cooking Lab sawed a Weber grill in half and then combined 30 photographs together. Photo: Ryan Matthew Smith/Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>That's right, the Cooking Lab has its own machine shop, and a guy with spiky, red hair literally slices microwave ovens, pots and blenders in half. Then the teams uses toothpicks or sewing needles to hold the cut food into place. A piece of Plexiglass keeps boiling liquids inside the pans.\u003c/p>\n\u003cp>\"We made a hell of mess especially when food was flying through the air,\" Myrhvold says. The team even started a fire while trying to catch a stir-fry in action. \"But the food only had to look good for 1/1000th of the second.\"\u003c/p>\n\u003cp>And sometimes they didn't put the food in the air at all but just faked it. For instance, that tossed salad isn't tossed all. Instead pieces of lettuces and dressing are pinned to a black velvet.\u003c/p>\n\u003cp>All the photos are heavily edited. And many of the images are actually several — even dozens — of photos combined together in Photoshop. For instance, Myrhvold and the team cropped and combined 30 separate photos to capture the burger cooking on the sliced-in-half grill.\u003c/p>\n\u003cp>That time and effort are worth it, Myhrvold says, because the photographs lure readers into thinking about how cooking works.\u003c/p>\n\u003cp>\"I think a picture may be worth even more than a thousand words,\" he says. \"Nobody is going to read the thousand words anyway.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \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_73486\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab1.jpg\" alt=\"Photography or a food dramatization? An iron pot is sliced in half to show how a pork roast adsorbs heat when hot coals are placed above and below the meat. Photo: Courtesy of The Cooking Lab\" width=\"948\" height=\"571\" class=\"size-full wp-image-73486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photography or a food dramatization? An iron pot is sliced in half to show how a pork roast adsorbs heat when hot coals are placed above and below the meat. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241848440/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets\">The Salt at NPR Food\u003c/a> (11/4/13)\u003c/p>\n\u003cp>Food porn or art? That's for you decide.\u003c/p>\n\u003cp>But one thing is for certain: The jumbo-sized images in \u003cem>The Photography of Modern Cuisine\u003c/em> are truly awesome.\u003c/p>\n\u003cfigure id=\"attachment_73487\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab2.jpg\" alt=\"A tossed salad that isn't tossed. The photographers hung a piece of black velvet at a 70 degree angle and then pinned the leaves and nuts in place. Photo: Courtesy of The Cooking Lab\" width=\"400\" class=\"size-full wp-image-73487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tossed salad that isn't tossed. The photographers hung a piece of black velvet at a 70 degree angle and then pinned the leaves and nuts in place. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>In one, a ham and cheese sandwich levitates in midair. Then, a Weber grill gets sliced in half lengthwise to expose a pink burger cooking on another page. And blueberries and peas balloon to the size of dinner plates and melons.\u003c/p>\n\u003cp>The latest creation from ex-Microsoft executive \u003ca href=\"http://www.nathanmyhrvold.com/\">Nathan Myhrvold\u003c/a> and his team, called \u003ca href=\"http://modernistcuisine.com/about-modernist-cuisine/\">The Cooking Lab\u003c/a>, is the ultimate coffee table book. It has a wingspan of more than 2 feet, weighs 12 pounds and costs $120.\u003c/p>\n\u003cfigure id=\"attachment_73492\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglabcheesecombo.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglabcheesecombo.png\" alt=\"Want to levitate a grilled ham and cheese in your next Instagram snapshot? The team at The Cooking Lab divulges their photo tricks in their new book. Photo: Courtesy of The Cooking Lab\" width=\"1120\" height=\"628\" class=\"size-full wp-image-73492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Want to levitate a grilled ham and cheese in your next Instagram snapshot? The team at The Cooking Lab divulges their photo tricks in their new book. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>\"There are 600 to 700 big coffee table books on dogs and about 1,500 with naked women,\" Myhrvold tells The Salt. \"But there weren't any with big pictures of food — and no recipes.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while the images themselves are jaw-dropping, perhaps the best part of the book is that the team shares all the secrets about how the photos are made. Myhrvold's loyal following of mad scientist DIYers are sure to appreciate that.\u003c/p>\n\u003cblockquote>\n\u003col>\n\u003ch3>Five Tips From Modern Cuisine For Taking Better Food Snapshots\u003c/h3>\n\u003cli>\u003cstrong>Look to the light:\u003c/strong> In restaurants, find a big window with diffuse, indirect lighting, Nathan Mryhold recommends. \"If you have to use flash, use a napkin or menu to bounce the light off it and make it diffuse.\"\u003c/li>\n\u003cli>\u003cstrong>Stand up:\u003c/strong> The angle at which we usually view dinner doesn't produce the best photographs. For food that's flat and wide, shoot the dish from right above. If the food is tall and narrow, get down low and shoot it from the side.\u003c/li>\n\u003cli>\u003cstrong>Put it on black:\u003c/strong> Food is most dramatic sitting on white or black, says The Cooking Lab's Chris Hoover. \"White can create some weird reflections, but black is quite easy shoot.\" Place the food black Plexiglass, he says. Then pin a sheet of black velvet on the wall to adsorb the light behind it.\u003c/li>\n\u003cli>\u003cstrong>Dip your toe into editing:\u003c/strong> You don't need to buy a sophisticated editing tool, Hoover says. \"Just get a basic program, like \u003ca href=\"http://www.adobe.com/products/photoshop-lightroom.html\">Adobe Lightroom\u003c/a>,\" he suggests. \"It's easy to understand, and there are tutorials on the web.\"\u003c/li>\n\u003cli>\u003cstrong>Download an HDR app:\u003c/strong> For smartphone snapshots, use a high-dynamic range app, like \u003ca href=\"https://itunes.apple.com/us/app/true-hdr/id340741871?mt=8\">TrueHDR\u003c/a>, to capture all the colors and highlights of food.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003cp>Myhrvold and his motley crew of chefs, chemists and editors helped build that following when they published a widely celebrated \u003ca href=\"http://www.npr.org/2011/03/12/134456683/science-nerds-meet-foodies-in-modernist-cuisine\">cookbook\u003c/a> called \u003cem>Modernist Cuisine: The Art and Science of Cooking \u003c/em>a few years ago.\u003cem>\u003cbr>\u003c/em>\u003c/p>\n\u003cp>The cookbook offered an inside look at how the world's most avant garde chefs are using technologies and techniques from the lab to change how people eat and enjoy food. Think French fries made extra crispy by blasting them with sound waves or caramelized carrot soup made with a centrifuge to separate out the juice.\u003c/p>\n\u003cp>The new book features photos from the cookbook — and 278 new ones — in a larger-than-life format. At the back are details about how each photograph was made, from lighting and lenses to editing and stitching images together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, to get leeks and watermelons to \"glow,\" the team placed thin slices of the produce on clear Plexiglass and then lit them from below. They photographed rice and beans under a microscope to capture the super close-up macros. And to catch a kernel of corn popping, the team filmed more than 5 pounds of popcorn, Myhrovold says. (Who knew that popcorn could rival the grace of a Tchaikovsky ballet?)\u003c/p>\n\u003cp>But it's the \"\u003ca href=\"http://www.youtube.com/watch?v=E6L-uT3XOI0\">cutaway\u003c/a>\" photos that really steal the show. From tomatoes pureeing in a blender to a pork shoulder adsorbing heat in a pressure cooker, Myrhvold and his team offer a glimpse of radical transformations during 14 cooking techniques.\u003c/p>\n\u003cp>So how did they make the cutaways? Two words: band saw.\u003c/p>\n\u003cfigure id=\"attachment_73491\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab6.jpg\" alt=\"To capture the magic of grilling, the team at The Cooking Lab sawed a Weber grill in half and then combined 30 photographs together. Photo: Ryan Matthew Smith/Courtesy of The Cooking Lab\" width=\"1120\" height=\"838\" class=\"size-full wp-image-73491\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To capture the magic of grilling, the team at The Cooking Lab sawed a Weber grill in half and then combined 30 photographs together. Photo: Ryan Matthew Smith/Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>That's right, the Cooking Lab has its own machine shop, and a guy with spiky, red hair literally slices microwave ovens, pots and blenders in half. Then the teams uses toothpicks or sewing needles to hold the cut food into place. A piece of Plexiglass keeps boiling liquids inside the pans.\u003c/p>\n\u003cp>\"We made a hell of mess especially when food was flying through the air,\" Myrhvold says. The team even started a fire while trying to catch a stir-fry in action. \"But the food only had to look good for 1/1000th of the second.\"\u003c/p>\n\u003cp>And sometimes they didn't put the food in the air at all but just faked it. For instance, that tossed salad isn't tossed all. Instead pieces of lettuces and dressing are pinned to a black velvet.\u003c/p>\n\u003cp>All the photos are heavily edited. And many of the images are actually several — even dozens — of photos combined together in Photoshop. For instance, Myrhvold and the team cropped and combined 30 separate photos to capture the burger cooking on the sliced-in-half grill.\u003c/p>\n\u003cp>That time and effort are worth it, Myhrvold says, because the photographs lure readers into thinking about how cooking works.\u003c/p>\n\u003cp>\"I think a picture may be worth even more than a thousand words,\" he says. \"Nobody is going to read the thousand words anyway.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_73462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\" alt=\"Photo courtesy Coachella Valley History Museum\" width=\"1000\" height=\"788\" class=\"size-full wp-image-73462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy Coachella Valley History Museum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report Magazine\u003c/a> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2013/10/20131025dtcrmag.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Post and Radio story by Lisa Morehouse\u003c/strong>, \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a> (Oct 25-27, 2013)\u003c/p>\n\u003cp>If you drive southeast of Palm Springs through the Eastern Coachella Valley, it’s easy to get a little overwhelmed by the date palm trees. They grow as tall as 70 feet, and they’re everywhere, filling thousands of acres. Dates aren’t native to the Coachella Valley, but they’ve given this region an identity and became a top crop.\u003c/p>\n\u003cp>Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.\u003c/p>\n\u003cp>Soon, farmers and business leaders decided consumers might find the Middle Eastern connection romantic. Theaters adopted Arabian themes, the town of Indio built a fairground with turrets and the Old Bagdad stage, and towns were named Mecca, Thermal and Oasis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=n2OD2W1gidI]\u003c/p>\n\u003cp>There aren’t many vestiges of Arabian-themed agri-tourism left in Coachella Valley, but dates are still important. They bring in over $30 million annually to the region, and more than 90 percent of the dates harvested in the U.S. grow here.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(Read the entire story on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a>)\u003c/p>\n\n",
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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