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"content": "\u003cp>Every year, on the first Sunday of November, tens of thousands of Sikh from across the U.S. and Canada travel to Yuba City for the largest gathering of their extended community in North America. It's the only public festival I've seen in this country where not a single piece of food is sold, yet I still managed to eat and drink for six hours straight. \u003c/p>\n\u003cp>Food is offered free to all who come: Every single one of the 60,000 Sikh (give or take 20,000 in any given year) who take part in the festival, and the few hundred curious folk like me who show up for the food.\u003c/p>\n\u003cp>\u003ci>Cauliflower pakoras fresh from the oil.\u003c/i>\u003c/p>\n\u003cp>All along the side of the parade's path are stations of Sikh men and women rolling roti, frying pakoras, stirring curries, and cutting sweets. Everything served is vegetarian, to be as inclusive as possible. Friendly, young men offer fresh fruit, water, juice, and hot chai to all who walk by -- even the Christian evangelists with their placards and flyers.\u003cbr>\u003ci>A line of women roll fill bread with potatoes masala while a two-man team shares dipping and frying duty.\u003c/i>\u003c/p>\n\u003cp>Men from the Punjab region of Northern India were among the earliest immigrants to the Pacific Northwest and then the Central and Imperial Valleys of California. Many of them were Sikh, and their hard work -- felling trees, laying rails, and laboring in fields and orchards -- helped build the West.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>The November festival in Yuba City honors the Sikh scriptures, the Guru Granth Sahib, and the recitation of its words is central to the procession. Large, decorated semi-trucks help pull the priests and musicians through the crowded streets.\u003c/i>\u003c/p>\n\u003cp>This Thursday, I'll be giving a presentation about the importance of the communal kitchen in the Sikh religion. There'll be lots more photos, including many archival ones, and we'll discuss how Asian Americans such as the Sikh navigated strict immigration and alien land laws to establish thriving farms in the Central Valley.\u003c/p>\n\u003cp>\u003cstrong>\"Sikh Temples and Communal Meals: Religion, Politics and Potluck in California's Central Valley\"\u003c/strong>\u003cbr>Presented by Thy Tran\u003cbr>Thursday, October 11, 2007\u003cbr>5:15-6:45 pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley, CA\u003cbr>Contact: Erica J. Peters, \u003ca href=\"http://www.chonc.com\">\u003cstrong>Culinary Historians of Northern California\u003c/strong>\u003c/a>\u003cbr>Phone: (650) 938-4936 \u003cbr>Email: e-peters-9@alumni.uchicago.edu \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Indian karahi has the same lovely, generous shape as a Chinese wok.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>The November festival in Yuba City honors the Sikh scriptures, the Guru Granth Sahib, and the recitation of its words is central to the procession. Large, decorated semi-trucks help pull the priests and musicians through the crowded streets.\u003c/i>\u003c/p>\n\u003cp>This Thursday, I'll be giving a presentation about the importance of the communal kitchen in the Sikh religion. There'll be lots more photos, including many archival ones, and we'll discuss how Asian Americans such as the Sikh navigated strict immigration and alien land laws to establish thriving farms in the Central Valley.\u003c/p>\n\u003cp>\u003cstrong>\"Sikh Temples and Communal Meals: Religion, Politics and Potluck in California's Central Valley\"\u003c/strong>\u003cbr>Presented by Thy Tran\u003cbr>Thursday, October 11, 2007\u003cbr>5:15-6:45 pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley, CA\u003cbr>Contact: Erica J. Peters, \u003ca href=\"http://www.chonc.com\">\u003cstrong>Culinary Historians of Northern California\u003c/strong>\u003c/a>\u003cbr>Phone: (650) 938-4936 \u003cbr>Email: e-peters-9@alumni.uchicago.edu \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Indian karahi has the same lovely, generous shape as a Chinese wok.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>This week I scored big. In addition to finishing off a pint of \u003ca href=\"http://biritecreamery.com/\">\u003cstrong>burnt caramel ice cream\u003c/strong>\u003c/a> I found a dusty but still strongly bound first edition of \u003ci>Laughter on the Hill\u003c/i>, a book about a young woman who moved to San Francisco alone in the winter of 1940. \u003c/p>\n\u003cp>\u003ci>(Grandmothers, 1955. Courtesy of \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/\">\u003cstrong>San Francisco Public Library\u003c/strong>\u003c/a>\u003c/i>.\u003c/p>\n\u003cp>For others who have adopted this city as their home, who have looked over the Bay and its bridges with awe, lived in a drafty dump of a flat that's very well stocked with wine, or danced in the streets with strangers, this memoir will also strike a chord. It reminded me of other books that capture a special, specific time in the City's history.\u003c/p>\n\u003cp>For a taste of San Francisco in years past...\u003c/p>\n\u003cp>\u003ca href=\"http://www.perseus.tufts.edu/cgi-bin/ptext?doc=Perseus%3Atext%3A2000.02.0085&layout=&loc=34\">\u003cstrong>Recollections of California: 1846-1881\u003c/strong>\u003c/a>\u003cbr>by General William T. Sherman\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>During the spring of 1848, as reports of gold began transforming the City, young William Tecumseh Sherman was still stationed under General Kearny in California. Later in his life, he remembered accompanying Governor Mason from San Francisco to Santa Cruz on one particularly difficult journey.\u003c/i>\u003c/p>\n\u003cp>The house was of adobe, with a long range of adobe-huts occupied by semi-civilized Indians, who at that time did all the labor of a ranch, the herding and marking of cattle, breaking of horses, and cultivating the little patches of wheat and vegetables which constituted all the farming of that day. Every thing about the house looked deserted, and, seeing a small Indian boy leaning up against a post, I approached him and asked in Spanish, \"Where is the master?\" \"Gone to the Presidio\" (Monterey). \"Is anybody in the house?\" \"No.\" \"Is it locked up?\" \"Yes.\" \"Is no one about who can get in?\" \"No.\" \"Do you have any meat?\" \"No.\" \"Any flour or grain?\" \"No.\" \"Any chickens?\" \"No.\" \"Any eggs?\" \"No.\" \"What do you live on?\" \"\u003ci>Nada\u003c/i>\" (nothing). The utter indifference of this boy and the tone of his \u003ci>\"Nada\"\u003c/i> attracted the attention of Colonel Mason, who had been listening to our conversation, and who knew enough of Spanish to catch the meaning, and he exclaimed with some feeling, \"So we get \u003ci>nada\u003c/i> for breakfast.\" I felt mortified, for I had held out the prospect of a splendid breakfast of meat and \u003ci>tortillas\u003c/i> with rice, chicken, eggs, etc., at the ranch of my friend Jose Antonio, as a justification for taking the Governor, a man of sixty years of age, more than twenty miles at a full canter for his breakfast. But there was no help for it, and we accordingly went a short distance to a pond, where we unpacked our mules and made a slim breakfast on scraps of hard bread and a bone of pork that remained in our \u003ci>alforjas\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1419127640/kqedorg-20%22\">\u003cstrong>Joe Tilden's Recipes for Epicures\u003c/strong>\u003c/a>\u003cbr>by Major Joseph Tilden (Sequoia Press, 1907)\u003c/p>\n\u003cp>\u003ci>Back when celery was a rare and refined delicacy, displaying its long green stalks in a crystal \u003ca href=\"http://historywired.si.edu/object.cfm?ID=372\">\u003cstrong>celery vase\u003c/strong>\u003c/a> was a mark of high society. The tenderest, palest stalks would appear in a creamy soup. This version comes from the kitchen of San Francisco's self-proclaimed Bohemian and epicurean, Joe Tilden.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Celery Soup\u003c/strong>\u003c/p>\n\u003cp>Boil one small cupful of rice in three pints of milk, or two pints of milk and one of cream, until it is tender. Then rub it through a sieve and add one quart of veal stock, salt, cayenne, and three heads of celery (the white stalks only) which have been previously grated. Boil until the celery is tender.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000KRV3JK/kqedorg-20\">\u003cstrong>Laughter on the Hill: A San Francisco Interlude\u003c/strong>\u003c/a>\u003cbr>by Margaret Parton (McGraw-Hill, 1945)\u003c/p>\n\u003cp>\u003ci>This slim volume recounts the quintessential San Francisco experience: the ripeness of youth, rebellion amidst soul-searching, parties with poets and much, much red wine. Before she became a reporter and correspondent for the \u003c/i>New York Herald Tribune\u003ci>, Parton lived for a year in a tiny, walk-up on Telegraph Hill.\u003c/i>\u003c/p>\n\u003cp>It was autumn now in San Francisco, and wine-making time on the Hill. As I walked down Union Street toward the streetcar I could smell the purple grapes hanging rich and heavy in the hidden arbors behind the bare white fronts of the Italian flats. Great wooden barrels, scoured for the wine to come, began to appear in front of every doorstep, and one day there was the stained old wine press starting its yearly journey from the houses at the top of the Hill down to the late harvesters at the bottom. Each day as I passed it would be moved a little farther down, its heady smell mingling with the warm air from the basement bakeries, the odors of Provolone, salami, and black olives from the dim Italian groceries, the acid reek of the dark, male-frequented alleys, the salt wind from the Pacific.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000OKQFFA/kqedorg-20%22\">\u003cstrong>This is San Francisco: A Classic Portrait of the City\u003c/strong>\u003c/a>\u003cbr>by Robert O'Brien (Whittlesey House, 1948)\u003c/p>\n\u003cp>\u003ci>For catching the City in its many moods, there's no better than Robert O'Brien's street-by-street study. He trained his eyes and ears onto the quirky characters who flocked to the \"City of Second Chances,\" and his book, recently reprinted, remains one of the best portraits we have of the City.\u003c/i>\u003c/p>\n\u003cp>Cross Broadway, and you leave behind the kingdom of \u003ci>chow mein\u003c/i> and \u003ci>jow won ton\u003c/i> and jasmine tea, and enter the realm of ravioli. The vowels you hear now are soft and liquid, and the music is something from \u003ci> La Tosca\u003c/i>.\u003c/p>\n\u003cp>In fact, a step from the corner of Grant Avenue and Broadway is a cafe called \"La Tosca.\" Scenes from the opera are painted on the walls; Caruso sings from the juke box, and you drink a \u003ci>cappuccino\u003c/i>, gray, like the robe of a capuchin monk, and made of chocolate that is laced with brandy or rum, and heated by steam forced through coffee.\u003c/p>\n\u003cp>This is a world of round \u003ci>brovolette\u003c/i> cheeses hanging in store windows, and garlic sausage, and \u003ci>capretti\u003c/i> at Easter time. Of the lovely smells of baking bread coming from ovens beneath the sidewalk, of picturesque and brightly colored family washings on clotheslines strung high over narrow alleys, of flowers in window boxes and canaries singing. Of Tony's Shaving Parlor, and the Panama Canal Tagliarini and Noodle Factory and the Roma Macaroni Factory. Of steep lanes on the side of Telegraph Hill, and fat Italian housewives leaning on the their window sills and laughing in the sunshine, and wiry Italian boys playing ball in the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1558217541/kqedorg-20%22\">\u003cstrong>The Alice B. Toklas Cookbook\u003c/strong>\u003c/a>\u003cbr>by Alice B. Toklas (Harper & Row, 1954)\u003c/p>\n\u003cp>\u003ci>After settling comfortably for years in France, Gertrude Stein and Alice B. Toklas returned to the U.S. for a lecture tour that stretched from New York to California. They weren't impressed with what they ate during much of their journey across the nation but were delighted at last to reach the West Coast. (I've been searching for the \u003c/i>tarte Chambord\u003ci> recipe for years, so if anyone knows how to make it, drop me a line!)\u003c/i>\u003c/p>\n\u003cp>In San Francisco, we indulged in gastronomic orgies--sand dabs \u003ci>meuniere\u003c/i>, rainbow trout in aspic, grilled soft-shell crabs, \u003ci>paupieres\u003c/i> of roast fillets of pork, \u003ca href=\"http://www.vintagerecipes.net/books/manywaysforcookingeggs/eggs_rossini.php\">\u003cstrong>eggs Rossini\u003c/strong>\u003c/a> and \u003ci>tarte Chambord\u003c/i>. The \u003ci>tarte Chambord\u003c/i> had been a specialty of one of the three great French bakers before the San Francisco fire. To my surprise in Paris no one had ever heard of it.\u003c/p>\n\u003cp>At Fisherman's Wharf we waited for two enormous crabs to be cooked in a cauldron on the side-walk, and they were still quite warm when we ate them at lunch in Napa Country. \u003ca href=\"http://www.online-literature.com/gertrude-atherton/\">\u003cstrong>Gertrude Atherton\u003c/strong>\u003c/a> took us to lunch at a restaurant were the menu consisted entirely of the most perfectly cooked shell-fish, to her club where the cooking was incredibly good, and to dinner at a club of writers where conversation excelled.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393084221/kqedorg-20\">\u003cstrong>The Silent Traveler in San Francisco\u003c/strong>\u003c/a>\u003cbr>by Chiang Yee (W.W. Norton, 1964)\u003c/p>\n\u003cp>\u003ci>This is one in a long series of books written and illustrated by Yee as he explored cities throughout Europe and the U.S.\u003c/i>\u003c/p>\n\u003cp>The crab-sellers of San Francisco's Fishermen's Wharf offer a sharp contrast to my mind from the lobster-seller in Bar Harbor and all the coastal towns of the State of Maine. There every lobster is kept alive as long as possible and there is no sign of any being cooked on the spot. It is the general belief that a lobster should be eaten straight after being cooked, for it tastes best then. Does not this belief extend to crabs? Or perhaps crabs cannot live out of the sea for long? The most puzzling point for me is that \u003ci>Crabdom\u003c/i> seems to lie in the bottom of the Pacific around the west coast covering San Francisco while \u003ci>Lobsterdom\u003c/i> (if any) is in that part of the Atlantic covering the New England States. The Chinese proverb \"Pai wen pu yu yi chien\" or \"Hearing (about a thing) a hundred times is not better than seeing it once\" proves true. Had I not been in both places I should not have realised the existence of these separate kingdoms. Crabdom and Lobsterdom!\u003c/p>\n\u003cp>...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Eating a whole freshly-cooked lobster or crab, though some small forks are usually provided, involves some action with the fingers from time to time, which in turns involves \"table manners.\" This brings to my mind many little problems concerning Chinese eating manners....We Chinese have two definite styles of eating: formal eating and eating for pleasure. At a banquet it is all formality and good manners; at other times we just enjoy ourselves, and then there is no question of etiquette. That is why some of the typically Chinese restaurants in San Francisco have a number of partitioned rooms, unlike the modern fashionable restaurant with many tables neatly arranged all together. Within these partitions, one can enjoy a meal with one's friends, and eat as unconventionally as one likes without being criticized. Unfortunately this kind of typical Chinese restaurant with partitioned rooms is beginning to disappear even in San Francisco.\u003c/p>\n\n",
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"description": "This week I scored big. In addition to finishing off a pint of burnt caramel ice cream I found a dusty but still strongly bound first edition of Laughter on the Hill, a book about a young woman who moved to San Francisco alone in the winter of 1940. (Grandmothers, 1955. Courtesy of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week I scored big. In addition to finishing off a pint of \u003ca href=\"http://biritecreamery.com/\">\u003cstrong>burnt caramel ice cream\u003c/strong>\u003c/a> I found a dusty but still strongly bound first edition of \u003ci>Laughter on the Hill\u003c/i>, a book about a young woman who moved to San Francisco alone in the winter of 1940. \u003c/p>\n\u003cp>\u003ci>(Grandmothers, 1955. Courtesy of \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/\">\u003cstrong>San Francisco Public Library\u003c/strong>\u003c/a>\u003c/i>.\u003c/p>\n\u003cp>For others who have adopted this city as their home, who have looked over the Bay and its bridges with awe, lived in a drafty dump of a flat that's very well stocked with wine, or danced in the streets with strangers, this memoir will also strike a chord. It reminded me of other books that capture a special, specific time in the City's history.\u003c/p>\n\u003cp>For a taste of San Francisco in years past...\u003c/p>\n\u003cp>\u003ca href=\"http://www.perseus.tufts.edu/cgi-bin/ptext?doc=Perseus%3Atext%3A2000.02.0085&layout=&loc=34\">\u003cstrong>Recollections of California: 1846-1881\u003c/strong>\u003c/a>\u003cbr>by General William T. Sherman\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>During the spring of 1848, as reports of gold began transforming the City, young William Tecumseh Sherman was still stationed under General Kearny in California. Later in his life, he remembered accompanying Governor Mason from San Francisco to Santa Cruz on one particularly difficult journey.\u003c/i>\u003c/p>\n\u003cp>The house was of adobe, with a long range of adobe-huts occupied by semi-civilized Indians, who at that time did all the labor of a ranch, the herding and marking of cattle, breaking of horses, and cultivating the little patches of wheat and vegetables which constituted all the farming of that day. Every thing about the house looked deserted, and, seeing a small Indian boy leaning up against a post, I approached him and asked in Spanish, \"Where is the master?\" \"Gone to the Presidio\" (Monterey). \"Is anybody in the house?\" \"No.\" \"Is it locked up?\" \"Yes.\" \"Is no one about who can get in?\" \"No.\" \"Do you have any meat?\" \"No.\" \"Any flour or grain?\" \"No.\" \"Any chickens?\" \"No.\" \"Any eggs?\" \"No.\" \"What do you live on?\" \"\u003ci>Nada\u003c/i>\" (nothing). The utter indifference of this boy and the tone of his \u003ci>\"Nada\"\u003c/i> attracted the attention of Colonel Mason, who had been listening to our conversation, and who knew enough of Spanish to catch the meaning, and he exclaimed with some feeling, \"So we get \u003ci>nada\u003c/i> for breakfast.\" I felt mortified, for I had held out the prospect of a splendid breakfast of meat and \u003ci>tortillas\u003c/i> with rice, chicken, eggs, etc., at the ranch of my friend Jose Antonio, as a justification for taking the Governor, a man of sixty years of age, more than twenty miles at a full canter for his breakfast. But there was no help for it, and we accordingly went a short distance to a pond, where we unpacked our mules and made a slim breakfast on scraps of hard bread and a bone of pork that remained in our \u003ci>alforjas\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1419127640/kqedorg-20%22\">\u003cstrong>Joe Tilden's Recipes for Epicures\u003c/strong>\u003c/a>\u003cbr>by Major Joseph Tilden (Sequoia Press, 1907)\u003c/p>\n\u003cp>\u003ci>Back when celery was a rare and refined delicacy, displaying its long green stalks in a crystal \u003ca href=\"http://historywired.si.edu/object.cfm?ID=372\">\u003cstrong>celery vase\u003c/strong>\u003c/a> was a mark of high society. The tenderest, palest stalks would appear in a creamy soup. This version comes from the kitchen of San Francisco's self-proclaimed Bohemian and epicurean, Joe Tilden.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Celery Soup\u003c/strong>\u003c/p>\n\u003cp>Boil one small cupful of rice in three pints of milk, or two pints of milk and one of cream, until it is tender. Then rub it through a sieve and add one quart of veal stock, salt, cayenne, and three heads of celery (the white stalks only) which have been previously grated. Boil until the celery is tender.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000KRV3JK/kqedorg-20\">\u003cstrong>Laughter on the Hill: A San Francisco Interlude\u003c/strong>\u003c/a>\u003cbr>by Margaret Parton (McGraw-Hill, 1945)\u003c/p>\n\u003cp>\u003ci>This slim volume recounts the quintessential San Francisco experience: the ripeness of youth, rebellion amidst soul-searching, parties with poets and much, much red wine. Before she became a reporter and correspondent for the \u003c/i>New York Herald Tribune\u003ci>, Parton lived for a year in a tiny, walk-up on Telegraph Hill.\u003c/i>\u003c/p>\n\u003cp>It was autumn now in San Francisco, and wine-making time on the Hill. As I walked down Union Street toward the streetcar I could smell the purple grapes hanging rich and heavy in the hidden arbors behind the bare white fronts of the Italian flats. Great wooden barrels, scoured for the wine to come, began to appear in front of every doorstep, and one day there was the stained old wine press starting its yearly journey from the houses at the top of the Hill down to the late harvesters at the bottom. Each day as I passed it would be moved a little farther down, its heady smell mingling with the warm air from the basement bakeries, the odors of Provolone, salami, and black olives from the dim Italian groceries, the acid reek of the dark, male-frequented alleys, the salt wind from the Pacific.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000OKQFFA/kqedorg-20%22\">\u003cstrong>This is San Francisco: A Classic Portrait of the City\u003c/strong>\u003c/a>\u003cbr>by Robert O'Brien (Whittlesey House, 1948)\u003c/p>\n\u003cp>\u003ci>For catching the City in its many moods, there's no better than Robert O'Brien's street-by-street study. He trained his eyes and ears onto the quirky characters who flocked to the \"City of Second Chances,\" and his book, recently reprinted, remains one of the best portraits we have of the City.\u003c/i>\u003c/p>\n\u003cp>Cross Broadway, and you leave behind the kingdom of \u003ci>chow mein\u003c/i> and \u003ci>jow won ton\u003c/i> and jasmine tea, and enter the realm of ravioli. The vowels you hear now are soft and liquid, and the music is something from \u003ci> La Tosca\u003c/i>.\u003c/p>\n\u003cp>In fact, a step from the corner of Grant Avenue and Broadway is a cafe called \"La Tosca.\" Scenes from the opera are painted on the walls; Caruso sings from the juke box, and you drink a \u003ci>cappuccino\u003c/i>, gray, like the robe of a capuchin monk, and made of chocolate that is laced with brandy or rum, and heated by steam forced through coffee.\u003c/p>\n\u003cp>This is a world of round \u003ci>brovolette\u003c/i> cheeses hanging in store windows, and garlic sausage, and \u003ci>capretti\u003c/i> at Easter time. Of the lovely smells of baking bread coming from ovens beneath the sidewalk, of picturesque and brightly colored family washings on clotheslines strung high over narrow alleys, of flowers in window boxes and canaries singing. Of Tony's Shaving Parlor, and the Panama Canal Tagliarini and Noodle Factory and the Roma Macaroni Factory. Of steep lanes on the side of Telegraph Hill, and fat Italian housewives leaning on the their window sills and laughing in the sunshine, and wiry Italian boys playing ball in the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1558217541/kqedorg-20%22\">\u003cstrong>The Alice B. Toklas Cookbook\u003c/strong>\u003c/a>\u003cbr>by Alice B. Toklas (Harper & Row, 1954)\u003c/p>\n\u003cp>\u003ci>After settling comfortably for years in France, Gertrude Stein and Alice B. Toklas returned to the U.S. for a lecture tour that stretched from New York to California. They weren't impressed with what they ate during much of their journey across the nation but were delighted at last to reach the West Coast. (I've been searching for the \u003c/i>tarte Chambord\u003ci> recipe for years, so if anyone knows how to make it, drop me a line!)\u003c/i>\u003c/p>\n\u003cp>In San Francisco, we indulged in gastronomic orgies--sand dabs \u003ci>meuniere\u003c/i>, rainbow trout in aspic, grilled soft-shell crabs, \u003ci>paupieres\u003c/i> of roast fillets of pork, \u003ca href=\"http://www.vintagerecipes.net/books/manywaysforcookingeggs/eggs_rossini.php\">\u003cstrong>eggs Rossini\u003c/strong>\u003c/a> and \u003ci>tarte Chambord\u003c/i>. The \u003ci>tarte Chambord\u003c/i> had been a specialty of one of the three great French bakers before the San Francisco fire. To my surprise in Paris no one had ever heard of it.\u003c/p>\n\u003cp>At Fisherman's Wharf we waited for two enormous crabs to be cooked in a cauldron on the side-walk, and they were still quite warm when we ate them at lunch in Napa Country. \u003ca href=\"http://www.online-literature.com/gertrude-atherton/\">\u003cstrong>Gertrude Atherton\u003c/strong>\u003c/a> took us to lunch at a restaurant were the menu consisted entirely of the most perfectly cooked shell-fish, to her club where the cooking was incredibly good, and to dinner at a club of writers where conversation excelled.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393084221/kqedorg-20\">\u003cstrong>The Silent Traveler in San Francisco\u003c/strong>\u003c/a>\u003cbr>by Chiang Yee (W.W. Norton, 1964)\u003c/p>\n\u003cp>\u003ci>This is one in a long series of books written and illustrated by Yee as he explored cities throughout Europe and the U.S.\u003c/i>\u003c/p>\n\u003cp>The crab-sellers of San Francisco's Fishermen's Wharf offer a sharp contrast to my mind from the lobster-seller in Bar Harbor and all the coastal towns of the State of Maine. There every lobster is kept alive as long as possible and there is no sign of any being cooked on the spot. It is the general belief that a lobster should be eaten straight after being cooked, for it tastes best then. Does not this belief extend to crabs? Or perhaps crabs cannot live out of the sea for long? The most puzzling point for me is that \u003ci>Crabdom\u003c/i> seems to lie in the bottom of the Pacific around the west coast covering San Francisco while \u003ci>Lobsterdom\u003c/i> (if any) is in that part of the Atlantic covering the New England States. The Chinese proverb \"Pai wen pu yu yi chien\" or \"Hearing (about a thing) a hundred times is not better than seeing it once\" proves true. Had I not been in both places I should not have realised the existence of these separate kingdoms. Crabdom and Lobsterdom!\u003c/p>\n\u003cp>...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eating a whole freshly-cooked lobster or crab, though some small forks are usually provided, involves some action with the fingers from time to time, which in turns involves \"table manners.\" This brings to my mind many little problems concerning Chinese eating manners....We Chinese have two definite styles of eating: formal eating and eating for pleasure. At a banquet it is all formality and good manners; at other times we just enjoy ourselves, and then there is no question of etiquette. That is why some of the typically Chinese restaurants in San Francisco have a number of partitioned rooms, unlike the modern fashionable restaurant with many tables neatly arranged all together. Within these partitions, one can enjoy a meal with one's friends, and eat as unconventionally as one likes without being criticized. Unfortunately this kind of typical Chinese restaurant with partitioned rooms is beginning to disappear even in San Francisco.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Far from the golden hills of California, with endless lush stretches of forest and field, the Green Mountain State lives up to its name. My road trip continues, and this week I find myself heading toward the Northeast Kingdom. Along the way, near the shores of Lake Champlain, I've been enjoying two local treats.\u003c/p>\n\u003cp>Faced with the \u003ca href=\"http://www.cleanair-coolplanet.org/information/saveoursyrup.php\">\u003cstrong>uncertain future of sugar maples\u003c/strong>\u003c/a>, eating maple creemees whenever possible is an imperative. Sugar shacks dot the countryside, and if a sign and an arrow point the way to a creemee, I am there. Soft vanilla ice cream swirled with this year's maple syrup -- what better way to celebrate summer in Vermont?\u003c/p>\n\u003cp>If you're picky about such things as real ingredients (and you must be if you're reading this blog) then be sure to ask at the creemee stands if they use real maple syrup. If not, well...there's always another sugar shack further down the road.\u003c/p>\n\u003cp>In the village of Barre, pronounced \"barry\" as I was gently reminded by a local, an especially memorable variation appears in the guise of a maple sundae. At the window of \u003ca href=\"http://www.central-vt.com/web/caesarsfare/\">\u003cstrong>Caesar's Fare\u003c/strong>\u003c/a>, where a red siren light promises rescue from snack attacks, you can order two scoops of maple-walnut ice cream topped with maple syrup (Grade B = \"Better & Bolder\") and more walnuts. The bitterness of the nuts balances perfectly the sweetness of the syrup. Whipped cream and maraschino cherries complete the experience.\u003c/p>\n\u003cp>Another local flavor comes from a metal tin. At the other end of the sensuality spectrum, dry and crisp \u003ca href=\"http://www.vermontcommonfoods.com/crackerhistory.html\">\u003cstrong>Common Crackers\u003c/strong>\u003c/a> have sustained generations of Vermonters. Round, puffy and neatly halved like a French macaron, they're the New England embodiment of pragmatism. Originally purchased annually by the barrel, these crackers served as breakfast when soaked in milk, lunch when nibbled with cheddar cheese, afternoon tea when spread with jam, or dinner when served with chowder.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Common crackers are descendants of the long-lived, well-traveled \u003ca href=\"http://kenanderson.net/hardtack/\">\u003cstrong>hardtack\u003c/strong>\u003c/a> much-maligned by sailors and soldiers, and their close cousins include pilot crackers, water crackers, and sea biscuits. Recently revived by the Orton family, owners of the \u003ca href=\"http://www.vermontcountrystore.com/jump.jsp?itemID=0&itemType=HOME_PAGE\">\u003cstrong>Vermont Country Store\u003c/strong>\u003c/a>, the crackers are still available 180 years after they were first cut and baked in Montpelier.\u003c/p>\n\u003cp>I've been enjoying my mini-barrel of common crackers with shards of \u003ca href=\"http://www.graftonvillagecheese.com/making/index.html\">\u003cstrong>Grafton Village's six-year cheddar cheese\u003c/strong>\u003c/a> in between my maple creemees. Who cares about crumbs in the car or lactose intolerance with the open road ahead?\u003c/p>\n\u003cp>Stay tuned for an update next week from Maine. If all goes well, I'll be posting photos of freshly dug steamers and buttery lobsters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the meantime, please feel free to share coordinates for your favorite lobster shack along the Down East Coast!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Far from the golden hills of California, with endless lush stretches of forest and field, the Green Mountain State lives up to its name. My road trip continues, and this week I find myself heading toward the Northeast Kingdom. Along the way, near the shores of Lake Champlain, I've been enjoying two local treats.\u003c/p>\n\u003cp>Faced with the \u003ca href=\"http://www.cleanair-coolplanet.org/information/saveoursyrup.php\">\u003cstrong>uncertain future of sugar maples\u003c/strong>\u003c/a>, eating maple creemees whenever possible is an imperative. Sugar shacks dot the countryside, and if a sign and an arrow point the way to a creemee, I am there. Soft vanilla ice cream swirled with this year's maple syrup -- what better way to celebrate summer in Vermont?\u003c/p>\n\u003cp>If you're picky about such things as real ingredients (and you must be if you're reading this blog) then be sure to ask at the creemee stands if they use real maple syrup. If not, well...there's always another sugar shack further down the road.\u003c/p>\n\u003cp>In the village of Barre, pronounced \"barry\" as I was gently reminded by a local, an especially memorable variation appears in the guise of a maple sundae. At the window of \u003ca href=\"http://www.central-vt.com/web/caesarsfare/\">\u003cstrong>Caesar's Fare\u003c/strong>\u003c/a>, where a red siren light promises rescue from snack attacks, you can order two scoops of maple-walnut ice cream topped with maple syrup (Grade B = \"Better & Bolder\") and more walnuts. The bitterness of the nuts balances perfectly the sweetness of the syrup. Whipped cream and maraschino cherries complete the experience.\u003c/p>\n\u003cp>Another local flavor comes from a metal tin. At the other end of the sensuality spectrum, dry and crisp \u003ca href=\"http://www.vermontcommonfoods.com/crackerhistory.html\">\u003cstrong>Common Crackers\u003c/strong>\u003c/a> have sustained generations of Vermonters. Round, puffy and neatly halved like a French macaron, they're the New England embodiment of pragmatism. Originally purchased annually by the barrel, these crackers served as breakfast when soaked in milk, lunch when nibbled with cheddar cheese, afternoon tea when spread with jam, or dinner when served with chowder.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Common crackers are descendants of the long-lived, well-traveled \u003ca href=\"http://kenanderson.net/hardtack/\">\u003cstrong>hardtack\u003c/strong>\u003c/a> much-maligned by sailors and soldiers, and their close cousins include pilot crackers, water crackers, and sea biscuits. Recently revived by the Orton family, owners of the \u003ca href=\"http://www.vermontcountrystore.com/jump.jsp?itemID=0&itemType=HOME_PAGE\">\u003cstrong>Vermont Country Store\u003c/strong>\u003c/a>, the crackers are still available 180 years after they were first cut and baked in Montpelier.\u003c/p>\n\u003cp>I've been enjoying my mini-barrel of common crackers with shards of \u003ca href=\"http://www.graftonvillagecheese.com/making/index.html\">\u003cstrong>Grafton Village's six-year cheddar cheese\u003c/strong>\u003c/a> in between my maple creemees. Who cares about crumbs in the car or lactose intolerance with the open road ahead?\u003c/p>\n\u003cp>Stay tuned for an update next week from Maine. If all goes well, I'll be posting photos of freshly dug steamers and buttery lobsters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the meantime, please feel free to share coordinates for your favorite lobster shack along the Down East Coast!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>A recent breakfast at T-28 Cafe in the Outer Sunset reminded me just how good a cup of hot, strong milk tea tastes on lazy weekend mornings. Although the richness of a well-aged pu-erh or the emerald sweetness of a spring shin-cha give me great pleasure as a tea drinker, neither have a place in my heart like down-home milk tea.\u003c/p>\n\u003cp>Milk tea is its own religion in Hong Kong, intertwined in the colony's history and culinary culture. It's a topic not taken lightly, and I know I enter dangerous territory writing about it as an outsider. I've hosted visitors insisted on traveling with their own packets of instant \u003ca href=\"http://www.eastwestbazaar.com/product_info.php?products_id=1953\">\u003cstrong> \"3-in-1\"\u003c/strong>\u003c/a> milk tea to ensure that their morning cup wouldn't be compromised. Although the boba generation may not remember, milk tea helped defined the intersection of east and west. Enjoyed from morning to midnight, it was served on nearly every street corner. Establishments guarded their secret recipes, and even McDonald's began offering its own version of milk tea.\u003c/p>\n\u003cp>\u003cem>One of the 28 remaining dai pai dong in Hong Kong. Ubiquitous in the 50s and 60s, these street stalls specialized in both hot and cold milk tea as well as fast fare at all times of the day and night. I love those little, built-in, square stools -- perfect for hunching over a bowl of noodles.\u003c/em>\u003c/p>\n\u003cp>As with any ritual that combines comfort with caffeine, there's much debate over the specifics, from the type of tea leaves to the brand of milk to the precise mechanics of combining the two. Generally, though, most can agree on some basic tenets for milk tea: a blend of Ceylon and Assam leaves brewed for an extended period, a generous stir of evaporated milk, and a hint of sweetness from a spoonful of condensed milk or sugar. Purists will insist on Black & White brand milk (the one with the cow on the label) and a cloth brewing bag to mimic the fine-textured, oblong filters that lend milk tea its nickname in Cantonese: \"silk stocking tea.\" I'm perfectly okay with English and Irish Breakfast teabags, but even the pragmatist in me admits that milk tea with anything else but evaporated milk falls far from its creator's intent.\u003c/p>\n\u003cp>The key is brewing the tea over low heat for a very long time. The extra tannin gives enough body and bitterness to balance the milk, so the result is a strong yet silky smooth, creamy, and full-bodied drink that's as easy to identify by sight as a properly made espresso. In fact, even before the cup arrives, you'll know: walk into any cafe that makes its own milk tea and you'll pick up instantly milk tea's distinctive scent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Marrying into the Wu family means learning new habits. The morning after my wedding, Ba Wu brews a big pot of milk tea for all our guests.\u003c/em>\u003c/p>\n\u003cp>Yes, I know, Anglophiles and expats all shudder in horror at the thought of milk tea. But just like a tall glass of Southern sweet tea or a mug of cowboy coffee, the moment you sip one made with integrity and generosity, you'll understand.\u003c/p>\n\u003cp>For your first cup of milk tea, don't order from a place that makes it from an instant mix. Instead, look for Hong Kong eateries or bakeries where it appears on a separate drink menu. The popularity of bubble tea means a true milk tea has become extremely difficult to find. Try it at Sweetheart Cafe on Grant, D&A on Broadway, or ABC Bakery on Jackson in SF Chinatown. Slanted Door has an excellent version, lifted out of its Chinese diner ambience but honest, strong and good. My favorite source, T-28 Cafe out on Taraval at 28th Avenue, has an extensive menu that also highlights lemon tea, ginger coke, and other lovely libations.\u003c/p>\n\u003cp>\u003cstrong>Making Hong Kong Milk Tea\u003c/strong>\u003c/p>\n\u003cp>Experiment with various combinations of Ceylon (\"English Breakfast\") and Assam (\"Irish Breakfast\") teas. I personally like the redder, warmer flavors of more Assam leaves, but many prefer the darker, more robust Ceylon. If you use a large mesh ball or one of those muslin tea brewing bags, it'll be easier to strain loose tea leaves. Of course, teabags sidestep this entirely.\u003c/p>\n\u003cp>Bring a small pot of water just to the boiling point, but do not let it actually bubble up. Lower the heat to as low as possible. Add three times as many tea bags or twice as much loose tea as you would normally. Cover and leave the tea to brew for at least 10 minutes and up to 30 minutes. Strain out the tea leaves or remove the teabags; for this, it's okay to squeeze teabags to get the extra boost. Stir in evaporated milk until the tea is the color of caramel, then bring the tea back to very hot serving temperature.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Divide the tea among several cups and invite your guests to stir in a spoonful of sweetened condensed milk or sugar.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A recent breakfast at T-28 Cafe in the Outer Sunset reminded me just how good a cup of hot, strong milk tea tastes on lazy weekend mornings. Although the richness of a well-aged pu-erh or the emerald sweetness of a spring shin-cha give me great pleasure as a tea drinker, neither have a place in my heart like down-home milk tea.\u003c/p>\n\u003cp>Milk tea is its own religion in Hong Kong, intertwined in the colony's history and culinary culture. It's a topic not taken lightly, and I know I enter dangerous territory writing about it as an outsider. I've hosted visitors insisted on traveling with their own packets of instant \u003ca href=\"http://www.eastwestbazaar.com/product_info.php?products_id=1953\">\u003cstrong> \"3-in-1\"\u003c/strong>\u003c/a> milk tea to ensure that their morning cup wouldn't be compromised. Although the boba generation may not remember, milk tea helped defined the intersection of east and west. Enjoyed from morning to midnight, it was served on nearly every street corner. Establishments guarded their secret recipes, and even McDonald's began offering its own version of milk tea.\u003c/p>\n\u003cp>\u003cem>One of the 28 remaining dai pai dong in Hong Kong. Ubiquitous in the 50s and 60s, these street stalls specialized in both hot and cold milk tea as well as fast fare at all times of the day and night. I love those little, built-in, square stools -- perfect for hunching over a bowl of noodles.\u003c/em>\u003c/p>\n\u003cp>As with any ritual that combines comfort with caffeine, there's much debate over the specifics, from the type of tea leaves to the brand of milk to the precise mechanics of combining the two. Generally, though, most can agree on some basic tenets for milk tea: a blend of Ceylon and Assam leaves brewed for an extended period, a generous stir of evaporated milk, and a hint of sweetness from a spoonful of condensed milk or sugar. Purists will insist on Black & White brand milk (the one with the cow on the label) and a cloth brewing bag to mimic the fine-textured, oblong filters that lend milk tea its nickname in Cantonese: \"silk stocking tea.\" I'm perfectly okay with English and Irish Breakfast teabags, but even the pragmatist in me admits that milk tea with anything else but evaporated milk falls far from its creator's intent.\u003c/p>\n\u003cp>The key is brewing the tea over low heat for a very long time. The extra tannin gives enough body and bitterness to balance the milk, so the result is a strong yet silky smooth, creamy, and full-bodied drink that's as easy to identify by sight as a properly made espresso. In fact, even before the cup arrives, you'll know: walk into any cafe that makes its own milk tea and you'll pick up instantly milk tea's distinctive scent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Marrying into the Wu family means learning new habits. The morning after my wedding, Ba Wu brews a big pot of milk tea for all our guests.\u003c/em>\u003c/p>\n\u003cp>Yes, I know, Anglophiles and expats all shudder in horror at the thought of milk tea. But just like a tall glass of Southern sweet tea or a mug of cowboy coffee, the moment you sip one made with integrity and generosity, you'll understand.\u003c/p>\n\u003cp>For your first cup of milk tea, don't order from a place that makes it from an instant mix. Instead, look for Hong Kong eateries or bakeries where it appears on a separate drink menu. The popularity of bubble tea means a true milk tea has become extremely difficult to find. Try it at Sweetheart Cafe on Grant, D&A on Broadway, or ABC Bakery on Jackson in SF Chinatown. Slanted Door has an excellent version, lifted out of its Chinese diner ambience but honest, strong and good. My favorite source, T-28 Cafe out on Taraval at 28th Avenue, has an extensive menu that also highlights lemon tea, ginger coke, and other lovely libations.\u003c/p>\n\u003cp>\u003cstrong>Making Hong Kong Milk Tea\u003c/strong>\u003c/p>\n\u003cp>Experiment with various combinations of Ceylon (\"English Breakfast\") and Assam (\"Irish Breakfast\") teas. I personally like the redder, warmer flavors of more Assam leaves, but many prefer the darker, more robust Ceylon. If you use a large mesh ball or one of those muslin tea brewing bags, it'll be easier to strain loose tea leaves. Of course, teabags sidestep this entirely.\u003c/p>\n\u003cp>Bring a small pot of water just to the boiling point, but do not let it actually bubble up. Lower the heat to as low as possible. Add three times as many tea bags or twice as much loose tea as you would normally. Cover and leave the tea to brew for at least 10 minutes and up to 30 minutes. Strain out the tea leaves or remove the teabags; for this, it's okay to squeeze teabags to get the extra boost. Stir in evaporated milk until the tea is the color of caramel, then bring the tea back to very hot serving temperature.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Divide the tea among several cups and invite your guests to stir in a spoonful of sweetened condensed milk or sugar.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brain Food: Local Events & Exhibits",
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"content": "\u003cp>In this age of Google and Wikipedia, it's easy to forget the joy of getting lost for hours deep in the stacks of a three-dimensional library. To entice you back to these important anchors of our community, here's a short list of culinary exhibits and events worth adding to your list of food adventures:\u003c/p>\n\u003cp>\u003cstrong>READING AMERICA: Reconstructed Books by Mary Marsh\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> \"Snack.\" Mary Marsh, 2004. Coffee, ink, gouache on found book.\u003c/i>\u003c/p>\n\u003cp>Head to the airy, sunny sixth floor of the San Francisco Main Library to find a wonderful exhibit of new work by artist Mary Marsh. Using comfort food as an analogy, Marsh explores the intersection of eating and reading. Discarded books and old library catalog cards (remember those?!) find new lives with bits of linen tape, layers of gouache and coffee as ink. Marsh explores issues of privacy, consumption and narrative with these evocative creations. Her artwork will be on display at the library galleries though April 5, 2007.\u003c/p>\n\u003cp>While you're at the top of the SF Main, visit one of my favorite local resources: the Koshland SF History Center. If you can't make it there in person, it's almost as fun browsing their amazing photo collection online. Their \"Picture This\" series includes a line of serious-minded, long-aproned \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/004-022.htm\">\u003cstrong>butchers at the Stadium Market\u003c/strong>\u003c/a> in the Sunset District (1935), a proud baker at \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/002-504.htm\">\u003cstrong>Dianda's Bakery\u003c/strong>\u003c/a> in the Mission (1980); and a \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/celebrations/001-225.htm\">\u003cstrong>birthday party in the Western Addition\u003c/strong>\u003c/a>, when Japanese-American families still flourished in the neighborhood (1938).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sfpl.org/news/exhibitions.htm\">\u003cstrong>San Francisco Main Library, 6th Floor\u003c/strong>\u003c/a>\u003cbr>100 Larkin Street, San Francisco\u003cbr>(415) 557-4400\u003c/p>\n\u003cp>\u003cstrong>TASTE MATTERS: The Role of Food and Drink in Jewish Culture\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> Detail of \"Pesach\" by \u003ca href=\"http://w3chi.blogspot.com/\">\u003cstrong>Mary Thorman\u003c/strong>\u003c/a>\u003c/i>\u003c/p>\n\u003cp>The Magnes Museum, a stately building tucked in the foothills of Berkeley, has launched a series of cross-disciplinary presentations of gastronomic narratives in Jewish culture. These intimate gatherings are open to the public ($8 for nonmembers) and offer a valuable resource both for those attempting to understand their own heritage and those trying to learn more about the history of an important but largely invisible group. Last week's conversation with Eleanor Kaufman from UCLA highlighted \u003ca href=\"http://www.storiesuntold.org/women/sophie_trupin.html\">\u003cstrong>Eastern European homesteaders\u003c/strong>\u003c/a> keeping kosher under harsh conditions on the plains and utopian farming communities, such as \u003ca href=\"http://www.jewishchickenranchers.com/history/\">\u003cstrong>Petaluma's chicken and egg producers\u003c/strong>\u003c/a>, that succeeded for a brief period in the early to mid-20th century. \u003c/p>\n\u003cp>On May 31, Alisa Braun from UC Davis will discuss the depiction of Jewish foods in films, and on August 16, Benjamin Wurgaft from UC Berkeley will show how food writers, both Jewish and non-Jewish, shape perception and identity.\u003c/p>\n\u003cp>In addition to its ceremonial, decorative and modern art collections, the Magnes houses an excellent research library for scholars of Jewish history and culture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Judah L. Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley\u003cbr>(510) 549-6950\u003c/p>\n\u003cp>\u003cstrong>ALICE STATLER LIBRARY\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The menu cover from a 1930s \"Bohemian\" restaurant near Coit Tower.\u003c/i> \u003c/p>\n\u003cp>To support its stellar culinary arts and hospitality program, City College maintains a reading library of books about food, restaurants and anything remotely related to the history, culture, science, politics and business of cooking and eating. Their periodical collection alone could occupy a dedicated cook for years. \u003c/p>\n\u003cp>Though nearly everyone in the Statler Library is wearing chef whites, it's open to the public. You're welcome to read for hours whether you're browsing for random discoveries, honing a research topic or filling up on glossy food mags.\u003c/p>\n\u003cp>You can also enjoy the library's beautiful \u003ca href=\"http://www.ccsf.edu/Library/alice/menucollections/index.html\">\u003cstrong>menu collections\u003c/strong>\u003c/a> online. With their covers and inside pages lovingly scanned, the menus highlight restaurants across the nation as well as concessionaries at the 1939 World's Fair in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ccsf.edu/Library/alice/index.html\">\u003cstrong>Alice Statler Library\u003c/strong>\u003c/a>\u003cbr>City College of San Francisco\u003cbr>Room 10, Statler Wing\u003cbr>50 Phelan Avenue, San Francisco\u003cbr>(415) 239-3460\u003c/p>\n\n",
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"description": "In this age of Google and Wikipedia, it's easy to forget the joy of getting lost for hours deep in the stacks of a three-dimensional library. To entice you back to these important anchors of our community, here's a short list of culinary exhibits and events worth adding to your list of food adventures: READING",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In this age of Google and Wikipedia, it's easy to forget the joy of getting lost for hours deep in the stacks of a three-dimensional library. To entice you back to these important anchors of our community, here's a short list of culinary exhibits and events worth adding to your list of food adventures:\u003c/p>\n\u003cp>\u003cstrong>READING AMERICA: Reconstructed Books by Mary Marsh\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> \"Snack.\" Mary Marsh, 2004. Coffee, ink, gouache on found book.\u003c/i>\u003c/p>\n\u003cp>Head to the airy, sunny sixth floor of the San Francisco Main Library to find a wonderful exhibit of new work by artist Mary Marsh. Using comfort food as an analogy, Marsh explores the intersection of eating and reading. Discarded books and old library catalog cards (remember those?!) find new lives with bits of linen tape, layers of gouache and coffee as ink. Marsh explores issues of privacy, consumption and narrative with these evocative creations. Her artwork will be on display at the library galleries though April 5, 2007.\u003c/p>\n\u003cp>While you're at the top of the SF Main, visit one of my favorite local resources: the Koshland SF History Center. If you can't make it there in person, it's almost as fun browsing their amazing photo collection online. Their \"Picture This\" series includes a line of serious-minded, long-aproned \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/004-022.htm\">\u003cstrong>butchers at the Stadium Market\u003c/strong>\u003c/a> in the Sunset District (1935), a proud baker at \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/002-504.htm\">\u003cstrong>Dianda's Bakery\u003c/strong>\u003c/a> in the Mission (1980); and a \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/celebrations/001-225.htm\">\u003cstrong>birthday party in the Western Addition\u003c/strong>\u003c/a>, when Japanese-American families still flourished in the neighborhood (1938).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://sfpl.org/news/exhibitions.htm\">\u003cstrong>San Francisco Main Library, 6th Floor\u003c/strong>\u003c/a>\u003cbr>100 Larkin Street, San Francisco\u003cbr>(415) 557-4400\u003c/p>\n\u003cp>\u003cstrong>TASTE MATTERS: The Role of Food and Drink in Jewish Culture\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> Detail of \"Pesach\" by \u003ca href=\"http://w3chi.blogspot.com/\">\u003cstrong>Mary Thorman\u003c/strong>\u003c/a>\u003c/i>\u003c/p>\n\u003cp>The Magnes Museum, a stately building tucked in the foothills of Berkeley, has launched a series of cross-disciplinary presentations of gastronomic narratives in Jewish culture. These intimate gatherings are open to the public ($8 for nonmembers) and offer a valuable resource both for those attempting to understand their own heritage and those trying to learn more about the history of an important but largely invisible group. Last week's conversation with Eleanor Kaufman from UCLA highlighted \u003ca href=\"http://www.storiesuntold.org/women/sophie_trupin.html\">\u003cstrong>Eastern European homesteaders\u003c/strong>\u003c/a> keeping kosher under harsh conditions on the plains and utopian farming communities, such as \u003ca href=\"http://www.jewishchickenranchers.com/history/\">\u003cstrong>Petaluma's chicken and egg producers\u003c/strong>\u003c/a>, that succeeded for a brief period in the early to mid-20th century. \u003c/p>\n\u003cp>On May 31, Alisa Braun from UC Davis will discuss the depiction of Jewish foods in films, and on August 16, Benjamin Wurgaft from UC Berkeley will show how food writers, both Jewish and non-Jewish, shape perception and identity.\u003c/p>\n\u003cp>In addition to its ceremonial, decorative and modern art collections, the Magnes houses an excellent research library for scholars of Jewish history and culture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Judah L. Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley\u003cbr>(510) 549-6950\u003c/p>\n\u003cp>\u003cstrong>ALICE STATLER LIBRARY\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The menu cover from a 1930s \"Bohemian\" restaurant near Coit Tower.\u003c/i> \u003c/p>\n\u003cp>To support its stellar culinary arts and hospitality program, City College maintains a reading library of books about food, restaurants and anything remotely related to the history, culture, science, politics and business of cooking and eating. Their periodical collection alone could occupy a dedicated cook for years. \u003c/p>\n\u003cp>Though nearly everyone in the Statler Library is wearing chef whites, it's open to the public. You're welcome to read for hours whether you're browsing for random discoveries, honing a research topic or filling up on glossy food mags.\u003c/p>\n\u003cp>You can also enjoy the library's beautiful \u003ca href=\"http://www.ccsf.edu/Library/alice/menucollections/index.html\">\u003cstrong>menu collections\u003c/strong>\u003c/a> online. With their covers and inside pages lovingly scanned, the menus highlight restaurants across the nation as well as concessionaries at the 1939 World's Fair in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ccsf.edu/Library/alice/index.html\">\u003cstrong>Alice Statler Library\u003c/strong>\u003c/a>\u003cbr>City College of San Francisco\u003cbr>Room 10, Statler Wing\u003cbr>50 Phelan Avenue, San Francisco\u003cbr>(415) 239-3460\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"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?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
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