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"disqusTitle": "UC Berkeley Now Offers a Minor in the Study of Food Systems",
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"content": "\u003cp>Beginning this fall, UC Berkeley students interested in studying how the food system works can now obtain a minor in it.\u003c/p>\n\u003cp>“The study of food systems is a relatively new field,” said \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/kathryn-de-master/\" target=\"_blank\">Kathryn De Master\u003c/a>, assistant professor of agriculture, society and environment, who along with her colleague \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/alastair-iles/\" target=\"_blank\">Alastair Iles\u003c/a>, associate professor of environmental science, policy and management, are serving as the minor’s faculty advisors.\u003c/p>\n\u003cp>According to the food system minor’s website, the minor is: \u003c/p>\n\u003cblockquote>\u003cp>“an interdisciplinary program of study that explores the role of food within the environment and society. Drawing from diverse fields as far ranging as ecology, sociology, the humanities, nutrition, history, and economics, the food systems minor critically examines issues of contemporary food and agriculture from a whole-systems perspective.”\u003c/p>\u003c/blockquote>\n\u003cp>“Majors and minors in food systems are pretty new study emphases, having become more popular in the last 10 or more years,\" said De Master.\u003c/p>\n\u003cp>According to research done by De Master and others, around 40 majors and minors in food systems exist at various universities around the country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Cal students initially began asking for a program like this about six years ago, it was shelved for several years.\u003c/p>\n\u003cfigure id=\"attachment_99374\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg\" alt=\"Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-99374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kate Kaplan, a recent graduate, along with Jeff Noven, served as student representatives on the founding committee this past year. “Our role was making sure the student perspective was always considered, so if the administration was wondering if certain classes should be core classes, we’d give our input as to whether it was rigorous enough,” a former manager of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/12/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community/\" target=\"_blank\">SOGA (Student Organic Garden Association\u003c/a>) said.\u003c/p>\n\u003cp>Kaplan majored in society and environment with a minor in conservation and resource studies. She designed it on her own, which many students do when there isn’t a program tailored to their exact interests, she said.\u003c/p>\n\u003cp>“I got a lot out of what I did, but I think the food systems minor fills a void,” she said. “People could have already studied it, but there was not a lot of direction. You’d be on your own to choose whatever classes, with no one to tell you what to take or whether you should take certain classes in succession. Having an actual food systems minor will give students a lot more direction and make it a lot more worthwhile.”\u003c/p>\n\u003cp>While the minor’s departmental home is within ESPM, or Environmental Science, Policy and Management, many other departments are contributing to it, De Master said. “That’s one reason it took so long to put it in place, we had to be sure to address the interests and concerns of all the different departments that have a stake in seeing how its implemented,” she said.\u003c/p>\n\u003cp>De Master added that there are some 70 to 80 faculty members – many of them also involved with the \u003ca href=\"http://food.berkeley.edu\" target=\"_blank\">Berkeley Food Institute\u003c/a> – whose classes could be considered part of the minor.\u003c/p>\n\u003cp>An important component to the minor will be a requirement that students get some hands-on experience by working with a local partner organization that’s doing work to change the food system. De Master didn’t want to name any in particular because they are still being vetted, but she said they are in the process of hiring a lecturer whose responsibility will be to oversee the internship component.\u003c/p>\n\u003cp>While De Master couldn’t predict how many students will immediately declare the minor, she said there had been a lot of enthusiasm for it thus far.\u003c/p>\n\u003cp>They could have as many as 50 students already, she estimated, and “I wouldn’t be at all surprised if we had 100 to 200 students within a few years,” she said.\u003c/p>\n\u003cp>When asked which majors would be a good fit with the new minor, De Master said there is a wide range. While environmental science is an obvious one, some lesser ones include public policy, community development, social work, nutritional science, urban planning, sociology or business, for someone interested in going into an agricultural start-up. “The food system minor cuts across many different disciplinary areas, and the way that a student emphasizes their program of study, which is very flexible, will help enhance their major,” she said.\u003c/p>\n\u003cfigure id=\"attachment_99375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\" alt=\"Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor. \u003ccite>(Julie Van Scoy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While “The Omnivore’s Dilemma” author \u003ca href=\"http://michaelpollan.com\" target=\"_blank\">Michael Pollan’s\u003c/a> presence in the journalism department at Cal has no doubt had an effect on students wanting to further study this issue, De Master said he is not on the food systems minor committee.\u003c/p>\n\u003cp>\"Yes, he is one of the key players on the national stage who has invigorated our conversation about this issue and we’re indebted to him for that, but there are also quite a few professors and students on campus have been doing considerable research that is more broad, specific, and in-depth than his superb journalism about food systems,” said De Master, adding, “I think Michael would be one of the first to highlight that fact.”\u003c/p>\n\u003cp>While Kaplan has graduated, she said she hopes to have a hand in choosing the next student representatives to the minor, and given that she’s staying in the area, will want to know how things are progressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It definitely was a long time coming, but it’s wonderful to be a part of it and I’m excited to see how it goes from here,” she said. “I’m excited to see how it grows as more students study it.”\u003c/p>\n\n",
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"excerpt": "Given the rise in popularity of studying the food system as a field of academic inquiry, UC Berkeley offers a new food systems minor. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Beginning this fall, UC Berkeley students interested in studying how the food system works can now obtain a minor in it.\u003c/p>\n\u003cp>“The study of food systems is a relatively new field,” said \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/kathryn-de-master/\" target=\"_blank\">Kathryn De Master\u003c/a>, assistant professor of agriculture, society and environment, who along with her colleague \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/alastair-iles/\" target=\"_blank\">Alastair Iles\u003c/a>, associate professor of environmental science, policy and management, are serving as the minor’s faculty advisors.\u003c/p>\n\u003cp>According to the food system minor’s website, the minor is: \u003c/p>\n\u003cblockquote>\u003cp>“an interdisciplinary program of study that explores the role of food within the environment and society. Drawing from diverse fields as far ranging as ecology, sociology, the humanities, nutrition, history, and economics, the food systems minor critically examines issues of contemporary food and agriculture from a whole-systems perspective.”\u003c/p>\u003c/blockquote>\n\u003cp>“Majors and minors in food systems are pretty new study emphases, having become more popular in the last 10 or more years,\" said De Master.\u003c/p>\n\u003cp>According to research done by De Master and others, around 40 majors and minors in food systems exist at various universities around the country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Cal students initially began asking for a program like this about six years ago, it was shelved for several years.\u003c/p>\n\u003cfigure id=\"attachment_99374\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg\" alt=\"Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-99374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kate Kaplan, a recent graduate, along with Jeff Noven, served as student representatives on the founding committee this past year. “Our role was making sure the student perspective was always considered, so if the administration was wondering if certain classes should be core classes, we’d give our input as to whether it was rigorous enough,” a former manager of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/12/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community/\" target=\"_blank\">SOGA (Student Organic Garden Association\u003c/a>) said.\u003c/p>\n\u003cp>Kaplan majored in society and environment with a minor in conservation and resource studies. She designed it on her own, which many students do when there isn’t a program tailored to their exact interests, she said.\u003c/p>\n\u003cp>“I got a lot out of what I did, but I think the food systems minor fills a void,” she said. “People could have already studied it, but there was not a lot of direction. You’d be on your own to choose whatever classes, with no one to tell you what to take or whether you should take certain classes in succession. Having an actual food systems minor will give students a lot more direction and make it a lot more worthwhile.”\u003c/p>\n\u003cp>While the minor’s departmental home is within ESPM, or Environmental Science, Policy and Management, many other departments are contributing to it, De Master said. “That’s one reason it took so long to put it in place, we had to be sure to address the interests and concerns of all the different departments that have a stake in seeing how its implemented,” she said.\u003c/p>\n\u003cp>De Master added that there are some 70 to 80 faculty members – many of them also involved with the \u003ca href=\"http://food.berkeley.edu\" target=\"_blank\">Berkeley Food Institute\u003c/a> – whose classes could be considered part of the minor.\u003c/p>\n\u003cp>An important component to the minor will be a requirement that students get some hands-on experience by working with a local partner organization that’s doing work to change the food system. De Master didn’t want to name any in particular because they are still being vetted, but she said they are in the process of hiring a lecturer whose responsibility will be to oversee the internship component.\u003c/p>\n\u003cp>While De Master couldn’t predict how many students will immediately declare the minor, she said there had been a lot of enthusiasm for it thus far.\u003c/p>\n\u003cp>They could have as many as 50 students already, she estimated, and “I wouldn’t be at all surprised if we had 100 to 200 students within a few years,” she said.\u003c/p>\n\u003cp>When asked which majors would be a good fit with the new minor, De Master said there is a wide range. While environmental science is an obvious one, some lesser ones include public policy, community development, social work, nutritional science, urban planning, sociology or business, for someone interested in going into an agricultural start-up. “The food system minor cuts across many different disciplinary areas, and the way that a student emphasizes their program of study, which is very flexible, will help enhance their major,” she said.\u003c/p>\n\u003cfigure id=\"attachment_99375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\" alt=\"Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor. \u003ccite>(Julie Van Scoy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While “The Omnivore’s Dilemma” author \u003ca href=\"http://michaelpollan.com\" target=\"_blank\">Michael Pollan’s\u003c/a> presence in the journalism department at Cal has no doubt had an effect on students wanting to further study this issue, De Master said he is not on the food systems minor committee.\u003c/p>\n\u003cp>\"Yes, he is one of the key players on the national stage who has invigorated our conversation about this issue and we’re indebted to him for that, but there are also quite a few professors and students on campus have been doing considerable research that is more broad, specific, and in-depth than his superb journalism about food systems,” said De Master, adding, “I think Michael would be one of the first to highlight that fact.”\u003c/p>\n\u003cp>While Kaplan has graduated, she said she hopes to have a hand in choosing the next student representatives to the minor, and given that she’s staying in the area, will want to know how things are progressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It definitely was a long time coming, but it’s wonderful to be a part of it and I’m excited to see how it goes from here,” she said. “I’m excited to see how it grows as more students study it.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bittman Does Berkeley: Talking Food Politics With Mark Bittman",
"title": "Bittman Does Berkeley: Talking Food Politics With Mark Bittman",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=oYkbw0i6oVI&w=560&h=360]\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\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/oYkbw0i6oVI'\n title='//www.youtube.com/embed/oYkbw0i6oVI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Agribusiness Funds 'Farmland' To Counter Hollywood Message",
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"content": "\u003cfigure id=\"attachment_81209\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\" alt=\"David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140502_me_agribusiness_funds_farmland_to_counter_hollywood_message.mp3\"] \u003c/p>\n\u003cp>by Adam Ragusea, \u003ca href=\"http://www.gpb.org\">GPB\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">The Salt at NPR Food\u003c/a> (5/2/14)\u003c/p>\n\u003cp>The movie \u003ca href=\"http://www.farmlandfilm.com/\">\u003cem>Farmland\u003c/em>\u003c/a> opened in theaters Thursday. It's the latest in a string of documentaries about agriculture, like \u003cem>Food Inc.\u003c/em> and \u003cem>King Corn.\u003c/em>\u003c/p>\n\u003cp>But while the latter two films made damning accusations about the environmental and human costs of modern agribusiness, this documentary was funded by agribusiness. It tells a very different story.\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> opens with sweeping visuals you'd expect — swaying wheat fields and weathered barns. The documentary follows the lives of six young farmers — including a soybean grower in Nebraska and a Texas cattleman — who all share a belief that their profession is misunderstood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Most people have some sort of idea, maybe from television or something, that there's bulldozers and tractors, just clouds of smoke going and destroying ground and destroying habitat,\" says \u003ca href=\"http://www.greenpeople.org/listing/Oasis-Organics-45623.cfm\">Sutton Morgan\u003c/a>, a farmer who grows organic onions in California, in the film. \"But they don't understand that our environment, which is our ground, has to be in good condition, otherwise you can't be a successful farmer.\"\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> was funded by the U.S. Farmers and Ranchers Alliance. This group was formed in response to recent movies and books like \u003cem>Fast Food Nation\u003c/em>, which warned consumers off factory-farmed ground beef.\u003c/p>\n\u003cfigure id=\"attachment_81210\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\" alt=\"The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>The alliance includes state farm bureaus and agribusiness giants like Monsanto, whose genetically engineered seeds were targeted for criticism in the film \u003cem>Food Inc.\u003c/em> Randy Krotz, with the Farmers and Ranchers Alliance, says they felt it was time to make their own movie.\u003c/p>\n\u003cp>\"How do you get to millennials?\" says Krotz. \"How do you get to ... a transparency generation? Let's show them a little more about how their food is raised firsthand.\"\u003c/p>\n\u003cp>In the opening scene of \u003cem>Farmland\u003c/em>, Kris Loberg and her son David are on their knees in the mud, looking for any sign that their seed has germinated.\u003c/p>\n\u003cp>The documentary shows some of the grittier aspects of farming, so it doesn't look like an industry public relations film. And, arguably, it's not. The alliance hired a respected director for the project, Oscar-winning documentarian \u003ca href=\"http://www.imdb.com/name/nm0002224/\">James Moll\u003c/a>.\u003c/p>\n\u003cp>\"I'd been wanting to do a film on farming for a long time, and my agent in [Los Angeles] said, 'You know, there's a farmers group who's looking to make a film, or to find someone to make a film on farming.' I said, 'No I don't want to do something with someone else's vision. I'm not going to make a commercial,' \" says Moll.\u003c/p>\n\u003cp>But Moll agreed to do it after being promised creative control. And you can tell he got it in one scene of workers viciously kicking hogs and a sick cow rolling across the ground, pushed by the blade of a backhoe.\u003c/p>\n\u003cp>These videos were shot secretly by animal rights activists, and they've long been viral online. In \u003cem>Farmland\u003c/em>, hog farmer Ryan Velduizen says what we're seeing is not representative. \u003c/p>\n\u003cp>\"I've seen the videos of people not treating animals correctly. First, my heart breaks — that's not, that's not the way you treat animals, that's just not right,\" says Velduizen.\u003c/p>\n\u003cp>But if the film is trying to make farmers more sympathetic, activist and food journalist \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> says that's a straw man argument.\u003c/p>\n\u003cp>\"It serves the interests of the large corporations that are really under attack to put the farmers in front of them, and say that it is the farmers being attacked, not a set of practices, not a ... highly concentrated industry, not monopolistic seed merchants, all the things that are the real targets,\" says Pollan.\u003c/p>\n\u003cp>Nonetheless, farmers have been loving the film at invitation-only screenings, like one hosted by the Georgia Farm Bureau.\u003c/p>\n\u003cp>Rancher Amy Moncrief was in the audience. She says farmers are usually too busy farming to get their point of view out there, the way this film will.\u003c/p>\n\u003cp>\"The hormones, the antibiotics and the genetically modified food — you know, all that gets really bad press a lot of times, and the truth is probably somewhere in the middle,\" says Moncrief.\u003c/p>\n\u003cp>Ultimately, this is a film about farmers, not for farmers. The documentary now opens to the public, in a limited number of theaters across the country. Producers have already cut a short version for use in schools. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Films like\u003cem> Food Inc.\u003c/em> and \u003cem>King Corn \u003c/em>highlight the evils of big agriculture. Now farmers are hitting back with their own movie, \u003cem>Farmland.\u003c/em> It was funded by the U.S. Farmers and Ranchers Alliance.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81209\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\" alt=\"David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Adam Ragusea, \u003ca href=\"http://www.gpb.org\">GPB\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">The Salt at NPR Food\u003c/a> (5/2/14)\u003c/p>\n\u003cp>The movie \u003ca href=\"http://www.farmlandfilm.com/\">\u003cem>Farmland\u003c/em>\u003c/a> opened in theaters Thursday. It's the latest in a string of documentaries about agriculture, like \u003cem>Food Inc.\u003c/em> and \u003cem>King Corn.\u003c/em>\u003c/p>\n\u003cp>But while the latter two films made damning accusations about the environmental and human costs of modern agribusiness, this documentary was funded by agribusiness. It tells a very different story.\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> opens with sweeping visuals you'd expect — swaying wheat fields and weathered barns. The documentary follows the lives of six young farmers — including a soybean grower in Nebraska and a Texas cattleman — who all share a belief that their profession is misunderstood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Most people have some sort of idea, maybe from television or something, that there's bulldozers and tractors, just clouds of smoke going and destroying ground and destroying habitat,\" says \u003ca href=\"http://www.greenpeople.org/listing/Oasis-Organics-45623.cfm\">Sutton Morgan\u003c/a>, a farmer who grows organic onions in California, in the film. \"But they don't understand that our environment, which is our ground, has to be in good condition, otherwise you can't be a successful farmer.\"\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> was funded by the U.S. Farmers and Ranchers Alliance. This group was formed in response to recent movies and books like \u003cem>Fast Food Nation\u003c/em>, which warned consumers off factory-farmed ground beef.\u003c/p>\n\u003cfigure id=\"attachment_81210\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\" alt=\"The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>The alliance includes state farm bureaus and agribusiness giants like Monsanto, whose genetically engineered seeds were targeted for criticism in the film \u003cem>Food Inc.\u003c/em> Randy Krotz, with the Farmers and Ranchers Alliance, says they felt it was time to make their own movie.\u003c/p>\n\u003cp>\"How do you get to millennials?\" says Krotz. \"How do you get to ... a transparency generation? Let's show them a little more about how their food is raised firsthand.\"\u003c/p>\n\u003cp>In the opening scene of \u003cem>Farmland\u003c/em>, Kris Loberg and her son David are on their knees in the mud, looking for any sign that their seed has germinated.\u003c/p>\n\u003cp>The documentary shows some of the grittier aspects of farming, so it doesn't look like an industry public relations film. And, arguably, it's not. The alliance hired a respected director for the project, Oscar-winning documentarian \u003ca href=\"http://www.imdb.com/name/nm0002224/\">James Moll\u003c/a>.\u003c/p>\n\u003cp>\"I'd been wanting to do a film on farming for a long time, and my agent in [Los Angeles] said, 'You know, there's a farmers group who's looking to make a film, or to find someone to make a film on farming.' I said, 'No I don't want to do something with someone else's vision. I'm not going to make a commercial,' \" says Moll.\u003c/p>\n\u003cp>But Moll agreed to do it after being promised creative control. And you can tell he got it in one scene of workers viciously kicking hogs and a sick cow rolling across the ground, pushed by the blade of a backhoe.\u003c/p>\n\u003cp>These videos were shot secretly by animal rights activists, and they've long been viral online. In \u003cem>Farmland\u003c/em>, hog farmer Ryan Velduizen says what we're seeing is not representative. \u003c/p>\n\u003cp>\"I've seen the videos of people not treating animals correctly. First, my heart breaks — that's not, that's not the way you treat animals, that's just not right,\" says Velduizen.\u003c/p>\n\u003cp>But if the film is trying to make farmers more sympathetic, activist and food journalist \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> says that's a straw man argument.\u003c/p>\n\u003cp>\"It serves the interests of the large corporations that are really under attack to put the farmers in front of them, and say that it is the farmers being attacked, not a set of practices, not a ... highly concentrated industry, not monopolistic seed merchants, all the things that are the real targets,\" says Pollan.\u003c/p>\n\u003cp>Nonetheless, farmers have been loving the film at invitation-only screenings, like one hosted by the Georgia Farm Bureau.\u003c/p>\n\u003cp>Rancher Amy Moncrief was in the audience. She says farmers are usually too busy farming to get their point of view out there, the way this film will.\u003c/p>\n\u003cp>\"The hormones, the antibiotics and the genetically modified food — you know, all that gets really bad press a lot of times, and the truth is probably somewhere in the middle,\" says Moncrief.\u003c/p>\n\u003cp>Ultimately, this is a film about farmers, not for farmers. The documentary now opens to the public, in a limited number of theaters across the country. Producers have already cut a short version for use in schools. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "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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"excerpt": "From soil and seeds to the Bronx and bees: Fixing food in films of four minutes or less. Sarah Henry reports on the Real Food Media Project's short documentary contest.",
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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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"disqusTitle": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?",
"title": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74407\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\" alt=\" Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-74407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff and Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese\">The Salt at NPR Food\u003c/a> (11/25/13)\u003c/p>\n\u003cp>Making your own cheese and yogurt is all the rage these days. (Our friends at Kitchen Window \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/16/yes-its-worth-it-to-make-your-own-yogurt/\">broke down the process\u003c/a> in a recent post, if you're curious.)\u003c/p>\n\u003cp>Well, it looks like a scientist at the University of California, Los Angeles has taken the whole DIY fermentation idea to an entirely new level.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"74404,74405,74409\"]\u003c/p>\n\u003cp>Microbiologist \u003ca href=\"http://www.syntheticaesthetics.org/residents/agapakis-tolaas\">Christina Agapakis\u003c/a> teamed up with the artist Sissel Tolaas to create cheese using the microbes that grow on their skin. They also made selfie fromage for food writer \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, author of \u003cem>The Omnivore's Dilemma\u003c/em> and other titles, and the artist \u003ca href=\"http://www.olafureliasson.net/index.html\">Olafur Eliasson\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=1Ej4BP64BsU]\u003c/p>\n\u003cp>The curious curds currently live at the \u003ca href=\"https://dublin.sciencegallery.com/growyourown/selfmade\">Science Gallery\u003c/a>, at Trinity College in Dublin, where visitors are encouraged to sniff — but, thankfully, not eat — the displays.\u003c/p>\n\u003cp>\"People were really nervous and uncomfortable, and kind of making these grossed out faces,\" Agapakis says about visitors to her exhibit. \"Then they smell the cheese, and they'll realize that it just smells like a normal cheese.\"\u003c/p>\n\u003cp>In general, cheese is \u003ca href=\"http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm\">made\u003c/a> by taking milk and spoiling it with bacteria called \u003cem>Lactobacillus\u003c/em>. The bugs turn the milk sugars into acid, which in turn makes the milk clump up or curdle. The chunks are separated from the liquid and then aged with specific yeast to create a Camembert, Parmesan or an American cheddar.\u003c/p>\n\u003cp>\u003cem>Lactobacillus\u003c/em> and yeast are all around us. They hang out on plants, inside animals' guts and on our skin. So Agapakis and Tolaas thought, why not collect some these personal microcritters and use them to curdle milk?\u003c/p>\n\u003cp>The microbiologist used swabs from her mouth and skin, as well as from Pollan's belly button, Eliasson's tears and another scientist's feet. She grew the bacteria and yeast in Petri dishes in the lab and then, once she had enough, she added them to fresh milk. The result was a cheese designed to make you rethink the sometimes fine line between stinky and appetizing.\u003c/p>\n\u003cp>The bacteria and yeast that inhabit our feet or skin aren't too different from those that grow in cheese, Agapakis tells The Salt. \"So a lot of the smells on cheese are very similar to body odors.\"\u003c/p>\n\u003cp>Agapakis says she understands why the project might make some people uncomfortable — even grossed out. But she insists that's not the point. Instead, she and Tolaas want to challenge us to think more about our emotional response to odors and how the context can influence our impressions.\u003c/p>\n\u003cp>\"The idea was to recognize, how do we get grossed out? Then to think about it and move beyond that initial idea of disgust,\" Agapakis says. \"Why are we more uncomfortable with bacteria on the body than we are with bacteria in cheese?\"\u003c/p>\n\u003cp>Besides, Agapakis and Tolaas aren't the first to make this sort of selfie cuisine. Last year, Rogue Brewing Company in Oregon made a \u003ca href=\"http://rogue.com/store/products/The-Beard-Beer.html\">beer\u003c/a> using yeast from brewmaster John Maier's beard. \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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"excerpt": "Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74407\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\" alt=\" Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-74407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff and Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese\">The Salt at NPR Food\u003c/a> (11/25/13)\u003c/p>\n\u003cp>Making your own cheese and yogurt is all the rage these days. (Our friends at Kitchen Window \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/16/yes-its-worth-it-to-make-your-own-yogurt/\">broke down the process\u003c/a> in a recent post, if you're curious.)\u003c/p>\n\u003cp>Well, it looks like a scientist at the University of California, Los Angeles has taken the whole DIY fermentation idea to an entirely new level.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Microbiologist \u003ca href=\"http://www.syntheticaesthetics.org/residents/agapakis-tolaas\">Christina Agapakis\u003c/a> teamed up with the artist Sissel Tolaas to create cheese using the microbes that grow on their skin. They also made selfie fromage for food writer \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, author of \u003cem>The Omnivore's Dilemma\u003c/em> and other titles, and the artist \u003ca href=\"http://www.olafureliasson.net/index.html\">Olafur Eliasson\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1Ej4BP64BsU'\n title='//www.youtube.com/embed/1Ej4BP64BsU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The curious curds currently live at the \u003ca href=\"https://dublin.sciencegallery.com/growyourown/selfmade\">Science Gallery\u003c/a>, at Trinity College in Dublin, where visitors are encouraged to sniff — but, thankfully, not eat — the displays.\u003c/p>\n\u003cp>\"People were really nervous and uncomfortable, and kind of making these grossed out faces,\" Agapakis says about visitors to her exhibit. \"Then they smell the cheese, and they'll realize that it just smells like a normal cheese.\"\u003c/p>\n\u003cp>In general, cheese is \u003ca href=\"http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm\">made\u003c/a> by taking milk and spoiling it with bacteria called \u003cem>Lactobacillus\u003c/em>. The bugs turn the milk sugars into acid, which in turn makes the milk clump up or curdle. The chunks are separated from the liquid and then aged with specific yeast to create a Camembert, Parmesan or an American cheddar.\u003c/p>\n\u003cp>\u003cem>Lactobacillus\u003c/em> and yeast are all around us. They hang out on plants, inside animals' guts and on our skin. So Agapakis and Tolaas thought, why not collect some these personal microcritters and use them to curdle milk?\u003c/p>\n\u003cp>The microbiologist used swabs from her mouth and skin, as well as from Pollan's belly button, Eliasson's tears and another scientist's feet. She grew the bacteria and yeast in Petri dishes in the lab and then, once she had enough, she added them to fresh milk. The result was a cheese designed to make you rethink the sometimes fine line between stinky and appetizing.\u003c/p>\n\u003cp>The bacteria and yeast that inhabit our feet or skin aren't too different from those that grow in cheese, Agapakis tells The Salt. \"So a lot of the smells on cheese are very similar to body odors.\"\u003c/p>\n\u003cp>Agapakis says she understands why the project might make some people uncomfortable — even grossed out. But she insists that's not the point. Instead, she and Tolaas want to challenge us to think more about our emotional response to odors and how the context can influence our impressions.\u003c/p>\n\u003cp>\"The idea was to recognize, how do we get grossed out? Then to think about it and move beyond that initial idea of disgust,\" Agapakis says. \"Why are we more uncomfortable with bacteria on the body than we are with bacteria in cheese?\"\u003c/p>\n\u003cp>Besides, Agapakis and Tolaas aren't the first to make this sort of selfie cuisine. Last year, Rogue Brewing Company in Oregon made a \u003ca href=\"http://rogue.com/store/products/The-Beard-Beer.html\">beer\u003c/a> using yeast from brewmaster John Maier's beard. \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": "Ramen to the Rescue: How Instant Noodles Fight Global Hunger ",
"title": "Ramen to the Rescue: How Instant Noodles Fight Global Hunger ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\" alt=\"A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">The Salt at NPR Food\u003c/a> (8/20/2013)\u003c/p>\n\u003cp>Ask about the foods that have conquered the world and you're likely to hear about Coca-Cola and McDonald's Big Macs.\u003c/p>\n\u003cp>But the most successful industrial food ever produced flies far under the radar. And it has finally been outed by three anthropologists in a fascinating \u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520276345\">new book\u003c/a>, \u003cem>The Noodle Narratives\u003c/em>, which analyzes the precipitous rise – or \"brilliant career,\" as the authors say — of instant ramen, from its birth in postwar Japan to its sales of just over \u003ca href=\"http://instantnoodles.org/noodles/expanding-market.html\">100 billion servings\u003c/a> worldwide in 2012.\u003c/p>\n\u003cp>Take a moment to digest that figure: It's about 14 servings for every single person on Earth, at a cost of just a few cents apiece. That's an astonishing quantity, especially to American consumers, who don't tend to think of the stiff, wavy blocks of noodles as an important staple (though they are for some college students, inmates and low-income Americans). And while our foodie culture currently has a fling with ramen (think ramen bars and the \u003ca href=\"http://www.grubstreet.com/2013/08/new-yorks-changing-ramen-scene.html\">ramen burger\u003c/a>), we're only the world's sixth-biggest market for the noodles, according to the World Instant Noodles Association. Our consumption is dwarfed by that of China and India — and even Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_68600\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3-190x290.jpg\" alt=\"The Noodle Narratives: The Global Rise Of An Industrial Food Into The Twenty-First Century\" width=\"190\" height=\"290\" class=\"size-medium wp-image-68600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Noodle Narratives:\u003cbr>The Global Rise Of An Industrial Food Into The Twenty-First Century\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, it's the multinational noodle companies' conquest of countries like Papua New Guinea, Nigeria, Brazil and Mexico that really interests the anthropologists: Frederick Errington of Trinity College, Tatsuro Fujikura of Kyoto University and Deborah Gewertz of Amherst College. And it's here that they make one of their most intriguing arguments: Instant noodles do good by alleviating the hunger of millions of people around the world. These super cheap, super palatable noodles, they write, help the low-wage workers in rich and poor countries alike hang on when the going gets tough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They're cheap and tasty and tweakable,\" Gewertz tells The Salt. \"They're capable of being transformed to everyone's cultural taste.\"\u003c/p>\n\u003cp>In Thailand, instant ramen is seasoned with lemongrass and cilantro. Mexicans can buy Maruchan noodle soup cups flecked with \u003ca href=\"http://maruchan.com.mx/mg/vaso-maruchan/\">shrimp, lime and habanero\u003c/a>, among other flavors. Papua New Guineans have incorporated the noodles into rituals as cardinal as weaning babies and honoring the dead, she says.\u003c/p>\n\u003cp>In Japan, the birthplace of instant ramen, the consumer appetite for novel ramen products is so ravenous that manufacturers introduce 600 new flavors a year, the authors report. But it all started in the postwar period.\u003c/p>\n\u003cp>Back in 1957, businessman Momofuku Ando (yes, the namesake of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">Chef David Chang's beloved restaurants\u003c/a>) decided he wanted to invent an industrial take on freshly made ramen – the stuff Chang has helped make trendy again — for his hungry, budget-minded compatriots using surplus wheat donated by the U.S.\u003c/p>\n\u003cp>It took Ando years to perfect the process of making a dry block of noodles. But ultimately he succeeded by applying the \"principle of tempura:\" steaming and dousing the noodles in chicken broth, and then bathing them in hot oil. This dried them out, and made them shelf-stable, but also easy to rehydrate. He added the winning combination of MSG, salt and sugar (which now comes in a flavor packet) to round out the flavor. While industrial instant ramen has evolved new variations, Nissin and the other manufacturers haven't strayed far from Ando's original recipe.\u003c/p>\n\u003cp>While not exactly nutritious, instant noodles are a \"hunger killer,\" as the authors say. They're made with wheat flour, which has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">high glycemic index\u003c/a> (a metric for how soon a food is likely to make you hungry again). But they're also fried in palm oil, which is 49 percent saturated fat — higher than pork lard (40 percent) and soybean oil (14 percent).\u003c/p>\n\u003cp>All that fat keeps you feeling full longer and helps bring the noodles' overall glycemic index down. The fact that instant noodles become soup once you add water helps, too – as the authors note, soup provides longer satiety than, say, noodles alone. And that helps explain why ramen have become a staple of the world's undernourished, and part of some humanitarian food aid packages.\u003c/p>\n\u003cp>Palm is the industry's oil of choice because it's cheap, it can withstand high heat, and it has a longer shelf life than other oils. But in the U.S., \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">we're told to eat palm oil sparingly\u003c/a> because it raises bad LDL cholesterol levels. So is it really wise for so many people around the world to be so reliant on instant ramen for sustenance? Why can't the urban poor eat something more nutritious than this highly processed, high-fat food?\u003c/p>\n\u003cp>Sure, that would be ideal, the authors say, but the reality is that in many global cities, the urban poor lack affordable alternatives that are more healthful than ramen. \"How are you going to feed these people?\" says Gewertz. \"I would love to feed them with fruits and vegetables at the local markets, but they are expensive.\"\u003c/p>\n\u003cfigure id=\"attachment_68599\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\" alt=\"Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>The authors say that \"real food\" advocates like journalist Michael Pollan, who \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">wring their hands\u003c/a> over rising consumption of industrial food like ramen, raise important questions about its perils. But the authors also call ramen a \"virtually unstoppable\" phenomenon. And they foresee a world of 9 billion people \"in which the affluent will be presented with too many food choices and [will be] called upon to use their survival skills to choose wisely, and in which the poor will have to use their survival skills to get by on cheap food\" like ramen.\u003c/p>\n\u003cp>\"I'd love to take Michael Pollan to a squatter settlement and have him deal with poor, hungry people in such circumstances, who have no choice of going back home to grow subsistence crops or be part of a regional food system,\" says Gewertz. \"Subsistence agriculture is hard, dirty and hot work. People want out of it. It's not to be over romanticized.\"\u003c/p>\n\u003cp>Instead, as Gerwertz tells us, a better way to help the poor who rely on ramen is to make the noodles more nutritious: they could be \"reduced-sodium, lower-fat, higher-fiber, better fortified,\" though that will also translate into a slightly higher price.\u003c/p>\n\u003cp>\"We find it difficult to image the increasingly urbanized food future without this humble form of salt, MSG-enhanced, oily and sometimes sugary\" food, they write. But \"we conclude [that it's for the best] with great reluctance.\" \u003c/p>\n\u003cp>[ad floatright]\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_68601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\" alt=\"A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">The Salt at NPR Food\u003c/a> (8/20/2013)\u003c/p>\n\u003cp>Ask about the foods that have conquered the world and you're likely to hear about Coca-Cola and McDonald's Big Macs.\u003c/p>\n\u003cp>But the most successful industrial food ever produced flies far under the radar. And it has finally been outed by three anthropologists in a fascinating \u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520276345\">new book\u003c/a>, \u003cem>The Noodle Narratives\u003c/em>, which analyzes the precipitous rise – or \"brilliant career,\" as the authors say — of instant ramen, from its birth in postwar Japan to its sales of just over \u003ca href=\"http://instantnoodles.org/noodles/expanding-market.html\">100 billion servings\u003c/a> worldwide in 2012.\u003c/p>\n\u003cp>Take a moment to digest that figure: It's about 14 servings for every single person on Earth, at a cost of just a few cents apiece. That's an astonishing quantity, especially to American consumers, who don't tend to think of the stiff, wavy blocks of noodles as an important staple (though they are for some college students, inmates and low-income Americans). And while our foodie culture currently has a fling with ramen (think ramen bars and the \u003ca href=\"http://www.grubstreet.com/2013/08/new-yorks-changing-ramen-scene.html\">ramen burger\u003c/a>), we're only the world's sixth-biggest market for the noodles, according to the World Instant Noodles Association. Our consumption is dwarfed by that of China and India — and even Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_68600\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3-190x290.jpg\" alt=\"The Noodle Narratives: The Global Rise Of An Industrial Food Into The Twenty-First Century\" width=\"190\" height=\"290\" class=\"size-medium wp-image-68600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Noodle Narratives:\u003cbr>The Global Rise Of An Industrial Food Into The Twenty-First Century\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, it's the multinational noodle companies' conquest of countries like Papua New Guinea, Nigeria, Brazil and Mexico that really interests the anthropologists: Frederick Errington of Trinity College, Tatsuro Fujikura of Kyoto University and Deborah Gewertz of Amherst College. And it's here that they make one of their most intriguing arguments: Instant noodles do good by alleviating the hunger of millions of people around the world. These super cheap, super palatable noodles, they write, help the low-wage workers in rich and poor countries alike hang on when the going gets tough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They're cheap and tasty and tweakable,\" Gewertz tells The Salt. \"They're capable of being transformed to everyone's cultural taste.\"\u003c/p>\n\u003cp>In Thailand, instant ramen is seasoned with lemongrass and cilantro. Mexicans can buy Maruchan noodle soup cups flecked with \u003ca href=\"http://maruchan.com.mx/mg/vaso-maruchan/\">shrimp, lime and habanero\u003c/a>, among other flavors. Papua New Guineans have incorporated the noodles into rituals as cardinal as weaning babies and honoring the dead, she says.\u003c/p>\n\u003cp>In Japan, the birthplace of instant ramen, the consumer appetite for novel ramen products is so ravenous that manufacturers introduce 600 new flavors a year, the authors report. But it all started in the postwar period.\u003c/p>\n\u003cp>Back in 1957, businessman Momofuku Ando (yes, the namesake of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">Chef David Chang's beloved restaurants\u003c/a>) decided he wanted to invent an industrial take on freshly made ramen – the stuff Chang has helped make trendy again — for his hungry, budget-minded compatriots using surplus wheat donated by the U.S.\u003c/p>\n\u003cp>It took Ando years to perfect the process of making a dry block of noodles. But ultimately he succeeded by applying the \"principle of tempura:\" steaming and dousing the noodles in chicken broth, and then bathing them in hot oil. This dried them out, and made them shelf-stable, but also easy to rehydrate. He added the winning combination of MSG, salt and sugar (which now comes in a flavor packet) to round out the flavor. While industrial instant ramen has evolved new variations, Nissin and the other manufacturers haven't strayed far from Ando's original recipe.\u003c/p>\n\u003cp>While not exactly nutritious, instant noodles are a \"hunger killer,\" as the authors say. They're made with wheat flour, which has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">high glycemic index\u003c/a> (a metric for how soon a food is likely to make you hungry again). But they're also fried in palm oil, which is 49 percent saturated fat — higher than pork lard (40 percent) and soybean oil (14 percent).\u003c/p>\n\u003cp>All that fat keeps you feeling full longer and helps bring the noodles' overall glycemic index down. The fact that instant noodles become soup once you add water helps, too – as the authors note, soup provides longer satiety than, say, noodles alone. And that helps explain why ramen have become a staple of the world's undernourished, and part of some humanitarian food aid packages.\u003c/p>\n\u003cp>Palm is the industry's oil of choice because it's cheap, it can withstand high heat, and it has a longer shelf life than other oils. But in the U.S., \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">we're told to eat palm oil sparingly\u003c/a> because it raises bad LDL cholesterol levels. So is it really wise for so many people around the world to be so reliant on instant ramen for sustenance? Why can't the urban poor eat something more nutritious than this highly processed, high-fat food?\u003c/p>\n\u003cp>Sure, that would be ideal, the authors say, but the reality is that in many global cities, the urban poor lack affordable alternatives that are more healthful than ramen. \"How are you going to feed these people?\" says Gewertz. \"I would love to feed them with fruits and vegetables at the local markets, but they are expensive.\"\u003c/p>\n\u003cfigure id=\"attachment_68599\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\" alt=\"Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>The authors say that \"real food\" advocates like journalist Michael Pollan, who \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">wring their hands\u003c/a> over rising consumption of industrial food like ramen, raise important questions about its perils. But the authors also call ramen a \"virtually unstoppable\" phenomenon. And they foresee a world of 9 billion people \"in which the affluent will be presented with too many food choices and [will be] called upon to use their survival skills to choose wisely, and in which the poor will have to use their survival skills to get by on cheap food\" like ramen.\u003c/p>\n\u003cp>\"I'd love to take Michael Pollan to a squatter settlement and have him deal with poor, hungry people in such circumstances, who have no choice of going back home to grow subsistence crops or be part of a regional food system,\" says Gewertz. \"Subsistence agriculture is hard, dirty and hot work. People want out of it. It's not to be over romanticized.\"\u003c/p>\n\u003cp>Instead, as Gerwertz tells us, a better way to help the poor who rely on ramen is to make the noodles more nutritious: they could be \"reduced-sodium, lower-fat, higher-fiber, better fortified,\" though that will also translate into a slightly higher price.\u003c/p>\n\u003cp>\"We find it difficult to image the increasingly urbanized food future without this humble form of salt, MSG-enhanced, oily and sometimes sugary\" food, they write. But \"we conclude [that it's for the best] with great reluctance.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_62036\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/michael-pollan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/michael-pollan-290x163.jpg\" alt=\"Michael Pollan. Photo: Alia Malley/michaelpollan.com\" width=\"290\" height=\"163\" class=\"size-medium wp-image-62036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan. Photo: Alia Malley/michaelpollan.com\u003c/figcaption>\u003c/figure>\n\u003cp>As in his previous books, Michael Pollan argues in \"Cooked\" that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. But this time he takes a more hands-on approach, doing apprenticeships with a variety of culinary masters who teach him the fine points of fermentation, the benefits of bacteria, and other secrets of honest cuisine. He joins \u003ca href=\"http://www.kqed.org/a/forum/R201305161000\">KQED's Forum\u003c/a> in the studio.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> from KQED's Forum: [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/05/20130516bforum.mp3\"]\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201305161000\">Original Broadcast\u003c/a>: Thursday, May 16, 2013 -- 10:00 AM\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\n\u003cp> Michael Pollan, professor of journalism at UC Berkeley and author of \"Cooked: A Natural History of Transformation\"\u003c/p>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Fplaylists%2F5761026\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cp> \u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://michaelpollan.com/books/cooked/\">MichaelPollan.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html\">Some of My Best Friends Are Germs\u003c/a> : NYTimes.com\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/22/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked/\">Fire, Water, Air, Earth: Michael Pollan Gets Elemental In ‘Cooked’\u003c/a> : NPRFood via BAB\u003c/li>\n\u003cli>\u003ca href=\"http://www.bostonglobe.com/arts/books/2013/04/30/book-review-cooked-michael-pollan/JLV7kVuIzKJksvD8sNyM2L/story.html\">‘Cooked’ by Michael Pollan\u003c/a> : BostonGlobe.com\u003c/li>\n\u003cli>\u003ca href=\"http://thehill.com/blogs/on-the-money/agriculture/299555-senate-begins-markup-of-955-billion-farm-bill\">Senate Agriculture Panel Approves Farm Bill\u003c/a> : TheHill.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/141903548/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_17604\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe>\u003cbr>\n\u003cem>Excerpted from COOKED by Michael Pollan. Reprinted by arrangement with The Penguin Press, a member of Penguin Group (USA), Inc. Copyright (c) Michael Pollan, 2013.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62036\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/michael-pollan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/michael-pollan-290x163.jpg\" alt=\"Michael Pollan. Photo: Alia Malley/michaelpollan.com\" width=\"290\" height=\"163\" class=\"size-medium wp-image-62036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan. Photo: Alia Malley/michaelpollan.com\u003c/figcaption>\u003c/figure>\n\u003cp>As in his previous books, Michael Pollan argues in \"Cooked\" that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. But this time he takes a more hands-on approach, doing apprenticeships with a variety of culinary masters who teach him the fine points of fermentation, the benefits of bacteria, and other secrets of honest cuisine. He joins \u003ca href=\"http://www.kqed.org/a/forum/R201305161000\">KQED's Forum\u003c/a> in the studio.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> from KQED's Forum: \u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.npr.org/books/titles/177493377/cooked-a-natural-history-of-transformation\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cooked-bookcover-191x290.jpg\" alt=\"Cooked - A Natural History of Transformation. by Michael Pollan\" width=\"191\" height=\"290\" class=\"alignleft size-medium wp-image-60467\">\u003c/a>\u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/2013/04/21/177501735/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked\">NPR Books - Author Interviews\u003c/a> (4/21/13)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/21/177501735/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/04/20130421_wesun_09.mp3\"] \u003c/p>\n\u003cp>In his systematic scrutiny of the modern American food chain, Michael Pollan has explored everything from the evolution of edible plants to the industrial agricultural complex. In his newest book, he charts territory closer to home — or rather, \u003cem>at\u003c/em> home, in his kitchen.\u003c/p>\n\u003cp>\u003cem>Cooked: A Natural History of Transformation\u003c/em> surveys how the four classical elements — fire, water, air and earth — transform plants and animals into food. Pollan joins NPR's Rachel Martin to discuss the merits of slow home cooking and his adventures in fermentation.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_60468\" class=\"wp-caption aligncenter\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael-pollan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael-pollan-290x217.jpg\" alt=\"Michael Pollan is the author of five books, including The Botany of Desire, The Omnivore's Dilemma and In Defense of Food. A longtime contributing writer to The New York Times Magazine, Pollan is also the Knight Professor of Journalism at the University of California, Berkeley. Photo: Fran Collin/Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan is the author of five books, including \u003cem>The Botany of Desire,\u003c/em> \u003cem>The Omnivore's Dilemma\u003c/em> and \u003cem>In Defense of Food\u003c/em>. A longtime contributing writer to \u003cem>The New York Times Magazine\u003c/em>, Pollan is also the Knight Professor of Journalism at the University of California, Berkeley.\u003cbr>Photo: Fran Collin/Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the central transformations in cooking\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"I discovered that there are four central transformations that all cooking can be divided into. One is fire, the most elemental; the other is water, cooking in pots; then you've got air, which is baking, and other ways we aerate our food — very significant; and then there's earth, and earth is really fermentation, because it's cooking without the use of heat and strictly with microbes, many of which come from the earth. And I basically apprenticed myself to a master in each of those transformations.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On how cooking left the kitchen\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"We kind of assume that women went back to work and there was no time to make a family meal. But it isn't that simple and it's a lot more interesting. The corporations were knocking on that door for almost 100 years. And after World War II, when they had invented all these technologies for processing food and making it shelf stable and simulating real foods with fake foods, they really pushed. And they found their opportunity with the feminist revolution beginning in the '70s. There was this really uncomfortable conversation taking place at kitchen tables all across America. Men and women were trying to renegotiate the division of labor in the household. And then the food industry recognized they had an opportunity. And they said 'Don't worry about it, we've got you covered. We'll do the cooking.' And KFC even took out a billboard with a big bucket of fried chicken and the slogan, 'Women's Liberation.'\u003c/p>\n\u003cp>\"So I really think we need to go back and finish that difficult conversation. And I've had it, you know, with my wife, over who does what in the house, and bring men back into the kitchen. And children, which I think is really, really important ... I think the most important thing we can teach our kids for their long-term health and happiness is how to cook.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the fallacy of convenience\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Some of the foods that hold themselves out to you as supremely convenient, like those microwaveable single-portion entrees in the supermarket? I did an experiment with those. We had what we called 'Microwave Night,' where we all got to buy one of those, you know, fast-food-in-a-frozen-bag things that they now have in the supermarket. And guess what? It took 40 minutes to get that meal on the table. Because the microwave is individualistic. You can only microwave one person's entrée at a time. And you're not sharing. And there's something magical that happens when people eat from the same pot. The family meal is really the nursery of democracy. It's where we learn to share, it's where we learn to argue without offending. It's just too critical to let go, as we've been so blithely doing.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On bonding with your kids over cooking\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"[My teenage son] loved doing his homework at the island in the middle of the kitchen. And he would work while I was cooking, and he took in the smells, and he'd come over every now and then and taste what was in the pot and offer some unsolicited seasoning advice ... And the best time to connect with a teenager is when other things are going on, when you're not trying to have a face-to-face, when you're not making eye contact, basically. And so while he was doing homework and I was cooking, we had some of our sweetest times together. And then of course there was the meal.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the resurgence and process of fermentation\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Fermentation is hot. Who would've thought that kimchi and sauerkraut would be trendy? [Fermentation] is essentially rot that we're kind of guiding. We can't totally control it, but we can guide it. And this, I found, was the most fascinating work I did. I mean, here you cut up a cabbage, and you salt it, and you just, you know, bruise it with your hands and you put it in a crock. And then it automatically cooks. There are already just the right bacteria living on the leaves of those cabbages, that they will, without any heat, transform that food into something more flavorful, more nutritious, more beautiful in every way.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On an unexpected 'transformation'\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"I definitely spend more time cooking. I just make time for it. You know, we live in a very mediated life right now. We spend our lives in front of screens, and cooking is one of the best antidotes. And it's a democratic pleasure — all of us can do it ... This is a book about transformations, and I thought it was all about transformations of nature, but in the end it became a transformation of me, too.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "In his latest book, the author of \u003cem>The Omnivore's Dilemma \u003c/em>and \u003cem>In Defense of Food\u003c/em> turns his attention to how we use the four classical elements to transform plants and animals into food, and argues that home cooking can remake the American food system.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.npr.org/books/titles/177493377/cooked-a-natural-history-of-transformation\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cooked-bookcover-191x290.jpg\" alt=\"Cooked - A Natural History of Transformation. by Michael Pollan\" width=\"191\" height=\"290\" class=\"alignleft size-medium wp-image-60467\">\u003c/a>\u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/2013/04/21/177501735/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked\">NPR Books - Author Interviews\u003c/a> (4/21/13)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/21/177501735/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked\">Weekend Edition Sunday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In his systematic scrutiny of the modern American food chain, Michael Pollan has explored everything from the evolution of edible plants to the industrial agricultural complex. In his newest book, he charts territory closer to home — or rather, \u003cem>at\u003c/em> home, in his kitchen.\u003c/p>\n\u003cp>\u003cem>Cooked: A Natural History of Transformation\u003c/em> surveys how the four classical elements — fire, water, air and earth — transform plants and animals into food. Pollan joins NPR's Rachel Martin to discuss the merits of slow home cooking and his adventures in fermentation.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_60468\" class=\"wp-caption aligncenter\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael-pollan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael-pollan-290x217.jpg\" alt=\"Michael Pollan is the author of five books, including The Botany of Desire, The Omnivore's Dilemma and In Defense of Food. A longtime contributing writer to The New York Times Magazine, Pollan is also the Knight Professor of Journalism at the University of California, Berkeley. Photo: Fran Collin/Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan is the author of five books, including \u003cem>The Botany of Desire,\u003c/em> \u003cem>The Omnivore's Dilemma\u003c/em> and \u003cem>In Defense of Food\u003c/em>. A longtime contributing writer to \u003cem>The New York Times Magazine\u003c/em>, Pollan is also the Knight Professor of Journalism at the University of California, Berkeley.\u003cbr>Photo: Fran Collin/Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the central transformations in cooking\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"I discovered that there are four central transformations that all cooking can be divided into. One is fire, the most elemental; the other is water, cooking in pots; then you've got air, which is baking, and other ways we aerate our food — very significant; and then there's earth, and earth is really fermentation, because it's cooking without the use of heat and strictly with microbes, many of which come from the earth. And I basically apprenticed myself to a master in each of those transformations.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On how cooking left the kitchen\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"We kind of assume that women went back to work and there was no time to make a family meal. But it isn't that simple and it's a lot more interesting. The corporations were knocking on that door for almost 100 years. And after World War II, when they had invented all these technologies for processing food and making it shelf stable and simulating real foods with fake foods, they really pushed. And they found their opportunity with the feminist revolution beginning in the '70s. There was this really uncomfortable conversation taking place at kitchen tables all across America. Men and women were trying to renegotiate the division of labor in the household. And then the food industry recognized they had an opportunity. And they said 'Don't worry about it, we've got you covered. We'll do the cooking.' And KFC even took out a billboard with a big bucket of fried chicken and the slogan, 'Women's Liberation.'\u003c/p>\n\u003cp>\"So I really think we need to go back and finish that difficult conversation. And I've had it, you know, with my wife, over who does what in the house, and bring men back into the kitchen. And children, which I think is really, really important ... I think the most important thing we can teach our kids for their long-term health and happiness is how to cook.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the fallacy of convenience\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Some of the foods that hold themselves out to you as supremely convenient, like those microwaveable single-portion entrees in the supermarket? I did an experiment with those. We had what we called 'Microwave Night,' where we all got to buy one of those, you know, fast-food-in-a-frozen-bag things that they now have in the supermarket. And guess what? It took 40 minutes to get that meal on the table. Because the microwave is individualistic. You can only microwave one person's entrée at a time. And you're not sharing. And there's something magical that happens when people eat from the same pot. The family meal is really the nursery of democracy. It's where we learn to share, it's where we learn to argue without offending. It's just too critical to let go, as we've been so blithely doing.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On bonding with your kids over cooking\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"[My teenage son] loved doing his homework at the island in the middle of the kitchen. And he would work while I was cooking, and he took in the smells, and he'd come over every now and then and taste what was in the pot and offer some unsolicited seasoning advice ... And the best time to connect with a teenager is when other things are going on, when you're not trying to have a face-to-face, when you're not making eye contact, basically. And so while he was doing homework and I was cooking, we had some of our sweetest times together. And then of course there was the meal.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the resurgence and process of fermentation\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Fermentation is hot. Who would've thought that kimchi and sauerkraut would be trendy? [Fermentation] is essentially rot that we're kind of guiding. We can't totally control it, but we can guide it. And this, I found, was the most fascinating work I did. I mean, here you cut up a cabbage, and you salt it, and you just, you know, bruise it with your hands and you put it in a crock. And then it automatically cooks. There are already just the right bacteria living on the leaves of those cabbages, that they will, without any heat, transform that food into something more flavorful, more nutritious, more beautiful in every way.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On an unexpected 'transformation'\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"I definitely spend more time cooking. I just make time for it. You know, we live in a very mediated life right now. We spend our lives in front of screens, and cooking is one of the best antidotes. And it's a democratic pleasure — all of us can do it ... This is a book about transformations, and I thought it was all about transformations of nature, but in the end it became a transformation of me, too.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Edible Education 101: Sugar Is Not So Sweet After All",
"title": "Edible Education 101: Sugar Is Not So Sweet After All",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Screen-shot-2011-10-05-at-3.28.40-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Screen-shot-2011-10-05-at-3.28.40-AM.png\" alt=\"slide from class presentation Nutrition, Health, and Diet Related Disease\" title=\"slide from class presentation Nutrition, Health, and Diet Related Disease\" width=\"388\" height=\"283\" class=\"alignnone size-full wp-image-33921\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutrition, Health, and Diet Related Disease\u003c/strong>\u003c/p>\n\u003cp>America’s obesity epidemic was the topic of discussion at the September 27 \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> session at UC Berkeley. Dr. \u003ca href=\"http://chc.ucsf.edu/coast/faculty_lustig.htm\">Robert Lustig\u003c/a>, a neuroendocrinologist who studies childhood obesity at the University of California at San Francisco, spoke along with \u003ca href=\"http://nst.berkeley.edu/faculty/crawford.html\">Patricia Crawford\u003c/a>, a UC Berkeley professor who has traced the rise of the obesity epidemic and studies healthy food in schools. \u003c/p>\n\u003cp>\u003cstrong>Obesity Growth in U.S.\u003c/strong>\u003cbr>\nThe most startling information came from Patricia Crawford who showed \u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">the rise in obesity in the U.S. over the past twenty years\u003c/a> through a series of maps. In 1991 there was less than ten percent obesity in most state populations. But we gradually watched the map of the entire country get washed over in bright red, the color indicating the highest rates of obesity. Crawford says, \"We need to create healthier food and activity environments to reduce obesity.\" She’s been working in the school system to figure out how to achieve these goals. Crawford has found that even Berkeley kids, who live in a healthy food mecca, share similar eating patterns to kids in the rest of the state. Crawford listed four activities that can help to control the obesity epidemic:\u003c/p>\n\u003cul>\n\u003cli>Reduce sweet beverage intake\u003c/li>\n\u003cli>Reduce fast food intake\u003c/li>\n\u003cli>Control portion size\u003c/li>\n\u003cli>Reduce time on the computer or tv\u003c/li>\n\u003c/ul>\n\u003cp>Crawford is working in policy development to reduce obesity by trying to get high calorie snacks out of schools and advocating for zoning policies on fast food restaurants near schools. Following Crawford's obesity maps were the equally startling comments on the toxicity of sugar by Dr. Robert Lustig.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Big Sugar's Nemesis\u003c/strong>\u003c/p>\n\u003cp>Robert Lustig’s \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html\">bracing argument in a recent New York Times magazine article \u003c/a>on the dangers of sugar convinced me to quit my own habit. Something about his explanation of the biochemistry of sugar resonates. He explains how sugar can be toxic because of the way it breaks down and overwhelms your liver. Lustig blames sugar for the skyrocketing obesity rates in the U.S. \"A type of sugar called fructose is the cause of the current epidemic,\" says Lustig. “Our entire food supply has been adulterated with the addition of fructose for palatability and removal of fiber for shelf life.\" Lustig explains how so-called healthy snacks, like low fat yogurt, can be full of sugar. According to Lustig, sugar is even added to hamburger buns and hamburger meat. He ran through several decades of food policy to explain why sugar has become an additive but the main point Lustig makes is that there has been a lot of attention on fat but fat consumption has gone down in the U.S. while our sugar and refined carbohydrate intake has gone up. \u003c/p>\n\u003cp>\u003cstrong>Eat Your Fruit Don’t Drink It\u003c/strong>\u003c/p>\n\u003cp>Even if you skip the Milky Way and go for something healthier like an orange, you still have to watch out. That orange is much healthier if you don’t juice it. Says Lustig, “A good part of the fruit is fiber but when you juice a fruit you destroy the insoluble fiber. You need it to limit the rate of carbohydrate and fat absorption into the blood stream which gives your liver a chance to catch up. Fruit is good. Juice is bad and smoothies suck.”\u003c/p>\n\u003cp>Sugar has been linked to not only obesity but other chronic health problems like heart disease, cancer and memory loss. Lustig says the obesity epidemic is responsible for a 65-billion dollar decrease in work productivity and a 50-percent increase in health insurance premiums. Lustig left the audience with a question to ponder: “Can our toxic environment be changed without government or societal intervention especially when there are addictive substances involved? For Lustig the answer may be regulating sugar just like we do with alcohol and cigarettes. \u003c/p>\n\u003cp>\u003cstrong>View the video of the entire class:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"410\" src=\"http://www.youtube.com/embed/wffhlkxaXJE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 13 week course, which is funded by the \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation \u003c/a>in collaboration with West Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, makes \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">tickets available each Wednesday to the public\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Screen-shot-2011-10-05-at-3.28.40-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Screen-shot-2011-10-05-at-3.28.40-AM.png\" alt=\"slide from class presentation Nutrition, Health, and Diet Related Disease\" title=\"slide from class presentation Nutrition, Health, and Diet Related Disease\" width=\"388\" height=\"283\" class=\"alignnone size-full wp-image-33921\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutrition, Health, and Diet Related Disease\u003c/strong>\u003c/p>\n\u003cp>America’s obesity epidemic was the topic of discussion at the September 27 \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> session at UC Berkeley. Dr. \u003ca href=\"http://chc.ucsf.edu/coast/faculty_lustig.htm\">Robert Lustig\u003c/a>, a neuroendocrinologist who studies childhood obesity at the University of California at San Francisco, spoke along with \u003ca href=\"http://nst.berkeley.edu/faculty/crawford.html\">Patricia Crawford\u003c/a>, a UC Berkeley professor who has traced the rise of the obesity epidemic and studies healthy food in schools. \u003c/p>\n\u003cp>\u003cstrong>Obesity Growth in U.S.\u003c/strong>\u003cbr>\nThe most startling information came from Patricia Crawford who showed \u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">the rise in obesity in the U.S. over the past twenty years\u003c/a> through a series of maps. In 1991 there was less than ten percent obesity in most state populations. But we gradually watched the map of the entire country get washed over in bright red, the color indicating the highest rates of obesity. Crawford says, \"We need to create healthier food and activity environments to reduce obesity.\" She’s been working in the school system to figure out how to achieve these goals. Crawford has found that even Berkeley kids, who live in a healthy food mecca, share similar eating patterns to kids in the rest of the state. Crawford listed four activities that can help to control the obesity epidemic:\u003c/p>\n\u003cul>\n\u003cli>Reduce sweet beverage intake\u003c/li>\n\u003cli>Reduce fast food intake\u003c/li>\n\u003cli>Control portion size\u003c/li>\n\u003cli>Reduce time on the computer or tv\u003c/li>\n\u003c/ul>\n\u003cp>Crawford is working in policy development to reduce obesity by trying to get high calorie snacks out of schools and advocating for zoning policies on fast food restaurants near schools. Following Crawford's obesity maps were the equally startling comments on the toxicity of sugar by Dr. Robert Lustig.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Big Sugar's Nemesis\u003c/strong>\u003c/p>\n\u003cp>Robert Lustig’s \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html\">bracing argument in a recent New York Times magazine article \u003c/a>on the dangers of sugar convinced me to quit my own habit. Something about his explanation of the biochemistry of sugar resonates. He explains how sugar can be toxic because of the way it breaks down and overwhelms your liver. Lustig blames sugar for the skyrocketing obesity rates in the U.S. \"A type of sugar called fructose is the cause of the current epidemic,\" says Lustig. “Our entire food supply has been adulterated with the addition of fructose for palatability and removal of fiber for shelf life.\" Lustig explains how so-called healthy snacks, like low fat yogurt, can be full of sugar. According to Lustig, sugar is even added to hamburger buns and hamburger meat. He ran through several decades of food policy to explain why sugar has become an additive but the main point Lustig makes is that there has been a lot of attention on fat but fat consumption has gone down in the U.S. while our sugar and refined carbohydrate intake has gone up. \u003c/p>\n\u003cp>\u003cstrong>Eat Your Fruit Don’t Drink It\u003c/strong>\u003c/p>\n\u003cp>Even if you skip the Milky Way and go for something healthier like an orange, you still have to watch out. That orange is much healthier if you don’t juice it. Says Lustig, “A good part of the fruit is fiber but when you juice a fruit you destroy the insoluble fiber. You need it to limit the rate of carbohydrate and fat absorption into the blood stream which gives your liver a chance to catch up. Fruit is good. Juice is bad and smoothies suck.”\u003c/p>\n\u003cp>Sugar has been linked to not only obesity but other chronic health problems like heart disease, cancer and memory loss. Lustig says the obesity epidemic is responsible for a 65-billion dollar decrease in work productivity and a 50-percent increase in health insurance premiums. Lustig left the audience with a question to ponder: “Can our toxic environment be changed without government or societal intervention especially when there are addictive substances involved? For Lustig the answer may be regulating sugar just like we do with alcohol and cigarettes. \u003c/p>\n\u003cp>\u003cstrong>View the video of the entire class:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"410\" src=\"http://www.youtube.com/embed/wffhlkxaXJE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 13 week course, which is funded by the \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation \u003c/a>in collaboration with West Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, makes \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">tickets available each Wednesday to the public\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\" alt=\"Nikki Henderson. Image: Peoples Grocery\" title=\"Nikki Henderson. Image: Peoples Grocery\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-31877\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nikki Henderson\u003c/strong>. Photo: People's Grocery\u003c/em>\u003c/p>\n\u003cp>A new class at UC Berkeley is getting a lot of buzz. \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> is all about food politics. In an unusual step, Cal is opening up the 13-week course to the general public. Well, the class was open to all. Three hundred free tickets for the first night were snatched up in less than fifteen minutes. Student enrollment filled up just as fast. Edible Education is being organized, and funded, by Alice Water’s \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Pannise Foundation\u003c/a>. \u003ca href=\"http://revolutionandevolution.blogspot.com/\">Nikki Henderson\u003c/a>, the executive director of \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> in Oakland, along with author and U.C. Berkeley journalism professor \u003ca href=\"http://michaelpollan.com/press-kit/\">Michael Pollan\u003c/a>, will co-teach the semester course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\" alt=\"michael-pollan-Credit Alia Malley\" title=\"michael-pollan-Credit Alia Malley\" width=\"307\" height=\"451\" class=\"alignnone size-full wp-image-31985\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Michael Pollan\u003c/strong>. Photo: Alia Malley\u003c/em>\u003c/p>\n\u003cp>Think of the sustainable food movement as a dinner party. Edible Education will take a look at the guest list and topics of conversation. How do the slow food movement and food justice fit together? What does corporate food look like? The class will feature immigrant farm workers telling their own stories. Each week will include a guest lecturer.\u003c/p>\n\u003cul>\n\u003cstrong>Here’s the line-up:\u003c/strong>\n\u003cli>8/30: The Global Food Movement, Founder \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a> with Corby Kummer\u003c/li>\n\u003cli>9/6: Building a Successful Movement, \u003ca href=\"http://www.vilcek.org/prizes/essays-presentations/the-world-on-our.html\">Peter Sellars\u003c/a>\u003c/li>\n\u003cli>9/13: The Politics of Food, \u003ca href=\"http://www.foodpolitics.com/2011/06/what-will-usdas-food-plate-look-like/\">Marion Nestle\u003c/a>, Ph.D., M.P.H.\u003c/li>\n\u003cli>9/20: Perspectives on Race, Place & Food, Alegria De La Cruz, Rebecca Flournoy, \u003ca href=\"http://colorlines.com/archives/2011/02/americas_food_sweatshops_and_the_workers_of_color_who_feed_us.html\">Yvonne Yen Liu\u003c/a>\u003c/li>\n\u003cli>9/27: Nutrition, Health and Diet Related Disease, Patricia Crawford & \u003ca href=\"http://www.ucsf.edu/news/2010/03/3222/ucsf-lecture-sugar-and-obesity-goes-viral-experts-confront-health-cri\">Robert Lustig\u003c/a>\u003c/li>\n\u003cli>10/4: Corporations & the Food Movement, \u003ca href=\"http://investors.walmartstores.com/phoenix.zhtml?c=112761&p=irol-govBio&ID=188157\">Jack Sinclair\u003c/a>, Jib Ellison, Michael Pollan\u003c/li>\n\u003cli>10/11: School Lunch and Edible Schoolyards, \u003ca href=\"http://edibleschoolyard.org/\">Ann Cooper\u003c/a>\u003c/li>\n\u003cli>10/18: Global Economies of Food: GMOs, and Feeding the World, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a>\u003c/li>\n\u003cli>10/25: Agriculture and Social Justice, \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, Greg Asbed & \u003ca href=\"http://www.ciw-online.org/\">Lucas Benitez\u003c/a>\u003c/li>\n\u003cli>11/1: What is an Edible Education? \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>\u003c/li>\n\u003cli>11/8: Food and the Environment, \u003ca href=\"http://www.smallplanet.org/about/frances/bio\">Frances Moore Lappé\u003c/a> & Gidon Eshel\n\u003c/li>\u003cli>11/22: \u003ca href=\"http://vanjones.net/\">Van Jones\u003c/a>\u003c/li>\n\n\u003cli>11/29: Place Based Models of Change, \u003ca href=\"http://www.globalonenessproject.org/interviewee/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, Hank Herrera\u003c/li>\n\u003c/ul>\n\u003cp>The class is every Tuesday from August 30th through November 29th, 6-7:30pm (doors open at 5:30pm) at the Wheeler Auditorium at UC Berkeley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">Tickets will be available, free of charge, six days before each class\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites will provide coverage of the course. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Articles:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson: On the frontlines of edible education\u003c/a> by \u003ca href=\"http://twitter.com/#!/lettuceeatkale\">Sarah Henry\u003c/a> (Berkeleyside)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\" alt=\"Nikki Henderson. Image: Peoples Grocery\" title=\"Nikki Henderson. Image: Peoples Grocery\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-31877\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nikki Henderson\u003c/strong>. Photo: People's Grocery\u003c/em>\u003c/p>\n\u003cp>A new class at UC Berkeley is getting a lot of buzz. \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> is all about food politics. In an unusual step, Cal is opening up the 13-week course to the general public. Well, the class was open to all. Three hundred free tickets for the first night were snatched up in less than fifteen minutes. Student enrollment filled up just as fast. Edible Education is being organized, and funded, by Alice Water’s \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Pannise Foundation\u003c/a>. \u003ca href=\"http://revolutionandevolution.blogspot.com/\">Nikki Henderson\u003c/a>, the executive director of \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> in Oakland, along with author and U.C. Berkeley journalism professor \u003ca href=\"http://michaelpollan.com/press-kit/\">Michael Pollan\u003c/a>, will co-teach the semester course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\" alt=\"michael-pollan-Credit Alia Malley\" title=\"michael-pollan-Credit Alia Malley\" width=\"307\" height=\"451\" class=\"alignnone size-full wp-image-31985\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Michael Pollan\u003c/strong>. Photo: Alia Malley\u003c/em>\u003c/p>\n\u003cp>Think of the sustainable food movement as a dinner party. Edible Education will take a look at the guest list and topics of conversation. How do the slow food movement and food justice fit together? What does corporate food look like? The class will feature immigrant farm workers telling their own stories. Each week will include a guest lecturer.\u003c/p>\n\u003cul>\n\u003cstrong>Here’s the line-up:\u003c/strong>\n\u003cli>8/30: The Global Food Movement, Founder \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a> with Corby Kummer\u003c/li>\n\u003cli>9/6: Building a Successful Movement, \u003ca href=\"http://www.vilcek.org/prizes/essays-presentations/the-world-on-our.html\">Peter Sellars\u003c/a>\u003c/li>\n\u003cli>9/13: The Politics of Food, \u003ca href=\"http://www.foodpolitics.com/2011/06/what-will-usdas-food-plate-look-like/\">Marion Nestle\u003c/a>, Ph.D., M.P.H.\u003c/li>\n\u003cli>9/20: Perspectives on Race, Place & Food, Alegria De La Cruz, Rebecca Flournoy, \u003ca href=\"http://colorlines.com/archives/2011/02/americas_food_sweatshops_and_the_workers_of_color_who_feed_us.html\">Yvonne Yen Liu\u003c/a>\u003c/li>\n\u003cli>9/27: Nutrition, Health and Diet Related Disease, Patricia Crawford & \u003ca href=\"http://www.ucsf.edu/news/2010/03/3222/ucsf-lecture-sugar-and-obesity-goes-viral-experts-confront-health-cri\">Robert Lustig\u003c/a>\u003c/li>\n\u003cli>10/4: Corporations & the Food Movement, \u003ca href=\"http://investors.walmartstores.com/phoenix.zhtml?c=112761&p=irol-govBio&ID=188157\">Jack Sinclair\u003c/a>, Jib Ellison, Michael Pollan\u003c/li>\n\u003cli>10/11: School Lunch and Edible Schoolyards, \u003ca href=\"http://edibleschoolyard.org/\">Ann Cooper\u003c/a>\u003c/li>\n\u003cli>10/18: Global Economies of Food: GMOs, and Feeding the World, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a>\u003c/li>\n\u003cli>10/25: Agriculture and Social Justice, \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, Greg Asbed & \u003ca href=\"http://www.ciw-online.org/\">Lucas Benitez\u003c/a>\u003c/li>\n\u003cli>11/1: What is an Edible Education? \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>\u003c/li>\n\u003cli>11/8: Food and the Environment, \u003ca href=\"http://www.smallplanet.org/about/frances/bio\">Frances Moore Lappé\u003c/a> & Gidon Eshel\n\u003c/li>\u003cli>11/22: \u003ca href=\"http://vanjones.net/\">Van Jones\u003c/a>\u003c/li>\n\n\u003cli>11/29: Place Based Models of Change, \u003ca href=\"http://www.globalonenessproject.org/interviewee/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, Hank Herrera\u003c/li>\n\u003c/ul>\n\u003cp>The class is every Tuesday from August 30th through November 29th, 6-7:30pm (doors open at 5:30pm) at the Wheeler Auditorium at UC Berkeley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"title": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Who Owns the Deli? ",
"title": "Who Owns the Deli? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/storefront500.jpg\" alt=\"Sauls Restaurant and Delicatessen \" title=\"Sauls Restaurant and Delicatessen \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10719\">\u003c/p>\n\u003cp>Who guards the culinary heritage of a culture? Where does authenticity reside, and who decides what it is? Can traditional foods change with the times, and if they do, are they still traditional? Can handmade salami made from grass-fed beef still call up memories of Grandma's Saturday-morning scrambled eggs and salami? In this age of massive multinational conglomerates, does brand loyalty mean anything anymore? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/housemade-soda500.jpg\" alt=\"housemade soda\" title=\"housemade soda\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10727\">\u003c/p>\n\u003cp>What's better-- the Dr. Brown's Cel-Ray tonic in the bottle you remember Grandpa drinking, now with high-fructose corn syrup included, or homemade celery soda infused with real celery seed, with less sugar and no packaging? How much do we pay-- in food miles, in feedlots, in calories-- for nostalgia? \u003c/p>\n\u003cp>All these questions, and more, were in the air at the \u003ca href=\"http://prod.jcceastbay.org/\">Jewish Community Center of the East Bay\u003c/a> in early February, as an overflow crowd squeezed into the main auditorium for a panel discussion on \"Referendum on The Deli Menu\" (Can the Jewish Deli be sustainable?) sponsored by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>. Saul's, for those of you born without cravings for matzoh ball soup, is Berkeley's big, busy, much-loved Jewish deli. But ever since Karen Adelman and her husband Peter Levitt bought the deli in 1995, they've had what they call \"a stealthy, secret mission\" operating alongside their dedication to borscht and blintzes, corned beef and chicken in a pot. Their secret? A desire to pull the deli in line with contemporary attitudes about food and consumption, rather than letting it ossify like gefilte fish left too long in the fridge. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/karenadelman-peterlevitt500.jpg\" alt=\"Karen Adelman and Peter Levitt - owners of Sauls\" title=\"Karen Adelman and Peter Levitt - owners of Sauls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10721\">\u003c/p>\n\u003cp>To this end, towering sandwiches were slimmed down, no longer stacked with jaw-defying stacks of meat. Meats became sustainably ranched, grass-fed when possible. Vegetables started to come from local farms. Corn-syruped drinks were out; housemade sodas were in. Most recently, salami was dropped from the menu; Hebrew National, the only widely available brand of all-beef salami, is now owned by giant Con Agra. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matzoball-soup500.jpg\" alt=\"matzo ball soup made from pastured chicken\" title=\"matzo ball soup made from pastured chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10722\">\u003c/p>\n\u003cp>This being Berkeley, you'd think pasture-raised chicken soup would earn nothing but mazel tovs. But not everyone, it seemed, wanted consciousness-raising alongside their blintzes and brisket. There was pushback from some customers, and an overall question: How much could a deli change and still be a deli? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/grassfed-brisket500.jpg\" alt=\"grassfed brisket butterball potatoes and Riverdog chard\" title=\"grassfed brisket butterball potatoes and Riverdog chard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10720\">\u003c/p>\n\u003cp>Hence the referendum, featuring Karen and Paul in conversation with Saul's regular and local superstar \u003ca href=\"http://www.michaelpollan.com/\">Michael Pollan\u003c/a>; green-business maven \u003ca href=\"http://www.natlogic.com/resources/publications/the-truth-about-green-business/\">Gil Friend\u003c/a>, \u003ca href=\"http://www.cityslickerfarms.org\">City Slickers Farms\u003c/a> founder (and self-described \"pastrami addict\" Willow Rosenthal, the whole moderated by \u003ca href=\"http://www.kcrw.com/people/kleiman_evan?role=host\">Evan Kleinman\u003c/a>, host of \u003ca href=\"http://www.kcrw.com/etc/programs/gf\">KRCW's Good Food\u003c/a>. \u003c/p>\n\u003cp>Having heard the phrase \"2 Jews, 3 opinions\" tossed around by my opinionated, argue-for-the-sake-of-it relatives all my life, I was ready for some Talmudic-level conflict, some heated words exchanged in the interest of radical change vs. How Bubbe Did It. \u003c/p>\n\u003cp>Alas, though, everyone on the panel agreed on nearly everything. Nostalgia is no excuse for a lack of conscience; if you care about eating locally, organically, sustainably and/or humanely at home, why should a Jewish deli give you a free pass to wallow in feedlot beef or syrupy soda? \u003c/p>\n\u003cp>Said Peter, \"We started with not wanting to sell meat we wouldn't eat. We want to drag the deli out of the museum, let it breathe with the seasons for a change.\" Right now, his challenge is corned beef: the grass-fed beef from local Marin Sun Farms, delicious as it is, isn't holding up to the 2- to 3-week brining process. It's been coming out dry and crumbly, probably due to being more muscled and less fatty that typical feedlot beef. \u003c/p>\n\u003cp>And then there's the menu problem: Saul's, like most delis, has a huge menu. There's the everyday menu, an equally long, but more international, seasonally-inspired specials menu, and then the \"secret\" menu of the more hard-core, Old World items--flanken, kishkes, things made with schmaltz and braised in gravy. Peter would like to see the menu shortened and made more manageable (and cost-effective); if that means no cold beet borscht in winter, so be it. \u003c/p>\n\u003cp>Says Karen, \"I think we should be leading, not just reacting. We're hungry for meaning and community, along with comfort food. We need to connect with our future as well as our past. I promise, no one will leave hungry!\"\u003c/p>\n\u003cp>Of course, even in Berkeley, there's room to toe more than one party line. If this were New York City, or Los Angeles, where deli culture, while battered, is still alive, one deli's decision to nix the salami would hardly generate SRO crowds at the 92nd St Y. But delis are few in the Bay Area, and so Saul's clientele takes any changes personally . But if there are Hebrew National fans and lox diehards out there, they're keeping quiet; the crowd claps and nods along with just about everything Pollan, Rosenthal, and Friend present, even recoiling a little in genteel horror at brightly colored slides of jaw-defying pastrami sandwiches teetering higher than Lady Gaga's heels. Those massive sandwiches, long the symbol of post-war abundance, a meaty slap in the face to immigrant privation, are no longer sustainable; as Peter points out, there's no way to provide that much meat, particularly if it's good, humanely raised meat, at a price regular customers can bear. \"Those huge sandwiches are killing the deli. You can't make money selling 12 oz of meat for $10 or $15. At a steakhouse, you'd pay $30 or $40 for that much meat, and you'd buy a bottle of wine.\" Instead, Karen and Peter want to offer their customers alternatives that taste good, with a little patient explanation to help it along. Already, the menu emphasizes smoked trout (farmed) over overfished salmon, and more and more Mediterranean inspired salads and vegetable dishes to go along with the potato pancakes and cheesecake. \u003c/p>\n\u003cp>Pollan, for one, sees the democratization of the food movement as a very good thing. \"Getting sustainable food into delis, taquerias, cheaper places, that's great because it makes it more accessible to everyone.\" Agrees Friend, \"We vote with our dollars every day.\"\u003c/p>\n\u003cp>If the deli is our secular synagogue, as Pollan muses, clearly this one is reform, maybe even reconstructionist. So fizz up an egg cream or raise a glass of borscht, and toast the new deli.\u003c/p>\n\u003cp>\u003cstrong>VIDEO CLIP OF EVENT:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0\" width=\"400\" height=\"264\">\u003cparam name=\"flashvars\" value=\"webhost=fora.tv&clipid=11451&cliptype=clip\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"movie\" value=\"http://fora.tv/embedded_player\">\u003cembed flashvars=\"webhost=fora.tv&clipid=11451&cliptype=clip\" src=\"http://fora.tv/embedded_player\" width=\"400\" height=\"264\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos provided by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ethicurean.com/2010/02/15/jewish-deli/\">Saul's got SOLE: The Jewish deli in Berkeley evolves\u003c/a>\u003cbr>\nby \u003cem>Marc R. aka Mental Masala\u003c/em> at \u003ca href=\"http://www.ethicurean.com/\">The Ethicurean\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://civileats.com/2010/02/18/referendum-on-the-deli-menu-at-saul%E2%80%99s-restaurant-and-delicatessen-what-is-tradition/\">Referendum on the Deli Menu at Saul's Restaurant and Delicatessen: What is Tradition?\u003c/a>\u003cbr>\nby Vanessa Barrington at \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>\u003c/p>\n\n",
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"excerpt": "Is the 21st century deli still your grandmother's deli? Can pastrami love and food consciousness coexist? The owners of Saul's held a referendum at the Jewish Community Center of the East Bay to find out. ",
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"description": "Is the 21st century deli still your grandmother's deli? Can pastrami love and food consciousness coexist? The owners of Saul's held a referendum at the Jewish Community Center of the East Bay to find out. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/storefront500.jpg\" alt=\"Sauls Restaurant and Delicatessen \" title=\"Sauls Restaurant and Delicatessen \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10719\">\u003c/p>\n\u003cp>Who guards the culinary heritage of a culture? Where does authenticity reside, and who decides what it is? Can traditional foods change with the times, and if they do, are they still traditional? Can handmade salami made from grass-fed beef still call up memories of Grandma's Saturday-morning scrambled eggs and salami? In this age of massive multinational conglomerates, does brand loyalty mean anything anymore? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/housemade-soda500.jpg\" alt=\"housemade soda\" title=\"housemade soda\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10727\">\u003c/p>\n\u003cp>What's better-- the Dr. Brown's Cel-Ray tonic in the bottle you remember Grandpa drinking, now with high-fructose corn syrup included, or homemade celery soda infused with real celery seed, with less sugar and no packaging? How much do we pay-- in food miles, in feedlots, in calories-- for nostalgia? \u003c/p>\n\u003cp>All these questions, and more, were in the air at the \u003ca href=\"http://prod.jcceastbay.org/\">Jewish Community Center of the East Bay\u003c/a> in early February, as an overflow crowd squeezed into the main auditorium for a panel discussion on \"Referendum on The Deli Menu\" (Can the Jewish Deli be sustainable?) sponsored by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>. Saul's, for those of you born without cravings for matzoh ball soup, is Berkeley's big, busy, much-loved Jewish deli. But ever since Karen Adelman and her husband Peter Levitt bought the deli in 1995, they've had what they call \"a stealthy, secret mission\" operating alongside their dedication to borscht and blintzes, corned beef and chicken in a pot. Their secret? A desire to pull the deli in line with contemporary attitudes about food and consumption, rather than letting it ossify like gefilte fish left too long in the fridge. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/karenadelman-peterlevitt500.jpg\" alt=\"Karen Adelman and Peter Levitt - owners of Sauls\" title=\"Karen Adelman and Peter Levitt - owners of Sauls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10721\">\u003c/p>\n\u003cp>To this end, towering sandwiches were slimmed down, no longer stacked with jaw-defying stacks of meat. Meats became sustainably ranched, grass-fed when possible. Vegetables started to come from local farms. Corn-syruped drinks were out; housemade sodas were in. Most recently, salami was dropped from the menu; Hebrew National, the only widely available brand of all-beef salami, is now owned by giant Con Agra. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matzoball-soup500.jpg\" alt=\"matzo ball soup made from pastured chicken\" title=\"matzo ball soup made from pastured chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10722\">\u003c/p>\n\u003cp>This being Berkeley, you'd think pasture-raised chicken soup would earn nothing but mazel tovs. But not everyone, it seemed, wanted consciousness-raising alongside their blintzes and brisket. There was pushback from some customers, and an overall question: How much could a deli change and still be a deli? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/grassfed-brisket500.jpg\" alt=\"grassfed brisket butterball potatoes and Riverdog chard\" title=\"grassfed brisket butterball potatoes and Riverdog chard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10720\">\u003c/p>\n\u003cp>Hence the referendum, featuring Karen and Paul in conversation with Saul's regular and local superstar \u003ca href=\"http://www.michaelpollan.com/\">Michael Pollan\u003c/a>; green-business maven \u003ca href=\"http://www.natlogic.com/resources/publications/the-truth-about-green-business/\">Gil Friend\u003c/a>, \u003ca href=\"http://www.cityslickerfarms.org\">City Slickers Farms\u003c/a> founder (and self-described \"pastrami addict\" Willow Rosenthal, the whole moderated by \u003ca href=\"http://www.kcrw.com/people/kleiman_evan?role=host\">Evan Kleinman\u003c/a>, host of \u003ca href=\"http://www.kcrw.com/etc/programs/gf\">KRCW's Good Food\u003c/a>. \u003c/p>\n\u003cp>Having heard the phrase \"2 Jews, 3 opinions\" tossed around by my opinionated, argue-for-the-sake-of-it relatives all my life, I was ready for some Talmudic-level conflict, some heated words exchanged in the interest of radical change vs. How Bubbe Did It. \u003c/p>\n\u003cp>Alas, though, everyone on the panel agreed on nearly everything. Nostalgia is no excuse for a lack of conscience; if you care about eating locally, organically, sustainably and/or humanely at home, why should a Jewish deli give you a free pass to wallow in feedlot beef or syrupy soda? \u003c/p>\n\u003cp>Said Peter, \"We started with not wanting to sell meat we wouldn't eat. We want to drag the deli out of the museum, let it breathe with the seasons for a change.\" Right now, his challenge is corned beef: the grass-fed beef from local Marin Sun Farms, delicious as it is, isn't holding up to the 2- to 3-week brining process. It's been coming out dry and crumbly, probably due to being more muscled and less fatty that typical feedlot beef. \u003c/p>\n\u003cp>And then there's the menu problem: Saul's, like most delis, has a huge menu. There's the everyday menu, an equally long, but more international, seasonally-inspired specials menu, and then the \"secret\" menu of the more hard-core, Old World items--flanken, kishkes, things made with schmaltz and braised in gravy. Peter would like to see the menu shortened and made more manageable (and cost-effective); if that means no cold beet borscht in winter, so be it. \u003c/p>\n\u003cp>Says Karen, \"I think we should be leading, not just reacting. We're hungry for meaning and community, along with comfort food. We need to connect with our future as well as our past. I promise, no one will leave hungry!\"\u003c/p>\n\u003cp>Of course, even in Berkeley, there's room to toe more than one party line. If this were New York City, or Los Angeles, where deli culture, while battered, is still alive, one deli's decision to nix the salami would hardly generate SRO crowds at the 92nd St Y. But delis are few in the Bay Area, and so Saul's clientele takes any changes personally . But if there are Hebrew National fans and lox diehards out there, they're keeping quiet; the crowd claps and nods along with just about everything Pollan, Rosenthal, and Friend present, even recoiling a little in genteel horror at brightly colored slides of jaw-defying pastrami sandwiches teetering higher than Lady Gaga's heels. Those massive sandwiches, long the symbol of post-war abundance, a meaty slap in the face to immigrant privation, are no longer sustainable; as Peter points out, there's no way to provide that much meat, particularly if it's good, humanely raised meat, at a price regular customers can bear. \"Those huge sandwiches are killing the deli. You can't make money selling 12 oz of meat for $10 or $15. At a steakhouse, you'd pay $30 or $40 for that much meat, and you'd buy a bottle of wine.\" Instead, Karen and Peter want to offer their customers alternatives that taste good, with a little patient explanation to help it along. Already, the menu emphasizes smoked trout (farmed) over overfished salmon, and more and more Mediterranean inspired salads and vegetable dishes to go along with the potato pancakes and cheesecake. \u003c/p>\n\u003cp>Pollan, for one, sees the democratization of the food movement as a very good thing. \"Getting sustainable food into delis, taquerias, cheaper places, that's great because it makes it more accessible to everyone.\" Agrees Friend, \"We vote with our dollars every day.\"\u003c/p>\n\u003cp>If the deli is our secular synagogue, as Pollan muses, clearly this one is reform, maybe even reconstructionist. So fizz up an egg cream or raise a glass of borscht, and toast the new deli.\u003c/p>\n\u003cp>\u003cstrong>VIDEO CLIP OF EVENT:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0\" width=\"400\" height=\"264\">\u003cparam name=\"flashvars\" value=\"webhost=fora.tv&clipid=11451&cliptype=clip\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"movie\" value=\"http://fora.tv/embedded_player\">\u003cembed flashvars=\"webhost=fora.tv&clipid=11451&cliptype=clip\" src=\"http://fora.tv/embedded_player\" width=\"400\" height=\"264\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos provided by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ethicurean.com/2010/02/15/jewish-deli/\">Saul's got SOLE: The Jewish deli in Berkeley evolves\u003c/a>\u003cbr>\nby \u003cem>Marc R. aka Mental Masala\u003c/em> at \u003ca href=\"http://www.ethicurean.com/\">The Ethicurean\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
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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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"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",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"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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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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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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}
},
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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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},
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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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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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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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"
}
},
"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/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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