To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects
What’s the Great Fuss About ‘The Great British Baking Show’?
Long-Awaited New Series 'Food Forward' Makes Its Debut on PBS
Agribusiness Funds 'Farmland' To Counter Hollywood Message
Watch An Episode of PBS's New Video Food Series "Original Fare": Bodega Bay Campside Clams with Hank Shaw
PBS Wants YOUR Stories for New Film “Asian Chops”
Downton Abbey, Season Three: Are You Ready to (Tea) Party?
Ken Burns discusses his new documentary "The Dust Bowl"
Celebrating Julia Child's 100th Birthday: Jacques Pépin Tribute Video + How Julia Met Jacques
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I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"civileat":{"type":"authors","id":"5583","meta":{"index":"authors_1591205172","id":"5583","found":true},"name":"Civil Eats","firstName":"Civil","lastName":"Eats","slug":"civileat","email":"twilight@civileats.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g","twitter":"CivilEats","facebook":"/pages/Civil-Eats/56766540637?ref=hl","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Civil Eats | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/civileat"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_97064":{"type":"posts","id":"bayareabites_97064","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97064","score":null,"sort":[1434583016000]},"guestAuthors":[],"slug":"to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects","title":"To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects","publishDate":1434583016,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"If fruits and vegetables don't measure up to cosmetic standards, they're often plowed under in the field. One company wants to help change that by creating a market for less-than-perfect produce.","status":"publish","parent":0,"modified":1434583016,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1144},"headData":{"title":"To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects | KQED","description":"If fruits and vegetables don't measure up to cosmetic standards, they're often plowed under in the field. One company wants to help change that by creating a market for less-than-perfect produce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects","datePublished":"2015-06-17T23:16:56.000Z","dateModified":"2015-06-17T23:16:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97064 http://ww2.kqed.org/bayareabites/?p=97064","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/17/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects/","disqusTitle":"To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects","videoEmbed":"https://www.youtube.com/embed/k8TDfjbpSBE","nprByline":"Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"414986650","nprApiLink":"http://api.npr.org/query?id=414986650&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/17/414986650/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects?ft=nprml&f=414986650","nprRetrievedStory":"1","nprPubDate":"Wed, 17 Jun 2015 16:45:00 -0400","nprStoryDate":"Wed, 17 Jun 2015 13:45:00 -0400","nprLastModifiedDate":"Wed, 17 Jun 2015 16:45:01 -0400","path":"/bayareabites/97064/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97064/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects","authors":["byline_bayareabites_97064"],"categories":["bayareabites_1874","bayareabites_3032","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60","bayareabites_1593"],"tags":["bayareabites_250","bayareabites_3707","bayareabites_14572","bayareabites_10292","bayareabites_667","bayareabites_14571"],"featImg":"bayareabites_97068","label":"bayareabites"},"bayareabites_92824":{"type":"posts","id":"bayareabites_92824","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92824","score":null,"sort":[1423271998000]},"guestAuthors":[],"slug":"great-fuss-great-british-baking-show","title":"What’s the Great Fuss About ‘The Great British Baking Show’?","publishDate":1423271998,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/CAKE-CORNER2.jpg\">\u003cimg class=\"wp-image-92927\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/CAKE-CORNER2-1024x683.jpg\" alt=\"Judges Mary Berry and Paul Hollywood with Great British Baking Show presenters Sue Perkins and Mel Giedroyc. Courtesy of Love Productions.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judges Mary Berry and Paul Hollywood with Great British Baking Show presenters Sue Perkins and Mel Giedroyc. (Courtesy of © Love Productions)\u003c/figcaption>\u003c/figure>\n\u003cp>Twelve people in the middle of an English field, just... baking. As far as television concepts go, it’s a low-key one; so why is \u003cem>\u003ca title=\"The Great British Baking Show\" href=\"http://www.pbs.org/food/shows/great-british-baking-show/\" target=\"_blank\">The Great British Baking Show\u003c/a>\u003c/em> (known as \u003ca href=\"http://thegreatbritishbakeoff.co.uk/\" target=\"_blank\">\u003cem>The Great British Bake Off\u003c/em>\u003c/a> across the water) so hugely successful? It certainly has none of the flashy visuals, hyped-up feuds or dramatic drum-rolls of its U.S. cooking contests counterparts. And it’s \u003cem>because\u003c/em> of this — not despite it — that it’s totally, utterly addictive.\u003c/p>\n\u003cp>For the uninitiated, this 10-week show sees \u003ca title=\"PBS: Meet the Bakers\" href=\"http://www.pbs.org/food/features/great-british-baking-show-bakers/\" target=\"_blank\">12 amateur bakers\u003c/a> demonstrate their skills in a series of weekly challenges designed to test their nerve and talents, from cakes and pastries to (whisper it) \"advanced bread.\" Eclairs, ‘saucy puddings,’ ciabatta loaves, florentine biscuits: each week, their efforts are evaluated (ie. eaten) by UK TV baking legends \u003ca title=\"Mary Berry Bio\" href=\"http://www.pbs.org/food/chefs/mary-berry/\" target=\"_blank\">Mary Berry\u003c/a> and \u003ca title=\"Paul Hollywood Bio\" href=\"http://www.pbs.org/food/chefs/paul-hollywood/\" target=\"_blank\">Paul Hollywood\u003c/a>, who decide who stays in “The Tent” and who goes.\u003c/p>\n\u003cfigure id=\"attachment_92940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/kate-tasting.jpg\">\u003cimg class=\"wp-image-92940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/kate-tasting-1024x441.jpg\" alt=\"kate tasting\" width=\"1000\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judges Paul and Mary taste-test contestant Kate's pie. (Courtesy of © Love Productions / PBS)\u003c/figcaption>\u003c/figure>\n\u003cp>So far, so \u003ci>Top Chef\u003c/i> — so to fully understand GBBS' appeal, let’s back up a little and return to the land of its birth. In Britain, this show is nothing less than cult-like in the devotion it inspires in every man, woman and child with access to a television, known in hushed, reverent tones simply as \"Bake Off.\" (Or \u003ca title=\"#GBBO on Twitter\" href=\"https://twitter.com/search?q=%23GBBO&src=tyah\" target=\"_blank\">#GBBO\u003c/a>, if you're one of the thousands who live-tweet every episode or \u003ca title=\"Great British Bake Off on Tumblr\" href=\"https://www.tumblr.com/tagged/the-great-british-bake-off\" target=\"_blank\">re-live it on Tumblr\u003c/a>, with the kind of GIF-heavy enthusiasm normally reserved for \u003cem>Game of Thrones\u003c/em>.)\u003c/p>\n\u003cp>The reason then, for this now-global affection for a show that’s basically about cakes? The word that best sums up GBBS is “comfort”: comfort baking, comfortingly kind judging, non-confrontational contestants and wry, cozy humor. Let's be honest: it’s also a kind of parody of Britishness. Set in the rolling grounds of a historic country mansion where little lambs can (seriously) be seen frolicking nearby, the set is stuffed with pastel-hued KitchenAids and Union Jack bunting flags. (Perhaps this is why CBS’ much-derided remake \u003cem>\u003ca title=\"The American Baking Competition\" href=\"http://www.cbs.com/shows/american-baking-competition/\" target=\"_blank\">The American Baking Competition\u003c/a> \u003c/em>was canceled after just one season: just not enough bunting?)\u003c/p>\n\u003cfigure id=\"attachment_92931\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_2143.jpg\">\u003cimg class=\"wp-image-92931\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_2143-1024x683.jpg\" alt=\"Almost half-way through the baking competition, custard tarts are the bakers' Signature challenge. (Courtesy of © Love Productions)\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost half-way through the baking competition, custard tarts are the bakers' 'Signature Challenge.' (Courtesy of © Love Productions)\u003c/figcaption>\u003c/figure>\n\u003cp>More importantly: with all of the posturing, verging-on-sociopathic bluster and cymbal-crashes of your average Food Network Hunger Games stripped away, it’s the kind of foodie tournament you can actually imagine yourself starring in. At its heart are a group of reassuringly normal humans who just \u003ci>really\u003c/i> love to bake: from \u003ca title=\"Richard Bio\" href=\"http://www.pbs.org/food/features/great-british-baking-show-baker-richard/\" target=\"_blank\">London builder Richard\u003c/a> who bakes for his daughters and \u003ca title=\"Chetna Bio\" href=\"http://www.pbs.org/food/features/great-british-baking-show-baker-chetna/\" target=\"_blank\">softly-spoken Indian-born fashion designer Chetna\u003c/a> to \u003ca title=\"Jordan Bio\" href=\"http://www.pbs.org/food/features/great-british-baking-show-baker-jordan/\" target=\"_blank\">super-geeky sweets-splicer Jordan\u003c/a> and \u003ca title=\"Luis Bio\" href=\"http://www.pbs.org/food/features/great-british-baking-show-baker-luis/\" target=\"_blank\">perfectionist Luis\u003c/a>, who never resists an opportunity to incorporate his Spanish heritage into his masterful creations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's also the youngest-ever contestant to feature in the show’s four-year history: preternaturally composed 17-year-old \u003ca title=\"Martha Bio\" href=\"http://www.pbs.org/food/features/great-british-baking-show-baker-martha/\" target=\"_blank\">Martha\u003c/a>, who casually drops in references to doing her exams in the same week as filming the show. These are passionate amateurs, who don’t talk about their “ruthless drive” or how they’re “not here to make friends.” In fact, from the way you can see them chatting as they bake, they clearly \u003ci>are\u003c/i> all friends.\u003c/p>\n\u003cfigure id=\"attachment_92933\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"wp-image-92933\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_2413-1024x683.jpg\" alt=\"IMG_2413\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">(L-R) Contestants Richard, Nancy, Chetna, Martha, Luis and Kate take a break from the tent. (Courtesy of © Love Productions)\u003c/figcaption>\u003c/figure>\n\u003cp>If the contestants are all unnervingly pleasant to each other, the judges are downright nurturing. Anyone hoping for \u003ci>Chopped\u003c/i>-style barbs and cutting takedowns from Mary Berry and Paul Hollywood will be disappointed — these iconic chefs not only deliver constructive criticism of the gentlest kind, but they visit the contestants \u003ci>before\u003c/i> they start baking to hear their plans, and even offer hints. (“You’re going to use \u003ci>three\u003c/i> tablespoons of butter?” Paul tells one, his eyes screaming.)\u003c/p>\n\u003cp>Mr. Hollywood provides the relative glamour but really, this is Mary Berry’s show. Her name may not mean much to Americans, but this 79-year-old master baker has been an \u003ca title=\"Mary Berry Wikipedia\" href=\"http://en.wikipedia.org/wiki/Mary_Berry\" target=\"_blank\">iconic presence in British food\u003c/a> for decades, so when a contestant wipes away tears of joy after a positive evaluation with the words: “It doesn’t get much better than having your cake praised by Mary Berry,” believe her. But in case it's all getting a bit \u003cem>too\u003c/em> sickly-sweet, hosting duo Mel Giedroyc and Sue Perkins (another longtime fixture on British TV) provide the irreverence. With their frankly surreal intros and predilection for lapsing into bizarre accents, they might initially confuse or even irritate you but trust me: all this \u003ci>niceness\u003c/i> needs a bit of pricking.\u003c/p>\n\u003cfigure id=\"attachment_92941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"wp-image-92941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/luis-1024x439.jpg\" alt=\"luis\" width=\"1000\" height=\"429\">\u003cfigcaption class=\"wp-caption-text\">Contestant Luis, commandeering two KitchenAids to make his ice cream for a Baked Alaska. (Courtesy of © Love Productions / PBS)\u003c/figcaption>\u003c/figure>\n\u003cp>This isn’t to say that \u003cem>The Great British Baking Show\u003c/em> is without drama; it's just not the kind you’re used to seeing on a televised contest. Anyone watching along on PBS will remember \u003ca title=\"WATCH: Baked Alaska Incident\" href=\"http://video.kqed.org/video/2365403660/\" target=\"_blank\">the infamous “Baked Alaska incident,”\u003c/a> in which bearded \u003ca title=\"Iain Bio\" href=\"http://www.pbs.org/food/features/great-british-baking-show-baker-iain/\" target=\"_blank\">hipster Iain\u003c/a> saw his ice-cream (inadvertently?) sabotaged by co-contestants after a (\u003ci>mistaken\u003c/i>?) removal from the communal freezer (click \u003ca title=\"Explaining the #Bingate Controversy\" href=\"http://www.pbs.org/food/features/explaining-bingate-controversy-america/?utm_source=twitter&utm_medium=pbsofficial&utm_campaign=pbsbakingshow\" target=\"_blank\">here for PBS' recap\u003c/a>.) It’s a testament to how low-key GBBS truly is when one man exiting a tent in mild-to-medium frustration is a water-cooler moment, but also a reminder of the ridiculous levels to which the stakes are unnaturally raised in virtually every other cooking show like this. For anyone who’s baked a cake in their life, just the sight of these committed amateurs nervously watching \u003cem>their\u003c/em> cakes rise (or not) through the oven door is tension enough.\u003c/p>\n\u003cfigure id=\"attachment_92935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"wp-image-92935 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Bincident.jpg\" alt=\"Contestant Iain has a meltdown after the 'Baked Alaska Incident.' (Courtesy of © Love Productions / PBS)\" width=\"1000\" height=\"557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Bincident.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Bincident-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Bincident-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Bincident-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Bincident-320x178.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Contestant Iain has a meltdown after the 'Baked Alaska Incident.' (Courtesy of © Love Productions / PBS)\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately, it's the way \u003cem>The Great British Baking Show\u003c/em> appeals to the amateur baker in us all — that's why it's so involving. The participants are given the week before the show taping to refine their personal recipes, in the same way that most of us lean on our own treasured dishes. The weekly 'Technical Challenge' asks contestants to follow a recipe that's purposefully missing a crucial element like timing or consistencies — and who hasn't similarly had to use previous experience, intuition or pure guesswork in the face of a confounding set of baking instructions? The group setting also emphasizes the total camaraderie of baking: unless you’re very hungry (or anti-social), you don’t whip up an entire cake or a tray of brownies for just yourself, the express purpose is to feed the multitude. In the endless chit chat between judges, contestant and the hosts and the climactic tastings, \u003cem>The Great British Baking Show\u003c/em> captures the essentially social nature of baking.\u003c/p>\n\u003cp>All in all, the whole thing is a reminder that lack of training or expensive gadgetry really is no obstacle to becoming a baker — and loving it. Isn’t that sort of... sweet?\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365391963\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>\u003ca title=\"Watch online: The Great British Baking Show\" href=\"http://video.kqed.org/program/great-british-baking-show/\" target=\"_blank\">\u003cem>\u003cstrong>Watch full episodes of The Great British Baking Show free on KQED.org\u003c/strong>\u003c/em>\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=22703\" target=\"_blank\">\u003cem>\u003cstrong>View KQED TV airtimes for The Great British Baking Show\u003c/strong>\u003c/em>\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"No drama, no drumrolls: just twelve people baking in the middle of a field in England. So why is \u003cem>The Great British Baking Show\u003c/em> the food TV success story of 2015 so far? ","status":"publish","parent":0,"modified":1427754520,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://video.pbs.org/viralplayer/2365391963"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1309},"headData":{"title":"What’s the Great Fuss About ‘The Great British Baking Show’? | KQED","description":"No drama, no drumrolls: just twelve people baking in the middle of a field in England. So why is The Great British Baking Show the food TV success story of 2015 so far? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What’s the Great Fuss About ‘The Great British Baking Show’?","datePublished":"2015-02-07T01:19:58.000Z","dateModified":"2015-03-30T22:28:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92824 http://blogs.kqed.org/bayareabites/?p=92824","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/06/great-fuss-great-british-baking-show/","disqusTitle":"What’s the Great Fuss About ‘The Great British Baking Show’?","path":"/bayareabites/92824/great-fuss-great-british-baking-show","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/CAKE-CORNER2.jpg\">\u003cimg class=\"wp-image-92927\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/CAKE-CORNER2-1024x683.jpg\" alt=\"Judges Mary Berry and Paul Hollywood with Great British Baking Show presenters Sue Perkins and Mel Giedroyc. Courtesy of Love Productions.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judges Mary Berry and Paul Hollywood with Great British Baking Show presenters Sue Perkins and Mel Giedroyc. (Courtesy of © Love Productions)\u003c/figcaption>\u003c/figure>\n\u003cp>Twelve people in the middle of an English field, just... baking. As far as television concepts go, it’s a low-key one; so why is \u003cem>\u003ca title=\"The Great British Baking Show\" href=\"http://www.pbs.org/food/shows/great-british-baking-show/\" target=\"_blank\">The Great British Baking Show\u003c/a>\u003c/em> (known as \u003ca href=\"http://thegreatbritishbakeoff.co.uk/\" target=\"_blank\">\u003cem>The Great British Bake Off\u003c/em>\u003c/a> across the water) so hugely successful? It certainly has none of the flashy visuals, hyped-up feuds or dramatic drum-rolls of its U.S. cooking contests counterparts. And it’s \u003cem>because\u003c/em> of this — not despite it — that it’s totally, utterly addictive.\u003c/p>\n\u003cp>For the uninitiated, this 10-week show sees \u003ca title=\"PBS: Meet the Bakers\" href=\"http://www.pbs.org/food/features/great-british-baking-show-bakers/\" target=\"_blank\">12 amateur bakers\u003c/a> demonstrate their skills in a series of weekly challenges designed to test their nerve and talents, from cakes and pastries to (whisper it) \"advanced bread.\" Eclairs, ‘saucy puddings,’ ciabatta loaves, florentine biscuits: each week, their efforts are evaluated (ie. eaten) by UK TV baking legends \u003ca title=\"Mary Berry Bio\" href=\"http://www.pbs.org/food/chefs/mary-berry/\" target=\"_blank\">Mary Berry\u003c/a> and \u003ca title=\"Paul Hollywood Bio\" href=\"http://www.pbs.org/food/chefs/paul-hollywood/\" target=\"_blank\">Paul Hollywood\u003c/a>, who decide who stays in “The Tent” and who goes.\u003c/p>\n\u003cfigure id=\"attachment_92940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/kate-tasting.jpg\">\u003cimg class=\"wp-image-92940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/kate-tasting-1024x441.jpg\" alt=\"kate tasting\" width=\"1000\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judges Paul and Mary taste-test contestant Kate's pie. (Courtesy of © Love Productions / PBS)\u003c/figcaption>\u003c/figure>\n\u003cp>So far, so \u003ci>Top Chef\u003c/i> — so to fully understand GBBS' appeal, let’s back up a little and return to the land of its birth. In Britain, this show is nothing less than cult-like in the devotion it inspires in every man, woman and child with access to a television, known in hushed, reverent tones simply as \"Bake Off.\" (Or \u003ca title=\"#GBBO on Twitter\" href=\"https://twitter.com/search?q=%23GBBO&src=tyah\" target=\"_blank\">#GBBO\u003c/a>, if you're one of the thousands who live-tweet every episode or \u003ca title=\"Great British Bake Off on Tumblr\" href=\"https://www.tumblr.com/tagged/the-great-british-bake-off\" target=\"_blank\">re-live it on Tumblr\u003c/a>, with the kind of GIF-heavy enthusiasm normally reserved for \u003cem>Game of Thrones\u003c/em>.)\u003c/p>\n\u003cp>The reason then, for this now-global affection for a show that’s basically about cakes? The word that best sums up GBBS is “comfort”: comfort baking, comfortingly kind judging, non-confrontational contestants and wry, cozy humor. Let's be honest: it’s also a kind of parody of Britishness. Set in the rolling grounds of a historic country mansion where little lambs can (seriously) be seen frolicking nearby, the set is stuffed with pastel-hued KitchenAids and Union Jack bunting flags. (Perhaps this is why CBS’ much-derided remake \u003cem>\u003ca title=\"The American Baking Competition\" href=\"http://www.cbs.com/shows/american-baking-competition/\" target=\"_blank\">The American Baking Competition\u003c/a> \u003c/em>was canceled after just one season: just not enough bunting?)\u003c/p>\n\u003cfigure id=\"attachment_92931\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_2143.jpg\">\u003cimg class=\"wp-image-92931\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_2143-1024x683.jpg\" alt=\"Almost half-way through the baking competition, custard tarts are the bakers' Signature challenge. (Courtesy of © Love Productions)\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost half-way through the baking competition, custard tarts are the bakers' 'Signature Challenge.' (Courtesy of © Love Productions)\u003c/figcaption>\u003c/figure>\n\u003cp>More importantly: with all of the posturing, verging-on-sociopathic bluster and cymbal-crashes of your average Food Network Hunger Games stripped away, it’s the kind of foodie tournament you can actually imagine yourself starring in. At its heart are a group of reassuringly normal humans who just \u003ci>really\u003c/i> love to bake: from \u003ca title=\"Richard Bio\" href=\"http://www.pbs.org/food/features/great-british-baking-show-baker-richard/\" target=\"_blank\">London builder Richard\u003c/a> who bakes for his daughters and \u003ca title=\"Chetna Bio\" href=\"http://www.pbs.org/food/features/great-british-baking-show-baker-chetna/\" target=\"_blank\">softly-spoken Indian-born fashion designer Chetna\u003c/a> to \u003ca title=\"Jordan Bio\" href=\"http://www.pbs.org/food/features/great-british-baking-show-baker-jordan/\" target=\"_blank\">super-geeky sweets-splicer Jordan\u003c/a> and \u003ca title=\"Luis Bio\" href=\"http://www.pbs.org/food/features/great-british-baking-show-baker-luis/\" target=\"_blank\">perfectionist Luis\u003c/a>, who never resists an opportunity to incorporate his Spanish heritage into his masterful creations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's also the youngest-ever contestant to feature in the show’s four-year history: preternaturally composed 17-year-old \u003ca title=\"Martha Bio\" href=\"http://www.pbs.org/food/features/great-british-baking-show-baker-martha/\" target=\"_blank\">Martha\u003c/a>, who casually drops in references to doing her exams in the same week as filming the show. These are passionate amateurs, who don’t talk about their “ruthless drive” or how they’re “not here to make friends.” In fact, from the way you can see them chatting as they bake, they clearly \u003ci>are\u003c/i> all friends.\u003c/p>\n\u003cfigure id=\"attachment_92933\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"wp-image-92933\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_2413-1024x683.jpg\" alt=\"IMG_2413\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">(L-R) Contestants Richard, Nancy, Chetna, Martha, Luis and Kate take a break from the tent. (Courtesy of © Love Productions)\u003c/figcaption>\u003c/figure>\n\u003cp>If the contestants are all unnervingly pleasant to each other, the judges are downright nurturing. Anyone hoping for \u003ci>Chopped\u003c/i>-style barbs and cutting takedowns from Mary Berry and Paul Hollywood will be disappointed — these iconic chefs not only deliver constructive criticism of the gentlest kind, but they visit the contestants \u003ci>before\u003c/i> they start baking to hear their plans, and even offer hints. (“You’re going to use \u003ci>three\u003c/i> tablespoons of butter?” Paul tells one, his eyes screaming.)\u003c/p>\n\u003cp>Mr. Hollywood provides the relative glamour but really, this is Mary Berry’s show. Her name may not mean much to Americans, but this 79-year-old master baker has been an \u003ca title=\"Mary Berry Wikipedia\" href=\"http://en.wikipedia.org/wiki/Mary_Berry\" target=\"_blank\">iconic presence in British food\u003c/a> for decades, so when a contestant wipes away tears of joy after a positive evaluation with the words: “It doesn’t get much better than having your cake praised by Mary Berry,” believe her. But in case it's all getting a bit \u003cem>too\u003c/em> sickly-sweet, hosting duo Mel Giedroyc and Sue Perkins (another longtime fixture on British TV) provide the irreverence. With their frankly surreal intros and predilection for lapsing into bizarre accents, they might initially confuse or even irritate you but trust me: all this \u003ci>niceness\u003c/i> needs a bit of pricking.\u003c/p>\n\u003cfigure id=\"attachment_92941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"wp-image-92941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/luis-1024x439.jpg\" alt=\"luis\" width=\"1000\" height=\"429\">\u003cfigcaption class=\"wp-caption-text\">Contestant Luis, commandeering two KitchenAids to make his ice cream for a Baked Alaska. (Courtesy of © Love Productions / PBS)\u003c/figcaption>\u003c/figure>\n\u003cp>This isn’t to say that \u003cem>The Great British Baking Show\u003c/em> is without drama; it's just not the kind you’re used to seeing on a televised contest. Anyone watching along on PBS will remember \u003ca title=\"WATCH: Baked Alaska Incident\" href=\"http://video.kqed.org/video/2365403660/\" target=\"_blank\">the infamous “Baked Alaska incident,”\u003c/a> in which bearded \u003ca title=\"Iain Bio\" href=\"http://www.pbs.org/food/features/great-british-baking-show-baker-iain/\" target=\"_blank\">hipster Iain\u003c/a> saw his ice-cream (inadvertently?) sabotaged by co-contestants after a (\u003ci>mistaken\u003c/i>?) removal from the communal freezer (click \u003ca title=\"Explaining the #Bingate Controversy\" href=\"http://www.pbs.org/food/features/explaining-bingate-controversy-america/?utm_source=twitter&utm_medium=pbsofficial&utm_campaign=pbsbakingshow\" target=\"_blank\">here for PBS' recap\u003c/a>.) It’s a testament to how low-key GBBS truly is when one man exiting a tent in mild-to-medium frustration is a water-cooler moment, but also a reminder of the ridiculous levels to which the stakes are unnaturally raised in virtually every other cooking show like this. For anyone who’s baked a cake in their life, just the sight of these committed amateurs nervously watching \u003cem>their\u003c/em> cakes rise (or not) through the oven door is tension enough.\u003c/p>\n\u003cfigure id=\"attachment_92935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"wp-image-92935 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Bincident.jpg\" alt=\"Contestant Iain has a meltdown after the 'Baked Alaska Incident.' (Courtesy of © Love Productions / PBS)\" width=\"1000\" height=\"557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Bincident.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Bincident-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Bincident-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Bincident-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Bincident-320x178.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Contestant Iain has a meltdown after the 'Baked Alaska Incident.' (Courtesy of © Love Productions / PBS)\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately, it's the way \u003cem>The Great British Baking Show\u003c/em> appeals to the amateur baker in us all — that's why it's so involving. The participants are given the week before the show taping to refine their personal recipes, in the same way that most of us lean on our own treasured dishes. The weekly 'Technical Challenge' asks contestants to follow a recipe that's purposefully missing a crucial element like timing or consistencies — and who hasn't similarly had to use previous experience, intuition or pure guesswork in the face of a confounding set of baking instructions? The group setting also emphasizes the total camaraderie of baking: unless you’re very hungry (or anti-social), you don’t whip up an entire cake or a tray of brownies for just yourself, the express purpose is to feed the multitude. In the endless chit chat between judges, contestant and the hosts and the climactic tastings, \u003cem>The Great British Baking Show\u003c/em> captures the essentially social nature of baking.\u003c/p>\n\u003cp>All in all, the whole thing is a reminder that lack of training or expensive gadgetry really is no obstacle to becoming a baker — and loving it. Isn’t that sort of... sweet?\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365391963\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>\u003ca title=\"Watch online: The Great British Baking Show\" href=\"http://video.kqed.org/program/great-british-baking-show/\" target=\"_blank\">\u003cem>\u003cstrong>Watch full episodes of The Great British Baking Show free on KQED.org\u003c/strong>\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=22703\" target=\"_blank\">\u003cem>\u003cstrong>View KQED TV airtimes for The Great British Baking Show\u003c/strong>\u003c/em>\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92824/great-fuss-great-british-baking-show","authors":["3243"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1593"],"tags":["bayareabites_14135","bayareabites_10292"],"featImg":"bayareabites_92927","label":"bayareabites"},"bayareabites_87402":{"type":"posts","id":"bayareabites_87402","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87402","score":null,"sort":[1410459917000]},"guestAuthors":[],"slug":"long-awaited-new-series-food-forward-makes-its-debut-on-pbs","title":"Long-Awaited New Series 'Food Forward' Makes Its Debut on PBS ","publishDate":1410459917,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\" alt=\"screenshot from Food Forward\" width=\"487\" height=\"322\" class=\"aligncenter size-full wp-image-87408\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/switmer/\" target=\"_blank\">Stephanie Anderson Witmer\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/09/long-awaited-new-series-food-forward-makes-it-debut-on-pbs/\" target=\"_blank\">Civil Eats\u003c/a> (9/9/14)\u003c/p>\n\u003cp>In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called \u003ca href=\"http://foodforwardtv.com/\" target=\"_blank\">\u003cem>Food Forward\u003c/em>\u003c/a>, premiering on PBS stations across the country and streaming on \u003ca href=\"http://video.pbs.org/program/food-forward/episodes/\" target=\"_blank\">PBS.org\u003c/a> beginning this week.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em>’s journey from a card table in South America to TV screens in the United States was an arduous one, says Roden, one of three creators of the program, along with Greene and food journalist Stett Holbrook. In late 2008, the three brainstormed over barbecue in Palo, Alto, California. The creators then spent most of 2009 figuring out what they wanted the show to be—and how it might stand out amidst the glut of celebrity-chef shows and cooking competitions. “We really tried to bring as much fresh, new creativity to the project as we could and tried to take the food genre and turn it upside down,” Roden says.\u003c/p>\n\u003cp>In October 2011, with early financial support from Organic Valley and Stonyfield, they shot a \u003ca href=\"http://www.pbs.org/food/features/food-forward-episodes/\" target=\"_blank\">pilot episode\u003c/a> about urban agriculture. Northern California public-media station KQED aired the pilot in April 2012, garnering \u003cem>Food Forward\u003c/em> positive \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\" target=\"_blank\">press\u003c/a> and a \u003ca href=\"http://www.pbs.org/food/features/2013-james-beard-award-nominees/\" target=\"_blank\">James Beard Award nomination\u003c/a>. The strength of the pilot and its accolades attracted more sponsors to the project, including Annie’s, Applegate, Lundberg Family Farms, and Clif Bar. Chipotle got on board the following January as a presenting sponsor, which allowed the crew to shoot the first season over 84 days, starting in May 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Roden, Holbrook, and Greene successfully pitched the series to PBS for distribution—no small feat for a team that had never produced a TV series before, but had raised every penny of financial support by themselves. But that independence, now bolstered by PBS’ level of journalistic credibility and audience reach, has allowed the \u003cem>Food Forward\u003c/em> team to make precisely the show they wanted to make—and the one they want viewers to watch.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em> takes a thematic look at our food system, with each episode focusing on a particular ingredient or component of that system. A problem—say, overfishing, as presented in episode 1 as “Go Fish”—is set up briefly in an animated sequence at the beginning of the show. The rest of the episode delves into solutions through stories of growers and advocates who are making a difference. Episode 1 profiles community-supported fisheries in New England and the sustainable pole-and-line company \u003ca href=\"http://www.americantuna.com/\" target=\"_blank\">American Tuna\u003c/a>, among others, for example. Later episodes explore meat, milk, water, seeds, soil, school lunches, among other topics.\u003c/p>\n\u003cp>The stories of real farmers and other food leaders are what Roden calls the “heart” of \u003cem>Food Forward\u003c/em> and he and the team scoured the country to find people who, aside from their own communities, may mostly be unknown to the public at large. “Michael Pollan is in one episode and Dan Barber is in another one, so we have a few ‘celebrities,’” Holbrook says. “But this very much is about people on the ground, doing the work you’ve never heard of.”\u003c/p>\n\u003cp>And the tone of the series was important, as well. The creators consciously steered clear of the doom-and-gloom approach of a standard food documentary. “While we talk about the problems, we really want to spend time talking to people who are working on solutions. There’s a real positive and upbeat element to the show,” says Holbrook.\u003c/p>\n\u003cp>The show’s producers devised what Roden calls an “80/20 rule,” in which 20 percent of the show would focus on a problem in our food system and the remaining 80 percent would focus on the solutions, as examined through the stories of American food producers. The \u003cem>Food Forward\u003c/em> creators have dubbed them “food rebels.”\u003c/p>\n\u003cp>“In my mind, they’re rebelling against a giant system,” Holbrook says. “These people are trying to create a different reality, food system, business model, whatever you want to call it. These are outsiders. That’s why we don’t hear from them very much—they don’t fit into the industrial food model. They want to take it down or fix it or create a parallel.”\u003c/p>\n\u003cp>One of these “rebels” is Matthew Dillon, director of \u003ca href=\"http://www.seedmatters.org/\" target=\"_blank\">Seed Matters\u003c/a>, who is featured in episode 3, “Seeds of Change.” An initiative of the \u003ca href=\"http://www.clifbarfamilyfoundation.org/Special-Initiatives\" target=\"_blank\">Clif Bar Family Foundation\u003c/a>, Seed Matters works to protect and improve organic seeds. “\u003cem>Food Forward\u003c/em> is an important show for people who want to go beyond the farm-to-table movement, and learn about the edge of innovation in food and farming,” Dillon wrote in a recent e-mail. “My hope is that it ‘puts a face’ on seeds for viewers and helps get them to start thinking about the seed-farm-table connection when they’re at farmers’ markets and at the dinner table.”\u003c/p>\n\u003cp>Episode 5, “Modern Milk,” features Mark McAfee, founder and CEO of \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures Dairy\u003c/a> in Fresno, California. “As a raw-milk producer, I am always searching for ways to educate, reach out, and touch our consumers,” he wrote in an e-mail. “The American dairy industry is in deep change right now, and [\u003cem>Food Forward\u003c/em>] has bravely endeavored to start to tell this story of paradigm shift.”\u003c/p>\n\u003cp>Holbrook says he recognizes that a television show has to first entertain its audience, but he’s hopeful that \u003cem>Food Forward\u003c/em> will educate and inspire people, regardless of their level of understanding of food issues.\u003c/p>\n\u003cp>“If you’re a dedicated foodie and food advocate, I think there’s something for you,” Holbrook says. “If you’ve heard a little bit about problems with our food system and sometimes buy organic, I think there’s something here for you, too. I hope there’s also something for those folks who have no idea. Ultimately, those are the people we want to watch [the show]. We could open their eyes to another way of doing things.”\u003c/p>\n\u003cp>\u003cem>Here’s episode 1 of the first season:\u003c/em>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365301463\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>\u003ca href=\"http://video.pbs.org/program/food-forward/\" target=\"_blank\">Watch more \u003cem>Food Forward\u003c/em> episodes\u003c/a> on PBS.org.\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\" target=\"_blank\">\u003cbr>\n\u003cem>Food Forward\u003c/em> TV schedule on KQED\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nStephanie Anderson Witmer is a Pennsylvania-based freelance writer, whose work has appeared in Women's Health, Better Homes and Gardens, USA Today, and DailyParent.com among others. She is also the author of the cookbooks, Killer Pies and Killer Chili. Learn more at \u003ca href=\"http://www.stephanieandersonwitmer.com/\" target=\"_blank\">stephanieandersonwitmer.com\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called Food Forward, premiering on PBS stations across the country and streaming on PBS.org beginning this week. ","status":"publish","parent":0,"modified":1410460133,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://video.pbs.org/viralplayer/2365301463"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1154},"headData":{"title":"Long-Awaited New Series 'Food Forward' Makes Its Debut on PBS | KQED","description":"In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called Food Forward, premiering on PBS stations across the country and streaming on PBS.org beginning this week. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Long-Awaited New Series 'Food Forward' Makes Its Debut on PBS ","datePublished":"2014-09-11T18:25:17.000Z","dateModified":"2014-09-11T18:28:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"87402 http://blogs.kqed.org/bayareabites/?p=87402","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/11/long-awaited-new-series-food-forward-makes-its-debut-on-pbs/","disqusTitle":"Long-Awaited New Series 'Food Forward' Makes Its Debut on PBS ","path":"/bayareabites/87402/long-awaited-new-series-food-forward-makes-its-debut-on-pbs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\" alt=\"screenshot from Food Forward\" width=\"487\" height=\"322\" class=\"aligncenter size-full wp-image-87408\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/switmer/\" target=\"_blank\">Stephanie Anderson Witmer\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/09/long-awaited-new-series-food-forward-makes-it-debut-on-pbs/\" target=\"_blank\">Civil Eats\u003c/a> (9/9/14)\u003c/p>\n\u003cp>In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called \u003ca href=\"http://foodforwardtv.com/\" target=\"_blank\">\u003cem>Food Forward\u003c/em>\u003c/a>, premiering on PBS stations across the country and streaming on \u003ca href=\"http://video.pbs.org/program/food-forward/episodes/\" target=\"_blank\">PBS.org\u003c/a> beginning this week.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em>’s journey from a card table in South America to TV screens in the United States was an arduous one, says Roden, one of three creators of the program, along with Greene and food journalist Stett Holbrook. In late 2008, the three brainstormed over barbecue in Palo, Alto, California. The creators then spent most of 2009 figuring out what they wanted the show to be—and how it might stand out amidst the glut of celebrity-chef shows and cooking competitions. “We really tried to bring as much fresh, new creativity to the project as we could and tried to take the food genre and turn it upside down,” Roden says.\u003c/p>\n\u003cp>In October 2011, with early financial support from Organic Valley and Stonyfield, they shot a \u003ca href=\"http://www.pbs.org/food/features/food-forward-episodes/\" target=\"_blank\">pilot episode\u003c/a> about urban agriculture. Northern California public-media station KQED aired the pilot in April 2012, garnering \u003cem>Food Forward\u003c/em> positive \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\" target=\"_blank\">press\u003c/a> and a \u003ca href=\"http://www.pbs.org/food/features/2013-james-beard-award-nominees/\" target=\"_blank\">James Beard Award nomination\u003c/a>. The strength of the pilot and its accolades attracted more sponsors to the project, including Annie’s, Applegate, Lundberg Family Farms, and Clif Bar. Chipotle got on board the following January as a presenting sponsor, which allowed the crew to shoot the first season over 84 days, starting in May 2013.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Roden, Holbrook, and Greene successfully pitched the series to PBS for distribution—no small feat for a team that had never produced a TV series before, but had raised every penny of financial support by themselves. But that independence, now bolstered by PBS’ level of journalistic credibility and audience reach, has allowed the \u003cem>Food Forward\u003c/em> team to make precisely the show they wanted to make—and the one they want viewers to watch.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em> takes a thematic look at our food system, with each episode focusing on a particular ingredient or component of that system. A problem—say, overfishing, as presented in episode 1 as “Go Fish”—is set up briefly in an animated sequence at the beginning of the show. The rest of the episode delves into solutions through stories of growers and advocates who are making a difference. Episode 1 profiles community-supported fisheries in New England and the sustainable pole-and-line company \u003ca href=\"http://www.americantuna.com/\" target=\"_blank\">American Tuna\u003c/a>, among others, for example. Later episodes explore meat, milk, water, seeds, soil, school lunches, among other topics.\u003c/p>\n\u003cp>The stories of real farmers and other food leaders are what Roden calls the “heart” of \u003cem>Food Forward\u003c/em> and he and the team scoured the country to find people who, aside from their own communities, may mostly be unknown to the public at large. “Michael Pollan is in one episode and Dan Barber is in another one, so we have a few ‘celebrities,’” Holbrook says. “But this very much is about people on the ground, doing the work you’ve never heard of.”\u003c/p>\n\u003cp>And the tone of the series was important, as well. The creators consciously steered clear of the doom-and-gloom approach of a standard food documentary. “While we talk about the problems, we really want to spend time talking to people who are working on solutions. There’s a real positive and upbeat element to the show,” says Holbrook.\u003c/p>\n\u003cp>The show’s producers devised what Roden calls an “80/20 rule,” in which 20 percent of the show would focus on a problem in our food system and the remaining 80 percent would focus on the solutions, as examined through the stories of American food producers. The \u003cem>Food Forward\u003c/em> creators have dubbed them “food rebels.”\u003c/p>\n\u003cp>“In my mind, they’re rebelling against a giant system,” Holbrook says. “These people are trying to create a different reality, food system, business model, whatever you want to call it. These are outsiders. That’s why we don’t hear from them very much—they don’t fit into the industrial food model. They want to take it down or fix it or create a parallel.”\u003c/p>\n\u003cp>One of these “rebels” is Matthew Dillon, director of \u003ca href=\"http://www.seedmatters.org/\" target=\"_blank\">Seed Matters\u003c/a>, who is featured in episode 3, “Seeds of Change.” An initiative of the \u003ca href=\"http://www.clifbarfamilyfoundation.org/Special-Initiatives\" target=\"_blank\">Clif Bar Family Foundation\u003c/a>, Seed Matters works to protect and improve organic seeds. “\u003cem>Food Forward\u003c/em> is an important show for people who want to go beyond the farm-to-table movement, and learn about the edge of innovation in food and farming,” Dillon wrote in a recent e-mail. “My hope is that it ‘puts a face’ on seeds for viewers and helps get them to start thinking about the seed-farm-table connection when they’re at farmers’ markets and at the dinner table.”\u003c/p>\n\u003cp>Episode 5, “Modern Milk,” features Mark McAfee, founder and CEO of \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures Dairy\u003c/a> in Fresno, California. “As a raw-milk producer, I am always searching for ways to educate, reach out, and touch our consumers,” he wrote in an e-mail. “The American dairy industry is in deep change right now, and [\u003cem>Food Forward\u003c/em>] has bravely endeavored to start to tell this story of paradigm shift.”\u003c/p>\n\u003cp>Holbrook says he recognizes that a television show has to first entertain its audience, but he’s hopeful that \u003cem>Food Forward\u003c/em> will educate and inspire people, regardless of their level of understanding of food issues.\u003c/p>\n\u003cp>“If you’re a dedicated foodie and food advocate, I think there’s something for you,” Holbrook says. “If you’ve heard a little bit about problems with our food system and sometimes buy organic, I think there’s something here for you, too. I hope there’s also something for those folks who have no idea. Ultimately, those are the people we want to watch [the show]. We could open their eyes to another way of doing things.”\u003c/p>\n\u003cp>\u003cem>Here’s episode 1 of the first season:\u003c/em>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365301463\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>\u003ca href=\"http://video.pbs.org/program/food-forward/\" target=\"_blank\">Watch more \u003cem>Food Forward\u003c/em> episodes\u003c/a> on PBS.org.\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\" target=\"_blank\">\u003cbr>\n\u003cem>Food Forward\u003c/em> TV schedule on KQED\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nStephanie Anderson Witmer is a Pennsylvania-based freelance writer, whose work has appeared in Women's Health, Better Homes and Gardens, USA Today, and DailyParent.com among others. She is also the author of the cookbooks, Killer Pies and Killer Chili. Learn more at \u003ca href=\"http://www.stephanieandersonwitmer.com/\" target=\"_blank\">stephanieandersonwitmer.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87402/long-awaited-new-series-food-forward-makes-its-debut-on-pbs","authors":["5583"],"categories":["bayareabites_13718","bayareabites_45","bayareabites_2035","bayareabites_60","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_9346","bayareabites_9347","bayareabites_10292"],"featImg":"bayareabites_87408","label":"bayareabites"},"bayareabites_81208":{"type":"posts","id":"bayareabites_81208","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81208","score":null,"sort":[1399052042000]},"guestAuthors":[],"slug":"agribusiness-funds-farmland-to-counter-hollywood-message","title":"Agribusiness Funds 'Farmland' To Counter Hollywood Message","publishDate":1399052042,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"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","blocks":[],"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.","status":"publish","parent":0,"modified":1399052724,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":787},"headData":{"title":"Agribusiness Funds 'Farmland' To Counter Hollywood Message | KQED","description":"Films like Food Inc. and King Corn highlight the evils of big agriculture. Now farmers are hitting back with their own movie, Farmland. It was funded by the U.S. Farmers and Ranchers Alliance.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Agribusiness Funds 'Farmland' To Counter Hollywood Message","datePublished":"2014-05-02T17:34:02.000Z","dateModified":"2014-05-02T17:45:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81208 http://blogs.kqed.org/bayareabites/?p=81208","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/02/agribusiness-funds-farmland-to-counter-hollywood-message/","disqusTitle":"Agribusiness Funds 'Farmland' To Counter Hollywood Message","nprByline":"Adam Ragusea","nprStoryId":"308066437","nprApiLink":"http://api.npr.org/query?id=308066437&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message?ft=3&f=308066437","nprRetrievedStory":"1","nprPubDate":"Fri, 02 May 2014 11:25:00 -0400","nprStoryDate":"Fri, 02 May 2014 05:16:00 -0400","nprLastModifiedDate":"Fri, 02 May 2014 11:25:33 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140502_me_agribusiness_funds_farmland_to_counter_hollywood_message.mp3?orgId=448&topicId=1053&ft=3&f=308066437","nprAudioM3u":"http://api.npr.org/m3u/1308899326-802e7b.m3u?orgId=448&topicId=1053&ft=3&f=308066437","path":"/bayareabites/81208/agribusiness-funds-farmland-to-counter-hollywood-message","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140502_me_agribusiness_funds_farmland_to_counter_hollywood_message.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140502_me_agribusiness_funds_farmland_to_counter_hollywood_message.mp3","label":""},"numeric":[]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81208/agribusiness-funds-farmland-to-counter-hollywood-message","authors":["byline_bayareabites_81208"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_60","bayareabites_1593"],"tags":["bayareabites_10290","bayareabites_12850","bayareabites_13316","bayareabites_13318","bayareabites_3570","bayareabites_13317","bayareabites_517","bayareabites_97","bayareabites_10292","bayareabites_10921"],"featImg":"bayareabites_81209","label":"bayareabites"},"bayareabites_69582":{"type":"posts","id":"bayareabites_69582","meta":{"index":"posts_1591205157","site":"bayareabites","id":"69582","score":null,"sort":[1378408239000]},"guestAuthors":[],"slug":"watch-an-episode-of-pbss-new-video-food-series-original-fare-bodega-bay-campside-clams-with-hank-shaw","title":"Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw","publishDate":1378408239,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\" alt=\"Original Fare - These are stories about real food and real people. You've been warned\" width=\"851\" height=\"452\" class=\"aligncenter size-full wp-image-69609\">\u003c/a>\u003c/p>\n\u003cp>PBS Food recently launched a new web series called \u003ca href=\"http://theoriginalfare.com/\">Original Fare\u003c/a>: a travel video series for eating, drinking, and discovering local craft fare. \u003ca href=\"http://theoriginalfare.com/about/\">Iron Way Films\u003c/a>, the creators of Original Fare produces digital stories from traveling around the world searching out unique and interesting people and places to highlight. Co-Founder and award-winning director Lucas Longacre is the cinematographer and co-founder/creator Kelly Cox is the host/storyteller for this new PBS series. In this episode \"Bodega Bay Campside Clams\" Kelly joins hunter, angler, gardener, cook and forager \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a> in Bodega Bay California on the hunt for gaper clams. After a down and dirty clam dig (complete with food porn jokes), Hank uses their bounty to make a nontraditional clam chowder with white wine and \u003ca href=\"http://en.wikipedia.org/wiki/Salicornia\">sea beans\u003c/a> on a camp stove. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare-190x190.jpg\" alt=\"Original Fare - Hank Shaw and Kelly Cox dig for clams\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69610\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming-190x190.jpg\" alt=\"Kelly Cox digging for clams in Original Fare with Hank Shaw. Photo: Lucas Longacre theoriginalfare.com\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69612\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER-190x190.jpg\" alt=\"Hank Shaw makes a nontraditional clam chowder in Orignal Fare\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69613\">\u003c/a>\u003c/p>\n\u003cp>This new online series shares the genre popularized by \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, Daniel Klein and Mirra Fine's James Beard Award winning online video adventure series in sustainable eating.\u003c/p>\n\u003ch2>Watch the episode: Bodega Bay Campside Clams\u003c/h2>\n\u003cp>[youtube //www.youtube.com/watch?v=HMF3kiNS3JQ]\u003c/p>\n\u003cp>Kelly Cox is also blogging about her experience making each episode. Read about \u003ca href=\"http://theoriginalfare.com/hunting-with-hank-in-bodega-bay/\">Hunting with Hank in Bodega Bay\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"PBS Food recently launched a new web series called Original Fare: a travel video series for eating, drinking, and discovering local craft fare. Watch “Bodega Bay Campside Clams” where host/storyteller Kelly Cox joins hunter, angler, gardener, cook and forager Hank Shaw in Bodega Bay California on the hunt for gaper clams.","status":"publish","parent":0,"modified":1383234220,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":198},"headData":{"title":"Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw | KQED","description":"PBS Food recently launched a new web series called Original Fare: a travel video series for eating, drinking, and discovering local craft fare. Watch “Bodega Bay Campside Clams” where host/storyteller Kelly Cox joins hunter, angler, gardener, cook and forager Hank Shaw in Bodega Bay California on the hunt for gaper clams.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw","datePublished":"2013-09-05T19:10:39.000Z","dateModified":"2013-10-31T15:43:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"69582 http://blogs.kqed.org/bayareabites/?p=69582","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/05/watch-an-episode-of-pbss-new-video-food-series-original-fare-bodega-bay-campside-clams-with-hank-shaw/","disqusTitle":"Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw","path":"/bayareabites/69582/watch-an-episode-of-pbss-new-video-food-series-original-fare-bodega-bay-campside-clams-with-hank-shaw","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\" alt=\"Original Fare - These are stories about real food and real people. You've been warned\" width=\"851\" height=\"452\" class=\"aligncenter size-full wp-image-69609\">\u003c/a>\u003c/p>\n\u003cp>PBS Food recently launched a new web series called \u003ca href=\"http://theoriginalfare.com/\">Original Fare\u003c/a>: a travel video series for eating, drinking, and discovering local craft fare. \u003ca href=\"http://theoriginalfare.com/about/\">Iron Way Films\u003c/a>, the creators of Original Fare produces digital stories from traveling around the world searching out unique and interesting people and places to highlight. Co-Founder and award-winning director Lucas Longacre is the cinematographer and co-founder/creator Kelly Cox is the host/storyteller for this new PBS series. In this episode \"Bodega Bay Campside Clams\" Kelly joins hunter, angler, gardener, cook and forager \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a> in Bodega Bay California on the hunt for gaper clams. After a down and dirty clam dig (complete with food porn jokes), Hank uses their bounty to make a nontraditional clam chowder with white wine and \u003ca href=\"http://en.wikipedia.org/wiki/Salicornia\">sea beans\u003c/a> on a camp stove. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare-190x190.jpg\" alt=\"Original Fare - Hank Shaw and Kelly Cox dig for clams\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69610\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming-190x190.jpg\" alt=\"Kelly Cox digging for clams in Original Fare with Hank Shaw. Photo: Lucas Longacre theoriginalfare.com\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69612\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER-190x190.jpg\" alt=\"Hank Shaw makes a nontraditional clam chowder in Orignal Fare\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69613\">\u003c/a>\u003c/p>\n\u003cp>This new online series shares the genre popularized by \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, Daniel Klein and Mirra Fine's James Beard Award winning online video adventure series in sustainable eating.\u003c/p>\n\u003ch2>Watch the episode: Bodega Bay Campside Clams\u003c/h2>\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/HMF3kiNS3JQ'\n title='//www.youtube.com/embed/HMF3kiNS3JQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Kelly Cox is also blogging about her experience making each episode. Read about \u003ca href=\"http://theoriginalfare.com/hunting-with-hank-in-bodega-bay/\">Hunting with Hank in Bodega Bay\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69582/watch-an-episode-of-pbss-new-video-food-series-original-fare-bodega-bay-campside-clams-with-hank-shaw","authors":["5014"],"categories":["bayareabites_2638","bayareabites_1865","bayareabites_61","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_12324","bayareabites_12323","bayareabites_472","bayareabites_8437","bayareabites_12325","bayareabites_12326","bayareabites_10292","bayareabites_12322","bayareabites_8916"],"featImg":"bayareabites_69630","label":"bayareabites"},"bayareabites_59001":{"type":"posts","id":"bayareabites_59001","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59001","score":null,"sort":[1364577080000]},"guestAuthors":[],"slug":"pbs-wants-your-stories-for-new-film-asian-chops","title":"PBS Wants YOUR Stories for New Film “Asian Chops”","publishDate":1364577080,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_59100\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\" alt=\"Lisa Murphy just started her own business making a spicy sriracha ketchup\" width=\"250\" class=\"size-full wp-image-59100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Murphy just started her own business making a spicy sriracha ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>What does a T-shirt depicting a bottle of Sriracha holding hands with a bottle of Ketchup have to do with a launch party for a new PBS film? It’s an apt image for a documentary soon to be made by filmmaker \u003ca href=\"http://www.gracelee.net/\">Grace Lee\u003c/a>, with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.\u003c/p>\n\u003cp>Last Saturday, 150 Asian food fans attended KQED’s kick-off party and brainstorming session for the co-production of the \u003ca href=\"http://www.caamedia.org\">Center for Asian American Media\u003c/a> (CAAM) and \u003ca href=\"http://www.kqed.org\">KQED\u003c/a>. After enjoying the crowd-pleasing array of Chinese, Vietnamese, Balinese and Filipino dishes prepared by panelist Tim Lyum of \u003ca href=\"http://atticrestaurant.com/\">Attic Restaurant\u003c/a>, the gathering heard brief remarks from Grace Lee about her new project which has not yet begun filming and is scheduled to air on PBS Prime Time in June 2014.\u003c/p>\n\u003cfigure id=\"attachment_59058\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\">\u003cimg class=\"size-full wp-image-59058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\" alt=\"Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before Saturday’s event, Lee told Bay Area Bites that her films often use an unconventional storytelling approach. \u003c/p>\n\u003cblockquote>\u003cp>“Exploring Asian America through the conduit of food will allow us to examine bigger themes.” Lee hopes to dig deep into communities across the country to find unexpected stories, characters and juxtapositions. She is actively soliciting ideas for people and subjects to include. “We want this to be interactive, because we are trying to do something new. There’s no recipe for this. It’s kind of like Asian America. How do you define that anyway? Part of excitement of the project is using the process to really explore the topic itself.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59061\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\">\u003cimg class=\"size-full wp-image-59061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\" alt=\"Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\" width=\"1000\" height=\"363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\u003c/figcaption>\u003c/figure>\n\u003cp>After remarks from Lee, KQED producer Louise Lo, PBS food blogger \u003ca href=\"http://www.pbs.org/food/chefs/marc-matsumoto/\">Mark Matsumoto\u003c/a> and Chef Lyum, moderator Leslie Sbrocco (of KQED’s \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>), invited members of the audience to come to the microphone and share their stories. Some people honored departed members of the Asian American community who had given generously of their time, food and wisdom. Many younger speakers typified a new energy and dedication.\u003c/p>\n\u003cp>Lisa Murphy, 27, owner of \u003ca href=\"http://sosusauces.com/\">Sosu Sauces\u003c/a> and the person wearing the ketchup/sriracha T-shirt, has started her own business making spicy sauces. She told the crowd how she immigrated from Shanghai to the U.S. when she was nine, speaking only Mandarin. \u003c/p>\n\u003cblockquote>\u003cp>“Learning English in fifth grade was the hardest thing, but everyday after school, when my aunt cooked traditional Chinese food for dinner, I watched and learned. It was a way for me to build confidence. Food was also a way to communicate with my Irish-American step-father who only spoke English.”\u003c/p>\u003c/blockquote>\n\u003cp>Murphy says she did “typical Asian American things,” like attend UC Berkeley and work in banking and finance, but realized that she usually spent her days talking about food with friends. When she told her “very traditional mother” she planned to quit her well-paying high-tech job and do something she loved, her mother was shocked, “A food business?” her mother demanded, “Why are you are going \u003cem>backward\u003c/em>?” Murphy explains that as Asians immigrate to the U.S., their first jobs are commonly cooking or doing deliveries for a restaurant. Now that her expanded line of spicy sauces is carried in stores like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>, however, she reports that her mother is more accepting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Murphy’s story of re-invention might be the perfect narrative for Lee’s film. One thing Lee is quick to admit is not perfect, however, is the film’s working title, “Asian Chops.” She hopes someone will suggest a better one. “PBS held a focus group and 'Asian Chops' was the best they came up with. It beat out other titles like 'Wok Across America' and 'Chop Suey Nation.'\"\u003c/p>\n\u003cfigure id=\"attachment_59090\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\" alt=\"Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\" width=\"200\" class=\"size-full wp-image-59090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\u003c/figcaption>\u003c/figure>\n\u003cp>Another attendee at Saturday’s launch, Eric Ehler, chef at \u003ca href=\"http://www.gunghosf.com/about-gung-ho1.html\">Gung Ho Restaurant\u003c/a>, asked Lee to include stories with regional diversity. “Originally I’m from Iowa and I’m a Korean adoptee. It would be great for this show to connect with other Asian adoptees. We’re still Asian American. As a cook, I feel it’s my duty is to educate and help Korean adoptees understand more about their culture and traditions. When I left culinary school at 18, I went to Italy thinking I wanted to cook Italian and French cuisine. But ultimately I decided I needed to learn to cook Korean, it’s part of my heritage. So two years ago, I took my first trip to Seoul, tried to learn the language, and cooked at a restaurant there. I came back and started a pop-up called Seoul Patch. This show is important; it can inspire people.”\u003c/p>\n\u003cp>Grace Lee definitely wants her film to explore boundaries beyond the big cities of the East and West Coasts. Lee was born and raised in Columbia, Missouri, where she was afraid people thought her Korean American family was “weird and exotic.” “We had two refrigerators (one was for kimchi) and always worried about offending our neighbors.” She plans to include film shoots in the South and Midwest. “I’m excited to embark on this journey,” says Lee, “but I realize the topic is almost limitless. It’s not specifically about cooking, travel or famous chefs, but more about people we’ve never heard of: farmers, suppliers, the guy who introduced sushi to Texas.”\u003cbr>\nProducer Louise Lo told the crowd, “This unique point of view will hopefully come from people like you, who want to submit ideas. This is the first event to find out what you think should be included in the film. For the ideas that don’t make it into the film, we’ll also have web videos, blogs, recipes, photo essays on \u003ca href=\"www.pbs.org/food\">PBS.org/Food\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_59092\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\" alt=\"Indigo Som has strong opinions about Asian-American food\" width=\"200\" class=\"size-full wp-image-59092\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Indigo Som has strong opinions about Asian-American food\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t think you can really talk about Asian food in America without talking about racism and identity,\" commented Indigo Som, a visual artist, who worked on a \u003ca href=\"http://www.well.com/~indigo/crpintro.html\">project photographing Chinese restaurants\u003c/a> in places like Wyoming where there were very few Chinese people.\u003c/p>\n\u003cp>\"One of my pet peeves is the perception that Asian food should be cheap. And it’s supposed to be grungy and dive-y. Then I think, ‘Oh, is that because Chinese people are cheap and dirty?’ And as a foodie,\" Som said, \"it’s very frustrating to me because I want really good ingredients in my Chinese food and it’s hard to find a restaurant that does that because I guess most people won’t support it. For example, at the \u003ca href=\"http://www.ramenshop.com/\">Ramen Shop\u003c/a> in Oakland, most people are like ‘Oh my God, $14 for a bowl of ramen! It’s a crime.’ No it’s not, it’s because the ingredients are so much better.”\u003c/p>\n\u003cfigure id=\"attachment_59091\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\" alt=\"Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\" width=\"200\" class=\"size-full wp-image-59091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\u003c/figcaption>\u003c/figure>\n\u003cp>Hyunjoo Albrecht, came to the U.S. from South Korea 10 years ago. “As the oldest daughter in the family, I did a lot of housework and learned to make my grandmother’s kimchi…but thanks to my grandmother, now \u003ca href=\"http://www.sintogourmet.com/\">I make her kimchi\u003c/a> and sell it at grocery stores and the farmers market.”\u003cbr>\n“I think every Korean child has this experience:\" Albrecht added smiling, \"you eat a lot of galbi or barbeque and your stomach gets upset and your grandmother always brings you a bowl of kimchi juice and makes you drink it and it really calms your stomach. So now besides the kimchi, I have the juice left over and I’m selling this and I named it 'Kimchi Aid.' My grandmother couldn’t read; of course she didn’t know what 'probiotic' was, but she learned from experience it was good for the digestion. Now I have chiropractors and doctors asking me if I have any kimchi juice?\"\u003c/p>\n\u003cp>With one story easily leading to the next, time was for the launch was soon over. “I know this is a huge project for one-hour documentary,\" said Grace Lee, \"But maybe it can be a jumping off point for more. It’s important to go to places that we haven’t been before, even if it’s just down the street.”\u003c/p>\n\u003cp>You can listen to the audio of Saturday’s brain-storming launch party below and participate directly in shaping this exciting project by answering the following questions, which were on a survey distributed at Saturday’s event. Or share YOUR story; you might end up in Grace Lee’s new film.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What’s a great title for this project?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What topics or stories or communities are you interested in seeing in this film?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>If you could only eat one Asian dish for the rest of your life, what would it be?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Suggestions for the best/worst named Asian Restaurant. Where is it?\u003c/strong>\u003c/li>\n\u003c/ol>\n\u003cp>You can leave comments below or share your own story by sending an email to: asianchops@gmail.com\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F84915099\" frameborder=\"no\" scrolling=\"no\" width=\"100%\" height=\"166\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"PBS is soliciting ideas, characters and locations for a new documentary by filmmaker Grace Lee with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.","status":"publish","parent":0,"modified":1364955738,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1604},"headData":{"title":"PBS Wants YOUR Stories for New Film “Asian Chops” | KQED","description":"PBS is soliciting ideas, characters and locations for a new documentary by filmmaker Grace Lee with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"PBS Wants YOUR Stories for New Film “Asian Chops”","datePublished":"2013-03-29T17:11:20.000Z","dateModified":"2013-04-03T02:22:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"59001 http://blogs.kqed.org/bayareabites/?p=59001","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/29/pbs-wants-your-stories-for-new-film-asian-chops/","disqusTitle":"PBS Wants YOUR Stories for New Film “Asian Chops”","path":"/bayareabites/59001/pbs-wants-your-stories-for-new-film-asian-chops","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59100\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\" alt=\"Lisa Murphy just started her own business making a spicy sriracha ketchup\" width=\"250\" class=\"size-full wp-image-59100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Murphy just started her own business making a spicy sriracha ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>What does a T-shirt depicting a bottle of Sriracha holding hands with a bottle of Ketchup have to do with a launch party for a new PBS film? It’s an apt image for a documentary soon to be made by filmmaker \u003ca href=\"http://www.gracelee.net/\">Grace Lee\u003c/a>, with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.\u003c/p>\n\u003cp>Last Saturday, 150 Asian food fans attended KQED’s kick-off party and brainstorming session for the co-production of the \u003ca href=\"http://www.caamedia.org\">Center for Asian American Media\u003c/a> (CAAM) and \u003ca href=\"http://www.kqed.org\">KQED\u003c/a>. After enjoying the crowd-pleasing array of Chinese, Vietnamese, Balinese and Filipino dishes prepared by panelist Tim Lyum of \u003ca href=\"http://atticrestaurant.com/\">Attic Restaurant\u003c/a>, the gathering heard brief remarks from Grace Lee about her new project which has not yet begun filming and is scheduled to air on PBS Prime Time in June 2014.\u003c/p>\n\u003cfigure id=\"attachment_59058\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\">\u003cimg class=\"size-full wp-image-59058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\" alt=\"Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before Saturday’s event, Lee told Bay Area Bites that her films often use an unconventional storytelling approach. \u003c/p>\n\u003cblockquote>\u003cp>“Exploring Asian America through the conduit of food will allow us to examine bigger themes.” Lee hopes to dig deep into communities across the country to find unexpected stories, characters and juxtapositions. She is actively soliciting ideas for people and subjects to include. “We want this to be interactive, because we are trying to do something new. There’s no recipe for this. It’s kind of like Asian America. How do you define that anyway? Part of excitement of the project is using the process to really explore the topic itself.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59061\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\">\u003cimg class=\"size-full wp-image-59061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\" alt=\"Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\" width=\"1000\" height=\"363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\u003c/figcaption>\u003c/figure>\n\u003cp>After remarks from Lee, KQED producer Louise Lo, PBS food blogger \u003ca href=\"http://www.pbs.org/food/chefs/marc-matsumoto/\">Mark Matsumoto\u003c/a> and Chef Lyum, moderator Leslie Sbrocco (of KQED’s \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>), invited members of the audience to come to the microphone and share their stories. Some people honored departed members of the Asian American community who had given generously of their time, food and wisdom. Many younger speakers typified a new energy and dedication.\u003c/p>\n\u003cp>Lisa Murphy, 27, owner of \u003ca href=\"http://sosusauces.com/\">Sosu Sauces\u003c/a> and the person wearing the ketchup/sriracha T-shirt, has started her own business making spicy sauces. She told the crowd how she immigrated from Shanghai to the U.S. when she was nine, speaking only Mandarin. \u003c/p>\n\u003cblockquote>\u003cp>“Learning English in fifth grade was the hardest thing, but everyday after school, when my aunt cooked traditional Chinese food for dinner, I watched and learned. It was a way for me to build confidence. Food was also a way to communicate with my Irish-American step-father who only spoke English.”\u003c/p>\u003c/blockquote>\n\u003cp>Murphy says she did “typical Asian American things,” like attend UC Berkeley and work in banking and finance, but realized that she usually spent her days talking about food with friends. When she told her “very traditional mother” she planned to quit her well-paying high-tech job and do something she loved, her mother was shocked, “A food business?” her mother demanded, “Why are you are going \u003cem>backward\u003c/em>?” Murphy explains that as Asians immigrate to the U.S., their first jobs are commonly cooking or doing deliveries for a restaurant. Now that her expanded line of spicy sauces is carried in stores like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>, however, she reports that her mother is more accepting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Murphy’s story of re-invention might be the perfect narrative for Lee’s film. One thing Lee is quick to admit is not perfect, however, is the film’s working title, “Asian Chops.” She hopes someone will suggest a better one. “PBS held a focus group and 'Asian Chops' was the best they came up with. It beat out other titles like 'Wok Across America' and 'Chop Suey Nation.'\"\u003c/p>\n\u003cfigure id=\"attachment_59090\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\" alt=\"Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\" width=\"200\" class=\"size-full wp-image-59090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\u003c/figcaption>\u003c/figure>\n\u003cp>Another attendee at Saturday’s launch, Eric Ehler, chef at \u003ca href=\"http://www.gunghosf.com/about-gung-ho1.html\">Gung Ho Restaurant\u003c/a>, asked Lee to include stories with regional diversity. “Originally I’m from Iowa and I’m a Korean adoptee. It would be great for this show to connect with other Asian adoptees. We’re still Asian American. As a cook, I feel it’s my duty is to educate and help Korean adoptees understand more about their culture and traditions. When I left culinary school at 18, I went to Italy thinking I wanted to cook Italian and French cuisine. But ultimately I decided I needed to learn to cook Korean, it’s part of my heritage. So two years ago, I took my first trip to Seoul, tried to learn the language, and cooked at a restaurant there. I came back and started a pop-up called Seoul Patch. This show is important; it can inspire people.”\u003c/p>\n\u003cp>Grace Lee definitely wants her film to explore boundaries beyond the big cities of the East and West Coasts. Lee was born and raised in Columbia, Missouri, where she was afraid people thought her Korean American family was “weird and exotic.” “We had two refrigerators (one was for kimchi) and always worried about offending our neighbors.” She plans to include film shoots in the South and Midwest. “I’m excited to embark on this journey,” says Lee, “but I realize the topic is almost limitless. It’s not specifically about cooking, travel or famous chefs, but more about people we’ve never heard of: farmers, suppliers, the guy who introduced sushi to Texas.”\u003cbr>\nProducer Louise Lo told the crowd, “This unique point of view will hopefully come from people like you, who want to submit ideas. This is the first event to find out what you think should be included in the film. For the ideas that don’t make it into the film, we’ll also have web videos, blogs, recipes, photo essays on \u003ca href=\"www.pbs.org/food\">PBS.org/Food\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_59092\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\" alt=\"Indigo Som has strong opinions about Asian-American food\" width=\"200\" class=\"size-full wp-image-59092\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Indigo Som has strong opinions about Asian-American food\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t think you can really talk about Asian food in America without talking about racism and identity,\" commented Indigo Som, a visual artist, who worked on a \u003ca href=\"http://www.well.com/~indigo/crpintro.html\">project photographing Chinese restaurants\u003c/a> in places like Wyoming where there were very few Chinese people.\u003c/p>\n\u003cp>\"One of my pet peeves is the perception that Asian food should be cheap. And it’s supposed to be grungy and dive-y. Then I think, ‘Oh, is that because Chinese people are cheap and dirty?’ And as a foodie,\" Som said, \"it’s very frustrating to me because I want really good ingredients in my Chinese food and it’s hard to find a restaurant that does that because I guess most people won’t support it. For example, at the \u003ca href=\"http://www.ramenshop.com/\">Ramen Shop\u003c/a> in Oakland, most people are like ‘Oh my God, $14 for a bowl of ramen! It’s a crime.’ No it’s not, it’s because the ingredients are so much better.”\u003c/p>\n\u003cfigure id=\"attachment_59091\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\" alt=\"Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\" width=\"200\" class=\"size-full wp-image-59091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\u003c/figcaption>\u003c/figure>\n\u003cp>Hyunjoo Albrecht, came to the U.S. from South Korea 10 years ago. “As the oldest daughter in the family, I did a lot of housework and learned to make my grandmother’s kimchi…but thanks to my grandmother, now \u003ca href=\"http://www.sintogourmet.com/\">I make her kimchi\u003c/a> and sell it at grocery stores and the farmers market.”\u003cbr>\n“I think every Korean child has this experience:\" Albrecht added smiling, \"you eat a lot of galbi or barbeque and your stomach gets upset and your grandmother always brings you a bowl of kimchi juice and makes you drink it and it really calms your stomach. So now besides the kimchi, I have the juice left over and I’m selling this and I named it 'Kimchi Aid.' My grandmother couldn’t read; of course she didn’t know what 'probiotic' was, but she learned from experience it was good for the digestion. Now I have chiropractors and doctors asking me if I have any kimchi juice?\"\u003c/p>\n\u003cp>With one story easily leading to the next, time was for the launch was soon over. “I know this is a huge project for one-hour documentary,\" said Grace Lee, \"But maybe it can be a jumping off point for more. It’s important to go to places that we haven’t been before, even if it’s just down the street.”\u003c/p>\n\u003cp>You can listen to the audio of Saturday’s brain-storming launch party below and participate directly in shaping this exciting project by answering the following questions, which were on a survey distributed at Saturday’s event. Or share YOUR story; you might end up in Grace Lee’s new film.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What’s a great title for this project?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What topics or stories or communities are you interested in seeing in this film?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>If you could only eat one Asian dish for the rest of your life, what would it be?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Suggestions for the best/worst named Asian Restaurant. Where is it?\u003c/strong>\u003c/li>\n\u003c/ol>\n\u003cp>You can leave comments below or share your own story by sending an email to: asianchops@gmail.com\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F84915099\" frameborder=\"no\" scrolling=\"no\" width=\"100%\" height=\"166\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59001/pbs-wants-your-stories-for-new-film-asian-chops","authors":["5283"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_45","bayareabites_1875","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_11453","bayareabites_11455","bayareabites_11454","bayareabites_14740","bayareabites_10292"],"featImg":"bayareabites_59102","label":"bayareabites"},"bayareabites_53761":{"type":"posts","id":"bayareabites_53761","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53761","score":null,"sort":[1357512293000]},"guestAuthors":[],"slug":"downton-abbey-season-three-are-you-ready-to-tea-party","title":"Downton Abbey, Season Three: Are You Ready to (Tea) Party? ","publishDate":1357512293,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey700.jpg\" alt=\"Downton Abbey Season 3\" title=\"Downton Abbey Season 3\" width=\"700\" height=\"769\" class=\"alignnone size-full wp-image-54095\">\u003c/a>\u003c/p>\n\u003cp>Finally, Downton Abbey fans, it's time for \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/classic/downtonabbey3.html\">Season 3\u003c/a>, when the gloves come off and these tea partiers get ready to rumble!\u003c/p>\n\u003cp>Well, not exactly. But, having seen a preview of episode one on Saturday morning as part of a \u003ca href=\"http://www.kqed.org/support/\">KQED members'\u003c/a> special event, we can promise that the quips, especially from Maggie Smith's Dowager Countess, come thick and fast. Even Cora gets in a few snappy lines, and Michelle Dockery's Lady Mary continues with her martini-dry asides. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/ZevgdSyxlZo\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>We won't spoil your fun, except to say that yes, this episode is even more madly soap-opera-ish than its predecessors (excluding, of course, the Titanic/amnesia/will-the-real-Patrick-Crawley-please-stand-up plot line of last season), with dire situations set up and then (mostly) snappily resolved in the time it takes to boil a kettle. Still, plenty of questions remain for loyal fans to ponder. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Will the steadfast Anna channel her inner \u003ca href=\"http://www.shoppbs.org/product/index.jsp?productId=4152324\">Lord Peter Wimsey\u003c/a> and prove that Vera framed Bates to take the fall for her suicide? Will bold flirtation (kisses on the cheek! encouragement to sit near the family pew at Mary and Matthew's wedding! By Snookie, where will it end?) on the part of always-a-bridesmaid Lady Edith convince the aged, war-wounded Lord Strallan to finally give her a go? Will Sybil and her Irish firebrand husband return from Dublin, and will the rest of the Crawleys ever get used to calling him Tom (like an equal), and not Branson (like a servant)? Whose future will the nefarious O'Brian ruin next? And what lies ahead for everyone's favorite kitchen maid, the conscience-stricken, underappreciated Daisy?\u003c/p>\n\u003cp>(Keep an eye out, too, for some new faces below stairs: after all, as Amanda Dobbins writes, \u003ca href=\"http://www.vulture.com/2012/03/meet-downton-abbeys-new-maids-and-footmen.html\">\"Tea trays and dead Turkish diplomats do not carry themselves!\"\u003c/a>)\u003c/p>\n\u003cdiv align=\"center\">\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-martha-maclaine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-martha-maclaine1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Shirley Maclaine as Martha Levinson\" title=\"Downton Abbey Season 3 - Shirley Maclaine as Martha Levinson\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54097\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episodesmith1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episodesmith1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Maggie Smith as Violet Crawley with Michelle Dockery as Lady Mary Crawley\" title=\"Downton Abbey Season 3 - Maggie Smith as Violet Crawley with Michelle Dockery as Lady Mary Crawley\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episode1kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episode1kitchen1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Sophie McShera as Daisy Mason Assistant Cook\" title=\"Downton Abbey Season 3 -Sophie McShera as Daisy Mason Assistant Cook\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54096\">\u003c/a>\u003c/div>\n\n\u003cp>As the Crawleys and their servants well know, even the most difficult of situations--midnight elopements, deadly flu epidemics, the wrong shirt--can be smoothed over with a good, strong cup of tea and its accompanying treats. On Saturday, KQED followed suit, offering members who came down to the studios in the cold, rainy, appropriately English weather a Downton-worthy spread of croissants, fruit scones, fresh fruit, frittata squares, and tiny, crustless smoked-salmon and cucumber tea sandwiches, although we hardly think Mrs. Patmore--or even Cousin Isobel--would have countenanced the paper cups and tea bags standing in for the show's Spode and Darjeeling. But there were hats aplenty, and no one could resist the chance to snap a photo alongside the life-sized photo-mural of the full cast. \u003c/p>\n\u003cp>So if you haven't invited a bunch of Downton Abbey-loving friends over for a Sunday night viewing party, you should, since yesterday's event proved that it's a lot more fun to watch such a sweeping, soapy costume drama when you've got like-minded fans to gasp and giggle with. \u003c/p>\n\u003cp>Need some inspiration for the menu for \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=17336\">Season 3\u003c/a>? You can check out \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">KQED's Downtown Abbey page\u003c/a>, with appropriate recipes for scones, Coronation Chicken, bread and butter pudding and more, or face the drama with a strong cocktail like \u003ca href=\"http://www.thekitchn.com/downton-abbey-cocktail-recipe-the-mr-bates-bittersweet-cocktail-the-10-minute-happy-hour-182236\">The Bittersweet Mr. Bates\u003c/a>. \u003c/p>\n\u003cp>You can plan your menu for downstairs (\"That treacle tart hit the spot, thank you, Mrs. Patmore\") or upstairs (\"Oh no, Robert, those cocktails look too exciting for so early in the evening\"). Talking about the making of the original \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/upstairsdownstairs/tribute.html\">Upstairs Downstairs\u003c/a>, the hit BBC series from the 1970s that set the stage for \"big house\" dramas like Downton Abbey, creator and lead actress Jean Marsh, who played head house parlormaid Rose, said the actors \"in service\" had it much better than their betters upstairs, at least when it came to food on the set:\u003c/p>\n\u003cblockquote>\u003cp>\"We had lovely, untidy, real brown loaves and socking great big lumps of cheese, real Cheddar, big slabs of butter...eggs and bacon cooked by Angela Badley [who played the cook, Mrs. Bridges] on the set. And the poor upstairs people had grouse that had gone off and all their food was painted with glycerin to make to look good, and it was sitting around forever. They'd come onto our set and say 'Can we have some bread and cheese?' and we'd say 'No, go away, it's ours, be off with you!'\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/vintage-tea-party-cover-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/vintage-tea-party-cover-sm-231x300.jpg\" alt=\"\" title=\"vintage-tea-party-cover-sm\" width=\"231\" height=\"300\" class=\"alignleft size-medium wp-image-54093\">\u003c/a>Looking for something a little more exciting than just Earl Gray and scones? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/184533647X/kqedorg-20\">The Vintage Tea Party Book\u003c/a> by sassy (and proudly British) Angel Adoree also provides many delectable but easy recipes along with stylish inspiration for outfits and tables settings. You can find it at \u003ca href=\"http://www.lovejoystearoom.com/Retail/retail.html\">Lovejoy's Attic\u003c/a>, a charming little shop overflowing with teacups, lacy tablecloths, and tea-related accoutrements that's just across the street from Lovejoy's Tearoom in Noe Valley. (Don't miss the tearoom's recipe for its popular \u003ca href=\"http://blogs.kqed.org/checkplease/2011/07/07/lovejoys-tea-room-recipe/\">Pear and Stilton Tea Sandwiches\u003c/a>). While Adoree's vintage style is a few decades more modern (she focuses mostly on the 1940s and 50s), her whimsical charm and eye for detail make this book a fun find for anyone who loves a good tea party. Adoree, who runs \u003ca href=\"http://www.vintagepatisserie.co.uk\">Vintage Patisserie\u003c/a>, a creative, vintage-themed event-planning business, knows her egg coddlers from her fascinators, and believes that a good tea party is a perfect festivity at any time, no matter if the clock calls for breakfast or a midnight feast.\u003c/p>\n\u003cp>Then, of course, there's always \u003ca href=\"http://www.britishfoodinamerica.com/A-VictoEdwardian-Number/the-critical/A-review-of-Edwardian-Glamour-Cooking-Without-Tears/#.UOm6fYnjn9d\">Edwardian Glamour Cooking Without Tears\u003c/a>, a fabulously eccentric cookbook/manifesto published in 1960 by Oswell Blakeston, the pseudonym for English writer, editor, and filmmaker Henry Joseph Hasslacher (1907-1985), who would have been just a few years younger than the fictional Crawley sisters. With recipes for potted pheasant, crab in aspic, molds, galantines, rissoles and souffles galore, Mrs. Patmore would feel right at home. While the book is long out of print, it can be found on the shelves of the \u003ca href=\"http://www.sfpl.org\">San Francisco Public Library\u003c/a>. \u003c/p>\n\u003cp>\u003cem>If you've got some delicious ideas to go with the premiere of Season 3, let us know in the comments section below. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/masterpiecepbs\">@MasterpiecePBS\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/masterpiecepbs\">Masterpiece PBS\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/-1RjZiHK6X8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Related Interviews and Recaps:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=113555\">Interview: Lesley Nicol, Mrs. Patmore (Cook) from 'Downton Abbey'\u003c/a> by Lizzy Acker, KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=114031\">Downton Abbey Recap: The Americans, Or Thomas, Stole The Subtext Season 3, Episode 1 (SPOILER ALERT)\u003c/a> by Lizzy Acker, KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/01/07/166979868/julian-fellowes-on-the-rules-of-downton\">Julian Fellowes On The Rules Of 'Downton' (creator of TV series)\u003c/a> Fresh Air, WHYY\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"The gloves come off and these tea partiers are ready to rumble, as Season 3 of Downton Abbey premieres on PBS tonight at 9pm. Find tasty food and drink suggestions for your viewing parties. ","status":"publish","parent":0,"modified":1358281071,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/ZevgdSyxlZo","http://www.youtube.com/embed/-1RjZiHK6X8"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1079},"headData":{"title":"Downton Abbey, Season Three: Are You Ready to (Tea) Party? | KQED","description":"The gloves come off and these tea partiers are ready to rumble, as Season 3 of Downton Abbey premieres on PBS tonight at 9pm. Find tasty food and drink suggestions for your viewing parties. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Downton Abbey, Season Three: Are You Ready to (Tea) Party? ","datePublished":"2013-01-06T22:44:53.000Z","dateModified":"2013-01-15T20:17:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53761 http://blogs.kqed.org/bayareabites/?p=53761","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/","disqusTitle":"Downton Abbey, Season Three: Are You Ready to (Tea) Party? ","path":"/bayareabites/53761/downton-abbey-season-three-are-you-ready-to-tea-party","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey700.jpg\" alt=\"Downton Abbey Season 3\" title=\"Downton Abbey Season 3\" width=\"700\" height=\"769\" class=\"alignnone size-full wp-image-54095\">\u003c/a>\u003c/p>\n\u003cp>Finally, Downton Abbey fans, it's time for \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/classic/downtonabbey3.html\">Season 3\u003c/a>, when the gloves come off and these tea partiers get ready to rumble!\u003c/p>\n\u003cp>Well, not exactly. But, having seen a preview of episode one on Saturday morning as part of a \u003ca href=\"http://www.kqed.org/support/\">KQED members'\u003c/a> special event, we can promise that the quips, especially from Maggie Smith's Dowager Countess, come thick and fast. Even Cora gets in a few snappy lines, and Michelle Dockery's Lady Mary continues with her martini-dry asides. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/ZevgdSyxlZo\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>We won't spoil your fun, except to say that yes, this episode is even more madly soap-opera-ish than its predecessors (excluding, of course, the Titanic/amnesia/will-the-real-Patrick-Crawley-please-stand-up plot line of last season), with dire situations set up and then (mostly) snappily resolved in the time it takes to boil a kettle. Still, plenty of questions remain for loyal fans to ponder. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Will the steadfast Anna channel her inner \u003ca href=\"http://www.shoppbs.org/product/index.jsp?productId=4152324\">Lord Peter Wimsey\u003c/a> and prove that Vera framed Bates to take the fall for her suicide? Will bold flirtation (kisses on the cheek! encouragement to sit near the family pew at Mary and Matthew's wedding! By Snookie, where will it end?) on the part of always-a-bridesmaid Lady Edith convince the aged, war-wounded Lord Strallan to finally give her a go? Will Sybil and her Irish firebrand husband return from Dublin, and will the rest of the Crawleys ever get used to calling him Tom (like an equal), and not Branson (like a servant)? Whose future will the nefarious O'Brian ruin next? And what lies ahead for everyone's favorite kitchen maid, the conscience-stricken, underappreciated Daisy?\u003c/p>\n\u003cp>(Keep an eye out, too, for some new faces below stairs: after all, as Amanda Dobbins writes, \u003ca href=\"http://www.vulture.com/2012/03/meet-downton-abbeys-new-maids-and-footmen.html\">\"Tea trays and dead Turkish diplomats do not carry themselves!\"\u003c/a>)\u003c/p>\n\u003cdiv align=\"center\">\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-martha-maclaine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-martha-maclaine1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Shirley Maclaine as Martha Levinson\" title=\"Downton Abbey Season 3 - Shirley Maclaine as Martha Levinson\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54097\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episodesmith1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episodesmith1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Maggie Smith as Violet Crawley with Michelle Dockery as Lady Mary Crawley\" title=\"Downton Abbey Season 3 - Maggie Smith as Violet Crawley with Michelle Dockery as Lady Mary Crawley\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episode1kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episode1kitchen1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Sophie McShera as Daisy Mason Assistant Cook\" title=\"Downton Abbey Season 3 -Sophie McShera as Daisy Mason Assistant Cook\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54096\">\u003c/a>\u003c/div>\n\n\u003cp>As the Crawleys and their servants well know, even the most difficult of situations--midnight elopements, deadly flu epidemics, the wrong shirt--can be smoothed over with a good, strong cup of tea and its accompanying treats. On Saturday, KQED followed suit, offering members who came down to the studios in the cold, rainy, appropriately English weather a Downton-worthy spread of croissants, fruit scones, fresh fruit, frittata squares, and tiny, crustless smoked-salmon and cucumber tea sandwiches, although we hardly think Mrs. Patmore--or even Cousin Isobel--would have countenanced the paper cups and tea bags standing in for the show's Spode and Darjeeling. But there were hats aplenty, and no one could resist the chance to snap a photo alongside the life-sized photo-mural of the full cast. \u003c/p>\n\u003cp>So if you haven't invited a bunch of Downton Abbey-loving friends over for a Sunday night viewing party, you should, since yesterday's event proved that it's a lot more fun to watch such a sweeping, soapy costume drama when you've got like-minded fans to gasp and giggle with. \u003c/p>\n\u003cp>Need some inspiration for the menu for \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=17336\">Season 3\u003c/a>? You can check out \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">KQED's Downtown Abbey page\u003c/a>, with appropriate recipes for scones, Coronation Chicken, bread and butter pudding and more, or face the drama with a strong cocktail like \u003ca href=\"http://www.thekitchn.com/downton-abbey-cocktail-recipe-the-mr-bates-bittersweet-cocktail-the-10-minute-happy-hour-182236\">The Bittersweet Mr. Bates\u003c/a>. \u003c/p>\n\u003cp>You can plan your menu for downstairs (\"That treacle tart hit the spot, thank you, Mrs. Patmore\") or upstairs (\"Oh no, Robert, those cocktails look too exciting for so early in the evening\"). Talking about the making of the original \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/upstairsdownstairs/tribute.html\">Upstairs Downstairs\u003c/a>, the hit BBC series from the 1970s that set the stage for \"big house\" dramas like Downton Abbey, creator and lead actress Jean Marsh, who played head house parlormaid Rose, said the actors \"in service\" had it much better than their betters upstairs, at least when it came to food on the set:\u003c/p>\n\u003cblockquote>\u003cp>\"We had lovely, untidy, real brown loaves and socking great big lumps of cheese, real Cheddar, big slabs of butter...eggs and bacon cooked by Angela Badley [who played the cook, Mrs. Bridges] on the set. And the poor upstairs people had grouse that had gone off and all their food was painted with glycerin to make to look good, and it was sitting around forever. They'd come onto our set and say 'Can we have some bread and cheese?' and we'd say 'No, go away, it's ours, be off with you!'\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/vintage-tea-party-cover-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/vintage-tea-party-cover-sm-231x300.jpg\" alt=\"\" title=\"vintage-tea-party-cover-sm\" width=\"231\" height=\"300\" class=\"alignleft size-medium wp-image-54093\">\u003c/a>Looking for something a little more exciting than just Earl Gray and scones? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/184533647X/kqedorg-20\">The Vintage Tea Party Book\u003c/a> by sassy (and proudly British) Angel Adoree also provides many delectable but easy recipes along with stylish inspiration for outfits and tables settings. You can find it at \u003ca href=\"http://www.lovejoystearoom.com/Retail/retail.html\">Lovejoy's Attic\u003c/a>, a charming little shop overflowing with teacups, lacy tablecloths, and tea-related accoutrements that's just across the street from Lovejoy's Tearoom in Noe Valley. (Don't miss the tearoom's recipe for its popular \u003ca href=\"http://blogs.kqed.org/checkplease/2011/07/07/lovejoys-tea-room-recipe/\">Pear and Stilton Tea Sandwiches\u003c/a>). While Adoree's vintage style is a few decades more modern (she focuses mostly on the 1940s and 50s), her whimsical charm and eye for detail make this book a fun find for anyone who loves a good tea party. Adoree, who runs \u003ca href=\"http://www.vintagepatisserie.co.uk\">Vintage Patisserie\u003c/a>, a creative, vintage-themed event-planning business, knows her egg coddlers from her fascinators, and believes that a good tea party is a perfect festivity at any time, no matter if the clock calls for breakfast or a midnight feast.\u003c/p>\n\u003cp>Then, of course, there's always \u003ca href=\"http://www.britishfoodinamerica.com/A-VictoEdwardian-Number/the-critical/A-review-of-Edwardian-Glamour-Cooking-Without-Tears/#.UOm6fYnjn9d\">Edwardian Glamour Cooking Without Tears\u003c/a>, a fabulously eccentric cookbook/manifesto published in 1960 by Oswell Blakeston, the pseudonym for English writer, editor, and filmmaker Henry Joseph Hasslacher (1907-1985), who would have been just a few years younger than the fictional Crawley sisters. With recipes for potted pheasant, crab in aspic, molds, galantines, rissoles and souffles galore, Mrs. Patmore would feel right at home. While the book is long out of print, it can be found on the shelves of the \u003ca href=\"http://www.sfpl.org\">San Francisco Public Library\u003c/a>. \u003c/p>\n\u003cp>\u003cem>If you've got some delicious ideas to go with the premiere of Season 3, let us know in the comments section below. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/masterpiecepbs\">@MasterpiecePBS\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/masterpiecepbs\">Masterpiece PBS\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/-1RjZiHK6X8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Related Interviews and Recaps:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=113555\">Interview: Lesley Nicol, Mrs. Patmore (Cook) from 'Downton Abbey'\u003c/a> by Lizzy Acker, KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=114031\">Downton Abbey Recap: The Americans, Or Thomas, Stole The Subtext Season 3, Episode 1 (SPOILER ALERT)\u003c/a> by Lizzy Acker, KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/01/07/166979868/julian-fellowes-on-the-rules-of-downton\">Julian Fellowes On The Rules Of 'Downton' (creator of TV series)\u003c/a> Fresh Air, WHYY\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53761/downton-abbey-season-three-are-you-ready-to-tea-party","authors":["5038"],"categories":["bayareabites_50","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_11006","bayareabites_11010","bayareabites_11007","bayareabites_10292","bayareabites_8238","bayareabites_165","bayareabites_11009","bayareabites_11008"],"featImg":"bayareabites_54098","label":"bayareabites"},"bayareabites_51166":{"type":"posts","id":"bayareabites_51166","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51166","score":null,"sort":[1352649792000]},"guestAuthors":[],"slug":"ken-burns-discusses-his-new-documentary-the-dust-bowl","title":"Ken Burns discusses his new documentary \"The Dust Bowl\" ","publishDate":1352649792,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On November 18 and 19, \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED will broadcast\u003c/a> the premiere of “\u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>,” a new two-part documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history -- one that resulted in dust storms that raged for years, destroyed crops, and still haunts its survivors. Meghan Laslocky sat down with Burns to talk about the film.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns5.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51217\">\u003cbr>\n\u003cem>Ken Burns discussing The Dust Bowl in KQED's green room. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Were there specific recent events or environmental policies that inspired you to make “The Dust Bowl”? \u003c/strong>\u003cbr>\nA: Actually no. I'm a historical filmmaker, so I'm drawn to what the word “history” is mostly made of, which is \"story.\" We understood that the Dust Bowl had receded into a conventional wisdom; people think it's just the \u003ca href=\"http://en.wikipedia.org/wiki/The_Grapes_of_Wrath\">\u003cem>The Grapes of Wrath\u003c/em>\u003c/a>, the John Steinbeck novel, and that's it, when it's really a much more complicated story about the worst man-made ecological disaster in all of American history, if not world history. For us it was a chance to get to know the few remaining survivors, people who were children and teenagers at the time, and try to bring this cataclysm -- this ten year apocalypse -- to life. The fact that that apocalypse was superimposed over the Great Depression, which is the greatest economic cataclysm in our country, just gave it resonance, as if it was hurt squared. We just dove down deep into the story to try to understand the reasons why it happened, why it was a man-made event, and how people survived it. The Dust Bowl killed not only [people’s] crops and cattle but their children. [We also explored] what the government did after helping to sponsor the foolish land rush into this area that should never have [been plowed], how the government began to heroically help the even more heroic people who stayed in the Dust Bowl.\u003c/p>\n\u003cp>But I'm not unmindful of the fact in any film that I do, it will, like almost all subjects, resonate with things of today. But we are not specifically trying to point arrows at them, we are not trying to have a neon sign saying “think about global warming,” “think about sustainability,” think about this theme or that theme. We just know that when you tell good stories well, there is a collision between these narratives that sets off some free electrons, and those free electrons resonate with things that are happening today. I'm thrilled in a way that “The Dust Bowl” has promoted so much contemporary conversation, but I'm also just incredibly disappointed that the film is so topical, because we're in the middle of another drought, farm families are suffering again, and that's not a good thing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800a.jpg\" alt=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" title=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" width=\"560\" class=\"alignnone size-full wp-image-51220\">\u003cbr>\n\u003cem>And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Q: \u003cstrong>I was astonished by the enormity of the disaster, how little I knew about it, aside from the tangential \u003cem>The Grapes of Wrath\u003c/em>. I even asked my parents, who had grown up in the 30s, my mother in even in the Midwest, what they remembered, and they didn't know much about it. Why did it recede so quickly? \u003c/strong>\u003cbr>\nA: Almost everything in American history recedes after the passage of time, and things fall out of fashion. George Washington in the 19th century! School kids could recite his speeches by heart, and it was important to know where he had spent the night. Now that's a joke, and we know very little about him generally. So if George Washington, the most important person in setting our country in motion, could be lost, than any subject could be lost. \u003c/p>\n\u003cp>Steinbeck’s \u003cem>Grapes of Wrath\u003c/em> is about tenant farmers from eastern Oklahoma, who have to leave because of the collapse of the cotton crop caused by the Depression and the drought, while our film focuses on the landowners of the Dust Bowl. The Dust Bowl was called “No Man’s Land” originally because it was quite correctly understood to be not a place for human habitation and certainly not human agriculture. While our film travels to California, where most of The \u003cem>Grapes of Wrath\u003c/em> takes place, to look at the Okies, the diaspora, the “exodusters” as they were called in California, [it’s important to remember] that more than 75% [of the population] stayed in the concentrated area of the panhandle of Oklahoma and nearby parts of Texas, New Mexico, Colorado and Kansas -- the parts of the five-state area that made up “No Man’s Land” and the heart of the Dust Bowl.\u003c/p>\n\u003cp>Even though during the 1930s, 46 of the 48 states were suffering some kind of drought, I think that for most other people, those memories become like PTSD. They just get locked away, and we tend to forget. Generations don't ask about them. But everybody experienced the dust storms because they went all the way east and deposited dirt on Franklin Roosevelt's desk and covered ships out at sea in the Atlantic. That got everybody's attention. It wasn't just one storm or two storms or even a dozen storms, it was hundreds of storms over ten years that were killers. Some were a mile and a half high and a hundred and fifty, 200 miles wide. “A big mountain range,” the writer Tim Egan says in our film, “moving toward you.\"\u003c/p>\n\u003cp>Q: \u003cstrong>But do you think there's something particular to American culture though that turns its back on these stories? \u003c/strong>\u003cbr>\nA: I think it's probably partly American culture in so far that we are still a relatively new nation. We tend to burn our history behind us, like rocket fuel, as if we're always going forward, and that's not always the best thing. As we get older, though, we begin to understand the centrality of history to understanding not only where we were but where we are. The past is gone, we will never get it back, but history is the set of questions that we in the present ask the past. It is informed, however unconsciously or subconsciously, by our own wishes and fears and desires and hopes. So very strangely, history very quickly becomes about our future. We use history to give us guides, examples of leadership and heroism and perseverance, but also these incredible stories that remind us how very much like then was to now, and how very much like now is to then. And that is a hugely important and liberating thing. We can arm ourselves with the tools we'll need to take care of these problems. \u003c/p>\n\u003cp>Q: \u003cstrong>Have you always been a serious reader of history?\u003c/strong>\u003cbr>\nA: Oh, I've read history all my life, and not seriously, just for fun. I never knew that I'd be involved in history. I've wanted to be a filmmaker since I was 12 years old, but I had the greatest harmonic convergence in college where the interest in film intersected with an interest in documentary and then an interest in history and it all came together. I've been so fortunate to passionately know what I've wanted to do now for 37 years and have done it. Making films exclusively on American history and exclusively for public television, I consider myself extraordinarily lucky. I feel like I have the best job in the country. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800.jpg\" alt=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" title=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" width=\"560\" class=\"alignnone size-full wp-image-51221\">\u003cbr>\n\u003cem>FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Do you remember when you first read about the Dust Bowl?\u003c/strong>\u003cbr>\nA: My dad was really smart, an anthropologist, and so it's hard to say that I learned it first at school, but I do remember mentions of it in school. Maybe it was Dorothea Lange’s famous photograph of the migrant farm mother, maybe it was a picture of a dust storm. But it's almost never taught. People remember the Depression and the New Deal with a much more clarity because the argument about big government or less government is a perennial conversation. But for me, this project was brought to life by my production partner, Dayton Duncan, whom I've worked with for more than 20 years. He'd written a nonfiction book called “Miles from Nowhere” about those counties that still have fewer than two people per square mile, which used to be the definition of the frontier. Some of those were Dust Bowl counties. He encouraged Tim Egan, who is the great writer who did \"The Worst Hard Time,\" which is an extraordinary book about the Dust Bowl. He is in our film, and was an advisor to our film. As we saw light at the end of the tunnel after a very long multi-year project on the history of the national parks, and coming off another experience I had working with a different producer on the history of the Second World War, Dayton and I decided we needed to go see if there were enough living folks who could narrate our story to make it worthwhile to dive deeply into the Dust Bowl. Fortunately we were able to find folks who were kids and teenagers then, but their memories are no less reliable and no less powerful. \u003c/p>\n\u003cp>Q: \u003cstrong>This might feel like a stretch, but characters in “The Dust Bowl” honestly reminded me of Holocaust survivors who are in their eighties. This the last opportunity to capture their stories.\u003c/strong>\u003cbr>\nA: We are beginning to understand that war almost necessarily creates post traumatic stress, but we have come recently to understand that many other things do too. I lost my mother to cancer when I was 11 years old, and there was never a moment when I was aware that she wasn't desperately ill, which is a kind of traumatic experience. Everyone has traumatic experiences like that. The Dust Bowl must have been a ten-year apocalyptic event -- I won’t call it a holocaust because we need to honor that event -- but you'll see people in the film who break down and cry, remembering in their late eighties and early nineties, about the death of a sibling who had not reached 2 1/2 years old, a little sister who died early in 1935, which is an awfully long time ago. They break down as if that event had happened yesterday. It begins to tell you how present memory is, and how important it is for us to ask these questions and try to access these memories, however painful that might be. There's a healing that can take place in the talking about it. We found it with World War II veterans and we find everywhere. These traumatic events live on inside people, and I think we have an obligation to hear them out. \u003c/p>\n\u003cp>Q: \u003cstrong>The film does have so many deeply tragic, and occasionally violent, moments, like the scene with the jackrabbits, and the stories about shooting the cows. Did you rein that in or temper it a bit?\u003c/strong>\u003cbr>\nA: All editing is a centering process. I come from New England, where we make maple syrup, and it takes 40 gallons of sap to make one gallon of maple syrup. So what we do [in filmmaking] is a distillation process. In any given scene, you have a lot more [material] that you can use, and some scenes you want to do more, and sometimes you want to do less. It's always a careful calibration, particularly in the film with what were called “rabbit drives,” when the ecology of [the Dust Bowl] had become so out of balance because of the plowing up of the grasslands, the drought that had come in as a result of the normal climate there, a new wave of hard times, and then the dust blowing because the crops were failing. Jack rabbits would swarm and eat everything that was remaining -- family gardens and lawns and grasses and trees -- and [people] would have these grisly rabbit drives that would beat them to death. It's very carefully modulated in the film. There was a lot more that we could have put in and didn't just out of the fact that this is already a sustaining tragedy in which heroic perseverance is an important value, but you don’t ever want to overload it. That's what I get paid to do: decide how long certain stuff goes on. We found this in the World War II series where people are describing horrible things, and you need to balance that with other things. \u003c/p>\n\u003cp>Q: \u003cstrong>So a film like this can makes one feel fearful and powerless. What do you suggest that say consumers in California do to help prevent in another Dust Bowl?\u003c/strong>\u003cbr>\nA: Well, I'd like to take the word \"consumers\" off and just say, \"citizens.\" I think that human beings and maybe particularly Americans -- I don't know enough about other people to make a categorical judgment -- don't plan for the long term. The Dust Bowl is the greatest man-made ecological disaster in American history \u003cem>so far\u003c/em>. What makes us fearful is that we see all of the ingredients for other disasters, like the fragility of our oceans and their potential collapse and other droughts that are bringing new dust storms this year. And while we have technology that is bringing up ancient water from the Ogallala Aquifer and drenching our crops [in the Great Plains] to keep the soil in place, that water will run out. We are mining that water. It's not a sustainable source. So one hopes that a film like ours will be part of a conversation about long term planning, about sustainability, about asking the very basic questions that we often don't ask, particularly in urban areas, about where our food comes from. Now the good news is that for the last 30 or 40 years there has been an amazing movement about whole and organic foods, about eating sustainably, about eating local foods, about respecting the environment, and so there is within our larger, mostly ignorant culture people who are striving to live better lives in relationship to the land and their food sources. The Dust Bowl will come as no surprise to them even though the information might be utterly new, just because they have a sensitivity to nature. Now the question is: How do we bring it out to other folks who might change their ways. I live in a little rural town in New Hampshire and in recent years the nearby farmers who hay our open fields have switched to organic farming, and they need to make sure that I don't do anything to the field and that they don't do anything to the field that would jeopardize their ability to certify the hay that they harvest as organic. [That’s an] amazing change for farm families that have been there in some cases in our town for more than 200 years. \u003c/p>\n\u003cp>Q: \u003cstrong>Speaking of the Ogallala Aquifer, which is now used to irrigate the area that was once the Dust Bowl as well as much of the plains, can you tell us more about its future?\u003c/strong>\u003cbr>\nA: There are some places where it has run out. It's a big vast underground cistern that is irregular in size and basically collected a lot of water as the last Ice Age retreated, so it's not being replenished by rainwater. It's down too far. And some people -- the Cassandras who worry about it -- think it has 20 more years, and others are saying it has 50 more years. But it's a finite period, and it will run out. I'm not suggesting that the Dust Bowl will immediately reappear. We do have time to plan for that eventuality. We do have time to moderate our use of [the water]. We are spending an awful lot irrigating incredibly thirsty crops. Wheat is relatively easy to grow and requires minimal moisture, which is why it was possible in those slightly wetter years to have good wheat crops in a place where they shouldn't have been planting at all. They're still planting down there, and they're not just planting wheat. They're planting feed corn, and corn is just incredibly thirsty. This is part of the bargain we have to make: What will we use our resources for? \u003c/p>\n\u003cp>Q:\u003cstrong> Are there any policies that are in the works that will help deal with the eventuality?\u003c/strong>\u003cbr>\nA: You know, planning long term is a political football that is so difficult for anyone to exhibit any courage with. There are so many interlocking things. The government pays a great deal of people on the plains and elsewhere in agriculture not to plant crops. It's a subsidy that doesn't appear to them like welfare, but they look in disdain at social programs that help the poorest people just rise up from starvation and real abject poverty to a livable poverty. So you have great conflicting interests in the country about dealing with these things. That’s where the real fear ought to come from: the fact that we find it very difficult to reach compromise and consensus about long term planning that would help to obviate the impending crises and help to mitigate the ones that will inevitably come up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"318\" class=\"alignnone size-full wp-image-51238\">\u003c/a>\u003cbr>\n\u003cem>Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Are you at all optimistic that progress will be made?\u003c/strong>\u003cbr>\nA: Of course! I make history. History is all about the future. You don’t make history unless you think that we can't take something from the past and transform it into action in the present. \u003c/p>\n\u003cp>Q: \u003cstrong>There are dust storms on the rise in the southwest. What can you tell us about those?\u003c/strong>\u003cbr>\nA: They are very few and far between. There are always dust storms. This happens when you have loose stuff on the ground and winds. You get dust storms under certain weather conditions, so that will always be happening. Phoenix, for example, had a dust storm in 2011 that was quite significant and dramatic, but nowhere near the size, length, scope, duration and frequency as what happened in the Dust Bowl. And they're in a desert, so it's not inconceivable that dry air and cold air from the north and winds combine to make a dust storm. What we are now seeing though is the possibility that with the combination of drought, winds, and crops that have failed, some of that exposed top soil will blow again. A lot of people are doing stuff. I met a farmer from Iowa who is a “no-till” farmer, that is to say, a lot of people do “clean-till”: they get all of the organic material out of the last season's crop and have that big moist dirt, but that's also in drought susceptible to blowing. And it doesn't retain the moisture; the moisture just seeps through. So if you leave a lot of organic material in [the dirt], it traps and captures the moisture, and the yields are just as great. So I think we are learning, and struggling, but inevitably it is always slow to find consensus. It's interesting that the Dust Bowl, the crisis that it was, precipitated relatively quick action: These independent farmers who didn't want anyone, particularly the government, telling them what to do, within a couple of years are going to the government and saying, “Tell us what to do.” The soil conservation service, in the form of Howard Finnell -- one of the great heroes of this story -- started instituting extraordinary measures about how to plow differently, [as with] contour plowing, and how to rotate crops, how to save as much moisture as you can, how to return some land to grassland. Lots of wonderful restoration that is still in place and farmers are still trying to practice in the Dust Bowl area. \u003c/p>\n\u003cp>Q: \u003cstrong>One thing I didn't understand in terms of the mechanics of the Dust Bowl and subsequent recovery was how any recovery was possible if the top soil all blew away? What was left to work with?\u003c/strong>\u003cbr>\nA: Sometimes nothing, and that was the ecological disaster. There are still some places that are unfarmable because of the sand dunes there. A lot of that land has been bought up and is being returned to grassland, and a lot of it has been remediated. You can bulldoze the sand level, and you can add organic material, and you can begin to develop replacement top soil, but the hard pan, just below the top soil that was exposed, you can’t break it up with the heel of your boot. \u003c/p>\n\u003cp>Q: \u003cstrong>What does No Man's Land -- the epicenter of the Dust Bowl -- look like now?\u003c/strong>\u003cbr>\nA: It's still heavily agricultural. They're drawing on Ogallala water. There are places that look exactly like a desert. The grasslands are within that area that the United States has bought and created national grasslands. They are very arid. They don't seem to us exactly what we would think grasslands would be like; they seem almost at the edge of a desert. And they are plagued by the contemporary droughts right now, and fires that go through, and lightning strikes. All of a sudden a stand of cottonwood trees that line a dry river that only runs for a few short weeks in the spring after the snow melt looks like charred stumps. It's a forbidding place, but you also see where the irrigation has come in and people are growing all sorts of crops, not just wheat. \u003c/p>\n\u003cp>Q: \u003cstrong>What has been the reaction in the community your film?\u003c/strong>\u003cbr>\nA: I think it's been almost uniformly positive. There are a few people that would want to make a little bit of an argument about whether this is truly man-made, but they really don't have a leg to stand on. It's interesting that in Boise City, which is the geographical center of it all and the county seat of Cimarron County and the far western tip of the Oklahoma panhandle, there's still a little godforsaken sign in the middle of the town square that says, \"Pray for Rain.\" It's always, \"If it rains, if it rains, if it rains.\" \"Rain follows the plow\" was one of the most ridiculous, completely bogus theories that the very act of plowing would bring more rain. It was invented by real estate speculators who were trying to make a killing selling farm land to people who couldn't afford other, richer, more viable farm land. \u003c/p>\n\u003cp>Q: \u003cstrong>Are there particular communities that you're doing a push in with the film to try and change attitudes?\u003c/strong>\u003cbr>\nA: We aren't trying to change attitudes. What we're trying to do is make good films, and good films hopefully are good stories. We want to share those stories, and what people do with them is what they do with them. We inevitably have a promotional campaign for every film, and we began last April, on the anniversary of Black Sunday, the worst storm of all, April 14, 1935, we assembled in Goodwill, Oklahoma, a tiny, tiny town as many of the survivors that we interviewed as possible. We've already lost a few and have lost some since then, and then we go around to major American cities, but also in Oklahoma and Texas and other places and show them clips of the film and talk to people and show them. We see it as a human drama and an oral history. And then what people do, and the kind of conversation that will be promoted all remains to be seen. But part of being in San Francisco is to take people, and there are very few farms in San Francisco, and talk to them about a farming subject. Because it is always an important stop along the way of promoting our films. \u003c/p>\n\u003cp>\u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/the-dust-bowl-book560.jpg\" alt=\"The Dust Bowl - book\" title=\"The Dust Bowl - book\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-51230\">\u003c/a>\u003c/p>\n\u003cp>Q: \u003cstrong>What does the \u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">companion book\u003c/a>, “The Dust Bowl” have in it that the film doesn’t?\u003c/strong>\u003cbr>\nA: Well, Dayton Duncan, who wrote the film and conducted most of the interviews, and is really the author of this project, is a writer in addition to being a producer. The book affords him the opportunity to re-present the story in a different medium and allows him to expand the things that editing necessarily, because of the exigencies of film, require us to take out. He could add more detail that might bog a film down but doesn't bog a book down. So it's a thrilling thing for him that after we lock the film, he has this creative outlet that expands what the film has. At the same time, the film will reach many millions more people than the book will.\u003c/p>\n\u003cp>Q: \u003cstrong>Do you have any opinions about Prop 37, the proposition about labeling genetically modified foods that did not pass in California.\u003c/strong>\u003cbr>\nA: I have a child who has a peanut allergy, and we're beginning to wonder whether in fact many of these allergies that are cropping up among kids that didn't exist when I was growing up are the result of us genetically modifying various things like soybeans, or other products. So I am very much [in favor], as a concerned parent who has this terrible Damocles hanging over a beautiful little girl, very much for the accurate labeling of what has been genetically modified and what hasn’t. We're finding that the human immune system is not necessarily equipped to handle these slightly modified molecules from the original substance that they may be completely tolerant of. For that little girl's reasons, and a million more, I'm sorry it didn't pass. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/MYOmjQO_UMw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Information:\u003c/strong>\n\u003cli>Website: \u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/kenburnspbs\">Ken Burns (PBS)\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/kenburns/\">@KenBurns\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED airtimes for The Dust Bowl\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=111105\">'The Dust Bowl' Unearths American Values from Greed to Grift to Grit\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://missionlocal.org/2012/11/ken-burns-teaches-mission-students-lessons-from-the-dust-bowl/\">Ken Burns Teaches Mission Students Lessons From the Dust Bowl\u003c/a> (MissionLocal)\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"On November 18 and 19, KQED will broadcast the premiere of “The Dust Bowl,” a new documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history. ","status":"publish","parent":0,"modified":1353400552,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/MYOmjQO_UMw"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":4470},"headData":{"title":"Ken Burns discusses his new documentary \"The Dust Bowl\" | KQED","description":"On November 18 and 19, KQED will broadcast the premiere of “The Dust Bowl,” a new documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ken Burns discusses his new documentary \"The Dust Bowl\" ","datePublished":"2012-11-11T16:03:12.000Z","dateModified":"2012-11-20T08:35:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51166 http://blogs.kqed.org/bayareabites/?p=51166","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/11/ken-burns-discusses-his-new-documentary-the-dust-bowl/","disqusTitle":"Ken Burns discusses his new documentary \"The Dust Bowl\" ","path":"/bayareabites/51166/ken-burns-discusses-his-new-documentary-the-dust-bowl","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On November 18 and 19, \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED will broadcast\u003c/a> the premiere of “\u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>,” a new two-part documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history -- one that resulted in dust storms that raged for years, destroyed crops, and still haunts its survivors. Meghan Laslocky sat down with Burns to talk about the film.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns5.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51217\">\u003cbr>\n\u003cem>Ken Burns discussing The Dust Bowl in KQED's green room. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Were there specific recent events or environmental policies that inspired you to make “The Dust Bowl”? \u003c/strong>\u003cbr>\nA: Actually no. I'm a historical filmmaker, so I'm drawn to what the word “history” is mostly made of, which is \"story.\" We understood that the Dust Bowl had receded into a conventional wisdom; people think it's just the \u003ca href=\"http://en.wikipedia.org/wiki/The_Grapes_of_Wrath\">\u003cem>The Grapes of Wrath\u003c/em>\u003c/a>, the John Steinbeck novel, and that's it, when it's really a much more complicated story about the worst man-made ecological disaster in all of American history, if not world history. For us it was a chance to get to know the few remaining survivors, people who were children and teenagers at the time, and try to bring this cataclysm -- this ten year apocalypse -- to life. The fact that that apocalypse was superimposed over the Great Depression, which is the greatest economic cataclysm in our country, just gave it resonance, as if it was hurt squared. We just dove down deep into the story to try to understand the reasons why it happened, why it was a man-made event, and how people survived it. The Dust Bowl killed not only [people’s] crops and cattle but their children. [We also explored] what the government did after helping to sponsor the foolish land rush into this area that should never have [been plowed], how the government began to heroically help the even more heroic people who stayed in the Dust Bowl.\u003c/p>\n\u003cp>But I'm not unmindful of the fact in any film that I do, it will, like almost all subjects, resonate with things of today. But we are not specifically trying to point arrows at them, we are not trying to have a neon sign saying “think about global warming,” “think about sustainability,” think about this theme or that theme. We just know that when you tell good stories well, there is a collision between these narratives that sets off some free electrons, and those free electrons resonate with things that are happening today. I'm thrilled in a way that “The Dust Bowl” has promoted so much contemporary conversation, but I'm also just incredibly disappointed that the film is so topical, because we're in the middle of another drought, farm families are suffering again, and that's not a good thing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800a.jpg\" alt=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" title=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" width=\"560\" class=\"alignnone size-full wp-image-51220\">\u003cbr>\n\u003cem>And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Q: \u003cstrong>I was astonished by the enormity of the disaster, how little I knew about it, aside from the tangential \u003cem>The Grapes of Wrath\u003c/em>. I even asked my parents, who had grown up in the 30s, my mother in even in the Midwest, what they remembered, and they didn't know much about it. Why did it recede so quickly? \u003c/strong>\u003cbr>\nA: Almost everything in American history recedes after the passage of time, and things fall out of fashion. George Washington in the 19th century! School kids could recite his speeches by heart, and it was important to know where he had spent the night. Now that's a joke, and we know very little about him generally. So if George Washington, the most important person in setting our country in motion, could be lost, than any subject could be lost. \u003c/p>\n\u003cp>Steinbeck’s \u003cem>Grapes of Wrath\u003c/em> is about tenant farmers from eastern Oklahoma, who have to leave because of the collapse of the cotton crop caused by the Depression and the drought, while our film focuses on the landowners of the Dust Bowl. The Dust Bowl was called “No Man’s Land” originally because it was quite correctly understood to be not a place for human habitation and certainly not human agriculture. While our film travels to California, where most of The \u003cem>Grapes of Wrath\u003c/em> takes place, to look at the Okies, the diaspora, the “exodusters” as they were called in California, [it’s important to remember] that more than 75% [of the population] stayed in the concentrated area of the panhandle of Oklahoma and nearby parts of Texas, New Mexico, Colorado and Kansas -- the parts of the five-state area that made up “No Man’s Land” and the heart of the Dust Bowl.\u003c/p>\n\u003cp>Even though during the 1930s, 46 of the 48 states were suffering some kind of drought, I think that for most other people, those memories become like PTSD. They just get locked away, and we tend to forget. Generations don't ask about them. But everybody experienced the dust storms because they went all the way east and deposited dirt on Franklin Roosevelt's desk and covered ships out at sea in the Atlantic. That got everybody's attention. It wasn't just one storm or two storms or even a dozen storms, it was hundreds of storms over ten years that were killers. Some were a mile and a half high and a hundred and fifty, 200 miles wide. “A big mountain range,” the writer Tim Egan says in our film, “moving toward you.\"\u003c/p>\n\u003cp>Q: \u003cstrong>But do you think there's something particular to American culture though that turns its back on these stories? \u003c/strong>\u003cbr>\nA: I think it's probably partly American culture in so far that we are still a relatively new nation. We tend to burn our history behind us, like rocket fuel, as if we're always going forward, and that's not always the best thing. As we get older, though, we begin to understand the centrality of history to understanding not only where we were but where we are. The past is gone, we will never get it back, but history is the set of questions that we in the present ask the past. It is informed, however unconsciously or subconsciously, by our own wishes and fears and desires and hopes. So very strangely, history very quickly becomes about our future. We use history to give us guides, examples of leadership and heroism and perseverance, but also these incredible stories that remind us how very much like then was to now, and how very much like now is to then. And that is a hugely important and liberating thing. We can arm ourselves with the tools we'll need to take care of these problems. \u003c/p>\n\u003cp>Q: \u003cstrong>Have you always been a serious reader of history?\u003c/strong>\u003cbr>\nA: Oh, I've read history all my life, and not seriously, just for fun. I never knew that I'd be involved in history. I've wanted to be a filmmaker since I was 12 years old, but I had the greatest harmonic convergence in college where the interest in film intersected with an interest in documentary and then an interest in history and it all came together. I've been so fortunate to passionately know what I've wanted to do now for 37 years and have done it. Making films exclusively on American history and exclusively for public television, I consider myself extraordinarily lucky. I feel like I have the best job in the country. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800.jpg\" alt=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" title=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" width=\"560\" class=\"alignnone size-full wp-image-51221\">\u003cbr>\n\u003cem>FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Do you remember when you first read about the Dust Bowl?\u003c/strong>\u003cbr>\nA: My dad was really smart, an anthropologist, and so it's hard to say that I learned it first at school, but I do remember mentions of it in school. Maybe it was Dorothea Lange’s famous photograph of the migrant farm mother, maybe it was a picture of a dust storm. But it's almost never taught. People remember the Depression and the New Deal with a much more clarity because the argument about big government or less government is a perennial conversation. But for me, this project was brought to life by my production partner, Dayton Duncan, whom I've worked with for more than 20 years. He'd written a nonfiction book called “Miles from Nowhere” about those counties that still have fewer than two people per square mile, which used to be the definition of the frontier. Some of those were Dust Bowl counties. He encouraged Tim Egan, who is the great writer who did \"The Worst Hard Time,\" which is an extraordinary book about the Dust Bowl. He is in our film, and was an advisor to our film. As we saw light at the end of the tunnel after a very long multi-year project on the history of the national parks, and coming off another experience I had working with a different producer on the history of the Second World War, Dayton and I decided we needed to go see if there were enough living folks who could narrate our story to make it worthwhile to dive deeply into the Dust Bowl. Fortunately we were able to find folks who were kids and teenagers then, but their memories are no less reliable and no less powerful. \u003c/p>\n\u003cp>Q: \u003cstrong>This might feel like a stretch, but characters in “The Dust Bowl” honestly reminded me of Holocaust survivors who are in their eighties. This the last opportunity to capture their stories.\u003c/strong>\u003cbr>\nA: We are beginning to understand that war almost necessarily creates post traumatic stress, but we have come recently to understand that many other things do too. I lost my mother to cancer when I was 11 years old, and there was never a moment when I was aware that she wasn't desperately ill, which is a kind of traumatic experience. Everyone has traumatic experiences like that. The Dust Bowl must have been a ten-year apocalyptic event -- I won’t call it a holocaust because we need to honor that event -- but you'll see people in the film who break down and cry, remembering in their late eighties and early nineties, about the death of a sibling who had not reached 2 1/2 years old, a little sister who died early in 1935, which is an awfully long time ago. They break down as if that event had happened yesterday. It begins to tell you how present memory is, and how important it is for us to ask these questions and try to access these memories, however painful that might be. There's a healing that can take place in the talking about it. We found it with World War II veterans and we find everywhere. These traumatic events live on inside people, and I think we have an obligation to hear them out. \u003c/p>\n\u003cp>Q: \u003cstrong>The film does have so many deeply tragic, and occasionally violent, moments, like the scene with the jackrabbits, and the stories about shooting the cows. Did you rein that in or temper it a bit?\u003c/strong>\u003cbr>\nA: All editing is a centering process. I come from New England, where we make maple syrup, and it takes 40 gallons of sap to make one gallon of maple syrup. So what we do [in filmmaking] is a distillation process. In any given scene, you have a lot more [material] that you can use, and some scenes you want to do more, and sometimes you want to do less. It's always a careful calibration, particularly in the film with what were called “rabbit drives,” when the ecology of [the Dust Bowl] had become so out of balance because of the plowing up of the grasslands, the drought that had come in as a result of the normal climate there, a new wave of hard times, and then the dust blowing because the crops were failing. Jack rabbits would swarm and eat everything that was remaining -- family gardens and lawns and grasses and trees -- and [people] would have these grisly rabbit drives that would beat them to death. It's very carefully modulated in the film. There was a lot more that we could have put in and didn't just out of the fact that this is already a sustaining tragedy in which heroic perseverance is an important value, but you don’t ever want to overload it. That's what I get paid to do: decide how long certain stuff goes on. We found this in the World War II series where people are describing horrible things, and you need to balance that with other things. \u003c/p>\n\u003cp>Q: \u003cstrong>So a film like this can makes one feel fearful and powerless. What do you suggest that say consumers in California do to help prevent in another Dust Bowl?\u003c/strong>\u003cbr>\nA: Well, I'd like to take the word \"consumers\" off and just say, \"citizens.\" I think that human beings and maybe particularly Americans -- I don't know enough about other people to make a categorical judgment -- don't plan for the long term. The Dust Bowl is the greatest man-made ecological disaster in American history \u003cem>so far\u003c/em>. What makes us fearful is that we see all of the ingredients for other disasters, like the fragility of our oceans and their potential collapse and other droughts that are bringing new dust storms this year. And while we have technology that is bringing up ancient water from the Ogallala Aquifer and drenching our crops [in the Great Plains] to keep the soil in place, that water will run out. We are mining that water. It's not a sustainable source. So one hopes that a film like ours will be part of a conversation about long term planning, about sustainability, about asking the very basic questions that we often don't ask, particularly in urban areas, about where our food comes from. Now the good news is that for the last 30 or 40 years there has been an amazing movement about whole and organic foods, about eating sustainably, about eating local foods, about respecting the environment, and so there is within our larger, mostly ignorant culture people who are striving to live better lives in relationship to the land and their food sources. The Dust Bowl will come as no surprise to them even though the information might be utterly new, just because they have a sensitivity to nature. Now the question is: How do we bring it out to other folks who might change their ways. I live in a little rural town in New Hampshire and in recent years the nearby farmers who hay our open fields have switched to organic farming, and they need to make sure that I don't do anything to the field and that they don't do anything to the field that would jeopardize their ability to certify the hay that they harvest as organic. [That’s an] amazing change for farm families that have been there in some cases in our town for more than 200 years. \u003c/p>\n\u003cp>Q: \u003cstrong>Speaking of the Ogallala Aquifer, which is now used to irrigate the area that was once the Dust Bowl as well as much of the plains, can you tell us more about its future?\u003c/strong>\u003cbr>\nA: There are some places where it has run out. It's a big vast underground cistern that is irregular in size and basically collected a lot of water as the last Ice Age retreated, so it's not being replenished by rainwater. It's down too far. And some people -- the Cassandras who worry about it -- think it has 20 more years, and others are saying it has 50 more years. But it's a finite period, and it will run out. I'm not suggesting that the Dust Bowl will immediately reappear. We do have time to plan for that eventuality. We do have time to moderate our use of [the water]. We are spending an awful lot irrigating incredibly thirsty crops. Wheat is relatively easy to grow and requires minimal moisture, which is why it was possible in those slightly wetter years to have good wheat crops in a place where they shouldn't have been planting at all. They're still planting down there, and they're not just planting wheat. They're planting feed corn, and corn is just incredibly thirsty. This is part of the bargain we have to make: What will we use our resources for? \u003c/p>\n\u003cp>Q:\u003cstrong> Are there any policies that are in the works that will help deal with the eventuality?\u003c/strong>\u003cbr>\nA: You know, planning long term is a political football that is so difficult for anyone to exhibit any courage with. There are so many interlocking things. The government pays a great deal of people on the plains and elsewhere in agriculture not to plant crops. It's a subsidy that doesn't appear to them like welfare, but they look in disdain at social programs that help the poorest people just rise up from starvation and real abject poverty to a livable poverty. So you have great conflicting interests in the country about dealing with these things. That’s where the real fear ought to come from: the fact that we find it very difficult to reach compromise and consensus about long term planning that would help to obviate the impending crises and help to mitigate the ones that will inevitably come up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"318\" class=\"alignnone size-full wp-image-51238\">\u003c/a>\u003cbr>\n\u003cem>Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Are you at all optimistic that progress will be made?\u003c/strong>\u003cbr>\nA: Of course! I make history. History is all about the future. You don’t make history unless you think that we can't take something from the past and transform it into action in the present. \u003c/p>\n\u003cp>Q: \u003cstrong>There are dust storms on the rise in the southwest. What can you tell us about those?\u003c/strong>\u003cbr>\nA: They are very few and far between. There are always dust storms. This happens when you have loose stuff on the ground and winds. You get dust storms under certain weather conditions, so that will always be happening. Phoenix, for example, had a dust storm in 2011 that was quite significant and dramatic, but nowhere near the size, length, scope, duration and frequency as what happened in the Dust Bowl. And they're in a desert, so it's not inconceivable that dry air and cold air from the north and winds combine to make a dust storm. What we are now seeing though is the possibility that with the combination of drought, winds, and crops that have failed, some of that exposed top soil will blow again. A lot of people are doing stuff. I met a farmer from Iowa who is a “no-till” farmer, that is to say, a lot of people do “clean-till”: they get all of the organic material out of the last season's crop and have that big moist dirt, but that's also in drought susceptible to blowing. And it doesn't retain the moisture; the moisture just seeps through. So if you leave a lot of organic material in [the dirt], it traps and captures the moisture, and the yields are just as great. So I think we are learning, and struggling, but inevitably it is always slow to find consensus. It's interesting that the Dust Bowl, the crisis that it was, precipitated relatively quick action: These independent farmers who didn't want anyone, particularly the government, telling them what to do, within a couple of years are going to the government and saying, “Tell us what to do.” The soil conservation service, in the form of Howard Finnell -- one of the great heroes of this story -- started instituting extraordinary measures about how to plow differently, [as with] contour plowing, and how to rotate crops, how to save as much moisture as you can, how to return some land to grassland. Lots of wonderful restoration that is still in place and farmers are still trying to practice in the Dust Bowl area. \u003c/p>\n\u003cp>Q: \u003cstrong>One thing I didn't understand in terms of the mechanics of the Dust Bowl and subsequent recovery was how any recovery was possible if the top soil all blew away? What was left to work with?\u003c/strong>\u003cbr>\nA: Sometimes nothing, and that was the ecological disaster. There are still some places that are unfarmable because of the sand dunes there. A lot of that land has been bought up and is being returned to grassland, and a lot of it has been remediated. You can bulldoze the sand level, and you can add organic material, and you can begin to develop replacement top soil, but the hard pan, just below the top soil that was exposed, you can’t break it up with the heel of your boot. \u003c/p>\n\u003cp>Q: \u003cstrong>What does No Man's Land -- the epicenter of the Dust Bowl -- look like now?\u003c/strong>\u003cbr>\nA: It's still heavily agricultural. They're drawing on Ogallala water. There are places that look exactly like a desert. The grasslands are within that area that the United States has bought and created national grasslands. They are very arid. They don't seem to us exactly what we would think grasslands would be like; they seem almost at the edge of a desert. And they are plagued by the contemporary droughts right now, and fires that go through, and lightning strikes. All of a sudden a stand of cottonwood trees that line a dry river that only runs for a few short weeks in the spring after the snow melt looks like charred stumps. It's a forbidding place, but you also see where the irrigation has come in and people are growing all sorts of crops, not just wheat. \u003c/p>\n\u003cp>Q: \u003cstrong>What has been the reaction in the community your film?\u003c/strong>\u003cbr>\nA: I think it's been almost uniformly positive. There are a few people that would want to make a little bit of an argument about whether this is truly man-made, but they really don't have a leg to stand on. It's interesting that in Boise City, which is the geographical center of it all and the county seat of Cimarron County and the far western tip of the Oklahoma panhandle, there's still a little godforsaken sign in the middle of the town square that says, \"Pray for Rain.\" It's always, \"If it rains, if it rains, if it rains.\" \"Rain follows the plow\" was one of the most ridiculous, completely bogus theories that the very act of plowing would bring more rain. It was invented by real estate speculators who were trying to make a killing selling farm land to people who couldn't afford other, richer, more viable farm land. \u003c/p>\n\u003cp>Q: \u003cstrong>Are there particular communities that you're doing a push in with the film to try and change attitudes?\u003c/strong>\u003cbr>\nA: We aren't trying to change attitudes. What we're trying to do is make good films, and good films hopefully are good stories. We want to share those stories, and what people do with them is what they do with them. We inevitably have a promotional campaign for every film, and we began last April, on the anniversary of Black Sunday, the worst storm of all, April 14, 1935, we assembled in Goodwill, Oklahoma, a tiny, tiny town as many of the survivors that we interviewed as possible. We've already lost a few and have lost some since then, and then we go around to major American cities, but also in Oklahoma and Texas and other places and show them clips of the film and talk to people and show them. We see it as a human drama and an oral history. And then what people do, and the kind of conversation that will be promoted all remains to be seen. But part of being in San Francisco is to take people, and there are very few farms in San Francisco, and talk to them about a farming subject. Because it is always an important stop along the way of promoting our films. \u003c/p>\n\u003cp>\u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/the-dust-bowl-book560.jpg\" alt=\"The Dust Bowl - book\" title=\"The Dust Bowl - book\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-51230\">\u003c/a>\u003c/p>\n\u003cp>Q: \u003cstrong>What does the \u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">companion book\u003c/a>, “The Dust Bowl” have in it that the film doesn’t?\u003c/strong>\u003cbr>\nA: Well, Dayton Duncan, who wrote the film and conducted most of the interviews, and is really the author of this project, is a writer in addition to being a producer. The book affords him the opportunity to re-present the story in a different medium and allows him to expand the things that editing necessarily, because of the exigencies of film, require us to take out. He could add more detail that might bog a film down but doesn't bog a book down. So it's a thrilling thing for him that after we lock the film, he has this creative outlet that expands what the film has. At the same time, the film will reach many millions more people than the book will.\u003c/p>\n\u003cp>Q: \u003cstrong>Do you have any opinions about Prop 37, the proposition about labeling genetically modified foods that did not pass in California.\u003c/strong>\u003cbr>\nA: I have a child who has a peanut allergy, and we're beginning to wonder whether in fact many of these allergies that are cropping up among kids that didn't exist when I was growing up are the result of us genetically modifying various things like soybeans, or other products. So I am very much [in favor], as a concerned parent who has this terrible Damocles hanging over a beautiful little girl, very much for the accurate labeling of what has been genetically modified and what hasn’t. We're finding that the human immune system is not necessarily equipped to handle these slightly modified molecules from the original substance that they may be completely tolerant of. For that little girl's reasons, and a million more, I'm sorry it didn't pass. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/MYOmjQO_UMw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Information:\u003c/strong>\n\u003cli>Website: \u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/kenburnspbs\">Ken Burns (PBS)\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/kenburns/\">@KenBurns\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED airtimes for The Dust Bowl\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=111105\">'The Dust Bowl' Unearths American Values from Greed to Grift to Grit\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://missionlocal.org/2012/11/ken-burns-teaches-mission-students-lessons-from-the-dust-bowl/\">Ken Burns Teaches Mission Students Lessons From the Dust Bowl\u003c/a> (MissionLocal)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51166/ken-burns-discusses-his-new-documentary-the-dust-bowl","authors":["5022"],"categories":["bayareabites_1874","bayareabites_2090","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_836","bayareabites_14776","bayareabites_3317","bayareabites_779","bayareabites_2143","bayareabites_10866","bayareabites_10292"],"featImg":"bayareabites_51395","label":"bayareabites"},"bayareabites_47162":{"type":"posts","id":"bayareabites_47162","meta":{"index":"posts_1591205157","site":"bayareabites","id":"47162","score":null,"sort":[1344981622000]},"guestAuthors":[],"slug":"celebrating-julia-childs-100th-birthday-jacques-pepin-tribute-video-how-julia-met-jacques","title":"Celebrating Julia Child's 100th Birthday: Jacques Pépin Tribute Video + How Julia Met Jacques","publishDate":1344981622,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Jacques Pépin's centennial celebration tribute video to Julia Child. Produced by Mike Klozar.\u003c/em>\u003c/p>\n\u003cp>She was the Paris-loving home cook from California who made French cuisine accessible to generations of supermarket shoppers. Apprenticed to restaurant work at 13, once the private chef to Charles de Gaulle, he was the French-born, classically trained chef who made America his home. Their friendship stretched through decades, through hundreds of meals and over many bottles of wine. But how did culinary icons \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> first meet? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\" alt=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" title=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" width=\"300\" height=\"417\" class=\"alignleft size-full wp-image-47602\">\u003c/a>In 1960, Jacques Pépin had been living in the States for just a few months, working for Henri Soulé at Le Pavillon, where Manhattan's crème de la crème swapped society gossip over \u003cem>quenelles de brochet.\u003c/em> It was a quick way to learn the who's who of New York's many overlapping power circles, including the media. Through \u003ca href=\"http://www.nytimes.com/2012/05/09/dining/craig-claiborne-a-force-in-the-food-revolution.html\">Craig Claiborne\u003c/a>, the influential food editor of the New York Times, Pepin become friends with Helen McCully, the editor of the then-popular magazines McCall's and House Beautiful. When she snagged an advance review copy of Child's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">Mastering the Art of French Cooking\u003c/a>, she took it straight to Pépin. As Pépin recalled in \u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html?_r=1&ref=dining\">Memories of a Friend, Sidekick, and Foil,\u003c/a> McCully told him that the author was from California, and was \"a very tall woman with a really terrible voice.\" She invited Child over, Pépin cooked, they talked food and France and a lifelong professional partnership was born, thanks to their dedication to classic French cooking and their mutual respect and fondness for each other's home countries. (Pépin left Le Pavillon not long after, lured away by his colleague Pierre Franey, who had been Le Pavillon's executive chef, to work in culinary development for the Howard Johnson's motel and restaurant chain.)\u003c/p>\n\u003cp>When their schedules allowed, they taught classes together at Boston University, where Pépin was teaching, or did tag-team cooking demonstrations. Child, a public-television star since the early 60s, took their friendship onto the screen, pairing with him for \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-in-concert-series/\">Cooking in Concert\u003c/a>, two he-says, she-says specials that were filmed at Boston University and aired on PBS. He was precise, with warp-speed knife skills; she supplied the gently teasing banter and grand dame presence. Here, Julia and Jacques melt, whisk, and bake their way through an extravagant amount of butter as they prepare a lavish meal for formal entertaining: rolled flounder fillets with beurre blanc, standing rib roast of beef, asparagus, mashed potatoes, and strawberry tarts. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"640\" height=\"448\" src=\"http://player.pbs.org/viralplayer/2257769718/\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their rapport and the information-packed usefulness of their decades of mutual experience led to Pépin making \u003ca href=\"http://video.pbs.org/video/2256986760/\">lobster souffle\u003c/a> and \u003ca href=\"http://video.pbs.org/video/2256997672/\">braised sweetbreads in puff pastry with black truffle Madeira sauce\u003c/a> on \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-with-master-chefs/\">Julia Child: Cooking with Master Chefs\u003c/a> and then to the popular series \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home.\u003c/a> Filmed in Child's \u003ca href=\"http://www.pbs.org/food/features/smithsonian-julia-child-kitchen/\">kitchen\u003c/a> in Cambridge, which had been revamped to accommodate the demands of cooking on camera, the show ran for 22 episodes and won both an Emmy and a James Beard Foundation Award. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375404317/kqedorg-20\">Julia and Jacques Cooking at Home\u003c/a>, a cookbook of recipes extrapolated from the shows, followed in 1999. As Pépin admitted, Child loosened him up; for what other cook would he have gone in front of the camera in a toga to introduce Caesar Salad? \u003c/p>\n\u003cp>\u003cem>Want to see your favorite episodes again? In honor of Julia's centennial, KQED is rebroadcasting a selection of episodes of \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home\u003c/a> throughout August. \u003c/em>\u003c/p>\n\u003cp>Here is a fun Interactive game from KQED's Julia Child tribute page:\u003cbr>\n\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">\u003cstrong>Julia Child Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Caesar Salad, Julia's Way\u003c/strong>\u003cbr>\nJulia is probably one of the few people around who saw the real Caesar Cardini making his salad. Her parents took her to his restaurant in Tijuana when she was just nine years old. She says, \"You don't want herbs and anchovies and things like that in it, those would adulterate it.\" Jacques, on the other hand, loves anchovies in his Caesar salad.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n18 to 24 crisp, narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine hearts (about 1 pound)\u003cbr>\n1 cup plain toasted croutons (see recipe below)\u003cbr>\n1 large clove garlic, peeled\u003cbr>\n1/4 cup or more excellent olive oil\u003cbr>\nSalt\u003cbr>\n1 large very fresh egg\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 whole lemon, halved and seeded\u003cbr>\nWorcestershire sauce\u003cbr>\n2 tablespoons freshly grated Parmesan cheese, imported Parmagiano Reggiano only\u003c/p>\n\u003cp>1. From a large head of romaine lettuce, remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length -- you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads; fortunately, romaine keeps reasonably well under refrigeration.)\u003c/p>\n\u003cp>2. To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic, and mash again with the knife, rubbing and pressing to make a soft puree.\u003c/p>\n\u003cp>3. Scrape the puree into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the puree through a small sieve into a pan before adding the extra oil and croutons. Discard the bits of garlic.)\u003c/p>\n\u003cp>4. To coddle the egg, bring a small saucepan of water to the simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer it for exactly 1 minute. \u003c/p>\n\u003cp>5. Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing. Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them toward you, so they tumble over like a wave. Sprinkle with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of Worcestershire, and toss again. Taste for seasoning and add more if needed.\u003c/p>\n\u003cp>6. Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.\u003c/p>\n\u003cp>7. Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.\u003c/p>\n\u003cp>\u003cstrong>Homemade Croutons\u003c/strong>\u003cbr>\nThese croutons are essential for our Caesar salad and a fine addition to a basic green salad as well as soups. You can brush the cubes with melted butter before toasting, if you like, or flavor them after with garlic oil, as in the Caesar recipe. It's easy to make a large batch and freeze any croutons you are not using the same day. Reheat frozen croutons in a low oven until crisp.\u003c/p>\n\u003cp>4 or 5 thick slices of French or Italian bread, crusts removed\u003c/p>\n\u003cp>1. Preheat the oven to 350 degrees F. Slice bread into 1/2 inch strips, and then the strips into 1/2 inch cubes, to make 4 cups. \u003c/p>\n\u003cp>2. Spread the cubes in a single layer on a cookie sheet and set in the oven for about 10 minutes, turning once or twice, until lightly toasted on all sides. Spread the cubes on a tray to cool before using or freezing.\u003c/p>\n\u003cul>\n\u003cstrong>Julia Child features at KQED Food:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child tribute page\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/09/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show/\">Celebrating Julia Child's Centennial: How “The French Chef” Became TV’s First Hit Cooking Show\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Jacques Pépin tribute to Julia Child at The New York Times:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html\">Memories of a Friend, Sidekick and Foil\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"She was a Paris-loving home cook from California. He was a classically trained French chef relocated to America. But when Julia met Jacques, a lifetime culinary friendship and television partnership was born. With videos from Julia and Jacques Cooking at Home, a tribute video from Jacques, and a recipe for Caesar Salad Julia's Way. ","status":"publish","parent":0,"modified":1524691607,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://player.pbs.org/viralplayer/2257769718/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1390},"headData":{"title":"Celebrating Julia Child's 100th Birthday: Jacques Pépin Tribute Video + How Julia Met Jacques | KQED","description":"She was a Paris-loving home cook from California. He was a classically trained French chef relocated to America. But when Julia met Jacques, a lifetime culinary friendship and television partnership was born. With videos from Julia and Jacques Cooking at Home, a tribute video from Jacques, and a recipe for Caesar Salad Julia's Way. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrating Julia Child's 100th Birthday: Jacques Pépin Tribute Video + How Julia Met Jacques","datePublished":"2012-08-14T22:00:22.000Z","dateModified":"2018-04-25T21:26:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"47162 http://blogs.kqed.org/bayareabites/?p=47162","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/14/celebrating-julia-childs-100th-birthday-jacques-pepin-tribute-video-how-julia-met-jacques/","disqusTitle":"Celebrating Julia Child's 100th Birthday: Jacques Pépin Tribute Video + How Julia Met Jacques","videoEmbed":"https://youtu.be/m4psw_tGGkU","path":"/bayareabites/47162/celebrating-julia-childs-100th-birthday-jacques-pepin-tribute-video-how-julia-met-jacques","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Jacques Pépin's centennial celebration tribute video to Julia Child. Produced by Mike Klozar.\u003c/em>\u003c/p>\n\u003cp>She was the Paris-loving home cook from California who made French cuisine accessible to generations of supermarket shoppers. Apprenticed to restaurant work at 13, once the private chef to Charles de Gaulle, he was the French-born, classically trained chef who made America his home. Their friendship stretched through decades, through hundreds of meals and over many bottles of wine. But how did culinary icons \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> first meet? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\" alt=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" title=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" width=\"300\" height=\"417\" class=\"alignleft size-full wp-image-47602\">\u003c/a>In 1960, Jacques Pépin had been living in the States for just a few months, working for Henri Soulé at Le Pavillon, where Manhattan's crème de la crème swapped society gossip over \u003cem>quenelles de brochet.\u003c/em> It was a quick way to learn the who's who of New York's many overlapping power circles, including the media. Through \u003ca href=\"http://www.nytimes.com/2012/05/09/dining/craig-claiborne-a-force-in-the-food-revolution.html\">Craig Claiborne\u003c/a>, the influential food editor of the New York Times, Pepin become friends with Helen McCully, the editor of the then-popular magazines McCall's and House Beautiful. When she snagged an advance review copy of Child's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">Mastering the Art of French Cooking\u003c/a>, she took it straight to Pépin. As Pépin recalled in \u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html?_r=1&ref=dining\">Memories of a Friend, Sidekick, and Foil,\u003c/a> McCully told him that the author was from California, and was \"a very tall woman with a really terrible voice.\" She invited Child over, Pépin cooked, they talked food and France and a lifelong professional partnership was born, thanks to their dedication to classic French cooking and their mutual respect and fondness for each other's home countries. (Pépin left Le Pavillon not long after, lured away by his colleague Pierre Franey, who had been Le Pavillon's executive chef, to work in culinary development for the Howard Johnson's motel and restaurant chain.)\u003c/p>\n\u003cp>When their schedules allowed, they taught classes together at Boston University, where Pépin was teaching, or did tag-team cooking demonstrations. Child, a public-television star since the early 60s, took their friendship onto the screen, pairing with him for \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-in-concert-series/\">Cooking in Concert\u003c/a>, two he-says, she-says specials that were filmed at Boston University and aired on PBS. He was precise, with warp-speed knife skills; she supplied the gently teasing banter and grand dame presence. Here, Julia and Jacques melt, whisk, and bake their way through an extravagant amount of butter as they prepare a lavish meal for formal entertaining: rolled flounder fillets with beurre blanc, standing rib roast of beef, asparagus, mashed potatoes, and strawberry tarts. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"640\" height=\"448\" src=\"http://player.pbs.org/viralplayer/2257769718/\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their rapport and the information-packed usefulness of their decades of mutual experience led to Pépin making \u003ca href=\"http://video.pbs.org/video/2256986760/\">lobster souffle\u003c/a> and \u003ca href=\"http://video.pbs.org/video/2256997672/\">braised sweetbreads in puff pastry with black truffle Madeira sauce\u003c/a> on \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-with-master-chefs/\">Julia Child: Cooking with Master Chefs\u003c/a> and then to the popular series \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home.\u003c/a> Filmed in Child's \u003ca href=\"http://www.pbs.org/food/features/smithsonian-julia-child-kitchen/\">kitchen\u003c/a> in Cambridge, which had been revamped to accommodate the demands of cooking on camera, the show ran for 22 episodes and won both an Emmy and a James Beard Foundation Award. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375404317/kqedorg-20\">Julia and Jacques Cooking at Home\u003c/a>, a cookbook of recipes extrapolated from the shows, followed in 1999. As Pépin admitted, Child loosened him up; for what other cook would he have gone in front of the camera in a toga to introduce Caesar Salad? \u003c/p>\n\u003cp>\u003cem>Want to see your favorite episodes again? In honor of Julia's centennial, KQED is rebroadcasting a selection of episodes of \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home\u003c/a> throughout August. \u003c/em>\u003c/p>\n\u003cp>Here is a fun Interactive game from KQED's Julia Child tribute page:\u003cbr>\n\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">\u003cstrong>Julia Child Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Caesar Salad, Julia's Way\u003c/strong>\u003cbr>\nJulia is probably one of the few people around who saw the real Caesar Cardini making his salad. Her parents took her to his restaurant in Tijuana when she was just nine years old. She says, \"You don't want herbs and anchovies and things like that in it, those would adulterate it.\" Jacques, on the other hand, loves anchovies in his Caesar salad.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n18 to 24 crisp, narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine hearts (about 1 pound)\u003cbr>\n1 cup plain toasted croutons (see recipe below)\u003cbr>\n1 large clove garlic, peeled\u003cbr>\n1/4 cup or more excellent olive oil\u003cbr>\nSalt\u003cbr>\n1 large very fresh egg\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 whole lemon, halved and seeded\u003cbr>\nWorcestershire sauce\u003cbr>\n2 tablespoons freshly grated Parmesan cheese, imported Parmagiano Reggiano only\u003c/p>\n\u003cp>1. From a large head of romaine lettuce, remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length -- you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads; fortunately, romaine keeps reasonably well under refrigeration.)\u003c/p>\n\u003cp>2. To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic, and mash again with the knife, rubbing and pressing to make a soft puree.\u003c/p>\n\u003cp>3. Scrape the puree into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the puree through a small sieve into a pan before adding the extra oil and croutons. Discard the bits of garlic.)\u003c/p>\n\u003cp>4. To coddle the egg, bring a small saucepan of water to the simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer it for exactly 1 minute. \u003c/p>\n\u003cp>5. Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing. Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them toward you, so they tumble over like a wave. Sprinkle with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of Worcestershire, and toss again. Taste for seasoning and add more if needed.\u003c/p>\n\u003cp>6. Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.\u003c/p>\n\u003cp>7. Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.\u003c/p>\n\u003cp>\u003cstrong>Homemade Croutons\u003c/strong>\u003cbr>\nThese croutons are essential for our Caesar salad and a fine addition to a basic green salad as well as soups. You can brush the cubes with melted butter before toasting, if you like, or flavor them after with garlic oil, as in the Caesar recipe. It's easy to make a large batch and freeze any croutons you are not using the same day. Reheat frozen croutons in a low oven until crisp.\u003c/p>\n\u003cp>4 or 5 thick slices of French or Italian bread, crusts removed\u003c/p>\n\u003cp>1. Preheat the oven to 350 degrees F. Slice bread into 1/2 inch strips, and then the strips into 1/2 inch cubes, to make 4 cups. \u003c/p>\n\u003cp>2. Spread the cubes in a single layer on a cookie sheet and set in the oven for about 10 minutes, turning once or twice, until lightly toasted on all sides. Spread the cubes on a tray to cool before using or freezing.\u003c/p>\n\u003cul>\n\u003cstrong>Julia Child features at KQED Food:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child tribute page\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/09/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show/\">Celebrating Julia Child's Centennial: How “The French Chef” Became TV’s First Hit Cooking Show\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jacques Pépin tribute to Julia Child at The New York Times:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html\">Memories of a Friend, Sidekick and Foil\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/47162/celebrating-julia-childs-100th-birthday-jacques-pepin-tribute-video-how-julia-met-jacques","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_2090","bayareabites_12"],"tags":["bayareabites_242","bayareabites_10682","bayareabites_83","bayareabites_10292","bayareabites_10657"],"featImg":"bayareabites_47602","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"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 />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"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","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","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. 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