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She co-authored the award-winning guide, Kitchen Companion, and her work has appeared in numerous other books, including Asia in the San Francisco Bay Area: A Cultural Travel Guide and Cooking at Home with the Culinary Institute of America. Her writing has been featured in The Washington Post, Los Angeles Times, San Francisco Chronicle, Fine Cooking and Saveur. A recipient of a literary grant from the San Francisco Arts Commission, Thy is currently working on a collection of essays about how food changes in families across time and place.\r\n\r\nThough trained as a professional chef, she works on cookbooks by day, then creates literary chapbooks by night. An old letterpress and two cabinets of wood and lead type occupy a corner of her writing studio, for she is as committed to the art and craft of bookmaking as she is to the power of words themselves. In addition to writing, editing, teaching and printing, Thy remains active in local food justice and global food sovereignty movements. Visit her website, wanderingspoon.com, to learn more about her culinary adventures.","avatar":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Thy Tran | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/thy-tran"},"amy-sherman":{"type":"authors","id":"5020","meta":{"index":"authors_1716337520","id":"5020","found":true},"name":"Amy Sherman","firstName":"Amy","lastName":"Sherman","slug":"amy-sherman","email":"cookingwithamyblog@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Amy Sherman began blogging in 2003, because all her\r\nfriends and family were constantly asking her where\r\nand what to eat. Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.","avatar":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Amy Sherman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/amy-sherman"},"shuna-lydon":{"type":"authors","id":"5021","meta":{"index":"authors_1716337520","id":"5021","found":true},"name":"Shuna Fish Lydon","firstName":"Shuna","lastName":"Lydon","slug":"shuna-lydon","email":"shunafish.l@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC. \r\n\r\nWorking with and for some of the best chefs in NYC and California, \u003ca href=\"http://www.chefdb.com/nm/6272/\">Shuna's resume reads like the who's who of cooking today.\u003c/a> She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse.\r\n\r\nCurrently \"at large,\" Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.","avatar":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Shuna Fish Lydon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shuna-lydon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"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_6528":{"type":"posts","id":"bayareabites_6528","meta":{"index":"posts_1716263798","site":"bayareabites","id":"6528","score":null,"sort":[1251819747000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1251819747,"format":"aside","disqusTitle":"Beyond Festivals: Street Food Actually on Streets and Sidewalks","title":"Beyond Festivals: Street Food Actually on Streets and Sidewalks","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong2.jpg\" alt=\"streetfood hong kong\" title=\"streetfood in hong kong\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-6547\">\u003c/p>\n\u003cp>These last two weekends in the Bay Area have been a celebration of the best and the biggest of food on the go. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and \u003ca href=\"http://eatrealfest.com/\">Eat Real\u003c/a> both showed that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.\u003c/p>\n\u003cp>But it was a bit like eating Thanksgiving dinner, my cousin's 12-course wedding banquet and my mom's new year's brunch all in the same week. The specialness of each blurred together, and the meaning of each was lost in the flurry of food.\u003c/p>\n\u003cp>If we would like to see the creativity of those festivals extended to the other 362 days of the year, we now need to divert some of our gustatory energy to ensuring systemic support of microenterprise. Yes, I know, public policy and economic reform is not nearly as sexy as a coconut-basil popsicle. And, yes, talking about immigration and community development is such a downer. Tweeting is way more fun than writing letters to our city supervisors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos1.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6542\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the U.S., our concept of business has always been closely bound to owning or renting property. With the words \u003ci>legitimate\u003c/i> and \u003ci>legal\u003c/i> defining benchmarks for entrepreneurs, street food rarely receives the kind of public awareness and support that other countries have long embedded into their daily rhythms. In some countries, nearly half of the food consumed comes from street vendors, and in Africa, Asia and Latin America, the street food sector employs from 6 to 25 percent of the urban work force, often involving entire families across generations. (See\u003cem> Street Foods: World Review of Nutrition and Dietetics\u003c/em>, ed. A.D. Simonpaulos, 2000.) \u003ca href=\"http://www.consumersinternational.org/\">Consumers International\u003c/a>, an independent organization working in 116 countries, has been researching and working closely with governments to support street food for over 30 years.\u003c/p>\n\u003cp>India and Singapore may serve as useful examples for us. Their burgeoning street food scenes are both relatively young. Singapore was established in 1959, and within ten years, the government realized the need to regulate street food vendors without diluting the island's distinctive culinary culture. Any eater who has made the pilgrimage to Singapore knows well that hawker centres a.k.a. food centres, with their endless stretches of food stalls, are the very effective and delicious compromise. While a few taxi drivers and old-timers may still grumble about how chicken rice just doesn't taste the same in air-conditioning, no one would think of giving up their neighborhood food centre. Located in the first floors of apartment complexes as well as concentrated in specially zoned, multi-level, sprawling malls, food hawkers are truly a day-to-day part of life in Singapore.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong1.jpg\" alt=\"street food hong kong\" title=\"street food hong kong\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-6539\">\u003c/p>\n\u003cp>In India, where maintaining the purity of food was inherent in cooking and eating and where strict adherence to caste distinctions limited eating food prepared by strangers, street food has only become popular in the past few decades. Since then, it has grown into such a huge, sprawling aspect of the urban landscape that its Supreme Court recently moved to \u003ca href=\"http://ibnlive.in.com/news/its-goodbye-to-delhi-street-food/40791-3.html\">ban\u003c/a> the preparation of food in public areas in New Delhi. Vendors will have to prepare their food at home and then sell them pre-packaged. (Caffeine, however, was specifically not criminalized: coffee and tea vendors enjoy a special dispensation.)\u003c/p>\n\u003cp>As expected, there was an outcry from vendors all across India. More interestingly, Indians who depend on street food for inexpensive meals complained that they wouldn't be able to watch the food being cooked, thus would not be able to witness its freshness and cleanliness. In countries where immediate quality is much more important than gimmick or branding, enforcing safety with off-site facilities may well give way to the transparency of a sidewalk stove.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos2.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6541\">\u003c/p>\n\u003cp>Thailand's \u003ca href=\"http://www.fao.org/DOCREP/MEETING/004/AB523E.HTM\">\"Clean Food Good Taste\"\u003c/a> campaign, launched in 1989, is a program that values the needs of small street vendors as well as restaurants. Especially critical to its success, the plan includes a public education program and cooperation across several government agencies at municipal, regional and federal levels.\u003c/p>\n\u003cp>Here in California, Sacramento has tried to \u003ca href=\"http://www.newsreview.com/sacramento/content?oid=946140\">rein in\u003c/a> taco trucks, while San Francisco this summer attempted to both \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?type=food&f=/c/a/2009/05/26/MN6317MLGI.DTL\">welcome and regulate food carts\u003c/a> in its city parks. Similar to New Delhi, the city adopted an ordinance requiring street food to be prepared in certified, off-site kitchens. With higher fees and the need for larger, more expensive carts, street food will more likely become an extension of well-established restaurants and more deeply capitalized entrepreneurs. While protecting our public health is certainly important, new laws need to be considered and discussed within the larger context of our city's culture and economic development.\u003c/p>\n\u003cp>If we as eaters want creative, locally based and locally relevant street vendors integrated into our culinary landscape, then we as citizens need to push our legislators to build a system that supports--not weeds out--very small businesses. It's one thing to push a cart around Dolores Park on the weekends as a hobby during your salad days. It's much another to bring in a living wage and move your family up the ladder while providing food for others day in, day out.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hanoi1.jpg\" alt=\"street food in hanoi\" title=\"street food in hanoi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6540\">\u003c/p>\n\u003cp>The whole issue of diversity was an obvious part of both street food festivals. We all like to think that San Francisco is one of the culinary capitals of the world. I'm counting down the years until San Jose or Santa Clara, Fremont or Fresno take over the reputation of truly international cuisine that they already deserve. Until then, I'd still like to see our city become more willing to support the full spectrum of culinary businesses. This means not only seeing unusual foods spelled out on the menu board. It means seeing a variety of people pushing the carts and pocketing the money.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_thailand1.jpg\" alt=\"street food in thailand\" title=\"street food in thailand\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6537\">\u003c/p>\n\n","disqusIdentifier":"6528 http://blogs.kqed.org/bayareabites/?p=6528","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/09/01/beyond-festivals-street-food-actually-on-streets-and-sidewalks/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":988,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":19},"modified":1257354793,"excerpt":"These last two weekends in the Bay Area have shown that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"These last two weekends in the Bay Area have shown that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.","title":"Beyond Festivals: Street Food Actually on Streets and Sidewalks | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Beyond Festivals: Street Food Actually on Streets and Sidewalks","datePublished":"2009-09-01T08:42:27-07:00","dateModified":"2009-11-04T09:13:13-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"beyond-festivals-street-food-actually-on-streets-and-sidewalks","status":"publish","path":"/bayareabites/6528/beyond-festivals-street-food-actually-on-streets-and-sidewalks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong2.jpg\" alt=\"streetfood hong kong\" title=\"streetfood in hong kong\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-6547\">\u003c/p>\n\u003cp>These last two weekends in the Bay Area have been a celebration of the best and the biggest of food on the go. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and \u003ca href=\"http://eatrealfest.com/\">Eat Real\u003c/a> both showed that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.\u003c/p>\n\u003cp>But it was a bit like eating Thanksgiving dinner, my cousin's 12-course wedding banquet and my mom's new year's brunch all in the same week. The specialness of each blurred together, and the meaning of each was lost in the flurry of food.\u003c/p>\n\u003cp>If we would like to see the creativity of those festivals extended to the other 362 days of the year, we now need to divert some of our gustatory energy to ensuring systemic support of microenterprise. Yes, I know, public policy and economic reform is not nearly as sexy as a coconut-basil popsicle. And, yes, talking about immigration and community development is such a downer. Tweeting is way more fun than writing letters to our city supervisors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos1.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6542\">\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>In the U.S., our concept of business has always been closely bound to owning or renting property. With the words \u003ci>legitimate\u003c/i> and \u003ci>legal\u003c/i> defining benchmarks for entrepreneurs, street food rarely receives the kind of public awareness and support that other countries have long embedded into their daily rhythms. In some countries, nearly half of the food consumed comes from street vendors, and in Africa, Asia and Latin America, the street food sector employs from 6 to 25 percent of the urban work force, often involving entire families across generations. (See\u003cem> Street Foods: World Review of Nutrition and Dietetics\u003c/em>, ed. A.D. Simonpaulos, 2000.) \u003ca href=\"http://www.consumersinternational.org/\">Consumers International\u003c/a>, an independent organization working in 116 countries, has been researching and working closely with governments to support street food for over 30 years.\u003c/p>\n\u003cp>India and Singapore may serve as useful examples for us. Their burgeoning street food scenes are both relatively young. Singapore was established in 1959, and within ten years, the government realized the need to regulate street food vendors without diluting the island's distinctive culinary culture. Any eater who has made the pilgrimage to Singapore knows well that hawker centres a.k.a. food centres, with their endless stretches of food stalls, are the very effective and delicious compromise. While a few taxi drivers and old-timers may still grumble about how chicken rice just doesn't taste the same in air-conditioning, no one would think of giving up their neighborhood food centre. Located in the first floors of apartment complexes as well as concentrated in specially zoned, multi-level, sprawling malls, food hawkers are truly a day-to-day part of life in Singapore.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong1.jpg\" alt=\"street food hong kong\" title=\"street food hong kong\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-6539\">\u003c/p>\n\u003cp>In India, where maintaining the purity of food was inherent in cooking and eating and where strict adherence to caste distinctions limited eating food prepared by strangers, street food has only become popular in the past few decades. Since then, it has grown into such a huge, sprawling aspect of the urban landscape that its Supreme Court recently moved to \u003ca href=\"http://ibnlive.in.com/news/its-goodbye-to-delhi-street-food/40791-3.html\">ban\u003c/a> the preparation of food in public areas in New Delhi. Vendors will have to prepare their food at home and then sell them pre-packaged. (Caffeine, however, was specifically not criminalized: coffee and tea vendors enjoy a special dispensation.)\u003c/p>\n\u003cp>As expected, there was an outcry from vendors all across India. More interestingly, Indians who depend on street food for inexpensive meals complained that they wouldn't be able to watch the food being cooked, thus would not be able to witness its freshness and cleanliness. In countries where immediate quality is much more important than gimmick or branding, enforcing safety with off-site facilities may well give way to the transparency of a sidewalk stove.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos2.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6541\">\u003c/p>\n\u003cp>Thailand's \u003ca href=\"http://www.fao.org/DOCREP/MEETING/004/AB523E.HTM\">\"Clean Food Good Taste\"\u003c/a> campaign, launched in 1989, is a program that values the needs of small street vendors as well as restaurants. Especially critical to its success, the plan includes a public education program and cooperation across several government agencies at municipal, regional and federal levels.\u003c/p>\n\u003cp>Here in California, Sacramento has tried to \u003ca href=\"http://www.newsreview.com/sacramento/content?oid=946140\">rein in\u003c/a> taco trucks, while San Francisco this summer attempted to both \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?type=food&f=/c/a/2009/05/26/MN6317MLGI.DTL\">welcome and regulate food carts\u003c/a> in its city parks. Similar to New Delhi, the city adopted an ordinance requiring street food to be prepared in certified, off-site kitchens. With higher fees and the need for larger, more expensive carts, street food will more likely become an extension of well-established restaurants and more deeply capitalized entrepreneurs. While protecting our public health is certainly important, new laws need to be considered and discussed within the larger context of our city's culture and economic development.\u003c/p>\n\u003cp>If we as eaters want creative, locally based and locally relevant street vendors integrated into our culinary landscape, then we as citizens need to push our legislators to build a system that supports--not weeds out--very small businesses. It's one thing to push a cart around Dolores Park on the weekends as a hobby during your salad days. It's much another to bring in a living wage and move your family up the ladder while providing food for others day in, day out.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hanoi1.jpg\" alt=\"street food in hanoi\" title=\"street food in hanoi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6540\">\u003c/p>\n\u003cp>The whole issue of diversity was an obvious part of both street food festivals. We all like to think that San Francisco is one of the culinary capitals of the world. I'm counting down the years until San Jose or Santa Clara, Fremont or Fresno take over the reputation of truly international cuisine that they already deserve. Until then, I'd still like to see our city become more willing to support the full spectrum of culinary businesses. This means not only seeing unusual foods spelled out on the menu board. It means seeing a variety of people pushing the carts and pocketing the money.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_thailand1.jpg\" alt=\"street food in thailand\" title=\"street food in thailand\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6537\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6528/beyond-festivals-street-food-actually-on-streets-and-sidewalks","authors":["5018"],"categories":["bayareabites_1962","bayareabites_2035","bayareabites_181"],"tags":["bayareabites_565","bayareabites_1412","bayareabites_611","bayareabites_1362","bayareabites_2931","bayareabites_2243","bayareabites_512","bayareabites_2625","bayareabites_14749","bayareabites_2932","bayareabites_2929"],"label":"bayareabites"},"bayareabites_836":{"type":"posts","id":"bayareabites_836","meta":{"index":"posts_1716263798","site":"bayareabites","id":"836","score":null,"sort":[1200501180000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1200501180,"format":"aside","disqusTitle":"Hungry Planet","title":"Hungry Planet","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R44yY6mFuPI/AAAAAAAAAIs/FqpDUE9hBxY/s1600-h/1580086810.01._PA5%2C6%2C8%2C15AA300_SCLZZZZZZZ_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R44yY6mFuPI/AAAAAAAAAIs/FqpDUE9hBxY/s320/1580086810.01._PA5%2C6%2C8%2C15AA300_SCLZZZZZZZ_.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580088694/kqedorg-20\">Hungry Planet\u003c/a>\u003c/b> takes a look at what the world eats, country by country, family by family. Photos show 30 different families posing with a typical week's worth of food, and details include how much they spend on food, the breakdown by types of food, a family recipe and an essay about the family and their relationship to food. Author Peter Menzel also includes field notes which are a bit like personal journal entries. The countries he visited for the book include places like Bhutan, Mali and Cuba and more than one family in places like China, the US and Japan. \u003c/p>\n\u003cp>Hungry Planet won a prestigious James Beard award in 2006 and is now out in paperback. If you haven't seen a copy of the book, you can see the photographs over at \u003cb>\u003ca href=\"http://www.time.com/time/photogallery/0,29307,1626519,00.html\">Time.com\u003c/a>\u003c/b>. But it's well worth getting a copy. While the photos are most impressive, the book also includes essays by noted writers such as Marion Nestle, Michael Pollan and Corby Kummer. The essays and photos will shock, dismay, encourage and enlighten. \u003c/p>\n\u003cp>I recently reread the statistic that in America we spend only 10% of our income on food. I don't know what percentage of income each of the families from the 24 countries featured spends on food, but it is interesting all the same to see just what they eat and how much it costs. Often it seems from the pictures that people in the more industrialized nations are not eating as well as those in the \"developing\" world. It will be interesting to see if the families featured will be revisited to see if and how their diets change over time.\u003c/p>\n\u003cp>Family Recipe--Great Britain\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Mark Bainton's Cheese and Potato Pie\u003c/b>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>12 oz mashed potatoes per person\u003cbr>9 leaves basil, finely torn (save half leaf for garnish)\u003cbr>3 sprigs parsley, finely chopped (save 1 leaf for garnish)\u003cbr>8-12 oz Cheddar cheese\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. Preheat oven to 350 degrees\u003cbr>2. Combine mashed potatoes, basil, and parsley (or other herb of your choice)\u003cbr>3. Cover the bottom of an ovenproof casserole about 1\" thick in mashed potatoes; cover with sliced cheese. Repeat, finishing with slices of cheese, so that all the mashed potatoes are covered. \u003cbr>4. Bake until golden brown, 20-25 minutes. Serve with garnish. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reprinted from Material World Books and Ten Speed Press, Hungry Planet, 2007\u003c/p>\n\n","disqusIdentifier":"836 http://blogs.kqed.org/bayareabites/2008/01/16/hungry-planet/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/01/16/hungry-planet/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":395,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":11},"modified":1205780104,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Hungry Planet takes a look at what the world eats, country by country, family by family. Photos show 30 different families posing with a typical week's worth of food, and details include how much they spend on food, the breakdown by types of food, a family recipe and an essay about the family and their","title":"Hungry Planet | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hungry Planet","datePublished":"2008-01-16T08:33:00-08:00","dateModified":"2008-03-17T11:55:04-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"hungry-planet","status":"publish","path":"/bayareabites/836/hungry-planet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R44yY6mFuPI/AAAAAAAAAIs/FqpDUE9hBxY/s1600-h/1580086810.01._PA5%2C6%2C8%2C15AA300_SCLZZZZZZZ_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R44yY6mFuPI/AAAAAAAAAIs/FqpDUE9hBxY/s320/1580086810.01._PA5%2C6%2C8%2C15AA300_SCLZZZZZZZ_.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580088694/kqedorg-20\">Hungry Planet\u003c/a>\u003c/b> takes a look at what the world eats, country by country, family by family. Photos show 30 different families posing with a typical week's worth of food, and details include how much they spend on food, the breakdown by types of food, a family recipe and an essay about the family and their relationship to food. Author Peter Menzel also includes field notes which are a bit like personal journal entries. The countries he visited for the book include places like Bhutan, Mali and Cuba and more than one family in places like China, the US and Japan. \u003c/p>\n\u003cp>Hungry Planet won a prestigious James Beard award in 2006 and is now out in paperback. If you haven't seen a copy of the book, you can see the photographs over at \u003cb>\u003ca href=\"http://www.time.com/time/photogallery/0,29307,1626519,00.html\">Time.com\u003c/a>\u003c/b>. But it's well worth getting a copy. While the photos are most impressive, the book also includes essays by noted writers such as Marion Nestle, Michael Pollan and Corby Kummer. The essays and photos will shock, dismay, encourage and enlighten. \u003c/p>\n\u003cp>I recently reread the statistic that in America we spend only 10% of our income on food. I don't know what percentage of income each of the families from the 24 countries featured spends on food, but it is interesting all the same to see just what they eat and how much it costs. Often it seems from the pictures that people in the more industrialized nations are not eating as well as those in the \"developing\" world. It will be interesting to see if the families featured will be revisited to see if and how their diets change over time.\u003c/p>\n\u003cp>Family Recipe--Great Britain\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>\u003cb>Mark Bainton's Cheese and Potato Pie\u003c/b>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>12 oz mashed potatoes per person\u003cbr>9 leaves basil, finely torn (save half leaf for garnish)\u003cbr>3 sprigs parsley, finely chopped (save 1 leaf for garnish)\u003cbr>8-12 oz Cheddar cheese\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. Preheat oven to 350 degrees\u003cbr>2. Combine mashed potatoes, basil, and parsley (or other herb of your choice)\u003cbr>3. Cover the bottom of an ovenproof casserole about 1\" thick in mashed potatoes; cover with sliced cheese. Repeat, finishing with slices of cheese, so that all the mashed potatoes are covered. \u003cbr>4. Bake until golden brown, 20-25 minutes. Serve with garnish. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reprinted from Material World Books and Ten Speed Press, Hungry Planet, 2007\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/836/hungry-planet","authors":["5020"],"categories":["bayareabites_588"],"tags":["bayareabites_77","bayareabites_97","bayareabites_512"],"label":"bayareabites"},"bayareabites_785":{"type":"posts","id":"bayareabites_785","meta":{"index":"posts_1716263798","site":"bayareabites","id":"785","score":null,"sort":[1195326540000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1195326540,"format":"aside","disqusTitle":"The Things We Carry: Portable Chopsticks","title":"The Things We Carry: Portable Chopsticks","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>When an old friend from high school picked me up yesterday in her sparkling rental car, we were still trying to decide between taking in a museum or heading toward some fun shops. And when she finally nixed an afternoon of art and culture, I was more than happy to direct her to one of my favorites, \u003ca href=\"http://www.flight001.com/store/index.htm\">\u003cstrong>Flight 001\u003c/strong>\u003c/a> on Hayes. \u003c/p>\n\u003cp>While she lost herself among their beautiful bags, a smaller but equally enticing travel gadget section kept me busy \"researching.\" Some things weren't worth the box they came in -- a portable pasta drainer?! -- but one item caught my eye. Collapsible chopsticks.\u003c/p>\n\u003cp>Over the years, I've tried my share of portable, reusable chopsticks. My solid metal ones from Korea, engraved with gorgeous birds and encased in silk, are too heavy, too fancy and too difficult to use (note to self: thin metal sticks + noodle soup = stained shirt). All those cute, little plastic ones from Japan aren't any easier to use and don't collapse. On the other hand, my lovely white ones obtained from that cult in Macau are simply a pain in the ass to assemble. \u003c/p>\n\u003cp>So, I was intrigued by the petite size and grown-up look of \u003ca href=\"http://www.flight001.com/store/search.htm?itemid=1830&s=chopstick&page=1\">\u003cstrong>this set\u003c/strong>\u003c/a> from the folks at Kikkerland (who brought us Moleskine notebooks and Pieter Woudt's space-bending Spy Clock). These are my favorite travel chopsticks right now for their elegance, lightness of weight, ease of use while actually eating and relatively low price ($12). The plastic case is slim enough to slip into the smallest pocket and offers a protective covering in case you aren't able to wash your chopsticks until later. I highly recommend a pair of your own, especially if you travel frequently in Asia or if you're trying to cut back on your use of disposable wooden chopsticks here at home.\u003c/p>\n\u003cp>For those who'd like to more about \u003ci>waribashi\u003c/i>, those disposable chopsticks invented and much loved by the Japanese, here are some quick facts and interesting links exploring the business, art and environmental impact of the ubiquitous, not-so-innocuous little sticks:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003ca href=\"http://www.well.com/user/indigo/donna/waribashi/\">\u003cstrong>The Waribashi Project\u003c/strong>\u003c/a> is a collaboration between Berkeley artist Donna Ozawa of Berkeley and the Japanese Community & Cultural Center of Northern California. Collecting and washing discarded chopsticks, Ozawa has created art installations in both Japan and California. For one piece, she gathered 15,000 pairs of chopsticks from 11 noodle shops over a period of 12 days.\u003c/p>\n\u003cp> The Green Chopsticks Project's \u003ca href=\"http://homepage.mac.com/mstrauch/greenchopsticks/read01main.html#top\">\u003cstrong>reading room\u003c/strong>\u003c/a> includes a few basic articles. It's a simple website but a decent start for someone just beginning to explore the issue.\u003c/p>\n\u003cp> China, the major producer of waribashi, exports the equivalent of 25 million trees annually so that we can slurp noodles conveniently and swallow sushi hygienically. While bamboo makes up a small number of high-end disposable chopsticks (the bigger, longer ones) most of the break-apart versions come from birch, aspen or poplar trees. Since 2001, universities and entire cities in China have increasingly \u003ca href=\"http://forests.org/archive/asia/shbanson.htm\">\u003cstrong>banned the use of disposable chopsticks\u003c/strong>\u003c/a>. Demand from abroad, however, continues to grow. Last spring, in an effort to slow the deforestation of its country, Beijing imposed a \u003ca href=\"http://money.cnn.com/magazines/fortune/fortune_archive/2006/06/26/8380019/index.htm\">\u003cstrong>5% tax\u003c/strong>\u003c/a> on the handy little chopsticks. Japanese businesses, ever adaptive, are now looking to Vietnam and Indonesia for new sources of wood. \u003c/p>\n\u003cp> Voice of America takes a \u003ca href=\"http://www.voanews.com/english/archive/2006-07/2006-07-31-voa13.cfm?CFID=69985485&CFTOKEN=18117843\">\u003cstrong>softer view \u003c/strong>\u003c/a>of the controversy. \u003c/p>\n\u003cp> \u003ca href=\"http://www.pingmag.jp/2006/07/10/portable-chopstick-designs/\">\u003cstrong>Ping Mag\u003c/strong>\u003c/a>, an online design magazine based in Tokyo, has an entry on chopsticks with lots of fun photos. \u003ca href=\"http://www.notcot.com/archives/2007/07/6_travel_chopst.php\">\u003cstrong>NotCot\u003c/strong>\u003c/a> has a great blog entry specifically covering modern versions of portable chopsticks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Kim Moser's color-coded \u003ca href=\"http://www.kmoser.com/chopsticks/\">\u003cstrong>collection of waribashi wrappers\u003c/strong>\u003c/a> offers an aesthetic appreciation for the art of the disposable.\u003c/p>\n\n","disqusIdentifier":"785 http://blogs.kqed.org/bayareabites/2007/11/17/the-things-we-carry-portable-chopsticks/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/11/17/the-things-we-carry-portable-chopsticks/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":623,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":13},"modified":1207785573,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"When an old friend from high school picked me up yesterday in her sparkling rental car, we were still trying to decide between taking in a museum or heading toward some fun shops. And when she finally nixed an afternoon of art and culture, I was more than happy to direct her to one of","title":"The Things We Carry: Portable Chopsticks | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Things We Carry: Portable Chopsticks","datePublished":"2007-11-17T11:09:00-08:00","dateModified":"2008-04-09T16:59:33-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"the-things-we-carry-portable-chopsticks","status":"publish","path":"/bayareabites/785/the-things-we-carry-portable-chopsticks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When an old friend from high school picked me up yesterday in her sparkling rental car, we were still trying to decide between taking in a museum or heading toward some fun shops. And when she finally nixed an afternoon of art and culture, I was more than happy to direct her to one of my favorites, \u003ca href=\"http://www.flight001.com/store/index.htm\">\u003cstrong>Flight 001\u003c/strong>\u003c/a> on Hayes. \u003c/p>\n\u003cp>While she lost herself among their beautiful bags, a smaller but equally enticing travel gadget section kept me busy \"researching.\" Some things weren't worth the box they came in -- a portable pasta drainer?! -- but one item caught my eye. Collapsible chopsticks.\u003c/p>\n\u003cp>Over the years, I've tried my share of portable, reusable chopsticks. My solid metal ones from Korea, engraved with gorgeous birds and encased in silk, are too heavy, too fancy and too difficult to use (note to self: thin metal sticks + noodle soup = stained shirt). All those cute, little plastic ones from Japan aren't any easier to use and don't collapse. On the other hand, my lovely white ones obtained from that cult in Macau are simply a pain in the ass to assemble. \u003c/p>\n\u003cp>So, I was intrigued by the petite size and grown-up look of \u003ca href=\"http://www.flight001.com/store/search.htm?itemid=1830&s=chopstick&page=1\">\u003cstrong>this set\u003c/strong>\u003c/a> from the folks at Kikkerland (who brought us Moleskine notebooks and Pieter Woudt's space-bending Spy Clock). These are my favorite travel chopsticks right now for their elegance, lightness of weight, ease of use while actually eating and relatively low price ($12). The plastic case is slim enough to slip into the smallest pocket and offers a protective covering in case you aren't able to wash your chopsticks until later. I highly recommend a pair of your own, especially if you travel frequently in Asia or if you're trying to cut back on your use of disposable wooden chopsticks here at home.\u003c/p>\n\u003cp>For those who'd like to more about \u003ci>waribashi\u003c/i>, those disposable chopsticks invented and much loved by the Japanese, here are some quick facts and interesting links exploring the business, art and environmental impact of the ubiquitous, not-so-innocuous little sticks:\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> \u003ca href=\"http://www.well.com/user/indigo/donna/waribashi/\">\u003cstrong>The Waribashi Project\u003c/strong>\u003c/a> is a collaboration between Berkeley artist Donna Ozawa of Berkeley and the Japanese Community & Cultural Center of Northern California. Collecting and washing discarded chopsticks, Ozawa has created art installations in both Japan and California. For one piece, she gathered 15,000 pairs of chopsticks from 11 noodle shops over a period of 12 days.\u003c/p>\n\u003cp> The Green Chopsticks Project's \u003ca href=\"http://homepage.mac.com/mstrauch/greenchopsticks/read01main.html#top\">\u003cstrong>reading room\u003c/strong>\u003c/a> includes a few basic articles. It's a simple website but a decent start for someone just beginning to explore the issue.\u003c/p>\n\u003cp> China, the major producer of waribashi, exports the equivalent of 25 million trees annually so that we can slurp noodles conveniently and swallow sushi hygienically. While bamboo makes up a small number of high-end disposable chopsticks (the bigger, longer ones) most of the break-apart versions come from birch, aspen or poplar trees. Since 2001, universities and entire cities in China have increasingly \u003ca href=\"http://forests.org/archive/asia/shbanson.htm\">\u003cstrong>banned the use of disposable chopsticks\u003c/strong>\u003c/a>. Demand from abroad, however, continues to grow. Last spring, in an effort to slow the deforestation of its country, Beijing imposed a \u003ca href=\"http://money.cnn.com/magazines/fortune/fortune_archive/2006/06/26/8380019/index.htm\">\u003cstrong>5% tax\u003c/strong>\u003c/a> on the handy little chopsticks. Japanese businesses, ever adaptive, are now looking to Vietnam and Indonesia for new sources of wood. \u003c/p>\n\u003cp> Voice of America takes a \u003ca href=\"http://www.voanews.com/english/archive/2006-07/2006-07-31-voa13.cfm?CFID=69985485&CFTOKEN=18117843\">\u003cstrong>softer view \u003c/strong>\u003c/a>of the controversy. \u003c/p>\n\u003cp> \u003ca href=\"http://www.pingmag.jp/2006/07/10/portable-chopstick-designs/\">\u003cstrong>Ping Mag\u003c/strong>\u003c/a>, an online design magazine based in Tokyo, has an entry on chopsticks with lots of fun photos. \u003ca href=\"http://www.notcot.com/archives/2007/07/6_travel_chopst.php\">\u003cstrong>NotCot\u003c/strong>\u003c/a> has a great blog entry specifically covering modern versions of portable chopsticks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Kim Moser's color-coded \u003ca href=\"http://www.kmoser.com/chopsticks/\">\u003cstrong>collection of waribashi wrappers\u003c/strong>\u003c/a> offers an aesthetic appreciation for the art of the disposable.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/785/the-things-we-carry-portable-chopsticks","authors":["5018"],"categories":["bayareabites_2998","bayareabites_1807","bayareabites_60"],"tags":["bayareabites_535","bayareabites_512","bayareabites_67","bayareabites_14743"],"label":"bayareabites"},"bayareabites_783":{"type":"posts","id":"bayareabites_783","meta":{"index":"posts_1716263798","site":"bayareabites","id":"783","score":null,"sort":[1195142400000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1195142400,"format":"aside","disqusTitle":"Waitstaff Needed. The Mandatory Service Industry Draft","title":"Waitstaff Needed. The Mandatory Service Industry Draft","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>I have a radical idea. It's edgy. Cutting edge, perhaps. Or you could say I've fallen off the edge.\u003c/p>\n\u003cp>Being in the restaurant business means every one I know wants to tell me their latest eating-out stories. They want my ear, they want to run something by me. They whisper me close and want to find out the dirt I might know about so and so. \"So,\" they start by leaning in and looking furtively around, \"What was it like working for X?!\"\u003c/p>\n\u003cp>But mostly, people want to tell me about how much the service sucked at their latest eating-out experience. Customers pull me aside, friends and strangers alike, and tell me about a faux pas they witnessed, or experienced.\u003c/p>\n\u003cp>Because I wear a double-breasted button up white coat for most of the hours during a given day or week, I am now The Expert On All Aspects Of The Restaurant Industry. I'm supposed to offer advice, help, insight, compassion, dishing fuel and maybe I'm even supposed to solve the state of the service industry in North America restaurants.\u003c/p>\n\u003cp>But what I've come to is something I've felt and known for some time now: being a waiter is one of the hardest positions in a restaurant. It's neck-in-neck with washing dishes. Before my fellow whites clad brethren walk away and label me a traitor, pick up and deftly pocket stones a la Shirley Jackson-style, let me clarify.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A waiter is the liaison between kitchen and diner. She/ he must intuit the tone of a kitchen, its cooks and what moods Chef is in. He/ she answers to a myriad of managers (hopefully, although I've worked in some restaurants that have no one in charge on the floor), needs to be on the good side of who's hosting (oftentimes this can be an alliance worth more money than either one would care to admit or have anyone know) hungry and impatient diners, and on top of it all, waiters must have multi-tasking skills far outweighing those of a juggling, elephant- training, acrobat.\u003c/p>\n\u003cp>At the end of their shift, if they're not shifty, waitstaff \"tip out\" bussers, bartenders, hosts, and (sometimes) dishwashers. And still, to this day, some diners don't have enough math skills to figure out percentages translating into the only language which waiters speak fluently: money.\u003c/p>\n\u003cp>A few years ago, well-spoken \u003ca href=\"http://www.nytimes.com/2006/01/25/dining/25note.html?pagewanted=all\">NY Times restaurant critic Frank Bruni went under-ground and became a waiter\u003c/a> just to see how hard it was. \"... I traded places and swapped perspectives, a critic joining the criticized, to get a taste of what servers go through and what we put them through, of how they see and survive us.\"\u003c/p>\n\u003cp>\"How they \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2007/11/nuts-bolts.html\">survive us\u003c/a>.\"\u003c/p>\n\u003cp>An apt line. Which brings me to my radical idea.\u003c/p>\n\u003cp>Many say that the only way to end America's wars in the Middle East would be to have a mandatory draft. If everyone could feel how war presses down on us all, then maybe we would be a little less clueless and apathetic.\u003cbr>My radical idea is this: I say we should have a mandatory service industry draft. I am the first to admit what a terrible waiter I make. I worked for over a decade behind a counter, tried on being a waiter once or twice, and now, although my position is called Chef, I cater to the needs of people I may never meet face to face. I am their servant, so to speak.\u003c/p>\n\u003cp>I'm in the \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/10/opening-a-res-3.html\">pleasure\u003c/a> business. In the business of pleasuring people.\u003c/p>\n\u003cp>And when you've catered to stranger's needs, not because it was fun, but because it was paying your way in the world, your compassion gear shifts and fires on a denser oil, through a different, more varied, set of pistons. Your ability to assess the whole situation, not merely your own, changes. When you wait on people all day who treat you like a servant, like you're stupid for the mere fact of creating their double-decaf-single-shot-soy-mocha latte with extra foam or bagging your croissant or pointing you in the direction of the clear, waterproof band-aids, you tend to become a different customer when it's you looking for the newest gadget at Sur La Table or bagging onions at the farmers' market or ordering your sweater over the phone.\u003c/p>\n\u003cp>In the United States we don't treat front of house staff like professionals. We assume they're writers and musicians and actors or students saving money for the other thing they'd rather be doing. Diners and restaurant management staff treat them like this, so it would make sense that most waiters do not treat themselves like professionals. If the circle turned in a different direction, imagine what kind of service you'd have!\u003c/p>\n\u003cp>My inner cook folds her arms angrily and pouts. \"Why are you standing up for them? Look how much money they make!\" Yes, you'd think a person who takes home 15-30%, working in a business that makes, overall, \u003ca href=\"http://www.sanfranmag.com/archives/view_story/1713/\">at the end of all that's said and done, about 3-5%\u003c/a>, selling a product made by persons earning one third to one tenth (yes, this is not an exaggeration) what said staff will take home in a year, might want to work a little harder, for you, the diner, and me, the kitchen manager and food creator, but...\u003c/p>\n\u003cp>maybe we will all remain complacent, lazy and apathetic until our name is called in the: \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mandatory Service Industry Draft.\u003c/p>\n\n","disqusIdentifier":"783 http://blogs.kqed.org/bayareabites/2007/11/15/waitstaff-needed-the-mandatory-service-industry-draft/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/11/15/waitstaff-needed-the-mandatory-service-industry-draft/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":941,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":19},"modified":1195142400,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"I have a radical idea. It's edgy. Cutting edge, perhaps. Or you could say I've fallen off the edge. Being in the restaurant business means every one I know wants to tell me their latest eating-out stories. They want my ear, they want to run something by me. They whisper me close and want to","title":"Waitstaff Needed. The Mandatory Service Industry Draft | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Waitstaff Needed. The Mandatory Service Industry Draft","datePublished":"2007-11-15T08:00:00-08:00","dateModified":"2007-11-15T08:00:00-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"waitstaff-needed-the-mandatory-service-industry-draft","status":"publish","path":"/bayareabites/783/waitstaff-needed-the-mandatory-service-industry-draft","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I have a radical idea. It's edgy. Cutting edge, perhaps. Or you could say I've fallen off the edge.\u003c/p>\n\u003cp>Being in the restaurant business means every one I know wants to tell me their latest eating-out stories. They want my ear, they want to run something by me. They whisper me close and want to find out the dirt I might know about so and so. \"So,\" they start by leaning in and looking furtively around, \"What was it like working for X?!\"\u003c/p>\n\u003cp>But mostly, people want to tell me about how much the service sucked at their latest eating-out experience. Customers pull me aside, friends and strangers alike, and tell me about a faux pas they witnessed, or experienced.\u003c/p>\n\u003cp>Because I wear a double-breasted button up white coat for most of the hours during a given day or week, I am now The Expert On All Aspects Of The Restaurant Industry. I'm supposed to offer advice, help, insight, compassion, dishing fuel and maybe I'm even supposed to solve the state of the service industry in North America restaurants.\u003c/p>\n\u003cp>But what I've come to is something I've felt and known for some time now: being a waiter is one of the hardest positions in a restaurant. It's neck-in-neck with washing dishes. Before my fellow whites clad brethren walk away and label me a traitor, pick up and deftly pocket stones a la Shirley Jackson-style, let me clarify.\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>A waiter is the liaison between kitchen and diner. She/ he must intuit the tone of a kitchen, its cooks and what moods Chef is in. He/ she answers to a myriad of managers (hopefully, although I've worked in some restaurants that have no one in charge on the floor), needs to be on the good side of who's hosting (oftentimes this can be an alliance worth more money than either one would care to admit or have anyone know) hungry and impatient diners, and on top of it all, waiters must have multi-tasking skills far outweighing those of a juggling, elephant- training, acrobat.\u003c/p>\n\u003cp>At the end of their shift, if they're not shifty, waitstaff \"tip out\" bussers, bartenders, hosts, and (sometimes) dishwashers. And still, to this day, some diners don't have enough math skills to figure out percentages translating into the only language which waiters speak fluently: money.\u003c/p>\n\u003cp>A few years ago, well-spoken \u003ca href=\"http://www.nytimes.com/2006/01/25/dining/25note.html?pagewanted=all\">NY Times restaurant critic Frank Bruni went under-ground and became a waiter\u003c/a> just to see how hard it was. \"... I traded places and swapped perspectives, a critic joining the criticized, to get a taste of what servers go through and what we put them through, of how they see and survive us.\"\u003c/p>\n\u003cp>\"How they \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2007/11/nuts-bolts.html\">survive us\u003c/a>.\"\u003c/p>\n\u003cp>An apt line. Which brings me to my radical idea.\u003c/p>\n\u003cp>Many say that the only way to end America's wars in the Middle East would be to have a mandatory draft. If everyone could feel how war presses down on us all, then maybe we would be a little less clueless and apathetic.\u003cbr>My radical idea is this: I say we should have a mandatory service industry draft. I am the first to admit what a terrible waiter I make. I worked for over a decade behind a counter, tried on being a waiter once or twice, and now, although my position is called Chef, I cater to the needs of people I may never meet face to face. I am their servant, so to speak.\u003c/p>\n\u003cp>I'm in the \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/10/opening-a-res-3.html\">pleasure\u003c/a> business. In the business of pleasuring people.\u003c/p>\n\u003cp>And when you've catered to stranger's needs, not because it was fun, but because it was paying your way in the world, your compassion gear shifts and fires on a denser oil, through a different, more varied, set of pistons. Your ability to assess the whole situation, not merely your own, changes. When you wait on people all day who treat you like a servant, like you're stupid for the mere fact of creating their double-decaf-single-shot-soy-mocha latte with extra foam or bagging your croissant or pointing you in the direction of the clear, waterproof band-aids, you tend to become a different customer when it's you looking for the newest gadget at Sur La Table or bagging onions at the farmers' market or ordering your sweater over the phone.\u003c/p>\n\u003cp>In the United States we don't treat front of house staff like professionals. We assume they're writers and musicians and actors or students saving money for the other thing they'd rather be doing. Diners and restaurant management staff treat them like this, so it would make sense that most waiters do not treat themselves like professionals. If the circle turned in a different direction, imagine what kind of service you'd have!\u003c/p>\n\u003cp>My inner cook folds her arms angrily and pouts. \"Why are you standing up for them? Look how much money they make!\" Yes, you'd think a person who takes home 15-30%, working in a business that makes, overall, \u003ca href=\"http://www.sanfranmag.com/archives/view_story/1713/\">at the end of all that's said and done, about 3-5%\u003c/a>, selling a product made by persons earning one third to one tenth (yes, this is not an exaggeration) what said staff will take home in a year, might want to work a little harder, for you, the diner, and me, the kitchen manager and food creator, but...\u003c/p>\n\u003cp>maybe we will all remain complacent, lazy and apathetic until our name is called in the: \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mandatory Service Industry Draft.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/783/waitstaff-needed-the-mandatory-service-industry-draft","authors":["5021"],"categories":["bayareabites_1807"],"tags":["bayareabites_531","bayareabites_534","bayareabites_512","bayareabites_532","bayareabites_58","bayareabites_533"],"label":"bayareabites"},"bayareabites_772":{"type":"posts","id":"bayareabites_772","meta":{"index":"posts_1716263798","site":"bayareabites","id":"772","score":null,"sort":[1194099420000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1194099420,"format":"aside","disqusTitle":"Bitter Sweet: The Price of Sugar","title":"Bitter Sweet: The Price of Sugar","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>In London's Victoria and Albert Museum is a small, silver sugar bowl from the late 1700s, complete with a tiny latch for a tiny lock. The mistress of the house would have kept the key herself, as sugar was far too precious to leave unprotected.\u003c/p>\n\u003cp>Today, sugar flows freely at every table. No longer spice or medicine, no more exotic or expensive than salt or pepper or clear tap water, sugar is now a basic and powerful commodity. It rarely concerns anyone who's not worried about calories, insulin or childrens' attention spans. With corn syrup currently wearing the black hat and ethanol a favorite of politicians, cane sugar has suddenly been rehabilitated. What sugar blues? \u003c/p>\n\u003cp>But Bill Haney and his documentary, \u003ca href=\"http://www.thepriceofsugar.com/trailer.shtml\">\u003cstrong>\u003ci>The Price of Sugar\u003c/i>\u003c/strong>\u003c/a> (opening this weekend at the Opera Plaza Cinema) are here to show us exactly what it takes to bring us that stuff of sweetness. \u003c/p>\n\u003cp>I know, you're already rolling your eyes or reaching for your mouse. Who wants to add sugar to the growing list of politicized food? Chocolate, coffee, corn, every fish and fowl and four-legged creature under the sun, and now this? Is nothing safe for the conscientious eater to enjoy?\u003c/p>\n\u003cp>If it makes you feel any better, know that centuries ago, cooks and diners were wrestling with these very same issues. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>\"EAST INDIA SUGAR not made by SLAVES\"\u003c/i>\u003c/p>\n\u003cp>In 1791, abolitionists in the United Kingdom declared a boycott on sugar from the West Indies, where sugar plantations flourished with the help of the burgeoning slave economy. Diaries from the period mention how troublesome it was to entertain guests who were boycotting sugar, while \u003ci>Punch\u003c/i> cartoonists poked fun at \"anti-saccharrite\" families that refused to offer sugar at teatime. There were valiant attempts to hold awareness-raising bake sales with cakes and cookies prepared without sugar or else only with sugar from India. (Thanksgiving cooks everywhere can empathize--how to fit the tofu next to the turkey?)\u003c/p>\n\u003cp>An ambitious little pamphlet, \"Address to the People of Great Britain on the Utility of Refraining from the Use of West Indian Sugar and Rum,\" written by Thomas Clarkson, set a publishing record for the time: 50,000 copies were distributed in the UK in only four months. \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>On the back of this anti-slave sugar bowl: \"East India Sugar not made By Slaves. By Six families using East India, instead of West India Sugar, one Slave less is required.\"\u003c/i>\u003c/p>\n\u003cp>The slave-free sugar movement faced much greater opposition in the US, where rum was filling the new nation's coffers. While Clarkson and his followers helped turn the tide against slave labor in the UK (an estimated 300,000 British families boycotted West Indies sugar) American abolitionists had another century of fighting before slavery was outlawed in the US.\u003c/p>\n\u003cp>But here's the problem: Slave labor is not a thing of the past.\u003c/p>\n\u003cp>Ships no longer ply the Middle Passage, but we still have human trafficking in containers and vans. If trapping entire families on plantation land to work their whole lives, guarding them with rifles day and night, stringing barbed wire over their ceilings so they can't escape, paying with vouchers for the company store or not bothering to pay at all, and enjoying the full support of governments do not all add up to institutional bondage -- or slavery -- then someone needs to rewrite the dictionaries.\u003c/p>\n\u003cp>In the US, the major sugar-cane states are Florida, Louisiana and Texas. A long-growing crop with intensive irrigation requirements, heavy chemical inputs and back-breaking, hand-maiming occupational risks, sugar cane is not an easy crop to grow. Increasingly, American growers depend on a mechanized harvest (especially after a lawsuit was filed in the mid-1990s demanding that companies pay their guest workers the contracted $5.70 a ton rather than merely $3.70 a ton.) \u003c/p>\n\u003cp>However, environmental devastation is still a serious issue. As sugar cane is re-framed by politicians and growers as an eco-friendly source of energy here in California, we need to keep a closer watch on the discussion. Close ties to Washington help big sugar companies maintain generous subsidies, while import restrictions keep domestic sugar cane prices artificially high. \u003c/p>\n\u003cp>So yes, there's still a long way to go. Luckily for us, courageous and determined individuals continue to lead the way. Person by person, family by family, nation by nation...changes will happen.\u003c/p>\n\u003cp>\u003cstrong>THE PRICE OF SUGAR\u003c/strong>\u003cbr>Directed by Bill Haney\u003cbr>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">\u003cstrong>Landmark's Opera Plaza\u003c/strong>\u003c/a>\u003cbr>601 Van Ness Avenue\u003cbr>(415) 267-4893\u003c/p>\n\u003cp> The documentary really should be titled \"The Life and Work of Father Christopher Hartley\" since this Catholic priest, who compares himself to Mother Theresa, stars in the film. Father Hartley fought for years to improve the horrendous living and working conditions of undocumented Haitians on the sugar plantations of the Vincini family, powerful players in the Dominican Republic. The family has tried \u003ca href=\"http://www.latimes.com/entertainment/news/la-et-sugar19oct19,0,3021810.story?coll=la-tot-entertainment\">\u003cstrong>blocking the release of the film\u003c/strong>\u003c/a>, and both the crusading priest and the director have received death threats. The film depends more on slow motion and plaintive music than data or historical context to make its points. In the end, though, I came away with an understanding of the human side -- both the good and the bad -- of this complex issue.\u003c/p>\n\u003cp>\u003cstrong>SMALL STEPS TO GOOD SUGAR\u003c/strong>\u003c/p>\n\u003cp>There are no easy answers. The US produces 80% of the sugar it consumes, so international free-trade sugar, already a small fraction of the industry, is just one part of the solution. Domestic sugar's impact on ecosystems, energy production, public health and political power are other important considerations. \u003c/p>\n\u003cp> \u003cstrong>Awareness and education\u003c/strong> are the first steps. Seeing the above documentary is one way to begin. There are many resources on the internet for anyone curious and committed. I've included a few links at the end of this post for those who'd like to read more. Taking on all the issues is overwhelming. Instead, choose subjects already close to you and learn how they relate specifically to sugar production and consumption.\u003c/p>\n\u003cp> \u003cstrong>Spend your money wisely\u003c/strong> to express your desire for a better world. Do what you can when you can. Buying fair-trade sugar supports companies and cooperatives that meet international standards for worker rights and environmental sustainability. Go for little but consistent changes for the long haul. Our small individual acts really do add up. \u003c/p>\n\u003cp> \u003cstrong>Spread the word.\u003c/strong> While you might not have a sugar bowl that speaks for you, there are many opportunities to influence others, whether it's the office manager who stocks your company's break room or the grocery store in your neighborhood or the bakery that's going to craft your wedding cake. Ask if fair-trade sugar is an option, and if it's not, ask why not.\u003c/p>\n\u003cp> Finally, one of the most important things we can do is to \u003cstrong>fax or call our elected representatives\u003c/strong> to remind them that we want an agricultural industry in California that is environmentally sustainable and fair to its workers. The \u003ca href=\"http://www.foodsecurity.org/california/Farm_Bill.html#action\">\u003cstrong> California Coalition for Food and Justice\u003c/strong>\u003c/a> offers several different sample letters as well as a detailed tip sheet on how to meet your respresentatives in person. Join the coalition or sign up for their newsletter to keep in touch with food policy issues in California. You can adapt their language to your own specific concerns. Encourage your friends and family to write letters, too. \u003c/p>\n\u003cp>\u003ci>Look for these marks of fair trade certification on sugar that you buy.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>SUGAR LINKS\u003c/strong>\u003c/p>\n\u003cp>If you're interested in learning about the sugar cane industry, especially a little closer to home, here are some online resources:\u003c/p>\n\u003cp> Sugar Knowledge International offers a basic description of how \u003ca href=\"http://www.sucrose.com/lcane.html\">\u003cstrong> cane sugar is processed\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp> Fair Trade Certified provides a fact sheet on \u003ca href=\"http://www.transfairusa.org/pdfs/fastfacts_sugar.pdf\">\u003cstrong>fair-trade sugar\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp> Read about the call for growing \u003ca href=\"http://westernfarmpress.com/news/farming_sugarcane_californias_triple/\">\u003cstrong>sugar cane in California's Imperial Valley\u003c/strong>\u003c/a> to provide energy and ethanol.\u003c/p>\n\u003cp> Environmental Entrepreneurs estimates \u003ca href=\"http://www.e2.org/ext/doc/AB32BiofuelsV5.pdf\">\u003cbr>\n\u003cbr>\u003cstrong>how many megawatt-hours of electricity \u003c/strong>\u003c/a>might be converted from cane sugar fiber in California.\u003c/p>\n\u003cp> The Center for Responsible Politics describes the electoral politics of sweeteners in \u003ca href=\"http://www.opensecrets.org/pubs/cashingin_sugar/sugar02.html\">\u003cstrong>\"Iron Triangle of Beet Sugar, Cane Sugar and Corn Syrup.\"\u003c/strong>\u003c/a>\u003c/p>\n\u003cp> For a historical view of Big Sugar from, of all places, \u003ci>The American Conservative\u003c/i>, this \u003ca href=\"http://www.amconmag.com/2006/2006_06_05/article.html\">\u003cstrong>critique of guest worker programs for the US sugar industry\u003c/strong>\u003c/a> describes how growers take advantage of their workers.\u003c/p>\n\u003cp> In its National Wetlands Newsletter, the Environmental Law Institute discusses how growing \u003ca href=\"http://home.san.rr.com/schwabach/Publications/Everglades%20Wetlands%20Newsletter%20article.pdf\">\u003cstrong>sugar cane in the Florida Everglades \u003c/strong>\u003c/a>affects the ecosystem and taxpayers. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003ca href=\"http://www.altereco-usa.com/main.php\">\u003cstrong>Alter Eco\u003c/strong>\u003c/a>, based in San Francisco's Mission Bay, distributes fair-trade sugar. Their controversial financial model, melding the business structure of a corporation with the social mission of a nonprofit, helps them pursue their goal of mainstreaming free-trade products into supermarket chains.\u003c/p>\n\n","disqusIdentifier":"772 http://blogs.kqed.org/bayareabites/2007/11/03/bitter-sweet-the-price-of-sugar/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/11/03/bitter-sweet-the-price-of-sugar/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1467,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":36},"modified":1207786065,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"In London's Victoria and Albert Museum is a small, silver sugar bowl from the late 1700s, complete with a tiny latch for a tiny lock. The mistress of the house would have kept the key herself, as sugar was far too precious to leave unprotected. Today, sugar flows freely at every table. No longer spice","title":"Bitter Sweet: The Price of Sugar | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bitter Sweet: The Price of Sugar","datePublished":"2007-11-03T07:17:00-07:00","dateModified":"2008-04-09T17:07:45-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"bitter-sweet-the-price-of-sugar","status":"publish","path":"/bayareabites/772/bitter-sweet-the-price-of-sugar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In London's Victoria and Albert Museum is a small, silver sugar bowl from the late 1700s, complete with a tiny latch for a tiny lock. The mistress of the house would have kept the key herself, as sugar was far too precious to leave unprotected.\u003c/p>\n\u003cp>Today, sugar flows freely at every table. No longer spice or medicine, no more exotic or expensive than salt or pepper or clear tap water, sugar is now a basic and powerful commodity. It rarely concerns anyone who's not worried about calories, insulin or childrens' attention spans. With corn syrup currently wearing the black hat and ethanol a favorite of politicians, cane sugar has suddenly been rehabilitated. What sugar blues? \u003c/p>\n\u003cp>But Bill Haney and his documentary, \u003ca href=\"http://www.thepriceofsugar.com/trailer.shtml\">\u003cstrong>\u003ci>The Price of Sugar\u003c/i>\u003c/strong>\u003c/a> (opening this weekend at the Opera Plaza Cinema) are here to show us exactly what it takes to bring us that stuff of sweetness. \u003c/p>\n\u003cp>I know, you're already rolling your eyes or reaching for your mouse. Who wants to add sugar to the growing list of politicized food? Chocolate, coffee, corn, every fish and fowl and four-legged creature under the sun, and now this? Is nothing safe for the conscientious eater to enjoy?\u003c/p>\n\u003cp>If it makes you feel any better, know that centuries ago, cooks and diners were wrestling with these very same issues. \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>\u003ci>\"EAST INDIA SUGAR not made by SLAVES\"\u003c/i>\u003c/p>\n\u003cp>In 1791, abolitionists in the United Kingdom declared a boycott on sugar from the West Indies, where sugar plantations flourished with the help of the burgeoning slave economy. Diaries from the period mention how troublesome it was to entertain guests who were boycotting sugar, while \u003ci>Punch\u003c/i> cartoonists poked fun at \"anti-saccharrite\" families that refused to offer sugar at teatime. There were valiant attempts to hold awareness-raising bake sales with cakes and cookies prepared without sugar or else only with sugar from India. (Thanksgiving cooks everywhere can empathize--how to fit the tofu next to the turkey?)\u003c/p>\n\u003cp>An ambitious little pamphlet, \"Address to the People of Great Britain on the Utility of Refraining from the Use of West Indian Sugar and Rum,\" written by Thomas Clarkson, set a publishing record for the time: 50,000 copies were distributed in the UK in only four months. \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>On the back of this anti-slave sugar bowl: \"East India Sugar not made By Slaves. By Six families using East India, instead of West India Sugar, one Slave less is required.\"\u003c/i>\u003c/p>\n\u003cp>The slave-free sugar movement faced much greater opposition in the US, where rum was filling the new nation's coffers. While Clarkson and his followers helped turn the tide against slave labor in the UK (an estimated 300,000 British families boycotted West Indies sugar) American abolitionists had another century of fighting before slavery was outlawed in the US.\u003c/p>\n\u003cp>But here's the problem: Slave labor is not a thing of the past.\u003c/p>\n\u003cp>Ships no longer ply the Middle Passage, but we still have human trafficking in containers and vans. If trapping entire families on plantation land to work their whole lives, guarding them with rifles day and night, stringing barbed wire over their ceilings so they can't escape, paying with vouchers for the company store or not bothering to pay at all, and enjoying the full support of governments do not all add up to institutional bondage -- or slavery -- then someone needs to rewrite the dictionaries.\u003c/p>\n\u003cp>In the US, the major sugar-cane states are Florida, Louisiana and Texas. A long-growing crop with intensive irrigation requirements, heavy chemical inputs and back-breaking, hand-maiming occupational risks, sugar cane is not an easy crop to grow. Increasingly, American growers depend on a mechanized harvest (especially after a lawsuit was filed in the mid-1990s demanding that companies pay their guest workers the contracted $5.70 a ton rather than merely $3.70 a ton.) \u003c/p>\n\u003cp>However, environmental devastation is still a serious issue. As sugar cane is re-framed by politicians and growers as an eco-friendly source of energy here in California, we need to keep a closer watch on the discussion. Close ties to Washington help big sugar companies maintain generous subsidies, while import restrictions keep domestic sugar cane prices artificially high. \u003c/p>\n\u003cp>So yes, there's still a long way to go. Luckily for us, courageous and determined individuals continue to lead the way. Person by person, family by family, nation by nation...changes will happen.\u003c/p>\n\u003cp>\u003cstrong>THE PRICE OF SUGAR\u003c/strong>\u003cbr>Directed by Bill Haney\u003cbr>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">\u003cstrong>Landmark's Opera Plaza\u003c/strong>\u003c/a>\u003cbr>601 Van Ness Avenue\u003cbr>(415) 267-4893\u003c/p>\n\u003cp> The documentary really should be titled \"The Life and Work of Father Christopher Hartley\" since this Catholic priest, who compares himself to Mother Theresa, stars in the film. Father Hartley fought for years to improve the horrendous living and working conditions of undocumented Haitians on the sugar plantations of the Vincini family, powerful players in the Dominican Republic. The family has tried \u003ca href=\"http://www.latimes.com/entertainment/news/la-et-sugar19oct19,0,3021810.story?coll=la-tot-entertainment\">\u003cstrong>blocking the release of the film\u003c/strong>\u003c/a>, and both the crusading priest and the director have received death threats. The film depends more on slow motion and plaintive music than data or historical context to make its points. In the end, though, I came away with an understanding of the human side -- both the good and the bad -- of this complex issue.\u003c/p>\n\u003cp>\u003cstrong>SMALL STEPS TO GOOD SUGAR\u003c/strong>\u003c/p>\n\u003cp>There are no easy answers. The US produces 80% of the sugar it consumes, so international free-trade sugar, already a small fraction of the industry, is just one part of the solution. Domestic sugar's impact on ecosystems, energy production, public health and political power are other important considerations. \u003c/p>\n\u003cp> \u003cstrong>Awareness and education\u003c/strong> are the first steps. Seeing the above documentary is one way to begin. There are many resources on the internet for anyone curious and committed. I've included a few links at the end of this post for those who'd like to read more. Taking on all the issues is overwhelming. Instead, choose subjects already close to you and learn how they relate specifically to sugar production and consumption.\u003c/p>\n\u003cp> \u003cstrong>Spend your money wisely\u003c/strong> to express your desire for a better world. Do what you can when you can. Buying fair-trade sugar supports companies and cooperatives that meet international standards for worker rights and environmental sustainability. Go for little but consistent changes for the long haul. Our small individual acts really do add up. \u003c/p>\n\u003cp> \u003cstrong>Spread the word.\u003c/strong> While you might not have a sugar bowl that speaks for you, there are many opportunities to influence others, whether it's the office manager who stocks your company's break room or the grocery store in your neighborhood or the bakery that's going to craft your wedding cake. Ask if fair-trade sugar is an option, and if it's not, ask why not.\u003c/p>\n\u003cp> Finally, one of the most important things we can do is to \u003cstrong>fax or call our elected representatives\u003c/strong> to remind them that we want an agricultural industry in California that is environmentally sustainable and fair to its workers. The \u003ca href=\"http://www.foodsecurity.org/california/Farm_Bill.html#action\">\u003cstrong> California Coalition for Food and Justice\u003c/strong>\u003c/a> offers several different sample letters as well as a detailed tip sheet on how to meet your respresentatives in person. Join the coalition or sign up for their newsletter to keep in touch with food policy issues in California. You can adapt their language to your own specific concerns. Encourage your friends and family to write letters, too. \u003c/p>\n\u003cp>\u003ci>Look for these marks of fair trade certification on sugar that you buy.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>SUGAR LINKS\u003c/strong>\u003c/p>\n\u003cp>If you're interested in learning about the sugar cane industry, especially a little closer to home, here are some online resources:\u003c/p>\n\u003cp> Sugar Knowledge International offers a basic description of how \u003ca href=\"http://www.sucrose.com/lcane.html\">\u003cstrong> cane sugar is processed\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp> Fair Trade Certified provides a fact sheet on \u003ca href=\"http://www.transfairusa.org/pdfs/fastfacts_sugar.pdf\">\u003cstrong>fair-trade sugar\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp> Read about the call for growing \u003ca href=\"http://westernfarmpress.com/news/farming_sugarcane_californias_triple/\">\u003cstrong>sugar cane in California's Imperial Valley\u003c/strong>\u003c/a> to provide energy and ethanol.\u003c/p>\n\u003cp> Environmental Entrepreneurs estimates \u003ca href=\"http://www.e2.org/ext/doc/AB32BiofuelsV5.pdf\">\u003cbr>\n\u003cbr>\u003cstrong>how many megawatt-hours of electricity \u003c/strong>\u003c/a>might be converted from cane sugar fiber in California.\u003c/p>\n\u003cp> The Center for Responsible Politics describes the electoral politics of sweeteners in \u003ca href=\"http://www.opensecrets.org/pubs/cashingin_sugar/sugar02.html\">\u003cstrong>\"Iron Triangle of Beet Sugar, Cane Sugar and Corn Syrup.\"\u003c/strong>\u003c/a>\u003c/p>\n\u003cp> For a historical view of Big Sugar from, of all places, \u003ci>The American Conservative\u003c/i>, this \u003ca href=\"http://www.amconmag.com/2006/2006_06_05/article.html\">\u003cstrong>critique of guest worker programs for the US sugar industry\u003c/strong>\u003c/a> describes how growers take advantage of their workers.\u003c/p>\n\u003cp> In its National Wetlands Newsletter, the Environmental Law Institute discusses how growing \u003ca href=\"http://home.san.rr.com/schwabach/Publications/Everglades%20Wetlands%20Newsletter%20article.pdf\">\u003cstrong>sugar cane in the Florida Everglades \u003c/strong>\u003c/a>affects the ecosystem and taxpayers. \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.altereco-usa.com/main.php\">\u003cstrong>Alter Eco\u003c/strong>\u003c/a>, based in San Francisco's Mission Bay, distributes fair-trade sugar. Their controversial financial model, melding the business structure of a corporation with the social mission of a nonprofit, helps them pursue their goal of mainstreaming free-trade products into supermarket chains.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/772/bitter-sweet-the-price-of-sugar","authors":["5018"],"categories":["bayareabites_752"],"tags":["bayareabites_129","bayareabites_98","bayareabites_143","bayareabites_512","bayareabites_511","bayareabites_67"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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