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"caption": "Col. Ambrose McGuckian was tapped by food giant W.R. Grace to develop better food for a chain of hospitals in South Carolina after he retired from the Army in 1964.",
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"disqusTitle": "The Colonel In The Kitchen: A Surprising History Of Sous Vide",
"title": "The Colonel In The Kitchen: A Surprising History Of Sous Vide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003c/strong>Long before sous vide became a culinary sensation celebrated by top chefs around the world a retired Army colonel started cooking meat and vegetables in sealed plastic pouches immersed in a water bath to liven up the flavor of hospital food. But you'd be hard pressed to find his name associated with it.\u003c/p>\n\u003cp>Ambrose McGuckian wasn't looking for accolades from food critics and gourmands. He wanted to impress hospital patients at the Greenville Hospital System in South Carolina who'd been complaining about the \"institutional dullness\" of their food.\u003c/p>\n\u003cp>McGuckian was my step-grandfather and everyone called him \"Mac.\" In 1968, he was the project manager of a regional study to overhaul hospital food service. He'd been instructed to improve the quality of food while keeping costs down. So he studied existing food service programs and methods of food preparation until he found a formula that boosted taste and extended shelf life.\u003c/p>\n\u003cp>\"Traditional methods of hospital food service have locked operations into a spiral of ever-increasing costs in food, wages, equipment and supplies,\" Mac, then president of a company called A.G.S. Food System, Inc., \u003ca href=\"http://journals.sagepub.com/doi/abs/10.1177/001088046901000124\">wrote\u003c/a> in the May 1969 issue of \u003cem>Cornell Hotel & Restaurant Administration Quarterly\u003c/em>. But \"water bath cooking, in which the food product is first vacuum packaged in a plastic pouch and then immersed for a specified time in water heated to and maintained at a designated temperature,\" locked in flavor and streamlined food service, he wrote.\u003c/p>\n\u003cfigure id=\"attachment_128000\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a.jpg\" alt=\"Illustrations of how the A.G.S. system portioned and cooked food, featured in the May 1969 issue of Cornell Hospital & Restaurant Administration Quarterly magazine. Col. Ambrose McGuckian, the author's step-grandfather, wrote in the magazine about the "water bath cooking" technique he'd developed — which sounds an awful lot like what we now know as sous vide.\" width=\"907\" height=\"597\" class=\"size-full wp-image-128000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a-520x342.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Illustrations of how the A.G.S. system portioned and cooked food, featured in the May 1969 issue of Cornell Hospital & Restaurant Administration Quarterly magazine. Col. Ambrose McGuckian, the author's step-grandfather, wrote in the magazine about the \"water bath cooking\" technique he'd developed — which sounds an awful lot like what we now know as sous vide.\u003c/figcaption>\u003c/figure>\n\u003cp>Once cooked, the food could be safely refrigerated for at least 60 days, then zapped in the microwave (yes, they had them in the foodservice industry back then) and served. No more dull, frozen-and-reheated meals, no more over-production and waste, no more pots to scrape—and the patients were happy, according to Mac's article.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it was just like, 'Bingo, this is something that is going to change the way America eats,' \" says Peter McGuckian. He's Mac's son and my step-uncle, and he remembers how excited Mac was about the project.\u003c/p>\n\u003cp>Fast-forward 50 years, and cooking \"under vacuum\" — also known as sous vide — has revolutionized the industry, helped along by Michelin-starred chefs like Thomas Keller.\u003c/p>\n\u003cp>https://youtu.be/lAeDR2fE0jA\u003c/p>\n\u003cp>Now, thanks to a new generation of tools, even home cooks can sous vide anything from roast beef to egg whites in their own kitchens.\u003c/p>\n\u003cp>But aside from a couple of references buried in food science textbooks, no one seems to remember my step-grandfather's contribution.\u003c/p>\n\u003cp>\u003cstrong>Chefs, scientists and plastics\u003c/strong>\u003c/p>\n\u003cp>Most sources credit two French chefs — Bruno Goussault and George Pralus — with independently developing sous vide, then working together to refine it.\u003c/p>\n\u003cp>When Goussault, who's known as the \"father of sous vide,\" \u003ca href=\"http://www.cuisinesolutions.com/about/meet-our-chief-scientist/\">developed the technique\u003c/a> in 1971, he was looking for a way to improve the tenderness of roast beef. Pralus, who's also been called the \"father of sous vide,\" discovered in 1974 that \u003ca href=\"https://www.nytimes.com/2005/08/14/magazine/under-pressure.html\">wrapping foie gras in plastic\u003c/a> prevented the fatty liver from shrinking as it cooked. A few years later, the two chefs teamed up with Cryovac, a plastic manufacturer, to fine-tune the method.\u003c/p>\n\u003cp>By 1991, when Goussault opened the \u003ca href=\"http://www.lecrea.com/en/about/academy/\">Culinary Research and Education Academy\u003c/a> in Paris, as a training center that promised to take the technique \"from boil-in-bag to haute cuisine,\" sous vide was on its way.\u003c/p>\n\u003cp>Goussault leads sous vide seminars for the culinary school, which trains chefs throughout the world, and is chief scientist at \u003ca href=\"https://www.cuisinesolutions.com/\">Cuisine Solutions\u003c/a>, a large-scale sous vide supplier based in Virginia. I recently asked him whether he'd heard of my step-grandfather's work. He said he hadn't, but that he was familiar with the Nacka System, which was developed in Swedish hospitals in the 1960s, according to a Canadian \u003ca href=\"https://books.google.com/books?id=CWkH8YHiYsEC&pg=PA255&dq=nacka+system+mcguckian&hl=en&sa=X&ved=0ahUKEwiXqamfzOPaAhUkwFkKHZX9D1oQ6AEILzAB%23v=onepage&q=nacka%2520system%2520mcguckian&f=false\">research book\u003c/a> on the principles of sous vide.\u003c/p>\n\u003cp>In this system — which Mac tested during his project — items were fully cooked, then vacuum-sealed, refrigerated and boiled before serving. But those who sampled the results said the food had a \"tired\" taste, likely as a result of overcooking.\u003c/p>\n\u003cp>Even before Nacka, there was interest in how the new soft plastics being developed could be used in the kitchen, but not necessarily for cooking.\u003c/p>\n\u003cp>In the 1960s, as people started buying more prepared foods, there was a push to develop lightweight containers, says \u003ca href=\"https://foodscience.cals.cornell.edu/people/julie-goddard-0\">Julie Goddard\u003c/a>, an associate professor at Cornell University who studies the intersection of food and materials science.\u003c/p>\n\u003cp>Food scientist and culinary anthropologist Carl Rietz describes cooking in plastic in his \u003ca href=\"https://catalog.hathitrust.org/Record/001046644\">1961 book\u003c/a> on culinary techniques, and warned against vapor pressure causing the plastic to rip.\u003c/p>\n\u003cp>Sous vide has come a long way since then.\u003c/p>\n\u003cfigure id=\"attachment_128001\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/mcguckianflowchart_vert-5d12aeb311888e3303ed949105d5a85b6839f7ba-e1526000490904.jpg\" alt=\"Ambrose McGuckian created a flowchart to illustrate the sequence of hospital food service from storage to preparation to patient for his patent.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128001\">\u003cfigcaption class=\"wp-caption-text\">Ambrose McGuckian created a flowchart to illustrate the sequence of hospital food service from storage to preparation to patient for his patent. \u003ccite>(courtesy McGuckian family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, chefs have temperature controllers that can help \"dial in texture,\" says \u003ca href=\"https://foodscience.cals.cornell.edu/people/christopher-loss-phd\">Chris Loss,\u003c/a> a professor of food science at Cornell University. \"You definitely can change the sensory properties of foods by trapping in those aromas and juices.\"\u003c/p>\n\u003cp>\u003cstrong>The Cryovac system\u003c/strong>\u003c/p>\n\u003cp>Mac, who died in 2000, spent his career in the Army's Quartermaster Corps, in charge of organizing military food supplies during and after World War II. After retiring in 1964 as a colonel, he started a personnel firm placing Army veterans in food service jobs. Then he was hired by chemicals giant W.R. Grace as a consultant on the South Carolina hospital study.\u003c/p>\n\u003cp>Around the same time, his son Peter remembers coming home from college to find various sealed plastic packages in his parents' refrigerator. Sometimes, Mac would ask him to open up a pouch and taste what was inside.\u003c/p>\n\u003cp>\"One time, I said, 'Hey Dad, that's been in there for a little while,' \" Peter remembers. \"Go ahead, try it,\" Mac insisted, and Peter did. \"You've got to trust your dad, right?\"\u003c/p>\n\u003cp>Mac called his technique \"the A.G.S. System,\" named for the company formed to produce food and distribute it to the three hospitals in Anderson, Greenville, and Spartanburg, S.C. But it's more commonly known as \"the Cryovac system,\" for the manufacturer of plastic packaging and water bath cookers used in the project. Cryovac was a division of W.R. Grace.\u003c/p>\n\u003cp>Mac patented the technique in the U.S. and a few other countries, but Cryovac claimed ownership of the technique because Mac was one of its contractors when he developed it. They went back and forth over the rights for years, based on documents and correspondence Mac saved. Sometime in the early '70s they reached a cross-licensing arrangement, with A.G.S. as the formal assignee for Mac's patent.\u003c/p>\n\u003cfigure id=\"attachment_128002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/mcguckianpatent-4ebad028fb33490dfb44f687c0c67c4a01821872-e1526000573789.jpg\" alt=\"\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-128002\">\u003cfigcaption class=\"wp-caption-text\">Ambrose McGuckian's method of cooking and storing food in flexible bags, known as the 'A.G.S. Food System,' was an early form of sous-vide. \u003ccite>( courtesy McGuckian family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But in 1978, Mac writes in a letter to A.G.S. that Cryovac lawyers told him the patent wasn't worth \"really anything.\" Mac writes that he decided \"ownership of the patent, worthless as it may be, would mean more to me than ownership of 4,000 shares of AGS stock.\" He asked for an exchange.\u003c/p>\n\u003cp>\"[The patent] was important to my father because it was his baby and it was a significant development in the food industry at the time,\" remembers Peter's brother, Paul McGuckian, who is my stepfather. Paul, a retired judge, served as his father's attorney during negotiations with Cryovac and W.R. Grace in the 1970s. \"He hoped he could make some money from it.\"\u003c/p>\n\u003cp>As far as we know, he never did. Eventually the patent faded from everyone's memory.\u003c/p>\n\u003cp>Now Cryovac is owned by Sealed Air. Asked for a comment on this story, a company representative emailed a statement describing \"a long line of contributions to the advancement of food safety and food packaging.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR.\u003c/a>\u003c/em> \u003c/p>\n\n",
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"excerpt": "Cooking food in a vacuum-sealed bag in a hot water bath is the height of haute cuisine. But an ex-Army colonel testing tastier hospital food seems to have had a lot to do with developing sous vide.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003c/strong>Long before sous vide became a culinary sensation celebrated by top chefs around the world a retired Army colonel started cooking meat and vegetables in sealed plastic pouches immersed in a water bath to liven up the flavor of hospital food. But you'd be hard pressed to find his name associated with it.\u003c/p>\n\u003cp>Ambrose McGuckian wasn't looking for accolades from food critics and gourmands. He wanted to impress hospital patients at the Greenville Hospital System in South Carolina who'd been complaining about the \"institutional dullness\" of their food.\u003c/p>\n\u003cp>McGuckian was my step-grandfather and everyone called him \"Mac.\" In 1968, he was the project manager of a regional study to overhaul hospital food service. He'd been instructed to improve the quality of food while keeping costs down. So he studied existing food service programs and methods of food preparation until he found a formula that boosted taste and extended shelf life.\u003c/p>\n\u003cp>\"Traditional methods of hospital food service have locked operations into a spiral of ever-increasing costs in food, wages, equipment and supplies,\" Mac, then president of a company called A.G.S. Food System, Inc., \u003ca href=\"http://journals.sagepub.com/doi/abs/10.1177/001088046901000124\">wrote\u003c/a> in the May 1969 issue of \u003cem>Cornell Hotel & Restaurant Administration Quarterly\u003c/em>. But \"water bath cooking, in which the food product is first vacuum packaged in a plastic pouch and then immersed for a specified time in water heated to and maintained at a designated temperature,\" locked in flavor and streamlined food service, he wrote.\u003c/p>\n\u003cfigure id=\"attachment_128000\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a.jpg\" alt=\"Illustrations of how the A.G.S. system portioned and cooked food, featured in the May 1969 issue of Cornell Hospital & Restaurant Administration Quarterly magazine. Col. Ambrose McGuckian, the author's step-grandfather, wrote in the magazine about the "water bath cooking" technique he'd developed — which sounds an awful lot like what we now know as sous vide.\" width=\"907\" height=\"597\" class=\"size-full wp-image-128000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/a.g.s.-system_custom-cce71e8421dca4fc8ed096b69db5a79b0e15c16a-520x342.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Illustrations of how the A.G.S. system portioned and cooked food, featured in the May 1969 issue of Cornell Hospital & Restaurant Administration Quarterly magazine. Col. Ambrose McGuckian, the author's step-grandfather, wrote in the magazine about the \"water bath cooking\" technique he'd developed — which sounds an awful lot like what we now know as sous vide.\u003c/figcaption>\u003c/figure>\n\u003cp>Once cooked, the food could be safely refrigerated for at least 60 days, then zapped in the microwave (yes, they had them in the foodservice industry back then) and served. No more dull, frozen-and-reheated meals, no more over-production and waste, no more pots to scrape—and the patients were happy, according to Mac's article.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it was just like, 'Bingo, this is something that is going to change the way America eats,' \" says Peter McGuckian. He's Mac's son and my step-uncle, and he remembers how excited Mac was about the project.\u003c/p>\n\u003cp>Fast-forward 50 years, and cooking \"under vacuum\" — also known as sous vide — has revolutionized the industry, helped along by Michelin-starred chefs like Thomas Keller.\u003c/p>\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/lAeDR2fE0jA'\n title='//www.youtube.com/embed/lAeDR2fE0jA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Now, thanks to a new generation of tools, even home cooks can sous vide anything from roast beef to egg whites in their own kitchens.\u003c/p>\n\u003cp>But aside from a couple of references buried in food science textbooks, no one seems to remember my step-grandfather's contribution.\u003c/p>\n\u003cp>\u003cstrong>Chefs, scientists and plastics\u003c/strong>\u003c/p>\n\u003cp>Most sources credit two French chefs — Bruno Goussault and George Pralus — with independently developing sous vide, then working together to refine it.\u003c/p>\n\u003cp>When Goussault, who's known as the \"father of sous vide,\" \u003ca href=\"http://www.cuisinesolutions.com/about/meet-our-chief-scientist/\">developed the technique\u003c/a> in 1971, he was looking for a way to improve the tenderness of roast beef. Pralus, who's also been called the \"father of sous vide,\" discovered in 1974 that \u003ca href=\"https://www.nytimes.com/2005/08/14/magazine/under-pressure.html\">wrapping foie gras in plastic\u003c/a> prevented the fatty liver from shrinking as it cooked. A few years later, the two chefs teamed up with Cryovac, a plastic manufacturer, to fine-tune the method.\u003c/p>\n\u003cp>By 1991, when Goussault opened the \u003ca href=\"http://www.lecrea.com/en/about/academy/\">Culinary Research and Education Academy\u003c/a> in Paris, as a training center that promised to take the technique \"from boil-in-bag to haute cuisine,\" sous vide was on its way.\u003c/p>\n\u003cp>Goussault leads sous vide seminars for the culinary school, which trains chefs throughout the world, and is chief scientist at \u003ca href=\"https://www.cuisinesolutions.com/\">Cuisine Solutions\u003c/a>, a large-scale sous vide supplier based in Virginia. I recently asked him whether he'd heard of my step-grandfather's work. He said he hadn't, but that he was familiar with the Nacka System, which was developed in Swedish hospitals in the 1960s, according to a Canadian \u003ca href=\"https://books.google.com/books?id=CWkH8YHiYsEC&pg=PA255&dq=nacka+system+mcguckian&hl=en&sa=X&ved=0ahUKEwiXqamfzOPaAhUkwFkKHZX9D1oQ6AEILzAB%23v=onepage&q=nacka%2520system%2520mcguckian&f=false\">research book\u003c/a> on the principles of sous vide.\u003c/p>\n\u003cp>In this system — which Mac tested during his project — items were fully cooked, then vacuum-sealed, refrigerated and boiled before serving. But those who sampled the results said the food had a \"tired\" taste, likely as a result of overcooking.\u003c/p>\n\u003cp>Even before Nacka, there was interest in how the new soft plastics being developed could be used in the kitchen, but not necessarily for cooking.\u003c/p>\n\u003cp>In the 1960s, as people started buying more prepared foods, there was a push to develop lightweight containers, says \u003ca href=\"https://foodscience.cals.cornell.edu/people/julie-goddard-0\">Julie Goddard\u003c/a>, an associate professor at Cornell University who studies the intersection of food and materials science.\u003c/p>\n\u003cp>Food scientist and culinary anthropologist Carl Rietz describes cooking in plastic in his \u003ca href=\"https://catalog.hathitrust.org/Record/001046644\">1961 book\u003c/a> on culinary techniques, and warned against vapor pressure causing the plastic to rip.\u003c/p>\n\u003cp>Sous vide has come a long way since then.\u003c/p>\n\u003cfigure id=\"attachment_128001\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/mcguckianflowchart_vert-5d12aeb311888e3303ed949105d5a85b6839f7ba-e1526000490904.jpg\" alt=\"Ambrose McGuckian created a flowchart to illustrate the sequence of hospital food service from storage to preparation to patient for his patent.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128001\">\u003cfigcaption class=\"wp-caption-text\">Ambrose McGuckian created a flowchart to illustrate the sequence of hospital food service from storage to preparation to patient for his patent. \u003ccite>(courtesy McGuckian family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, chefs have temperature controllers that can help \"dial in texture,\" says \u003ca href=\"https://foodscience.cals.cornell.edu/people/christopher-loss-phd\">Chris Loss,\u003c/a> a professor of food science at Cornell University. \"You definitely can change the sensory properties of foods by trapping in those aromas and juices.\"\u003c/p>\n\u003cp>\u003cstrong>The Cryovac system\u003c/strong>\u003c/p>\n\u003cp>Mac, who died in 2000, spent his career in the Army's Quartermaster Corps, in charge of organizing military food supplies during and after World War II. After retiring in 1964 as a colonel, he started a personnel firm placing Army veterans in food service jobs. Then he was hired by chemicals giant W.R. Grace as a consultant on the South Carolina hospital study.\u003c/p>\n\u003cp>Around the same time, his son Peter remembers coming home from college to find various sealed plastic packages in his parents' refrigerator. Sometimes, Mac would ask him to open up a pouch and taste what was inside.\u003c/p>\n\u003cp>\"One time, I said, 'Hey Dad, that's been in there for a little while,' \" Peter remembers. \"Go ahead, try it,\" Mac insisted, and Peter did. \"You've got to trust your dad, right?\"\u003c/p>\n\u003cp>Mac called his technique \"the A.G.S. System,\" named for the company formed to produce food and distribute it to the three hospitals in Anderson, Greenville, and Spartanburg, S.C. But it's more commonly known as \"the Cryovac system,\" for the manufacturer of plastic packaging and water bath cookers used in the project. Cryovac was a division of W.R. Grace.\u003c/p>\n\u003cp>Mac patented the technique in the U.S. and a few other countries, but Cryovac claimed ownership of the technique because Mac was one of its contractors when he developed it. They went back and forth over the rights for years, based on documents and correspondence Mac saved. Sometime in the early '70s they reached a cross-licensing arrangement, with A.G.S. as the formal assignee for Mac's patent.\u003c/p>\n\u003cfigure id=\"attachment_128002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/mcguckianpatent-4ebad028fb33490dfb44f687c0c67c4a01821872-e1526000573789.jpg\" alt=\"\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-128002\">\u003cfigcaption class=\"wp-caption-text\">Ambrose McGuckian's method of cooking and storing food in flexible bags, known as the 'A.G.S. Food System,' was an early form of sous-vide. \u003ccite>( courtesy McGuckian family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But in 1978, Mac writes in a letter to A.G.S. that Cryovac lawyers told him the patent wasn't worth \"really anything.\" Mac writes that he decided \"ownership of the patent, worthless as it may be, would mean more to me than ownership of 4,000 shares of AGS stock.\" He asked for an exchange.\u003c/p>\n\u003cp>\"[The patent] was important to my father because it was his baby and it was a significant development in the food industry at the time,\" remembers Peter's brother, Paul McGuckian, who is my stepfather. Paul, a retired judge, served as his father's attorney during negotiations with Cryovac and W.R. Grace in the 1970s. \"He hoped he could make some money from it.\"\u003c/p>\n\u003cp>As far as we know, he never did. Eventually the patent faded from everyone's memory.\u003c/p>\n\u003cp>Now Cryovac is owned by Sealed Air. Asked for a comment on this story, a company representative emailed a statement describing \"a long line of contributions to the advancement of food safety and food packaging.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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.",
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},
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz",
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},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 9
},
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"meta": {
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},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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"link": "/radio/program/how-i-built-this",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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