In Search Of Salvation From Drought, California Looks Down Under
In Yabbies And Cappuccino, A Culinary Lifeline For Aboriginal Youth
Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under
Kylie Kwong Cookbooks
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First, the government put a cap on the total amount of water available for farmers. Then, farmers received shares of that total supply.","publishDate":1440022243,"status":"inherit","parent":99552,"modified":1440022273,"caption":"In the years before the drought began, Australia carried out a giant reset of its water rights. First, the government put a cap on the total amount of water available for farmers. Then, farmers received shares of that total supply.","credit":"Martin Benik/Corbis","description":"In the years before the drought began, Australia carried out a giant reset of its water rights. First, the government put a cap on the total amount of water available for farmers. 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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"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_99552":{"type":"posts","id":"bayareabites_99552","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99552","score":null,"sort":[1440022391000]},"guestAuthors":[],"slug":"in-search-of-salvation-from-drought-california-looks-down-under","title":"In Search Of Salvation From Drought, California Looks Down Under","publishDate":1440022391,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150819_atc_can_australia_teach_california_how_to_manage_a_drought.mp3\u003c/p>\n\u003cp>Judging by some of the most pessimistic reports from California these days, the place is doomed. You can read all about the folly of trying to build cities in a desert.\u003c/p>\n\u003cp>Just this week, economists at the University of California, Davis, \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">estimated\u003c/a> that water shortages will cost the state's economy $2.7 billion dollars this year. Many farmers are limiting the economic damage by ransacking the environment instead, draining underground aquifers.\u003c/p>\n\u003cp>But let your mind wander a bit. Think about Australia. It's drier than California even in normal years, and recently, it suffered through a truly epic drought, longer and deeper than California's.\u003c/p>\n\u003cp>Australia survived, though. It came through that drought, in fact, \"with no discernible decline in the quality of life!\" says \u003ca href=\"https://socialecology.uci.edu/faculty/feldmand\">David Feldman\u003c/a>, professor of policy, planning, and design at the University of California, Irvine. \"I think there's a lesson there.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feldman and some of his colleagues have taken several trips to Australia in recent years, trying to figure out what that lesson might be. It's an increasingly popular destination, in fact, for Californians who are seeking answers to burning drought questions.\u003c/p>\n\u003cp>\"Australia is seen as a model that has prevailed, and has created a kind of resiliency,\" Feldman says.\u003c/p>\n\u003cp>The Australian accomplishment that most impressed Feldman was the level of public awareness about the country's water situation, especially in cities like Melbourne.\u003c/p>\n\u003cp>\"On the billboards, there were actually postings about the level of water remaining in the city's reservoirs,\" he says.\u003c/p>\n\u003cp>Australians now treasure their water in a way that most Californians still don't, Feldman says. In Melbourne, in recent years, the average person has been using just half as much water as the average person in L.A. You don't see nearly as many of those those green grassy lawns.\u003c/p>\n\u003cp>But a bigger challenge lies outside the cities. The biggest use of water by far, in both Australia and in California, is irrigation on farms. Agriculture is a huge industry in both places.\u003c/p>\n\u003cp>Some water experts say that the single most important thing that Australia did was to create a new way of allocating that irrigation water.\u003c/p>\n\u003cp>The old system in Australia looked a lot like the one that's still in place in California.\u003c/p>\n\u003cp>If you were a farmer, and owned irrigated fields, you had the right to use a certain amount of water either from wells or nearby rivers.\u003c/p>\n\u003cp>\"It was seen as something that would just come to your property. It was joined to the land,\" says Tom Rooney, the founder of an Australian water trading company called \u003ca href=\"http://www.waterfind.com.au/\">WaterFind\u003c/a>.\u003c/p>\n\u003cp>But in the years before the drought began, Australia carried out a giant reset of its water rights.\u003c/p>\n\u003cp>First, the government put a cap on the total amount of water available for farmers. Then, farmers received shares of that total supply. Each farmer got a share of the Australian water supply. It's similar to the way that stockholders own shares of a publicly traded company. And those water shares are not longer tied to any particular piece of land.\u003c/p>\n\u003cp>\"Just like you have a title for your property, we have got a title for water,\" says Rooney. And just as people can buy and sell shares in a company, people in Australia can buy and sell shares of the nation's water supply.\u003c/p>\n\u003cp>So when the drought hit, reducing the total amount of water available, this market became a valuable way to distribute this scarce resource. Farms that were growing the most valuable crops were willing to pay more for water. They bought more shares. As the water price increased, other farmers found that selling their water shares was more profitable than growing a crop with it.\u003c/p>\n\u003cp>The end result: more efficient use of the country's water, and less economic pain.\u003c/p>\n\u003cp>\u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, an economist at the University of California, Davis, has been pushing for greater use of water markets in California. \"The idea was very heretical a few years ago. I can remember being disinvited from meetings for saying it,\" he says.\u003c/p>\n\u003cp>Now, in part because of the Australian example, it's gaining ground, he says.\u003c/p>\n\u003cp>California probably won't adopt something as radical as Australia's national water market, Howitt says. But it already is getting more common for farmers to trade water in California. And he thinks people will be ready to adopt reforms that at least make it much easier to carry out such transactions.\u003c/p>\n\u003cp>Tom Rooney, apparently, things so. His company, WaterFind, which played a key role in creating water markets in Australia, now is setting up an American \u003ca href=\"http://www.waterfindusa.com/\">subsidiary\u003c/a> based in Sacramento. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Australia suffered through a truly epic drought. And it survived. But some of Australia's solutions — like a free market for water — may be too radical for the Golden State.","status":"publish","parent":0,"modified":1440034402,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":801},"headData":{"title":"In Search Of Salvation From Drought, California Looks Down Under | KQED","description":"Australia suffered through a truly epic drought. And it survived. 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You can read all about the folly of trying to build cities in a desert.\u003c/p>\n\u003cp>Just this week, economists at the University of California, Davis, \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">estimated\u003c/a> that water shortages will cost the state's economy $2.7 billion dollars this year. Many farmers are limiting the economic damage by ransacking the environment instead, draining underground aquifers.\u003c/p>\n\u003cp>But let your mind wander a bit. Think about Australia. It's drier than California even in normal years, and recently, it suffered through a truly epic drought, longer and deeper than California's.\u003c/p>\n\u003cp>Australia survived, though. It came through that drought, in fact, \"with no discernible decline in the quality of life!\" says \u003ca href=\"https://socialecology.uci.edu/faculty/feldmand\">David Feldman\u003c/a>, professor of policy, planning, and design at the University of California, Irvine. \"I think there's a lesson there.\"\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>Feldman and some of his colleagues have taken several trips to Australia in recent years, trying to figure out what that lesson might be. It's an increasingly popular destination, in fact, for Californians who are seeking answers to burning drought questions.\u003c/p>\n\u003cp>\"Australia is seen as a model that has prevailed, and has created a kind of resiliency,\" Feldman says.\u003c/p>\n\u003cp>The Australian accomplishment that most impressed Feldman was the level of public awareness about the country's water situation, especially in cities like Melbourne.\u003c/p>\n\u003cp>\"On the billboards, there were actually postings about the level of water remaining in the city's reservoirs,\" he says.\u003c/p>\n\u003cp>Australians now treasure their water in a way that most Californians still don't, Feldman says. In Melbourne, in recent years, the average person has been using just half as much water as the average person in L.A. You don't see nearly as many of those those green grassy lawns.\u003c/p>\n\u003cp>But a bigger challenge lies outside the cities. The biggest use of water by far, in both Australia and in California, is irrigation on farms. Agriculture is a huge industry in both places.\u003c/p>\n\u003cp>Some water experts say that the single most important thing that Australia did was to create a new way of allocating that irrigation water.\u003c/p>\n\u003cp>The old system in Australia looked a lot like the one that's still in place in California.\u003c/p>\n\u003cp>If you were a farmer, and owned irrigated fields, you had the right to use a certain amount of water either from wells or nearby rivers.\u003c/p>\n\u003cp>\"It was seen as something that would just come to your property. It was joined to the land,\" says Tom Rooney, the founder of an Australian water trading company called \u003ca href=\"http://www.waterfind.com.au/\">WaterFind\u003c/a>.\u003c/p>\n\u003cp>But in the years before the drought began, Australia carried out a giant reset of its water rights.\u003c/p>\n\u003cp>First, the government put a cap on the total amount of water available for farmers. Then, farmers received shares of that total supply. Each farmer got a share of the Australian water supply. It's similar to the way that stockholders own shares of a publicly traded company. And those water shares are not longer tied to any particular piece of land.\u003c/p>\n\u003cp>\"Just like you have a title for your property, we have got a title for water,\" says Rooney. And just as people can buy and sell shares in a company, people in Australia can buy and sell shares of the nation's water supply.\u003c/p>\n\u003cp>So when the drought hit, reducing the total amount of water available, this market became a valuable way to distribute this scarce resource. Farms that were growing the most valuable crops were willing to pay more for water. They bought more shares. As the water price increased, other farmers found that selling their water shares was more profitable than growing a crop with it.\u003c/p>\n\u003cp>The end result: more efficient use of the country's water, and less economic pain.\u003c/p>\n\u003cp>\u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, an economist at the University of California, Davis, has been pushing for greater use of water markets in California. \"The idea was very heretical a few years ago. I can remember being disinvited from meetings for saying it,\" he says.\u003c/p>\n\u003cp>Now, in part because of the Australian example, it's gaining ground, he says.\u003c/p>\n\u003cp>California probably won't adopt something as radical as Australia's national water market, Howitt says. But it already is getting more common for farmers to trade water in California. And he thinks people will be ready to adopt reforms that at least make it much easier to carry out such transactions.\u003c/p>\n\u003cp>Tom Rooney, apparently, things so. His company, WaterFind, which played a key role in creating water markets in Australia, now is setting up an American \u003ca href=\"http://www.waterfindusa.com/\">subsidiary\u003c/a> based in Sacramento. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99552/in-search-of-salvation-from-drought-california-looks-down-under","authors":["byline_bayareabites_99552"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_701","bayareabites_13888","bayareabites_11813"],"featImg":"bayareabites_99556","label":"bayareabites"},"bayareabites_83606":{"type":"posts","id":"bayareabites_83606","meta":{"index":"posts_1591205157","site":"bayareabites","id":"83606","score":null,"sort":[1403025533000]},"guestAuthors":[],"slug":"in-yabbies-and-cappuccino-a-culinary-lifeline-for-aboriginal-youth","title":"In Yabbies And Cappuccino, A Culinary Lifeline For Aboriginal Youth","publishDate":1403025533,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_83607\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kylie-kwong-edit_enl-b9ec037027ab9b0beea688fd85f5816aee416fae.jpg\">\u003cimg class=\"size-full wp-image-83607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kylie-kwong-edit_enl-b9ec037027ab9b0beea688fd85f5816aee416fae.jpg\" alt=\"Australian celebrity chef and author Kylie Kwong (left) teaches a cooking workshop at Yaama Dhiyaan, a cooking and hospitality school for at-risk aborginal youth. Photo: The Kitchen Sisters\" width=\"1599\" height=\"1078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Australian celebrity chef and author Kylie Kwong (left) teaches a cooking workshop at Yaama Dhiyaan, a cooking and hospitality school for at-risk aborginal youth. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322569875/in-yabbies-and-cappuccino-a-culinary-lifeline-for-aboriginal-youth\">Morning Edition\u003c/a>\u003c/p>\n\u003cp>[audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140617_me_in_yabbies_and_cappuccino_a_culinary_lifeline_for_aboriginal_youth.mp3\"]\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322569875/in-yabbies-and-cappuccino-a-culinary-lifeline-for-aboriginal-youth\">The Salt at NPR Food\u003c/a> (6/17/14)\u003c/p>\n\u003cp>If you teach an aboriginal man (or woman) to make a cappuccino, can you feed his career for a lifetime?\u003c/p>\n\u003cp>That's the hope at Yaama Dhiyaan, a cooking and hospitality school for at-risk indigenous young people in Australia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Students there are learning the skills to be cooks, restaurant and hotel workers, and caterers. The school is also helping to reconnect them to their culture, disrupted when many of their grandparents were kidnapped off the land, forced into missionary schools and denied the right to vote until the 1960s.\u003c/p>\n\u003cp>Aunty Beryl Van-Oploo is an aboriginal elder who heads the school. She is from the Gamillera tribe and grew up on a reservation about 500 miles from Sydney in New South Wales.\u003c/p>\n\u003cfigure id=\"attachment_83608\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/aunty-beryl-edit-f91d5cb11bb2876ff7145d504832b843c31239d5.jpg\">\u003cimg class=\"size-medium wp-image-83608\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/aunty-beryl-edit-f91d5cb11bb2876ff7145d504832b843c31239d5-290x217.jpg\" alt=\"Aunty Beryl Van-Oploo heads Yaama Dhiyaan, the first cooking and hospitality training college for at-risk indigenous young people in Australia. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aunty Beryl Van-Oploo heads Yaama Dhiyaan, the first cooking and hospitality training college for at-risk indigenous young people in Australia. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"They asked me to name the school,\" says Aunty Beryl, \"so I thought I might as well say 'hello' in my own Yuwaalaraay language. \u003cem>Yaama\u003c/em> means 'hello' and \u003cem>Dhiyaan \u003c/em>means 'family.' So it's 'Hello family and friends' when you come here.\"\u003c/p>\n\u003cp>Among the skills the students learn at Yaama Dhiyaan is how to make cappuccinos and other specialty coffee drinks.\u003c/p>\n\u003cp>\"A lot of aboriginal people wouldn't go near a cappuccino machine,\" she laughs. \"Actually, we don't drink it. We were never brought up with coffee. ... We were tea drinkers.\"\u003c/p>\n\u003cp>The school takes about 20 students per session for the eight-week cooking and hospitality course.\u003c/p>\n\u003cp>\"I've been cooking all my life. I'm from the bush,\" says James Wilden, a 20-year-old student who recently completed the program. \"I've cooked kangaroo, goanna [a local lizard], yabbies [crustaceans].\"\u003c/p>\n\u003cp>Wilden grew up in a family with 15 brothers and eight sisters. Times got hard. He and most of his brothers have been in and out of jail all their lives. While he was in the school, Wilden was incarcerated in a jail but was allowed to leave to take daily classes at Yaama Dhiyaan.\u003c/p>\n\u003cp>\"When I was younger I made some bad decisions,\" Wilden says. \"That's why I'm in this course: to make my life better.\"\u003c/p>\n\u003cfigure id=\"attachment_83609\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/james-edit-3f94b5edf9db51b8ba3a3101c41e3313986fccf8.jpg\">\u003cimg class=\"size-medium wp-image-83609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/james-edit-3f94b5edf9db51b8ba3a3101c41e3313986fccf8-290x217.jpg\" alt=\"When James Wilden was a student in Yaama Dhiyaan's hospitality program, he was incarcerated in jail. He has since found work cooking in restaurants in Australia's Northern Territory. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When James Wilden was a student in Yaama Dhiyaan's hospitality program, he was incarcerated in jail. He has since found work cooking in restaurants in Australia's Northern Territory. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"Most of the people in our class are aboriginal — boys, girls, mothers, fathers, cousins,\" says 20-year-old Molly Meribito. Her family is from the Bundjalung tribe from the border of Queensland and New South Wales. She got pregnant at 16, and since she hasn't had much to do lately, her family recommended that she go learn with Aunty Beryl.\u003c/p>\n\u003cp>\"We're lucky if we get 12 to stay\" in the program, says Aunty Beryl.\u003c/p>\n\u003cp>\"Sometimes they can't cope,\" says Aunty Beryl. \"When you're ready, you come back. And we've had that happen to one of our young lads. He went away for a year, and he came back and he said, 'Aunty Beryl, I'm ready to be a chef.' \"\u003c/p>\n\u003cp>\u003cstrong>Classified As Unemployable\u003c/strong>\u003c/p>\n\u003cp>Australia's history of racial discrimination against the Aborigines is a long one. And young members of this minority group who have criminal records and previous drug histories, or who got pregnant as teenagers, are not who people usually want to hire.\u003c/p>\n\u003cp>\"Traditionally, the students that we train are classified as unemployable — that's what the society has labeled them as,\" says Dani Hore, who manages the Aboriginal Employment Program that oversees Yaama Dhiyaan.\u003c/p>\n\u003cp>The Employment Program also offers a carpentry and construction course downstairs from the cooking school. Aunty Beryl's students prepare lunch each day for themselves and the students studying to be electricians, carpenters and plumbers.\u003c/p>\n\u003cp>\"So many young people don't even have a home to live in,\" Hore says. \"One student, who we actually got employment for, was living in a tree. He had nowhere to live, and the tree was safe because it was up off the ground.\"\u003c/p>\n\u003cp>\u003cstrong>Bush Tucker\u003c/strong>\u003c/p>\n\u003cp>Just as many chefs and traditional cooks in Australia are interested in integrating traditional foods into modern-day cooking, the students are learning to prepare and eat Chinese stir-fry, French baguettes, Italian pasta.\u003c/p>\n\u003cp>The through line is cooking fresh, local and seasonal whenever possible. That, for Aunty Beryl, leads to bush tucker.\u003c/p>\n\u003cp>\"Bush tucker is what we got off the land, and that is why we are introducing it again, connecting students to their culture through food,\" says Aunty Beryl.\u003c/p>\n\u003cp>\"You have your fruits, nuts, yams,\" Aunty Beryl lists. \"You have your meats — kangaroo, wallaby, wild buffaloes up north.\u003c/p>\n\u003cp>There's also lemon myrtle, quandongs (an indigenous peach), marigold (a native spinach), wattleseeds from the Acacia tree, and salt bush, a shrub that covers large areas of dry, inland Australia.\u003c/p>\n\u003cp>\"You have your seafood like barramundi,\" she adds. \"It's got a real bushy sort of flavor. It's got that woody, tart flavor. Wrap it in gum leaves and throw it on an open fire. Then it will cook in its own oils.\"\u003c/p>\n\u003cp>Another favorite of Aunty Beryl is the finger lime. \"I call it the aboriginal caviar,\" she says. \"When you split it and open it up, it's got little lime modules inside that look like caviar. They are really great on fresh oysters.\"\u003c/p>\n\u003cp>\u003cstrong>You Can't Eat Your Totem\u003c/strong>\u003c/p>\n\u003cp>The students are also learning to make emu prosciutto. But Aunty Beryl doesn't eat the ostrichlike bird that some say tastes like steak.\u003c/p>\n\u003cp>\"My totem is an emu, so I don't eat it,\" she says. \"It's an animal that we worship.\" A totem is a being, an animal or plant, that serves as a sacred symbol to an aboriginal clan or tribe. A totem connects people, ancestors and mythic past.\u003c/p>\n\u003cfigure id=\"attachment_83610\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/logo-edit-bfff8a159727dee67298809ca526d1c05f5733b6.jpg\">\u003cimg class=\"size-medium wp-image-83610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/logo-edit-bfff8a159727dee67298809ca526d1c05f5733b6-290x217.jpg\" alt=\"The logo of Yaama Dhiyaan Hospitality Training Center in Sydney features an emu, the totem of Aunty Beryl, the aboriginal elder who heads the program. Among the indigenous tribes of Australia, it is forbidden to eat your totem. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The logo of Yaama Dhiyaan Hospitality Training Center in Sydney features an emu, the totem of Aunty Beryl, the aboriginal elder who heads the program. Among the indigenous tribes of Australia, it is forbidden to eat your totem. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"Kangaroo, goanna, dolphins — whatever totem your aboriginal tribe has, you can't kill, touch or eat,\" says student James Wilden. \"I'm an emu. If I kill an emu, it's like killing my brother, my sister or my mother.\"\u003c/p>\n\u003cp>Ricardo Golding's totem is a turtle. He has come to Yaama Dhiyaan just out of high school. \"I had nothing to do,\" says the 17-year-old. \"I'm not that smart, but I'm doing my work. I used to get picked on a lot at school, because of the sound of my voice. The way I act. I was very afraid to go into class. I missed out on a lot of lessons. Here, the cooking is the part I like the most.\"\u003c/p>\n\u003cp>\"The biggest thing our students or anybody has to deal with,\" says Aunty Beryl, \"is their self-confidence.\"\u003c/p>\n\u003cp>\u003cstrong>The Stolen Generation\u003c/strong>\u003c/p>\n\u003cp>The history of the treatment of native cultures in Australia is a dark one. Whole generations of children were taken away from their parents, forced into missionary schools, native language forbidden, traditional foods taken away, whole clans forced off their own lands and onto reservations, cultures denied the right to vote until the 1960s.\u003c/p>\n\u003cp>Jamie Rayburch works with Aunty Beryl, helping out with the hospitality and training program. \"My grandfather was part of the 'Stolen Generation.' He was stolen away when he was 5 years old and put into a cattle ranch and then into an all-boys orphanage. He never knew his parents. My grandmother's the same.\"\u003c/p>\n\u003cp>\"I'm 24 years old,\" says Jamie, \"and I'm still trying to understand what that's all about and how that affected my family, my culture, myself. I think that this generation — the Stolen Generation — has kind of almost been forgotten, where our culture came from, where the food derives from as well.\"\u003c/p>\n\u003cp>Dani Hore from the Employment Program says the aboriginal teachers and mentors at Yaama Dhiyaan are providing important role models for the youth.\u003c/p>\n\u003cp>\"Once these young people come to Yaama Dhiyaan,\" says Dani, \"they know that they are in a caring, loving environment where they are going to be taught vocational skills. But they are also going to be taught about self-respect and self-esteem and life skills that a parent would normally teach about punctuality, cleanliness, how to talk to people, how to eat together. It's a very short period of time, but it's quite transformational.\"\u003c/p>\n\u003cp>\u003cstrong>'It's James' Journey Now'\u003c/strong>\u003c/p>\n\u003cp>Along with learning to make lemon myrtle rose tarts, the perfect long black coffee and emu prosciutto, and how to card people and look for fake IDs to make sure people walking into a bar are old enough to drink — all skills required in Australia's hospitality and cooking industry — Yaama Dhiyaan is providing a vision for a future, and a sense of community.\u003c/p>\n\u003cp>James Wilden is preparing to graduate from his program in the next few weeks.\u003c/p>\n\u003cp>\"I just love cooking,\" James says. \"I love the smell. When I get out and get out of trouble, I want to be a chef.\"\u003c/p>\n\u003cp>James is eager to start his work, but he tears up at the thought of leaving the deep community of this Australian hidden kitchen.\u003c/p>\n\u003cp>Before he gets too broken up, Aunty Beryl speaks for her school. \"We're looking at James going up into the Northern Territory and becoming an apprentice chef up there. I know James will be a success because his heart is in it. At the end of the day, it's James' journey now, once he leaves here. But, we're only a phone call away, because that's what Yaama's all about that. We're always going to be there as part of his journey.\"\u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Australia has a long, dark history of racial discrimination against the Aborigines. A cooking and hospitality program tries to help youth discover their culture and build confidence and competence.","status":"publish","parent":0,"modified":1552419755,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":52,"wordCount":1805},"headData":{"title":"In Yabbies And Cappuccino, A Culinary Lifeline For Aboriginal Youth | KQED","description":"Australia has a long, dark history of racial discrimination against the Aborigines. A cooking and hospitality program tries to help youth discover their culture and build confidence and competence.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"83606 http://blogs.kqed.org/bayareabites/?p=83606","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/17/in-yabbies-and-cappuccino-a-culinary-lifeline-for-aboriginal-youth/","disqusTitle":"In Yabbies And Cappuccino, A Culinary Lifeline For Aboriginal Youth","nprByline":"The Kitchen Sisters","nprStoryId":"322569875","nprApiLink":"http://api.npr.org/query?id=322569875&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/06/17/322569875/in-yabbies-and-cappuccino-a-culinary-lifeline-for-aboriginal-youth?ft=3&f=322569875","nprRetrievedStory":"1","nprPubDate":"Tue, 17 Jun 2014 09:10:00 -0400","nprStoryDate":"Tue, 17 Jun 2014 04:41:00 -0400","nprLastModifiedDate":"Tue, 17 Jun 2014 09:10:05 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140617_me_in_yabbies_and_cappuccino_a_culinary_lifeline_for_aboriginal_youth.mp3?orgId=1&topicId=1053&aggIds=91851784&ft=3&f=322569875","nprAudioM3u":"http://api.npr.org/m3u/1322800447-e9c671.m3u?orgId=1&topicId=1053&aggIds=91851784&ft=3&f=322569875","audioTrackLength":458,"path":"/bayareabites/83606/in-yabbies-and-cappuccino-a-culinary-lifeline-for-aboriginal-youth","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140617_me_in_yabbies_and_cappuccino_a_culinary_lifeline_for_aboriginal_youth.mp3","audioDuration":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83607\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kylie-kwong-edit_enl-b9ec037027ab9b0beea688fd85f5816aee416fae.jpg\">\u003cimg class=\"size-full wp-image-83607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kylie-kwong-edit_enl-b9ec037027ab9b0beea688fd85f5816aee416fae.jpg\" alt=\"Australian celebrity chef and author Kylie Kwong (left) teaches a cooking workshop at Yaama Dhiyaan, a cooking and hospitality school for at-risk aborginal youth. Photo: The Kitchen Sisters\" width=\"1599\" height=\"1078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Australian celebrity chef and author Kylie Kwong (left) teaches a cooking workshop at Yaama Dhiyaan, a cooking and hospitality school for at-risk aborginal youth. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322569875/in-yabbies-and-cappuccino-a-culinary-lifeline-for-aboriginal-youth\">Morning Edition\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140617_me_in_yabbies_and_cappuccino_a_culinary_lifeline_for_aboriginal_youth.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322569875/in-yabbies-and-cappuccino-a-culinary-lifeline-for-aboriginal-youth\">The Salt at NPR Food\u003c/a> (6/17/14)\u003c/p>\n\u003cp>If you teach an aboriginal man (or woman) to make a cappuccino, can you feed his career for a lifetime?\u003c/p>\n\u003cp>That's the hope at Yaama Dhiyaan, a cooking and hospitality school for at-risk indigenous young people in Australia.\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>Students there are learning the skills to be cooks, restaurant and hotel workers, and caterers. The school is also helping to reconnect them to their culture, disrupted when many of their grandparents were kidnapped off the land, forced into missionary schools and denied the right to vote until the 1960s.\u003c/p>\n\u003cp>Aunty Beryl Van-Oploo is an aboriginal elder who heads the school. She is from the Gamillera tribe and grew up on a reservation about 500 miles from Sydney in New South Wales.\u003c/p>\n\u003cfigure id=\"attachment_83608\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/aunty-beryl-edit-f91d5cb11bb2876ff7145d504832b843c31239d5.jpg\">\u003cimg class=\"size-medium wp-image-83608\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/aunty-beryl-edit-f91d5cb11bb2876ff7145d504832b843c31239d5-290x217.jpg\" alt=\"Aunty Beryl Van-Oploo heads Yaama Dhiyaan, the first cooking and hospitality training college for at-risk indigenous young people in Australia. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aunty Beryl Van-Oploo heads Yaama Dhiyaan, the first cooking and hospitality training college for at-risk indigenous young people in Australia. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"They asked me to name the school,\" says Aunty Beryl, \"so I thought I might as well say 'hello' in my own Yuwaalaraay language. \u003cem>Yaama\u003c/em> means 'hello' and \u003cem>Dhiyaan \u003c/em>means 'family.' So it's 'Hello family and friends' when you come here.\"\u003c/p>\n\u003cp>Among the skills the students learn at Yaama Dhiyaan is how to make cappuccinos and other specialty coffee drinks.\u003c/p>\n\u003cp>\"A lot of aboriginal people wouldn't go near a cappuccino machine,\" she laughs. \"Actually, we don't drink it. We were never brought up with coffee. ... We were tea drinkers.\"\u003c/p>\n\u003cp>The school takes about 20 students per session for the eight-week cooking and hospitality course.\u003c/p>\n\u003cp>\"I've been cooking all my life. I'm from the bush,\" says James Wilden, a 20-year-old student who recently completed the program. \"I've cooked kangaroo, goanna [a local lizard], yabbies [crustaceans].\"\u003c/p>\n\u003cp>Wilden grew up in a family with 15 brothers and eight sisters. Times got hard. He and most of his brothers have been in and out of jail all their lives. While he was in the school, Wilden was incarcerated in a jail but was allowed to leave to take daily classes at Yaama Dhiyaan.\u003c/p>\n\u003cp>\"When I was younger I made some bad decisions,\" Wilden says. \"That's why I'm in this course: to make my life better.\"\u003c/p>\n\u003cfigure id=\"attachment_83609\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/james-edit-3f94b5edf9db51b8ba3a3101c41e3313986fccf8.jpg\">\u003cimg class=\"size-medium wp-image-83609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/james-edit-3f94b5edf9db51b8ba3a3101c41e3313986fccf8-290x217.jpg\" alt=\"When James Wilden was a student in Yaama Dhiyaan's hospitality program, he was incarcerated in jail. He has since found work cooking in restaurants in Australia's Northern Territory. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When James Wilden was a student in Yaama Dhiyaan's hospitality program, he was incarcerated in jail. He has since found work cooking in restaurants in Australia's Northern Territory. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"Most of the people in our class are aboriginal — boys, girls, mothers, fathers, cousins,\" says 20-year-old Molly Meribito. Her family is from the Bundjalung tribe from the border of Queensland and New South Wales. She got pregnant at 16, and since she hasn't had much to do lately, her family recommended that she go learn with Aunty Beryl.\u003c/p>\n\u003cp>\"We're lucky if we get 12 to stay\" in the program, says Aunty Beryl.\u003c/p>\n\u003cp>\"Sometimes they can't cope,\" says Aunty Beryl. \"When you're ready, you come back. And we've had that happen to one of our young lads. He went away for a year, and he came back and he said, 'Aunty Beryl, I'm ready to be a chef.' \"\u003c/p>\n\u003cp>\u003cstrong>Classified As Unemployable\u003c/strong>\u003c/p>\n\u003cp>Australia's history of racial discrimination against the Aborigines is a long one. And young members of this minority group who have criminal records and previous drug histories, or who got pregnant as teenagers, are not who people usually want to hire.\u003c/p>\n\u003cp>\"Traditionally, the students that we train are classified as unemployable — that's what the society has labeled them as,\" says Dani Hore, who manages the Aboriginal Employment Program that oversees Yaama Dhiyaan.\u003c/p>\n\u003cp>The Employment Program also offers a carpentry and construction course downstairs from the cooking school. Aunty Beryl's students prepare lunch each day for themselves and the students studying to be electricians, carpenters and plumbers.\u003c/p>\n\u003cp>\"So many young people don't even have a home to live in,\" Hore says. \"One student, who we actually got employment for, was living in a tree. He had nowhere to live, and the tree was safe because it was up off the ground.\"\u003c/p>\n\u003cp>\u003cstrong>Bush Tucker\u003c/strong>\u003c/p>\n\u003cp>Just as many chefs and traditional cooks in Australia are interested in integrating traditional foods into modern-day cooking, the students are learning to prepare and eat Chinese stir-fry, French baguettes, Italian pasta.\u003c/p>\n\u003cp>The through line is cooking fresh, local and seasonal whenever possible. That, for Aunty Beryl, leads to bush tucker.\u003c/p>\n\u003cp>\"Bush tucker is what we got off the land, and that is why we are introducing it again, connecting students to their culture through food,\" says Aunty Beryl.\u003c/p>\n\u003cp>\"You have your fruits, nuts, yams,\" Aunty Beryl lists. \"You have your meats — kangaroo, wallaby, wild buffaloes up north.\u003c/p>\n\u003cp>There's also lemon myrtle, quandongs (an indigenous peach), marigold (a native spinach), wattleseeds from the Acacia tree, and salt bush, a shrub that covers large areas of dry, inland Australia.\u003c/p>\n\u003cp>\"You have your seafood like barramundi,\" she adds. \"It's got a real bushy sort of flavor. It's got that woody, tart flavor. Wrap it in gum leaves and throw it on an open fire. Then it will cook in its own oils.\"\u003c/p>\n\u003cp>Another favorite of Aunty Beryl is the finger lime. \"I call it the aboriginal caviar,\" she says. \"When you split it and open it up, it's got little lime modules inside that look like caviar. They are really great on fresh oysters.\"\u003c/p>\n\u003cp>\u003cstrong>You Can't Eat Your Totem\u003c/strong>\u003c/p>\n\u003cp>The students are also learning to make emu prosciutto. But Aunty Beryl doesn't eat the ostrichlike bird that some say tastes like steak.\u003c/p>\n\u003cp>\"My totem is an emu, so I don't eat it,\" she says. \"It's an animal that we worship.\" A totem is a being, an animal or plant, that serves as a sacred symbol to an aboriginal clan or tribe. A totem connects people, ancestors and mythic past.\u003c/p>\n\u003cfigure id=\"attachment_83610\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/logo-edit-bfff8a159727dee67298809ca526d1c05f5733b6.jpg\">\u003cimg class=\"size-medium wp-image-83610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/logo-edit-bfff8a159727dee67298809ca526d1c05f5733b6-290x217.jpg\" alt=\"The logo of Yaama Dhiyaan Hospitality Training Center in Sydney features an emu, the totem of Aunty Beryl, the aboriginal elder who heads the program. Among the indigenous tribes of Australia, it is forbidden to eat your totem. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The logo of Yaama Dhiyaan Hospitality Training Center in Sydney features an emu, the totem of Aunty Beryl, the aboriginal elder who heads the program. Among the indigenous tribes of Australia, it is forbidden to eat your totem. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"Kangaroo, goanna, dolphins — whatever totem your aboriginal tribe has, you can't kill, touch or eat,\" says student James Wilden. \"I'm an emu. If I kill an emu, it's like killing my brother, my sister or my mother.\"\u003c/p>\n\u003cp>Ricardo Golding's totem is a turtle. He has come to Yaama Dhiyaan just out of high school. \"I had nothing to do,\" says the 17-year-old. \"I'm not that smart, but I'm doing my work. I used to get picked on a lot at school, because of the sound of my voice. The way I act. I was very afraid to go into class. I missed out on a lot of lessons. Here, the cooking is the part I like the most.\"\u003c/p>\n\u003cp>\"The biggest thing our students or anybody has to deal with,\" says Aunty Beryl, \"is their self-confidence.\"\u003c/p>\n\u003cp>\u003cstrong>The Stolen Generation\u003c/strong>\u003c/p>\n\u003cp>The history of the treatment of native cultures in Australia is a dark one. Whole generations of children were taken away from their parents, forced into missionary schools, native language forbidden, traditional foods taken away, whole clans forced off their own lands and onto reservations, cultures denied the right to vote until the 1960s.\u003c/p>\n\u003cp>Jamie Rayburch works with Aunty Beryl, helping out with the hospitality and training program. \"My grandfather was part of the 'Stolen Generation.' He was stolen away when he was 5 years old and put into a cattle ranch and then into an all-boys orphanage. He never knew his parents. My grandmother's the same.\"\u003c/p>\n\u003cp>\"I'm 24 years old,\" says Jamie, \"and I'm still trying to understand what that's all about and how that affected my family, my culture, myself. I think that this generation — the Stolen Generation — has kind of almost been forgotten, where our culture came from, where the food derives from as well.\"\u003c/p>\n\u003cp>Dani Hore from the Employment Program says the aboriginal teachers and mentors at Yaama Dhiyaan are providing important role models for the youth.\u003c/p>\n\u003cp>\"Once these young people come to Yaama Dhiyaan,\" says Dani, \"they know that they are in a caring, loving environment where they are going to be taught vocational skills. But they are also going to be taught about self-respect and self-esteem and life skills that a parent would normally teach about punctuality, cleanliness, how to talk to people, how to eat together. It's a very short period of time, but it's quite transformational.\"\u003c/p>\n\u003cp>\u003cstrong>'It's James' Journey Now'\u003c/strong>\u003c/p>\n\u003cp>Along with learning to make lemon myrtle rose tarts, the perfect long black coffee and emu prosciutto, and how to card people and look for fake IDs to make sure people walking into a bar are old enough to drink — all skills required in Australia's hospitality and cooking industry — Yaama Dhiyaan is providing a vision for a future, and a sense of community.\u003c/p>\n\u003cp>James Wilden is preparing to graduate from his program in the next few weeks.\u003c/p>\n\u003cp>\"I just love cooking,\" James says. \"I love the smell. When I get out and get out of trouble, I want to be a chef.\"\u003c/p>\n\u003cp>James is eager to start his work, but he tears up at the thought of leaving the deep community of this Australian hidden kitchen.\u003c/p>\n\u003cp>Before he gets too broken up, Aunty Beryl speaks for her school. \"We're looking at James going up into the Northern Territory and becoming an apprentice chef up there. I know James will be a success because his heart is in it. At the end of the day, it's James' journey now, once he leaves here. But, we're only a phone call away, because that's what Yaama's all about that. We're always going to be there as part of his journey.\"\u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\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>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/83606/in-yabbies-and-cappuccino-a-culinary-lifeline-for-aboriginal-youth","authors":["byline_bayareabites_83606"],"categories":["bayareabites_1146","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_16344","bayareabites_701","bayareabites_16272","bayareabites_9006","bayareabites_10921"],"featImg":"bayareabites_83607","label":"bayareabites"},"bayareabites_71647":{"type":"posts","id":"bayareabites_71647","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71647","score":null,"sort":[1380848784000]},"guestAuthors":[],"slug":"why-lots-of-grass-fed-beef-sold-in-u-s-comes-from-down-under","title":"Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under","publishDate":1380848784,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\" alt=\"Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.\u003c/p>\n\u003cp>\u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.\u003c/p>\n\u003cp>Today, Siemon says, grass-fed has grown beyond that. \"It has a naturalness that seems to attract the mainstream market,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if you look carefully at the labels on grass-fed beef, especially in mainstream supermarkets like Safeway and Stop & Shop, you'll notice something peculiar. Quite a lot of this beef is coming to the U.S. from half a world away, in Australia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americangrassfedbeef.com/natural-grass-farmers.asp\">Patricia Whisnant\u003c/a> knows about this through personal experience. She and her husband own Rain Crow Ranch in southern Missouri, which has become one of the country's largest grass-fed-beef producers. Several thousand cattle graze on more than 10,000 acres of grassland on the ranch itself and other farms nearby. \"They roam around; they actually live a life that's behaviorally and biologically appropriate for that ruminant animal,\" says Whisnant.\u003c/p>\n\u003cp>The Whisnants have some big customers, including Whole Foods. A couple of years ago, an even bigger potential customer came to visit. It was a meat broker, a company that wanted to supply this increasingly popular product to mainstream supermarkets. The visit went well, but as Patricia Whisnant tells the story, the brokers also located another supplier that was bringing in grass-fed ground beef from Australia.\u003c/p>\n\u003cp>That Australian beef was 75 cents or a dollar cheaper per pound. And Whisnant lost the deal. \"They said, 'We're sorry, you can't match that price, so we're going with them,' \" Whisnant recalls.\u003c/p>\n\u003cp>Nobody collects information on exactly how much of the grass-fed beef that Americans eat comes from abroad. Theo Weening, the global meat coordinator for Whole Foods, says his company buys very little. \"We probably import maybe 3 percent. The rest is regional, local; that's what we really push for,\" he says.\u003c/p>\n\u003cp>But you'll see plenty of Australian-origin beef in other supermarkets. Organic Valley, meanwhile, gets all of its grass-fed beef from Australia. There's also a lot of grass-fed beef coming in from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193889625/not-local-food-and-not-afraid-to-say-it\">Uruguay\u003c/a> and Brazil.\u003c/p>\n\u003cp>So why does the U.S., the world's biggest beef producer, have to go abroad to find enough of the grass-fed variety?\u003c/p>\n\u003cp>\u003ca href=\"http://www.caes.uga.edu/departments/agecon/personnel/faculty/lacy/lacy.html%E2%80%8E\">Curt Lacy\u003c/a>, an agricultural economist at the University of Georgia, says some of the reasons are pretty simple. Weather, for instance. In most of the U.S., it freezes. In Australia, it doesn't. So in Australia, as long as there's water, there's grass year-round.\u003c/p>\n\u003cp>And then there's the issue of land. \"If you're going to finish animals on grass, it takes more land,\" Lacy says. Grassland in Australia is relatively cheap and plentiful, and there's not much else you can do with a lot of it, apart from grazing animals.\u003c/p>\n\u003cp>As a result, Australian grass-fed cattle operations are really big. In fact, they're the mainstream. Seventy percent of Australia's beef production comes from cattle that spent their lives grazing. And when beef operations are large-scale, everything becomes cheaper, from slaughtering to shipping.\u003c/p>\n\u003cp>On Monday, the U.S. company Cargill \u003ca href=\"http://www.cargill.com/news/releases/2013/NA3078157.jsp\">announced a new deal\u003c/a> with Australia's second-biggest beef producer — a company called Tey's. Cargill will now sell more Australian beef in the U.S., both grass-fed and grain-fed.\u003c/p>\n\u003cp>Grass-fed-beef producer Whisnant says she still has one big advantage. \"We have a story behind what we sell,\" she says. It's a story about her family, their ranch and her sons, who have just joined the business. Some consumers will pay more for that story.\u003c/p>\n\u003cp>And to reach the other consumers, American grass-fed operations are trying to get more efficient, too. Many are growing in size. The Whisnants have built their own slaughtering operation. They're also selling meat via the Internet. Maybe someday, American grass-fed beef won't seem quite so expensive, compared with the Australian competition.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A lot of the grass-fed beef sold in the U.S. now comes from Australia because it's cheaper and available year-round. But U.S. producers say they still have an advantage over the imported meat: a homegrown story.","status":"publish","parent":0,"modified":1380848784,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":813},"headData":{"title":"Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under | KQED","description":"A lot of the grass-fed beef sold in the U.S. now comes from Australia because it's cheaper and available year-round. But U.S. producers say they still have an advantage over the imported meat: a homegrown story.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71647 http://blogs.kqed.org/bayareabites/?p=71647","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/03/why-lots-of-grass-fed-beef-sold-in-u-s-comes-from-down-under/","disqusTitle":"Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under","nprByline":"Dan Charles","nprStoryId":"228659915","nprApiLink":"http://api.npr.org/query?id=228659915&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under?ft=3&f=228659915","nprRetrievedStory":"1","nprPubDate":"Thu, 03 Oct 2013 19:24:00 -0400","nprStoryDate":"Thu, 03 Oct 2013 15:00:00 -0400","nprLastModifiedDate":"Thu, 03 Oct 2013 19:24:34 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3?orgId=1&topicId=1053&ft=3&f=228659915","nprAudioM3u":"http://api.npr.org/m3u/1228923005-8457f1.m3u?orgId=1&topicId=1053&ft=3&f=228659915","path":"/bayareabites/71647/why-lots-of-grass-fed-beef-sold-in-u-s-comes-from-down-under","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3?orgId=1&topicId=1053&ft=3&f=228659915","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\" alt=\"Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.\u003c/p>\n\u003cp>\u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.\u003c/p>\n\u003cp>Today, Siemon says, grass-fed has grown beyond that. \"It has a naturalness that seems to attract the mainstream market,\" he says.\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>But if you look carefully at the labels on grass-fed beef, especially in mainstream supermarkets like Safeway and Stop & Shop, you'll notice something peculiar. Quite a lot of this beef is coming to the U.S. from half a world away, in Australia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americangrassfedbeef.com/natural-grass-farmers.asp\">Patricia Whisnant\u003c/a> knows about this through personal experience. She and her husband own Rain Crow Ranch in southern Missouri, which has become one of the country's largest grass-fed-beef producers. Several thousand cattle graze on more than 10,000 acres of grassland on the ranch itself and other farms nearby. \"They roam around; they actually live a life that's behaviorally and biologically appropriate for that ruminant animal,\" says Whisnant.\u003c/p>\n\u003cp>The Whisnants have some big customers, including Whole Foods. A couple of years ago, an even bigger potential customer came to visit. It was a meat broker, a company that wanted to supply this increasingly popular product to mainstream supermarkets. The visit went well, but as Patricia Whisnant tells the story, the brokers also located another supplier that was bringing in grass-fed ground beef from Australia.\u003c/p>\n\u003cp>That Australian beef was 75 cents or a dollar cheaper per pound. And Whisnant lost the deal. \"They said, 'We're sorry, you can't match that price, so we're going with them,' \" Whisnant recalls.\u003c/p>\n\u003cp>Nobody collects information on exactly how much of the grass-fed beef that Americans eat comes from abroad. Theo Weening, the global meat coordinator for Whole Foods, says his company buys very little. \"We probably import maybe 3 percent. The rest is regional, local; that's what we really push for,\" he says.\u003c/p>\n\u003cp>But you'll see plenty of Australian-origin beef in other supermarkets. Organic Valley, meanwhile, gets all of its grass-fed beef from Australia. There's also a lot of grass-fed beef coming in from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193889625/not-local-food-and-not-afraid-to-say-it\">Uruguay\u003c/a> and Brazil.\u003c/p>\n\u003cp>So why does the U.S., the world's biggest beef producer, have to go abroad to find enough of the grass-fed variety?\u003c/p>\n\u003cp>\u003ca href=\"http://www.caes.uga.edu/departments/agecon/personnel/faculty/lacy/lacy.html%E2%80%8E\">Curt Lacy\u003c/a>, an agricultural economist at the University of Georgia, says some of the reasons are pretty simple. Weather, for instance. In most of the U.S., it freezes. In Australia, it doesn't. So in Australia, as long as there's water, there's grass year-round.\u003c/p>\n\u003cp>And then there's the issue of land. \"If you're going to finish animals on grass, it takes more land,\" Lacy says. Grassland in Australia is relatively cheap and plentiful, and there's not much else you can do with a lot of it, apart from grazing animals.\u003c/p>\n\u003cp>As a result, Australian grass-fed cattle operations are really big. In fact, they're the mainstream. Seventy percent of Australia's beef production comes from cattle that spent their lives grazing. And when beef operations are large-scale, everything becomes cheaper, from slaughtering to shipping.\u003c/p>\n\u003cp>On Monday, the U.S. company Cargill \u003ca href=\"http://www.cargill.com/news/releases/2013/NA3078157.jsp\">announced a new deal\u003c/a> with Australia's second-biggest beef producer — a company called Tey's. Cargill will now sell more Australian beef in the U.S., both grass-fed and grain-fed.\u003c/p>\n\u003cp>Grass-fed-beef producer Whisnant says she still has one big advantage. \"We have a story behind what we sell,\" she says. It's a story about her family, their ranch and her sons, who have just joined the business. Some consumers will pay more for that story.\u003c/p>\n\u003cp>And to reach the other consumers, American grass-fed operations are trying to get more efficient, too. Many are growing in size. The Whisnants have built their own slaughtering operation. They're also selling meat via the Internet. Maybe someday, American grass-fed beef won't seem quite so expensive, compared with the Australian competition.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71647/why-lots-of-grass-fed-beef-sold-in-u-s-comes-from-down-under","authors":["byline_bayareabites_71647"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_701","bayareabites_8959","bayareabites_11270","bayareabites_1852","bayareabites_12113","bayareabites_10921"],"featImg":"bayareabites_71656","label":"bayareabites"},"bayareabites_860":{"type":"posts","id":"bayareabites_860","meta":{"index":"posts_1591205157","site":"bayareabites","id":"860","score":null,"sort":[1202914980000]},"guestAuthors":[],"slug":"kylie-kwong-cookbooks","title":"Kylie Kwong Cookbooks","publishDate":1202914980,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R7MJu6n-cwI/AAAAAAAAAJw/6JMfzsphLTY/s1600-h/KKcovers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R7MJu6n-cwI/AAAAAAAAAJw/6JMfzsphLTY/s320/KKcovers.jpg\" border=\"0\">\u003c/a>\u003cbr>\nI get the feeling that parts of Australia are a bit like the Bay Area--an abundance of top quality produce and cuisine influenced by Europe and Asian settlers. There is also a lack of orthodoxy, a flexibility and willingness to experiment when it comes to food. All of this can be found in the cookbooks written by Kylie Kwong. Kylie Kwong is a television personality, celebrity chef and restaurateur in Australia of Chinese descent. While I've never seen any of her television shows, or dined in her restaurants, I am a big fan of her recipes and her style.\u003c/p>\n\u003cp>The first book of hers I became acquainted with was \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0670038482/kqedorg-20\">Simple Chinese Cooking\u003c/a>\u003c/strong>. Like all of her books the photography is excellent, the recipes straightforward and the writing clear. But what really impressed me was her choice of recipes. There were some very traditional ones like Hot and Sour Soup and Dry Fried Sichuan Beef, but there were also salads! Not just Chinese Chicken Salad, but Eggplant Salad, Soy-Dipped Radish Salad, and Tofu and Celery Salad. This is simple stuff that could be done on a weeknight but is exciting and filled with vibrant flavors. And she isn't afraid to tweak the classics either, like adding a salad layer of iceberg lettuce to a \"mapo\" style dish of ground pork and tofu.\u003c/p>\n\u003cp>My favorite Kylie Kwong book of all might be \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1920989226/kqedorg-20\">Heart and Soul\u003c/a>\u003c/strong>. Knowing the title probably tells you everything you need to know. These are the recipes the author loves the most. When you are passionate about something, anything, it shows. The book features gorgeous photos and great recipes but this time they are not just Chinese recipes, although they sometimes have a Chinese sensibility like the Roast Cinnamon Chicken with Lemon and Cider Vinegar Dressing. A more French style of roasting a bird is employed with pepperberry butter smeared under the skin but the tangy lemon and vinegar adds piquancy to the dish that feels somehow Chinese. There is also Braised Moroccan Style Baby Lamb Shanks, Italian Mushroom Ragout and some recipes using decidedly Australian ingredients like Fresh Mud Crab Salad and Crispy Skin Duck with Blood Plum Sauce.\u003c/p>\n\u003cp>The third Kylie Kwong book in my collection is called \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0142005231/kqedorg-20\">Kylie Kwong: Recipes and Stories\u003c/a>\u003c/strong>. While it's actually the first book in publishing order, it's the third book I read and it's the most personal of the lot. It's all about Kylie Kwong's extended family and their recipes, so many of the recipes come with a story or two. It reads a bit like a memoir and having already been intrigued by her other books and recipes, I wanted to savor every page. It's particularly fun to see how each of her siblings approach a similar recipe like chicken wings. I also enjoyed seeing her mothers recipes, because we are all influenced by our parents cooking in one way or another, right? The recipes for Chris's Spicy Dry Fried Green Beans, Mum's Bread and Butter Pudding and Goong Goong's Homemade Pickles are favorites of mine from this book. With her easy style, enthusiasm for great ingredients and focus on basic techniques you are bound to find your own favorite recipes in each of her books.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":551},"headData":{"title":"Kylie Kwong Cookbooks | KQED","description":"I get the feeling that parts of Australia are a bit like the Bay Area--an abundance of top quality produce and cuisine influenced by Europe and Asian settlers. There is also a lack of orthodoxy, a flexibility and willingness to experiment when it comes to food. All of this can be found in the cookbooks","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"860 http://blogs.kqed.org/bayareabites/2008/02/13/kylie-kwong-cookbooks/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/13/kylie-kwong-cookbooks/","disqusTitle":"Kylie Kwong Cookbooks","path":"/bayareabites/860/kylie-kwong-cookbooks","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/R7MJu6n-cwI/AAAAAAAAAJw/6JMfzsphLTY/s1600-h/KKcovers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R7MJu6n-cwI/AAAAAAAAAJw/6JMfzsphLTY/s320/KKcovers.jpg\" border=\"0\">\u003c/a>\u003cbr>\nI get the feeling that parts of Australia are a bit like the Bay Area--an abundance of top quality produce and cuisine influenced by Europe and Asian settlers. There is also a lack of orthodoxy, a flexibility and willingness to experiment when it comes to food. All of this can be found in the cookbooks written by Kylie Kwong. Kylie Kwong is a television personality, celebrity chef and restaurateur in Australia of Chinese descent. While I've never seen any of her television shows, or dined in her restaurants, I am a big fan of her recipes and her style.\u003c/p>\n\u003cp>The first book of hers I became acquainted with was \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0670038482/kqedorg-20\">Simple Chinese Cooking\u003c/a>\u003c/strong>. Like all of her books the photography is excellent, the recipes straightforward and the writing clear. But what really impressed me was her choice of recipes. There were some very traditional ones like Hot and Sour Soup and Dry Fried Sichuan Beef, but there were also salads! Not just Chinese Chicken Salad, but Eggplant Salad, Soy-Dipped Radish Salad, and Tofu and Celery Salad. This is simple stuff that could be done on a weeknight but is exciting and filled with vibrant flavors. And she isn't afraid to tweak the classics either, like adding a salad layer of iceberg lettuce to a \"mapo\" style dish of ground pork and tofu.\u003c/p>\n\u003cp>My favorite Kylie Kwong book of all might be \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1920989226/kqedorg-20\">Heart and Soul\u003c/a>\u003c/strong>. Knowing the title probably tells you everything you need to know. These are the recipes the author loves the most. When you are passionate about something, anything, it shows. The book features gorgeous photos and great recipes but this time they are not just Chinese recipes, although they sometimes have a Chinese sensibility like the Roast Cinnamon Chicken with Lemon and Cider Vinegar Dressing. A more French style of roasting a bird is employed with pepperberry butter smeared under the skin but the tangy lemon and vinegar adds piquancy to the dish that feels somehow Chinese. There is also Braised Moroccan Style Baby Lamb Shanks, Italian Mushroom Ragout and some recipes using decidedly Australian ingredients like Fresh Mud Crab Salad and Crispy Skin Duck with Blood Plum Sauce.\u003c/p>\n\u003cp>The third Kylie Kwong book in my collection is called \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0142005231/kqedorg-20\">Kylie Kwong: Recipes and Stories\u003c/a>\u003c/strong>. While it's actually the first book in publishing order, it's the third book I read and it's the most personal of the lot. It's all about Kylie Kwong's extended family and their recipes, so many of the recipes come with a story or two. It reads a bit like a memoir and having already been intrigued by her other books and recipes, I wanted to savor every page. It's particularly fun to see how each of her siblings approach a similar recipe like chicken wings. I also enjoyed seeing her mothers recipes, because we are all influenced by our parents cooking in one way or another, right? The recipes for Chris's Spicy Dry Fried Green Beans, Mum's Bread and Butter Pudding and Goong Goong's Homemade Pickles are favorites of mine from this book. With her easy style, enthusiasm for great ingredients and focus on basic techniques you are bound to find your own favorite recipes in each of her books.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/860/kylie-kwong-cookbooks","authors":["5020"],"categories":["bayareabites_588"],"tags":["bayareabites_77","bayareabites_701","bayareabites_475","bayareabites_700"],"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. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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