Can The Perennial Plate Change Your Mind Through Your Facebook Newsfeed?
The Perennial Plate: Real Food World Tour
The Perennial Plate: California Gleaning - Farm to Pantry
The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)
5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner
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The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein
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When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"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_116831":{"type":"posts","id":"bayareabites_116831","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116831","score":null,"sort":[1492545556000]},"guestAuthors":[],"slug":"can-the-perennial-plate-change-your-mind-through-your-facebook-newsfeed","title":"Can The Perennial Plate Change Your Mind Through Your Facebook Newsfeed?","publishDate":1492545556,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As the election results started trickling in last November, Daniel Klein started thinking about how he could make a difference. He knew that whatever he did would likely involve filmmaking. Since 2009, he and his wife Mirra Fine had produced the \u003ca href=\"http://www.theperennialplate.com/\" target=\"_blank\">Perennial Plate\u003c/a>, whose weekly episodes explored sustainable eating through the lens of a variety of food professionals, like a Sri Lankan tea farmer or a Spanish duck farmer producing humane foie gras. The show was a success, earning a robust following and two James Beard Awards. But after the election, Klein wanted to reach a different audience: “How do we not just make these films to make ourselves feel good?” he asked himself. “How are we actually going to make them effective in changing hearts and minds?”\u003c/p>\n\u003cfigure id=\"attachment_116832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o.jpg\" alt=\"A still from a Perennial Plate episode set in China.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A still from a Perennial Plate episode set in China. \u003ccite>(The Perennial Plate )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Klein read election post-mortems, one thing kept sticking out. Many pundits seized upon fake news on Facebook as a major factor in President Trump’s unexpected victory--a \u003ca href=\"http://graphics.wsj.com/blue-feed-red-feed/\" target=\"_blank\">popular \u003cem>Wall Street Journal\u003c/em> graphic\u003c/a> demonstrated the schism between news stories that appeared on liberal newsfeeds (pieces on how much undocumented immigrants contribute in taxes, “The Best Science Shows That Guns Do Not Save Lives”) and their conservative counterparts (stories on why Canada’s welcome of Muslim immigrants is a bad idea, a “GUN CONTROL FAIL”). Klein had an idea. What if he and Fine harnessed the power of Facebook’s targeted advertising, a key ingredient to so-called “fake news,” and used it for good?\u003c/p>\n\u003cfigure id=\"attachment_116834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/34006471715_49aa192054_o.jpg\" alt=\"The Perennial Plate team, from left: James Klein, Mirra Fine, Daniel Klein and Hunter Johnson.\" width=\"1920\" height=\"1268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-1180x779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-960x634.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-520x343.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial Plate team, from left: James Klein, Mirra Fine, Daniel Klein and Hunter Johnson. \u003ccite>(The Perennial Plate )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s the idea behind their new project, “\u003ca href=\"https://www.kickstarter.com/projects/588580164/resistance-through-storytelling\" target=\"_blank\">Resistance Through Storytelling\u003c/a>.” Klein, Fine and filmmaker Hunter Johnson plan to create short documentaries about five different immigrant or refugee families across the United States, centered around a cross-generational family dinner where each member discusses their immigration experience. The team will then distribute the films through Facebook’s hyper-stratified targeting options, aiming for moderate voters in swing states--selecting, say, people who live in Wisconsin and like the Packers--to combat what Klein calls the “anti-immigration echo chamber” in some newsfeeds.\u003c/p>\n\u003cp>https://vimeo.com/210462526\u003c/p>\n\u003cp>“Almost every undocumented immigrant [coming] to this country is just looking for a better life, and refugees--who suffer more than pretty much anybody on the planet--are also looking for that opportunity,” he said. “We want people to think about how we’re all connected in the United States, and stray from the policies the government is putting in place that are pulling us apart, rather than bringing us together.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Almost every culture has a tradition of family meals, Klein points out. “By telling these personal, beautiful and inspiring stories, I think there’s an opportunity to get someone to have a little different perspective on one family or a group of people or culture,” he said.\u003c/p>\n\u003cfigure id=\"attachment_116836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM.jpg\" alt=\"The breakdown of how the team will spend their Kickstarter funding.\" width=\"1920\" height=\"1076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-800x448.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-768x430.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-1180x661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-960x538.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-520x291.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The breakdown of how the team will spend their Kickstarter funding. \u003ccite>(The Perennial Plate )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s an ambitious project. Klein and his team are asking $50,000 from \u003ca href=\"https://www.kickstarter.com/projects/588580164/resistance-through-storytelling\" target=\"_blank\">their Kickstarter\u003c/a>: half for the filmmaking and half for their Facebook advertising budget. They’ve currently raised more than half, but still need to raise the rest before their deadline on April 27. It’s a more expensive and overtly political venture than the Perennial Plate, but Klein believes it’s worth it to to break up newsfeeds featuring the same narrative. That homogeneity in news sources is what got us into this mess, he says.\u003c/p>\n\u003cp>“When you are in a bubble, you tend to stick with the people around you, with the influences you have,” he said. “If your Facebook feed is anything like mine, [it’s] a constant bombardment of ideas that ring true to what I already believe instead of trying to expand my horizons.”\u003c/p>\n\u003cp>Klein isn’t sure what families he’ll be featuring. He’s looking into families in California, in places like the Bay Area, to get the perspective of families living in sanctuary cities. Klein and Fine live in Minnesota, home to the \u003ca href=\"https://en.wikipedia.org/wiki/History_of_the_Somalis_in_Minneapolis%E2%80%93Saint_Paul\" target=\"_blank\">largest concentration\u003c/a> of Somali immigrants in the US, and they’d like to show how Trump’s travel ban and deportation threats (ICE currently plans to \u003ca href=\"http://www.newsweek.com/4000-somalis-deportation-us-ambassador-581498\" target=\"_blank\">deport about 4,000 Somali immigrants\u003c/a>) are affecting the population. The project’s aesthetics will likely change and shift over time, but there’s one thing that Klein is already sure of: the tone of the films.\u003c/p>\n\u003cfigure id=\"attachment_116830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/8435524233_749cca97ad_k.jpg\" alt=\"Fine and Klein in Gujarat, India.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fine and Klein in Gujarat, India. \u003ccite>(The Perennial Plate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He doesn’t want to play the part of the smug liberal, lecturing people about how they should vote. His main goal, he says, is to show viewers that immigrants share the same traits that Americans, particularly conservative Americans, value: things like hard work, loyalty and family. There are lots of people who have never met an immigrant or refugee, whose opinions on immigrants are shaped by cable TV pundits or Trump’s \u003ca href=\"https://apnews.com/20cb3e3adefa45eb933a7ac6acc207d6\" target=\"_blank\">preoccupation with crimes committed by immigrants\u003c/a>. The Perennial Plate team aims to present immigrant families as just another neighborhood family, one who bickers and burns food and laughs together the same way the viewer and their family does.\u003c/p>\n\u003cp>“I want people to develop a human connection with someone that they might not normally have,” Klein said. If you’ve never met an immigrant from Somalia or Mexico, and all you know is that they’re \u003ca href=\"https://assets.donaldjtrump.com/Immigration-Reform-Trump.pdf\" target=\"_blank\">committing crimes and taking our jobs\u003c/a>, Klein hopes his films might change your attitude. “Suddenly you see a film [and] you really like this person's personality, and just thinking a little bit differently about [immigration], that’s all we can really hope for. We hope that spirals into a different way of thinking about the way our government approaches those groups of people.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Change is oftentimes pretty vague,” Klein added. “For us, it’s about doing the little piece that we can, and in our case, what we can do is tell stories. And stories are very powerful.”\u003c/p>\n\n","blocks":[],"excerpt":"The popular web series wants to target moderate voters with Facebook ads telling positive immigrant stories.","status":"publish","parent":0,"modified":1492545556,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1066},"headData":{"title":"Can The Perennial Plate Change Your Mind Through Your Facebook Newsfeed? | KQED","description":"The popular web series wants to target moderate voters with Facebook ads telling positive immigrant stories.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"116831 https://ww2.kqed.org/bayareabites/?p=116831","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/18/can-the-perennial-plate-change-your-mind-through-your-facebook-newsfeed/","disqusTitle":"Can The Perennial Plate Change Your Mind Through Your Facebook Newsfeed?","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","path":"/bayareabites/116831/can-the-perennial-plate-change-your-mind-through-your-facebook-newsfeed","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the election results started trickling in last November, Daniel Klein started thinking about how he could make a difference. He knew that whatever he did would likely involve filmmaking. Since 2009, he and his wife Mirra Fine had produced the \u003ca href=\"http://www.theperennialplate.com/\" target=\"_blank\">Perennial Plate\u003c/a>, whose weekly episodes explored sustainable eating through the lens of a variety of food professionals, like a Sri Lankan tea farmer or a Spanish duck farmer producing humane foie gras. The show was a success, earning a robust following and two James Beard Awards. But after the election, Klein wanted to reach a different audience: “How do we not just make these films to make ourselves feel good?” he asked himself. “How are we actually going to make them effective in changing hearts and minds?”\u003c/p>\n\u003cfigure id=\"attachment_116832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o.jpg\" alt=\"A still from a Perennial Plate episode set in China.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8448182199_3b527d6ae9_o-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A still from a Perennial Plate episode set in China. \u003ccite>(The Perennial Plate )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Klein read election post-mortems, one thing kept sticking out. Many pundits seized upon fake news on Facebook as a major factor in President Trump’s unexpected victory--a \u003ca href=\"http://graphics.wsj.com/blue-feed-red-feed/\" target=\"_blank\">popular \u003cem>Wall Street Journal\u003c/em> graphic\u003c/a> demonstrated the schism between news stories that appeared on liberal newsfeeds (pieces on how much undocumented immigrants contribute in taxes, “The Best Science Shows That Guns Do Not Save Lives”) and their conservative counterparts (stories on why Canada’s welcome of Muslim immigrants is a bad idea, a “GUN CONTROL FAIL”). Klein had an idea. What if he and Fine harnessed the power of Facebook’s targeted advertising, a key ingredient to so-called “fake news,” and used it for good?\u003c/p>\n\u003cfigure id=\"attachment_116834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/34006471715_49aa192054_o.jpg\" alt=\"The Perennial Plate team, from left: James Klein, Mirra Fine, Daniel Klein and Hunter Johnson.\" width=\"1920\" height=\"1268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-1180x779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-960x634.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/34006471715_49aa192054_o-520x343.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial Plate team, from left: James Klein, Mirra Fine, Daniel Klein and Hunter Johnson. \u003ccite>(The Perennial Plate )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s the idea behind their new project, “\u003ca href=\"https://www.kickstarter.com/projects/588580164/resistance-through-storytelling\" target=\"_blank\">Resistance Through Storytelling\u003c/a>.” Klein, Fine and filmmaker Hunter Johnson plan to create short documentaries about five different immigrant or refugee families across the United States, centered around a cross-generational family dinner where each member discusses their immigration experience. The team will then distribute the films through Facebook’s hyper-stratified targeting options, aiming for moderate voters in swing states--selecting, say, people who live in Wisconsin and like the Packers--to combat what Klein calls the “anti-immigration echo chamber” in some newsfeeds.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeoLink","attributes":{"named":{"vimeoId":"210462526"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>“Almost every undocumented immigrant [coming] to this country is just looking for a better life, and refugees--who suffer more than pretty much anybody on the planet--are also looking for that opportunity,” he said. “We want people to think about how we’re all connected in the United States, and stray from the policies the government is putting in place that are pulling us apart, rather than bringing us together.”\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>Almost every culture has a tradition of family meals, Klein points out. “By telling these personal, beautiful and inspiring stories, I think there’s an opportunity to get someone to have a little different perspective on one family or a group of people or culture,” he said.\u003c/p>\n\u003cfigure id=\"attachment_116836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM.jpg\" alt=\"The breakdown of how the team will spend their Kickstarter funding.\" width=\"1920\" height=\"1076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-800x448.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-768x430.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-1180x661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-960x538.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-Shot-2017-03-22-at-9.47.25-PM-520x291.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The breakdown of how the team will spend their Kickstarter funding. \u003ccite>(The Perennial Plate )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s an ambitious project. Klein and his team are asking $50,000 from \u003ca href=\"https://www.kickstarter.com/projects/588580164/resistance-through-storytelling\" target=\"_blank\">their Kickstarter\u003c/a>: half for the filmmaking and half for their Facebook advertising budget. They’ve currently raised more than half, but still need to raise the rest before their deadline on April 27. It’s a more expensive and overtly political venture than the Perennial Plate, but Klein believes it’s worth it to to break up newsfeeds featuring the same narrative. That homogeneity in news sources is what got us into this mess, he says.\u003c/p>\n\u003cp>“When you are in a bubble, you tend to stick with the people around you, with the influences you have,” he said. “If your Facebook feed is anything like mine, [it’s] a constant bombardment of ideas that ring true to what I already believe instead of trying to expand my horizons.”\u003c/p>\n\u003cp>Klein isn’t sure what families he’ll be featuring. He’s looking into families in California, in places like the Bay Area, to get the perspective of families living in sanctuary cities. Klein and Fine live in Minnesota, home to the \u003ca href=\"https://en.wikipedia.org/wiki/History_of_the_Somalis_in_Minneapolis%E2%80%93Saint_Paul\" target=\"_blank\">largest concentration\u003c/a> of Somali immigrants in the US, and they’d like to show how Trump’s travel ban and deportation threats (ICE currently plans to \u003ca href=\"http://www.newsweek.com/4000-somalis-deportation-us-ambassador-581498\" target=\"_blank\">deport about 4,000 Somali immigrants\u003c/a>) are affecting the population. The project’s aesthetics will likely change and shift over time, but there’s one thing that Klein is already sure of: the tone of the films.\u003c/p>\n\u003cfigure id=\"attachment_116830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/8435524233_749cca97ad_k.jpg\" alt=\"Fine and Klein in Gujarat, India.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/8435524233_749cca97ad_k-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fine and Klein in Gujarat, India. \u003ccite>(The Perennial Plate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He doesn’t want to play the part of the smug liberal, lecturing people about how they should vote. His main goal, he says, is to show viewers that immigrants share the same traits that Americans, particularly conservative Americans, value: things like hard work, loyalty and family. There are lots of people who have never met an immigrant or refugee, whose opinions on immigrants are shaped by cable TV pundits or Trump’s \u003ca href=\"https://apnews.com/20cb3e3adefa45eb933a7ac6acc207d6\" target=\"_blank\">preoccupation with crimes committed by immigrants\u003c/a>. The Perennial Plate team aims to present immigrant families as just another neighborhood family, one who bickers and burns food and laughs together the same way the viewer and their family does.\u003c/p>\n\u003cp>“I want people to develop a human connection with someone that they might not normally have,” Klein said. If you’ve never met an immigrant from Somalia or Mexico, and all you know is that they’re \u003ca href=\"https://assets.donaldjtrump.com/Immigration-Reform-Trump.pdf\" target=\"_blank\">committing crimes and taking our jobs\u003c/a>, Klein hopes his films might change your attitude. “Suddenly you see a film [and] you really like this person's personality, and just thinking a little bit differently about [immigration], that’s all we can really hope for. We hope that spirals into a different way of thinking about the way our government approaches those groups of people.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Change is oftentimes pretty vague,” Klein added. “For us, it’s about doing the little piece that we can, and in our case, what we can do is tell stories. And stories are very powerful.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116831/can-the-perennial-plate-change-your-mind-through-your-facebook-newsfeed","authors":["5566"],"categories":["bayareabites_11028","bayareabites_4084","bayareabites_2035"],"tags":["bayareabites_8917","bayareabites_3510","bayareabites_9452","bayareabites_9453"],"featImg":"bayareabites_116835","label":"source_bayareabites_116831"},"bayareabites_47561":{"type":"posts","id":"bayareabites_47561","meta":{"index":"posts_1591205157","site":"bayareabites","id":"47561","score":null,"sort":[1344955969000]},"guestAuthors":[],"slug":"the-perennial-plate-real-food-world-tour","title":" The Perennial Plate: Real Food World Tour","publishDate":1344955969,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate560.jpg\" alt=\"The Perennial Plate is going around the world!\" title=\"The Perennial Plate is going around the world!\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-47565\">\u003c/a>\u003c/p>\n\u003cp>I'm very excited to announce the best job that I will probably ever have. \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, the online weekly documentary series about sustainable and adventurous eating is going around the world! We are partnering with \u003ca href=\"http://www.intrepidtravel.com/\">Intrepid Travel\u003c/a>, the responsible, experiential travel company for a series of international episodes that will explore the wonders, complexities and stories behind an ever more connected global food system. We're announcing the series in a slightly different fashion, with a two-minute cartoon, capturing the history and future of our web series.\u003c/p>\n\u003cp>The international episodes will begin in October 2012, with Japan and China followed by travel through India, Sri Lanka, Spain, Morocco, Italy, Turkey, Argentina, Brazil, South Africa and Ethiopia. The series will stretch over a period of a year-and-a-half, showcasing the people, practices and communities that support, and are inspiring, sustainable eating around the world. Please watch the video, and join us on the adventure, we'll be posting travel updates and pictures from the world on \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> website.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/47399155\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"I'm very excited to announce the best job that I will probably ever have. \u003cstrong>The Perennial Plate\u003c/strong>, the online weekly documentary series about sustainable and adventurous eating is going around the world!","status":"publish","parent":0,"modified":1344955990,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://player.vimeo.com/video/47399155"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":176},"headData":{"title":"The Perennial Plate: Real Food World Tour | KQED","description":"I'm very excited to announce the best job that I will probably ever have. The Perennial Plate, the online weekly documentary series about sustainable and adventurous eating is going around the world!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"47561 http://blogs.kqed.org/bayareabites/?p=47561","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/14/the-perennial-plate-real-food-world-tour/","disqusTitle":" The Perennial Plate: Real Food World Tour","path":"/bayareabites/47561/the-perennial-plate-real-food-world-tour","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate560.jpg\" alt=\"The Perennial Plate is going around the world!\" title=\"The Perennial Plate is going around the world!\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-47565\">\u003c/a>\u003c/p>\n\u003cp>I'm very excited to announce the best job that I will probably ever have. \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, the online weekly documentary series about sustainable and adventurous eating is going around the world! We are partnering with \u003ca href=\"http://www.intrepidtravel.com/\">Intrepid Travel\u003c/a>, the responsible, experiential travel company for a series of international episodes that will explore the wonders, complexities and stories behind an ever more connected global food system. We're announcing the series in a slightly different fashion, with a two-minute cartoon, capturing the history and future of our web series.\u003c/p>\n\u003cp>The international episodes will begin in October 2012, with Japan and China followed by travel through India, Sri Lanka, Spain, Morocco, Italy, Turkey, Argentina, Brazil, South Africa and Ethiopia. The series will stretch over a period of a year-and-a-half, showcasing the people, practices and communities that support, and are inspiring, sustainable eating around the world. Please watch the video, and join us on the adventure, we'll be posting travel updates and pictures from the world on \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> website.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/47399155\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/47561/the-perennial-plate-real-food-world-tour","authors":["5129"],"categories":["bayareabites_752","bayareabites_1865","bayareabites_60","bayareabites_61","bayareabites_1593"],"tags":["bayareabites_8917","bayareabites_8916"],"featImg":"bayareabites_47565","label":"bayareabites"},"bayareabites_31030":{"type":"posts","id":"bayareabites_31030","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31030","score":null,"sort":[1312216080000]},"guestAuthors":[],"slug":"the-perennial-plate-california-gleaning-farm-to-pantry","title":"The Perennial Plate: California Gleaning - Farm to Pantry","publishDate":1312216080,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.theperennialplate.com/episodes/2011/08/episode-64-california-gleaning/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gleaning-perennialplate.jpg\" alt=\"Gleaning - Farm to Pantry. Photo: The Perennial Plate\" title=\"Gleaning - Farm to Pantry. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-31032\">\u003c/a>\u003cbr>\n\u003cem>Gleaning with Farm to Pantry. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate:\u003c/a> \u003cstrong>Adventurous and Sustainable Eating - Episode 64: California Gleaning\u003c/strong>\u003cbr>\nNorthern California is a bountiful area. So bountiful that there are often leftovers. This is usually the case with most farms. In order to make way for bad yields, bad weather, and unexpected disasters, (or just to make sure they have enough to satisfy their customers), most farms will end up with more than they can sell. What happens to all that extra produce? In the case of Healdsburg California, an organization called \u003ca href=\"http://www.farmtopantry.org/\">Farm to Pantry\u003c/a> picks it, packs it up and delivers it to various locations \"in need.\" It’s selfless, necessary and wonderful. Watch this video to follow the food from harvest to rehab center.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/27129511?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Gleaning is the collection and use of excess food from farms. In this episode, we participate in gleaning with the organization, Farm to Pantry in Healdsburg, CA and use the produce to cook at a homeless shelter and rehab center.","status":"publish","parent":0,"modified":1312216080,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://player.vimeo.com/video/27129511"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":130},"headData":{"title":"The Perennial Plate: California Gleaning - Farm to Pantry | KQED","description":"Gleaning is the collection and use of excess food from farms. In this episode, we participate in gleaning with the organization, Farm to Pantry in Healdsburg, CA and use the produce to cook at a homeless shelter and rehab center.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"31030 http://blogs.kqed.org/bayareabites/?p=31030","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/01/the-perennial-plate-california-gleaning-farm-to-pantry/","disqusTitle":"The Perennial Plate: California Gleaning - Farm to Pantry","path":"/bayareabites/31030/the-perennial-plate-california-gleaning-farm-to-pantry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.theperennialplate.com/episodes/2011/08/episode-64-california-gleaning/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gleaning-perennialplate.jpg\" alt=\"Gleaning - Farm to Pantry. Photo: The Perennial Plate\" title=\"Gleaning - Farm to Pantry. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-31032\">\u003c/a>\u003cbr>\n\u003cem>Gleaning with Farm to Pantry. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate:\u003c/a> \u003cstrong>Adventurous and Sustainable Eating - Episode 64: California Gleaning\u003c/strong>\u003cbr>\nNorthern California is a bountiful area. So bountiful that there are often leftovers. This is usually the case with most farms. In order to make way for bad yields, bad weather, and unexpected disasters, (or just to make sure they have enough to satisfy their customers), most farms will end up with more than they can sell. What happens to all that extra produce? In the case of Healdsburg California, an organization called \u003ca href=\"http://www.farmtopantry.org/\">Farm to Pantry\u003c/a> picks it, packs it up and delivers it to various locations \"in need.\" It’s selfless, necessary and wonderful. Watch this video to follow the food from harvest to rehab center.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/27129511?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31030/the-perennial-plate-california-gleaning-farm-to-pantry","authors":["5129"],"categories":["bayareabites_109","bayareabites_3032","bayareabites_2554","bayareabites_1875","bayareabites_60","bayareabites_61","bayareabites_1593"],"tags":["bayareabites_8917","bayareabites_9568","bayareabites_8572","bayareabites_8916"],"featImg":"bayareabites_31032","label":"bayareabites"},"bayareabites_30683":{"type":"posts","id":"bayareabites_30683","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30683","score":null,"sort":[1311585675000]},"guestAuthors":[],"slug":"the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video","title":"The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)","publishDate":1311585675,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Daniel Klein, creator of The Perennial Plate, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef Samin Nostrat they visited three local farms, gathered stories, harvested food and then created a Tartine Afterhours dinner at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. ","status":"publish","parent":0,"modified":1311613953,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://player.vimeo.com/video/26817145"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":964},"headData":{"title":"The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO) | KQED","description":"Daniel Klein, creator of The Perennial Plate, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef Samin Nostrat they visited three local farms, gathered stories, harvested food and then created a Tartine Afterhours dinner at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"30683 http://blogs.kqed.org/bayareabites/?p=30683","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/25/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video/","disqusTitle":"The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)","path":"/bayareabites/30683/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\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>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30683/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video","authors":["5014"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2638","bayareabites_1874","bayareabites_1865","bayareabites_2554","bayareabites_1807","bayareabites_60","bayareabites_61","bayareabites_1593"],"tags":["bayareabites_8917","bayareabites_9544","bayareabites_9454","bayareabites_9545","bayareabites_9455","bayareabites_3147","bayareabites_9456","bayareabites_9056","bayareabites_8916"],"featImg":"bayareabites_30702","label":"bayareabites"},"bayareabites_29749":{"type":"posts","id":"bayareabites_29749","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29749","score":null,"sort":[1309378211000]},"guestAuthors":[],"slug":"5-questions-for-the-perennial-plates-daniel-klein","title":"5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner","publishDate":1309378211,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Perennial Plate, the weekly web series documenting a real food road trip around the country, takes a culinary spin through the Bay Area this week. Find out what's cooking here for edible adventurer Daniel Klein.\r\n","status":"publish","parent":0,"modified":1490819158,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1089},"headData":{"title":"5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner | KQED","description":"The Perennial Plate, the weekly web series documenting a real food road trip around the country, takes a culinary spin through the Bay Area this week. Find out what's cooking here for edible adventurer Daniel Klein.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"29749 http://blogs.kqed.org/bayareabites/?p=29749","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/","disqusTitle":"5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner","path":"/bayareabites/29749/5-questions-for-the-perennial-plates-daniel-klein","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \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>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29749/5-questions-for-the-perennial-plates-daniel-klein","authors":["5125","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_1875","bayareabites_1807","bayareabites_1593"],"tags":["bayareabites_8917","bayareabites_472","bayareabites_8437","bayareabites_9452","bayareabites_9454","bayareabites_4149","bayareabites_9455","bayareabites_9456","bayareabites_9056","bayareabites_8916"],"featImg":"bayareabites_29784","label":"bayareabites"},"bayareabites_27074":{"type":"posts","id":"bayareabites_27074","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27074","score":null,"sort":[1304175652000]},"guestAuthors":[],"slug":"the-perennial-plate-spring-pizza-party-with-foraged-pesto","title":"The Perennial Plate: Spring Pizza Party with Foraged Pesto","publishDate":1304175652,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27083\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/DK-making-pizza300.jpg\" alt=\"Daniel Klein making pizza. Photo by Stephanie Watts\" title=\"Daniel Klein making pizza. Photo by Stephanie Watts\" width=\"300\" height=\"450\" class=\"size-full wp-image-27083\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein making pizza. Photo by Stephanie Watts\u003c/figcaption>\u003c/figure>\n\u003cp>Today, after the last of the snow in our backyard melted, it snowed again. It has been a long winter -- as it usually is in Minnesota (although I’ve only experienced two). This extended period of long-underwear, wool socks, and root vegetable stews is the reason why more people don’t live here. But as the snow melts and the temperature rises above 32 degrees, there is real joy. It’s not just a nice day for us… it’s excitement, anticipation and even a relaxation (of whatever muscles are used in shivering). And for me, most of all, it’s the search for wild foods that gets me out walking in the woods.\u003c/p>\n\u003cp>Over the course of the last year making episodes about food in Minnesota, of all the topics, foraging has been the most prominent. I suppose it is so with any subject, but the more you learn, the more wonderful and intriguing it becomes. A walk in the woods is not just beautiful, it is a shopping trip and a treasure hunt. So this time of year is the most exciting of all.\u003c/p>\n\u003cp>At this point in April when we (Minnesotans) have a few wild edibles popping out of the ground, you (Californians) have been eating them for months. But that doesn't make them any less special. So, this last Saturday we had a pizza party in celebration of Spring. It was quite ironic as the temperature dropped into the 30's that evening. Regardless, that morning we went foraging for the first of spring's offerings. A ritual that I wish was part of every cooking job: first go harvest, then go cook.\u003c/p>\n\u003cp>We found garlic mustard, nettles, ramps, daylilies and dandelion greens. The nettles were small and purple in color. They aren't woodsy or bitter at this point, more like spinach. We used these as a base for our pesto. The ramps were still a little young, so we didn't over pick them. If you haven't had a ramp yet, they are garlicky and delicious. I usually use the leaves for pesto while pickling the stems. The daylilies are shooting up all along the edge of my house, if you get them when they are young, they add a nice crunch with a very slight onion flavor. And dandelion greens -- they are bitter of course, but add a taste that connects you to the earth. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ramp Pesto\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 part ramp leaves\u003c/li>\n\u003cli>3 parts nettles\u003c/li>\n\u003cli>1 part garlic mustard\u003c/li>\n\u003cli>1 part dandelion greens\u003c/li>\n\u003cli>1/2 part Extra Virgin Olive oil (more if needed)\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlanch the nettles in hot water followed by an ice bath. Wring out the water. Puree all the ingredients together. You can add nuts or Parmesan if you want, but we we're going for more of a sauce type consistency. This could be used in pasta or as a sauce for more full flavored fish or a lighter meat. We used it on pizza, with a few dollops of chevre and cooked it in a wood-fired oven then garnished with some micro greens. A delicious spring.\u003c/p>\n\u003chr>\n\u003cp>Recipe: \u003cstrong>Pizza Dough\u003c/strong>\u003c/p>\n\u003cp>The pizza oven and the levain used in the dough were both created by Lisa Ringer of \u003ca href=\"http://twoponygardens.com/\">Two Pony Gardens\u003c/a>. She spent the last year collecting large stones from her property to decorate the oven all the while managing her wild yeast \"mother.\" I used her levain to create my pizza dough, no commercial yeast added.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 Cup levain\u003c/li>\n\u003cli>3 Cups flour\u003c/li>\n\u003cli>1/2 Cup warm water\u003c/li>\n\u003cli>2 Tablespoons EVO\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBecause I was making dough for 150, I mixed the dough in a mixer. But for a small batch, do it in a bowl. Add a little extra water if necessary, you want the dough to be nice and wet. Once the dough is formed (as little mixing as possible, just knead until combined), I let it rise for a couple hours in the kitchen and then overnight in the fridge. The next morning, I divided it into small balls, covered with a damp towel and let it slowly rise again until i was ready to cook the pizzas. In the heat of a wood-fired oven they don't take more than a minute. \u003c/p>\n\n","blocks":[],"excerpt":"Daniel Klein forages for wild edibles in Minnesota and makes Ramp Pesto for a pizza party to celebrate Spring.","status":"publish","parent":0,"modified":1312425813,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":734},"headData":{"title":"The Perennial Plate: Spring Pizza Party with Foraged Pesto | KQED","description":"Daniel Klein forages for wild edibles in Minnesota and makes Ramp Pesto for a pizza party to celebrate Spring.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"27074 http://blogs.kqed.org/bayareabites/?p=27074","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/30/the-perennial-plate-spring-pizza-party-with-foraged-pesto/","disqusTitle":"The Perennial Plate: Spring Pizza Party with Foraged Pesto","path":"/bayareabites/27074/the-perennial-plate-spring-pizza-party-with-foraged-pesto","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27083\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/DK-making-pizza300.jpg\" alt=\"Daniel Klein making pizza. Photo by Stephanie Watts\" title=\"Daniel Klein making pizza. Photo by Stephanie Watts\" width=\"300\" height=\"450\" class=\"size-full wp-image-27083\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein making pizza. Photo by Stephanie Watts\u003c/figcaption>\u003c/figure>\n\u003cp>Today, after the last of the snow in our backyard melted, it snowed again. It has been a long winter -- as it usually is in Minnesota (although I’ve only experienced two). This extended period of long-underwear, wool socks, and root vegetable stews is the reason why more people don’t live here. But as the snow melts and the temperature rises above 32 degrees, there is real joy. It’s not just a nice day for us… it’s excitement, anticipation and even a relaxation (of whatever muscles are used in shivering). And for me, most of all, it’s the search for wild foods that gets me out walking in the woods.\u003c/p>\n\u003cp>Over the course of the last year making episodes about food in Minnesota, of all the topics, foraging has been the most prominent. I suppose it is so with any subject, but the more you learn, the more wonderful and intriguing it becomes. A walk in the woods is not just beautiful, it is a shopping trip and a treasure hunt. So this time of year is the most exciting of all.\u003c/p>\n\u003cp>At this point in April when we (Minnesotans) have a few wild edibles popping out of the ground, you (Californians) have been eating them for months. But that doesn't make them any less special. So, this last Saturday we had a pizza party in celebration of Spring. It was quite ironic as the temperature dropped into the 30's that evening. Regardless, that morning we went foraging for the first of spring's offerings. A ritual that I wish was part of every cooking job: first go harvest, then go cook.\u003c/p>\n\u003cp>We found garlic mustard, nettles, ramps, daylilies and dandelion greens. The nettles were small and purple in color. They aren't woodsy or bitter at this point, more like spinach. We used these as a base for our pesto. The ramps were still a little young, so we didn't over pick them. If you haven't had a ramp yet, they are garlicky and delicious. I usually use the leaves for pesto while pickling the stems. The daylilies are shooting up all along the edge of my house, if you get them when they are young, they add a nice crunch with a very slight onion flavor. And dandelion greens -- they are bitter of course, but add a taste that connects you to the earth. \u003cbr clear=\"all\">\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>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ramp Pesto\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 part ramp leaves\u003c/li>\n\u003cli>3 parts nettles\u003c/li>\n\u003cli>1 part garlic mustard\u003c/li>\n\u003cli>1 part dandelion greens\u003c/li>\n\u003cli>1/2 part Extra Virgin Olive oil (more if needed)\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlanch the nettles in hot water followed by an ice bath. Wring out the water. Puree all the ingredients together. You can add nuts or Parmesan if you want, but we we're going for more of a sauce type consistency. This could be used in pasta or as a sauce for more full flavored fish or a lighter meat. We used it on pizza, with a few dollops of chevre and cooked it in a wood-fired oven then garnished with some micro greens. A delicious spring.\u003c/p>\n\u003chr>\n\u003cp>Recipe: \u003cstrong>Pizza Dough\u003c/strong>\u003c/p>\n\u003cp>The pizza oven and the levain used in the dough were both created by Lisa Ringer of \u003ca href=\"http://twoponygardens.com/\">Two Pony Gardens\u003c/a>. She spent the last year collecting large stones from her property to decorate the oven all the while managing her wild yeast \"mother.\" I used her levain to create my pizza dough, no commercial yeast added.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 Cup levain\u003c/li>\n\u003cli>3 Cups flour\u003c/li>\n\u003cli>1/2 Cup warm water\u003c/li>\n\u003cli>2 Tablespoons EVO\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBecause I was making dough for 150, I mixed the dough in a mixer. But for a small batch, do it in a bowl. Add a little extra water if necessary, you want the dough to be nice and wet. Once the dough is formed (as little mixing as possible, just knead until combined), I let it rise for a couple hours in the kitchen and then overnight in the fridge. The next morning, I divided it into small balls, covered with a damp towel and let it slowly rise again until i was ready to cook the pizzas. In the heat of a wood-fired oven they don't take more than a minute. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27074/the-perennial-plate-spring-pizza-party-with-foraged-pesto","authors":["5129"],"categories":["bayareabites_2638","bayareabites_60"],"tags":["bayareabites_8917","bayareabites_2196","bayareabites_472","bayareabites_9263","bayareabites_1302","bayareabites_9261","bayareabites_8987","bayareabites_443","bayareabites_9262","bayareabites_9259","bayareabites_9260","bayareabites_8916","bayareabites_3251"],"label":"bayareabites"},"bayareabites_25277":{"type":"posts","id":"bayareabites_25277","meta":{"index":"posts_1591205157","site":"bayareabites","id":"25277","score":null,"sort":[1300721744000]},"guestAuthors":[],"slug":"the-perennial-plates-real-food-road-trip-qa-with-daniel-klein","title":"The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein ","publishDate":1300721744,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.theperennialplate.com/about/\">The Perennial Plate\u003c/a> is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, Daniel and cameragirl Mirra Fine released short films about good food. In Season Two, they will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> asked Daniel about Season Two's \u003cem>Real Food Road Trip\u003c/em> -- the mission, the project, the plan for the Bay Area and how people can participate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-jumping.jpg\" alt=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" title=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25324\">\u003cbr>\n\u003cem>Daniel Klein and Mirra Fine jump for joy in front of the vehicle that will take them on the Real Food Road Trip. Photo: Tim Klein\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>BAB:\u003c/em> What is the mission of you trip? How does a road trip around the country fit in with your project? What do you expect to accomplish? Why did you choose the specific destinations you plan to explore?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The mission of our trip is to explore and promote what good food is in this country. What “good food” or “real food” means is, of course, up for question. And we don’t pretend to know. This trip is about engaging and learning with the people who are passionate about their food.\u003c/p>\n\u003cp>The first phase of The Perennial Plate was about Minnesota. It was extremely local and/or regional. There is fantastic stuff happening here, much like the rest of the country. We couldn’t move on and just do a year in Iowa, so we decided to take on the whole country and show glimpses of these places in all their similarities and differences. It also just seemed like the logical next step for the show.\u003c/p>\n\u003cp>We expect to learn a lot. What I film is generally something I want to learn about, so we just bring the viewers along on that same educational and entertaining journey. Beyond learning, we hope to meet (and entertain) a lot of people, and develop a project that is a real celebration of all that goes into food (animals, the earth, water, money, politics, humans, love).\u003c/p>\n\u003cp>The destinations on our map are not set in stone. We want this journey to be guided by the people who \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">submit ideas\u003c/a>, or have stories to tell. We drew a map of places we wanted to visit, but it will surely change and develop.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/map\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/real-food-roadtrip.jpg\" alt=\"The Perennial Plate Real Food Road Trip map\" title=\"The Perennial Plate Real Food Road Trip map\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-25307\">\u003c/a>\u003cbr>\n\u003cem>Real Food Road Trip Map. Illustration: Mirra Fine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> After a year documenting local Minnesota food + farming what kinds of local stories will you seek from specific regions? Are you going to try to capture the essence of the local cuisine? Or are you just looking for compelling stories? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are some regions where we really want to focus on the food that makes that place famous, but other places we’ll avoid the obvious choices. The truth of the matter is we don’t know yet. In the first few days of announcing the project, we received hundreds of story ideas, we are still sorting through them.\u003c/p>\n\u003cp>We are looking for compelling stories most of all. But each episode will vary. One week may just cover “Iowa” and have several short stories about food in that state. Another week could be a more in depth look at just one fisherman in Louisiana. We don’t like to repeat a format each week, and we think that changing things up keeps people coming back. One thing that will stay constant is that each week will keep moving, we’ve only got 6 months to cross the country.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> When do you anticipate being in the Bay Area? What types of stories are you looking for to capture the food culture of the Bay Area? Do you have anything lined up yet? How can people submit their stories?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We expect to be in the Bay Area in late June, early July. I am really excited about the Bay Area, but also a little nervous. There are so many stories there, it seems like everyone and there brother is involved with food in some way. So we could do something on just how prevalent and awesome good food is. We have been in touch with a number of folks in the Bay Area, but nothing is confirmed yet. On our website we also got hundreds of stories from across the US, many were from the Bay Area. We are still accepting ideas on our site, please: \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">Tell Us Your Local Food Story\u003c/a>.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Mirra-Filming500.jpg\" alt=\"Mirra Filming with second camera. Photo: Chuck Peterson\" title=\"Mirra Filming with second camera. Photo: Chuck Peterson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25371\">\u003cbr>\n\u003cem>Mirra Filming with second camera. Photo: \u003ca href=\"http://duskwindfarm.blogspot.com/\">Chuck Peterson\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I am curious about your production process -- how will you produce segments while on the road? What kind of setup do you have?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Working from the road is going to be a challenge, however after filming and editing 52 videos, we are relatively proficient in the process. Our setup will include a laptop, many hard drives, 2 cameras (one HD video camera and one DSLR camera that will be used to film occasionally but more often to capture pictures for our blog and the post-trip cookbook).\u003c/p>\n\u003cp>Our plan is to always be a week ahead of our videos, so its pretty real time. We are leaving on May 9th and we will release our first video on the 16th. We will film an episode every week as well as extra footage that may not make it into the series, but could appear in a film or mini-series version of the project.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I hear that Mirra, your vegetarian girlfriend and videographer will be blogging to document your journey in addition to shooting the segments. You say she will provide a vegetarian perspective to the experience -- what does that mean? Why do you want to include this POV?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-cooking.jpg\" alt=\"Daniel and Mirra working together. Photo: Stephanie Watts\" title=\"Daniel and Mirra working together. Photo: Stephanie Watts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25338\">\u003cbr>\n\u003cem>Daniel and Mirra working together at a Harvest Dinner. Photo: Stephanie Watts\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Mirra will be \u003ca href=\"http://www.theperennialplate.com/blog/2011/03/who-dat-the-perennial-plate-vegetarian/\">blogging\u003c/a>. She’s always been a part of the project, though very behind the scenes. But she is a funny writer with a very different POV from my own (when it comes to food). We say she will bring a vegetarian perspective, but really she will just bring her own thoughts to the project, they just happen to be vegetarian. That means when I am excited about some meat, or discussing the morality of killing an animal, she may have something different to say. It won’t all be serious of course, I expect her to make fun of me often. \u003c/p>\n\u003cp>The show is very much about connecting people to their food and making them think about it. We are learning and don’t know the answers, so by having two very different food perspectives, we are playing to that concept of dialogue and reason. Also, the first episode turned Mirra into a vegetarian -- it may do the same to others -- and that’s ok. The more folks are conscious about what they eat, the better.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pumpkin-bread-pudding-menu.jpg\" alt=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" title=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" width=\"507\" height=\"250\" class=\"alignnone size-full wp-image-25350\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.theperennialplate.com/recipes/2011/01/butternut-and-apple-bread-pudding/\">Bread Pudding\u003c/a> + Pumpkin Soup and Harvest Dinner Menu. Photos: Stephanie Watts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> You also talk about doing events while on the road that people can get involved in. Can you clarify the details for people that might be interested? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are two types of events: harvest dinner and screening. We are working on a 30 minute version of the Minnesota series that we will be showing across the country (along with a Q&A). These screenings can be in at a restaurant, farm, home, theatre... wherever there is space and the appropriate equipment for screening as well as a reasonable size crowd (20+)\u003c/p>\n\u003cp>For the dinners, we will be cook (and film) and promote the dinner. The host is expected to organize the location, kitchen, money (for food) as well as bring together the guests. The event can be a fundraiser for an organization, a farm or The Perennial Plate. Events must have at least 20 people.\u003c/p>\n\u003cp>To host an event, please \u003ca href=\"http://www.theperennialplate.com/get-involved/host-an-event/\">Submit Your Idea\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>\u003cem>BAB:\u003c/em> Is the Perennial Plate slated to become a documentary film? A TV series?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We plan on turning the 6 months of filming into a documentary film or mini-series. Although we are releasing a video every week, we will be filming other content that will make this next phase possible.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How have you funded your project for the past year? How do you plan to fund your upcoming Real Food Road Trip?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Last year was funded out of pocket as well as through crowd funding and hosting harvest dinners. For Season 2 we are raising $20K on Kickstarter (\u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Please Donate!\u003c/a>) and also looking for sponsors. It's a lot cheaper to drive around Minnesota than to drive cross-country. We want the viewership to both guide the trip as well as help pay for it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> What do you hope people will learn from The Perennial Plate?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> I hope people are entertained and through that entertainment, become more engaged with what they eat. Even if they go in a different direction than I would, if they are thinking and making a choice about it, that is positive.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How has your project affected the way you view food? View life?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The project has made me more open minded about food. I don’t think there is one answer, and when you meet with people who have different points of view, but a similar passion for making good food available, you realize that this process has many paths.\u003c/p>\n\u003cp>The project has made me look differently at filmmaking and storytelling. I focus more on the person and less on the project, looking for moments of humanity rather than a clear explanation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a> | \u003ca href=\"http://twitter.com/#!/perennialplate\">Twitter\u003c/a> | \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Facebook\u003c/a> | \u003ca href=\"http://foursquare.com/perennialplate\">Foursquare\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/20990152?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating. In Season Two, Daniel Klein and Mirra Fine will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. BAB asked Daniel about the mission, the project, the plan for the Bay Area and how people can participate.","status":"publish","parent":0,"modified":1300723212,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://player.vimeo.com/video/20990152"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1651},"headData":{"title":"The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein | KQED","description":"The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating. In Season Two, Daniel Klein and Mirra Fine will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. BAB asked Daniel about the mission, the project, the plan for the Bay Area and how people can participate.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"25277 http://blogs.kqed.org/bayareabites/?p=25277","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/","disqusTitle":"The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein ","path":"/bayareabites/25277/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.theperennialplate.com/about/\">The Perennial Plate\u003c/a> is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, Daniel and cameragirl Mirra Fine released short films about good food. In Season Two, they will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> asked Daniel about Season Two's \u003cem>Real Food Road Trip\u003c/em> -- the mission, the project, the plan for the Bay Area and how people can participate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-jumping.jpg\" alt=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" title=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25324\">\u003cbr>\n\u003cem>Daniel Klein and Mirra Fine jump for joy in front of the vehicle that will take them on the Real Food Road Trip. Photo: Tim Klein\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>BAB:\u003c/em> What is the mission of you trip? How does a road trip around the country fit in with your project? What do you expect to accomplish? Why did you choose the specific destinations you plan to explore?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The mission of our trip is to explore and promote what good food is in this country. What “good food” or “real food” means is, of course, up for question. And we don’t pretend to know. This trip is about engaging and learning with the people who are passionate about their food.\u003c/p>\n\u003cp>The first phase of The Perennial Plate was about Minnesota. It was extremely local and/or regional. There is fantastic stuff happening here, much like the rest of the country. We couldn’t move on and just do a year in Iowa, so we decided to take on the whole country and show glimpses of these places in all their similarities and differences. It also just seemed like the logical next step for the show.\u003c/p>\n\u003cp>We expect to learn a lot. What I film is generally something I want to learn about, so we just bring the viewers along on that same educational and entertaining journey. Beyond learning, we hope to meet (and entertain) a lot of people, and develop a project that is a real celebration of all that goes into food (animals, the earth, water, money, politics, humans, love).\u003c/p>\n\u003cp>The destinations on our map are not set in stone. We want this journey to be guided by the people who \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">submit ideas\u003c/a>, or have stories to tell. We drew a map of places we wanted to visit, but it will surely change and develop.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/map\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/real-food-roadtrip.jpg\" alt=\"The Perennial Plate Real Food Road Trip map\" title=\"The Perennial Plate Real Food Road Trip map\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-25307\">\u003c/a>\u003cbr>\n\u003cem>Real Food Road Trip Map. Illustration: Mirra Fine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> After a year documenting local Minnesota food + farming what kinds of local stories will you seek from specific regions? Are you going to try to capture the essence of the local cuisine? Or are you just looking for compelling stories? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are some regions where we really want to focus on the food that makes that place famous, but other places we’ll avoid the obvious choices. The truth of the matter is we don’t know yet. In the first few days of announcing the project, we received hundreds of story ideas, we are still sorting through them.\u003c/p>\n\u003cp>We are looking for compelling stories most of all. But each episode will vary. One week may just cover “Iowa” and have several short stories about food in that state. Another week could be a more in depth look at just one fisherman in Louisiana. We don’t like to repeat a format each week, and we think that changing things up keeps people coming back. One thing that will stay constant is that each week will keep moving, we’ve only got 6 months to cross the country.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> When do you anticipate being in the Bay Area? What types of stories are you looking for to capture the food culture of the Bay Area? Do you have anything lined up yet? How can people submit their stories?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We expect to be in the Bay Area in late June, early July. I am really excited about the Bay Area, but also a little nervous. There are so many stories there, it seems like everyone and there brother is involved with food in some way. So we could do something on just how prevalent and awesome good food is. We have been in touch with a number of folks in the Bay Area, but nothing is confirmed yet. On our website we also got hundreds of stories from across the US, many were from the Bay Area. We are still accepting ideas on our site, please: \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">Tell Us Your Local Food Story\u003c/a>.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Mirra-Filming500.jpg\" alt=\"Mirra Filming with second camera. Photo: Chuck Peterson\" title=\"Mirra Filming with second camera. Photo: Chuck Peterson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25371\">\u003cbr>\n\u003cem>Mirra Filming with second camera. Photo: \u003ca href=\"http://duskwindfarm.blogspot.com/\">Chuck Peterson\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I am curious about your production process -- how will you produce segments while on the road? What kind of setup do you have?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Working from the road is going to be a challenge, however after filming and editing 52 videos, we are relatively proficient in the process. Our setup will include a laptop, many hard drives, 2 cameras (one HD video camera and one DSLR camera that will be used to film occasionally but more often to capture pictures for our blog and the post-trip cookbook).\u003c/p>\n\u003cp>Our plan is to always be a week ahead of our videos, so its pretty real time. We are leaving on May 9th and we will release our first video on the 16th. We will film an episode every week as well as extra footage that may not make it into the series, but could appear in a film or mini-series version of the project.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I hear that Mirra, your vegetarian girlfriend and videographer will be blogging to document your journey in addition to shooting the segments. You say she will provide a vegetarian perspective to the experience -- what does that mean? Why do you want to include this POV?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-cooking.jpg\" alt=\"Daniel and Mirra working together. Photo: Stephanie Watts\" title=\"Daniel and Mirra working together. Photo: Stephanie Watts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25338\">\u003cbr>\n\u003cem>Daniel and Mirra working together at a Harvest Dinner. Photo: Stephanie Watts\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Mirra will be \u003ca href=\"http://www.theperennialplate.com/blog/2011/03/who-dat-the-perennial-plate-vegetarian/\">blogging\u003c/a>. She’s always been a part of the project, though very behind the scenes. But she is a funny writer with a very different POV from my own (when it comes to food). We say she will bring a vegetarian perspective, but really she will just bring her own thoughts to the project, they just happen to be vegetarian. That means when I am excited about some meat, or discussing the morality of killing an animal, she may have something different to say. It won’t all be serious of course, I expect her to make fun of me often. \u003c/p>\n\u003cp>The show is very much about connecting people to their food and making them think about it. We are learning and don’t know the answers, so by having two very different food perspectives, we are playing to that concept of dialogue and reason. Also, the first episode turned Mirra into a vegetarian -- it may do the same to others -- and that’s ok. The more folks are conscious about what they eat, the better.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pumpkin-bread-pudding-menu.jpg\" alt=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" title=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" width=\"507\" height=\"250\" class=\"alignnone size-full wp-image-25350\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.theperennialplate.com/recipes/2011/01/butternut-and-apple-bread-pudding/\">Bread Pudding\u003c/a> + Pumpkin Soup and Harvest Dinner Menu. Photos: Stephanie Watts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> You also talk about doing events while on the road that people can get involved in. Can you clarify the details for people that might be interested? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are two types of events: harvest dinner and screening. We are working on a 30 minute version of the Minnesota series that we will be showing across the country (along with a Q&A). These screenings can be in at a restaurant, farm, home, theatre... wherever there is space and the appropriate equipment for screening as well as a reasonable size crowd (20+)\u003c/p>\n\u003cp>For the dinners, we will be cook (and film) and promote the dinner. The host is expected to organize the location, kitchen, money (for food) as well as bring together the guests. The event can be a fundraiser for an organization, a farm or The Perennial Plate. Events must have at least 20 people.\u003c/p>\n\u003cp>To host an event, please \u003ca href=\"http://www.theperennialplate.com/get-involved/host-an-event/\">Submit Your Idea\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>\u003cem>BAB:\u003c/em> Is the Perennial Plate slated to become a documentary film? A TV series?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We plan on turning the 6 months of filming into a documentary film or mini-series. Although we are releasing a video every week, we will be filming other content that will make this next phase possible.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How have you funded your project for the past year? How do you plan to fund your upcoming Real Food Road Trip?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Last year was funded out of pocket as well as through crowd funding and hosting harvest dinners. For Season 2 we are raising $20K on Kickstarter (\u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Please Donate!\u003c/a>) and also looking for sponsors. It's a lot cheaper to drive around Minnesota than to drive cross-country. We want the viewership to both guide the trip as well as help pay for it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> What do you hope people will learn from The Perennial Plate?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> I hope people are entertained and through that entertainment, become more engaged with what they eat. Even if they go in a different direction than I would, if they are thinking and making a choice about it, that is positive.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How has your project affected the way you view food? View life?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The project has made me more open minded about food. I don’t think there is one answer, and when you meet with people who have different points of view, but a similar passion for making good food available, you realize that this process has many paths.\u003c/p>\n\u003cp>The project has made me look differently at filmmaking and storytelling. I focus more on the person and less on the project, looking for moments of humanity rather than a clear explanation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a> | \u003ca href=\"http://twitter.com/#!/perennialplate\">Twitter\u003c/a> | \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Facebook\u003c/a> | \u003ca href=\"http://foursquare.com/perennialplate\">Foursquare\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/20990152?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25277/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein","authors":["5014"],"categories":["bayareabites_1874","bayareabites_1865","bayareabites_60","bayareabites_61","bayareabites_1593","bayareabites_1873"],"tags":["bayareabites_8917","bayareabites_9136","bayareabites_1178","bayareabites_14742","bayareabites_8916"],"label":"bayareabites"},"bayareabites_22559":{"type":"posts","id":"bayareabites_22559","meta":{"index":"posts_1591205157","site":"bayareabites","id":"22559","score":null,"sort":[1296828031000]},"guestAuthors":[],"slug":"the-perennial-plate-bunnies-the-farm-and-the-kitchen","title":"The Perennial Plate: Bunnies - The Farm and The Kitchen","publishDate":1296828031,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Daniel-Klein-w-chicken300.jpg\" alt=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" title=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" width=\"300\" height=\"450\" class=\"size-full wp-image-22598\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein holding a chicken. Photo: Lars Swanson\u003c/figcaption>\u003c/figure>\n\u003cp>A little over a year and a half ago, I moved from New York City back to Minnesota -- the state where I was born (but only lived in until I was four years old). Upon my return, I had hoped to open my own restaurant, educating Midwesterners about good, local and creative food. I quickly came to realize that no educating was needed... except on my end. Taking stock of my skills and offerings, I decided to shift directions and combine my passions into one project. I've been making documentary films and cooking for the last six years, why not bring them together? Thus, \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> was born.\u003c/p>\n\u003cp>For this new endeavor, I gave myself the challenge of creating a short documentary every week for a year about sustainable and adventurous food in Minnesota. The videos would be posted online for free, funding would come from the viewership and I would learn a lot about my home state. Forty-six episodes later, the project has been an inspiring and life changing experience. I've gained friends in the form of farmers, chefs, hunters and foragers and a new found appreciation for all of the work and love that goes into the food we eat.\u003c/p>\n\u003cp>I'll be heading through the Bay Area this summer to film, but before you get your own local video, I wanted to share a two-part episode that I made a couple weeks back in my home state. To view the whole series, visit \u003ca href=\"http://www.theperennialplate.com/\">theperennialplate.com\u003c/a> \u003c/p>\n\u003cp>A warning to the squeamish viewer. These videos are about rabbits -- not just how cute they are, but how to raise them, how to kill them and how to eat them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I visited \u003ca href=\"http://www3.mda.state.mn.us/mngrown/vendorprofile.aspx?id=1000\">Marshall Farm\u003c/a>: a very small family operation that just started its first year of commercial rabbit farming. They are trying to popularize this climate-friendly protein option. As the only rabbit farm in Minnesota, most of their rabbits go to restaurants in the Twin Cities that feature local ingredients and charge a pretty penny.\u003c/p>\n\u003cp>Will rabbit break out of the fine dining mold and into the mainstream? With its white fur and Easter bunny association, maybe not. Because the rabbits aren't raised by the thousands, it also isn't the cheapest meat, and perhaps that's how it should stay -- as something special to be enjoyed from time to time.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>WARNING: Includes graphic footage of a rabbit being slaughtered\u003c/strong>\u003c/p>\n\u003cp>http://player.vimeo.com/video/18817773\u003c/p>\n\u003cp>At Marshall Farm we killed two bunnies. Scott Marshall butchered the first, and I did the second. From this bounty, I created a terrine. This elegant meatloaf is an easy crowd-pleaser, and a good way to make the most of every bit of the rabbit. Here's the recipe:\u003c/p>\n\u003cp>http://player.vimeo.com/video/19081352\u003c/p>\n\u003cp>\u003cstrong>Rabbit Terrine Recipe\u003c/strong>\u003c/p>\n\u003cp>For this terrine I used rabbit as well as some pork fat, and some pork rillette that I had previously made. The rillette isn't necessary. I wouldn't make it just for this terrine, but if you want to give it a try, follow the example from \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">Wrightfood\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\nMeat Grinder (eg KitchenAid with food grinder attachment)\u003cbr>\nTerrine mold or loaf pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 rabbits de-boned\u003cbr>\n3/4 lb pork fat (or 1/3 of the quantity of rabbit)\u003cbr>\n2 cups \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">pork rillette\u003c/a>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n3 slices rye bread without crusts\u003cbr>\n1/2 cup of whole milk\u003cbr>\n2 rabbit livers (kidneys and hearts as well)\u003cbr>\n2 tablespoons of fresh thyme\u003cbr>\n1 Thai chili, seeds removed\u003cbr>\n2 tablespoons salt (to taste)\u003cbr>\n1 cup of dried cranberries\u003cbr>\nThe addition of 2 tablespoons of a liqueur or fortified wine adds depth. I didn't have anything local, so I opted out\u003cbr>\nCanola oil to coat inside of terrine mold\u003c/p>\n\u003cp>Cut the rabbit and pork fat into pieces that will fit into your meat grinder. Combine the rabbit, pork, salt, and spice in a bowl. Mix and refrigerate for 2 hours (or more). Separately, put your meat grinder attachment in the freezer (for at least 1 hour).\u003c/p>\n\u003cp>Meanwhile, soak the bread in the milk and alcohol. Whisk the eggs until combined.\u003c/p>\n\u003cp>Remove the grinder from the freezer, and grind the salted-meat mixture as well as the soaked the bread. Add the whisked egg to the ground meat, lightly mix together, and then put the combined \u003ca href=\"http://en.wikipedia.org/wiki/Forcemeat\">forcemeat\u003c/a> through the grinder again.\u003c/p>\n\u003cp>Lightly poach or saute a spoonful of your forcemeat and taste for balanced seasoning. Adjust accordingly.\u003c/p>\n\u003cp>Lightly cover the inside of your terrine mold with canola oil, then press plastic wrap into the mold with plenty extra hanging over to cover the terrine at a later point.\u003c/p>\n\u003cp>Pour the cranberries into the bottom of the mold, distributing equally. Follow that with a layer of the forcemeat. If you are just using rabbit loins, place them in the center of the terrine and then fill the rest of the mold up with the remaining force meat. If you have the rillette: flatten the rillette onto plastic wrap, place the rabbit loins in the center and then roll the rillette around the loins, making as tight a cylinder as possible. Lay this tube (without the plastic) in the mold and cover with force meat, making sure some is on the sides as well. Use the excess plastic wrap to cover the forcemeat.\u003c/p>\n\u003cp>Cover the terrine with tinfoil, crimping at the edges to make a lid.\u003cbr>\nFill a pan with hot water and set the mold in the water. Cook the terrine in the oven at 300 for an hour to an hour and a half or until the interior temperature reads 150 degrees.\u003c/p>\n\u003cp>Uncover the terrine and let sit out for 20 minutes. After 20 minutes create a press that can equally distribute weight onto the terrine (another terrine mold works best). Put the terrine in the fridge with weights on top and let it sit overnight.\u003c/p>\n\u003cp>I served the terrine with a green tomato vinaigrette and micro greens, but it can be served with anything a little sweet and sour. Pickles, mustard, and jams are all great options along with some crusty bread.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/perennialplate\">@perennialplate\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Perennial Plate\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Daniel Klein shares his story about how \u003cstrong>The Perennial Plate\u003c/strong>, a documentary series chronicling sustainable and adventurous food in Minnesota was conceived. View his two-part Bunnies episode-- Rabbit Terrine recipe included.","status":"publish","parent":0,"modified":1490819070,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1045},"headData":{"title":"The Perennial Plate: Bunnies - The Farm and The Kitchen | KQED","description":"Daniel Klein shares his story about how The Perennial Plate, a documentary series chronicling sustainable and adventurous food in Minnesota was conceived. View his two-part Bunnies episode-- Rabbit Terrine recipe included.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"22559 http://blogs.kqed.org/bayareabites/?p=22559","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/04/the-perennial-plate-bunnies-the-farm-and-the-kitchen/","disqusTitle":"The Perennial Plate: Bunnies - The Farm and The Kitchen","path":"/bayareabites/22559/the-perennial-plate-bunnies-the-farm-and-the-kitchen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Daniel-Klein-w-chicken300.jpg\" alt=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" title=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" width=\"300\" height=\"450\" class=\"size-full wp-image-22598\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein holding a chicken. Photo: Lars Swanson\u003c/figcaption>\u003c/figure>\n\u003cp>A little over a year and a half ago, I moved from New York City back to Minnesota -- the state where I was born (but only lived in until I was four years old). Upon my return, I had hoped to open my own restaurant, educating Midwesterners about good, local and creative food. I quickly came to realize that no educating was needed... except on my end. Taking stock of my skills and offerings, I decided to shift directions and combine my passions into one project. I've been making documentary films and cooking for the last six years, why not bring them together? Thus, \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> was born.\u003c/p>\n\u003cp>For this new endeavor, I gave myself the challenge of creating a short documentary every week for a year about sustainable and adventurous food in Minnesota. The videos would be posted online for free, funding would come from the viewership and I would learn a lot about my home state. Forty-six episodes later, the project has been an inspiring and life changing experience. I've gained friends in the form of farmers, chefs, hunters and foragers and a new found appreciation for all of the work and love that goes into the food we eat.\u003c/p>\n\u003cp>I'll be heading through the Bay Area this summer to film, but before you get your own local video, I wanted to share a two-part episode that I made a couple weeks back in my home state. To view the whole series, visit \u003ca href=\"http://www.theperennialplate.com/\">theperennialplate.com\u003c/a> \u003c/p>\n\u003cp>A warning to the squeamish viewer. These videos are about rabbits -- not just how cute they are, but how to raise them, how to kill them and how to eat them.\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>I visited \u003ca href=\"http://www3.mda.state.mn.us/mngrown/vendorprofile.aspx?id=1000\">Marshall Farm\u003c/a>: a very small family operation that just started its first year of commercial rabbit farming. They are trying to popularize this climate-friendly protein option. As the only rabbit farm in Minnesota, most of their rabbits go to restaurants in the Twin Cities that feature local ingredients and charge a pretty penny.\u003c/p>\n\u003cp>Will rabbit break out of the fine dining mold and into the mainstream? With its white fur and Easter bunny association, maybe not. Because the rabbits aren't raised by the thousands, it also isn't the cheapest meat, and perhaps that's how it should stay -- as something special to be enjoyed from time to time.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>WARNING: Includes graphic footage of a rabbit being slaughtered\u003c/strong>\u003c/p>\n\u003cp>http://player.vimeo.com/video/18817773\u003c/p>\n\u003cp>At Marshall Farm we killed two bunnies. Scott Marshall butchered the first, and I did the second. From this bounty, I created a terrine. This elegant meatloaf is an easy crowd-pleaser, and a good way to make the most of every bit of the rabbit. Here's the recipe:\u003c/p>\n\u003cp>http://player.vimeo.com/video/19081352\u003c/p>\n\u003cp>\u003cstrong>Rabbit Terrine Recipe\u003c/strong>\u003c/p>\n\u003cp>For this terrine I used rabbit as well as some pork fat, and some pork rillette that I had previously made. The rillette isn't necessary. I wouldn't make it just for this terrine, but if you want to give it a try, follow the example from \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">Wrightfood\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\nMeat Grinder (eg KitchenAid with food grinder attachment)\u003cbr>\nTerrine mold or loaf pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 rabbits de-boned\u003cbr>\n3/4 lb pork fat (or 1/3 of the quantity of rabbit)\u003cbr>\n2 cups \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">pork rillette\u003c/a>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n3 slices rye bread without crusts\u003cbr>\n1/2 cup of whole milk\u003cbr>\n2 rabbit livers (kidneys and hearts as well)\u003cbr>\n2 tablespoons of fresh thyme\u003cbr>\n1 Thai chili, seeds removed\u003cbr>\n2 tablespoons salt (to taste)\u003cbr>\n1 cup of dried cranberries\u003cbr>\nThe addition of 2 tablespoons of a liqueur or fortified wine adds depth. I didn't have anything local, so I opted out\u003cbr>\nCanola oil to coat inside of terrine mold\u003c/p>\n\u003cp>Cut the rabbit and pork fat into pieces that will fit into your meat grinder. Combine the rabbit, pork, salt, and spice in a bowl. Mix and refrigerate for 2 hours (or more). Separately, put your meat grinder attachment in the freezer (for at least 1 hour).\u003c/p>\n\u003cp>Meanwhile, soak the bread in the milk and alcohol. Whisk the eggs until combined.\u003c/p>\n\u003cp>Remove the grinder from the freezer, and grind the salted-meat mixture as well as the soaked the bread. Add the whisked egg to the ground meat, lightly mix together, and then put the combined \u003ca href=\"http://en.wikipedia.org/wiki/Forcemeat\">forcemeat\u003c/a> through the grinder again.\u003c/p>\n\u003cp>Lightly poach or saute a spoonful of your forcemeat and taste for balanced seasoning. Adjust accordingly.\u003c/p>\n\u003cp>Lightly cover the inside of your terrine mold with canola oil, then press plastic wrap into the mold with plenty extra hanging over to cover the terrine at a later point.\u003c/p>\n\u003cp>Pour the cranberries into the bottom of the mold, distributing equally. Follow that with a layer of the forcemeat. If you are just using rabbit loins, place them in the center of the terrine and then fill the rest of the mold up with the remaining force meat. If you have the rillette: flatten the rillette onto plastic wrap, place the rabbit loins in the center and then roll the rillette around the loins, making as tight a cylinder as possible. Lay this tube (without the plastic) in the mold and cover with force meat, making sure some is on the sides as well. Use the excess plastic wrap to cover the forcemeat.\u003c/p>\n\u003cp>Cover the terrine with tinfoil, crimping at the edges to make a lid.\u003cbr>\nFill a pan with hot water and set the mold in the water. Cook the terrine in the oven at 300 for an hour to an hour and a half or until the interior temperature reads 150 degrees.\u003c/p>\n\u003cp>Uncover the terrine and let sit out for 20 minutes. After 20 minutes create a press that can equally distribute weight onto the terrine (another terrine mold works best). Put the terrine in the fridge with weights on top and let it sit overnight.\u003c/p>\n\u003cp>I served the terrine with a green tomato vinaigrette and micro greens, but it can be served with anything a little sweet and sour. Pickles, mustard, and jams are all great options along with some crusty bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/perennialplate\">@perennialplate\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Perennial Plate\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/22559/the-perennial-plate-bunnies-the-farm-and-the-kitchen","authors":["5129"],"categories":["bayareabites_2638","bayareabites_1874","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_8918","bayareabites_8917","bayareabites_1302","bayareabites_2434","bayareabites_8916"],"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/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.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://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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