Deadly Virus Sparks French Ban On Live Pigs From U.S.
Save the Escargot! Snail-Devouring Predator Rears Its Head In France
France Battles Scourge Of Ready-To-Eat Meals In Restaurants
With Warming Climes, How Long Will A Bordeaux Be A Bordeaux?
Mon Dieu! Fast Food Now Rules In France
Baillardran Cannelés
Ladurée v. Pierre Hermé Macaron Smackdown
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Dorie Greenspan ~ Live and Online in Paris, Part II
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A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"}},"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_81330":{"type":"posts","id":"bayareabites_81330","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81330","score":null,"sort":[1399304374000]},"guestAuthors":[],"slug":"deadly-virus-sparks-french-ban-on-live-pigs-from-u-s","title":"Deadly Virus Sparks French Ban On Live Pigs From U.S.","publishDate":1399304374,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81331\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pig_virus_wide-85820a7ec59e57aa06c58656c7e298c3cb594874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pig_virus_wide-85820a7ec59e57aa06c58656c7e298c3cb594874.jpg\" alt=\"France has banned imports of live pigs and other products from the U.S. to keep out a virus that has killed more than 4 million pigs in the U.S. Here, young pigs look out of a pen at a North Dakota hog farm in a 2005 file photo. Photo: Will Kincaid/AP\" width=\"1673\" height=\"941\" class=\"size-full wp-image-81331\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">France has banned imports of live pigs and other products from the U.S. to keep out a virus that has killed more than 4 million pigs in the U.S. Here, young pigs look out of a pen at a North Dakota hog farm in a 2005 file photo. Photo: Will Kincaid/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/05/03/309281668/deadly-virus-sparks-french-ban-on-live-pigs-from-u-s\">The Two-Way at NPR Food\u003c/a> (5/3/14)\u003c/p>\n\u003cp>France has banned imports of live pigs and related products from the U.S. and other countries in an attempt to keep a deadly virus that has killed millions of piglets in North America and Asia from spreading. The Porcine Epidemic Diarrhea Virus has spread rapidly since the first U.S. case was reported last year.\u003c/p>\n\u003cp>The virus has killed pigs in at least 25 U.S. states and parts of Canada. As WBUR's \u003ca href=\"http://hereandnow.wbur.org/2014/03/21/deadly-pig-virus\">Here & Now\u003c/a> reported in March, \"The U.S. Department of Agriculture lowered its pork projections for this year, and hog prices recently reached a record high.\"\u003c/p>\n\u003cp>France's ban, which covers pigs and products from the U.S., Canada, Mexico, and Japan, goes into effect Saturday. From Paris, NPR's Eleanor Beardsley reports for our Newscast unit:\u003c/p>\n\u003cblockquote>\n\u003cp>\"France is the first E.U. country to restrict imports of U.S. pig products. The ban aims to contain the spread of Porcine Epidemic Diarrhea Virus.\u003c/p>\n\u003cp>\"The disease was first identified in the United States almost a year ago, and has killed around 7 million young pigs. As a result, hog supplies are down, causing prices to soar. Agriculture officials suspect that animal feed has been a factor in transmitting the disease in the U.S.\u003c/p>\n\u003cp>\"In France, the focus is on imports of live pigs and feed containing byproducts, such as plasma from pig blood. The French ban does not include pork for human consumption, because the disease does not pose any danger to humans.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The French government says only a small number of live pigs are imported from the U.S. and Canada, according to \u003ca href=\"http://www.lepoint.fr/economie/la-france-interdit-l-importation-de-cochons-americains-et-leurs-semences-02-05-2014-1818596_28.php\">Le Point\u003c/a>. The ban's main target is pig feed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As \u003ca href=\"http://www.bbc.com/news/science-environment-27256466\">the BBC\u003c/a> reports, some suspect pig feed of playing a role in spreading the virus. The news agency says efforts to combat it have been complicated by \"the use of dried pig blood in feedstuffs that are given to weaned piglets.\"\u003c/p>\n\u003cp>Fallout from the virus has sparked outrage and controversy in the U.S. — particularly after a video emerged in February that showed what the Humane Society called a \"piglet smoothie\" made from infected animals being fed to sows at a farm in Kentucky.\u003c/p>\n\u003cp>As NPR's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280183550/piglet-smoothie-fed-to-sows-to-prevent-disease-activists-outraged\">The Salt\u003c/a> reported, \"Hog farmers and veterinarians say that while feeding the guts (or stool) of dead piglets back to sows may sound icky, it's the only option they've got to keep the dreaded PEDV from decimating herds and the whole of the U.S. hog supply.\"\u003c/p>\n\u003cp>The PED virus is extremely potent and hard to contain. Here's how Amy Mayer of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/265706146/pig-virus-continues-to-spread-raising-fears-of-pricier-bacon\">Harvest Public Media\u003c/a> described it in January:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Since its arrival, PED has been spreading relentlessly, not unlike how a cold can rip through a preschool classroom even if kids are required to wash their hands. PED spreads within barns and from farm to farm, even when strict biosecurity measures — hand-washing for livestock workers — are in place. That's because it can survive in tiny bits of manure that travel on boots or trucks.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>According to \u003ca href=\"http://www.reuters.com/article/2014/05/02/us-france-pork-idUSKBN0DI1CH20140502\">Reuters\u003c/a>, \"China, the world's No. 1 pork consumer, and Japan have already imposed 'temporary restrictions' on U.S. pig imports until their ministries reach deals with the United States on testing animals, a trade group said.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"France has halted imports of live pigs and related products from the U.S. in an attempt to stymie a virus that's killed millions of piglets in North America and Asia.","status":"publish","parent":0,"modified":1399304374,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":621},"headData":{"title":"Deadly Virus Sparks French Ban On Live Pigs From U.S. | KQED","description":"France has halted imports of live pigs and related products from the U.S. in an attempt to stymie a virus that's killed millions of piglets in North America and Asia.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81330 http://blogs.kqed.org/bayareabites/?p=81330","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/05/deadly-virus-sparks-french-ban-on-live-pigs-from-u-s/","disqusTitle":"Deadly Virus Sparks French Ban On Live Pigs From U.S.","nprByline":"Bill Chappell","nprStoryId":"309281668","nprApiLink":"http://api.npr.org/query?id=309281668&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thetwo-way/2014/05/03/309281668/deadly-virus-sparks-french-ban-on-live-pigs-from-u-s?ft=3&f=309281668","nprRetrievedStory":"1","nprPubDate":"Sat, 03 May 2014 14:37:00 -0400","nprStoryDate":"Sat, 03 May 2014 13:47:00 -0400","nprLastModifiedDate":"Sat, 03 May 2014 14:37:52 -0400","path":"/bayareabites/81330/deadly-virus-sparks-french-ban-on-live-pigs-from-u-s","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81331\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pig_virus_wide-85820a7ec59e57aa06c58656c7e298c3cb594874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pig_virus_wide-85820a7ec59e57aa06c58656c7e298c3cb594874.jpg\" alt=\"France has banned imports of live pigs and other products from the U.S. to keep out a virus that has killed more than 4 million pigs in the U.S. Here, young pigs look out of a pen at a North Dakota hog farm in a 2005 file photo. Photo: Will Kincaid/AP\" width=\"1673\" height=\"941\" class=\"size-full wp-image-81331\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">France has banned imports of live pigs and other products from the U.S. to keep out a virus that has killed more than 4 million pigs in the U.S. Here, young pigs look out of a pen at a North Dakota hog farm in a 2005 file photo. Photo: Will Kincaid/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/05/03/309281668/deadly-virus-sparks-french-ban-on-live-pigs-from-u-s\">The Two-Way at NPR Food\u003c/a> (5/3/14)\u003c/p>\n\u003cp>France has banned imports of live pigs and related products from the U.S. and other countries in an attempt to keep a deadly virus that has killed millions of piglets in North America and Asia from spreading. The Porcine Epidemic Diarrhea Virus has spread rapidly since the first U.S. case was reported last year.\u003c/p>\n\u003cp>The virus has killed pigs in at least 25 U.S. states and parts of Canada. As WBUR's \u003ca href=\"http://hereandnow.wbur.org/2014/03/21/deadly-pig-virus\">Here & Now\u003c/a> reported in March, \"The U.S. Department of Agriculture lowered its pork projections for this year, and hog prices recently reached a record high.\"\u003c/p>\n\u003cp>France's ban, which covers pigs and products from the U.S., Canada, Mexico, and Japan, goes into effect Saturday. From Paris, NPR's Eleanor Beardsley reports for our Newscast unit:\u003c/p>\n\u003cblockquote>\n\u003cp>\"France is the first E.U. country to restrict imports of U.S. pig products. The ban aims to contain the spread of Porcine Epidemic Diarrhea Virus.\u003c/p>\n\u003cp>\"The disease was first identified in the United States almost a year ago, and has killed around 7 million young pigs. As a result, hog supplies are down, causing prices to soar. Agriculture officials suspect that animal feed has been a factor in transmitting the disease in the U.S.\u003c/p>\n\u003cp>\"In France, the focus is on imports of live pigs and feed containing byproducts, such as plasma from pig blood. The French ban does not include pork for human consumption, because the disease does not pose any danger to humans.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The French government says only a small number of live pigs are imported from the U.S. and Canada, according to \u003ca href=\"http://www.lepoint.fr/economie/la-france-interdit-l-importation-de-cochons-americains-et-leurs-semences-02-05-2014-1818596_28.php\">Le Point\u003c/a>. The ban's main target is pig feed.\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>As \u003ca href=\"http://www.bbc.com/news/science-environment-27256466\">the BBC\u003c/a> reports, some suspect pig feed of playing a role in spreading the virus. The news agency says efforts to combat it have been complicated by \"the use of dried pig blood in feedstuffs that are given to weaned piglets.\"\u003c/p>\n\u003cp>Fallout from the virus has sparked outrage and controversy in the U.S. — particularly after a video emerged in February that showed what the Humane Society called a \"piglet smoothie\" made from infected animals being fed to sows at a farm in Kentucky.\u003c/p>\n\u003cp>As NPR's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280183550/piglet-smoothie-fed-to-sows-to-prevent-disease-activists-outraged\">The Salt\u003c/a> reported, \"Hog farmers and veterinarians say that while feeding the guts (or stool) of dead piglets back to sows may sound icky, it's the only option they've got to keep the dreaded PEDV from decimating herds and the whole of the U.S. hog supply.\"\u003c/p>\n\u003cp>The PED virus is extremely potent and hard to contain. Here's how Amy Mayer of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/265706146/pig-virus-continues-to-spread-raising-fears-of-pricier-bacon\">Harvest Public Media\u003c/a> described it in January:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Since its arrival, PED has been spreading relentlessly, not unlike how a cold can rip through a preschool classroom even if kids are required to wash their hands. PED spreads within barns and from farm to farm, even when strict biosecurity measures — hand-washing for livestock workers — are in place. That's because it can survive in tiny bits of manure that travel on boots or trucks.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>According to \u003ca href=\"http://www.reuters.com/article/2014/05/02/us-france-pork-idUSKBN0DI1CH20140502\">Reuters\u003c/a>, \"China, the world's No. 1 pork consumer, and Japan have already imposed 'temporary restrictions' on U.S. pig imports until their ministries reach deals with the United States on testing animals, a trade group said.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81330/deadly-virus-sparks-french-ban-on-live-pigs-from-u-s","authors":["byline_bayareabites_81330"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_74","bayareabites_11393","bayareabites_13324","bayareabites_11465","bayareabites_13326","bayareabites_13325"],"featImg":"bayareabites_81331","label":"bayareabites"},"bayareabites_79014":{"type":"posts","id":"bayareabites_79014","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79014","score":null,"sort":[1394573055000]},"guestAuthors":[],"slug":"save-the-escargot-snail-devouring-predator-rears-its-head-in-france","title":"Save the Escargot! Snail-Devouring Predator Rears Its Head In France","publishDate":1394573055,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79016\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000025546842large_wide-4e7159840f98c8ba6f203e3eb88090b91e8b9a1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000025546842large_wide-4e7159840f98c8ba6f203e3eb88090b91e8b9a1a-1024x575.jpg\" alt=\"France's famed mollusk appetizer could be endangered by an unwelcome worm arrival, scientists worry. Photo: iStockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">France's famed mollusk appetizer could be endangered by an unwelcome worm arrival, scientists worry. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Chelsea Edgar, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/288781606/save-the-escargot-snail-devouring-predator-rears-its-head-in-france\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>Oh, no, not the escargot!\u003c/p>\n\u003cp>A vicious little worm with an appetite for snails has made its European debut. And that has some scientists worried about the future of France's famed mollusk appetizer.\u003c/p>\n\u003cp>The New Guinea flatworm (\u003cem>Platydemus manokwari)\u003c/em> is the lone worm on the Global Invasive Species Database's list of 100 of the\u003ca href=\"http://www.issg.org/database/species/ecology.asp?si=133&fr=1&sts=sss&lang=EN\"> world's most dangerous invaders\u003c/a>. And last November, it was discovered in a greenhouse in Caen, Normandy.\u003c/p>\n\u003cp>A team of experts, led by Jean-Lou Justine of France's Museum of Natural History, confirmed the trespasser's identity with molecular gene analysis. Last week, the team published its findings on the worm in \u003ca href=\"https://peerj.com/articles/297/\">PeerJ\u003c/a>, marking the first appearance of \u003cem>P. manokwari\u003c/em>\u003cem> \u003c/em>on European soil.\u003c/p>\n\u003cfigure id=\"attachment_79015\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pressreleasepeerj_justine-50dd72a2733ad36063c0f0e253420a04538db269.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pressreleasepeerj_justine-50dd72a2733ad36063c0f0e253420a04538db269-1024x767.jpg\" alt=\"A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Photo: Pierre Gros/PeerJ\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Photo: Pierre Gros/PeerJ\u003c/figcaption>\u003c/figure>\n\u003cp>\"All snails in Europe could be wiped out,\" Justine \u003ca href=\"%20http:/news.discovery.com/animals/endangered-species/escargot-could-follow-the-dodo-scientists-warn-140304.htm\">told\u003c/a> \u003cem>Discovery News\u003c/em>. \"It may seem ironic, but it's worth pointing out the effect that this will have on French cooking.\"\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The voracious interloper\u003cem> \u003c/em>hails from the South Pacific, where it thrives on earthworms, insects — and its preferred prey, snails. In fact, \u003cem>P. manokwari\u003c/em> is such an effective snail predator that it has been deliberately released into several countries in the Pacific to keep another invader, the giant African snail, under control. It's a strategy some researchers warn is dangerous, because \u003cem>P. manokwari\u003c/em>\u003cem> \u003c/em>will go after wanted, native snail species as well.\u003c/p>\n\u003cp>Dr. Leigh Winsor, an adjunct senior fellow at James Cook University and a member of the research team that identified the predator, believes that the flatworm hitched a ride to France on a plant shipped from the Pacific region.\u003c/p>\n\u003cp>\"We've quarantined the botanic gardens in Caen where the flatworm was found, with a prohibition on importing and exporting potted plants to and from other gardens,\" he tells The Salt.\u003c/p>\n\u003cp>The news would seem to bode ill for France's snail farmers, whose practice is already dying out. These days, 90 percent of the snails found on the menus of French restaurants actually come from Poland or Romania, according to Yves Détraigne, a French senator.\u003c/p>\n\u003cp>\"Among the 30,000 tonnes of snails consumed in our country each year, only 800 to 1,000 tonnes are produced by 250 to 300 French snail farmers, who guarantee consumers true quality in terms of taste and hygiene,\" Détraigne \u003ca href=\"http://www.telegraph.co.uk/news/worldnews/europe/france/10154406/True-French-snails-face-gastronomic-extinction-because-of-eastern-European-competition-Gallic-farmers-warn.html\">reportedly wrote\u003c/a> in a letter to the French ministry of agriculture in 2013.\u003c/p>\n\u003cp>But all may not be lost for the snail farmers of France, says \u003ca href=\"http://www2.hawaii.edu/~cowie/rob/rhcpage.htm\">Robert Cowie\u003c/a>, a research professor who studies snails and other creatures at the University of Hawaii. For one thing, he says, climate is on the farmers' side.\u003c/p>\n\u003cp>\"The New Guinea flatworm doesn't do well in temperatures below 10 degrees Celsius (50 degrees Farenheit), and even in the south of France, winter temperatures drop consistently below that,\" he tells The Salt. \"I don't see it as a major threat to France, but given the effects of global warming, the potential northward expansion of their global range is quite possible.\"\u003c/p>\n\u003cp>To date, no other \u003cem>P. manokwari\u003c/em> have been sighted in France since the first cagey worm was spotted last fall. Even so, Winsor is encouraging snail farmers throughout the country to quarantine their precious escargot. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The New Guinea flatworm is a vicious little thing with an appetite for snails. Its discovery in Normandy has raised concerns about the fate of Europe's snails — and France's famed mollusk appetizer.","status":"publish","parent":0,"modified":1394573055,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":605},"headData":{"title":"Save the Escargot! Snail-Devouring Predator Rears Its Head In France | KQED","description":"The New Guinea flatworm is a vicious little thing with an appetite for snails. Its discovery in Normandy has raised concerns about the fate of Europe's snails — and France's famed mollusk appetizer.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"79014 http://blogs.kqed.org/bayareabites/?p=79014","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/11/save-the-escargot-snail-devouring-predator-rears-its-head-in-france/","disqusTitle":"Save the Escargot! Snail-Devouring Predator Rears Its Head In France","nprByline":"Chelsea Edgar","nprStoryId":"288781606","nprApiLink":"http://api.npr.org/query?id=288781606&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/11/288781606/save-the-escargot-snail-devouring-predator-rears-its-head-in-france?ft=3&f=288781606","nprRetrievedStory":"1","nprPubDate":"Tue, 11 Mar 2014 17:10:00 -0400","nprStoryDate":"Tue, 11 Mar 2014 16:21:00 -0400","nprLastModifiedDate":"Tue, 11 Mar 2014 17:10:01 -0400","path":"/bayareabites/79014/save-the-escargot-snail-devouring-predator-rears-its-head-in-france","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79016\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000025546842large_wide-4e7159840f98c8ba6f203e3eb88090b91e8b9a1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000025546842large_wide-4e7159840f98c8ba6f203e3eb88090b91e8b9a1a-1024x575.jpg\" alt=\"France's famed mollusk appetizer could be endangered by an unwelcome worm arrival, scientists worry. Photo: iStockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">France's famed mollusk appetizer could be endangered by an unwelcome worm arrival, scientists worry. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Chelsea Edgar, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/288781606/save-the-escargot-snail-devouring-predator-rears-its-head-in-france\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>Oh, no, not the escargot!\u003c/p>\n\u003cp>A vicious little worm with an appetite for snails has made its European debut. And that has some scientists worried about the future of France's famed mollusk appetizer.\u003c/p>\n\u003cp>The New Guinea flatworm (\u003cem>Platydemus manokwari)\u003c/em> is the lone worm on the Global Invasive Species Database's list of 100 of the\u003ca href=\"http://www.issg.org/database/species/ecology.asp?si=133&fr=1&sts=sss&lang=EN\"> world's most dangerous invaders\u003c/a>. And last November, it was discovered in a greenhouse in Caen, Normandy.\u003c/p>\n\u003cp>A team of experts, led by Jean-Lou Justine of France's Museum of Natural History, confirmed the trespasser's identity with molecular gene analysis. Last week, the team published its findings on the worm in \u003ca href=\"https://peerj.com/articles/297/\">PeerJ\u003c/a>, marking the first appearance of \u003cem>P. manokwari\u003c/em>\u003cem> \u003c/em>on European soil.\u003c/p>\n\u003cfigure id=\"attachment_79015\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pressreleasepeerj_justine-50dd72a2733ad36063c0f0e253420a04538db269.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pressreleasepeerj_justine-50dd72a2733ad36063c0f0e253420a04538db269-1024x767.jpg\" alt=\"A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Photo: Pierre Gros/PeerJ\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Photo: Pierre Gros/PeerJ\u003c/figcaption>\u003c/figure>\n\u003cp>\"All snails in Europe could be wiped out,\" Justine \u003ca href=\"%20http:/news.discovery.com/animals/endangered-species/escargot-could-follow-the-dodo-scientists-warn-140304.htm\">told\u003c/a> \u003cem>Discovery News\u003c/em>. \"It may seem ironic, but it's worth pointing out the effect that this will have on French cooking.\"\u003cstrong>\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>The voracious interloper\u003cem> \u003c/em>hails from the South Pacific, where it thrives on earthworms, insects — and its preferred prey, snails. In fact, \u003cem>P. manokwari\u003c/em> is such an effective snail predator that it has been deliberately released into several countries in the Pacific to keep another invader, the giant African snail, under control. It's a strategy some researchers warn is dangerous, because \u003cem>P. manokwari\u003c/em>\u003cem> \u003c/em>will go after wanted, native snail species as well.\u003c/p>\n\u003cp>Dr. Leigh Winsor, an adjunct senior fellow at James Cook University and a member of the research team that identified the predator, believes that the flatworm hitched a ride to France on a plant shipped from the Pacific region.\u003c/p>\n\u003cp>\"We've quarantined the botanic gardens in Caen where the flatworm was found, with a prohibition on importing and exporting potted plants to and from other gardens,\" he tells The Salt.\u003c/p>\n\u003cp>The news would seem to bode ill for France's snail farmers, whose practice is already dying out. These days, 90 percent of the snails found on the menus of French restaurants actually come from Poland or Romania, according to Yves Détraigne, a French senator.\u003c/p>\n\u003cp>\"Among the 30,000 tonnes of snails consumed in our country each year, only 800 to 1,000 tonnes are produced by 250 to 300 French snail farmers, who guarantee consumers true quality in terms of taste and hygiene,\" Détraigne \u003ca href=\"http://www.telegraph.co.uk/news/worldnews/europe/france/10154406/True-French-snails-face-gastronomic-extinction-because-of-eastern-European-competition-Gallic-farmers-warn.html\">reportedly wrote\u003c/a> in a letter to the French ministry of agriculture in 2013.\u003c/p>\n\u003cp>But all may not be lost for the snail farmers of France, says \u003ca href=\"http://www2.hawaii.edu/~cowie/rob/rhcpage.htm\">Robert Cowie\u003c/a>, a research professor who studies snails and other creatures at the University of Hawaii. For one thing, he says, climate is on the farmers' side.\u003c/p>\n\u003cp>\"The New Guinea flatworm doesn't do well in temperatures below 10 degrees Celsius (50 degrees Farenheit), and even in the south of France, winter temperatures drop consistently below that,\" he tells The Salt. \"I don't see it as a major threat to France, but given the effects of global warming, the potential northward expansion of their global range is quite possible.\"\u003c/p>\n\u003cp>To date, no other \u003cem>P. manokwari\u003c/em> have been sighted in France since the first cagey worm was spotted last fall. Even so, Winsor is encouraging snail farmers throughout the country to quarantine their precious escargot. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79014/save-the-escargot-snail-devouring-predator-rears-its-head-in-france","authors":["byline_bayareabites_79014"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_60","bayareabites_61"],"tags":["bayareabites_592","bayareabites_74","bayareabites_13153","bayareabites_10921"],"featImg":"bayareabites_79020","label":"bayareabites"},"bayareabites_64840":{"type":"posts","id":"bayareabites_64840","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64840","score":null,"sort":[1373327586000]},"guestAuthors":[],"slug":"france-battles-scourge-of-ready-to-eat-meals-in-restaurants","title":"France Battles Scourge Of Ready-To-Eat Meals In Restaurants","publishDate":1373327586,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n","blocks":[],"excerpt":"French dining is world famous, but it has a dirty little secret: Many restaurants rely on microwavable, premade meals. A bill that's already cleared one big hurdle in the French National Assembly would force restaurants to label when their food is made in-house from scratch – and penalize those who lie about it.","status":"publish","parent":0,"modified":1373327586,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":719},"headData":{"title":"France Battles Scourge Of Ready-To-Eat Meals In Restaurants | KQED","description":"French dining is world famous, but it has a dirty little secret: Many restaurants rely on microwavable, premade meals. A bill that's already cleared one big hurdle in the French National Assembly would force restaurants to label when their food is made in-house from scratch – and penalize those who lie about it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"64840 http://blogs.kqed.org/bayareabites/?p=64840","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/08/france-battles-scourge-of-ready-to-eat-meals-in-restaurants/","disqusTitle":"France Battles Scourge Of Ready-To-Eat Meals In Restaurants","nprByline":"Amy Guttman","nprStoryId":"200106073","nprApiLink":"http://api.npr.org/query?id=200106073&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants?ft=3&f=200106073","nprRetrievedStory":"1","nprPubDate":"Mon, 08 Jul 2013 18:49:00 -0400","nprStoryDate":"Mon, 08 Jul 2013 16:33:00 -0400","nprLastModifiedDate":"Mon, 08 Jul 2013 18:49:38 -0400","path":"/bayareabites/64840/france-battles-scourge-of-ready-to-eat-meals-in-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\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>The bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64840/france-battles-scourge-of-ready-to-eat-meals-in-restaurants","authors":["byline_bayareabites_64840"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_1807","bayareabites_181","bayareabites_61"],"tags":["bayareabites_1435","bayareabites_10802","bayareabites_74","bayareabites_11959","bayareabites_11499","bayareabites_10774","bayareabites_11960","bayareabites_10921"],"featImg":"bayareabites_64845","label":"bayareabites"},"bayareabites_61546":{"type":"posts","id":"bayareabites_61546","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61546","score":null,"sort":[1368061555000]},"guestAuthors":[],"slug":"with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux","title":"With Warming Climes, How Long Will A Bordeaux Be A Bordeaux?","publishDate":1368061555,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61551\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/winegrapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/winegrapes-1024x677.jpg\" alt=\"A worker harvests cabernet sauvignon grapes at a vineyard near Bordeaux, France, in September. Photo: Caroline Blumberg/EPA/Landov\" width=\"1024\" height=\"677\" class=\"size-large wp-image-61551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker harvests cabernet sauvignon grapes at a vineyard near Bordeaux, France, in September. Photo: Caroline Blumberg/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/06/181684846/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux\">The Salt at NPR Food\u003c/a> (5/8/13)\u003c/p>\n\u003cp>Bordeauxs and Burgundys haven't changed much since the days when famous wine-lover Thomas Jefferson kept the cellars of his Parisian home \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9C0CEEDA133EF930A35751C1A9609C8B63\" target=\"_blank\">well-stocked with both wines\u003c/a>.\u003c/p>\n\u003cp>But now, some worry that the regional rules and traditions that have defined top winemaking regions like Champagne, Burgundy and Chianti for centuries could melt away as climate change takes effect.\u003c/p>\n\u003cp>The main concern is that grape varieties that have brought renown and reputation to certain appellations — the syrah grapes of the French Rhone Valley, or the cabernet sauvignon of Bordeaux — may no longer thrive in those places several decades from now. Some people say there is little reason to fear, but others are already thinking ahead about which grape varieties will work best in their regions under forecast temperature changes. And it's possible that old wine standards and definitions, revered like religion for ages, could be rewritten as winemakers adapt to a warmer future.\u003c/p>\n\u003cp>\"As grape-growing suitability moves northward, I believe the winemaking regulations of Europe could break down quickly,\" says \u003ca href=\"http://www.bren.ucsb.edu/people/Faculty/lee_hannah.htm\">Lee Hannah\u003c/a>, a University of California, Santa Barbara-based climate specialist with Conservation International. He co-authored a recent study in the journal \u003cem>Science \u003c/em>forecasting how climate change might reshape the global winemaking map.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Already, climate change is creating new winners among Europe's winemakers. In southern England, warmer temperatures are credited with setting off a \u003ca href=\"http://www.washingtonpost.com/world/europe/english-sparkling-wines-challenging-rivals/2013/04/28/422681b2-acdc-11e2-9493-2ff3bf26c4b4_story.html?hpid=z3\" target=\"_blank\">sparkling wine boom\u003c/a>. In Germany, where Riesling and Gewurztraminer have long been superstars, new grape varieties are beginning to thrive, says German viticulturist \u003ca href=\"http://www.hs-geisenheim.de/hochschule/personen/schultz-hans-reiner.html\">Hans Reiner Schultz\u003c/a>, a professor at Hochschule Geisenheim University.\u003c/p>\n\u003cp>\"The pinot noir we're growing is now fit to challenge the French,\" Schultz says.\u003c/p>\n\u003cp>Meanwhile, winemakers in other parts of the continent are feeling the heat, and there is increasing discussion about changing the rules to allow them to introduce grape varieties that are currently prohibited but likely to thrive under future climate conditions.\u003c/p>\n\u003cp>And grape growers, who must look ahead decades to when their vines will be in prime production, may soon be planting new varieties of vines known to produce fruit better in warmer, drier climates. Experimental government vineyards are already doing this.\u003c/p>\n\u003cp>\"Changing grapevine varieties is absolutely an option, not in a short term, but by 2050 to 2070,\" \u003ca href=\"http://www7.bordeaux-aquitaine.inra.fr/egfv/kees_van_leeuwen\">Kees Van Leeuwen\u003c/a>, of the Agricultural University of Bordeaux, tells The Salt. \"We are currently experimenting in our research center [the \u003cem>Institut des Sciences de la Vigne et du Vin\u003c/em>] how later-ripening varieties behave in the Bordeaux climate.\"\u003c/p>\n\u003cp>Late-ripening\u003cstrong> \u003c/strong>varieties are considered the best candidates for helping regions adapt to climate change. That's because, in general, the later that grapes ripen, the better their sugar-acid balance — an important component in winemaking.\u003c/p>\n\u003cp>When grapes ripen especially early — as they do in warm years — they may fail to develop the acidity necessary for making good wine. This means that many grapes that currently ripen in the optimal harvest time of September might, in a warmer future, become relatively useless to some winemakers who use them today.\u003c/p>\n\u003cp>Leeuwen says changing French laws on regional grape use won't be easy, and could take as long as 15 years.\u003c/p>\n\u003cp>Other regulations are already breaking down \u003cstrong>-- \u003c/strong>such as laws forbidding irrigation. The practice is considered taboo by many, and some wine critics feel it can result in watery-tasting wines.\u003c/p>\n\u003cp>But in exceptionally hot and dry conditions, watering vines can help increase the yield of fruit. And in 2006, the French government decided to \u003ca href=\"http://www.jancisrobinson.com/articles/20070411.html\" target=\"_blank\">do away with its prohibition\u003c/a> on irrigating. Anti-irrigation laws have also been loosened in parts of Spain, says Schultz.\u003c/p>\n\u003cp>\"When they changed the rule [in France], it was like a second French Revolution, because many people were very, very opposed to this,\" Schultz says. Now, he adds, \"there is no more talk of prohibiting irrigation.\"\u003c/p>\n\u003cp>That rule change comes at a cost, says Leeuwen. He says irrigation can increase the soil's salinity level, which can be harmful to grapes. In Bordeaux and other fine wine regions, where the richness of the dirt is credited for the quality of the wine, the consequences of irrigation could be dire. Leeuwen says salinity buildup in some southern Australian vineyards is causing winemakers to abandon them.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.chapoutier.com/\">Michel Chapoutier\u003c/a>, a winemaker in the Rhone Valley, has more confidence in the future. He thinks current regulations already give winemakers all the leeway they need to use different grape varieties to adapt to climate change. A Bordeaux will still be a Bordeaux, he argues, without a change in rules or a compromise in quality — winemakers will merely have to adjust their blend ratios.\u003c/p>\n\u003cp>\"Bordeaux [winemakers] will lower their amount of merlot and will raise their amount of petit verdot, while the Southern Rhone will lower their amount of syrah and raise their amounts of grenache and mourvedre,\" Chapoutier says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.frescobaldi.it/en-us/home/company/family/lambertofrescobaldi.aspx\">Lamberto Frescobaldi,\u003c/a> of his family's winery in Tuscany, says he believes old traditions should not be allowed to hinder winemakers from adapting to climate change — even if it means permitting new grapes in their wines. But he doubts that Tuscan winemakers will ever let sangiovese, the main variety of the region, slip to the wayside.\u003c/p>\n\u003cp>Schultz, too, expects that historically dominant wine regions will do everything they can to avoid giving up the grapes that have defined them for centuries.\u003c/p>\n\u003cp>\"Burgundy without a pinot noir or chardonnay,\" he says, \"would not be the Burgundy we know.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Climate change is already creating new winners among Europe's winemaking regions. (Great bubbly from Britain — who knew?) But those changes have also put in doubt the rules and traditions that have defined the continent's top winemakers for centuries.","status":"publish","parent":0,"modified":1368061555,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":941},"headData":{"title":"With Warming Climes, How Long Will A Bordeaux Be A Bordeaux? | KQED","description":"Climate change is already creating new winners among Europe's winemaking regions. (Great bubbly from Britain — who knew?) But those changes have also put in doubt the rules and traditions that have defined the continent's top winemakers for centuries.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"61546 http://blogs.kqed.org/bayareabites/?p=61546","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/08/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux/","disqusTitle":"With Warming Climes, How Long Will A Bordeaux Be A Bordeaux?","nprByline":"Alastair Bland","nprStoryId":"181684846","nprApiLink":"http://api.npr.org/query?id=181684846&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/05/06/181684846/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux?ft=3&f=181684846","nprRetrievedStory":"1","nprPubDate":"Wed, 08 May 2013 14:33:00 -0400","nprStoryDate":"Wed, 08 May 2013 12:37:00 -0400","nprLastModifiedDate":"Wed, 08 May 2013 14:33:53 -0400","path":"/bayareabites/61546/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61551\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/winegrapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/winegrapes-1024x677.jpg\" alt=\"A worker harvests cabernet sauvignon grapes at a vineyard near Bordeaux, France, in September. Photo: Caroline Blumberg/EPA/Landov\" width=\"1024\" height=\"677\" class=\"size-large wp-image-61551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker harvests cabernet sauvignon grapes at a vineyard near Bordeaux, France, in September. Photo: Caroline Blumberg/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/06/181684846/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux\">The Salt at NPR Food\u003c/a> (5/8/13)\u003c/p>\n\u003cp>Bordeauxs and Burgundys haven't changed much since the days when famous wine-lover Thomas Jefferson kept the cellars of his Parisian home \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9C0CEEDA133EF930A35751C1A9609C8B63\" target=\"_blank\">well-stocked with both wines\u003c/a>.\u003c/p>\n\u003cp>But now, some worry that the regional rules and traditions that have defined top winemaking regions like Champagne, Burgundy and Chianti for centuries could melt away as climate change takes effect.\u003c/p>\n\u003cp>The main concern is that grape varieties that have brought renown and reputation to certain appellations — the syrah grapes of the French Rhone Valley, or the cabernet sauvignon of Bordeaux — may no longer thrive in those places several decades from now. Some people say there is little reason to fear, but others are already thinking ahead about which grape varieties will work best in their regions under forecast temperature changes. And it's possible that old wine standards and definitions, revered like religion for ages, could be rewritten as winemakers adapt to a warmer future.\u003c/p>\n\u003cp>\"As grape-growing suitability moves northward, I believe the winemaking regulations of Europe could break down quickly,\" says \u003ca href=\"http://www.bren.ucsb.edu/people/Faculty/lee_hannah.htm\">Lee Hannah\u003c/a>, a University of California, Santa Barbara-based climate specialist with Conservation International. He co-authored a recent study in the journal \u003cem>Science \u003c/em>forecasting how climate change might reshape the global winemaking map.\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>Already, climate change is creating new winners among Europe's winemakers. In southern England, warmer temperatures are credited with setting off a \u003ca href=\"http://www.washingtonpost.com/world/europe/english-sparkling-wines-challenging-rivals/2013/04/28/422681b2-acdc-11e2-9493-2ff3bf26c4b4_story.html?hpid=z3\" target=\"_blank\">sparkling wine boom\u003c/a>. In Germany, where Riesling and Gewurztraminer have long been superstars, new grape varieties are beginning to thrive, says German viticulturist \u003ca href=\"http://www.hs-geisenheim.de/hochschule/personen/schultz-hans-reiner.html\">Hans Reiner Schultz\u003c/a>, a professor at Hochschule Geisenheim University.\u003c/p>\n\u003cp>\"The pinot noir we're growing is now fit to challenge the French,\" Schultz says.\u003c/p>\n\u003cp>Meanwhile, winemakers in other parts of the continent are feeling the heat, and there is increasing discussion about changing the rules to allow them to introduce grape varieties that are currently prohibited but likely to thrive under future climate conditions.\u003c/p>\n\u003cp>And grape growers, who must look ahead decades to when their vines will be in prime production, may soon be planting new varieties of vines known to produce fruit better in warmer, drier climates. Experimental government vineyards are already doing this.\u003c/p>\n\u003cp>\"Changing grapevine varieties is absolutely an option, not in a short term, but by 2050 to 2070,\" \u003ca href=\"http://www7.bordeaux-aquitaine.inra.fr/egfv/kees_van_leeuwen\">Kees Van Leeuwen\u003c/a>, of the Agricultural University of Bordeaux, tells The Salt. \"We are currently experimenting in our research center [the \u003cem>Institut des Sciences de la Vigne et du Vin\u003c/em>] how later-ripening varieties behave in the Bordeaux climate.\"\u003c/p>\n\u003cp>Late-ripening\u003cstrong> \u003c/strong>varieties are considered the best candidates for helping regions adapt to climate change. That's because, in general, the later that grapes ripen, the better their sugar-acid balance — an important component in winemaking.\u003c/p>\n\u003cp>When grapes ripen especially early — as they do in warm years — they may fail to develop the acidity necessary for making good wine. This means that many grapes that currently ripen in the optimal harvest time of September might, in a warmer future, become relatively useless to some winemakers who use them today.\u003c/p>\n\u003cp>Leeuwen says changing French laws on regional grape use won't be easy, and could take as long as 15 years.\u003c/p>\n\u003cp>Other regulations are already breaking down \u003cstrong>-- \u003c/strong>such as laws forbidding irrigation. The practice is considered taboo by many, and some wine critics feel it can result in watery-tasting wines.\u003c/p>\n\u003cp>But in exceptionally hot and dry conditions, watering vines can help increase the yield of fruit. And in 2006, the French government decided to \u003ca href=\"http://www.jancisrobinson.com/articles/20070411.html\" target=\"_blank\">do away with its prohibition\u003c/a> on irrigating. Anti-irrigation laws have also been loosened in parts of Spain, says Schultz.\u003c/p>\n\u003cp>\"When they changed the rule [in France], it was like a second French Revolution, because many people were very, very opposed to this,\" Schultz says. Now, he adds, \"there is no more talk of prohibiting irrigation.\"\u003c/p>\n\u003cp>That rule change comes at a cost, says Leeuwen. He says irrigation can increase the soil's salinity level, which can be harmful to grapes. In Bordeaux and other fine wine regions, where the richness of the dirt is credited for the quality of the wine, the consequences of irrigation could be dire. Leeuwen says salinity buildup in some southern Australian vineyards is causing winemakers to abandon them.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.chapoutier.com/\">Michel Chapoutier\u003c/a>, a winemaker in the Rhone Valley, has more confidence in the future. He thinks current regulations already give winemakers all the leeway they need to use different grape varieties to adapt to climate change. A Bordeaux will still be a Bordeaux, he argues, without a change in rules or a compromise in quality — winemakers will merely have to adjust their blend ratios.\u003c/p>\n\u003cp>\"Bordeaux [winemakers] will lower their amount of merlot and will raise their amount of petit verdot, while the Southern Rhone will lower their amount of syrah and raise their amounts of grenache and mourvedre,\" Chapoutier says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.frescobaldi.it/en-us/home/company/family/lambertofrescobaldi.aspx\">Lamberto Frescobaldi,\u003c/a> of his family's winery in Tuscany, says he believes old traditions should not be allowed to hinder winemakers from adapting to climate change — even if it means permitting new grapes in their wines. But he doubts that Tuscan winemakers will ever let sangiovese, the main variety of the region, slip to the wayside.\u003c/p>\n\u003cp>Schultz, too, expects that historically dominant wine regions will do everything they can to avoid giving up the grapes that have defined them for centuries.\u003c/p>\n\u003cp>\"Burgundy without a pinot noir or chardonnay,\" he says, \"would not be the Burgundy we know.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61546/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux","authors":["byline_bayareabites_61546"],"categories":["bayareabites_10916","bayareabites_60","bayareabites_119"],"tags":["bayareabites_9470","bayareabites_836","bayareabites_9102","bayareabites_74","bayareabites_10921","bayareabites_14748","bayareabites_9738"],"featImg":"bayareabites_61547","label":"bayareabites"},"bayareabites_61125":{"type":"posts","id":"bayareabites_61125","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61125","score":null,"sort":[1367353624000]},"guestAuthors":[],"slug":"mon-dieu-fast-food-now-rules-in-france","title":"Mon Dieu! Fast Food Now Rules In France","publishDate":1367353624,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61131\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/104476530-1-_custom-64e22894d097848721f6a427951a4673e8e79615-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/104476530-1-_custom-64e22894d097848721f6a427951a4673e8e79615-s40.jpg\" alt=\"Fast times on the Champs-Elysees: People walk past a McDonald's on one of Paris' most storied avenues. But it's not just McD's that has caught French interest: Fast food now accounts for the majority of restaurant spending in the country. Photo: Thomas Coex/AFP/Getty Images\" width=\"1120\" height=\"753\" class=\"size-full wp-image-61131\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fast times on the Champs-Elysees: People walk past a McDonald's on one of Paris' most storied avenues. But it's not just McD's that has caught French interest: Fast food now accounts for the majority of restaurant spending in the country. \u003cbr>Photo: Thomas Coex/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/29/179879664/mon-dieu-fast-food-now-rules-in-france\">The Salt at NPR Food\u003c/a> (04/30/13)\u003c/p>\n\u003cp>When it comes to culinary matters, France, in many minds, is synonymous with fine dining. So it might surprise you that, for the first time, sales at fast food chains have overtaken those at traditional restaurants in the country that gave us the word \u003cem>gastronomie.\u003c/em>\u003c/p>\n\u003cp>That's according to an annual \u003ca href=\"http://www.giraconseil.com/3-cahiers-de-tendances\">survey\u003c/a> of consumer spending, traffic and other restaurant data conducted by Gira Conseil, a food consultancy firm. The latest survey, to be released in May, found that fast food chains now account for 54 percent of all restaurant sales in France.\u003c/p>\n\u003cp>\"In previous years, we could see fast food was gaining ground, but this is the first time it has overtaken restaurants where you are served at the table,\" Julien Janneau of Gira Conseil \u003ca href=\"http://tempsreel.nouvelobs.com/societe/20130228.OBS0336/restauration-la-france-sandwich.html\">told\u003c/a> French newspaper \u003cem>Nouvel Observateur\u003c/em>.\u003c/p>\n\u003cp>Consumption at casual eateries serving burgers, sandwiches, pizza and other fast food has increased 14 percent in the past year alone, according to the survey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While McDonald's has \u003ca href=\"http://lauder.wharton.upenn.edu/pages/pdf/student_thesis/UhrielWood_Thesis.pdf\">been in France\u003c/a> since the 1970s, many industry observers say it wasn't until the turn of this century that outlets for both American and European fast food chains really began proliferating. The fast food market is now so ripe that Subway says it has opened some 400 stores in the past decade, and Burger King, which shut its 39 French restaurants 16 years ago, recently \u003ca href=\"http://connexionfrance.com/McDonalds-casse-croute-menu-France-market-French-do-get-fat-14500-news-article.html%20\">re-entered\u003c/a> the market with great success.\u003c/p>\n\u003cp>\"We are the second-biggest consumer of fast food, after the U.S.,\" \u003ca href=\"http://gastronomie.blog.lemonde.fr/\">Camille Labro\u003c/a>, a food writer and regular contributor to \u003cem>Le Monde\u003c/em> magazine, tells The Salt.\u003c/p>\n\u003cp>The rise of fast food has come as the French have grown lax about their notoriously rigid food culture rules. Frédéric Maquair, who co-founded \u003ca href=\"http://www.cojean.fr/\">Cojean\u003c/a>, a Parisian chain of healthy fast food outlets, in 2001, notes that meals never used to be a solitary activity. \"Before, people didn't dare go by themselves to a restaurant, eating alone, reading a magazine,\" he tells The Salt.\u003c/p>\n\u003cp>Nowadays, he and others say, the French have come to see fast food as freedom from the rigid gastronomical rules that used to bind them to sitting at a table, with other people, at specific times, for multiple courses.\u003c/p>\n\u003cp>But there's another, more practical concern encouraging the fast food trend: a shrinking lunch break.\u003c/p>\n\u003cp>The French lunch hour has collapsed from 80 minutes back in 1975 to \u003ca href=\"http://www.thelocal.fr/page/view/1329#.UXZ9wkoQNmk\">just 22 minutes\u003c/a>, according to a 2011 study by insurer Malakoff Mederic. That, in turn, has hurt business at traditional cafes, where offerings — like the typical 13 euro ($15) multicourse lunch — are still geared toward leisurely eating habits that are, increasingly, a relic of the past.\u003c/p>\n\u003cp>The number of cafes in France has dropped from more than 200,000 after World War II to just 32,000 today, according to estimates from Gira Conseil.\u003c/p>\n\u003cp>\"The offer has not changed,\" says Gira Conseil's Devanne Julien, \"but the consumer is different.\" Cafes, he says, \"have not been able to adapt and compete with fast food.\"\u003c/p>\n\u003cp>Indeed, adaptation has been a key to fast food's success in France — where offerings tend to be healthier than in other parts of the world. There's less emphasis on fried and more focus on fresh ingredients and local tastes.\u003c/p>\n\u003cp>At British chain Pret A Manger, known for its sandwiches, a third of the menu is dedicated to French classics like apple tart and the beloved \u003cem>jambon-beurre,\u003c/em> or ham and butter — which might be called the French national sandwich.\u003c/p>\n\u003cp>And as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/24/145698222/why-mcdonalds-in-france-doesnt-feel-like-fast-food\">previously reported,\u003c/a> McDonald's has risen to the top of the fast food pack in France, with more than 1,200 outlets, precisely by fine-tuning its menu to fit the local culture (think grass-fed beef burgers). In 2011, the company even opened a \u003ca href=\"http://blogs.ocweekly.com/stickaforkinit/2012/01/why_is_mcdonalds_doing_well_in.php\">salad-only cafe\u003c/a>, called McSalad, which managed to win a begrudging bit of praise from food writer Labro.\u003c/p>\n\u003cp>\"The dressing was made with hazelnut and balsamic vinegar,\" she admits reluctantly, \"just like I make at home.\"\u003c/p>\n\u003cp>But American chains like McDonald's and Subway also attract French fans for the ways in which they depart from local customs — at least when it comes to wait staff, says Labro.\u003c/p>\n\u003cp>French waiters, she says, tend to be \"so mean and unserviceable that the American way of doing things in fast food places is almost pleasant.\"\u003c/p>\n\u003cp>Labro remains a steadfast opponent of fast food, but she can also see why its American-style service appeals to consumers. They'd \"rather have an automated experience than a waiter ready to throw food in my face. It's more relaxing.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/29/179879664/mon-dieu-fast-food-now-rules-in-france\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The French may have a global reputation as gastronomes, but the majority of their restaurant spending now goes to fast food chains, a new survey finds. The change comes amid shrinking lunch breaks and growing laxity among the French when it comes to their famously rigid food culture rules.","status":"publish","parent":0,"modified":1367353624,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":839},"headData":{"title":"Mon Dieu! Fast Food Now Rules In France | KQED","description":"The French may have a global reputation as gastronomes, but the majority of their restaurant spending now goes to fast food chains, a new survey finds. The change comes amid shrinking lunch breaks and growing laxity among the French when it comes to their famously rigid food culture rules.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"61125 http://blogs.kqed.org/bayareabites/?p=61125","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/","disqusTitle":"Mon Dieu! Fast Food Now Rules In France","nprByline":"Amy Guttman","nprStoryId":"179879664","nprApiLink":"http://api.npr.org/query?id=179879664&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/04/29/179879664/mon-dieu-fast-food-now-rules-in-france?ft=3&f=179879664","nprRetrievedStory":"1","nprPubDate":"Tue, 30 Apr 2013 14:03:00 -0400","nprStoryDate":"Tue, 30 Apr 2013 11:23:00 -0400","nprLastModifiedDate":"Tue, 30 Apr 2013 14:03:27 -0400","path":"/bayareabites/61125/mon-dieu-fast-food-now-rules-in-france","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61131\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/104476530-1-_custom-64e22894d097848721f6a427951a4673e8e79615-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/104476530-1-_custom-64e22894d097848721f6a427951a4673e8e79615-s40.jpg\" alt=\"Fast times on the Champs-Elysees: People walk past a McDonald's on one of Paris' most storied avenues. But it's not just McD's that has caught French interest: Fast food now accounts for the majority of restaurant spending in the country. Photo: Thomas Coex/AFP/Getty Images\" width=\"1120\" height=\"753\" class=\"size-full wp-image-61131\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fast times on the Champs-Elysees: People walk past a McDonald's on one of Paris' most storied avenues. But it's not just McD's that has caught French interest: Fast food now accounts for the majority of restaurant spending in the country. \u003cbr>Photo: Thomas Coex/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/29/179879664/mon-dieu-fast-food-now-rules-in-france\">The Salt at NPR Food\u003c/a> (04/30/13)\u003c/p>\n\u003cp>When it comes to culinary matters, France, in many minds, is synonymous with fine dining. So it might surprise you that, for the first time, sales at fast food chains have overtaken those at traditional restaurants in the country that gave us the word \u003cem>gastronomie.\u003c/em>\u003c/p>\n\u003cp>That's according to an annual \u003ca href=\"http://www.giraconseil.com/3-cahiers-de-tendances\">survey\u003c/a> of consumer spending, traffic and other restaurant data conducted by Gira Conseil, a food consultancy firm. The latest survey, to be released in May, found that fast food chains now account for 54 percent of all restaurant sales in France.\u003c/p>\n\u003cp>\"In previous years, we could see fast food was gaining ground, but this is the first time it has overtaken restaurants where you are served at the table,\" Julien Janneau of Gira Conseil \u003ca href=\"http://tempsreel.nouvelobs.com/societe/20130228.OBS0336/restauration-la-france-sandwich.html\">told\u003c/a> French newspaper \u003cem>Nouvel Observateur\u003c/em>.\u003c/p>\n\u003cp>Consumption at casual eateries serving burgers, sandwiches, pizza and other fast food has increased 14 percent in the past year alone, according to the survey.\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>While McDonald's has \u003ca href=\"http://lauder.wharton.upenn.edu/pages/pdf/student_thesis/UhrielWood_Thesis.pdf\">been in France\u003c/a> since the 1970s, many industry observers say it wasn't until the turn of this century that outlets for both American and European fast food chains really began proliferating. The fast food market is now so ripe that Subway says it has opened some 400 stores in the past decade, and Burger King, which shut its 39 French restaurants 16 years ago, recently \u003ca href=\"http://connexionfrance.com/McDonalds-casse-croute-menu-France-market-French-do-get-fat-14500-news-article.html%20\">re-entered\u003c/a> the market with great success.\u003c/p>\n\u003cp>\"We are the second-biggest consumer of fast food, after the U.S.,\" \u003ca href=\"http://gastronomie.blog.lemonde.fr/\">Camille Labro\u003c/a>, a food writer and regular contributor to \u003cem>Le Monde\u003c/em> magazine, tells The Salt.\u003c/p>\n\u003cp>The rise of fast food has come as the French have grown lax about their notoriously rigid food culture rules. Frédéric Maquair, who co-founded \u003ca href=\"http://www.cojean.fr/\">Cojean\u003c/a>, a Parisian chain of healthy fast food outlets, in 2001, notes that meals never used to be a solitary activity. \"Before, people didn't dare go by themselves to a restaurant, eating alone, reading a magazine,\" he tells The Salt.\u003c/p>\n\u003cp>Nowadays, he and others say, the French have come to see fast food as freedom from the rigid gastronomical rules that used to bind them to sitting at a table, with other people, at specific times, for multiple courses.\u003c/p>\n\u003cp>But there's another, more practical concern encouraging the fast food trend: a shrinking lunch break.\u003c/p>\n\u003cp>The French lunch hour has collapsed from 80 minutes back in 1975 to \u003ca href=\"http://www.thelocal.fr/page/view/1329#.UXZ9wkoQNmk\">just 22 minutes\u003c/a>, according to a 2011 study by insurer Malakoff Mederic. That, in turn, has hurt business at traditional cafes, where offerings — like the typical 13 euro ($15) multicourse lunch — are still geared toward leisurely eating habits that are, increasingly, a relic of the past.\u003c/p>\n\u003cp>The number of cafes in France has dropped from more than 200,000 after World War II to just 32,000 today, according to estimates from Gira Conseil.\u003c/p>\n\u003cp>\"The offer has not changed,\" says Gira Conseil's Devanne Julien, \"but the consumer is different.\" Cafes, he says, \"have not been able to adapt and compete with fast food.\"\u003c/p>\n\u003cp>Indeed, adaptation has been a key to fast food's success in France — where offerings tend to be healthier than in other parts of the world. There's less emphasis on fried and more focus on fresh ingredients and local tastes.\u003c/p>\n\u003cp>At British chain Pret A Manger, known for its sandwiches, a third of the menu is dedicated to French classics like apple tart and the beloved \u003cem>jambon-beurre,\u003c/em> or ham and butter — which might be called the French national sandwich.\u003c/p>\n\u003cp>And as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/24/145698222/why-mcdonalds-in-france-doesnt-feel-like-fast-food\">previously reported,\u003c/a> McDonald's has risen to the top of the fast food pack in France, with more than 1,200 outlets, precisely by fine-tuning its menu to fit the local culture (think grass-fed beef burgers). In 2011, the company even opened a \u003ca href=\"http://blogs.ocweekly.com/stickaforkinit/2012/01/why_is_mcdonalds_doing_well_in.php\">salad-only cafe\u003c/a>, called McSalad, which managed to win a begrudging bit of praise from food writer Labro.\u003c/p>\n\u003cp>\"The dressing was made with hazelnut and balsamic vinegar,\" she admits reluctantly, \"just like I make at home.\"\u003c/p>\n\u003cp>But American chains like McDonald's and Subway also attract French fans for the ways in which they depart from local customs — at least when it comes to wait staff, says Labro.\u003c/p>\n\u003cp>French waiters, she says, tend to be \"so mean and unserviceable that the American way of doing things in fast food places is almost pleasant.\"\u003c/p>\n\u003cp>Labro remains a steadfast opponent of fast food, but she can also see why its American-style service appeals to consumers. They'd \"rather have an automated experience than a waiter ready to throw food in my face. It's more relaxing.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/29/179879664/mon-dieu-fast-food-now-rules-in-france\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61125/mon-dieu-fast-food-now-rules-in-france","authors":["byline_bayareabites_61125"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_10916","bayareabites_181"],"tags":["bayareabites_1435","bayareabites_74"],"featImg":"bayareabites_61126","label":"bayareabites"},"bayareabites_26788":{"type":"posts","id":"bayareabites_26788","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26788","score":null,"sort":[1304780436000]},"guestAuthors":[],"slug":"baillardran-canneles","title":"Baillardran Cannelés","publishDate":1304780436,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-3.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26793\">\u003c/p>\n\u003cp>While I was in \u003ca href=\"http://www.wasabimon.com/archive/laduree-v-pierre-herme-macaron-taste-test/\" title=\"Macaron Taste Test\">Paris\u003c/a>, I was determined to get my hands of some \u003cem>cannelés\u003c/em>. I'd never seen any in the Bay Area and I was intrigued by these little cake-like treats that were cooked in very expensive copper molds (yes, I know you can buy silicon molds, but they don't caramelize the outer shell of the pastry). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-1.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26791\">\u003c/p>\n\u003cp>Thankfully, in Paris, cannelés are not in short supply. You can get them at almost any \u003cem>patisserie\u003c/em>, including the famous shops, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/19/laduree-v-pierre-herme-macaron-smackdown/\">Pierre Hermé and Ladurée\u003c/a>. While I samples cannelés all over Paris, some of the best I had were at tiny hole-in-the-wall pastry shops, where the baked goods were fresh and the \u003cem>patissier\u003c/em> beamed proudly over their work.\u003c/p>\n\u003cp>Still, though, I wanted more. I asked the ladies at \u003ca href=\"http://www.wasabimon.com/archive/librairie-gourmande-a-parisian-must-see\" title=\"Librairie Gourmande Paris\">Librairie Gourmande\u003c/a> where I should go to sample some of the city's best cannelés, and she sent me to \u003ca href=\"http://www.baillardran.com/\" title=\"baillardran cannelés\">Baillardran\u003c/a> a chain shop that supposedly sells real Bordeaux cannelés throughout France. As luck would have it, there was a Baillardran just east of Paris, in a little suburb that I could easily access by the Metro. So I made an afternoon of it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-2.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26792\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-4.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26794\">\u003c/p>\n\u003cp>I walked into Baillardran and surveyed the goods. There were cannelés everywhere -- piled into mountains, arranged in circles, and patiently waiting in baking trays. They come in three sizes -- small, medium and large -- and you can also buy them at varying levels of \"doneness,\" similar to a steak. I liked the variety, which I wasn't expecting to find in a shop that sells only a single kind of pastry, but the options were exciting. I bought a few cannelés in the \"medium\" style, browned but not burnt, and then indulged in a handful of aluminum-lined copper cannelé molds, which they were selling for surprisingly cheap. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-6.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26796\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-5.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26795\">\u003c/p>\n\u003cp>I sat down and took a bite. The texture was what I expected: firm and gently smoky on the outside, tender and luscious on the inside, like little caramelized nuggets of \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-orange-almond-bread-pudding-recipe/\" title=\"Orange Almond Bread Pudding\" target=\"_blank\">soft bread pudding\u003c/a>. These cannelés were more rummy-tasting than the others I'd had, adding a liquory tang to each bite. I ate one, then another, and then the final one that I'd expected to save until the next day. Alas, they were just too good to hold onto for more than a few minutes!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.baillardran.com/\" title=\"Canele Baillardran Paris\">Baillardran\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/XZlA\" title=\"Canele Baillardran Paris\">Map\u003c/a>\u003cbr>\n 2 Boulevard Jean Jaurès\u003cbr>\n92100 Boulogne-Billancourt\u003cbr>\nFrance +33 1 55 60 90 07\u003cbr>\nPhone: 05 56 99 13 75 \u003c/p>\n\n","blocks":[],"excerpt":"Baillardran Cannelés are a chain shop that sells cannelés all around France. Here's a virtual tour of this culinary gem.","status":"publish","parent":0,"modified":1303922242,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":445},"headData":{"title":"Baillardran Cannelés | KQED","description":"Baillardran Cannelés are a chain shop that sells cannelés all around France. Here's a virtual tour of this culinary gem.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"26788 http://blogs.kqed.org/bayareabites/?p=26788","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/07/baillardran-canneles/","disqusTitle":"Baillardran Cannelés","path":"/bayareabites/26788/baillardran-canneles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-3.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26793\">\u003c/p>\n\u003cp>While I was in \u003ca href=\"http://www.wasabimon.com/archive/laduree-v-pierre-herme-macaron-taste-test/\" title=\"Macaron Taste Test\">Paris\u003c/a>, I was determined to get my hands of some \u003cem>cannelés\u003c/em>. I'd never seen any in the Bay Area and I was intrigued by these little cake-like treats that were cooked in very expensive copper molds (yes, I know you can buy silicon molds, but they don't caramelize the outer shell of the pastry). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-1.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26791\">\u003c/p>\n\u003cp>Thankfully, in Paris, cannelés are not in short supply. You can get them at almost any \u003cem>patisserie\u003c/em>, including the famous shops, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/19/laduree-v-pierre-herme-macaron-smackdown/\">Pierre Hermé and Ladurée\u003c/a>. While I samples cannelés all over Paris, some of the best I had were at tiny hole-in-the-wall pastry shops, where the baked goods were fresh and the \u003cem>patissier\u003c/em> beamed proudly over their work.\u003c/p>\n\u003cp>Still, though, I wanted more. I asked the ladies at \u003ca href=\"http://www.wasabimon.com/archive/librairie-gourmande-a-parisian-must-see\" title=\"Librairie Gourmande Paris\">Librairie Gourmande\u003c/a> where I should go to sample some of the city's best cannelés, and she sent me to \u003ca href=\"http://www.baillardran.com/\" title=\"baillardran cannelés\">Baillardran\u003c/a> a chain shop that supposedly sells real Bordeaux cannelés throughout France. As luck would have it, there was a Baillardran just east of Paris, in a little suburb that I could easily access by the Metro. So I made an afternoon of it.\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-2.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26792\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-4.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26794\">\u003c/p>\n\u003cp>I walked into Baillardran and surveyed the goods. There were cannelés everywhere -- piled into mountains, arranged in circles, and patiently waiting in baking trays. They come in three sizes -- small, medium and large -- and you can also buy them at varying levels of \"doneness,\" similar to a steak. I liked the variety, which I wasn't expecting to find in a shop that sells only a single kind of pastry, but the options were exciting. I bought a few cannelés in the \"medium\" style, browned but not burnt, and then indulged in a handful of aluminum-lined copper cannelé molds, which they were selling for surprisingly cheap. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-6.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26796\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-5.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26795\">\u003c/p>\n\u003cp>I sat down and took a bite. The texture was what I expected: firm and gently smoky on the outside, tender and luscious on the inside, like little caramelized nuggets of \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-orange-almond-bread-pudding-recipe/\" title=\"Orange Almond Bread Pudding\" target=\"_blank\">soft bread pudding\u003c/a>. These cannelés were more rummy-tasting than the others I'd had, adding a liquory tang to each bite. I ate one, then another, and then the final one that I'd expected to save until the next day. Alas, they were just too good to hold onto for more than a few minutes!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.baillardran.com/\" title=\"Canele Baillardran Paris\">Baillardran\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/XZlA\" title=\"Canele Baillardran Paris\">Map\u003c/a>\u003cbr>\n 2 Boulevard Jean Jaurès\u003cbr>\n92100 Boulogne-Billancourt\u003cbr>\nFrance +33 1 55 60 90 07\u003cbr>\nPhone: 05 56 99 13 75 \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26788/baillardran-canneles","authors":["5120"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_61"],"tags":["bayareabites_253","bayareabites_9226","bayareabites_9227","bayareabites_74","bayareabites_76","bayareabites_3015"],"featImg":"bayareabites_26793","label":"bayareabites"},"bayareabites_26375":{"type":"posts","id":"bayareabites_26375","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26375","score":null,"sort":[1303225230000]},"guestAuthors":[],"slug":"laduree-v-pierre-herme-macaron-smackdown","title":"Ladurée v. Pierre Hermé Macaron Smackdown","publishDate":1303225230,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Header500.jpg\" alt=\"Macaron Taste Test\" title=\"Macaron Taste Test\" width=\"500\" height=\"332\" class=\"aligncenter size-full wp-image-26388\">\u003c/p>\n\u003cp>It's no secret that I'm a fan of sweets, and macarons are at the top of that list. I've \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\" title=\"Macaron Week\">written about macarons\u003c/a> extensively on my blog, and made hundreds of them while testing \u003ca href=\"http://www.wasabimon.com/archive/i-heart-macarons-hisako-ogita/\" title=\"How to make macarons\">recipes for a macaron cookbook\u003c/a>. I've eaten them at every location in San Francisco that I learned made them, and it's not uncommon for me to BART over to SF just to visit \u003ca href=\"http://www.paulettemacarons.com/\" title=\"Paulette Macarons\">Paulette\u003c/a>. \u003c/p>\n\u003cp>I was in Paris this week, and the very first adventure I went on was to go find the two most famous pastry shops in town and try their macarons. That's right -- I went on a macaron pilgrimage, visiting both \u003ca href=\"http://www.pierreherme.com/e-gourmandises/familly.cgi?id=29&cwsid=3798ph0A000108ph2852530\" title=\"Pierre Hermé\">Pierre Hermé\u003c/a> and \u003ca href=\"http://www.laduree.fr/fr/fabricant/produits/macarons\" title=\"Ladurée\">Ladurée\u003c/a> in the same day. I bought a couple in each location and put them to the test to see who had the better pastry.\u003c/p>\n\u003cp>\u003cem>Ed note: You'll notice I used the term \"pastry\" instead of \"cookie.\" That's because every time I called macarons \"cookies\" in Paris, I was corrected. According to the Parisians I talked to, macarons are most definitely not cookies. Lesson learned!\u003c/em>\u003c/p>\n\u003cp>After a little digging, I learned that both Ladurée and Hermé had locations on Rue Bonaparte, not far from the Seine River. Headed to a perfectly central location on the left bank, I planned my day: I would buy a handful of macarons at each bakery, then enjoy them in the sunshine while sitting along the river. The weather was topping out at 72 degrees that day, and I couldn't think of a better way to spend my afternoon than nibbling gourmet goodies in the Parisian sun. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26384\">\u003c/a>\u003c/p>\n\u003cp>My first stop was Ladurée, where the scent of pure sugar wafted out the door and down the street to greet me at the corner, beckoning me to the shopfront. I was immediately swept away by an incredible assortment of pastries in all sizes and colors, including a selection of ten or so flavors of macarons and a handful of larger macarons that were three times the normal size. The decor was delightfully, classically \"French,\" or at least what this American girl thinks of when she dreams of French pastry from thousands of miles away in California. Think rich greens, blues and browns, pinstripes, and matching seafoam-green ribbons on every box. I felt like I was walking into a Parisian pastry fairy tale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree31.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26386\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26385\">\u003c/a>\u003c/p>\n\u003cp>The line was out the door, but no worry; that gave me plenty of time to gawk without looking like a loafer. After staring in awe at their selection of sweets, I chose two flavors of macarons -- salted caramel and chocolate orange -- and headed out the door to visit Pierre Hermé's shop down the street.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme11.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26380\">\u003c/p>\n\u003cp>Pierre Hermé was less classically decorated than Ladurée, and was instead very sleek and stylish. The place was decked out in glass and dark teak-looking wood, rounded out with black accents. Here, the desserts provided all the color to the joint, and I suspect that was the whole point. In the dark environment, each little treat glowed like it was Louis XV's crown jewels. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme31.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26382\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26381\">\u003c/a>\u003c/p>\n\u003cp>Here I selected two more macarons -- passion fruit and vanilla olive oil (!!) -- and made my way to the Seine River to put these little jewels of egg white and sugar to the test.\u003c/p>\n\u003cp>\u003cstrong>The Test\u003c/strong>\u003cbr>\nVisually, both shop's macarons were gorgeous. Their colors were bright and they flaunted themselves, unashamed, in the Parisian spring sunshine. The first thing I noticed, though, was that Ladurée's macarons were a little lacking in the filling department, and their shells were a little cracked, while Hermé's macarons were literally bubbling over with filling and the shells were perfectly in-tact, with not a crack to be seen. Upon the first bite, though, it turned out that one of Hermé's macarons -- the passionfruit -- had soaked up the moisture in the filling, making the shell soggy. Also, the passionfruit was really, \u003cem>really\u003c/em> tart, and almost made me turn my face inside out. While I did like the flavor, it was a little shocking considering the fluffy texture of the buttercream filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26387\">\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme41.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26383\">\u003c/p>\n\u003cp>Here it's important to note that both bakeries use the \u003ca href=\"http://www.wasabimon.com/archive/macaron-recipe/\" title=\"Macaron Recipe\">Italian meringue method for making macarons\u003c/a>, since it yields a more stable batter (anyone who's made macarons knows how \u003ca href=\"http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html\" title=\"Macaron Troubleshooting\">volatile the process can be\u003c/a>) and a somewhat denser finished product. While Ladurée's macarons had less filling to boast and the shells were a little worse for wear, they both displayed consistency in quality -- the shells were crispy on the outside and soft in the middle, and had a lovely little \u003cem>crunch\u003c/em> when bitten into. Hermé's on the other hand, were softer and lighter, floating on your tongue like little sugary clouds, like the very first bite of cotton candy you tried when you were four years old. \u003c/p>\n\u003cp>Flavor-wise, both were lovely, but I felt that while Ladurée's macarons were more consistently better, Hermé's flavors were more creative. The vanilla olive oil variety was particular unique, and incredibly satisfying, but the passion fruit was a little too much of a sock in the face for me to enjoy it. Ladurée's chocolate orange was smooth and creamy, and the salted caramel divine, but they were flavors I'd expect to see in a macaron, and therefore didn't stand out beyond their high quality of overall flavor.\u003c/p>\n\u003cp>\u003cstrong>The Verdict\u003c/strong>\u003cbr>\nIf I had to pick a winner (and I guess I do, given the title of this post), I'd say that the Macaron Oscar goes to Pierre Hermé, with his vanilla olive oil variety. Hermé also packed in the filling, which made for a better visual experience and a more satisfying first bite, making the overall package a sheer dream. That said, Ladurée certainly held their own in the battle; their macarons were more \u003cem>consistently\u003c/em> good, but the shortage of filling and the cracked shells were kind of a bummer.\u003c/p>\n\u003cp>My final word? Visit both. If you're in the left bank area, the two shops are only like three blocks apart, so stage your own battle!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Pierre Hermé\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pierre+Herme,+72+Rue+Bonaparte,+75006+Paris&aq=&sll=48.851458,2.332814&sspn=0.006664,0.018196&ie=UTF8&hq=Pierre+Herme,&hnear=72+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Pierre Herme\">72, rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 43 54 47 77\u003cbr>\nNear the Saint-Germain des Prés Paris Metro station\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ladurée\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ladur%C3%A9e,+21+Rue+Bonaparte,+75006+Paris,+France&aq=0&sll=37.0625,-95.677068&sspn=32.885543,74.53125&ie=UTF8&hq=Ladur%C3%A9e,&hnear=21+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Laduree\">21, Rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 44 07 64 87 \u003cbr>\nNear the Saint Sulpice Metro station\u003c/p>\n\n","blocks":[],"excerpt":"Ladurée v. Pierre Hermé Macaron Smackdown: Who has the better macaron?","status":"publish","parent":0,"modified":1303192203,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1101},"headData":{"title":"Ladurée v. Pierre Hermé Macaron Smackdown | KQED","description":"Ladurée v. Pierre Hermé Macaron Smackdown: Who has the better macaron?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"26375 http://blogs.kqed.org/bayareabites/?p=26375","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/19/laduree-v-pierre-herme-macaron-smackdown/","disqusTitle":"Ladurée v. Pierre Hermé Macaron Smackdown","path":"/bayareabites/26375/laduree-v-pierre-herme-macaron-smackdown","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Header500.jpg\" alt=\"Macaron Taste Test\" title=\"Macaron Taste Test\" width=\"500\" height=\"332\" class=\"aligncenter size-full wp-image-26388\">\u003c/p>\n\u003cp>It's no secret that I'm a fan of sweets, and macarons are at the top of that list. I've \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\" title=\"Macaron Week\">written about macarons\u003c/a> extensively on my blog, and made hundreds of them while testing \u003ca href=\"http://www.wasabimon.com/archive/i-heart-macarons-hisako-ogita/\" title=\"How to make macarons\">recipes for a macaron cookbook\u003c/a>. I've eaten them at every location in San Francisco that I learned made them, and it's not uncommon for me to BART over to SF just to visit \u003ca href=\"http://www.paulettemacarons.com/\" title=\"Paulette Macarons\">Paulette\u003c/a>. \u003c/p>\n\u003cp>I was in Paris this week, and the very first adventure I went on was to go find the two most famous pastry shops in town and try their macarons. That's right -- I went on a macaron pilgrimage, visiting both \u003ca href=\"http://www.pierreherme.com/e-gourmandises/familly.cgi?id=29&cwsid=3798ph0A000108ph2852530\" title=\"Pierre Hermé\">Pierre Hermé\u003c/a> and \u003ca href=\"http://www.laduree.fr/fr/fabricant/produits/macarons\" title=\"Ladurée\">Ladurée\u003c/a> in the same day. I bought a couple in each location and put them to the test to see who had the better pastry.\u003c/p>\n\u003cp>\u003cem>Ed note: You'll notice I used the term \"pastry\" instead of \"cookie.\" That's because every time I called macarons \"cookies\" in Paris, I was corrected. According to the Parisians I talked to, macarons are most definitely not cookies. Lesson learned!\u003c/em>\u003c/p>\n\u003cp>After a little digging, I learned that both Ladurée and Hermé had locations on Rue Bonaparte, not far from the Seine River. Headed to a perfectly central location on the left bank, I planned my day: I would buy a handful of macarons at each bakery, then enjoy them in the sunshine while sitting along the river. The weather was topping out at 72 degrees that day, and I couldn't think of a better way to spend my afternoon than nibbling gourmet goodies in the Parisian sun. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26384\">\u003c/a>\u003c/p>\n\u003cp>My first stop was Ladurée, where the scent of pure sugar wafted out the door and down the street to greet me at the corner, beckoning me to the shopfront. I was immediately swept away by an incredible assortment of pastries in all sizes and colors, including a selection of ten or so flavors of macarons and a handful of larger macarons that were three times the normal size. The decor was delightfully, classically \"French,\" or at least what this American girl thinks of when she dreams of French pastry from thousands of miles away in California. Think rich greens, blues and browns, pinstripes, and matching seafoam-green ribbons on every box. I felt like I was walking into a Parisian pastry fairy tale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree31.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26386\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26385\">\u003c/a>\u003c/p>\n\u003cp>The line was out the door, but no worry; that gave me plenty of time to gawk without looking like a loafer. After staring in awe at their selection of sweets, I chose two flavors of macarons -- salted caramel and chocolate orange -- and headed out the door to visit Pierre Hermé's shop down the street.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme11.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26380\">\u003c/p>\n\u003cp>Pierre Hermé was less classically decorated than Ladurée, and was instead very sleek and stylish. The place was decked out in glass and dark teak-looking wood, rounded out with black accents. Here, the desserts provided all the color to the joint, and I suspect that was the whole point. In the dark environment, each little treat glowed like it was Louis XV's crown jewels. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme31.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26382\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26381\">\u003c/a>\u003c/p>\n\u003cp>Here I selected two more macarons -- passion fruit and vanilla olive oil (!!) -- and made my way to the Seine River to put these little jewels of egg white and sugar to the test.\u003c/p>\n\u003cp>\u003cstrong>The Test\u003c/strong>\u003cbr>\nVisually, both shop's macarons were gorgeous. Their colors were bright and they flaunted themselves, unashamed, in the Parisian spring sunshine. The first thing I noticed, though, was that Ladurée's macarons were a little lacking in the filling department, and their shells were a little cracked, while Hermé's macarons were literally bubbling over with filling and the shells were perfectly in-tact, with not a crack to be seen. Upon the first bite, though, it turned out that one of Hermé's macarons -- the passionfruit -- had soaked up the moisture in the filling, making the shell soggy. Also, the passionfruit was really, \u003cem>really\u003c/em> tart, and almost made me turn my face inside out. While I did like the flavor, it was a little shocking considering the fluffy texture of the buttercream filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26387\">\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme41.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26383\">\u003c/p>\n\u003cp>Here it's important to note that both bakeries use the \u003ca href=\"http://www.wasabimon.com/archive/macaron-recipe/\" title=\"Macaron Recipe\">Italian meringue method for making macarons\u003c/a>, since it yields a more stable batter (anyone who's made macarons knows how \u003ca href=\"http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html\" title=\"Macaron Troubleshooting\">volatile the process can be\u003c/a>) and a somewhat denser finished product. While Ladurée's macarons had less filling to boast and the shells were a little worse for wear, they both displayed consistency in quality -- the shells were crispy on the outside and soft in the middle, and had a lovely little \u003cem>crunch\u003c/em> when bitten into. Hermé's on the other hand, were softer and lighter, floating on your tongue like little sugary clouds, like the very first bite of cotton candy you tried when you were four years old. \u003c/p>\n\u003cp>Flavor-wise, both were lovely, but I felt that while Ladurée's macarons were more consistently better, Hermé's flavors were more creative. The vanilla olive oil variety was particular unique, and incredibly satisfying, but the passion fruit was a little too much of a sock in the face for me to enjoy it. Ladurée's chocolate orange was smooth and creamy, and the salted caramel divine, but they were flavors I'd expect to see in a macaron, and therefore didn't stand out beyond their high quality of overall flavor.\u003c/p>\n\u003cp>\u003cstrong>The Verdict\u003c/strong>\u003cbr>\nIf I had to pick a winner (and I guess I do, given the title of this post), I'd say that the Macaron Oscar goes to Pierre Hermé, with his vanilla olive oil variety. Hermé also packed in the filling, which made for a better visual experience and a more satisfying first bite, making the overall package a sheer dream. That said, Ladurée certainly held their own in the battle; their macarons were more \u003cem>consistently\u003c/em> good, but the shortage of filling and the cracked shells were kind of a bummer.\u003c/p>\n\u003cp>My final word? Visit both. If you're in the left bank area, the two shops are only like three blocks apart, so stage your own battle!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Pierre Hermé\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pierre+Herme,+72+Rue+Bonaparte,+75006+Paris&aq=&sll=48.851458,2.332814&sspn=0.006664,0.018196&ie=UTF8&hq=Pierre+Herme,&hnear=72+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Pierre Herme\">72, rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 43 54 47 77\u003cbr>\nNear the Saint-Germain des Prés Paris Metro station\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ladurée\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ladur%C3%A9e,+21+Rue+Bonaparte,+75006+Paris,+France&aq=0&sll=37.0625,-95.677068&sspn=32.885543,74.53125&ie=UTF8&hq=Ladur%C3%A9e,&hnear=21+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Laduree\">21, Rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 44 07 64 87 \u003cbr>\nNear the Saint Sulpice Metro station\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26375/laduree-v-pierre-herme-macaron-smackdown","authors":["5120"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_61"],"tags":["bayareabites_253","bayareabites_833","bayareabites_74","bayareabites_9203","bayareabites_9204","bayareabites_9205","bayareabites_8686","bayareabites_76","bayareabites_9206","bayareabites_14743"],"featImg":"bayareabites_26379","label":"bayareabites"},"bayareabites_23810":{"type":"posts","id":"bayareabites_23810","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23810","score":null,"sort":[1298918837000]},"guestAuthors":[],"slug":"kings-of-pastry-determination-persistance-and-spun-sugar","title":"Kings of Pastry: Determination, Persistence, and Spun Sugar","publishDate":1298918837,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kingsheadsmb1.jpg\" alt=\"kings of pastry\" title=\"kings of pastry\" width=\"480\" height=\"621\" class=\"alignnone size-full wp-image-23814\">\u003cbr>\nYou won't see any cupcakes here. No whoopie pies. Heck, not even any American pies. In Chris Hegedus and D.A. Pennebaker's excellent documentary \u003ca href=\"http://kingsofpastry.com/\">Kings of Pastry\u003c/a>, what you will see is a peek into the competitive high-level French competition for membership in the \u003ca href=\"http://www.meilleursouvriersdefrance.info/\">Meilleurs Ouvriers de France\u003c/a> (or MOF), an exclusive group of pastry chefs distinguished by \"the collar\" they receive as winners. The film begins at a time when seventy contestants have been narrowed to sixteen finalists and each man (apparently no woman has ever competed) spends four years preparing for the intense three-day competition. \u003c/p>\n\u003cp>At first, it may sound like a film you'd only be into if you appreciated French pastry or cooking competitions. But Hegedus and Pennebaker manage to draw you in quickly and don't let go until the very end. Like most good documentaries, you connect with the characters and begin to understand each man's motivation for competing as you get a glimpse into their home and work life. In this sense, you become invested in the outcome of the competition just like the competitor's own spouses or children. In addition to rooting for each contestant, you'll find yourself puzzling over the level of commitment it takes to prepare. There is so much to give up: time with family and kids, being fully present at work, and a normal social life. One of the contestants insists that when he and his wife were remodeling their home, they had to add a pastry workshop in the basement for him to practice and prepare for the competition. \u003c/p>\n\u003cp>I found myself rooting for Jacquy Pfeiffer, an Alsace-born, Chicago-based chef who has both determination and drive but also humility and perspective. While working on an elaborate wedding cake, he smiles and says \"If you whistle it works better.\" While he may not be as piercingly intense as the other contestants, Pfeiffer is obviously immensely talented and confident that he's a sure contender. Here he is shaping his chocolate sculpture:\u003cbr>\nhttp://www.youtube.com/watch?v=2cNzCKdBj90\u003c/p>\n\u003cp>As you can probably imagine, not all goes as planned at the competition. To avoid any misteps, each contestant does a three-day trial run to try and work out the kinks. Sugar flower work for eight hours at a time without stopping for food or much drink? Check. Putting the finishing touches on an elaborate sugar sculpture only to break it when making an adjustment? Check. The stakes are obviously high. No amount of practice can prepare each man for how he'll perform on any given day. And the judges, having each gone through the same competition at one point in their lives, relate and sympathize with this pressure. When reading the name of the winners, the judge is obviously shaken and has difficulty saying the names out loud. By this point, they've witnessed sixteen sure winners, so it must be unimaginably difficult to announce that three years of one's life have been spent without anything to take back to show for it. One gentleman in the film is competing for his fourth time: sixteen years of constant preparation!\u003c/p>\n\u003cp>As the head of the jury says \"Your mind has to work as hard as your hands.\" And this is, I think, at the crux of the fascination with this film: it's difficult for many of us to imagine this kind of focused and relentlessly enduring determination towards any one thing for years upon years. It's not just an interest, a hobby, or a passion. It seems to be more of a fire--something each finalist feels like they \u003cem>must \u003c/em>do. And by the end of the film, you'll be surprised at who earns the \"collar\" and who is ultimately sent home to consider competing again or throwing in the towel. It's a touching, emotional, and thought-provoking film. Whether you're interested in food films or not, the topic at hand isn't \u003cem>really\u003c/em> what this movie is about. It's really about heart. And that's where we all meet at the same table. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Image Credit: \u003ca href=\"http://www.filmforum.org/films/pastryandtulip.html\">Film Forum \u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon reviews Chris Hegedus and D.A. Pennebaker's documentary \u003cem>Kings of Pastry\u003c/em>.","status":"publish","parent":0,"modified":1298919663,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":698},"headData":{"title":"Kings of Pastry: Determination, Persistence, and Spun Sugar | KQED","description":"Megan Gordon reviews Chris Hegedus and D.A. Pennebaker's documentary Kings of Pastry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"23810 http://blogs.kqed.org/bayareabites/?p=23810","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/28/kings-of-pastry-determination-persistance-and-spun-sugar/","disqusTitle":"Kings of Pastry: Determination, Persistence, and Spun Sugar","path":"/bayareabites/23810/kings-of-pastry-determination-persistance-and-spun-sugar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kingsheadsmb1.jpg\" alt=\"kings of pastry\" title=\"kings of pastry\" width=\"480\" height=\"621\" class=\"alignnone size-full wp-image-23814\">\u003cbr>\nYou won't see any cupcakes here. No whoopie pies. Heck, not even any American pies. In Chris Hegedus and D.A. Pennebaker's excellent documentary \u003ca href=\"http://kingsofpastry.com/\">Kings of Pastry\u003c/a>, what you will see is a peek into the competitive high-level French competition for membership in the \u003ca href=\"http://www.meilleursouvriersdefrance.info/\">Meilleurs Ouvriers de France\u003c/a> (or MOF), an exclusive group of pastry chefs distinguished by \"the collar\" they receive as winners. The film begins at a time when seventy contestants have been narrowed to sixteen finalists and each man (apparently no woman has ever competed) spends four years preparing for the intense three-day competition. \u003c/p>\n\u003cp>At first, it may sound like a film you'd only be into if you appreciated French pastry or cooking competitions. But Hegedus and Pennebaker manage to draw you in quickly and don't let go until the very end. Like most good documentaries, you connect with the characters and begin to understand each man's motivation for competing as you get a glimpse into their home and work life. In this sense, you become invested in the outcome of the competition just like the competitor's own spouses or children. In addition to rooting for each contestant, you'll find yourself puzzling over the level of commitment it takes to prepare. There is so much to give up: time with family and kids, being fully present at work, and a normal social life. One of the contestants insists that when he and his wife were remodeling their home, they had to add a pastry workshop in the basement for him to practice and prepare for the competition. \u003c/p>\n\u003cp>I found myself rooting for Jacquy Pfeiffer, an Alsace-born, Chicago-based chef who has both determination and drive but also humility and perspective. While working on an elaborate wedding cake, he smiles and says \"If you whistle it works better.\" While he may not be as piercingly intense as the other contestants, Pfeiffer is obviously immensely talented and confident that he's a sure contender. Here he is shaping his chocolate sculpture:\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/2cNzCKdBj90'\n title='//www.youtube.com/embed/2cNzCKdBj90'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>As you can probably imagine, not all goes as planned at the competition. To avoid any misteps, each contestant does a three-day trial run to try and work out the kinks. Sugar flower work for eight hours at a time without stopping for food or much drink? Check. Putting the finishing touches on an elaborate sugar sculpture only to break it when making an adjustment? Check. The stakes are obviously high. No amount of practice can prepare each man for how he'll perform on any given day. And the judges, having each gone through the same competition at one point in their lives, relate and sympathize with this pressure. When reading the name of the winners, the judge is obviously shaken and has difficulty saying the names out loud. By this point, they've witnessed sixteen sure winners, so it must be unimaginably difficult to announce that three years of one's life have been spent without anything to take back to show for it. One gentleman in the film is competing for his fourth time: sixteen years of constant preparation!\u003c/p>\n\u003cp>As the head of the jury says \"Your mind has to work as hard as your hands.\" And this is, I think, at the crux of the fascination with this film: it's difficult for many of us to imagine this kind of focused and relentlessly enduring determination towards any one thing for years upon years. It's not just an interest, a hobby, or a passion. It seems to be more of a fire--something each finalist feels like they \u003cem>must \u003c/em>do. And by the end of the film, you'll be surprised at who earns the \"collar\" and who is ultimately sent home to consider competing again or throwing in the towel. It's a touching, emotional, and thought-provoking film. Whether you're interested in food films or not, the topic at hand isn't \u003cem>really\u003c/em> what this movie is about. It's really about heart. And that's where we all meet at the same table. \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>\u003c/p>\n\u003cp>Image Credit: \u003ca href=\"http://www.filmforum.org/films/pastryandtulip.html\">Film Forum \u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23810/kings-of-pastry-determination-persistance-and-spun-sugar","authors":["5072"],"categories":["bayareabites_1516","bayareabites_64","bayareabites_1653","bayareabites_1593"],"tags":["bayareabites_74","bayareabites_9047","bayareabites_2129","bayareabites_267"],"label":"bayareabites"},"bayareabites_530":{"type":"posts","id":"bayareabites_530","meta":{"index":"posts_1591205157","site":"bayareabites","id":"530","score":null,"sort":[1172347620000]},"guestAuthors":[],"slug":"dorie-greenspan-live-and-online-in-paris-part-ii","title":"Dorie Greenspan ~ Live and Online in Paris, Part II","publishDate":1172347620,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2007/02/dorie-greenspan-live-and-online-in.jsp\">\u003cb>Last week I promised more Dorie\u003c/b>\u003c/a> and her heart-warming stories of life in France and cooking with Pierre Herme, Daniel Boulud and Julia Child. Voila....!\u003c/p>\n\u003cp>It's hard for me not to gush. I have found this oh so sweet culinary world to be acerbic so when one of the industry luminaries takes a moment to even acknowledge me much less spend time discussing careers, options, and advice, the feeling is near rapture. I'll try to rein it in to profound gratitude though I have no doubt some gushing will seep through the veneer. So enough about me, on with the fabulous Ms. D. \u003c/p>\n\u003cp>\u003cb>I asked Dorie about her life in New York versus her life in Paris - how she lives the best of both worlds and her favorite aspect of each.\u003c/b>\u003c/p>\n\u003cp>\"I love life in Paris, the rhythm of life, the ease of the city. It's simple to get together with friends here. Days seem longer, there's always time for friends. And, unlike when I'm in New York, I always have the urge to be outside here, on the streets, walking, exploring and discovering.\" 1971 marks her first visit to Paris with her husband, Michael. Her dream was to be here and the moment Dorie arrived in Paris, she knew she was meant to be here. She immediately decided that she would some day live in paris. Dorie never wavered from her goal and has spent the past 10 years living in both Paris and New York City. \"New York is about work, but I find it hard to work in Paris. It's easier to write in New York but so many of my ideas and creativity originate in Paris. My head explodes with ideas and creativity here in Paris.\"\u003c/p>\n\u003cp>\u003cb>What is it like working with The Greats? \u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I showed Dorie my sheet of questions where I had listed \"What is it like to work with Julia Child, Pierre Herme, Daniel Boulud?\" Dorie looked at it, hugged her arms and shook her head saying, \"It's hard to believe I worked with these three greats. It's hard to believe I worked with one of them, but three!\"\u003c/p>\n\u003cp>Dorie spoke about Julia, Pierre and Daniel being natural teachers and mused if perhaps that wasn't a trait of all the greatest chefs? Not just a necessity of or part of the job of teaching your sous chef and so on down the brigade, but a higher sense of duty, like the doctors Hippocratic oath, compelling them to teach the next generation to preserve this tradition, this history in order to keep the cuisine alive. \"Il faut transmettre le savoir faire\" as they say, translating literally as \"one must transmit the know-how\" or carry on the traditions.\u003c/p>\n\u003cp>\u003cb>What was it like cooking with Julia Child?\u003c/b>\u003c/p>\n\u003cp>I barely had the question out of my mouth when Dorie replied \"extraordinary\". \"All the cliches are true, she was extraordinary. Her warmth, generosity, incredible intelligence, her curiosity about the world - it was all extraordinary.\" Like everyone else who worked with Julia, Dorie discovered that the persona on television was exactly the same person live - full of \"warmth, generosity, curiosity and humor. Julia loved learning. She was a born teacher and also a shameless flirt.\" \u003c/p>\n\u003cp>Before Julia moved to Santa Barbara, Dorie, Michael, and their tall, handsome son Joshua visited Julia in Cambridge. As they were headed out to lunch, Julia's assistant Stephanie Hersh suggested Dorie take Julia's walker warning Dorie that she wouldn't want to be responsible if Julia were to fall. Julia overheard this and replied, \"When I'm with a young man, I don't need a walker!\" With that she linked her arm around Joshua's and headed for the car.\u003c/p>\n\u003cp>Dorie lived in Cambridge for 8 weeks while working on the \u003ca href=\"http://www.amazon.com/Baking-Julia-Knead-Flute-Savor/dp/0688146570/sr=8-3/qid=1168556864/ref=pd_bbs_sr_3/104-3357635-2455134?ie=UTF8&s=books\">\u003cb>Baking with Julia cookbook\u003c/b>\u003c/a> to accompany the series. Geoff Drummond, Julia's producer, initially recommended her to Julia and Julia immediately concurred, stating, \"I like the way Dorie writes recipes. She writes them just like I do.\" When Dorie spoke that last sentence, she put her hand over her heart, claiming \"What an honor!\"\u003c/p>\n\u003cp>At one point in the tv taping, Julia mentioned that something was wrong with her computer, so Michael and one of the show's tech guys went to look at it, which was upstairs in her room. Julia came in a few minutes later and, at 85 years old (!!), wanted to know exactly what was wrong and exactly how they had fixed it because if it happened again, she wanted to be able to fix it herself. Even at 85 years old, she was still inquisitive, curious and always learning. And as a testament to her whimsical sense of humor, her screen saver read: \"Creme Fraiche\".\u003c/p>\n\u003cp>I asked Dorie how she met Julia. Dorie gave a cooking demo at Boston University after the release of her first book, Sweet Times. Her demo followed Julia's demo - \"not a place,\" according to Dorie, \"that any new author wants to be.\" At a dinner that evening that included Jacques Pepin, Dorie sat next to Julia. Julia asked her if she'd seen Dan Ackroyd's Saturday Night Live skit impersonating her. Dorie replied that she was probably the only person in the country who hadn't seen it so Julia stood up and re-enacted the entire routine for her! With a melancholy smile, Dorie reminisced, \"I miss her. I really, really miss her.\"\u003c/p>\n\u003cp>\u003cb>What is it like working with Pierre Herme?\u003c/b>\u003c/p>\n\u003cp>\"With Pierre there is an excitement to his teaching, to making others understand and see things that he sees, tastes, and feels in the cuisine. For Pierre, the word \"genius\" is so overused but Pierre is truly a genius - you see it in his ideas about perceptions of taste and texture and how he thinks about combinations. Pierre would always refer to the Three Ts - taste, texture, temperature. How he creates around these three is truly remarkable.\" I would like to humbly add a 4th - visual - because his creations are true works of art and one's mouth begins watering at the mere sight of them. Dorie claims to have graduated from the \"School of Working with Pierre Herme\" because he changed her whole way of looking at what makes food a pleasure. \u003c/p>\n\u003cp>Dorie and Pierre met in 1993 while she was working on a story about chestnuts for the New York Times. Dorie wanted to learn about marrons glace (candied chestnuts) so she arranged for a meeting with Pierre. She brought along her husband Michael thinking it would be a quick interview and that they would then go on their way. Two hours later, Pierre and Dorie decided they were separated at birth while Michael claimed they were \"meant to meet.\" They had so much to talk about, the hours flew by. After that initial meeting, Dorie and Pierre stayed in touch and visited when Dorie was in Paris or Pierre was in New York. When \u003ca href=\"http://www.amazon.com/Baking-Julia-Knead-Flute-Savor/dp/0688146570/sr=8-3/qid=1168556864/ref=pd_bbs_sr_3/104-3357635-2455134?ie=UTF8&s=books%20%20\">\u003cb>Baking with Julia\u003c/b>\u003c/a> was finished and Dorie was looking for her next project, Michael suggested she talk to Pierre about collaborating on a book. She sent him a fax asking if he'd like to work on a book for the American market and he called her back in minutes saying, \"I thought we'd already agreed to do this?!\"\u003c/p>\n\u003cp>When it came time for Dorie and Pierre to start work on that book, Pierre invited her to join him and his wife Frederick on their upcoming vacation. Dorie declined, saying of course she wouldn't dream of interrupting their vacation. Pierre insisted she join them and said it would be the only time he had to work on the project. They drove to the west coast of France, to \u003ca href=\"http://fr.wikipedia.org/wiki/Arcachon\">\u003cb>Arcachon\u003c/b>\u003c/a> south of Bordeaux, with crates of recipes in the trunk. They set up a very long table, literally on the beach with their toes in the sand, and hooked up a generator behind them to power their laptops. They sat in a row - Dorie, Pierre, Frederick, Michael - looking out on the Atlantic Ocean and the entire book was organized in those few weeks. Every morning they would go to the market then return for coffee. A few hours of work on the book would be followed with lunch. A return trip to the market for dinner would then be followed with Dorie and Pierre working by the light of one lamp until 1:00 am. The delicious results of that \"vacation\" are \u003ca href=\"http://www.amazon.com/Desserts-Pierre-Herme-Herm%C3%A9/dp/0316357200/sr=8-11/qid=1168556864/ref=pd_bbs_sr_11/104-3357635-2455134?ie=UTF8&s=books\">\u003cb>Desserts by Pierre Herme\u003c/b>\u003c/a>. \u003c/p>\n\u003cp>-------------------\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I hope you enjoyed this visit with Dorie. She has such a unique and heart-warming way of experiencing Paris, \u003ca href=\"http://doriegreenspan.typepad.com/\">\u003cb>reading her blog\u003c/b>\u003c/a> is like taking a petite vacation through the cobblestone streets of the Left Bank. Bon appetit!\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1172347620,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1472},"headData":{"title":"Dorie Greenspan ~ Live and Online in Paris, Part II | KQED","description":"Last week I promised more Dorie and her heart-warming stories of life in France and cooking with Pierre Herme, Daniel Boulud and Julia Child. Voila....! It's hard for me not to gush. I have found this oh so sweet culinary world to be acerbic so when one of the industry luminaries takes a moment to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"530 http://blogs.kqed.org/bayareabites/2007/02/24/dorie-greenspan-live-and-online-in-paris-part-ii/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/02/24/dorie-greenspan-live-and-online-in-paris-part-ii/","disqusTitle":"Dorie Greenspan ~ Live and Online in Paris, Part II","path":"/bayareabites/530/dorie-greenspan-live-and-online-in-paris-part-ii","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2007/02/dorie-greenspan-live-and-online-in.jsp\">\u003cb>Last week I promised more Dorie\u003c/b>\u003c/a> and her heart-warming stories of life in France and cooking with Pierre Herme, Daniel Boulud and Julia Child. Voila....!\u003c/p>\n\u003cp>It's hard for me not to gush. I have found this oh so sweet culinary world to be acerbic so when one of the industry luminaries takes a moment to even acknowledge me much less spend time discussing careers, options, and advice, the feeling is near rapture. I'll try to rein it in to profound gratitude though I have no doubt some gushing will seep through the veneer. So enough about me, on with the fabulous Ms. D. \u003c/p>\n\u003cp>\u003cb>I asked Dorie about her life in New York versus her life in Paris - how she lives the best of both worlds and her favorite aspect of each.\u003c/b>\u003c/p>\n\u003cp>\"I love life in Paris, the rhythm of life, the ease of the city. It's simple to get together with friends here. Days seem longer, there's always time for friends. And, unlike when I'm in New York, I always have the urge to be outside here, on the streets, walking, exploring and discovering.\" 1971 marks her first visit to Paris with her husband, Michael. Her dream was to be here and the moment Dorie arrived in Paris, she knew she was meant to be here. She immediately decided that she would some day live in paris. Dorie never wavered from her goal and has spent the past 10 years living in both Paris and New York City. \"New York is about work, but I find it hard to work in Paris. It's easier to write in New York but so many of my ideas and creativity originate in Paris. My head explodes with ideas and creativity here in Paris.\"\u003c/p>\n\u003cp>\u003cb>What is it like working with The Greats? \u003c/b>\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 showed Dorie my sheet of questions where I had listed \"What is it like to work with Julia Child, Pierre Herme, Daniel Boulud?\" Dorie looked at it, hugged her arms and shook her head saying, \"It's hard to believe I worked with these three greats. It's hard to believe I worked with one of them, but three!\"\u003c/p>\n\u003cp>Dorie spoke about Julia, Pierre and Daniel being natural teachers and mused if perhaps that wasn't a trait of all the greatest chefs? Not just a necessity of or part of the job of teaching your sous chef and so on down the brigade, but a higher sense of duty, like the doctors Hippocratic oath, compelling them to teach the next generation to preserve this tradition, this history in order to keep the cuisine alive. \"Il faut transmettre le savoir faire\" as they say, translating literally as \"one must transmit the know-how\" or carry on the traditions.\u003c/p>\n\u003cp>\u003cb>What was it like cooking with Julia Child?\u003c/b>\u003c/p>\n\u003cp>I barely had the question out of my mouth when Dorie replied \"extraordinary\". \"All the cliches are true, she was extraordinary. Her warmth, generosity, incredible intelligence, her curiosity about the world - it was all extraordinary.\" Like everyone else who worked with Julia, Dorie discovered that the persona on television was exactly the same person live - full of \"warmth, generosity, curiosity and humor. Julia loved learning. She was a born teacher and also a shameless flirt.\" \u003c/p>\n\u003cp>Before Julia moved to Santa Barbara, Dorie, Michael, and their tall, handsome son Joshua visited Julia in Cambridge. As they were headed out to lunch, Julia's assistant Stephanie Hersh suggested Dorie take Julia's walker warning Dorie that she wouldn't want to be responsible if Julia were to fall. Julia overheard this and replied, \"When I'm with a young man, I don't need a walker!\" With that she linked her arm around Joshua's and headed for the car.\u003c/p>\n\u003cp>Dorie lived in Cambridge for 8 weeks while working on the \u003ca href=\"http://www.amazon.com/Baking-Julia-Knead-Flute-Savor/dp/0688146570/sr=8-3/qid=1168556864/ref=pd_bbs_sr_3/104-3357635-2455134?ie=UTF8&s=books\">\u003cb>Baking with Julia cookbook\u003c/b>\u003c/a> to accompany the series. Geoff Drummond, Julia's producer, initially recommended her to Julia and Julia immediately concurred, stating, \"I like the way Dorie writes recipes. She writes them just like I do.\" When Dorie spoke that last sentence, she put her hand over her heart, claiming \"What an honor!\"\u003c/p>\n\u003cp>At one point in the tv taping, Julia mentioned that something was wrong with her computer, so Michael and one of the show's tech guys went to look at it, which was upstairs in her room. Julia came in a few minutes later and, at 85 years old (!!), wanted to know exactly what was wrong and exactly how they had fixed it because if it happened again, she wanted to be able to fix it herself. Even at 85 years old, she was still inquisitive, curious and always learning. And as a testament to her whimsical sense of humor, her screen saver read: \"Creme Fraiche\".\u003c/p>\n\u003cp>I asked Dorie how she met Julia. Dorie gave a cooking demo at Boston University after the release of her first book, Sweet Times. Her demo followed Julia's demo - \"not a place,\" according to Dorie, \"that any new author wants to be.\" At a dinner that evening that included Jacques Pepin, Dorie sat next to Julia. Julia asked her if she'd seen Dan Ackroyd's Saturday Night Live skit impersonating her. Dorie replied that she was probably the only person in the country who hadn't seen it so Julia stood up and re-enacted the entire routine for her! With a melancholy smile, Dorie reminisced, \"I miss her. I really, really miss her.\"\u003c/p>\n\u003cp>\u003cb>What is it like working with Pierre Herme?\u003c/b>\u003c/p>\n\u003cp>\"With Pierre there is an excitement to his teaching, to making others understand and see things that he sees, tastes, and feels in the cuisine. For Pierre, the word \"genius\" is so overused but Pierre is truly a genius - you see it in his ideas about perceptions of taste and texture and how he thinks about combinations. Pierre would always refer to the Three Ts - taste, texture, temperature. How he creates around these three is truly remarkable.\" I would like to humbly add a 4th - visual - because his creations are true works of art and one's mouth begins watering at the mere sight of them. Dorie claims to have graduated from the \"School of Working with Pierre Herme\" because he changed her whole way of looking at what makes food a pleasure. \u003c/p>\n\u003cp>Dorie and Pierre met in 1993 while she was working on a story about chestnuts for the New York Times. Dorie wanted to learn about marrons glace (candied chestnuts) so she arranged for a meeting with Pierre. She brought along her husband Michael thinking it would be a quick interview and that they would then go on their way. Two hours later, Pierre and Dorie decided they were separated at birth while Michael claimed they were \"meant to meet.\" They had so much to talk about, the hours flew by. After that initial meeting, Dorie and Pierre stayed in touch and visited when Dorie was in Paris or Pierre was in New York. When \u003ca href=\"http://www.amazon.com/Baking-Julia-Knead-Flute-Savor/dp/0688146570/sr=8-3/qid=1168556864/ref=pd_bbs_sr_3/104-3357635-2455134?ie=UTF8&s=books%20%20\">\u003cb>Baking with Julia\u003c/b>\u003c/a> was finished and Dorie was looking for her next project, Michael suggested she talk to Pierre about collaborating on a book. She sent him a fax asking if he'd like to work on a book for the American market and he called her back in minutes saying, \"I thought we'd already agreed to do this?!\"\u003c/p>\n\u003cp>When it came time for Dorie and Pierre to start work on that book, Pierre invited her to join him and his wife Frederick on their upcoming vacation. Dorie declined, saying of course she wouldn't dream of interrupting their vacation. Pierre insisted she join them and said it would be the only time he had to work on the project. They drove to the west coast of France, to \u003ca href=\"http://fr.wikipedia.org/wiki/Arcachon\">\u003cb>Arcachon\u003c/b>\u003c/a> south of Bordeaux, with crates of recipes in the trunk. They set up a very long table, literally on the beach with their toes in the sand, and hooked up a generator behind them to power their laptops. They sat in a row - Dorie, Pierre, Frederick, Michael - looking out on the Atlantic Ocean and the entire book was organized in those few weeks. Every morning they would go to the market then return for coffee. A few hours of work on the book would be followed with lunch. A return trip to the market for dinner would then be followed with Dorie and Pierre working by the light of one lamp until 1:00 am. The delicious results of that \"vacation\" are \u003ca href=\"http://www.amazon.com/Desserts-Pierre-Herme-Herm%C3%A9/dp/0316357200/sr=8-11/qid=1168556864/ref=pd_bbs_sr_11/104-3357635-2455134?ie=UTF8&s=books\">\u003cb>Desserts by Pierre Herme\u003c/b>\u003c/a>. \u003c/p>\n\u003cp>-------------------\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>I hope you enjoyed this visit with Dorie. She has such a unique and heart-warming way of experiencing Paris, \u003ca href=\"http://doriegreenspan.typepad.com/\">\u003cb>reading her blog\u003c/b>\u003c/a> is like taking a petite vacation through the cobblestone streets of the Left Bank. Bon appetit!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/530/dorie-greenspan-live-and-online-in-paris-part-ii","authors":["5024"],"tags":["bayareabites_75","bayareabites_82","bayareabites_74","bayareabites_83","bayareabites_76"],"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. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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