Eat It, Don't Leave It: How London Became A Leader In Anti-Food Waste
No Fear Homemade Mayonnaise: Better Than What's In The Jar
Old London Air Raid Shelter Becomes Vegetable Farm
Forget Cronuts: London's 'Townies' Take on Hybrid-Dessert Craze
Long Awaited Lab-Grown Burger Is Unveiled In London
The Art Of Food: Museum Celebrates Iconic Catalan Chef's Cuisine
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She's going around from stall to stalll, asking for leftovers.\u003c/p>\n\u003cp>Mornington works for the food-sharing app \u003ca href=\"https://olioex.com/\">Olio\u003c/a>. \"If ever you have anything that you can't sell tomorrow but it's still edible,\" she explains to the vendors, \"I'll take it and make sure that it's eaten.\"\u003c/p>\n\u003cp>Olio wants to make it easy for busy food sellers to avoid wasting food. \"These vendors usually don't have enough surplus to donate to a charity or something, but they still end up having to throw away quite a lot at the end of the day,\" Mornington explains. \"So either I or some volunteers will come everyday to collect any scraps and put it on the app.\"\u003c/p>\n\u003cp>In fact, anybody in London with a smartphone — be it a restaurant, grocer or just a regular Joe — can upload pictures of their leftover lunches and dinners, spare ingredients or unwanted produce onto the app. Those hankering for a free meal can then peruse the offerings, message those who've got food to spare and then go collect it — for free.\u003c/p>\n\u003cp>Olio is just one of many start-ups and small enterprises working to reduce food waste in London. When researchers at Trinity College Dublin recently launched \u003ca href=\"http://sharecity.ie/research/sharecity100-database/\">a database\u003c/a> identifying more than 4,000 food-sharing and waste-reducing enterprises in 100 cities around the world, they found that London — with 198 such enterprises — had more than any other city.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We decided to focus on cities, because more than half of the world's population now lives in cities,\" explains \u003ca href=\"https://www.tcd.ie/Geography/research/gradprojects/AD.php\">Anna Davies\u003c/a>, a professor of geography and environment at Trinity who led the research. City dwellers produce more than a billion tons of solid waste annually — and about half of that is food waste. But cities are also centers of innovation, Davies says. \"So we were curious — what difference is technology making to the way we share food in cities?\"\u003c/p>\n\u003cp>Quite a lot, it turns out.\u003c/p>\n\u003cp>Over the past three years, technology has transformed the way Londoners are approaching food waste, says Laura Hopper, the CEO of Plan Zheroes, a social network that connects charities that need food with local businesses that have a surplus. \"We have so many organizations in London doing good work.\"\u003c/p>\n\u003cp>Initially, the idea for Plan Zheroes came from Lottie Henley, a nonagenarian whose experiences as a refugee during World War II motivated her to do something about food poverty in London. Back in 2011, through a city-wide program designed to encourage green entrepreneurship, Henley got some seed money and teamed up with some techie types to design Plan Zheroes.\u003c/p>\n\u003cp>Now restaurants, coffee shops and small grocers that have just a little bit extra can use the platform to find nearby homeless shelters and food banks in need. The organization also recruits a small army of volunteers who help run food between the businesses and the charities.\u003c/p>\n\u003cp>\"This isn't a large-scale thing. It\"s really about helping communities connect,\" Hopper says. \"Plan Zheroes fills a very specific niche.\"\u003c/p>\n\u003cp>Several other London-based enterprises do the same — they aim to reduce food waste in one or two small, specific ways. London-based startup \u003ca href=\"http://www.snact.co.uk/\">Snact\u003c/a> makes snacks out of produce that would otherwise be wasted, and \u003ca href=\"http://www.rejuce.co.uk/\">Rejuce\u003c/a>, turns waste from London's wholesale markets into smoothies and juices. A company called \u003ca href=\"https://rubiesintherubble.com/\">Rubies in the Rubble \u003c/a>uses surplus fruit and veg to make relishes, and another called \u003ca href=\"http://www.chicp.co.uk/\">ChicP\u003c/a> uses vegetables that are past their prime to make hummus.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.soleshare.net/\">Sole Share\u003c/a> — a sort of Blue Apron for seafood — which helps both consumers and fishermen avoid waste by allowing the former to specify online exactly how much they need so that the latter can deliver exactly that, no more and no less. And \u003ca href=\"http://www.dayoldeats.com/\">Day Old\u003c/a> is an online catering service that will bring boxes of day-old donuts, pastries and other baked goods straight to your office — and the proceeds all go to charities that tackle child hunger.\u003c/p>\n\u003cp>\"Of course, technology alone isn't enough to build a sustainable food-sharing community,\" says Davies from Trinity College. \"The social connections are important — but what technology can do is help people make those connections.\"\u003c/p>\n\u003cp>Back at London's Camden market, Anne-Charlotte Mornington from Olio has collected over 30 portions of food. Anna Kidd, who works as a volunteer with Olio, has joined Mornington in the task of cataloguing and photographing all the nosh: several servings of fragrant, spiced rice from an Indian food stall, Thai chicken curry, a chicken masala wrap and a bag full of hot dogs.\u003c/p>\n\u003cp>It'll all be gone within a day or two, as hungry Londoners come to collect it all. About 85,000 Londoners interested in either donating or collecting surplus food have made accounts on Olio so far.\u003c/p>\n\u003cp>\"It feels so good that we've saved all of this from going in the bin,\" says Kidd, who herself uses the app to pick up odds and ends for her pantry.\u003c/p>\n\u003cp>\"I don't think I've bought any spices since I've got the app,\" Kidd says. \"It's amazing.\" Plus, Olio has an added benefit, she says. \"You get to meet people and have conversations when you pick up the food. I've really gotten to know my area better.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a writer based in London.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In the English capital, apps and small-scale businesses abound that let restaurants and food vendors share leftovers with the public for free, and otherwise reduce the amount of edibles they toss.","status":"publish","parent":0,"modified":1479847695,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":948},"headData":{"title":"Eat It, Don't Leave It: How London Became A Leader In Anti-Food Waste | KQED","description":"In the English capital, apps and small-scale businesses abound that let restaurants and food vendors share leftovers with the public for free, and otherwise reduce the amount of edibles they toss.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"113737 http://ww2.kqed.org/bayareabites/?p=113737","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/22/eat-it-dont-leave-it-how-london-became-a-leader-in-anti-food-waste/","disqusTitle":"Eat It, Don't Leave It: How London Became A Leader In Anti-Food Waste","source":"Food Trends and Technology","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprByline":"Maanvi Singh, NPR Food","nprImageAgency":"Maanvi Singh for NPR","nprStoryId":"502933703","nprApiLink":"http://api.npr.org/query?id=502933703&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/11/22/502933703/eat-it-dont-leave-it-how-london-became-a-leader-in-anti-food-waste?ft=nprml&f=502933703","nprRetrievedStory":"1","nprPubDate":"Tue, 22 Nov 2016 15:12:00 -0500","nprStoryDate":"Tue, 22 Nov 2016 15:11:00 -0500","nprLastModifiedDate":"Tue, 22 Nov 2016 15:12:24 -0500","path":"/bayareabites/113737/eat-it-dont-leave-it-how-london-became-a-leader-in-anti-food-waste","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's around 6 o'clock on a Sunday evening, and Anne-Charlotte Mornington is running around the food market in London's super-hip Camden neighborhood with a rolling suitcase and a giant tarp bag filled with empty tupperware boxes. She's going around from stall to stalll, asking for leftovers.\u003c/p>\n\u003cp>Mornington works for the food-sharing app \u003ca href=\"https://olioex.com/\">Olio\u003c/a>. \"If ever you have anything that you can't sell tomorrow but it's still edible,\" she explains to the vendors, \"I'll take it and make sure that it's eaten.\"\u003c/p>\n\u003cp>Olio wants to make it easy for busy food sellers to avoid wasting food. \"These vendors usually don't have enough surplus to donate to a charity or something, but they still end up having to throw away quite a lot at the end of the day,\" Mornington explains. \"So either I or some volunteers will come everyday to collect any scraps and put it on the app.\"\u003c/p>\n\u003cp>In fact, anybody in London with a smartphone — be it a restaurant, grocer or just a regular Joe — can upload pictures of their leftover lunches and dinners, spare ingredients or unwanted produce onto the app. Those hankering for a free meal can then peruse the offerings, message those who've got food to spare and then go collect it — for free.\u003c/p>\n\u003cp>Olio is just one of many start-ups and small enterprises working to reduce food waste in London. When researchers at Trinity College Dublin recently launched \u003ca href=\"http://sharecity.ie/research/sharecity100-database/\">a database\u003c/a> identifying more than 4,000 food-sharing and waste-reducing enterprises in 100 cities around the world, they found that London — with 198 such enterprises — had more than any other city.\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>\"We decided to focus on cities, because more than half of the world's population now lives in cities,\" explains \u003ca href=\"https://www.tcd.ie/Geography/research/gradprojects/AD.php\">Anna Davies\u003c/a>, a professor of geography and environment at Trinity who led the research. City dwellers produce more than a billion tons of solid waste annually — and about half of that is food waste. But cities are also centers of innovation, Davies says. \"So we were curious — what difference is technology making to the way we share food in cities?\"\u003c/p>\n\u003cp>Quite a lot, it turns out.\u003c/p>\n\u003cp>Over the past three years, technology has transformed the way Londoners are approaching food waste, says Laura Hopper, the CEO of Plan Zheroes, a social network that connects charities that need food with local businesses that have a surplus. \"We have so many organizations in London doing good work.\"\u003c/p>\n\u003cp>Initially, the idea for Plan Zheroes came from Lottie Henley, a nonagenarian whose experiences as a refugee during World War II motivated her to do something about food poverty in London. Back in 2011, through a city-wide program designed to encourage green entrepreneurship, Henley got some seed money and teamed up with some techie types to design Plan Zheroes.\u003c/p>\n\u003cp>Now restaurants, coffee shops and small grocers that have just a little bit extra can use the platform to find nearby homeless shelters and food banks in need. The organization also recruits a small army of volunteers who help run food between the businesses and the charities.\u003c/p>\n\u003cp>\"This isn't a large-scale thing. It\"s really about helping communities connect,\" Hopper says. \"Plan Zheroes fills a very specific niche.\"\u003c/p>\n\u003cp>Several other London-based enterprises do the same — they aim to reduce food waste in one or two small, specific ways. London-based startup \u003ca href=\"http://www.snact.co.uk/\">Snact\u003c/a> makes snacks out of produce that would otherwise be wasted, and \u003ca href=\"http://www.rejuce.co.uk/\">Rejuce\u003c/a>, turns waste from London's wholesale markets into smoothies and juices. A company called \u003ca href=\"https://rubiesintherubble.com/\">Rubies in the Rubble \u003c/a>uses surplus fruit and veg to make relishes, and another called \u003ca href=\"http://www.chicp.co.uk/\">ChicP\u003c/a> uses vegetables that are past their prime to make hummus.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.soleshare.net/\">Sole Share\u003c/a> — a sort of Blue Apron for seafood — which helps both consumers and fishermen avoid waste by allowing the former to specify online exactly how much they need so that the latter can deliver exactly that, no more and no less. And \u003ca href=\"http://www.dayoldeats.com/\">Day Old\u003c/a> is an online catering service that will bring boxes of day-old donuts, pastries and other baked goods straight to your office — and the proceeds all go to charities that tackle child hunger.\u003c/p>\n\u003cp>\"Of course, technology alone isn't enough to build a sustainable food-sharing community,\" says Davies from Trinity College. \"The social connections are important — but what technology can do is help people make those connections.\"\u003c/p>\n\u003cp>Back at London's Camden market, Anne-Charlotte Mornington from Olio has collected over 30 portions of food. Anna Kidd, who works as a volunteer with Olio, has joined Mornington in the task of cataloguing and photographing all the nosh: several servings of fragrant, spiced rice from an Indian food stall, Thai chicken curry, a chicken masala wrap and a bag full of hot dogs.\u003c/p>\n\u003cp>It'll all be gone within a day or two, as hungry Londoners come to collect it all. About 85,000 Londoners interested in either donating or collecting surplus food have made accounts on Olio so far.\u003c/p>\n\u003cp>\"It feels so good that we've saved all of this from going in the bin,\" says Kidd, who herself uses the app to pick up odds and ends for her pantry.\u003c/p>\n\u003cp>\"I don't think I've bought any spices since I've got the app,\" Kidd says. \"It's amazing.\" Plus, Olio has an added benefit, she says. \"You get to meet people and have conversations when you pick up the food. I've really gotten to know my area better.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a writer based in London.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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/113737/eat-it-dont-leave-it-how-london-became-a-leader-in-anti-food-waste","authors":["byline_bayareabites_113737"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_12108","bayareabites_3707","bayareabites_11955","bayareabites_15690"],"featImg":"bayareabites_113738","label":"source_bayareabites_113737"},"bayareabites_99689":{"type":"posts","id":"bayareabites_99689","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99689","score":null,"sort":[1440359495000]},"guestAuthors":[],"slug":"no-fear-homemade-mayonnaise-better-than-whats-in-the-jar","title":"No Fear Homemade Mayonnaise: Better Than What's In The Jar","publishDate":1440359495,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/08/20150823_wesun_no_fear_homemade_mayonnaise_better_than_whats_in_the_jar.mp3\u003c/p>\n\u003cp>\u003cem>This summer, NPR is getting crafty in the kitchen. As part of \u003c/em>Weekend Edition\u003cem>'s \u003ca href=\"http://www.npr.org/tags/415842124/do-try-this-at-home\">Do Try This At Home series\u003c/a>, chefs are sharing their cleverest hacks and tips — taking expensive, exhausting or intimidating recipes and tweaking them to work in any home kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This week: Making mayonnaise that's just as delicious, if not better, than what comes out of the jar.\u003c/em>\u003c/p>\n\u003ch3>The Chef\u003c/h3>\n\u003cp>Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years. His books, like \u003cem>Roast Chicken And Other Stories\u003c/em>, are famous. So - this is a man with class.\u003c/p>\n\u003cp>And he's noticed that \"mayonnaise ... is something that is such a pleasure to make, but people are often frightened of it and it's one of the most delicious things.\"\u003c/p>\n\u003cfigure id=\"attachment_99691\" class=\"wp-caption aligncenter\" style=\"max-width: 2278px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e.jpg\" alt=\"Chef Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years.\" width=\"2278\" height=\"1708\" class=\"size-full wp-image-99691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e.jpg 2278w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-960x720.jpg 960w\" sizes=\"(max-width: 2278px) 100vw, 2278px\">\u003cfigcaption class=\"wp-caption-text\">Chef Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years. \u003ccite>(Monika Evstatieva /NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The Hack\u003c/h3>\n\u003cp>Hopkinson has two secrets for making mayonnaise at home. The first one is to spare your arms and use an electric whisk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You could use a food processor, but Hopkinson says that makes the mayo turn out \"clarty\" — a Northern English word. \"It's when stuff sticks to the top of your mouth, you know when peanut butter gets stuck to the top of your mouth? [That's] clarty,\" he says.\u003c/p>\n\u003cp>The second secret is use a tall, narrow beaker, or a small pitcher, not a wide bowl. That way everything stays in one place and doesn't splatter.\u003c/p>\n\u003cp>You start with two egg yolks, a blob of dijon mustard, a squeeze of lemon, salt and white pepper.\u003c/p>\n\u003cp>Throw that into the beaker and whisk it around a bit. Then comes the oil - he uses a mix of olive oil and peanut oil.\u003c/p>\n\u003cp>You're slowly pouring a thin stream of into this mixture as you're whizzing it in the beaker. And then you turn up the speed a little bit, so it gets absorbed.\u003c/p>\n\u003cp>One final touch: a splash of boiling water to smooth the taste.\u003c/p>\n\u003cp>That's it: glossy, smooth, homemade mayonnaise. It's more yellow than the version out of a jar and tastes much fresher.\u003c/p>\n\u003cp>It's also a base for a variety of other lovely sauces.\u003c/p>\n\u003cp>Hopkinson makes tartar sauce by chopping capers, parsley and gherkins and stirring them into the mayo. He reminds us to always \"taste taste taste taste taste.\"\u003c/p>\n\u003cp>Then comes Marie Rose - sort of like Thousand Island dressing. It's a classic British sauce from the 1950s, usually served with cold shrimp.\u003c/p>\n\u003cp>It's just a big dollop of mayo, a shake of Tabasco, a squirt of ketchup and a trickle of cognac. It \"needs to be pink,\" he says. \"Very important.\"\u003c/p>\n\u003cp>Hopkinson pivots easily from lowbrow to highbrow. He reaches into his crowded fridge and pulls out a tupperware container. Inside is lobster. What a happy surprise!\u003c/p>\n\u003cp>He puts a bite of lobster on a small lettuce leaf topped with the Marie Rose.\u003c/p>\n\u003cp>\"Just coat it with the sauce. And a little just to pretty the thing, a little shake of cayenne or paprika on the top,\" he says.\u003c/p>\n\u003ch3>The Plate\u003c/h3>\n\u003cp>Simon Hopkinson suggests putting a few of the lobster, lettuce and Marie Rose sauce bites on a plate, next to a bottle of summery wine.\u003c/p>\n\u003chr>\n\u003ch3>Simon Hopkinson's Recipes\u003c/h3>\n\u003cp>\u003cstrong>Mayonnaise\u003c/strong>\u003c/p>\n\u003cp>2 egg yolks\u003c/p>\n\u003cp>salt and freshly ground white pepper\u003c/p>\n\u003cp>1 tsp dijon mustard\u003c/p>\n\u003cp>A squeeze of lemon juice\u003c/p>\n\u003cp>3/4 cup vegetable oil\u003c/p>\n\u003cp>1/3 cup olive oil\u003c/p>\n\u003cp>1 Tbsp boiling water\u003c/p>\n\u003cp>Whisk together egg yolks, salt and pepper, mustard, and lemon. Continue whisking as you add the oil, drop by drop and then in a steady stream, until the mayonnaise reaches the desired consistency. Season to taste with more lemon juice, if necessary. Stir in boiling water.\u003c/p>\n\u003cp>\u003cem>NOTE:\u003c/em> Save your arms from exhaustion by using an electric whisk and a narrow, tall, beaker.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tartare Sauce\u003c/strong>\u003c/p>\n\u003cp>1 recipe mayonnaise (above)\u003c/p>\n\u003cp>1 Tbsp freshly chopped parsley\u003c/p>\n\u003cp>1 1/2 Tbsp capers, drained, squeezed, and chopped\u003c/p>\n\u003cp>1 Tbsp gherkins, finely chopped\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>Stir all of the ingredients together. This is a classic accompaniment to fried fish or seafood.\u003c/p>\n\u003cp>\u003cstrong>Marie Rose sauce\u003c/strong>\u003c/p>\n\u003cp>3-4 Tbsp mayonnaise (above)\u003c/p>\n\u003cp>1-2 Tbsp tomato ketchup\u003c/p>\n\u003cp>3-4 shakes Tabasco\u003c/p>\n\u003cp>A dribble or two of Cognac\u003c/p>\n\u003cp>Stir all of the ingredients together. It should be regulation pink, a bit like Thousand Island dressing. Serve with cold shrimp or--if you're feeling decadent--lobster.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"This week in our series Do Try This At Home: Making mayonnaise that's just as delicious, if not better, than what comes out of the jar.","status":"publish","parent":0,"modified":1440360889,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":47,"wordCount":781},"headData":{"title":"No Fear Homemade Mayonnaise: Better Than What's In The Jar | KQED","description":"This week in our series Do Try This At Home: Making mayonnaise that's just as delicious, if not better, than what comes out of the jar.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99689 http://ww2.kqed.org/bayareabites/?p=99689","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/23/no-fear-homemade-mayonnaise-better-than-whats-in-the-jar/","disqusTitle":"No Fear Homemade Mayonnaise: Better Than What's In The Jar","nprByline":"Ari Shapiro, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"433548300","nprApiLink":"http://api.npr.org/query?id=433548300&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/23/433548300/no-fear-homemade-mayonnaise-better-than-whats-in-the-jar?ft=nprml&f=433548300","nprRetrievedStory":"1","nprPubDate":"Sun, 23 Aug 2015 10:14:00 -0400","nprStoryDate":"Sun, 23 Aug 2015 07:47:00 -0400","nprLastModifiedDate":"Sun, 23 Aug 2015 09:32:28 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2015/08/20150823_wesun_no_fear_homemade_mayonnaise_better_than_whats_in_the_jar.mp3?orgId=1&topicId=1053&d=290&p=10&story=433548300&t=progseg&e=433926197&seg=16&ft=nprml&f=433548300","nprAudioM3u":"http://api.npr.org/m3u/1433981125-a6eb56.m3u?orgId=1&topicId=1053&d=290&p=10&story=433548300&t=progseg&e=433926197&seg=16&ft=nprml&f=433548300","path":"/bayareabites/99689/no-fear-homemade-mayonnaise-better-than-whats-in-the-jar","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2015/08/20150823_wesun_no_fear_homemade_mayonnaise_better_than_whats_in_the_jar.mp3?orgId=1&topicId=1053&d=290&p=10&story=433548300&t=progseg&e=433926197&seg=16&ft=nprml&f=433548300","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/08/20150823_wesun_no_fear_homemade_mayonnaise_better_than_whats_in_the_jar.mp3\u003c/p>\n\u003cp>\u003cem>This summer, NPR is getting crafty in the kitchen. As part of \u003c/em>Weekend Edition\u003cem>'s \u003ca href=\"http://www.npr.org/tags/415842124/do-try-this-at-home\">Do Try This At Home series\u003c/a>, chefs are sharing their cleverest hacks and tips — taking expensive, exhausting or intimidating recipes and tweaking them to work in any home kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This week: Making mayonnaise that's just as delicious, if not better, than what comes out of the jar.\u003c/em>\u003c/p>\n\u003ch3>The Chef\u003c/h3>\n\u003cp>Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years. His books, like \u003cem>Roast Chicken And Other Stories\u003c/em>, are famous. So - this is a man with class.\u003c/p>\n\u003cp>And he's noticed that \"mayonnaise ... is something that is such a pleasure to make, but people are often frightened of it and it's one of the most delicious things.\"\u003c/p>\n\u003cfigure id=\"attachment_99691\" class=\"wp-caption aligncenter\" style=\"max-width: 2278px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e.jpg\" alt=\"Chef Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years.\" width=\"2278\" height=\"1708\" class=\"size-full wp-image-99691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e.jpg 2278w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-960x720.jpg 960w\" sizes=\"(max-width: 2278px) 100vw, 2278px\">\u003cfigcaption class=\"wp-caption-text\">Chef Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years. \u003ccite>(Monika Evstatieva /NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The Hack\u003c/h3>\n\u003cp>Hopkinson has two secrets for making mayonnaise at home. The first one is to spare your arms and use an electric whisk.\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>You could use a food processor, but Hopkinson says that makes the mayo turn out \"clarty\" — a Northern English word. \"It's when stuff sticks to the top of your mouth, you know when peanut butter gets stuck to the top of your mouth? [That's] clarty,\" he says.\u003c/p>\n\u003cp>The second secret is use a tall, narrow beaker, or a small pitcher, not a wide bowl. That way everything stays in one place and doesn't splatter.\u003c/p>\n\u003cp>You start with two egg yolks, a blob of dijon mustard, a squeeze of lemon, salt and white pepper.\u003c/p>\n\u003cp>Throw that into the beaker and whisk it around a bit. Then comes the oil - he uses a mix of olive oil and peanut oil.\u003c/p>\n\u003cp>You're slowly pouring a thin stream of into this mixture as you're whizzing it in the beaker. And then you turn up the speed a little bit, so it gets absorbed.\u003c/p>\n\u003cp>One final touch: a splash of boiling water to smooth the taste.\u003c/p>\n\u003cp>That's it: glossy, smooth, homemade mayonnaise. It's more yellow than the version out of a jar and tastes much fresher.\u003c/p>\n\u003cp>It's also a base for a variety of other lovely sauces.\u003c/p>\n\u003cp>Hopkinson makes tartar sauce by chopping capers, parsley and gherkins and stirring them into the mayo. He reminds us to always \"taste taste taste taste taste.\"\u003c/p>\n\u003cp>Then comes Marie Rose - sort of like Thousand Island dressing. It's a classic British sauce from the 1950s, usually served with cold shrimp.\u003c/p>\n\u003cp>It's just a big dollop of mayo, a shake of Tabasco, a squirt of ketchup and a trickle of cognac. It \"needs to be pink,\" he says. \"Very important.\"\u003c/p>\n\u003cp>Hopkinson pivots easily from lowbrow to highbrow. He reaches into his crowded fridge and pulls out a tupperware container. Inside is lobster. What a happy surprise!\u003c/p>\n\u003cp>He puts a bite of lobster on a small lettuce leaf topped with the Marie Rose.\u003c/p>\n\u003cp>\"Just coat it with the sauce. And a little just to pretty the thing, a little shake of cayenne or paprika on the top,\" he says.\u003c/p>\n\u003ch3>The Plate\u003c/h3>\n\u003cp>Simon Hopkinson suggests putting a few of the lobster, lettuce and Marie Rose sauce bites on a plate, next to a bottle of summery wine.\u003c/p>\n\u003chr>\n\u003ch3>Simon Hopkinson's Recipes\u003c/h3>\n\u003cp>\u003cstrong>Mayonnaise\u003c/strong>\u003c/p>\n\u003cp>2 egg yolks\u003c/p>\n\u003cp>salt and freshly ground white pepper\u003c/p>\n\u003cp>1 tsp dijon mustard\u003c/p>\n\u003cp>A squeeze of lemon juice\u003c/p>\n\u003cp>3/4 cup vegetable oil\u003c/p>\n\u003cp>1/3 cup olive oil\u003c/p>\n\u003cp>1 Tbsp boiling water\u003c/p>\n\u003cp>Whisk together egg yolks, salt and pepper, mustard, and lemon. Continue whisking as you add the oil, drop by drop and then in a steady stream, until the mayonnaise reaches the desired consistency. Season to taste with more lemon juice, if necessary. Stir in boiling water.\u003c/p>\n\u003cp>\u003cem>NOTE:\u003c/em> Save your arms from exhaustion by using an electric whisk and a narrow, tall, beaker.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tartare Sauce\u003c/strong>\u003c/p>\n\u003cp>1 recipe mayonnaise (above)\u003c/p>\n\u003cp>1 Tbsp freshly chopped parsley\u003c/p>\n\u003cp>1 1/2 Tbsp capers, drained, squeezed, and chopped\u003c/p>\n\u003cp>1 Tbsp gherkins, finely chopped\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>Stir all of the ingredients together. This is a classic accompaniment to fried fish or seafood.\u003c/p>\n\u003cp>\u003cstrong>Marie Rose sauce\u003c/strong>\u003c/p>\n\u003cp>3-4 Tbsp mayonnaise (above)\u003c/p>\n\u003cp>1-2 Tbsp tomato ketchup\u003c/p>\n\u003cp>3-4 shakes Tabasco\u003c/p>\n\u003cp>A dribble or two of Cognac\u003c/p>\n\u003cp>Stir all of the ingredients together. It should be regulation pink, a bit like Thousand Island dressing. Serve with cold shrimp or--if you're feeling decadent--lobster.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99689/no-fear-homemade-mayonnaise-better-than-whats-in-the-jar","authors":["byline_bayareabites_99689"],"categories":["bayareabites_2695","bayareabites_10916","bayareabites_34","bayareabites_12"],"tags":["bayareabites_14718","bayareabites_11955","bayareabites_1292","bayareabites_14720","bayareabites_14719"],"featImg":"bayareabites_99690","label":"bayareabites"},"bayareabites_78332":{"type":"posts","id":"bayareabites_78332","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78332","score":null,"sort":[1392743538000]},"guestAuthors":[],"slug":"old-london-air-raid-shelter-becomes-vegetable-farm","title":"Old London Air Raid Shelter Becomes Vegetable Farm","publishDate":1392743538,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78333\" class=\"wp-caption alignleft\" style=\"max-width: 1192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/underground_02-copy_wide-7dcaf8290c4b2debacea94f1e1c86b9ed3d9b848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/underground_02-copy_wide-7dcaf8290c4b2debacea94f1e1c86b9ed3d9b848.jpg\" alt=\"Zero Carbon Food is growing leafy greens, herbs and microgreens in a World War II bomb shelter in London. Photo: Zero Carbon Food\" width=\"1192\" height=\"670\" class=\"size-full wp-image-78333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zero Carbon Food is growing leafy greens, herbs and microgreens in a World War II bomb shelter in London. Photo: Zero Carbon Food\u003c/figcaption>\u003c/figure>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952319/old-london-air-raid-shelter-becomes-vegetable-farm\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952319/old-london-air-raid-shelter-becomes-vegetable-farm\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_long-empty_air_raid_shelter_in_london_becomes_vegetable_farm.mp3\"] \u003c/p>\n\u003cp>During World War II, Londoners would descend spiral staircases into tunnels to escape German bombs. Now one of those long, empty air raid shelters is filled with fresh greens.\u003c/p>\n\u003cp>Ten stories underground, businessman \u003ca href=\"http://www.linkedin.com/profile/view?id=27054914&authType=OPENLINK&authToken=YGCF&locale=en_US&srchid=76442731392738183343&srchindex=2&srchtotal=9&trk=vsrp_people_res_name&trkInfo=VSRPsearchId%3A76442731392738183343%2CVSRPtargetId%3A27054914%2CVSRPcmpt%3Aprimary\">Steven Dring\u003c/a> and his partner Richard Ballard have turned the tunnel into a vegetable farm, called \u003ca href=\"http://www.zerocarbonfood.co.uk/\">Zero Carbon Food\u003c/a>. They're backed by two-star Michelin chef \u003ca href=\"http://www.le-gavroche.co.uk/\">Michel Roux Jr.\u003c/a>, who's helping to ensure that they're growing only the tastiest of vegetables.\u003c/p>\n\u003cp>According to Dring, this former bomb shelter is a surprisingly good place to grow food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's a nice sort of warm duvet of insulation for growing produce down there,\" Dring tells \u003cem>Morning Edition's\u003c/em> Renee Montagne.\u003c/p>\n\u003cp>So how's it set up?\u003c/p>\n\u003cp>Here's how Dring describes it: \"If you just imagine a bench with ... a mat on it, and then we just sew the seeds onto that mat. And then underneath the lights, the roots grow into the mat that's in the tray, and then every 12 hours, water waters the mat again, and under the light it grows, so no soil is required.\"\u003c/p>\n\u003cp>Sunlight, of course, doesn't reach that far underground. So Dring and Ballard use LED lights as a substitute. Dring says LED lights have evolved so much that you can pick and choose elements of the light spectrum to get light that's identical to the sun.\u003c/p>\n\u003cp>Those lights require energy, but to ensure the project truly is \"zero carbon,\" the energy comes from a company that gets all of its energy from wind and solar.\u003c/p>\n\u003cp>As for what's under cultivation way down there, Dring says they've got arugula, lettuce and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/29/160274163/introducing-microgreens-younger-and-maybe-more-nutritious-vegetables\">microherbs\u003c/a> like coriander, mustard leaf and tatsoi.\u003c/p>\n\u003cp>One day, they might also grow tomatoes, which Dring assures would be very tasty, despite the fact that they're hydroponic.\u003c/p>\n\u003cp>Chef Roux's \"palate is pretty damn good,\" says Dring. \"Selling a homogenous, sort of tasteless tomato is certainly not part of our plans.\"\u003c/p>\n\u003cp>Besides a commitment to good flavor, Dring says he's hopeful the venture will succeed because it also can reach consumers far more quickly than vegetables grown on a farm outside London.\u003c/p>\n\u003cp>\"Obviously as soon as you cut product, it starts to degrade in flavor,\" says Dring. \"We can get it to the market in from field to fork, in four to eight hours. Usually it travels 72 hours, maybe four or five days. That's what's really interesting to our customers and wholesalers — that's what's turning them on.\"\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":"In a former bomb shelter beneath the streets of London, Zero Carbon Food is growing leafy greens, herbs and microgreens. And, believe it or not, this dark, dank underground farm is an energy efficient way to grow fresh produce.","status":"publish","parent":0,"modified":1392743562,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":485},"headData":{"title":"Old London Air Raid Shelter Becomes Vegetable Farm | KQED","description":"In a former bomb shelter beneath the streets of London, Zero Carbon Food is growing leafy greens, herbs and microgreens. And, believe it or not, this dark, dank underground farm is an energy efficient way to grow fresh produce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78332 http://blogs.kqed.org/bayareabites/?p=78332","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/18/old-london-air-raid-shelter-becomes-vegetable-farm/","disqusTitle":"Old London Air Raid Shelter Becomes Vegetable Farm","nprByline":"NPR Staff","nprStoryId":"278952319","nprApiLink":"http://api.npr.org/query?id=278952319&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/18/278952319/old-london-air-raid-shelter-becomes-vegetable-farm?ft=3&f=278952319","nprRetrievedStory":"1","nprPubDate":"Tue, 18 Feb 2014 11:53:00 -0500","nprStoryDate":"Tue, 18 Feb 2014 05:00:00 -0500","nprLastModifiedDate":"Tue, 18 Feb 2014 11:53:27 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_long-empty_air_raid_shelter_in_london_becomes_vegetable_farm.mp3?orgId=1&topicId=1053&ft=3&f=278952319","nprAudioM3u":"http://api.npr.org/m3u/1278952320-306e76.m3u?orgId=1&topicId=1053&ft=3&f=278952319","path":"/bayareabites/78332/old-london-air-raid-shelter-becomes-vegetable-farm","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_long-empty_air_raid_shelter_in_london_becomes_vegetable_farm.mp3?orgId=1&topicId=1053&ft=3&f=278952319","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78333\" class=\"wp-caption alignleft\" style=\"max-width: 1192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/underground_02-copy_wide-7dcaf8290c4b2debacea94f1e1c86b9ed3d9b848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/underground_02-copy_wide-7dcaf8290c4b2debacea94f1e1c86b9ed3d9b848.jpg\" alt=\"Zero Carbon Food is growing leafy greens, herbs and microgreens in a World War II bomb shelter in London. Photo: Zero Carbon Food\" width=\"1192\" height=\"670\" class=\"size-full wp-image-78333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zero Carbon Food is growing leafy greens, herbs and microgreens in a World War II bomb shelter in London. Photo: Zero Carbon Food\u003c/figcaption>\u003c/figure>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952319/old-london-air-raid-shelter-becomes-vegetable-farm\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952319/old-london-air-raid-shelter-becomes-vegetable-farm\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_long-empty_air_raid_shelter_in_london_becomes_vegetable_farm.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>During World War II, Londoners would descend spiral staircases into tunnels to escape German bombs. Now one of those long, empty air raid shelters is filled with fresh greens.\u003c/p>\n\u003cp>Ten stories underground, businessman \u003ca href=\"http://www.linkedin.com/profile/view?id=27054914&authType=OPENLINK&authToken=YGCF&locale=en_US&srchid=76442731392738183343&srchindex=2&srchtotal=9&trk=vsrp_people_res_name&trkInfo=VSRPsearchId%3A76442731392738183343%2CVSRPtargetId%3A27054914%2CVSRPcmpt%3Aprimary\">Steven Dring\u003c/a> and his partner Richard Ballard have turned the tunnel into a vegetable farm, called \u003ca href=\"http://www.zerocarbonfood.co.uk/\">Zero Carbon Food\u003c/a>. They're backed by two-star Michelin chef \u003ca href=\"http://www.le-gavroche.co.uk/\">Michel Roux Jr.\u003c/a>, who's helping to ensure that they're growing only the tastiest of vegetables.\u003c/p>\n\u003cp>According to Dring, this former bomb shelter is a surprisingly good place to grow food.\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>\"It's a nice sort of warm duvet of insulation for growing produce down there,\" Dring tells \u003cem>Morning Edition's\u003c/em> Renee Montagne.\u003c/p>\n\u003cp>So how's it set up?\u003c/p>\n\u003cp>Here's how Dring describes it: \"If you just imagine a bench with ... a mat on it, and then we just sew the seeds onto that mat. And then underneath the lights, the roots grow into the mat that's in the tray, and then every 12 hours, water waters the mat again, and under the light it grows, so no soil is required.\"\u003c/p>\n\u003cp>Sunlight, of course, doesn't reach that far underground. So Dring and Ballard use LED lights as a substitute. Dring says LED lights have evolved so much that you can pick and choose elements of the light spectrum to get light that's identical to the sun.\u003c/p>\n\u003cp>Those lights require energy, but to ensure the project truly is \"zero carbon,\" the energy comes from a company that gets all of its energy from wind and solar.\u003c/p>\n\u003cp>As for what's under cultivation way down there, Dring says they've got arugula, lettuce and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/29/160274163/introducing-microgreens-younger-and-maybe-more-nutritious-vegetables\">microherbs\u003c/a> like coriander, mustard leaf and tatsoi.\u003c/p>\n\u003cp>One day, they might also grow tomatoes, which Dring assures would be very tasty, despite the fact that they're hydroponic.\u003c/p>\n\u003cp>Chef Roux's \"palate is pretty damn good,\" says Dring. \"Selling a homogenous, sort of tasteless tomato is certainly not part of our plans.\"\u003c/p>\n\u003cp>Besides a commitment to good flavor, Dring says he's hopeful the venture will succeed because it also can reach consumers far more quickly than vegetables grown on a farm outside London.\u003c/p>\n\u003cp>\"Obviously as soon as you cut product, it starts to degrade in flavor,\" says Dring. \"We can get it to the market in from field to fork, in four to eight hours. Usually it travels 72 hours, maybe four or five days. That's what's really interesting to our customers and wholesalers — that's what's turning them on.\"\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/78332/old-london-air-raid-shelter-becomes-vegetable-farm","authors":["byline_bayareabites_78332"],"categories":["bayareabites_4084","bayareabites_2554","bayareabites_10916","bayareabites_34","bayareabites_60"],"tags":["bayareabites_13087","bayareabites_11955","bayareabites_13086","bayareabites_10921","bayareabites_13085"],"featImg":"bayareabites_78338","label":"bayareabites"},"bayareabites_68667":{"type":"posts","id":"bayareabites_68667","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68667","score":null,"sort":[1377109179000]},"guestAuthors":[],"slug":"forget-cronuts-londons-townies-take-on-hybrid-dessert-craze","title":"Forget Cronuts: London's 'Townies' Take on Hybrid-Dessert Craze","publishDate":1377109179,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68673\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie-full.jpg\" alt=\"American baker Bea Vo, who runs Bea's of Bloomsbury, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American baker Bea Vo, who runs Bea's of Bloomsbury, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214153417/forget-cronuts-london-s-townies-take-on-hybrid-dessert-craze\">The Salt at NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>What's a baker to do when all foodies can talk about, on both sides of the Atlantic, is the cronut craze, a croissant-doughnut that NPR \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/15/crazy-for-cronuts-picking-apart-the-tasty-trend/\" title=\"Crazy For Cronuts: Picking Apart The Tasty Trend\">reported on\u003c/a> earlier this year? Simple: Come up with an equally addictive hybrid dessert.\u003c/p>\n\u003cp>Inspired by the increasing appetite for \"mashup\" desserts — fusing two calorie- and fat-filled items into one — Britain's \u003cem>Evening Standard\u003c/em> newspaper tasked food writer and blogger \u003ca href=\"http://muckrack.com/vicstewart\">Victoria Stewart \u003c/a> with commissioning a winning dessert combination to rival the cronut.\u003c/p>\n\u003cp>\"We were keen to get something new, as we always try to move the story on a bit,\" says Stewart.\u003c/p>\n\u003cp>American baker Bea Vo was tapped because of her background in hybrid desserts. Vo opened the first of her three London bakeries, \u003ca href=\"http://www.beasofbloomsbury.com/\">Bea's of Bloomsbury\u003c/a>, in 2008, and she was already beloved by customers for her \"duffin,\" a cake doughnut filled with jam, which she created a few years ago. With a loyal following for her inventive desserts, Vo was given a list of \u003ca href=\"http://www.standard.co.uk/goingout/restaurants/forget-cronuts-try-a-townie-instead-8656719.html\">experimental fusion foods\u003c/a> to whip up for the \u003cem>Standard\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"One of them was the muffle, a muffin and waffle. We did make one, but the fruit caramelized too quickly,\" Vo tells The Salt. \"The trick to fusion desserts is to bring out the best of both.\" That's why Vo's invention — the \"townie\" — has been a huge success. The brownie-tartlet has a gooey center and a crisp outer shell.\u003c/p>\n\u003cp>\"I immediately saw it and thought, 'Why hasn't anyone done that before?' \" Vo tells The Salt. She says the fact that brownie dough isn't very wet prevents the shell from getting soggy and also allows for underbaking the brownie to give the center that highly sought-after gooeyness.\u003c/p>\n\u003cp>But while Vo knew it would work, she didn't expect to sell more than a few dozen. Instead, she sold 800 townies in 10 days and garnered attention from U.S. TV networks. \"This is one of those unusual things that really had its own life,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_68674\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie2.jpg\" alt=\"Vo was already beloved by customers for her duffin, a cake doughnut filled with jam, which she created a few years ago. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\" width=\"462\" height=\"692\" class=\"size-full wp-image-68674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vo was already beloved by customers for her duffin, a cake doughnut filled with jam, which she created a few years ago. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>These days, food fads are accelerated by social media, which can be good and bad. \"Things blow up bigger and then die faster,\" says Marian Berelowitz, who writes about food trends for analyst firm \u003ca href=\"http://www.jwtintelligence.com/#axzz2cW3zLw5x\">JWT Intelligence\u003c/a>. \"Instagramming or tweeting a picture of your cronut [or any other fad] gives you social currency and becomes a huge part of the appeal.\"\u003c/p>\n\u003cp>Berelowitz says the incessant stream of images surrounding a particular food or product can create FOMO — fear of missing out — among friends and followers. The very act of posting on social media can make the time spent queuing fly by. \"Standing in line is far less tedious,\" she says, \"when you can share the experience with your Facebook friends.\"\u003c/p>\n\u003cp>But, the deceleration can happen just as fast, Berelowitz warns. \"Word gets around at lightning speed, the buzz is so much more amplified, and then attention moves on.\"\u003c/p>\n\u003cp>So how do fads like the cronut and the townie impact the small-business owners behind them? Berelowitz says the publicity can provide a long-term boost, as long as the product line isn't a one-trick pony: \"It's rarely a sustainable proposition when a business revolves solely around one fad product.\"\u003c/p>\n\u003cp>New Yorkers will remember \u003ca href=\"http://gothamist.com/2004/03/09/beard_papa_on_the_upper_west_side.php\">Beard Papa\u003c/a>, the Japanese cream puff purveyor that gained a fan following starting in 2004. The fad lasted a few years, and the chain opened branches throughout the city. Now, there is only one shop in Manhattan.\u003c/p>\n\u003cp>But for baker Bea Vo, the townie has helped her existing product line. It has revived interest in her duffin and inspired her to produce a cookbook exclusively of hybrid dessert recipes.\u003c/p>\n\u003cp>\"The cronut is hard to make without a commercial kitchen,\" she notes. \"I want to write recipes people can make at home.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"While New Yorkers line up for the cronut, a croissant-doughnut cross, in London, a tartlet-brownie mashup called the townie is now the rage. Social media is helping to drive these hybrid-food fads, industry watchers say, but how they ultimately impact the bottom line depends on whether purveyors can be more than one-trick ponies.","status":"publish","parent":0,"modified":1377192782,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":730},"headData":{"title":"Forget Cronuts: London's 'Townies' Take on Hybrid-Dessert Craze | KQED","description":"While New Yorkers line up for the cronut, a croissant-doughnut cross, in London, a tartlet-brownie mashup called the townie is now the rage. Social media is helping to drive these hybrid-food fads, industry watchers say, but how they ultimately impact the bottom line depends on whether purveyors can be more than one-trick ponies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68667 http://blogs.kqed.org/bayareabites/?p=68667","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/21/forget-cronuts-londons-townies-take-on-hybrid-dessert-craze/","disqusTitle":"Forget Cronuts: London's 'Townies' Take on Hybrid-Dessert Craze","nprByline":"Amy Guttman","nprStoryId":"214153417","nprApiLink":"http://api.npr.org/query?id=214153417&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/21/214153417/forget-cronuts-london-s-townies-take-on-hybrid-dessert-craze?ft=3&f=214153417","nprRetrievedStory":"1","nprPubDate":"Wed, 21 Aug 2013 13:45:00 -0400","nprStoryDate":"Wed, 21 Aug 2013 12:37:00 -0400","nprLastModifiedDate":"Wed, 21 Aug 2013 13:45:15 -0400","path":"/bayareabites/68667/forget-cronuts-londons-townies-take-on-hybrid-dessert-craze","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68673\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie-full.jpg\" alt=\"American baker Bea Vo, who runs Bea's of Bloomsbury, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American baker Bea Vo, who runs Bea's of Bloomsbury, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214153417/forget-cronuts-london-s-townies-take-on-hybrid-dessert-craze\">The Salt at NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>What's a baker to do when all foodies can talk about, on both sides of the Atlantic, is the cronut craze, a croissant-doughnut that NPR \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/15/crazy-for-cronuts-picking-apart-the-tasty-trend/\" title=\"Crazy For Cronuts: Picking Apart The Tasty Trend\">reported on\u003c/a> earlier this year? Simple: Come up with an equally addictive hybrid dessert.\u003c/p>\n\u003cp>Inspired by the increasing appetite for \"mashup\" desserts — fusing two calorie- and fat-filled items into one — Britain's \u003cem>Evening Standard\u003c/em> newspaper tasked food writer and blogger \u003ca href=\"http://muckrack.com/vicstewart\">Victoria Stewart \u003c/a> with commissioning a winning dessert combination to rival the cronut.\u003c/p>\n\u003cp>\"We were keen to get something new, as we always try to move the story on a bit,\" says Stewart.\u003c/p>\n\u003cp>American baker Bea Vo was tapped because of her background in hybrid desserts. Vo opened the first of her three London bakeries, \u003ca href=\"http://www.beasofbloomsbury.com/\">Bea's of Bloomsbury\u003c/a>, in 2008, and she was already beloved by customers for her \"duffin,\" a cake doughnut filled with jam, which she created a few years ago. With a loyal following for her inventive desserts, Vo was given a list of \u003ca href=\"http://www.standard.co.uk/goingout/restaurants/forget-cronuts-try-a-townie-instead-8656719.html\">experimental fusion foods\u003c/a> to whip up for the \u003cem>Standard\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"One of them was the muffle, a muffin and waffle. We did make one, but the fruit caramelized too quickly,\" Vo tells The Salt. \"The trick to fusion desserts is to bring out the best of both.\" That's why Vo's invention — the \"townie\" — has been a huge success. The brownie-tartlet has a gooey center and a crisp outer shell.\u003c/p>\n\u003cp>\"I immediately saw it and thought, 'Why hasn't anyone done that before?' \" Vo tells The Salt. She says the fact that brownie dough isn't very wet prevents the shell from getting soggy and also allows for underbaking the brownie to give the center that highly sought-after gooeyness.\u003c/p>\n\u003cp>But while Vo knew it would work, she didn't expect to sell more than a few dozen. Instead, she sold 800 townies in 10 days and garnered attention from U.S. TV networks. \"This is one of those unusual things that really had its own life,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_68674\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie2.jpg\" alt=\"Vo was already beloved by customers for her duffin, a cake doughnut filled with jam, which she created a few years ago. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\" width=\"462\" height=\"692\" class=\"size-full wp-image-68674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vo was already beloved by customers for her duffin, a cake doughnut filled with jam, which she created a few years ago. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>These days, food fads are accelerated by social media, which can be good and bad. \"Things blow up bigger and then die faster,\" says Marian Berelowitz, who writes about food trends for analyst firm \u003ca href=\"http://www.jwtintelligence.com/#axzz2cW3zLw5x\">JWT Intelligence\u003c/a>. \"Instagramming or tweeting a picture of your cronut [or any other fad] gives you social currency and becomes a huge part of the appeal.\"\u003c/p>\n\u003cp>Berelowitz says the incessant stream of images surrounding a particular food or product can create FOMO — fear of missing out — among friends and followers. The very act of posting on social media can make the time spent queuing fly by. \"Standing in line is far less tedious,\" she says, \"when you can share the experience with your Facebook friends.\"\u003c/p>\n\u003cp>But, the deceleration can happen just as fast, Berelowitz warns. \"Word gets around at lightning speed, the buzz is so much more amplified, and then attention moves on.\"\u003c/p>\n\u003cp>So how do fads like the cronut and the townie impact the small-business owners behind them? Berelowitz says the publicity can provide a long-term boost, as long as the product line isn't a one-trick pony: \"It's rarely a sustainable proposition when a business revolves solely around one fad product.\"\u003c/p>\n\u003cp>New Yorkers will remember \u003ca href=\"http://gothamist.com/2004/03/09/beard_papa_on_the_upper_west_side.php\">Beard Papa\u003c/a>, the Japanese cream puff purveyor that gained a fan following starting in 2004. The fad lasted a few years, and the chain opened branches throughout the city. Now, there is only one shop in Manhattan.\u003c/p>\n\u003cp>But for baker Bea Vo, the townie has helped her existing product line. It has revived interest in her duffin and inspired her to produce a cookbook exclusively of hybrid dessert recipes.\u003c/p>\n\u003cp>\"The cronut is hard to make without a commercial kitchen,\" she notes. \"I want to write recipes people can make at home.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68667/forget-cronuts-londons-townies-take-on-hybrid-dessert-craze","authors":["byline_bayareabites_68667"],"categories":["bayareabites_1653","bayareabites_4084","bayareabites_10916","bayareabites_61"],"tags":["bayareabites_9275","bayareabites_12009","bayareabites_11955","bayareabites_12250"],"featImg":"bayareabites_68672","label":"bayareabites"},"bayareabites_67631":{"type":"posts","id":"bayareabites_67631","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67631","score":null,"sort":[1375734173000]},"guestAuthors":[],"slug":"long-awaited-lab-grown-burger-is-unveiled-in-london","title":"Long Awaited Lab-Grown Burger Is Unveiled In London","publishDate":1375734173,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\" alt=\"The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209163204/long-awaited-lab-grown-burger-is-unveiled-in-london\">The Salt, NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>After three months, $330,000 and a high-profile media blitz, the world's first hamburger grown in a lab made its worldwide debut Monday.\u003c/p>\n\u003cp>The unveiling of \"\u003ca href=\"http://culturedbeef.net/\">cultured beef\u003c/a>,\" as the burger is branded, was a production worthy of the Food Network era, complete with chatty host, live-streamed video, hand-picked taste testers, a top London chef and an eager audience (made up mostly of journalists). Rarely has a single food gotten such star treatment.\u003c/p>\n\u003cp>But this was no ordinary food launch, of course. The burger, which began as just a few stem cells extracted from a cow's shoulder, represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.\u003c/p>\n\u003cp>\"Sometimes a new technology comes along and it has the capability to transform how we view the world,\" Brin says in a promotional video released Monday, the same day he was unmasked as the anonymous donor who ponied up money to grow the burger.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It took three months to culture the 20,000 individual muscle fibers that make up one single patty. But the technology behind this burger builds upon a decade of research by Dutch scientists, who applied some of the same techniques used to develop \u003ca href=\"http://www.npr.org/blogs/health/2013/07/04/198110553/scientists-grow-simple-human-liver-in-a-petri-dish\">artificial livers\u003c/a> and \u003ca href=\"http://www.npr.org/2011/07/11/137770068/windpipe-grown-from-stem-cells-implanted-in-man\">windpipes\u003c/a>. In the last few years, \u003ca href=\"http://www.fys.unimaas.nl/post.html\">Mark Post\u003c/a>, a vascular physiologist at Maastricht University in the Netherlands, has taken the lead. And it was Post who presented the burger at the launch event.\u003c/p>\n\u003cfigure id=\"attachment_67639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\" alt=\"Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>The chosen tasters, who appeared to be supportive of the technology, were Austrian food scientist \u003ca href=\"http://www.futurefoodstudio.at/index_en.html\">Hanni Rützler\u003c/a> and \u003ca href=\"http://www.joshschonwald.com/\">Josh Schonwald\u003c/a>, a Chicago-based journalist and author of \u003cem>The Taste of Tomorrow: Dispatches From The Future of Food\u003c/em>. No one on stage seemed to see the technology as \"inherently creepy,\" as New Yorker writer Michael Specter \u003ca href=\"http://www.npr.org/2011/08/30/139786731/tube-burgers-the-world-of-in-vitro-meat\">called it\u003c/a> on \u003cem>Fresh Air\u003c/em> in 2011.\u003c/p>\n\u003cp>Chef Richard McGeown of London's \u003ca href=\"http://www.couchspolperro.com/\">Couch's\u003c/a> Great House Restaurant praised the burger's nice color as he browned it in sunflower oil and butter. It was up to Rützler and Schonwald to describe the taste of this burger, composed entirely of muscle and served without salt, pepper or condiments. The verdict?\u003c/p>\n\u003cp>\"It has the texture, the mouthfeel like meat,\" Schonwald put it. \"But the absence is fat. The bite feels like a conventional hamburger, but it's kind of an unnatural experience, because fat is a big part of what makes it juicy.\"\u003c/p>\n\u003cp>Rützler agreed the burger was edible, but not delectable. \"It has quite an intense texture, very close to meat,\" she said. \"I thought it would be softer.\"\u003c/p>\n\u003cp>But flavor, at this stage, is almost beside the point.\u003c/p>\n\u003cp>Monday's demonstration was really more of a proof of concept that meat can indeed be grown in a petri dish. The idea that humans might one day be able to produce large quantities of meat from very few animals is potentially game-changing, especially for those deeply worried about the environmental and animal welfare costs of industrial meat production.\u003c/p>\n\u003cp>\"Our current meat production is at a maximum and it's not going to be sustainable,\" Post said. \"We need to come up with an alternative.\"\u003c/p>\n\u003cp>To create his alternative, Post first removed tissue from a cow with a syringe. Then he separated out the stem cells that specifically make new muscle when the cow is injured. He put those stem cells in a growth medium with antibiotics (to prevent contamination from bacteria). Over time, the cells divide, and with the help of some scaffolding provided by the researchers, \"the cells will self-organize into muscle fibers,\" Post explains in the promo video.\u003c/p>\n\u003cp>This was no small feat. As synthetic biologist Christina Agapakis pointed out in a \u003ca href=\"http://blogs.discovermagazine.com/crux/2012/04/24/steak-of-the-art-the-fatal-flaws-of-in-vitro-meat/#.Uf_LnqwaHka\">blog post\u003c/a> for \u003cem>Discover\u003c/em> in 2012, \"Cell culture is one of the most expensive and resource-intensive techniques in modern biology. Keeping the cells warm, healthy, well-fed, and free of contamination takes incredible labor and energy, even when scaled to the 10,000-liter vats that biotech companies use.\" Hence this burger's hefty pricetag.\u003c/p>\n\u003cp>And while the technique for growing cow cells avoids animal slaughter, it still requires animal inputs that \u003ca href=\"http://igitur-archive.library.uu.nl/vet/2006-0816-200033/valk_04_thehumanecollection.pdf\">raise ethical concerns\u003c/a>. As Agapakis notes, the burger cells are grown in a medium \"supplemented with fetal bovine serum—literally the blood of unborn cows.\" Post says he is working on a non-animal based growth medium.\u003c/p>\n\u003cp>It will be a longtime yet before the average consumer gets to sample an in vitro burger. First, Post says he has to bring down the pricetag — currently about $154 a pound – as well as the time it takes to grow one burger.\u003c/p>\n\u003cp>\"We need to show that we can make it more efficient,\" he says, \"but we think we can have a more affordable price and have this in supermarkets in 10 to 20 years.\"\u003c/p>\n\u003cp>For that, Post and his colleagues will need more research funding – they're hoping to attract the interest of food companies. Agapakis is among those who question how scalable the technology can really be.\u003c/p>\n\u003cp>And there's another major hurdle: Researchers are still figuring out how to grow fat to mix in with the muscle to improve the flavor and texture.\u003c/p>\n\u003cp>So will an in vitro steak also be on the menu? Post says it's theoretically possible, but even more technically challenging than a burger and not a priority for the moment.\u003c/p>\n\u003cp>Also not on Post's to-do list: in vitro chicken, pork or fish – he's focusing on replacing conventional beef because \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">it requires more resources\u003c/a> than any other meat to produce.\u003c/p>\n\u003cp>Still, science alone can't address what is possibly the biggest hurdle facing in vitro meat: the perception that food grown in a petri dish is gross.\u003c/p>\n\u003cp>For now, Post and others are betting that as consumers becomes more aware of meat production practices, they'll be more open to trying an alternative with fewer ethical or environmental strings attached. In vitro meat advocates like to say, \"If you visited a slaughterhouse and visited a lab, the cultured meat would be the obvious choice.\"\u003c/p>\n\u003cp>And Brin of Google seems to think that some opposition to a new idea is natural, and even encouraging. \"If some people don't see this as science fiction, it's probably not transformative enough,\" he said.\u003c/p>\n\u003cp>\u003cem>What do you think? Would you try or buy a lab-grown hamburger if you could?\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Rarely has a single food gotten such star treatment as the hamburger that made its debut in London on Monday. But the burger — grown from stem cells taken from a cow — represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.","status":"publish","parent":0,"modified":1375734173,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1129},"headData":{"title":"Long Awaited Lab-Grown Burger Is Unveiled In London | KQED","description":"Rarely has a single food gotten such star treatment as the hamburger that made its debut in London on Monday. But the burger — grown from stem cells taken from a cow — represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"67631 http://blogs.kqed.org/bayareabites/?p=67631","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/05/long-awaited-lab-grown-burger-is-unveiled-in-london/","disqusTitle":"Long Awaited Lab-Grown Burger Is Unveiled In London","nprByline":"Eliza Barclay","nprStoryId":"209163204","nprApiLink":"http://api.npr.org/query?id=209163204&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/05/209163204/long-awaited-lab-grown-burger-is-unveiled-in-london?ft=3&f=209163204","nprRetrievedStory":"1","nprPubDate":"Mon, 05 Aug 2013 16:00:00 -0400","nprStoryDate":"Mon, 05 Aug 2013 16:00:00 -0400","nprLastModifiedDate":"Mon, 05 Aug 2013 16:00:40 -0400","path":"/bayareabites/67631/long-awaited-lab-grown-burger-is-unveiled-in-london","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\" alt=\"The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209163204/long-awaited-lab-grown-burger-is-unveiled-in-london\">The Salt, NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>After three months, $330,000 and a high-profile media blitz, the world's first hamburger grown in a lab made its worldwide debut Monday.\u003c/p>\n\u003cp>The unveiling of \"\u003ca href=\"http://culturedbeef.net/\">cultured beef\u003c/a>,\" as the burger is branded, was a production worthy of the Food Network era, complete with chatty host, live-streamed video, hand-picked taste testers, a top London chef and an eager audience (made up mostly of journalists). Rarely has a single food gotten such star treatment.\u003c/p>\n\u003cp>But this was no ordinary food launch, of course. The burger, which began as just a few stem cells extracted from a cow's shoulder, represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.\u003c/p>\n\u003cp>\"Sometimes a new technology comes along and it has the capability to transform how we view the world,\" Brin says in a promotional video released Monday, the same day he was unmasked as the anonymous donor who ponied up money to grow the burger.\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>It took three months to culture the 20,000 individual muscle fibers that make up one single patty. But the technology behind this burger builds upon a decade of research by Dutch scientists, who applied some of the same techniques used to develop \u003ca href=\"http://www.npr.org/blogs/health/2013/07/04/198110553/scientists-grow-simple-human-liver-in-a-petri-dish\">artificial livers\u003c/a> and \u003ca href=\"http://www.npr.org/2011/07/11/137770068/windpipe-grown-from-stem-cells-implanted-in-man\">windpipes\u003c/a>. In the last few years, \u003ca href=\"http://www.fys.unimaas.nl/post.html\">Mark Post\u003c/a>, a vascular physiologist at Maastricht University in the Netherlands, has taken the lead. And it was Post who presented the burger at the launch event.\u003c/p>\n\u003cfigure id=\"attachment_67639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\" alt=\"Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>The chosen tasters, who appeared to be supportive of the technology, were Austrian food scientist \u003ca href=\"http://www.futurefoodstudio.at/index_en.html\">Hanni Rützler\u003c/a> and \u003ca href=\"http://www.joshschonwald.com/\">Josh Schonwald\u003c/a>, a Chicago-based journalist and author of \u003cem>The Taste of Tomorrow: Dispatches From The Future of Food\u003c/em>. No one on stage seemed to see the technology as \"inherently creepy,\" as New Yorker writer Michael Specter \u003ca href=\"http://www.npr.org/2011/08/30/139786731/tube-burgers-the-world-of-in-vitro-meat\">called it\u003c/a> on \u003cem>Fresh Air\u003c/em> in 2011.\u003c/p>\n\u003cp>Chef Richard McGeown of London's \u003ca href=\"http://www.couchspolperro.com/\">Couch's\u003c/a> Great House Restaurant praised the burger's nice color as he browned it in sunflower oil and butter. It was up to Rützler and Schonwald to describe the taste of this burger, composed entirely of muscle and served without salt, pepper or condiments. The verdict?\u003c/p>\n\u003cp>\"It has the texture, the mouthfeel like meat,\" Schonwald put it. \"But the absence is fat. The bite feels like a conventional hamburger, but it's kind of an unnatural experience, because fat is a big part of what makes it juicy.\"\u003c/p>\n\u003cp>Rützler agreed the burger was edible, but not delectable. \"It has quite an intense texture, very close to meat,\" she said. \"I thought it would be softer.\"\u003c/p>\n\u003cp>But flavor, at this stage, is almost beside the point.\u003c/p>\n\u003cp>Monday's demonstration was really more of a proof of concept that meat can indeed be grown in a petri dish. The idea that humans might one day be able to produce large quantities of meat from very few animals is potentially game-changing, especially for those deeply worried about the environmental and animal welfare costs of industrial meat production.\u003c/p>\n\u003cp>\"Our current meat production is at a maximum and it's not going to be sustainable,\" Post said. \"We need to come up with an alternative.\"\u003c/p>\n\u003cp>To create his alternative, Post first removed tissue from a cow with a syringe. Then he separated out the stem cells that specifically make new muscle when the cow is injured. He put those stem cells in a growth medium with antibiotics (to prevent contamination from bacteria). Over time, the cells divide, and with the help of some scaffolding provided by the researchers, \"the cells will self-organize into muscle fibers,\" Post explains in the promo video.\u003c/p>\n\u003cp>This was no small feat. As synthetic biologist Christina Agapakis pointed out in a \u003ca href=\"http://blogs.discovermagazine.com/crux/2012/04/24/steak-of-the-art-the-fatal-flaws-of-in-vitro-meat/#.Uf_LnqwaHka\">blog post\u003c/a> for \u003cem>Discover\u003c/em> in 2012, \"Cell culture is one of the most expensive and resource-intensive techniques in modern biology. Keeping the cells warm, healthy, well-fed, and free of contamination takes incredible labor and energy, even when scaled to the 10,000-liter vats that biotech companies use.\" Hence this burger's hefty pricetag.\u003c/p>\n\u003cp>And while the technique for growing cow cells avoids animal slaughter, it still requires animal inputs that \u003ca href=\"http://igitur-archive.library.uu.nl/vet/2006-0816-200033/valk_04_thehumanecollection.pdf\">raise ethical concerns\u003c/a>. As Agapakis notes, the burger cells are grown in a medium \"supplemented with fetal bovine serum—literally the blood of unborn cows.\" Post says he is working on a non-animal based growth medium.\u003c/p>\n\u003cp>It will be a longtime yet before the average consumer gets to sample an in vitro burger. First, Post says he has to bring down the pricetag — currently about $154 a pound – as well as the time it takes to grow one burger.\u003c/p>\n\u003cp>\"We need to show that we can make it more efficient,\" he says, \"but we think we can have a more affordable price and have this in supermarkets in 10 to 20 years.\"\u003c/p>\n\u003cp>For that, Post and his colleagues will need more research funding – they're hoping to attract the interest of food companies. Agapakis is among those who question how scalable the technology can really be.\u003c/p>\n\u003cp>And there's another major hurdle: Researchers are still figuring out how to grow fat to mix in with the muscle to improve the flavor and texture.\u003c/p>\n\u003cp>So will an in vitro steak also be on the menu? Post says it's theoretically possible, but even more technically challenging than a burger and not a priority for the moment.\u003c/p>\n\u003cp>Also not on Post's to-do list: in vitro chicken, pork or fish – he's focusing on replacing conventional beef because \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">it requires more resources\u003c/a> than any other meat to produce.\u003c/p>\n\u003cp>Still, science alone can't address what is possibly the biggest hurdle facing in vitro meat: the perception that food grown in a petri dish is gross.\u003c/p>\n\u003cp>For now, Post and others are betting that as consumers becomes more aware of meat production practices, they'll be more open to trying an alternative with fewer ethical or environmental strings attached. In vitro meat advocates like to say, \"If you visited a slaughterhouse and visited a lab, the cultured meat would be the obvious choice.\"\u003c/p>\n\u003cp>And Brin of Google seems to think that some opposition to a new idea is natural, and even encouraging. \"If some people don't see this as science fiction, it's probably not transformative enough,\" he said.\u003c/p>\n\u003cp>\u003cem>What do you think? Would you try or buy a lab-grown hamburger if you could?\u003c/em> \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>\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/67631/long-awaited-lab-grown-burger-is-unveiled-in-london","authors":["byline_bayareabites_67631"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_60","bayareabites_61"],"tags":["bayareabites_620","bayareabites_12170","bayareabites_9807","bayareabites_12173","bayareabites_12172","bayareabites_11955","bayareabites_12171"],"featImg":"bayareabites_67637","label":"bayareabites"},"bayareabites_64798":{"type":"posts","id":"bayareabites_64798","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64798","score":null,"sort":[1373307114000]},"guestAuthors":[],"slug":"the-art-of-food-museum-celebrates-iconic-catalan-chefs-cuisine","title":"The Art Of Food: Museum Celebrates Iconic Catalan Chef's Cuisine","publishDate":1373307114,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64809\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria1-1024x686.jpg\" alt=\"Catalan chef Ferran Adrià poses with plasticine models of his food on display at Somerset House in London. A new exhibit looks back at the influential modernist chef and his landmark restaurant, El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\" width=\"1024\" height=\"686\" class=\"size-large wp-image-64809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catalan chef Ferran Adrià poses with plasticine models of his food on display at Somerset House in London. A new exhibit looks back at the influential modernist chef and his landmark restaurant, El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/06/199047678/museum-exhibit-celebrates-iconic-spanish-chef-s-food-as-art\">The Salt at NPR Food\u003c/a> (7/6/13)\u003c/p>\n\u003cp>The man once hailed as the \"Salvador Dali of the kitchen\" is getting his own art exhibit.\u003c/p>\n\u003cp>Ferran Adrià might not be a household name, but for nearly three decades, as chef and mastermind of the acclaimed Catalan Spanish restaurant El Bulli, he moussed, foamed and otherwise re-imagined cuisine in modernist ways that have inspired many of the world's top chefs.\u003c/p>\n\u003cp>Hailed as the world's best restaurant, El Bulli closed in 2011. But a new exhibit that opened Friday at London's \u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">Somerset House\u003c/a> offers food aficionados a chance to peek inside the mind of a man hailed for his culinary creativity.\u003c/p>\n\u003cp>\"Probably no other chef has the name value, reputation or substance to sustain this kind of exhibit,\" Claire Catterall, director of exhibitions at Somerset House, tells The Salt. \"Ferran is unique, because he's really changed cooking in a way no other chef has; and so many of the world's chefs have studied at El Bulli, so it is really where it all starts.\"\u003c/p>\n\u003cfigure id=\"attachment_64810\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria2-1024x677.jpg\" alt='Ferran Adrià looks at a giant French bulldog made out of meringue, part of the exhibit \"El Bulli: Ferran Adrià and The Art of Food Photo: Matthew Lloyd/Getty Images for Somerset House' width=\"1024\" height=\"677\" class=\"size-large wp-image-64810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ferran Adrià looks at a giant French bulldog made out of meringue, part of the exhibit \"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>\" covers two floors of the arts and culture space. It starts with a history of El Bulli, charting its evolution from a mini-golf course owned by a German couple who kept French bulldogs they affectionately called \"bullis,\" to a beach bar, and later a grill room restaurant. By 1980, it had become one of the best restaurants on the Iberian Peninsula. Adrià arrived four years later and took over the kitchen completely in 1987, earning it three Michelin stars, a reputation for innovation, and the respect of the food world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Throughout his career at El Bulli, Adrià kept extensive records. Display cases show correspondence, historical photographs, and a replica of a box of 17 different kinds of elaborately produced chocolate bonbons served at the end of each multi-course, $325 meal at El Bulli.\u003c/p>\n\u003cfigure id=\"attachment_64811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria3-1024x683.jpg\" alt=\"The museum exhibit includes a replica of a box of 17 different kinds of elaborately produced chocolate bon-bons served at the end of each multi-course meal at El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\" width=\"1024\" height=\"683\" class=\"size-large wp-image-64811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The museum exhibit includes a replica of a box of 17 different kinds of elaborately produced chocolate bon-bons served at the end of each multi-course meal at El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Upstairs, elaborate clay models show dishes in the development phase, as well as \"before\" and \"after\" drawings, revealing the meticulous way Adrià and his team worked. The highlight is a wall of small video monitors, visual demonstrations of El Bulli's inventive recipes, heavy on foams, creams, aerated ingredients and other innovative approaches to gastronomy.\u003c/p>\n\u003cfigure id=\"attachment_64812\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria4-1024x821.jpg\" alt=\"The Soup, 2004. Photo: Francesc Guillamet/Courtesy of Somerset House\" width=\"1024\" height=\"821\" class=\"size-large wp-image-64812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Soup, 2004. Photo: Francesc Guillamet/Courtesy of Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Many have previously called Adrià an artist, but for a chef and restaurant to be the subject of an entire exhibit is a first. While Somerset House hasn't come under fire from art critics, Catterall confesses this exhibit, much like Adrià's style, is highly experimental.\u003c/p>\n\u003cp>\"I have heard everyone's watching it very intently to see what's in it,\" she says, \"but also whether people will come. ... We're quietly hopeful.\"\u003c/p>\n\u003cp>Adrià says there's reason for optimism. \"Cuisine is a language that everyone understands,\" he tells The Salt.\u003c/p>\n\u003cp>The exhibit offers a small preview of the museum he's creating at the El Bulli Foundation in Spain, set to open in 2015, where there will be professional cooking workshops, as well as special dinners to benefit charities and the foundation. There are even plans for \u003ca href=\"http://bullipedia.net/\">Bullipedia\u003c/a>, a cooking Wikipedia of sorts for chefs and the public.\u003c/p>\n\u003cp>\"My dream is that in 150 years, the El Bulli Foundation is still here to help with creativity and inspire chefs,\" Adrià says.\u003c/p>\n\u003cfigure id=\"attachment_64808\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria5-1024x682.jpg\" alt=\"Ferran Adrià with his team at El Bulli. Photo: Maribel Ruaz de Erenchun/Courtesy of Somerset House\" width=\"1024\" height=\"682\" class=\"size-large wp-image-64808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ferran Adrià with his team at El Bulli. Photo: Maribel Ruaz de Erenchun/Courtesy of Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>In an age when it's rare to go to a restaurant without seeing someone snap a photo of food, it's hard to imagine the legacy of El Bulli dying anytime soon. Catterall says the relatively recent pop culture trend has made \"food as art\" acceptable. She hopes it will encourage people to talk even more about food.\u003c/p>\n\u003cp>\"People have become a lot more sophisticated in their knowledge of food, a lot more interested in food, and that certainly didn't exist 10 years ago,\" she says. \"People love their restaurants, going out to eat, but they haven't appreciated it in this way.\"\u003c/p>\n\u003cp>\u003cem>Somerset House will host\u003c/em>\u003cem> \u003c/em>\"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>\" through Sept. 29, 2013. The exhibit will also travel to Boston's \u003ca href=\"http://www.mos.org/\">Museum of Science\u003c/a>, Moscow and other cities around the world. \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":"As head chef of El Bulli, the widely influential Ferran Adria revolutionized modernist cuisine. Now, the man hailed as the \"Salvador Dali of the kitchen\" is the subject of an experimental new art exhibit in London.","status":"publish","parent":0,"modified":1373307175,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":853},"headData":{"title":"The Art Of Food: Museum Celebrates Iconic Catalan Chef's Cuisine | KQED","description":"As head chef of El Bulli, the widely influential Ferran Adria revolutionized modernist cuisine. Now, the man hailed as the "Salvador Dali of the kitchen" is the subject of an experimental new art exhibit in London.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"64798 http://blogs.kqed.org/bayareabites/?p=64798","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/08/the-art-of-food-museum-celebrates-iconic-catalan-chefs-cuisine/","disqusTitle":"The Art Of Food: Museum Celebrates Iconic Catalan Chef's Cuisine","nprByline":"Amy Guttman","nprStoryId":"199047678","nprApiLink":"http://api.npr.org/query?id=199047678&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/06/199047678/museum-exhibit-celebrates-iconic-spanish-chef-s-food-as-art?ft=3&f=199047678","nprRetrievedStory":"1","nprPubDate":"Sat, 06 Jul 2013 16:47:00 -0400","nprStoryDate":"Sat, 06 Jul 2013 16:47:00 -0400","nprLastModifiedDate":"Sat, 06 Jul 2013 16:47:32 -0400","path":"/bayareabites/64798/the-art-of-food-museum-celebrates-iconic-catalan-chefs-cuisine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64809\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria1-1024x686.jpg\" alt=\"Catalan chef Ferran Adrià poses with plasticine models of his food on display at Somerset House in London. A new exhibit looks back at the influential modernist chef and his landmark restaurant, El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\" width=\"1024\" height=\"686\" class=\"size-large wp-image-64809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catalan chef Ferran Adrià poses with plasticine models of his food on display at Somerset House in London. A new exhibit looks back at the influential modernist chef and his landmark restaurant, El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/06/199047678/museum-exhibit-celebrates-iconic-spanish-chef-s-food-as-art\">The Salt at NPR Food\u003c/a> (7/6/13)\u003c/p>\n\u003cp>The man once hailed as the \"Salvador Dali of the kitchen\" is getting his own art exhibit.\u003c/p>\n\u003cp>Ferran Adrià might not be a household name, but for nearly three decades, as chef and mastermind of the acclaimed Catalan Spanish restaurant El Bulli, he moussed, foamed and otherwise re-imagined cuisine in modernist ways that have inspired many of the world's top chefs.\u003c/p>\n\u003cp>Hailed as the world's best restaurant, El Bulli closed in 2011. But a new exhibit that opened Friday at London's \u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">Somerset House\u003c/a> offers food aficionados a chance to peek inside the mind of a man hailed for his culinary creativity.\u003c/p>\n\u003cp>\"Probably no other chef has the name value, reputation or substance to sustain this kind of exhibit,\" Claire Catterall, director of exhibitions at Somerset House, tells The Salt. \"Ferran is unique, because he's really changed cooking in a way no other chef has; and so many of the world's chefs have studied at El Bulli, so it is really where it all starts.\"\u003c/p>\n\u003cfigure id=\"attachment_64810\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria2-1024x677.jpg\" alt='Ferran Adrià looks at a giant French bulldog made out of meringue, part of the exhibit \"El Bulli: Ferran Adrià and The Art of Food Photo: Matthew Lloyd/Getty Images for Somerset House' width=\"1024\" height=\"677\" class=\"size-large wp-image-64810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ferran Adrià looks at a giant French bulldog made out of meringue, part of the exhibit \"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>\" covers two floors of the arts and culture space. It starts with a history of El Bulli, charting its evolution from a mini-golf course owned by a German couple who kept French bulldogs they affectionately called \"bullis,\" to a beach bar, and later a grill room restaurant. By 1980, it had become one of the best restaurants on the Iberian Peninsula. Adrià arrived four years later and took over the kitchen completely in 1987, earning it three Michelin stars, a reputation for innovation, and the respect of the food world.\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>Throughout his career at El Bulli, Adrià kept extensive records. Display cases show correspondence, historical photographs, and a replica of a box of 17 different kinds of elaborately produced chocolate bonbons served at the end of each multi-course, $325 meal at El Bulli.\u003c/p>\n\u003cfigure id=\"attachment_64811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria3-1024x683.jpg\" alt=\"The museum exhibit includes a replica of a box of 17 different kinds of elaborately produced chocolate bon-bons served at the end of each multi-course meal at El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\" width=\"1024\" height=\"683\" class=\"size-large wp-image-64811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The museum exhibit includes a replica of a box of 17 different kinds of elaborately produced chocolate bon-bons served at the end of each multi-course meal at El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Upstairs, elaborate clay models show dishes in the development phase, as well as \"before\" and \"after\" drawings, revealing the meticulous way Adrià and his team worked. The highlight is a wall of small video monitors, visual demonstrations of El Bulli's inventive recipes, heavy on foams, creams, aerated ingredients and other innovative approaches to gastronomy.\u003c/p>\n\u003cfigure id=\"attachment_64812\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria4-1024x821.jpg\" alt=\"The Soup, 2004. Photo: Francesc Guillamet/Courtesy of Somerset House\" width=\"1024\" height=\"821\" class=\"size-large wp-image-64812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Soup, 2004. Photo: Francesc Guillamet/Courtesy of Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Many have previously called Adrià an artist, but for a chef and restaurant to be the subject of an entire exhibit is a first. While Somerset House hasn't come under fire from art critics, Catterall confesses this exhibit, much like Adrià's style, is highly experimental.\u003c/p>\n\u003cp>\"I have heard everyone's watching it very intently to see what's in it,\" she says, \"but also whether people will come. ... We're quietly hopeful.\"\u003c/p>\n\u003cp>Adrià says there's reason for optimism. \"Cuisine is a language that everyone understands,\" he tells The Salt.\u003c/p>\n\u003cp>The exhibit offers a small preview of the museum he's creating at the El Bulli Foundation in Spain, set to open in 2015, where there will be professional cooking workshops, as well as special dinners to benefit charities and the foundation. There are even plans for \u003ca href=\"http://bullipedia.net/\">Bullipedia\u003c/a>, a cooking Wikipedia of sorts for chefs and the public.\u003c/p>\n\u003cp>\"My dream is that in 150 years, the El Bulli Foundation is still here to help with creativity and inspire chefs,\" Adrià says.\u003c/p>\n\u003cfigure id=\"attachment_64808\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria5-1024x682.jpg\" alt=\"Ferran Adrià with his team at El Bulli. Photo: Maribel Ruaz de Erenchun/Courtesy of Somerset House\" width=\"1024\" height=\"682\" class=\"size-large wp-image-64808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ferran Adrià with his team at El Bulli. Photo: Maribel Ruaz de Erenchun/Courtesy of Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>In an age when it's rare to go to a restaurant without seeing someone snap a photo of food, it's hard to imagine the legacy of El Bulli dying anytime soon. Catterall says the relatively recent pop culture trend has made \"food as art\" acceptable. She hopes it will encourage people to talk even more about food.\u003c/p>\n\u003cp>\"People have become a lot more sophisticated in their knowledge of food, a lot more interested in food, and that certainly didn't exist 10 years ago,\" she says. \"People love their restaurants, going out to eat, but they haven't appreciated it in this way.\"\u003c/p>\n\u003cp>\u003cem>Somerset House will host\u003c/em>\u003cem> \u003c/em>\"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>\" through Sept. 29, 2013. The exhibit will also travel to Boston's \u003ca href=\"http://www.mos.org/\">Museum of Science\u003c/a>, Moscow and other cities around the world. \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/64798/the-art-of-food-museum-celebrates-iconic-catalan-chefs-cuisine","authors":["byline_bayareabites_64798"],"categories":["bayareabites_2407","bayareabites_2090","bayareabites_10916"],"tags":["bayareabites_11957","bayareabites_11954","bayareabites_4081","bayareabites_11955","bayareabites_11958","bayareabites_11953","bayareabites_11956","bayareabites_10921"],"featImg":"bayareabites_64809","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. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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