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He teaches Media Studies at the University of San Francisco and is exploring the connection between film and food. \u003ca href=\"http://emptypictures.net/\">Visit Mark Taylor's website\u003c/a> at emptypictures.net.","avatar":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["Administrator","contributor"]},{"site":"bayareabites","roles":["author"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Mark Taylor | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/marktaylor-2"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. 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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"nprfood":{"type":"authors","id":"5403","meta":{"index":"authors_1591205172","id":"5403","found":true},"name":"NPR Food","firstName":"NPR Food","lastName":null,"slug":"nprfood","email":"nprfood@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"","avatar":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twitter":"nprfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"NPR Food | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/nprfood"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_102902":{"type":"posts","id":"bayareabites_102902","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102902","score":null,"sort":[1446515190000]},"guestAuthors":[],"slug":"from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup","title":"From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup","publishDate":1446515190,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Lots of you have \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">told us\u003c/a> that the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">dinner scramble\u003c/a> is tough.\u003c/p>\n\u003cp>As a culture, we aspire to sit-down, home-cooked meals. But we often don't have the time or energy to pull them off.\u003c/p>\n\u003cp>Maybe this explains the \u003ca href=\"http://www.bloomberg.com/news/articles/2015-03-11/gourmet-meal-delivery-competition-heats-up\">buzz\u003c/a> over meal-kit delivery companies, such as Plated or \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">Blue Apron.\u003c/a> The model? You subscribe online, and a box of fresh food is delivered to your doorstep filled with everything you need to make a meal — or several meals.\u003c/p>\n\u003cp>Investors have been \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">pouring money\u003c/a> into the concept. And as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/30/395774725/grocery-stores-are-losing-you-heres-how-they-plan-to-win-you-back\">reported\u003c/a>, grocery stores know they're at risk of losing us. Or at least some of us.\u003c/p>\n\u003cfigure id=\"attachment_102905\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg\" alt=\"Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-102905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot. \u003ccite>(Eric Tanner/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the competition heats up, Mark Bittman — yes, the guy whose cookbook \u003cem>How To Cook Everythin\u003c/em>g may have served as the basic instruction manual in your kitchen — has announced he's joining \u003ca href=\"https://thepurplecarrot.com/pages/mark\">The Purple Carrot\u003c/a>, a plant-based, meal-kit delivery company, as its chief innovation officer. The company was launched a year ago, with a goal of promoting a diet that its founders call a \"New American Diet — one that is healthy, honest and humane.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I spoke to Bittman about his leap from writing about food for \u003cem>The New York Times\u003c/em> to this new gig. Interview highlights are below, edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>So, you just gave up a big platform as an op-ed columnist. You were known for, among other things, slicing through the food issue or controversy of the day. You doled out pithy \u003ca href=\"http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?_r=0\">advise\u003c/a> such as: \"Just abandon fake food for real food.\" Lots of people seemed to be paying attention. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Why'd you make the jump? What's the appeal?\u003c/strong>\u003c/p>\n\u003cp>The idea is that I'm going to get people to eat the stuff I've been writing about.\u003c/p>\n\u003cp>I didn't give up the platform in exchange for opening a small restaurant. I gave it up in exchange for getting plant-based foods into the hands of many, many more people.\u003c/p>\n\u003cp>And I was tired of the weekly grind of the opinion column. Yes, it was a total privilege, an amazing gig. But it was really, really hard.\u003c/p>\n\u003cfigure id=\"attachment_102903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/mb_finalrecipe_padkeemao10280-d966da67f5c2a03bad530be174f208a938c0371b-e1446514884659.jpg\" alt=\"Pad kee mao, one of the plant-based offerings from The Purple Carrot.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-102903\">\u003cfigcaption class=\"wp-caption-text\">Pad kee mao, one of the plant-based offerings from The Purple Carrot. \u003ccite>(Aya Bracket/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of meal-kit and food delivery companies popping up. It's a crowded space. How can The Purple Carrot stand out? We are the only people doing plant-based meal kits. So we have a different position.\u003c/p>\n\u003cp>It is a crowded space, but it's a growing space. I think there's a lot of room.\u003c/p>\n\u003cp>\u003cstrong>Are you a vegan? I know you've written a book about \u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">eating vegan before 6 p.m.\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I'm not vegan. Vegan-before-6 thing is still my thing!\u003c/p>\n\u003cp>\u003cstrong>Is it harder to put together a plant-based meal?\u003c/strong>\u003c/p>\n\u003cp>You can make spaghetti and tomato sauce. That doesn't take long. But if you want to get into [creating] meals that have more satisfaction and variety, it does take more thought. So, I'm thinking through these options.\u003c/p>\n\u003cp>\u003cstrong>Have you started creating recipes?\u003c/strong>\u003c/p>\n\u003cp>Yes, I'm working with test cooks. We [just] had a three-day, nonstop [session] here in Berkeley to get things off on the right foot. We're shipping four recipes a week, and we're trying to develop eight recipes a week so we can have a library of things to select from.\u003c/p>\n\u003cp>\u003cstrong>This sounds like a lot of work. And you're also out trying to raise money? I see from the PR materials that the company has raised $1 million from angel investors and is closing out a $3 million round of seed investment.\u003c/strong>\u003c/p>\n\u003cp>I'm meeting with a potential investor today and another tomorrow. So that's a crazy kind of thing I've never done before.\u003c/p>\n\u003cp>\u003cstrong>As a serious cook, it sounds as if, several years back, you may have been skeptical of the the meal-kit model.\u003c/strong>\u003c/p>\n\u003cp>Yes, I would say things like: 'Why can't people just go shop and cook?' But now I see that was sort of naive or even snobbish of me.\u003c/p>\n\u003cp>\u003cstrong>So, did you have a moment when you realized that, hey, most Americans aren't cooking, so a meal-kit service makes sense? It could save people time?\u003c/strong>\u003c/p>\n\u003cp>Realistically, cooking means planning. First, you go to the store, you buy stuff and figure out what you're going to make with it. That's a time-suck!\u003c/p>\n\u003cp>\u003cstrong>Right, and that's just the beginning.\u003c/strong>\u003c/p>\n\u003cp>Then you unpack the groceries. You put them in the refrigerator. Then, you take them back out. You cook, you eat.\u003c/p>\n\u003cp>By eliminating half of that process, you really are saving people a lot of time ... and they're still getting the fun part and beneficial part of cooking.\u003c/p>\n\u003cp>\u003cstrong>How long does it take to prepare a meal from a meal kit?\u003c/strong>\u003c/p>\n\u003cp>At this point, I'd say , 30 to 60 minutes. We have some that are very fast. There are a lot of 45-minute recipes that I wish were a little faster. It also depends on skill. If someone has never peeled and chopped, the recipe will take longer.\u003c/p>\n\u003cp>The \u003ca href=\"https://thepurplecarrot.com/vegan-recipes/saag-paneer-with-basmati-rice-for-4\">saag paneer\u003c/a> recipe is a good example. It uses tofu instead of paneer [a fresh cheese common in Indian cuisine]. There's also a\u003ca href=\"https://thepurplecarrot.com/vegan-recipes/penne-with-cauliflower-brussel-sprouts-and-bread-crumbs\"> penne with cauliflower and Brussel sprouts\u003c/a>. Those are both fast recipes. \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":"Bittman left a gig as \u003cem>The New York Times' \u003c/em>influential food writer to join a meal-kit delivery firm that wants to make it easier for people to eat plant-based meals at home.","status":"publish","parent":0,"modified":1446515190,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":932},"headData":{"title":"From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup | KQED","description":"Bittman left a gig as The New York Times' influential food writer to join a meal-kit delivery firm that wants to make it easier for people to eat plant-based meals at home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102902 http://ww2.kqed.org/bayareabites/?p=102902","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/02/from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup/","disqusTitle":"From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup","nprByline":"Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"453975431","nprApiLink":"http://api.npr.org/query?id=453975431&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/11/02/453975431/from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup?ft=nprml&f=453975431","nprRetrievedStory":"1","nprPubDate":"Mon, 02 Nov 2015 17:42:00 -0500","nprStoryDate":"Mon, 02 Nov 2015 17:42:00 -0500","nprLastModifiedDate":"Mon, 02 Nov 2015 17:42:32 -0500","path":"/bayareabites/102902/from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lots of you have \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">told us\u003c/a> that the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">dinner scramble\u003c/a> is tough.\u003c/p>\n\u003cp>As a culture, we aspire to sit-down, home-cooked meals. But we often don't have the time or energy to pull them off.\u003c/p>\n\u003cp>Maybe this explains the \u003ca href=\"http://www.bloomberg.com/news/articles/2015-03-11/gourmet-meal-delivery-competition-heats-up\">buzz\u003c/a> over meal-kit delivery companies, such as Plated or \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">Blue Apron.\u003c/a> The model? You subscribe online, and a box of fresh food is delivered to your doorstep filled with everything you need to make a meal — or several meals.\u003c/p>\n\u003cp>Investors have been \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">pouring money\u003c/a> into the concept. And as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/30/395774725/grocery-stores-are-losing-you-heres-how-they-plan-to-win-you-back\">reported\u003c/a>, grocery stores know they're at risk of losing us. Or at least some of us.\u003c/p>\n\u003cfigure id=\"attachment_102905\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg\" alt=\"Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-102905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot. \u003ccite>(Eric Tanner/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the competition heats up, Mark Bittman — yes, the guy whose cookbook \u003cem>How To Cook Everythin\u003c/em>g may have served as the basic instruction manual in your kitchen — has announced he's joining \u003ca href=\"https://thepurplecarrot.com/pages/mark\">The Purple Carrot\u003c/a>, a plant-based, meal-kit delivery company, as its chief innovation officer. The company was launched a year ago, with a goal of promoting a diet that its founders call a \"New American Diet — one that is healthy, honest and humane.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I spoke to Bittman about his leap from writing about food for \u003cem>The New York Times\u003c/em> to this new gig. Interview highlights are below, edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>So, you just gave up a big platform as an op-ed columnist. You were known for, among other things, slicing through the food issue or controversy of the day. You doled out pithy \u003ca href=\"http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?_r=0\">advise\u003c/a> such as: \"Just abandon fake food for real food.\" Lots of people seemed to be paying attention. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Why'd you make the jump? What's the appeal?\u003c/strong>\u003c/p>\n\u003cp>The idea is that I'm going to get people to eat the stuff I've been writing about.\u003c/p>\n\u003cp>I didn't give up the platform in exchange for opening a small restaurant. I gave it up in exchange for getting plant-based foods into the hands of many, many more people.\u003c/p>\n\u003cp>And I was tired of the weekly grind of the opinion column. Yes, it was a total privilege, an amazing gig. But it was really, really hard.\u003c/p>\n\u003cfigure id=\"attachment_102903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/mb_finalrecipe_padkeemao10280-d966da67f5c2a03bad530be174f208a938c0371b-e1446514884659.jpg\" alt=\"Pad kee mao, one of the plant-based offerings from The Purple Carrot.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-102903\">\u003cfigcaption class=\"wp-caption-text\">Pad kee mao, one of the plant-based offerings from The Purple Carrot. \u003ccite>(Aya Bracket/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of meal-kit and food delivery companies popping up. It's a crowded space. How can The Purple Carrot stand out? We are the only people doing plant-based meal kits. So we have a different position.\u003c/p>\n\u003cp>It is a crowded space, but it's a growing space. I think there's a lot of room.\u003c/p>\n\u003cp>\u003cstrong>Are you a vegan? I know you've written a book about \u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">eating vegan before 6 p.m.\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I'm not vegan. Vegan-before-6 thing is still my thing!\u003c/p>\n\u003cp>\u003cstrong>Is it harder to put together a plant-based meal?\u003c/strong>\u003c/p>\n\u003cp>You can make spaghetti and tomato sauce. That doesn't take long. But if you want to get into [creating] meals that have more satisfaction and variety, it does take more thought. So, I'm thinking through these options.\u003c/p>\n\u003cp>\u003cstrong>Have you started creating recipes?\u003c/strong>\u003c/p>\n\u003cp>Yes, I'm working with test cooks. We [just] had a three-day, nonstop [session] here in Berkeley to get things off on the right foot. We're shipping four recipes a week, and we're trying to develop eight recipes a week so we can have a library of things to select from.\u003c/p>\n\u003cp>\u003cstrong>This sounds like a lot of work. And you're also out trying to raise money? I see from the PR materials that the company has raised $1 million from angel investors and is closing out a $3 million round of seed investment.\u003c/strong>\u003c/p>\n\u003cp>I'm meeting with a potential investor today and another tomorrow. So that's a crazy kind of thing I've never done before.\u003c/p>\n\u003cp>\u003cstrong>As a serious cook, it sounds as if, several years back, you may have been skeptical of the the meal-kit model.\u003c/strong>\u003c/p>\n\u003cp>Yes, I would say things like: 'Why can't people just go shop and cook?' But now I see that was sort of naive or even snobbish of me.\u003c/p>\n\u003cp>\u003cstrong>So, did you have a moment when you realized that, hey, most Americans aren't cooking, so a meal-kit service makes sense? It could save people time?\u003c/strong>\u003c/p>\n\u003cp>Realistically, cooking means planning. First, you go to the store, you buy stuff and figure out what you're going to make with it. That's a time-suck!\u003c/p>\n\u003cp>\u003cstrong>Right, and that's just the beginning.\u003c/strong>\u003c/p>\n\u003cp>Then you unpack the groceries. You put them in the refrigerator. Then, you take them back out. You cook, you eat.\u003c/p>\n\u003cp>By eliminating half of that process, you really are saving people a lot of time ... and they're still getting the fun part and beneficial part of cooking.\u003c/p>\n\u003cp>\u003cstrong>How long does it take to prepare a meal from a meal kit?\u003c/strong>\u003c/p>\n\u003cp>At this point, I'd say , 30 to 60 minutes. We have some that are very fast. There are a lot of 45-minute recipes that I wish were a little faster. It also depends on skill. If someone has never peeled and chopped, the recipe will take longer.\u003c/p>\n\u003cp>The \u003ca href=\"https://thepurplecarrot.com/vegan-recipes/saag-paneer-with-basmati-rice-for-4\">saag paneer\u003c/a> recipe is a good example. It uses tofu instead of paneer [a fresh cheese common in Indian cuisine]. There's also a\u003ca href=\"https://thepurplecarrot.com/vegan-recipes/penne-with-cauliflower-brussel-sprouts-and-bread-crumbs\"> penne with cauliflower and Brussel sprouts\u003c/a>. Those are both fast recipes. \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/102902/from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup","authors":["byline_bayareabites_102902"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_1873"],"tags":["bayareabites_14381","bayareabites_676","bayareabites_15029","bayareabites_1871"],"featImg":"bayareabites_102904","label":"bayareabites"},"bayareabites_101703":{"type":"posts","id":"bayareabites_101703","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101703","score":null,"sort":[1444027058000]},"guestAuthors":[],"slug":"mark-bittman-is-stepping-down-but-he-still-has-more-to-say-about-food","title":"Mark Bittman Is Stepping Down, But He Still Has More To Say About Food","publishDate":1444027058,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the interview on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151003_atc_mark_bittman_is_stepping_down_but_he_still_has_more_to_say_about_food.mp3\u003c/p>\n\u003cp>Food has become a serious issue over the past decade or so — how it's prepared, where it comes from, even how it's grown or raised.\u003c/p>\n\u003cp>It's gotten that way in no small part due to Mark Bittman. In cookbooks, newspaper columns and online videos, Bittman has become a national advocate for simple, healthful, environmentally responsible food.\u003c/p>\n\u003cp>Although he's written many cookbooks, Bittman's biggest platform might have been his regular opinion column for \u003cem>The New York Times\u003c/em>, where, for the past five years, he's written about everything from higher wages for food workers to improving the U.S. school lunch program.\u003c/p>\n\u003cp>In September, Bittman announced that he's putting down his pen, if not his fork, to join a California food startup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bittman began his writing career covering many subjects, from politics to bicycle repair. But his early readers only had an appetite when he turned his attention to food.\u003c/p>\n\u003cp>\"I started cooking in college,\" he says. \"When I decided to try to make a living writing, no one was interested in anything I wrote about until I started writing about food. That's the truth.\"\u003c/p>\n\u003cp>He began writing restaurant reviews for the \u003cem>New Haven Advocate\u003c/em>, an alternative newsweekly. \"But there were so few good restaurants within striking distance that I converted the restaurant review column into a cooking column,\" he says. \"And then I became a food writer.\"\u003c/p>\n\u003cp>All these years later, in his \u003ca href=\"http://www.nytimes.com/2015/09/13/opinion/sunday/mark-bittman-a-farewell.html\">farewell column\u003c/a> for the \u003cem>Times\u003c/em>, Bittman explained he was leaving now because he had largely raised the topics he had wanted to raise. But he tells NPR's Michel Martin that there might be more to the story.\u003c/p>\n\u003cp>\"I said that I had said what I had to say, but I haven't said what I had to say. I have more to say, and I imagine I'll find a way to say it,\" he says, laughing.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On why some respond angrily to suggestions that we change the school lunch program or move toward a more plant-based diet\u003c/strong>\u003c/p>\n\u003cp>We have created an environment that encourages the consumption of bad food. So you're swimming in that environment, and as the fish is unaware of the water, we're unaware of the fact that everywhere we go we are encouraged to eat junk food and ... industrially raised animal products.\u003c/p>\n\u003cp>We always want the illusion of choice, but it is an illusion. If you go into a supermarket and some large percentage of the things in that supermarket really don't meet the dictionary definition of food ... the good choices are not the easy choices. It's the harmful choices that are the easy choices.\u003c/p>\n\u003cp>\u003cstrong>On how he began writing about sustainable agriculture and public health\u003c/strong>\u003c/p>\n\u003cp>It did take me a long time to see how food fit into the big picture. ... I saw the writing was on the wall, that we were going to have to eat a more plant-based diet. I saw that the sort of standard American diet was nutritionally problematic, that it was unfair in many ways and that the food system was flawed in many ways. As these thoughts started to gel and come together, I thought, well, I should write about this stuff. And who better to write about it for than the \u003cem>Times\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>On how the United Nations' 2006 report, \u003ca href=\"ftp://ftp.fao.org/docrep/fao/010/a0701e/a0701e00.pdf\">Livestock's Long Shadow\u003c/a>, documenting the livestock sector's contribution to environmental problems, influenced Bittman's column\u003c/strong>\u003c/p>\n\u003cp>To go one step further and say we're actually having a huge impact on climate, that gave me pause. That made me think I need to go in this other direction. This is really important — this is a calling, in a way. This is the place where agriculture and nutrition, diet, health and so on all come together.\u003c/p>\n\u003cp>\u003cstrong>On the current state of the U.S. food system\u003c/strong>\u003c/p>\n\u003cp>I am optimistic. Things have gotten better. We have passed the low point. More people are paying attention. More people are eating better. More people know about eating better. I hope that that will snowball, and we'll see that our health improves as a result, and our negative impact on the environment decreases as a result, and that we'll see that a better food system is a great thing for all of us.\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":"One of the most influential food writers in recent years is leaving his job at \u003cem>The New York Times\u003c/em> — to join a California food startup. \"This is a calling, in a way,\" he says.","status":"publish","parent":0,"modified":1444028117,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":749},"headData":{"title":"Mark Bittman Is Stepping Down, But He Still Has More To Say About Food | KQED","description":"One of the most influential food writers in recent years is leaving his job at The New York Times — to join a California food startup. "This is a calling, in a way," he says.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101703 http://ww2.kqed.org/bayareabites/?p=101703","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/04/mark-bittman-is-stepping-down-but-he-still-has-more-to-say-about-food/","disqusTitle":"Mark Bittman Is Stepping Down, But He Still Has More To Say About Food","nprStoryId":"445580304","nprApiLink":"http://api.npr.org/query?id=445580304&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/03/445580304/mark-bittman-is-stepping-down-but-he-still-has-more-to-say-about-food?ft=nprml&f=445580304","nprRetrievedStory":"1","nprPubDate":"Sat, 03 Oct 2015 19:16:00 -0400","nprStoryDate":"Sat, 03 Oct 2015 17:34:00 -0400","nprLastModifiedDate":"Sat, 03 Oct 2015 17:37:26 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151003_atc_mark_bittman_is_stepping_down_but_he_still_has_more_to_say_about_food.mp3?orgId=1&topicId=1053&d=296&p=2&story=445580304&t=progseg&e=445592392&seg=7&ft=nprml&f=445580304","nprAudioM3u":"http://api.npr.org/m3u/1445594216-23ef18.m3u?orgId=1&topicId=1053&d=296&p=2&story=445580304&t=progseg&e=445592392&seg=7&ft=nprml&f=445580304","path":"/bayareabites/101703/mark-bittman-is-stepping-down-but-he-still-has-more-to-say-about-food","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151003_atc_mark_bittman_is_stepping_down_but_he_still_has_more_to_say_about_food.mp3?orgId=1&topicId=1053&d=296&p=2&story=445580304&t=progseg&e=445592392&seg=7&ft=nprml&f=445580304","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the interview on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151003_atc_mark_bittman_is_stepping_down_but_he_still_has_more_to_say_about_food.mp3\u003c/p>\n\u003cp>Food has become a serious issue over the past decade or so — how it's prepared, where it comes from, even how it's grown or raised.\u003c/p>\n\u003cp>It's gotten that way in no small part due to Mark Bittman. In cookbooks, newspaper columns and online videos, Bittman has become a national advocate for simple, healthful, environmentally responsible food.\u003c/p>\n\u003cp>Although he's written many cookbooks, Bittman's biggest platform might have been his regular opinion column for \u003cem>The New York Times\u003c/em>, where, for the past five years, he's written about everything from higher wages for food workers to improving the U.S. school lunch program.\u003c/p>\n\u003cp>In September, Bittman announced that he's putting down his pen, if not his fork, to join a California food startup.\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>Bittman began his writing career covering many subjects, from politics to bicycle repair. But his early readers only had an appetite when he turned his attention to food.\u003c/p>\n\u003cp>\"I started cooking in college,\" he says. \"When I decided to try to make a living writing, no one was interested in anything I wrote about until I started writing about food. That's the truth.\"\u003c/p>\n\u003cp>He began writing restaurant reviews for the \u003cem>New Haven Advocate\u003c/em>, an alternative newsweekly. \"But there were so few good restaurants within striking distance that I converted the restaurant review column into a cooking column,\" he says. \"And then I became a food writer.\"\u003c/p>\n\u003cp>All these years later, in his \u003ca href=\"http://www.nytimes.com/2015/09/13/opinion/sunday/mark-bittman-a-farewell.html\">farewell column\u003c/a> for the \u003cem>Times\u003c/em>, Bittman explained he was leaving now because he had largely raised the topics he had wanted to raise. But he tells NPR's Michel Martin that there might be more to the story.\u003c/p>\n\u003cp>\"I said that I had said what I had to say, but I haven't said what I had to say. I have more to say, and I imagine I'll find a way to say it,\" he says, laughing.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On why some respond angrily to suggestions that we change the school lunch program or move toward a more plant-based diet\u003c/strong>\u003c/p>\n\u003cp>We have created an environment that encourages the consumption of bad food. So you're swimming in that environment, and as the fish is unaware of the water, we're unaware of the fact that everywhere we go we are encouraged to eat junk food and ... industrially raised animal products.\u003c/p>\n\u003cp>We always want the illusion of choice, but it is an illusion. If you go into a supermarket and some large percentage of the things in that supermarket really don't meet the dictionary definition of food ... the good choices are not the easy choices. It's the harmful choices that are the easy choices.\u003c/p>\n\u003cp>\u003cstrong>On how he began writing about sustainable agriculture and public health\u003c/strong>\u003c/p>\n\u003cp>It did take me a long time to see how food fit into the big picture. ... I saw the writing was on the wall, that we were going to have to eat a more plant-based diet. I saw that the sort of standard American diet was nutritionally problematic, that it was unfair in many ways and that the food system was flawed in many ways. As these thoughts started to gel and come together, I thought, well, I should write about this stuff. And who better to write about it for than the \u003cem>Times\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>On how the United Nations' 2006 report, \u003ca href=\"ftp://ftp.fao.org/docrep/fao/010/a0701e/a0701e00.pdf\">Livestock's Long Shadow\u003c/a>, documenting the livestock sector's contribution to environmental problems, influenced Bittman's column\u003c/strong>\u003c/p>\n\u003cp>To go one step further and say we're actually having a huge impact on climate, that gave me pause. That made me think I need to go in this other direction. This is really important — this is a calling, in a way. This is the place where agriculture and nutrition, diet, health and so on all come together.\u003c/p>\n\u003cp>\u003cstrong>On the current state of the U.S. food system\u003c/strong>\u003c/p>\n\u003cp>I am optimistic. Things have gotten better. We have passed the low point. More people are paying attention. More people are eating better. More people know about eating better. I hope that that will snowball, and we'll see that our health improves as a result, and our negative impact on the environment decreases as a result, and that we'll see that a better food system is a great thing for all of us.\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/101703/mark-bittman-is-stepping-down-but-he-still-has-more-to-say-about-food","authors":["5403"],"categories":["bayareabites_10916"],"tags":["bayareabites_14513","bayareabites_676","bayareabites_14916"],"featImg":"bayareabites_101704","label":"bayareabites"},"bayareabites_96409":{"type":"posts","id":"bayareabites_96409","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96409","score":null,"sort":[1432742436000]},"guestAuthors":[],"slug":"mark-bittman-talks-about-food-and-california-matters","title":"Mark Bittman Talks About Food and 'California Matters'","publishDate":1432742436,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Yesterday (May 26, 2015), KQED \u003cem>Forum's\u003c/em> Michael Krasny talked with \u003cem>New York Times\u003c/em> columnist Mark Bittman, who is currently a visiting fellow at U.C. Berkeley's Food Institute. The \u003cem>How to Cook Everything\u003c/em> author has spent the last few months traveling around the state and talking to people in the U.C. system for a series of videos on California's changing agriculture and food production systems. \u003c/p>\n\u003cp>Bittman's \u003cem>California Matters\u003c/em> series launches June 8, 2015. Episodes cover a wide range of topics including wild edibles, the history of Chinese-American food, labor justice in the restaurant industry and how the use of pesticides in the Salinas fields affects neo-natal health.\u003c/p>\n\u003cp>Highlights from the conversation follow: \u003c/p>\n\u003ch4>On the Bay Area\u003c/h4>\n\u003cp>\"You can get the best ingredients you can get anywhere, which is really quite a thing to say -- the most beautiful produce and a very long growing season and a shocking number of things in fine shape in the middle of the winter and a drought. And a two-hour drive to some of the most egregious industrial agriculture on the face of the earth. It's a really mixed bag and total fun as a journalist because you can talk about how wonderful the Meyer lemons are or you can talk about mega dairy farms that probably shouldn't exist. And you have everything in between here.\" \u003c/p>\n\u003cp>https://youtu.be/4n1PvH4B1Vo\u003c/p>\n\u003ch4>On food labeling\u003c/h4>\n\u003cp>\"The only label you can put on produce that matters right now is whether it's organic or not... You know one of the first things I did when I started my opinion column was my dream food label, which was a complete fantasy. You know, I've said I would like to see labeling that lets us know how the workers who produced that food were treated. And that certainly is an issue with produce, where you have, in California alone, something like a million migrant workers who work seasonally. Who work mostly for nine or ten dollars an hour and who are living below the poverty level. Without those people, you don't get to eat fruits and vegetables.\"\u003c/p>\n\u003ch4>On the question of free will and the \"nanny state\"\u003c/h4>\n\u003cp>\"The market is not concerned with public health, and I think we see that all the time. The market is not concerned whether workers are treated well. We see that all the time. To govern means to steer. We need guidance in order to live good lives and in fact many people need protection from what I see as the ravages of big business. Who is going to provide that protection? That has nothing to do with free will. My free will, if I'm working as a farm laborer and getting nine dollars an hour, my free will is not going to get me health care or eighteen dollars an hour. My free will has nothing to do with that. I need protection... \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I don't know what nanny state means. I want government to protect public health. Nanny state means building roads. Nanny state means building sewers. There are public health challenges; there are infrastructure challenges that we rely on the state to do. This is protecting us from something that's harmful.\" \u003c/p>\n\u003ch4>On the minimum wage\u003c/h4>\n\u003cp>\"It should be defined as something that provides some kind of standard of living that we would all be comfortable with. I don't know what that is. It's hard to define. When you see ... that you would need to be making the equivalent of forty dollars an hour to rent a two-bedroom apartment in San Francisco, that says to me that San Francisco is hostile to people who make less than forty dollars. The point is, is that the kind of city you want, where everybody makes at least fifty dollars an hour? Cause if it is, that's what you're headed towards. I mean, where's your labor force? San Leandro? OK, but how do they get here? And so on.\"\u003c/p>\n\u003cp>[Continuing later in the show when asked about how minimum wage hikes affect small businesses.] \"Look. If you are relying on starvation wages to stay in business, maybe you're in the wrong business. I mean, that's a very cruel thing to say, but it's not as cruel as paying people starvation wages. Is your business viable if you're relying on paying people at a rate that does not allow them to buy food?\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Listen to the full May 26, 2015 interview on KQED's \u003cem>Forum\u003c/em>:\u003c/b>\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/forum/2015/05/20150526bforum.mp3\u003c/p>\n\n","blocks":[],"excerpt":"Highlights from Mark Bittman's May 26, 2015 conversation with Forum's Michael Krasny.","status":"publish","parent":0,"modified":1481593220,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":777},"headData":{"title":"Mark Bittman Talks About Food and 'California Matters' | KQED","description":"Highlights from Mark Bittman's May 26, 2015 conversation with Forum's Michael Krasny.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96409 http://ww2.kqed.org/bayareabites/?p=96409","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/27/mark-bittman-talks-about-food-and-california-matters/","disqusTitle":"Mark Bittman Talks About Food and 'California Matters'","path":"/bayareabites/96409/mark-bittman-talks-about-food-and-california-matters","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Yesterday (May 26, 2015), KQED \u003cem>Forum's\u003c/em> Michael Krasny talked with \u003cem>New York Times\u003c/em> columnist Mark Bittman, who is currently a visiting fellow at U.C. Berkeley's Food Institute. The \u003cem>How to Cook Everything\u003c/em> author has spent the last few months traveling around the state and talking to people in the U.C. system for a series of videos on California's changing agriculture and food production systems. \u003c/p>\n\u003cp>Bittman's \u003cem>California Matters\u003c/em> series launches June 8, 2015. Episodes cover a wide range of topics including wild edibles, the history of Chinese-American food, labor justice in the restaurant industry and how the use of pesticides in the Salinas fields affects neo-natal health.\u003c/p>\n\u003cp>Highlights from the conversation follow: \u003c/p>\n\u003ch4>On the Bay Area\u003c/h4>\n\u003cp>\"You can get the best ingredients you can get anywhere, which is really quite a thing to say -- the most beautiful produce and a very long growing season and a shocking number of things in fine shape in the middle of the winter and a drought. And a two-hour drive to some of the most egregious industrial agriculture on the face of the earth. It's a really mixed bag and total fun as a journalist because you can talk about how wonderful the Meyer lemons are or you can talk about mega dairy farms that probably shouldn't exist. And you have everything in between here.\" \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4n1PvH4B1Vo'\n title='//www.youtube.com/embed/4n1PvH4B1Vo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch4>On food labeling\u003c/h4>\n\u003cp>\"The only label you can put on produce that matters right now is whether it's organic or not... You know one of the first things I did when I started my opinion column was my dream food label, which was a complete fantasy. You know, I've said I would like to see labeling that lets us know how the workers who produced that food were treated. And that certainly is an issue with produce, where you have, in California alone, something like a million migrant workers who work seasonally. Who work mostly for nine or ten dollars an hour and who are living below the poverty level. Without those people, you don't get to eat fruits and vegetables.\"\u003c/p>\n\u003ch4>On the question of free will and the \"nanny state\"\u003c/h4>\n\u003cp>\"The market is not concerned with public health, and I think we see that all the time. The market is not concerned whether workers are treated well. We see that all the time. To govern means to steer. We need guidance in order to live good lives and in fact many people need protection from what I see as the ravages of big business. Who is going to provide that protection? That has nothing to do with free will. My free will, if I'm working as a farm laborer and getting nine dollars an hour, my free will is not going to get me health care or eighteen dollars an hour. My free will has nothing to do with that. I need protection... \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don't know what nanny state means. I want government to protect public health. Nanny state means building roads. Nanny state means building sewers. There are public health challenges; there are infrastructure challenges that we rely on the state to do. This is protecting us from something that's harmful.\" \u003c/p>\n\u003ch4>On the minimum wage\u003c/h4>\n\u003cp>\"It should be defined as something that provides some kind of standard of living that we would all be comfortable with. I don't know what that is. It's hard to define. When you see ... that you would need to be making the equivalent of forty dollars an hour to rent a two-bedroom apartment in San Francisco, that says to me that San Francisco is hostile to people who make less than forty dollars. The point is, is that the kind of city you want, where everybody makes at least fifty dollars an hour? Cause if it is, that's what you're headed towards. I mean, where's your labor force? San Leandro? OK, but how do they get here? And so on.\"\u003c/p>\n\u003cp>[Continuing later in the show when asked about how minimum wage hikes affect small businesses.] \"Look. If you are relying on starvation wages to stay in business, maybe you're in the wrong business. I mean, that's a very cruel thing to say, but it's not as cruel as paying people starvation wages. Is your business viable if you're relying on paying people at a rate that does not allow them to buy food?\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Listen to the full May 26, 2015 interview on KQED's \u003cem>Forum\u003c/em>:\u003c/b>\u003cbr>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audioLink","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2015/05/20150526bforum.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96409/mark-bittman-talks-about-food-and-california-matters","authors":["8"],"categories":["bayareabites_109","bayareabites_1962","bayareabites_2035"],"tags":["bayareabites_14513","bayareabites_12131","bayareabites_676","bayareabites_11505","bayareabites_9649"],"featImg":"bayareabites_96422","label":"bayareabites"},"bayareabites_93031":{"type":"posts","id":"bayareabites_93031","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93031","score":null,"sort":[1423852727000]},"guestAuthors":[],"slug":"bittman-does-berkeley-talking-food-politics-with-mark-bittman","title":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman","publishDate":1423852727,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=oYkbw0i6oVI&w=560&h=360]\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n","blocks":[],"excerpt":"\"People are suffering. We need to fix that, but that’s not a cooking problem. If there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\"","status":"publish","parent":0,"modified":1481593599,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":2174},"headData":{"title":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman | KQED","description":""People are suffering. We need to fix that, but that’s not a cooking problem. If there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93031 http://blogs.kqed.org/bayareabites/?p=93031","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/13/bittman-does-berkeley-talking-food-politics-with-mark-bittman/","disqusTitle":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman","path":"/bayareabites/93031/bittman-does-berkeley-talking-food-politics-with-mark-bittman","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\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>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/oYkbw0i6oVI'\n title='//www.youtube.com/embed/oYkbw0i6oVI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\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>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93031/bittman-does-berkeley-talking-food-politics-with-mark-bittman","authors":["5566"],"categories":["bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_1962","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_14124","bayareabites_9645","bayareabites_9531","bayareabites_2722","bayareabites_11449","bayareabites_676","bayareabites_97","bayareabites_9649"],"featImg":"bayareabites_93231","label":"bayareabites"},"bayareabites_61561":{"type":"posts","id":"bayareabites_61561","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61561","score":null,"sort":[1368133631000]},"guestAuthors":[],"slug":"kqeds-forum-mark-bittman-on-part-time-veganism","title":"KQED's Forum: Mark Bittman on Part-Time Veganism","publishDate":1368133631,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61564\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vegan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vegan.jpg\" alt=\"Vegetables. Photo: Getty Images\" width=\"200\" class=\"size-full wp-image-61564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetables. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201305090900\">Original Broadcast\u003c/a>: Thursday, May 9, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/05/20130509aforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://markbittman.com/book/vb6/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vb6-cover1.jpg\" alt=\"VB6 - Eat Vegan Before 6:00 - Mark Bittman\" width=\"140\" height=\"213\" class=\"alignright size-full wp-image-61570\">\u003c/a>Six years ago, \u003ca href=\"https://twitter.com/bittman\">Mark Bittman\u003c/a> was a full-time omnivore. But then a doctor told him to turn vegan for health reasons, and suddenly Mark found himself facing a world void of meat, dairy, or processed foods. So the New York Times food writer decided to personalize his vegan diet and allow for some cheating. He called it \"Vegan Before 6,\" or \"VB6,\" and says it helped him improve his health and focus on cooking at home. Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://markbittman.com/\">Mark Bittman\u003c/a>, food writer, columnist for The New York Times, and \u003ca href=\"http://www.amazon.com/Mark-Bittman/e/B000APUJB0/ref=sr_tc_2_0?qid=1368062924&sr=8-2-ent\">author of books\u003c/a> including \"\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740/ref=sr_1_1?ie=UTF8&qid=1368062924&sr=8-1&keywords=mark+bittman\">VB6: Eating Vegan Before 6\u003c/a>,\" \"Food Matters\" and \"How to Cook Everything.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Fplaylists%2F5537506\">\u003c/iframe>\u003c/p>\n\u003cul>\n \u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">Next Meal: Engineering Food\u003c/a> : A half-hour documentary from KQED Science\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good\u003c/a> : amazon.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.","status":"publish","parent":0,"modified":1368139753,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":186},"headData":{"title":"KQED's Forum: Mark Bittman on Part-Time Veganism | KQED","description":"Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"61561 http://blogs.kqed.org/bayareabites/?p=61561","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/09/kqeds-forum-mark-bittman-on-part-time-veganism/","disqusTitle":"KQED's Forum: Mark Bittman on Part-Time Veganism","path":"/bayareabites/61561/kqeds-forum-mark-bittman-on-part-time-veganism","audioUrl":"http://www.kqed.org/.stream/anon/radio/forum/2013/05/20130509aforum.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61564\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vegan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vegan.jpg\" alt=\"Vegetables. Photo: Getty Images\" width=\"200\" class=\"size-full wp-image-61564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetables. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201305090900\">Original Broadcast\u003c/a>: Thursday, May 9, 2013 -- 9:00 AM\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2013/05/20130509aforum.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://markbittman.com/book/vb6/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vb6-cover1.jpg\" alt=\"VB6 - Eat Vegan Before 6:00 - Mark Bittman\" width=\"140\" height=\"213\" class=\"alignright size-full wp-image-61570\">\u003c/a>Six years ago, \u003ca href=\"https://twitter.com/bittman\">Mark Bittman\u003c/a> was a full-time omnivore. But then a doctor told him to turn vegan for health reasons, and suddenly Mark found himself facing a world void of meat, dairy, or processed foods. So the New York Times food writer decided to personalize his vegan diet and allow for some cheating. He called it \"Vegan Before 6,\" or \"VB6,\" and says it helped him improve his health and focus on cooking at home. Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://markbittman.com/\">Mark Bittman\u003c/a>, food writer, columnist for The New York Times, and \u003ca href=\"http://www.amazon.com/Mark-Bittman/e/B000APUJB0/ref=sr_tc_2_0?qid=1368062924&sr=8-2-ent\">author of books\u003c/a> including \"\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740/ref=sr_1_1?ie=UTF8&qid=1368062924&sr=8-1&keywords=mark+bittman\">VB6: Eating Vegan Before 6\u003c/a>,\" \"Food Matters\" and \"How to Cook Everything.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Fplaylists%2F5537506\">\u003c/iframe>\u003c/p>\n\u003cul>\n \u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">Next Meal: Engineering Food\u003c/a> : A half-hour documentary from KQED Science\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good\u003c/a> : amazon.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61561/kqeds-forum-mark-bittman-on-part-time-veganism","authors":["5014"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_2090","bayareabites_4084","bayareabites_1245","bayareabites_45","bayareabites_34","bayareabites_1873"],"tags":["bayareabites_1325","bayareabites_10771","bayareabites_676","bayareabites_11688","bayareabites_1871","bayareabites_108"],"featImg":"bayareabites_61570","label":"bayareabites"},"bayareabites_20645":{"type":"posts","id":"bayareabites_20645","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20645","score":null,"sort":[1293984028000]},"guestAuthors":[],"slug":"ten-top-food-news-stories-of-2010-part-two","title":"Ten Top Food News Stories of 2010: Part Two","publishDate":1293984028,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n","blocks":[],"excerpt":"The top ten Food News Stories of 2010 continues: Food Security, New York Food, Animal Food, Sweet Food and Virtual Food","status":"publish","parent":0,"modified":1294087079,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1198},"headData":{"title":"Ten Top Food News Stories of 2010: Part Two | KQED","description":"The top ten Food News Stories of 2010 continues: Food Security, New York Food, Animal Food, Sweet Food and Virtual Food","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"20645 http://blogs.kqed.org/bayareabites/?p=20645","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/","disqusTitle":"Ten Top Food News Stories of 2010: Part Two","path":"/bayareabites/20645/ten-top-food-news-stories-of-2010-part-two","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\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>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\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>And that, folks, was the year in food.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20645/ten-top-food-news-stories-of-2010-part-two","authors":["5125"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_4084","bayareabites_1875","bayareabites_2035"],"tags":["bayareabites_8699","bayareabites_8691","bayareabites_8681","bayareabites_8695","bayareabites_8700","bayareabites_1867","bayareabites_8708","bayareabites_8710","bayareabites_8685","bayareabites_2946","bayareabites_8701","bayareabites_8683","bayareabites_8688","bayareabites_8702","bayareabites_8684","bayareabites_8713","bayareabites_8692","bayareabites_8679","bayareabites_8682","bayareabites_8705","bayareabites_8693","bayareabites_8706","bayareabites_8712","bayareabites_8694","bayareabites_2945","bayareabites_8711","bayareabites_8686","bayareabites_956","bayareabites_676","bayareabites_8687","bayareabites_8689","bayareabites_8697","bayareabites_672","bayareabites_8696","bayareabites_8714","bayareabites_8707","bayareabites_2153","bayareabites_8704","bayareabites_8690","bayareabites_8767","bayareabites_8709","bayareabites_8680"],"label":"bayareabites"},"bayareabites_18142":{"type":"posts","id":"bayareabites_18142","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18142","score":null,"sort":[1288419473000]},"guestAuthors":[],"slug":"kqeds-forum-mark-bittman","title":"KQED's Forum: Mark Bittman","publishDate":1288419473,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/thefoodmatters2.jpg\" alt=\"The Food Matters Cook Book by Mark Bittman\" title=\"The Food Matters Cook Book by Mark Bittman\" width=\"185\" height=\"235\" class=\"alignleft size-full wp-image-18143\">\u003c/a>In his new book \u003cem>\"The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living,\"\u003c/em> \u003ca href=\"http://dinersjournal.blogs.nytimes.com/\">New York Times food writer\u003c/a> Mark Bittman urges Americans toward a more plant-based diet.\u003c/p>\n\u003cp>Bittman takes on factory farming and the health impacts of a diet too heavy on meat and processed foods, but where others leave us to figure out how to change our habits, Bittman provides recipes for a healthy and environmentally sustainable diet.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest\u003c/strong>:\u003cbr>\n\u003ca href=\"http://markbittman.com/\">Mark Bittman\u003c/a>, food writer, author and columnist for The New York Times\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201010271000\">Program aired on KQED's Forum\u003c/a> Wed, Oct 27, 2010 -- 10:00 AM\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201010271000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201010271000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234\">The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living\u003c/a>\" : at Amazon.com\u003c/li>\n\u003cli>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/author/mark-bittman/\">NYTimes Diner's Journal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://markbittman.com/\">Mark Bittman's website\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"http://twitter.com/#!/bittman\">@bittman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.facebook.com/MarkBittman?v=wall\">Mark Bittman on Facebook\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"In his new book \u003cem>\"The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living,\"\u003c/em> New York Times food writer Mark Bittman urges Americans toward a more plant-based diet. Listen to Mark Bittman in conversation with Michael Krasny.","status":"publish","parent":0,"modified":1288421039,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":131},"headData":{"title":"KQED's Forum: Mark Bittman | KQED","description":"In his new book "The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living," New York Times food writer Mark Bittman urges Americans toward a more plant-based diet. Listen to Mark Bittman in conversation with Michael Krasny.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"18142 http://blogs.kqed.org/bayareabites/?p=18142","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/29/kqeds-forum-mark-bittman/","disqusTitle":"KQED's Forum: Mark Bittman","path":"/bayareabites/18142/kqeds-forum-mark-bittman","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/thefoodmatters2.jpg\" alt=\"The Food Matters Cook Book by Mark Bittman\" title=\"The Food Matters Cook Book by Mark Bittman\" width=\"185\" height=\"235\" class=\"alignleft size-full wp-image-18143\">\u003c/a>In his new book \u003cem>\"The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living,\"\u003c/em> \u003ca href=\"http://dinersjournal.blogs.nytimes.com/\">New York Times food writer\u003c/a> Mark Bittman urges Americans toward a more plant-based diet.\u003c/p>\n\u003cp>Bittman takes on factory farming and the health impacts of a diet too heavy on meat and processed foods, but where others leave us to figure out how to change our habits, Bittman provides recipes for a healthy and environmentally sustainable diet.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest\u003c/strong>:\u003cbr>\n\u003ca href=\"http://markbittman.com/\">Mark Bittman\u003c/a>, food writer, author and columnist for The New York Times\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201010271000\">Program aired on KQED's Forum\u003c/a> Wed, Oct 27, 2010 -- 10:00 AM\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201010271000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201010271000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234\">The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living\u003c/a>\" : at Amazon.com\u003c/li>\n\u003cli>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/author/mark-bittman/\">NYTimes Diner's Journal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://markbittman.com/\">Mark Bittman's website\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"http://twitter.com/#!/bittman\">@bittman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.facebook.com/MarkBittman?v=wall\">Mark Bittman on Facebook\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18142/kqeds-forum-mark-bittman","authors":["5014"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_45","bayareabites_34"],"tags":["bayareabites_1325","bayareabites_676","bayareabites_3226"],"label":"bayareabites"},"bayareabites_849":{"type":"posts","id":"bayareabites_849","meta":{"index":"posts_1591205157","site":"bayareabites","id":"849","score":null,"sort":[1201878000000]},"guestAuthors":[],"slug":"welsh-rabbit-welsh-rarebit","title":"Welsh Rabbit, Welsh Rarebit","publishDate":1201878000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IjcdGew0I/AAAAAAAAAMw/kcXayliYu04/s1600-h/bunny.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IjcdGew0I/AAAAAAAAAMw/kcXayliYu04/s320/bunny.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Always searching for a happy, late-night snack, I recently turned my attention to Welsh Rarebit, primarily because I'd never had it before. I'm not Welsh.\u003c/p>\n\u003cp>I'd heard tell of rarebit, garnering sufficient information to know that rabbit meat was not involved, yet not enough to understand that this was not some vegetarian variation on S. O. S. , also known as chipped beef on toast. I was certain of two things: 1) bread and cheese were involved and 2) the Welsh were not being flattered in the naming of this dish. I did a little research.\u003c/p>\n\u003cp>Yes, it was cheese toast and, no, praise for Welsh culture was not intended. Though ostensibly an English dish (other British and European cultures have their own versions), the original name of the dish was Welsh Rabbit. In England, rabbit was considered poor man's meat so, in a rather clever, back-handed way, naming the dish \"Welsh Rabbit\" suggested that, not only were the Welsh poor, as they were, but too stupid and/or lazy to go out and capture their own prey, thus having to satisfy their hunger with bread and cheese. It's 18th Century insult food. But it's good, both as an insult and as a dish.\u003c/p>\n\u003cp>Sometime in the late 19th Century, some forward thinking, politically correct person or personess took pity upon the poor Welsh and softened the name by changing it to Welsh Rarebit, taking with it much of the bite. In a sense, making it blander than it need be.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Personally, I think the Welsh are doing just fine. How can one not love a culture that has given the world Tom Jones, Dame Shirley Bassey, and countless vowel-shy place names that no one but an insider can pronounce? And I would argue that this dish is for the lazy. Lazy is a grilled cheese sandwich. Think of this as a grilled cheese sandwich that requires a bit more effort.\u003c/p>\n\u003cp>Welsh Rarebit with Apples\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IkRtGew2I/AAAAAAAAANA/JCaSVdKS-Ac/s1600-h/applerarebit.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IkRtGew2I/AAAAAAAAANA/JCaSVdKS-Ac/s320/applerarebit.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The rarebit recipe is taken directly from New York Times food columnist Mark Bittman, a.k.a The Minimalist. You can go directly to \u003ca href=\"http://video.on.nytimes.com/?fr_story=a2c5a91784a4173c49d259fd1d3595e4a69661e4\">a video of him preparing the dish here\u003c/a>, which is what made me want to make it in the first place. In fact, I spent so much time sitting at my desk, watching his videos I got very little done that day. I've always enjoyed reading him, but I am now an even bigger fan of his as a result of seeing him on camera.\u003c/p>\n\u003cp>There are a great number of variations on the rarebit-like, cheese on toast theme. I have chosen to prepare Bittman's because, apart from being extremely simple to prepare, it has a little spicy kick. I added sliced apples because I like apples, which is reason enough.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>For the Rarebit:\u003c/p>\n\u003cp>2 tablespoons butter\u003cbr>1 tablespoon all-purpose flour\u003cbr>1 teaspoon dried mustard\u003cbr>a healthy pinch of cayenne pepper\u003cbr>1/2 bottle of good, dark English beer, like Guinness Stout\u003cbr>a few generous shakes of Worstershire sauce\u003cbr>1 pound excellent English cheddar, grated\u003c/p>\n\u003cp>For the Rest:\u003c/p>\n\u003cp>1 loaf of good, hearty wheat or white bread. I do not recommend sliced sandwich bread. The results will depress you.\u003c/p>\n\u003cp>1 tart, sweet apple, sliced thinly. I used Pink Lady, because I like their flavor, they're available and I loved the \u003ca href=\"http://www.pinkladyamerica.com/\">pop duo\u003c/a> as a child. Granny Smith will do, too.\u003c/p>\n\u003cp>1 bunch scallion, chopped\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. In a saucepan large enough to contain all of the ingredients, melt butter over medium low heat and add flour. Cook the mixture, stirring with a wooden spoon, until it is dirty blonde in color and smells faintly nutty.\u003c/p>\n\u003cp>2. Add mustard and cayenne pepper, then pour in the beer, stirring all the while.\u003c/p>\n\u003cp>3. Add Worstershire sauce (if you add the sauce before the beer, the sauce will burn, sending up blackish flecks as you stir, so I do not recommend it).\u003c/p>\n\u003cp>4. Now add the cheese and keep stirring until your efforts result in a smooth cheese sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ijd9Gew1I/AAAAAAAAAM4/iUO9QjCf1dU/s1600-h/cheesepot.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ijd9Gew1I/AAAAAAAAAM4/iUO9QjCf1dU/s320/cheesepot.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Pour into a bowl, large ramekin, or containing vessel of your choice. The rarebit sauce will cool into a solid mass, looking just like a cheese spread, which is precisely what it is. The sauce will keep covered in your refrigerator for several days, which is precisely the idea-- it's ready for you at a moment's notice.\u003c/p>\n\u003cp>6. When the moment has notified you sufficiently, slice your crusty bread to its desired thickness, place on a sheet pan and put it under a broiler. If you place the bread slices under your broiler and you notice that no change has occurred to them in several minutes, make sure your broiler's heating element is turned on-- listen to the voice of experience. Toast the slices well on one side, remove the pan from the oven and turn the bread over, replacing them under the broiler and toasting them less thoroughly than you have the previous side-- this will be the upside to your rarebit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ik_tGew4I/AAAAAAAAANQ/rgclhdvuYUw/s1600-h/toast.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ik_tGew4I/AAAAAAAAANQ/rgclhdvuYUw/s320/toast.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>7. Spread a little of the now-solidified cheese onto your toast. This will adhere your apple slices to the bread. Arrange apple slices over the cheese.\u003c/p>\n\u003cp>8. At this point, I like to warm up a bit of the sauce in my microwave on low, to make it softer, therefore easier, to spread over the apple slices. Cover the apples generously with the cheese. Place the hopefully well-constructed toasts under the broiler. Do not remove them until the cheese bubbles and browns. If you have a conventional, broiler-on-the-bottom oven and your kitchen floor is clean enough, I might suggest lying down on the floor with one hand propping up your head and the other clad in an oven mitt, leaving the door of the broiler open a bit in order to get a good view of the action. If you are prosperous enough to have two oven mitts, I would suggest wearing the second one on the hand that supports your head for added comfort.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. Remove the toasts from the oven when they have reached the desired doneness, transfer to a serving plate and sprinkle with the scallions. If you eat them immediately, the cheese will very likely burn the roof of your mouth. The time it takes to walk to you refrigerator, grab a beer and pop it open is sufficient cooling time.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780105,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1074},"headData":{"title":"Welsh Rabbit, Welsh Rarebit | KQED","description":"Always searching for a happy, late-night snack, I recently turned my attention to Welsh Rarebit, primarily because I'd never had it before. I'm not Welsh. I'd heard tell of rarebit, garnering sufficient information to know that rabbit meat was not involved, yet not enough to understand that this was not some vegetarian variation on S.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"849 http://blogs.kqed.org/bayareabites/2008/02/01/welsh-rabbit-welsh-rarebit/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/01/welsh-rabbit-welsh-rarebit/","disqusTitle":"Welsh Rabbit, Welsh Rarebit","path":"/bayareabites/849/welsh-rabbit-welsh-rarebit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IjcdGew0I/AAAAAAAAAMw/kcXayliYu04/s1600-h/bunny.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IjcdGew0I/AAAAAAAAAMw/kcXayliYu04/s320/bunny.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Always searching for a happy, late-night snack, I recently turned my attention to Welsh Rarebit, primarily because I'd never had it before. I'm not Welsh.\u003c/p>\n\u003cp>I'd heard tell of rarebit, garnering sufficient information to know that rabbit meat was not involved, yet not enough to understand that this was not some vegetarian variation on S. O. S. , also known as chipped beef on toast. I was certain of two things: 1) bread and cheese were involved and 2) the Welsh were not being flattered in the naming of this dish. I did a little research.\u003c/p>\n\u003cp>Yes, it was cheese toast and, no, praise for Welsh culture was not intended. Though ostensibly an English dish (other British and European cultures have their own versions), the original name of the dish was Welsh Rabbit. In England, rabbit was considered poor man's meat so, in a rather clever, back-handed way, naming the dish \"Welsh Rabbit\" suggested that, not only were the Welsh poor, as they were, but too stupid and/or lazy to go out and capture their own prey, thus having to satisfy their hunger with bread and cheese. It's 18th Century insult food. But it's good, both as an insult and as a dish.\u003c/p>\n\u003cp>Sometime in the late 19th Century, some forward thinking, politically correct person or personess took pity upon the poor Welsh and softened the name by changing it to Welsh Rarebit, taking with it much of the bite. In a sense, making it blander than it need be.\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>Personally, I think the Welsh are doing just fine. How can one not love a culture that has given the world Tom Jones, Dame Shirley Bassey, and countless vowel-shy place names that no one but an insider can pronounce? And I would argue that this dish is for the lazy. Lazy is a grilled cheese sandwich. Think of this as a grilled cheese sandwich that requires a bit more effort.\u003c/p>\n\u003cp>Welsh Rarebit with Apples\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IkRtGew2I/AAAAAAAAANA/JCaSVdKS-Ac/s1600-h/applerarebit.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IkRtGew2I/AAAAAAAAANA/JCaSVdKS-Ac/s320/applerarebit.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The rarebit recipe is taken directly from New York Times food columnist Mark Bittman, a.k.a The Minimalist. You can go directly to \u003ca href=\"http://video.on.nytimes.com/?fr_story=a2c5a91784a4173c49d259fd1d3595e4a69661e4\">a video of him preparing the dish here\u003c/a>, which is what made me want to make it in the first place. In fact, I spent so much time sitting at my desk, watching his videos I got very little done that day. I've always enjoyed reading him, but I am now an even bigger fan of his as a result of seeing him on camera.\u003c/p>\n\u003cp>There are a great number of variations on the rarebit-like, cheese on toast theme. I have chosen to prepare Bittman's because, apart from being extremely simple to prepare, it has a little spicy kick. I added sliced apples because I like apples, which is reason enough.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>For the Rarebit:\u003c/p>\n\u003cp>2 tablespoons butter\u003cbr>1 tablespoon all-purpose flour\u003cbr>1 teaspoon dried mustard\u003cbr>a healthy pinch of cayenne pepper\u003cbr>1/2 bottle of good, dark English beer, like Guinness Stout\u003cbr>a few generous shakes of Worstershire sauce\u003cbr>1 pound excellent English cheddar, grated\u003c/p>\n\u003cp>For the Rest:\u003c/p>\n\u003cp>1 loaf of good, hearty wheat or white bread. I do not recommend sliced sandwich bread. The results will depress you.\u003c/p>\n\u003cp>1 tart, sweet apple, sliced thinly. I used Pink Lady, because I like their flavor, they're available and I loved the \u003ca href=\"http://www.pinkladyamerica.com/\">pop duo\u003c/a> as a child. Granny Smith will do, too.\u003c/p>\n\u003cp>1 bunch scallion, chopped\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. In a saucepan large enough to contain all of the ingredients, melt butter over medium low heat and add flour. Cook the mixture, stirring with a wooden spoon, until it is dirty blonde in color and smells faintly nutty.\u003c/p>\n\u003cp>2. Add mustard and cayenne pepper, then pour in the beer, stirring all the while.\u003c/p>\n\u003cp>3. Add Worstershire sauce (if you add the sauce before the beer, the sauce will burn, sending up blackish flecks as you stir, so I do not recommend it).\u003c/p>\n\u003cp>4. Now add the cheese and keep stirring until your efforts result in a smooth cheese sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ijd9Gew1I/AAAAAAAAAM4/iUO9QjCf1dU/s1600-h/cheesepot.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ijd9Gew1I/AAAAAAAAAM4/iUO9QjCf1dU/s320/cheesepot.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Pour into a bowl, large ramekin, or containing vessel of your choice. The rarebit sauce will cool into a solid mass, looking just like a cheese spread, which is precisely what it is. The sauce will keep covered in your refrigerator for several days, which is precisely the idea-- it's ready for you at a moment's notice.\u003c/p>\n\u003cp>6. When the moment has notified you sufficiently, slice your crusty bread to its desired thickness, place on a sheet pan and put it under a broiler. If you place the bread slices under your broiler and you notice that no change has occurred to them in several minutes, make sure your broiler's heating element is turned on-- listen to the voice of experience. Toast the slices well on one side, remove the pan from the oven and turn the bread over, replacing them under the broiler and toasting them less thoroughly than you have the previous side-- this will be the upside to your rarebit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ik_tGew4I/AAAAAAAAANQ/rgclhdvuYUw/s1600-h/toast.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ik_tGew4I/AAAAAAAAANQ/rgclhdvuYUw/s320/toast.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>7. Spread a little of the now-solidified cheese onto your toast. This will adhere your apple slices to the bread. Arrange apple slices over the cheese.\u003c/p>\n\u003cp>8. At this point, I like to warm up a bit of the sauce in my microwave on low, to make it softer, therefore easier, to spread over the apple slices. Cover the apples generously with the cheese. Place the hopefully well-constructed toasts under the broiler. Do not remove them until the cheese bubbles and browns. If you have a conventional, broiler-on-the-bottom oven and your kitchen floor is clean enough, I might suggest lying down on the floor with one hand propping up your head and the other clad in an oven mitt, leaving the door of the broiler open a bit in order to get a good view of the action. If you are prosperous enough to have two oven mitts, I would suggest wearing the second one on the hand that supports your head for added comfort.\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>9. Remove the toasts from the oven when they have reached the desired doneness, transfer to a serving plate and sprinkle with the scallions. If you eat them immediately, the cheese will very likely burn the roof of your mouth. The time it takes to walk to you refrigerator, grab a beer and pop it open is sufficient cooling time.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/849/welsh-rabbit-welsh-rarebit","authors":["5017"],"categories":["bayareabites_752"],"tags":["bayareabites_676","bayareabites_52","bayareabites_675"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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