An Illustrated Guide To Master The Elements Of Cooking — Without Recipes
The Victory Garden's Edible Feast: Bay Area Episode
Brunch at Heirloom Cafe with Kinfolk Magazine
5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner
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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"},"danielklein":{"type":"authors","id":"5129","meta":{"index":"authors_1591205172","id":"5129","found":true},"name":"Daniel Klein","firstName":"Daniel","lastName":"Klein","slug":"danielklein","email":"daniel@kleinpictures.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"After learning to cook at his mother’s bed and breakfast, Daniel went on to work and train at many of the world’s top restaurants. His culinary education brought him to Spain, France, England, India and New York, where he has worked and trained at top Michelin starred restaurants including The Fat Duck (Heston Blumenthal), St. John (Fergus Henderson), Mugaritz (Andoni Luis Aduriz), Bouchon (Thomas Keller), Applewood (David Shea) and Craft (Tom Collichio). After graduating from NYU, Daniel also pursued a career in film. He has directed, filmed, edited and produced projects on various issues including the development industry in Africa ( “What are we doing here?”) and oil politics. Daniel is a 2013 James Beard Award winner and the founder of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d6384e3e44d3dcfd3ba4c7a4319b6f7b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Daniel Klein | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/d6384e3e44d3dcfd3ba4c7a4319b6f7b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d6384e3e44d3dcfd3ba4c7a4319b6f7b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/danielklein"}},"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_133812":{"type":"posts","id":"bayareabites_133812","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133812","score":null,"sort":[1559243465000]},"guestAuthors":[],"slug":"samin-nosrat-is-making-space-at-the-table","title":"Samin Nosrat Is Making Space At The Table","publishDate":1559243465,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_130841,bayareabites_131646' label='More Samin Nosrat News']\u003c/p>\n\u003cp>Because of her food journalism, the food world has been well aware of Samin Nosrat for several years. But she became a household name when two things happened: First, her book \u003cem>Salt, Fat, Acid Heat: Mastering The Art of Good Cooking\u003c/em> \u003ca href=\"https://www.saveur.com/cookbook-club-review-salt-fat-acid-heat\">became a runaway bestseller last year\u003c/a>. \u003c/p>\n\u003cp>The book explored the mysteries of cooking for the home chef, and garnered just about every award a cookbook could get. In the words of Nosrat's mentor, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> (chef-owner of the legendary Berkeley restaurant Chez Panisse,) \u003cem>Salt, Fat, Acid, Heat\u003c/em> \"not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/codeswitch/2019/05/20190529_codeswitch_1230am_samin_nosrat.mp3\u003c/p>\n\u003cp>As if that weren't enough, \u003ca href=\"https://youtu.be/2oKbs4jAf7M\">Nosrat filmed a four-part docuseries with Netflix last fall\u003c/a>, and which was also called \u003cem>Salt, Fat, Acid, Heat\u003c/em>. In it, she travels to Italy to explore the importance of fat (olive oil! Parmesan!); to Japan to see salt harvested and soy and miso fermented; then to Yucatán, Mexico to see how acid, in the form of sour oranges, enhances dishes; and finally back to California to show us how heat transforms meats and vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the Netflix series, Nosrat became so well known it became hard to walk down the street or into her favorite grocery store without being stopped by fans and yes, people with questions. (So many questions!) And sometimes just thanks. She recalled the Iranian father in Oakland who thanked her for speaking to his daughters, who were Iranian and African American. \"Thank you for showing them what is possible,\" he told her.\u003c/p>\n\u003cp>Nosrat is that rare thing: a woman of color in the upper echelons of the snarky, hyper-competitive food world. Her columns appear regularly in \u003cem>The New York Times\u003c/em>, she travels the country lecturing about food and culture and doing cooking demonstrations. She is acutely aware of her unicorn status, and spends a lot of time thinking about how to push wider the door she's managed to open so she won't be the Only One in the public eye.\u003c/p>\n\u003cp>Recently she was in Los Angeles, and stopped by Shereen Marisol Meraji's home to cook and chat with Shereen and me in the backyard. Since summer's officially started, we asked her about \u003ca href=\"https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt\">Mast-o Khiar\u003c/a> and \u003ca href=\"https://cooking.nytimes.com/recipes/1020212-salad-e-shirazi-persian-cucumber-tomato-and-onion-salad?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=4\">Salad-e Shirazi\u003c/a>, a couple of Persian dishes that work well on hot days. (These came from her \u003cem>New York Times\u003c/em> article \u003ca href=\"https://www.nytimes.com/2019/05/14/dining/persian-food-recipes-samin-nosrat.html\">Samin Nosrat's Ten Essential Persian Recipes\u003c/a> — you can get the recipes without having to go behind the paywall until June 12.) Her recipes are as delicious as her laugh, which burbles into conversation often and easily.\u003c/p>\n\u003cp>Here's an excerpt from our interview. It has been edited and condensed for clarity.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Code Switch:\u003c/strong> You were born and grew up in San Diego, the child of parents who immigrated from Iran. A lot of immigrant families, wherever they're from, try to get comfortable in their new country by cooking what they ate in the old one. But American grocery stores are...American. They probably were missing a lot of stuff your mom needed when she first got here, decades ago. Did she have to forage for ingredients? Do you have to now?\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat:\u003c/strong> My mom would go everywhere she could to find the right thing, but if it didn't turn up, you know, we'd use flour tortillas instead of lavash bread to make the \u003ca href=\"https://www.saltfatacidheat.com/heat/pavo-en-escabeche\">Tahdig\u003c/a>. So I think cooking is all about being scrappy, no matter where you're from and where you are. It's using what you've got to make something good. I think immigrants in general are put into a lot more challenging situations. But I think that lead to a lot of really incredible creativity when we went to school.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Did you and your sister bring your lunch?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yeah. We had PB&J, but we also had these things called \u003cem>kotlets --\u003c/em> they're sort of like little meatloaf patties. And \u003ca href=\"https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata\">\u003cem>kuku sabzi\u003c/em>\u003c/a> -- kind of a really herby, green frittata. [My mom] also made a lot of Iranian spaghetti.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Iranian spaghetti?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yep, we call it espaghetti; it's like an Iranian fantasy of what Italian meat sauce is. It had chopped mushrooms, onions, beef (because there's no pork in Iran) and a ton of tomato sauce. And a ton of dried oregano. And she would cook it and then she would mix it and then she put it back in the pot and make tahdig out of it. So there's like a spaghetti tahdig which is really good. The pasta was absorbing the excess liquid from the sauce and it was super delicious! And for leftovers for school we would put the espaghetti in a pita pocket --double carbs!\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> So food was one way your mother held onto her culture and passed it on to you. She also spoke Farsi to you, y'all went to Persian school...\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> On \u003cem>Saturday\u003c/em>! While everyone else got to watch cartoons and hang out! But now I'm so grateful for it. I think she did such a good job — I was never ashamed I was Iranian, never embarrassed about it at all. So that was a nice thing. I did feel very different than everyone else in San Diego, though.\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg\" alt=\"Salad-E Shirazi\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Iranian? Persian? Most of us don't know the culture very well, and we don't want to offend by using the wrong word. Or are they different words for the same thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I tend to use both words, Persian and Iranian, interchangeably, but not everybody does that. To me, I feel like often we're forced to hide behind the term Persian to decide to create distance between this image of what Iranians are that has been perpetuated in the media, certainly for my entire lifetime, which is one of two things: a terrorist or [the reality show] \u003ca href=\"https://www.bravotv.com/shahs-of-sunset\">\u003cem>Shahs of Sunset\u003c/em>\u003c/a>. There's so much more! But you see one Iranian person and suddenly everyone uses that as the point of reference to know everything about your whole culture.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Talk a little bit about the pressure of identity. You kind of stand out among your food world peers, none of whom look like you.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> It's so hard. It's really hard. I mean, I think about trying my best to convey in every word and action that I'm only representing me. But it doesn't matter what I say. You know because people are gonna perceive what they want to perceive.\u003c/p>\n\u003cp>The example I always use is this joke: True diversity is not when there's the excellent black person, the excellent Iranian chef or whatever. It's when there's as much black and brown and queer mediocrity as there is white mediocrity.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> We imagine that when these recipes came out, identified as Ten Essentials, you got a lot of feedback—and clapback—from your fellow Iranians. Maybe you used an ingredient they didn't or you cooked the dish a slightly different way and how dare you? That kind of thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Most of the feedback has been positive, but there have been times when they weren't. Like my mom is in one of the episodes of Salt, Fat, Acid, Heat, and we cooked Persian rice together. It didn't turn out perfectly for many reasons, including television production is hard! My mom was on a schedule and we didn't have time to do it again. So in fact right after we took it out, I said—on camera—\"every Iranian lady in the world is going to have something to say about this!\" There was one tweet the other day where somebody was like \"Ok, she and her mother ruined the Tahdig on the show—what a waste of saffron!\"\u003c/p>\n\u003cp>I blocked him—then I unblocked him and retweeted it with a comment saying, \"Call me when \u003cem>you\u003c/em> take \u003cem>your \u003c/em>immigrant mother on camera and make a perfect tahdig!\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg\" alt=\"\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Sometimes when there's only one person from a certain background in a particular space, that pioneering person opens the door for others, so it isn't fused shut again. But some want to shut the door behind them, and be the Only One in the room.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I don't want to be the only one, but there's something special about being the only one, right? I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under the mattress. You were always prepared, because you couldn't trust that you were being taken care of. So that translated into my life into a lot of opportunity hoarding. My first urge when I get asked to do things is, \"Oh this is my last shot; this is mine. I'm going to say yes to this, because if you don't ask me, who are you going to get?\"\u003c/p>\n\u003cp>But you know what? I had to calm down and trust that if I say \"no\" this time, it will come around again. Or another chance will. I'll get another shot, and it actually doesn't harm me at all to help somebody else. I have just gotten so much more out of sharing than I ever have from hoarding.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/codeswitch/2019/05/30/726375712/samin-nosrat-is-making-space-at-the-table\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Nosrat is that rare thing: a woman of color in the upper echelons of the hyper-competitive food world. She is acutely aware of her unicorn status— and taking steps to try and change that.","status":"publish","parent":0,"modified":1559243465,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1610},"headData":{"title":"Samin Nosrat Is Making Space At The Table | KQED","description":"Nosrat is that rare thing: a woman of color in the upper echelons of the hyper-competitive food world. 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But she became a household name when two things happened: First, her book \u003cem>Salt, Fat, Acid Heat: Mastering The Art of Good Cooking\u003c/em> \u003ca href=\"https://www.saveur.com/cookbook-club-review-salt-fat-acid-heat\">became a runaway bestseller last year\u003c/a>. \u003c/p>\n\u003cp>The book explored the mysteries of cooking for the home chef, and garnered just about every award a cookbook could get. In the words of Nosrat's mentor, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> (chef-owner of the legendary Berkeley restaurant Chez Panisse,) \u003cem>Salt, Fat, Acid, Heat\u003c/em> \"not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/codeswitch/2019/05/20190529_codeswitch_1230am_samin_nosrat.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As if that weren't enough, \u003ca href=\"https://youtu.be/2oKbs4jAf7M\">Nosrat filmed a four-part docuseries with Netflix last fall\u003c/a>, and which was also called \u003cem>Salt, Fat, Acid, Heat\u003c/em>. In it, she travels to Italy to explore the importance of fat (olive oil! Parmesan!); to Japan to see salt harvested and soy and miso fermented; then to Yucatán, Mexico to see how acid, in the form of sour oranges, enhances dishes; and finally back to California to show us how heat transforms meats and vegetables.\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>After the Netflix series, Nosrat became so well known it became hard to walk down the street or into her favorite grocery store without being stopped by fans and yes, people with questions. (So many questions!) And sometimes just thanks. She recalled the Iranian father in Oakland who thanked her for speaking to his daughters, who were Iranian and African American. \"Thank you for showing them what is possible,\" he told her.\u003c/p>\n\u003cp>Nosrat is that rare thing: a woman of color in the upper echelons of the snarky, hyper-competitive food world. Her columns appear regularly in \u003cem>The New York Times\u003c/em>, she travels the country lecturing about food and culture and doing cooking demonstrations. She is acutely aware of her unicorn status, and spends a lot of time thinking about how to push wider the door she's managed to open so she won't be the Only One in the public eye.\u003c/p>\n\u003cp>Recently she was in Los Angeles, and stopped by Shereen Marisol Meraji's home to cook and chat with Shereen and me in the backyard. Since summer's officially started, we asked her about \u003ca href=\"https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt\">Mast-o Khiar\u003c/a> and \u003ca href=\"https://cooking.nytimes.com/recipes/1020212-salad-e-shirazi-persian-cucumber-tomato-and-onion-salad?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=4\">Salad-e Shirazi\u003c/a>, a couple of Persian dishes that work well on hot days. (These came from her \u003cem>New York Times\u003c/em> article \u003ca href=\"https://www.nytimes.com/2019/05/14/dining/persian-food-recipes-samin-nosrat.html\">Samin Nosrat's Ten Essential Persian Recipes\u003c/a> — you can get the recipes without having to go behind the paywall until June 12.) Her recipes are as delicious as her laugh, which burbles into conversation often and easily.\u003c/p>\n\u003cp>Here's an excerpt from our interview. It has been edited and condensed for clarity.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Code Switch:\u003c/strong> You were born and grew up in San Diego, the child of parents who immigrated from Iran. A lot of immigrant families, wherever they're from, try to get comfortable in their new country by cooking what they ate in the old one. But American grocery stores are...American. They probably were missing a lot of stuff your mom needed when she first got here, decades ago. Did she have to forage for ingredients? Do you have to now?\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat:\u003c/strong> My mom would go everywhere she could to find the right thing, but if it didn't turn up, you know, we'd use flour tortillas instead of lavash bread to make the \u003ca href=\"https://www.saltfatacidheat.com/heat/pavo-en-escabeche\">Tahdig\u003c/a>. So I think cooking is all about being scrappy, no matter where you're from and where you are. It's using what you've got to make something good. I think immigrants in general are put into a lot more challenging situations. But I think that lead to a lot of really incredible creativity when we went to school.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Did you and your sister bring your lunch?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yeah. We had PB&J, but we also had these things called \u003cem>kotlets --\u003c/em> they're sort of like little meatloaf patties. And \u003ca href=\"https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata\">\u003cem>kuku sabzi\u003c/em>\u003c/a> -- kind of a really herby, green frittata. [My mom] also made a lot of Iranian spaghetti.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Iranian spaghetti?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yep, we call it espaghetti; it's like an Iranian fantasy of what Italian meat sauce is. It had chopped mushrooms, onions, beef (because there's no pork in Iran) and a ton of tomato sauce. And a ton of dried oregano. And she would cook it and then she would mix it and then she put it back in the pot and make tahdig out of it. So there's like a spaghetti tahdig which is really good. The pasta was absorbing the excess liquid from the sauce and it was super delicious! And for leftovers for school we would put the espaghetti in a pita pocket --double carbs!\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> So food was one way your mother held onto her culture and passed it on to you. She also spoke Farsi to you, y'all went to Persian school...\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> On \u003cem>Saturday\u003c/em>! While everyone else got to watch cartoons and hang out! But now I'm so grateful for it. I think she did such a good job — I was never ashamed I was Iranian, never embarrassed about it at all. So that was a nice thing. I did feel very different than everyone else in San Diego, though.\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg\" alt=\"Salad-E Shirazi\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Iranian? Persian? Most of us don't know the culture very well, and we don't want to offend by using the wrong word. Or are they different words for the same thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I tend to use both words, Persian and Iranian, interchangeably, but not everybody does that. To me, I feel like often we're forced to hide behind the term Persian to decide to create distance between this image of what Iranians are that has been perpetuated in the media, certainly for my entire lifetime, which is one of two things: a terrorist or [the reality show] \u003ca href=\"https://www.bravotv.com/shahs-of-sunset\">\u003cem>Shahs of Sunset\u003c/em>\u003c/a>. There's so much more! But you see one Iranian person and suddenly everyone uses that as the point of reference to know everything about your whole culture.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Talk a little bit about the pressure of identity. You kind of stand out among your food world peers, none of whom look like you.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> It's so hard. It's really hard. I mean, I think about trying my best to convey in every word and action that I'm only representing me. But it doesn't matter what I say. You know because people are gonna perceive what they want to perceive.\u003c/p>\n\u003cp>The example I always use is this joke: True diversity is not when there's the excellent black person, the excellent Iranian chef or whatever. It's when there's as much black and brown and queer mediocrity as there is white mediocrity.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> We imagine that when these recipes came out, identified as Ten Essentials, you got a lot of feedback—and clapback—from your fellow Iranians. Maybe you used an ingredient they didn't or you cooked the dish a slightly different way and how dare you? That kind of thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Most of the feedback has been positive, but there have been times when they weren't. Like my mom is in one of the episodes of Salt, Fat, Acid, Heat, and we cooked Persian rice together. It didn't turn out perfectly for many reasons, including television production is hard! My mom was on a schedule and we didn't have time to do it again. So in fact right after we took it out, I said—on camera—\"every Iranian lady in the world is going to have something to say about this!\" There was one tweet the other day where somebody was like \"Ok, she and her mother ruined the Tahdig on the show—what a waste of saffron!\"\u003c/p>\n\u003cp>I blocked him—then I unblocked him and retweeted it with a comment saying, \"Call me when \u003cem>you\u003c/em> take \u003cem>your \u003c/em>immigrant mother on camera and make a perfect tahdig!\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg\" alt=\"\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Sometimes when there's only one person from a certain background in a particular space, that pioneering person opens the door for others, so it isn't fused shut again. But some want to shut the door behind them, and be the Only One in the room.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I don't want to be the only one, but there's something special about being the only one, right? I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under the mattress. You were always prepared, because you couldn't trust that you were being taken care of. So that translated into my life into a lot of opportunity hoarding. My first urge when I get asked to do things is, \"Oh this is my last shot; this is mine. I'm going to say yes to this, because if you don't ask me, who are you going to get?\"\u003c/p>\n\u003cp>But you know what? I had to calm down and trust that if I say \"no\" this time, it will come around again. Or another chance will. I'll get another shot, and it actually doesn't harm me at all to help somebody else. I have just gotten so much more out of sharing than I ever have from hoarding.\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>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/codeswitch/2019/05/30/726375712/samin-nosrat-is-making-space-at-the-table\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133812/samin-nosrat-is-making-space-at-the-table","authors":["byline_bayareabites_133812"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_10916","bayareabites_1593"],"tags":["bayareabites_13366","bayareabites_11897","bayareabites_15182","bayareabites_16272","bayareabites_11896","bayareabites_4149"],"featImg":"bayareabites_133813","label":"bayareabites"},"bayareabites_117791":{"type":"posts","id":"bayareabites_117791","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117791","score":null,"sort":[1496168066000]},"guestAuthors":[],"slug":"an-illustrated-guide-to-master-the-elements-of-cooking-without-recipes","title":"An Illustrated Guide To Master The Elements Of Cooking — Without Recipes","publishDate":1496168066,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the interview on NPR:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/05/20170525_me_chef_calls_salt_fat_acid_heat_the_4_elements_good_cooking.mp3\u003c/p>\n\u003cp>Samin Nosrat has become known as the chef who taught Michael Pollan to cook, after the famed food writer featured her in his book \u003cem>Cooked\u003c/em> and his Netflix show of the same name.\u003c/p>\n\u003cfigure id=\"attachment_117798\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/book.jpg\" alt=\"Salt, Fat, Acid, Heat Mastering the Elements of Good Cooking by Samin Nosrat\" width=\"400\" height=\"496\" class=\"size-full wp-image-117798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-375x465.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Salt, Fat, Acid, Heat\u003cbr>Mastering the Elements of Good Cooking\u003cbr>by Samin Nosrat\u003c/figcaption>\u003c/figure>\n\u003cp>Now, she's sharing her wisdom with the masses in her new, illustrated cookbook called \u003cem>Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c/em>. The key to good cooking, she says, is learning to balance those elements and trust your instincts, rather than just follow recipes.\u003c/p>\n\u003cp>Nosrat's own formal culinary education came at Chez Panisse, the legendary restaurant in Berkeley, Calif., founded by Alice Waters. She first went there as a diner, then asked for a job and got one, working her way up. And it was while cooking at Chez Panisse that Nosrat had the revelation that eventually led to this cookbook — that salt, fat, acid and heat are the fundamental elements to good food.\u003c/p>\n\u003cp>\"The elements and the tenets of professional cooking don't always get translated to the home cook,\" she tells NPR's Rachel Martin. \"Recipes don't encourage you to use your own senses and use your own judgement. And salt, fat, acid and heat can be your compass when you maybe don't have other tools.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nosrat frees her readers to use their own senses instead of measuring cups.\u003c/p>\n\u003cp>She says we should salt things until they taste like the sea — which is a beautiful image, but also sounds like an awful lot of salt.\u003c/p>\n\u003cfigure id=\"attachment_117794\" class=\"wp-caption aligncenter\" style=\"max-width: 1999px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779.jpg\" alt=\"A pinch of salt\" width=\"1999\" height=\"1499\" class=\"size-full wp-image-117794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779.jpg 1999w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-520x390.jpg 520w\" sizes=\"(max-width: 1999px) 100vw, 1999px\">\u003cfigcaption class=\"wp-caption-text\">A pinch of salt \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Just use more than you're comfortable with, I think is a good rule for most people,\" she says. You know, especially when you're boiling things in salted water, the idea is that most foods don't spend much time in that water. So the idea is to make it salty enough that the food can absorb enough salt and become seasoned from within. A lot of times you end up using less salt, total, if you get the salt right from within, because then the thing isn't over seasoned on the outside and bland in the center.\"\u003c/p>\n\u003cp>Nosrat's conversation with Martin is excerpted below. The transcript has been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>RACHEL MARTIN: So, let's get to fat, which is the next central element to cooking. This is something that people are afraid of. Even though we understand the difference between good and bad fat, fat still gets a bad rap in cooking.\u003c/strong>\u003c/p>\n\u003cp>To me, it's a tragedy because I think fat has this remarkable capability to offer us all these different and very interesting and delicious and mouth-watering textures in our food. And it's just about learning how to get those textures out of the fat that you're already using.\u003c/p>\n\u003cp>\u003cstrong>When you talk about acid in our food, what do you mean?\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>For me, it is all about getting that nice, tangy balance in a bite, in a meal or in a dish. And you can get that through citrus and vinegar and wine, which are maybe the three most obvious and well-known sources of acid. But then there's acid in so many other things. Almost every condiment we add to our food is acidic, which is why when you get a bean and cheese burrito, you're always hungry for salsa and sour cream and guacamole to put on there, because those things will just perk it up and add flavor.\u003c/p>\n\u003cfigure id=\"attachment_117792\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e.jpg\" alt=\"grilled cheese\" width=\"1440\" height=\"792\" class=\"size-full wp-image-117792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-800x440.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-768x422.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-1020x561.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-1180x649.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-960x528.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-375x206.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-520x286.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Anatomy of a Perfect Grilled Cheese Sandwich \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The last element we're going to talk about is heat. You say a grilled cheese sandwich can actually be a great guide on heat. What do you mean by that?\u003c/strong>\u003c/p>\n\u003cp>I was trying to think of something that everyone has made. And the thing about heat, I realized, is that when you're cooking a food, what it sort of boils down to — no matter what the food is — is to get your desired result on the outside and on the inside. And so your dream is to get that perfect grilled cheese, where the outside is crisp and brown and buttery and delicious, and the inside is melty and perfect.\u003c/p>\n\u003cfigure id=\"attachment_117795\" class=\"wp-caption aligncenter\" style=\"max-width: 1913px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91.jpg\" alt=\"Samin was here\" width=\"1913\" height=\"1206\" class=\"size-full wp-image-117795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91.jpg 1913w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-520x328.jpg 520w\" sizes=\"(max-width: 1913px) 100vw, 1913px\">\u003cfigcaption class=\"wp-caption-text\">Samin was here \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>I flipped through this book. There are some fantastic illustrations in there by Wendy McNaughton. But there aren't any of the big, glossy photos traditionally found in cookbooks.\u003c/strong>\u003c/p>\n\u003cp>This book and this message is about teaching you to be loose in the kitchen. And I didn't want you to feel bound to my one image of a perfect dish in a perfect moment and feel like that was what you had to make. So I didn't want you to feel like you had to live up to my version of perfection.\u003c/p>\n\u003cp>\u003cstrong>Lastly, I want to ask you about the dedication in the book. You thank Alice Waters, owner of Chez Panisse, for giving you the kitchen, and your mom for giving you the world. What does your mom make of your career now?\u003c/strong>\u003c/p>\n\u003cp>It's been an interesting experience being the child of immigrants and explaining this non-conventional path. But, I think once she could go to the store and buy a magazine that I'd written for or, now, this book — I think that she gets that I've figured something out. \u003c/p>\n\u003cp>\u003cstrong>Do you cook for her?\u003c/strong>\u003c/p>\n\u003cp>She doesn't like my kind of cooking. \u003c/p>\n\u003cp>\u003cstrong>So when Sunday night dinner comes around, she does the cooking?\u003c/strong>\u003c/p>\n\u003cp>Like I said, she's a good cook. \u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/530274313/salt-fat-acid-heat-mastering-the-elements-of-good-cooking#excerpt\" target=\"_blank\">\u003cstrong>Read an excerpt from Salt, Fat, Acid, Heat\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In her new cookbook, \u003cem>Salt, Fat, Acid, Heat,\u003c/em> Samin Nosrat says the key to good food is learning to balance those elements when cooking — and to trust your instincts. ","status":"publish","parent":0,"modified":1496185364,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":975},"headData":{"title":"An Illustrated Guide To Master The Elements Of Cooking — Without Recipes | KQED","description":"In her new cookbook, Salt, Fat, Acid, Heat, Samin Nosrat says the key to good food is learning to balance those elements when cooking — and to trust your instincts. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Illustrated Guide To Master The Elements Of Cooking — Without Recipes","datePublished":"2017-05-30T18:14:26.000Z","dateModified":"2017-05-30T23:02:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117791 https://ww2.kqed.org/bayareabites/?p=117791","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/30/an-illustrated-guide-to-master-the-elements-of-cooking-without-recipes/","disqusTitle":"An Illustrated Guide To Master The Elements Of Cooking — Without Recipes","source":"Food Books","sourceUrl":"https://ww2.kqed.org/bayareabites/category/books-and-magazines/","nprByline":"\u003ca href=\"http://www.npr.org/people/348777820/maria-godoy\">Maria Godoy\u003c/a> and \u003ca href=\"http://www.npr.org/people/128649543/rachel-martin\">Rachel Martin,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Wendy MacNaughton","nprStoryId":"529699099","nprApiLink":"http://api.npr.org/query?id=529699099&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/30/529699099/-salt-fat-acid-heat-a-guide-to-the-elements-of-cooking?ft=nprml&f=529699099","nprRetrievedStory":"1","nprPubDate":"Tue, 30 May 2017 11:17:00 -0400","nprStoryDate":"Tue, 30 May 2017 08:00:00 -0400","nprLastModifiedDate":"Tue, 30 May 2017 11:17:37 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/05/20170525_me_chef_calls_salt_fat_acid_heat_the_4_elements_good_cooking.mp3?orgId=1&topicId=1053&d=437&story=529699099&ft=nprml&f=529699099","nprAudioM3u":"http://api.npr.org/m3u/1530276483-30c0e2.m3u?orgId=1&topicId=1053&d=437&story=529699099&ft=nprml&f=529699099","path":"/bayareabites/117791/an-illustrated-guide-to-master-the-elements-of-cooking-without-recipes","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/05/20170525_me_chef_calls_salt_fat_acid_heat_the_4_elements_good_cooking.mp3?orgId=1&topicId=1053&d=437&story=529699099&ft=nprml&f=529699099","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the interview on NPR:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/05/20170525_me_chef_calls_salt_fat_acid_heat_the_4_elements_good_cooking.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Samin Nosrat has become known as the chef who taught Michael Pollan to cook, after the famed food writer featured her in his book \u003cem>Cooked\u003c/em> and his Netflix show of the same name.\u003c/p>\n\u003cfigure id=\"attachment_117798\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/book.jpg\" alt=\"Salt, Fat, Acid, Heat Mastering the Elements of Good Cooking by Samin Nosrat\" width=\"400\" height=\"496\" class=\"size-full wp-image-117798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-375x465.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Salt, Fat, Acid, Heat\u003cbr>Mastering the Elements of Good Cooking\u003cbr>by Samin Nosrat\u003c/figcaption>\u003c/figure>\n\u003cp>Now, she's sharing her wisdom with the masses in her new, illustrated cookbook called \u003cem>Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c/em>. The key to good cooking, she says, is learning to balance those elements and trust your instincts, rather than just follow recipes.\u003c/p>\n\u003cp>Nosrat's own formal culinary education came at Chez Panisse, the legendary restaurant in Berkeley, Calif., founded by Alice Waters. She first went there as a diner, then asked for a job and got one, working her way up. And it was while cooking at Chez Panisse that Nosrat had the revelation that eventually led to this cookbook — that salt, fat, acid and heat are the fundamental elements to good food.\u003c/p>\n\u003cp>\"The elements and the tenets of professional cooking don't always get translated to the home cook,\" she tells NPR's Rachel Martin. \"Recipes don't encourage you to use your own senses and use your own judgement. And salt, fat, acid and heat can be your compass when you maybe don't have other tools.\"\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>Nosrat frees her readers to use their own senses instead of measuring cups.\u003c/p>\n\u003cp>She says we should salt things until they taste like the sea — which is a beautiful image, but also sounds like an awful lot of salt.\u003c/p>\n\u003cfigure id=\"attachment_117794\" class=\"wp-caption aligncenter\" style=\"max-width: 1999px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779.jpg\" alt=\"A pinch of salt\" width=\"1999\" height=\"1499\" class=\"size-full wp-image-117794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779.jpg 1999w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-520x390.jpg 520w\" sizes=\"(max-width: 1999px) 100vw, 1999px\">\u003cfigcaption class=\"wp-caption-text\">A pinch of salt \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Just use more than you're comfortable with, I think is a good rule for most people,\" she says. You know, especially when you're boiling things in salted water, the idea is that most foods don't spend much time in that water. So the idea is to make it salty enough that the food can absorb enough salt and become seasoned from within. A lot of times you end up using less salt, total, if you get the salt right from within, because then the thing isn't over seasoned on the outside and bland in the center.\"\u003c/p>\n\u003cp>Nosrat's conversation with Martin is excerpted below. The transcript has been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>RACHEL MARTIN: So, let's get to fat, which is the next central element to cooking. This is something that people are afraid of. Even though we understand the difference between good and bad fat, fat still gets a bad rap in cooking.\u003c/strong>\u003c/p>\n\u003cp>To me, it's a tragedy because I think fat has this remarkable capability to offer us all these different and very interesting and delicious and mouth-watering textures in our food. And it's just about learning how to get those textures out of the fat that you're already using.\u003c/p>\n\u003cp>\u003cstrong>When you talk about acid in our food, what do you mean?\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>For me, it is all about getting that nice, tangy balance in a bite, in a meal or in a dish. And you can get that through citrus and vinegar and wine, which are maybe the three most obvious and well-known sources of acid. But then there's acid in so many other things. Almost every condiment we add to our food is acidic, which is why when you get a bean and cheese burrito, you're always hungry for salsa and sour cream and guacamole to put on there, because those things will just perk it up and add flavor.\u003c/p>\n\u003cfigure id=\"attachment_117792\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e.jpg\" alt=\"grilled cheese\" width=\"1440\" height=\"792\" class=\"size-full wp-image-117792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-800x440.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-768x422.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-1020x561.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-1180x649.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-960x528.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-375x206.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-520x286.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Anatomy of a Perfect Grilled Cheese Sandwich \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The last element we're going to talk about is heat. You say a grilled cheese sandwich can actually be a great guide on heat. What do you mean by that?\u003c/strong>\u003c/p>\n\u003cp>I was trying to think of something that everyone has made. And the thing about heat, I realized, is that when you're cooking a food, what it sort of boils down to — no matter what the food is — is to get your desired result on the outside and on the inside. And so your dream is to get that perfect grilled cheese, where the outside is crisp and brown and buttery and delicious, and the inside is melty and perfect.\u003c/p>\n\u003cfigure id=\"attachment_117795\" class=\"wp-caption aligncenter\" style=\"max-width: 1913px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91.jpg\" alt=\"Samin was here\" width=\"1913\" height=\"1206\" class=\"size-full wp-image-117795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91.jpg 1913w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-520x328.jpg 520w\" sizes=\"(max-width: 1913px) 100vw, 1913px\">\u003cfigcaption class=\"wp-caption-text\">Samin was here \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>I flipped through this book. There are some fantastic illustrations in there by Wendy McNaughton. But there aren't any of the big, glossy photos traditionally found in cookbooks.\u003c/strong>\u003c/p>\n\u003cp>This book and this message is about teaching you to be loose in the kitchen. And I didn't want you to feel bound to my one image of a perfect dish in a perfect moment and feel like that was what you had to make. So I didn't want you to feel like you had to live up to my version of perfection.\u003c/p>\n\u003cp>\u003cstrong>Lastly, I want to ask you about the dedication in the book. You thank Alice Waters, owner of Chez Panisse, for giving you the kitchen, and your mom for giving you the world. What does your mom make of your career now?\u003c/strong>\u003c/p>\n\u003cp>It's been an interesting experience being the child of immigrants and explaining this non-conventional path. But, I think once she could go to the store and buy a magazine that I'd written for or, now, this book — I think that she gets that I've figured something out. \u003c/p>\n\u003cp>\u003cstrong>Do you cook for her?\u003c/strong>\u003c/p>\n\u003cp>She doesn't like my kind of cooking. \u003c/p>\n\u003cp>\u003cstrong>So when Sunday night dinner comes around, she does the cooking?\u003c/strong>\u003c/p>\n\u003cp>Like I said, she's a good cook. \u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/530274313/salt-fat-acid-heat-mastering-the-elements-of-good-cooking#excerpt\" target=\"_blank\">\u003cstrong>Read an excerpt from Salt, Fat, Acid, Heat\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \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/117791/an-illustrated-guide-to-master-the-elements-of-cooking-without-recipes","authors":["byline_bayareabites_117791"],"categories":["bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_11028"],"tags":["bayareabites_583","bayareabites_4149","bayareabites_12586"],"featImg":"bayareabites_117793","label":"source_bayareabites_117791"},"bayareabites_92264":{"type":"posts","id":"bayareabites_92264","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92264","score":null,"sort":[1422081638000]},"guestAuthors":[],"slug":"the-victory-gardens-edible-feast-bay-area-episode","title":"The Victory Garden's Edible Feast: Bay Area Episode","publishDate":1422081638,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[vimeo 112065610]\u003c/p>\n\u003cp>In August we got an interesting proposition -- we were asked to make a relaunch of \u003ca href=\"http://www.pbs.org/wgbh/victorygarden/\" target=\"_blank\">The Victory Garden\u003c/a> -- that perpetually running PBS gardening show. The new show would be called \u003ca href=\"http://www.theperennialplate.com/episodes/2014/11/new-show-the-victory-gardens-edible-feast/\" target=\"_blank\">The Victory Garden's Edible Feast\u003c/a> and it would be a partnership with \u003ca href=\"http://www.ediblefeast.com/\" target=\"_blank\">Edible Magazines\u003c/a>. This all sounded fine and great, except when we found out that we had to finish all 13 half hour episodes by the New Year. We at \u003ca href=\"http://www.theperennialplate.com/\" target=\"_blank\">The Perennial Plate\u003c/a> are used to releasing 3-10 minute films without any structure, timing or release constraints. So this new venture was daunting. Thankfully, we had the network of Edible Magazines across the country who already had great knowledge of their local food communities. So we got to work trying to film in 13 locations as fast as we could. We teamed up with some of our favorite online filmmakers and I spent a week with each of them, getting them used to the Perennial Plate's \"style\" and the structure of the new show.\u003c/p>\n\u003cp>We knew from the beginning that the Bay Area was a must stop (if nothing else so we could eat well after our daily shoots). I reached out to Bruce Cole of \u003ca href=\"http://sanfrancisco.ediblefeast.com/\" target=\"_blank\">Edible SF\u003c/a>, writer \u003ca href=\"http://saminnosrat.com/\" target=\"_blank\">Samin Nosrat\u003c/a> (Salt, Fat, Acid, Heat) and Naomi Starkman of \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> for their quick recommendations for possible story ideas. The problem with filming in the Bay Area is that there are too many options and we had too little time. We ended up filming a gardening segment with Bruce (he also served us oysters and chablis), an incredible herb salad and tomato toast with Samin (she cooks exactly how I want to eat, all the time), jam making with Dafna Kory of \u003ca href=\"http://innajam.com/\" target=\"_blank\">INNA Jam\u003c/a>, a day at the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Coop\u003c/a> in West Oakland and a Chardonnay soliloquy from \u003ca href=\"http://blog.tedwardwines.com/2013/03/13/kevin-kelley-of-salinia-the-npa-project-part-i/\" target=\"_blank\">Kevin Kelly of Salinia Winery\u003c/a> (Sadly that segment had to be cut, but we will be releasing it online or as a special).\u003c/p>\n\u003cp>It was a fun group to film, because a lot of them are friends (or became friends). Bruce has a sweet little garden, and he lives life to the fullest. I've been following his \u003ca href=\"http://instagram.com/ediblesf/\" target=\"_blank\">instagram\u003c/a> longingly for years, and so it was fun to do the oyster and wine thing on his deck. Samin and I worked together for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/25/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video/\" target=\"_blank\">dinner at Tartine\u003c/a> years ago, and she is probably the most fun cook to film -- her laugh alone warrants a primetime TV show. Kevin Kelly is making some of the coolest wines in the US -- his Saint Marigold dry dessert Chardonnay is like nothing I've ever had. It was pretty disappointing to leave out his segment. And then Dafna is just a joy to film -- she's all bad jokes, puns and high energy...and, of course, makes an incredibly pure and delicious product.\u003c/p>\n\u003cp>Finally, we filmed at Mandela Foods Coop (you can see the segment in the video below). It's a pretty inspiring grocery store, owned by its workers and trying to bring healthy food to the neighborhood. They subsidize their produce by charging higher prices on more snack or high-end trendy items (kale chips, kombucha). Please enjoy the full episode below and tune in to \u003ca href=\"http://www.kqed.org/tv/schedules/daily/kqedplus.jsp?format=long&ymd=2015-01-24\" target=\"_blank\">KQED Plus TV\u003c/a> on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=22092\" target=\"_blank\">\u003cstrong>Saturday, January 24 at 4pm for the Bay Area episode\u003c/strong>\u003c/a> and check local listing for the rest of the shows.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://player.vimeo.com/video/122310816?portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The Bay Area episode of the new series, The Victory Garden's Edible Feast airs on KQED Plus TV Saturday, January 24 at 4pm. Watch a preview clip of the episode featuring the Mandela Foods Coop in Oakland.","status":"publish","parent":0,"modified":1426555877,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["https://player.vimeo.com/video/122310816"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":565},"headData":{"title":"The Victory Garden's Edible Feast: Bay Area Episode | KQED","description":"The Bay Area episode of the new series, The Victory Garden's Edible Feast airs on KQED Plus TV Saturday, January 24 at 4pm. Watch a preview clip of the episode featuring the Mandela Foods Coop in Oakland.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Victory Garden's Edible Feast: Bay Area Episode","datePublished":"2015-01-24T06:40:38.000Z","dateModified":"2015-03-17T01:31:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92264 http://blogs.kqed.org/bayareabites/?p=92264","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/23/the-victory-gardens-edible-feast-bay-area-episode/","disqusTitle":"The Victory Garden's Edible Feast: Bay Area Episode","path":"/bayareabites/92264/the-victory-gardens-edible-feast-bay-area-episode","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"112065610"},"numeric":["112065610"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In August we got an interesting proposition -- we were asked to make a relaunch of \u003ca href=\"http://www.pbs.org/wgbh/victorygarden/\" target=\"_blank\">The Victory Garden\u003c/a> -- that perpetually running PBS gardening show. The new show would be called \u003ca href=\"http://www.theperennialplate.com/episodes/2014/11/new-show-the-victory-gardens-edible-feast/\" target=\"_blank\">The Victory Garden's Edible Feast\u003c/a> and it would be a partnership with \u003ca href=\"http://www.ediblefeast.com/\" target=\"_blank\">Edible Magazines\u003c/a>. This all sounded fine and great, except when we found out that we had to finish all 13 half hour episodes by the New Year. We at \u003ca href=\"http://www.theperennialplate.com/\" target=\"_blank\">The Perennial Plate\u003c/a> are used to releasing 3-10 minute films without any structure, timing or release constraints. So this new venture was daunting. Thankfully, we had the network of Edible Magazines across the country who already had great knowledge of their local food communities. So we got to work trying to film in 13 locations as fast as we could. We teamed up with some of our favorite online filmmakers and I spent a week with each of them, getting them used to the Perennial Plate's \"style\" and the structure of the new show.\u003c/p>\n\u003cp>We knew from the beginning that the Bay Area was a must stop (if nothing else so we could eat well after our daily shoots). I reached out to Bruce Cole of \u003ca href=\"http://sanfrancisco.ediblefeast.com/\" target=\"_blank\">Edible SF\u003c/a>, writer \u003ca href=\"http://saminnosrat.com/\" target=\"_blank\">Samin Nosrat\u003c/a> (Salt, Fat, Acid, Heat) and Naomi Starkman of \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> for their quick recommendations for possible story ideas. The problem with filming in the Bay Area is that there are too many options and we had too little time. We ended up filming a gardening segment with Bruce (he also served us oysters and chablis), an incredible herb salad and tomato toast with Samin (she cooks exactly how I want to eat, all the time), jam making with Dafna Kory of \u003ca href=\"http://innajam.com/\" target=\"_blank\">INNA Jam\u003c/a>, a day at the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Coop\u003c/a> in West Oakland and a Chardonnay soliloquy from \u003ca href=\"http://blog.tedwardwines.com/2013/03/13/kevin-kelley-of-salinia-the-npa-project-part-i/\" target=\"_blank\">Kevin Kelly of Salinia Winery\u003c/a> (Sadly that segment had to be cut, but we will be releasing it online or as a special).\u003c/p>\n\u003cp>It was a fun group to film, because a lot of them are friends (or became friends). Bruce has a sweet little garden, and he lives life to the fullest. I've been following his \u003ca href=\"http://instagram.com/ediblesf/\" target=\"_blank\">instagram\u003c/a> longingly for years, and so it was fun to do the oyster and wine thing on his deck. Samin and I worked together for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/25/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video/\" target=\"_blank\">dinner at Tartine\u003c/a> years ago, and she is probably the most fun cook to film -- her laugh alone warrants a primetime TV show. Kevin Kelly is making some of the coolest wines in the US -- his Saint Marigold dry dessert Chardonnay is like nothing I've ever had. It was pretty disappointing to leave out his segment. And then Dafna is just a joy to film -- she's all bad jokes, puns and high energy...and, of course, makes an incredibly pure and delicious product.\u003c/p>\n\u003cp>Finally, we filmed at Mandela Foods Coop (you can see the segment in the video below). It's a pretty inspiring grocery store, owned by its workers and trying to bring healthy food to the neighborhood. They subsidize their produce by charging higher prices on more snack or high-end trendy items (kale chips, kombucha). Please enjoy the full episode below and tune in to \u003ca href=\"http://www.kqed.org/tv/schedules/daily/kqedplus.jsp?format=long&ymd=2015-01-24\" target=\"_blank\">KQED Plus TV\u003c/a> on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=22092\" target=\"_blank\">\u003cstrong>Saturday, January 24 at 4pm for the Bay Area episode\u003c/strong>\u003c/a> and check local listing for the rest of the shows.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://player.vimeo.com/video/122310816?portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/div>\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/92264/the-victory-gardens-edible-feast-bay-area-episode","authors":["5129"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_366"],"tags":["bayareabites_14087","bayareabites_14088","bayareabites_13110","bayareabites_4149","bayareabites_8916","bayareabites_14089"],"featImg":"bayareabites_92276","label":"bayareabites"},"bayareabites_42521":{"type":"posts","id":"bayareabites_42521","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42521","score":null,"sort":[1335822675000]},"guestAuthors":[],"slug":"brunch-at-heirloom-cafe-with-kinfolk-magazine","title":"Brunch at Heirloom Cafe with Kinfolk Magazine","publishDate":1335822675,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway560.jpg\" alt=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" title=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42579\">\u003c/a>\u003c/p>\n\u003cp>The flowers were everywhere. Fat nodding peonies, burgundy lilacs, roses the shade of eggshells and buttermilk, silvery dusty miller and scented geraniums, all spilling over makeshift wooden carts and shelves inside and out of San Francisco’s \u003ca href=\"http://www.heirloom-sf.com\">Heirloom Café\u003c/a> at the corner of Folsom and 21st Streets last Saturday morning. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart560.jpg\" alt=\"flower cart\" title=\"flower cart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42581\">\u003c/a>\u003c/p>\n\u003cp>The occasion was a brunch for contributors and friends of \u003ca href=\"http://www.kinfolkmag.com\">Kinfolk\u003c/a> magazine, now on its third quarterly issue. The magazine, perfect bound and printed on thick matte stock by local custom-publishing company Weldon Owen, is serene and bookish, heavy on the white space, filled with one- or two-page personal essays about food, family, and entertaining, lavishly illustrated with photographs and watercolors. It’s a chunky \u003ca href=\"http://www.heathceramics.com\">Heath\u003c/a> plate of a thing, utterly unconcerned with the flash, cash, and trash-talk of a trend-driven, chef-written magazine like the equally new \u003ca href=\"http://www.mcsweeneys.net/luckypeach\">Lucky Peach\u003c/a>, put out by McSweeney's. It’s the hobby/brainchild of Portland-based, economist-turned-editor Nathan Williams, who’s created a venue for a loosely knit, like-minded crew of photographers, writers, and stylists to revitalize (and capture) the art of casual entertaining between family and friends. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\" alt=\"Kinfolk Magazine and flowers\" title=\"Kinfolk Magazine and flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42584\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whether you find it worth the $18 sticker price may depend on your affinity for lyrical essays about spoons, crocheting, and gathering “the hen’s orbed offerings” (that’s eggs to you, buddy) next to soft-focus pictures of cheese boards, jam pots, flowering branches, and bike-riding guys in glasses awkwardly hugging their bandana-wearing dogs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate560.jpg\" alt=\"Kinfolk brunch menu on plate at Heirloom Cafe\" title=\"Kinfolk brunch menu on plate at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42588\">\u003c/a>\u003c/p>\n\u003cp>But, back to brunch. Heirloom stopped serving brunch in 2009 after its first few months in business, so this was a rare chance to enjoy the spacious, airy room with bright spring sunshine pouring through the huge front windows. The brunch was created by Heirloom Café chef-owner Matt Straus and his crew, rounded out with generous donations from local makers. On the tables were wooden boards of \u003ca href=\"http://www.redwoodhill.com\">Redwood Hill\u003c/a> goat cheeses paired with candied peels and fruit cheeses from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>, followed by sweet and savory scones from Polk Street’s \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, run by self-taught baker Jen Musty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese560.jpg\" alt=\"Cheese with flowers\" title=\"Cheese with flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42608\">\u003c/a>\u003c/p>\n\u003cp>To my left, much-loved chef/author/blogger Heidi Swanson of \u003ca href=\"http://www.101cookbooks.com\">101 Cookbooks\u003c/a> was taking snapshots of the food and company with her vintage Polaroid camera while lifestyle and design blogger Erin of \u003ca href=\"http://www.apartment34.com/\">Apartment 34\u003c/a> sipped coral-colored carrot-citrus juice from \u003ca href=\"http://www.livinggreenssf.com/\">Living Greens Juice\u003c/a> and rhapsodized about the joys of the \u003ca href=\"http://instagr.am\">Instagram\u003c/a> app on her iPhone. There were bloggers galore, editors from Chronicle Books and Williams-Sonoma, photographers and stylists, all with Charlotte Gainsbourg bangs and high-waisted belts over puffed-sleeve pastel dresses. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax560.jpg\" alt=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42591\">\u003c/a>\u003c/p>\n\u003cp>The next course, silky housemade gravlax, cured with brown sugar, fennel, and dill over Acme rye bread and served with neon-yellow pickled onions, cauliflower, and cukes, was a dish to be envied by all those waiting on line for bagels and lox at \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a> a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche560.jpg\" alt=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42594\">\u003c/a>\u003c/p>\n\u003cp>Next came a platter of quiche squares, flavored with the classic French fines herbes combo (chervil, parsley, chives, and tarragon) and served with roasted asparagus spears, followed by slices of \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>’s country bread drenched like escargots in pungent green garlic butter made by \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nosrat\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\" alt=\"Green Garlic Bread by Samin Nosrat \" title=\"Green Garlic Bread by Samin Nosrat \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42597\">\u003c/a>\u003c/p>\n\u003cp>After the eggs, the salmon, the toast, affogati of Breyer’s vanilla drowned in \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a> espresso, then organic \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> strawberries pillowed in fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\" alt=\"Swanton Berry Farm strawberries and cream\" title=\"Swanton Berry Farm strawberries and cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42600\">\u003c/a>\u003c/p>\n\u003cp>For the past few months, Nate and features editor/events coordinator Julie Pointer have been hitting the road for one weekend a month to spread the good word through a shared Kinfolk meal. Each event is unique; said Julie, “For the the last one, we were setting up a table in a field in Texas,” all on their own on a sweltering day. But each one brings together local producers and restauranteurs, introducing people face-to-face after months of communication through nothing but digital words and pictures. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie560.jpg\" alt=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" title=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42605\">\u003c/a>\u003cbr>\n\u003cem>Nate Williams and Julie Pointer at Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/heirloomcafe640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Room560.jpg\" alt=\"crowd at Heirloom Cafe for Kinfolk brunch\" title=\"crowd at Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42607\">\u003c/a>\u003c/p>\n\u003cp>So, brunch: quite lovely, and Heirloom should do sun-drenched, family-style daytime events like this more often. But what kind of read is Kinfolk’s actual magazine? \u003c/p>\n\u003cp>In volume three, the spring issue, Kinfolk’s contributors welcome readers to their white, white world, a world of tall white walls and soaring ceilings, of creamy white cheese flaked over gold-white baguette slices and white china stacked on white shelves, of moon-glowing light fixtures and baskets of eggs, of a child’s cupped hands caked in flour and, yes, people so uniformly pale and wand-like as to appear incandescent, like waving glow sticks. The men wear geek-chic plaid; the ladies, plaid trenchcoats (for feeding the chickens, natch), creamy sweaters, crocheted lace, bare legs and stubby boots. It’s a rigorously styled life, a \u003ca href=\"http://hipstamatic.com/\">Hipstamic-ready\u003c/a>, matte-finish world of rustic lake cabins and elegant Danish apartments, of family breakfasts that start with steamed milk (jolted, for Mom and Dad, with double espresso shots pulled by the nine-year-old in the house) followed by backyard chicken eggs and bacon over hunks of buttery, pan-crisped peasant bread. Clutter, ketchup, placemats, Jimmy Dean sausage: they may exist, but not in these pages. \u003c/p>\n\u003cp>Every contributor has a story to tell about their efforts to create a homemade life, striving to build friendship and community, enriching their family life, balancing work and home, and trying to make vivid sensory awareness part of even the most mundane morning. Clearly, for their writers, these first-person narratives were important to share: how a lunch led to marriage (and a tradition of recreating that first date on every anniversary); how a Marine wife and her husband reconnected after his tour of duty in Iraq by refurbishing a vintage Scamp trailer for a cross-country road trip. \u003c/p>\n\u003cp>The writing is pretty, occasionally adept, but I would bet that many of these contributors’ writing experience comes from personal blogging, not professional work as novelists, poets, critics, or journalists. (The photography, however, seems undeniably professional and beautiful.) They share their stories earnestly, too earnestly, maybe, as if their need for occasional switched-off solitude, for fresh eggs from their own hens, for leaving it all behind and starting a 2500€-a-week \u003ca href=\"http://www.thecooksatelier.com/Site/The_Cooks_Atelier.html\">cooking school\u003c/a> in Burgundy were the most important thing in the world, not just to themselves but to their readers, too. \u003c/p>\n\u003cp>And yet, anyone aspiring to write for a larger, slower-reading audience must be reminded that no one loves you in print like you can love yourself online. By all means, write about yourself, your dreams, your shoes and breakfasts, but remember that, stripped of links, recipes, and photos in the text, such things are rarely interesting to readers unless you work hard to make them so, by drawing some parallel between your experience and the wider world. (Or by being really, really funny—see Sedaris, David and Amy--but even then, insight and/or poignancy is still the salt in the soup.)\u003c/p>\n\u003cp>I’m hoping Kinfolk has enough self-awareness to have planned its final photo spread, \u003cem>The Manly Host,\u003c/em> as a spoof of a particular type of (mostly masculine) foodie hipster. Here, lovingly photographed, is \u003cem>The Whittling Party,\u003c/em> fueled by saltines, sardines from a can, bourbon and antlers. It’s followed by \u003cem>The Midday Roast,\u003c/em> not of prime rib or a brace of ducks but s’mores, deconstructed into a waxed-paper sleeve of graham crackers, a cup of square, chunky marshmallows, a single perfect birch log, an antler-handled knife (more antlers! When is this, \u003ca href=\"http://www.nytimes.com/2006/09/20/dining/reviews/20rest.html?pagewanted=all\">2004?\u003c/a>) and cult-status, hand-crafted bars of Brooklyn’s \u003ca href=\"http://www.mastbrothers.com\">Mast Brothers\u003c/a> chocolate, at eight bucks a bar. Funny, or “Funny, that’s just what we did last night!”? \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait560.jpg\" alt=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" title=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42603\">\u003c/a>\u003cbr>\n\u003cem>Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"San Francisco's Heirloom Cafe throws a rare daytime event, a flower-decked brunch for friends and contributors to Kinfolk magazine. Stephanie Rosenbaum gets a view of the scene and weighs in on the contents of the new quarterly publication. ","status":"publish","parent":0,"modified":1335822675,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1332},"headData":{"title":"Brunch at Heirloom Cafe with Kinfolk Magazine | KQED","description":"San Francisco's Heirloom Cafe throws a rare daytime event, a flower-decked brunch for friends and contributors to Kinfolk magazine. Stephanie Rosenbaum gets a view of the scene and weighs in on the contents of the new quarterly publication. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Brunch at Heirloom Cafe with Kinfolk Magazine","datePublished":"2012-04-30T21:51:15.000Z","dateModified":"2012-04-30T21:51:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42521 http://blogs.kqed.org/bayareabites/?p=42521","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/","disqusTitle":"Brunch at Heirloom Cafe with Kinfolk Magazine","path":"/bayareabites/42521/brunch-at-heirloom-cafe-with-kinfolk-magazine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway560.jpg\" alt=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" title=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42579\">\u003c/a>\u003c/p>\n\u003cp>The flowers were everywhere. Fat nodding peonies, burgundy lilacs, roses the shade of eggshells and buttermilk, silvery dusty miller and scented geraniums, all spilling over makeshift wooden carts and shelves inside and out of San Francisco’s \u003ca href=\"http://www.heirloom-sf.com\">Heirloom Café\u003c/a> at the corner of Folsom and 21st Streets last Saturday morning. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart560.jpg\" alt=\"flower cart\" title=\"flower cart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42581\">\u003c/a>\u003c/p>\n\u003cp>The occasion was a brunch for contributors and friends of \u003ca href=\"http://www.kinfolkmag.com\">Kinfolk\u003c/a> magazine, now on its third quarterly issue. The magazine, perfect bound and printed on thick matte stock by local custom-publishing company Weldon Owen, is serene and bookish, heavy on the white space, filled with one- or two-page personal essays about food, family, and entertaining, lavishly illustrated with photographs and watercolors. It’s a chunky \u003ca href=\"http://www.heathceramics.com\">Heath\u003c/a> plate of a thing, utterly unconcerned with the flash, cash, and trash-talk of a trend-driven, chef-written magazine like the equally new \u003ca href=\"http://www.mcsweeneys.net/luckypeach\">Lucky Peach\u003c/a>, put out by McSweeney's. It’s the hobby/brainchild of Portland-based, economist-turned-editor Nathan Williams, who’s created a venue for a loosely knit, like-minded crew of photographers, writers, and stylists to revitalize (and capture) the art of casual entertaining between family and friends. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\" alt=\"Kinfolk Magazine and flowers\" title=\"Kinfolk Magazine and flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42584\">\u003c/a>\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>Whether you find it worth the $18 sticker price may depend on your affinity for lyrical essays about spoons, crocheting, and gathering “the hen’s orbed offerings” (that’s eggs to you, buddy) next to soft-focus pictures of cheese boards, jam pots, flowering branches, and bike-riding guys in glasses awkwardly hugging their bandana-wearing dogs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate560.jpg\" alt=\"Kinfolk brunch menu on plate at Heirloom Cafe\" title=\"Kinfolk brunch menu on plate at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42588\">\u003c/a>\u003c/p>\n\u003cp>But, back to brunch. Heirloom stopped serving brunch in 2009 after its first few months in business, so this was a rare chance to enjoy the spacious, airy room with bright spring sunshine pouring through the huge front windows. The brunch was created by Heirloom Café chef-owner Matt Straus and his crew, rounded out with generous donations from local makers. On the tables were wooden boards of \u003ca href=\"http://www.redwoodhill.com\">Redwood Hill\u003c/a> goat cheeses paired with candied peels and fruit cheeses from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>, followed by sweet and savory scones from Polk Street’s \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, run by self-taught baker Jen Musty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese560.jpg\" alt=\"Cheese with flowers\" title=\"Cheese with flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42608\">\u003c/a>\u003c/p>\n\u003cp>To my left, much-loved chef/author/blogger Heidi Swanson of \u003ca href=\"http://www.101cookbooks.com\">101 Cookbooks\u003c/a> was taking snapshots of the food and company with her vintage Polaroid camera while lifestyle and design blogger Erin of \u003ca href=\"http://www.apartment34.com/\">Apartment 34\u003c/a> sipped coral-colored carrot-citrus juice from \u003ca href=\"http://www.livinggreenssf.com/\">Living Greens Juice\u003c/a> and rhapsodized about the joys of the \u003ca href=\"http://instagr.am\">Instagram\u003c/a> app on her iPhone. There were bloggers galore, editors from Chronicle Books and Williams-Sonoma, photographers and stylists, all with Charlotte Gainsbourg bangs and high-waisted belts over puffed-sleeve pastel dresses. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax560.jpg\" alt=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42591\">\u003c/a>\u003c/p>\n\u003cp>The next course, silky housemade gravlax, cured with brown sugar, fennel, and dill over Acme rye bread and served with neon-yellow pickled onions, cauliflower, and cukes, was a dish to be envied by all those waiting on line for bagels and lox at \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a> a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche560.jpg\" alt=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42594\">\u003c/a>\u003c/p>\n\u003cp>Next came a platter of quiche squares, flavored with the classic French fines herbes combo (chervil, parsley, chives, and tarragon) and served with roasted asparagus spears, followed by slices of \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>’s country bread drenched like escargots in pungent green garlic butter made by \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nosrat\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\" alt=\"Green Garlic Bread by Samin Nosrat \" title=\"Green Garlic Bread by Samin Nosrat \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42597\">\u003c/a>\u003c/p>\n\u003cp>After the eggs, the salmon, the toast, affogati of Breyer’s vanilla drowned in \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a> espresso, then organic \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> strawberries pillowed in fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\" alt=\"Swanton Berry Farm strawberries and cream\" title=\"Swanton Berry Farm strawberries and cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42600\">\u003c/a>\u003c/p>\n\u003cp>For the past few months, Nate and features editor/events coordinator Julie Pointer have been hitting the road for one weekend a month to spread the good word through a shared Kinfolk meal. Each event is unique; said Julie, “For the the last one, we were setting up a table in a field in Texas,” all on their own on a sweltering day. But each one brings together local producers and restauranteurs, introducing people face-to-face after months of communication through nothing but digital words and pictures. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie560.jpg\" alt=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" title=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42605\">\u003c/a>\u003cbr>\n\u003cem>Nate Williams and Julie Pointer at Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/heirloomcafe640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Room560.jpg\" alt=\"crowd at Heirloom Cafe for Kinfolk brunch\" title=\"crowd at Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42607\">\u003c/a>\u003c/p>\n\u003cp>So, brunch: quite lovely, and Heirloom should do sun-drenched, family-style daytime events like this more often. But what kind of read is Kinfolk’s actual magazine? \u003c/p>\n\u003cp>In volume three, the spring issue, Kinfolk’s contributors welcome readers to their white, white world, a world of tall white walls and soaring ceilings, of creamy white cheese flaked over gold-white baguette slices and white china stacked on white shelves, of moon-glowing light fixtures and baskets of eggs, of a child’s cupped hands caked in flour and, yes, people so uniformly pale and wand-like as to appear incandescent, like waving glow sticks. The men wear geek-chic plaid; the ladies, plaid trenchcoats (for feeding the chickens, natch), creamy sweaters, crocheted lace, bare legs and stubby boots. It’s a rigorously styled life, a \u003ca href=\"http://hipstamatic.com/\">Hipstamic-ready\u003c/a>, matte-finish world of rustic lake cabins and elegant Danish apartments, of family breakfasts that start with steamed milk (jolted, for Mom and Dad, with double espresso shots pulled by the nine-year-old in the house) followed by backyard chicken eggs and bacon over hunks of buttery, pan-crisped peasant bread. Clutter, ketchup, placemats, Jimmy Dean sausage: they may exist, but not in these pages. \u003c/p>\n\u003cp>Every contributor has a story to tell about their efforts to create a homemade life, striving to build friendship and community, enriching their family life, balancing work and home, and trying to make vivid sensory awareness part of even the most mundane morning. Clearly, for their writers, these first-person narratives were important to share: how a lunch led to marriage (and a tradition of recreating that first date on every anniversary); how a Marine wife and her husband reconnected after his tour of duty in Iraq by refurbishing a vintage Scamp trailer for a cross-country road trip. \u003c/p>\n\u003cp>The writing is pretty, occasionally adept, but I would bet that many of these contributors’ writing experience comes from personal blogging, not professional work as novelists, poets, critics, or journalists. (The photography, however, seems undeniably professional and beautiful.) They share their stories earnestly, too earnestly, maybe, as if their need for occasional switched-off solitude, for fresh eggs from their own hens, for leaving it all behind and starting a 2500€-a-week \u003ca href=\"http://www.thecooksatelier.com/Site/The_Cooks_Atelier.html\">cooking school\u003c/a> in Burgundy were the most important thing in the world, not just to themselves but to their readers, too. \u003c/p>\n\u003cp>And yet, anyone aspiring to write for a larger, slower-reading audience must be reminded that no one loves you in print like you can love yourself online. By all means, write about yourself, your dreams, your shoes and breakfasts, but remember that, stripped of links, recipes, and photos in the text, such things are rarely interesting to readers unless you work hard to make them so, by drawing some parallel between your experience and the wider world. (Or by being really, really funny—see Sedaris, David and Amy--but even then, insight and/or poignancy is still the salt in the soup.)\u003c/p>\n\u003cp>I’m hoping Kinfolk has enough self-awareness to have planned its final photo spread, \u003cem>The Manly Host,\u003c/em> as a spoof of a particular type of (mostly masculine) foodie hipster. Here, lovingly photographed, is \u003cem>The Whittling Party,\u003c/em> fueled by saltines, sardines from a can, bourbon and antlers. It’s followed by \u003cem>The Midday Roast,\u003c/em> not of prime rib or a brace of ducks but s’mores, deconstructed into a waxed-paper sleeve of graham crackers, a cup of square, chunky marshmallows, a single perfect birch log, an antler-handled knife (more antlers! When is this, \u003ca href=\"http://www.nytimes.com/2006/09/20/dining/reviews/20rest.html?pagewanted=all\">2004?\u003c/a>) and cult-status, hand-crafted bars of Brooklyn’s \u003ca href=\"http://www.mastbrothers.com\">Mast Brothers\u003c/a> chocolate, at eight bucks a bar. Funny, or “Funny, that’s just what we did last night!”? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait560.jpg\" alt=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" title=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42603\">\u003c/a>\u003cbr>\n\u003cem>Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42521/brunch-at-heirloom-cafe-with-kinfolk-magazine","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_50","bayareabites_2407","bayareabites_1865","bayareabites_1146","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_10388","bayareabites_120","bayareabites_10386","bayareabites_10391","bayareabites_10389","bayareabites_10385","bayareabites_10387","bayareabites_4149","bayareabites_1012","bayareabites_9456"],"featImg":"bayareabites_42603","label":"bayareabites"},"bayareabites_29749":{"type":"posts","id":"bayareabites_29749","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29749","score":null,"sort":[1309378211000]},"guestAuthors":[],"slug":"5-questions-for-the-perennial-plates-daniel-klein","title":"5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner","publishDate":1309378211,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Perennial Plate, the weekly web series documenting a real food road trip around the country, takes a culinary spin through the Bay Area this week. Find out what's cooking here for edible adventurer Daniel Klein.\r\n","status":"publish","parent":0,"modified":1490819158,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1089},"headData":{"title":"5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner | KQED","description":"The Perennial Plate, the weekly web series documenting a real food road trip around the country, takes a culinary spin through the Bay Area this week. Find out what's cooking here for edible adventurer Daniel Klein.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner","datePublished":"2011-06-29T20:10:11.000Z","dateModified":"2017-03-29T20:25:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29749 http://blogs.kqed.org/bayareabites/?p=29749","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/","disqusTitle":"5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner","path":"/bayareabites/29749/5-questions-for-the-perennial-plates-daniel-klein","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29749/5-questions-for-the-perennial-plates-daniel-klein","authors":["5125","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_1875","bayareabites_1807","bayareabites_1593"],"tags":["bayareabites_8917","bayareabites_472","bayareabites_8437","bayareabites_9452","bayareabites_9454","bayareabites_4149","bayareabites_9455","bayareabites_9456","bayareabites_9056","bayareabites_8916"],"featImg":"bayareabites_29784","label":"bayareabites"},"bayareabites_13965":{"type":"posts","id":"bayareabites_13965","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13965","score":null,"sort":[1275416143000]},"guestAuthors":[],"slug":"pop-up-general-store","title":"Pop-Up General Store","publishDate":1275416143,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/pop-up500.jpg\" alt=\"Pop-up General Store\" title=\"Pop-up General Store\" width=\"500\" height=\"438\" class=\"alignnone size-full wp-image-13971\">\u003c/p>\n\u003cp>When I think of general stores, I imagine rough-hewn outposts in dusty mining towns swirling out of sepia-hued cowboy flicks -- places where grumbling codgers hawk dry goods, tools, soap, guns, and clothes to a small population of frontier folk. I'm a scholar of spaghetti (and spaghetti westerns), not by any stretch an expert on expressions of culture and community in isolated towns on the American Western front during the latter portion of the 19th century. Still, I imagine that those stores were places where people went to get the things they could not grow, raise, or make for themselves. And they were dependent on them, not just because they ferried along much-needed goods from faraway places, but because they acted as centers of community activity. Residents of a small town might go to the general store to buy flour and end up seeing each other, sharing stories, and bonding. By my amateurish reckoning, it's a pretty good example of community coming together naturally, face-to-face, materializing in a place where needs are met, back when needs couldn't be met anonymously via online shopping or a trip to a big-box retailer.\u003c/p>\n\u003cp>This is what I was thinking when, last Thursday, I read a San Francisco Chronicle food section \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/05/27/DDNM1DJT5B.DTL&type=food&tsp=1/\">story\u003c/a> about a \u003ca href=\"http://popupgeneralstore.blogspot.com/\">\"general store\"\u003c/a> popping up, not in some grim mud-slicked alley of \u003ca href=\"http://en.wikipedia.org/wiki/Deadwood_(TV_series)\">Deadwood\u003c/a>, but in Oakland, California -- urban epicenter for community-conscious adventures in sustainable food and agriculture. Every few weeks, a revolving cast of Chez Panisse and Eccolo vets set up shop and sell sausages, heat-and-serve entrees, fresh pastas, frozen pizza dough, jams, breads, and ice creams -- high-end convenience foods to stock fridges and freezers for quick dinners and easy lunches. In the piece, Chronicle writer Carol Ness draws parallels between this pop-up and the larger trend of which it is emblematic:\u003c/p>\n\u003cblockquote>\u003cp>\"The store is part of the new phenomenon of temporary eateries, farm stands and even one \"underground market\" that spring up here and there around the Bay Area, sometimes regularly in the same location, sometimes not.\"\u003c/p>\u003c/blockquote>\n\u003cp>Simultaneously, however, Ness makes an effort to set this new enterprise apart:\u003c/p>\n\u003cblockquote>\u003cp>\". . .[S]o far the Pop-Up General Store is one of a kind because its wares carry an exceptional pedigree: They're made with pristine ingredients -- Becker Lane pork, Soul Food Farm eggs, Riverdog produce -- by a dozen or so Bay Area chefs, almost all of whom cook or have cooked at Chez Panisse.\"\u003c/p>\u003c/blockquote>\n\u003cp>That pedigree, of course, comes at a price the average Oakland resident can't pay. As portrayed, the general store suggests a movable mini-Ferry Building, a stroller-clogged social scene for self-described \"foodies\" swooning over chicken confit and bags of freezer-ready heritage pork gyoza, not a place to do serious shopping. That doesn't necessarily bother me. Elite eating (and shopping) is an articulation of values. I rarely buy shoes, and cheerfully wear the few I own until they fall apart and literally flap off my feet -- all because I'm cheap and don't see the point in having more than a few pairs at a time. I won't, however, buy steaks at Foods Co. By calling their enterprise a \"general store\" though, founders Christopher Lee and Samin Nosrit (well-known East Bay chefs I first encountered reading through Novella Carpenter's \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/\">Farm City\u003c/a>) are actively trying to evoke the sort of life-sustaining community-generating apparatus that came to my mind the moment I saw Ness's headline -- all while selling boudin blanc for $14 a pound. While such a project might draw attention to certain sections of the community -- producers, chefs, growers -- and bring together others -- hungry food writers, people with money -- the vibe -- however delicious -- doesn't quite jive with the handle. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When I traveled to Europe for the first time at age thirteen, I remembered what my French teacher had told me about shopping in Europe. The way she described it, there was a little store for everything you wanted. You went to a butcher for meat, a cheese shop for cheese, and a bakery for bread. Vegetables came from a produce store, wine from a wine shop. When my family cooked meals in the small Paris apartment we were renting for our week-long stay, we shopped in this manner, and while getting groceries took longer, I recall loving the process. The cheese-monger had a spotless white coat and an elegant way of severing off the tiny wedge you wanted from a big wax-covered wheel. While the fromagerie was cool, a wash of whites -- eggshell, cream, and snow -- the pâtisserie had a burnished, golden-brown sheen. It was warm and crowded, and I thought oddly of castles upon seeing the jutting spikes of baguettes and rows of pastries lining the windows like toasty battlements. Entering and then leaving these tiny, enveloping works became a weird kind of entertainment, one I cannot associate with shopping in the U.S., unless I'm squeezing through the aisles of Bi-Rite or visiting a farmers' market. Sometimes I wonder if the American culture of shopping -- going one place to get all things, whether it's Safeway or the Ferry Building -- is rooted what once was necessity for people settling at the edge of civilization. Given the choice, I would, naturally, prefer to one-stop-shop at a general store dishing up butternut squash ravioli than one pushing \u003ca href=\"http://en.wikipedia.org/wiki/Hardtack\">hardtack\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Pemmican\">pemmican\u003c/a>. That would be fun. Nonetheless, the practical ethos of a general store has more in common with gas stations and corner bodegas selling batteries, bottled water, condoms, and medicine (along with porno magazines, booze, and cigarettes) than a D.I.Y. congregation of food-lovers and growers. Despite sourcing products from all over the world, they reflect what the community needs and desires. If only it were \u003ca href=\"http://en.wikipedia.org/wiki/Boudin\">boudin\u003c/a> blanc.\u003c/p>\n\n","blocks":[],"excerpt":"By calling their enterprise a \"general store\" though, founders Christopher Lee and Samin Nosrit (well-known East Bay chefs I first encountered reading through Novella Carpenter's \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/\">Farm City\u003c/a>) are actively trying to evoke the sort of life-sustaining community-generating apparatus that came to my mind the moment I saw Ness's headline -- while selling boudin blanc for $14 a pound. While such a project might draw attention to certain sections of the community -- producers, chefs, growers -- and bring together others -- hungry food writers, people with money -- the vibe -- however delicious -- doesn't quite jive with the handle. ","status":"publish","parent":0,"modified":1275416143,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":989},"headData":{"title":"Pop-Up General Store | KQED","description":"By calling their enterprise a "general store" though, founders Christopher Lee and Samin Nosrit (well-known East Bay chefs I first encountered reading through Novella Carpenter's Farm City) are actively trying to evoke the sort of life-sustaining community-generating apparatus that came to my mind the moment I saw Ness's headline -- while selling boudin blanc for $14 a pound. While such a project might draw attention to certain sections of the community -- producers, chefs, growers -- and bring together others -- hungry food writers, people with money -- the vibe -- however delicious -- doesn't quite jive with the handle. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pop-Up General Store","datePublished":"2010-06-01T18:15:43.000Z","dateModified":"2010-06-01T18:15:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"13965 http://blogs.kqed.org/bayareabites/?p=13965","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/01/pop-up-general-store/","disqusTitle":"Pop-Up General Store","path":"/bayareabites/13965/pop-up-general-store","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/pop-up500.jpg\" alt=\"Pop-up General Store\" title=\"Pop-up General Store\" width=\"500\" height=\"438\" class=\"alignnone size-full wp-image-13971\">\u003c/p>\n\u003cp>When I think of general stores, I imagine rough-hewn outposts in dusty mining towns swirling out of sepia-hued cowboy flicks -- places where grumbling codgers hawk dry goods, tools, soap, guns, and clothes to a small population of frontier folk. I'm a scholar of spaghetti (and spaghetti westerns), not by any stretch an expert on expressions of culture and community in isolated towns on the American Western front during the latter portion of the 19th century. Still, I imagine that those stores were places where people went to get the things they could not grow, raise, or make for themselves. And they were dependent on them, not just because they ferried along much-needed goods from faraway places, but because they acted as centers of community activity. Residents of a small town might go to the general store to buy flour and end up seeing each other, sharing stories, and bonding. By my amateurish reckoning, it's a pretty good example of community coming together naturally, face-to-face, materializing in a place where needs are met, back when needs couldn't be met anonymously via online shopping or a trip to a big-box retailer.\u003c/p>\n\u003cp>This is what I was thinking when, last Thursday, I read a San Francisco Chronicle food section \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/05/27/DDNM1DJT5B.DTL&type=food&tsp=1/\">story\u003c/a> about a \u003ca href=\"http://popupgeneralstore.blogspot.com/\">\"general store\"\u003c/a> popping up, not in some grim mud-slicked alley of \u003ca href=\"http://en.wikipedia.org/wiki/Deadwood_(TV_series)\">Deadwood\u003c/a>, but in Oakland, California -- urban epicenter for community-conscious adventures in sustainable food and agriculture. Every few weeks, a revolving cast of Chez Panisse and Eccolo vets set up shop and sell sausages, heat-and-serve entrees, fresh pastas, frozen pizza dough, jams, breads, and ice creams -- high-end convenience foods to stock fridges and freezers for quick dinners and easy lunches. In the piece, Chronicle writer Carol Ness draws parallels between this pop-up and the larger trend of which it is emblematic:\u003c/p>\n\u003cblockquote>\u003cp>\"The store is part of the new phenomenon of temporary eateries, farm stands and even one \"underground market\" that spring up here and there around the Bay Area, sometimes regularly in the same location, sometimes not.\"\u003c/p>\u003c/blockquote>\n\u003cp>Simultaneously, however, Ness makes an effort to set this new enterprise apart:\u003c/p>\n\u003cblockquote>\u003cp>\". . .[S]o far the Pop-Up General Store is one of a kind because its wares carry an exceptional pedigree: They're made with pristine ingredients -- Becker Lane pork, Soul Food Farm eggs, Riverdog produce -- by a dozen or so Bay Area chefs, almost all of whom cook or have cooked at Chez Panisse.\"\u003c/p>\u003c/blockquote>\n\u003cp>That pedigree, of course, comes at a price the average Oakland resident can't pay. As portrayed, the general store suggests a movable mini-Ferry Building, a stroller-clogged social scene for self-described \"foodies\" swooning over chicken confit and bags of freezer-ready heritage pork gyoza, not a place to do serious shopping. That doesn't necessarily bother me. Elite eating (and shopping) is an articulation of values. I rarely buy shoes, and cheerfully wear the few I own until they fall apart and literally flap off my feet -- all because I'm cheap and don't see the point in having more than a few pairs at a time. I won't, however, buy steaks at Foods Co. By calling their enterprise a \"general store\" though, founders Christopher Lee and Samin Nosrit (well-known East Bay chefs I first encountered reading through Novella Carpenter's \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/\">Farm City\u003c/a>) are actively trying to evoke the sort of life-sustaining community-generating apparatus that came to my mind the moment I saw Ness's headline -- all while selling boudin blanc for $14 a pound. While such a project might draw attention to certain sections of the community -- producers, chefs, growers -- and bring together others -- hungry food writers, people with money -- the vibe -- however delicious -- doesn't quite jive with the handle. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When I traveled to Europe for the first time at age thirteen, I remembered what my French teacher had told me about shopping in Europe. The way she described it, there was a little store for everything you wanted. You went to a butcher for meat, a cheese shop for cheese, and a bakery for bread. Vegetables came from a produce store, wine from a wine shop. When my family cooked meals in the small Paris apartment we were renting for our week-long stay, we shopped in this manner, and while getting groceries took longer, I recall loving the process. The cheese-monger had a spotless white coat and an elegant way of severing off the tiny wedge you wanted from a big wax-covered wheel. While the fromagerie was cool, a wash of whites -- eggshell, cream, and snow -- the pâtisserie had a burnished, golden-brown sheen. It was warm and crowded, and I thought oddly of castles upon seeing the jutting spikes of baguettes and rows of pastries lining the windows like toasty battlements. Entering and then leaving these tiny, enveloping works became a weird kind of entertainment, one I cannot associate with shopping in the U.S., unless I'm squeezing through the aisles of Bi-Rite or visiting a farmers' market. Sometimes I wonder if the American culture of shopping -- going one place to get all things, whether it's Safeway or the Ferry Building -- is rooted what once was necessity for people settling at the edge of civilization. Given the choice, I would, naturally, prefer to one-stop-shop at a general store dishing up butternut squash ravioli than one pushing \u003ca href=\"http://en.wikipedia.org/wiki/Hardtack\">hardtack\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Pemmican\">pemmican\u003c/a>. That would be fun. Nonetheless, the practical ethos of a general store has more in common with gas stations and corner bodegas selling batteries, bottled water, condoms, and medicine (along with porno magazines, booze, and cigarettes) than a D.I.Y. congregation of food-lovers and growers. Despite sourcing products from all over the world, they reflect what the community needs and desires. If only it were \u003ca href=\"http://en.wikipedia.org/wiki/Boudin\">boudin\u003c/a> blanc.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13965/pop-up-general-store","authors":["5060"],"categories":["bayareabites_2638","bayareabites_95","bayareabites_1875"],"tags":["bayareabites_583","bayareabites_4150","bayareabites_4152","bayareabites_4153","bayareabites_14757","bayareabites_4151","bayareabites_4149"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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