Food for the Soul at the Mill Valley Film Festival
Celebrating Bay Area Women Chefs on International Women's Day
Alice Waters, Healthy Food Advocate, Receives Humanities Medal
Alice Waters Reflects on Friendship With Cecilia Chiang
Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters
Real Food, Real Movies: The Contest
Bay Area Companies Win Big at the 2014 Good Food Awards
Jamie Oliver's Edible Schoolyard Adventure
Berkeley School Cooking and Gardening Programs in Jeopardy
Sponsored
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He teaches Media Studies at the University of San Francisco and is exploring the connection between film and food. \u003ca href=\"http://emptypictures.net/\">Visit Mark Taylor's website\u003c/a> at emptypictures.net.","avatar":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["Administrator","contributor"]},{"site":"bayareabites","roles":["author"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Mark Taylor | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/marktaylor-2"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. 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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"nprfood":{"type":"authors","id":"5403","meta":{"index":"authors_1591205172","id":"5403","found":true},"name":"NPR Food","firstName":"NPR Food","lastName":null,"slug":"nprfood","email":"nprfood@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"","avatar":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twitter":"nprfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"NPR Food | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/nprfood"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"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_112501":{"type":"posts","id":"bayareabites_112501","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112501","score":null,"sort":[1475682790000]},"guestAuthors":[],"slug":"food-for-the-soul-at-the-mill-valley-film-festival","title":"Food for the Soul at the Mill Valley Film Festival","publishDate":1475682790,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\n\u003cp>https://vimeo.com/181401441\u003c/p>\n\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\n\u003cp>https://vimeo.com/174869482\u003c/p>\n\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations.","status":"publish","parent":0,"modified":1475857741,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1546},"headData":{"title":"Food for the Soul at the Mill Valley Film Festival | KQED","description":"In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112501 http://ww2.kqed.org/bayareabites/?p=112501","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/05/food-for-the-soul-at-the-mill-valley-film-festival/","disqusTitle":"Food for the Soul at the Mill Valley Film Festival","path":"/bayareabites/112501/food-for-the-soul-at-the-mill-valley-film-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \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>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeoLink","attributes":{"named":{"vimeoId":"181401441"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeoLink","attributes":{"named":{"vimeoId":"174869482"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\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>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112501/food-for-the-soul-at-the-mill-valley-film-festival","authors":["8"],"categories":["bayareabites_63","bayareabites_50","bayareabites_11028","bayareabites_3032","bayareabites_2090","bayareabites_15153","bayareabites_15155","bayareabites_10","bayareabites_1593"],"tags":["bayareabites_234","bayareabites_583","bayareabites_15636","bayareabites_15635","bayareabites_15633","bayareabites_15634"],"featImg":"bayareabites_112510","label":"bayareabites"},"bayareabites_107423":{"type":"posts","id":"bayareabites_107423","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107423","score":null,"sort":[1457471119000]},"guestAuthors":[],"slug":"celebrating-bay-area-women-chefs-on-international-womens-day","title":"Celebrating Bay Area Women Chefs on International Women's Day","publishDate":1457471119,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n","blocks":[],"excerpt":"A look at some of the Bay Area's most notable women chefs, in honor of International Women's Day. ","status":"publish","parent":0,"modified":1457562433,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1754},"headData":{"title":"Celebrating Bay Area Women Chefs on International Women's Day | KQED","description":"A look at some of the Bay Area's most notable women chefs, in honor of International Women's Day. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107423 http://ww2.kqed.org/bayareabites/?p=107423","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/08/celebrating-bay-area-women-chefs-on-international-womens-day/","disqusTitle":"Celebrating Bay Area Women Chefs on International Women's Day","source":"Chefs","sourceUrl":"https://ww2.kqed.org/bayareabites/category/chefs/","path":"/bayareabites/107423/celebrating-bay-area-women-chefs-on-international-womens-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \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>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107423/celebrating-bay-area-women-chefs-on-international-womens-day","authors":["5038"],"categories":["bayareabites_109","bayareabites_63","bayareabites_2090","bayareabites_1763","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_234","bayareabites_8316","bayareabites_12340","bayareabites_4003","bayareabites_10522","bayareabites_15334","bayareabites_8925","bayareabites_1251","bayareabites_15333"],"featImg":"bayareabites_107493","label":"source_bayareabites_107423"},"bayareabites_100406":{"type":"posts","id":"bayareabites_100406","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100406","score":null,"sort":[1442069793000]},"guestAuthors":[],"slug":"alice-waters-healthy-food-advocate-receives-humanities-medal","title":"Alice Waters, Healthy Food Advocate, Receives Humanities Medal","publishDate":1442069793,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150911_me_alice_waters_healthy_food_advocate_receives_humanities_medal.mp3\u003c/p>\n\u003cp>We had a visitor here at NPR on Thursday: Alice Waters, the famous chef and educator. She's best known for her restaurant \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, which helped to popularize local, seasonal ingredients.\u003c/p>\n\u003cp>When she came by, she looked a little different. Hanging from her neck was a bronze medal on a red ribbon — a \u003ca href=\"https://www.whitehouse.gov/the-press-office/2015/09/04/advisory-president-obama-award-2014-national-medal-arts-and-national\">National Humanities Medal\u003c/a>. President Obama had just given it to Waters.\u003c/p>\n\u003cp>We asked this advocate of sustainable eating what it meant to be recognized in that way. Here's what she told us:\u003c/p>\n\u003cblockquote>\n\u003cp>\"We talk about the humanities — all the beautiful things that are cultural experiences for us and lift our spirits. And yet, we've never really talked about food that way. Food has always been like fuel, and now it's considered to be something that really lifts our spirits. And when food and agriculture are put together and are in the rhythm of nature, it brings us back to the table where a cultural conversation can happen.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"President Obama awarded chef and author Alice Waters with the National Humanities Medal on Thursday. The advocate of sustainable eating explains what it means to have her work recognized this way.","status":"publish","parent":0,"modified":1442069793,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":191},"headData":{"title":"Alice Waters, Healthy Food Advocate, Receives Humanities Medal | KQED","description":"President Obama awarded chef and author Alice Waters with the National Humanities Medal on Thursday. The advocate of sustainable eating explains what it means to have her work recognized this way.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"100406 http://ww2.kqed.org/bayareabites/?p=100406","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/12/alice-waters-healthy-food-advocate-receives-humanities-medal/","disqusTitle":"Alice Waters, Healthy Food Advocate, Receives Humanities Medal","nprStoryId":"439381221","nprApiLink":"http://api.npr.org/query?id=439381221&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/09/11/439381221/alice-waters-healthy-food-advocate-receives-humanities-medal?ft=nprml&f=439381221","nprRetrievedStory":"1","nprPubDate":"Fri, 11 Sep 2015 18:49:00 -0400","nprStoryDate":"Fri, 11 Sep 2015 05:09:00 -0400","nprLastModifiedDate":"Fri, 11 Sep 2015 18:49:42 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150911_me_alice_waters_healthy_food_advocate_receives_humanities_medal.mp3?orgId=1&topicId=1053&d=81&p=3&story=439381221&t=progseg&e=439379083&seg=3&ft=nprml&f=439381221","nprAudioM3u":"http://api.npr.org/m3u/1439381222-46ffa9.m3u?orgId=1&topicId=1053&d=81&p=3&story=439381221&t=progseg&e=439379083&seg=3&ft=nprml&f=439381221","path":"/bayareabites/100406/alice-waters-healthy-food-advocate-receives-humanities-medal","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150911_me_alice_waters_healthy_food_advocate_receives_humanities_medal.mp3?orgId=1&topicId=1053&d=81&p=3&story=439381221&t=progseg&e=439379083&seg=3&ft=nprml&f=439381221","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150911_me_alice_waters_healthy_food_advocate_receives_humanities_medal.mp3\u003c/p>\n\u003cp>We had a visitor here at NPR on Thursday: Alice Waters, the famous chef and educator. She's best known for her restaurant \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, which helped to popularize local, seasonal ingredients.\u003c/p>\n\u003cp>When she came by, she looked a little different. Hanging from her neck was a bronze medal on a red ribbon — a \u003ca href=\"https://www.whitehouse.gov/the-press-office/2015/09/04/advisory-president-obama-award-2014-national-medal-arts-and-national\">National Humanities Medal\u003c/a>. President Obama had just given it to Waters.\u003c/p>\n\u003cp>We asked this advocate of sustainable eating what it meant to be recognized in that way. Here's what she told us:\u003c/p>\n\u003cblockquote>\n\u003cp>\"We talk about the humanities — all the beautiful things that are cultural experiences for us and lift our spirits. And yet, we've never really talked about food that way. Food has always been like fuel, and now it's considered to be something that really lifts our spirits. And when food and agriculture are put together and are in the rhythm of nature, it brings us back to the table where a cultural conversation can happen.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100406/alice-waters-healthy-food-advocate-receives-humanities-medal","authors":["5403"],"categories":["bayareabites_63","bayareabites_2090","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_234","bayareabites_11855"],"featImg":"bayareabites_100407","label":"bayareabites"},"bayareabites_95890":{"type":"posts","id":"bayareabites_95890","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95890","score":null,"sort":[1431102490000]},"guestAuthors":[],"slug":"alice-waters-reflects-on-friendship-with-cecilia-chiang","title":"Alice Waters Reflects on Friendship With Cecilia Chiang","publishDate":1431102490,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Alice Waters is well-known as the chef and proprietor of the Berkeley, California restaurant Chez Panisse. Waters is a pioneer in modern cuisine, bringing local, seasonal and sustainable ingredients to the plate, before “farm-to-table” was ever a catchphrase.\u003c/p>\n\u003cp>While many know Waters as a chef of French-influenced dishes, Waters has a history with Chinese food. Specifically, one of her longtime friends and mentors is Cecilia Chiang, 95, owner of the former Mandarin Restaurant, which first opened in San Francisco in 1961. Waters met Chiang shortly after opening her own restaurant, Chez Panisse, in 1971. The two have forged a friendship in the past four decades.\u003c/p>\n\u003cp>Waters is the author of 14 books and founder of The Edible Schoolyard Project, which advocates for healthy school lunches and a sustainable food curriculum in every public school. She is also vice president of Slow Food International.\u003c/p>\n\u003cp>Chiang and Waters are subjects in the new documentary by Wayne Wang, \"Soul of a Banquet,\" which \u003ca href=\"http://www.pbs.org/food/shows/soul-banquet/\" target=\"_blank\">premieres on PBS stations nationally this May\u003c/a>, presented by the Center for Asian American Media.\u003c/p>\n\u003cp>For the 40th anniversary of Chez Panisse, Chiang prepared a multi-course Chinese banquet in celebration of Waters and her restaurant, and to raise funds for The Edible Schoolyard Project. Wang filmed the banquet, which kickstarted the documentary about Chiang’s life.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Waters shares how she first met Chiang, reflections on their travels in China, and why she believes her daughter, Fanny, has a passion for Asian food today.\u003c/p>\n\u003cp>\u003cem>—Momo Chang\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you first meet Cecilia?\u003cbr>\n\u003c/strong>I met her right at the beginning of Chez Panisse. I’m not quite sure when it was, maybe the first three years of Chez Panisse. Our mutual friend, Marion Cunningham, asked me to go to a cooking class that was happening at the Mandarin. So I went there for lunch and I was incredibly impressed and really admired Cecilia as a restaurateur, or I should say, a restauratrice. And we became friends from that point. Very much the three of us -- Marion, Cecilia and myself -- we spent a lot of time together, going out to restaurants, eating at the Mandarin, and ultimately, traveling together.\u003c/p>\n\u003cp>\u003cstrong>What was the cooking class like?\u003cbr>\n\u003c/strong>We were in the kitchen. Her chef was cooking, and they were making tea-smoked duck. I just had never had duck like that in my life. I was just so knocked out with his doing it, how they were being smoked. It was revelatory to me to watch him cooking with the wok and using all the vegetables that I didn’t know about. It was very impressive. It was a demonstration kind of cooking. I didn’t really take a class -- I was there looking in on the class.\u003c/p>\n\u003cp>\u003cstrong>So Cecilia was a restaurant owner at the same time as you were. What did it mean to you that she started her restaurant in 1961, and in Japan before then? Did that have any impact on you as a woman chef?\u003cbr>\n\u003c/strong>Oh, absolutely. She just took me under her wing, in a way. She taught me everything she knew about taking care of a dining room and what it was to make up a menu. I think that was the part that was particularly impressive to me. Because I was doing single menus at Chez Panisse. She would think about a menu in ways that I’d never imagined before. It was always about what was exactly in season; always ending with fish; and she was always thinking about the textures. I was seated at her side at many banquets so she would be putting things on my plate and showing me how to eat them in sequence. She knew she was passing something on to me, and I was very eager to have it happen.\u003c/p>\n\u003cp>\u003cstrong>You, Marion and Cecilia traveled together in Europe and Asia. Can you talk about what that was like?\u003cbr>\n\u003c/strong>It was positively eye-opening to go to China in 1983. We stayed at a guesthouse where Nixon had stayed in China. We were supposedly there for a gastronomic and culinary visit. I realized later that Cecilia was really there to see her family. And she used the idea of this culinary adventure to have access to very special places and for us to have dinner. We ate a lunch at the Summer Palace while we were there. Many times, when we were traveling around, people would stop and listen to Cecilia speaking Mandarin and be very impressed by her and thinking that she was a part of the ruling class of China and following her around.\u003c/p>\n\u003cp>She took us on lots of adventures. One of them was when we went to Hangzhou. There weren’t any restaurants but she saw somebody was getting married at a place she used to like. And she said, “Well, let’s go say hello to these people,” and they invited us to have lunch with them. We had this amazing sweet and sour fish with water chestnuts. Cecilia is always ready to eat and drink and walk and talk and meet. She’s a great traveling companion.\u003c/p>\n\u003cp>I was pregnant during that trip. It’s quite amazing that now my daughter has an absolute passion for Asian food. We had gone to Japan before and then to China. Sometimes I wonder if it had to do with that time I spent there.\u003c/p>\n\u003cp>\u003cstrong>She was exposed to it in your belly.\u003cbr>\n\u003c/strong>Yes. It was quite something.\u003c/p>\n\u003cp>\u003cstrong>That’s fascinating. About \"Soul of a Banquet\" -- what do you think of the film?\u003cbr>\n\u003c/strong>I think it’s so important that her life is recorded because she has influenced and educated a whole generation about Chinese food.\u003c/p>\n\u003cp>\u003cstrong>Could you talk a little bit about what your friendship with her has meant to you throughout the years?\u003cbr>\n\u003c/strong>Oh, it’s precious to me. I’m just writing a memoir about the people that have influenced my life, the women who have influenced my life, and she’s one of the 10 people who’ve had great influence on me.\u003c/p>\n\u003cp>She has a beautiful rhythm to her life. It’s about how you stay vital as you grow older, and what keeps you young. Certainly, her relationship with restaurants, her excitement about tasting things that are new. She is as passionate as she was when I first met her.\u003c/p>\n\u003cp>\u003cem>This is an edited version of the interview.\u003c/em>\u003c/p>\n\u003cp>https://youtu.be/f3fY6sCQQvc\u003c/p>\n\u003cp>\u003ca href=\"http://www.pbs.org/food/shows/soul-banquet/\" target=\"_blank\">Watch \"Soul of a Banquet\" on PBS. Check local listings.\u003c/a>\u003c/p>\n\u003cp>More:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://caamedia.org/blog/2015/04/30/meet-soul-of-a-banquets-cecilia-chiang/\" target=\"_blank\">Meet \"Soul of a Banquet‘s\" Cecilia Chiang\u003c/a>\u003c/li>\n\u003cli>Cecilia Chiang shares her recipes for \u003ca href=\"http://www.pbs.org/food/recipes/lions-head/\" target=\"_blank\">Lion’s Head\u003c/a>, \u003ca href=\"http://www.pbs.org/food/recipes/bon-bon-chicken/\" target=\"_blank\">Bon Bon Chicken\u003c/a>, \u003ca href=\"http://www.pbs.org/food/recipes/mapo-dofu/\" target=\"_blank\">Mapo Dofu\u003c/a> and \u003ca href=\"http://www.pbs.org/food/recipes/zha-ziang-mian/\" target=\"_blank\">Zha Ziang Mian\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://caamedia.org/blog/2015/04/21/soul-of-a-banquet-director-wayne-wang/\" target=\"_blank\">Q&A with \"Soul of a Banquet\" Director Wayne Wang\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Momo Chang is the content manager at the \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1431102490,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1163},"headData":{"title":"Alice Waters Reflects on Friendship With Cecilia Chiang | KQED","description":"Alice Waters is well-known as the chef and proprietor of the Berkeley, California restaurant Chez Panisse. Waters is a pioneer in modern cuisine, bringing local, seasonal and sustainable ingredients to the plate, before “farm-to-table” was ever a catchphrase. While many know Waters as a chef of French-influenced dishes, Waters has a history with Chinese food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"95890 http://ww2.kqed.org/bayareabites/?p=95890","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/08/alice-waters-reflects-on-friendship-with-cecilia-chiang/","disqusTitle":"Alice Waters Reflects on Friendship With Cecilia Chiang","nprByline":"Momo Chang, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/caamedia/\">CAAM","path":"/bayareabites/95890/alice-waters-reflects-on-friendship-with-cecilia-chiang","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Alice Waters is well-known as the chef and proprietor of the Berkeley, California restaurant Chez Panisse. Waters is a pioneer in modern cuisine, bringing local, seasonal and sustainable ingredients to the plate, before “farm-to-table” was ever a catchphrase.\u003c/p>\n\u003cp>While many know Waters as a chef of French-influenced dishes, Waters has a history with Chinese food. Specifically, one of her longtime friends and mentors is Cecilia Chiang, 95, owner of the former Mandarin Restaurant, which first opened in San Francisco in 1961. Waters met Chiang shortly after opening her own restaurant, Chez Panisse, in 1971. The two have forged a friendship in the past four decades.\u003c/p>\n\u003cp>Waters is the author of 14 books and founder of The Edible Schoolyard Project, which advocates for healthy school lunches and a sustainable food curriculum in every public school. She is also vice president of Slow Food International.\u003c/p>\n\u003cp>Chiang and Waters are subjects in the new documentary by Wayne Wang, \"Soul of a Banquet,\" which \u003ca href=\"http://www.pbs.org/food/shows/soul-banquet/\" target=\"_blank\">premieres on PBS stations nationally this May\u003c/a>, presented by the Center for Asian American Media.\u003c/p>\n\u003cp>For the 40th anniversary of Chez Panisse, Chiang prepared a multi-course Chinese banquet in celebration of Waters and her restaurant, and to raise funds for The Edible Schoolyard Project. Wang filmed the banquet, which kickstarted the documentary about Chiang’s life.\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>Waters shares how she first met Chiang, reflections on their travels in China, and why she believes her daughter, Fanny, has a passion for Asian food today.\u003c/p>\n\u003cp>\u003cem>—Momo Chang\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you first meet Cecilia?\u003cbr>\n\u003c/strong>I met her right at the beginning of Chez Panisse. I’m not quite sure when it was, maybe the first three years of Chez Panisse. Our mutual friend, Marion Cunningham, asked me to go to a cooking class that was happening at the Mandarin. So I went there for lunch and I was incredibly impressed and really admired Cecilia as a restaurateur, or I should say, a restauratrice. And we became friends from that point. Very much the three of us -- Marion, Cecilia and myself -- we spent a lot of time together, going out to restaurants, eating at the Mandarin, and ultimately, traveling together.\u003c/p>\n\u003cp>\u003cstrong>What was the cooking class like?\u003cbr>\n\u003c/strong>We were in the kitchen. Her chef was cooking, and they were making tea-smoked duck. I just had never had duck like that in my life. I was just so knocked out with his doing it, how they were being smoked. It was revelatory to me to watch him cooking with the wok and using all the vegetables that I didn’t know about. It was very impressive. It was a demonstration kind of cooking. I didn’t really take a class -- I was there looking in on the class.\u003c/p>\n\u003cp>\u003cstrong>So Cecilia was a restaurant owner at the same time as you were. What did it mean to you that she started her restaurant in 1961, and in Japan before then? Did that have any impact on you as a woman chef?\u003cbr>\n\u003c/strong>Oh, absolutely. She just took me under her wing, in a way. She taught me everything she knew about taking care of a dining room and what it was to make up a menu. I think that was the part that was particularly impressive to me. Because I was doing single menus at Chez Panisse. She would think about a menu in ways that I’d never imagined before. It was always about what was exactly in season; always ending with fish; and she was always thinking about the textures. I was seated at her side at many banquets so she would be putting things on my plate and showing me how to eat them in sequence. She knew she was passing something on to me, and I was very eager to have it happen.\u003c/p>\n\u003cp>\u003cstrong>You, Marion and Cecilia traveled together in Europe and Asia. Can you talk about what that was like?\u003cbr>\n\u003c/strong>It was positively eye-opening to go to China in 1983. We stayed at a guesthouse where Nixon had stayed in China. We were supposedly there for a gastronomic and culinary visit. I realized later that Cecilia was really there to see her family. And she used the idea of this culinary adventure to have access to very special places and for us to have dinner. We ate a lunch at the Summer Palace while we were there. Many times, when we were traveling around, people would stop and listen to Cecilia speaking Mandarin and be very impressed by her and thinking that she was a part of the ruling class of China and following her around.\u003c/p>\n\u003cp>She took us on lots of adventures. One of them was when we went to Hangzhou. There weren’t any restaurants but she saw somebody was getting married at a place she used to like. And she said, “Well, let’s go say hello to these people,” and they invited us to have lunch with them. We had this amazing sweet and sour fish with water chestnuts. Cecilia is always ready to eat and drink and walk and talk and meet. She’s a great traveling companion.\u003c/p>\n\u003cp>I was pregnant during that trip. It’s quite amazing that now my daughter has an absolute passion for Asian food. We had gone to Japan before and then to China. Sometimes I wonder if it had to do with that time I spent there.\u003c/p>\n\u003cp>\u003cstrong>She was exposed to it in your belly.\u003cbr>\n\u003c/strong>Yes. It was quite something.\u003c/p>\n\u003cp>\u003cstrong>That’s fascinating. About \"Soul of a Banquet\" -- what do you think of the film?\u003cbr>\n\u003c/strong>I think it’s so important that her life is recorded because she has influenced and educated a whole generation about Chinese food.\u003c/p>\n\u003cp>\u003cstrong>Could you talk a little bit about what your friendship with her has meant to you throughout the years?\u003cbr>\n\u003c/strong>Oh, it’s precious to me. I’m just writing a memoir about the people that have influenced my life, the women who have influenced my life, and she’s one of the 10 people who’ve had great influence on me.\u003c/p>\n\u003cp>She has a beautiful rhythm to her life. It’s about how you stay vital as you grow older, and what keeps you young. Certainly, her relationship with restaurants, her excitement about tasting things that are new. She is as passionate as she was when I first met her.\u003c/p>\n\u003cp>\u003cem>This is an edited version of the interview.\u003c/em>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/f3fY6sCQQvc'\n title='//www.youtube.com/embed/f3fY6sCQQvc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ca href=\"http://www.pbs.org/food/shows/soul-banquet/\" target=\"_blank\">Watch \"Soul of a Banquet\" on PBS. Check local listings.\u003c/a>\u003c/p>\n\u003cp>More:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://caamedia.org/blog/2015/04/30/meet-soul-of-a-banquets-cecilia-chiang/\" target=\"_blank\">Meet \"Soul of a Banquet‘s\" Cecilia Chiang\u003c/a>\u003c/li>\n\u003cli>Cecilia Chiang shares her recipes for \u003ca href=\"http://www.pbs.org/food/recipes/lions-head/\" target=\"_blank\">Lion’s Head\u003c/a>, \u003ca href=\"http://www.pbs.org/food/recipes/bon-bon-chicken/\" target=\"_blank\">Bon Bon Chicken\u003c/a>, \u003ca href=\"http://www.pbs.org/food/recipes/mapo-dofu/\" target=\"_blank\">Mapo Dofu\u003c/a> and \u003ca href=\"http://www.pbs.org/food/recipes/zha-ziang-mian/\" target=\"_blank\">Zha Ziang Mian\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://caamedia.org/blog/2015/04/21/soul-of-a-banquet-director-wayne-wang/\" target=\"_blank\">Q&A with \"Soul of a Banquet\" Director Wayne Wang\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Momo Chang is the content manager at the \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95890/alice-waters-reflects-on-friendship-with-cecilia-chiang","authors":["byline_bayareabites_95890"],"categories":["bayareabites_109","bayareabites_1807"],"tags":["bayareabites_234","bayareabites_9580","bayareabites_583","bayareabites_9350","bayareabites_14429"],"featImg":"bayareabites_95894","label":"bayareabites"},"bayareabites_84260":{"type":"posts","id":"bayareabites_84260","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84260","score":null,"sort":[1404247381000]},"guestAuthors":[],"slug":"watch-uc-president-napolitano-announce-new-food-initiative-at-edible-schoolyard-with-alice-waters","title":"Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters","publishDate":1404247381,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\">\u003cimg class=\"size-full wp-image-84333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\" alt=\"UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: Wendy Goodfriend\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Think globally, act locally\" is a food movement mantra that's getting reimagined courtesy of the University of California.\u003c/p>\n\u003cp>This morning \u003ca href=\"http://www.ucop.edu/president/\">UC president Janet Napolitano\u003c/a> announced a new \u003ca href=\"http://www.ucop.edu/initiatives/global-food-initiative.html\">Global Food Initiative\u003c/a> intended to coalesce resources across the UC system to address universal challenges related to food. Think food security, sustainability, hunger, malnutrition, and obesity for starters. The effort will extend throughout the university's research, outreach, operations, curriculum, and policy arms.\u003c/p>\n\u003cp>Napolitano chose to announce the new initiative first in Berkeley, with stops later today in Sacramento and Los Angeles. Napolitano described the new initiative as an \"audacious\" plan that would harness the university's \"laser focus\" around a pressing problem on the local, state, national and worldwide stage: feeding a hungry planet well.\u003c/p>\n\u003cfigure id=\"attachment_84350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\">\u003cimg class=\"size-full wp-image-84350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\" alt=\"The Edible Schoolyard is at Martin Luther King, Jr. Middle School in Berkeley. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Edible Schoolyard is an academic, curriculum-oriented program at Martin Luther King, Jr. Middle School in Berkeley. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The announcement took place not, as one might expect, on the Cal campus. Instead, today's press event was held at the \u003ca href=\"http://edibleschoolyard.org/node/356\">Edible Schoolyard at Martin Luther King, Jr. Middle School\u003c/a>, home to \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>' well-known cooking and gardening program, under the \u003ca href=\"https://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a> umbrella. Napolitano noted that she chose the venue to signal her intention to partner with key players in the food and agriculture community beyond the campus environment.\u003c/p>\n\u003cp>Waters introduced Napolitano, saying \"I'm putting all my eggs in her basket,\" as she ceremoniously handed the UC president a basket of fresh eggs from the garden's chicken coop.\u003c/p>\n\u003cfigure id=\"attachment_84335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\">\u003cimg class=\"size-full wp-image-84335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\" alt=\"Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: Wendy Goodfriend\" width=\"1000\" height=\"557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Waters' love affair with the perfect peach has been well documented. Given that, and the season, it wasn't surprising to see the first of \u003ca href=\"http://www.masumoto.com/\">Mas Masumoto\u003c/a>'s legendary stone fruit also on display today, a nod to Waters' continuing efforts to champion small-scale, sustainable farmers, who may well have a larger role as campus suppliers in light of today's announcement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A UC alum who fondly recalls her idealistic 1960s student days, Waters has in recent years stepped up her involvement with her alma mater. In 2011, in conjunction with the 40th anniversary of her \u003ca href=\"http://www.chezpanisse.com/about/chez-panisse/\">Chez Panisse Restaurant and Cafe,\u003c/a> she launched\u003ca href=\"http://edibleschoolyard.org/node/11980\"> Edible Education 101\u003c/a>, a for-credit lecture series at UC Berkeley for undergraduate students that has also welcomed the public.\u003c/p>\n\u003cp>The most recent semester, co-taught by \u003ca href=\"https://journalism.berkeley.edu/faculty/pollan/\">Cal journalism professor Michael Pollan\u003c/a> and \u003ca href=\"http://rajpatel.org/meet-raj/\">author slash activist slash academic Raj Patel,\u003c/a> addressed many of the food issues of our times. A slew of high-profile food movement academics, activists, and authors have lectured on such topics as fair wages and working conditions for farm workers, the health dangers of the industrial food supply, and the damage caused to human, animal, and environmental health by factory farmed meat.\u003c/p>\n\u003cp>Waters, who told BAB she's been tasked by Napolitano to head up the Global Food Initiative's subcomittee on procurement, foreshadowed today's announcement back in March \u003ca href=\"http://modernfarmer.com/2014/03/university-california-plans-major-foodag-initiative/\">during an Edible Education lecture\u003c/a>.\u003c/p>\n\u003cp>Waters told that audience that she hosted a meeting with Napolitano and campus chancellors at Chez Panisse in January this year. Presumably over a local, organic, and sustainable meal, the university academics and the good food advocate started tackling tough questions like: How do we sustainably and nutritiously feed a world whose population is expected to reach eight billion by 2025? The seeds of the Global Food Initiative grew from that gathering.\u003c/p>\n\u003cp>The ambitious initiative, with only broad stroke details available for now, is intended to develop best practices systemwide, expand experiential learning through demonstration gardens, leverage food purchasing power with an eye to sustainable farming practices, and integrate more food-related studies into student curriculum.\u003c/p>\n\u003cp>UC is well placed to kick off such a program, said Napolitano, due to its position as a world-class public research university, its land-grant university status and agricultural expertise, and its leadership capabilities and community outreach around food matters.\u003c/p>\n\u003cp>That's the big picture plan. And, of course, UC is already a powerhouse globally on sustainability, food, and farming. It has been an innovator in terms of agriculture issues related to soil, water, strawberries, citrus and rice, to name just a few areas of groundbreaking research and development.\u003c/p>\n\u003cp>On the local level, UC has been on the cutting edge of food movement innovation for some time.\u003c/p>\n\u003cp>UCB created the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>, a multidisciplinary coalition including the College of Natural Resources, the Goldman School of Public Policy, the Graduate School of Journalism and the School of Public Health. That institute is engaged in research around pest control, conservation, and food safety on Central Coast farms. Researchers at the Lawrence Berkeley National Lab developed a\u003ca href=\"http://cookstoves.lbl.gov/index.php\"> cookstove system\u003c/a> for displaced persons in Darfur dealing with food insecurity.\u003c/p>\n\u003cfigure id=\"attachment_84347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\">\u003cimg class=\"size-full wp-image-84347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\" alt=\"Salad bars feature organic produce at Cal Dining sites. Photo courtesy of Cal Dining.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad bars feature organic produce at Cal Dining sites. Photo: Courtesy Cal Dining.\u003c/figcaption>\u003c/figure>\n\u003cp>Then there's the food consumed on campus. Cal was recently named\u003ca href=\"http://www.besthospitalitydegrees.com/25-universities-with-the-healthiest-and-freshest-food/\"> among the top 25 universities in terms of doling out nutritious, green grub\u003c/a> (UCLA and Davis also made the cut).\u003c/p>\n\u003cp>Cal Dining halls boast a wealth of sustainable practices and policies that one might expect would warm Waters' heart. Consider 100% organic salad bars, sustainable seafood, and organic milk, eggs and tofu. According to \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a> executive director Shawn LaPean, his is the only campus program in the country buying organic eggs. While 75% of the entrees are vegetarian on campus, hamburgers are made with sustainably-raised Niman Ranch beef and chickens comes from Pitman Family Farms, purveyors of Mary's free-range, pasture-raised chickens. An estimated 33% of campus food is locally sourced.\u003c/p>\n\u003cp>Cal also has green-certified dining buildings, a reuse to-go box program, and is working towards a zero waste system by 2020. It has partnered with programs such as \u003ca href=\"http://feedingforward.com/\">Feeding Forward\u003c/a>, co-founded by another UC alum, \u003ca href=\"http://edibleeastbay.com/online-magazine/spring-2014/feeding-forward/\">designed to eliminate waste and feed the hungry\u003c/a>.\u003c/p>\n\u003cp>What more could it do? LaPean would like to see campus cooking infrastructure improved and updated so the university could produce more foods on site rather than purchasing from manufacturers. Take the humble chicken strip, which Cal currently buys off campus. With improved food production facilities such items could easily be made on campus, as they are at UCLA's state-of-the-art food production facilities. Of course, such projects require significant capital.\u003c/p>\n\u003cp>Feeding students is a high volume undertaking. Cal serves over 30,000 daily during the academic year, about five million meals annually. \"We find a way to do these initiatives in-house and within our usual budget,\" according to LaPean, who has run the service for 11 years.\"We just keep trying to find better foods at more cost effective pricing.\"\u003c/p>\n\u003cp>LaPean was not at today's news conference and in an email noted he had missed the first few meetings regarding the initiative due to schedule conflicts. \"The UC system already has a sustainability policy that covers procurement,\" he wrote, \"and this new one will simply take UC food services to the next level.\"\u003c/p>\n\u003cp>For her part, Waters said the current Cal Dining experience \"is a long way\" from what she imagines campus dining could look like. \"We have to be the change we want to make. It won't be a high-end restaurant like Chez Panisse but an affordable restaurant on campus that could be a model\" for other campuses.\u003c/p>\n\u003cp>Waters also hopes to find ways for universities and K-12 programs to work together to source quality food for students. Napolitano, she said, understands the importance of nourishing future university students from an early age.\u003c/p>\n\u003cp>Where's the money coming from for these ambitious undertakings? Waters said that discussions are underway with wealthy potential funding partners from the tech world--she named both Google and Apple--to secure seed money for such an effort. Napolitano pointed to potential financial backing for research from the federal Department of Agriculture via the Farm Bill.\u003c/p>\n\u003cp>This afternoon plans call for Napolitano to conclude her series of events at the student-run garden on the UCLA campus, home to the \u003ca href=\"http://healthy.ucla.edu/\">Healthy Campus Initiative\u003c/a>, which was supported by private philanthropy.\u003c/p>\n\u003cp>For now, the only concrete discussion of funding revolved around the announcement by Napolitano of three $2,500 President's Global Food Initiative Student Fellowships to be awarded on each campus to undergraduate or graduate students working on research projects related to this field of study.\u003c/p>\n\u003cp>But given the scale of the undertaking outlined here, further news on both the programmatic and fundraising front are likely to emerge soon.\u003c/p>\n\u003cp>\u003cstrong>Watch the entire announcement:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=66zuaQNYFxM]\u003cbr>\n\u003cem>Video by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to an interview with UC President Janet Napolitano about the UC Global Food Initiative\u003cbr>\n\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201407010850/c?__utma=111150238.574258823.1374272039.1402701116.1404242083.171&__utmb=111150238.37.8.1404247733124&__utmc=111150238&__utmx=-&__utmz=111150238.1402701116.170.41.utmcsr=google%7Cutmccn=%28organic%29%7Cutmcmd=organic%7Cutmctr=%28not%20provided%29&__utmv=-&__utmk=75698261\">The California Report.\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcr/2014/07/2014-07-01c-tcr.mp3\"] \u003c/p>\n\n","blocks":[],"excerpt":"At the Edible Schoolyard in Berkeley, UC President Janet Napolitano announces a new Global Food Initiative to address hunger, nutrition, and obesity. Sarah Henry reports. ","status":"publish","parent":0,"modified":1530684371,"stats":{"hasAudio":true,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1503},"headData":{"title":"Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters | KQED","description":"At the Edible Schoolyard in Berkeley, UC President Janet Napolitano announces a new Global Food Initiative to address hunger, nutrition, and obesity. Sarah Henry reports. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"84260 http://blogs.kqed.org/bayareabites/?p=84260","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/01/watch-uc-president-napolitano-announce-new-food-initiative-at-edible-schoolyard-with-alice-waters/","disqusTitle":"Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters","nprByline":"\u003ca href=\"https://www.kqed.org/author/sarahhenry\">Sarah Henry\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)","path":"/bayareabites/84260/watch-uc-president-napolitano-announce-new-food-initiative-at-edible-schoolyard-with-alice-waters","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\">\u003cimg class=\"size-full wp-image-84333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\" alt=\"UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: Wendy Goodfriend\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Think globally, act locally\" is a food movement mantra that's getting reimagined courtesy of the University of California.\u003c/p>\n\u003cp>This morning \u003ca href=\"http://www.ucop.edu/president/\">UC president Janet Napolitano\u003c/a> announced a new \u003ca href=\"http://www.ucop.edu/initiatives/global-food-initiative.html\">Global Food Initiative\u003c/a> intended to coalesce resources across the UC system to address universal challenges related to food. Think food security, sustainability, hunger, malnutrition, and obesity for starters. The effort will extend throughout the university's research, outreach, operations, curriculum, and policy arms.\u003c/p>\n\u003cp>Napolitano chose to announce the new initiative first in Berkeley, with stops later today in Sacramento and Los Angeles. Napolitano described the new initiative as an \"audacious\" plan that would harness the university's \"laser focus\" around a pressing problem on the local, state, national and worldwide stage: feeding a hungry planet well.\u003c/p>\n\u003cfigure id=\"attachment_84350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\">\u003cimg class=\"size-full wp-image-84350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\" alt=\"The Edible Schoolyard is at Martin Luther King, Jr. Middle School in Berkeley. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Edible Schoolyard is an academic, curriculum-oriented program at Martin Luther King, Jr. Middle School in Berkeley. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The announcement took place not, as one might expect, on the Cal campus. Instead, today's press event was held at the \u003ca href=\"http://edibleschoolyard.org/node/356\">Edible Schoolyard at Martin Luther King, Jr. Middle School\u003c/a>, home to \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>' well-known cooking and gardening program, under the \u003ca href=\"https://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a> umbrella. Napolitano noted that she chose the venue to signal her intention to partner with key players in the food and agriculture community beyond the campus environment.\u003c/p>\n\u003cp>Waters introduced Napolitano, saying \"I'm putting all my eggs in her basket,\" as she ceremoniously handed the UC president a basket of fresh eggs from the garden's chicken coop.\u003c/p>\n\u003cfigure id=\"attachment_84335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\">\u003cimg class=\"size-full wp-image-84335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\" alt=\"Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: Wendy Goodfriend\" width=\"1000\" height=\"557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Waters' love affair with the perfect peach has been well documented. Given that, and the season, it wasn't surprising to see the first of \u003ca href=\"http://www.masumoto.com/\">Mas Masumoto\u003c/a>'s legendary stone fruit also on display today, a nod to Waters' continuing efforts to champion small-scale, sustainable farmers, who may well have a larger role as campus suppliers in light of today's announcement.\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>A UC alum who fondly recalls her idealistic 1960s student days, Waters has in recent years stepped up her involvement with her alma mater. In 2011, in conjunction with the 40th anniversary of her \u003ca href=\"http://www.chezpanisse.com/about/chez-panisse/\">Chez Panisse Restaurant and Cafe,\u003c/a> she launched\u003ca href=\"http://edibleschoolyard.org/node/11980\"> Edible Education 101\u003c/a>, a for-credit lecture series at UC Berkeley for undergraduate students that has also welcomed the public.\u003c/p>\n\u003cp>The most recent semester, co-taught by \u003ca href=\"https://journalism.berkeley.edu/faculty/pollan/\">Cal journalism professor Michael Pollan\u003c/a> and \u003ca href=\"http://rajpatel.org/meet-raj/\">author slash activist slash academic Raj Patel,\u003c/a> addressed many of the food issues of our times. A slew of high-profile food movement academics, activists, and authors have lectured on such topics as fair wages and working conditions for farm workers, the health dangers of the industrial food supply, and the damage caused to human, animal, and environmental health by factory farmed meat.\u003c/p>\n\u003cp>Waters, who told BAB she's been tasked by Napolitano to head up the Global Food Initiative's subcomittee on procurement, foreshadowed today's announcement back in March \u003ca href=\"http://modernfarmer.com/2014/03/university-california-plans-major-foodag-initiative/\">during an Edible Education lecture\u003c/a>.\u003c/p>\n\u003cp>Waters told that audience that she hosted a meeting with Napolitano and campus chancellors at Chez Panisse in January this year. Presumably over a local, organic, and sustainable meal, the university academics and the good food advocate started tackling tough questions like: How do we sustainably and nutritiously feed a world whose population is expected to reach eight billion by 2025? The seeds of the Global Food Initiative grew from that gathering.\u003c/p>\n\u003cp>The ambitious initiative, with only broad stroke details available for now, is intended to develop best practices systemwide, expand experiential learning through demonstration gardens, leverage food purchasing power with an eye to sustainable farming practices, and integrate more food-related studies into student curriculum.\u003c/p>\n\u003cp>UC is well placed to kick off such a program, said Napolitano, due to its position as a world-class public research university, its land-grant university status and agricultural expertise, and its leadership capabilities and community outreach around food matters.\u003c/p>\n\u003cp>That's the big picture plan. And, of course, UC is already a powerhouse globally on sustainability, food, and farming. It has been an innovator in terms of agriculture issues related to soil, water, strawberries, citrus and rice, to name just a few areas of groundbreaking research and development.\u003c/p>\n\u003cp>On the local level, UC has been on the cutting edge of food movement innovation for some time.\u003c/p>\n\u003cp>UCB created the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>, a multidisciplinary coalition including the College of Natural Resources, the Goldman School of Public Policy, the Graduate School of Journalism and the School of Public Health. That institute is engaged in research around pest control, conservation, and food safety on Central Coast farms. Researchers at the Lawrence Berkeley National Lab developed a\u003ca href=\"http://cookstoves.lbl.gov/index.php\"> cookstove system\u003c/a> for displaced persons in Darfur dealing with food insecurity.\u003c/p>\n\u003cfigure id=\"attachment_84347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\">\u003cimg class=\"size-full wp-image-84347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\" alt=\"Salad bars feature organic produce at Cal Dining sites. Photo courtesy of Cal Dining.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad bars feature organic produce at Cal Dining sites. Photo: Courtesy Cal Dining.\u003c/figcaption>\u003c/figure>\n\u003cp>Then there's the food consumed on campus. Cal was recently named\u003ca href=\"http://www.besthospitalitydegrees.com/25-universities-with-the-healthiest-and-freshest-food/\"> among the top 25 universities in terms of doling out nutritious, green grub\u003c/a> (UCLA and Davis also made the cut).\u003c/p>\n\u003cp>Cal Dining halls boast a wealth of sustainable practices and policies that one might expect would warm Waters' heart. Consider 100% organic salad bars, sustainable seafood, and organic milk, eggs and tofu. According to \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a> executive director Shawn LaPean, his is the only campus program in the country buying organic eggs. While 75% of the entrees are vegetarian on campus, hamburgers are made with sustainably-raised Niman Ranch beef and chickens comes from Pitman Family Farms, purveyors of Mary's free-range, pasture-raised chickens. An estimated 33% of campus food is locally sourced.\u003c/p>\n\u003cp>Cal also has green-certified dining buildings, a reuse to-go box program, and is working towards a zero waste system by 2020. It has partnered with programs such as \u003ca href=\"http://feedingforward.com/\">Feeding Forward\u003c/a>, co-founded by another UC alum, \u003ca href=\"http://edibleeastbay.com/online-magazine/spring-2014/feeding-forward/\">designed to eliminate waste and feed the hungry\u003c/a>.\u003c/p>\n\u003cp>What more could it do? LaPean would like to see campus cooking infrastructure improved and updated so the university could produce more foods on site rather than purchasing from manufacturers. Take the humble chicken strip, which Cal currently buys off campus. With improved food production facilities such items could easily be made on campus, as they are at UCLA's state-of-the-art food production facilities. Of course, such projects require significant capital.\u003c/p>\n\u003cp>Feeding students is a high volume undertaking. Cal serves over 30,000 daily during the academic year, about five million meals annually. \"We find a way to do these initiatives in-house and within our usual budget,\" according to LaPean, who has run the service for 11 years.\"We just keep trying to find better foods at more cost effective pricing.\"\u003c/p>\n\u003cp>LaPean was not at today's news conference and in an email noted he had missed the first few meetings regarding the initiative due to schedule conflicts. \"The UC system already has a sustainability policy that covers procurement,\" he wrote, \"and this new one will simply take UC food services to the next level.\"\u003c/p>\n\u003cp>For her part, Waters said the current Cal Dining experience \"is a long way\" from what she imagines campus dining could look like. \"We have to be the change we want to make. It won't be a high-end restaurant like Chez Panisse but an affordable restaurant on campus that could be a model\" for other campuses.\u003c/p>\n\u003cp>Waters also hopes to find ways for universities and K-12 programs to work together to source quality food for students. Napolitano, she said, understands the importance of nourishing future university students from an early age.\u003c/p>\n\u003cp>Where's the money coming from for these ambitious undertakings? Waters said that discussions are underway with wealthy potential funding partners from the tech world--she named both Google and Apple--to secure seed money for such an effort. Napolitano pointed to potential financial backing for research from the federal Department of Agriculture via the Farm Bill.\u003c/p>\n\u003cp>This afternoon plans call for Napolitano to conclude her series of events at the student-run garden on the UCLA campus, home to the \u003ca href=\"http://healthy.ucla.edu/\">Healthy Campus Initiative\u003c/a>, which was supported by private philanthropy.\u003c/p>\n\u003cp>For now, the only concrete discussion of funding revolved around the announcement by Napolitano of three $2,500 President's Global Food Initiative Student Fellowships to be awarded on each campus to undergraduate or graduate students working on research projects related to this field of study.\u003c/p>\n\u003cp>But given the scale of the undertaking outlined here, further news on both the programmatic and fundraising front are likely to emerge soon.\u003c/p>\n\u003cp>\u003cstrong>Watch the entire announcement:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/66zuaQNYFxM'\n title='//www.youtube.com/embed/66zuaQNYFxM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cem>Video by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to an interview with UC President Janet Napolitano about the UC Global Food Initiative\u003cbr>\n\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201407010850/c?__utma=111150238.574258823.1374272039.1402701116.1404242083.171&__utmb=111150238.37.8.1404247733124&__utmc=111150238&__utmx=-&__utmz=111150238.1402701116.170.41.utmcsr=google%7Cutmccn=%28organic%29%7Cutmcmd=organic%7Cutmctr=%28not%20provided%29&__utmv=-&__utmk=75698261\">The California Report.\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> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/tcr/2014/07/2014-07-01c-tcr.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84260/watch-uc-president-napolitano-announce-new-food-initiative-at-edible-schoolyard-with-alice-waters","authors":["byline_bayareabites_84260"],"categories":["bayareabites_752","bayareabites_264","bayareabites_64","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_234","bayareabites_13519","bayareabites_9930","bayareabites_8729","bayareabites_13520","bayareabites_13518","bayareabites_13516","bayareabites_13517"],"featImg":"bayareabites_84336","label":"bayareabites"},"bayareabites_78559":{"type":"posts","id":"bayareabites_78559","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78559","score":null,"sort":[1393433735000]},"guestAuthors":[],"slug":"real-food-media-contest","title":"Real Food, Real Movies: The Contest","publishDate":1393433735,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n[youtube //player.vimeo.com/video/87606652]\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n[youtube //player.vimeo.com/video/86465107]\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n[youtube //player.vimeo.com/video/87607683]\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n[youtube //player.vimeo.com/video/87607685]\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[contextly_sidebar id=\"40dab426f487ed5297b078bf75db689a\"]\u003c/p>\n\n","blocks":[],"excerpt":"From soil and seeds to the Bronx and bees: Fixing food in films of four minutes or less. Sarah Henry reports on the Real Food Media Project's short documentary contest.","status":"publish","parent":0,"modified":1395933714,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1322},"headData":{"title":"Real Food, Real Movies: The Contest | KQED","description":"From soil and seeds to the Bronx and bees: Fixing food in films of four minutes or less. Sarah Henry reports on the Real Food Media Project's short documentary contest.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78559 http://blogs.kqed.org/bayareabites/?p=78559","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/26/real-food-media-contest/","disqusTitle":"Real Food, Real Movies: The Contest","path":"/bayareabites/78559/real-food-media-contest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\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>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\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>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78559/real-food-media-contest","authors":["5125"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1962","bayareabites_50","bayareabites_2554","bayareabites_60","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_234","bayareabites_13108","bayareabites_13109","bayareabites_97","bayareabites_13110","bayareabites_13107","bayareabites_13111"],"featImg":"bayareabites_78625","label":"bayareabites"},"bayareabites_76773":{"type":"posts","id":"bayareabites_76773","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76773","score":null,"sort":[1390234915000]},"guestAuthors":[],"slug":"bay-area-companies-win-big-at-the-2014-good-food-awards","title":"Bay Area Companies Win Big at the 2014 Good Food Awards","publishDate":1390234915,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\" alt=\"The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area made an impressive showing at the \u003ca href=\"http://www.goodfoodawards.org/\">2014 Good Food Awards\u003c/a>. Among 1450 entrants from all 50 states and 200 finalists chosen through blind tastings, the Bay Area’s food artisans walked away from Thursday night’s ceremony with 25 medals spanning all ten categories. Some awards went to longtime establishment companies like \u003ca href=\"http://www.framani.com/\">Fra’Mani Hancrafted Foods\u003c/a>, \u003ca href=\"http://guittard.com/\">Guittard Chocolate Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a>, and \u003ca href=\"http://bearrepublic.com/\">Bear Republic Brewing\u003c/a>. Others, like small start-up companies \u003ca href=\"http://www.jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> gained notable recognition despite their diminutive size.\u003c/p>\n\u003cfigure id=\"attachment_76778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\" alt=\"Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"719\" class=\"size-full wp-image-76778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In its fourth year, the Good Food Awards are an indication of the explosion of support for local, sustainable foodways. They aim to honor “people who make food that is delicious, respectful of the environment, and connected to communities and cultural traditions” by providing a space to recognize hard work by food producers across the country. The awards are organized by \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, a small group of thinkers and doers led by Alice Waters protégé \u003ca href=\"http://seedlingprojects.org/team/\">Sarah Weiner\u003c/a> and marketing leader Dominic Phillips, who work to “promote collaboration within the food movement, build public demand for Good Food, and create new leaders for the sustainable food movement.”\u003c/p>\n\u003cfigure id=\"attachment_76779\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\" alt=\"Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The celebration spanned three days this year, starting with the awards ceremony and gala on Thursday night and running through Saturday’s marketplace at the Ferry Plaza. Yet the contest began much earlier, with entries pouring in starting last July. In September, an impressive list of judges, including local figures like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite’s\u003c/a> Liz Rubin, dessert wiz \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, Linea Caffee’s \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a>, chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a>, and Eat Real’s \u003ca href=\"https://twitter.com/marcycoburn\">Marcy Coburn\u003c/a>, met to whittle down the contestants. Entrants are judged based on three core principles: \u003cstrong>food must be tasty, authentic, and responsible\u003c/strong>. And while these tenets mean different things for different categories, a clear pattern of sustainable sourcing and conscious production is present in all of the winners.\u003c/p>\n\u003cfigure id=\"attachment_76791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\" alt=\"Alice Waters and Ruth Reichl handed out the medals to the winners. Photo: Kate Williams\" width=\"1000\" height=\"755\" class=\"size-full wp-image-76791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Ruth Reichl handed out the medals to the winners.\u003c/figcaption>\u003c/figure>\n\u003cp>Thursday night’s gala was a boisterous fete. The ceremony was headlined by \u003ca href=\"http://www.americanprogress.org/about/staff/emanuel-zeke/bio/\">Dr. Zeke Emanuel\u003c/a>, the co-creator of the White House Farmer’s Market, and \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, of Newman’s Own Organics. \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> handed out medals to the winners. Otherwise, speeches were limited to winners from each category, each with a pithy story or two on the nature of sustainable business. After the awards were presented, guests were invited to sample dishes featuring winning products prepared by local chefs like \u003ca href=\"https://www.greensrestaurant.com/the-chef/the-chef.aspx\">Greens’ Annie Sommerville\u003c/a> and \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem’s Francis Hogan\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\" alt=\"Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>This year, oils were added to the list of nine categories for judging. Not surprisingly, California dominated the category, with most olive oil winners coming from the central and northern parts of the state. \u003ca href=\"http://www.cityolive.com/shop/tallgrass-ranch-estate-blend-extra-virgin-olive-oil/\">Tallgrass Ranch\u003c/a>, from Sonoma County, won for their Estate Blend of Tuscan olives (Leccino, Frantoio, Pendolino, and Moriaolo) and a milder French olive (Coumella). The oil is balanced, grassy, and a fine example of the creativity in California oil production.\u003c/p>\n\u003cfigure id=\"attachment_76796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\" alt=\"Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\" width=\"1000\" height=\"774\" class=\"size-full wp-image-76796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_76780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\" alt=\"Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\" width=\"1000\" height=\"766\" class=\"size-full wp-image-76780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\u003c/figcaption>\u003c/figure>\n\u003cp>Of the nine other categories—beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, and spirits—the Bay had a notable presence in both coffee and confections. Three of the 14 winners in coffee were local companies. \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a> took honors for both their Kenya Gichathaini and their Peel Sessions Blend, \u003ca href=\"https://www.sightglasscoffee.com/\">Sightglass Coffee\u003c/a> was recognized for their Ethiopia Guji Yetabe, and Healdsburg’s \u003ca href=\"http://www.flyinggoatcoffee.com/\">Flying Goat\u003c/a> won for their Ethiopia Wote Konga. \u003c/p>\n\u003cfigure id=\"attachment_76781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\" alt=\"Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-76781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On the sweeter side of things, local candy makers \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> from Emeryville, and \u003ca href=\"http://www.fevechocolates.com/index2.html\">Feve\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> from San Francisco took home awards for their small, yet boldly flavored chocolate filled with everything from beer to bacon. Bar chocolate from \u003ca href=\"http://guittard.com/\">Guittard\u003c/a> (an intense 100% bar of blended beans) and Humbolt’s \u003ca href=\"http://www.dicktaylorchocolate.com/\">Dick Taylor\u003c/a> (a fruity, single-origin 72% bar with beans sourced from Belize) were honored among a strong category of contenders from states as far-flung as Vermont, Hawaii, and North Carolina.\u003c/p>\n\u003cfigure id=\"attachment_76776\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\" alt=\"Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Other winners included \u003ca href=\"http://www.almanacbeer.com/\">Almanac Beer Company\u003c/a>, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Farmstead Cheese Company\u003c/a>, \u003ca href=\"http://www.berkeleyolivegrove.com/\">Berkeley Olive Grove\u003c/a>, \u003ca href=\"http://fattoriamuia.com/\">Fattoria Muia\u003c/a>, \u003ca href=\"http://www.frantoiogrove.com/\">Frantoio Grove\u003c/a>, \u003ca href=\"http://glashoffs.com/\">Glashoff Farms\u003c/a>, \u003ca href=\"http://www.wineforest.com/\">Wine Forest Wild Foods\u003c/a>, \u003ca href=\"http://www.mimisconfitures.com/\">Mimi’s Confitures\u003c/a>, \u003ca href=\"http://feelgoodfoodscatering.com/plumline.html\">Plumline\u003c/a>, \u003ca href=\"http://sgtclassick.com/default.asp\">Essential Spirits\u003c/a>, \u003ca href=\"http://falconspirits.com/\">Falcon Spirits\u003c/a>, and \u003ca href=\"http://www.osocalis.com/brandies.html\">Oscocalis, Inc\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\" alt=\"Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-76777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>Click on any image to activate the slideshow\u003c/strong>\u003c/em>\u003cbr>\n[gallery link=\"file\" ids=\"76793,76795,76783,76785,76792,76794,76786,76790,76788\"]\u003c/p>\n\u003cfigure id=\"attachment_76787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marketplace-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marketplace-sign.jpg\" alt=\"The Good Food Awards Marketplace ran on Saturday, January 18, from 8am-2pm at the Ferry Plaza building. Photo: Kate Williams\" width=\"1000\" height=\"604\" class=\"size-full wp-image-76787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards Marketplace ran on Saturday, January 18, from 8am-2pm at the Ferry Plaza building. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Bay Area food producers took home a stunning number of awards at the 2014 Good Food Awards. Kate Williams reports on this weekend's ceremony and marketplace. ","status":"publish","parent":0,"modified":1390319443,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":997},"headData":{"title":"Bay Area Companies Win Big at the 2014 Good Food Awards | KQED","description":"Bay Area food producers took home a stunning number of awards at the 2014 Good Food Awards. Kate Williams reports on this weekend's ceremony and marketplace. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"76773 http://blogs.kqed.org/bayareabites/?p=76773","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/20/bay-area-companies-win-big-at-the-2014-good-food-awards/","disqusTitle":"Bay Area Companies Win Big at the 2014 Good Food Awards","path":"/bayareabites/76773/bay-area-companies-win-big-at-the-2014-good-food-awards","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\" alt=\"The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area made an impressive showing at the \u003ca href=\"http://www.goodfoodawards.org/\">2014 Good Food Awards\u003c/a>. Among 1450 entrants from all 50 states and 200 finalists chosen through blind tastings, the Bay Area’s food artisans walked away from Thursday night’s ceremony with 25 medals spanning all ten categories. Some awards went to longtime establishment companies like \u003ca href=\"http://www.framani.com/\">Fra’Mani Hancrafted Foods\u003c/a>, \u003ca href=\"http://guittard.com/\">Guittard Chocolate Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a>, and \u003ca href=\"http://bearrepublic.com/\">Bear Republic Brewing\u003c/a>. Others, like small start-up companies \u003ca href=\"http://www.jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> gained notable recognition despite their diminutive size.\u003c/p>\n\u003cfigure id=\"attachment_76778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\" alt=\"Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"719\" class=\"size-full wp-image-76778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In its fourth year, the Good Food Awards are an indication of the explosion of support for local, sustainable foodways. They aim to honor “people who make food that is delicious, respectful of the environment, and connected to communities and cultural traditions” by providing a space to recognize hard work by food producers across the country. The awards are organized by \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, a small group of thinkers and doers led by Alice Waters protégé \u003ca href=\"http://seedlingprojects.org/team/\">Sarah Weiner\u003c/a> and marketing leader Dominic Phillips, who work to “promote collaboration within the food movement, build public demand for Good Food, and create new leaders for the sustainable food movement.”\u003c/p>\n\u003cfigure id=\"attachment_76779\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\" alt=\"Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The celebration spanned three days this year, starting with the awards ceremony and gala on Thursday night and running through Saturday’s marketplace at the Ferry Plaza. Yet the contest began much earlier, with entries pouring in starting last July. In September, an impressive list of judges, including local figures like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite’s\u003c/a> Liz Rubin, dessert wiz \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, Linea Caffee’s \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a>, chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a>, and Eat Real’s \u003ca href=\"https://twitter.com/marcycoburn\">Marcy Coburn\u003c/a>, met to whittle down the contestants. Entrants are judged based on three core principles: \u003cstrong>food must be tasty, authentic, and responsible\u003c/strong>. And while these tenets mean different things for different categories, a clear pattern of sustainable sourcing and conscious production is present in all of the winners.\u003c/p>\n\u003cfigure id=\"attachment_76791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\" alt=\"Alice Waters and Ruth Reichl handed out the medals to the winners. Photo: Kate Williams\" width=\"1000\" height=\"755\" class=\"size-full wp-image-76791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Ruth Reichl handed out the medals to the winners.\u003c/figcaption>\u003c/figure>\n\u003cp>Thursday night’s gala was a boisterous fete. The ceremony was headlined by \u003ca href=\"http://www.americanprogress.org/about/staff/emanuel-zeke/bio/\">Dr. Zeke Emanuel\u003c/a>, the co-creator of the White House Farmer’s Market, and \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, of Newman’s Own Organics. \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> handed out medals to the winners. Otherwise, speeches were limited to winners from each category, each with a pithy story or two on the nature of sustainable business. After the awards were presented, guests were invited to sample dishes featuring winning products prepared by local chefs like \u003ca href=\"https://www.greensrestaurant.com/the-chef/the-chef.aspx\">Greens’ Annie Sommerville\u003c/a> and \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem’s Francis Hogan\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\" alt=\"Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>This year, oils were added to the list of nine categories for judging. Not surprisingly, California dominated the category, with most olive oil winners coming from the central and northern parts of the state. \u003ca href=\"http://www.cityolive.com/shop/tallgrass-ranch-estate-blend-extra-virgin-olive-oil/\">Tallgrass Ranch\u003c/a>, from Sonoma County, won for their Estate Blend of Tuscan olives (Leccino, Frantoio, Pendolino, and Moriaolo) and a milder French olive (Coumella). The oil is balanced, grassy, and a fine example of the creativity in California oil production.\u003c/p>\n\u003cfigure id=\"attachment_76796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\" alt=\"Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\" width=\"1000\" height=\"774\" class=\"size-full wp-image-76796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_76780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\" alt=\"Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\" width=\"1000\" height=\"766\" class=\"size-full wp-image-76780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\u003c/figcaption>\u003c/figure>\n\u003cp>Of the nine other categories—beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, and spirits—the Bay had a notable presence in both coffee and confections. Three of the 14 winners in coffee were local companies. \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a> took honors for both their Kenya Gichathaini and their Peel Sessions Blend, \u003ca href=\"https://www.sightglasscoffee.com/\">Sightglass Coffee\u003c/a> was recognized for their Ethiopia Guji Yetabe, and Healdsburg’s \u003ca href=\"http://www.flyinggoatcoffee.com/\">Flying Goat\u003c/a> won for their Ethiopia Wote Konga. \u003c/p>\n\u003cfigure id=\"attachment_76781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\" alt=\"Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-76781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On the sweeter side of things, local candy makers \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> from Emeryville, and \u003ca href=\"http://www.fevechocolates.com/index2.html\">Feve\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> from San Francisco took home awards for their small, yet boldly flavored chocolate filled with everything from beer to bacon. Bar chocolate from \u003ca href=\"http://guittard.com/\">Guittard\u003c/a> (an intense 100% bar of blended beans) and Humbolt’s \u003ca href=\"http://www.dicktaylorchocolate.com/\">Dick Taylor\u003c/a> (a fruity, single-origin 72% bar with beans sourced from Belize) were honored among a strong category of contenders from states as far-flung as Vermont, Hawaii, and North Carolina.\u003c/p>\n\u003cfigure id=\"attachment_76776\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\" alt=\"Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Other winners included \u003ca href=\"http://www.almanacbeer.com/\">Almanac Beer Company\u003c/a>, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Farmstead Cheese Company\u003c/a>, \u003ca href=\"http://www.berkeleyolivegrove.com/\">Berkeley Olive Grove\u003c/a>, \u003ca href=\"http://fattoriamuia.com/\">Fattoria Muia\u003c/a>, \u003ca href=\"http://www.frantoiogrove.com/\">Frantoio Grove\u003c/a>, \u003ca href=\"http://glashoffs.com/\">Glashoff Farms\u003c/a>, \u003ca href=\"http://www.wineforest.com/\">Wine Forest Wild Foods\u003c/a>, \u003ca href=\"http://www.mimisconfitures.com/\">Mimi’s Confitures\u003c/a>, \u003ca href=\"http://feelgoodfoodscatering.com/plumline.html\">Plumline\u003c/a>, \u003ca href=\"http://sgtclassick.com/default.asp\">Essential Spirits\u003c/a>, \u003ca href=\"http://falconspirits.com/\">Falcon Spirits\u003c/a>, and \u003ca href=\"http://www.osocalis.com/brandies.html\">Oscocalis, Inc\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\" alt=\"Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-76777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>Click on any image to activate the slideshow\u003c/strong>\u003c/em>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"76793,76795,76783,76785,76792,76794,76786,76790,76788","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_76787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marketplace-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marketplace-sign.jpg\" alt=\"The Good Food Awards Marketplace ran on Saturday, January 18, from 8am-2pm at the Ferry Plaza building. Photo: Kate Williams\" width=\"1000\" height=\"604\" class=\"size-full wp-image-76787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards Marketplace ran on Saturday, January 18, from 8am-2pm at the Ferry Plaza building. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\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/76773/bay-area-companies-win-big-at-the-2014-good-food-awards","authors":["5485"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1875"],"tags":["bayareabites_234","bayareabites_237","bayareabites_8828","bayareabites_8563","bayareabites_8347","bayareabites_2153","bayareabites_12955"],"featImg":"bayareabites_76838","label":"bayareabites"},"bayareabites_76054":{"type":"posts","id":"bayareabites_76054","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76054","score":null,"sort":[1389108410000]},"guestAuthors":[],"slug":"jamie-olivers-edible-schoolyard-adventure","title":"Jamie Oliver's Edible Schoolyard Adventure","publishDate":1389108410,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\" alt=\"Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Without fuss or fanfare, Brit school food rock star \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>, best known in the United States for his Emmy-award winning ABC TV series \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Food Revolution\u003c/a>\u003c/em>, slipped into the first cooking class of the new year at the \u003ca href=\"https://edibleschoolyard.org/node/91\">Edible Schoolyard\u003c/a> in Berkeley, where black-eyed peas were on the menu.\u003c/p>\n\u003cp>Despite frequent meetings with U.S. school food crusader \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> over the years, this was Oliver's first trip to the renowned school cooking and gardening program at Martin Luther King, Jr. Middle School in Berkeley. Oliver seemed a little confused about where he was -- with his references to \"San Fran\" and high schoolers, common and understandable cultural gaffes. Nonetheless he won over the 7th graders, who seemed suitably unfazed (we're talking teens after all) that a celebrity chef was quizzing them about ingredients and techniques and making a video on the fly with a group of students who walked him through the recipe and how it related to classroom curriculum. \u003c/p>\n\u003cp>A father of four and something of a ham in front of the camera, Oliver seemed especially jazzed when connecting with the adolescents around the table and in front of a smartphone. \"It's great to finally have the chance to see this program in action,\" said Oliver. \"It's a beautiful and lovely thing and every school child should have access to this kind of education,\" said the restaurateur who launched \u003ca href=\"http://www.jamieoliver.com/kitchen-garden-project/\">similar programming in Britain\u003c/a> and won a \u003ca href=\"http://www.ted.com/pages/prizewinner_jamie_oliver\">Ted Prize award\u003c/a> for his work to educate kids about food, inspire families to return to cooking at home, and empower those fighting against obesity. Oliver's considerable edible entrepreneurial empire includes books, TV series, restaurants, food and homeware products, and a party planning business.\u003c/p>\n\u003cfigure id=\"attachment_76142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\" alt=\"Edible Schoolyard in Berkeley. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver gets hands-on and interactive with students in the kitchen at the Edible Schoolyard in Berkeley.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Teacher Julie Searle's history classes have been learning about the Columbian Exchange, the widespread transfer of goods, culture, people (including slaves), technology, and ideas between the Americas and the Afro-Eurasian countries following Christopher Columbus's voyage in 1492. Longtime cooking teacher, Esther Cook, explained to students how foods like tomatoes came to Italy as the result of the opening of trade routes. For several years now, proponents of edible education have worked to closely align cooking instruction with academic learning. \"I wish we could just explore food for food's sake in this classroom, but it's not where we're at in the current state of education,\" said school principal Janet Levenson. \"That said, linking cooking experience with classroom learning creates a buzz around school and reinforces the curriculum. They're both good things.\"\u003c/p>\n\u003cfigure id=\"attachment_76180\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\" alt=\"Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: Erin Scott\" width=\"700\" height=\"467\" class=\"size-full wp-image-76180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Cook went on to talk about how black-eyed peas, a popular African food, came to be a Southern tradition in the U.S. among slaves and freed black folk alike. \"When you're far from home, the taste of something familiar is so powerful,\" she said. The recipes for the day (see below) were adapted and inspired by New York chef \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, who Cook called his own \"personal Columbian Exchange,\" since he hails from Ethiopia, was adopted by a Swedish couple, went to school in London, and moved to the U.S. where he opened the restaurant \u003ca href=\"http://redroosterharlem.com/\">Red Rooster Harlem\u003c/a>. \"He draws on a lot of global inspiration in how he approaches food.\"\u003c/p>\n\u003cfigure id=\"attachment_76135\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\" alt=\"Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Oliver is in the Bay Area for meetings with like-minded food reformers and the staff who run his U.S. campaign \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/home\">Food Revolution\u003c/a>. The campaign launched in conjunction with his TV shows that focused on improving school food and the eating habits of American families in \u003ca href=\"http://www.nytimes.com/2009/10/11/magazine/11Oliver-t.html?pagewanted=all&_r=0\">Huntington, West Virginia\u003c/a> and \u003ca href=\"http://latimesblogs.latimes.com/showtracker/2011/06/jamie-olivers-food-revolution-makes-its-case-with-teenagers.html\">Los Angeles\u003c/a>. He won't make stops in those locations but will fly up to Seattle to meet with representatives from the \u003ca href=\"http://www.gatesfoundation.org/\">Bill & Melinda Gates Foundation\u003c/a>, said an aide. While in town he stopped by a San Francisco classic, \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>, and dined at stylish newbie \u003ca href=\"http://thecavaliersf.com/\">The Cavalier\u003c/a> on Monday night, with lunch the same day at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>, of course. Today, he's scheduled to have meetings in Sacramento, including with Governor Jerry Brown. His \u003ca href=\"http://jamieoliverfoodfoundation.org/\">Jamie Oliver Food Foundation\u003c/a> has partnered with \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a> to bring food education and free cooking classes to underserved Californians via his \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/truck\">Big Rig Mobile Kitchen Classroom\u003c/a>, launched last September in Madera, California. The moveable cooking classroom starts the new year in Sacramento and then heads to Merced, Los Angeles, and San Diego. The rig offers a five-week course in affordable meals made with fresh whole ingredients. Oliver conceived the mobile truck idea as part of his TED Prize; TED supporters coughed up $500,000 to build the rig.\u003c/p>\n\u003cfigure id=\"attachment_76141\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\" alt=\"Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: Erin Scott\" width=\"400\" class=\"size-full wp-image-76141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Waters and Oliver welcome the opportunity to collaborate more closely. \"Jamie Oliver is particularly skilled at teaching and working with food service staff to engage with children, we'd love for him to come and hold a masterclass for them here,\" said Edible Schoolyard director Katrina Heron. \"Anyone who works with food service in a school setting is an educator in our minds. We need to honor our food service staff.\" For his part, Oliver said it's important for many chefs with varying talents and similar goals to come together around improving the eating habits of children and adults alike. \"In some ways it's easier to make a difference in the U.K., we are a fraction of the size and have a quarter of the population and we don't have to contend with the big agri-farming companies in the U.S.,\" said Oliver. \"But we're starting to see significant change here in the U.S., and it takes a ton of people working in complementary but also different ways to get things done.\"\u003c/p>\n\u003cfigure id=\"attachment_76158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\" alt=\"Jamie Oliver listens to students talk about the program in the garden. Photo: Erin Scott\" width=\"1000\" height=\"563\" class=\"size-full wp-image-76158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver listens to students talk about the program in the garden. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>After a quick spin through the garden, where the smell of roasting vegetables wafted in the air, it was back into the kitchen classroom to see what the kids had cooked up. This being the Edible Schoolyard, the black-eyed peas were accompanied by collard greens, kale, and chard. \"You know us, unless we're making a cup of tea we put greens in everything,\" joked Cook. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oliver declared the nicely-spiced dish \"absolutely delicious.\" And it was.\u003c/p>\n\u003cfigure id=\"attachment_76181\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\" alt=\"Jamie Oliver tucks into a bowl of black-eyed peas. Photo: Erin Scott\" width=\"700\" height=\"537\" class=\"size-full wp-image-76181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver tucks into a bowl of black-eyed peas. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Ghanian Black-Eyed Peas\u003c/h3>\n\u003cp>\u003cem>Recipes courtesy of Edible Schoolyard, adapted from recipes by Marcus Samuelsson.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup spiced butter* (\u003cem>recipe below\u003c/em>) - or 1/2 stick of butter\u003c/li>\n\u003cli>1 medium red onion, peeled and diced\u003c/li>\n\u003cli>2 cups chopped tomatoes\u003c/li>\n\u003cli>1/4 teaspoon chili flakes\u003c/li>\n\u003cli>4 garlic cloves, peeled and minced\u003c/li>\n\u003cli>3 tablespoons ginger, peeled and minced\u003c/li>\n\u003cli>1 tablespoon Berbere* (\u003cem>recipe below\u003c/em>) or chili powder\u003c/li>\n\u003cli>2 cups coconut milk\u003c/li>\n\u003cli>1 teaspoon turmeric\u003c/li>\n\u003cli>4 cups cooked black eyed peas\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 sprigs cilantro, chopped\u003c/li>\n\u003cli>3 scallions, thinly sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt butter over medium heat in a heavy-bottomed pot.\u003c/li>\n\u003cli>Add onion and sauté for 2-3 minutes.\u003c/li>\n\u003cli>Add tomatoes and chili flakes, stir well, and cook for a few more minutes.\u003c/li>\n\u003cli>Add garlic, ginger, Berbere, coconut milk, and turmeric and bring to a simmer.\u003c/li>\n\u003cli>Add black eyed peas, water, and salt to simmering mixture.\u003c/li>\n\u003cli>Cook on simmer for 8-10 minutes.\u003c/li>\n\u003cli>Stir in cilantro and scallions before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Spiced Butter\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound unsalted butter\u003c/li>\n\u003cli>1/2 red onion, coarsely chopped\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 3-inch piece ginger, peeled and chopped\u003c/li>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon cardamom seeds\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>8 basil leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt the butter in a medium saucepan over low heat, stirring frequently.\u003c/li>\n\u003cli>Skim and discard foam as it rises to the top.\u003c/li>\n\u003cli>Continue cooking, without letting the butter brown, until no more foam appears.\u003c/li>\n\u003cli>Add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil.\u003c/li>\n\u003cli>Continue cooking for 15 minutes, stirring occasionally.\u003c/li>\n\u003cli>Remove from heat and let stand until the spices settle.\u003c/li>\n\u003cli>\nStrain through a fine-mesh sieve before using.\u003c/li>\n\u003c/ol>\n\u003ch3>Berbere\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes one cup.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1/2 cup ground dried serrano chilies\u003c/li>\n\u003cli>1/2 cup paprika\u003c/li>\n\u003cli>2 tablespoons salt\u003c/li>\n\u003cli>2 teaspoons ground ginger\u003c/li>\n\u003cli>2 teaspoons onion powder\u003c/li>\n\u003cli>1 teaspoon ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/2 teaspoon garlic powder\u003c/li>\n\u003cli>1/4 teaspoon ground cloves\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground allspice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Finely grind the fenugreek seeds with a mortar and pestle.\u003c/li>\n\u003cli>Stir together with the remaining ingredients in a small bowl until well combined.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Real food crusader Jamie Oliver visits the Edible Schoolyard for the first time. Schoolchildren serve him up black-eyed peas he dubs \"delicious.\" Sarah Henry reports on why the British chef swung by the Bay Area and beyond.","status":"publish","parent":0,"modified":1389372366,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1516},"headData":{"title":"Jamie Oliver's Edible Schoolyard Adventure | KQED","description":"Real food crusader Jamie Oliver visits the Edible Schoolyard for the first time. Schoolchildren serve him up black-eyed peas he dubs "delicious." Sarah Henry reports on why the British chef swung by the Bay Area and beyond.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"76054 http://blogs.kqed.org/bayareabites/?p=76054","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/07/jamie-olivers-edible-schoolyard-adventure/","disqusTitle":"Jamie Oliver's Edible Schoolyard Adventure","path":"/bayareabites/76054/jamie-olivers-edible-schoolyard-adventure","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\" alt=\"Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Without fuss or fanfare, Brit school food rock star \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>, best known in the United States for his Emmy-award winning ABC TV series \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Food Revolution\u003c/a>\u003c/em>, slipped into the first cooking class of the new year at the \u003ca href=\"https://edibleschoolyard.org/node/91\">Edible Schoolyard\u003c/a> in Berkeley, where black-eyed peas were on the menu.\u003c/p>\n\u003cp>Despite frequent meetings with U.S. school food crusader \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> over the years, this was Oliver's first trip to the renowned school cooking and gardening program at Martin Luther King, Jr. Middle School in Berkeley. Oliver seemed a little confused about where he was -- with his references to \"San Fran\" and high schoolers, common and understandable cultural gaffes. Nonetheless he won over the 7th graders, who seemed suitably unfazed (we're talking teens after all) that a celebrity chef was quizzing them about ingredients and techniques and making a video on the fly with a group of students who walked him through the recipe and how it related to classroom curriculum. \u003c/p>\n\u003cp>A father of four and something of a ham in front of the camera, Oliver seemed especially jazzed when connecting with the adolescents around the table and in front of a smartphone. \"It's great to finally have the chance to see this program in action,\" said Oliver. \"It's a beautiful and lovely thing and every school child should have access to this kind of education,\" said the restaurateur who launched \u003ca href=\"http://www.jamieoliver.com/kitchen-garden-project/\">similar programming in Britain\u003c/a> and won a \u003ca href=\"http://www.ted.com/pages/prizewinner_jamie_oliver\">Ted Prize award\u003c/a> for his work to educate kids about food, inspire families to return to cooking at home, and empower those fighting against obesity. Oliver's considerable edible entrepreneurial empire includes books, TV series, restaurants, food and homeware products, and a party planning business.\u003c/p>\n\u003cfigure id=\"attachment_76142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\" alt=\"Edible Schoolyard in Berkeley. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver gets hands-on and interactive with students in the kitchen at the Edible Schoolyard in Berkeley.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Teacher Julie Searle's history classes have been learning about the Columbian Exchange, the widespread transfer of goods, culture, people (including slaves), technology, and ideas between the Americas and the Afro-Eurasian countries following Christopher Columbus's voyage in 1492. Longtime cooking teacher, Esther Cook, explained to students how foods like tomatoes came to Italy as the result of the opening of trade routes. For several years now, proponents of edible education have worked to closely align cooking instruction with academic learning. \"I wish we could just explore food for food's sake in this classroom, but it's not where we're at in the current state of education,\" said school principal Janet Levenson. \"That said, linking cooking experience with classroom learning creates a buzz around school and reinforces the curriculum. They're both good things.\"\u003c/p>\n\u003cfigure id=\"attachment_76180\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\" alt=\"Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: Erin Scott\" width=\"700\" height=\"467\" class=\"size-full wp-image-76180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Cook went on to talk about how black-eyed peas, a popular African food, came to be a Southern tradition in the U.S. among slaves and freed black folk alike. \"When you're far from home, the taste of something familiar is so powerful,\" she said. The recipes for the day (see below) were adapted and inspired by New York chef \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, who Cook called his own \"personal Columbian Exchange,\" since he hails from Ethiopia, was adopted by a Swedish couple, went to school in London, and moved to the U.S. where he opened the restaurant \u003ca href=\"http://redroosterharlem.com/\">Red Rooster Harlem\u003c/a>. \"He draws on a lot of global inspiration in how he approaches food.\"\u003c/p>\n\u003cfigure id=\"attachment_76135\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\" alt=\"Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Oliver is in the Bay Area for meetings with like-minded food reformers and the staff who run his U.S. campaign \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/home\">Food Revolution\u003c/a>. The campaign launched in conjunction with his TV shows that focused on improving school food and the eating habits of American families in \u003ca href=\"http://www.nytimes.com/2009/10/11/magazine/11Oliver-t.html?pagewanted=all&_r=0\">Huntington, West Virginia\u003c/a> and \u003ca href=\"http://latimesblogs.latimes.com/showtracker/2011/06/jamie-olivers-food-revolution-makes-its-case-with-teenagers.html\">Los Angeles\u003c/a>. He won't make stops in those locations but will fly up to Seattle to meet with representatives from the \u003ca href=\"http://www.gatesfoundation.org/\">Bill & Melinda Gates Foundation\u003c/a>, said an aide. While in town he stopped by a San Francisco classic, \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>, and dined at stylish newbie \u003ca href=\"http://thecavaliersf.com/\">The Cavalier\u003c/a> on Monday night, with lunch the same day at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>, of course. Today, he's scheduled to have meetings in Sacramento, including with Governor Jerry Brown. His \u003ca href=\"http://jamieoliverfoodfoundation.org/\">Jamie Oliver Food Foundation\u003c/a> has partnered with \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a> to bring food education and free cooking classes to underserved Californians via his \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/truck\">Big Rig Mobile Kitchen Classroom\u003c/a>, launched last September in Madera, California. The moveable cooking classroom starts the new year in Sacramento and then heads to Merced, Los Angeles, and San Diego. The rig offers a five-week course in affordable meals made with fresh whole ingredients. Oliver conceived the mobile truck idea as part of his TED Prize; TED supporters coughed up $500,000 to build the rig.\u003c/p>\n\u003cfigure id=\"attachment_76141\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\" alt=\"Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: Erin Scott\" width=\"400\" class=\"size-full wp-image-76141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Waters and Oliver welcome the opportunity to collaborate more closely. \"Jamie Oliver is particularly skilled at teaching and working with food service staff to engage with children, we'd love for him to come and hold a masterclass for them here,\" said Edible Schoolyard director Katrina Heron. \"Anyone who works with food service in a school setting is an educator in our minds. We need to honor our food service staff.\" For his part, Oliver said it's important for many chefs with varying talents and similar goals to come together around improving the eating habits of children and adults alike. \"In some ways it's easier to make a difference in the U.K., we are a fraction of the size and have a quarter of the population and we don't have to contend with the big agri-farming companies in the U.S.,\" said Oliver. \"But we're starting to see significant change here in the U.S., and it takes a ton of people working in complementary but also different ways to get things done.\"\u003c/p>\n\u003cfigure id=\"attachment_76158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\" alt=\"Jamie Oliver listens to students talk about the program in the garden. Photo: Erin Scott\" width=\"1000\" height=\"563\" class=\"size-full wp-image-76158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver listens to students talk about the program in the garden. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>After a quick spin through the garden, where the smell of roasting vegetables wafted in the air, it was back into the kitchen classroom to see what the kids had cooked up. This being the Edible Schoolyard, the black-eyed peas were accompanied by collard greens, kale, and chard. \"You know us, unless we're making a cup of tea we put greens in everything,\" joked Cook. \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>Oliver declared the nicely-spiced dish \"absolutely delicious.\" And it was.\u003c/p>\n\u003cfigure id=\"attachment_76181\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\" alt=\"Jamie Oliver tucks into a bowl of black-eyed peas. Photo: Erin Scott\" width=\"700\" height=\"537\" class=\"size-full wp-image-76181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver tucks into a bowl of black-eyed peas. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Ghanian Black-Eyed Peas\u003c/h3>\n\u003cp>\u003cem>Recipes courtesy of Edible Schoolyard, adapted from recipes by Marcus Samuelsson.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup spiced butter* (\u003cem>recipe below\u003c/em>) - or 1/2 stick of butter\u003c/li>\n\u003cli>1 medium red onion, peeled and diced\u003c/li>\n\u003cli>2 cups chopped tomatoes\u003c/li>\n\u003cli>1/4 teaspoon chili flakes\u003c/li>\n\u003cli>4 garlic cloves, peeled and minced\u003c/li>\n\u003cli>3 tablespoons ginger, peeled and minced\u003c/li>\n\u003cli>1 tablespoon Berbere* (\u003cem>recipe below\u003c/em>) or chili powder\u003c/li>\n\u003cli>2 cups coconut milk\u003c/li>\n\u003cli>1 teaspoon turmeric\u003c/li>\n\u003cli>4 cups cooked black eyed peas\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 sprigs cilantro, chopped\u003c/li>\n\u003cli>3 scallions, thinly sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt butter over medium heat in a heavy-bottomed pot.\u003c/li>\n\u003cli>Add onion and sauté for 2-3 minutes.\u003c/li>\n\u003cli>Add tomatoes and chili flakes, stir well, and cook for a few more minutes.\u003c/li>\n\u003cli>Add garlic, ginger, Berbere, coconut milk, and turmeric and bring to a simmer.\u003c/li>\n\u003cli>Add black eyed peas, water, and salt to simmering mixture.\u003c/li>\n\u003cli>Cook on simmer for 8-10 minutes.\u003c/li>\n\u003cli>Stir in cilantro and scallions before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Spiced Butter\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound unsalted butter\u003c/li>\n\u003cli>1/2 red onion, coarsely chopped\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 3-inch piece ginger, peeled and chopped\u003c/li>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon cardamom seeds\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>8 basil leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt the butter in a medium saucepan over low heat, stirring frequently.\u003c/li>\n\u003cli>Skim and discard foam as it rises to the top.\u003c/li>\n\u003cli>Continue cooking, without letting the butter brown, until no more foam appears.\u003c/li>\n\u003cli>Add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil.\u003c/li>\n\u003cli>Continue cooking for 15 minutes, stirring occasionally.\u003c/li>\n\u003cli>Remove from heat and let stand until the spices settle.\u003c/li>\n\u003cli>\nStrain through a fine-mesh sieve before using.\u003c/li>\n\u003c/ol>\n\u003ch3>Berbere\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes one cup.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1/2 cup ground dried serrano chilies\u003c/li>\n\u003cli>1/2 cup paprika\u003c/li>\n\u003cli>2 tablespoons salt\u003c/li>\n\u003cli>2 teaspoons ground ginger\u003c/li>\n\u003cli>2 teaspoons onion powder\u003c/li>\n\u003cli>1 teaspoon ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/2 teaspoon garlic powder\u003c/li>\n\u003cli>1/4 teaspoon ground cloves\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground allspice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Finely grind the fenugreek seeds with a mortar and pestle.\u003c/li>\n\u003cli>Stir together with the remaining ingredients in a small bowl until well combined.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76054/jamie-olivers-edible-schoolyard-adventure","authors":["5125"],"categories":["bayareabites_752","bayareabites_63","bayareabites_1245","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_234","bayareabites_8729","bayareabites_8726","bayareabites_495","bayareabites_10606","bayareabites_8727"],"featImg":"bayareabites_76146","label":"bayareabites"},"bayareabites_61339":{"type":"posts","id":"bayareabites_61339","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61339","score":null,"sort":[1367938838000]},"guestAuthors":[],"slug":"berkeley-school-cooking-and-gardening-programs-in-jeopardy","title":"Berkeley School Cooking and Gardening Programs in Jeopardy","publishDate":1367938838,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\" alt=\"If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley's beloved \u003ca href=\"http://www.berkeleyschools.net/departments/nutrition-services/cooking-garden-nutrition-program/\">school gardening and cooking program\u003c/a>, where public school children plant peas, cook kale, and chase chickens--all while discovering connections to nature, science, language, math, health, nutrition and other life lessons--is in dire straits due to pending federal funding cuts.\u003c/p>\n\u003cp>Come October, the Berkeley Unified School District's (BUSD) edible education efforts will lose $1.9 million of U.S. Department of Agriculture financing (administered through the Network for a Healthy California) for 14 school cooking and garden programs, from the preschool through high school level. Unless replacement income is found, such cuts would essentially gut the district program, considered a model around the country. \u003c/p>\n\u003cp>\"BUSD schools are deeply committed to saving their garden and cooking programs and are working closely with their principals, PTAs, the school district, and the extended community to raise funds for the coming year and beyond,\" says Marian Mabel, a parent at Malcolm X Elementary and member of a group called the \u003ca href=\"https://www.facebook.com/BerkeleySchoolGardeningandCookingAlliance\">Berkeley Schools Gardening and Cooking Alliance\u003c/a>, which was launched last year when Malcolm X, along with two other schools, \u003ca href=\"http://www.berkeleyside.com/2012/03/23/school-gardening-and-cooking-program-may-face-cuts/\">looked set to lose their federal funds\u003c/a>. (The alliance successfully lobbied the school board for a year of bridge funding, which, ultimately, wasn’t needed when a \u003ca href=\"http://www.berkeleyside.com/2012/06/14/school-edible-programs-get-reprieve-from-the-feds/\">one-year extension of federal monies was granted\u003c/a>.)\u003c/p>\n\u003cp>Now, district officials, individual schools, and a core of parent volunteers are scrambling to try and save the program, which began as a community effort 15 years ago. And prominent local restaurateurs and chefs have stepped up to show their support too. \u003c/p>\n\u003cp>The cooking and gardening movement in Berkeley's schools, documented in a series of short videos under the \u003ca href=\"http://www.lunchlovecommunity.org/index.html\">Lunch Love Community\u003c/a> umbrella (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">featured in a 2011 BAB post\u003c/a>), has received federal funds for 12 years. But recent changes in federal funding priorities and state administering of these monies, along with changing demographics in BUSD schools, has lead to a pending shift in the allocation of resources. Despite last year's one-year reprieve from the feds, no such extension of support is expected for the next school year, given changes to U.S. government guidelines with the passage of the \u003ca href=\"http://www.fns.usda.gov/cnd/governance/legislation/cnr_2010.htm\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61407\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\" alt=\"If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\" width=\"500\" height=\"281\" class=\"size-full wp-image-61407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\u003c/figcaption>\u003c/figure>\n\u003cp>The school district saw the cuts coming. So last November, the superintendent convened an advisory committee on garden and cooking to identify and secure both short-term bridge funding and long-term sustainable funding, through major donor and corporate giving campaigns, public-private partnerships, and other fundraising efforts, all of which are either in the works or being explored. At a school board meeting on Wednesday, committee members will make a case for a commitment of $300,000 a year for two years to help maintain the program, according to Melanie Parker, interim supervisor for the BUSD's Gardening and Cooking Nutrition Program. (Last year \u003ca href=\"http://www.berkeleyside.com/2012/04/12/berkeley-district-votes-to-fund-at-risk-edible-programs/\">the district pledged up to $350,000\u003c/a> for the three schools facing cuts to their programs for this school year.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The committee has outlined four tiers of funding options for the immediate future. These range from a fully-funded program costing $2 million a year, to a worst case scenario situation of part-time staff offering limited instruction and charged with keeping the gardens alive at about $250,000 a year. The largest cost of the program, not surprisingly, is salaries and benefits for cooking and gardening teachers and assistants. While most of these employees work part-time, they are paid the full-time equivalent of between $25,000 and $50,000. Many of these instructors, adored by students, parents, and school officials alike, have been working in the schools since the start of this program and the thought of losing their educational experience and institutional wisdom is viewed as a potentially devastating blow to the program.\u003c/p>\n\u003cp>The BUSD committee is recommending funding at a reduced level, what they're calling a \"tier two scenario\" or a 50 percent cut in program costs for a total of $1.04 million a year, which translates into fewer students receiving instruction and reduced staffing hours. \"The committee felt it was important to be realistic about how much money we could raise -- and raising $4 million over the next two years to maintain our current programs felt incredibly challenging,\" says Parker, who noted a recent $100,000 infusion of state funds that has been committed to the cause courtesy of the City of Berkeley's Public Health Department. Still, she acknowledges, there is a long way to go to secure full funding for next fall.\u003c/p>\n\u003cp>Fourteen of Berkeley's 19 schools have gotten federal funding in the past, money designed to benefit schools with significant low-income populations. The programs slated to lose their funding come October include Berkeley High School, Berkeley Technology Academy, Longfellow and Willard middle schools. Seven elementary schools face cuts, including Emerson, John Muir, LeConte, Malcolm X, Rosa Parks, Thousand Oaks and Washington. Hopkins, Franklin and King preschools will also be impacted by the loss of income. \u003c/p>\n\u003cp>The community is gearing up to raise funds and awareness on many levels. A \u003ca href=\"http://www.change.org/petitions/berkeley-unified-school-district-board-of-education-save-berkeley-school-garden-and-cooking-programs-3\">Change.org petition\u003c/a> is gathering signatures in support of the campaign. Individual schools are writing grant proposals and holding plant sales, movie nights, and fun runs to support cooking and gardening instruction. Meanwhile, a city-wide \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> is slated for May 30, with prominent local food businesses and restaurants in the mix such as the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a>, \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.ippukuberkeley.com/\">Ippuku\u003c/a>, \u003ca href=\"http://www.lanoterestaurant.com/\">La Note\u003c/a>, and \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a>, who are all donating a percentage of sales to the classroom campaign. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\" alt=\"Berkeley Dine Out\" width=\"400\" class=\"aligncenter size-full wp-image-61416\">\u003c/a>\u003c/p>\n\u003cp>For some who have signed on in support it's both a professional and personal cause. \"My three kids have benefited from the cooking and gardening programs at BUSD; my oldest daughter says the garden program at Willard was the only thing that got her through middle school,\" says Christian Geideman, owner-chef of the critically-acclaimed Ippuku, featuring \u003ca href=\"http://www.berkeleyside.com/2012/09/07/ippukus-owner-on-his-casual-japanese-cuisine/\">izakaya-style dining\u003c/a> in downtown Berkeley. \"And my youngest still talks about Farmer Ben and the chickens at Le Conte Elementary.\" Geideman sees the benefits of such programs beyond the school years. \"The restaurant industry is a major employer in our area, imagine how much teenagers could learn in four years that could prepare them for culinary careers,\" he says. \"I know that as a troubled teen I could have benefited from such a program; it should be expanded at Berkeley High, not cut.\"\u003c/p>\n\u003cp>Geideman's partner in work and life, Erinn Geideman, discovered first hand the positive effects of the program when she worked as an assistant to Washington Elementary's cooking teacher Carrie Fehr. \"At the elementary school age it's mostly about giving them access to the process: peeling, chopping and handling food,\" says Erinn Giedeman. \"When you teach a small child how to cut their own food it gives them a real sense of accomplishment. And when they taste what they've created it's exciting and fills the kids with pride.\" Many students, Erinn Geideman also noted, mentioned sharing the recipes at home with their families, an important aspect of a program that emphasizes healthy, seasonal eating geared towards fruit, vegetable, and whole grain recipes, designed with obesity and diabetes prevention in mind. The value of such edible education programs are hard to quantify in terms of test scores but one measure in a \u003ca href=\"http://www.theatlantic.com/health/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465/\">UC Berkeley study\u003c/a> found that young students routinely exposed to fruits and vegetables through cooking and gardening instruction ate 1.5 more servings of produce a day compared with kids with fewer opportunities to dig in the dirt and work the stove at school.\u003c/p>\n\u003cp>The best known cooking and gardening program in Berkeley schools, King Middle School’s \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard\u003c/a>, is not impacted by the cuts, as its programs are paid for by the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, founded by \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Chez Panisse owner Alice Waters\u003c/a>. But the ESP (formerly the Chez Panisse Foundation) project staff are working with the BUSD community to come up with a financial plan for the future of its imperiled programs. \"The loss of federal funding to support BUSD's garden and cooking programs is a tragedy and ample evidence, if any were needed, that the call for this transformational change--to bring kids in the public schools into a healthy and delicious relationship with food--needs to get still louder,\" says \u003ca href=\"http://www.berkeleyside.com/2012/10/26/katrina-heron-new-director-of-edible-schoolyard-project/\">Katrina Heron\u003c/a>, executive director of ESP.\u003c/p>\n\u003cp>Kyle Cornforth, director of ESY Berkeley, is on the superintendent's advisory committee and active in the Berkeley Schools Gardening and Cooking Alliance and the alliance's Marian Mabel says Cornforth has been instrumental in providing assistance to help strengthen the curriculum components of the BUSD's cooking and gardening instruction to make the strongest possible case that such programs are indispensable to students. To that end, the committee is re-envisioning the program at a district-wide level (for all schools, including four elementary schools currently ineligible for federal funds) and seek to integrate the program into \u003ca href=\"http://www.berkeleyschools.net/teaching-and-learning-2/curriculum-standards/common-core-state-standards/\">Common Core State Standards\u003c/a> and what's known as \u003ca href=\"http://www.berkeleyschools.net/about-the-district/2020vision/\">2020 Vision\u003c/a>, Berkeley's effort to end racial disparities in academic achievement. \u003c/p>\n\u003cfigure id=\"attachment_61425\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\" alt=\"If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Mindful of what is happening across the bay in Berkeley, \u003ca href=\"http://www.educationoutside.org/\">Education Outside\u003c/a> (formerly the San Francisco Green Schoolyard Alliance) is working hard to tie outdoor education in San Francisco public schools to core curriculum such as science, in a program launched three years ago. It's also trying to keep costs in check, by hiring young, service corps members for $25,000 a year to run these programs, set to be in 21 K-5 schools this fall. \"What is happening in Berkeley is instructive, it shows how easily these kinds of programs can be cut or lopped off, that's why we're focusing on making them an integral part of every student's day,\" says Arden Bucklin-Sporer, Education Outside's executive director. \"We never use the term 'gardening' or 'cooking,' which suggest that they're extra programs not integral to curriculum.\"\u003c/p>\n\u003cp>Back in the East Bay, another relatively new model for providing edible education is coming to Oakland schools this fall, via a national program known as \u003ca href=\"https://foodcorps.org/\">FoodCorps\u003c/a>, which places a service member in a school for a year to help tend or build a school garden, improve school cafeteria food, and talk up healthy eating with students. It costs FoodCorps about $32,500 to put a service member in a school, including a $15,000 stipend, a $5,550 Americorps award, and health benefits. FoodCorps has partnered with the Edible Schoolyard Project for a summer academy geared towards FoodCorps fellows, service members with one year of experience, who are training to become peer-mentors at sites around the country.\u003c/p>\n\u003cp>For now, in Berkeley the focus remains on saving a lauded program many years in the making. \"What's in jeopardy is losing the groundwork from developing a nationally-recognized program,\" says Willard Middle School parent Cindy Tsai Schultz, who is on \u003ca href=\"http://saveourgarden.blogspot.com/2013_03_01_archive.html\">the school's gardening and cooking committee\u003c/a>. \"In 1995 at Willard, Matt Tsang, our gardening coordinator, started with two small planter boxes. Today we have a model program with a flourishing garden, six chickens, and gardening and cooking classes that integrate nutrition education with math and science,\" she adds. \"Our garden produces enough food for cooking classes for over 500 children. The garden also provides a safe and peaceful place and offers students a sense of security. We can't lose the last 15 years of hard work and kids' strong connection with the program. We can't let all that nurturing turn to weeds.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Donations to the BUSD Garden and Cooking Program can be made through the \u003ca href=\"https://www.bpef-online.org/donate/online-donation/\">Berkeley Public Education Foundation\u003c/a>, when making a donation through BPEF, specify that the contribution is earmarked for the BUSD Garden and Cooking Program. For information on volunteer opportunities for the Dine Out fundraiser, to offer suggestions for major funders, or to donate email: berkeleyfundraiser@gmail.com.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61414\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\" alt=\"If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley. Photo: Rivka Mason\" width=\"720\" height=\"540\" class=\"size-full wp-image-61414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley.\u003cbr>Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_61418\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\" alt=\"A thriving sanctuary at school. Photo: Rivka Mason\" width=\"400\" class=\"size-full wp-image-61418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A thriving sanctuary at school. Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Berkeley public schools are in danger of losing their gardening and cooking classes due to federal funding cuts. Sarah Henry reports on how that community is trying to save their edible education program.","status":"publish","parent":0,"modified":1368376497,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":2087},"headData":{"title":"Berkeley School Cooking and Gardening Programs in Jeopardy | KQED","description":"Berkeley public schools are in danger of losing their gardening and cooking classes due to federal funding cuts. Sarah Henry reports on how that community is trying to save their edible education program.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"61339 http://blogs.kqed.org/bayareabites/?p=61339","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/07/berkeley-school-cooking-and-gardening-programs-in-jeopardy/","disqusTitle":"Berkeley School Cooking and Gardening Programs in Jeopardy","path":"/bayareabites/61339/berkeley-school-cooking-and-gardening-programs-in-jeopardy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\" alt=\"If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley's beloved \u003ca href=\"http://www.berkeleyschools.net/departments/nutrition-services/cooking-garden-nutrition-program/\">school gardening and cooking program\u003c/a>, where public school children plant peas, cook kale, and chase chickens--all while discovering connections to nature, science, language, math, health, nutrition and other life lessons--is in dire straits due to pending federal funding cuts.\u003c/p>\n\u003cp>Come October, the Berkeley Unified School District's (BUSD) edible education efforts will lose $1.9 million of U.S. Department of Agriculture financing (administered through the Network for a Healthy California) for 14 school cooking and garden programs, from the preschool through high school level. Unless replacement income is found, such cuts would essentially gut the district program, considered a model around the country. \u003c/p>\n\u003cp>\"BUSD schools are deeply committed to saving their garden and cooking programs and are working closely with their principals, PTAs, the school district, and the extended community to raise funds for the coming year and beyond,\" says Marian Mabel, a parent at Malcolm X Elementary and member of a group called the \u003ca href=\"https://www.facebook.com/BerkeleySchoolGardeningandCookingAlliance\">Berkeley Schools Gardening and Cooking Alliance\u003c/a>, which was launched last year when Malcolm X, along with two other schools, \u003ca href=\"http://www.berkeleyside.com/2012/03/23/school-gardening-and-cooking-program-may-face-cuts/\">looked set to lose their federal funds\u003c/a>. (The alliance successfully lobbied the school board for a year of bridge funding, which, ultimately, wasn’t needed when a \u003ca href=\"http://www.berkeleyside.com/2012/06/14/school-edible-programs-get-reprieve-from-the-feds/\">one-year extension of federal monies was granted\u003c/a>.)\u003c/p>\n\u003cp>Now, district officials, individual schools, and a core of parent volunteers are scrambling to try and save the program, which began as a community effort 15 years ago. And prominent local restaurateurs and chefs have stepped up to show their support too. \u003c/p>\n\u003cp>The cooking and gardening movement in Berkeley's schools, documented in a series of short videos under the \u003ca href=\"http://www.lunchlovecommunity.org/index.html\">Lunch Love Community\u003c/a> umbrella (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">featured in a 2011 BAB post\u003c/a>), has received federal funds for 12 years. But recent changes in federal funding priorities and state administering of these monies, along with changing demographics in BUSD schools, has lead to a pending shift in the allocation of resources. Despite last year's one-year reprieve from the feds, no such extension of support is expected for the next school year, given changes to U.S. government guidelines with the passage of the \u003ca href=\"http://www.fns.usda.gov/cnd/governance/legislation/cnr_2010.htm\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61407\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\" alt=\"If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\" width=\"500\" height=\"281\" class=\"size-full wp-image-61407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\u003c/figcaption>\u003c/figure>\n\u003cp>The school district saw the cuts coming. So last November, the superintendent convened an advisory committee on garden and cooking to identify and secure both short-term bridge funding and long-term sustainable funding, through major donor and corporate giving campaigns, public-private partnerships, and other fundraising efforts, all of which are either in the works or being explored. At a school board meeting on Wednesday, committee members will make a case for a commitment of $300,000 a year for two years to help maintain the program, according to Melanie Parker, interim supervisor for the BUSD's Gardening and Cooking Nutrition Program. (Last year \u003ca href=\"http://www.berkeleyside.com/2012/04/12/berkeley-district-votes-to-fund-at-risk-edible-programs/\">the district pledged up to $350,000\u003c/a> for the three schools facing cuts to their programs for this school year.) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The committee has outlined four tiers of funding options for the immediate future. These range from a fully-funded program costing $2 million a year, to a worst case scenario situation of part-time staff offering limited instruction and charged with keeping the gardens alive at about $250,000 a year. The largest cost of the program, not surprisingly, is salaries and benefits for cooking and gardening teachers and assistants. While most of these employees work part-time, they are paid the full-time equivalent of between $25,000 and $50,000. Many of these instructors, adored by students, parents, and school officials alike, have been working in the schools since the start of this program and the thought of losing their educational experience and institutional wisdom is viewed as a potentially devastating blow to the program.\u003c/p>\n\u003cp>The BUSD committee is recommending funding at a reduced level, what they're calling a \"tier two scenario\" or a 50 percent cut in program costs for a total of $1.04 million a year, which translates into fewer students receiving instruction and reduced staffing hours. \"The committee felt it was important to be realistic about how much money we could raise -- and raising $4 million over the next two years to maintain our current programs felt incredibly challenging,\" says Parker, who noted a recent $100,000 infusion of state funds that has been committed to the cause courtesy of the City of Berkeley's Public Health Department. Still, she acknowledges, there is a long way to go to secure full funding for next fall.\u003c/p>\n\u003cp>Fourteen of Berkeley's 19 schools have gotten federal funding in the past, money designed to benefit schools with significant low-income populations. The programs slated to lose their funding come October include Berkeley High School, Berkeley Technology Academy, Longfellow and Willard middle schools. Seven elementary schools face cuts, including Emerson, John Muir, LeConte, Malcolm X, Rosa Parks, Thousand Oaks and Washington. Hopkins, Franklin and King preschools will also be impacted by the loss of income. \u003c/p>\n\u003cp>The community is gearing up to raise funds and awareness on many levels. A \u003ca href=\"http://www.change.org/petitions/berkeley-unified-school-district-board-of-education-save-berkeley-school-garden-and-cooking-programs-3\">Change.org petition\u003c/a> is gathering signatures in support of the campaign. Individual schools are writing grant proposals and holding plant sales, movie nights, and fun runs to support cooking and gardening instruction. Meanwhile, a city-wide \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> is slated for May 30, with prominent local food businesses and restaurants in the mix such as the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a>, \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.ippukuberkeley.com/\">Ippuku\u003c/a>, \u003ca href=\"http://www.lanoterestaurant.com/\">La Note\u003c/a>, and \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a>, who are all donating a percentage of sales to the classroom campaign. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\" alt=\"Berkeley Dine Out\" width=\"400\" class=\"aligncenter size-full wp-image-61416\">\u003c/a>\u003c/p>\n\u003cp>For some who have signed on in support it's both a professional and personal cause. \"My three kids have benefited from the cooking and gardening programs at BUSD; my oldest daughter says the garden program at Willard was the only thing that got her through middle school,\" says Christian Geideman, owner-chef of the critically-acclaimed Ippuku, featuring \u003ca href=\"http://www.berkeleyside.com/2012/09/07/ippukus-owner-on-his-casual-japanese-cuisine/\">izakaya-style dining\u003c/a> in downtown Berkeley. \"And my youngest still talks about Farmer Ben and the chickens at Le Conte Elementary.\" Geideman sees the benefits of such programs beyond the school years. \"The restaurant industry is a major employer in our area, imagine how much teenagers could learn in four years that could prepare them for culinary careers,\" he says. \"I know that as a troubled teen I could have benefited from such a program; it should be expanded at Berkeley High, not cut.\"\u003c/p>\n\u003cp>Geideman's partner in work and life, Erinn Geideman, discovered first hand the positive effects of the program when she worked as an assistant to Washington Elementary's cooking teacher Carrie Fehr. \"At the elementary school age it's mostly about giving them access to the process: peeling, chopping and handling food,\" says Erinn Giedeman. \"When you teach a small child how to cut their own food it gives them a real sense of accomplishment. And when they taste what they've created it's exciting and fills the kids with pride.\" Many students, Erinn Geideman also noted, mentioned sharing the recipes at home with their families, an important aspect of a program that emphasizes healthy, seasonal eating geared towards fruit, vegetable, and whole grain recipes, designed with obesity and diabetes prevention in mind. The value of such edible education programs are hard to quantify in terms of test scores but one measure in a \u003ca href=\"http://www.theatlantic.com/health/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465/\">UC Berkeley study\u003c/a> found that young students routinely exposed to fruits and vegetables through cooking and gardening instruction ate 1.5 more servings of produce a day compared with kids with fewer opportunities to dig in the dirt and work the stove at school.\u003c/p>\n\u003cp>The best known cooking and gardening program in Berkeley schools, King Middle School’s \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard\u003c/a>, is not impacted by the cuts, as its programs are paid for by the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, founded by \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Chez Panisse owner Alice Waters\u003c/a>. But the ESP (formerly the Chez Panisse Foundation) project staff are working with the BUSD community to come up with a financial plan for the future of its imperiled programs. \"The loss of federal funding to support BUSD's garden and cooking programs is a tragedy and ample evidence, if any were needed, that the call for this transformational change--to bring kids in the public schools into a healthy and delicious relationship with food--needs to get still louder,\" says \u003ca href=\"http://www.berkeleyside.com/2012/10/26/katrina-heron-new-director-of-edible-schoolyard-project/\">Katrina Heron\u003c/a>, executive director of ESP.\u003c/p>\n\u003cp>Kyle Cornforth, director of ESY Berkeley, is on the superintendent's advisory committee and active in the Berkeley Schools Gardening and Cooking Alliance and the alliance's Marian Mabel says Cornforth has been instrumental in providing assistance to help strengthen the curriculum components of the BUSD's cooking and gardening instruction to make the strongest possible case that such programs are indispensable to students. To that end, the committee is re-envisioning the program at a district-wide level (for all schools, including four elementary schools currently ineligible for federal funds) and seek to integrate the program into \u003ca href=\"http://www.berkeleyschools.net/teaching-and-learning-2/curriculum-standards/common-core-state-standards/\">Common Core State Standards\u003c/a> and what's known as \u003ca href=\"http://www.berkeleyschools.net/about-the-district/2020vision/\">2020 Vision\u003c/a>, Berkeley's effort to end racial disparities in academic achievement. \u003c/p>\n\u003cfigure id=\"attachment_61425\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\" alt=\"If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Mindful of what is happening across the bay in Berkeley, \u003ca href=\"http://www.educationoutside.org/\">Education Outside\u003c/a> (formerly the San Francisco Green Schoolyard Alliance) is working hard to tie outdoor education in San Francisco public schools to core curriculum such as science, in a program launched three years ago. It's also trying to keep costs in check, by hiring young, service corps members for $25,000 a year to run these programs, set to be in 21 K-5 schools this fall. \"What is happening in Berkeley is instructive, it shows how easily these kinds of programs can be cut or lopped off, that's why we're focusing on making them an integral part of every student's day,\" says Arden Bucklin-Sporer, Education Outside's executive director. \"We never use the term 'gardening' or 'cooking,' which suggest that they're extra programs not integral to curriculum.\"\u003c/p>\n\u003cp>Back in the East Bay, another relatively new model for providing edible education is coming to Oakland schools this fall, via a national program known as \u003ca href=\"https://foodcorps.org/\">FoodCorps\u003c/a>, which places a service member in a school for a year to help tend or build a school garden, improve school cafeteria food, and talk up healthy eating with students. It costs FoodCorps about $32,500 to put a service member in a school, including a $15,000 stipend, a $5,550 Americorps award, and health benefits. FoodCorps has partnered with the Edible Schoolyard Project for a summer academy geared towards FoodCorps fellows, service members with one year of experience, who are training to become peer-mentors at sites around the country.\u003c/p>\n\u003cp>For now, in Berkeley the focus remains on saving a lauded program many years in the making. \"What's in jeopardy is losing the groundwork from developing a nationally-recognized program,\" says Willard Middle School parent Cindy Tsai Schultz, who is on \u003ca href=\"http://saveourgarden.blogspot.com/2013_03_01_archive.html\">the school's gardening and cooking committee\u003c/a>. \"In 1995 at Willard, Matt Tsang, our gardening coordinator, started with two small planter boxes. Today we have a model program with a flourishing garden, six chickens, and gardening and cooking classes that integrate nutrition education with math and science,\" she adds. \"Our garden produces enough food for cooking classes for over 500 children. The garden also provides a safe and peaceful place and offers students a sense of security. We can't lose the last 15 years of hard work and kids' strong connection with the program. We can't let all that nurturing turn to weeds.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Donations to the BUSD Garden and Cooking Program can be made through the \u003ca href=\"https://www.bpef-online.org/donate/online-donation/\">Berkeley Public Education Foundation\u003c/a>, when making a donation through BPEF, specify that the contribution is earmarked for the BUSD Garden and Cooking Program. For information on volunteer opportunities for the Dine Out fundraiser, to offer suggestions for major funders, or to donate email: berkeleyfundraiser@gmail.com.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61414\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\" alt=\"If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley. Photo: Rivka Mason\" width=\"720\" height=\"540\" class=\"size-full wp-image-61414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley.\u003cbr>Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_61418\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\" alt=\"A thriving sanctuary at school. Photo: Rivka Mason\" width=\"400\" class=\"size-full wp-image-61418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A thriving sanctuary at school. Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61339/berkeley-school-cooking-and-gardening-programs-in-jeopardy","authors":["5125"],"categories":["bayareabites_752","bayareabites_64","bayareabites_50","bayareabites_2554","bayareabites_1245","bayareabites_1246"],"tags":["bayareabites_234","bayareabites_11668","bayareabites_11669","bayareabites_8728","bayareabites_9645","bayareabites_8729","bayareabites_9658","bayareabites_11670","bayareabites_10022","bayareabites_8969","bayareabites_8727","bayareabites_450"],"featImg":"bayareabites_61404","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. 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