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Taylor was the online arts editor of KQED's daily arts blog for nine years and created the station's first web-original podcasts, Gallery Crawl and The Writers' Block.\r\n\r\nTaylor is an experimental filmmaker and visual artist whose work has been collected by the Library of Congress, Stanford University and the New York Museum of Modern Art, among many others. 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"},"jennyoh":{"type":"authors","id":"2100","meta":{"index":"authors_1591205172","id":"2100","found":true},"name":"Jenny Oh","firstName":"Jenny","lastName":"Oh","slug":"jennyoh","email":"joh@kqed.org","display_author_email":false,"staff_mastheads":["science"],"title":"Audience Engagement Producer, Deep Look","bio":"Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.","avatar":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"pop","roles":["contributor"]},{"site":"futureofyou","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["administrator"]},{"site":"education","roles":["author"]},{"site":"quest","roles":["editor"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Jenny Oh | KQED","description":"Audience Engagement Producer, Deep Look","ogImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennyoh"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"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. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. 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"},"annamindess":{"type":"authors","id":"5283","meta":{"index":"authors_1591205172","id":"5283","found":true},"name":"Anna Mindess","firstName":"Anna","lastName":"Mindess","slug":"annamindess","email":"amindess@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | 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FM","link":"/"}},"bayareabites_117791":{"type":"posts","id":"bayareabites_117791","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117791","score":null,"sort":[1496168066000]},"guestAuthors":[],"slug":"an-illustrated-guide-to-master-the-elements-of-cooking-without-recipes","title":"An Illustrated Guide To Master The Elements Of Cooking — Without Recipes","publishDate":1496168066,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the interview on NPR:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/05/20170525_me_chef_calls_salt_fat_acid_heat_the_4_elements_good_cooking.mp3\u003c/p>\n\u003cp>Samin Nosrat has become known as the chef who taught Michael Pollan to cook, after the famed food writer featured her in his book \u003cem>Cooked\u003c/em> and his Netflix show of the same name.\u003c/p>\n\u003cfigure id=\"attachment_117798\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/book.jpg\" alt=\"Salt, Fat, Acid, Heat Mastering the Elements of Good Cooking by Samin Nosrat\" width=\"400\" height=\"496\" class=\"size-full wp-image-117798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-375x465.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Salt, Fat, Acid, Heat\u003cbr>Mastering the Elements of Good Cooking\u003cbr>by Samin Nosrat\u003c/figcaption>\u003c/figure>\n\u003cp>Now, she's sharing her wisdom with the masses in her new, illustrated cookbook called \u003cem>Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c/em>. The key to good cooking, she says, is learning to balance those elements and trust your instincts, rather than just follow recipes.\u003c/p>\n\u003cp>Nosrat's own formal culinary education came at Chez Panisse, the legendary restaurant in Berkeley, Calif., founded by Alice Waters. She first went there as a diner, then asked for a job and got one, working her way up. And it was while cooking at Chez Panisse that Nosrat had the revelation that eventually led to this cookbook — that salt, fat, acid and heat are the fundamental elements to good food.\u003c/p>\n\u003cp>\"The elements and the tenets of professional cooking don't always get translated to the home cook,\" she tells NPR's Rachel Martin. \"Recipes don't encourage you to use your own senses and use your own judgement. And salt, fat, acid and heat can be your compass when you maybe don't have other tools.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nosrat frees her readers to use their own senses instead of measuring cups.\u003c/p>\n\u003cp>She says we should salt things until they taste like the sea — which is a beautiful image, but also sounds like an awful lot of salt.\u003c/p>\n\u003cfigure id=\"attachment_117794\" class=\"wp-caption aligncenter\" style=\"max-width: 1999px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779.jpg\" alt=\"A pinch of salt\" width=\"1999\" height=\"1499\" class=\"size-full wp-image-117794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779.jpg 1999w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-520x390.jpg 520w\" sizes=\"(max-width: 1999px) 100vw, 1999px\">\u003cfigcaption class=\"wp-caption-text\">A pinch of salt \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Just use more than you're comfortable with, I think is a good rule for most people,\" she says. You know, especially when you're boiling things in salted water, the idea is that most foods don't spend much time in that water. So the idea is to make it salty enough that the food can absorb enough salt and become seasoned from within. A lot of times you end up using less salt, total, if you get the salt right from within, because then the thing isn't over seasoned on the outside and bland in the center.\"\u003c/p>\n\u003cp>Nosrat's conversation with Martin is excerpted below. The transcript has been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>RACHEL MARTIN: So, let's get to fat, which is the next central element to cooking. This is something that people are afraid of. Even though we understand the difference between good and bad fat, fat still gets a bad rap in cooking.\u003c/strong>\u003c/p>\n\u003cp>To me, it's a tragedy because I think fat has this remarkable capability to offer us all these different and very interesting and delicious and mouth-watering textures in our food. And it's just about learning how to get those textures out of the fat that you're already using.\u003c/p>\n\u003cp>\u003cstrong>When you talk about acid in our food, what do you mean?\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>For me, it is all about getting that nice, tangy balance in a bite, in a meal or in a dish. And you can get that through citrus and vinegar and wine, which are maybe the three most obvious and well-known sources of acid. But then there's acid in so many other things. Almost every condiment we add to our food is acidic, which is why when you get a bean and cheese burrito, you're always hungry for salsa and sour cream and guacamole to put on there, because those things will just perk it up and add flavor.\u003c/p>\n\u003cfigure id=\"attachment_117792\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e.jpg\" alt=\"grilled cheese\" width=\"1440\" height=\"792\" class=\"size-full wp-image-117792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-800x440.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-768x422.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-1020x561.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-1180x649.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-960x528.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-375x206.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-520x286.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Anatomy of a Perfect Grilled Cheese Sandwich \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The last element we're going to talk about is heat. You say a grilled cheese sandwich can actually be a great guide on heat. What do you mean by that?\u003c/strong>\u003c/p>\n\u003cp>I was trying to think of something that everyone has made. And the thing about heat, I realized, is that when you're cooking a food, what it sort of boils down to — no matter what the food is — is to get your desired result on the outside and on the inside. And so your dream is to get that perfect grilled cheese, where the outside is crisp and brown and buttery and delicious, and the inside is melty and perfect.\u003c/p>\n\u003cfigure id=\"attachment_117795\" class=\"wp-caption aligncenter\" style=\"max-width: 1913px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91.jpg\" alt=\"Samin was here\" width=\"1913\" height=\"1206\" class=\"size-full wp-image-117795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91.jpg 1913w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-520x328.jpg 520w\" sizes=\"(max-width: 1913px) 100vw, 1913px\">\u003cfigcaption class=\"wp-caption-text\">Samin was here \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>I flipped through this book. There are some fantastic illustrations in there by Wendy McNaughton. But there aren't any of the big, glossy photos traditionally found in cookbooks.\u003c/strong>\u003c/p>\n\u003cp>This book and this message is about teaching you to be loose in the kitchen. And I didn't want you to feel bound to my one image of a perfect dish in a perfect moment and feel like that was what you had to make. So I didn't want you to feel like you had to live up to my version of perfection.\u003c/p>\n\u003cp>\u003cstrong>Lastly, I want to ask you about the dedication in the book. You thank Alice Waters, owner of Chez Panisse, for giving you the kitchen, and your mom for giving you the world. What does your mom make of your career now?\u003c/strong>\u003c/p>\n\u003cp>It's been an interesting experience being the child of immigrants and explaining this non-conventional path. But, I think once she could go to the store and buy a magazine that I'd written for or, now, this book — I think that she gets that I've figured something out. \u003c/p>\n\u003cp>\u003cstrong>Do you cook for her?\u003c/strong>\u003c/p>\n\u003cp>She doesn't like my kind of cooking. \u003c/p>\n\u003cp>\u003cstrong>So when Sunday night dinner comes around, she does the cooking?\u003c/strong>\u003c/p>\n\u003cp>Like I said, she's a good cook. \u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/530274313/salt-fat-acid-heat-mastering-the-elements-of-good-cooking#excerpt\" target=\"_blank\">\u003cstrong>Read an excerpt from Salt, Fat, Acid, Heat\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In her new cookbook, \u003cem>Salt, Fat, Acid, Heat,\u003c/em> Samin Nosrat says the key to good food is learning to balance those elements when cooking — and to trust your instincts. ","status":"publish","parent":0,"modified":1496185364,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":975},"headData":{"title":"An Illustrated Guide To Master The Elements Of Cooking — Without Recipes | KQED","description":"In her new cookbook, Salt, Fat, Acid, Heat, Samin Nosrat says the key to good food is learning to balance those elements when cooking — and to trust your instincts. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Illustrated Guide To Master The Elements Of Cooking — Without Recipes","datePublished":"2017-05-30T18:14:26.000Z","dateModified":"2017-05-30T23:02:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117791 https://ww2.kqed.org/bayareabites/?p=117791","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/30/an-illustrated-guide-to-master-the-elements-of-cooking-without-recipes/","disqusTitle":"An Illustrated Guide To Master The Elements Of Cooking — Without Recipes","source":"Food Books","sourceUrl":"https://ww2.kqed.org/bayareabites/category/books-and-magazines/","nprByline":"\u003ca href=\"http://www.npr.org/people/348777820/maria-godoy\">Maria Godoy\u003c/a> and \u003ca href=\"http://www.npr.org/people/128649543/rachel-martin\">Rachel Martin,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Wendy MacNaughton","nprStoryId":"529699099","nprApiLink":"http://api.npr.org/query?id=529699099&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/30/529699099/-salt-fat-acid-heat-a-guide-to-the-elements-of-cooking?ft=nprml&f=529699099","nprRetrievedStory":"1","nprPubDate":"Tue, 30 May 2017 11:17:00 -0400","nprStoryDate":"Tue, 30 May 2017 08:00:00 -0400","nprLastModifiedDate":"Tue, 30 May 2017 11:17:37 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/05/20170525_me_chef_calls_salt_fat_acid_heat_the_4_elements_good_cooking.mp3?orgId=1&topicId=1053&d=437&story=529699099&ft=nprml&f=529699099","nprAudioM3u":"http://api.npr.org/m3u/1530276483-30c0e2.m3u?orgId=1&topicId=1053&d=437&story=529699099&ft=nprml&f=529699099","path":"/bayareabites/117791/an-illustrated-guide-to-master-the-elements-of-cooking-without-recipes","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/05/20170525_me_chef_calls_salt_fat_acid_heat_the_4_elements_good_cooking.mp3?orgId=1&topicId=1053&d=437&story=529699099&ft=nprml&f=529699099","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the interview on NPR:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/05/20170525_me_chef_calls_salt_fat_acid_heat_the_4_elements_good_cooking.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Samin Nosrat has become known as the chef who taught Michael Pollan to cook, after the famed food writer featured her in his book \u003cem>Cooked\u003c/em> and his Netflix show of the same name.\u003c/p>\n\u003cfigure id=\"attachment_117798\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/book.jpg\" alt=\"Salt, Fat, Acid, Heat Mastering the Elements of Good Cooking by Samin Nosrat\" width=\"400\" height=\"496\" class=\"size-full wp-image-117798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-375x465.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Salt, Fat, Acid, Heat\u003cbr>Mastering the Elements of Good Cooking\u003cbr>by Samin Nosrat\u003c/figcaption>\u003c/figure>\n\u003cp>Now, she's sharing her wisdom with the masses in her new, illustrated cookbook called \u003cem>Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c/em>. The key to good cooking, she says, is learning to balance those elements and trust your instincts, rather than just follow recipes.\u003c/p>\n\u003cp>Nosrat's own formal culinary education came at Chez Panisse, the legendary restaurant in Berkeley, Calif., founded by Alice Waters. She first went there as a diner, then asked for a job and got one, working her way up. And it was while cooking at Chez Panisse that Nosrat had the revelation that eventually led to this cookbook — that salt, fat, acid and heat are the fundamental elements to good food.\u003c/p>\n\u003cp>\"The elements and the tenets of professional cooking don't always get translated to the home cook,\" she tells NPR's Rachel Martin. \"Recipes don't encourage you to use your own senses and use your own judgement. And salt, fat, acid and heat can be your compass when you maybe don't have other tools.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nosrat frees her readers to use their own senses instead of measuring cups.\u003c/p>\n\u003cp>She says we should salt things until they taste like the sea — which is a beautiful image, but also sounds like an awful lot of salt.\u003c/p>\n\u003cfigure id=\"attachment_117794\" class=\"wp-caption aligncenter\" style=\"max-width: 1999px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779.jpg\" alt=\"A pinch of salt\" width=\"1999\" height=\"1499\" class=\"size-full wp-image-117794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779.jpg 1999w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-520x390.jpg 520w\" sizes=\"(max-width: 1999px) 100vw, 1999px\">\u003cfigcaption class=\"wp-caption-text\">A pinch of salt \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Just use more than you're comfortable with, I think is a good rule for most people,\" she says. You know, especially when you're boiling things in salted water, the idea is that most foods don't spend much time in that water. So the idea is to make it salty enough that the food can absorb enough salt and become seasoned from within. A lot of times you end up using less salt, total, if you get the salt right from within, because then the thing isn't over seasoned on the outside and bland in the center.\"\u003c/p>\n\u003cp>Nosrat's conversation with Martin is excerpted below. The transcript has been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>RACHEL MARTIN: So, let's get to fat, which is the next central element to cooking. This is something that people are afraid of. Even though we understand the difference between good and bad fat, fat still gets a bad rap in cooking.\u003c/strong>\u003c/p>\n\u003cp>To me, it's a tragedy because I think fat has this remarkable capability to offer us all these different and very interesting and delicious and mouth-watering textures in our food. And it's just about learning how to get those textures out of the fat that you're already using.\u003c/p>\n\u003cp>\u003cstrong>When you talk about acid in our food, what do you mean?\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>For me, it is all about getting that nice, tangy balance in a bite, in a meal or in a dish. And you can get that through citrus and vinegar and wine, which are maybe the three most obvious and well-known sources of acid. But then there's acid in so many other things. Almost every condiment we add to our food is acidic, which is why when you get a bean and cheese burrito, you're always hungry for salsa and sour cream and guacamole to put on there, because those things will just perk it up and add flavor.\u003c/p>\n\u003cfigure id=\"attachment_117792\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e.jpg\" alt=\"grilled cheese\" width=\"1440\" height=\"792\" class=\"size-full wp-image-117792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-800x440.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-768x422.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-1020x561.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-1180x649.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-960x528.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-375x206.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-520x286.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Anatomy of a Perfect Grilled Cheese Sandwich \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The last element we're going to talk about is heat. You say a grilled cheese sandwich can actually be a great guide on heat. What do you mean by that?\u003c/strong>\u003c/p>\n\u003cp>I was trying to think of something that everyone has made. And the thing about heat, I realized, is that when you're cooking a food, what it sort of boils down to — no matter what the food is — is to get your desired result on the outside and on the inside. And so your dream is to get that perfect grilled cheese, where the outside is crisp and brown and buttery and delicious, and the inside is melty and perfect.\u003c/p>\n\u003cfigure id=\"attachment_117795\" class=\"wp-caption aligncenter\" style=\"max-width: 1913px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91.jpg\" alt=\"Samin was here\" width=\"1913\" height=\"1206\" class=\"size-full wp-image-117795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91.jpg 1913w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-520x328.jpg 520w\" sizes=\"(max-width: 1913px) 100vw, 1913px\">\u003cfigcaption class=\"wp-caption-text\">Samin was here \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>I flipped through this book. There are some fantastic illustrations in there by Wendy McNaughton. But there aren't any of the big, glossy photos traditionally found in cookbooks.\u003c/strong>\u003c/p>\n\u003cp>This book and this message is about teaching you to be loose in the kitchen. And I didn't want you to feel bound to my one image of a perfect dish in a perfect moment and feel like that was what you had to make. So I didn't want you to feel like you had to live up to my version of perfection.\u003c/p>\n\u003cp>\u003cstrong>Lastly, I want to ask you about the dedication in the book. You thank Alice Waters, owner of Chez Panisse, for giving you the kitchen, and your mom for giving you the world. What does your mom make of your career now?\u003c/strong>\u003c/p>\n\u003cp>It's been an interesting experience being the child of immigrants and explaining this non-conventional path. But, I think once she could go to the store and buy a magazine that I'd written for or, now, this book — I think that she gets that I've figured something out. \u003c/p>\n\u003cp>\u003cstrong>Do you cook for her?\u003c/strong>\u003c/p>\n\u003cp>She doesn't like my kind of cooking. \u003c/p>\n\u003cp>\u003cstrong>So when Sunday night dinner comes around, she does the cooking?\u003c/strong>\u003c/p>\n\u003cp>Like I said, she's a good cook. \u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/530274313/salt-fat-acid-heat-mastering-the-elements-of-good-cooking#excerpt\" target=\"_blank\">\u003cstrong>Read an excerpt from Salt, Fat, Acid, Heat\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117791/an-illustrated-guide-to-master-the-elements-of-cooking-without-recipes","authors":["byline_bayareabites_117791"],"categories":["bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_11028"],"tags":["bayareabites_583","bayareabites_4149","bayareabites_12586"],"featImg":"bayareabites_117793","label":"source_bayareabites_117791"},"bayareabites_116975":{"type":"posts","id":"bayareabites_116975","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116975","score":null,"sort":[1493088465000]},"guestAuthors":[],"slug":"a-watergate-villain-walks-into-a-berkeley-restaurant-what-could-go-wrong","title":"A Watergate Villain Walks Into A Berkeley Restaurant. What Could Go Wrong?","publishDate":1493088465,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Editor's note: This post is about chefs and they can be quite coarse when they talk. Don't be surprised by a little foul language.\u003c/em>\u003c/p>\n\u003cp>In these acrimonious times, many restaurants are treading the fine line between hospitality and politics. Anxiety-inducing though it might be, restaurants have found themselves in this awkward position before.\u003c/p>\n\u003cp>Just ask Jeremiah Tower, one of America's most influential chefs, who faced a similarly sticky situation four decades ago.\u003c/p>\n\u003cp>In 1974, when Tower was head chef at Alice Waters' Berkeley restaurant, Chez Panisse, in walked H.R. Haldeman, Richard Nixon's former chief of staff and a key player in the Watergate cover-up. Today, Haldeman's name might not ring too many bells, but at the time, the man known as \"Nixon's son of a bitch\" was nationally notorious.\u003c/p>\n\u003cp>The Chez Panisse staff – very Berkeley and self-righteous – refused to serve him.\u003c/p>\n\u003cfigure id=\"attachment_116981\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85.jpg\" alt=\"Jeremiah in the kitchen at Chez Panisse, the landmark restaurant where, alongside Alice Waters, he helped shape modern American cuisine. When HR Haldeman, President Richard Nixon's former chief of staff and a key player in the Watergate cover-up, walked into the very Berkeley restaurant back in the '70s, a colorful scene ensued.\" width=\"1500\" height=\"853\" class=\"size-full wp-image-116981\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-800x455.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-768x437.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-1020x580.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-1180x671.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-960x546.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-240x136.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-375x213.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-520x296.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeremiah in the kitchen at Chez Panisse, the landmark restaurant where, alongside Alice Waters, he helped shape modern American cuisine. When HR Haldeman, President Richard Nixon's former chief of staff and a key player in the Watergate cover-up, walked into the very Berkeley restaurant back in the '70s, a colorful scene ensued. \u003ccite>(Courtesy of The Orchard)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was a classic '70s moment. The country's sleaziest political scandal intersecting with a counterculture restaurant that would become the founding church of modern American cuisine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What happened next?\u003c/p>\n\u003cp>In order to truly savor the Haldeman story, one must first conjure Tower's exuberant personality. His name probably rings fewer bells today than Haldeman's, but in his prime, first at Chez Panisse and then at his swanky San Francisco restaurant Stars, Tower reportedly rivaled Meryl Streep for column inches.\u003c/p>\n\u003cp>After ducking the spotlight for nearly two decades by hiding out in Mexico, Tower is currently basking in its amber glow. His elegant and acerbic 2003 memoir has been reissued as \u003cem>Start the Fire\u003c/em>: \u003cem>How I Began a Food Revolution in America – \u003c/em>the superb bibliography alone makes it worth the price, and arouses a deep admiration for this erudite if arrogant epicurean. But more significant is the launch of \u003cem>Jeremiah Tower:\u003c/em> \u003cem>The Last Magnificent\u003c/em>, a documentary on his crash-and-burn career. Produced by Anthony Bourdain, who feels that Tower has been denied his due in the American culinary pantheon, the film is well-intentioned but marred by an arch lyricism and interminable footage of Tower wandering among the Mayan ruins like an ageing hermit. Bourdain, ever ready with a vulgar bon mot, delights in calling the handsome and gay Tower \"the first f***able American chef.\"\u003c/p>\n\u003cp>Tower was shaped by a wealthy and lonely childhood. He went to an English boarding school, where he learned about bad food and good manners, and later studied architecture at Harvard during the turbulent Vietnam era. Fleetingly moved to revolution, he filled a Dom Pérignon bottle with gasoline, stuffed it with an old Hermès scarf, carried it in a Tiffany bag to campus, and flung it ineptly against a wall. Posturing over, he fled back to his stove. Ever since he fixed himself a nasturtium sandwich as a solitary 5-year-old, he has spent his whole life as an apostle of good food.\u003c/p>\n\u003cfigure id=\"attachment_116982\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85.jpg\" alt=\"Jeremiah Tower with Julia Child at her birthday party in the early 1980s\" width=\"1500\" height=\"1048\" class=\"size-full wp-image-116982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-768x537.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-1020x713.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-960x671.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-520x363.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower with Julia Child at her birthday party in the early 1980s \u003ccite>(Courtesy of Jeremiah Tower)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1973, Tower joined Chez Panisse as head chef. Fortified by heroic amounts of cocaine, champagne, oysters and the soaring operas of Verdi and Puccini, he, along with the \"diminutive, bandannaed\" Alice Waters, unleashed the California cuisine food revolution. It celebrated fresh, local ingredients classically prepared, with Tower providing the sensuous loft to Waters' mesclun asceticism.\u003c/p>\n\u003cp>One fateful summer evening in 1974, Watergate collided with Chez Panisse.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85.jpg\" alt=\"9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85\" width=\"400\" height=\"600\" class=\"alignright size-full wp-image-116983\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>The man who recalls it vividly is Jerry Budrick, then a partner at Panisse. \"Haldeman came in with a large party, about six or eight, including his daughter,\" says Budrick, on the phone from his home in California. \"I was waiting tables that day and I didn't recognize him, but the sous chef, Willy Bishop, did. Willy was a Beatnik who was known for erotic art. He got very upset. I remember him saying, 'There's a presence of evil in the dining room.' \"\u003c/p>\n\u003cp>In the meantime, Tower, closeted in his tiny, opera-blasted kitchen, was unaware of \"the waitstaff's powwows about the politically undesirable 'sh**head' in the dining room.\" Until a waiter came up and announced, \"I am not serving that prick!\"\u003c/p>\n\u003cp>\"I recoiled in shock,\" writes Tower. \"It would take something very rare indeed for a waiter to talk like that to a chef.\"\u003c/p>\n\u003cp>Haldeman was that \"very rare\" something. Socially, the tanned, cultured and patrician Californian was a perfect fit at Panisse. Politically, he was a pariah. But he had someone in his corner.\u003c/p>\n\u003cp>Tower turned on the waiter. \"He's paying, isn't he? Take the food out \u003cem>now\u003c/em>.\"\u003c/p>\n\u003cp>The waiter refused. As did the \"mutinous staff\" who had Waters' backing. The food was getting cold, but, writes Tower, \"I was adamant that the man would be served and served well. As somewhat of an outcast myself, I sympathized. Throw Molotov cocktails as a political gesture I did, but intentionally serving bad food was not in my repertoire.\"\u003c/p>\n\u003cp>Fortunately, Jerry Budrick, whom Tower remembers warmly as \"a steady presence,\" offered to take the dishes to the Haldeman table. Tower noticed the phone lines blinking – \"most of the customers and half the staff were trying to call out — to reporters or for reinforcements, I was not sure.\" Regardless, he was getting on with his cooking when he heard his bearded beatnik sous chef snarl, \"motherf***me.\"\u003c/p>\n\u003cfigure id=\"attachment_116979\" class=\"wp-caption aligncenter\" style=\"max-width: 2951px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd.jpg\" alt='Jeremiah Tower grills lunch for 100 food journalists on the lawn of the Astor mansion in Newport Beach, R.I., in 1983. Tower wowed the East Coasters with his \"new California\" or new American cooking.' width=\"2951\" height=\"2124\" class=\"size-full wp-image-116979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd.jpg 2951w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-1180x849.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-520x374.jpg 520w\" sizes=\"(max-width: 2951px) 100vw, 2951px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower \u003ca href=\"http://www.csmonitor.com/1983/0518/051807.html\">grills lunch\u003c/a> for 100 food journalists on the lawn of the Astor mansion in Newport Beach, R.I., in 1983. Tower wowed the East Coasters with his \"new California\" or new American cooking. \u003ccite>(Courtesy of Jeremiah Tower)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower turned around to see \"Haldeman advancing on me with a smile and an outstretched hand.\"\u003c/p>\n\u003cp>He describes what transpired:\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>\"The best about English public school training is that, when all else fails, your manners take over. Mine did. So I watched my hand as it rose slowly to clasp Haldeman's.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Thank you,\" he said. And for not shaming him in front of his daughter. \"Thank you for that.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>He was nice. \u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\"This is the perfect time to write about the Haldeman story,\" says Tower on the phone. \"What chefs should know is, it's not about you. It's about the customer. You don't get to judge who can partake of that hospitality. If customers are being obnoxious you can ask them to leave. But not because of who they are or what their politics is. Everyone has the same right to live in this country. If they're just sitting there and enjoying their dinner, hallelujah.\"\u003c/p>\n\u003cp>If he had a restaurant today, would someone whose politics he disagreed with, say President Trump's chief strategist, Steve Bannon, be welcome? \"Of course,\" says Tower. \"I can't stand the idiot, but that's not the point. He probably can't stand me, either, probably thinks I'm a dangerous liberal. He can refuse to come to the restaurant. But once he's there, and being nice and normal, hallelujah.\"\u003c/p>\n\u003cp>The Haldeman dinner is part of Chez Panisse mythology. Competing versions abound, including the pernicious one that Haldeman was not charged because \"this restaurant does not accept tainted money.\"\u003c/p>\n\u003cp>\"Rubbish,\" says Budrick. \"It was my job to wait his table, and I did. But then, Willy and Jeremiah, whom I love, but who is a royalist and loves the grand gesture, came up with the scheme that we wouldn't take his money. So, very politely I conveyed to Haldeman that the restaurant wasn't going to charge him. There was no talk of tainted money. We treated everyone politely. Edward Teller, the father of the hydrogen bomb, lived in Berkeley and was the object of local derision and hatred – but he came often to Chez Panisse and was welcome. That tainted-money story was written by Herb Caen\" – a Pulitzer Prize-winner who wrote a much-loved gossip column for the \u003cem>San Francisco Chronicle\u003c/em>.\u003c/p>\n\u003cp>\"Somewhat blessedly,\" writes Tower about the fallout of the Haldeman visit, \"Alice and the staff did not speak to me for a week.\"\u003c/p>\n\u003cp>A whole week?\u003c/p>\n\u003cp>\"Okay, maybe it was two days,\" he laughs. \"But, you know, a week has a bit of a ring to it.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ninamartyris.pressfolios.com/\">Nina Martyris\u003c/a> \u003cem>is a journalist based in Knoxville, Tenn.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A new film profiles influential chef Jeremiah Tower. When one of the most hated men in U.S. politics walked in for dinner at Berkeley's famed Chez Panisse, where Tower worked, a colorful scene ensued.","status":"publish","parent":0,"modified":1493088465,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1447},"headData":{"title":"A Watergate Villain Walks Into A Berkeley Restaurant. What Could Go Wrong? | KQED","description":"A new film profiles influential chef Jeremiah Tower. When one of the most hated men in U.S. politics walked in for dinner at Berkeley's famed Chez Panisse, where Tower worked, a colorful scene ensued.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Watergate Villain Walks Into A Berkeley Restaurant. What Could Go Wrong?","datePublished":"2017-04-25T02:47:45.000Z","dateModified":"2017-04-25T02:47:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116975 https://ww2.kqed.org/bayareabites/?p=116975","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/24/a-watergate-villain-walks-into-a-berkeley-restaurant-what-could-go-wrong/","disqusTitle":"A Watergate Villain Walks Into A Berkeley Restaurant. What Could Go Wrong?","nprByline":"Nina Martyris, \u003cstrong>\u003ca href=\"http://www.npr.org/\">NPR Food\u003c/a>\u003c/strong>","nprImageAgency":"Courtesy of The Orchard","nprStoryId":"525113739","nprApiLink":"http://api.npr.org/query?id=525113739&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/04/24/525113739/a-watergate-villain-walks-into-a-berkeley-restaurant-what-could-go-wrong?ft=nprml&f=525113739","nprRetrievedStory":"1","nprPubDate":"Mon, 24 Apr 2017 15:30:00 -0400","nprStoryDate":"Mon, 24 Apr 2017 15:30:00 -0400","nprLastModifiedDate":"Mon, 24 Apr 2017 16:22:26 -0400","path":"/bayareabites/116975/a-watergate-villain-walks-into-a-berkeley-restaurant-what-could-go-wrong","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Editor's note: This post is about chefs and they can be quite coarse when they talk. Don't be surprised by a little foul language.\u003c/em>\u003c/p>\n\u003cp>In these acrimonious times, many restaurants are treading the fine line between hospitality and politics. Anxiety-inducing though it might be, restaurants have found themselves in this awkward position before.\u003c/p>\n\u003cp>Just ask Jeremiah Tower, one of America's most influential chefs, who faced a similarly sticky situation four decades ago.\u003c/p>\n\u003cp>In 1974, when Tower was head chef at Alice Waters' Berkeley restaurant, Chez Panisse, in walked H.R. Haldeman, Richard Nixon's former chief of staff and a key player in the Watergate cover-up. Today, Haldeman's name might not ring too many bells, but at the time, the man known as \"Nixon's son of a bitch\" was nationally notorious.\u003c/p>\n\u003cp>The Chez Panisse staff – very Berkeley and self-righteous – refused to serve him.\u003c/p>\n\u003cfigure id=\"attachment_116981\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85.jpg\" alt=\"Jeremiah in the kitchen at Chez Panisse, the landmark restaurant where, alongside Alice Waters, he helped shape modern American cuisine. When HR Haldeman, President Richard Nixon's former chief of staff and a key player in the Watergate cover-up, walked into the very Berkeley restaurant back in the '70s, a colorful scene ensued.\" width=\"1500\" height=\"853\" class=\"size-full wp-image-116981\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-800x455.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-768x437.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-1020x580.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-1180x671.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-960x546.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-240x136.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-375x213.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremiah-in-the-chez-panisse-kitchen-1974_custom-4e44684906e36134e339a915759f267f5ef45ab4-s1500-c85-520x296.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeremiah in the kitchen at Chez Panisse, the landmark restaurant where, alongside Alice Waters, he helped shape modern American cuisine. When HR Haldeman, President Richard Nixon's former chief of staff and a key player in the Watergate cover-up, walked into the very Berkeley restaurant back in the '70s, a colorful scene ensued. \u003ccite>(Courtesy of The Orchard)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was a classic '70s moment. The country's sleaziest political scandal intersecting with a counterculture restaurant that would become the founding church of modern American cuisine.\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>What happened next?\u003c/p>\n\u003cp>In order to truly savor the Haldeman story, one must first conjure Tower's exuberant personality. His name probably rings fewer bells today than Haldeman's, but in his prime, first at Chez Panisse and then at his swanky San Francisco restaurant Stars, Tower reportedly rivaled Meryl Streep for column inches.\u003c/p>\n\u003cp>After ducking the spotlight for nearly two decades by hiding out in Mexico, Tower is currently basking in its amber glow. His elegant and acerbic 2003 memoir has been reissued as \u003cem>Start the Fire\u003c/em>: \u003cem>How I Began a Food Revolution in America – \u003c/em>the superb bibliography alone makes it worth the price, and arouses a deep admiration for this erudite if arrogant epicurean. But more significant is the launch of \u003cem>Jeremiah Tower:\u003c/em> \u003cem>The Last Magnificent\u003c/em>, a documentary on his crash-and-burn career. Produced by Anthony Bourdain, who feels that Tower has been denied his due in the American culinary pantheon, the film is well-intentioned but marred by an arch lyricism and interminable footage of Tower wandering among the Mayan ruins like an ageing hermit. Bourdain, ever ready with a vulgar bon mot, delights in calling the handsome and gay Tower \"the first f***able American chef.\"\u003c/p>\n\u003cp>Tower was shaped by a wealthy and lonely childhood. He went to an English boarding school, where he learned about bad food and good manners, and later studied architecture at Harvard during the turbulent Vietnam era. Fleetingly moved to revolution, he filled a Dom Pérignon bottle with gasoline, stuffed it with an old Hermès scarf, carried it in a Tiffany bag to campus, and flung it ineptly against a wall. Posturing over, he fled back to his stove. Ever since he fixed himself a nasturtium sandwich as a solitary 5-year-old, he has spent his whole life as an apostle of good food.\u003c/p>\n\u003cfigure id=\"attachment_116982\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85.jpg\" alt=\"Jeremiah Tower with Julia Child at her birthday party in the early 1980s\" width=\"1500\" height=\"1048\" class=\"size-full wp-image-116982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-768x537.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-1020x713.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-960x671.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-with-julia-child-at-her-birthday-celebration-1982_courtesy-of-jt_custom-675ef0e5f2939f165e42573821dd69b4104774e9-s1500-c85-520x363.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower with Julia Child at her birthday party in the early 1980s \u003ccite>(Courtesy of Jeremiah Tower)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1973, Tower joined Chez Panisse as head chef. Fortified by heroic amounts of cocaine, champagne, oysters and the soaring operas of Verdi and Puccini, he, along with the \"diminutive, bandannaed\" Alice Waters, unleashed the California cuisine food revolution. It celebrated fresh, local ingredients classically prepared, with Tower providing the sensuous loft to Waters' mesclun asceticism.\u003c/p>\n\u003cp>One fateful summer evening in 1974, Watergate collided with Chez Panisse.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85.jpg\" alt=\"9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85\" width=\"400\" height=\"600\" class=\"alignright size-full wp-image-116983\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780062498434_custom-a597994f3ffefb979c04f0eb4779b790e1c9af8b-s600-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>The man who recalls it vividly is Jerry Budrick, then a partner at Panisse. \"Haldeman came in with a large party, about six or eight, including his daughter,\" says Budrick, on the phone from his home in California. \"I was waiting tables that day and I didn't recognize him, but the sous chef, Willy Bishop, did. Willy was a Beatnik who was known for erotic art. He got very upset. I remember him saying, 'There's a presence of evil in the dining room.' \"\u003c/p>\n\u003cp>In the meantime, Tower, closeted in his tiny, opera-blasted kitchen, was unaware of \"the waitstaff's powwows about the politically undesirable 'sh**head' in the dining room.\" Until a waiter came up and announced, \"I am not serving that prick!\"\u003c/p>\n\u003cp>\"I recoiled in shock,\" writes Tower. \"It would take something very rare indeed for a waiter to talk like that to a chef.\"\u003c/p>\n\u003cp>Haldeman was that \"very rare\" something. Socially, the tanned, cultured and patrician Californian was a perfect fit at Panisse. Politically, he was a pariah. But he had someone in his corner.\u003c/p>\n\u003cp>Tower turned on the waiter. \"He's paying, isn't he? Take the food out \u003cem>now\u003c/em>.\"\u003c/p>\n\u003cp>The waiter refused. As did the \"mutinous staff\" who had Waters' backing. The food was getting cold, but, writes Tower, \"I was adamant that the man would be served and served well. As somewhat of an outcast myself, I sympathized. Throw Molotov cocktails as a political gesture I did, but intentionally serving bad food was not in my repertoire.\"\u003c/p>\n\u003cp>Fortunately, Jerry Budrick, whom Tower remembers warmly as \"a steady presence,\" offered to take the dishes to the Haldeman table. Tower noticed the phone lines blinking – \"most of the customers and half the staff were trying to call out — to reporters or for reinforcements, I was not sure.\" Regardless, he was getting on with his cooking when he heard his bearded beatnik sous chef snarl, \"motherf***me.\"\u003c/p>\n\u003cfigure id=\"attachment_116979\" class=\"wp-caption aligncenter\" style=\"max-width: 2951px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd.jpg\" alt='Jeremiah Tower grills lunch for 100 food journalists on the lawn of the Astor mansion in Newport Beach, R.I., in 1983. Tower wowed the East Coasters with his \"new California\" or new American cooking.' width=\"2951\" height=\"2124\" class=\"size-full wp-image-116979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd.jpg 2951w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-1180x849.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/the-author-cooking-lunch-for-one-hundred-food-journalists-at-the-astor-mansion-1983_-courtesy-of-jt_custom-82dae9f57740dea2ec7a15ee9982a116a4a7f7bd-520x374.jpg 520w\" sizes=\"(max-width: 2951px) 100vw, 2951px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower \u003ca href=\"http://www.csmonitor.com/1983/0518/051807.html\">grills lunch\u003c/a> for 100 food journalists on the lawn of the Astor mansion in Newport Beach, R.I., in 1983. Tower wowed the East Coasters with his \"new California\" or new American cooking. \u003ccite>(Courtesy of Jeremiah Tower)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower turned around to see \"Haldeman advancing on me with a smile and an outstretched hand.\"\u003c/p>\n\u003cp>He describes what transpired:\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>\"The best about English public school training is that, when all else fails, your manners take over. Mine did. So I watched my hand as it rose slowly to clasp Haldeman's.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Thank you,\" he said. And for not shaming him in front of his daughter. \"Thank you for that.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>He was nice. \u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\"This is the perfect time to write about the Haldeman story,\" says Tower on the phone. \"What chefs should know is, it's not about you. It's about the customer. You don't get to judge who can partake of that hospitality. If customers are being obnoxious you can ask them to leave. But not because of who they are or what their politics is. Everyone has the same right to live in this country. If they're just sitting there and enjoying their dinner, hallelujah.\"\u003c/p>\n\u003cp>If he had a restaurant today, would someone whose politics he disagreed with, say President Trump's chief strategist, Steve Bannon, be welcome? \"Of course,\" says Tower. \"I can't stand the idiot, but that's not the point. He probably can't stand me, either, probably thinks I'm a dangerous liberal. He can refuse to come to the restaurant. But once he's there, and being nice and normal, hallelujah.\"\u003c/p>\n\u003cp>The Haldeman dinner is part of Chez Panisse mythology. Competing versions abound, including the pernicious one that Haldeman was not charged because \"this restaurant does not accept tainted money.\"\u003c/p>\n\u003cp>\"Rubbish,\" says Budrick. \"It was my job to wait his table, and I did. But then, Willy and Jeremiah, whom I love, but who is a royalist and loves the grand gesture, came up with the scheme that we wouldn't take his money. So, very politely I conveyed to Haldeman that the restaurant wasn't going to charge him. There was no talk of tainted money. We treated everyone politely. Edward Teller, the father of the hydrogen bomb, lived in Berkeley and was the object of local derision and hatred – but he came often to Chez Panisse and was welcome. That tainted-money story was written by Herb Caen\" – a Pulitzer Prize-winner who wrote a much-loved gossip column for the \u003cem>San Francisco Chronicle\u003c/em>.\u003c/p>\n\u003cp>\"Somewhat blessedly,\" writes Tower about the fallout of the Haldeman visit, \"Alice and the staff did not speak to me for a week.\"\u003c/p>\n\u003cp>A whole week?\u003c/p>\n\u003cp>\"Okay, maybe it was two days,\" he laughs. \"But, you know, a week has a bit of a ring to it.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ninamartyris.pressfolios.com/\">Nina Martyris\u003c/a> \u003cem>is a journalist based in Knoxville, Tenn.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116975/a-watergate-villain-walks-into-a-berkeley-restaurant-what-could-go-wrong","authors":["byline_bayareabites_116975"],"categories":["bayareabites_2090","bayareabites_10916","bayareabites_1593"],"tags":["bayareabites_583","bayareabites_15635"],"featImg":"bayareabites_116976","label":"bayareabites"},"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":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food for the Soul at the Mill Valley Film Festival","datePublished":"2016-10-05T15:53:10.000Z","dateModified":"2016-10-07T16:29:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"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_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":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Alice Waters Reflects on Friendship With Cecilia Chiang","datePublished":"2015-05-08T16:28:10.000Z","dateModified":"2015-05-08T16:28:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"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_60442":{"type":"posts","id":"bayareabites_60442","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60442","score":null,"sort":[1368568532000]},"guestAuthors":[],"slug":"first-impression-healdsburg-shed","title":"First Impression: Healdsburg SHED","publishDate":1368568532,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n","status":"publish","parent":0,"modified":1368726981,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1631},"headData":{"title":"First Impression: Healdsburg SHED | KQED","description":"What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"First Impression: Healdsburg SHED","datePublished":"2013-05-14T21:55:32.000Z","dateModified":"2013-05-16T17:56:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60442 http://blogs.kqed.org/bayareabites/?p=60442","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/14/first-impression-healdsburg-shed/","disqusTitle":"First Impression: Healdsburg SHED","path":"/bayareabites/60442/first-impression-healdsburg-shed","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\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>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60442/first-impression-healdsburg-shed","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_188","bayareabites_64","bayareabites_2638","bayareabites_2554","bayareabites_1875","bayareabites_10851","bayareabites_10","bayareabites_119"],"tags":["bayareabites_1876","bayareabites_14753","bayareabites_583","bayareabites_14760","bayareabites_11706","bayareabites_11510","bayareabites_10146","bayareabites_1585","bayareabites_552","bayareabites_396","bayareabites_11705","bayareabites_11704","bayareabites_11638","bayareabites_356","bayareabites_11639","bayareabites_10888","bayareabites_3788"],"featImg":"bayareabites_61798","label":"bayareabites"},"bayareabites_57707":{"type":"posts","id":"bayareabites_57707","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57707","score":null,"sort":[1363621888000]},"guestAuthors":[],"slug":"deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language","title":"Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language","publishDate":1363621888,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n","blocks":[],"excerpt":"A dozen Deaf Foodies relish the tastes and history of Berkeley's Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions. ","status":"publish","parent":0,"modified":1428812584,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1081},"headData":{"title":"Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language | KQED","description":"A dozen Deaf Foodies relish the tastes and history of Berkeley's Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language","datePublished":"2013-03-18T15:51:28.000Z","dateModified":"2015-04-12T04:23:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"57707 http://blogs.kqed.org/bayareabites/?p=57707","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/","disqusTitle":"Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language","videoEmbed":"http://www.youtube.com/embed/504164NJyUY","path":"/bayareabites/57707/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57707/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1875","bayareabites_1807","bayareabites_1248","bayareabites_1593","bayareabites_316","bayareabites_119"],"tags":["bayareabites_11305","bayareabites_9939","bayareabites_11301","bayareabites_583","bayareabites_9938","bayareabites_10339","bayareabites_9142","bayareabites_11302","bayareabites_11408","bayareabites_11303","bayareabites_11407","bayareabites_2880","bayareabites_11381","bayareabites_11304","bayareabites_11300","bayareabites_11406"],"featImg":"bayareabites_58452","label":"bayareabites"},"bayareabites_58128":{"type":"posts","id":"bayareabites_58128","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58128","score":null,"sort":[1362765420000]},"guestAuthors":[],"slug":"alice-waters-on-chez-panisse-fire-video","title":"Alice Waters Talks About Chez Panisse Fire (VIDEO)","publishDate":1362765420,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>So sorry to hear about the fire at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> early this morning. Listen to this moving interview from \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a> on the scene. My heart goes out to her and the entire Chez Panisse family.\u003c/p>\n\u003cfigure id=\"attachment_58144\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1-190x190.jpg\" alt=\"Alice Waters at the scene of the Chez Panisse fire on 3/8/13\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters at the scene of the Chez Panisse fire on 3/8/13\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nbcbayarea.com/news/local/Berkeley-Icon-Chez-Panisse-Catches-Fire-196294691.html\">Fire Rips Through Berkeley Icon - Chez Panisse (VIDEO)\u003c/a> (nbcbayarea.com)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/news/2013/03/08/chez-panisse-berkeley-shrine-to-innovative-cuisine-closed-by-fire-3/\">Chez Panisse, Berkeley Shrine to Innovative Cuisine, Closed by Fire\u003c/a> (KQED NewsFix)\u003c/p>\n\u003cp>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local/east_bay&id=9020265#&cmp=twi-kgo-article-9020265\">Fire damages Chez Panisse restaurant in Berkeley (VIDEO)\u003c/a> (abclocal.go.com)\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/2013/03/08/fire-at-chez-panisse-damages-front-of-restaurant/\">Fire at Chez Panisse damages front of restaurant\u003c/a> (Berkeleyside)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/2013/03/08/fire-breaks-out-at-chez-panisse/\">Fire Damages Chez Panisse\u003c/a> (New York Times Diner's Journal)\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/bayarea/article/Fire-damages-Berkeley-s-Chez-Panisse-4339097.php\">Fire damages Berkeley's Chez Panisse\u003c/a> (sfgate.com)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>On scene at Chez Panisse fire. Damage very visible on front under dining alcove. \u003ca href=\"http://t.co/lmlGSVsz63\" title=\"http://twitter.com/berkeleyside/status/310067236842921986/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310067236842921986\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire investigators are examining possible cause of \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a> fire on scene. \u003ca href=\"http://t.co/5s7ibMCQKz\" title=\"http://twitter.com/berkeleyside/status/310068230087643136/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310068230087643136\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Berkeley Fire Department at work on the scene of the Chez Panisse fire Friday morning at 8:45 a.m. (Berkeleyside)\u003cbr>\n[youtube http://www.youtube.com/watch?v=jf1ktalLL_A]\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire now leaving \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a>scene. Fire Marshall says first signs indicate electrical fault caused fire \u003ca href=\"http://t.co/udwapAQcKk\" title=\"http://twitter.com/berkeleyside/status/310072393664172032/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310072393664172032\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen.She says she is shaken up.Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\" title=\"http://twitter.com/christies_nbc/status/310043190344421376/photo/1\">twitter.com/christies_nbc/…\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/status/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=PT5FyAIP2q8]\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Luckily no one hurt and the main structure of Chez Panisse in tact.Hope to reopen the Cafe next weekend. Thank you for the love + support\u003c/p>\n\u003cp>— Alice Waters (@AliceWaters) \u003ca href=\"https://twitter.com/AliceWaters/status/310088725206016001\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=525438477494875&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/19/13):\u003c/p>\n\u003cblockquote>\u003cp>Thank you to the many friends of Chez Panisse who have offered their incredible support and council since the fire at the restaurant on March 8th.\u003c/p>\n\u003cp>Kip Mesirow, the original artisan builder of the restaurant, has flown out from Vermont and is leading a team of talented woodworkers to rebuild both porches and redesign the façade of the building. We have learned from the builders that we have to remove both the top and bottom porches on the front of the building. This means there will be a more significant demolition project ahead of us than we had originally anticipated, as well as many structural repairs that affect both upstairs and down.\u003c/p>\n\u003cp>All the staff is pitching in to help with the cleanup—we are cleaning and repainting every inch and working to get Chez Panisse back open again as quickly as possible. The opening dates for both the café and the restaurant are still to be determined. We are calling everyone personally to cancel all existing reservations, and we will post new updates as we receive additional information about the progress of the reconstruction.\u003c/p>\n\u003cp>We are so grateful to the city of Berkeley and our whole community of friends, family, and longtime patrons for their ongoing patience and generosity.\u003c/p>\n\u003cp>Most gratefully yours,\u003cbr>\nAlice and the Chez Panisse family\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_58620\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\" alt=\"Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58623\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\" alt=\"Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=526503184055071&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/22/13):\u003c/p>\n\u003cblockquote>\u003cp>To all the friends of Chez Panisse,\u003c/p>\n\u003cp>Thank you to all of you for your continued faith in Chez Panisse as we move forward into the next phase of rebuilding after the fire on March 8th.\u003c/p>\n\u003cp>The big question, of course, is: When will Chez Panisse reopen? Right now we are feeling confident that the first week of June is a realistic opening date for both café and restaurant. We had considered whether it would be possible to open the café earlier with construction still going on, but have decided to complete all construction work before opening. This will allow the builders unfettered access to the building without having to open the café on a daily basis—which would have slowed their work considerably. We are, of course, working as quickly as possible and may be able to open earlier; we will update as the rebuilding progresses.\u003c/p>\n\u003cp>We feel very fortunate to have such a passionate and motivated community behind us, and extend our thanks to the many individuals and businesses who have so generously offered their support in the cleanup and restoration process. We are all looking forward to reopening for the summer!\u003c/p>\n\u003cp>With all our gratitude,\u003cbr>\nAlice and the Chez Panisse family\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"So sorry to hear about the fire at Chez Panisse early this morning. Listen to this moving interview from Alice Waters on the scene. My heart goes out to her and the entire Chez Panisse family.","status":"publish","parent":0,"modified":1364165717,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":753},"headData":{"title":"Alice Waters Talks About Chez Panisse Fire (VIDEO) | KQED","description":"So sorry to hear about the fire at Chez Panisse early this morning. Listen to this moving interview from Alice Waters on the scene. My heart goes out to her and the entire Chez Panisse family.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Alice Waters Talks About Chez Panisse Fire (VIDEO)","datePublished":"2013-03-08T17:57:00.000Z","dateModified":"2013-03-24T22:55:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"58128 http://blogs.kqed.org/bayareabites/?p=58128","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/","disqusTitle":"Alice Waters Talks About Chez Panisse Fire (VIDEO)","videoEmbed":"\u003cembed width=\"576\" height=\"324\" src=\"http://media.nbcbayarea.com/assets/pdk449/pdk/swf/flvPlayer.swf?pid=e08wnJv7cRee\"flashvars=\"v=http%3A%2F%2Fwww.nbcbayarea.com%2Fi%2Fembed_new%2F%3Fcid%3D196311491&path=%2Fhttp://www.nbcbayarea.com/news/local/Berkeley-Icon-Chez-Panisse-Catches-Fire-196294691.html\"allowFullScreen=\"true\" AllowScriptAccess=\"always\" />","path":"/bayareabites/58128/alice-waters-on-chez-panisse-fire-video","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>So sorry to hear about the fire at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> early this morning. Listen to this moving interview from \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a> on the scene. My heart goes out to her and the entire Chez Panisse family.\u003c/p>\n\u003cfigure id=\"attachment_58144\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1-190x190.jpg\" alt=\"Alice Waters at the scene of the Chez Panisse fire on 3/8/13\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters at the scene of the Chez Panisse fire on 3/8/13\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nbcbayarea.com/news/local/Berkeley-Icon-Chez-Panisse-Catches-Fire-196294691.html\">Fire Rips Through Berkeley Icon - Chez Panisse (VIDEO)\u003c/a> (nbcbayarea.com)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/news/2013/03/08/chez-panisse-berkeley-shrine-to-innovative-cuisine-closed-by-fire-3/\">Chez Panisse, Berkeley Shrine to Innovative Cuisine, Closed by Fire\u003c/a> (KQED NewsFix)\u003c/p>\n\u003cp>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local/east_bay&id=9020265#&cmp=twi-kgo-article-9020265\">Fire damages Chez Panisse restaurant in Berkeley (VIDEO)\u003c/a> (abclocal.go.com)\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/2013/03/08/fire-at-chez-panisse-damages-front-of-restaurant/\">Fire at Chez Panisse damages front of restaurant\u003c/a> (Berkeleyside)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/2013/03/08/fire-breaks-out-at-chez-panisse/\">Fire Damages Chez Panisse\u003c/a> (New York Times Diner's Journal)\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/bayarea/article/Fire-damages-Berkeley-s-Chez-Panisse-4339097.php\">Fire damages Berkeley's Chez Panisse\u003c/a> (sfgate.com)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>On scene at Chez Panisse fire. Damage very visible on front under dining alcove. \u003ca href=\"http://t.co/lmlGSVsz63\" title=\"http://twitter.com/berkeleyside/status/310067236842921986/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310067236842921986\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire investigators are examining possible cause of \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a> fire on scene. \u003ca href=\"http://t.co/5s7ibMCQKz\" title=\"http://twitter.com/berkeleyside/status/310068230087643136/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310068230087643136\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Berkeley Fire Department at work on the scene of the Chez Panisse fire Friday morning at 8:45 a.m. (Berkeleyside)\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/jf1ktalLL_A'\n title='//www.youtube.com/embed/jf1ktalLL_A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire now leaving \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a>scene. Fire Marshall says first signs indicate electrical fault caused fire \u003ca href=\"http://t.co/udwapAQcKk\" title=\"http://twitter.com/berkeleyside/status/310072393664172032/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310072393664172032\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen.She says she is shaken up.Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\" title=\"http://twitter.com/christies_nbc/status/310043190344421376/photo/1\">twitter.com/christies_nbc/…\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/status/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/PT5FyAIP2q8'\n title='//www.youtube.com/embed/PT5FyAIP2q8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Luckily no one hurt and the main structure of Chez Panisse in tact.Hope to reopen the Cafe next weekend. Thank you for the love + support\u003c/p>\n\u003cp>— Alice Waters (@AliceWaters) \u003ca href=\"https://twitter.com/AliceWaters/status/310088725206016001\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=525438477494875&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/19/13):\u003c/p>\n\u003cblockquote>\u003cp>Thank you to the many friends of Chez Panisse who have offered their incredible support and council since the fire at the restaurant on March 8th.\u003c/p>\n\u003cp>Kip Mesirow, the original artisan builder of the restaurant, has flown out from Vermont and is leading a team of talented woodworkers to rebuild both porches and redesign the façade of the building. We have learned from the builders that we have to remove both the top and bottom porches on the front of the building. This means there will be a more significant demolition project ahead of us than we had originally anticipated, as well as many structural repairs that affect both upstairs and down.\u003c/p>\n\u003cp>All the staff is pitching in to help with the cleanup—we are cleaning and repainting every inch and working to get Chez Panisse back open again as quickly as possible. The opening dates for both the café and the restaurant are still to be determined. We are calling everyone personally to cancel all existing reservations, and we will post new updates as we receive additional information about the progress of the reconstruction.\u003c/p>\n\u003cp>We are so grateful to the city of Berkeley and our whole community of friends, family, and longtime patrons for their ongoing patience and generosity.\u003c/p>\n\u003cp>Most gratefully yours,\u003cbr>\nAlice and the Chez Panisse family\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_58620\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\" alt=\"Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58623\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\" alt=\"Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=526503184055071&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/22/13):\u003c/p>\n\u003cblockquote>\u003cp>To all the friends of Chez Panisse,\u003c/p>\n\u003cp>Thank you to all of you for your continued faith in Chez Panisse as we move forward into the next phase of rebuilding after the fire on March 8th.\u003c/p>\n\u003cp>The big question, of course, is: When will Chez Panisse reopen? Right now we are feeling confident that the first week of June is a realistic opening date for both café and restaurant. We had considered whether it would be possible to open the café earlier with construction still going on, but have decided to complete all construction work before opening. This will allow the builders unfettered access to the building without having to open the café on a daily basis—which would have slowed their work considerably. We are, of course, working as quickly as possible and may be able to open earlier; we will update as the rebuilding progresses.\u003c/p>\n\u003cp>We feel very fortunate to have such a passionate and motivated community behind us, and extend our thanks to the many individuals and businesses who have so generously offered their support in the cleanup and restoration process. We are all looking forward to reopening for the summer!\u003c/p>\n\u003cp>With all our gratitude,\u003cbr>\nAlice and the Chez Panisse family\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58128/alice-waters-on-chez-panisse-fire-video","authors":["5014"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_1807","bayareabites_316"],"tags":["bayareabites_234","bayareabites_14751","bayareabites_583","bayareabites_10728"],"featImg":"bayareabites_58144","label":"bayareabites"},"bayareabites_57161":{"type":"posts","id":"bayareabites_57161","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57161","score":null,"sort":[1361896174000]},"guestAuthors":[],"slug":"a-cuban-american-chez-panisse-chef-explores-her-culinary-roots","title":"A Cuban-American Chez Panisse Chef Explores Her Culinary Roots","publishDate":1361896174,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\" alt=\"Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>When a contingent from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> went to Cuba last December, their visit was duly reported in the \u003ca href=\"http://www.sfgate.com/world/article/Chez-Panisse-chefs-visit-Havana-4110402.php\">press\u003c/a>. A crew of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> devotees was poised to foment \u003ca href=\"http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/12/chez-panisse-havana-cuba.html\">a food revolution in Havana\u003c/a> -- or at least feed people well for a few days. \u003ca href=\"http://acmebread.com/the_company\">Steve Sullivan\u003c/a> baked bread. \u003ca href=\"http://www.pizzaiolooakland.com/about/founders/\">Charlie Hallowell\u003c/a> grilled pork on a \u003cem>parrilla \u003c/em>in the streets of Havana. \u003ca href=\"http://www.chezpanisse.com/about/our-chefs/\">Jerome Waag\u003c/a> plated polenta for Cuban dignitaries at dinners designed to showcase the Chez way of cooking.\u003c/p>\n\u003cp>Missing from the coverage: Any word from either of the Chez Panisse line cooks on the \u003ca href=\"http://www.berkeleyside.com/2012/08/01/chez-panisse-contingent-head-to-cuba-public-welcome-too/\">culinary diplomacy mission\u003c/a> who are of Cuban-American heritage. Danielle Alvarez and Melissa Fernandez both have roots in the island nation and Alvarez, who set foot on Cuban soil for the first time, spoke with Bay Area Bites about her recent visit. The 28-year-old says she went on the trip with an open mind and exploratory spirit, wanting to learn more about the land her family calls home, despite \u003ca href=\"http://www.nytimes.com/2012/10/21/opinion/sunday/bridging-the-cuban-generation-gap.html\">bittersweet memories common to a generation of exiles\u003c/a> in the aftermath of the revolution. She came away, though, with an overwhelming sadness, she says, for what has been lost from Cuba's culture and cuisine, despite encountering a few bright spots on the food and farming front and hope among besieged residents for better times ahead. \u003c/p>\n\u003cp>Let's be frank: Nobody goes to Cuba, widely regarded as a culinary backwater, for the food. And nothing about growing, selling, buying, cooking, or eating food -- whether at home or in restaurants -- in Cuba is easy. The lack of variety of fresh ingredients alone would make a farmers' market-loving Northern Californian cry. Food is still rationed in Cuba and much of it is imported (about 70 percent) or frozen, the result of a survivalist mentality born out of scarcity. An agriculture exchange which sprouted in 2011 after the Cuban government loosened up restrictions on a range of small businesses would suggest greater freedoms on the farming front. But such shifts are both an indication of just how much the country has changed, according to a recent \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/09/world/americas/changes-to-agriculture-highlight-cubas-problems.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> story, and the political and practical limitations that continue to thwart this Caribbean country flirting with capitalism. By most measures, Cuba's free-enterprise farm experiment has failed, writes journalist Damien Cave, with many Cuban residents actually seeing \u003cem>less\u003c/em> locally-grown food at private markets. \u003c/p>\n\u003cp>Still, Alvarez was encouraged by first-hand accounts from Waters' personal assistant, Varun Mehra, a man mad for all things Cuban, who was instrumental in organizing the recent \"Planting Seeds\" edible expedition, the first of what he hopes will be an ongoing U.S.-Cuba dialogue around food and farming. “Havana’s food scene is changing rapidly and the Cuban government is phasing out its system of rations and cautiously allowing private restaurant ownership,” Mehra notes in \u003ca href=\"http://www.papermag.com/arts_and_style/2012/05/off-the-eaten-path-havana-cuba.php\">his recent travelogue for \u003cem>Paper Magazine\u003c/em>\u003c/a>. “As a result, the population is rediscovering its own pre-revolution culinary history — a delicious mix of Spanish, African, and Caribbean influences.” Mehra refers in his piece to \u003cem>paladars\u003c/em>, home-based private eating establishments popping up in Cuba in recent years, that some say could revolutionize -- and spice up -- Cuba's dining options. \u003c/p>\n\u003cfigure id=\"attachment_57415\" class=\"wp-caption aligncenter\" style=\"max-width: 715px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\" alt=\"Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\" width=\"715\" height=\"720\" class=\"size-full wp-image-57415\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez was eager to see for herself. She grew up in Miami, dining in on the vivid stories her relatives told about a magical place they left behind. Her mom's family owned a sugar plantation in Cuba's eastern Oriente Province, her father's family hailed from Havana; they both moved to the U.S. as young children shortly after the revolution. Alvarez grew up eating Cuban food: White rice, red or black beans cooked with \u003cem>sofrito\u003c/em> (aromatics like garlic, onions, and peppers) and a little sugar and apple cider vinegar, which, she says, made her mom's version special. Her mother and grandmother cooked peasant food that could feed many, Cuban classics like \u003cem>ropa vieja\u003c/em>, (shredded skirt steak stewed in a tomato sauce) and \u003cem>Moros y Cristianos\u003c/em> (\"Moors and Christians,\" a rice and beans dish elevated in flavor by the addition of pork fat or bacon.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She was dismayed by what she encountered on her ten-day trip. \"The food culture has largely been lost there, they just don't have a lot of ingredients,\" says Alvarez, who has worked at Chez Panisse for more than two years. \"We were told we couldn't get seafood, which is incredible to me because it's a Caribbean island surrounded by the sea. My mom has stories about live crab walking around the kitchen but now there's no fishing industry to speak of.\"\u003c/p>\n\u003cfigure id=\"attachment_57421\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\" alt=\"Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>And Alvarez was stunned by the limitations in the kitchen -- from a lack of oils, vinegars, and spices to a narrow range of fresh food. \"There's no variety in what type of produce they have – they have one type of lettuce and it's really beautiful, but it's all they have. One lettuce, one type of tomato, and one type of eggplant. We asked the farmers and were told that the state supplies the seeds and that's all they have to work with. Since there are no seasons a lot of the plants don't even go to seed, so it's not like they can harvest their own.\" Likewise, while beef might be on the menu at many local restaurants, it was never available to order during Alvarez's stay; pork was the only meat of choice on offer at most places.\u003c/p>\n\u003cp>Raw ingredients weren't the only limited resource on the island. \"It broke my heart because at the culinary school and other restaurants we visited they had so little equipment,\" says Alvarez, a graduate of \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales University's College of Culinary Arts\u003c/a> in Miami. \"I found it difficult just to do what we do, as simple as it is, not having pots to cook in or basic equipment like spoons.\" Everyone she encountered asked if they could have a pan or a knife, including the tour group's guide and driver. The Chez Panisse team brought pots and pans with them with the intention of leaving them with local chefs. Dinners were held at Old Havana's \u003ca href=\"http://www.fodors.com/world/caribbean/cuba/havana/review-39914.html\">El Patio\u003c/a> restaurant, a state run enterprise, and at \u003ca href=\"http://www.lonelyplanet.com/cuba/havana/restaurants/french/paladar-le-chansonnier\">Le Chansonnier\u003c/a>, a popular \u003cem>paladar\u003c/em>. \u003ca href=\"http://www.democracynow.org/2012/6/11/mariela_castro_daughter_of_cuban_president\">Mariela Castro\u003c/a>, daughter of Cuban President Raul Castro, made an appearance at both events and \u003ca href=\"http://www.berkeleyside.com/2012/12/31/tom-bates-and-loni-hancock-visit-sister-city-in-cuba/\">State Senator Loni Hancock and her husband Berkeley Mayor Tom Bates\u003c/a> also attended the dinners, as part of the \"Planting Seeds\" entourage.\u003c/p>\n\u003cfigure id=\"attachment_57417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\" alt=\"Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez observed other hardships that aren't typical in North American kitchens. One of the restaurants the contingent cooked at didn't have electricity or running water until the afternoon. \"I couldn't tell if that was a regular thing or just happened once in a while, but it seemed like they knew it would come on at four,\" explains Alvarez, a native Spanish speaker, who has done stints at \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in San Francisco's Ferry Building and landed an internship at the Wine Country's \u003ca href=\"http://www.frenchlaundry.com/\">French Laundry\u003c/a> straight out of cooking school. \"We lost electricity several times while we were there in different places. Just very basic things that make things difficult that we take for granted here.\"\u003c/p>\n\u003cp>One trip highlight: A sourcing excursion to a farm to find pigs and rabbits for the dinners. The family who ran the farm gathered for a big pot of boiled yucca, a root vegetable similar to potatoes, and the visitors were brought a bowl of steaming yucca to share, accompanied by \u003cem>mojo\u003c/em>, a local marinade of garlic, onion, lime juice, and spices. \"I grew up eating yucca, it's a favorite, and that was probably the most delicious thing we ate on our trip,\" says Alvarez, who made yucca ceviche for one dinner cooked by the Chez Panisse chefs.\u003c/p>\n\u003cfigure id=\"attachment_57414\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\" alt=\"Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\" width=\"640\" height=\"960\" class=\"size-full wp-image-57414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Overall, though, Alvarez found the local food disappointing. \"So much of our philosophy at Chez is about fresh food that's cooked very little. But in Havana much of the food we encountered was frozen, canned, and cooked a lot,\" she says. \"I realized, too, that the limited fresh produce they have doesn't really make it to the people because they can't afford it.\" She did pick up some tips, however, from a local chef on the fine art of braising pork belly in an oven that crisped the skin to perfection while keeping the meat tender and moist.\u003c/p>\n\u003cfigure id=\"attachment_57416\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\" alt=\"Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57416\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>She also discovered that pizza and pasta (local chefs made pasta from scratch at a cooking demonstration at a local cooking school) are becoming go-to foods in Havana, which intrigued the visiting chefs, known for cooking such dishes to critical acclaim in the Bay Area. \"A lot of people have these little businesses now where they sell pizza out of a window in their homes,\" explains Alvarez. \"It's not like it's great pizza – it's just doughy, oily bread with I don't know what kind of cheese, and a smear of tomato sauce.\" Still, such scenes -- residents dispensing savory pies out of decaying colonial buildings -- would have been unheard of even a few years ago. But as the \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/02/sunday-review/how-capitalist-are-the-cubans.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> notes in recent Cuba coverage: Havana's growing pizza peddlers are one indication of the entrepreneurial spirit of a country long schooled in socialism and the state. These government-sanctioned edible entrepreneurs are viewed by some as a desperate move by the ruling party to kick start the country's flagging economy. Could culinary endeavors be a pathway to prosperity for some Cubans?\u003c/p>\n\u003cp>It's tough for Alvarez to consider such questions, since her family was doing well before the revolution. At the end of her trip, Alvarez added on a couple of days to visit with the few remaining relatives who never left the island. \"I went to the family farm and that was just hugely emotional for me. I was sobbing. I got to see the daily struggles of every day life,\" she says. \"I had pictures with me about how it used to be; buildings that were once there are now just a pile of rubble. The old houses my family lived in were gone. There were just little wooden, thatched-roof shacks on the property.\"\u003c/p>\n\u003cp>Alvarez is still processing her visit and how to make sense of it to her family in the States, none of whom have returned to the homeland in more than 40 years. And she wants to focus on the positive things she encountered in a country that bombards newcomers on the ride from the airport with billboards covered in socialist propaganda. True to country stereotype, two in the Chez Panisse crew who needed health care -- Jerome Waag badly burned his hand behind the stove and \u003ca href=\"http://www.cosechacafe.com/\">Cosecha's Dominica Rice\u003c/a> endured an inexplicably swollen ankle -- reported that they received excellent medical services, at the same hospital where \u003ca href=\"http://www.washingtonpost.com/world/the_americas/hugo-chavez-returns-home-to-venezuela-after-more-than-2-months-of-cancer-treatment-in-cuba/2013/02/18/812b30a6-79b0-11e2-9c27-fdd594ea6286_story.html\">Venezuelan President Hugo Chavez\u003c/a> was receiving cancer treatment. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Mostly, Alvarez was drawn to people's enduring spirit in the face of adversity. \"I'd be such a miserable person if I had to live there. Cubans just persevere and try so hard in difficult circumstance,\" she says. \"And still it's hopeful. People feel change is coming, little by little. As bad as things are they love their country so much.\" (Proving, perhaps, \u003ca href=\"http://www.nytimes.com/2012/09/23/magazine/where-is-cuba-going.html?pagewanted=all\">where one person sees a prison another sees paradise\u003c/a>.) \"One of the consultants on our tour who went to the University of Miami, as I did, has come back to Cuba and says there is nowhere else he would want to live,\" says Alvarez, who adds: \"I understand, it's home.\"\u003c/p>\n\n","blocks":[],"excerpt":"A Cuban-American Chez Panisse chef talks about her recent trip to Cuba as part of a culinary diplomacy tour in a story by BAB's Sarah Henry.","status":"publish","parent":0,"modified":1362511397,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":2032},"headData":{"title":"A Cuban-American Chez Panisse Chef Explores Her Culinary Roots | KQED","description":"A Cuban-American Chez Panisse chef talks about her recent trip to Cuba as part of a culinary diplomacy tour in a story by BAB's Sarah Henry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Cuban-American Chez Panisse Chef Explores Her Culinary Roots","datePublished":"2013-02-26T16:29:34.000Z","dateModified":"2013-03-05T19:23:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"57161 http://blogs.kqed.org/bayareabites/?p=57161","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/26/a-cuban-american-chez-panisse-chef-explores-her-culinary-roots/","disqusTitle":"A Cuban-American Chez Panisse Chef Explores Her Culinary Roots","path":"/bayareabites/57161/a-cuban-american-chez-panisse-chef-explores-her-culinary-roots","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\" alt=\"Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>When a contingent from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> went to Cuba last December, their visit was duly reported in the \u003ca href=\"http://www.sfgate.com/world/article/Chez-Panisse-chefs-visit-Havana-4110402.php\">press\u003c/a>. A crew of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> devotees was poised to foment \u003ca href=\"http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/12/chez-panisse-havana-cuba.html\">a food revolution in Havana\u003c/a> -- or at least feed people well for a few days. \u003ca href=\"http://acmebread.com/the_company\">Steve Sullivan\u003c/a> baked bread. \u003ca href=\"http://www.pizzaiolooakland.com/about/founders/\">Charlie Hallowell\u003c/a> grilled pork on a \u003cem>parrilla \u003c/em>in the streets of Havana. \u003ca href=\"http://www.chezpanisse.com/about/our-chefs/\">Jerome Waag\u003c/a> plated polenta for Cuban dignitaries at dinners designed to showcase the Chez way of cooking.\u003c/p>\n\u003cp>Missing from the coverage: Any word from either of the Chez Panisse line cooks on the \u003ca href=\"http://www.berkeleyside.com/2012/08/01/chez-panisse-contingent-head-to-cuba-public-welcome-too/\">culinary diplomacy mission\u003c/a> who are of Cuban-American heritage. Danielle Alvarez and Melissa Fernandez both have roots in the island nation and Alvarez, who set foot on Cuban soil for the first time, spoke with Bay Area Bites about her recent visit. The 28-year-old says she went on the trip with an open mind and exploratory spirit, wanting to learn more about the land her family calls home, despite \u003ca href=\"http://www.nytimes.com/2012/10/21/opinion/sunday/bridging-the-cuban-generation-gap.html\">bittersweet memories common to a generation of exiles\u003c/a> in the aftermath of the revolution. She came away, though, with an overwhelming sadness, she says, for what has been lost from Cuba's culture and cuisine, despite encountering a few bright spots on the food and farming front and hope among besieged residents for better times ahead. \u003c/p>\n\u003cp>Let's be frank: Nobody goes to Cuba, widely regarded as a culinary backwater, for the food. And nothing about growing, selling, buying, cooking, or eating food -- whether at home or in restaurants -- in Cuba is easy. The lack of variety of fresh ingredients alone would make a farmers' market-loving Northern Californian cry. Food is still rationed in Cuba and much of it is imported (about 70 percent) or frozen, the result of a survivalist mentality born out of scarcity. An agriculture exchange which sprouted in 2011 after the Cuban government loosened up restrictions on a range of small businesses would suggest greater freedoms on the farming front. But such shifts are both an indication of just how much the country has changed, according to a recent \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/09/world/americas/changes-to-agriculture-highlight-cubas-problems.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> story, and the political and practical limitations that continue to thwart this Caribbean country flirting with capitalism. By most measures, Cuba's free-enterprise farm experiment has failed, writes journalist Damien Cave, with many Cuban residents actually seeing \u003cem>less\u003c/em> locally-grown food at private markets. \u003c/p>\n\u003cp>Still, Alvarez was encouraged by first-hand accounts from Waters' personal assistant, Varun Mehra, a man mad for all things Cuban, who was instrumental in organizing the recent \"Planting Seeds\" edible expedition, the first of what he hopes will be an ongoing U.S.-Cuba dialogue around food and farming. “Havana’s food scene is changing rapidly and the Cuban government is phasing out its system of rations and cautiously allowing private restaurant ownership,” Mehra notes in \u003ca href=\"http://www.papermag.com/arts_and_style/2012/05/off-the-eaten-path-havana-cuba.php\">his recent travelogue for \u003cem>Paper Magazine\u003c/em>\u003c/a>. “As a result, the population is rediscovering its own pre-revolution culinary history — a delicious mix of Spanish, African, and Caribbean influences.” Mehra refers in his piece to \u003cem>paladars\u003c/em>, home-based private eating establishments popping up in Cuba in recent years, that some say could revolutionize -- and spice up -- Cuba's dining options. \u003c/p>\n\u003cfigure id=\"attachment_57415\" class=\"wp-caption aligncenter\" style=\"max-width: 715px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\" alt=\"Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\" width=\"715\" height=\"720\" class=\"size-full wp-image-57415\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez was eager to see for herself. She grew up in Miami, dining in on the vivid stories her relatives told about a magical place they left behind. Her mom's family owned a sugar plantation in Cuba's eastern Oriente Province, her father's family hailed from Havana; they both moved to the U.S. as young children shortly after the revolution. Alvarez grew up eating Cuban food: White rice, red or black beans cooked with \u003cem>sofrito\u003c/em> (aromatics like garlic, onions, and peppers) and a little sugar and apple cider vinegar, which, she says, made her mom's version special. Her mother and grandmother cooked peasant food that could feed many, Cuban classics like \u003cem>ropa vieja\u003c/em>, (shredded skirt steak stewed in a tomato sauce) and \u003cem>Moros y Cristianos\u003c/em> (\"Moors and Christians,\" a rice and beans dish elevated in flavor by the addition of pork fat or bacon.)\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>She was dismayed by what she encountered on her ten-day trip. \"The food culture has largely been lost there, they just don't have a lot of ingredients,\" says Alvarez, who has worked at Chez Panisse for more than two years. \"We were told we couldn't get seafood, which is incredible to me because it's a Caribbean island surrounded by the sea. My mom has stories about live crab walking around the kitchen but now there's no fishing industry to speak of.\"\u003c/p>\n\u003cfigure id=\"attachment_57421\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\" alt=\"Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>And Alvarez was stunned by the limitations in the kitchen -- from a lack of oils, vinegars, and spices to a narrow range of fresh food. \"There's no variety in what type of produce they have – they have one type of lettuce and it's really beautiful, but it's all they have. One lettuce, one type of tomato, and one type of eggplant. We asked the farmers and were told that the state supplies the seeds and that's all they have to work with. Since there are no seasons a lot of the plants don't even go to seed, so it's not like they can harvest their own.\" Likewise, while beef might be on the menu at many local restaurants, it was never available to order during Alvarez's stay; pork was the only meat of choice on offer at most places.\u003c/p>\n\u003cp>Raw ingredients weren't the only limited resource on the island. \"It broke my heart because at the culinary school and other restaurants we visited they had so little equipment,\" says Alvarez, a graduate of \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales University's College of Culinary Arts\u003c/a> in Miami. \"I found it difficult just to do what we do, as simple as it is, not having pots to cook in or basic equipment like spoons.\" Everyone she encountered asked if they could have a pan or a knife, including the tour group's guide and driver. The Chez Panisse team brought pots and pans with them with the intention of leaving them with local chefs. Dinners were held at Old Havana's \u003ca href=\"http://www.fodors.com/world/caribbean/cuba/havana/review-39914.html\">El Patio\u003c/a> restaurant, a state run enterprise, and at \u003ca href=\"http://www.lonelyplanet.com/cuba/havana/restaurants/french/paladar-le-chansonnier\">Le Chansonnier\u003c/a>, a popular \u003cem>paladar\u003c/em>. \u003ca href=\"http://www.democracynow.org/2012/6/11/mariela_castro_daughter_of_cuban_president\">Mariela Castro\u003c/a>, daughter of Cuban President Raul Castro, made an appearance at both events and \u003ca href=\"http://www.berkeleyside.com/2012/12/31/tom-bates-and-loni-hancock-visit-sister-city-in-cuba/\">State Senator Loni Hancock and her husband Berkeley Mayor Tom Bates\u003c/a> also attended the dinners, as part of the \"Planting Seeds\" entourage.\u003c/p>\n\u003cfigure id=\"attachment_57417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\" alt=\"Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez observed other hardships that aren't typical in North American kitchens. One of the restaurants the contingent cooked at didn't have electricity or running water until the afternoon. \"I couldn't tell if that was a regular thing or just happened once in a while, but it seemed like they knew it would come on at four,\" explains Alvarez, a native Spanish speaker, who has done stints at \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in San Francisco's Ferry Building and landed an internship at the Wine Country's \u003ca href=\"http://www.frenchlaundry.com/\">French Laundry\u003c/a> straight out of cooking school. \"We lost electricity several times while we were there in different places. Just very basic things that make things difficult that we take for granted here.\"\u003c/p>\n\u003cp>One trip highlight: A sourcing excursion to a farm to find pigs and rabbits for the dinners. The family who ran the farm gathered for a big pot of boiled yucca, a root vegetable similar to potatoes, and the visitors were brought a bowl of steaming yucca to share, accompanied by \u003cem>mojo\u003c/em>, a local marinade of garlic, onion, lime juice, and spices. \"I grew up eating yucca, it's a favorite, and that was probably the most delicious thing we ate on our trip,\" says Alvarez, who made yucca ceviche for one dinner cooked by the Chez Panisse chefs.\u003c/p>\n\u003cfigure id=\"attachment_57414\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\" alt=\"Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\" width=\"640\" height=\"960\" class=\"size-full wp-image-57414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Overall, though, Alvarez found the local food disappointing. \"So much of our philosophy at Chez is about fresh food that's cooked very little. But in Havana much of the food we encountered was frozen, canned, and cooked a lot,\" she says. \"I realized, too, that the limited fresh produce they have doesn't really make it to the people because they can't afford it.\" She did pick up some tips, however, from a local chef on the fine art of braising pork belly in an oven that crisped the skin to perfection while keeping the meat tender and moist.\u003c/p>\n\u003cfigure id=\"attachment_57416\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\" alt=\"Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57416\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>She also discovered that pizza and pasta (local chefs made pasta from scratch at a cooking demonstration at a local cooking school) are becoming go-to foods in Havana, which intrigued the visiting chefs, known for cooking such dishes to critical acclaim in the Bay Area. \"A lot of people have these little businesses now where they sell pizza out of a window in their homes,\" explains Alvarez. \"It's not like it's great pizza – it's just doughy, oily bread with I don't know what kind of cheese, and a smear of tomato sauce.\" Still, such scenes -- residents dispensing savory pies out of decaying colonial buildings -- would have been unheard of even a few years ago. But as the \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/02/sunday-review/how-capitalist-are-the-cubans.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> notes in recent Cuba coverage: Havana's growing pizza peddlers are one indication of the entrepreneurial spirit of a country long schooled in socialism and the state. These government-sanctioned edible entrepreneurs are viewed by some as a desperate move by the ruling party to kick start the country's flagging economy. Could culinary endeavors be a pathway to prosperity for some Cubans?\u003c/p>\n\u003cp>It's tough for Alvarez to consider such questions, since her family was doing well before the revolution. At the end of her trip, Alvarez added on a couple of days to visit with the few remaining relatives who never left the island. \"I went to the family farm and that was just hugely emotional for me. I was sobbing. I got to see the daily struggles of every day life,\" she says. \"I had pictures with me about how it used to be; buildings that were once there are now just a pile of rubble. The old houses my family lived in were gone. There were just little wooden, thatched-roof shacks on the property.\"\u003c/p>\n\u003cp>Alvarez is still processing her visit and how to make sense of it to her family in the States, none of whom have returned to the homeland in more than 40 years. And she wants to focus on the positive things she encountered in a country that bombards newcomers on the ride from the airport with billboards covered in socialist propaganda. True to country stereotype, two in the Chez Panisse crew who needed health care -- Jerome Waag badly burned his hand behind the stove and \u003ca href=\"http://www.cosechacafe.com/\">Cosecha's Dominica Rice\u003c/a> endured an inexplicably swollen ankle -- reported that they received excellent medical services, at the same hospital where \u003ca href=\"http://www.washingtonpost.com/world/the_americas/hugo-chavez-returns-home-to-venezuela-after-more-than-2-months-of-cancer-treatment-in-cuba/2013/02/18/812b30a6-79b0-11e2-9c27-fdd594ea6286_story.html\">Venezuelan President Hugo Chavez\u003c/a> was receiving cancer treatment. \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>Mostly, Alvarez was drawn to people's enduring spirit in the face of adversity. \"I'd be such a miserable person if I had to live there. Cubans just persevere and try so hard in difficult circumstance,\" she says. \"And still it's hopeful. People feel change is coming, little by little. As bad as things are they love their country so much.\" (Proving, perhaps, \u003ca href=\"http://www.nytimes.com/2012/09/23/magazine/where-is-cuba-going.html?pagewanted=all\">where one person sees a prison another sees paradise\u003c/a>.) \"One of the consultants on our tour who went to the University of Miami, as I did, has come back to Cuba and says there is nowhere else he would want to live,\" says Alvarez, who adds: \"I understand, it's home.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57161/a-cuban-american-chez-panisse-chef-explores-her-culinary-roots","authors":["5125"],"categories":["bayareabites_752","bayareabites_63","bayareabites_1807","bayareabites_60","bayareabites_61"],"tags":["bayareabites_234","bayareabites_11233","bayareabites_583","bayareabites_11236","bayareabites_11238","bayareabites_11237","bayareabites_11267","bayareabites_11268","bayareabites_11235","bayareabites_11266","bayareabites_11234","bayareabites_11265"],"featImg":"bayareabites_57412","label":"bayareabites"},"bayareabites_53913":{"type":"posts","id":"bayareabites_53913","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53913","score":null,"sort":[1357404503000]},"guestAuthors":[],"slug":"first-impressions-rockridges-ramen-shop","title":"First Impressions: Rockridge's Ramen Shop","publishDate":1357404503,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Ramen is one of those dishes that evokes obsessive tendencies with its fans. As seen in the Japanese cult classic film \u003ca href=\"http://en.wikipedia.org/wiki/Tampopo\" target=\"_blank\">\u003cem>Tampopo\u003c/em>\u003c/a>, you don't just love ramen -- you are fanatically in love with ramen. And while there's plenty of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\" target=\"_blank\">ramen to go around\u003c/a> in the Bay Area, \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> may be the first venture that will inspire ramen mania in the East Bay. \u003ca href=\"http://www.sfgate.com/food/insidescoop/article/Chez-Panisse-alumni-to-open-Ramen-Shop-3841856.php\" target=\"_blank\">After months of planning\u003c/a>, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of their new restaurant in Rockridge tonight. \u003c/p>\n\u003cfigure id=\"attachment_53937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Ramen-Shop.jpg\" alt=\"Ramen Shop\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53937\">\u003cfigcaption class=\"wp-caption-text\">Ramen Shop \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its plate glass windows shrouded in brown paper, Ramen Shop still seemed to be operating in soft launch mode. Perhaps they wanted to remain somewhat incognito to keep the crowds at a minimum, although by 5 o'clock we were told there was already an hour and a half wait for a table. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53934, 53928, 53938\"]\u003c/p>\n\u003cp>We didn't mind waiting in the roomy lounge, which was furnished with old schooldesks and fixtures reminiscent of dimly lit ramen shops in Japan. \u003c/p>\n\u003cp>But luckily our wait time was cut in half as several large groups cleared out within 45 minutes, and I and my two dinner companions were able to snag three seats at the beautiful long wooden counter -- crafted from \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">Oregon Douglas fir\u003c/a> -- that faced the kitchen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Apparently the magic at Ramen Shop happens in threes, just like the trio of owners. Each course -- appetizers, ramen and dessert -- listed only three items, so we decided to be decadent diners and order the entire menu. We began with a plate of pickled vegetables that included an assortment of foraged wild matsutake mushrooms, broccoli stems, carrots and watermelon radishes ($5). This starter was followed by a delicious little gems lettuce and grapefruit salad tossed with green goddess dressing and brightened by hints of fish sauce, mint and cilantro ($10). The wild nettle fried rice with Monterey Bay squid and chili paste ($9) was my personal favorite with its mildly spicy and savory flavors. \u003c/p>\n\u003cfigure id=\"attachment_53916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Assorted-pickles-matsutake-mushrooms-broccoli-stems-carrots-and-watermelon-radishes.jpg\" alt=\"Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53916\">\u003cfigcaption class=\"wp-caption-text\">Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Little-gems-lettuce-salad-with-green-goddess-dressing-fish-sauce-and-cilantro.jpg\" alt=\"Little gems lettuce salad with green goddess dressing, fish sauce and cilantro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53918\">\u003cfigcaption class=\"wp-caption-text\">Little gems lettuce salad with green goddess dressing, fish sauce and cilantro \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Wild-nettle-fried-rice-with-Monterey-Bay-squid-and-chili-paste.jpg\" alt=\"Wild nettle fried rice with Monterey Bay squid and chili paste\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53942\">\u003cfigcaption class=\"wp-caption-text\">Wild nettle fried rice with Monterey Bay squid and chili paste \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Onto the signature dish: the ramen, which arrived in deep, \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">handmade ceramic bowls\u003c/a>. The evening specials featured a vegetarian miso ramen with matsusake mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic ($13); Meyer lemon ramen with salt-cured egg, spit-roasted \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a> \u003c/em> and mizuna ($15); \u003cem>Tonkotsu\u003c/em> (pork bone) ramen with soy-marinated egg, spit-roasted \u003cem>chashu\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Garland_chrysanthemum\" target=\"_blank\">shungiku\u003c/a>\u003c/em> and black garlic oil ($16). \u003c/p>\n\u003cp>The chefs' Californian sensibility was most evident with the Meyer lemon ramen. Despite its unusual citrusy notes, I found the broth to be too understated in its flavors -- especially in comparison to the other ramen dishes. The Tonkotsu's soup was smoky and truly imparted the salty, rich taste of pork, while the miso ramen's broth was densely packed with complex flavors. There was definitely much care and preparation in the noodles -- due to the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/09/06/ramen-shop-guys-talk-epic-bowls-japan-experiences-and-local-ramen/\" target=\"_blank\">tutelage the chefs received overseas\u003c/a> -- which were perfectly light and springy. The eggs and vegetable garnishes were fine accompaniments, although we were admittedly disappointed by the serving of only one slice of the pork with the non-vegetarian ramen.\u003c/p>\n\u003cfigure id=\"attachment_53941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Veggie-miso-ramen.jpg\" alt=\"Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53941\">\u003cfigcaption class=\"wp-caption-text\">Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Tonkotsu-ramen.jpg\" alt=\"Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53940\">\u003cfigcaption class=\"wp-caption-text\">Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Meyer-lemon-ramen.jpg\" alt=\"Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53919\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a trio of ice cream sandwiches, all were $5 each and presented with a side of Meyer lemon gelée: black sesame ice cream with a brown sugar cookie; amarena cherry ice cream with a chocolate cookie; pineapple lime ice cream with a vanilla cookie. The pineapple confection was far too sweet and piña colada-esque for our taste, but the other two were among the highlights of our meal. \u003c/p>\n\u003cfigure id=\"attachment_53917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Black-sesame-ice-cream-with-brown-sugar-cookie.jpg\" alt=\"Black sesame ice cream with brown sugar cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53917\">\u003cfigcaption class=\"wp-caption-text\">Black sesame ice cream with brown sugar cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Amarena-cherry-ice-cream-with-chocolate-cookie.jpg\" alt=\"Amarena cherry ice cream with chocolate cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53915\">\u003cfigcaption class=\"wp-caption-text\">Amarena cherry ice cream with chocolate cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Pineapple-lime-ice-cream-with-vanilla-cookie.jpg\" alt=\"Pineapple lime ice cream with vanilla cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53920\">\u003cfigcaption class=\"wp-caption-text\">Pineapple lime ice cream with vanilla cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we finished up our dinner, we noticed the lounge had filled up to capacity with patrons eagerly waiting for an empty table. I'm sure Ramen Shop's locally-sourced, seasonally-driven take on these beloved noodles will become a neighborhood staple, just like the perennially popular Zachary's Pizza located right across the street. Maybe even some South Bay folks will travel northward to see how it compares to their own nearby favorites. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/i4DP7\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>5812 College Avenue\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-788-6370\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\n4PM to midnight, except Tuesdays\u003cbr>\nNo reservations\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ramenoakland\">@ramenoakland\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"After months of planning, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of Ramen Shop in Rockridge tonight. ","status":"publish","parent":0,"modified":1452664796,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":812},"headData":{"title":"First Impressions: Rockridge's Ramen Shop | KQED","description":"After months of planning, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of Ramen Shop in Rockridge tonight. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"First Impressions: Rockridge's Ramen Shop","datePublished":"2013-01-05T16:48:23.000Z","dateModified":"2016-01-13T05:59:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53913 http://blogs.kqed.org/bayareabites/?p=53913","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/05/first-impressions-rockridges-ramen-shop/","disqusTitle":"First Impressions: Rockridge's Ramen Shop","path":"/bayareabites/53913/first-impressions-rockridges-ramen-shop","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ramen is one of those dishes that evokes obsessive tendencies with its fans. As seen in the Japanese cult classic film \u003ca href=\"http://en.wikipedia.org/wiki/Tampopo\" target=\"_blank\">\u003cem>Tampopo\u003c/em>\u003c/a>, you don't just love ramen -- you are fanatically in love with ramen. And while there's plenty of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\" target=\"_blank\">ramen to go around\u003c/a> in the Bay Area, \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> may be the first venture that will inspire ramen mania in the East Bay. \u003ca href=\"http://www.sfgate.com/food/insidescoop/article/Chez-Panisse-alumni-to-open-Ramen-Shop-3841856.php\" target=\"_blank\">After months of planning\u003c/a>, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of their new restaurant in Rockridge tonight. \u003c/p>\n\u003cfigure id=\"attachment_53937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Ramen-Shop.jpg\" alt=\"Ramen Shop\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53937\">\u003cfigcaption class=\"wp-caption-text\">Ramen Shop \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its plate glass windows shrouded in brown paper, Ramen Shop still seemed to be operating in soft launch mode. Perhaps they wanted to remain somewhat incognito to keep the crowds at a minimum, although by 5 o'clock we were told there was already an hour and a half wait for a table. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"53934, 53928, 53938","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We didn't mind waiting in the roomy lounge, which was furnished with old schooldesks and fixtures reminiscent of dimly lit ramen shops in Japan. \u003c/p>\n\u003cp>But luckily our wait time was cut in half as several large groups cleared out within 45 minutes, and I and my two dinner companions were able to snag three seats at the beautiful long wooden counter -- crafted from \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">Oregon Douglas fir\u003c/a> -- that faced the kitchen. \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>Apparently the magic at Ramen Shop happens in threes, just like the trio of owners. Each course -- appetizers, ramen and dessert -- listed only three items, so we decided to be decadent diners and order the entire menu. We began with a plate of pickled vegetables that included an assortment of foraged wild matsutake mushrooms, broccoli stems, carrots and watermelon radishes ($5). This starter was followed by a delicious little gems lettuce and grapefruit salad tossed with green goddess dressing and brightened by hints of fish sauce, mint and cilantro ($10). The wild nettle fried rice with Monterey Bay squid and chili paste ($9) was my personal favorite with its mildly spicy and savory flavors. \u003c/p>\n\u003cfigure id=\"attachment_53916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Assorted-pickles-matsutake-mushrooms-broccoli-stems-carrots-and-watermelon-radishes.jpg\" alt=\"Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53916\">\u003cfigcaption class=\"wp-caption-text\">Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Little-gems-lettuce-salad-with-green-goddess-dressing-fish-sauce-and-cilantro.jpg\" alt=\"Little gems lettuce salad with green goddess dressing, fish sauce and cilantro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53918\">\u003cfigcaption class=\"wp-caption-text\">Little gems lettuce salad with green goddess dressing, fish sauce and cilantro \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Wild-nettle-fried-rice-with-Monterey-Bay-squid-and-chili-paste.jpg\" alt=\"Wild nettle fried rice with Monterey Bay squid and chili paste\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53942\">\u003cfigcaption class=\"wp-caption-text\">Wild nettle fried rice with Monterey Bay squid and chili paste \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Onto the signature dish: the ramen, which arrived in deep, \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">handmade ceramic bowls\u003c/a>. The evening specials featured a vegetarian miso ramen with matsusake mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic ($13); Meyer lemon ramen with salt-cured egg, spit-roasted \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a> \u003c/em> and mizuna ($15); \u003cem>Tonkotsu\u003c/em> (pork bone) ramen with soy-marinated egg, spit-roasted \u003cem>chashu\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Garland_chrysanthemum\" target=\"_blank\">shungiku\u003c/a>\u003c/em> and black garlic oil ($16). \u003c/p>\n\u003cp>The chefs' Californian sensibility was most evident with the Meyer lemon ramen. Despite its unusual citrusy notes, I found the broth to be too understated in its flavors -- especially in comparison to the other ramen dishes. The Tonkotsu's soup was smoky and truly imparted the salty, rich taste of pork, while the miso ramen's broth was densely packed with complex flavors. There was definitely much care and preparation in the noodles -- due to the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/09/06/ramen-shop-guys-talk-epic-bowls-japan-experiences-and-local-ramen/\" target=\"_blank\">tutelage the chefs received overseas\u003c/a> -- which were perfectly light and springy. The eggs and vegetable garnishes were fine accompaniments, although we were admittedly disappointed by the serving of only one slice of the pork with the non-vegetarian ramen.\u003c/p>\n\u003cfigure id=\"attachment_53941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Veggie-miso-ramen.jpg\" alt=\"Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53941\">\u003cfigcaption class=\"wp-caption-text\">Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Tonkotsu-ramen.jpg\" alt=\"Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53940\">\u003cfigcaption class=\"wp-caption-text\">Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Meyer-lemon-ramen.jpg\" alt=\"Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53919\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a trio of ice cream sandwiches, all were $5 each and presented with a side of Meyer lemon gelée: black sesame ice cream with a brown sugar cookie; amarena cherry ice cream with a chocolate cookie; pineapple lime ice cream with a vanilla cookie. The pineapple confection was far too sweet and piña colada-esque for our taste, but the other two were among the highlights of our meal. \u003c/p>\n\u003cfigure id=\"attachment_53917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Black-sesame-ice-cream-with-brown-sugar-cookie.jpg\" alt=\"Black sesame ice cream with brown sugar cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53917\">\u003cfigcaption class=\"wp-caption-text\">Black sesame ice cream with brown sugar cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Amarena-cherry-ice-cream-with-chocolate-cookie.jpg\" alt=\"Amarena cherry ice cream with chocolate cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53915\">\u003cfigcaption class=\"wp-caption-text\">Amarena cherry ice cream with chocolate cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Pineapple-lime-ice-cream-with-vanilla-cookie.jpg\" alt=\"Pineapple lime ice cream with vanilla cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53920\">\u003cfigcaption class=\"wp-caption-text\">Pineapple lime ice cream with vanilla cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we finished up our dinner, we noticed the lounge had filled up to capacity with patrons eagerly waiting for an empty table. I'm sure Ramen Shop's locally-sourced, seasonally-driven take on these beloved noodles will become a neighborhood staple, just like the perennially popular Zachary's Pizza located right across the street. Maybe even some South Bay folks will travel northward to see how it compares to their own nearby favorites. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/i4DP7\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>5812 College Avenue\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-788-6370\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\n4PM to midnight, except Tuesdays\u003cbr>\nNo reservations\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ramenoakland\">@ramenoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53913/first-impressions-rockridges-ramen-shop","authors":["2100"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_10851","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_583","bayareabites_10998","bayareabites_846","bayareabites_14757","bayareabites_4042","bayareabites_10996","bayareabites_10999","bayareabites_1419","bayareabites_10997","bayareabites_439"],"featImg":"bayareabites_54012","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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