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Pro: hush puppies, green garlic, caramel ice cream, Japanese sweet potatoes, smelts, Larb Ped, beer, wine, cocktails, and assorted dumplings; con: milk, chips, and candy.","avatar":"https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Andrew Simmons | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/andrewsimmons"},"nprfood":{"type":"authors","id":"5403","meta":{"index":"authors_1591205172","id":"5403","found":true},"name":"NPR Food","firstName":"NPR Food","lastName":null,"slug":"nprfood","email":"nprfood@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"","avatar":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twitter":"nprfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"NPR Food | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/nprfood"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_106122":{"type":"posts","id":"bayareabites_106122","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106122","score":null,"sort":[1453412409000]},"guestAuthors":[],"slug":"times-restaurant-critic-dishes-on-guy-fieri-and-reviews-that-stir-the-pot","title":"'Times' Restaurant Critic Dishes On Guy Fieri — And Reviews That Stir The Pot","publishDate":1453412409,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Interview on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_01.mp3\u003c/p>\n\u003cp>Pete Wells has a job that most people can only dream of. As restaurant critic for \u003cem>The\u003c/em> \u003cem>New York Times,\u003c/em> he gets paid to eat out four or five nights a week — often at quite pricey places — on someone else's dime.\u003c/p>\n\u003cp>But for Wells, going out for drinks and delectable meals is still work. He tells \u003cem>Fresh Air\u003c/em>'s Dave Davies that coming up with words to describe flavors is something he \"wrestles with all the time.\"\u003c/p>\n\u003cp>\"I find that the dead-end route is to try to describe what's going on in your mouth,\" he says. \"If you say, 'Oh, there was a little bit of acidity from the lime juice on the left side of my tongue, and then this beautiful, smooth pureed potato with some crunchy shallots on top, and it all came together,' you never will get out of that sentence alive.\"\u003c/p>\n\u003cp>Instead, Wells likes to describe a food's presentation in a way that gives the reader a feel for what it is like to eat: \"My feeling is, if I can describe the way a steak looks on the plate, when it's just kind of juices are coming out, and it's almost alive, and just wants to be eaten, I hope that people will feel it, more than they will feel me describing the tangy minerality of the dry-aged beef between my teeth.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On beginning his \u003ca href=\"http://www.nytimes.com/2016/01/13/dining/pete-wells-per-se-review.html?_r=1&mtrref=undefined\">very critical review\u003c/a> of one of New York City's most expensive restaurants, Per Se, by describing the poor service as \"\u003c/strong>\u003cstrong>the slow creep of mediocrity\"\u003c/strong> \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is often with restaurant reviews in particular, I think, this kind of impulse to be deferential and bow down to the greatness of the restaurant and the greatness of the chef, and then with great regret to say, \"And yet, all is not as it should be in the kingdom,\" and I didn't want to do any of that. I just think that we show an awful lot of deference to chefs in our culture and maybe not enough deference to customers, and I wanted this review to come out and say, \"Yes, this is a very respected chef, but are the people at the table being respected in the same way?\"\u003c/p>\n\u003cp>\u003cstrong>On his \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">infamous takedown\u003c/a> of Guy Fieri's restaurant, Guy's American Kitchen & Bar, in Times Square\u003c/strong>\u003c/p>\n\u003cp>I wanted to like the restaurant. I wanted the restaurant to be the same kind of celebration of grease on your elbows and grease on your ears and grease on your nose, Americans wallowing in unhealthy, unwholesome joy. ... It's flashy and energetic-looking, and it seems like it's going to be this wild, crazy party. And then the food arrives and it's no party at all. At all. All of the promises of the restaurant kind of die on the plate ... [like] these nachos that had this kind of gray turkey pulp on them. I don't think I've ever met nachos that I didn't like before. It's almost inconceivable that nachos can be bad. It makes no sense.\u003c/p>\n\u003cp>\u003cstrong>On the reaction to his brutally negative review of Fieri's restaurant\u003c/strong>\u003c/p>\n\u003cp>A lot of people rejoiced and thought that I was putting this interloper from television back in his place, which was not my intention. And then a lot of people thought I was being a snobby East Coast elitist who was belittling the common people and making fun of their tastes, which was not my intention at all. I wanted to say, \"This can be great food, this should be great food, why isn't it great food?\" But it was wild. It was really wild. I try to respond to emails that people send me after reviews come out, and that was the one time when I just absolutely could not. I couldn't keep up. There were so many and all over the place, positive and negative. After a few days, the really nasty ones started to come in, which really surprised me, because the review had been out for three or four days and then all of a sudden I started to get these really profane and vicious emails, one after another. Somebody wished that my kids would get cancer and I thought, \"What have I done here?\"\u003c/p>\n\u003cp>\u003cstrong>On his joyous \u003ca href=\"http://www.nytimes.com/2015/12/30/dining/senor-frogs-review.html?_r=0\">review \u003c/a>of\u003c/strong>\u003cstrong> Señor Frog\u003c/strong>\u003cstrong>, \u003c/strong>\u003cstrong>a spring-break-themed restaurant in Times Square, \u003c/strong>\u003cstrong>where he danced in a conga line wearing a 3-foot-high crown of yellow and orange balloons \u003c/strong>\u003cstrong>and drank a margarita out of a phallus-shaped glass\u003c/strong>\u003c/p>\n\u003cp>The reason I wanted to write about it was because — it's not the most sophisticated fun in the world, it's maybe not even my kind of fun, but it was fun. And I was really struck by how solemn so many of the restaurants I review have become. As I said in the review, it's become like going to church. Everybody used to say going to restaurants ... is like theater, there's stage sets, there's drama, there's play acting and you watch the show. And now, boy, everything's just become so serious. And you sit at the counter and the chef comes out and tells you what he did to the Brussels sprouts leaves and no, there's not a lot of dancing. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\" target=\"_blank\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Restaurant critic Pete Wells tries to keep the customer in mind with all of his reviews. \"We show awful lot of deference to chefs in our culture and maybe not enough deference to customers,\" he says.","status":"publish","parent":0,"modified":1453424697,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":928},"headData":{"title":"'Times' Restaurant Critic Dishes On Guy Fieri — And Reviews That Stir The Pot | KQED","description":"Restaurant critic Pete Wells tries to keep the customer in mind with all of his reviews. "We show awful lot of deference to chefs in our culture and maybe not enough deference to customers," he says.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Times' Restaurant Critic Dishes On Guy Fieri — And Reviews That Stir The Pot","datePublished":"2016-01-21T21:40:09.000Z","dateModified":"2016-01-22T01:04:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106122 http://ww2.kqed.org/bayareabites/?p=106122","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/21/times-restaurant-critic-dishes-on-guy-fieri-and-reviews-that-stir-the-pot/","disqusTitle":"'Times' Restaurant Critic Dishes On Guy Fieri — And Reviews That Stir The Pot","nprImageAgency":"Krista/Flickr","nprStoryId":"463825817","nprApiLink":"http://api.npr.org/query?id=463825817&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/01/21/463825817/times-restaurant-critic-dishes-on-guy-fieri-and-reviews-that-stir-the-pot?ft=nprml&f=463825817","nprRetrievedStory":"1","nprPubDate":"Thu, 21 Jan 2016 16:22:00 -0500","nprStoryDate":"Thu, 21 Jan 2016 14:23:00 -0500","nprLastModifiedDate":"Thu, 21 Jan 2016 16:22:41 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_01.mp3?orgId=427869011&topicId=1053&d=1479&p=13&story=463825817&t=progseg&e=463832078&seg=1&ft=nprml&f=463825817","nprAudioM3u":"http://api.npr.org/m3u/1463852950-777462.m3u?orgId=427869011&topicId=1053&d=1479&p=13&story=463825817&t=progseg&e=463832078&seg=1&ft=nprml&f=463825817","path":"/bayareabites/106122/times-restaurant-critic-dishes-on-guy-fieri-and-reviews-that-stir-the-pot","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_01.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Interview on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_01.mp3\u003c/p>\n\u003cp>Pete Wells has a job that most people can only dream of. As restaurant critic for \u003cem>The\u003c/em> \u003cem>New York Times,\u003c/em> he gets paid to eat out four or five nights a week — often at quite pricey places — on someone else's dime.\u003c/p>\n\u003cp>But for Wells, going out for drinks and delectable meals is still work. He tells \u003cem>Fresh Air\u003c/em>'s Dave Davies that coming up with words to describe flavors is something he \"wrestles with all the time.\"\u003c/p>\n\u003cp>\"I find that the dead-end route is to try to describe what's going on in your mouth,\" he says. \"If you say, 'Oh, there was a little bit of acidity from the lime juice on the left side of my tongue, and then this beautiful, smooth pureed potato with some crunchy shallots on top, and it all came together,' you never will get out of that sentence alive.\"\u003c/p>\n\u003cp>Instead, Wells likes to describe a food's presentation in a way that gives the reader a feel for what it is like to eat: \"My feeling is, if I can describe the way a steak looks on the plate, when it's just kind of juices are coming out, and it's almost alive, and just wants to be eaten, I hope that people will feel it, more than they will feel me describing the tangy minerality of the dry-aged beef between my teeth.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On beginning his \u003ca href=\"http://www.nytimes.com/2016/01/13/dining/pete-wells-per-se-review.html?_r=1&mtrref=undefined\">very critical review\u003c/a> of one of New York City's most expensive restaurants, Per Se, by describing the poor service as \"\u003c/strong>\u003cstrong>the slow creep of mediocrity\"\u003c/strong> \u003cstrong>\u003c/strong>\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>There is often with restaurant reviews in particular, I think, this kind of impulse to be deferential and bow down to the greatness of the restaurant and the greatness of the chef, and then with great regret to say, \"And yet, all is not as it should be in the kingdom,\" and I didn't want to do any of that. I just think that we show an awful lot of deference to chefs in our culture and maybe not enough deference to customers, and I wanted this review to come out and say, \"Yes, this is a very respected chef, but are the people at the table being respected in the same way?\"\u003c/p>\n\u003cp>\u003cstrong>On his \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">infamous takedown\u003c/a> of Guy Fieri's restaurant, Guy's American Kitchen & Bar, in Times Square\u003c/strong>\u003c/p>\n\u003cp>I wanted to like the restaurant. I wanted the restaurant to be the same kind of celebration of grease on your elbows and grease on your ears and grease on your nose, Americans wallowing in unhealthy, unwholesome joy. ... It's flashy and energetic-looking, and it seems like it's going to be this wild, crazy party. And then the food arrives and it's no party at all. At all. All of the promises of the restaurant kind of die on the plate ... [like] these nachos that had this kind of gray turkey pulp on them. I don't think I've ever met nachos that I didn't like before. It's almost inconceivable that nachos can be bad. It makes no sense.\u003c/p>\n\u003cp>\u003cstrong>On the reaction to his brutally negative review of Fieri's restaurant\u003c/strong>\u003c/p>\n\u003cp>A lot of people rejoiced and thought that I was putting this interloper from television back in his place, which was not my intention. And then a lot of people thought I was being a snobby East Coast elitist who was belittling the common people and making fun of their tastes, which was not my intention at all. I wanted to say, \"This can be great food, this should be great food, why isn't it great food?\" But it was wild. It was really wild. I try to respond to emails that people send me after reviews come out, and that was the one time when I just absolutely could not. I couldn't keep up. There were so many and all over the place, positive and negative. After a few days, the really nasty ones started to come in, which really surprised me, because the review had been out for three or four days and then all of a sudden I started to get these really profane and vicious emails, one after another. Somebody wished that my kids would get cancer and I thought, \"What have I done here?\"\u003c/p>\n\u003cp>\u003cstrong>On his joyous \u003ca href=\"http://www.nytimes.com/2015/12/30/dining/senor-frogs-review.html?_r=0\">review \u003c/a>of\u003c/strong>\u003cstrong> Señor Frog\u003c/strong>\u003cstrong>, \u003c/strong>\u003cstrong>a spring-break-themed restaurant in Times Square, \u003c/strong>\u003cstrong>where he danced in a conga line wearing a 3-foot-high crown of yellow and orange balloons \u003c/strong>\u003cstrong>and drank a margarita out of a phallus-shaped glass\u003c/strong>\u003c/p>\n\u003cp>The reason I wanted to write about it was because — it's not the most sophisticated fun in the world, it's maybe not even my kind of fun, but it was fun. And I was really struck by how solemn so many of the restaurants I review have become. As I said in the review, it's become like going to church. Everybody used to say going to restaurants ... is like theater, there's stage sets, there's drama, there's play acting and you watch the show. And now, boy, everything's just become so serious. And you sit at the counter and the chef comes out and tells you what he did to the Brussels sprouts leaves and no, there's not a lot of dancing. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\" target=\"_blank\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106122/times-restaurant-critic-dishes-on-guy-fieri-and-reviews-that-stir-the-pot","authors":["5403"],"categories":["bayareabites_34","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_15220","bayareabites_11278","bayareabites_2288","bayareabites_3226","bayareabites_15219","bayareabites_15221","bayareabites_1197","bayareabites_15222"],"featImg":"bayareabites_106123","label":"bayareabites"},"bayareabites_97603":{"type":"posts","id":"bayareabites_97603","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97603","score":null,"sort":[1435852255000]},"guestAuthors":[],"slug":"potus-weighs-in-no-peas-in-guacamole","title":"POTUS Weighs In: No Peas In Guacamole","publishDate":1435852255,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you were about to talk to President Obama and suggest that he try adding fresh peas to guacamole, don't. The Twitterverse learned this when someone asked Obama what he thought about a recipe \u003cem>The New York Times\u003c/em> \u003ca href=\"http://cooking.nytimes.com/recipes/1015047-green-pea-guacamole?smid=tw-nytimes\">published\u003c/a> that suggested adding fresh peas. The recipe drew a lot of rotten tomatoes from average folks, and someone asked Obama what he thought.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/AskPOTUS?src=hash\">#AskPOTUS\u003c/a> Do you agree with the \u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> about putting peas in guacamole? If yes, why?\u003c/p>\n\u003cp>— JustinGreen∞ (@JGreenDC) \u003ca href=\"https://twitter.com/JGreenDC/status/616311940957253632\">July 1, 2015\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>It came up during the president's healthcare Q & A on Twitter, writes \u003ca href=\"http://www.usnews.com/news/politics/articles/2015/07/01/give-peas-a-chance-not-in-my-guacamole-says-obama\">The Associated Press\u003c/a> — \"It turns out, the president is a traditionalist when it comes to his guac.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic. \u003ca href=\"https://t.co/MEEI8QHH1V\">https://t.co/MEEI8QHH1V\u003c/a>\u003c/p>\n\u003cp>— President Obama (@POTUS) \u003ca href=\"https://twitter.com/POTUS/status/616338528138608640\">July 1, 2015\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>In case you missed \u003ca href=\"http://www.poynter.org/news/mediawire/354949/the-new-york-times-told-people-to-add-peas-to-guac-people-said-nope/\">the buzz\u003c/a>, here are a few Tweets to give you an idea of how people reacted:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> What happened to you? I don't even know you anymore.\u003c/p>\n\u003cp>— pourmecoffee (@pourmecoffee) \u003ca href=\"https://twitter.com/pourmecoffee/status/616308436318453760\">July 1, 2015\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\" data-conversation=\"none\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">i am glad the newspaper industry is failing. \u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a>\u003c/p>\n\u003cp>— debbie carrie (@CarriePotter_) \u003ca href=\"https://twitter.com/CarriePotter_/status/616311315305345024\">July 1, 2015\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\" data-conversation=\"none\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> you guys are being really offensive and tbh I'm contemplating an unfollow\u003c/p>\n\u003cp>— William Turton (@WilliamTurton) \u003ca href=\"https://twitter.com/WilliamTurton/status/616304355273125888\">July 1, 2015\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>[ad fullwidth]\u003c/p>\n\u003cp>Republican presidential candidate Jeb Bush jumped in too – turns out he and Obama have similar views on guac policy:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">You don't put peas in guacamole \u003ca href=\"https://t.co/kG3ewrVv6f\">https://t.co/kG3ewrVv6f\u003c/a>\u003c/p>\n\u003cp>— Jeb Bush (@JebBush) \u003ca href=\"https://twitter.com/JebBush/status/616329509617463296\">July 1, 2015\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>Actually, not everyone rejected the concept. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/AskPOTUS?src=hash\">#AskPOTUS\u003c/a> why can't some people give peas a chance?\u003c/p>\n\u003cp>— Margarita Noriega (@margarita) \u003ca href=\"https://twitter.com/margarita/status/616338928744968192\">July 1, 2015\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>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The online debate began after \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em> published a guacamole recipe that includes fresh peas.","status":"publish","parent":0,"modified":1435852255,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":283},"headData":{"title":"POTUS Weighs In: No Peas In Guacamole | KQED","description":"The online debate began after The New York Times published a guacamole recipe that includes fresh peas.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"POTUS Weighs In: No Peas In Guacamole","datePublished":"2015-07-02T15:50:55.000Z","dateModified":"2015-07-02T15:50:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97603 http://ww2.kqed.org/bayareabites/?p=97603","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/02/potus-weighs-in-no-peas-in-guacamole/","disqusTitle":"POTUS Weighs In: No Peas In Guacamole","nprByline":"Lucy Perkins, NPR's The Two-Way","nprStoryId":"419293776","nprApiLink":"http://api.npr.org/query?id=419293776&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thetwo-way/2015/07/01/419293776/potus-weighs-in-no-peas-in-guacamole?ft=nprml&f=419293776","nprRetrievedStory":"1","nprPubDate":"Thu, 02 Jul 2015 11:06:00 -0400","nprStoryDate":"Wed, 01 Jul 2015 19:28:00 -0400","nprLastModifiedDate":"Thu, 02 Jul 2015 11:06:30 -0400","path":"/bayareabites/97603/potus-weighs-in-no-peas-in-guacamole","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you were about to talk to President Obama and suggest that he try adding fresh peas to guacamole, don't. The Twitterverse learned this when someone asked Obama what he thought about a recipe \u003cem>The New York Times\u003c/em> \u003ca href=\"http://cooking.nytimes.com/recipes/1015047-green-pea-guacamole?smid=tw-nytimes\">published\u003c/a> that suggested adding fresh peas. The recipe drew a lot of rotten tomatoes from average folks, and someone asked Obama what he thought.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/AskPOTUS?src=hash\">#AskPOTUS\u003c/a> Do you agree with the \u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> about putting peas in guacamole? If yes, why?\u003c/p>\n\u003cp>— JustinGreen∞ (@JGreenDC) \u003ca href=\"https://twitter.com/JGreenDC/status/616311940957253632\">July 1, 2015\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>It came up during the president's healthcare Q & A on Twitter, writes \u003ca href=\"http://www.usnews.com/news/politics/articles/2015/07/01/give-peas-a-chance-not-in-my-guacamole-says-obama\">The Associated Press\u003c/a> — \"It turns out, the president is a traditionalist when it comes to his guac.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic. \u003ca href=\"https://t.co/MEEI8QHH1V\">https://t.co/MEEI8QHH1V\u003c/a>\u003c/p>\n\u003cp>— President Obama (@POTUS) \u003ca href=\"https://twitter.com/POTUS/status/616338528138608640\">July 1, 2015\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>In case you missed \u003ca href=\"http://www.poynter.org/news/mediawire/354949/the-new-york-times-told-people-to-add-peas-to-guac-people-said-nope/\">the buzz\u003c/a>, here are a few Tweets to give you an idea of how people reacted:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> What happened to you? I don't even know you anymore.\u003c/p>\n\u003cp>— pourmecoffee (@pourmecoffee) \u003ca href=\"https://twitter.com/pourmecoffee/status/616308436318453760\">July 1, 2015\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\" data-conversation=\"none\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">i am glad the newspaper industry is failing. \u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a>\u003c/p>\n\u003cp>— debbie carrie (@CarriePotter_) \u003ca href=\"https://twitter.com/CarriePotter_/status/616311315305345024\">July 1, 2015\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\" data-conversation=\"none\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> you guys are being really offensive and tbh I'm contemplating an unfollow\u003c/p>\n\u003cp>— William Turton (@WilliamTurton) \u003ca href=\"https://twitter.com/WilliamTurton/status/616304355273125888\">July 1, 2015\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>\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>Republican presidential candidate Jeb Bush jumped in too – turns out he and Obama have similar views on guac policy:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">You don't put peas in guacamole \u003ca href=\"https://t.co/kG3ewrVv6f\">https://t.co/kG3ewrVv6f\u003c/a>\u003c/p>\n\u003cp>— Jeb Bush (@JebBush) \u003ca href=\"https://twitter.com/JebBush/status/616329509617463296\">July 1, 2015\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>Actually, not everyone rejected the concept. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/AskPOTUS?src=hash\">#AskPOTUS\u003c/a> why can't some people give peas a chance?\u003c/p>\n\u003cp>— Margarita Noriega (@margarita) \u003ca href=\"https://twitter.com/margarita/status/616338928744968192\">July 1, 2015\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>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97603/potus-weighs-in-no-peas-in-guacamole","authors":["byline_bayareabites_97603"],"categories":["bayareabites_334","bayareabites_10916","bayareabites_2035","bayareabites_12"],"tags":["bayareabites_14606","bayareabites_3226","bayareabites_2141","bayareabites_14607","bayareabites_11855"],"featImg":"bayareabites_97604","label":"bayareabites"},"bayareabites_92953":{"type":"posts","id":"bayareabites_92953","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92953","score":null,"sort":[1423254847000]},"guestAuthors":[],"slug":"outrage-over-governments-animal-experiments-leads-to-usda-review","title":"Outrage Over Government's Animal Experiments Leads To USDA Review","publishDate":1423254847,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92954\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg\" alt=\"Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review. Photo: Nati Harnik/AP\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/06/384103870/outrage-over-governments-animal-experiments-leads-to-usda-review\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/6/15)\u003c/p>\n\u003cp>Revelations about animal suffering at a federal animal research facility have sure gotten the attention of lawmakers on Capitol Hill.\u003c/p>\n\u003cp>They've also prompted the U.S. Department of Agriculture, which oversees the facility through its \u003ca href=\"http://www.ars.usda.gov/main/main.htm\">Agricultural Research Service\u003c/a>, to name its first ever animal welfare ombudsman — as well as review and update its animal welfare strategy.\u003c/p>\n\u003cp>If you read Michael Moss'\u003ca href=\"http://www.nytimes.com/2015/01/20/dining/animal-welfare-at-risk-in-experiments-for-meat-industry.html?_r=0\"> investigation\u003c/a> in \u003cem>The New York Times\u003c/em> about research practices at the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=30-40-05-00\">U.S. Meat Animal Research Center\u003c/a> in Nebraska, you might recall some of these details:\u003c/p>\n\u003cul>\n\u003cli>An experiment where pigs died after being locked in steam chambers. The goal of this taxpayer-funded study was to evaluate how varying temperatures influenced the pigs' appetites.\u003c/li>\n\u003cli>A study that left lambs abandoned by their mothers in pastures to die of exposure or starvation.\u003c/li>\n\u003cli>An account of the fetuses of 119 pigs being \"gently crushed\" during an experiment. According to the \u003ca href=\"http://www.nytimes.com/interactive/2015/01/20/dining/In-Quest-for-Pork-Painful-Experiments.html\">Times\u003c/a>, \"the aim was to see if empty space in the uterus affected the intervals between pregnancies. But trial results, published in 2011, were inconclusive.\"\u003c/li>\n\u003c/ul>\n\u003cp>Animal rights activists were outraged by these and other activities at the center over the past few decades. \"An American Horror Story\" is how Matthew Bershadker, president and CEO of the ASPCA (American Society for the Prevention of Cruelty to Animals), \u003ca href=\"http://www.huffingtonpost.com/matt-bershadker/usdas-meat-animal-researc_b_6532210.html\">dubbed\u003c/a> it.\u003ca href=\"http://www.huffingtonpost.com/matt-bershadker/usdas-meat-animal-researc_b_6532210.html\"> \u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rep. Louise Slaughter, a Democrat from New York, expressed alarm as well. In a letter to Agriculture Secretary Tom Vilsack, Slaughter wrote: \"Such heinous examples of egregious cruelty, which would violate the minimum standards of any approved research protocol ... should not occur anywhere for any reason.\"\u003c/p>\n\u003cp>As the \u003cem>Times\u003c/em> report points out, farm animals used in agricultural research are exempt from protections spelled out in the \u003ca href=\"http://awic.nal.usda.gov/government-and-professional-resources/federal-laws/animal-welfare-act\">Animal Welfare Act\u003c/a>. Many institutions, including universities and companies, that conduct research on animals abide by independent animal-welfare protocols. But the federal law has big loopholes, according to animal welfare advocates.\u003c/p>\n\u003cp>Slaughter is hoping to change the law. This week, Slaughter, along with a bipartisan group of co-sponsors, introduced a bill known as the Animal Welfare in Agricultural Research Endeavors (AWARE) Act. It aims to end exemptions from protections under the Animal Welfare Act for farm animals used in agricultural experiments at federal facilities.\u003c/p>\n\u003cp>One of the co-sponsors of the legislation, \u003ca href=\"http://fitzpatrick.house.gov/\">Rep. Mike Fitzpatrick,\u003c/a> a Pennsylvania Republican, said in a statement: \"As stewards of taxpayer dollars, we felt a responsibility to present a legislative fix that holds the USDA to the same humane standards that countless research facilities across the country are held to.\"\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The USDA issued a statement this week saying it is \"taking action to ensure animals are respected and treated humanely.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=bio_woteki.xml\">Catherine Woteki\u003c/a>, undersecretary for research, education and economics at USDA, added in a statement that \"two of the research projects featured in the \u003cem>Times\u003c/em> article had already been terminated,\" and \"some of the specific incidents described were from many years or decades ago.\"\u003c/p>\n\u003cp>The statement went on to say that Vilsack has ordered a review of research practices at the Nebraska center and other USDA research facilities. The agency says reviewers will provide recommendations to strengthen the procedures for humane handling of animals.\u003c/p>\n\u003cp>Perhaps the strongest sign of growing accountability over animal welfare at the agency is the appointment of the agency's first animal welfare ombudsman. \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=48042\">Chavonda Jacobs-Young\u003c/a>, the administrator of the USDA's \u003ca href=\"http://www.ars.usda.gov/main/main.htm\">Agricultural Research Service\u003c/a>, informally named \u003ca href=\"http://ars.usda.gov/pandp/people/people.htm?personid=42447\">Eileen Thacker\u003c/a> — an ARS veterinarian — to the post. She announced the appointment in an email to ARS staff.\u003c/p>\n\u003cp>In the email to her staff, Jacobs-Young wrote, \"Please remember we all own the responsibility for animal welfare; if you see something that disturbs you, please report it.\"\u003c/p>\n\u003cp>The email also announced the development of an updated animal welfare strategy within 60 days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Lawmakers also introduced a bill to strengthen laws protecting farm animals used in research. Both moves come out of a \u003cem>New York Times\u003c/em> investigation of animal suffering at a federal research center.","status":"publish","parent":0,"modified":1423254847,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":679},"headData":{"title":"Outrage Over Government's Animal Experiments Leads To USDA Review | KQED","description":"Lawmakers also introduced a bill to strengthen laws protecting farm animals used in research. Both moves come out of a New York Times investigation of animal suffering at a federal research center.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Outrage Over Government's Animal Experiments Leads To USDA Review","datePublished":"2015-02-06T20:34:07.000Z","dateModified":"2015-02-06T20:34:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92953 http://blogs.kqed.org/bayareabites/?p=92953","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/06/outrage-over-governments-animal-experiments-leads-to-usda-review/","disqusTitle":"Outrage Over Government's Animal Experiments Leads To USDA Review","nprByline":"Allison Aubrey","nprStoryId":"384103870","nprApiLink":"http://api.npr.org/query?id=384103870&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/06/384103870/outrage-over-governments-animal-experiments-leads-to-usda-review?ft=nprml&f=384103870","nprRetrievedStory":"1","nprPubDate":"Fri, 06 Feb 2015 14:17:00 -0500","nprStoryDate":"Fri, 06 Feb 2015 12:07:00 -0500","nprLastModifiedDate":"Fri, 06 Feb 2015 14:17:55 -0500","path":"/bayareabites/92953/outrage-over-governments-animal-experiments-leads-to-usda-review","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92954\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg\" alt=\"Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review. Photo: Nati Harnik/AP\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/06/384103870/outrage-over-governments-animal-experiments-leads-to-usda-review\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/6/15)\u003c/p>\n\u003cp>Revelations about animal suffering at a federal animal research facility have sure gotten the attention of lawmakers on Capitol Hill.\u003c/p>\n\u003cp>They've also prompted the U.S. Department of Agriculture, which oversees the facility through its \u003ca href=\"http://www.ars.usda.gov/main/main.htm\">Agricultural Research Service\u003c/a>, to name its first ever animal welfare ombudsman — as well as review and update its animal welfare strategy.\u003c/p>\n\u003cp>If you read Michael Moss'\u003ca href=\"http://www.nytimes.com/2015/01/20/dining/animal-welfare-at-risk-in-experiments-for-meat-industry.html?_r=0\"> investigation\u003c/a> in \u003cem>The New York Times\u003c/em> about research practices at the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=30-40-05-00\">U.S. Meat Animal Research Center\u003c/a> in Nebraska, you might recall some of these details:\u003c/p>\n\u003cul>\n\u003cli>An experiment where pigs died after being locked in steam chambers. The goal of this taxpayer-funded study was to evaluate how varying temperatures influenced the pigs' appetites.\u003c/li>\n\u003cli>A study that left lambs abandoned by their mothers in pastures to die of exposure or starvation.\u003c/li>\n\u003cli>An account of the fetuses of 119 pigs being \"gently crushed\" during an experiment. According to the \u003ca href=\"http://www.nytimes.com/interactive/2015/01/20/dining/In-Quest-for-Pork-Painful-Experiments.html\">Times\u003c/a>, \"the aim was to see if empty space in the uterus affected the intervals between pregnancies. But trial results, published in 2011, were inconclusive.\"\u003c/li>\n\u003c/ul>\n\u003cp>Animal rights activists were outraged by these and other activities at the center over the past few decades. \"An American Horror Story\" is how Matthew Bershadker, president and CEO of the ASPCA (American Society for the Prevention of Cruelty to Animals), \u003ca href=\"http://www.huffingtonpost.com/matt-bershadker/usdas-meat-animal-researc_b_6532210.html\">dubbed\u003c/a> it.\u003ca href=\"http://www.huffingtonpost.com/matt-bershadker/usdas-meat-animal-researc_b_6532210.html\"> \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>Rep. Louise Slaughter, a Democrat from New York, expressed alarm as well. In a letter to Agriculture Secretary Tom Vilsack, Slaughter wrote: \"Such heinous examples of egregious cruelty, which would violate the minimum standards of any approved research protocol ... should not occur anywhere for any reason.\"\u003c/p>\n\u003cp>As the \u003cem>Times\u003c/em> report points out, farm animals used in agricultural research are exempt from protections spelled out in the \u003ca href=\"http://awic.nal.usda.gov/government-and-professional-resources/federal-laws/animal-welfare-act\">Animal Welfare Act\u003c/a>. Many institutions, including universities and companies, that conduct research on animals abide by independent animal-welfare protocols. But the federal law has big loopholes, according to animal welfare advocates.\u003c/p>\n\u003cp>Slaughter is hoping to change the law. This week, Slaughter, along with a bipartisan group of co-sponsors, introduced a bill known as the Animal Welfare in Agricultural Research Endeavors (AWARE) Act. It aims to end exemptions from protections under the Animal Welfare Act for farm animals used in agricultural experiments at federal facilities.\u003c/p>\n\u003cp>One of the co-sponsors of the legislation, \u003ca href=\"http://fitzpatrick.house.gov/\">Rep. Mike Fitzpatrick,\u003c/a> a Pennsylvania Republican, said in a statement: \"As stewards of taxpayer dollars, we felt a responsibility to present a legislative fix that holds the USDA to the same humane standards that countless research facilities across the country are held to.\"\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The USDA issued a statement this week saying it is \"taking action to ensure animals are respected and treated humanely.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=bio_woteki.xml\">Catherine Woteki\u003c/a>, undersecretary for research, education and economics at USDA, added in a statement that \"two of the research projects featured in the \u003cem>Times\u003c/em> article had already been terminated,\" and \"some of the specific incidents described were from many years or decades ago.\"\u003c/p>\n\u003cp>The statement went on to say that Vilsack has ordered a review of research practices at the Nebraska center and other USDA research facilities. The agency says reviewers will provide recommendations to strengthen the procedures for humane handling of animals.\u003c/p>\n\u003cp>Perhaps the strongest sign of growing accountability over animal welfare at the agency is the appointment of the agency's first animal welfare ombudsman. \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=48042\">Chavonda Jacobs-Young\u003c/a>, the administrator of the USDA's \u003ca href=\"http://www.ars.usda.gov/main/main.htm\">Agricultural Research Service\u003c/a>, informally named \u003ca href=\"http://ars.usda.gov/pandp/people/people.htm?personid=42447\">Eileen Thacker\u003c/a> — an ARS veterinarian — to the post. She announced the appointment in an email to ARS staff.\u003c/p>\n\u003cp>In the email to her staff, Jacobs-Young wrote, \"Please remember we all own the responsibility for animal welfare; if you see something that disturbs you, please report it.\"\u003c/p>\n\u003cp>The email also announced the development of an updated animal welfare strategy within 60 days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92953/outrage-over-governments-animal-experiments-leads-to-usda-review","authors":["byline_bayareabites_92953"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_9887","bayareabites_99","bayareabites_9172","bayareabites_3226","bayareabites_10921","bayareabites_14134","bayareabites_8913"],"featImg":"bayareabites_92954","label":"bayareabites"},"bayareabites_69064":{"type":"posts","id":"bayareabites_69064","meta":{"index":"posts_1591205157","site":"bayareabites","id":"69064","score":null,"sort":[1377809484000]},"guestAuthors":[],"slug":"your-kitchen-spices-can-often-harbor-salmonella","title":"Your Kitchen Spices Can Often Harbor Salmonella","publishDate":1377809484,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/28/216550862/your-kitchen-spices-can-often-harbor-salmonella\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cfigure id=\"attachment_69071\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\" alt=\"Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\" width=\"250\" class=\"size-full wp-image-69071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Spice may be nice, but spices also can carry very bad bugs. About 7 percent of spices tested by Food and Drug Administration researchers were contaminated with salmonella, which can cause serious illness and death. Because of this finding and others, the FDA and international food safety organizations are putting more effort into how to reduce the risk.\u003c/p>\n\u003cp>A \u003cem>New York Times\u003c/em> \u003ca href=\"http://news.nytco.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html?from=homepage\">article\u003c/a> this week really brought the issue to everyone's attention. Here are some of the questions we've been asking about spices and salmonella here at The Salt:\u003c/p>\n\u003cp>\u003cstrong>How much of the spices on grocery shelves are contaminated?\u003c/strong>\u003c/p>\n\u003cp>The FDA researchers tested 20,000 samples of imported spices between 2006 and 2009. About 7 percent of imported spices were contaminated with salmonella. The bacterium was most common in coriander, basil, oregano, sesame seeds, pepper, cumin and curry powder. Ground and cracked spices were slightly more likely to be contaminated than whole spices. Almost all spices used in the United States are imported. Their \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0740002012002171\">research\u003c/a> was published in the June issue of the journal \u003cem>Food Microbiolog\u003c/em>y.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How do spices get contaminated?\u003c/strong>\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry. Salmonella comes from birds and other animals, so the animals are getting access to the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>\u003cstrong>How much would a person have to consume to get sick?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong> Not much. In 2009, 272 people got sick from eating salami. It turned out that the pepper used to season the sausage was contaminated with salmonella. The microbe can go into hibernation while dry and reactivate in contact with water, perhaps in your stomach.\u003c/p>\n\u003cp>\u003cstrong>Does cooking with spices eliminate the danger?\u003c/strong>\u003c/p>\n\u003cp>Yes, if by cooking you mean \"heating.\" Cooking is the same as pasteurization, which is a commercial method used to kill salmonella. Just make sure you get it hot enough. The Centers for Disease Control and Prevention says that salmonella is \u003ca href=\"http://www.cdc.gov/features/salmonellaeggs/\">killed at 160 degrees F\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://fscn.cfans.umn.edu/people/faculty/theodorelabuza/\">Theodore LaBuza\u003c/a>, a professor of food safety at the University of Minnesota, says that after he became aware of the issue with contaminated spices, he quit putting rosemary on his salads. \"Mostly I use it in sauces and cooking,\" he tells The Salt.\u003c/p>\n\u003cp>\u003cstrong>Do we have a sense of how many foodborne illnesses in the United States are caused by spices?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69072\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\" alt=\"A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\" width=\"300\" class=\"size-full wp-image-69072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>There were three major salmonella outbreaks between 2007 and 2010 that were traced back to spices. In other cases, spices were found to be \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145890058/the-un-usual-suspect-why-organic-spices-arent-always-safe\">contaminated\u003c/a> and recalled, but they weren't known to cause illness. But the technology has only recently gotten good enough to make such precise tracing possible. Food sleuths can now match the DNA on a spice to the DNA on a given strain of salmonella.\u003c/p>\n\u003cp>\u003cstrong>How can spices be made safer?\u003c/strong>\u003c/p>\n\u003cp>There are several widely used methods to kill off salmonella and other bacteria in spices. They include \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/12/145107755/why-x-rayed-food-isnt-radioactive-and-other-puzzles\">irradiation\u003c/a>, heat treatment (pasteurization), and treatment with the gas ethylene oxide. Food safety experts say that large importers of spices either require that the products be decontaminated before they enter the United States, or process them stateside. But there's no requirement that spices be labeled as treated. So it's hard for consumers to know. And some of the treated spice samples that the FDA tested still had traces of salmonella.\u003c/p>\n\u003cp>An FDA spokeswoman told The Salt that the agency will release an in-depth analysis of the risk posed by salmonella in imported spices later this fall.\u003c/p>\n\u003cp>\"If I were in FDA, I would demand that all spices get some type of pasteurization treatment before they can enter the U.S.,\" LaBuza told The Salt.\u003c/p>\n\u003cp>Even though spice exporters like India have been trying to improve practices, as \u003cem>The New York Times\u003c/em> reported, LaBuza says that won't be enough. \"You're not going to change what happens in a farm in India or in the Spice Islands,\" he says. \"They just don't have the technology for that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Spices may add more than flavor to your food: Some harbor dangerous bacteria. Contamination has caused big outbreaks in the United States, and the FDA is looking into how to reduce the risk.","status":"publish","parent":0,"modified":1377809484,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":732},"headData":{"title":"Your Kitchen Spices Can Often Harbor Salmonella | KQED","description":"Spices may add more than flavor to your food: Some harbor dangerous bacteria. Contamination has caused big outbreaks in the United States, and the FDA is looking into how to reduce the risk.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Kitchen Spices Can Often Harbor Salmonella","datePublished":"2013-08-29T20:51:24.000Z","dateModified":"2013-08-29T20:51:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"69064 http://blogs.kqed.org/bayareabites/?p=69064","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/29/your-kitchen-spices-can-often-harbor-salmonella/","disqusTitle":"Your Kitchen Spices Can Often Harbor Salmonella","nprByline":"Nancy Shute","nprStoryId":"216550862","nprApiLink":"http://api.npr.org/query?id=216550862&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/28/216550862/your-kitchen-spices-can-often-harbor-salmonella?ft=3&f=216550862","nprRetrievedStory":"1","nprPubDate":"Thu, 29 Aug 2013 16:40:00 -0400","nprStoryDate":"Thu, 29 Aug 2013 15:16:00 -0400","nprLastModifiedDate":"Thu, 29 Aug 2013 16:40:18 -0400","path":"/bayareabites/69064/your-kitchen-spices-can-often-harbor-salmonella","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/28/216550862/your-kitchen-spices-can-often-harbor-salmonella\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cfigure id=\"attachment_69071\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\" alt=\"Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\" width=\"250\" class=\"size-full wp-image-69071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Spice may be nice, but spices also can carry very bad bugs. About 7 percent of spices tested by Food and Drug Administration researchers were contaminated with salmonella, which can cause serious illness and death. Because of this finding and others, the FDA and international food safety organizations are putting more effort into how to reduce the risk.\u003c/p>\n\u003cp>A \u003cem>New York Times\u003c/em> \u003ca href=\"http://news.nytco.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html?from=homepage\">article\u003c/a> this week really brought the issue to everyone's attention. Here are some of the questions we've been asking about spices and salmonella here at The Salt:\u003c/p>\n\u003cp>\u003cstrong>How much of the spices on grocery shelves are contaminated?\u003c/strong>\u003c/p>\n\u003cp>The FDA researchers tested 20,000 samples of imported spices between 2006 and 2009. About 7 percent of imported spices were contaminated with salmonella. The bacterium was most common in coriander, basil, oregano, sesame seeds, pepper, cumin and curry powder. Ground and cracked spices were slightly more likely to be contaminated than whole spices. Almost all spices used in the United States are imported. Their \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0740002012002171\">research\u003c/a> was published in the June issue of the journal \u003cem>Food Microbiolog\u003c/em>y.\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>\u003cstrong>How do spices get contaminated?\u003c/strong>\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry. Salmonella comes from birds and other animals, so the animals are getting access to the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>\u003cstrong>How much would a person have to consume to get sick?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong> Not much. In 2009, 272 people got sick from eating salami. It turned out that the pepper used to season the sausage was contaminated with salmonella. The microbe can go into hibernation while dry and reactivate in contact with water, perhaps in your stomach.\u003c/p>\n\u003cp>\u003cstrong>Does cooking with spices eliminate the danger?\u003c/strong>\u003c/p>\n\u003cp>Yes, if by cooking you mean \"heating.\" Cooking is the same as pasteurization, which is a commercial method used to kill salmonella. Just make sure you get it hot enough. The Centers for Disease Control and Prevention says that salmonella is \u003ca href=\"http://www.cdc.gov/features/salmonellaeggs/\">killed at 160 degrees F\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://fscn.cfans.umn.edu/people/faculty/theodorelabuza/\">Theodore LaBuza\u003c/a>, a professor of food safety at the University of Minnesota, says that after he became aware of the issue with contaminated spices, he quit putting rosemary on his salads. \"Mostly I use it in sauces and cooking,\" he tells The Salt.\u003c/p>\n\u003cp>\u003cstrong>Do we have a sense of how many foodborne illnesses in the United States are caused by spices?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69072\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\" alt=\"A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\" width=\"300\" class=\"size-full wp-image-69072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>There were three major salmonella outbreaks between 2007 and 2010 that were traced back to spices. In other cases, spices were found to be \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145890058/the-un-usual-suspect-why-organic-spices-arent-always-safe\">contaminated\u003c/a> and recalled, but they weren't known to cause illness. But the technology has only recently gotten good enough to make such precise tracing possible. Food sleuths can now match the DNA on a spice to the DNA on a given strain of salmonella.\u003c/p>\n\u003cp>\u003cstrong>How can spices be made safer?\u003c/strong>\u003c/p>\n\u003cp>There are several widely used methods to kill off salmonella and other bacteria in spices. They include \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/12/145107755/why-x-rayed-food-isnt-radioactive-and-other-puzzles\">irradiation\u003c/a>, heat treatment (pasteurization), and treatment with the gas ethylene oxide. Food safety experts say that large importers of spices either require that the products be decontaminated before they enter the United States, or process them stateside. But there's no requirement that spices be labeled as treated. So it's hard for consumers to know. And some of the treated spice samples that the FDA tested still had traces of salmonella.\u003c/p>\n\u003cp>An FDA spokeswoman told The Salt that the agency will release an in-depth analysis of the risk posed by salmonella in imported spices later this fall.\u003c/p>\n\u003cp>\"If I were in FDA, I would demand that all spices get some type of pasteurization treatment before they can enter the U.S.,\" LaBuza told The Salt.\u003c/p>\n\u003cp>Even though spice exporters like India have been trying to improve practices, as \u003cem>The New York Times\u003c/em> reported, LaBuza says that won't be enough. \"You're not going to change what happens in a farm in India or in the Spice Islands,\" he says. \"They just don't have the technology for that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69064/your-kitchen-spices-can-often-harbor-salmonella","authors":["byline_bayareabites_69064"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_10994","bayareabites_2608","bayareabites_11544","bayareabites_12285","bayareabites_3226","bayareabites_2037","bayareabites_136","bayareabites_10921"],"featImg":"bayareabites_69071","label":"bayareabites"},"bayareabites_59474":{"type":"posts","id":"bayareabites_59474","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59474","score":null,"sort":[1365101596000]},"guestAuthors":[],"slug":"what-do-we-lose-and-gain-when-reducing-a-life-to-a-recipe","title":"What Do We Lose, And Gain, When Reducing A Life To A Recipe?","publishDate":1365101596,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_59479\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/theautumn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/theautumn.jpg\" alt=\"Detail of <em>The Autumn,</em> a painting of a man made of food by 16th century Italian painter Giuseppe Arcimboldo. Photo: Vittorio Zunino Celotto/Getty Images\" width=\"750\" height=\"500\" class=\"size-full wp-image-59479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Detail of \u003cem>The Autumn,\u003c/em> a painting of a man made of food by 16th century Italian painter Giuseppe Arcimboldo. Photo: Vittorio Zunino Celotto/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/02/176064249/what-do-we-lose-and-gain-when-reducing-a-life-to-a-recipe\">The Salt at NPR Food\u003c/a> (4/3/13)\u003c/p>\n\u003cp>What is the essence of a life? Is it our career accomplishments? Our devotion to friends and family? Our secret little talents and foibles? Is it, perhaps, our killer recipe for beef stroganoff?\u003c/p>\n\u003cp>That question underlies a controversy burning up the Twitterverse in recent days over an \u003ca href=\"http://www.nytimes.com/2013/03/31/science/space/yvonne-brill-rocket-scientist-dies-at-88.html?pagewanted=all&_r=0\">obituary\u003c/a> of Yvonne Brill published by \u003cem>The New York Times\u003c/em>. Brill was a pioneering American rocket scientist in the 1940s — at a time when \"\u003ca href=\"http://www.npr.org/blogs/13.7/2013/03/31/175862363/should-all-women-heed-authors-advice-to-lean-in\">leaning in\u003c/a>\" meant bending over the stove to prepare dinner for hubby. And yet, in its original form (it was later \u003ca href=\"http://newsdiffs.org/diff/192021/192137/www.nytimes.com/2013/03/31/science/space/yvonne-brill-rocket-scientist-dies-at-88.html\">edited\u003c/a>), the \u003cem>Times\u003c/em>' obituary led off with a quite different description of Brill. It began:\u003c/p>\n\u003cblockquote>\n\u003cp>\"She made a mean beef stroganoff, followed her husband from job to job and took eight years off from work to raise three children. 'The world's best mom,' her son Matthew said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>It's easy to see why the choice to lead off with evocations of domesticity set off accusations of \u003ca href=\"http://www.newyorker.com/online/blogs/closeread/2013/04/yvonne-brill-times-obituary-beef-stroganoff.html\">sexism\u003c/a> around the Interwebz, prompting the \u003cem>Times\u003c/em>' public editor to \u003ca href=\"http://publiceditor.blogs.nytimes.com/2013/04/01/gender-questions-arise-in-obituary-of-rocket-scientist-and-her-beef-stroganoff/#more-3632\">weigh in\u003c/a>. As Mary Elizabeth Williams succintly \u003ca href=\"http://www.salon.com/2013/04/01/ground_breaking_female_rocket_scientist_sure_could_cook/\">summarized\u003c/a> the outrage in Salon, \"If one day Stephen Hawking's obit kicks off with what a great husband he was or Leonard Susskind's leads with his amazing brownies, then sure, we'll all have a good chortle.\"\u003c/p>\n\u003cp>And yet, we here at The Salt approach every aspect of life through the lens of food — from how it affects our health to its importance now, and long ago, in culture and our environment. And so we can sort of understand what Douglas Martin, the \u003cem>Times \u003c/em>reporter who penned Brill's obituary, might have been attempting to accomplish — clumsily and ultimately, unsuccessfully — by beginning his tale of an extraordinary life with a reference to a very ordinary dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kay Powell, the \u003cem>Atlanta\u003c/em>\u003cem> Journal-Constitution\u003c/em>'s retired obit writer, \u003ca href=\"http://stevebuttry.wordpress.com/2010/07/19/kay-powell-knows-the-power-of-details-in-obituaries/\">renowned\u003c/a> for her ability to find the compelling details of lives lived outside the limelight, said to me, \"I know what they were trying to do ... but as a woman and as a professional obit writer and reporter, I can say [the \u003cem>Times\u003c/em>' obituary of Brill] did not work for me.\"\u003c/p>\n\u003cp>But perhaps it could have, with a little more thought. Not as the lead, but as part of a fuller exploration of who Brill was. As Amy Davidson \u003ca href=\"http://www.newyorker.com/online/blogs/closeread/2013/04/yvonne-brill-times-obituary-beef-stroganoff.html#ixzz2PS1a5iqf\">noted\u003c/a> in her\u003cem> New Yorker \u003c/em>blog, beef stroganoff can be one of the easiest dishes to make — one step up above Hamburger Helper. \"It can be the ultimate working mother's preparation,\" Davidson writes. That Brill's children remembered her for the dish says something about the demands juggled by this brilliant scientist, whose \u003ca href=\"http://motherboard.vice.com/blog/yvonne-brill-shrank-the-world-was-also-great-cook\">inventions\u003c/a> are still used in the satellites that power modern communications.\u003c/p>\n\u003cp>Because food is undeniably a powerful marker of identity — a reminder of where we came from, a key factor in where we're going in terms of personal and planetary health. What we choose to eat — vegetarian? Kosher? Locally sourced? — can be as much or more of a statement of who we are as what we do for a living.\u003c/p>\n\u003cp>Just this weekend, I discovered something about my own history and identity tucked inside the pages of a cookbook. I was raised in a Guatemalan-Colombian-American family, where a dash of lime was always considered the perfect condiment for everything: soups, salads, tuna fish. Even today, I'll sneak in the occasional bag of lime-topped Fritos. It never fails to conjure up memories of my late father, for whom the snack was as necessary as the TV remote when watching his beloved baseball games.\u003c/p>\n\u003cp>Perusing my copy of Maricel Presilla's excellent \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/167615034/cross-culture-cilantro-sauce-and-other-secrets-of-gran-cocina-latina\">Gran Cocina Latina\u003c/a>, I discovered the historical context of this family habit: Apparently, marinating foods in citrus was a hallmark of medieval Spanish cooking, a technique the conquistadors imparted to the Americas.\u003c/p>\n\u003cp>Again, I thought of my Papi. So much back story contained in a simple squeeze of lime.\u003c/p>\n\u003cp>Several years ago, when I was part of an NPR team that won a DuPont Award, my husband joked, \"Now we know what your obituary will say.\" And yet, if it were also to mention, \"She squeezed the juice of lime on everything,\" I would not object.\u003c/p>\n\u003cp>Just don't make it the lead.\u003c/p>\n\u003cp>Tell us: What would your \"food\" obit say?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: This post was updated to include a reference to Amy Davidson's New Yorker post, and a link to a \u003ca href=\"http://motherboard.vice.com/blog/yvonne-brill-shrank-the-world-was-also-great-cook\">Motherboard story\u003c/a> explaining how Brill's inventions worked. Both are worth a read.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"It's easy to see why a rocket scientist's obituary that led with a mention of her culinary prowess set off accusations of sexism. But food is undeniably a powerful marker of identity, as much or more of a statement of who we are as what we do for a living.","status":"publish","parent":0,"modified":1365101596,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":797},"headData":{"title":"What Do We Lose, And Gain, When Reducing A Life To A Recipe? | KQED","description":"It's easy to see why a rocket scientist's obituary that led with a mention of her culinary prowess set off accusations of sexism. But food is undeniably a powerful marker of identity, as much or more of a statement of who we are as what we do for a living.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What Do We Lose, And Gain, When Reducing A Life To A Recipe?","datePublished":"2013-04-04T18:53:16.000Z","dateModified":"2013-04-04T18:53:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"59474 http://blogs.kqed.org/bayareabites/?p=59474","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/04/what-do-we-lose-and-gain-when-reducing-a-life-to-a-recipe/","disqusTitle":"What Do We Lose, And Gain, When Reducing A Life To A Recipe?","nprByline":"Maria Godoy","nprStoryId":"176064249","nprApiLink":"http://api.npr.org/query?id=176064249&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/04/02/176064249/what-do-we-lose-and-gain-when-reducing-a-life-to-a-recipe?ft=3&f=176064249","nprRetrievedStory":"1","nprPubDate":"Thu, 04 Apr 2013 11:55:00 -0400","nprStoryDate":"Wed, 03 Apr 2013 17:41:00 -0400","nprLastModifiedDate":"Thu, 04 Apr 2013 11:55:04 -0400","path":"/bayareabites/59474/what-do-we-lose-and-gain-when-reducing-a-life-to-a-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59479\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/theautumn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/theautumn.jpg\" alt=\"Detail of <em>The Autumn,</em> a painting of a man made of food by 16th century Italian painter Giuseppe Arcimboldo. Photo: Vittorio Zunino Celotto/Getty Images\" width=\"750\" height=\"500\" class=\"size-full wp-image-59479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Detail of \u003cem>The Autumn,\u003c/em> a painting of a man made of food by 16th century Italian painter Giuseppe Arcimboldo. Photo: Vittorio Zunino Celotto/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/02/176064249/what-do-we-lose-and-gain-when-reducing-a-life-to-a-recipe\">The Salt at NPR Food\u003c/a> (4/3/13)\u003c/p>\n\u003cp>What is the essence of a life? Is it our career accomplishments? Our devotion to friends and family? Our secret little talents and foibles? Is it, perhaps, our killer recipe for beef stroganoff?\u003c/p>\n\u003cp>That question underlies a controversy burning up the Twitterverse in recent days over an \u003ca href=\"http://www.nytimes.com/2013/03/31/science/space/yvonne-brill-rocket-scientist-dies-at-88.html?pagewanted=all&_r=0\">obituary\u003c/a> of Yvonne Brill published by \u003cem>The New York Times\u003c/em>. Brill was a pioneering American rocket scientist in the 1940s — at a time when \"\u003ca href=\"http://www.npr.org/blogs/13.7/2013/03/31/175862363/should-all-women-heed-authors-advice-to-lean-in\">leaning in\u003c/a>\" meant bending over the stove to prepare dinner for hubby. And yet, in its original form (it was later \u003ca href=\"http://newsdiffs.org/diff/192021/192137/www.nytimes.com/2013/03/31/science/space/yvonne-brill-rocket-scientist-dies-at-88.html\">edited\u003c/a>), the \u003cem>Times\u003c/em>' obituary led off with a quite different description of Brill. It began:\u003c/p>\n\u003cblockquote>\n\u003cp>\"She made a mean beef stroganoff, followed her husband from job to job and took eight years off from work to raise three children. 'The world's best mom,' her son Matthew said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>It's easy to see why the choice to lead off with evocations of domesticity set off accusations of \u003ca href=\"http://www.newyorker.com/online/blogs/closeread/2013/04/yvonne-brill-times-obituary-beef-stroganoff.html\">sexism\u003c/a> around the Interwebz, prompting the \u003cem>Times\u003c/em>' public editor to \u003ca href=\"http://publiceditor.blogs.nytimes.com/2013/04/01/gender-questions-arise-in-obituary-of-rocket-scientist-and-her-beef-stroganoff/#more-3632\">weigh in\u003c/a>. As Mary Elizabeth Williams succintly \u003ca href=\"http://www.salon.com/2013/04/01/ground_breaking_female_rocket_scientist_sure_could_cook/\">summarized\u003c/a> the outrage in Salon, \"If one day Stephen Hawking's obit kicks off with what a great husband he was or Leonard Susskind's leads with his amazing brownies, then sure, we'll all have a good chortle.\"\u003c/p>\n\u003cp>And yet, we here at The Salt approach every aspect of life through the lens of food — from how it affects our health to its importance now, and long ago, in culture and our environment. And so we can sort of understand what Douglas Martin, the \u003cem>Times \u003c/em>reporter who penned Brill's obituary, might have been attempting to accomplish — clumsily and ultimately, unsuccessfully — by beginning his tale of an extraordinary life with a reference to a very ordinary dish.\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>Kay Powell, the \u003cem>Atlanta\u003c/em>\u003cem> Journal-Constitution\u003c/em>'s retired obit writer, \u003ca href=\"http://stevebuttry.wordpress.com/2010/07/19/kay-powell-knows-the-power-of-details-in-obituaries/\">renowned\u003c/a> for her ability to find the compelling details of lives lived outside the limelight, said to me, \"I know what they were trying to do ... but as a woman and as a professional obit writer and reporter, I can say [the \u003cem>Times\u003c/em>' obituary of Brill] did not work for me.\"\u003c/p>\n\u003cp>But perhaps it could have, with a little more thought. Not as the lead, but as part of a fuller exploration of who Brill was. As Amy Davidson \u003ca href=\"http://www.newyorker.com/online/blogs/closeread/2013/04/yvonne-brill-times-obituary-beef-stroganoff.html#ixzz2PS1a5iqf\">noted\u003c/a> in her\u003cem> New Yorker \u003c/em>blog, beef stroganoff can be one of the easiest dishes to make — one step up above Hamburger Helper. \"It can be the ultimate working mother's preparation,\" Davidson writes. That Brill's children remembered her for the dish says something about the demands juggled by this brilliant scientist, whose \u003ca href=\"http://motherboard.vice.com/blog/yvonne-brill-shrank-the-world-was-also-great-cook\">inventions\u003c/a> are still used in the satellites that power modern communications.\u003c/p>\n\u003cp>Because food is undeniably a powerful marker of identity — a reminder of where we came from, a key factor in where we're going in terms of personal and planetary health. What we choose to eat — vegetarian? Kosher? Locally sourced? — can be as much or more of a statement of who we are as what we do for a living.\u003c/p>\n\u003cp>Just this weekend, I discovered something about my own history and identity tucked inside the pages of a cookbook. I was raised in a Guatemalan-Colombian-American family, where a dash of lime was always considered the perfect condiment for everything: soups, salads, tuna fish. Even today, I'll sneak in the occasional bag of lime-topped Fritos. It never fails to conjure up memories of my late father, for whom the snack was as necessary as the TV remote when watching his beloved baseball games.\u003c/p>\n\u003cp>Perusing my copy of Maricel Presilla's excellent \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/167615034/cross-culture-cilantro-sauce-and-other-secrets-of-gran-cocina-latina\">Gran Cocina Latina\u003c/a>, I discovered the historical context of this family habit: Apparently, marinating foods in citrus was a hallmark of medieval Spanish cooking, a technique the conquistadors imparted to the Americas.\u003c/p>\n\u003cp>Again, I thought of my Papi. So much back story contained in a simple squeeze of lime.\u003c/p>\n\u003cp>Several years ago, when I was part of an NPR team that won a DuPont Award, my husband joked, \"Now we know what your obituary will say.\" And yet, if it were also to mention, \"She squeezed the juice of lime on everything,\" I would not object.\u003c/p>\n\u003cp>Just don't make it the lead.\u003c/p>\n\u003cp>Tell us: What would your \"food\" obit say?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: This post was updated to include a reference to Amy Davidson's New Yorker post, and a link to a \u003ca href=\"http://motherboard.vice.com/blog/yvonne-brill-shrank-the-world-was-also-great-cook\">Motherboard story\u003c/a> explaining how Brill's inventions worked. Both are worth a read.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59474/what-do-we-lose-and-gain-when-reducing-a-life-to-a-recipe","authors":["byline_bayareabites_59474"],"categories":["bayareabites_2090","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_2948","bayareabites_3226","bayareabites_11493","bayareabites_10921"],"featImg":"bayareabites_59475","label":"bayareabites"},"bayareabites_18365":{"type":"posts","id":"bayareabites_18365","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18365","score":null,"sort":[1289157262000]},"guestAuthors":[],"slug":"interview-with-amanda-hesser-the-essential-new-york-times-cookbook","title":"Interview with Amanda Hesser, The Essential New York Times Cookbook","publishDate":1289157262,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/amanda-hesser500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/amanda-hesser500.jpg\" alt=\"Amanda Hesser\" title=\"Amanda Hesser\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18377\">\u003c/a>\u003cbr>\n\u003cem>Photo by Sarah Shatz\u003c/em>\u003c/p>\n\u003cp>Amanda Hesser is hungry. \u003c/p>\n\u003cp>It's five p.m. on Saturday and she's been signing her latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061035/kqedorg-20\">The Essential New York Times Cookbook: Classic Recipes for a New Century\u003c/a>, since nine in the morning. Just lifting the 932-page, tomato-soup-colored tome would be a workout, packed as it is with hundreds recipes spanning the Times' entire 150-year history of food writing. \u003c/p>\n\u003cp>She's scheduled to have a potluck dinner later with contributors to \u003ca href=\"http://www.food52.com\">food52\u003c/a>, her online community of enthusiastic home cooks, but at this moment, she's wilting, the music in the hotel bar too loud and the crowd already raucous. Thinking of Negronis, maybe a little pizza, I offer up Bruce Hill's new \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, but on our way over there, Hesser suggests a detour to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, Corey Lee's Asian-inspired revamp of the old Two/Hawthorne Lane space, which she's been curious to see. \u003c/p>\n\u003cp>The restaurant's not open yet, nor do they have a bar, but then again, Lee earned his chops at the French Laundry. This is not a place that's in the business of saying no. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It also helps that the server who answers our knock instantly recognizes Hesser. Not that they open early for us, but an elegantly suited gentleman brings us out a wine list, followed by two glasses of Roederer Estate sparkler to pass the time while we wait on a bench outside the door. Looking over the serenely feng-shui'ed courtyard lined with vine-draped pergolas, Hesser notes the expansiveness and welcome that sets some San Francisco restaurants apart from their equally high-end NYC brethren. \"I haven't even been inside, and I already like this place,\" she says. \u003c/p>\n\u003cp>Once inside, we discover that while Benu may not have a bar menu, they have invested in an extremely nice line of amuse-gueles, especially, I imagine, when the \u003cem>guele\u003c/em> to be amused is Hesser's. \u003c/p>\n\u003cp>First up: two cubes of mountain-yam souffle, each sitting on its own little slatted wooden bench as if ready for a sauna. I tell Amanda that the first thing I looked for in the book was the Banana Tea Bread recipe immortalized in \u003ca href=\"http://www.amazon.com/New-York-Times-Cookbook-1961/dp/B000UDS3JM/ref=sr_1_3?ie=UTF8&qid=1289155098&sr=8-3\">The New York Times Cookbook\u003c/a>, circa 1961, the only banana bread recipe that anyone in the world should ever need.\u003c/p>\n\u003cp>The Claiborne book was an instant classic, elegantly laid out, spare on chat but thorough on instructions and technique. It was a cookbook for ambitious homemakers and sophisticated urbanites alike, and still, if I go into the kitchen of any woman of my mother's generation, I know without looking that the distinctive blue-green-gold spine will be there in the kitchen, right between the \u003ca href=\"http://www.amazon.com/SILVER-PALATE-COOKBOOK-MANHATTANS-CELEBRATED/dp/B001G6TBTS/ref=sr_1_4?s=books&ie=UTF8&qid=1289155154&sr=1-4\">Silver Palate Cookbook\u003c/a> and \u003ca href=\"http://www.amazon.com/Julia-Child/e/B000AQ0XXS/ref=sr_tc_ep?qid=1289155409\">Julia Child\u003c/a>. \u003c/p>\n\u003cp>Claiborne made no attempt to ingratiate himself with readers. He didn't tell you about himself; instead, he told you, in a voice of authority that brooked no dissent, how to make profiteroles, set a tea table, or stuff a breast of veal. \u003c/p>\n\u003cp>Wisely, Hesser made no attempt to update Claiborne's version. Particularly beloved recipes from his book, like that banana bread, do turn up in hers, precisely because they're now part of our collective cooking history. Claiborne chose his recipes from among those popular with readers, back when responding to a newspaper with praise or condemnation required setting pen (or typewriter) to paper and finding a stamp. \u003c/p>\n\u003cp>Six years in the making, the book began in 2004, when Hesser, then the food editor of the \u003ca href=\"http://www.nytimes.com/pages/magazine/index.html\">New York Times Magazine\u003c/a>, put out a call to readers asking them to send her their crumpled, their stained, their most-loved, most-used Times recipes. \u003c/p>\n\u003cp>Over 6,000 readers replied, with picks that Hesser and her business partner Merrill Stubbs eventually winnowed (and ruthlessly tested) down to some 400 greatest hits, mostly culled from the last 40 years. Then, Hesser dived into the Times' extensive archives, reaching back all the way through the second half of the 19th century. \u003c/p>\n\u003cp>(Although, as she writes, \"Sharp-eyed readers may suspect that I slacked off during the 1940s and 50s, but if you could taste some of the recipes I made from this era, you would see that I am saving you from a world of hurt,\" i.e., broiled peanut-butter-and-bacon canapes.) \u003c/p>\n\u003cp>The result, comprehensive and lively, is a scrapbook of how we eat now, showing the stops along the way that led us from \u003cem>Le Cirque's Pasta Primavera\u003c/em> (1977) to \u003cem>Bulgar Salad with Pomegranate Dressing\u003c/em> (2006), from \u003cem>Green Goddess Salad\u003c/em> (invented at San Francisco's Palace Hotel in 1923, but not mentioned in the Times until 1948) to Alice Water's \u003cem>Baked Goat Cheese with Salad\u003c/em> (1983). There are snappy timelines, cross-indexed menus for every occasion, and useful lists of go-with dishes at the end of every recipe. \u003c/p>\n\u003cp>If you're fascinated by the social history of food, and food trends, the chapter introductions and headnotes will provide plenty of interesting bedtime reading. And if you just want a good recipe for meatloaf, cheesecake, or apple pie, well, you'll find that too, in many iterations. In collating all the reader responses, Hesser and Stubbs discovered, over and over, what the Times community was really cooking. A lot of meatloaves. Many cheesecakes. Any dessert featuring chocolate, apples, or lemon. Butternut squash soup and gazpacho, no-knead bread and no-cook fresh tomato sauce.\u003c/p>\n\u003cp>Not everything caught on; even with all those woks in the cabinets, few people were cooking Chinese at home. Covering food news for the Times, Hesser realized, \"You broadcast out, saying this is a trend happening, but it doesn't stop there. The real curation happens with the readers.\"\u003c/p>\n\u003cp>It's helpful to know that the chapters are ordered chronologically, so that scallops, for example, might show up in several different places within the same chapter, rather than being clustered together. This was a deliberate decision on Hesser's part, to give each chapter a historic and narrative arc, so that in, say, the dessert chapter, you can see how the 1870s fad for blancmange, a quivery, milk-based pudding with medieval roots, was followed, some hundred years later, by an equally intense 1990s craze for quivery, cream-based panna cotta.\u003c/p>\n\u003cp>For a book of newspaper recipes from such an august arbiter of taste as the Times, the tone--friendly, breezy, chatty--is surprisingly personal. In every headnote, the guiding voice is Hesser's, telling you, for example, how she loves the accolades she earns serving writer Kay Rentschler's \u003cem>Chilled Corn Soup with Honeydew Polka Dots\u003c/em>, even as Rentschler's nit-picky, madly complicated directions lead her to swear at Rentschler's recipes like other people shout at Glenn Beck. \u003c/p>\n\u003cp>As she writes of the soup, \"It looks pretty and people praise me. And I quietly feel great respect for Rentschler, while disliking her just the same.\" \u003c/p>\n\u003cp>Testing recipes from her predecessors in the 1970s and 80s, Hesser was prepared to cook the equivalent of those bad-haircut high school photos. \u003cem>Tuna au poivre\u003c/em>: how much more \u003ca href=\"http://en.wikipedia.org/wiki/The_Bonfire_of_the_Vanities\">Bonfire of the Vanities\u003c/a> could you get? \"But you know what?\" Hesser laughs. \"Done right, it was great! There's a reason why it was so popular.\"\u003c/p>\n\u003cp>As we talk, a quiet parade of doll-size snacks has been appearing on our low cube of a table. Half a preserved quail egg, bright with ginger and nestled in a tiny spoon. What looks like a cigarette rolled by elves and perched on a miniature ashtray turns out to be a succulent sliver of eel wrapped in crunchy brik pastry next to a dab of creme fraiche topped with salt and lime zest. We shatter through a couple of strips of nori-speckled flatbread, then make our way out, back onto the busy SoMa streets. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gifttool.com/registrar/ShowEventDetails?ID=1767&EID=8008\">The Art of Food Writing: An Adult Writers' Seminar\u003c/a>, a benefit for \u003ca href=\"http://www.826valencia.org\">826 Valencia\u003c/a>, will be held at the Women's Building in San Francisco on Sunday, Nov. 7th, from 7-9pm. Amanda Hesser will be in conversation with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a>, owner of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/09/23/le-fooding-fights-daniel-patterson-on-east-vs-west/\">Daniel Patterson\u003c/a>, executive chef and owner of \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. $100/person.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow Amanda Hesser on Twitter \u003ca href=\"http://twitter.com/#!/amandahesser\">@amandahesser\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Amanda Hesser talks with Stephanie Rosenbaum about her brand-new magnum opus, \u003cem>The Essential New York Times Cookbook: Classic Recipes for a New Century\u003c/em>, spanning 150 years, 932 pages, and a lot of recipes for meatloaf, chicken, and cheesecake.","status":"publish","parent":0,"modified":1289161379,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1379},"headData":{"title":"Interview with Amanda Hesser, The Essential New York Times Cookbook | KQED","description":"Amanda Hesser talks with Stephanie Rosenbaum about her brand-new magnum opus, The Essential New York Times Cookbook: Classic Recipes for a New Century, spanning 150 years, 932 pages, and a lot of recipes for meatloaf, chicken, and cheesecake.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Interview with Amanda Hesser, The Essential New York Times Cookbook","datePublished":"2010-11-07T19:14:22.000Z","dateModified":"2010-11-07T20:22:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"18365 http://blogs.kqed.org/bayareabites/?p=18365","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/07/interview-with-amanda-hesser-the-essential-new-york-times-cookbook/","disqusTitle":"Interview with Amanda Hesser, The Essential New York Times Cookbook","path":"/bayareabites/18365/interview-with-amanda-hesser-the-essential-new-york-times-cookbook","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/amanda-hesser500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/amanda-hesser500.jpg\" alt=\"Amanda Hesser\" title=\"Amanda Hesser\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18377\">\u003c/a>\u003cbr>\n\u003cem>Photo by Sarah Shatz\u003c/em>\u003c/p>\n\u003cp>Amanda Hesser is hungry. \u003c/p>\n\u003cp>It's five p.m. on Saturday and she's been signing her latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061035/kqedorg-20\">The Essential New York Times Cookbook: Classic Recipes for a New Century\u003c/a>, since nine in the morning. Just lifting the 932-page, tomato-soup-colored tome would be a workout, packed as it is with hundreds recipes spanning the Times' entire 150-year history of food writing. \u003c/p>\n\u003cp>She's scheduled to have a potluck dinner later with contributors to \u003ca href=\"http://www.food52.com\">food52\u003c/a>, her online community of enthusiastic home cooks, but at this moment, she's wilting, the music in the hotel bar too loud and the crowd already raucous. Thinking of Negronis, maybe a little pizza, I offer up Bruce Hill's new \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, but on our way over there, Hesser suggests a detour to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, Corey Lee's Asian-inspired revamp of the old Two/Hawthorne Lane space, which she's been curious to see. \u003c/p>\n\u003cp>The restaurant's not open yet, nor do they have a bar, but then again, Lee earned his chops at the French Laundry. This is not a place that's in the business of saying no. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It also helps that the server who answers our knock instantly recognizes Hesser. Not that they open early for us, but an elegantly suited gentleman brings us out a wine list, followed by two glasses of Roederer Estate sparkler to pass the time while we wait on a bench outside the door. Looking over the serenely feng-shui'ed courtyard lined with vine-draped pergolas, Hesser notes the expansiveness and welcome that sets some San Francisco restaurants apart from their equally high-end NYC brethren. \"I haven't even been inside, and I already like this place,\" she says. \u003c/p>\n\u003cp>Once inside, we discover that while Benu may not have a bar menu, they have invested in an extremely nice line of amuse-gueles, especially, I imagine, when the \u003cem>guele\u003c/em> to be amused is Hesser's. \u003c/p>\n\u003cp>First up: two cubes of mountain-yam souffle, each sitting on its own little slatted wooden bench as if ready for a sauna. I tell Amanda that the first thing I looked for in the book was the Banana Tea Bread recipe immortalized in \u003ca href=\"http://www.amazon.com/New-York-Times-Cookbook-1961/dp/B000UDS3JM/ref=sr_1_3?ie=UTF8&qid=1289155098&sr=8-3\">The New York Times Cookbook\u003c/a>, circa 1961, the only banana bread recipe that anyone in the world should ever need.\u003c/p>\n\u003cp>The Claiborne book was an instant classic, elegantly laid out, spare on chat but thorough on instructions and technique. It was a cookbook for ambitious homemakers and sophisticated urbanites alike, and still, if I go into the kitchen of any woman of my mother's generation, I know without looking that the distinctive blue-green-gold spine will be there in the kitchen, right between the \u003ca href=\"http://www.amazon.com/SILVER-PALATE-COOKBOOK-MANHATTANS-CELEBRATED/dp/B001G6TBTS/ref=sr_1_4?s=books&ie=UTF8&qid=1289155154&sr=1-4\">Silver Palate Cookbook\u003c/a> and \u003ca href=\"http://www.amazon.com/Julia-Child/e/B000AQ0XXS/ref=sr_tc_ep?qid=1289155409\">Julia Child\u003c/a>. \u003c/p>\n\u003cp>Claiborne made no attempt to ingratiate himself with readers. He didn't tell you about himself; instead, he told you, in a voice of authority that brooked no dissent, how to make profiteroles, set a tea table, or stuff a breast of veal. \u003c/p>\n\u003cp>Wisely, Hesser made no attempt to update Claiborne's version. Particularly beloved recipes from his book, like that banana bread, do turn up in hers, precisely because they're now part of our collective cooking history. Claiborne chose his recipes from among those popular with readers, back when responding to a newspaper with praise or condemnation required setting pen (or typewriter) to paper and finding a stamp. \u003c/p>\n\u003cp>Six years in the making, the book began in 2004, when Hesser, then the food editor of the \u003ca href=\"http://www.nytimes.com/pages/magazine/index.html\">New York Times Magazine\u003c/a>, put out a call to readers asking them to send her their crumpled, their stained, their most-loved, most-used Times recipes. \u003c/p>\n\u003cp>Over 6,000 readers replied, with picks that Hesser and her business partner Merrill Stubbs eventually winnowed (and ruthlessly tested) down to some 400 greatest hits, mostly culled from the last 40 years. Then, Hesser dived into the Times' extensive archives, reaching back all the way through the second half of the 19th century. \u003c/p>\n\u003cp>(Although, as she writes, \"Sharp-eyed readers may suspect that I slacked off during the 1940s and 50s, but if you could taste some of the recipes I made from this era, you would see that I am saving you from a world of hurt,\" i.e., broiled peanut-butter-and-bacon canapes.) \u003c/p>\n\u003cp>The result, comprehensive and lively, is a scrapbook of how we eat now, showing the stops along the way that led us from \u003cem>Le Cirque's Pasta Primavera\u003c/em> (1977) to \u003cem>Bulgar Salad with Pomegranate Dressing\u003c/em> (2006), from \u003cem>Green Goddess Salad\u003c/em> (invented at San Francisco's Palace Hotel in 1923, but not mentioned in the Times until 1948) to Alice Water's \u003cem>Baked Goat Cheese with Salad\u003c/em> (1983). There are snappy timelines, cross-indexed menus for every occasion, and useful lists of go-with dishes at the end of every recipe. \u003c/p>\n\u003cp>If you're fascinated by the social history of food, and food trends, the chapter introductions and headnotes will provide plenty of interesting bedtime reading. And if you just want a good recipe for meatloaf, cheesecake, or apple pie, well, you'll find that too, in many iterations. In collating all the reader responses, Hesser and Stubbs discovered, over and over, what the Times community was really cooking. A lot of meatloaves. Many cheesecakes. Any dessert featuring chocolate, apples, or lemon. Butternut squash soup and gazpacho, no-knead bread and no-cook fresh tomato sauce.\u003c/p>\n\u003cp>Not everything caught on; even with all those woks in the cabinets, few people were cooking Chinese at home. Covering food news for the Times, Hesser realized, \"You broadcast out, saying this is a trend happening, but it doesn't stop there. The real curation happens with the readers.\"\u003c/p>\n\u003cp>It's helpful to know that the chapters are ordered chronologically, so that scallops, for example, might show up in several different places within the same chapter, rather than being clustered together. This was a deliberate decision on Hesser's part, to give each chapter a historic and narrative arc, so that in, say, the dessert chapter, you can see how the 1870s fad for blancmange, a quivery, milk-based pudding with medieval roots, was followed, some hundred years later, by an equally intense 1990s craze for quivery, cream-based panna cotta.\u003c/p>\n\u003cp>For a book of newspaper recipes from such an august arbiter of taste as the Times, the tone--friendly, breezy, chatty--is surprisingly personal. In every headnote, the guiding voice is Hesser's, telling you, for example, how she loves the accolades she earns serving writer Kay Rentschler's \u003cem>Chilled Corn Soup with Honeydew Polka Dots\u003c/em>, even as Rentschler's nit-picky, madly complicated directions lead her to swear at Rentschler's recipes like other people shout at Glenn Beck. \u003c/p>\n\u003cp>As she writes of the soup, \"It looks pretty and people praise me. And I quietly feel great respect for Rentschler, while disliking her just the same.\" \u003c/p>\n\u003cp>Testing recipes from her predecessors in the 1970s and 80s, Hesser was prepared to cook the equivalent of those bad-haircut high school photos. \u003cem>Tuna au poivre\u003c/em>: how much more \u003ca href=\"http://en.wikipedia.org/wiki/The_Bonfire_of_the_Vanities\">Bonfire of the Vanities\u003c/a> could you get? \"But you know what?\" Hesser laughs. \"Done right, it was great! There's a reason why it was so popular.\"\u003c/p>\n\u003cp>As we talk, a quiet parade of doll-size snacks has been appearing on our low cube of a table. Half a preserved quail egg, bright with ginger and nestled in a tiny spoon. What looks like a cigarette rolled by elves and perched on a miniature ashtray turns out to be a succulent sliver of eel wrapped in crunchy brik pastry next to a dab of creme fraiche topped with salt and lime zest. We shatter through a couple of strips of nori-speckled flatbread, then make our way out, back onto the busy SoMa streets. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gifttool.com/registrar/ShowEventDetails?ID=1767&EID=8008\">The Art of Food Writing: An Adult Writers' Seminar\u003c/a>, a benefit for \u003ca href=\"http://www.826valencia.org\">826 Valencia\u003c/a>, will be held at the Women's Building in San Francisco on Sunday, Nov. 7th, from 7-9pm. Amanda Hesser will be in conversation with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a>, owner of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/09/23/le-fooding-fights-daniel-patterson-on-east-vs-west/\">Daniel Patterson\u003c/a>, executive chef and owner of \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. $100/person.\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>Follow Amanda Hesser on Twitter \u003ca href=\"http://twitter.com/#!/amandahesser\">@amandahesser\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18365/interview-with-amanda-hesser-the-essential-new-york-times-cookbook","authors":["5038"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2407","bayareabites_1807"],"tags":["bayareabites_8493","bayareabites_8496","bayareabites_8389","bayareabites_8494","bayareabites_3999","bayareabites_8495","bayareabites_3226"],"label":"bayareabites"},"bayareabites_18142":{"type":"posts","id":"bayareabites_18142","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18142","score":null,"sort":[1288419473000]},"guestAuthors":[],"slug":"kqeds-forum-mark-bittman","title":"KQED's Forum: Mark Bittman","publishDate":1288419473,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/thefoodmatters2.jpg\" alt=\"The Food Matters Cook Book by Mark Bittman\" title=\"The Food Matters Cook Book by Mark Bittman\" width=\"185\" height=\"235\" class=\"alignleft size-full wp-image-18143\">\u003c/a>In his new book \u003cem>\"The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living,\"\u003c/em> \u003ca href=\"http://dinersjournal.blogs.nytimes.com/\">New York Times food writer\u003c/a> Mark Bittman urges Americans toward a more plant-based diet.\u003c/p>\n\u003cp>Bittman takes on factory farming and the health impacts of a diet too heavy on meat and processed foods, but where others leave us to figure out how to change our habits, Bittman provides recipes for a healthy and environmentally sustainable diet.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest\u003c/strong>:\u003cbr>\n\u003ca href=\"http://markbittman.com/\">Mark Bittman\u003c/a>, food writer, author and columnist for The New York Times\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201010271000\">Program aired on KQED's Forum\u003c/a> Wed, Oct 27, 2010 -- 10:00 AM\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201010271000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201010271000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234\">The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living\u003c/a>\" : at Amazon.com\u003c/li>\n\u003cli>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/author/mark-bittman/\">NYTimes Diner's Journal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://markbittman.com/\">Mark Bittman's website\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"http://twitter.com/#!/bittman\">@bittman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.facebook.com/MarkBittman?v=wall\">Mark Bittman on Facebook\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"In his new book \u003cem>\"The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living,\"\u003c/em> New York Times food writer Mark Bittman urges Americans toward a more plant-based diet. Listen to Mark Bittman in conversation with Michael Krasny.","status":"publish","parent":0,"modified":1288421039,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":131},"headData":{"title":"KQED's Forum: Mark Bittman | KQED","description":"In his new book "The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living," New York Times food writer Mark Bittman urges Americans toward a more plant-based diet. Listen to Mark Bittman in conversation with Michael Krasny.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"KQED's Forum: Mark Bittman","datePublished":"2010-10-30T06:17:53.000Z","dateModified":"2010-10-30T06:43:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"18142 http://blogs.kqed.org/bayareabites/?p=18142","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/29/kqeds-forum-mark-bittman/","disqusTitle":"KQED's Forum: Mark Bittman","path":"/bayareabites/18142/kqeds-forum-mark-bittman","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/thefoodmatters2.jpg\" alt=\"The Food Matters Cook Book by Mark Bittman\" title=\"The Food Matters Cook Book by Mark Bittman\" width=\"185\" height=\"235\" class=\"alignleft size-full wp-image-18143\">\u003c/a>In his new book \u003cem>\"The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living,\"\u003c/em> \u003ca href=\"http://dinersjournal.blogs.nytimes.com/\">New York Times food writer\u003c/a> Mark Bittman urges Americans toward a more plant-based diet.\u003c/p>\n\u003cp>Bittman takes on factory farming and the health impacts of a diet too heavy on meat and processed foods, but where others leave us to figure out how to change our habits, Bittman provides recipes for a healthy and environmentally sustainable diet.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest\u003c/strong>:\u003cbr>\n\u003ca href=\"http://markbittman.com/\">Mark Bittman\u003c/a>, food writer, author and columnist for The New York Times\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201010271000\">Program aired on KQED's Forum\u003c/a> Wed, Oct 27, 2010 -- 10:00 AM\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201010271000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201010271000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234\">The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living\u003c/a>\" : at Amazon.com\u003c/li>\n\u003cli>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/author/mark-bittman/\">NYTimes Diner's Journal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://markbittman.com/\">Mark Bittman's website\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"http://twitter.com/#!/bittman\">@bittman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.facebook.com/MarkBittman?v=wall\">Mark Bittman on Facebook\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18142/kqeds-forum-mark-bittman","authors":["5014"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_45","bayareabites_34"],"tags":["bayareabites_1325","bayareabites_676","bayareabites_3226"],"label":"bayareabites"},"bayareabites_9495":{"type":"posts","id":"bayareabites_9495","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9495","score":null,"sort":[1262700015000]},"guestAuthors":[],"slug":"service-rules","title":"Service Rules","publishDate":1262700015,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/nytimes-service.jpg\" alt=\"100 Things Restaurant Staffers Should Never Do. By Bruce Buschel\" title=\"100 Things Restaurant Staffers Should Never Do. By Bruce Buschel\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9510\">\u003c/a>\u003cbr>\n\"Never touch a customer (#32).\" \"Do not curse (#45).\" \"Never refuse to substitute one vegetable for another (#20).\" \"Do not play brass bands (#93).\"\u003c/p>\n\u003cp>In late October, as part of his start-up chronicle for the New York Times's You're The Boss blog, Bruce Buschel posted what he called \u003ca href=\"http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/\">\"a modest list of dos and don'ts\" for servers\u003c/a> at the Bridgehampton, N.Y. seafood restaurant he's opening on April Fool's Day. He included the above nuggets, along with 96 others. Far from \"modest,\" the list, laid out in two parts, touched off frantic comment-slinging in New York Times-land. Interest grew as links to the article and rejoinders from \u003ca href=\"http://blog.opentable.com/tag/bruce-buschel/\">far corners\u003c/a> of the food and business blogospheres ping-ponged through Twitter and Facebook. I first saw Buschel's piece on Facebook. The morning of the \u003ca href=\"http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/\">second part's publication\u003c/a> (a week after the first), a friend posted it to his profile and dissed it hard (\"what an asshole\"). A former bus boy at \u003ca href=\"http://www.perseny.com/\">Per Se\u003c/a> and the original \u003ca href=\"http://www.momofuku.com/\">Momofuku\u003c/a> as well as a third year law school student, my friend is familiar with both the industry in question and argument as a general preoccupation. He brought both strands of experience to bear on his brief take. Combing the comments to Buschel's posts, I found that reactions were typically extreme and severe, running the gamut from similarly negative (\"Who died and made this guy the bossy know-it-all?\", for example) to laudatory (\"This should be a must for every server and restaurant employee to memorize.\"). Comment-writers are a special breed. A certain kind of person has the time to read widely, strong opinions on most subjects, and a compulsion to dive into whatever fray they sense forming. Comment-writers rarely stand in for the larger population, just a subset of opinionated comment-writers who happen to have read the same thing. This is especially true when the piece provoking debate appears in the New York Times, a journal of record frequently accused of catering to an elitist readership.\u003c/p>\n\u003cp>In this case, some of the entries -- a hearty portion, actually -- concern a wee wafer of the food and hospitality universe -- nice restaurants for dates, expense accounts, vacations, and special occasions -- specifically, the sorts of places I imagine the writer frequents with more regularity than me. After all, the proprietor of a barbecue restaurant in rural South Carolina would not be compelled to offer olive oil as well as butter with bread (#19), and if some asshole from New York skated through and dumbly asked for it, he'd have to send him on his way -- maybe to Olive Garden, where bread and oil are endless. Buschel anticipates that critique: \"I realize that every deli needs a wisecracking waiter, most pizza joints can handle heavy metal, and burgers always taste better when delivered by a server with tattoos and tongue piercing(s).\" Aside from his frail and stunted knowledge of delis, pizzerias, and burger places, Buschel's advice ostensibly only concerns plans for his own restaurant, an organic vegetable and fish dispensary with nary a hoof nor a feather on the menu; yet the act of publishing his list suggests he thinks it has universal value.\u003c/p>\n\u003cp>Of course, Bruce Buschel doesn't even know what he's doing. He's a novice, you see, a dilettante, something he made sure to lay out in his \u003ca href=\"http://boss.blogs.nytimes.com/2009/09/09/introducing-start-up-chronicle-are-you-nuts/\">very first post\u003c/a>, a question-and-answer session with a hypothetical naysayer. He's never taken an order. He's never been tipped worse than a washroom attendant. His experience with restaurants is limited to dining in them. He's unfettered by an intimate knowledge of the industry. How refreshing! His do's and dont's reflect his own preferences, and perhaps those of his friends; when they're pressed into service at his own establishment, he's assuming diners will feel the same way. I'm not hating on #5. \"Tables should be level without anyone asking.\" Oh god, yes -- shaky tables are the pits. No one wants to spend the first five minutes of any meal anywhere trying to fold a paper towel under a wobbly leg. Others are absurd. For example, if a guest \"goes gaga\" over dish, no server should have to ask the chef for the recipe on the excessively complimentary guest's behalf (#97). The guest should be told to chill out and come back soon.\u003c/p>\n\u003cp>I eat out a lot, both recreationally and professionally, and I have my own preferences too, though I would hesitate to open a restaurant and impose them on guests and employees. I'm a wreck, basically. I send mixed signals. I like to be left alone, for starters, but I hate having an empty glass. Fill it frequently enough and I'll fall asleep before dinner is over. I dread the sight of a beaming server approaching to check in with me. I am sensitive, and I anticipate condescension well before it happens, and I know it happens all the time. Excessively nice servers make me feel bad, like I should go get my food myself and share it with them, maybe feed it to them, bite by bite. I don't like anyone acting like they're catering to my needs, but I don't mind them being catered to just a little bit. I don't care how fine a dining experience is supposed to be; I like to hang my own jacket on the back of my chair and put my napkin in my own lap. And I don't like to have anything to complain about because I can't stand the possibility of conflict -- at least with strangers. I have seen people pitch fits in restaurants over service. Interestingly, my friend who hated Buschel's column is himself a very demanding consumer. In college, hung-over, at a breakfast place, he once sent back a ham-and-Swiss omelette because it came topped with inauthentic white American cheese instead of Emmentaler. A year or two later, he cleared a booth at a Manhattan diner to exchange screams with a waitress after he refused to pay for fries he received and ate but didn't order. He had points to make in both instances, but neither situation would have riled me. A white American omelette is authentic in northern Ohio, and fries are always nice to have. He should have ordered them in the first place and saved the waitress the trouble of guessing he'd probably like eating them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food and service are two very different things intertwined in the dining experience. I'm food-focused, and apart from my admitted quirks, rarely find that service rubs me the wrong way unless the food also sucks. Four years or so ago, I had a strange, sneering server at \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>, but I turned the other cheek. It was full of coppa. On several occasions, my girlfriend and I shifted nervously through meals at the lovable and lamentably late \u003ca href=\"http://www.yelp.com/biz/vogalonga-trattoria-san-francisco\">Vogalonga Trattoria\u003c/a>. Our regular waiter was capable and friendly to me, but strangely, when he took her order, he refused to look at her. He would stare into my eyes awkwardly and ask her what she wanted. How weird, I thought every time it happened, but we still went back. Another time, we waited for a table at \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> for over 45 minutes, and then, upon finally sitting down and ordering, waited once again for an hour before the first scrap of food arrived. I didn't give a shit about the fried chicken by the time it came; I just wanted to bail, which was why it was annoying that the server kept trying to make us eat dessert.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Restaurants love to offer free dessert when something goes wrong with your meal. The idea is to soothe you, and send you off with a sweet taste in your mouth, instead of fuming over the under-cooked chicken you sent back. I don't get it. If I want dessert -- which I usually don't -- I order it. If I don't order it, I'm full. Buschel should add a #101 on the subject: when someone screws up something, comp cocktails instead of dessert. Then again, my lady and I dined at \u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> the night before Christmas Eve, and at the conclusion of our meal, received a free dessert -- a lemon panna cotta, I believe. The food that night was great, if a little less stunning than it's been in the past, but this made it better -- even though we'd already had plenty to eat. We had no idea why we'd been selected for such a treat. We saw no quivery cylinders squishing across other plates in the vicinity. They must have known my status, I joked on the way home. Was our server's generosity a random display of holiday spirit? Had we failed to notice something terribly amiss with our meal? We could thing of nothing. Buschel, take note: comp something even when no one screws up -- even if its dessert (#102).\u003c/p>\n\n","blocks":[],"excerpt":"In late October, as part of his start-up chronicle for the New York Times's You're The Boss blog, Bruce Buschel posted what he called \"a modest list of dos and don'ts\" for servers at the Bridgehampton, N.Y. seafood restaurant he's opening on April Fool's Day. He included the above nuggets, along with 96 others. Far from \"modest,\" the list, laid out in two parts, touched off frantic comment-slinging in New York Times-land.","status":"publish","parent":0,"modified":1262707377,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":1529},"headData":{"title":"Service Rules | KQED","description":"In late October, as part of his start-up chronicle for the New York Times's You're The Boss blog, Bruce Buschel posted what he called "a modest list of dos and don'ts" for servers at the Bridgehampton, N.Y. seafood restaurant he's opening on April Fool's Day. He included the above nuggets, along with 96 others. Far from "modest," the list, laid out in two parts, touched off frantic comment-slinging in New York Times-land.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Service Rules","datePublished":"2010-01-05T14:00:15.000Z","dateModified":"2010-01-05T16:02:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"9495 http://blogs.kqed.org/bayareabites/?p=9495","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/01/05/service-rules/","disqusTitle":"Service Rules","path":"/bayareabites/9495/service-rules","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/nytimes-service.jpg\" alt=\"100 Things Restaurant Staffers Should Never Do. By Bruce Buschel\" title=\"100 Things Restaurant Staffers Should Never Do. By Bruce Buschel\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9510\">\u003c/a>\u003cbr>\n\"Never touch a customer (#32).\" \"Do not curse (#45).\" \"Never refuse to substitute one vegetable for another (#20).\" \"Do not play brass bands (#93).\"\u003c/p>\n\u003cp>In late October, as part of his start-up chronicle for the New York Times's You're The Boss blog, Bruce Buschel posted what he called \u003ca href=\"http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/\">\"a modest list of dos and don'ts\" for servers\u003c/a> at the Bridgehampton, N.Y. seafood restaurant he's opening on April Fool's Day. He included the above nuggets, along with 96 others. Far from \"modest,\" the list, laid out in two parts, touched off frantic comment-slinging in New York Times-land. Interest grew as links to the article and rejoinders from \u003ca href=\"http://blog.opentable.com/tag/bruce-buschel/\">far corners\u003c/a> of the food and business blogospheres ping-ponged through Twitter and Facebook. I first saw Buschel's piece on Facebook. The morning of the \u003ca href=\"http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/\">second part's publication\u003c/a> (a week after the first), a friend posted it to his profile and dissed it hard (\"what an asshole\"). A former bus boy at \u003ca href=\"http://www.perseny.com/\">Per Se\u003c/a> and the original \u003ca href=\"http://www.momofuku.com/\">Momofuku\u003c/a> as well as a third year law school student, my friend is familiar with both the industry in question and argument as a general preoccupation. He brought both strands of experience to bear on his brief take. Combing the comments to Buschel's posts, I found that reactions were typically extreme and severe, running the gamut from similarly negative (\"Who died and made this guy the bossy know-it-all?\", for example) to laudatory (\"This should be a must for every server and restaurant employee to memorize.\"). Comment-writers are a special breed. A certain kind of person has the time to read widely, strong opinions on most subjects, and a compulsion to dive into whatever fray they sense forming. Comment-writers rarely stand in for the larger population, just a subset of opinionated comment-writers who happen to have read the same thing. This is especially true when the piece provoking debate appears in the New York Times, a journal of record frequently accused of catering to an elitist readership.\u003c/p>\n\u003cp>In this case, some of the entries -- a hearty portion, actually -- concern a wee wafer of the food and hospitality universe -- nice restaurants for dates, expense accounts, vacations, and special occasions -- specifically, the sorts of places I imagine the writer frequents with more regularity than me. After all, the proprietor of a barbecue restaurant in rural South Carolina would not be compelled to offer olive oil as well as butter with bread (#19), and if some asshole from New York skated through and dumbly asked for it, he'd have to send him on his way -- maybe to Olive Garden, where bread and oil are endless. Buschel anticipates that critique: \"I realize that every deli needs a wisecracking waiter, most pizza joints can handle heavy metal, and burgers always taste better when delivered by a server with tattoos and tongue piercing(s).\" Aside from his frail and stunted knowledge of delis, pizzerias, and burger places, Buschel's advice ostensibly only concerns plans for his own restaurant, an organic vegetable and fish dispensary with nary a hoof nor a feather on the menu; yet the act of publishing his list suggests he thinks it has universal value.\u003c/p>\n\u003cp>Of course, Bruce Buschel doesn't even know what he's doing. He's a novice, you see, a dilettante, something he made sure to lay out in his \u003ca href=\"http://boss.blogs.nytimes.com/2009/09/09/introducing-start-up-chronicle-are-you-nuts/\">very first post\u003c/a>, a question-and-answer session with a hypothetical naysayer. He's never taken an order. He's never been tipped worse than a washroom attendant. His experience with restaurants is limited to dining in them. He's unfettered by an intimate knowledge of the industry. How refreshing! His do's and dont's reflect his own preferences, and perhaps those of his friends; when they're pressed into service at his own establishment, he's assuming diners will feel the same way. I'm not hating on #5. \"Tables should be level without anyone asking.\" Oh god, yes -- shaky tables are the pits. No one wants to spend the first five minutes of any meal anywhere trying to fold a paper towel under a wobbly leg. Others are absurd. For example, if a guest \"goes gaga\" over dish, no server should have to ask the chef for the recipe on the excessively complimentary guest's behalf (#97). The guest should be told to chill out and come back soon.\u003c/p>\n\u003cp>I eat out a lot, both recreationally and professionally, and I have my own preferences too, though I would hesitate to open a restaurant and impose them on guests and employees. I'm a wreck, basically. I send mixed signals. I like to be left alone, for starters, but I hate having an empty glass. Fill it frequently enough and I'll fall asleep before dinner is over. I dread the sight of a beaming server approaching to check in with me. I am sensitive, and I anticipate condescension well before it happens, and I know it happens all the time. Excessively nice servers make me feel bad, like I should go get my food myself and share it with them, maybe feed it to them, bite by bite. I don't like anyone acting like they're catering to my needs, but I don't mind them being catered to just a little bit. I don't care how fine a dining experience is supposed to be; I like to hang my own jacket on the back of my chair and put my napkin in my own lap. And I don't like to have anything to complain about because I can't stand the possibility of conflict -- at least with strangers. I have seen people pitch fits in restaurants over service. Interestingly, my friend who hated Buschel's column is himself a very demanding consumer. In college, hung-over, at a breakfast place, he once sent back a ham-and-Swiss omelette because it came topped with inauthentic white American cheese instead of Emmentaler. A year or two later, he cleared a booth at a Manhattan diner to exchange screams with a waitress after he refused to pay for fries he received and ate but didn't order. He had points to make in both instances, but neither situation would have riled me. A white American omelette is authentic in northern Ohio, and fries are always nice to have. He should have ordered them in the first place and saved the waitress the trouble of guessing he'd probably like eating them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food and service are two very different things intertwined in the dining experience. I'm food-focused, and apart from my admitted quirks, rarely find that service rubs me the wrong way unless the food also sucks. Four years or so ago, I had a strange, sneering server at \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>, but I turned the other cheek. It was full of coppa. On several occasions, my girlfriend and I shifted nervously through meals at the lovable and lamentably late \u003ca href=\"http://www.yelp.com/biz/vogalonga-trattoria-san-francisco\">Vogalonga Trattoria\u003c/a>. Our regular waiter was capable and friendly to me, but strangely, when he took her order, he refused to look at her. He would stare into my eyes awkwardly and ask her what she wanted. How weird, I thought every time it happened, but we still went back. Another time, we waited for a table at \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> for over 45 minutes, and then, upon finally sitting down and ordering, waited once again for an hour before the first scrap of food arrived. I didn't give a shit about the fried chicken by the time it came; I just wanted to bail, which was why it was annoying that the server kept trying to make us eat dessert.\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>Restaurants love to offer free dessert when something goes wrong with your meal. The idea is to soothe you, and send you off with a sweet taste in your mouth, instead of fuming over the under-cooked chicken you sent back. I don't get it. If I want dessert -- which I usually don't -- I order it. If I don't order it, I'm full. Buschel should add a #101 on the subject: when someone screws up something, comp cocktails instead of dessert. Then again, my lady and I dined at \u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> the night before Christmas Eve, and at the conclusion of our meal, received a free dessert -- a lemon panna cotta, I believe. The food that night was great, if a little less stunning than it's been in the past, but this made it better -- even though we'd already had plenty to eat. We had no idea why we'd been selected for such a treat. We saw no quivery cylinders squishing across other plates in the vicinity. They must have known my status, I joked on the way home. Was our server's generosity a random display of holiday spirit? Had we failed to notice something terribly amiss with our meal? We could thing of nothing. Buschel, take note: comp something even when no one screws up -- even if its dessert (#102).\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9495/service-rules","authors":["5060"],"categories":["bayareabites_1865","bayareabites_1146","bayareabites_1807"],"tags":["bayareabites_3224","bayareabites_3226","bayareabites_3225","bayareabites_1163"],"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? 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You ask the questions. You decide what Bay Curious investigates. 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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. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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